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OTAGO FARMERS MARKET

Aaron and myself (alison) taking on the ‘mighty’ cheese roll
by the way i won!!!!

Good morning, well not only do we have the pleasure of bountiful produce and traceable meats, but we also have the pleasure of Adventure Aaron http:/adventureaaron.com/catchandcook/ for a few hours who will be challenging me to non-other than ‘the mighty cheese roll’.  He may of had to milk the cow to gather his raw materials to make his cheese but hey that’s only a minor part in the process – right?

Anyway this is a wonderful opportunity for our fantastic market and Dunedin to showcase how wonderfully diverse, vibrant and quite simply how fantastic it is.  Bring on the cheese roll challenge!!!

As usual i have so much wonderful produce to play with – vension from Leckies, beetroot from Youngs, spinach from Brydone, blackberries from Ettrick and apricots from Caithness Orchard.  I will also have cheese from Evansdale which will be incorporated into the ‘Market’ version of the Mighty Cheese Roll.

thanks Simon for the pictures!!!
WARM BEETROOT SALAD

This salad adds a wonderful change to the usual accompaniments served alongside your meal. It goes particularly well with meat.

3 raw beetroot, peeled and cut into matchsticks
1 onion, sliced thin
1 Tbsp red wine, sherry or balsamic vinegar
50g butter

1 Tbsp oil
1 Tbsp honey
1 Tbsp dijon or grain mustard
½ tsp caraway seeds
Sea salt and freshly ground black pepper
Sour cream to serve (optional)
Chopped chives (optional)

Method
Heat a large fry pan up to medium heat. Add the oil and butter and heat until the butter has melted; add the caraway seeds, onion and beetroot and cook for 3 minutes.

Add the vinegar, honey and mustard, toss to combine. Season with salt and pepper.
Serve with sour cream on top and chopped chives.

VENISON BURGERS – This is one of the few times I am not actually making the burgers from scratch – Leckies Butchers have done the hard work for me. They are made with 100% venison and then minced on site, lightly seasoned and perhaps a few secret “trade” spices and that is it! I will be simply cooking them and serving them alongside the warm beetroot salad or perhaps some wilted garlicky spinach….

THE MIGHTY CHEESE ROLL – there are thousands of recipes for the “mighty” cheese roll and who am I to change them – however I do like to mix it up a little and for the “market” version I will be adding the delicious Farmhouse cheese from Evansdale.

300g grated farmhouse cheese
200g grated cheddar or cheese of your choice
4 spring onions, finely chopped OR handful fresh chives finely snipped
1 tin evaporated milk
1 tsp mustard powder or 1 tsp mustard
¼ cup cream
Few grinds freshly ground pepper
1 loaf either sandwich sliced bread or you can use long-cut sandwich cut bread

Method
Heat evaporated milk and cream together until comes to boil, remove from heat and add cheese, mustard and pepper. Mix well to melt the cheese and to make it spreadable. Add the spring onion or chives and check consistency – if too thick add a little more cream to make it spreadable!

Cool a little before spreading on to bread.

You can remove the crusts if you desire!

Spread enough mixture on the surface of a slice of bread so it generously covers; however don’t think more is necessarily better as they have a tendency to ooze out when cooked. I allow anywhere from 3-5mm round the edge of the bread to allow when rolling.

Roll one edge of the bread over and roll carefully but firmly until it meets the opposite end. Press lightly to seal. Repeat until all the mixture if finished.

Preheat the grill on your oven to medium-hot and grill the cheese rolls so they are golden on all sides, remove and generously spread butter over them. Enjoy!

SIMPLY COOKED SPINACH – When I cook spinach at home 9 times out of 10 I will always cook it this way and sometimes with a pinch or two of dried chilli flakes. When I was taught to cook spinach like this it was an absolute revelation and it will convert even the most weary spinach eater!

2 large bunches of spinach
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Freshly ground black pepper

Method
As with most greens you need to wash spinach well – actually I usually give it a good soak in cold water, drain and soak again for a couple minutes. Drain well.

Remove any tough stalks, usually from the large leaves by simply holding the stalk in one hand and firmly pulling the leaf along it. You should end up with just the leaf!

