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Otago Farmers Market
14 August 2010

WARM SPICED APPLE CAKE
Serves 4

125g plain flour
1 tsp baking powder
Pinch salt
2 Tablespoon caster sugar
50g butter
1 large egg
1 tsp vanilla essence
Enough milk to make up 110ml
1 orange, zest only

For the apples
4 tart apples
50g unsalted butter
2 Tablespoons clear honey
100g dates, diced
1 tsp ground cinnamon
Appr0x 15g flaked almonds

To serve
Good quality vanilla ice cream
Icing sugar

Method:
1. Pre heat the oven to 180°C.
2. For the sponge mixture, sift the flour and baking powder into a large bowl with the salt and caster sugar. Cut in the butter and rub together with your fingers until you form a breadcrumb texture (or do this using a food processor).
3. Beat the egg in a measuring jug with the vanilla essence then pour in milk up to the 110ml mark. Add the milk and egg to the flour mixture and bring together to form the sponge, add a little orange zest (leaving most for the apple mixture) and mix through.
4. Next, peel, core and dice the apples. Add the butter to a hot frying pan and toss the apples through before caramelising with the honey. Add the chopped dates and cinnamon to the pan along with the rest of the orange zest. Cook for a few minutes making sure that the apples are evenly coated in the honey caramel.
5. Divide the cooked apples into four individual baking dishes (approx 250ml volume each) and use a piping bag to squeeze a thin layer of the sponge mixture on top. Scatter the sponge with flaked almonds and bake for 18 minutes until golden and risen in the centre.
6. Serve the individual cakes with a spoonful of vanilla ice cream on top and dust with icing sugar.


PASTA-DORO

Whether it is fresh or dried it is arguably one of the all time great meals. It makes the perfect light lunch or a comforting dinner and it is always a hit with children.
A lot of people think fresh pasta is superior to dried – not true! It’s just that they have a different role to play in your dish. Dried pasta generally is made from flour and mostly water, which means that it lasts longer and retains a fantastic bite. It is great with seafood, oily tomato sauces, whereas fresh pasta is silky and tender and suits being stuffed with creamy and buttery sauces.

HOW TO COOK PASTA

FRESH AND DRIED
The most important lesson I have learnt with cooking pasta is not to over cook it! It needs to have a slight bite. And getting the appropriate pasta for the right sauce…

Always use a large pot with enough water so the pasta has plenty of room to move around. Simply 2/3 full a good size pan up with water and a generous pinch of salt.
Bring to the boil. Only add the pasta when it is on a rolling boil. I tend to read the packaging on the pasta packets as they can vary. But the best test is to remove a piece and bite into it to test it. It should be tender to the bite not soft!
Give the pot of pasta a frequent stir to prevent over cooking. As soon as it is done, drain most of the liquid, reserving some of the liquid as it is good to add to your sauce. Add to your favourite sauce!

Pasta suggestions

Spaghetti with squashed olives, tomatoes, garlic and rocket
Penne with balsamic vinegar, tomatoes, basil and ricotta
Tagliatelle with green beans, pesto, and potato
Farfalle with broccoli, chilli and anchovies
Spaghetti with cockles, chilli and parsley
Pappardelle with sausages, silver beet and pecorino

PAPPARDELLE WITH SAUSAGE MEAT, SILVER BEET AND PECORINO
Serves 4

1 onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
255g of the best sausages you can find (cardrona lamb)
Olive oil
1 good sprig of fresh rosemary, leaves removed and roughly chopped
Pinch of dried chilli flakes
4 leaves of silver beet – stalks removed from leaves
350g Fresh Pasta doro – pappardelle
Salt and freshly ground black pepper
3 knobs of butter
1 handful parsley, roughly chopped
1 handful grated pecorino cheese (or parmesan) or Whitestone’s Monte Cristo Cheese
Pangritata

Get a large pot of salted water on to boil.
Fry the onions, garlic and remove the meat from the sausage skin by simply squeezing out the filling into little balls. Do this directly into the pan with a little olive oil until golden. Add the rosemary, chilli flakes and some of the silver beet stalks finely cut. Continue to cook until the stalks are tender, add the roughly chopped leaves of the silver beet, sprinkle with a little seasoning , and cook gently.
Cook the pasta in the boiling salted water until al dente (tender to the bite). Drain, but keep a little of the cooking liquor to add to your pasta later on. Toss the pasta through your sausage mixture, add the butter and a little of the cooking liquor to loosen up your sauce. Sprinkle of cheese, parsley and check for seasoning. Eat immediately!


PANGRITATA
– poor man’s parmesan
8 Tablespoons olive oil
1 clove garlic, sliced
1 good handful of fresh thyme, leaves picked
200g fresh breadcrumbs
Salt and freshly ground black pepper

To make the Pangritata. Put the olive oil in a thick-bottomed pan. Add the garlic, thyme and breadcrumbs: they will fry and begin to toast. Stir for a couple of minutes until the breadcrumbs are really crisp and golden. Season with a little salt and freshly ground black pepper and drain on kitchen paper.
Sprinkle pasta generously with Pangritata, especially good with oil based sauces.

TOMATO SAUCE FOR PASTA
Serves 4-6

3 cloves garlic, sliced thinly
Good glug olive oil
1 tin tomatoes and juice

Heat oil in a heavy based smallish pot. Add the garlic and cook gently until the garlic turns a light golden brown, (it will give off a nutty aroma). Add the tomatoes and cook gently for any where between 30 minutes to 1 hour. You are looking for a thick, glossy, vibrant red sauce, you do not want a watery sauce! Add seasoning now, and add to your favourite pasta with the addition of fresh herbs etc.

