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otago farmers market mobile kitchen menu 27/07/2013

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Todays menu has got a few dishes which I just love and a ‘proper’ chip using a ‘proper’ potato is worth the effort.  I will be making chips using Brydone Organics Agria potatoes and they will be crisp on the outside, fluffy on the in.  Grouper seem to be gracing our waters at present and Edmonds Fresh Fish have plenty.  I will be teaming this meaty fish with some spicy chorizo sausages and maybe even a chip or two might be required to go alongside this dish.

Nigel from Brydone Organics just gave me a quick ring and said that the broccoli has gone crazy with this warm patch of weather so not only have I got it on at Delicacy but i am going to make some dishes with it from the mobile kitchen.  I also have fennel which i think we all need to get more confident with, i can show you how to prepare it and of course how to cook with it.

Last but not least i have the mighty pumpkin and i am going to turn this economical vegetable into a velvety, lightly spiced tart.  With regards to these gorgeous little tarts you can by all means make 1 large.

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Have a great day.

CHIPS

ONE VERY IMPORTANT THING TO NOTE; TO MAKE A GREAT CHIP YOU NEED A GREAT POTATO!!!!

Serves 4

4 Large floury potatoes (agria, red rascal), peeled, cut into ½ – 1 cm thick chips Vegetable oil for frying sea salt flakes for serving

Topping options: Homemade Aioli or Mayonnaise

Homemade Tomato Ketchup or Kakanui chilli sauce

Garlic and parsley – 1 garlic clove, thinly sliced and a handful of chopped parsley

Grated parmesan

Method

When frying safety comes first! Never leave the fryer unattended and keep children away from the oil.

Wash the potatoes to remove some of the starch. Drain well and pat dry. It is so important that there is no water on the chips as it can be very dangerous when mixed with hot oil.

To cook chips so they are light and crispy you need to cook them twice!

The first stage of cooking a great chip

– Put a deep large pot 2/3 full of vegetable oil on a medium heat (145 C) to check the oil, place one chip into the oil to test the temperature. It should bubble instantly and the chip should float. Remember that this stage is about pre-cooking the potato until they are just cooked and pale in colour(3-6 minutes). Carefully remove and drain the chips and place onto a tray layered with paper towels. Continue until all the chips are cooked.

The final stage of cooking your chips

– Turn the heat up on your stove and wait until the oil heats to 180 C. Once again to test the oil carefully put a chip in and if it fries and bubbles vigorously then it is ready to begin to fry off the chips.

– Cook the chips in batches so the pot doesn’t get overcrowded and the oil doesn’t cool down too much.

– Once the chips go golden and crisp, carefully remove from the oil. Drain well, sprinkle with good quality sea salt flakes and a little cracked pepper if desired. Toss to coat and serve immediately with your favourite dipping sauce.

 

GROUPER STEAK WITH CHORIZO AND POTATOES

 

Serves 4

4 fresh grouper steaks

1 Tbsp vegetable oil

2 chorizo, sliced into 4mm rounds, casings removed*

1small onion, sliced thinly

500g potatoes cut into small dice

Pinch smoked paprika (or plain paprika)

2 fresh bayleaves

Sea salt and fresh ground black pepper

2 lemons

Handful fresh parsley, roughly chopped

Method

Heat the oil in a heavy large oven dish over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Add the onions and potatoes and saute until brown, about 5 minutes and season with just a little salt and pepper.

Season the grouper steaks with salt and pepper on each side and drizzle over a little oil.  Place the fish on top of the potatoes and chorizo and squeeze over the juice of ½ a lemon.  Bake for 15 minutes or until potatoes and are tender and the fish is cooked! You will notice the flesh whitens up and the central bone if using steaks will easily move.

Scatter over the parsley and serve with wedge of lemon and I love to place a generous bowl of pungent aioli on the table.

 

FENNEL AND APPLE SALAD

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Serves 4

2 cups cabbage

2 Bulbs fennel, leaves reserved

1 granny smith apple

1 red skinned apple

1 small red onion

Dressing:

¼ cup natural yoghurt

2 Tbsp extra virgin olive oil

1-2 Tbsp lemon juice

2 tsp Dijon mustard

Couple pinches salt

Freshly ground black pepper (be generous)

Method

Combine dressing ingredients in a sealable container and shake to emulsify.

