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otago farmers market mobile kitchen menu – 23/11/2013

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Yahoo, I finally get to sink my teeth into the first of the local strawberries and yes I even get to make lots of puddings today.  Not only do I have strawberries I also have Ocho chocolate which I should just simply melt and use for dunking those strawberries but I have teamed it up with Corydon Hazelnuts and made the most decadent truffle mixture you could imagine.

I’m still happily munching away with Rodds outstandingly fresh asparagus and apart from putting it on my barbecue I do love it in a salad and this week I have some buckwheat grain and some of Brydone Organics very fresh broccoli to create a wonderful salad.  Finally I have some very juicy little pork ribs marinating with a very aromatic rub full of spice which will be a quite delicious and sticky.

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The warming weather with the odd shower of rain is the perfect antidote for our many gardeners, who are reporting great things from their patches throughout Otago.  Fingers crossed for many months of this warm, lovely weather and before you no it you will be gorging yourself on Central Otago fruit.

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Have a great weekend!

PORK RIBS

pork ribs

I have made this recipe many times and it always pulls through. If you have the time put the rub on the raw bones and let sit for at least 2-6 hours and bake covered for about 2 hours on 150C or otherwise do my faster version below.

Serve 4

1.5 -2kg (At least 4-6 ribs each)

Rub

1 cup packed brown sugar

2 Tbsp salt

2 tsp sweet smoked paprika

2 tsp cayenne pepper (reduce if using for children)

2 tsp garlic powder

1 tsp ground allspice

¼ tsp chilli flakes (omit if for children)

Method

Place the bones into a large pot suitable to hold the bones, cover with cold water and bring to the boil.  Cook for 10 minutes and then drain and cool.

Meanwhile combine all of the rub ingredients in a medium bowl.

Line a baking tray with greaseproof paper or tin foil (it will make it a lot easier to clean).

Rub the spareribs on all sides with the spice rub.  Put on the baking sheet and wrap in cling film.  Refrigerate for at least 2 hours or ideally as long as possible.

Preheat either your BBQ or grill on your oven to medium- hot as you are wanting to get that wonderful grilled, smoky caramelized look and taste.  Place the ribs onto or under the hottest part of the grill and cook for 2 minutes, turn the ribs cook for another 2 minutes.

Now turn the oven to 190C on bake for at least 30 minutes to 1 hour, you want the bones to be tender almost to the point where the meat is about to fall from the bones.

Serve and enjoy!

ASPARAGUS, BROCCOLI AND BUCKWHEAT SALAD

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I adore salads like this full of seasonal flavour, textures and nutrients.  If you can’t easily obtain buckwheat it works beautifully well with cracked wheat or cous cous.

Serves 4

250g raw buckwheat groats

3 Tbsp red wine vinegar mixed with 6 Tbsp olive oil

Extra virgin olive oil
1 head broccoli, separated into small even sized florets
500g asparagus spears, woody ends removed
Sea salt and freshly ground pepper
Olive oil, for cooking
Zest of 1 lemon and juice

2 spring onions (white and green parts), thinly sliced

Handful of fresh parsley and dill leaves, finely chopped.

Method

Cook the buckwheat in salted water until al dente (about 20-30 minutes). Drain. Pour over red wine mixture and allow the buckwheat to absorb this, whilst cooling. Season lightly with salt.

Put a medium size pot on with plenty of salted water and bring to the boil.  When boiling add the prepared broccoli and cook for 1 minute. Drain immediately and refresh under cold water.  Drain.

Preheat the oven to 200C and prepare the asparagus for roasting. Toss the asparagus in a little oil and salt and pepper and place onto a baking tray.

Roast for 10 minutes, until the asparagus is cooked through and lightly browned.

Add the cooked broccoli and roasted asparagus to the buckwheat, add the spring onions, herbs and lemon zest and juice.  Add enough olive oil to moisten the buckwheat.  Season with salt and freshly ground pepper. Mix to combine and serve.

 

 

STRAWBERRIES AND CREAM MILLE FEUILLE

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It’ a time to celebrate as the first of the strawberries are here and this dessert is an easy way to impress.

Serves 8

400g butter puff pastry

For brushing: eggwash

For dusting: pure icing sugar

500g (2 punnets) fresh strawberries

4 Tbsp icing sugar

250g mascarpone

250 ml cream, lightly whipped

1 orange, zest and 1 tsp juice

Method

Preheat the oven to 200C.

