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OTAGO FARMERS MARKET KITCHEN

 I am loving this sunny weather ! Every day we have sunshine is one day closer to new season produce (especially asparagus). 

Today’s menu is still a mixed basket but that’s okay as we have delicious ingredients to play with.  Havoc’s sous vide pork belly is a fantastic product which is easy to use as they have done the hard work, all you have to do is decide what to serve with it.  Church Road up on the platform not only do the best porridge i have had for years with choice of seasonal market fruit, brown sugar, cream or milk to drizzle on top; they also do fantastic dried fruit which i will be using with cous cous.  Brydone Organics broccoli is crisp and green and can certainly get away with a quick steam and sprinkle of sea salt.  Spinach from Ettrick will be combined with curds from Evansdale wrapped in filo and baked till crispy.  Rosedale juice is becoming very popular and i do have tastes available from kitchen.  Who ate all the pies are dropping off a few tasters which will be good…

See you soon at the mobile kitchen

 

 

SPINACH AND CURD PIE


Nutritious greens combined with gooey, cheesy curd and wrapped in papery filo pastry may not be anything new but it is utterly delicious all the same.

Serves 6


Olive oil for cooking and greasing


1 onion, finely sliced


2 garlic cloves, peeled and crushed


250g spinach leaves


1 tsp dill leaves (optional)


1 egg


250g fresh curd or ricotta


50g grated parmesan cheese


½ tsp freshly grated nutmeg


4-6 sheets filo pastry (each roughly 38cm x 30cm)

Method
Heat a little oil in a large pan and gently cook the onion and garlic for 10 minutes without colouring.  Add the spinach and cook for 3-5 minutes, stirring. Tip into a sieve and press to remove as much excess liquid as possible. Cool.
Beat the egg with the curd and nutmeg and season; add the feta and parmesan along with the spinach and onion. Season lightly with salt but add plenty of freshly ground pepper.

Heat the oven to 200C/180C fan.

Grease a 20cm loose-based cake tin with a little oil.

Line the cake tin with the filo sheets, drizzling a little oil over the filo to help stick the layers together and to assist with the crispy texture. Lay the excess pastry over the edge of the tin and spoon the cheese and spinach mixture into the tin. Bring the pastry up and over the top of the pie. Brush generously with oil.

Bake for 25-30 minutes until golden brown and crisp. Serve warm or cold.

Nigel from Brydone Organics
HOW TO SIMPLY COOK BROCCOLI
Steamed BroccoliServes 4

1 bunch of broccoli

OPTIONS

·        Olive oil, butter, flax seed oil, or mayonnaise

·        Lemon zest or juice, balsamic vinegar

·        Toasted almonds, toasted sesame seeds

Method

Break or cut your broccoli into large, bite-sized florets with some of the stem attached if liked (I do).

Bring 1-2 cup water to a boil in a saucepan with a steamer. (Note that if you don’t have a steamer, you can simply put the broccoli directly into pot of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish.

Dress to taste with butter, olive oil, flax seed oil, mayonnaise, lemon zest or juice, balsamic vinegar, toasted almonds, or sesame seeds.

WHO ATE ALL THE PIESUsing the finest ingredients sourced locally where ever possible. They are increasingly becoming known as the best producer of top quality handmade pies and the purveyor of English classics such as Cornish pasties, English Pork Pies and that monumental English classic, the Steak & Kidney pie.

Cottage Pancakes with broccoli
 

 

Makes 12 medium size

1 cup cottage cheese
3/4 cup / 180 ml milk
4 eggs, separated at room temperature
1 cup / 115g raw (or quickly blanched) broccoli, chopped into rice-sized bits
1/2 cup / 75 g wholemeal flour
1/2 cup / 75 g plain flour
1 tsp baking powder
½ tsp salt

butter, for cooking

Method
In a large bowl mix the cottage cheese, milk, and egg yolks until smooth. Stir in the broccoli.

In a separate (clean) bowl, beat the egg whites until they hold stiff peaks.

Sift the flours, baking powder, and salt into another bowl. Add the flours to the cottage cheese mixture, and stir until just barelycombined. Gently fold the egg whites into the batter.
To cook, warm a griddle or pan over medium heat, melt a bit of butter in it, then spoon a little scoop (say dessertspoon) of batter into the pan for each pancake, working in batches. You want to cook these relatively slowly, until each pancake is deeply golden on one side. Flip each pancake, and wait until the other side is golden, and the pancake is cooked through. Continue until you’ve worked through all the batter. You can keep cooked pancakes in a 150 C oven until you finish, to keep them warm. They’re great simply with a pat of butter and a sprinkling of salt. Or, if you want to get a bit fancy, whip up a bit of harissa, saffron or pesto-swirled salted yogurt.