Heat a large fry pan up to hot, add the olive oil and garlic, cook the garlic until it starts to go a light brown colour – you will notice a nutty smell coming from the pan (this is good, it is coming from the garlic). Carefully add the spinach (be careful it splutters a lot) season with salt and freshly ground pepper toss once or twice and you will notice that the spinach has wilted. Take it off the heat drain off any excess moisture and serve with anything you desire.

POACHED APRICOTS – this is a basic recipe for poaching any fruit, always ensure you have the fruit submerged in syrup and always wash the fruit beforehand. You will find peaches will peel easily after poaching, apricots and netarines not necessary whereas plum skins usually slip off through cooking. You can poach varieties of fruit one after the other in the same syrup it will add a deeper more complex flavour.

poached apricots and greengages thanks to Cathiness Orchard

4-6 stone fruit

Basic poaching syrup
330g white sugar
750ml hot water

Flavouring – optional extras
Vanilla bean, citrus peel, cardamom pods, cinnamon stick or star anise, fresh lemon verbena leaf or a squeeze of fresh lemon juice
Method
Put the sugar and water (and your choice of flavourings) into a heavy-based pot and heat over medium heat until sugar dissolves. Simmer syrup gently for 3-4 minutes then carefully add the fruit.

Cut a piece of baking paper to snuggly fit the inside of the pot. Press down to sit lightly on the surface of the syrup. Poach the fruit until just tender – roughly 3-6 minutes depending on size, ripeness and variety of fruit. Remove from syrup with slotted spoon if wanting to keep fruit simply cool in syrup and store in fridge.

BUTTERMILK AND BLACKBERRY DROP SCONES
Makes 30

1 punnet fresh blackberries
250g flour
¾ tsp baking soda
½ tsp salt
50g sugar
75g butter
300 ml buttermilk
Cooking oil
1 lemon – zest
Additional 50g sugar

Method
Place large cast-iron or heavy-based fry pan on to medium heat.
Sift the flour, baking soda and salt together into a medium size bowl, rub in the butter with your fingertips until you have coarse breadcrumbs, add the sugar and mix well.
Add the black berries and buttermilk and mix together until just combined.
Lightly brush the pan with oil. Drop spoonful’s of batter into the pan allowing space between for spreading. Cook gently for a couple of minutes, turn over and cook through – 2 minutes. Transfer to a wire rack covered with a clean cloth and repeat process with remaining batter.
Mix together the sugar and lemon zest and either sprinkle onto of drop scones or serve in a dipping bowl and dip you warm scones into the citrusy sugar.

Alison would like to thank the following vendors for their outstanding produce

Judge Rock Wines – thanks so much for always suppling us with outstanding wines to accompay our many dishes

Caithness Orchard – apricots


Leckies Butchery – venison patties


Sam Young Growers – beetroot


Ettrick Gardens – Black berries


Evansdale Cheese – cheese

BUTTERMILK AND BLACKBERRY DROP SCONES

Makes 30

1 punnet fresh blackberries
250g flour
¾ tsp baking soda
½ tsp salt
50g sugar
75g butter
300 ml buttermilk
Cooking oil
1 lemon – zest
Additional 50g sugar

Method
Place large cast-iron or heavy-based fry pan on to medium heat.
Sift the flour, baking soda and salt together into a medium size bowl, rub in the butter with your fingertips until you have coarse breadcrumbs, add the sugar and mix well.
Add the black berries and buttermilk and mix together until just combined.Lightly brush the pan with oil. Drop spoonful’s of batter into the pan allowing space between for spreading. Cook gently for a couple of minutes, turn over and cook through – 2 minutes. Transfer to a wire rack covered with a clean cloth and repeat process with remaining batter.
Mix together the sugar and lemon zest and either sprinkle onto of drop scones or serve in a dipping bowl and dip you warm scones into the citrusy sugar.

POACHED APRICOTS

this is a basic recipe for poaching any fruit, always ensure you have the fruit submerged in syrup and always wash the fruit beforehand. You will find peaches will peel easily after poaching, apricots and netarines not necessary whereas plum skins usually slip off through cooking. You can poach varieties of fruit one after the other in the same syrup it will add a deeper more complex flavour.