Roll pastry into a 20cm x 28cm rectangle, then cut into 8 even rectangles. Transfer to a lined baking tray, put into the fridge for at least 15 minutes. Brush with eggwash and bake until golden and puffed (15-17 minutes), then cool.

Slice the strawberries into 3-4 mm thick slices and place into bowl along with 2 tablespoons icing sugar and orange juice.  Let the strawberries macerate for at least 30 minutes – 1 hour this will allow the natural juices to seep.

Put the mascarpone into a suitable sized bowl and mix with the orange zest and 1-2 tablespoons of icing sugar. Gently fold through the whipped cream and if not using immediately store covered in the fridge.

Split each pastry rectangle into 3 layers. Pipe or spoon the mascarpone cream onto base and middle layers, top with the juicy strawberries, then stack on one another, sandwich with tops, dust with icing sugar and serve

 

CHOCOLATE AND HAZELNUT TRUFFLES

When you combine locally artisan made Ocho Chocolate with velvety smooth and aromatic Corydon Hazelnut oil you create quite a show-stopper!

MAKES 250g

75ml cream

200g Ocho 66% chocolate

1 Tbsp hazelnut oil

Best quality unsweetened cocoa powder – to coat

Or crushed toasted hazelnuts – to coat

Method

In a saucepan boil the cream until it reduces to tablespoons. Remove from the heat and stir in the chocolate until melted.  Add the oil and stir gently to combine, then pour into a large plate or serving dish. Put into the fridge for approximately 45 minutes until chilled and set.

With a teaspoon scrape across the chocolate so that it forms a rough truffle shape, in large curls, not round balls!

Roll them in cocoa, nibs, or crushed hazelnuts.

Store in the fridge for at least half an hour before serving.

 

Alison would like to thank the following vendors for their outstanding products

BUTLERS BERRIES – fresh strawberries

ARDROSS FARM – fresh asparagus

JANE FIELD PEONIES AND HYRDOPONICS – fresh dill, parsley and spring onions

OCHO CHOCOLATE – locally made chocolate

CORYDON HAZELS – hazelnut oil, toasted hazelnuts

BRYDONE ORGANICS – broccoli

HAVOC PORK – spare ribs

 

 

 

 

STRAWBERRIES AND CREAM MILLE FEUILLE

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It’ a time to celebrate as the first of the strawberries are here and this dessert is an easy way to impress.

Serves 8

400g butter puff pastry

For brushing: eggwash

For dusting: pure icing sugar

500g (2 punnets) fresh strawberries

4 Tbsp icing sugar

250g mascarpone

250 ml cream, lightly whipped

1 orange, zest and 1 tsp juice

Method

Preheat the oven to 200C.

Roll pastry into a 20cm x 28cm rectangle, then cut into 8 even rectangles. Transfer to a lined baking tray, put into the fridge for at least 15 minutes. Brush with eggwash and bake until golden and puffed (15-17 minutes), then cool.

Slice the strawberries into 3-4 mm thick slices and place into bowl along with 2 tablespoons icing sugar and orange juice.  Let the strawberries macerate for at least 30 minutes – 1 hour this will allow the natural juices to seep.

Put the mascarpone into a suitable sized bowl and mix with the orange zest and 1-2 tablespoons of icing sugar. Gently fold through the whipped cream and if not using immediately store covered in the fridge.

Split each pastry rectangle into 3 layers. Pipe or spoon the mascarpone cream onto base and middle layers, top with the juicy strawberries, then stack on one another, sandwich with tops, dust with icing sugar and serve

Otago Farmers Market Mobile Kitchen Menu – 16/11/2013

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The birds are chirping, the sun is shining and new produce is going crazy.  I was rummaging around my own garden noticing young, tender broad beans, sweet little carrots, flowers popping up all over my strawberry and potato plants, yes we have almost made it! Summer is fast approaching and fresh, vibrant ingredients start to get introduced back into our daily meals.  This week I get to make overindulgent toasties with fresh tomatoes, basil, rocket and Evansdale Cheese creamy, fresh curds.  The BBQ will be burning away (or in my case a griddle pan) but you get the idea and I will be grilling Origin Beef and also their beef sausages. As you know I am an addict when it comes to freshness and herbs are ripe for the picking, so I will be adding a Chimchurri sauce which I am sure you will adore.  Wairuna Organics array of new season onions are fantastic and almost a little to precious for turning into crispy buttermilk onion rings, but I thought they would a delicious snack or addition to our juicy steak.

potatoes

McAthurs Berry Farm Rhubarb is outstanding at the moment as are their gooseberries but I thought I would stick to rhubarb for yet another week, so I have teamed it up with two classics and made it into one. Rhubarb with custard and a little crumble topping! If you have the time take a wander around the many various stalls as you will always find something new to try or get you inspired.

