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OTAGO FARMERS MARKET MOBILE KITCHEN


Well the Christmas rush is over and we can now get back to relaxed eating! Summer is all about sun-ripened ingredients whether it be beans, zucchinis, tomatoes or fruit it is all about simple preparation and very little cooking. Simple pasta made with summers juicy offerings, salads with endless possibilities play a huge part in our summer menus, fruit simple eaten is my recommendation at the moment as it tastes so, so good just the way it is!
On the menu today i am keeping it short and sweet; Mia Pasta teamed up with new season garlic, broad beans and basil is one of my all time favourites! Simple juicy tomato salads with the addition of tangy dressings are in their prime as they are sun-sweet and succulent. I will be using Kakanui Produce who proudly promote that they are all soil grown and sun-ripened (it makes a difference). I will be using Goddards potatoes and making a healthy open sandwich which has endless possibilities!

I will be having a few weeks off after today and will be back refreshed and rearing to go with fantastic new recipes.  Whilst i remember look out for Dunbar extra virgin olive oil www.dunfordgrove.com  which is at the market for a short time, it makes all the difference to your summer dishes!
MIA PASTA

 

SPAGHETTI WITH NEW SEASON GARLIC, BASIL AND BEANS

Serves 4
500g fresh spaghetti (mia pasta) or fettuccine
1 bulb new season garlic
300g broad beans – podded
Handful fresh basil
1 lemon
75g freshly grated parmesan cheese
Extra virgin olive oil
Sea salt flakes and freshly ground pepper

Method
Bring a large pot of water, heavily salted to a rapid boil.
If you have a mortar and pestle add 3 cloves garlic, basil and pinch of salt and mash up to a coarse paste, add enough oil so that it becomes a thick green sauce.  Set aside.
When your water is boiling add the beans and cook for 4-5 minutes or until tender.  Remove with a sieve and place into a large bowl.  Bring the pot of water back up to the boil and the pasta, stir to separate and boil for 2-3 minutes or until tender when bitten.

Whilst the pasta is boiling smash the broadbeans up with a fork so that some are mashed and some are whole.  Drain the pasta reserving ½ cup of cooking liquid and add the pasta to the bean mixture, pour over basil sauce, sprinkle over a handful of grated parmesan cheese and toss to combine.  Add 1-2 tablespoons of cooking liquid to loosen up the pasta, taste and adjust seasoning and consistency.  The sauce should coat the pasta and be silky, smooth.

Serve immediately.

 

POTATOES ON RYE

This is a great way to use up left over new season potatoes, add a little dressing and serve on top of some fresh rye bread.  Great for lunch or a light dinner.

Serves 2

2 slices rye bread
200g new season potatoes, boiled and sliced
1 Tbsp spring onions, sliced
Horseradish cream
2 Tbsp Greek yoghurt
1 Tbsp fresh or ready prepared horseradish
½ tsp sugar
1 Tbsp lemon juice
Salt and freshly ground pepper

Method
Make the horseradish cream by mixing all the ingredients.

Place the bread slices on a small serving board or plate.  Arrange the potato slices on them, place a tablespoon of cream on top and then sprinkle with spring onion and season with salt and pepper.
Best eaten straight away!

TOMATOES WITH HERBS

This is a classic assembly of flavours, for best results you need sun-ripened sweet tomatoes and by all means use as many varieties and colours as you please.

Serves 4

1kg ripe tomatoes
3-4 Tbsp extra virgin olive oil
1-2 Tbsp balsamic vinegar
A small handful of chives, sliced or torn basil or chopped flat leaf parsley
Sea salt and freshly ground pepper

Method

Thickly slice the tomatoes and arrange on a serving platter, so the slices are only slightly overlapping to ensure each one will receive some of the dressing.

First trickle over the olive oil, then the balsamic vinegar.  Scatter over the herbs, season with a little salt and pepper and serve.

 

CHERRIES

YOGHURT MOUSSE WITH SUMMER BERRIES
serves 4

3 gelatine leaves, immersed in cold water for about 5 minutes or until soft
400ml Greek yoghurt
100ml cream
3 Tbsp honey
200g berries

Method

Mix the yoghurt, cream and honey well in a bowl.

Lift the gelatine out of the water and heat it gently in a small saucepan.  Let it sit for 2 minutes, then slowly pour the gelatine into the yoghurt.  Add half the berries and mix them in.

Pour into 4 serving glasses and set aside until yoghurt starts to set, then put in the refrigerator for 4 hours before serving.

Serve cold with more honey and remaining fruit on top.

They can be made a day in advance.