Finely slice the cabbage, fennel, onion and apple I used a mandolin but a food processor with a thin slicing blade or a sharp knife will do the same thin.

Combine sliced ingredients in a mixing bowl and toss. Add the dressing and toss the salad to combine well.

Serve immediately.

 

PUMPKIN TARTS

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These little tarts are velvety and fragrant and it’s a great way to turn a savoury ingredient into a sweet!

Makes 12 medium muffin tin size

For the filling

300g pumpkin, raw cut into even sized pieces

¾  tsp cinnamon

¼ tsp nutmeg

¼  tsp ginger

2 Tbsp brown sugar

Pinch of table salt

1 egg

1 Tbsp cream

For the crusts

1-2 sheets ready made sweet pastry or 150g homemade sweet pastry

12 medium-sized muffin pan

Topping

4 Tbsp brown sugar

2 Tbsp toasted hazelnuts or walnuts, lightly crushed

Method

Preheat oven 170C

Carefully remove the skin and any seeds from the pumpkin.  Cut into even sized chunks and place into a microwave proof bowl and add 1 Tbsp water, cover with cling film and microwave for 5-8 minutes or until the pumpkin is very tender.  Or you can simply steam the pumpkin until tender.

Drain well and cool.

Filling

Puree the pumpkin, cinnamon, nutmeg, ginger and salt together until smooth and velvety (I used a food processor). Add the egg and cream whisk until just blended.

Lightly grease 12 regular-sized muffin tins and line with the pastry which is rolled to about 4 mm thick.  I used an 8cm round biscuit cutter. Working with one round at a time, use your finger to gently press the dough into a prepared muffin cup, making sure that the dough is pressed firmly and evenly up the sides and bottom.

Spoon the pumpkin mixture into the pastry molds and bake for 20-25 minutes or until the filling slightly wobbles in the center.

Cool for 5 minutes in the tin and then gently remove and cool.

Sprinkle over the topping and enjoy!

 

 

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE

EDMONDS FRESH FISH – grouper

ROSEDALE ORCHARDS – pumpkin

LECKIES BUTCHER – chorizo

KAKANUI PRODUCE – chilli sauce

BRYDONE ORGANICS – agria potatoes, fennel

GILBERTS FINE FOODS – freshly  baked bread and pastries

 

FENNEL AND APPLE SALAD

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Two seasonal crunchy ingredients yet with such different flavours.  The combination of these two will surprise and please you.

Serves 4

2 cups cabbage

2 Bulbs fennel, leaves reserved

1 granny smith apple

1 red skinned apple

1 small red onion

Dressing:

¼ cup natural yoghurt

2 Tbsp extra virgin olive oil

1-2 Tbsp lemon juice

2 tsp Dijon mustard

Couple pinches salt

Freshly ground black pepper (be generous)

Method

Combine dressing ingredients in a sealable container and shake to emulsify.

Finely slice the cabbage, fennel, onion and apple I used a mandolin but a food processor with a thin slicing blade or a sharp knife will do the same thin.

Combine sliced ingredients in a mixing bowl and toss. Add the dressing and toss the salad to combine well.

Serve immediately.

 

 

 

 

 

PUMPKIN TARTS

pumpkin tarts (640x421)

These little tarts are velvety and fragrant and it’s a great way to turn a savoury ingredient into a sweet!

Makes 12 medium muffin tin size

For the filling

300g raw cut into even sized pieces

¾  tsp cinnamon

¼ tsp nutmeg

¼  tsp ginger

2 Tbsp brown sugar

Pinch of table salt

1 egg

1 Tbsp cream

For the crusts

1-2 sheets ready made sweet pastry or 150g homemade sweet pastry

12 medium-sized muffin pan

Topping

4 Tbsp brown sugar

2 Tbsp toasted hazelnuts or walnuts, lightly crushed

Method

Preheat oven 170C

Carefully remove the skin and any seeds from the pumpkin.  Cut into even sized chunks and place into a microwave proof bowl and add 1 Tbsp water, cover with cling film and microwave for 5-8 minutes or until the pumpkin is very tender.  Or you can simply steam the pumpkin until tender.

Drain well and cool.

Filling

Puree the pumpkin, cinnamon, nutmeg, ginger and salt together until smooth and velvety (I used a food processor). Add the egg and cream whisk until just blended.

