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TOMATO AND ONION SALAD

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Serves 4

1 onion, thinly sliced

1 lemon, juice

½ tsp sugar

4 tomatoes, sliced

Pinch or two dried chilli flakes

2 garlic cloves, finely chopped

2 Tbsp malt or red wine vinegar

1 tsp caster sugar

 Method

Squeeze the lemon juice over the onions, add ½ tsp sugar and pinch of salt and let sit for 5 minutes or so.

Arrange the tomatoes on a plate, then scatter over the drained onions.

Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.

This can be prepared and chilled up to 1 hour ahead, but dress just before serving

CARDRONA MERNIO SAUSAGE PASTA

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Using sausages in pasta makes life a lot easier and it saves considerable time as you don’t have to worry about seasoning the meat, getting the right consistency etc as it is all done for you. It is also easy to do variations on this dish as there is a vast array of tasty sausages on the market, tomatoes and greens can all be altered to suit your mood and season

Serves 4

4 cardrona merino lamb,
1 onion, thinly sliced
1 clove garlic
2-3 tomatoes, roughly cut
Olive oil for cooking
Handful fresh spinach, rocket or calvalo nero (optional)
Salt and freshly ground pepper
Freshly grated parmesan cheese
500g fresh or dried pasta, penne, orechiette etc

Method

Start by 2/3 filling a large pot with heavily salted water and bring to a rolling boil.

Meanwhile heat a large fry pan up with a dash of oil, remove the meat from the sausages by simply squeezing the meat out so they form little meatballs. Add them to the fry pan and cook for a couple of minutes or until golden, add the onion and cook for a couple of minutes, add the garlic, and tomatoes and toss through with the sausage. Allow to fry for another minute so the tomato starts to colour and caramelises a little, add ¼ cup water to loosen up the tomatoes and to get all the tasty bits off the bottom, reduce until thick and glossy.

Add the pasta to the boiling water and give a brief stir to ensure it doesn’t stick. If using fresh pasta it will only take about 3-5 minutes (always check the packet for times), if using dried it will take considerably longer.

When your pasta is cooked drain away 90% of the cooking liquid and reserve the remaining. Add your spinach or greens to the sausage mixture and toss well to combine, add the pasta and a little of the cooking water this will loosen the sauce so that it clings comfortably to the pasta – add more liquid if needed. Season well with salt and fresh ground pepper and generously grate over plenty of parmesan cheese. Serve immediately.

 

Otago Farmers Market Mobile Kitchen Menu – 26/10/2013

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Wild and crazy Spring weather sure keeps us on our toes, imagine what the producers must go through?  I struggle just trying to get my plants in the ground let alone managing to keep them alive!

Anyway the produce is getting fresh and vibrant and herbs are flourishing which is great as they compliment the oncoming fresh ingredients.  Brydone Organics are celebrating the arrival of their Jersey Benne Potatoes, Janefield Hydroponics variety of fresh salad leaves, herbs and greens are taking off and the variety and freshness is impressive.  Rosedale Orchard from Roxburgh always have outstanding fruit and this week I will be using their apples in some simple and moist bran muffins which will be a treat for this long weekend.

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WAITAKI BACON AND HAM
GOLD MEDAL FOR CHAMPAGNE HAM

I am also showing off a bit as Waitaki Bacon and Ham won a GOLD medal for their Champagne Ham and I was asked to create a dish using their outstanding ham and they also gave me a ham to glaze.  Which I have done and the best part is that I get to give you slices to try.  This is great timing as its only two months until Christmas so we all need to get thinking food and what is going on our Menu? Congratulations to Sue and Gus Morton for their many, many years of passionate pig farming and always taking immense pride in the fact that you really are traceable from farm to plate.  Thank you!

Have a safe and happy weekend.

 

WAITAKI HAM AND LEEK PIE

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This recipe is my version of the perfect pie which is delicious with Waitaki’s award winning champagne ham.

Serves 8-10

250-300g ham of the bone, sliced

Salt

Extra Virgin Olive Oil

1 Tbsp Dijon or grain mustard

¼ cup crème fraiche

1 Tbsp oil

1 Tbsp butter

2 leeks, finely sliced

¼ tsp fresh tarragon leaves, finely chopped (optional)

2 tablespoons finely chopped Parsley

150 g gruyere cheese, sliced thinly

Freshly ground Pepper

Olive oil Pastry

200 g Plain Flour

½ teaspoon Salt

1.5 Tbsp Extra Virgin Olive Oil

½ cup cold Water

¼ tsp sea salt flakes for top of pie

Method

Begin by making the pastry, whiz flour and salt in a food processor. Drizzle in oil and then water.

