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VIENNESE WHIRLS

I don’t really think these are from Vienna, but they are wonderful all the same.  These biscuits have a light , short texture and need to be piped, but don’t let this put you off as they’re not difficult to make and they taste delicious.

makes 16-18
 250g very soft butter (not melted though)
50g icing sugar
250g plain flour
50g cornflour
1/2 tsp vanilla extract

Filling
100g very soft butter
200g icing sugar, plus 1/2 tsp for dusting
1/2 tsp pure vanilla extract
75g seedless red jam

Method
Preheat oven to 190C/ fan 170C. Line two baking tray’s with greaseproof paper. 
Put the butter, icing sugar, plain flour, cornflour and vanilla extract in food processor and blitz until smooth.  you may need to remove the lid and push the mixture down a couple of times with a rubber spatula.  Alternatively, put everything in a large mixing bowl and beat with an electric mixer until smooth.
Spoon the dough into a piping bag fitted with a  large star nozzle.  Pipe 16- 18 circles or rosettes of dough on to the baking sheet, spacing them well apart. Each should measure about 6cm – about the size of a gingernut. Continue piping all the remaining mixture.
Bake the biscuits in the centre of the oven for 12-15 minutes or until they are pale golden brown and firm.  Transfer them to a wire rack.

To make filling, put the butter in a bowl and sift the icing sugar on top.  Add the vanilla extract and beat well until very light and smooth.
Put a little red jam in a small bowl and stir until smooth.

To assemble, spoon a little jam on to the flat side of half of the biscuits and place them jam-side up on the wire rack.  Gently spread the butter cream icing on to the remaining biscuits and place on the jam-topped ones to make biscuits sandwiches.  Put the biscuits on a serving plate and dust with icing sugar before serving.

OTAGO FARMERS MARKET

MOBILE KITCHEN MENU
thank you to all the passionate producers for suppling the kitchen with such fantastic ingredients 
ROAST HAVOC PORK
BRUSSELS SPROUTS AND HAZELNUT SALAD
OMELETTE
APPLE SAGO
Brydone Organics
this is how our veges grow!
EGGS are a rich source of nutrients, including vitamins, iron and sulphur.  They do need to be eaten very fresh and it is wise to take the eggs out of the fridge 1-2 hours before using.

Plain Omelette
2-3 eggs per person
Salt and pepper
1 Tbsp butter
Method
Beat the eggs with the salt and pepper in a bowl.  Heat a non-stick fry or omelette pan and melt the butter.  When the butter is very hot and nut-coloured, pour the eggs into the pan.  When the eggs are setting and small bubbles are forming, bring the edges of the omelette towards the centre with a fork while shaking the frying pan.  Fold the edge of the omelette nearest to the handle of the pan towards the outside edge and quickly slide on to a hot dish.

A good omelette should be slightly runny!

All egg omelette

Variations for omelettes

Herb omelette – chop handful fresh herbs such as flat-leaf parsley, chervil, chives and tarragon

Cheese omelette – a few seconds before folding the omelette, add 50g grated cheese

Bacon, ham or onion omelette- dice the meat or onion and fry in hot butter, then add the beaten egg mixture and cook as usual.

CRISP BRUSSELS SPROUT AND HAZELNUT SALAD

This salad is a fantastic addition to the table in winter as it turns an often overlooked vegetable into a fresh beginning.

Serves 4 -6
1 kg Brussels sprout, discolored leaves discarded and stems left intact
1 red onion, sliced thinly
1 handful fresh parsley, roughly chopped
1 cup hazelnuts, lightly toasted
2 Tbsp finely grated Pecorino Romano, Parmesan or any strong, hard type of cheese
¼ cup olive oil
3 Tbsp apple cider vinegar
Sea salt flakes
Freshly ground pepper
Method

Holding each Brussels sprout by stem end, cut into very thin slices using a mandolin or by slicing as thin as possible with a knife, add to a suitable size bowl.  Slice the onion to the same thickness as the Brussels sprouts.  With your fingers toss Brussels sprouts and onions to separate layers.

