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Otago Farmers Market Mobile Kitchen Menu – 29/03/2014

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Hi,

Lets get straight to the menu for this week. As you are aware with regards to the unpredictable climate we tend to eat a bit sporadically, one minute we are craving comfort foods and the next light easy to prepare meals.   In the morning I am thinking stews and mashed potato and then by the afternoon it has heated up so much outside I am now thinking a quick salad and barbecue.    

The menu today should assist with some of the climate conundrums.  Leckies butcher has fresh oxtail which I do realise needs long slow cooking but boy its good, especially pared up with root vegetables and of course a pot of creamy mashed potato.  Fennel slaw is also on the menu thanks to Brydone Organics and this refreshing salad can go with so much.  Try it with pork or fish!

Fried green tomatoes are thanks to The Nut Company who has unfortunately had a poor season due to lack of sun.  Velda has a lot of greenish tomatoes and one that we should make the most of .  Green tomatoes make a fabulous relish/chutney and the can be crumbed,  coated and fried which is quite common for may countries. I asp have a fresh pudding made with cream and blackberries, the combination is perfect.

photo

Do pop by the kitchen and say hi, eat some food and have a great day!

 

QUICK FENNEL SLAW

fennel slaw (640x517)

I love these quick accompaniments as they are enjoyable to prepare and fantastic to eat. The fresh crunch of fennel works so well with fish, pork and chicken.

Serves 4 as a side

Ingredients

3 bulbs of fennel, with tops

1 medium red onion, sliced finely

20g fresh parmesan cheese, shaved

1 lemon, juice

3 Tbsp extra virgin olive oil

Sea salt flakes

Freshly ground black pepper

Method

Prepare the fennel by removing the long stems and leafy tops (keeping the leaves). Remove any tough outer leaves and slice the fennel bulb very, very thin or if you have a mandolin shave it finely on there. Place into a large bowl,

Add the sliced onion, parmesan and a handful of the fennel leaves, roughly chopped. Season lightly with salt and pepper.

Mix the lemon juice with the oil, season with a pinch of salt and mix to combine. Drizzle over fennel and toss well to combine.

Serve.

ORANGE POSSET WITH BLACKBERRIES

orange posset with blackberries (640x623)

This recipe is an old English one and with the fresh blackberries in season, it just seems right to partner the two together. 

Serves 4

400 ml cream

100g sugar

1 orange, zest and juice

200g fresh black berries

50g icing sugar

Method

Place the cream, zest and sugar into a deep medium pot.  Gently bring to the boil, stirring constantly to dissolve the sugar. Once it has come to the boil continue for a further 3 minutes so the mixture thickens slightly.  Do watch this stage constantly as it has a tendency to boil over!

Remove from heat and add 1 Tbsp orange juice.  Stir to combine and cool slightly.  Pour into decorative, individual glasses, or one large dish. Allow at least 3 hours or overnight to set.

Meanwhile, place the fresh blackberries and icing sugar in a bowl, squeeze over remaining orange juice and let the berries macerate for at least 30 minutes to 1 hour. This allows the natural juices to flow.

Serve when set with the berries generously spooned over the top (juice as well). 

 

OXTAIL STEW

Oxtail Stew (photo)

Whether you are making a brown stew, casserole or braising larger cuts of meat the principals are all the same. You need a good heavy pot or casserole dish preferably with a lid. You need to have a selection of good quality vegetables such as celery, onion, carrots and leeks. A few sprigs of the more aromatic harder herbs like thyme, rosemary, sage with a few fresh bay leaves and a good quality stock and patience! It is worth the wait.

SERVES 4

1 kg oxtail of beef

2 carrots, peeled and cut into bite size chunks

1 onion, diced small

4 cloves garlic, sliced thinly

2 fresh bay leaves

1 sprig fresh rosemary

3 Tbsp vegetable oil

2/3 bottle red wine

200g plum tomatoes

2 large strips of orange zest

1 Tbsp flour (optional)

Sea salt and freshly ground black pepper

Method

Preheat the oven to 150 C

Heat a heavy-based fry pan over high heat, add the oil and brown the meat on all sides. You may need to do this in batches as you don’t want to overcrowd the pan. Remove from the pan, lower the heat and add the vegetables allowing them to colour slightly. Sprinkle over the flour if using and coat all the vegetables. Return the meat back to the pan along with any juices, add the wine and tomatoes, stir well to combine. Add the herbs, orange zest and seasoning. Cover and cook gently for 3 hours. Do check it regularly as it may need a stir from time to time. During this time the sauce will reduce and intensify and the meat will start to fall apart. If this hasn’t occured yet return it back to the oven and cook gently until this stage happens as it is vital that the meat and connective tissue is meltingly tender.