 

 

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

MIA PASTA – fresh pasta
GODDARDS – new season potatoes
KAKANUI PRODUCE – broad beans and tomatoes
SUNRISE BAKERY – fresh baked goods
TE MAHENGO – new season garlic
AQUARIUS GARDENS – fresh basil

ROSE PETAL MERINGUES

The sweet fragrance of these pretty rose petals, speckled through these delectable meringues make for the perfect festive dessert. They can be made into large cloud shapes, perfectly piped nest or as I did for a little “thank you” gift, piped into petite drops!
Makes 30-40 small meringues

6 large egg whites
140g raw cane sugar
250g caster sugar blended in a food processor with 2 Tbsp of dried organic rose petals until you get pink coloured sugar
1 Tbsp dried rose petals
1 tsp rose petal water
Few drops of red food colouring (optional)
Selection of summer berries
300 ml freshly whipped cream
1 vanilla pod (optional) or 2 drops of vanilla extract

Method
Preheat oven to 110C.

Place a medium saucepan of water over gentle heat and bring to a simmer. Place egg whites, cane sugar and rose petal sugar in a heatproof bowl over the saucepan, ensuring the bowl doesn’t come in contact with the water. Loosen up the egg whites and mix in sugar and heat for approximately five minutes, until a digital thermometer reaches 40C.

Place in a bowl of an electric mixer and whisk on high speed until the mixture has cooled (10 minutes approximately). When the mixture has cooled it will have taken on a deliciously light and silky appearance, add a few drops of food colouring and a scattering of rose petals. Fold through so that you get a marbled look.

Line two baking trays with greasproof paper. Using a dessert spoon place large upright dollops on to the tray allowing room in between for expanding! Bake for 1 ½ hours.

Or if you are wanting little ones

Using a small nozzle inserted into your piping bag pipe small 10cent piece size on lined baking trays, allowing room for the meringues to expand.

Place in oven and bake for 45 minutes. When they are ready, they will be dry underneath but still soft in the center. Remove from oven and allow to cool.

Serve piled up on a beautiful platter with a large bowl of fresh berries and cream, sprinkle over more rose petals (you can never have to many) and have a great Christmas!

 

CHOCOLATE CHERRY MINI CAKES

The combination of fresh cherries and dark chocolate is one of those combinations which are hard to resist and these simple little cakes are a decadent treat for the festive season! Merry Christmas

 

Makes 18 medium size muffin tins

175g butter, softened
1 cup sugar or do ½ sugar and ½ rose sugar
3 eggs
Drop of rose water (optional)
¾ cup unsweetened cocoa
¾ cup flour
½ tsp baking powder
½ cup sour cream or thick yoghurt
250g fresh cherries, stones removed and cut into half
Icing – 2 Tbsp cream
100g dark chocolate

 

Method

Preheat oven to 180C
Grease your muffins tins well with butter or use paper liners, set aside.

 

Cream butter and sugar until light and fluffy, add eggs one at a time, beating well after each addition. Sift dry ingredients together and fold through the mixture alternately with the sour cream or yoghurt.  Add the cherries and lightly mix to combine.  Remember to stop mixing as soon as you see no flour visible.
Spoon mixture into prepared tins so they are ¾ full and bake until risen and the center is firm to the touch about 15-20 minutes.

Remove from oven and cool in tin for five minutes before removing and cooling on rack.

 

To make icing – heat the cream in pot or microwave until it comes to the boil, remove from the heat and add the chocolate. Stir until the chocolate has melted and the mixture is silky and glossy.

Ice your mini cakes however you like.  Enjoy.

 

 

OTAGO FARMERS MARKET – menu from the mobile kitchen

Wow another week has flown by and the big question is are you feeling confident and calm about your festive day menu?  My tips are to write you menu down, write a prep list and then go through your list to work out where to begin! Start with any preparation that can be done well and truly ahead of time such as make pastry (if using), frozen desserts are always handy as they can be done now. Prepare vegetables day before, pre-cook potatoes for roasting and store in fridge, spice/herb up any meats and refrigerate until needed.  Go over your shopping list -twice as it will be nothing short of a nuisance if you haven’t enough sugar for instance and it could start the stress creeping in.  You want to try to avoid the supermarkets more than you have to as they will be crazy! Keep your menu fresh, seasonal and within your capabilities as it will be a nicer day all round if you are feeling confident and relaxed and believe me the food will taste better too! Just a quick note on your menu – try to mix it up so that not everything is cooked in the oven or on the stove top, experiment with some exciting salads and side dishes.