Lightly crush the hazelnuts and add to Brussels sprouts along with cheese. 

In another bowl add the vinegar and oil and mix well to combine.  Season with a little salt and pepper, taste and adjust if necessary. 
Drizzle the dressing over the Brussels sprouts and toss to combine.  Allow the dressing to mingle into the salad for a few minutes before serving.
ROAST SHOULDER OF PORK
It is hard to resist juicy roast pork with crackling and to be honest there really is very little to do when you have such fantastic quality pork. The few herbs are only to enhance the pork not to take away the natural flavour!

Serves 6

1 tsp fennel seeds
Flaky sea salt and freshly ground black pepper
2 Tbsp oil
2-3 bay leaves
1 boned shoulder of pork (about 2.5kg) – score the skin about 1cm apart (or get the butcher to do it)

Method

Heat the oven to 220C.
With a pestle and mortar, roughly bash the fennel seeds, a tablespoon of flaky sea salt and two teaspoons of black pepper. Mix into a paste with the oil.
Rub the paste all over the flesh and skin of the pork.
Lay the bay leaves in a roasting tray (use one that’s not too big, so the juices don’t burn), put the pork on top skin side-up, and roast for 30 minutes, until the skin has started to puff up and begun to look like crackling. Turn the heat to 160C, and roast for a further 2 ½ hours until the meat is very tender and the juices run clear.

Turn the oven up to 190C, and cook for a further 20 minutes or so, until the crackling crisps up. Transfer to a warm dish, rest for 20 minutes, then carve.

Serve with the natural juices.

APPLE SAGO

My mother used to make this for us when we were growing up, served warm with a generous drizzle of cream.  It was so memorable that i still remember it simmering away on the stove.

Serves 4

500g apples, peeled, cored and cut into slices


¼ – ½ cup sugar (will vary depending on variety of apple)


1 cup water


1 lemon, zest only


¾ cup sago


Cream for serving

Method
In a medium heavy based pot place the apples, sugar, lemon zest and water.  Bring to the boil then reduce the temperature so the apples gently simmer until almost tender. 
Add the sago and stir well so that it doesn’t clump together, cook for 15-20 minutes or until the sago goes transparent and tender.  The apple should be a puree and the sago melts together and slightly thickens the pudding.
Serve warm or cold with pouring cream!

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC LOCALLY PRODUCED PRODUCTS

BOUCHEE – selection of preserves


KAKANUI PRODUCE – Brussels sprout


ISLAND STREAM HAZELNUTS – fresh hazelnuts


HAVOC PORK – shoulder of pork


ROSEDALE ORCHARDS – apples


LIEVITO BAKERY – freshly baked goods


BROUGHAM EGGS – free range eggs

APPLE SAGO

The health benefits of sabudana (sago) are mainly in the carbohydrates it provides. Also known as tapioca pearls, sago is made from the starch extracted from the pith (centre) of the sago palm stems.

Serves 4

500g apples, peeled, cored and cut into slices


¼ – ½ cup sugar (will vary depending on variety of apple)


1 cup water


1 lemon, zest only


¾ cup sago


Cream for serving

Method

In a medium heavy based pot place the apples, sugar, lemon zest and water.  Bring to the boil then reduce the temperature so the apples gently simmer until almost tender. 

Add the sago and stir well so that it doesn’t clump together, cook for 15-20 minutes or until the sago goes transparent and tender.  The apple should be a puree and the sago melts together and slightly thickens the pudding.
Serve warm or cold with pouring cream!

ROAST SHOULDER OF PORK

It is hard to resist juicy roast pork with crackling and to be honest there really is very little to do when you have such fantastic quality pork. The few herbs are only to enhance the pork not to take away the natural flavour!


