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APPLE CRISPS

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These tasty little rounds of apples are a wonderful addition to your lunch box or an accompaniment to a pudding or cheese!

Makes about 20 rounds

2 Tbsp lemon juice

2 apples, such as granny smith and pacific beauty

2 Tbsp icing  sugar

Pinch cinnamon

Method

Heat oven to 100C. Line a baking tray with greaseproof or baking paper and set aside.

Fill a medium bowl with ice, water, and lemon juice. Slice the apple into very thin slices (the thinner the better, I used a mandolin) and submerge in the water until all the apples are done.

Drain the apple slices well and place the slices in a single layer on prepared baking tray, dust with icing sugar and cinnamon and bake until crisp and dry — about 90 minutes.

Cool and enjoy.

Store in an airtight container for up to a week!

CABBAGE GALETTE

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I love dishes like this in winter and this tick’s all the boxes! Sweet, wholesome cabbage encrusted with a savoury pastry and served like a pie! Need I say more…?

Serves 6

½ (500-600g) savoy cabbage, roughly chopped

1 leek, sliced thinly

2 Tbsp olive oil

200g bacon (smoked), sliced thinly

3 cloves garlic, minced

50g parmesan or cheddar cheese, finely grated

Salt and white pepper

Generous handful parsley, roughly chopped

3 eggs

2 cups flour

300ml milk

Method

Preheat the oven to 180C and lightly grease a 20-23 cm pie dish or heavy based fry pan in and heat well in the oven. This will assist with the bottom of the galette to brown.

Place a pot of water on to boil and place a steamer on top.  Steam the cabbage and leeks for 3 minutes, remove and add leaves to a bowl and season well with salt and pepper and a drizzle of oil.

In a bowl, mix together the bacon, eggs, garlic, parsley and cheese together.  Add the eggs, flour and milk and mix to combine.

Remove the hot pie dish/pan from the oven.  Spread half the dough over the base of the dish, pile on the seasoned cabbage and pack it down with your hands, cover with the remaining dough.

Bake for 35 minutes until golden and firm.

Great hot or room temperature.

otago farmers market mobile kitchen menu – 15/06/2013

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Well another week has flown by and I have been consumed with getting everything organised for the takeover of my café (Delicacy).  I have been asked if I am staying on at the market and the answer is YES of course I am.  The café is just another way I can offer you all fresh market food throughout the week. 

Anyway the menu today is about simple ingredients with big flavours. Yams are so good in so many ways and this warm salad is a great platform which you could add other root veges, toss through spinach leaves when still warm so that they wilt a little and dress. Once again I am making this classic Portuguese soup it consist of so few ingredients but the final product is homely, satisfying and economical!  I am using Basecamp venison salami in the soup and then I will be combing similar ingredients into a salad.

Island Stream Hazels have some delicious new season hazels available and some cold pressed hazelnut oil which is amazing! I lightly toasted and crushed hazelnuts, folded them through meringue and shaped into round disc.  I will then generously cover with whipped cream and some lightly smashed poached pears! The combination of hazelnut meringue and poached pears works so well.

I will be located by the stairs at the moment which is working so well as I don’t have so many issues with wind!

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WARM YAM AND ONION SALAD

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I love roasted yams and when combined with sweet onions and a sprinkling of cheese this will lift any meal in winter!

Serves 4-6

1 kg yams,

2 red onions, cut into wedges

2 Tbsp oil

2 Tbsp honey

Salt and freshly ground pepper

1 sprig rosemary or thyme

Dressing

1 tsp grain mustard

3 tsp red wine, cider or balsamic vinegar

2 Tbsp extra virgin olive oil

100g feta cheese

Method

Preheat the oven to 190C

Place a roasting tray in to heat up. This will get the yams and onions cooking immediately!

Toss the yams and onions with 2 tablespoons of oil, honey and sprig of herbs.  Season with salt and pepper and mix.  Carefully remove the hot roasting dish and tip the yams and all juices onto the tray.  Bake for 20 minutes or until tender and caramelised, you may need to turn them throughout cooking to evenly cook.