Lightly grease 12 regular-sized muffin tins and line with the pastry which is rolled to about 4 mm thick.  I used an 8cm round biscuit cutter. Working with one round at a time, use your finger to gently press the dough into a prepared muffin cup, making sure that the dough is pressed firmly and evenly up the sides and bottom.

Spoon the pumpkin mixture into the pastry molds and bake for 20-25 minutes or until the filling slightly wobbles in the center.

Cool for 5 minutes in the tin and then gently remove and cool.

Sprinkle over the topping and enjoy!

 

 

Otago Farmers Market mobile kitchen menu 20/07/2013

organic lettuce (195) (554x640)Carrots, parsnips and a touch of spice bring this soup together, add a little creamy coconut milk and you really do have a soup to remember.  Obviously none of this matters if you don’t have great ingredients and today I will be using Wairuna Organics sweet carrots and tender parsnips! The humble and often overlooked swede is simply cooked with a sprinkle of white pepper (and it must be white) and fresh grating of nutmeg and of course a little butter.  Ray Goddard gave me this idea and i will be using his swedes today.

Pickling pears is nothing new i agree but they are a wonderful addition to some simple cold-cuts or they can really bring a cheese board to life.  I will be teaming these piquant little pickled pears with some of Evansdales cheese.

And to finish i have to make a little something sweet.  I was chatting to Donald from Butlers Berries and we got talking berries and before you knew it I had a sweet little raspberry muffin sorted for the menu!  Even though its winter a little ‘berry’ colour can brighten your day.

Thanks for all your words of encouragement and for braving the extreme cold last week.  Don’t forget i use many vendors from the Otago Farmers Market at my café Delicacy by Alison Lambert.

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Quick Pickled Pears

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Pickled pears add a lovely surprise and they especially go well with a sharp cheddar or blue cheese.  Today I will be paring it up with some of Evansdale fine cheeses.

5 Tbsp cider vinegar

2 tbsp olive oil

1 tbsp walnut oil

1 tsp yellow mustard seeds

4 fresh sage leaves, finely shredded

1 spring onion, thinly sliced

2 tsp good quality honey

Pinch sea salt flakes

Grind of black pepper

4 firm pears, peeled, cored and thinly sliced

Method

Place all the ingredients (except the pears) into  a bowl, give a light mix and taste, adjust the balance of sweet verses tart but do take into consideration the pears will add a lovely natural sweetness.

Peel and halve the pears, removing any core.  Place the pears into the pickling mix and coat gently so that they don’t discolour.

Allow at least 30 minute to marinade but will last overnight.  But best eaten within the day.

 

SWEDE WITH BUTTER AND NUTMEG

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Serves 4-6 as a side

1 swede (500g), peeled and cut into 2cm cubes

30g butter

1 Tbsp oil

White pepper

Freshly ground nutmeg

Salt

Method

Put a suitable sized pot on with plenty of water and a pinch of salt and bring to the boil.

When boiling add the cubed swede and cook until just tender (8-10 minutes), drain immediately.

Place the butter and oil in a large fry pan and heat over medium heat until the butter starts to froth, add the swede and cook so that the swede starts to go golden.  Add the pepper, nutmeg and salt and continue cooking until the swede cubes have become caramelised and golden.

Serve as a side alongside almost anything.

 

CARROT AND PARSNIP SOUP

serves 6-8

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This is one of my favourite soups, it combines the sweetness of veges, a touch of spice and finished with soothing creamy coconut milk.

Serves 6.

1 cup / 200g yellow split peas1 cup/ 200g red split lentils
1.6 litres water
1 medium carrot,

1 medium parsnip, diced

2 tablespoons fresh ginger, peeled and grated finely
2 tablespoons curry powder
2 tablespoons butter
8 spring onions, thinly sliced
¼ cup tomato paste
1 can coconut milk
2 tsp salt
one small handful coriander, chopped

Method

Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and parsnip and quarter of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the spring onions, the remaining ginger. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup gets, the more I like it.

Sprinkle each bowl generously with coriander and the remaining spring onions.

 

RASPBERRY AND BUTTERMILK MUFFINS

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I am aware berries aren’t in season but Butlers frozen berries are the next best thing and sometimes in these dark colder months you want a little colour.  These little muffins can be substituted with any berries but today I am going with raspberry.

Makes 12 – 16 depending on size of tin.