Process for about 1 minute until mixture forms a ball.

Transfer to a floured work surface and knead for 2-3 minutes until supple and smooth.

Put into a bowl, cover with a clean cloth and refrigerate for at least 1 hour.

Add the butter and oil to a medium fry pan and add the leeks and tarragon (if using) and cook gently without colouring for 5 minutes, season lightly with salt and cracked pepper.  Cool, set aside.

Mix the crème fraiche with the mustard and set aside.

Preheat the oven to 200C

To Assemble:

Divide the pastry into two and roll one round of pastry about 25cm diameter (size of large dinner plate). Roll second half so that it is a little larger in size about 20cm diameter (this is the top).

Lightly oil a large baking sheet and place the smaller of the two rounds on the tray.  Spread the crème fraiche mixture over the base allowing 2 cm from the edge.  Scatter over the cooked leeks.

Place the sliced ham over the leeks and finally add the gruyere cheese.

Place the second round over the pie and allow the pastry to fall over the mixture.

Seal edges, then fold extra pastry from base to over sealed edges and press together.

Pierce top here and there with a fork and drizzle with 1 tablespoon oil.

Scatter with the sea salt and bake in preheat oven for 30-40 mins or until golden and pastry is cooked.

Remove from oven and cool for at least 10 minutes before cutting.

Enjoy!

 

NEW SEASON POTATOES WITH FRESH MINT SAUCE

potatoes

Nigel from Brydone is back and we are blessed with the first of the season’s potatoes…..

1 kg new season potatoes, washed well

Pinch salt

2 handfuls fresh mint

1 Tbsp redwine vinegar

1-2 Tbsp sugar

2 Tbsp olive oil

Method

Put the potatoes into a suitable size pot and cover with cold water, add the salt and bring to the boil.  Reduce the heat to a gentle simmer and cook until the potatoes are tender (20 minutes), drain and return to pot.

Meanwhile remove stalks from the mint and place the leaves into a mortar and pestle add a pinch of sugar and mash until you get a coarse paste, or alternately chop by hand until you get the same results. Add the red wine vinegar, pinch of salt and oil.  Taste, you will more than likely have to get the balance of sweet/minty and vinegar right, adjust as necessary.

Pour the mint sauce over your potatoes and toss gently.  Serve at once!

 

BEAN, CHICKPEA AND CARROT SALAD

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Adding pulses to salads adds wonderful texture and helps fill the tummy, high in protein and great on the pocket.  With regards to the vegetables added feel free to mix and match with what is available in your kitchen.

Serves 4

1 leek, sliced thinly and washed and drained

¼ cup olive oil

¼ tsp fennel seeds, crushed

2 carrots, grated

1 fennel bulb, sliced thinly

1 (390g) tin chickpeas, drained and rinsed

1 (390g) tin butter beans or cannellini, drained and rinsed

2 lemons, juice

1 tsp sumac

Handful rocket, parsley roughly chopped

Method

Heat a large fry pan over moderate heat, add the oil and cook the leeks until soft (about 3 minutes), add the fennel seeds and juice from the lemons, add the carrots and fennel and cook for a further 2-3 minutes.  Season with salt and pepper and set aside.

Put the drained cooked beans into a large serving bowl and mash lightly with a fork or masher so some of the beans break up.  Add the leek mixture and all the oil as this is your dressing, mix well. Add the rocket, parsley and fennel leaves, sprinkle in the sumac and season once again.  Taste and adjust if necessary.

Best eaten at room temperature.

BRAN AND APPLE MUFFINS

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6-10 large muffin tins or 12- 15 medium

2 cups flour

2 cup bran

¼ cup brown sugar

1 tsp cinnamon

1 tsp (heaped) baking soda

½ cup natural yoghurt

½ cup oil

2 eggs

¼ cup milk (approx.)

1 tsp vanilla essence

4 apples, either grated or chopped into small pieces

Method

Preheat oven to 190 degrees C. Grease a 12 cup muffin pan.

In a medium bowl, mix flour, baking soda and cinnamon.

In a large bowl, beat together oil, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

 

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

WAITAKI BACON AND HAM – ham

BOUCHE – home made preserves

BRYDONE ORGANICS – jersey benne potatoes, fennel

JANEFIELD HYDROPONICS – selection of fresh leaves and herbs

ROSEDALE ORCHARD – apples

SUNRISE BAKERY – fresh baked goods

MCARTHURS BERRY FARM – leeks and carrots

NEW SEASON POTATOES WITH FRESH MINT SAUCE

 mortar pestle (640x594)

Nigel from Brydone is back and we are blessed with the first of the season’s potatoes…..