Serves 6

1 tsp fennel seeds
Flaky sea salt and freshly ground black pepper
2 Tbsp oil
2-3 bay leaves
1 boned shoulder of pork (about 2.5kg) – score the skin about 1cm apart (or get the butcher to do it)
Heat the oven to 220C.
With a pestle and mortar, roughly bash the fennel seeds, a tablespoon of flaky sea salt and two teaspoons of black pepper. Mix into a paste with the oil.
Rub the paste all over the flesh and skin of the pork.
Lay the bay leaves in a roasting tray (use one that’s not too big, so the juices don’t burn), put the pork on top skin side-up, and roast for 30 minutes, until the skin has started to puff up and begun to look like crackling. Turn the heat to 160C, and roast for a further 2 ½ hours until the meat is very tender and the juices run clear.
Turn the oven up to 190C, and cook for a further 20 minutes or so, until the crackling crisps up. Transfer to a warm dish, rest for 20 minutes, then carve.
Serve with the natural juices.

EGGS…

EGGS are a rich source of nutrients, including vitamins, iron and sulphur.  They do need to be eaten very fresh and it is wise to take the eggs out of the fridge 1-2 hours before using.

Plain Omelette

2-3 eggs per person

Salt and pepper

1 Tbsp butter

Method

 Beat the eggs with the salt and pepper in a bowl.  Heat a non-stick fry or omelette pan and melt the butter.  When the butter is very hot and nut-coloured, pour the eggs into the pan.  When the eggs are setting and small bubbles are forming, bring the edges of the omelette towards the centre with a fork while shaking the frying pan.  Fold the edge of the omelette nearest to the handle of the pan towards the outside edge and quickly slide on to a hot dish.

A good omelette should be slightly runny!

All egg omelette
Variations for omelettes
Herb omelette – chop handful fresh herbs such as flat-leaf parsley, chervil, chives and tarragon Cheese omelette – a few seconds before folding the omelette, add 50g grated cheese
Bacon, ham or onion omelette- dice the meat or onion and fry in hot butter, then add the beaten egg mixture and cook as usual.

CRISP BRUSSELS SPROUT AND HAZELNUT SALAD

This salad is a fantastic addition to the table in winter as it turns an often overlooked vegetable into a fresh beginning.
Serves 4 -6

1 kg Brussels sprout, discolored leaves discarded and stems left intact

1 red onion, sliced thinly

1 handful fresh parsley, roughly chopped

1 cup hazelnuts, lightly toasted

2 Tbsp finely grated Pecorino Romano, Parmesan or any strong, hard type of cheese

¼ cup olive oil

3 Tbsp apple cider vinegar

Sea salt flakes

Freshly ground pepper
Method

Holding each Brussels sprout by stem end, cut into very thin slices using a mandolin or by slicing as thin as possible with a knife, add to a suitable size bowl.  Slice the onion to the same thickness as the Brussels sprouts.  With your fingers toss Brussels sprouts and onions to separate layers.
Lightly crush the hazelnuts and add to Brussels sprouts along with cheese.In another bowl add the vinegar and oil and mix well to combine.  Season with a little salt and pepper, taste and adjust if necessary.

Drizzle the dressing over the Brussels sprouts and toss to combine.  Allow the dressing to mingle into the salad for a few minutes before serving.

 

 

 

OTAGO FARMERS MARKET

GOOD MORNING,

Sweet ,spicy, sticky sauces from Bouchee to add a little something special will be utilized a lot today from the mobile kitchen.  Parsnips are the veg of today thanks to Wairuna Organics – try them grated into fritters and this tasty healthy soup. Sunrise bakery have a fresh selection of bread for us to try!
Evansdale Cheese make fresh curds and i love them melted over baked potatoes, scattered over pasta bakes and of course whipped and baked into cheesecakes which is exactly what i have done today.
Ensuring that you eat in season and buy local when ever possible really will improve any meal. Freshly dug, plucked and passionately produced ingredients equals fantastic tasting and affordable food.  Do come and say hi and sample some delicious food all made with locally sourced ingredients!

