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otago farmers market mobile kitchen menu – 1/3/2014

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Autumn is in the air and yes the weather is saying warming, comforting dishes. But we still have to enjoy the seasonal harvest, beans are crunchy, coloured and delicious at the moment so I recommend adding these to salads, serving as a veg, adding a crunch to salads and simply munching away for a Moorish snack.

Corn has finally arrived at the market and Rosedales corn is always worth the wait. This week  I am making a fantastic relish which can accompany so much.  Thai basil and purple basil are available in abundance this Saturday at the market and I will be using both of these pungent herbs in different manors.

I will also be making a wonderful one pot dish using Award winning Waitiaki Bacon and Ham.  I will be combing their pork and fennel sausages with some fresh tomatoes. This a wonderful dish and one that can be varied to suit.

Look forward to catching up tomorrow and cooking and eating some of Otago’s best products.

Have a great weekend.

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FRENCH BEANS WITH GARLIC

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This classic dish was given to me by a lady at the market and one that I thought I should share with you all.

500g beans, top and tails removed

4 cloves garlic, slice thinly

½ cup extra virgin olive oil

1 tsp sea salt flakes

Method

Bring a medium size pot of lightly salted water to the boil and plunge in the beans and cook for 1 minute. Drain immediately and refresh.

In another pot or deep fry pan add the oil, garlic and salt and warm through.  Add the drain cooked beans and warm through.

Serve the beans in the oil and garlic mixture.

This is great with fresh bread.

 

FRESH CORN RELISH

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This relish is fresh, spicy and crunchy and good with almost everything!

Makes 1.5 kg

1 large cucumber, peeled, seeded, roughly chopped

3 onions, diced

1 red capsicum, seeds removed and roughly chopped

1 green capsicum, seeds removed and roughly chopped

4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)

2 large tomatoes, diced

1 red chilli, seeded and finely diced

1 ¼  cups sugar

2 Tbsp salt

½ tsp black pepper

1 ½ cups apple cider or white wine vinegar

½ tsp turmeric

½ tsp cumin

Method

To save time you can easily cut the ingredients for this quick relish in the food processor.  I suggest doing it in batches so it doesn’t go mushy.

Pulse the cucumbers, onions and capsicum so that they are all a similar size, I go on the size of a kernel of corn.

Place mixture in a medium-sized, thick-bottomed pot.  Add the corn, tomatoes, chillies, sugar, salt, pepper, vinegar, turmeric and ground cumin. Bring to a boil. Reduce heat to a simmer and cook for 25 minutes.

Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerate.

 

GOATS CHEESE SALAD

This delicious salad reminds me of France, with the addition of our local, market products we can do our own version. Get creative!

serves 4
For the dressing:
4 tsp of Dijon mustard (preferably with seeds)
4 tsp of light honey
pinch of sea salt
2 tsp of white wine vinegar (can be substituted for lemon juice)
3 Tbsp of extra virgin olive oil

Goats cheese
12 slices of baguette or something similar so you get a nice sized round (just below 1 cm thick)
2 Tbsp of extra virgin olive oil
4 Tbsp plum jelly
200 g of goat’s cheese brie (sliced 6-7 mm thick)

300g rocket leaves,

100g cherry tomatoes,

2 peaches, firm but ripe, cut into small wedges

30g freshly toasted walnuts

Method

Combine all ingredients of the dressing in a little bowl and whisk till you get a smooth emulsion. Set aside.
Layer the bread slices on a baking tray. Slightly brush each slice with olive oil. Spread some plum jelly over the slices (it should be around 2 mm thick). Cover the jam with cheese slices.

Just before plating up, add the salad leaves, tomatoes, peaches and walnuts, drizzle with the dressing and toss gently. Either place all the salad together on a large platter or you can plate it individually.

Bake the toasts in the oven preheated to 180C for 5 minutes (the cheese should start melting a little). Take out of the oven and place on top of the salad.

Serve immediately.

CARROT AND THAI BASIL FRITTERS

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This Thai inspired fritters are fragrant and refreshing, you could add prawns or fish if desired.