CHEESE – tips on serving
Always serve cheese at room temperature, not cold from the refrigerator. Keep wrapped until required as they will dry out. Hard cheese will take longer to get to room temperature compared to soft cheeses.
Try to pair cheese with appropriate flavours – blue cheese love something a little sweet, toasted fruit loaf or plump sultanas and a drizzle of good quality honey is magic. Apples and Pears always go well with cheese and perhaps a scattering of hazelnuts or almonds.
Try different good quality breads with different cheese’s
Salami’s etc go extra well with hard cheese
Relishes, chutneys can also work. If you haven’t already tried it quince paste is amazing, the Spanish always serve it along side their cheese
Try to not overload your cheese board. I think it is more enjoyable to eat if you have just one really good quality cheese with a great wine and accompaniments that partner together perfectly.
If you are going for a variety of cheeses try to avoid placing them to close together. Try to avoid strong smelling cheeses sitting next to mellow cheeses etc.
Choosing wine to accompany cheese can seem daunting. A really simple rule is to try to partner the cheese with a wine produced near the region of the cheese.

But above all eating cheese is always full of surprises, the varieties are endless and the flavours and textures are for ever changing. Richard from Whitestone Cheese is very knowledgeable and can assist you in trying the many varieties of cheese he has available.

Alison and the Otago Farmers Market would like to say a BIG thank you to the vendors who have supported and donated their beautiful produce for the demonstration.

Te Mahanga Orchids
Cardrona Lamb
Pasta Doro
Whitestone Cheese

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Otago Farmers Market
31 July 2010

VENISON BURGERS
2 large burgers

500g minced venison
1 onion, grated and excess liquid removed
1 clove garlic, minced
Handful fresh parsley, chopped roughly
1 teaspoon fresh thyme or rosemary, roughly chopped
Salt and ground black pepper
2 slices stale bread, soaked in water and then squeezed to remove all liquid
1 egg
Oil for cooking

In a good size mixing bowl add the venison, grated onion, garlic, herbs and seasoning. Mix really well with your hands. Add the egg and bread and mix well to combine. It is essential that you have got stuck in so the ingredients are evenly mixed. I always cook a little tester off before moulding the burgers, just to ensure it has the right seasoning. When ready divide the mixture in two and mould into nice fat burgers. Heat up a fry pan or the BBQ until nice and hot. Season the burgers with a little salt and pepper and a light rubbing of oil and place into the pan. Let it cook on one side for 3- 5 minutes, turn carefully and cook on the other for a further 3-5 minutes ( it will depend on the thickness of the burger). Serve in a bread bun with some crunchy lettuce, selection of fillings and some beetroot relish. Or as I often do, instead of the bread bun wrap a big crunchy lettuce leaf around it!

BEETROOT RELISH
Makes about 3 cups

800g beetroot, peeled and coarsely grated or cut into small chunks
1 red onion, finely chopped
½ cup sugar
1 star anise
1 teaspoon ground allspice
½ cup balsamic vinegar
¼ cup water
1 Tablespoon olive oil
½ teaspoon pepper
1 teaspoon pepper

Place all ingredients in a pot. Cover and bring to a boil over high heat, then reduce heat to a low simmer and cook for 20 minutes. Remove lid and carry on cooking until liquid has all but evaporated and beets are tender and glossy. Stored in the fridge, it will keep for a couple of weeks. Great with game and cold meats.

ROASTED YAM AND MAPLE SOUP
Serves 6-8

1.5kg yams, washed
75 ml maple syrup
90 ml olive oil
2 onions, chopped
3 cloves garlic, chopped
Pinch cayenne pepper
1 litre vegetable stock (may need more if to thick)
Salt and ground black pepper
Roasted seeds (something to crow about) great scattered on top for a crunchy healthy garnish

Preheat oven 190`C
In a large bowl combine yams, maple syrup and oil. Pour into a roasting tray and cook for about 30 minutes. Give the tray a shake every so often to prevent any yams burning.
Meanwhile in a good size pot add some oil and sweat off the onions and garlic until soft – about 10 minutes.
Once the yams have caramelised add them to the pot and if there is a lot of sticky bits left on the pan, add a little stock and scrap all them into the pot (lots of flavour). Add the remainder stock, pinch of cayenne and season lightly. Bring to the boil, reduce the heat and simmer for 20 minutes.
Puree with hand blender or in food processor, return to heat and check flavour. Adjust seasoning if needed. Bring back to the boil and serve.

Yam Salad

500g yams, washed
1 red onion, finely sliced
Good handful parsley, roughly chopped
Baby spinach leaves, washed and drained
100 ml olive oil
25 ml red wine vinegar
Salt and cracked pepper
100g feta cheese
1 teaspoon sumac
1 teaspoon smoked paprika, or paprika
½ teaspoon cumin seeds
2 Tablespoons something to crow about -roasted seeds

Preheat oven 200`C
Toss the yams with a little oil, spices and seasoning cook until tender and caramelised. Mix the vinegar with the remainder oil, set aside.
Put the spinach leaves, chopped parsley, red onion and crumbled feta into a large bowl. When the yams are ready add to the spinach and drizzle over the dressing. Toss gently and scatter over the roasted seeds. It is best eaten whilst warm!