Meanwhile mix together the mustard, vinegar and extra virgin olive oil, season lightly and pour over the hot yams.  Combine lightly, crumble over the cheese and serve on a platter in the middle of the table.

 

CALDO VERDE – Portuguese soup

this is a classic peasant soup made with simple humble ingredients!

Serves 4

2 fat onions, finely chopped

4 cloves garlic, crushed

60ml olive oil

1 chorizo sausage or chilli salami (basecamp)

6 large potatoes

1.5 litres good vegetable or chicken stock

salt and freshly ground black pepper, to taste

2 bay leaves

large bunch of greens or cabbage

Method

Gently fry the onions and garlic in the olive oil until softened and translucent.

Chop the chorizo or chilli salami into small chunks and add to the pan with the onion.

Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.

Add the stock, seasoning and bay leaves, and cook until the potatoes are soft.

Meanwhile, very finely chop the cabbage

When the potatoes are ready, mash them into the broth to make a thick base, add the greens/ cabbage to the simmering broth.

Add as much cabbage as the broth will support – if you want heavy soup add loads of greens, if lighter, add less.

Simmer for a few minutes. The soup will go the colour of jade.

Serve drizzle with extra virgin olive oil.

 

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BASECAMP SALAMI AND CABBAGE SALAD

Serves 4-6

½ (500g) new season cabbage
2-4 slices venison salami
Sea salt flakes and freshly ground black pepper
3 Tbsp good quality balsamic vinegar
Extra virgin olive oil
Juice of 1 lemon
150g Danseys pass cheese from Whitestone or Parmesan

Method
Remove the outer leaves of the cabbage. Cut the firm pale hear of the cabbage in half. Shave the cabbage as finely as you can. Place in a bowl and season with salt and pepper. Shake over the balsamic vinegar and drizzle with extra virgin olive oil.

Lightly flatten the slices of salami with the palm of your hand and cut the venison into 1cm shreds and add to the cabbage. The proportion of salami should almost be equal to the cabbage. Squeeze over the lemon juice, shave on the cheese and mix with the salad.

 

POACHED PEARS

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1 litre water
1 1/3 cup (265 g) sugar
4 pears, peeled, cored, and quartered

Additions: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices

Method

In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.

Slide in the pears and cover with a round of greaseproof paper, with a small hole cut in the center.

Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears.

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HAZELNUT MERINGUE TORTE WITH POACHED PEARS

Serves 6-8

For the meringue

6 eggs, whites

375 g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

175 g hazelnuts, lightly crushed, with skin if possible

For the filling

4 poached pears, all juice drained and roughly mashed

300 ml cream

 

Method

Preheat the oven to 150C.

Draw two circles with a 25cm diameter, on separate sheets of greaseproof/baking paper.

To make the meringues, whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a teaspoon at a time.

Mix the vinegar and corn flour to a smooth paste, then fold the mixture into the meringue with 150g of the hazelnuts.

Divide the mixture in half and spread it onto the two silicone paper circles, each on a baking sheet. Sprinkle the remaining hazelnuts over the top of the sm circles.

Bake the meringues for an hour, turn the oven off and leave the meringues to rest in the oven for another hour. Remove and cool.

Whisk the cream until soft peaks form, then fold in the pears. Spread the filling on one meringue and put the other meringue, right side up, on top. Dust with icing sugar and serve.

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

ISLAND STREAM HAZELS – hazelnuts and hazelnut products

GODDARDS – yams

ROSEDALE ORCHARDS – pears

BASECAMP SALAMI – venison salami

KAKANUI PRODUCE – cabbage

MCARTHUR BERRY FARM – potatoes

GILBERTS FINE FOODS/LIEVITO – fresh baked goods

HAZELNUT MERINGUE TORTE WITH POACHED PEARS

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Serves 6-8

For the meringue

6 eggs, whites

375 g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

175 g hazelnuts, lightly crushed, with skin if possible

For the filling

4 poached pears, all juice drained and roughly mashed

300 ml cream

 

Method

Preheat the oven to 150C.

Draw two circles with a 25cm diameter, on separate sheets of greaseproof/baking paper.

To make the meringues, whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a teaspoon at a time.