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See you all at the market, have a great weekend.

CRISPY ONION RINGS

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These are great as a snack and work perfectly alongside some grilled steak.

3 onions, cut into 1cm-thick rings

250 ml (1 cup) buttermilk

For deep-frying: vegetable oil

For dusting: seasoned plain flour

Buttermilk batter

150 gm (1 cup) plain flour

125 ml (½ cup) buttermilk

80 ml beer

To serve: Sea salt flakes and malt vinegar for serving

Method

Separate onion into rings, place in a large bowl, add buttermilk, season to taste and mix to combine. Let sit in buttermilk until batter is made and rested.

Meanwhile, for buttermilk batter, place flour in a bowl, season to taste and make a well in center. Add buttermilk and beer to well, then whisk until smooth and combined. Stand for 30 minutes.

Preheat oil in a deep-fryer or large saucepan to 180C. Drain onion (discard buttermilk), dust in seasoned flour, then dip in buttermilk batter, shaking off excess in between. Deep-fry in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper and serve hot with malt vinegar and salt.

 

CHIMCHURRI SAUCE

chimichurri[1]

This fresh sauce will compliment this oncoming BBQ season perfectly.

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

3-4 garlic cloves

2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

1 Tbsp fresh mint and basil leaves

1/2 cup olive oil

2 Tbsp red or white wine vinegar

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

Method

Finely chop, or pound in mortar and pestle the fresh herbs and garlic (or process in a food processor several pulses). Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

FRESH TOMATO, ROCKET AND CURD TOASTIE

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This sandwich contains that magic combination of fresh tomato with peppery, fragrant leaves and all brought together with warm, melting creamy curds.

Serves 1-2

75- 100g fresh curds

¼ tsp lemon zest

1 squeeze lemon juice

To taste sea salt and cracked pepper

4 slices day old white bread

20g butter

2 tomatoes, sliced into thin rounds

20g rocket leaves

4-6 basil leaves torn

Method

Put the fresh curds into a bowl and marinate for a few minutes with the lemon zest, lemon juice, salt flakes and freshly ground black pepper.

Flatten the slices of bread using a rolling pin, and then butter each slice thinly. Place two of the slices, butter side down on top of a chopping board and divide the marinated curds between them. Add the torn basil and rocket leaves and 2-3 rounds of tomatoes. Top with the other slice of bread – butter side facing up and gently fry the sandwiches in a heavy based frying pan over a moderate heat until they are golden on both sides.

Remove and cut in half or fingers and serve immediately.

 

RHUBARB AND CUSTARD CRUMBLE

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Rhubarb and custard is a match made in heaven and with a little toasted crumble on top it makes it even more memorable.

For the rhubarb

500g rhubarb

Generous sprinkling of brown sugar

1 orange, zest and juice

35g caster sugar

500 ml custard

For the crumble

100g plain flour

80g butter

80g caster sugar

80g ground almonds

Pinch ground ginger

Method

For the roasted rhubarb, preheat the oven to 200C. Cut the rhubarb into 15cmor so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with 2 tablespoons water and juice and zest from orange and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices.

In wine glasses, add a layer of the stewed rhubarb and syrup and a layer of custard. Place in the fridge to set.

For the crumble, preheat the oven to 180C. Line a baking tray with baking paper.

Rub the flour, butter, sugar, ginger and almonds together until the mixture resembles breadcrumbs.

Sprinkle the mixture onto the lined baking tray and bake for approximately 15-20 minutes, turning occasionally, until the crumble is crunchy and golden-brown. Remove from the oven and set aside to cool completely.

Once the rhubarb and custard has set, top with baked rhubarb pieces and some almond crumble.

Serve.

FANTASTIC GREEN SALAD

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 Everyone should have an easy fresh salad in their repertoire to go with almost anything and this is the season to get these simple yet utterly fantastic into your menus.

Serves 4

1-2 Fresh, crisp lettuce

Extra-virgin olive oil

Freshly squeezed lemon juice

Sea salt and freshly ground black pepper

Handful fresh soft herbs (mint, basil, parsley, fennel) leaves only

Method

To make the salad, get yourself a round lettuce, iceburg, buttercup, gem etc and remove each leaf from the core. Wash them in plenty of cold water. Spin dry or blot with paper towels and pile them into a bowl along with your selection of fresh herbs.