BRIOUATES (Moroccan sweet pies)
Makes about 30

225g roasted hazelnuts (Corydon)
100g quince conserve
25g butter (softened)
1 teaspoon cinnamon
1/3 cup icing sugar
30 ml orange flower water
10 sheets filo pastry
50g melted butter
120ml fragrant honey

Grind the hazelnuts in food processor until coarse crumbs. Add the quince conserve, butter, cinnamon, icing sugar and a little orange flower water. Blitz until the mixture is combined.
Preheat the oven to 180`C
Working quickly as filo pastry becomes brittle very fast if exposed to the air. If necessary cover with a slightly damp cloth, or a piece of glad wrap. Brush a sheet of filo pastry with melted butter and cut into four equal strips. Place a walnut-size piece of hazelnut paste at the bottom of each strip. Fold one corner over the filling to make a triangle and then fold up, in triangles, to make a neat package. Brush again with a little butter. Repeat steps 3 and 4 to make about 30 pastries. Place the pastries on a buttered baking sheet and bake for 15-20 minutes or until golden. You can eat then as they are with perhaps a little dusting of icing sugar. Or as they would do in Morocco immediately submerge in warm good quality honey , and a dash of orange flower water. Transfer to a plate and cool a little before serving. Amazing!!

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HAVOC PORK
SPLIT PEA SOUP with ham hocks, peas and mint
2 cups green or yellow split peas, washed well
8 cups water
1 ham hock
2 bay leaves
2 carrots, peeled and coarsely chopped
1 leek, coarsely chopped
1 medium onion, peeled and coarsely chopped
Salt and freshly ground pepper
2 cups frozen or fresh peas
Crème fraiche (optional)
Mint leaves

Place the, water, ham hock, 2 carrots and half the onion and half the leek, with the bay leaves into a large pot. Cook for 2 hours, or until the meat is almost falling off the bone.
Carefully strain the stock (liquid) into another large pot or bowl and then transfer into a large pot. Retrieve the ham hock and shred off the meat and remove any chewy bits. Keep aside for later.
Put the stock back onto the heat and add the remainder carrots, onion and leeks. Add the split peas and cook gently for about 40 minutes to 1 hour. Do not season until the peas are tender.
When the peas are tender add the fresh or frozen peas and cook for a couple of minutes as you want the freshness and vibrancy in your soup.
Either use a hand blender or carefully processor until the desired consistency. It is up to you whether you would like smooth or a little more texture!
Add the ham meat and check for seasoning and serve if desired with a dollop of crème fraiche and a couple of mint leaves.

MCARTHURS
POTATO, AND LEEK GRATIN
Serves 6
300ml cream
100ml milk
2 cloves garlic, crushed to a paste
800g potatoes, peeled and cut into slices 2-3 mm thick
2 leeks, tough exterior leaves removed, and finely sliced
2 Tablespoons butter
1-2 Tablespoons freshly grated parmesan or any desired cheese
Salt and freshly ground black pepper

Put the cream, milk and crushed garlic into a pan and bring to the boil. Season and add the potatoes, mixing well.
Cook the leeks in the butter until soft but not coloured
Add the leeks and mix through.
Transfer the mixture to a gratin dish or oven dish. Spread evenly and cover with foil, bake in an oven preheated to 180`C for about 50 minutes, until the potatoes are tender. Remove the foil, sprinkle over the parmesan and return to the oven for 10 minutes, until browned on top.
– try using stock instead of cream, or substitute thinly sliced fennel, or Jerusalem artichokes with some of the potatoes.
– add some lightly cooked bacon.

WARM POTOTO SALAD

Serves 6
500g firm waxy potato, washed
4 spring onions, sliced thinly
Handful baby spinach or some robust leaf
Radish if in season, sliced thinly
250g crème fraiche
2 tablespoons red wine vinegar
Pinch sugar
Grain mustard
Sea salt and freshly cracked pepper

Put a large pot of water on the heat with plenty of salt, add the potatoes and cook until they are tender – about 40 minutes.
Meanwhile mix the crème fraiche with mustard, vinegar and sugar.
When the potatoes are cooked, drain, and when able to handle, carefully peel off the skins and cut into bite size pieces, season. Add them whilst still warm too the dressing so the potatoes can soak up some of the flavours. Add the spinach, spring onions and radish if using and mix gently. Serve immediately delicious with a grilled pork chop!

Hint: if boiling potatoes, add salt to the pot and bring to the boil then reduce the heat to a gently simmer and cook until tender. If you boil them too rapidly the starch comes to the surface and they become floury.

Easy ideas for leeks
– sweat finely sliced leeks in butter for 5 minutes, until softened. Pour in a glass of red wine and simmer until reduced. Season and serve as an accompaniment to grilled fish or roast meat.
– Blanch 4 whole trimmed leeks (cut in half lengthways if large) in boiling salted water for 2 minutes, then drain and refresh in cold water. Drain well, brush lightly with oil and sear on a hot griddle pan. In a wide pan, gently heat the juice of 2 lemons, 1 tablespoon of sugar and 100ml water. As the leeks come off the grill, place in the warm marinade. Leave for 5 minutes, then sprinkle with chopped coriander or parsley and serve.
– Blanch and grill leeks as described above, then serve with Pine Nut Salsa in stead of marinade.
-Great sweated off in butter and added to quiche’s, on top of pizza’s with a good blue cheese, great in a potato gratin.

