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Otago farmers market mobile kitchen menu -26/04/2014

 The menu today feels very autumnal indeed, hearty pea and ham soup, nutrient rich and vibrantly coloured beetroot and chickpea fritters.  Onion dip made with Wairuna Organics outstanding array of onions, and if you aren’t in the mood for dip then try baking them in stock and cream until sweet, soft and carmelised.

For dessert I had to use quince as they really do add a wonderful twist to any dish.  This cake with the almonds and quince makes a wonderful combination and will make your guests smile with the unsuspecting flavours.  It also works well for afternoon tea or simply just to have a slice of cake.

Looking forward to cooking so much fantastic food and also to see what our fantastic producers are up too.

See you at the market kitchen, thanks Alison

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PEA AND HAM SOUP

Everyone should have a hearty soup like this up their sleeve as it’s cheap to make and so satisfying. It will keep you going all weekend.

8557616236_02832dc790[1]   Serves 4-6 2 cups green or yellow split peas, washed well 8 cups water 1 ham hock or ham bone 2 bay leaves 2 carrots, peeled and coarsely chopped 1 leek, coarsely chopped 1 medium onion, peeled and coarsely chopped Salt and freshly ground pepper 2 cups frozen or fresh peas Method Place the, water, ham hock, carrots and half the onion and half the leek, with the bay leaves into a large pot. Cook for 2 hours, or until the meat is almost falling off the bone. Carefully strain the stock (liquid) into another large pot or bowl and then transfer into a large pot. Retrieve the ham hock and shred off the meat and remove any chewy bits. Keep aside for later. Put the stock back onto the heat and add the remainder carrots, onion and leeks. Add the split peas and cook gently for about 40 minutes to 1 hour. Do not season until the peas are tender. When the peas are tender add the fresh or frozen peas and cook for a couple of minutes as you want the freshness and vibrancy in your soup. Either use a hand blender or carefully processor until the desired consistency. It is up to you whether you would like smooth or a little more texture! Add the ham meat and check for seasoning and serve if desired with a dollop of crème fraiche and a couple of mint leaves (optional).  

ONION DIP

Its seems to be a kiwi favourite, only this one is made from scratch and with locally grown organic onions!! photo INGREDIENTS 4 medium onions, ½ quarted and ½ sliced thinly 1 cup olive oil and salt and freshly ground black pepper, and a sprig or two of fresh thyme to taste ½ cup mayonnaise ½ cup cream cheese, softened ½ cup sour cream 1 Tbsp fresh lemon juice 1 tsp. Worcestershire sauce Hot sauce, such as Tabasco, to taste 4 spring onions, sliced thinly (green ends included) Cut raw vegetables, carrot, and cauliflower, for serving Method  Heat oven to 190C Toss quartered onions with a couple of tablespoons oil on a foil-lined baking sheet, and season with salt, pepper and thyme.  Roast, turning occasionally, until soft and slightly caramelised, about 45 minutes; set roasted onions aside to cool. Place roasted onions in a food processor and puree until smooth; add mayonnaise, cream cheese, sour cream, juice, Worcestershire, hot sauce, and salt and pepper, and puree until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until set, at least 4 hours or overnight.  Heat remaining oil in a fry pan over medium-high heat; add finely sliced onions, and cook, stirring, until beginning to lightly colour, about 10 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until deep golden brown, about 15 minutes more. Transfer onions to a strainer set over a bowl to drain; discard oil or reserve for another use. To serve, stir 2/3 of the fried onions and the spring onion into dip, and transfer to a serving bowl; top with remaining fried onions and serve with fresh vegetables.