Make a basic dressing by mixing together 3 parts extra-virgin olive oil, 1 part lemon juice, a pinch of sea salt and freshly ground black pepper. Drizzle the dressing over the leaves and use the tips of your fingers to gently mix the salad together. Be careful not to overdress it, though, or your leaves will go limp!

Done as easy as that, serve immediately.

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

EVANSDALE CHEESE – fresh curds

JANE FIELD PEONIES AND HYDROPONICS – fresh lettuce and herbs

MCARTHURS BERRY FARM – rhubarb

ORGIN MEATS – marinated steak and beef sausages

WAIRUNA ORGANICS – new season onions

KAKANUI PRODUCE – basil

KAKANUI TASTY TREATS – tomatoes

JUDGE ROCK WINES – central Otago wines

GREEN MAN BEER

FRESH TOMATO, ROCKET AND CURD TOASTIE

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This sandwich contains that magic combination of fresh tomato with peppery, fragrant leaves and all brought together with warm, melting creamy curds.

Serves 1-2

75- 100g fresh curds

¼ tsp lemon zest

1 squeeze lemon juice

To taste sea salt and cracked pepper

4 slices day old white bread

20g butter

2 tomatoes, sliced into thin rounds

20g rocket leaves

4-6 basil leaves torn

Method

Put the fresh curds into a bowl and marinate for a few minutes with the lemon zest, lemon juice, salt flakes and freshly ground black pepper.

Flatten the slices of bread using a rolling pin, and then butter each slice thinly. Place two of the slices, butter side down on top of a chopping board and divide the marinated curds between them. Add the torn basil and rocket leaves and 2-3 rounds of tomatoes. Top with the other slice of bread – butter side facing up and gently fry the sandwiches in a heavy based frying pan over a moderate heat until they are golden on both sides.

Remove and cut in half or fingers and serve immediately.

 

RHUBARB AND CUSTARD CRUMBLE

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Rhubarb and custard is a match made in heaven and with a little toasted crumble on top it makes it even more memorable.

makes 4- 6 servings

For the rhubarb

500g rhubarb

Generous sprinkling of brown sugar

1 orange, zest and juice

35g caster sugar

500 ml custard

For the crumble

100g plain flour

80g butter

80g caster sugar

80g ground almonds

Pinch ground ginger

Method

For the roasted rhubarb, preheat the oven to 200C. Cut the rhubarb into 15cmor so lengths (about the length of a wooden spoon-handle) and place in a roasting tin with 2 tablespoons water and juice and zest from orange and the light brown sugar. Roast until just soft enough to take the point of a knife, about 10-15 minutes. Allow to cool, then drain, reserving the cooking juices.

In wine glasses, add a layer of the stewed rhubarb and syrup and a layer of custard. Place in the fridge to set.

For the crumble, preheat the oven to 180C. Line a baking tray with baking paper.

Rub the flour, butter, sugar, ginger and almonds together until the mixture resembles breadcrumbs.

Sprinkle the mixture onto the lined baking tray and bake for approximately 15-20 minutes, turning occasionally, until the crumble is crunchy and golden-brown. Remove from the oven and set aside to cool completely.

Once the rhubarb and custard has set, top with baked rhubarb pieces and some almond crumble.

Serve.

CHIMCHURRI SAUCE

Chimichurri (photo)

 

This fresh sauce will compliment this oncoming BBQ season perfectly.

makes 1 good cup

1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

3-4 garlic cloves

2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)

1 Tbsp fresh mint and basil leaves

1/2 cup olive oil

2 Tbsp red or white wine vinegar

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes

Method

Finely chop, or pound in mortar and pestle the fresh herbs and garlic (or process in a food processor several pulses). Place in a small bowl.

Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a day or two.

 

CRISPY ONION RINGS

photo

These are great as a snack and work perfectly alongside some grilled steak.

3 onions, cut into 1cm-thick rings

250 ml (1 cup) buttermilk

For deep-frying: vegetable oil

For dusting: seasoned plain flour

Buttermilk batter

150 gm (1 cup) plain flour

125 ml (½ cup) buttermilk or natural yoghurt and dash of milk

80 ml beer

To serve: Sea salt flakes and malt vinegar for serving

Method

Separate onion into rings, place in a large bowl, add buttermilk, season to taste and mix to combine. Let sit in buttermilk until batter is made and rested.