GILCHRIST APPLES

GRILLED APPLES
Serves 2
2 dessert apples
Juice of ½ lemon
30g butter, melted
Vanilla ice cream, pouring cream or a large dollop of whipped cream

Peel the apples and halve them from stalk to flower end. Cut out the core. Brush all over with lemon juice, then lay the fruit down flat on a grill rack. Brush with the butter.
Grill about 10cm away from the heat, until the apples begin to brown, about 10 minutes. Turn them over, brush with butter and grill until the apples start to colour. Pour the honey into the hollows where the cores were, and return to the grill. When the honey bubbles, and the apples are tender to the point of a knife, they are done. Eat with ice cream or cream.

APPLE CRISP
Serve 4
5 medium tart apples, peeled, cored and sliced
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
½ cup all purpose flour
¾ cup rolled oats
1 tsp cinnamon
½ tsp ground ginger
½ cup melted butter
1/3 cup water
Whipped cream or vanilla ice cream

Arrange sliced apples in a buttered 8-inch square baking dish. In a bowl, combine the sugars, flour, spices and oats; stir in melted butter. Spread mixture over the apples. Pour water evenly over top. Bake in a 200`C oven for 30 minutes, until apples are tender and top is nicely browned and crisp. Serve warm or cooled with ice cream or whipped cream.
Serves 4.

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LIMOUSIN HEALTHY BEEF – Hormone free, low fat, low cholesterol and only 14 km from farm to plate!

One of the most frequently asked questions being a chef is how to cook a great steak! It has to start from the beginning – the meat! It needs to have had a good life, (a bit like us, stress free), hormone free and a good environment from start to finish.

HOW TO COOK A GREAT STEAK – When selecting your meat, have a look at the colour, you don’t want bright red, it needs to be aged. Fine marbling is an indicator of flavour, and lean meat should be tender. The cut depends on yourself – thick / thin – lean/ fatty…
Varieties – Fillet
– Rib-eye (scotch fillet)
– Sirloin
– Rump/porterhouse
– T-bone
Have steaks out of fridge for at least ½ an hour before cooking. Season well with cracked black pepper and only season with salt just before you cook it as it will draw out the moisture from the meat. A little drizzle of oil and do the same to the other side.
Heat up a good heavy base fry pan or griddle pan until almost smoking. You need it super hot as you want the meat to sear instantly.
Once your pan is HOT carefully add the steak. If you are cooking for the family try not to over crowd the pan. If necessary use two pans! Try not to prod and prick the steak, leave it so is sears and caramelises – depending on how well you like your steak. You only need to cook an average steak for 3-4 minutes on both sides. The next vital step is to let the meat rest, simply remove the meat from the pan and transfer on to a warm plate and cover with foil. Quickly return the pan back to the heat and add a glug of red wine, beef stock or even water, swirl around pan so all the delicious little caramelised pieces of flavour are removed from the bottom and get incorporated into you sauce. Once the liquid has bubbled and reduced remove from heat and add a couple of knobs of cold butter, swirl round to emulsify into your sauce, you may need salt and pepper. Simply drizzle your sauce over the steak and enjoy every mouthful….!

KAKANUI MIXED CHILLI SALSA-Chillies need not be all hot, they have intense flavour as well as different degrees of heat. Ask Vivienne and Scott for advise on them and do try them out in different ways, you will be amazed at the variety of dishes you will be making.

1 Red capsicum – blackened, peeled, seeds removed
1 Green capsicum – blackened, peeled seeds removed
1 Jalapeno chilli
1 Hungarian wax chilli
1 red onion – sliced thinly
Good handful fresh coriander and mint roughly chopped
1 lime- juice or red wine vinegar
Good glug of olive oil
Salt and cracked pepper
Sprinkle of sugar

Blacken the capsicum either over a naked flame on stove if using gas or under a hot grill, rotate the capsicum until it is all black. Put it into a bowl and cover with glad wrap and seal tightly. It helps loosen the skin to make peeling easier. Remove the seeds and as much of the black skin as possible, but do not worry about it if there is still some left on as it adds a smoky flavour. Slice into strips, add to a good size bowl and add sliced onion, and finely chopped chillies – remove seeds if concerned about it being to hot. Also if you only want a little heat don’t add all the chilli. Add the roughly chopped coriander and mint, lime juice and oil. Season with salt and pepper. Mix well and taste if you need to adjust the balance of heat or lime juice then do so to your taste. A little sprinkle of sugar also helps to add a balance.
It is great with a steak sliced thinly, some lettuce and plenty of Mixed Chilli Salsa.


QUICK THAI CHILLI SAUCE

1-3 birds eye chilli
Pinch salt
2 Tablespoons lime juice
Large pinch white sugar
2 Tablespoons, fish sauce – widely available

If you have a pestle and mortar, pound chilli with salt until paste is formed add the lime juice, sugar and fish sauce. Mix to dissolve sugar, taste and you may need to fix the balance of flavours. It is fantastic drizzled over squid, crunchy salad with peanuts or as a dipping sauce.

WAIRUNA ORAGANIC BEETROOTS – Beetroots are indeed the new black of vegetables. So many uses from preserving, relishes, roasting, juicing, raw in salads and even chips. Not bad from one vegetable. There is more…..they are antioxidants and they help turn fat into energy. What more could we want!

Beetroot, Carrot and Sesame Salad
Serves 6
4 carrots, coarsely grated
3 beetroots, peeled and coarsely grated
Juice and grated zest of 2 oranges
2 Tablespoons sesame seeds, lightly toasted in a dry frying pan
2 teaspoons honey
1 small clove garlic, crushed to a paste with a little salt
1 tablespoon olive oil
1 tablespoon chopped coriander (optional)
Sea salt and black pepper

Mix the grated carrot and beetroot together in a large bowl. Add all the remaining ingredients and mix well. Check the seasoning, adding more salt, pepper, honey or orange juice as required.