QUINCE AND ALMOND CAKE

almond cake Two ingredients that remind me of Spain, quince and almonds.  This delightful cake fits in perfectly with this time of the year and one that will please all. Serves 10 Ingredients 4 medium sized quince 100g sugar 1 cinnamon stick 200g butter, softened, plus extra for greasing 200g caster sugar 3 large free-range eggs 50g plain flour Pinch baking powder 125g ground almonds 1 lemon (finely grated zest) For the icing 5-6 tbsp icing sugar 1-2 Tbsp quince syrup Method Begin by preparing the quince.  Carefully peel and core the quince, roughly dice the quince into even bite sized pieces and cover with water, add the first measure of sugar and cinnamon stick.  Cook until tender (20-30minutes).  Drain the quince, reserving 3 tablespoons of liquid and set aside. Preheat the oven to 180C Grease the base and sides of a 20-22cm round cake tin and line the bottom with baking parchment. Cream together the butter and sugar until light and fluffy. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour and baking powder then add the almonds and lemon zest. Fold through the drained quince. Scrape the mixture into the tin and bake for 20-30 minutes, or until the sponge is lightly golden-brown and a skewer inserted into the middle of the cake comes out clean. While the cake is still hot and still in the tin, insert a skewer all over the surface and drizzle in 1-2 tablespoons of the quince liquid. Leave in the tin to cool. To make the icing, mix 1 teaspoon of the quince syrup, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and pour the icing on the top thinly. Serve.

 

BEETROOT, LEEK AND CHICKPEA FRITTERS

beetroot fritters

These delightful fritters are full of nutrients, texture and flavour.  You can easily add you favourite herbs or pulses to suit.

Makes 8 ½ medium leek, sliced thinly 1 Tbsp butter 300g beetroot (raw) 2 carrots, peeled 1 tin chickpeas, drained 2 Tbsp parsely, roughly chopped 4 Tbsp oil 2 Tbsp rice flour Olive oil for shallowfrying To serve mix; ½ cup natural unsweetened yoghurt with 1 Tbsp tahini paste and juice of ½ lemon, pinch of salt. Method Begin by melting the butter in a small pot, add the leek and cook gently until soft and sweet (about 5 minutes). Meanwhile grate the beetroot and carrots and put into a large bowl. Drain and rinse the chickpeas, then put them into the bowl of a food processor with the olive oil and blitz to a smooth paste.  Transfer to the bowl with the beetroot, carrot and leek add the flour and parsley and season with salt and pepper. Shape the mixture into eight thick patties, using lightly floured hands if the mixture is at all sticky. Warm enough oil in a shallow non-stick pan over a moderate heat.  Carefully place the fritters into the hot oil and cook until golden and crisp on both sides (3 minutes each side). Serve with the yoghurt sauce.

OVEN ROASTED ONIONS WITH ROSEMARY AND CREAM

These are perfect with any roast joints of meat.  Wairuna Organics have over 5 varieties of onions at the moment. Serves 6 (at least) 6 large onions, unpeeled 2 cups chicken or vegetable stock 3–4 Tbsp olive oil Salt and freshly ground black pepper Leaves from 3–4 sprigs rosemary, chopped 1/2 cup cream Method Preheat oven to 190C Slice about ½ cm off the bottoms and tops of the onions so that they will sit upright; then slice in half crosswise. Arrange onions skin side down (cut side up) in a baking dish. Pour stock over and around the onions in baking dish. Drizzle oil over the onions, then liberally season with salt and pepper. Scatter rosemary over the onions and into the stock in the baking dish. Transfer baking dish to oven and bake, basting often with the stock, until onions are soft when pierced with the tip of a paring knife and stock has been reduced by about three-quarters, 1- 1 ½  hours. Remove baking dish from oven and pour cream over onions. Return dish to oven and bake until pan juices have thickened slightly and tops of onions have browned, 20–30 minutes more. Serve. IMG_8695 (640x416) ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCTS. ROSEDALE ORCHARD – fresh quince WAIRUNA ORGANICS – over 5 varieties of organic onions GILBERTS FINE FOODS –  fresh baked goods TE MANGHA – last of the courgettes BRYDONE ORGANICS – organic beetroot HAVOC PORK – fresh hocks

PEA AND HAM SOUP

split pea soup

Everyone should have a hearty soup like this up their sleeve as it’s cheap to make and so satisfying. It will keep you going all weekend.

Serves 4-6

2 cups green or yellow split peas, washed well

8 cups water

1-2 ham hock or ham bone

2 bay leaves

2 carrots, peeled and coarsely chopped

1 leek, coarsely chopped

1 medium onion, peeled and coarsely chopped

Salt and freshly ground pepper

2 cups frozen or fresh peas

Method

Place the, water, ham hock, carrots and half the onion and half the leek, with the bay leaves into a large pot. Cook for 2 hours, or until the meat is almost falling off the bone.