SWEET COUS COUS WITH DRIED FRUIT

 
Serves 4-6

2 1/3  cups water


½ cup sugar


2 cups good quality dried fruit


2 ½  cups couscous


½ cup coarsely chopped toasted slivered almonds


½ cup coarsely chopped toasted and skinned hazelnuts


¼ cup extra-virgin olive oil, if desired

Method

In a medium saucepan, combine the water, sugar and dried fruit. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.

Using a fork, fluff the couscous to break up any lumps, add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.

Serving Suggestion:Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

Transfer the couscous to an airtight container and store in the refrigerator.

HAVOC’S SOUS VIDE PORK BELLY
Linda holding that delicious belly pork
Havoc have done all the work for you with this dish, the pork has been expertly seasoned, packaged and cooked in a water bath (sous vide) for many long, gentle hours to produce pork that will almost melt when eaten. Just reheat in the oven or pan and serve with your favourite accompaniment.

SERVING SUGGESTIONS

·        BOUCHEE – vast array of homemade sauces, preserves and dressing (they will have the perfect sauce to accompany the pork)

·        Saute bok choy  or broccoli with ginger and chilli and steamed rice

·        Potatoes braised with fennel

      
      ·        Mashed potatoes with leeks and mustard

 

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS

HAVOC PORK – pork belly sous vide


ETTRICK GARDENS – fresh spinach


BOUCHEE – manuka smoked sauce


CHURCH ROAD INDUSTRIES – dried fruit mix


BRYDONE ORGANICS – fresh organic broccoli


WHO ATE ALL THE PIES – selection gourmet pies


ROSEDALE ORCHARDS – fresh apples and pears and fruit juice


EVANSDALE CHEESE – curds

 

SWEET COUS COUS WITH DRIED FRUIT

 

Serves 4-6


2 1/3  cups water


½ cup sugar


2 cups good quality dried fruit (apricots, sultanas, dates, apples, cranberries)
2 ½  cups couscous


½ cup coarsely chopped toasted slivered almonds


½ cup coarsely chopped toasted and skinned hazelnuts


¼ cup extra-virgin olive oil, if desired or butter works well

Method
In a medium saucepan, combine the water, sugar and dried fruit. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.

Using a fork, fluff the couscous to break up any lumps, add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.

Serving Suggestion:Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

Transfer the couscous to an airtight container and store in the refrigerator.

Cottage Pancakes with broccoli

 



Makes 12 medium size

1 cup cottage cheese

3/4 cup / 180 ml milk
4 eggs, separated at room temperature
1 cup / 115g raw (or quickly blanched) broccoli, chopped into rice-sized bits

1/2 cup / 75 g wholemeal flour
1/2 cup / 75 g plain flour
1 tsp baking powder
½ tsp salt
butter, for cooking

Method

In a large bowl mix the cottage cheese, milk, and egg yolks until smooth. Stir in the broccoli.

In a separate (clean) bowl, beat the egg whites until they hold stiff peaks.

Sift the flours, baking powder, and salt into another bowl. Add the flours to the cottage cheese mixture, and stir until just barelycombined. Gently fold the egg whites into the batter.

To cook, warm a griddle or pan over medium heat, melt a bit of butter in it, then spoon a little scoop (say dessertspoon) of batter into the pan for each pancake, working in batches. You want to cook these relatively slowly, until each pancake is deeply golden on one side. Flip each pancake, and wait until the other side is golden, and the pancake is cooked through. Continue until you’ve worked through all the batter. You can keep cooked pancakes in a 150 C oven until you finish, to keep them warm. They’re great simply with a pat of butter and a sprinkling of salt. Or, if you want to get a bit fancy, whip up a bit of harissa, saffron or pesto-swirled salted yogurt

 

HOW TO SIMPLY COOK BROCCOLI

Steamed Broccoli

Serves 4

1 bunch of broccoli

OPTIONS

·        Olive oil, butter, flax seed oil, or mayonnaise

·        Lemon zest or juice, balsamic vinegar

·        Toasted almonds, toasted sesame seeds

Method

Break or cut your broccoli into large, bite-sized florets with some of the stem attached if liked (I do).

Bring 1-2 cup water to a boil in a saucepan with a steamer. (Note that if you don’t have a steamer, you can simply put the broccoli directly into pot of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish.

Dress to taste with butter, olive oil, flax seed oil, mayonnaise, lemon zest or juice, balsamic vinegar, toasted almonds, or sesame seeds.

SPINACH AND CURD PIE

Nutritious greens combined with gooey, cheesy curd and wrapped in papery filo pastry may not be anything new but it is utterly delicious all the same.