1 kg new season potatoes, washed well

Pinch salt

2 handfuls fresh mint

1 Tbsp redwine vinegar

1-2 Tbsp sugar

2 Tbsp olive oil

Method

Put the potatoes into a suitable size pot and cover with cold water, add the salt and bring to the boil.  Reduce the heat to a gentle simmer and cook until the potatoes are tender (20 minutes), drain and return to pot.

Meanwhile remove stalks from the mint and place the leaves into a mortar and pestle add a pinch of sugar and mash until you get a coarse paste, or alternately chop by hand until you get the same results. Add the red wine vinegar, pinch of salt and oil.  Taste, you will more than likely have to get the balance of sweet/minty and vinegar right, adjust as necessary.

Pour the mint sauce over your potatoes and toss gently.  Serve at once!

BRAN AND APPLE MUFFINS

unbaked muffin

6-10 large muffin tins or 12- 15 medium

2 cups flour

2 cup bran

¼ cup brown sugar

1 tsp cinnamon

1 tsp (heaped) baking soda

½ cup natural yoghurt

½ cup oil

2 eggs

¼ cup milk (approx.)

1 tsp vanilla essence

4 aapples, either grated or chopped into small pieces

Method

Preheat oven to 190 degrees C. Grease a 12 cup muffin pan.

In a medium bowl, mix flour, baking soda and cinnamon.

In a large bowl, beat together oil, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

 

WAITAKI HAM AND LEEK PIE

Cover Photo

This recipe is my version of the perfect pie which is delicious with Waitaki’s award winning champagne ham.

Serves 8-10

250-300g ham of the bone, sliced

Salt

Extra Virgin Olive Oil

1 Tbsp Dijon or grain mustard

¼ cup crème fraiche

1 Tbsp oil

1 Tbsp butter

2 leeks, finely sliced

¼ tsp fresh tarragon leaves, finely chopped (optional)

2 tablespoons finely chopped Parsley

150 g gruyere cheese, sliced thinly

Freshly ground Pepper

Olive oil Pastry

200 g Plain Flour

½ teaspoon Salt

1.5 Tbsp Extra Virgin Olive Oil

½ cup cold Water

¼ tsp sea salt flakes for top of pie

Method

Begin by making the pastry, whiz flour and salt in a food processor. Drizzle in oil and then water.

Process for about 1 minute until mixture forms a ball.

Transfer to a floured work surface and knead for 2-3 minutes until supple and smooth.

Put into a bowl, cover with a clean cloth and refrigerate for at least 1 hour.

Add the butter and oil to a medium fry pan and add the leeks and tarragon (if using) and cook gently without colouring for 5 minutes, season lightly with salt and cracked pepper.  Cool, set aside.

Mix the crème fraiche with the mustard and set aside.

Preheat the oven to 200C

 

To Assemble:

Divide the pastry into two and roll one round of pastry about 25cm diameter (size of large dinner plate). Roll second half so that it is a little larger in size about 20cm diameter (this is the top).

Lightly oil a large baking sheet and place the smaller of the two rounds on the tray.  Spread the crème fraiche mixture over the base allowing 2 cm from the edge.  Scatter over the cooked leeks.

Place the sliced ham over the leeks and finally add the gruyere cheese.

Place the second round over the pie and allow the pastry to fall over the mixture.

Seal edges, then fold extra pastry from base to over sealed edges and press together.

Pierce top here and there with a fork and drizzle with 1 tablespoon oil.

Scatter with the sea salt and bake in preheat oven for 30-40 mins or until golden and pastry is cooked.

Remove from oven and cool for at least 10 minutes before cutting.

Enjoy!

BEAN, CHICKPEA AND CARROT SALAD

IMG_5590 (427x640)

Adding pulses to salads adds wonderful texture and helps fill the tummy, high in protein and greaton the pocket.  With regards to the vegetables added feel free to mix and match with what is available in your kitchen.

Serves 4

1 leek, sliced thinly and washed and drained

¼ cup olive oil

¼ tsp fennel seeds, crushed

2 carrots, grated

1 fennel bulb, sliced thinly

1 (390g) tin chickpeas, drained and rinsed

1 (390g) tin butter beans or cannellini, drained and rinsed

2 lemons, juice

1 tsp sumac

Handful rocket, parsley roughly chopped

Method

Heat a large fry pan over moderate heat, add the oil and cook the leeks until soft (about 3 minutes), add the fennel seeds and juice from the lemons, add the carrots and fennel and cook for a further 2-3 minutes.  Season with salt and pepper and set aside.