Carefully strain the stock (liquid) into another large pot or bowl and then transfer into a large pot.

Retrieve the ham hock and shred off the meat and remove any chewy bits. Keep aside for later.

Put the stock back onto the heat and add the remainder carrots, onion and leeks. Add the split peas and cook gently for about 40 minutes to 1 hour. Do not season until the peas are tender.

When the peas are tender add the fresh or frozen peas and cook for a couple of minutes as you want the freshness and vibrancy in your soup. Either use a hand blender or carefully processor until the desired consistency. It is up to you whether you would like smooth or a little more texture!

Add the ham meat and check for seasoning and serve if desired with a dollop of crème fraiche and a couple of mint leaves (optional)

 

QUINCE AND ALMOND CAKE

almond cake

Two ingredients that remind me of Spain, quince and almonds. This delightful cake fits in perfectly with this time of the year and one that will please all.

Serves 10

Ingredients

4 medium sized quince

100g sugar

1 cinnamon stick

200g butter, softened, plus extra for greasing

200g caster sugar

3 large free-range eggs

50g plain flour

Pinch baking powder

125g ground almonds

1 lemon (finely grated zest)

For the icing

5-6 tbsp icing sugar

1-2 Tbsp quince syrup

Method

Begin by preparing the quince. Carefully peel and core the quince, roughly dice the quince into even bite sized pieces and cover with water, add the first measure of sugar and cinnamon stick. Cook until tender (20-30minutes). Drain the quince, reserving 3 tablespoons of liquid and set aside.

Preheat the oven to 180C

Grease the base and sides of a 20-22cm round cake tin and line the bottom with baking parchment.

Cream together the butter and sugar until light and fluffy. Slowly beat in the eggs, one at a time. When the eggs are fully incorporated, fold in the flour and baking powder then add the almonds and lemon zest. Fold through the drained quince.

Scrape the mixture into the tin and bake for 20-30 minutes, or until the sponge is lightly golden-brown and a skewer inserted into the middle of the cake comes out clean.

While the cake is still hot and still in the tin, insert a skewer all over the surface and drizzle in 1-2 tablespoons of the quince liquid. Leave in the tin to cool.

To make the icing, mix 1 teaspoon of the quince syrup, a little at a time, into the icing sugar to make a smooth paste. Remove the cake from the tin and pour the icing on the top thinly. Serve.

 

BEETROOT, LEEK AND CHICKPEA FRITTERS

beetroot fritters

These delightful fritters are full of nutrients, texture and flavour.  You can easily add you favourite herbs or pulses to suit.

Makes 8

½ medium leek, sliced thinly

1 Tbsp butter

300g beetroot (raw)

2 carrots, peeled

1 tin chickpeas, drained

2 Tbsp parsely, roughly chopped

4 Tbsp oil

2 Tbsp rice flour

Olive oil for shallowfrying

To serve mix; ½ cup natural unsweetened yoghurt with 1 Tbsp tahini paste and juice of ½ lemon, pinch of salt.

Method

Begin by melting the butter in a small pot, add the leek and cook gently until soft and sweet (about 5 minutes).

Meanwhile grate the beetroot and carrots and put into a large bowl.

Drain and rinse the chickpeas, then put them into the bowl of a food processor with the olive oil and blitz to a smooth paste.  Transfer to the bowl with the beetroot, carrot and leek add the flour and parsley and season with salt and pepper.

Shape the mixture into eight thick patties, using lightly floured hands if the mixture is at all sticky.

Warm enough oil in a shallow non-stick pan over a moderate heat.  Carefully place the fritters into the hot oil and cook until golden and crisp on both sides (3 minutes each side).

Serve with the yoghurt sauce.

Otago Farmers Market Mobile Kitchen Menu – 12/04/2014

 

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Every week I get the pleasure to walk through the market and talk to the many vendors.  I get first hand information on what is growing and what is in its prime and what lies ahead.  This obviously assists me with the recipes and my planning not only for the market and my café but it helps with our family meals.  Keeping in tune with the seasons is vital to keeping your meals tastier and more economical.

The menu today is of course full of interesting dishes from creamy silver beet gratin, spicy coriander marinated lamb backstraps, simply cooked spinach with garlic, spicy eggplant with potatoes and finally the last of the season baked nectarines with gingernuts and cream.