Makes 18

4 spring onions, chopped

4-5 carrots, finely grated

2 zucchini, finely grated

small knob ginger root, finely grated

2 sprigs fresh mint

Handful Thai basil, finely chopped

1-2 chillies, finely chopped

2 Tbsp rice flour

vegetable oil, for deep-frying

handful coriander, finely chopped

Method

In a food processor, blend together the spring onions, carrots, zucchini, ginger, mint, basil and chilli to a coarse texture. Scoop walnut-sized balls out of the mixture with a spoon and coat each ball in the rice flour.

Heat the vegetable oil in a deep heavy-bottomed pan or wok, until a breadcrumb sizzles and browns when dropped in it. Always be extremely careful when around hot oil.

Add each fritter to the pan, one-by-one, until the mixture is used up (you may have to cook the fritters in batches if necessary).

When the fritters are golden-brown, remove from the pan with a slotted spoon and drain on kitchen paper.

Continue until all the mixture is done, serve with freshly lemon or lime and a sprinkle of salt.

 

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

Wairuna organics – rocket

Harwarden organics – peaches

Jane field hydroponics – thai basil and microgreens

Bouche – red plum jelly

Te Mangha – beans

Whitestone Cheese – goats Brie

Waikouati Gardens – organic purple basil and cherry tomatoes

Rosedale Orchard – fresh corn

Waitaki Bacon and Ham –pork and fennel sausages

Brydone Organics – organic garlic

Judge Rock Wines – central Otago wines

CARROT AND THAI BASIL FRITTERS

 

 

 

 

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This Thai inspired fritters are fragrant and refreshing, you could add prawns or fish if desired.

Makes 18

4 spring onions, chopped

4-5 carrots, finely grated

2 zucchini, finely grated

small knob ginger root, finely grated

2 sprigs fresh mint

Handful Thai basil, finely chopped

1-2 chillies, finely chopped

2 Tbsp rice flour

vegetable oil, for deep-frying

handful coriander, finely chopped

Method

In a food processor, blend together the spring onions, carrots, zucchini, ginger, mint, basil and chilli to a coarse texture. Scoop walnut-sized balls out of the mixture with a spoon and coat each ball in the rice flour.

Heat the vegetable oil in a deep heavy-bottomed pan or wok, until a breadcrumb sizzles and browns when dropped in it. Always be extremely careful when around hot oil.

Add each fritter to the pan, one-by-one, until the mixture is used up (you may have to cook the fritters in batches if necessary).

When the fritters are golden-brown, remove from the pan with a slotted spoon and drain on kitchen paper.

Continue until all the mixture is done, serve with freshly lemon or lime and a sprinkle of salt.

 

 

FRENCH BEANS WITH GARLIC

This classic dish was given to me by a lady at the market and one that I thought I should share with you all.

500g beans, top and tails removed

4 cloves garlic, slice thinly

½ cup extra virgin olive oil

1 tsp sea salt flakes

Method

Bring a medium size pot of lightly salted water to the boil and plunge in the beans and cook for 1 minute. Drain immediately and refresh.

In another pot or deep fry pan add the oil, garlic and salt and warm through.  Add the drain cooked beans and warm through.

Serve the beans in the oil and garlic mixture.

This is great with fresh bread.

 

FRESH CORN RELISH

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This relish is fresh, spicy and crunchy and good with almost everything!

Makes 1.5 kg

1 large cucumber, peeled, seeded, roughly chopped

3 onions, diced

1 red capsicum, seeds removed and roughly chopped

1 green capsicum, seeds removed and roughly chopped

4 cups corn kernels (cut from 4-6 ears, depending on how big the ears are)

2 large tomatoes, diced

1 red chilli, seeded and finely diced

1 ¼  cups sugar

2 Tbsp salt

½ tsp black pepper

1 ½ cups apple cider or white wine vinegar

½ tsp turmeric

½ tsp cumin

Method

To save time you can easily cut the ingredients for this quick relish in the food processor.  I suggest doing it in batches so it doesn’t go mushy.

Pulse the cucumbers, onions and capsicum so that they are all a similar size, I go on the size of a kernel of corn.