BEETROOT CHIPS-deep fry beetroot shavings (made using a vegetable peeler) in sunflower oil, then drain well and sprinkle with caraway salt for an alternative chip.
Caraway salt- grind ½ teaspoon toasted caraway seeds with 2 teaspoon sea salt. Use as required!

Raspberry Cranachan
60g of medium oatmeal
150g of raspberries
4 tablespoons of malt whisky
4 tablespoons of runny Scottish honey
600mls of double cream

Mix oatmeal with a little drizzle of honey, spread evenly over tray and place under grill. Don’t go away as it burns quickly! Once it has toasted to a light golden colour remove and cool down.
Lightly whip cream to form stiff peaks, then fold through ¾ of the remaining honey and whisky. Fold through ½ the amount of cooled toasted oats – for a bit of texture.
It looks good either in individual glasses or one large glass bowl.
Place a little cream in the bottom of each glass, an even amount of raspberries in each glass. Add another good spoonful of cream mixture and top neatly with more raspberries. Continue until all the glasses are done. Finish with another spoonful of cream and finally add a scattering of toasted oats. Chill until required.

A Quick Raspberry Sauce – Couli
Either use fresh or frozen raspberries, sprinkle with icing sugar and let the natural juices seep out for as long as possible. Once this has happened, puree with a hand wand or in processor. Pass the mixture, over a bowl through a fine sieve to remove all the seeds. Once this is all done, give a quick mix and check that it is sweet enough. If not simply add another sprinkle of icing sugar and enjoy with good quality vanilla ice cream or over some warm chocolate brownie.

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Otago Farmers Market Recipes
Waitaki Pork fillet, lemon, and sage
Serves 2
1 pork fillet, trimmed of any silver sinew
1 lemon, zest and juice
¼ cup white wine, chicken stock or water
8 fresh sage leaves
2 cloves garlic,
Sea salt and cracked pepper
Good olive oil, knob of butter

Method: Simply cut across the fillet into 6 even size pieces. Push the meat gently into little medallions. Season the pork with salt and pepper, lemon zest, rip some sage leaves and add a little drizzle of oil, rub into pork and let marinate for 10 minutes. Place pork into hot pan, do not turn over until pork has started to go golden brown – 3 minutes. Turn over, add the remainder of the sage leaves and cook for a further couple of minutes. Remove pork from pan and keep warm, return pan to heat and add a good squeeze of lemon juice and add ¼ cup of either chicken stock, white wine or water. We are wanting to get all the juices and sediment from the base of the pan so we form a great tasting base of our sauce. Let reduce so it starts to thicken. Add knob of butter and remove from the heat, swirl around the butter add a good crack of pepper, taste for seasoning – add more salt or lemon if needed. Pour over your pork and enjoy….great with spinach, straw fries !!

How to cook spinach? -wash well and drain, heat a pan up really well and add a drizzle of good quality oil, add a few slivers of garlic a sprinkle chilli flakes(optional) heat until garlic turns light brown. Add the spinach, season with sea salt and cracked pepper. Stir briefly and remove from heat once has started to wilt. Eat immediately, especially good with some Waitaki pork.

ROSEMARY STRAW POTATOES WITH LEMON SALT
Lemon salt- zest 1 lemon and 4 Tablespoons sea salt
Sunflower oil
800g potatoes – peeled and cut into fine match sticks.
Few sprigs fresh rosemary

To make your lemon salt, bash and mix together the lemon zest with the salt in a pestle and mortar until the salt is flavoured, coloured and fine. Place in a dish. Use whatever you need straight away or allow it to dry out for a couple of hours before storing it. It might go hard, so just crush it up a bit before putting it into a jam jar.

Heat 6–8cm/2–3 inches of sunflower oil in a sturdy pan and bring to deep-frying temperature. You can do this by using a thermometer, or by placing a small chunk of potato into the cold oil before you begin to heat it. When the potato is floating and a dark golden brown the temperature will have reached 180ºC/350ºF/gas 4 and you’re ready to begin frying (remember to remove the piece of potato before you begin).

Pat the julienne strips dry with some kitchen paper to remove any excess starch. Making sure you’ve got a slotted spoon or spider (which is like a flat colander with a handle) and a big pile of kitchen paper to one side, carefully place some of your potatoes into the pan of oil (don’t overcrowd it) for a couple of minutes until golden brown and crisp. Cook the potatoes like this in batches until they are all used up. Add the rosemary for the last 30 seconds. Remove the chips and rosemary to the kitchen paper to soak up any excess oil, and then dust with your lemon salt. Serve straight away.

FRESH CORN FRITTERS
salt and pepper
3 cobs of corn
1 cup self-raising flour,
1 egg, lightly beaten
2 tsp ground coriander
1 tsp ground cumin
½ tsp dried chilli flakes
1 bunch chives, finely chopped
½ cup buttermilk or milk
¼ cup good quality oil
Method
Peel husk off corn and holding at the top of the corn, run a knife down the corn so the kernels come off (good to do over a bowl).
Heat a couple of teaspoon oil in pan and cook corn until it goes a glossy golden yellow. Remove and cool down.
In a good size bowl, mix together all the dry ingredients, add the egg and milk/buttermilk and mix to combine. Add the corn and chopped chives. Season well with salt and pepper. Use a good size heavy based fry pan, add the remaining oil and heat gently. Add spoonfuls to hot oil and cook until lightly golden on both sides – 4 mins approx.
Serve whilst hot, sprinkle with sea salt.