Mix the vinegar and corn flour to a smooth paste, then fold the mixture into the meringue with 150g of the hazelnuts.

Divide the mixture in half and spread it onto the two silicone paper circles, each on a baking sheet. Sprinkle the remaining hazelnuts over the top of the circles.

Bake the meringues for an hour, turn the oven off and leave the meringues to rest in the oven for another hour. Remove and cool.

Whisk the cream until soft peaks form, then fold in the pears. Spread the filling on one meringue and put the other meringue, right side up, on top. Dust with icing sugar and serve.

 

 

 

 

WARM YAM AND ONION SALAD

yam and onion salad (640x401)

I love roasted yams and when combined with sweet onions and a sprinkling of cheese this will lift any meal in winter!

Serves 4-6

1 kg yams,

2 red onions, cut into wedges

2 Tbsp oil

2 Tbsp honey

Salt and freshly ground pepper

1 sprig rosemary or thyme

Dressing

1 tsp grain mustard

3 tsp red wine, cider or balsamic vinegar

2 Tbsp extra virgin olive oil

100g feta cheese

Method

Preheat the oven to 190C

Place a roasting tray in to heat up. This will get the yams and onions cooking immediately!

Toss the yams with 2 tablespoons of oil, honey and sprig of herbs.  Season with salt and pepper and mix.  Carefully remove the hot roasting dish and tip the yams and all juices onto the tray.  Bake for 20 minutes or until tender and caramelised, you may need to turn them throughout cooking to evenly cook.

Meanwhile mix together the mustard, vinegar and extra virgin olive oil, season lightly and pour over the hot yams.  Combine lightly, crumble over the cheese and serve on a platter in the middle of the table.

 

 

 

 

Otago farmers market – mobile kitchen menu 8/06/2013

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Soup is simmering on the stove as we speak and none better than pumpkin! Only this time I have added some beans and a little spice to get things warming on this cold frosty morning! 

Harbour Fish have some fantastic plump fillets of sole which I will be smothering with buttery leeks and wrapping in paper! This is fantastic way to cook fish as it will keep it moist and it will taste delicious.  I will be showing you yet another great salad one is simply grated carrot drizzled with a zesty little dressing and the other salad is warm yams with onions and once again drizzled with a great dressing! I will also have some warm pies from Who Ate All The Pies.

Finally I will be making an easy little tart filled with lemony pears.  Have a great day and keep warm! 

I will be located where the site caravan is usually placed so don’t despair I am at the market only in a different place!  Just trying it out, let me know you feed back!!!

Oh and if you hadn’t heard I have just bought Delicacy Café, but I will be staying put at the market!

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PUMPKIN AND BLACK BEAN SOUP

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The addition of beans and a little spice really brings this soup to life!

Serves 4-5

1 kg fresh pumpkin, skinned and cut into even sized pieces

390g cooked and drained black or kidney beans

1 cup drained tinned tomatoes, chopped

1 onion, diced

1 leek, washed and sliced thinly

4 garlic cloves, minced

1 ½ Tbsp ground cumin

1 Tbsp ground coriander

Pinch dried chilli flakes

½  tsp freshly ground black pepper

50g butter

4 cups beef stock or vegetable stock

2-3 Tbsp red wine or sherry vinegar

To serve – sour cream

Method

In a food processor coarsely puree beans and tomatoes.

In a large heavy-based pot, add the butter and cook the onion, leek, garlic, chilli flakes and cumin, coriander over moderate heat, stirring until onion has softened and beginning to brown. Add the pumpkin and broth and season lightly.  Cook until the pumpkin is very soft about 20 – 30 minutes.  Using a masher lightly mash the pumpkin so it becomes more of a puree and has thickened the soup.  Stir in coarse bean puree and simmer, uncovered for 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper and a generous blob of sour cream.

 

RAW CARROT SALAD

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Serves 4

500g, carrots coarsely grated (about 4 cups)

¼ cup vegetable oil or extra-virgin olive oil

3 – 4 Tbsp fresh lemon juice

¼ cup chopped fresh corniander, mint or parsley

2 – 4 cloves garlic, minced

1 tsp ground cumin

1 tsp sweet paprika

Pinch of salt

About ½ tsp harissa (Northwest African chili paste) or any good chilli sauce

Method

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 30 mins to 1 hour!