Place mixture in a medium-sized, thick-bottomed pot.  Add the corn, tomatoes, chillies, sugar, salt, pepper, vinegar, turmeric and ground cumin. Bring to a boil. Reduce heat to a simmer and cook for 25 minutes.

Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.

 

 

 

SMOKED GARLIC AIOLI

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Perfect accompaniment with so much – potatoes (any way), fish, pork, seafood, salads and alongside almost everything!

makes 300ml

2 cloves smoked garlic

sea salt

freshly ground pepper

2 large free-range egg yolk

1 tsp Dijon mustard

285 ml extra virgin olive oil

285 ml olive oil

lemon juice, to taste

Method

Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic.

To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.

 

PLUM SALSA

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Plums work great in salsas as they are sharp, juicy and have great texture. You can certainly mix it up with a variety of plums.

Makes 250ml

4 to 6 firm but ripe red plums), cut into wedges

1 small cucumber, peeled, seeded, and coarsely chopped

2 Tbsp finely chopped fresh coriander

1 Tbsp fresh lime juice, plus more if needed

1-2 tsp sugar, plus more if needed

1 tsp finely grated peeled fresh ginger

½ jalapeno chilli (seeded if desired), finely diced

Coarse salt and freshly ground pepper

Method

Stir together plums, cucumber, coriander, mint, lime juice, sugar, garlic, ginger, jalapeno, pinch or two of salt, and a generous grind of pepper in a bowl.

Adjust flavor with lime juice and sugar if needed.

Let sit for at least 10-20 minutes for the flavours to mingle.

Can be stored in the fridge for up to 1 day.

FRIED FISH WITH SMOKED GARLIC MASH

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This combination of fresh panfried fish served with garlicky, lemony mash is quite irresistible and one that is on menu almost all year.

Serves 4

2 Tbsp olive oil

1 garlic clove, bashed

1-2 bay leaves (optional)

1 sprig fresh thyme (optional)

Sea salt and freshly ground black pepper

4 fillets fish

1 large knob butter

Finely grated zest of 1 lemon

For the garlic mashed potatoes

500g floury potatoes, such as maris piper, peeled and cubed

1 garlic clove, peeled and left whole

Sea salt and freshly ground black pepper

100ml extra-virgin olive oil, plus a little extra for frying

3 cloves smoked garlic, removed from skin

Juice and finely grated zest of 1 lemon, and juice of 1 lemon

Method

For the mash, put the potatoes and garlic clove in a pan, cover with water and add salt. Bring to a boil, then lower the heat and simmer until tender: 15-20 minutes. Drain, reserving the cooking water, and leave to dry in a colander for five to 10 minutes.

Pass the potatoes and the soft garlic clove through a ricer (or press through a fine sieve). Use a wooden spoon to combine the hot mash and smoked garlic with the oil and some salt and pepper, then add the lemon zest and the juice of one lemon. Taste, and add more lemon juice, if you like, and enough of the cooking water to give the mash a loose, creamy consistency. Keep warm.

Heat the oil for the fish in a large frying pan over a medium heat. Add the bashed garlic clove and the bay and/or thyme if using. When the garlic is sizzling, season the fish generously and lay skin side down in the pan. Cook for two to three minutes, then add a large knob of butter and the lemon zest. Turn down the heat a fraction and cook the fish for three to four minutes more, basting it with the pan juices.

Spoon a big dollop of the lemony potato on to four warm plates, lay the fish on top and spoon over any pan juices.

 

OYSTER MUSHROOM, BLANCO PIZZA

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Any pizza is great but when scattered with oyster mushrooms, garlic and parmesan it becomes a match made in heaven!

Makes 4 medium pizzas

Pizza dough

15 g dried yeast

400 g strong plain flour

2 Tbsp extra-virgin olive oil

Topping

50g parmesan or pecorino cheese, shaved thinly

150g oyster mushrooms (fresh or dried)

2 cloves of garlic, crushed

1 Tbsp lemon zest finely grated

1 Tbsp fresh thyme leaves

2 Tbsp extra virgin olive oil

Method

Combine yeast and 40ml water in a small bowl and stir until yeast dissolves. Add 2 tablespoons flour and stir until combined. Cover and stand in a warm place for 30 minutes or until foamy.

