The Fresh Grower
Products / Recipes

Recipes

Below are some quick and easy recipes using our fresh produce. Try them out or be creative and let us know how you enjoy your veges.

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the fresh grower

Sweet Chilli Chicken Baby Cos Canapés

Ingredients
  • 2 x bags ‘The Fresh Grower Sweet Petite Cos’ lettuce
  • 500 grams chicken mince
  • 3 tbsp of finely chopped ‘The Fresh Grower Coriander’
  • 2 cups crispy noodles
  • 3-4 tbsp Sweet Chilli Sauce
Marinade ingredients
  • ½ tsp cayenne pepper     
  • 2 tsp minced garlic
  • ½ tsp salt
  • 1 tbsp light soya sauce
  • 2 tbsp gin or vodka

Method

  1. Marinate the chicken mince with the marinade ingredients above.
  2. Cut the stalk, separate and wash ‘The Fresh Grower Sweet Petite Cos’ leaves.
  3. Dry leaves using salad spinner or place leaves in fridge with damp towel over top
  4. Heat oil and add the marinated minced chicken and stir fry until cooked. Drain excess liquid from pan.
  5. Add sweet chilli sauce and stir in with the chicken mince. Lastly, toss the  chopped coriander through the mince.
  6. Place the Cos leaves onto a serving platter, spoon the cooked chicken mince into the Cos lettuce leaves.
  7. Then garnish each individual filled cos leaf with a sprinkle of crispy noodles and serve.

For more crunch, try our Mini Crunchita Cos.

sweet chilli baby cos canapes sweet chilli baby cos canapes
the fresh grower

Baby White Pak Choy Stir-Fry

Ingredients

  • Oil
  • Salt
  • Sugar
  • Gin
  • 'Light' Soya Sauce or Oyster Sauce

Preparation / Method

  1. Prepare Baby White Pak Choy -  slice Baby White Pak Choy lengthways into halves; maintaining all the leaves intact. This is optional; leave them whole if very small.
  2. Heat oil and garlic in a hot wok/pan, add a pinch of salt.
  3. Place Baby White Pak Choy in pan once the pan is hot.
  4. Stir and add a pinch of salt and sugar, add a dash of gin. Add additional water if necessary to prevent pan from drying out.
  5. Add ‘light’ soya sauce or oyster sauce and stir-fry for a further two minutes, or until cooked to preference.
Pak Choy crispy noodle stir fry
the fresh grower

Belleverde or Kailaan Stir-Fry

Ingredients (Cook vegetables first before adding meat)

  • 1 x bag of The Fresh Grower ‘Bellaverde’/Slender Stem Broccoli or Kailaan
  • Salt
  • Sugar
  • Gin/Vodka
  • Light soya sauce/Oyster Sauce
  • Crushed garlic or whole garlic clove (crushed)
  • Bellaverde - cut the ends (optional) – about 1 cm 

Preparation / Method

  1. Kailaan – cut into sections of 3 lengths and cut off ends if required.
  2. Add 1 tsp of salt into a pot of boiling water
  3. Place Belleverde/Kailaan into pot and leave for 2 minutes
  4. Take Bellaverde/Kailaan out of hot water and plunge into cold water and ice to cool. 
  5. Heat pan/wok with oil, pinch of salt and garlic to pan/wok.
  6. Add Bellaverde/Kailaan and stir-fry. Add pinch of salt and sugar and keep stir-frying. Add gin/vodka to prevent pan and Bellaverde/Kailaan from drying out. Keep tossing and add in 1 tsp light soya or some good dollops ofr oyster sauce to Bellaverde/Kailaan. Stir and plate.
  7. Lastly, add meat to the top of the Bellaverde/Kailaan.
bellaverde stir fry
the fresh grower

Baby White Bak Choy with Crispy Egg Noodles

Ingredients

  • 2 x balls of Egg Noodles
  • Baby White Bak Choy
  • Oil
  • Pork Mince

Method

  1. Bring pot to boil and add noodles and boil for 1-2 minutes
  2. Drain under cold water
  3. Place 1 x tbspn oil in an oven dish, add noodles and bake for 10 minutes at 180 degrees Celsius.
  4. Then place the bak choy over the top of noodles and lastly add the pork mince on top of the baby white bak choy.
  5. Garnish accordingly (optional).
bok choy crispy noodle stir fry bok choy crispy noodle stir fry
the fresh grower

Basic Fried Rice

Serves 4 to 6

This is a basic recipe for fried rice that you can add to as desired. Other ingredients can be added to this recipe, e.g., barbecue pork, peas, prawns, chicken pieces, thinly sliced beef.