EVANSDALE CHEESE (fresh curds available here)

JUST A SNIPPET OF WAIRUNA ORGANICS PRODUCE

MENU FROM THE OTAGO FARMERS MARKET KITCHEN

SPICED PARSNIP FRITTERS
Sweet parsnips combined with fragrant warming spice and fried until golden add a nice twist to this winter veg!
Makes 24 small or 12 large

2 cups Grated parsnip


1 chilli, deseeded and finely diced


1 Small onion, sliced thinly


3 Eggs


3 Tbsp chickpea (gram flour), rice or plain flour


3 Tbsp fresh coriander, chopped


3 Tbsp fresh parsley, chopped


Pinch cayenne pepper


Pinch turmeric


½ tsp cumin, ground


½ tsp coriander, ground


½ tsp garlic powder


½ tsp ginger


Cooking oil, as needed


Salt to taste and freshly ground pepper


Natural unsweetened yoghurt and lemons to serve

Method
Whisk together eggs, flour, spices and fresh herbs. Add the grated parsnip and mix to combine. Season with salt and grind or two of pepper
Coat bottom of a heavy-based large fry pan with oil, heat to shimmering, add a dessert spoon size of mixture into the hot oil and fry until golden (about 3 minutes), flip carefully and continue to cook until crispy.  Remove from the pan and drain, sprinkle with a little sea salt flakes and serve with some zesty chutney (bouchee) a little yoghurt and squeeze of lemon.

LEEK AND PARSNIP SOUP

Parsnip Soup with Leeks and Parsley

Serves 6

2 Tbsp butter


3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1cm slices


2 Tbsp olive oil


1kg parsnips, peeled and chopped


2 strips lemon zest


1-2 teaspoons salt


4 cups chicken stock (use vegetable stock for vegetarian option)


2 cups water


2 cups finely chopped fresh parsley


Pepper to taste

Method
Heat butter in a large pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don’t let the leeks brown.
Add the parsnips and olive oil, and toss to coat, return the lid and cook over low heat for a further 5 minutes.  Sprinkle on the salt. Add the stock and water, add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using a hand-blender or food processor.  Return the puréed soup to the pot. Adjust the seasoning if necessary, reheat and serve.
BOUCHEE
impressive array of preserves, sauces, dressing
ROASTED PUMPKIN AND CARDAMON SALAD
Roasted squash with cardamom and nigella seeds
Serves 4
20g unsalted butter
1 tbsp olive oil
1 large red onion, peeled and cut into 1cm-thick slices
1kg pumpkin, peeled and cut into 3cm pieces
Salt
30g pumpkin seeds
½ tsp each ground cumin and coriander
¼ tsp ground turmeric
4 cardamom pods, lightly crushed
1 cinnamon stick
1 green chilli, halved lengthways
1 tbsp caster sugar
200ml vegetable stock
100g Greek yoghurt
1 tbsp chopped fresh coriander
Method
Heat the oven to 200C.
Put the butter and oil in a large sauté pan, and fry the onion for eight minutes over medium heat until soft. Add the pumpkin, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to colour.
Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snugly. Pour in the stock and roast for 30 minutes, by which point the pumpkin should be tender and all the liquid absorbed or evaporated.
Serve warm with yoghurt spooned on top and a sprinkling of chopped coriander.

GINGER AND CURD BAKED CHEESECAKE
This is a superb baked cheesecake with the delicious addition of Evansdale fresh curds and a hint of ginger.

Makes 12-15 slices

150g gingernuts


75g butter, melted, plus extra for greasing


500g cream cheese


500g fresh curds (Evansdale)


4 eggs


250g icing sugar


Finely grated zest of 2 lemons


1 tsp vanilla extract


1 Tbsp custard powder


Icing sugar for dusting

Method
Preheat oven to 170C – not fan bake
Grease a 24cm spring-clip cake tin and line the base with baking paper.
Crush the ginger biscuits in a food processor, or put them in a plastic bag and bash them with a rolling pin, and mix with the melted butter.  Press the biscuits mixture into the base of the tin and cook in the preheated oven for 5 minutes.  Remove from the oven and leave to cool.

Put the cream cheese, curds, eggs, icing sugar, lemon zest, vanilla extract and custard powder into a large bowl and beat until well combined or you can pulse until smooth in a food processor if you want a smoother consistency. Pour the mixture into the tin and cook for 40-45 minutes, until firm around the edge but slightly wobbly in the centre.  Remove it from the oven and leave to cool in the tin, then chill for at least 2 hours until firm.