Produce is coming in thick and fast at the market – think of this when creating your menu!
– broadbeans, new season carrots, jersey benne potatoes, broccoli, cabbage, salad greens, cucumber, tomatoes, capsicum, Asian greens, herbs (basil and coriander are in plentiful supply), cherries, strawberries, raspberries, gooseberries, apples and pears.  This is just a few of the ingredients available the variety will only increase…

Happy cooking and if in doubt of anything to do with your festive menus come and see me at the mobile kitchen or drop me a line.

Tart Tin goodies

CARROT SALAD
This salad is perfect for those sweet and tender new season carrots. It works beautifully alongside a creamy dip and toasted flatbreads as a simple light lunch or pre dinner snack!

Serves 4 as a side

700g sweet young carrots, washed and peeled if necessary
1 large onion, sliced thinly
1 Tbsp oil
½ tsp cumin seeds
½ tsp caraway seeds
½ tsp fennel seeds
Pinch of dried chilli flakes
50g flat leaf parsley or rocket leaves, roughly cut or torn
½ tsp sugar
3 Tbsp cider or white wine vinegar
2 Tbsp extra virgin oil for drizzling
Sea salt flakes
Method

Slice the carrots on the angle and cut into 5mm ovals, place into suitable size pot and just cover with water and a pinch of salt.  Bring to the boil and simmer until tender.

Meanwhile add the sliced onion to a small fry pan along with one tablespoon of oil, cook over moderate heat until the onion softens and lightly colours (about 5 minutes) add the cumin, caraway, fennel seeds and chilli flakes.  Cook for a further two minutes or until the seeds give off a wonderful aroma.

Tip the softened onion into a large bowl add salt, sugar, vinegar and one tablespoon of extra virgin olive oil.  Mix to combine.  Once the carrots are tender, drain and add immediately to the onion mixture so that the carrots start to soak up the wonderful pickling flavours.  Toss to combine and let sit for at least 30 minutes to mature.  When cold add the parsley or rocket, toss lightly and serve with a little more extra virgin olive oil.

 

GOOSEBERRY AND ELDERFLOWER CAKE

This combination is a classic natural partnership of flavours; tangy and juicy gooseberry with the moist sweet floral cake is bliss!
Serves 12-14

225g softened butter , plus extra for the tin
225g caster sugar
4 large eggs
225g self-raising flour
grated zest and juice 1 orange
225g gooseberries, topped and tailed
2 elderflower heads, flowers only (if possible)
70g sugar for sprinkling over cake

Method

Preheat oven to 180C and grease and line round cake 20cm diameter.

Top and tail the gooseberries by simply removing the green and brown stalks from each end of the berry. Place them in a bowl along with one and half tablespoons of sugar which is reserved for sprinkling over the cake and juice of half a orange.  Add the elderflower leaves and toss to combine.  Let sit for 5-10 minutes to macerate.

Cream butter and sugar until light and creamy; add eggs one at a time beating well after each addition.
And the sifted dry ingredients and fold gently through. Spoon into prepared cake tin and sprinkle over the gooseberries along with the flowers, sugar and juice.
Bake in preheated oven for 35- 40 minutes or until the cake has risen, and a skewer comes out clean. To finish sprinkle over remaining 50g sugar and cool for 10 minutes before removing from tin and cooling on rack.
This cake can be eaten hot or cold.

Kanuka Organics – vegetables, fruit, herbs, dried rose petals (great for rose sugar) – all organic!

Broad beans are finally here just in time for Christmas. Fresh broad beans are sweet and delicious. They only have a short natural season during the summer, so are often dried, canned or frozen to preserve them, the often come under the name of fava bean in many countries. Young thin beans are eaten pods and all, but larger, older broad beans need to have the tough pods removed.

garden-fava-beans.jpg

YOUNG BROAD BEANS (still in their pod)

When the first beans arrive instead of bothering to pod them as they are so small, you can simply top and tail them, cut them into 1cm pieces and place into a pot of boiling water which has been lightly salted.  Cook them for 5 minutes or until the pods are tender, drain and either add a knob of butter or drizzle of extra virgin olive oil a sprinkle of sea salt flakes and a grind of pepper.  They are delicious like this and they can only be eaten in this manner when they are very young and tender!

BROAD BEANS WITH FENNEL SAUSAGES

Serves 2
400g fresh broadbeans (podded)
4 fennel sausages, skin removed (organiclands)
1 onion, sliced finely
2 cloves garlic, sliced finely
2 Tbsp olive oil
Salt and freshly ground pepper
20g shaved parmesan cheese
1 Tbsp extra virgin olive oil

Method

Bring a suitable size pot of water to the boil, and add the podded broad beans, cook for 3-5 minutes or until just tender.  Drain and cool immediately in cold water, drain once again and if the beans are large you will need to shell them but removing the outer shell.