Have a great weekend.

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SILVERBEET GRATIN

 

Silverbeet grows so well in our climate and we are constantly looking for ways to use it.  I love this decadent method which when served alongside any dinner brings a new note on sometimes an over-looked vegetable.

Serves 4

1 bunch (450g) silverbeet, stems and leaves separated

300ml cream

2 cloves garlic, lightly crushed

50g freshly grated parmesan cheese

¼ tsp salt

Method

Preheat oven 190C

Bring a large pot of salted water to the boil.

Begin by adding the silverbeet stalks and cook for 3 minutes, now add the leafy greens and continue to cook for a further 3 minutes.

Place a clean cloth on a tray or large plate.

Drain the silverbeet well and then spread evenly onto the clean cloth to cool.

Meanwhile place the cream and garlic into deep suitably sized pot.  Bring to the boil then reduce the heat so that it doesn’t boil over.  Boil for 5 minutes so the mixture starts to thicken. Remove from the heat, remove the garlic and discard.

Remove any excess moisture from the silverbeet and add to a large bowl, pour over the cream, add the nutmeg, season well and add 2/3 of the grated parmesan cheese. Mix well.  Place into a suitable sized oven dish ensuring all the cream is coating the silverbeet.  Finish with grated parmesan, a few more grates of nutmeg and bake for 10 minutes or until the cream is bubbling around the edges and has gone a delicious golden colour.

Serve immediately (great with steak or a roast dinner)

 

MARINATED LAMB BACKSTRAPS WITH CORIANDER AND HONEY

Leckies have a run on tender juicy lamb backstraps, so I looked around the market to get some inspiration and found abundances of fresh herbs which made me think lets spice it up a little.  This recipe is fresh and simple and would go perfectly with the eggplant and potatoes or if wanting a lighter accompaniment why not team it up with some hummus and flatbreads.

Serves 4

1 kg lamb backstraps

20g flatleaf parsley

30g mint leaves

30g coriander

4 garlic cloves, peeled and sliced thinly

15g fresh ginger, peeled and sliced

3 chillies, seeded

½ tsp slat

50ml lemon juice

60ml soy sauce

120ml oil

3 Tbsp honey

2 Tbsp red wine vinegar

4 Tbsp water

Method

Make sure the lamb backstraps are clean of any fat and sinew. Place into a non-reactive container.

Place all the remaining ingredients into a blender and process until combined and pureed.  Pour over lamb and let marinate overnight for best results.

Preheat oven 200C.  Heat up a heavy cast iron pan, preferably a griddled pan if possible.  Remove meat from marinade and shake off excess.  Sear well on all sides, about 3 minutes in total and place on baking tray and cook for about 8 minutes in total, more if you want it more on the well-done side.

Meanwhile heat the marinade in a small pot and simmer for 5 minutes. Put the cutlets on a serving plates and serve with plenty of sauce.

SPICY EGGPLANT AND POTATOES

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This dish is fantastic as it has a bit of spice, it is great eaten with some plain steamed rice and nan bread or serve it with the lamb dish above.

Serves 4 as a side dish

Ingredients
1 tsp cumin seeds
1 Tbsp oil
1 tsp ginger, finely grated
2 cloves garlic, finely minced
1 ½ tsp black mustard seeds
1 kg potatoes (waxy)
2 eggplant, medium sized
½ tsp cayenne pepper
salt to taste
1/4 tsp turmeric powder

4 medium tomatoes, roughly diced
fresh coriander for garnish

Method
Place frying pan on high heat, add cumin seeds, when fragrant (10-20 seconds) take off heat and set aside.
Peel the potatoes and dice into 1 cm cubes
Cut off stem of aubergine and dice into 1 cm cubes, with the skin on

Place a large fry pan on medium-high heat and pour in a glug of oil.
Add ginger, garlic and mustard seeds. Let it splatter for 30 seconds so the garlic and ginger is browned. Add the potatoes.
Turn the heat to medium and saute for five minutes and add a tablespoon or more of water to prevent the potatoes from sticking to the bottom of the pot.
Add aubergine and continue to stir. Add cayenne, turmeric and salt to taste. Add a few more tablespoons of water (again, to prevent aubergine or potatoes from sticking to the bottom of the pan) and then add tomatoes.
Turn the heat to low-medium, place lid on top and allow to steam for 15 minutes. Check at the 10 minute mark.