Carrots and turnips? This is the season for these under valued, versatile veggies.
1kg carrots, trimmed and cut lengthways in half
50g butter
1 Tablespoon honey
50ml water
1 Tablespoon balsamic vinegar
1 Tablespoon chopped parsley
Sea salt and black pepper

600g turnips, peeled and halved
50g butter
1 Tablespoon honey
50 ml water
1 Tablespoon Balsamic vinegar
1Tablespoon chopped parsley

Put all the ingredients for the carrots except the vinegar and parsley in a heavy-based pan and place over a high heat until the mixture is simmering away. Add the turnips and turn the heat right down, covering the pan and cook for about 10 minutes, frequently checking and stirring the carrots to make sure they don’t stick and burn. When the carrots are almost cooked, uncovered the pan, increase the heat slightly and stir in the balsamic vinegar. Cook for 3 minutes, then turn off the heat and stir in the parsley.

BLACKBOY PEACHES – WOW!! Elderslea Orchard
Simply cut in half the peaches and remove the stones, heat a griddled pan to very hot. Place the peaches cut side down and grill until marks appear and flesh is softening. Turn over and cook a further 2 minutes. Remove and place on a platter sprinkle well with sugar or ideally vanilla sugar, it is optional to sprinkle over some grappa or other great liqueur. Cover tightly with glad wrap and let the heat, mingle with the sugar etc and watch the delicious natural juices seep out. Simply serve with cream or crème
fraiche and drizzle over the juices of course!

(background info of vendors)
Waitaki Bacon and Ham – From Gate to Plate
Family focus business. Sue and Gus Morton have been involved in the farming industry for 25 years. Been raising pigs on the farm for 20 years. Very proud of the consistency of their pork, they Do Not use Growth Hormones or promoters. 100% grain fed. Produced according to NZ animal welfare standards.
Farm is located 15 minutes north of Oamaru, located on the banks of the mighty Waitaki River.
All cuts of meat available – old fashioned hams, bacon, roasts etc

BRYDONE ORGANIC GROWERS
Nigel – Farm Manager – Proud to be Certified Bio Grow and totally seasonal
Farm and Shop is located south of Oamaru in Totora.
Exceptional quality and fantastic variety available – calvalo nero, corn, potatoes, beetroot, turnips etc etc

GODDARDS – Ray Goddard is one of the founding trustees of the farmers market
Has been at the market since it began seven years ago.
Infamous for his high quality of his potatoes especially his Jersey Bennies!
Family business, located in Sawyers Bay

JANE FIELD PEONIES AND HYDRO GREENS
Rodger Whitson-owner
Located in Mosgiel
Has been a regular at the market for over five and half years
Huge variety of spray free lettuces, spinach, bok choy and herbs.
Available all year round.
Specialising in Peonies

ELDERSLEA ORCHARD
Margaret and Alex Gordon
30 years of experience
Located at Roxburgh east
Seventh season at the farmers market
Produce wide variety of stone fruit (including black boy peaches) pears, apples and quince.
Next year will have hazelnuts back and different varieties as in between planting.

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Otago Farmers Market Recipe

easy ideas for Brussels Sprouts
– combine cooked Brussels sprouts with fried bacon lardoons, then stir add either flaked almonds or chestnuts, add a little chopped parsley and seasoning.
– fry some chopped garlic and sage in a little olive oil, then add finely shredded raw Brussels sprouts. Cook for 5-7 minutes, until tender, then season and serve.
– toss shredded, very fresh raw sprouts with toasted sesame seeds and soy sauce for a quick, healthy salad.

SILVER BEET– some more easy ideas
– remove the stalks and cook first in boiling salted water, then add the leaves and cook for a further couple of minutes. Drain immediately and lay on a tea towel covered tray. Do not cool under running cold water. Heat up a frying pan with a little olive oil, add a couple of cloves of garlic sliced thinly. You want these to turn slightly golden brown, (I also sprinkle in a couple of dried chilli flakes, but that is optional) add the silver beet, stalks and leaves. Season with salt and cracked pepper, toss to combine and heat through. Serve as is or with some steak or fish!
-cook the silver beet in boiling salted water for 1 minute, then drain, and cool. Squeeze out all the liquid. Fry some sliced garlic in olive oil until soft, add the silver beet and toss with raisins and toasted pine nuts. Season and serve. It is also great with a grating of fresh Parmesan cheese.
– great to add to soups
– mix 200g cooked silver beet with 1 egg, 200ml double cream, 1 tablespoon of grated Parmesan and some seasoning. Bake in a gratin dish or in a pastry case at 150`C for about 25 minutes, until just set.

LEEKS: If you are not convinced by leeks, then you must give them another try as they are sweet, and a slight onion flavour, and ever so versatile. I am often asked about the virtues of the green and white parts of the leeks. The green part is less tender but more nutritive and are especially good in stocks, stews and soups. The white part is sweeter, and more delicate and can be used in almost any dish you would use an onion. It can also be the sole star player in a dish, such as Braised leeks with Shallot and Caper dressing.