FRIED GREEN(ISH) TOMATOES

Fried Green Tomatoes (photo)

This is a fantastic way to use up the end of the season green tomatoes.

Serves 2-4

4 to 6 green tomatoes

Salt and pepper

Cornmeal (polenta)

Vegetable oil

Method

Slice the tomatoes into ½ cm slices. Salt and pepper them to taste. Dip in polenta and fry in hot oil for about 3 minutes or until golden and crisp. Gently turn and fry on the other side.

Serve as a side dish – delicious with breakfast!

BAKED QUINCE WITH BAY AND MAPLE

fresh quince

fresh quince

Serves 1-2

1 quince, halved and core removed

100ml maple syrup

1 star anise

Fresh bayleaf

½ cup water

Method

Preheat the oven to 180C

When preparing quince you need to work quickly as they discolour almost instantly.  Place the quince halves flesh side up in a snug oven dish.  Pour over the maple syrup, add the star anise and bayleaf to the oven dish and add the water.  Cover with tin foil and place into the oven.

Bake for 30 minutes and then check by carefully inserting a skewer into the flesh if its tender all the way through then it is cooked if not then continue cooking for another 10-20 minutes or until tender.  If you notice that the liquid has reduced, add a little more water so that it doesn’t burn.

When they are tender and aromatic and the sauce has turned into a golden glaze serve warm as a pudding with pouring cream or good quality vanilla icecream.

I love to serve them cold with a good quality blue cheese and some oat cakes!

(They also go particularly well with pork and duck!)

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Alison would like to thank the following vendors

Whitestone Cheese – Windsor Blue

Caithness Orchard – quince

Brydone Organics – fennel

The Nut Company – Black Crimson tomatoes (greenish)

Leckies Butcher – oxtail

Beanos Bakery – fresh baked bread

McArthurs Berry Farm – blackberries

BAKED QUINCE WITH BAY AND MAPLE

fresh quince

fresh quince

Serves 1-2

1 quince, halved and core removed

100ml maple syrup

1 star anise

Fresh bayleaf

½ cup water

Method

Preheat the oven to 180C

When preparing quince you need to work quickly as they discolour almost instantly.  Place the quince halves flesh side up in a snug oven dish.  Pour over the maple syrup, add the star anise and bayleaf to the oven dish and add the water.  Cover with tin foil and place into the oven.

Bake for 30 minutes and then check by carefully inserting a skewer into the flesh if its tender all the way through then it is cooked if not then continue cooking for another 10-20 minutes or until tender.  If you notice that the liquid has reduced, add a little more water so that it doesn’t burn.

When they are tender and aromatic and the sauce has turned into a golden glaze serve warm as a pudding with pouring cream or good quality vanilla icecream.

I love to serve them cold with a good quality blue cheese and some oat cakes!

(They also go particularly well with pork and duck!)

OXTAIL STEW

IMG_9330 (505x640)

Whether you are making a brown stew, casserole or braising larger cuts of meat the principals are all the same. You need a good heavy pot or casserole dish preferably with a lid. You need to have a selection of good quality vegetables such as celery, onion, carrots and leeks. A few sprigs of the more aromatic harder herbs like thyme, rosemary, sage with a few fresh bay leaves and a good quality stock and patience! It is worth the wait.

SERVES 4

1 kg oxtail of beef

2 carrots, peeled and cut into bite size chunks

1 onion, diced small

4 cloves garlic, sliced thinly

2 fresh bay leaves

1 sprig fresh rosemary

3 Tbsp vegetable oil

2/3 bottle red wine

200g plum tomatoes

2 large strips of orange zest

1 Tbsp flour (optional)

Sea salt and freshly ground black pepper

Method

Preheat the oven to 150 C

Heat a heavy-based fry pan over high heat, add the oil and brown the meat on all sides. You may need to do this in batches as you don’t want to overcrowd the pan. Remove from the pan, lower the heat and add the vegetables allowing them to colour slightly.

