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ROASTED PUMPKIN WITH MISO, ROSEMARY AND BUTTER

pumpkin

At the moment sweet, orange bushfire pumpkins are available and one that I love as you can eat the skin. However any pumpkin or creamy squash will be delicious.

Serves 4-6

ingredients

1 medium pumpkin (bushfire)

4 cloves garlic, sliced thinly

2 Tbsp miso paste

2 sprigs fresh rosemary

100g butter

Sea salt flakes

Freshly ground pepper

Method

Preheat oven to 190C

Carefully cut the pumpkin in half so you have a top and bottom. Scoop out the seeds and discard. Place the pumpkin halves flesh side up on a baking tray.

Put half the butter aside and with remaining butter divide and put inside cavity of pumpkin. Scatter over some garlic (leaving some for later), rosemary leaves and miso paste. Season with salt and pepper and bake until the flesh is soft and golden. Depending on size and variety of pumpkin this time will vary 20-30 minutes or longer if needed.

Whilst the pumpkin is roasting, melt the remaining butter in a small saucepan along with remaining garlic and finely chopped rosemary sprigs. Allow the butter to melt and go a golden brown colour, you will notice the garlic slivers turning a delicious toasted brown and the aroma will be nutty. Leave aside until required.

When the pumpkins are cooked remove from oven and cool slightly. Scoop out flesh and place into a bowl, mash with the back of the fork and pour over 2/3 of the butter. Fold through to combine and pour over remaining garlicky butter.

Enjoy!

 

Otago farmers market mobile kitchen menu – 21/03/2015

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Another week of delicious and interesting produce from the market. Hearty salads which will pull you through those colder months, protein rich omelettes made with happy eggs from Speckled Hen.  Pink Fir potatoes from our garlic loving guys at Kutsash Organics. A quick pasta made with pure beef sausages from Origin meats.  Amazing cheese from Whitestone cheese and as always a classic pudding but this time with the addition of juicy plums from Caithness Orchard.

KALE CAESAR SALAD

kale

Robust, nutritious kale smothered with a salty, creamy dressing doesn’t need much convincing. This is my go-to salad for the colder months because it’s just right!

Serves 4

3 bunches (500g) kale, cavolo nero leaves, discard stalks

½ loaf (200g) good quality bread (sourdough or ciabatta), torn into bite sized pieces

3 Tbsp olive oil

Sea salt and freshly ground pepper

Dressing

2 cloves garlic

4 anchovy fillets

1 Tbsp white wine vinegar or lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 egg yolk

½ cup olive oil

¼ cup freshly grated parmesan, plus extra for garnishing

Method

Preheat the oven to 180C

Place the bread chunks onto a baking tray and drizzle over the 3 tablespoons olive oil, season with salt and a little pepper and toss to coat. Bake until crispy and golden. Remove and cool.

Wash the kale well in cold water and drain, chill until required.

To make the dressing; combine all the ingredients except the oil, and parmesan. Whisk or processor until very thick. When thick slowly drizzle in the oil until it emulsifies (thickens and becomes mayonnaise like). When all the oil is added, add the parmesan and mix through. Taste for seasoning. Remember this dressing is supposed to be strong in flavours – salty anchovy, garlicky and cheesy with parmesan.

To assemble – place the kale and toasted croutons together in a bowl, add the dressing and coat so that the dressing clings to all the leaves. Grate or shave a little more fresh parmesan over the salad and serve immediately.

CHEESE OMELET

A good omelet can start a day off so well, simple techniques and a good pan will get you on your merry way. But fresh, free-range eggs will make the omelet unforgettable!

Makes 1

2-3 eggs per person

Salt and pepper

1 Tbsp butter

50g strong, melting cheese (monto cristo), crumbled or coarsely grated

Method

Beat the eggs with the salt and pepper in a bowl.  Heat a non-stick fry or omelet pan and melt the butter.  When the butter is very hot and nut-coloured, pour the eggs into the pan.  When the eggs are setting and small bubbles are forming, sprinkle over the cheese, bringing the edges of the omelet towards the centre with a fork while shaking the frying pan.  Fold the edge of the omelet nearest to the handle of the pan towards the outside edge and quickly slide on to a hot dish.

A good omelet should be slightly runny!