Easy ideas for leeks
– sweat finely sliced leeks in butter for 5 minutes, until softened. Pour in a glass of red wine and simmer until reduced. Season and serve as an accompaniment to grilled fish or roast meat.
– Blanch 4 whole trimmed leeks (cut in half lengthways if large) in boiling salted water for 2 minutes, then drain and refresh in cold water. Drain well, brush lightly with oil and sear on a hot griddle pan. In a wide pan, gently heat the juice of 2 lemons, 1 tablespoon of sugar and 100ml water. As the leeks come off the grill, place in the warm marinade. Leave for 5 minutes, then sprinkle with chopped coriander or parsley and serve.
– Blanch and grill leeks as described above, then serve with Pine Nut Salsa in stead of marinade.
-Great sweated off in butter and added to quiche’s, on top of pizza’s with a good blue cheese, great in a potato gratin.

PEAR, PARMESAN, FENNEL SALAD
Serves 4-6
4 pears, cored and sliced
1-2 bulbs fennel, sliced finely
25g shaved parmesan cheese
100g rocket, watercress or cos lettuce or a combination
Dressing:
8 Tablespoons extra virgin olive oil
2 Tablespoons white wine vinegar
2 teaspoons finely chopped shallot
3 teaspoons finely chopped fresh tarragon or chervil
Sea salt and freshly ground pepper to taste

In a small bowl, blend vinaigrette ingredients together. Season with salt and pepper to taste. Set aside.
In a large bowl, place lettuce, pears, cheese and fennel. Toss with the vinaigrette only when you are ready to serve it as the vinaigrette will make the lettuce go soft. Ensure the ingredients are all coated gently in the vinaigrette serve immediately. Looks lovely on a large platter.

CINNAMON, SPICED PEAR FRITTERS
½ cup milk
¼ cup veg oil
2 Tablespoons honey
2¼ cup flour
1 ½ teaspoons yeast
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon nutmeg
2 eggs lightly beaten
1 ripe, firm pear
Sugar and cinnamon for dusting

Warm milk, oil and honey up. It must not be to hot, check with you finger it should be luke warm. Sprinkle over yeast and mix to combine. Let sit somewhere warm until the yeast starts to bubble and foam – 10 minutes.
Meanwhile add the flour, salt, cinnamon, nutmeg into a good size bowl. Mix to combine and make a well in the centre. When the yeast is ready pour it into the dry ingredients, along with the lightly beaten egg. Mix well until the mixture is like a thick, stringy batter. Add the chopped pear and mix again. Cover with plastic wrap and let sit somewhere warm and cosy – 1 hour.
When your mixture has increased in size, give it another mix, and get 2 dessertspoons ready.
Add enough vegetable oil, to 2/3 full a deep sided pot. Heat gently until the oil starts to shimmer. Be very careful when around oil. Never use any wet utensils and keep children well away!
Have a bowl or plate ready with a paper towel on it, to absorb any excess oil. Also have some sugar and cinnamon ready to sprinkle over the fritters whilst hot.
Once the oil is hot enough (check by dropping a little mixture in, if it immediately bubbles, then it is ready), using one spoon scoop enough mixture on it to fill it up. Carefully using the other spoon, scrap the mix off into the hot oil. Don’t do to many as you don’t want to over crowd the pot. They will puff up and start to float when ready. Using a holey spoon, carefully remove and put on kitchen paper to drain, then sprinkle well with the sugar and cinnamon, toss well to coat and serve while warm with either vanilla ice cream or whipped cream.

HARE CASSEROLE, (with chocolate)!!
We live in a country with a delicious range of wild foods and Hare seems to be forgotten, as it’s furry cousin the rabbit gets all the lime light. You will be pleasantly surprised by the flavour of hare it is gamey, the flesh is darker in colour than rabbit, and the meat is very lean.
This recipe makes a good, rich winter evening meal. Don’t omit the chocolate, which is essential to thicken and enrich the casserole. The beauty of this dish is that it really looks after itself. It is best if reheated the next day, as it develops a fuller flavour overnight.
Any leftovers can be stripped from the bone and served with papperdelle to make one of the finest pasta dishes ever.

HARE CASSEROLE
Serves 4-6
1 good size hare (jointed)
1 white onion, cut into chunks
2 carrots, cut into chunks
1 celery stick, cut into chunks
1 leek, cut into chunks
6 garlic cloves, chopped
1 bay leaf
Sprig of thyme
4 juniper berries, bruised
½ bottle red wine
100g smoked streaky bacon, cut into pieces
Olive oil for frying
1 Tablespoon flour
1 Tablespoon tomato puree
50g dark chocolate (70% cocoa solids), finely chopped
Salt and freshly ground black pepper

Put the hare, chopped vegetables, garlic, herbs and juniper in a large dish, pour over the red wine to cover (top up with water if necessary), then leave to marinate overnight.
The next day, strain the meat through a colander, keeping the wine. Pat the meat dry, sauté the bacon gently in a heavy casserole until it releases its fat. Add the vegetables and garlic from the marinade and sauté until golden, then remove from the pan.
Add some olive oil to the pan and brown the hare in it batches. Remove from the pan and set aside. Deglaze combined and thickened. Tuck in the hare and vegetables, add the herbs from the marinade and pour in the remaining wine. The hare and vegetables should be barely covered with the wine; if necessary top up with a little water. Add the chopped chocolate, a good pinch of salt and a grinding of black pepper. Cover tightly, then transfer to an oven preheated to 160`C and cook for about 2 ½ – 3 hours, until the meat is coming away from the bones. The exact cooking time will depend on the age of the hare – older animals take longer. Eat with mash!