Great with natural yoghurt with garlic and tahini with a squeeze of lemon juice and some flatbreads!

SOLE FILLETS WITH LEEKS

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Serves 2

2 fillets sole, skinned

2 leeks, very finely sliced

1 Tbsp white wine

30g butter

1 lemon, sliced

salt and freshly ground black pepper

METHOD

Preheat the oven to 200C

Place the leeks with a knob of butter in a small pot and cook until the leeks are tender (about 3-5 minutes). Set aside.

Place each sole fillet onto a large sheet of greaseproof paper. Sprinkle over the cooked leeks, drizzle with white wine and dot with butter. Place the lemon slices onto the fish and season with salt and freshly ground black pepper.

Bring the greaseproof paper up around the fish and seal the edges to make two parcels. Place onto a baking tray and bake in the oven for 10 minutes, or until the fish is cooked! You will notice the paper parcels will puff up and fill with steam, this is an indication that the fish is cooked.

Serve the fish parcels in the paper parcels directly onto the plates, be careful when opening as the steam is very hot!

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The Harbour Fish Team

WARM YAM SALAD WITH MUSTARD AND HONEY DRESSING

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Serves 4-6

1 kg yams

2 red onions, sliced into wedges

4 sprigs fresh thyme or rosemary

2 Tbsp oil

Dressing

1 tsp grain mustard

1 tsp honey

1 Tbsp red wine or cider vinegar

3 Tbsp extra virgin olive oil

Salt and freshly ground pepper

Method

Preheat oven 200C

Place the yams, thyme and onions on a baking tray and drizzle over 2 tablespoons of oil, season with salt and pepper and bake for 20 minutes or until tender.

Meanwhile mix all the ingredients together for dressing, taste and adjust if necessary.

When the yams are cooked place into large bowl, drizzle over dressing and toss gently to combine.

Serve at hot or at room temperature.

This salad also works well with the addition of spinach leaves added to the warm salad and allow to lightly wilt, add a handful of feta cheese.

 

PEAR AND LEMON TART

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Warm pears, a little lemon surrounded by flaky pastry and of course a generous dollop of cream would make this pretty much perfect!

Makes 4 tarts

6-8 pears or apples

60 g butter

¼ cup sugar

½ tsp grated fresh nutmeg

Zest of 1 lemon

1 tsp cornflour

1 Tbsp lemon juice

4 sheets puff pastry

1 egg, beaten

Sugar for sprinkling

To serve

Icing sugar

Whipped cream or vanilla icecream to serve

Method

Preheat oven 180C

Peel, quarter and core the pears then slice into 1 cm thick wedges.

Heat the butter in a large fry pan or pot and add the sugar, nutmeg and the pears.  Cook over high heat for 10 minutes or until the pears are tender but still holding their shape.  Combine the cornflour and lemon juice until smooth then tip onto the pears and stir to combine.  Cook for 1 minute to thicken the juice.  Set aside.

To assemble: Cut out 4x 16 cm circles of pasty (side plate) and place on a lined baking tray.  Divide the pears with their thickened syrup between the circles, leaving a 2cm boarder around the edge.  Brush the border with the beaten egg then fold the pastry to pleat.  Brush with the beaten egg and sprinkle with the sugar.  If time place the tarts in the fridge to harden the pastry for 30 minutes.  If you haven’t got the time then bake in preheated oven for 25 minutes or until the pastry is well cooked and puffed and golden.

Serve warm with plenty cream or ice cream.

 

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

ROSEDALE ORCHARDS – pumpkin and apples

BRYDONE ORGANICS – yams and onions

HARBOUR FISH – sole fillets

TE MANHAGA – leeks

HARWARDEN ORGANICS – pears

SUNRISE BAKERY – fresh baked goods

JUDGEROCK WINES – Central Otago wines

WHO ATE ALL THE PIES – fantastic handmade pies

PEAR AND LEMON TART

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Warm pears, a little lemon surrounded by flaky pastry and of course a generous dollop of cream would make this pretty much perfect!