When ready, sprinkle with roasted cumin and fresh chopped coriander.

 

SIMPLY COOKED SPINACH WITH GARLIC

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It’s the simple things in life that we like and remember and this method is perfect for a quick side of vegetables.

Serves 4 as a side

2 large bunches of spinach, or 1 bag of baby spinach

Olive oil, extra virgin

3 cloves garlic, sliced

Salt and freshly ground pepper to taste

Method

Remove any thick stalks of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture or any method that works for you.

Heat 2 tablespoons olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown.

Add the spinach and be careful as it will spit a little.  Season with salt and freshly ground pepper. Toss to combine and allow to wilt for a minute or two.

Serve immediately.

 

BAKED NECTARINES WITH GINGERNUTS

IMG_1461 (427x640)

Last of the season nectarines filled with gingernuts and baked till sticky! Easy pudding but delightful.

Serves 4

Ingredients

6 gingernuts

2 Tbsp butter

1/2  cup icing sugar

4 nectarines, halved and stoned

1/2 lemon

½ cup creme fraiche

1 Tbsp raw cane sugar

Method

Preheat oven to 200C.

Put the gingernuts in a food processor and process until finely ground, remove 1 tablespoon of gingernuts and keep aside for sprinkling on top. Add butter and icing sugar process until combined.

Place nectarines, cut side up, on a baking sheet, and squeeze lemon over top. Place a generous tablespoon of ginger nut mixture on each nectarine half. Sprinkle over the gingernut crumbs and  bake until fruit is tender and topping is crisp, 10 to 15 minutes. Let cool for 5 minutes. Transfer to 4 plates.

Mix together creme fraiche and granulated sugar. Spoon over nectarines, and serve.

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

LECKIES BUTCHER – lamb backstraps

JANEFIELD HYROPONICS – baby spinach, coriander and microgreens

KAKANUI PRODUCE – eggplant

HARWARDEN ORGANIC – nectarines

BEANOS BAKERY – fresh baked goods

JUDGE ROCK WINES – central otago wines

BRYDONE ORGANICS – silverbeet and potatoes

SILVER BEET GRATIN

silver beet gratin (640x427)

Silverbeet grows so well in our climate and we are constantly looking for ways to use it.  I love this decadent method which when served alongside any dinner brings a new note on sometimes an over-looked vegetable.

Serves 4

1 bunch (450g) silverbeet, stems and leaves separated

300ml cream

2 cloves garlic, lightly crushed

50g freshly grated parmesan cheese

¼ tsp salt

Method

Preheat oven 190C

Bring a large pot of salted water to the boil.

Begin by adding the silverbeet stalks and cook for 3 minutes, now add the leafy greens and continue to cook for a further 3 minutes.

Place a clean cloth on a tray or large plate.

Drain the silverbeet well and then spread evenly onto the clean cloth to cool.

Meanwhile place the cream and garlic into deep suitably sized pot.  Bring to the boil then reduce the heat so that it doesn’t boil over.  Boil for 5 minutes so the mixture starts to thicken. Remove from the heat, remove the garlic and discard.

Remove any excess moisture from the silverbeet and add to a large bowl, pour over the cream, add the nutmeg, season well and add 2/3 of the grated parmesan cheese. Mix well.  Place into a suitable sized oven dish ensuring all the cream is coating the silverbeet.  Finish with grated parmesan, a few more grates of nutmeg and bake for 10 minutes or until the cream is bubbling around the edges and has gone a delicious golden colour.

Serve immediately.

 

 

 

 

Otago farmers market mobile kitchen menu – 5/04/2014

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Garlic salted baked potatoes, American style fishcakes, silverbeet and cabbage.  For pudding we have apple and quince crumble with a generous helping of whisky cream or maybe a slice of my grape and almond cake?

As usual we are going to have a great day at the market and I have so much lovely food to cook and share.  Have a great weekend.

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AMERICAN STYLE FISH CAKES

These fish cakes remind me of my travels through the states.  You can add any type of fish, shellfish and they go great with a tangy tomato salad.