MANUKA SMOKED EGGS – Neville and Rachel have done a world first, by smoking the egg and keeping it raw! I honestly have got to say that once you have tried these eggs you will buy them. They are perfumed of manuka, but in a subtle way and the flavour is smoky/sweet. The possibilities of cooking with them is endless, I was pondering what is the best way to show case them. I no it sounds basic but I think it is hard to beat a creamy, slightly runny scrambled egg, and a homemade mayonnaise.

Scrambled Manuka Smoked Egg’s
Serves 2
4-6 manuka smoked eggs
Good knob of butter
Dash of cream (optional, but delicious)
Salt and pepper

Simply break the eggs into a good size bowl, whisk to combine well. Add salt and pepper and the cream if using. Whisk again to combine.
Heat a good heavy base pan up with the butter. Let the butter melt and foam a little, pour in the egg and gently cook. Using a wooden spoon or spatula slowly move the egg from the outside of the pan to the inside and continue your way around the pan. The secret to great scrambled eggs, is to be patient and to treat it with respect. DO NOT OVERCOOK IT! There is nothing more unappealing than hard looking scrambled eggs. You want them to fall off your spoon onto the hot buttered toast.

SMOKED MANUKA EGG MAYONNAISE
2 manuka smoked egg yolks
100ml light olive oil or any good quality oil
Sea salt and pepper
Squeeze of fresh lemon juice

In a bowl, whisk the egg yolk with the lemon juice. Then whisk in the oil, drop by drop to begin with, then in a steady stream, until it is all emulsified. Season with salt and pepper to taste and if needed add a little more lemon juice if needed.
You can add crushed fresh garlic to the mayonnaise to produce an Aioli.

KOAU FLOWERS – Peter and Beth obviously grow flowers, lilies and tulips to be precise. But they do so much more! They do the most incredible array of sprouts, which by the way are SUPER FOODS!! Sprouts are one of the most concentrated natural sources of vitamins, minerals, enzymes, trace elements, amino acids and proteins on Earth. I do think the best way to eat them is simply straight from the container. I am going to be including them in the above dishes, as they add a little crunch, a lot of flavour and of course a great boost of goodness!

Sprout suggestions:
– as a snack
– in a sandwich
– fabulous in stir fries
– added to salads
– great in juices
– soups
– savoury muffins & quiches

Be adventurous with the sprouts as they are a vegetable. Peter and Beth sprout everything from Broccoli, Bok Choy, Dinkle, Red Clover, Alfalfa etc. They are always trying new varieties, as they said “you can sprout almost anything”. Delicious..

A Bit About Me (Alison)

It is hard not to sound like other obsessed chefs, and i am obsessed about food, but in a deeply passionate way. I have loved food ever since i could talk, i converted my dolls house into a restaurant when i was four and would make salads for my brothers with pine needles, mums precious flowers and of course a scattering of mud.

Well my cooking has evolved since then and my endless pleasure has only grown in making people smile and feel comforted by the food i cook. I feel as though i am on a bit of a mission at the moment. I have done the “cheffy ” thing all my adult life and it has given me so much pleasure. I love kitchens, i love the stress, the people and i love meeting the suppliers who painstakingly produce such beautiful products.

Maybe with my gaining of age or maybe it is being a Mother (which by the way i have three little darlings) i am just feeling the majority of the public are getting pushed out of the kitchen. People are too busy, cooking seems a lot of work etc. It truly doesn’t have to be like that! If i can help you cook with what is in season, it will not only make food taste better but it will be easier on your pocket.

I am also getting back to basic’s! My husband and i live in the suburbs here in Dunedin. The property is steep but fertile, and we are enthusiastic. We are going to get comfortable with mud and grubs this year. We are going to try to produce almost all of our vegetables for our family. Obviously i will be posting our progress and if we have any tips then i will surely let you know.

I am all about keeping food simple, enjoyable and delicious. I would love to get people back into the kitchen for the right reason and i would love families to sit around the table and enjoy not only the food but also the company. It is good to stop and relax, and to enjoy each others company as time goes by too fast!

SPICE DRAW

  • black peppercorns
  • sea salt flakes
  • dried chillies
  • nutmeg
  • cloves
  • coriander seeds
  • cumin seeds
  • fennel seeds
  • caraway seeds
  • black mustard seeds
  • ground cinnamon, ginger, allspice, garam marsala
  • smoked paprika
  • saffron threads
  • sumac
  • vanilla pods/essence
  • rose and orange flower water

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THE BASICS – MY KITCHEN CUPBOARD

ESSENTIALS IN MY CUPBOARD

  • Variety of good quality oils – extra virgin olive oil, olive oil for cooking, Rape seed, sesame, avocado oil
  • Vinegars – Red wine, balsamic (aged if possible), apple cider, white wine, rice wine
  • Tins quality tomatoes
  • Tomato paste/puree
  • Good quality dried pasta in variety of shapes
  • Flour- Plain, self raising , strong, corn
  • Baking powder, Baking soda
  • Sugar – caster, raw cane, brown, icing
  • Good quality honey
  • Good quality chocolate -50 -70% cocoa solids
  • Pulses – du puy lentils, brown and red lentils, yellow split peas, cannellini and borlotti beans, chickpeas (dried or tinned)
  • Polenta
  • Bulgar wheat and Couscous
  • Risotto rice/ basmati/ short grain
  • Capers/ Olives/ Anchovies
  • Soy sauce, Fish sauce, Worcestershire sauce
  • Coconut milk/ cream
  • Dried fruits – sultanas, currants
  • Good quality cocoa 70% solids