Meanwhile, for buttermilk batter, place flour in a bowl, season to taste and make a well in center. Add buttermilk and beer to well, then whisk until smooth and combined. Stand for 30 minutes.

Preheat oil in a deep-fryer or large saucepan to 180C. Drain onion (discard buttermilk), dust in seasoned flour, then dip in buttermilk batter, shaking off excess in between. Deep-fry in batches, turning occasionally, until crisp and golden (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper and serve hot with malt vinegar and salt.

Otago Farmers Market Mobile Kitchen Menu – 9/11/2013

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So much to tell….  Jane Field’s Peonies are at the market (behind mobile kitchen)  and asparagus will be available again tomorrow from Ardross Farm, if not familiar or haven’t yet tried fresh asparagus then you are in for a treat it taste quite different from the pre-cut well travelled variety.  McArthurs Berries will have the first of the gooseberries which naturally team up with the abundance of wild elderflowers and rhubarb is crisp and tangy at the moment.  Radishes are popping up at various stalls and they add a surprise to salads and pickled veg or just a quick snack.  Nigel from Brydone Organics will selling his Jersey Benne potatoes hot with various toppings, I am going for butter and salt!

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Harwarden Organics Wild Asparagus

On our menu today I thinks it’s time to get cooking with fresh fish from Harbour Fish and teaming it up with simple fresh salads.  Waitaki Bacon and Ham’s Gold Medal ham is back on the menu and so are Brydone’s Jersey Bennes.  I will be making a very fast dessert to celebrate rhubarbs return.

The produce and products at the market are moving fast at the moment and thanks to our warmer weather we have so much to look forward too.

Have a great day and see you at the mobile kitchen.

WARM ASPARAGUS, HAM AND POTATO SALAD

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This salad is a winning combination and one that gets me thinking of summer holidays.  Enjoy the fresh asparagus combined with creamy Jersey Benne and succulent ham of the bone!

Serves 4

4 eggs, at room temperature, soft boiled

2 bunches asparagus, ends removed

8-12 Jersey Benne potatoes or salad potatoes, cooked and cut in half

8 slices of good quality ham of the bone

Dressing

60 ml (¼ cup) olive oil

1 garlic clove, finely chopped

1 tsp grain mustard

2 Tbsp red wine vinegar

2 Tbsp chervil sprigs or chives

Sea salt flakes and freshly ground pepper

Method

Begin by boiling the eggs. Two thirds full a medium size pot with water and bring to boil, when boiling carefully lower the eggs into the water.  Bring to the boil and cook for 4 ½ minutes only! Remove immediately and refresh under cold running water. Set aside.

Make the dressing by adding all the ingredients together in a small bowl and whisk to combine, taste and adjust seasoning if necessary.

Bring another pot of water to the boil and add a pinch of salt.

Prepare the asparagus by snapping off the end.  When the water comes to a rolling boil add the asparagus and cook briefly for 2 minutes.  Drain immediately.

To serve – toss the warm potatoes and asparagus together with the dressing, divide evenly among the plates and let the dressing drizzle over the ham.  Cut the eggs in half and place on top of the asparagus so that the runny yolk mingles with the dressing and coats the asparagus.  Season lightly with a pinch of sea salt flakes and freshly cracked pepper.

Serve immediately.

RHUBARB CRANACHAN

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Serves 4

80 g rolled oats

1½ tsp caster sugar

300ml cream, lightly whipped

90 g honey

40 ml whisky

Scraped seeds of 1 vanilla bean (or drop of vanilla extract)

Roast rhubarb

500 g rhubarb (about 1 bunch), cut into rough 4cm lengths

180 g caster sugar

30 ml whisky

Method

For roast rhubarb, preheat oven to 200C. Rinse rhubarb in a colander under cold running water, shake off excess water, then tip into a roasting pan large enough to fit rhubarb in a single layer. Scatter with sugar and drizzle with whisky, stir to coat, then roast until tender (15-20 minutes). Set aside to cool slightly.

Meanwhile, combine oats and sugar in an oven tray lined with baking paper, toast until dark golden (4-5 minutes), set aside.

Whisk cream, honey, and whisky and vanilla in a bowl until soft peaks form and refrigerate until required.

Spoon warm rhubarb and some of its juices into serving glasses, top with whisky cream and scatter with toasted oats. Serve with extra oats on the side.