Makes 4 tarts

6-8 pears or apples

60 g butter

¼ cup sugar

½ tsp grated fresh nutmeg

Zest of 1 lemon

1 tsp cornflour

1 Tbsp lemon juice

4 sheets puff pastry

1 egg, beaten

Sugar for sprinkling

To serve

Icing sugar

Whipped cream or vanilla icecream to serve

Method

Preheat oven 180C

Peel, quarter and core the pears then slice into 1 cm thick wedges.

Heat the butter in a large fry pan or pot and add the sugar, nutmeg and the pears.  Cook over high heat for 10 minutes or until the pears are tender but still holding their shape.  Combine the cornflour and lemon juice until smooth then tip onto the pears and stir to combine.  Cook for 1 minute to thicken the juice.  Set aside.

To assemble: Cut out 4x 16 cm circles of pasty (side plate) and place on a lined baking tray.  Divide the pears with their thickened syrup between the circles, leaving a 2cm boarder around the edge.  Brush the border with the beaten egg then fold the pastry to pleat.  Brush with the beaten egg and sprinkle with the sugar.  If time place the tarts in the fridge to harden the pastry for 30 minutes.  If you haven’t got the time then bake in preheated oven for 25 minutes or until the pastry is well cooked and puffed and golden.

Serve warm with plenty cream or ice cream.

WARM YAM SALAD WITH MUSTARD AND HONEY DRESSING

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Serves 4-6

1 kg yams

2 red onions, sliced into wedges

4 sprigs fresh thyme or rosemary

2 Tbsp oil

Dressing

1 tsp grain mustard

1 tsp honey

1 Tbsp red wine or cider vinegar

3 Tbsp extra virgin olive oil

Salt and freshly ground pepper

Method

Preheat oven 200C

Place the yams, thyme and onions on a baking tray and drizzle over 2 tablespoons of oil, season with salt and pepper and bake for 20 minutes or until tender.

Meanwhile mix all the ingredients together for dressing, taste and adjust if necessary.

When the yams are cooked place into large bowl, drizzle over dressing and toss gently to combine.

Serve at hot or at room temperature.

This salad also works well with the addition of spinach leaves added to the warm salad and allow to lightly wilt, add a handful of feta cheese

SOLE FILLETS WITH LEEKS

IMG_0053 (640x427)Fresh

Sole fillets, melted leeks and wrapped in paper, may not sound like much but let me assure you this is simplicity at its best!

Serves 2

2 fillets sole, skinned

2 leeks, very finely sliced

1 Tbsp white wine

30g butter

1 lemon, sliced

salt and freshly ground black pepper

METHOD

Preheat the oven to 200C

Place the leeks with a knob of butter in a small pot and cook until the leeks are tender (about 3-5 minutes). Set aside.

Place each sole fillet onto a large sheet of greaseproof paper. Sprinkle over the cooked leeks, drizzle with white wine and dot with butter. Place the lemon slices onto the fish and season with salt and freshly ground black pepper.

Bring the greaseproof paper up around the fish and seal the edges to make two parcels. Place onto a baking tray and bake in the oven for 10 minutes, or until the fish is cooked! You will notice the paper parcels will puff up and fill with steam, this is an indication that the fish is cooked.

Serve the fish parcels in the paper parcels directly onto the plates, be careful when opening as the steam is very hot!

RAW CARROT SALAD

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Carrots are juicy, sweet and bright! When they are simply grated and served raw with a tasty dressing they are become even more scrumptious!

Serves 4

500g, carrots coarsely grated (about 4 cups)

¼ cup vegetable oil or extra-virgin olive oil

3 – 4 Tbsp fresh lemon juice

¼ cup chopped fresh corniander, mint or parsley

2 – 4 cloves garlic, minced

1 tsp ground cumin

1 tsp sweet paprika

Pinch of salt

About ½ tsp harissa (Northwest African chili paste) or any good chilli sauce

Method

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 30 mins to 1 hour!

Great with natural yoghurt with garlic and tahini with a squeeze of lemon juice and some flatbreads!