4-6 stone fruit

Basic poaching syrup
330g white sugar
750ml hot water

Flavouring – optional extras
Vanilla bean, citrus peel, cardamom pods, cinnamon stick or star anise, fresh lemon verbena leaf or a squeeze of fresh lemon juice
Method
Put the sugar and water (and your choice of flavourings) into a heavy-based pot and heat over medium heat until sugar dissolves. Simmer syrup gently for 3-4 minutes then carefully add the fruit.

Cut a piece of baking paper to snuggly fit the inside of the pot. Press down to sit lightly on the surface of the syrup. Poach the fruit until just tender – roughly 3-6 minutes depending on size, ripeness and variety of fruit. Remove from syrup with slotted spoon if wanting to keep fruit simply cool in syrup and store in fridge.

SIMPLY COOKED SPINACH

When I cook spinach at home 9 times out of 10 I will always cook it this way and sometimes with a pinch or two of dried chilli flakes. When I was taught to cook spinach like this it was an absolute revelation and it will convert even the most weary spinach eater!

2 large bunches of spinach
Olive oil, extra virgin
3 cloves garlic, sliced
Salt to taste
Freshly ground black pepper

Method
As with most greens you need to wash spinach well – actually I usually give it a good soak in cold water, drain and soak again for a couple minutes. Drain well.

Remove any tough stalks, usually from the large leaves by simply holding the stalk in one hand and firmly pulling the leaf along it. You should end up with just the leaf!

Heat a large fry pan up to hot, add the olive oil and garlic, cook the garlic until it starts to go a light brown colour – you will notice a nutty smell coming from the pan (this is good, it is coming from the garlic). Carefully add the spinach (be careful it splutters a lot) season with salt and freshly ground pepper toss once or twice and you will notice that the spinach has wilted. Take it off the heat drain off any excess moisture and serve with anything you desire.

WARM BEETROOT SALAD

This salad adds a wonderful change to the usual accompaniments served alongside your meal. It goes particularly well with meat.

3 raw beetroot, peeled and cut into matchsticks
1 onion, sliced thin
1 Tbsp red wine, sherry or balsamic vinegar
50g butter
1 Tbsp oil
1 Tbsp honey
1 Tbsp dijon or grain mustard
½ tsp caraway seeds
Sea salt and freshly ground black pepper
Sour cream to serve (optional)
Chopped chives (optional)

Method
Heat a large fry pan up to medium heat. Add the oil and butter and heat until the butter has melted; add the caraway seeds, onion and beetroot and cook for 3 minutes.
Add the vinegar, honey and mustard, toss to combine. Season with salt and pepper.
Serve with sour cream on top and chopped chives.

THE MIGHTY CHEESE ROLL

THE MIGHTY CHEESE ROLL – there are thousands of recipes for the “mighty” cheese roll and who am I to change them – however I do like to mix it up a little and for the “market” version I will be adding the delicious Farmhouse cheese from Evansdale.

300g grated farmhouse cheese
200g grated cheddar or cheese of your choice
4 spring onions, finely chopped OR handful fresh chives finely snipped
1 tin evaporated milk
1 tsp mustard powder or 1 tsp mustard
¼ cup cream
Few grinds freshly ground pepper
1 loaf either sandwich sliced bread or you can use long-cut sandwich cut bread

Method
Heat evaporated milk and cream together until comes to boil, remove from heat and add cheese, mustard and pepper. Mix well to melt the cheese and to make it spreadable. Add the spring onion or chives and check consistency – if too thick add a little more cream to make it spreadable!

Cool a little before spreading on to bread.

You can remove the crusts if you desire!

Spread enough mixture on the surface of a slice of bread so it generously covers; however don’t think more is necessarily better as they have a tendency to ooze out when cooked. I allow anywhere from 3-5mm round the edge of the bread to allow when rolling.

Roll one edge of the bread over and roll carefully but firmly until it meets the opposite end. Press lightly to seal. Repeat until all the mixture if finished.

Preheat the grill on your oven to medium-hot and grill the cheese rolls so they are golden on all sides, remove and generously spread butter over them. Enjoy!