1 ¼  cups / 160 g wholemeal flour
2 ¼  cups /  / 295 g plain white flour
½  cup / 100 g firmly packed brown sugar
¾  tsp salt
1/2  tsp baking soda
2 tsp baking powder

2 medium mashed, ripe banana
240 ml buttermilk
3 large eggs
1 tsp vanilla extract
115 g unsalted butter, barely melted

1 cup / 125 g berries, plus more for topping
1 Tbsp sugar

1 tsp cinnamon for topping

Method

Preheat the oven to 200C, with a rack in the centre. Line a muffin tin with papers or grease well.

In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder.

In another bowl combine the banana, buttermilk, eggs, vanilla, and butter. Stir until blended.

Gently stir the berries into the dry ingredients. Pour the wet ingredients over dry, and mix until just combined. For tender muffins, do your best to avoid over-blending.

Fill the muffin tins 2/3 full (maybe a bit more than that), sprinkle with more berries and a generous dusting of cinnamon sugar.

Bake for 25-40 minutes (larger muffins on the long side), or until golden-topped, and a tester/toothpick comes out just clean.

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

GODDARDS – swede

SUNRISE BAKERY – fresh baked goods

BUTLERS BERRIES – frozen raspberries

WAIRUNA ORGANICS – carrots and parsnips

EVANSDALE CHEESE – selection of cheese

ROSEDALE ORCHARD – pears

RASPBERRY AND BUTTERMILK MUFFINS

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I am aware berries aren’t in season but Butlers frozen berries are the next best thing and sometimes in these dark colder months you want a little colour.  These little muffins can be substituted with any berries but today I am going with raspberry.

Makes 12 – 16 depending on size of tin.

1 ¼  cups / 160 g wholemeal flour
2 ¼  cups /  / 295 g plain white flour
½  cup / 100 g firmly packed brown sugar
¾  tsp salt
1/2  tsp baking soda
2 tsp baking powder

2 medium mashed, ripe banana
240 ml buttermilk
3 large eggs
1 tsp vanilla extract
115 g unsalted butter, barely melted

1 cup / 125 g berries, plus more for topping
1 Tbsp sugar

1 tsp cinnamon for topping

Method

Preheat the oven to 200C, with a rack in the centre. Line a muffin tin with papers or grease well.

In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder.

In another bowl combine the banana, buttermilk, eggs, vanilla, and butter. Stir until blended.

Gently stir the berries into the dry ingredients. Pour the wet ingredients over dry, and mix until just combined. For tender muffins, do your best to avoid over-blending.

Fill the muffin tins 2/3 full (maybe a bit more than that), sprinkle with more berries and a generous dusting of cinnamon sugar.

Bake for 25-40 minutes (larger muffins on the long side), or until golden-topped, and a tester/toothpick comes out just clean.

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Quick Pickled Pears

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Pickled pears add a lovely surprise and they especially go well with a sharp cheddar or blue cheese.  Today I will be paring it up with some of Evansdale fine cheeses.

5 Tbsp cider vinegar

2 tbsp olive oil

1 tbsp walnut oil

1 tsp yellow mustard seeds

4 fresh sage leaves, finely shredded

1 spring onion, thinly sliced

2 tsp good quality honey

Pinch sea salt flakes

Grind of black pepper

4 firm pears, peeled, cored and thinly sliced

Method

Place all the ingredients (except the pears) into  a bowl, give a light mix and taste, adjust the balance of sweet verses tart but do take into consideration the pears will add a lovely natural sweetness.

Peel and halve the pears, removing any core.  Place the pears into the pickling mix and coat gently so that they don’t discolour.

Allow at least 30 minute to marinade but will last overnight.  But best eaten within the day.

 

 

 

 

 

CARROT, PARNSIP AND LENTIL SOUP

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This is one of my favourite soups, it combines the sweetness of veges, a touch of spice and finished with soothing creamy coconut milk.

Serves 6.

1 cup / 200g yellow split peas

1 cup/ 200g red split lentils

1.6 litres water

1 medium carrot,

1 medium parsnip, diced

2 tablespoons fresh ginger, peeled and grated finely
2 tablespoons curry powder
2 tablespoons butter
8 spring onions, thinly sliced
¼ cup tomato paste
1 can coconut milk
2 tsp salt
one small handful coriander, chopped

 Method

Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and parsnip and quarter of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the spring onions, the remaining ginger. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup gets, the more I like it.

Sprinkle each bowl generously with coriander and the remaining spring onions.