Put the drained cooked beans into a large serving bowl and mash lightly with a fork or masher so some of the beans break up.  Add the leek mixture and all the oil as this is your dressing, mix well. Add the rocket, parsley and fennel leaves, sprinkle in the sumac and season once again.  Taste and adjust if necessary.

Best eaten at room temperature

Otago Farmers Market Mobile Kitchen Menu – 19/10/2013

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BRYDONE ORGANICS JERSEY BENNE POTATOES ARE HERE

Rugby fever has hit Dunedin once again and whether you like it or not its a great time to get out and about and celebrate! The menu today is has some fantastic ingredients starting with Red Tussocks juicy, tender wild venison. I will be using the Denver leg cut which is perfect for quick cooking.  I have teamed it up with some sweet beetroot and robust greens and always finished with a gutsy dressing.  Waikouaiti Gardens not only sell organic plants but there eggs are a hidden gem in the market.  Its not often I get cravings anymore but I have been craving their organic eggs, the yolks are vibrant and silky and the whites firm, I will be making skinny omelettes and filling them with all sorts of goodies from the market, this is a great option for gluten free and dairy free intolerant people. Brydone Organics will be back at the market and they have first of the season JERSEY BENNES, yes I did say JERSEY BENNIES, my mouth is watering and looking for that butter to go with them. 

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Rhubarb is back and we are back to basic’s as we all need to get confident with poaching so we will be doing just that.  And of course for our pudding we are keeping it simple and bringing a bit of life back to the end of season carrots and rejoicing with a refreshing carrot, cardamom and orange cake. 

 

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WAIKOUITI GARDENS (ORGANICS EGGS FOR SALE)

Can’t wait to see you all tomorrow and lets get behind our wicked little city and make Dunedin shine.

PS if you miss out on Brydones new season potatoes I have a few boxes for sale at Delicacy Café.

 

WARM VENSION, BEETROOT AND SILVERBEET SALAD

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Serves 4

1 Tbsp fresh rosemary leaves, chopped finely

1 tsp cracked black pepper

450 g venison fillet

1 Tbsp butter

1 Tbps oil

250 g silver beet or baby spinach, washed and drained well

Handful flat leaf parsley, leaves only

1 large beetroot, boiled or roasted, peeled and diced

1 red onion, sliced thinly

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

Sea salt flakes and cracked black pepper

Method

Begin by separating the leaves from the stalks from the silver beet.

Bring a medium sized pot with salted water to the boil.  When boiling add the silver beet stalks and cook for 2 minutes add the leaves and cook for 1 minute further, drain immediately and cool.

Rub all the chopped rosemary over the venison fillet with sea salt and freshly ground black pepper. Place butter and oil in a frying pan over high heat, add the venison and sear for about 4-5 minutes each side. Remove from heat and cover with foil, rest for 5 minutes.

In a bowl add the silver beet leaves and stalks, beetroot, onion and season lightly with salt and cracked pepper, drizzle over a little dressing and toss lightly to combine.

Place onto a warm plate, and slice the venison thinly across the fillet. Place onto the warmed silver beet salad and mix a teaspoon or two of Bouche’s Cherry Pinot sauce with two tablespoons of the balsamic dressing, mix well and drizzle over venison and serve immediately.

 

OMELET – THIN AND FULL OF GOODIES

This is a great idea to add a healthy (gluten free) option for lunch or a light fresh dinner. 

Serves 1-2

2 large (preferably organic) eggs

Pinch salt, and cracked pepper

a few tablespoons of chopped chives

a dollop of pesto, scattering of olives or a fresh chopped tomatoes (when in season)

feta cheese, parmesan or your favourite variety

a small handful of mixed salad greens, herbs etc

Method

Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are well combined but not frothy.

In your largest non-stick fry pan over medium heat and pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan – 15 seconds to one minute. Run a spatula underneath the omelet and slide it out of the pan (flat) onto a chopping board.

Spread the pesto across the surface of the omelet, and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelet away from you (as if you are rolling a wrap) Cut in half on a deep diagonal. Season with a bit more salt if needed and a grind or two of pepper.

*Fillings are completely up to you, I have even put cook prawns, ham or grated carrot and sprouts.

 

CARROT AND CARDAMON CAKE WITH ORANGE CREAM

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This cakes works well with the end of season carrots, with the addition of fresh orange it lifts the flavour and adds moisture to this golden cake.