Remove the cheesecake from the tin and place it on a serving plate.  Dredge with icing sugar and for some reason it works well with a generous spoonful of good berry jam!

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

BOUCHEE – selection of preserves, sauces and dressing


EVANSDALE CHEESE – fresh curds


ROSEDALE ORCHARDS – pumpkin


WAIRUNA ORGANICS – parsnips


SUNRISE BAKERY – freshly baked products
JUDGE ROCK WINES – central otago wines

LEEK AND PARSNIP SOUP

This is the perfect winter soup – leeks, parsnips and parsley, all easily attainable at this time of the year. 
Parsnip Soup with Leeks and Parsley

Serves 6

2 Tbsp butter


3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1cm slices


2 Tbsp olive oil


1kg parsnips, peeled and chopped


2 strips lemon zest


1-2 teaspoons salt


4 cups chicken stock (use vegetable stock for vegetarian option)


2 cups water


2 cups finely chopped fresh parsley


Pepper to taste

Method
Heat butter in a large pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don’t let the leeks brown.
Add the parsnips and olive oil, and toss to coat, return the lid and cook over low heat for a further 5 minutes.  Sprinkle on the salt. Add the stock and water, add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.
Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using a hand-blender or food processor.  Return the puréed soup to the pot. Adjust the seasoning if necessary, reheat and serve.

GINGER AND CURD BAKED CHEESECAKE

This is a superb baked cheesecake with the delicious addition of Evansdale fresh curds and a hint of ginger.

Makes 12-15 slices


150g gingernuts


75g butter, melted, plus extra for greasing


500g cream cheese


500g fresh curds (Evansdale)


4 eggs


250g icing sugar


Finely grated zest of 2 lemons


1 tsp vanilla extract


1 Tbsp custard powder


Icing sugar for dusting

Method
Preheat oven to 170C – not fan bake
Grease a 24cm spring-clip cake tin and line the base with baking paper.
Crush the ginger biscuits in a food processor, or put them in a plastic bag and bash them with a rolling pin, and mix with the melted butter.  Press the biscuits mixture into the base of the tin and cook in the preheated oven for 5 minutes.  Remove from the oven and leave to cool.
Put the cream cheese, curds, eggs, icing sugar, lemon zest, vanilla extract and custard powder into a large bowl and beat until well combined or you can pulse until smooth in a food processor if you want a smoother consistency. Pour the mixture into the tin and cook for 40-45 minutes, until firm around the edge but slightly wobbly in the centre.  Remove it from the oven and leave to cool in the tin, then chill for at least 2 hours until firm.

Remove the cheesecake from the tin and place it on a serving plate.  Dredge with icing sugar and for some reason it works well with a generous spoonful of good berry jam!

SPICED PARSNIP FRITTERS

Sweet parsnips combined with fragrant warming spice and fried until golden add a nice twist to this winter veg!

Makes 24 small or 12 large

2 cups Grated parsnip


1 chilli, deseeded and finely diced


1 Small onion, sliced thinly


3 Eggs


3 Tbsp chickpea (gram flour), rice or plain flour


3 Tbsp fresh coriander, chopped


3 Tbsp fresh parsley, chopped


Pinch cayenne pepper


Pinch turmeric


½ tsp cumin, ground


½ tsp coriander, ground


½ tsp garlic powder


½ tsp ginger


Cooking oil, as needed


Salt to taste and freshly ground pepper


Natural unsweetened yoghurt and lemons to serve

Method
Whisk together eggs, flour, spices and fresh herbs. Add the grated parsnip and mix to combine. Season with salt and grind or two of pepper

Coat bottom of a heavy-based large fry pan with oil, heat to shimmering, add a dessert spoon size of mixture into the hot oil and fry until golden (about 3 minutes), flip carefully and continue to cook until crispy.  Remove from the pan and drain, sprinkle with a little sea salt flakes and serve with some zesty chutney (bouchee) a little yoghurt and squeeze of lemon.