Place remaining flour in a large bowl, make a well in the centre and add yeast mix, 1½ teaspoons sea salt and 200ml water. Mix together, then knead on a lightly floured work surface for 10 minutes or use a dough hook with your electric mixer until smooth and elastic.

Divide into 4 and place on a greased oven tray, brush with oil, cover with a tea towel and stand in a warm place for 2 hours or until doubled in size.

Meanwhile make the topping

If using dry mushroom, pour over enough boiling water to cover them and let sit for 30 minutes. Drain the mushroom and pull apart.

Add 1 tablespoon butter to fry pan and add fresh or dried (soaked and drained) mushrooms and cook briefly until tender (1-2 minutes) season lightly. Set aside.

For the topping combine garlic, lemon rind, thyme and 2 tsp sea salt in a mortar and, using a pestle, pound to a paste. Stir in remaining ingredients and season to taste with sea salt and freshly ground black pepper.

On a lightly floured work surface roll out a quarter of the dough to a 25cm round and scatter with cheese, mushrooms and drizzle with a little garlic, lemon and thyme oil. Cook on a preheated pizza stone or heavy oven tray at 250C for 10 minutes or until golden.

Serve immediately.

Otago Farmers Market Mobile Kitchen Menu 15/02/2014

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Wow what ingredients – wild venison from Red Tussock Venison will be served carpaccio style with sweet beetroot from Wairuna Organics and the delicate yet pungent micro greens from Jane Field Hydroponics. Quick pickled red onions are perfect for scattering in your sandwich, over salads and spicing up leftovers. Brydone Organics have the most perfect red and white onions!

Whilst fresh peppers and tomatoes are in season and their flavour is sweet and juicy this dish is perfect.  It can be eaten as is or with a wedge of good quality bread or try it as we do at Delicacy with free-range pork sausages and a grating of parmesan and basil. Rosedale Orchards fresh apricots combined with fresh walnuts make a wonderful addition to the classic scone, they work with butter and freshly whipped cream.

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Just a reminder to start thinking of preserving as this is the time of year to get going.  Only a couple of weeks left of apricots so get bottling!

See you all at the farmers market and of course at the mobile kitchen.

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VENISON CARPACCIO WITH WALNUTS AND BEETROOT

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Serves 6

2 tablespoons extra virgin olive oil, plus extra for brushing

1 sprig fresh rosemary leaves, finely chopped

1 sprig of fresh thyme, finely chopped

1 star anise, ground to a powder

1 kg boned venison loin

2 tablespoons grated fresh horseradish or 1 Tbsp shop made

200 ml half-fat crème fraîche

1 tsp red wine vinegar

60g fresh walnuts, roasted

1 sprig of fresh rosemary, finely chopped

1 beetroot, grated, peeled or sliced very thinly

1 orange, finely grated zest

Extra virgin olive oil for drizzling

Sea salt flakes for sprinkling

Freshly ground black pepper

Method

Heat a heavy pan until very hot, then sear the venison in a little oil over a high heat until lightly browned on all sides. This should take about three minutes. Remove from the pan.

Mix together the sea salt, star anise, black pepper, rosemary, thyme on a baking tray, then spread out in a 3mm-thick layer.

Roll the warm venison in the spice mixture, making sure it is well coated all over. Wrap tightly in cling film and leave at room temperature for about two hours for the flavours to penetrate the meat, then freeze for at least four hours until solid.

Preheat the oven to 180C

To roast the walnuts, spread the walnuts out on a baking tray and roast for five minutes. Using a tea towel, rub off the excess skin while the nuts are warm, then chop the nuts roughly and leave to cool.

Mix the horseradish into the crème fraîche. Season it well with salt, pepper and the vinegar.

Thinly slice the venison with a sharp carving knife and lay 3 slices on each plate. Dollop a little horseradish crème fraîche on top and sprinkle the plates, with the beetroot and drizzle with a little oil, sprinkling of salt and crack of pepper.

 

QUICK PICKLED RED ONIONS

Pickles are a fantastic way of adding a bit of zing to any dish and these onions will surely do that!