Serves 4

Ingredients

100g butter
1 medium onion, finely diced
1 stick celery, finely diced
500g skinless monkfish, red cod, gurnard
⅓ cup cream
1½ cups dried bread crumbs, or gluten free crumbs
3 Tbsp mayonnaise
2 Tbsp dill, finely chopped
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
1 Tbsp capers, roughly chopped
1 tsp lemon zest
½ tsp Kakanui chilli sauce
1 egg
salt and freshly ground black pepper, to taste
½ cup cornmeal

Method

Heat 3 tablespoons butter in medium sized pot, add onions and celery and cook, stirring, until soft, 5–6 minutes. Add fish and cream and bring cook over medium-high heat until fish is cooked through, 6–8 minutes. Let mixture cool for 15 minutes.

Flake fish in the skillet with a fork, then transfer mixture to a large bowl. Add bread crumbs, mayonnaise, dill, mustard, lemon juice, zest, chilli sauce, egg, and salt and pepper. Toss mixture together until well combined. Shape fish mixture into 12 even sized cakes. Dredge each patty in cornmeal; set aside in refrigerator for 30 minutes on grease proof paper–lined baking sheet.

Heat 3 tablespoons butter and 1 tablespoon oil in a large fry pan, over medium heat; add 6 fish cakes and cook, turning once, until golden, 8–10 minutes. Keep warm in oven and repeat with remaining butter and oil if necessary.  Add fish cakes.

QUINCE AND APPLE CRUMBLE WITH WHISKY CREAM

fresh quince

fresh quince

This dish was brought together whilst admiring the magnificent quince and apples available at the market and by sampling whisky and thinking that this would be a fantastic dessert for any night.

Serves 4-6

ingredients

4 Quince, peeled and cut into chunks

4 apples, peeled and cut into chunks

1 star anise

1 cinnamon stick, snapped

75 g  sugar

For the crumble topping

225 g  plain flour

115 g  butter

100 g  sugar

a pinch of ground cinnamon

Cream

300ml fresh whipping cream

50 ml (or more) The New Zealand Whisky Collection (Cyrils singlewood)

1 Tbsp icing sugar (optional)

Method

Place the quince and spices in a heavy-based saucepan.
Add just enough water to cover the quinces.
Bring to the boil, then mix in the sugar.
Cover and simmer for 5 minutes. Uncover and increase the heat.
Simmer the quince uncovered until the liquid thickens into a syrup, around 10 minutes, add the apple and cook for a further 10 minutes or until all the fruit is tender.
Transfer the cooked fruit to a buttered ovenproof dish, discarding any cloves and cinnamon sticks.
Add a couple of spoonfuls of the syrup.

Preheat the oven to 190°C

To make the topping, place the flour in a mixing bowl. Rub in the butter until the mixture resembles crumbs. Mix in 75g of sugar.
Spread the topping mixture over the cooked fruit.
Mix together the remaining sugar and cinnamon. Sprinkle the cinnamon sugar over the crumble.
Bake the crumble for 30 minutes until golden brown.

Whisk the cream with the icing sugar until softly whipped.  Fold in the whisky or drizzle a little over the cream once it has been spooned over your warm crumble.

 

SILVERBEET BRUSCHETTA

 

Serves 4

INGREDIENTS

400g Swiss chard (silverbeet)

2 tablespoons extra virgin olive oil

2 garlic cloves, 1 sliced thinly, 1 cut in half

Salt and freshly ground pepper

4 thick slices good quality bread

Lemon wedges for serving

Method

Stem the chard, and wash the leaves, drain well. Cut the stems in small slices and blanch. Blanch the stalks in salted boiling water for one to two minutes until tender, add the leaves and cook for a further 1-2 minutes. Drain the chard and cool down on a tray lined with a clean cloth.  Once cool squeeze out excess water.

Heat up a fry pan and add a drizzle of olive oil, add the thinly sliced garlic and cook gently until it goes a light golden brown and gives off a nutty aroma (about 30 seconds). Add the cooked chard (stalks and leaves), and toss together for about a minute. Remove from the heat, season lightly with sea salt flakes and cracked pepper.

Lightly toast the bread, and rub with the cut garlic. Toss the chard with the lemon juice and extra virgin olive oil. Spread over toast and if desired add a little left over roasted salmon and a wedge of lemon!

