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SPRING SALAD

Salad

Salads like this are an assortment of spring. I have combined some of my favourite ingredients to create this crunchy spring salad. Feel free to add your own twist and to use what is available to you.

Serves 4

2 bunches asparagus, woody ends removed

250g baby spinach

Handful flat leaf parsley, leaves only

1 medium red onion

½ tsp sugar

1 lemon, juice only

2 Tbsp olive oil

2 flat breads, roughly torn

1 tsp sumac

Pinch sea salt flakes

30g pinenuts

Method

Bring a pot of slightly salted water to the boil. Add the asparagus and cook for 2-3 minutes or until just tender. Remove and plunge immediately into iced cold water to stop cooking, drain.

Place the baby spinach and parsley leaves into a serving bowl and chill until required.

Finely slice the onion into rounds and place into a small bowl, sprinkle over the sugar and squeeze over ½ the lemon (about 1 tsp). Set aside for at least 10 minutes, drain, reserving the onion.

Heat the oil in heavy based fry pan, add the flat bread and fry until golden and crispy, remove and drain on kitchen paper. Sprinkle with sumac and sea salt.

Add the pinenuts to the oil and fry until golden and crisp. Remove and set aside.

To assemble the salad; scatter over the lightly pickled onion, toasted bread and pinenuts, season lightly with sea salt flakes and when ready to serve squeeze over lemon juice and a little oil from the fry pan.

Serve immediately.

 

otago farmers market mobile kitchen – 8/11/2014

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Well spring is truly here with the turbulent weather causing uncertainty with our new seasons crops.  I have spoken with Rod from Ardross Farm and the word is that the asparagus was going well until the weather decided to turn.  Resulting in very little asparagus, however I have managed to get some by special delivery for the mobile kitchen and I have got a very large box to cook with at Delicacy Café. However we still have plenty of magnificent ingredients to play with.  I will be tasting Award winning Waitaki Bacon and Ham’s ham and getting preparations under way for Christmas and Sue said that they are still taking orders.  I will also be combining two of my favourite spring flavours – asparagus and jersey benne potatoes from Brydone organics.  Bok choy is still available and it makes a lovely, crunchy salad with a simple fresh dressing.  And no menu would be complete without a pudding of some sort and rhubarb is tart, refreshing and juicy and perfect mixed through cakes which is just what I am going to do thanks to Donald from Butlers Berries.

 

ASPARAGUS AND NEW POTATO ON RYE

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Two of my favourite spring ingredients combined and served on rye bread. It is great for a light supper or fresh lunch.

Serves 2

2 -4 slices of rye bread

200g jersey benne potatoes (cooked until just tender)

200g asparagus

2 whole spring onions, finely sliced

½ tsp finely chopped fresh chives, dill or fennel leaves

Dressing

2 Tbsp Greek yoghurt

1 Tbsp mayonnaise

1 tsp horseradish

1 tsp fresh lemon juice

Sea salt flakes and freshly ground pepper

Method

Slice the cooled cooked potatoes into rounds and put into a medium bowl. Using a potato peeler, peel the asparagus into ribbons and add to potatoes, add the spring onions and fresh herbs, season with salt and plenty of pepper. Set aside.

To make the dressing; add all the ingredients into a small bowl and mix well to combine, taste and adjust if necessary. Add to the potato and asparagus and gently combine so the potatoes don’t break up.

To assemble: Either toast or keep the bread soft the choice is yours! Then pile the topping onto of the rye bread to create an open type sandwich.

 

RHUBARB BUTTERMILK CAKE

rhubarb cake

This simple cake recipe is a great one to save for impromptu parties or unexpected guests as it is simple to prepare and versatile with the oncoming summer fruits.

Serves 8-10

125g butter, softened

2 cups plain flour

¼ tsp salt

½ tsp baking soda

1 cup buttermilk or 2/3 cup milk and ¼ cup plain yoghurt

1 tsp vanilla extract

1 orange, zest

1 cup sugar

2 eggs (medium)

2 cups rhubarb, sliced into thinnish bite sized pieces

¼ tsp ground ginger mixed with ¼ cup sugar

Method

Preheat oven to 180C

Butter 18-by 25 cm baking dish; set aside.

Sieve together the flour, baking soda and salt and set aside.

Put the buttermilk, orange zest and vanilla together and mix to combine.

In a medium bowl cream together the softened butter and sugar until pale and fluffy.

Add the eggs one at a time and then lightly fold through the flour and buttermilk mixtures, ending with flour.

Stir in the rhubarb and lightly combine.