Meanwhile place a large frypan onto a moderate heat and add the oil and onion.  Cook the onion for a couple of minutes to soften and sweeten it.  Add the sausage by pulling off little pieces and placing directly into the pan (it will look like little meat balls).  You want the sausage balls to colour up nicely which will take about 5 minutes, add the garlic and beans, season with salt and freshly ground pepper.  Cook gently so the beans are warmed through, shave a little parmesan cheese over the beans and sausages a little drizzle of extra virgin oil and serve with plenty of fresh bread!

PICKLED RADISHES

radishes

Serves 4 as a side

1 bunch radish, tops removed and cut in half
2 Tbsp salt

Pickling mix

3 Tbsp rice wine vinegar
Pinch of sugar
1 chilli, sliced in half, seeds removed and cut finely
5 basil leaves, finely sliced
1 tsp black and white sesame seeds (if possible)
1 tsp grated fresh ginger
Method
To begin mix the radishes with the salt and place over a colander or sieve to remove excess moisture – if possible leave for 1 hour. Rinse under cold water and pat dry.
Place the radishes in a bowl and add the remaining ingredients and toss to combine.  Let sit for at least 30 minutes but ideally longer so that the radishes soak up the flavours.

These are great as a pre-dinner snack and you can add other vegetables if desired!

 

ALL PHOTOS BY SIMON LAMBERT

 

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASIC PRODUCTS

ETTRICK GARDENS – multi coloured carrots
KAKANUI PRODUCE – young broad beans and mint
KANUKA ORGANICS – gooseberries and dried rose petals
BUTLERS BERRIES – berries
SUNRISE BAKERY – fresh baked goods
MCARTHURS BERRY FARM – selection of fresh seasonal vegetables and berries
ORGANICLAND – organic meats and sausages

PICKLED RADISHES

radishes
Serves 4 as a side

1 bunch radish, tops removed and cut in half
2 Tbsp salt

Pickling mix
3 Tbsp rice wine vinegar
Pinch of sugar
1 chilli, sliced in half, seeds removed and cut finely
5 basil leaves, finely sliced
1 tsp black and white sesame seeds (if possible)
1 tsp grated fresh ginger

Method

To begin mix the radishes with the salt and place over a colander or sieve to remove excess moisture – if possible leave for 1 hour. Rinse under cold water and pat dry.

Place the radishes in a bowl and add the remaining ingredients and toss to combine.  Let sit for at least 30 minutes but ideally longer so that the radishes soak up the flavours.

These are great as a pre-dinner snack and you can add other vegetables if desired!

 

BROAD BEANS/FAVA BEANS

Broad beans are finally here just in time for Christmas. Fresh broad beans are sweet and delicious. They only have a short natural season during the summer, so are often dried, canned or frozen to preserve them, they often come under the name of fava bean in many countries. Young thin beans are eaten pods and all, but larger, older broad beans need to have the tough pods removed.

YOUNG BROAD BEANS (still in their pod)

garden-fava-beans.jpg

When the first beans arrive instead of bothering to pod them as they are so small, you can simply top and tail them, cut them into 1cm pieces and place into a pot of boiling water which has been lightly salted.Cook them for 5 minutes or until the pods are tender, drain and either add a knob of butter or drizzle of extra virgin olive oil a sprinkle of sea salt flakes and a grind of pepper.They are delicious like this and they can only be eaten in this manner when they are very young and tender!

BROAD BEANS WITH PORK AND FENNEL SAUSAGES

Broad beans are finally here just in time for Christmas. Fresh broad beans are sweet and delicious. They only have a short natural season during the summer, so are often dried, canned or frozen to preserve them. They often come under the name of fava bean in many countries. Young thin beans are eaten pods and all, but larger, older broad beans need to have the tough pods removed.

YOUNG BROAD BEANS (still in their pod)

garden-fava-beans.jpg

When the first beans arrive instead of bothering to pod them as they are so small, you can simply top and tail them, cut them into 1cm pieces and place into a pot of boiling water which has been lightly salted.  Cook them for 5 minutes or until the pods are tender, drain and either add a knob of butter or drizzle of extra virgin olive oil a sprinkle of sea salt flakes and a grind of pepper.  They are delicious like this and they can only be eaten in this manner when they are very young and tender!