 

GRAPE AND ALMOND CAKE

grape and almond cake

This is pretty much my friand recipe but when made into a cake it adds a wonderful moist texture.  It is wine harvesting so any petite wine grapes will burst with flavour into this cake.

Serves 10

Ingredients

150g butter, melted

2 cups sugar

¾ cup ground almonds

½ cup gluten free flour or plain white flour

Pinch salt

5 egg whites, at room temperature

1 cup grapes, muscat or pinot are delicious

2 Tbsp sugar for dusting of cake

Method

Preheat oven to 170C

Grease a 20cm removable bottom tin well with butter.

Begin by melting butter on the stove over moderate heat until the butter starts to foam and go a light brown colour with a nutty aroma. Set aside

In a large bowl add sugar, almonds, flour and salt and mix together. Add the egg whites and mix lightly to combine.  Stirring constantly gently pour in the melted butter and continue mixing until well incorporated.

If possible let the batter sit in the fridge for at least 30 minutes to 1 hour (this will allow the batter to thicken). Pour into prepared tin and sprinkle over the grapes, finally sprinkle over the 2 Tbsp sugar and bake for 35 minutes or until the middle has firmed up and the surface has a crust.

Remove and cool completely before cutting.

This cake will keep for up to 3 days and the batter will keep between 5-7 days.

 

GARLIC SALTED POTATOES

Cooking in salt not only imparts flavour it assists with encrusting the potatoes and almost cooking them in a steam/bake method. You will be surprised with their moist results.

Serves 2-4

Ingredients

400g coarse salt

50g garlic salt

4 cloves garlic

2 sprigs fresh rosemary, thyme or bayleaves

500g baby potatoes

Method

Preheat your oven to 200C

Scrub the baby potatoes. If you like, you can cut some of them in half, so that you have roughly even-sized pieces. Dry the potatoes well.

Scatter your ovenproof dish with a thin layer of salt. Lay the potatoes on the salt layer, cut side down for any that have been cut in half, and allowing a bit of room between each spud. Switch to a larger dish if your potatoes are squashed up against each other.

Cover the potatoes with enough salt to cover them completely and bake for around 45 minutes to an hour or until the flesh is soft throughout. To test, just poke a small knife through the salt crust and into one of the spuds, it should slip through easily.

Dig the little potatoes out from their salt bed, dust off any excess salt and enjoy.

 

 

 

 

 

 

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

ETTRICK GARDENS – silverbeet

THE NEW ZEALAND WHISKY COLLECTION – Cyrills singlewood masterblend whisky

GILBERTS FINE FOODS – fresh baked goods

ROSEDALE ORCHARDS – apples and quince

HARBOUR FISH – fresh white fish

KUTASH ORGANICS – garlic products (salt)

JANE FIELD HYDROPONICS AND PEONIES – fresh dill

HARWARDEN ORGANICS – grapes

 

 

 

 

 

 

 

 

 

 

 

 

 

GRAPE AND ALMOND CAKE

grape and almond cake

This is pretty much my friand recipe but when made into a cake it adds a wonderful moist texture.  It is wine harvesting so any petite wine grapes will burst with flavour into this cake.

Serves 10

Ingredients

150g butter, melted

2 cups sugar

¾ cup ground almonds

½ cup gluten free flour or plain white flour

Pinch salt

5 egg whites, at room temperature

1 cup grapes, muscat or pinot are delicious

2 Tbsp sugar for dusting of cake

Method

Preheat oven to 170C

Grease a 20cm removable bottom tin well with butter.

Begin by melting butter on the stove over moderate heat until the butter starts to foam and go a light brown colour with a nutty aroma. Set aside

In a large bowl add sugar, almonds, flour and salt and mix together. Add the egg whites and mix lightly to combine.  Stirring constantly gently pour in the melted butter and continue mixing until well incorporated.

If possible let the batter sit in the fridge for at least 30 minutes to 1 hour (this will allow the batter to thicken). Pour into prepared tin and sprinkle over the grapes, finally sprinkle over the 2 Tbsp sugar and bake for 35 minutes or until the middle has firmed up and the surface has a crust.

Remove and cool completely before cutting.

This cake will keep for up to 3 days and the batter will keep between 5-7 days.