Pour into the prepared tin, sprinkle with the ginger sugar mixture and bake for about 30-35 minutes or until a skewer comes out clean.

Cool on wire rack and enjoy!

 

WHITES STONES – LIVINGSTON GOLD CHEESE ON TOAST

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This is a great way to spread out cheese, by all means use which ever cheese you desire, I find this is a great way to use up all those bits and bobs in your fridge.

Serves 2

1 tsp English mustard powder

3 Tbsp stout

30g butter

1-2 tsp Worcestershire sauce, to taste

175g Livingston gold cheese, grated

2 egg yolks

2 slices bread

Method

Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and add the butter and Worcestershire sauce – you can always add more later if you like. Heat gently until the butter has melted.

Tip in the cheese and stir to melt, but do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn’t solidify.

Pre-heat the grill to medium-high, and toast the bread on both sides. Beat the yolks into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden.

Serve immediately

 

 BOK CHOY SALAD

This quick salad is great as is or add, ribbons of carrots, asparagus and sprouts. I sometimes add sesame seeds other times cashews or simply toasted sunflower seeds depending on what is at hand.

Serves 4

5 cups sliced, raw bok choy

Handful fresh coriander, roughly chopped

4 tsp rice vinegar

1 Tbsp soy sauce

1 tsp sesame oil

¾ tsp sugar

2 Tbsp, lightly roasted nuts/seeds, roughly chopped

Method

Whisk together the vinegar, soy, sesame and sugar until combined

Toss in 5 cups sliced, raw bok choy. Top with the toasted nuts/seeds and serve immediately. cashews.

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I will also be showcasing Waitaki Bacon and Ham award winning ham getting us ready for Christmas. And Tasting Basecamp Wild Venison Salami.

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Thank you to all the Vendors for their outstanding products.

BUTLERS BERRIES – RHUBARB

ETTRICK GARDENS – BOK CHOY

WHITESTONE CHEESE – LIVINGSTON GOLD

GILBERTS FINE FOODS – FRESHY BAKED BREADS

BRYDONE ORGANICS – JERSEY BENNE POTATOES

ARDROSS FARM – FRESH ASPARAGUS

WAITAKI BACON AND HAM – AWARD WINNING HAM

BASECAMP SALAMI – WILD VENISON

 

ASPARAGUS AND NEW POTATOES ON RYE

IMG_2334 (2)

Two of my favourite spring ingredients combined and served on rye bread. It is great for a light supper or fresh lunch.

Serves 2

2 -4 slices of rye bread

200g jersey benne potatoes (cooked until just tender)

200g asparagus, raw

2 whole spring onions, finely sliced

½ tsp finely chopped fresh chives, dill or fennel leaves

Dressing

2 Tbsp Greek yoghurt

1 Tbsp mayonnaise

1 tsp horseradish

1 tsp fresh lemon juice

Sea salt flakes and freshly ground pepper

Method

Slice the cooled cooked potatoes into rounds and put into a medium bowl. Using a potato peeler, peel the raw asparagus into ribbons and add to the potatoes, add the spring onions and fresh herbs, season with salt and plenty of pepper. Set aside.

To make the dressing; add all the ingredients into a small bowl and mix well to combine, taste and adjust if necessary. Add to the potato and asparagus and gently combine so the potatoes don’t break up.

To assemble: Either toast or keep the bread soft the choice is yours! Then pile the topping onto of the rye bread to create an open type sandwich.

RHUBARB BUTTERMILK CAKE

rhubarb cake

This simple cake recipe is a great one to save for impromptu parties or unexpected guests as it is simple to prepare and versatile with the oncoming summer fruits.

Serves 8-10

125g butter, softened

2 cups plain flour

¼ tsp salt

½ tsp baking soda

1 cup buttermilk or 2/3 cup milk and ¼ cup plain yoghurt

1 tsp vanilla extract

1 orange, zest

1 cup sugar

2 eggs (medium)

2 cups rhubarb, sliced into thinnish bite sized pieces

¼ tsp ground ginger mixed with ¼ cup sugar

Method

Preheat oven to 180C

Butter 18-by 25 cm baking dish; set aside.

Sieve together the flour, baking soda and salt and set aside.

Put the buttermilk, orange zest and vanilla together and mix to combine.

In a medium bowl cream together the softened butter and sugar until pale and fluffy.

Add the eggs one at a time and then lightly fold through the flour and buttermilk mixtures, ending with flour.

Stir in the rhubarb and lightly combine.

Pour into the prepared tin, sprinkle with the ginger sugar mixture and bake for about 30-35 minutes or until a skewer comes out clean.

Cool on wire rack and enjoy!