 

 

SWEDE WITH BUTTER AND NUTMEG

 

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Simplicity is key to this, you just need a frost sweetened swede and a little butter an nutmeg.  It will bring this hardy vegetable to life!

Serves 4-6 as a side

1 swede (500g), peeled and cut into 2cm cubes

30g butter

1 Tbsp oil

White pepper

Freshly ground nutmeg

Salt

Method

Put a suitable sized pot on with plenty of water and a pinch of salt and bring to the boil.

When boiling add the cubed swede and cook until just tender (8-10 minutes), drain immediately.

Place the butter and oil in a large fry pan and heat over medium heat until the butter starts to froth, add the swede and cook so that the swede starts to go golden.  Add the pepper, nutmeg and salt and continue cooking until the swede cubes have become caramelised and golden.

Serve as a side alongside almost anything.

Otago Farmers Market Mobile Kitchen Menu 13/07/2013

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Good morning, no point mucking about today as its too cold! The menu today is about crisp apples, wholesome beef and barley stew thanks to Origin Beef and to give this all a bit of fiery finish I will be scrambling some free-range eggs with a touch of Kakanui’s Produce Chilli Sauce.

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Crayfish are in season, Harbour and Edmonds Fresh fish both have them and they are worth every penny.  Try them split down the middle, smothered with a little butter, sprinkled with a few slithers garlic, chilli and a squeeze of lemon.  Place under the grill and cook for 5-10 minutes or until the flesh turns white and the garlic turns golden, the aroma is irresistible! I like to serve this with some crispy agria chips and homemade aioli.

Keep warm and pop by the mobile kitchen, don’t forget I am situated by the stairs up to the platform, right in the middle of the market.  Have a great weekend and don’t forget to pop by to my café Delicacy as I use all local producers and proudly support the Otago Farmers Market!

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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.

 

BAKED POTATOES

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My mum use to do stuffed baked potatoes and we loved them and now I do them for my children. The options are endless as you could add almost any combination that suits you!

Serves 4

4 large agria or desiree potatoes (floury)

1 Tbsp oil

2 Tbsp butter, softened

½ cup sour cream

2 Tbsp butter, softened

1 Tbsp cream or milk

 

Cheddar, leek and bacon

1 cup grated cheddar cheese

4 slices bacon

1 leek, sliced thinly

¼ cup spring onions, finely diced

 

Melted onion, wilted greens and blue cheese

1 onion, sliced thinly

Knob of butter

Pinch dried chilli flakes (optional)

1 clove garlic, sliced thinly

300g winter greens – silver beet, cavolo nero, spinach or kale

1 cup crumbled blue cheese or feta

Salt and freshly ground pepper

 

Method

To bake the potato

Preheat the oven to 200C.

Wash the potato and prick all over with a fork to avoid exploding potatoes in the oven.  Rub lightly with a little oil and place directly onto the oven rack which I would place just above the middle of the oven.  Bake for about 1 hour or until cooked all the way through! This stage can be sped up in the microwave and then finished in the oven to crisp up the skin!

Whilst the potatoes are cooking, prepare your fillings. If using bacon fry gently along with the leeks until the bacon is golden and the leeks are soft.  Set aside.

To melt the onions, add 1 tsp oil to a small pan or pot and add the sliced onions, cook over moderate heat for 10 minutes so that the onions become soft and sweet.

If using greens add 1 Tbsp oil to warm fry pan with garlic and add a pinch of chilli flakes to the greens, season lightly with salt and pepper and cook until wilted and tender.

When the potatoes have cooled enough to handle, cut in half lengthways and scoop out the potato flesh.  Put into a large bowl along with the butter, sour cream, cream and seasoning.  Mash well until desired texture.

Add your fillings to the potato and mix through. Carefully spoon the potato filling back into the potatoes skins and place in a roasting dish.

Bake in oven 180C for 15 – 20 minutes or until the potatoes are heated through and the top has gone golden!

 

 

BEEF AND BARLEY STEW – origin beef

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This time of year is all about comfort and a stew ticks all the boxes.  Orgin Beef range of stewing beef is perfect for this recipe, add a gathering of market veg and simmer gently until tender. 

Serves 4

1 Tbsp butter

1 Tbsp oil

1kg chuck steak or any good quality stewing beef, cut into chunks

Salt

2 onions, sliced

1 litre beef stock

3 cups water (approx.)