Serves 6


Olive oil for cooking and greasing


1 onion, finely sliced


2 garlic cloves, peeled and crushed


250g spinach leaves


1 tsp dill leaves (optional)


1 egg


250g fresh curd or ricotta


50g grated parmesan cheese


½ tsp freshly grated nutmeg


4-6 sheets filo pastry (each roughly 38cm x 30cm)

Method

Heat a little oil in a large pan and gently cook the onion and garlic for 10 minutes without colouring.  Add the spinach and cook for 3-5 minutes, stirring. Tip into a sieve and press to remove as much excess liquid as possible. Cool.

Beat the egg with the curd and nutmeg and season; add the curds and parmesan along with the spinach and onion. Season lightly with salt but add plenty of freshly ground pepper.

Heat the oven to 200C/180C fan.

Grease a 20cm loose-based cake tin with a little oil.

Line the cake tin with the filo sheets, drizzling a little oil over the filo to help stick the layers together and to assist with the crispy texture. Lay the excess pastry over the edge of the tin and spoon the cheese and spinach mixture into the tin. Bring the pastry up and over the top of the pie. Brush generously with oil.

Bake for 25-30 minutes until golden brown and crisp. Serve warm or cold.

 

 

CROQUE MONSIEUR

These are the perfect indulgent snack – quick to make, hugely satisfying for all appetites. Actually they will be a great get-out-of-jail in school holidays!

i made these sandwiches at the market and they were a hit!  I just wanted to post them again as i liked the photos Simon took, showing just how simple it is to make.

CROQUE MONSIEUR


Makes 12

250g good melting cheese, gruyere works well
100ml crème fraiche
3 slices ham
6 slices bread (this is one of those occasions where white is great)
Dijon mustard, spring onions or chives are a wonderful tasty addition.

Method

Preheat the grill.

Mix together the cheese and crème fraiche in a bowl.

Divide the ham between 3 slices of bread, cover with some of the cheese mixture.

 
and top with the remaining slices of bread. 
 
 
Spoon over the remaining cheese mixture.

grill until golden and bubbling. 
 
 
Cut each into quarters before serving.
 
 

and enjoy…

OTAGO FARMERS MARKET KITCHEN

Spring is certainly here and rhubarb is one of our first arrivals.  Butlers berries will have freshly cut, crisp stalks for us to enjoy which i will be turning into sweet muffins with a hint of fresh ginger. Like so many other parents will be thinking school holiday are nearly here, and we are always on the look our for tasty, easy snacks which is where my little croque monsieur (ham and cheese snacks) come in.  I will also be foraging around the market for some ingredients to put into my spring salad.  Simmering in the kitchen you can come and sample a lightly curried and slightly tart apple soup.

See you all soon at the mobile kitchen.

RHUBARB AND GINGER MUFFINS

mother's day rhubarb and ginger muffins

makes 12

1 cup of oats
¾ cup of white flour
1 cup of diced rhubarb
1 ½ tsp of baking powder
½ teaspoon of salt.
½ cup of honey.
½ cup of skim milk.
1 large egg
1 tablespoon of grated ginger root
1 tablespoon of canola oil
Paper liners or cooking spray

Method

Preheat your oven to 190°C.

Line 12 muffin cups with paper liners or spray with oil.

In a bowl, combine the oats, flour, diced rhubarb, baking powder and salt.
In another bowl, stir together the honey, milk, egg, grated ginger and canola oil
Form a well in the dry ingredients and pour the milk mixture into the well.
Stir just until the dry ingredients are moistened.
Divide the batter among prepared muffin cups and bake for about 18 minutes or until the tops are golden and spring back when touched.

 

SPRING SALAD

This is foraging delight with a little of this and a little of that and before you realise it you have created a delightful seasonal salad.


Serves 4

300g salad leaves – rocket, mizuna, raddichio, baby kale leaves, chard etc
2 bulbs of fennel, tops removed and reserved for later
6 radishes, sliced thinly
50g toasted hazelnuts, lightly crushed
Sea salt flakes and cracked pepper

Dressing

1 garlic clove, (or smoked garlic clove) sliced finely
2 shallots, diced finely
Juice of 2 lemons
Splash apple cider vinegar
1 Tbsp runny honey

Method

Pick through the leaves removing any that are wilted, tough looking or discoloured.  Wash the lettuce gently in cold water and drain well to remove as much water as possible or the dressing won’t adhere to the leaves.

Prepare the fennel bulb by removing leaves and tough outer shell of the bulb, slice the fennel very thin and add to the salad leaves. Add a few of the fennel leaves along with the sliced radish and hazelnuts.
Make the dressing by adding all the ingredients into a small bowl and mix well to combine, add a pinch of salt and taste – adjust if necessary.
To assemble the salad sprinkle over a little sea salt and grind or two of pepper, drizzle over the dressing and toss with lightly with your fingertips so that every ingredient in the salad is coated lightly with dressing.  This is the difference from a nice salad to a fantastic salad

CROQUE MONSIER SNACKS

These are the perfect indulgent snack – quick to make, hugely satisfying for all appetites.