Serves 4
3/4 cup (180ml) white or cider vinegar

3 Tbsp sugar

4 black peppercorns

pinch of salt

1 bay leaf

1 tsp freshly chopped dill

1 -2 fresh chillies

2 large red onions, peeled, and thinly sliced into rings

Method
In a small, non-reactive saucepan, heat the vinegar, sugar, salt and seasonings and bring to the boil. Pierce the whole chilli a few times with a fork and add to the vinegar mixture.

Add the onion slices and lower the heat, then simmer gently for 30 seconds.
Remove from heat and let cool completely.
Transfer the onions and the liquid into a sterilised jar then refrigerate until ready to use.
Storage: The onions will keep for a few months, but I find they’re best the week they’re made.

PEPERNATA

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Combing peppers and fresh juicy tomatoes you end up with a very versatile and irresistible dish.

Serves 4-6

3-4 red and yellow peppers, sliced into long strips

2 green peppers, seeded, sliced into long strips

1 large onion, sliced thinly

4 garlic cloves, sliced thin

1 Tbsp dried oregano

1 Tbsp sugar

4-5 tomatoes, seeded and diced

Salt and pepper to taste

1/2 cup fresh basil, leaves torn roughly

Red wine vinegar – drizzle for serving

Method

Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to colour.

Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.

Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving drizzle over a little red wine vinegar over the dish.

 

COURGETTES AND CHILLI SALAD

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Courgettes and chilli that’s pretty much it and you end up with a cracking salad!

Serves 4 as a side

4 courgettes, (mixture of yellow and green)

1–2 fresh red chillies

1 lemon

extra virgin olive oil

sea salt

a few sprigs of fresh basil, leaves picked

Method

Using a speed peeler, peel the courgettes lengthways into long thin ribbons, then finely chop the chillies and add both to a bowl.

In a small jug, add the juice of the lemon and top up with double the amount of extra virgin olive oil. Stir in the mustard powder and a pinch salt, then mix well and pour over the salad,

 

APRICOT AND WALNUT SCONES

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Scones are irresistible whatever the occasion but when you add fresh Central Otago apricots and walnuts they now become quite special indeed!

MAKES 9 medium scones

3 Cups self-raising flour

50g butter

1 Tbsp sugar

1 orange, zest only

50g walnut pieces

4 apricots, cut into small pieces

1-1 ½ cups milk, extra for glazing

2 Tbsp sugar for topping

Method

Preheat oven 190C

In a large bowl combine the flour and butter.  Rub the butter into the flour with your fingertips until it resembles coarse crumbs.

Add the sugar, zest, walnut pieces and apricots and mix to combine.

Using a bread and butter knife to mix add 1 cup of milk and quickly mix, if the dough is looking to dry then add another ¼ cup or so and mix again. Now use your hands to bring the dough together and tip the mixture out onto a lightly floured bench.  Gently bring the dough together and knead once or twice only!

Roll or pat the dough out so it roughly 2 ½ cm thick.  Cut rounds out with cutter and place onto baking tray.

Bake in preheated oven for 10-14 minutes or until lightly golden.

Remove from oven and cool on rack with a clean tea-towel over them to keep the crust soft.

Serve with plenty of butter.
Alison would like to thank the following vendors

BRYDONE ORGANICS – onions

RED TUSSOCK VENISON – denver leg venison

KAKANUI TASTY TREATS – peppers and tomatoes

JANEFIELD HYDROPONICS – fresh dill and micro greens

ROSEDALE ORCHARDS – fresh apricots

WAIRUNA ORGANICS – courgettes

McARTHURS BERRY FARM – beetroot

COURGETTES AND CHILLI SALAD

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Couldn’t get much easier than this – courgettes and chilli, that’s it!

Serves 4 as a side

4 courgettes, (mixture of yellow and green)

1–2 fresh red chillies

1 lemon

extra virgin olive oil

sea salt

a few sprigs of fresh basil, leaves picked

Method

Using a speed peeler, peel the courgettes lengthways into long thin ribbons, then finely chop the chillies and add both to a bowl.

In a small jug, add the juice of the lemon and top up with double the amount of extra virgin olive oil. Stir in the mustard powder and a pinch salt, then mix well and pour over the salad,