PANFRIED FISH FILLETS WITH WARM POTATO AND FENNEL SALAD

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Serves 4-6

6 fish fillet, blue cod, sole, flounder or any white fleshed fresh fish, each cut into 2-3 pieces

2 Tbsp flour (gluten free is fine)

2 eggs, lightly beaten

85 gm (1¼ cups) sourdough breadcrumbs, made from day-old bread

50 gm finely grated parmesan

For shallow-frying: olive oil

Potato Salad

500g Jersey Benne potatoes, scraped of their skins and washed

2 bulbs fennel, sliced thinly and tops reserved

1-2 spring onions, sliced thinly

Handful of rocket and spinach

1 Tbsp flat leaf parsley leaves

1 Tbsp mint leaves

1 Tbsp chives, cut into long lengths

Dressing

1 tsp dijon mustard

2 Tbsp red wine vinegar

6 Tbsp extra virgin olive oil

Sea salt flakes and plenty freshly ground pepper

Method

Bring a medium sized pot 2/3 full of lightly salted water and bring to the boil.  Add the potatoes and bring back to the boil.  Reduce the temperature so that they are just on a gentle boil and cook until tender (about 15-20 minutes).

Whilst the potatoes are cooking put all the ingredients for the dressing together in a small bowl and mix to combine, season with a pinch of salt and set aside.

Slice the fennel thinly and add to a large bowl.

Pick through the herbs and leaves discarding any long stalks and discoloured leaves and place into the bowl with the fennel.  When the potatoes are cooked drain and add to the leaves, drizzle over the dressing and add a generous grind or two of pepper.  Toss gently to combine and to allow the greens to lightly wilt and for the dressing to soak into the potatoes and fennel

 Dust fish fillets in flour and shake away excess. Dip in egg and toss in combined breadcrumbs and parmesan. Heat a frying pan filled with 1cm of olive oil, then shallow-fry whiting for 1-2 minutes on each side or until golden. Drain on absorbent paper and serve immediately with potato and fennel salad and lemon wedges.

 

ASPARAGUS WITH LEMON AND PARMESAN

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This simple dish can be made with or without the parmesan cheese, but if you have it on hand do give a try as it combines perfectly.

Serves 4

1 bunch of medium sized asparagus

2 Tbsp  extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 tsp lemon zest – freshly grated lemon rind
Salt and freshly ground black pepper

Method

Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 2-4cm sections, slicing the asparagus at a slight diagonal.

Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it’s important to make sure they are of the highest quality.

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Alison would like to thank the following vendors for their outstanding products

HARBOUR FISH – fresh fish

WAITAKI BACON AND HAM – award winning ham

ARDROSS FARM – fresh asparagus

BRYDONE ORGANICS – jersey benne potatoes and fennel

WAIKOUAITI GARDENS – certified organic eggs and plants

MCARTHURS BERRY FARM – fresh rhubarb

 

RHUBARB CRANACHAN

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Serves 4

80 g rolled oats

1½ tsp caster sugar

300ml cream, lightly whipped

90 g honey

40 ml whisky

Scraped seeds of 1 vanilla bean (or drop of vanilla extract)

Roast rhubarb

500 g rhubarb (about 1 bunch), cut into rough 4cm lengths

180 g caster sugar

30 ml whisky

Method

For roast rhubarb, preheat oven to 200C. Rinse rhubarb in a colander under cold running water, shake off excess water, then tip into a roasting pan large enough to fit rhubarb in a single layer. Scatter with sugar and drizzle with whisky, stir to coat, then roast until tender (15-20 minutes). Set aside to cool slightly.

Meanwhile, combine oats and sugar in an oven tray lined with baking paper, toast until dark golden (4-5 minutes), set aside.

Whisk cream, honey, and whisky and vanilla in a bowl until soft peaks form and refrigerate until required.

Spoon warm rhubarb and some of its juices into serving glasses, top with whisky cream and scatter with toasted oats. Serve with extra oats on the side.

 

 

ASPARAGUS WITH LEMON AND PARMESAN

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This simple dish can be made with or without the parmesan cheese, but if you have it on hand do give a try as it combines perfectly.

Serves 4

1 bunch of medium sized asparagus

2 Tbsp  extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 tsp lemon zest – freshly grated lemon rind
Salt and freshly ground black pepper

Method

Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 2-4cm sections, slicing the asparagus at a slight diagonal.

Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Note that when you are working with so few ingredients, it’s important to make sure they are of the highest quality.