Ingredients:

  • 1 x bag of choy sum
  • 2 large eggs
  • 1 teaspoon salt
  • Pepper to taste
  • 4 tablespoons oil for stir-frying, or as needed
  • 4 cups cold cooked rice
  • 1 - 2 tablespoons light soy sauce as desired

Method

  1. Wash and finely chop the choy sum. Lightly beat the eggs with the salt and pepper.
  2. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
  3. Add 2 tablespoons oil. Add the rice and choy sum. Stir-fry for a few minutes
  4. When the rice is heated through, add the soya sauce and scrambled egg. Mix thoroughly and serve hot.
bok choy crispy noodle stir fry
the fresh grower

Kailaan Stir-Fry

Ingredients

  • 1 x bag of The Fresh Grower Kailaan
  • Salt
  • Sugar
  • Gin/Vodka
  • Light soya sauce/Oyster Sauce
  • Crushed garlic or whole garlic clove (crushed)
Preparation / Method
  1. Kailaan – cut into sections of 3 lengths and cut off ends if required.
  2. Add 1 tsp of salt into a pot of boiling water
  3. Place Kailaan into pot of boiling water and leave for 3 minutes
  4. Take Kailaan out of hot water and plunge into cold water or pour cold water over Kailaan.
  5. Heat pan/wok with oil, pinch of salt and garlic to pan/wok.
  6. Add Kailaan, stir and add a pinch of salt and sugar, add a dash of gin. Add additional water if necessary to prevent pan from drying out.
  7. Keep tossing and add in 1 tsp light soya or some good dollops of oyster sauce to Kailaan. Stir and plate.
bok choy crispy noodle stir fry bok choy crispy noodle stir fry
the fresh grower

Kale & Banana Smoothie

Ingredients

  • Kale
  • Fresh Gala Apple
Preparation / Method
  1. Juice 40ml fresh kale juice
  2. Juice 1 x fresh apple (gala)
  3. In a blender, add:
    1 x ripe banana (peeled)
    Juice of 1 x apple
    40 ml of Kale juice
    800ml milk
  4. Blend in blender until smooth. Serve. 2 x servings per 200ml glass.
Kale
the fresh grower

Steak to serve with Bellaverde

Ingredients

  • 500 gms Sirloin or Eye Fillet steak
  • 1 tsp sugar
  • 1/3 tsp crushed/sliced ginger
  • ¼ tsp white ground pepper
  • 2 tsp light Soya Sauce
  • 1 tbsp gin or vodka
  • ¼ tsp Cornflower
  • 2 tsp oil

Preparation / Method

  1. Slice steak into thin (3-5cm long strips)
  2. Marinate chopped steak with above ingredients.
  3. Heat oil in pan/wok. Make sure the pan is very hot.
  4. Add in marinated steak and stir fry until cooked – add a little water to create a sauce.
  5. Pour over top of pre stir-fried Bellaverde and serve.
Kale
the fresh grower

'The Fresh Grower' Salsa Recipe

Ingredients

  • 1 Bag of ‘The Fresh Grower’ Baby Cos Lettuce
  • 2 cloves garlic
  • 1 small red onion
  • 1/3 cup mint
  • 1/3 cup coriander
  • 1 punnet of cherry tomatoes
  • ½ cucumber peeled, seeded and diced
  • 425g can of crushed pineapple (drained)
  • Salt and Pepper to taste
Dressing
  • 1 tsp olive oil
  • 1 tbsp Delamaine Italian Red Wine Vinegar
  • Squeeze of lemon juice
  • 1 tbsp brown sugar

Method

Finely chop red onion, coriander and mint. Crush Garlic and cut tomatoes in quarters. Mix all together with crushed pineapple.  Combine dressing ingredients and mix, drizzle over salsa mixture. Season with salt and pepper to taste. Spoon salsa mixture onto washed Cos leaves. Serve and enjoy!

 

baby cos
the fresh grower

Stir-Fry Pork Mince with Baby White Pak Choy

Ingredients

  • Baby White Pak Choy
  • 500gm Pork Mince
  • Pinch of Salt
  • 1 x tsp sugar
  • 1/2  x tsp minced garlic
  • 1/3 x tsp minced ginger
  • 1 x tsp cornflour
  • 1 tbsp light soya sauce
  • 2 tbsp gin or Vodka

Method

  • Marinate the minced pork with the above ingredients.
  • Heat 2 tsp oil in pan/wok, and add marinated pork mince and fry until cooked.
  • Serve on top of the Baby White Pak Choy (pre stir fried and already plated).
  • Add chopped spring onions on top for garnish (optional).
Baby white pak choy
the fresh grower

Blanched Shanghai Pak Choy

Ingredients

  • 2-3 Heads of Shanghai Pak Choy
  • Oil (Peanut, Canola, or Safflower)
  • 2 Cloves of Garlic (diced finely)
  • Light Soy Sauce or Oyster Sauce

Method

  1. Slice the Pak Choy lengthways into quarters, maintaining all the leaves intact.
  2. Bring water to the boil, add salt and 2 tsp of oil. 
  3. Add Shanghai Pak Choy, cook for 2-3 min. Remove and drain under cold water, plate.
  4. Mix 2-3 Tbsp oil, light soy sauce, and garlic (diced finely), and heat in pan til hot, then drizzle over plated Shanghai Pak Choy and serve.

If you prefer Oyster Sauce then just pour over plated Shanghai Pak Choy straight from the bottle and serve.

 
the fresh grower

Stir-Frying Meats

Method

  1. Heat pan/wok
  2. With oil, pinch of salt
  3. When pan/wok is hot, add meat to sear and turn quickly and plate on top of vegetables.