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Baby Cauliflower, Wasabi leaves and more with the ATeam

Friday 31st August 2018

The closing weeks of winter are a tough gig for creativity. Well, so you would think..

Not so it seems with this latest bunch of recipes from our ATeamers Jo from Second Helping and Iron Chef Shellie, who took a pretty eclectic mix of ingredients and turned them into some very, very tasty eats.

What was in the Mystery Bag you ask?

We’d been swooning over some gorgeously tender-looking Victorian baby caulflower we’d seen popping up around the Market, so in they went. We’d also been chatting with a few traders about guanaciale (cured pork jowl) which is growing in demand, so that went in as well.  To mix things up, we popped in some fresh Tasmanian wasabi leaves and some big bunches of rhubarb.

Just check out these results!

From the whole baked baby caulis with turmeric spiced yoghurt, to the apple and rhubarb tart, this month’s recipes are creative, tasty and also easy pretty quick and easy to prepare in the home kitchen.And if you’ve ever wondered about experimenting with wasabi leaves, check out the delicious charcoal noodle salad with pickled wasabi leaves and wasabi fried scallops – wow!

It’s great to have some creative but easy kitchen ideas that include both the impress factor (in case you want to ask the neighbours in) and the comfort factor (when only the most delicious pasta sauce will do).

Love it guys, well done!

Check out the recipes below.

 

 

 

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