Sprinkle over the flour if using and coat all the vegetables. Return the meat back to the pan along with any juices, add the wine and tomatoes, stir well to combine.

Add the herbs, orange zest and seasoning. Cover and cook gently for 3 hours. Do check it regularly as it may need a stir from time to time. During this time the sauce will reduce and intensify and the meat will start to fall apart. If this hasn’t occurred yet return it back to the oven and cook gently until this stage happens as it is vital that the meat and connective tissue is meltingly tender.

 

 

ORANGE POSSET WITH BLACKBERRIES

orange posset with blackberries (640x623)

This recipe is an old English one and with the fresh blackberries in season, it just seems right to partner the two together. 

Serves 4

400 ml cream

100g sugar

1 orange, zest and juice

200g fresh black berries

50g icing sugar

Method

Place the cream, zest and sugar into a deep medium pot.  Gently bring to the boil, stirring constantly to dissolve the sugar. Once it has come to the boil continue for a further 3 minutes so the mixture thickens slightly.  Do watch this stage constantly as it has a tendency to boil over!

Remove from heat and add 1 Tbsp orange juice.  Stir to combine and cool slightly.  Pour into decorative, individual glasses, or one large dish. Allow at least 3 hours or overnight to set.

Meanwhile, place the fresh blackberries and icing sugar in a bowl, squeeze over remaining orange juice and let the berries macerate for at least 30 minutes to 1 hour. This allows the natural juices to flow.

Serve when set with the berries generously spooned over the top (juice as well).

QUICK FENNEL SLAW

I love these quick accompaniments as they are enjoyable to prepare and fantastic to eat. The fresh crunch of fennel works so well with fish, pork and chicken.

Serves 4 as a side

Ingredients

3 bulbs of fennel, with tops

1 medium red onion, sliced finely

20g fresh parmesan cheese, shaved

1 lemon, juice

3 Tbsp extra virgin olive oil

Sea salt flakes

Freshly ground black pepper

Method

Prepare the fennel by removing the long stems and leafy tops (keeping the leaves). Remove any tough outer leaves and slice the fennel bulb very, very thin or if you have a mandolin shave it finely on there. Place into a large bowl,

Add the sliced onion, parmesan and a handful of the fennel leaves, roughly chopped. Season lightly with salt and pepper.

Mix the lemon juice with the oil, season with a pinch of salt and mix to combine. Drizzle over fennel and toss well to combine.

Serve.

 

Otago Farmers Market mobile kitchen menu 13/03/2014

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Good morning,

Todays menu is filled with spiced. textures and colour.  Rosedale has some sweet plump corn ready.  If you aren’t in the mood to do this recipe i have plenty others and they are all delicious. I will be doing a one-pot wonder with some of Havoc’s Bacon and Ham and a bit of spice thanks to Kakanui Produce.  Koau flowers have some fantastic green which only need a minute or two in a hot pan.  Butlers Berries still have raspberries which will be folded through whipped cream and eaten without and regrets!!

See you all at the market and do come by and watch me cook and talk food.  Have a great day.

Thanks

Alison

fresh quince

fresh quince

HOMESTYLE CREAM CORN

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Corn has arrived and this homemade version of creamed corn is simply irresistible. Serve it alongside grilled chicken or pork, although I love it on hot buttered toast.

Serves 6

Ingredients

½ onion, finely diced

2 Tbsp butter

8 ears corn, husks and silk removed

Grated fresh nutmeg, couple of grinds

2/3 cup vegetable stock or water

½ cup cream

Coarse salt and freshly ground white pepper

Method

To remove the kernels from the corn, be aware that it does get messy.  I stand a corn cob vertically over a large bowl and I often do it in the sink to prevent the corn juices covering my kitchen. Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob.

In a large saucepan, melt the butter on medium heat. Add the chopped onion and cook 2 to 3 minutes until translucent.

Add the corn to the onions in the saucepan. Add the stock or water and reduce heat to a simmer, cover. Cook for 10-15 minutes until the corn is tender.

Add the nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes or until the cream has slightly thickened.

Add salt and pepper to taste.

It will keep in the fridge for up to 2 days.

 

CHILLI FRIED PORK MINCE, BASIL AND SPINACH

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This is my sort of mid-week supper, quick, spicy and one pot!