PIZZA – ROCKET AND POTATO

Better late than never – whew a few set backs with my computer, which resulted in not being able to share this recipe sooner. 
However homemade pizzas are perfect for a cosy Saturday night – dvd, wine = pizza.  Simon takes control with the pizzas, the children help mould the bases and then dress them with their selection of toppings – olives and capers are in the top 5.  Simon sometimes even packs them into little take away boxes so they can feel like they are having a special pizza/dvd night – cute!
I quite happily sit back with a wine and wait for my pizza to be served – favourite toppings – potato, chilli and rocket, prawn, spinach and chilli or quite simply garlic or chilli oil, few shavings of parmesan cheese tossed with a little rocket when removed from the oven.
The secret to a great pizza – less is more! Don’t overload the toppings i would recommend making more pizzas with variety of toppings than piling them on one.  Mozzarella cheese is a must really as it gels the pizza experience together. I have a pizza stone for my oven which is great to cook bread on as well.  But you can still make them if you haven’t a stone! It is worth the little amount of effort involved in making your own pizzas as the final product is far superior.

HOMEMADE PIZZA – TOPPINGS ARE UP TO YOU

Perfect pizza dough – thanks to Hugh Fearnely Whittingstall
This recipe is fantastic as it keeps in the fridge for a well over a week.  It certainly helps making pizzas or flat breads at home very pronto as no forward planning necessary infact if you feel a craving coming on, simply break off a lemon-sized piece of dough and get rolling.
makes 8 small pizzas or flatbreads
250g strong white bread flour
250g plain white flour or wholemeal
5g powdered dried yeast
10g salt
325ml warm water
About 1 tbsp olive oil
1 handful coarse flour (rye, semolina or polenta), for dusting (if don’t have on hand use normal flour)

MethodIn a bowl, mix the flours, yeast, salt and water to form a sticky dough. Mix in the oil, then turn out on to a clean work surface and knead until smooth and silky. (Alternatively, if you have a mixer with a dough hook, mix the flours, yeast, salt and water on a low speed, add the oil and knead for 10 minutes). Shape into a round, and leave to rise in a clean bowl, covered with a plastic bag, until doubled in size.


Preheat the oven (and pizza stone or substitute) as high as it will go. Take a lemon-sized piece of dough and roll it into a 5mm thick round. Dust a rimless baking sheet with coarse flour, lay the dough on it, add your toppings and slip the pizza from the sheet on to the hot stone. Bake until any cheese is bubbling and the base is taking on some colour, seven to nine minutes. Scatter over any leaves or raw toppings, and tuck in.


ROAST TOMATO SAUCE
this is a great sauce to make at the moment due to the fact we are in tomato season. Roasting will give the sauce a sweeter and more concentrated flavour.  It freezers well, too.
500g tomatoes, halved
2 garlic cloves, peeled and sliced
2 tbsp olive oil
Salt and black pepper

Preheat the oven to 180C. Lay the tomatoes cut side up in a roasting tin, place a slice of garlic on each, pour over the oil, season well and roast for 30-45 minutes, until soft and slightly charred. Rub through a sieve into a bowl.


A FEW OF MY FAVOURITE TOPPINGS
Chilli oil – chilli season is in full swing and chilli oil is a fantastic way of stretching them out.  Kakanui Produce has a vast array of them – Cherry and Korean chillies have delicious flavour as well as a little heat if desired.
This keeps sealed in the fridge for a few weeks. It’s good in marinades and salad dressings, too.

Makes 250ml.
6 mildish chillies, such as cherry or korean (without the seeds)
250ml olive oil
1 tsp thyme leaves
1 garlic clove, unpeeled

Cut open the chillies from tip to tail, remove the seeds and discard. Cut into strips and put in a pan with the oil, thyme and garlic. Heat slowly till the oil is simmering very gently, then cook the chillies until soft, about 20 minutes. Set aside to cool.