Serves 8-10

150g light brown soft sugar

250ml sunflower oil

3 eggs (medium) beaten

1 tsp cardamom

¼ tsp ground ginger

Pinch of freshly grated nutmeg

¼ tsp ground cinnamon

1 orange, zest and juice

¼ cup golden sultanas (optional)

300g flour

2 tsp baking powder

3 medium carrots (about 250g) grated

Icing

250g mascarpone (or cream cheese)

1 orange, zest

Pinch nutmeg

1 tsp orange juice

50g icing sugar

Method

Preheat the oven to 180C

Lightly grease a 23cm spring form cake tin and line with baking paper.

Beat the sugar, oil and eggs together in a large bowl. Add the orange zest and juice from one orange, add the sultanas (if using) and add to the carrots.

Sift the flour and spices together and add to the carrot and orange mixture, combine gently and do not over mix.

Pour into the prepared cake tin and bake for 45 mins – 1 hour or until a skewer comes out clean. Remove from the oven and cool in the tin for 10 minutes before carefully turning out on to a wire cooling rack to cool.

To make the icing, for this cake I really like the creamy taste and texture of mascarpone, if using mascarpone I don’t use a mixer I mix it by hand.  Place the mascarpone, orange zest and icing sugar together and whip well with a spatula until lump free and combined.

Generously spread over the top of the cooled carrot cake.

If not eating it will keep covered in the fridge for 2 days.

 

HOW TO POACH RHUBARB

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Rhubarb is back and getting comfortable with this technique is a great asset as you will be able to turn this into so many great dishes.

450g rhubarb

110g caster or soft brown sugar

Method

150C

Slice the rhubarb into 2.5cm lengths and lay in an ovenproof dish (one that will fit the rhubarb in a fairly tight single layer).

Scatter over the sugar.

Bake the rhubarb for 15-20 minutes, until it is almost (but not quite) cooked through.

Take the dish out of the oven, turn the rhubarb pieces and leave to cool. The rhubarb will finish cooking as it cools.

This will keep in the fridge for up to 3 days.

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ALISON WOULD LIKE TO THANK THE FOLLOWING PRODUCERS FOR THEIR FANTASTIC PRODUCTS.

RED TUSSOCK VENISON – wild venison

GILBERTS FINE FOODS – fresh baked goods

BOUCHE – cherry pinot sauce and many more

WAIKAOUTI GARDENS – organic eggs and outstanding plants

GODDARDS – silverbeet

MCARTHURS BERRY FARM – carrots

BUTLERS BERRIES – rhubarb

OMELET – THIN AND FULL OF GOODIES

This is a great idea to add a healthy (gluten free) option for lunch or a light fresh dinner. 

Serves 1-2

2 large (preferably organic) eggs

Pinch salt, and cracked pepper

a few tablespoons of chopped chives

a dollop of pesto, scattering of olives or a fresh chopped tomatoes (when in season)

feta cheese, parmesan or your favourite variety

a small handful of mixed salad greens, herbs etc

Method

Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are well combined but not frothy.

In your largest non-stick fry pan over medium heat and pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan – 15 seconds to one minute. Run a spatula underneath the omelet and slide it out of the pan (flat) onto a chopping board.

Spread the pesto across the surface of the omelet, and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelet away from you (as if you are rolling a wrap) Cut in half on a deep diagonal. Season with a bit more salt if needed and a grind or two of pepper.

*Fillings are completely up to you, I have even put cook prawns, ham or grated carrot and sprouts.

WARM VENSION, BEETROOT AND SILVERBEET SALAD

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Serves 4

1 Tbsp fresh rosemary leaves, chopped finely

1 tsp cracked black pepper

450 g venison fillet

1 Tbsp butter

1 Tbps oil

250 g silver beet or baby spinach, washed and drained well

Handful flat leaf parsley, leaves only

1 large beetroot, boiled or roasted, peeled and diced

1 red onion, sliced thinly

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

Sea salt flakes and cracked black pepper

Method

Begin by separating the leaves from the stalks from the silver beet.

Bring a medium sized pot with salted water to the boil.  When boiling add the silver beet stalks and cook for 2 minutes add the leaves and cook for 1 minute further, drain immediately and cool.

Rub all the chopped rosemary over the venison fillet with sea salt and freshly ground black pepper. Place butter and oil in a frying pan over high heat, add the venison and sear for about 4-5 minutes each side. Remove from heat and cover with foil, rest for 5 minutes.

In a bowl add the silver beet leaves and stalks, beetroot, onion and season lightly with salt and cracked pepper, drizzle over a little dressing and toss lightly to combine.

Place onto a warm plate, and slice the venison thinly across the fillet. Place onto the warmed silver beet salad and mix a teaspoon or two of Bouche’s Cherry Pinot sauce with two tablespoons of the balsamic dressing, mix well and drizzle over venison and serve immediately.