SERVES 2

4 garlic cloves, peeled

6 bird’s eye chillies (if you dare)

good pinch of salt

3-4 Tbsp vegetable oil

2 free-range eggs

300g minced pork

2-3 Tbsp fish sauce

white sugar, a large pinch

4 tbsp stock or water

200g spinach or cavolo nero

2 large handfuls basil leaves

Method

Coarsely chop the garlic with the chillies and salt. Heat a well-seasoned wok or fry pan over a high heat then turn down the heat and add 2 tablespoons of the oil. Crack in one of the eggs and fry gently, shuffling the egg to prevent it from sticking, until it has cooked to your preference – I like mine with a runny yolk but with crispy, frazzled edges. Spoon some of the hot oil over the egg to ensure the yolk cooks evenly. Carefully lift out the egg with a spatula and place it on a warmed plate, then fry the other egg. Keep the eggs warm while you cook the pork.

Add more oil – you’ll need about 4 tablespoons in all in the wok. When the oil is hot, fry the garlic and chillies for a moment, but don’t let them colour. Add the minced pork and continue to stir-fry for a minute until just cooked. Season to taste with the fish sauce and sugar but be careful not to make it too salty.

Add the stock or water and simmer for a moment, add the spinach.  Don’t let it boil or stew for too long, otherwise the meat will toughen and too much liquid will evaporate – there should be enough to form a sauce. Stir in the basil and as soon as it is wilted remove from the heat. It should taste rich, hot, salty and spicy from the basil.

Serve with steamed rice and fried egg on top.  I also like to serve the fresh chilli sauce alongside this as it brings the dish together.

 

FRESH CHIILI SAUCE

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This is a great fresh chilli sauce which works with so much. It is hot but addictive – be careful!

4 Tbsp fish sauce

5-10 bird’s eye chillies, finely sliced

2 garlic cloves, finely sliced

1 Tbsp lime juice (optional)

small handful coriander, chopped roughly

To make the sauce, combine the fish sauce, chillies and garlic in a bowl and set aside. It keeps for some time – in fact it becomes richer and milder as it settles for a day. Make sure it is covered if you are making it in advance – and if the fish sauce evaporates, add an equivalent amount of water to refresh it. Just before serving, stir through the lime juice and coriander.

SIMPLY COOKED GREENS – Bok

This is a new product from Koau flowers and one which is definitely worth giving a try!

wilted silver beet

wilted silver beet

ingredients

2 Tbsp  oil

4 cloves garlic

1 pinch dried chilli flakes

1 onion, sliced thinly

1 tomato, roughly chopped

1 packet greens (350g) rocket, bok choy and radish, roughly cut (roots and stalks)

Salt and pepper

Method

In a large wok or fry pan heat to hot, add the oil then reduce the temperature to moderate.  Add the onion, garlic and chilli and cook so the onion softens (3-5 minutes).

Add the tomato along with the greens.  Cook together for another 3-5 minutes, season lightly with salt and a little freshly ground pepper.

 

CAVOLO NERO PESTO

pasta with green beans,potatoes and pesto

pasta with green beans,potatoes and pesto

This pesto is healthy and versatile, especially delicious with pasta.

Ingredients

500 g cavolo nero, trimmed
4 cloves garlic
1 cup extra-virgin olive oil
1 tsp. sea salt
1½ cups grated parmesan cheese
salt and freshly ground black pepper, to taste

Method

Bring a pot of salted water to a boil. Add cavolo nero and 2 cloves garlic; cook until bright green, 3–4 minutes. Drain; transfer cavolo nero and garlic to a food processor along with the garlic and pulse to a purée. Pour in ¼ cup of the oil while pulsing to form a pesto; transfer to bowl. Mix through the parmesan cheese and remaining ½ cup of oil, and salt and pepper.

 

RASPBERRY FOOL

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Serves 4-6

INGREDIENTS

250g fresh or frozen raspberries, thawed

1/4 cup granulated sugar

Coarse salt, pinch

1 cup Greek yoghurt, unsweetened

1 ½ cups cold cream

1/3 cup icing sugar

4 teaspoons fresh lemon juice

Method

Either blend the raspberries or mash with a fork or potato masher until a thick puree is reached. . Pour mixture through a fine-mesh sieve into a medium bowl, pressing on solids (discard seeds). Combine raspberries, granulated sugar, and pinch of salt and stir to combine and let sit so the sugar dissolves, about 5-10 minutes.