. Melted onions, spinach/cavalo nero, chorizo and egg
. thin slices cooked potato, little roasted tomato sauce, rocket and chilli to finish
. prawn, spinach and chilli
. melted onion, spinach and blue cheese
. mozzarella, whole cherry tomatoes and basil (peeled strips of zucchini work well)

 great on pizzas -Olives, tomatoes, most charcuterie, spinach, cavalo nero, rocket, onions, leeks, zucchini, eggs, eggplant, seafood, chilli, basil etc

dinner is served

OTAGO FARMERS MARKET

bouquets of flowers Waikouaiti Gardens

Thanks to our fantastic weather the fishing boats are a sail and delivering us with super fresh fish and queen scallops and with BIG thanks to Edmonds Fresh Fish i will have the delight of cooking them today at the mobile kitchen.  I will be making a delicious Apricot and Raisin chutney which is fantastic as it is one that can be eaten straight away.  I will have beetroot from Brydone Organics, after talking with Nigel (grower) he was saying that customers often ask for the leaves to be removed as they don’t realise that they can be eaten! So i will show you a few ways to utilise these super healthy leaves.  The array of tomatoes found at the market is utterly astounding and i will be using Waikouaiti Gardens (located up on the platform above Cardrona Lamb) they have grown 20 varieties! And last but not least is the humble marrow – i love them and i guarantee you will too!

Wairuna Organics

APRICOT-RAISIN CHUTNEY

Make 2 ½ cups

2 Tbsp olive oil
1/2 small onion, finely chopped (about 1/2 cup)
1 kg apricots, peeled, quartered, and pitted
1/2 cup sugar
1/2 cup good-quality honey
1/3 cup raisins
1/4 cup cider vinegar

Method
Heat oil in a large heavy-based pot over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
Pour chutney into a large bowl. Let cool completely. Serve at room temperature.
Chutney can be refrigerated in an airtight container, up to 1 week.

BEETROOT RISOTTO

Serves 4

1.5 lites vegetable or chicken stock (approx.)
3 tablespoons butter or olive oil
1 medium onion, diced
350 g (12 oz) Arborio (risotto) rice
120 ml white wine
2 Tbsp chopped fresh parsley
2 Tbsp roughly torn fresh basil
2 to 3 medium beetroots, peeled and grated
2 to 3 handfuls beetroot tops or ruby chard (silver beet) kale finely chopped
Salt and pepper to taste
Grated peel and juice of 1 lemon
1 handful freshly grated Parmesan cheese, to serve

Method
Bring the stock to a simmer.

Heat the butter in a separate wide pan over medium heat; add the onion and sauté for 3 minutes. Add the rice, stir to coat well, cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets.

Add 500ml stock, cover, and simmer until the stock is absorbed. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. Before the last ladle, add the beet greens or spinach. Season with salt and pepper and put a lid on and turn off the heat and let sit for 5 minutes, then stir in the lemon peel and juice.
Serve topped with freshly grated parmesan and a small knob of butter.

BRAISED BEETROOT WITH THEIR LEAVES

Never underestimate the tops of beetroot – their leaves can be used as you would silverbeet or kale. The smaller more tender ones are perfect added to your salad or try them wilted through your stir-fry.

Cut the leaves from your beetroot, wash well and chop coarsely. Peel the beetroot (not always necessary)and cut them into wedges 1.5cm thick. Cook 1 chopped onion and a clove of garlic in a tablespoon of olive oil, until softened then add the beetroot wedges and enough water to just cover. Season and cook slowly for about 30 minutes, until the beetroot is tender.

Add the chopped leaves and cook for 5 minutes. Season and sprinkle with lemon juice or balsamic vinegar.

Great served with brown or puy lentils and yoghurt.

FOIL BAKED FISH WITH CHILLI
Serves 2

1 Tbsp oil
2 large or four small fillets of fish – cod, gurnard, elephant, moki etc
2 cloves garlic
1 chilli, deseeded and finely sliced (Kakanui Produce cherry chilli is perfect for this)
1 lemon

Method
Preheat the oven to 190C.

Take two pieces of strong kitchen foil, roughly 25cm square, and brush them with the oil. Season the fish fillets generously and place them on the foil – either two small fillets or one large one per parcel.

Divide the garlic and chilli between the fish add a squeeze of little lemon juice and a good grinding of black pepper over each pile, then bring up the sides of the foil and scrunch them together tightly to form well-sealed but baggy parcels.
Place the parcels on a baking tray, transfer to the oven and bake for 15 minutes.
Serve immediately.