1 tsp chopped rosemary

1 cup pearl barley

4 carrots, roughly chopped carrot

500g waxy potatoes, liseta, desiree

Plenty freshly ground black pepper

¼ cup freshly chopped flat leaf parsley

Method

You need a large heavy based oven dish preferably with a lid for this method.  Add the butter and oil and melt the butter over medium-high heat. Add enough pieces of the beef to sear in the pot without crowding. You will need to brown the meat in several batches. Salt the beef as it cooks, and set aside browned pieces in a bowl.

When all the beef has browned, add the onions. As the onions release some of their water, use a wooden spoon to scrape any browned bits off the bottom of the pot. Sprinkle a little salt over the onions as they cook. Lower the heat to medium and cook the onions until they begin to brown, 5-6 minutes.

Add the beef back to the pot and sprinkle with rosemary. Add 1 cup of the stock and use the wooden spoon to scrape any browned bits off the bottom of the pot. Add the rest of the stock and water and bring to a simmer. Cover the pot, lower the heat to low and simmer very gently for 1 hour.

Add the barley and remaining vegetables and cook for a further 40-60 minutes.  Taste for seasoning and adjust if necessary.  Serve in deep bowls sprinkled with parsley and great alongside creamy mashed potatoes!

KAKANUI CHILLI SCRAMBLED EGGS

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Serves 2

1 Tbsp vegetable oil

1 Tbsp butter

1 spring onion (roughly chopped)

4 large eggs (beaten)

1 Tbsp fresh coriander, roughly chopped

Kakanui chilli sauce

Pinch salt

Method

Add the oil and butter to a heavy based pan and allow to melt.  Add the lightly beaten egg and allow to settle before attempting to stir.

Add the spring onion and turning everything gently for about for a minute or so with a wooden spoon.

Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking.

Sprinkle with coriander and drizzle to your liking with Kakanui’s chilli sauce.  Serve with a good piece of buttered toast or some warm tortillas.

 

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

KAKANUI PRODUCE – chilli sauce

BYRDONE ORGANICS – potatoes, cavolo nero

SPECKLED HEN – free range eggs

GILBERTS FINE FOODS – fresh baked goods

ORGIN BEEF – chuck steak

HARWARDEN ORGANICS – apples

JUDGE ROCK WINES – central Otago pinots

 

BAKED POTATOES

baked pots (640x386)

My mum use to do stuffed baked potatoes and we loved them and now I do them for my children. The options are endless as you could add almost any combination that suits you!

Serves 4

4 large agria or desiree potatoes (floury)

1 Tbsp oil

2 Tbsp butter, softened

½ cup sour cream

2 Tbsp butter, softened

1 Tbsp cream or milk

 

Cheddar, leek and bacon

1 cup grated cheddar cheese

4 slices bacon

1 leek, sliced thinly

¼ cup spring onions, finely diced

 

Melted onion, wilted greens and blue cheese

1 onion, sliced thinly

Knob of butter

Pinch dried chilli flakes (optional)

1 clove garlic, sliced thinly

300g winter greens – silver beet, cavolo nero, spinach or kale

1 cup crumbled blue cheese or feta

Salt and freshly ground pepper

 Method

To bake the potato

Preheat the oven to 200C.

Wash the potato and prick all over with a fork to avoid exploding potatoes in the oven.  Rub lightly with a little oil and place directly onto the oven rack which I would place just above the middle of the oven.  Bake for about 1 hour or until cooked all the way through! This stage can be sped up in the microwave and then finished in the oven to crisp up the skin!

Whilst the potatoes are cooking, prepare your fillings. If using bacon fry gently along with the leeks until the bacon is golden and the leeks are soft.  Set aside.

To melt the onions, add 1 tsp oil to a small pan or pot and add the sliced onions, cook over moderate heat for 10 minutes so that the onions become soft and sweet.

If using greens add 1 Tbsp oil to warm fry pan with garlic and add a pinch of chilli flakes to the greens, season lightly with salt and pepper and cook until wilted and tender.

When the potatoes have cooled enough to handle, cut in half lengthways and scoop out the potato flesh.  Put into a large bowl along with the butter, sour cream, cream and seasoning.  Mash well until desired texture.

Add your fillings to the potato and mix through. Carefully spoon the potato filling back into the potatoes skins and place in a roasting dish.

Bake in oven 180C for 15 – 20 minutes or until the potatoes are heated through and the top has gone golden!