Croque Monsieur Ham and Cheese Sandwich

Makes 12

250g good melting cheese, gruyere works well
100ml crème fraiche
3 slices ham
6 slices bread (this is one of those occasions where white is great)
Dijon mustard, spring onions or chives are a wonderful tasty addition.

Method

Preheat the grill.

Mix together the cheese and crème fraiche in a bowl.  Divide the ham between 3 slices of bread, cover with some of the cheese mixture and top with the remaining slices of bread.  Spoon over the remaining cheese mixture and grill until golden and bubbling.  Cut each into quarters before serving

CURRIED APPLE SOUP

This soup is a pleasant surprise and one that is perfect for spring

serves 4


1 Tbsp butter


2 shallots or  1 medium onion, finely diced


2 tsp freshly grated ginger


1  ½  Tbsp curry powder


2 Granny Smith apples, peeled, cored, and cut into 2cm pieces


1 handful red lentils


1 tsp salt, plus more for seasoning


3 ¾ cups chicken or vegetable stock


1/2 cup cream or milk


Freshly ground pepper


Sour cream, for garnish (optional)

Method
Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, lentils, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until lentils are tender, about 25 minutes. Remove from heat, and let cool slightly.
Use a hand blender, food processor or masher, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.








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

SUNRISE BAKERY – fresh baked goods


WAITAKI BACON AND HAM – pork products


WAIRUNA ORGANICS – amazing mesculn mix


ETTRICK GARDENS – raddichio


ROSEDALE ORCHARDS – fresh fruit juice and apples


BUTLERS BERRIES – fresh rhubarb

CURRIED APPLE SOUP

This soup is a pleasant surprise and one that is perfect for spring

Serves 4

1 Tbsp butter


2 shallots or  1 medium onion, finely diced


2 tsp freshly grated ginger


1  ½  Tbsp curry powder


2 Granny Smith apples, peeled, cored, and cut into 2cm pieces


1 handful red lentils


1 tsp salt, plus more for seasoning


3 ¾ cups chicken or vegetable stock


1/2 cup cream or milk


Freshly ground pepper


Sour cream, for garnish (optional)

Method

Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, lentils, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until lentils are tender, about 25 minutes. Remove from heat, and let cool slightly.

Use a hand blender, food processor or masher, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

RHUBARB AND GINGER MUFFINS

Rhubarb is back which is a welcome addition for any kitchen

makes 12
mother's day rhubarb and ginger muffins1 cup of oats
¾ cup of white flour
1 cup of diced rhubarb
1 ½ tsp of baking powder
½ tsp of salt.
½ cup of honey.
½ cup of skim milk.
1 large egg
1 Tbsp of grated ginger root
1 Tbsp of oil
Paper liners or cooking spray

Method

Preheat your oven to 190°C.

Line 12 muffin cups with paper liners or spray with oil.

In a bowl, combine the oats, flour, diced rhubarb, baking powder and salt.

In another bowl, stir together the honey, milk, egg, grated ginger and canola oil.

Form a well in the dry ingredients and pour the milk mixture into the well.

Stir just until the dry ingredients are moistened.

Divide the batter among prepared muffin cups and bake for about 18 minutes or until the tops are golden and spring back when touched.

SPRING SALAD

This is foraging delight with a little of this and a little of that and before you realise it you have created a delightful seasonal salad.
Serves 4

300g salad leaves – rocket, mizuna, raddichio, baby kale leaves, chard etc


2 bulbs of fennel, tops removed and reserved for later


6 radishes, sliced thinly


50g toasted hazelnuts, lightly crushed


Sea salt flakes and cracked pepper

Dressing

1 garlic clove, (or smoked garlic clove) sliced finely


2 shallots, diced finely


Juice of 2 lemons


Splash apple cider vinegar


1 Tbsp runny honey

Method

Pick through the leaves removing any that are wilted, tough looking or discoloured.  Wash the lettuce gently in cold water and drain well to remove as much water as possible or the dressing won’t adhere to the leaves.


Prepare the fennel bulb by removing leaves and tough outer shell of the bulb, slice the fennel very thin and add to the salad leaves. Add a few of the fennel leaves along with the sliced radish and hazelnuts.

Make the dressing by adding all the ingredients into a small bowl and mix well to combine, add a pinch of salt and taste – adjust if necessary.

To assemble the salad sprinkle over a little sea salt and grind or two of pepper, drizzle over the dressing and toss with lightly with your fingertips so that every ingredient in the salad is coated lightly with dressing.  This is the difference from a nice salad to a fantastic salad.