HEIRLOOM TOMATO SALAD

Sun ripened, soil-grown, sweet tasting tomatoes make for a wonderful salad. However add some rams horn, black cherry, sun gold, Guernsey island and money maker, to name but a few of the impressive array of tomatoes found at the farmers market and you will have a salad to be enthused by!

Serves 4

4 large handfuls of mixed tomatoes – cherry tomatoes –black, red and yellow, rams horn, sweet 100 etc
sea salt and freshly ground black pepper
6 Tbsp extra virgin olive oil
1-2 Tbsp good red wine vinegar

Method

To showcase the tomatoes I like to cut the tomatoes into different shapes – some into thick slices, other in half, some in lengths, little ones whole, it adds texture and variety to your salad.
Drizzle over the extra virgin olive oil and vinegar add a generous sprinkle of salt and pepper.
Ideally allow the tomatoes to sit for 10-30 minutes before serving as this will get the juices flowing.
Always serve this at room temperature with a loaf of fresh, crusty bread to soak up the juices.

BAKED MARROW GRATIN
serves 4

500g marrow, peeled and chopped
salt and pepper
65 g butter
3 Tbsp cream
1 egg
2 oz (50 g) cheese, grated

Method
Preheat oven to 220C

Put the marrow in a saucepan with salt, pepper and a very little water.
Cook gently until the marrow is tender.
Drain if necessary and turn into a heated ovenproof serving dish.
Mix together 50 g of the butter, the cream and a little of the cheese, season with salt and pepper fold through the marrows. Sprinkle the remaining cheese over the top and dot with the rest of the butter.
Bake for 5 to 10 minutes or until lightly browned.

Alison would like to thank the following vendors for their fantastic produce
EDMONDS FRESH FISH – fish
TE MAHENO – marrow, garlic
BRYDONE ORGANICS – beetroot
WAIKOUAITI GARDENS – tomatoes
CAITHNESS ORCHARDS – apricots

FOIL BAKED FISH WITH CHILLI

Fish cooked in this method is always a winner as the flavours have no where to escape and all the moisture gets trapped inside. You can pretty much do any variety of fish like this and you can any number of flavours and ingredients to spice it up.  It works wonderfully on the BBQ.
Serves 2

1 Tbsp oil
2 large or four small fillets of fish – cod, gurnard, elephant, moki etc
2 cloves garlic
1 chilli, deseeded and finely sliced (Kakanui Produce cherry chilli is perfect for this)
1 lemon

Method
Preheat the oven to 190C.
Take two pieces of strong kitchen foil, roughly 25cm square, and brush them with the oil. Season the fish fillets generously and place them on the foil – either two small fillets or one large one per parcel.

Divide the garlic and chilli between the fish add a squeeze of little lemon juice and a good grinding of black pepper over each pile, then bring up the sides of the foil and scrunch them together tightly to form well-sealed but baggy parcels.

Place the parcels on a baking tray, transfer to the oven and bake for 15 minutes.
Serve immediately.

BEETROOT RISOTTO

Serves 4

1.5 lites vegetable or chicken stock (approx.)
3 tablespoons butter or olive oil
1 medium onion, diced
350 g (12 oz) Arborio (risotto) rice
120 ml white wine
2 Tbsp chopped fresh parsley
2 Tbsp roughly torn fresh basil
2 to 3 medium beetroots, peeled and grated
2 to 3 handfuls beetroot tops or ruby chard (silver beet) kale finely chopped
Salt and pepper to taste
Grated peel and juice of 1 lemon
1 handful freshly grated Parmesan cheese, to serve

Method
Bring the stock to a simmer.
Heat the butter in a separate wide pan over medium heat; add the onion and sauté for 3 minutes. Add the rice, stir to coat well, cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets.

Add 500ml stock, cover, and simmer until the stock is absorbed. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. Before the last ladle, add the beet greens or spinach. Season with salt and pepper and put a lid on and turn off the heat and let sit for 5 minutes, then stir in the lemon peel and juice.

Serve topped with freshly grated parmesan and a small knob of butter.