BROAD BEANS WITH FENNEL SAUSAGES

Serves 2

400g fresh broadbeans (podded)

4 fennel sausages, skin removed (organiclands)

1 onion, sliced finely

2 cloves garlic, sliced finely

2 Tbsp olive oil

Salt and freshly ground pepper

20g shaved parmesan cheese

1 Tbsp extra virgin olive oil

Method

Bring a suitable size pot of water to the boil, and add the podded broad beans, cook for 3-5 minutes or until just tender.  Drain and cool immediately in cold water, drain once again and if the beans are large you will need to shell them but removing the outer shell.

Meanwhile place a large frypan onto a moderate heat and add the oil and onion.  Cook the onion for a couple of minutes to soften and sweeten it.  Add the sausage by pulling off little pieces and placing directly into the pan (it will look like little meat balls).  You want the sausage balls to colour up nicely which will take about 5 minutes, add the garlic and beans, season with salt and freshly ground pepper.  Cook gently so the beans are warmed through, shave a little parmesan cheese over the beans and sausages a little drizzle of extra virgin oil and serve with plenty of fresh bread!

GOOSEBERRY AND ELDERFLOWER CAKE

This combination is a classic natural partnership of flavours; tangy and juicy gooseberry with the moist sweet floral cake is bliss!

Serves 12-14

225g softened butter , plus extra for the tin

225g caster sugar

4 large eggs

225g self-raising flour

grated zest and juice 1 orange

225g gooseberries, topped and tailed

2 elderflower heads, flowers only (if possible)

70g sugar for sprinkling over cake and macerating gooseberries

Method

Preheat oven to 180C and grease and line round cake 20cm diameter.

Top and tail the gooseberries by simply removing the green and brown stalks from each end of the berry. Place them in a bowl along with one and half tablespoons of sugar which is reserved for sprinkling over the cake and juice of half a orange.  Add the elderflower leaves and toss to combine.  Let sit for 5-10 minutes to macerate.

Cream butter and sugar until light and creamy; add eggs one at a time beating well after each addition.

Add the sifted dry ingredients and fold gently through. Spoon into prepared cake tin and sprinkle over the gooseberries along with the flowers, sugar and juice. 

Bake in preheated oven for 35- 40 minutes or until the cake has risen, and a skewer comes out clean. To finish sprinkle over remaining 50g sugar and cool for 10 minutes before removing from tin and cooling on rack.

This cake can be eaten hot or cold.

 

CARROT SALAD

This salad is perfect for those sweet and tender new season carrots. It works beautifully alongside a creamy dip and toasted flatbreads as a simple light lunch or pre dinner snack!

Serves 4 as a side

700g sweet young carrots, washed and peeled if necessary

1 large onion, sliced thinly

1 Tbsp oil

½ tsp cumin seeds

½ tsp caraway seeds

½ tsp fennel seeds

Pinch of dried chilli flakes

50g flat leaf parsley or rocket leaves, roughly cut or torn

½ tsp sugar

3 Tbsp cider or white wine vinegar

2 Tbsp extra virgin oil for drizzling

Sea salt flakes

Method

Slice the carrots on the angle and cut into 5mm ovals, place into suitable size pot and just cover with water and a pinch of salt.  Bring to the boil and simmer until tender.

Meanwhile add the sliced onion to a small fry pan along with one tablespoon of oil, cook over moderate heat until the onion softens and lightly colours (about 5 minutes) add the cumin, caraway, fennel seeds and chilli flakes.  Cook for a further two minutes or until the seeds give off a wonderful aroma.

Tip the softened onion into a large bowl add salt, sugar, vinegar and one tablespoon of extra virgin olive oil.  Mix to combine.  Once the carrots are tender, drain and add immediately to the onion mixture so that the carrots start to soak up the wonderful pickling flavours.  Toss to combine and let sit for at least 30 minutes to mature.  When cold add the parsley or rocket, toss lightly and serve with a little more extra virgin olive oil.

 

 

PORK AND BOK CHOY

Serves 2

250g pork, loin orschnitzel, cut into thin strips

Bunch of Bok Choy

2 Tbsp fresh basil or coriander, chopped

2 Tbsp oil

2 cloves garlic, crushed

2 Tbsp soy sauce

1 Tbsp sweet sherry (optional)

2 tsp sesame oil
Method

Wash bok choy, drain.

Cut leaves into wide strips and cut the stems into thin strips

Heat oil in wok to medium heat add garlic, stir fry 30 seconds

Raise heat to high, add a little more oil add steak and brown in small batches. Remove from wok.

Add bok choy, stir fry 30 seconds add meat, soy sauce and sherry and stir fry 2-3 minutes.  Serve immediately