In a large bowl, using an electric mixer or whisk, beat cream and icing sugar on high until stiff peaks form, about 3 minutes. Beat in lemon juice.

In 4-6 small glasses, alternate layers of raspberry puree and whipped cream. With a skewer or thin-bladed knife, gently swirl whipped cream and puree together. Smooth tops and serve immediately.

CHILLI FRIED PORK MINCE, BASIL AND SPINACH

This is my sort of mid-week supper, quick, spicy and one pot!

SERVES 2

4 garlic cloves, peeled

6 bird’s eye chillies (if you dare)

good pinch of salt

3-4 Tbsp vegetable oil

2 free-range eggs

300g minced pork

2-3 Tbsp fish sauce

white sugar, a large pinch

4 tbsp stock or water

200g spinach or cavolo nero

2 large handfuls basil leaves

Method

Coarsely chop the garlic with the chillies and salt. Heat a well-seasoned wok or fry pan over a high heat then turn down the heat and add 2 tablespoons of the oil. Crack in one of the eggs and fry gently, shuffling the egg to prevent it from sticking, until it has cooked to your preference – I like mine with a runny yolk but with crispy, frazzled edges. Spoon some of the hot oil over the egg to ensure the yolk cooks evenly. Carefully lift out the egg with a spatula and place it on a warmed plate, then fry the other egg. Keep the eggs warm while you cook the pork.

Add more oil – you’ll need about 4 tablespoons in all in the wok. When the oil is hot, fry the garlic and chillies for a moment, but don’t let them colour. Add the minced pork and continue to stir-fry for a minute until just cooked. Season to taste with the fish sauce and sugar but be careful not to make it too salty.

Add the stock or water and simmer for a moment, add the spinach.  Don’t let it boil or stew for too long, otherwise the meat will toughen and too much liquid will evaporate – there should be enough to form a sauce. Stir in the basil and as soon as it is wilted remove from the heat. It should taste rich, hot, salty and spicy from the basil.

Serve with steamed rice and fried egg on top.  I also like to serve the fresh chilli sauce alongside this as it brings the dish together.

 

 

 

 

HOMESTYLE CREAM CORN

Corn has arrived and this homemade version of creamed corn is simply irresistible. Serve it alongside grilled chicken or pork, although I love it on hot buttered toast.

Serves 6

Ingredients

½ onion, finely diced

2 Tbsp butter

8 ears corn, husks and silk removed

Grated fresh nutmeg, couple of grinds

2/3 cup vegetable stock or water

½ cup cream

Coarse salt and freshly ground white pepper

Method

To remove the kernels from the corn, be aware that it does get messy.  I stand a corn cob vertically over a large bowl and I often do it in the sink to prevent the corn juices covering my kitchen. Using a sharp knife, use long, downward strokes of the knife to remove the kernels from the cob.

In a large saucepan, melt the butter on medium heat. Add the chopped onion and cook 2 to 3 minutes until translucent.

Add the corn to the onions in the saucepan. Add the stock or water and reduce heat to a simmer, cover. Cook for 10-15 minutes until the corn is tender.

Add the nutmeg, and cream to the corn. Cook, uncovered, for 5-6 minutes or until the cream has slightly thickened.

Add salt and pepper to taste.

It will keep in the fridge for up to 2 days.

 

 

 

 

 

PLUM TORTE

IMG_5940 (640x640)

This cake has very few ingredients, takes only minutes to prepare yet the cake is moist, fruity and irresistible.

Ingredients

125 g flour
1 tsp baking powder
125g sugar plus 2 Tbsp for top of cake
125g butter, softened
2 large eggs
12 smallish plums, halved and pitted
1 orange, zest and 1 Tbsp juice
1 tsp cinnamon

Method

Preheat oven to 180C.

Sift together flour, baking powder in a medium bowl. In another bowl, cream butter and sugar together with an electric mixer or by hand until fluffy and light in colour. Add the eggs, one at a time, then the dry ingredients, mixing until just combined.

Spoon mixture into a lightly greased 18cm cake tin and smooth the top. Arrange the plums, skin side up so the surface is covered with the plums.

Sprinkle the top with orange juice, then cinnamon, then remaining sugar.

Bake until cake is golden and a toothpick inserted into a centre part of the cake comes out clean, about 45 to 50 minutes. Cool on rack.