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PASTA WITH SAUSAGES

One pot meals are always a winner and one that I find works perfectly for midweek as it is quick to prepare, great to eat and no fuss to clean up!

serves 4-6

400g dried pasta

2 Tbsp olive oil

3 good quality sausages (I am using origin beef)

1 shallot or small onion, finely diced

1 clove garlic, sliced thinly

3 fresh tomatoes (if in season), roughly diced

200g (1 bunch of cavalo nero, kale or silver beet), stalks removed and roughly chopped

sea salt flakes and freshly ground black pepper

extra virgin olive oil

freshly grated parmesan cheese

METHOD

Your first job is get a large pot of heavily salted water 2/3 full on to a rolling boil. Add the pasta and cook as directed by the packet.

Meanwhile while that is cooking, heat a large heavy fry-pan up to medium-high heat.  Add the olive oil, holding a sausage remove little meat-ball size of sausage meat from their skin and add directly to the pan, cook until crispy and golden in colour.

Add the shallot and garlic and cook until the onion and garlic soften and lightly colour.  Now add the tomatoes and and cook until the tomatoes cook down and go mushy and the sauce goes thick and glossy. Add the cavalo nero and cook until just tender (3 minutes).  If looking a little too dry add a drop or two of water.

When your pasta is al dente (tender to the bite) drain, reserving 2-4 Tbsp cooking water.  Add the pasta to the sausage mixture along with 1-2 tablespoon of the cooking liquid, season with salt and pepper add a generous grating of fresh Parmesan cheese, toss gently to combine.  Taste and adjust the seasoning if necessary.

Serve immediately with plenty of freshly grated Parmesan and a few extra grinds of black pepper.

PINK FIR APPLE POTATO SALAD

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Serves 4-6

Ingredients

 1 kg waxy potato,

1 small red onion, diced finely 250g bacon, sliced finely

1 Tbsp fresh or dried dill

¼ cup stock

Large handful fresh parsley, roughly chopped

1 tsp grain mustard

2 tsp salt

1 tsp freshly ground pepper

1 tsp sugar

¾ cup red wine vinegar

1 cup good quality oil (not olive oil)

 

Method

Place the potatoes into a suitable size pot and cover with water, season with a little salt and bring to the boil, reduce to a gentle boil and cook until tender (20-30 minutes)

Meanwhile fry the bacon in a fry pan until crispy and set aside, reserving bacon fat in pan for later use.

Add the finely diced onion, dill and bacon into a large bowl.

When the potatoes are cooked drain and cool slightly.  I suggest when peeling the potatoes to hold a cloth around your potato as they get quite hot after a while.  Carefully peel the skin off the potato with a sharp small knife and cut into 4mm thick slices.  Add them to the bowl with the onions and bacon.

In the fry pan with the bacon fat, warm slightly and add the red wine vinegar, grain mustard and ½ the oil, season lightly with a little salt and pepper, swirl around to emulsify and pour over the warm potatoes, add the parsley and toss together gently, add a little more oil if the salad looks dry.

Taste and adjust the seasoning and balance of the overall salad – it should taste piquant with an even flavour of bacon and onion with a hint of freshness from the herbs.

Serve at room temperature.

 

PLUM CLAFOUTIS

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When it comes to the French and puddings, I don’t think you can choose.  However a clafoutis is one of the simpler desserts and it fits in perfectly with the abundance of plums and slightly cooler evenings.

SERVES 4

450g ripe cherries, plums or apricots, the best you can find, stones removed

3 Tbsp caster sugar, plus extra for sprinkling

3 Tbsp kirsch (optional)

For the batter

20g unsalted butter, plus extra for greasing

2 free-range eggs

3 Tbsp caster sugar, plus extra for sprinkling

½ tsp vanilla extract

1 heaped Tbsp plain flour

50g whole milk

75g cream

pinch sea salt

Method

Gently mix together the cherries, plums or apricots,  sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)

Preheat the oven to 180C. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.

For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.

In a large bowl whisk together the eggs, sugar and vanilla until creamy.

Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.

Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.

Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.

To finish, sprinkle with caster sugar and serve warm.

 

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ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCTS

SPECKLED HEN – free-range eggs

WHITESTONE CHEESE – Monto Cristo

KUTASH ORGANICS – pink fir potatoes, mustard

ORIGIN BEEF – beef sausages

BRYDONE ORGANICS – kale

CAITHNESS ORCHARD – plums

KALE CAESAR SALAD

kale

Robust, nutritious kale smothered with a salty, creamy dressing doesn’t need much convincing. This is my go-to salad for the colder months because it’s just right!

Serves 4

ingredients

2-3 bunches (500g) kale, cavolo nero leaves, discard stalks

½ loaf (200g) good quality bread (sourdough or ciabatta), torn into bite sized pieces

3 Tbsp olive oil

Sea salt and freshly ground pepper

½ small red onion or shallot, diced finely

Dressing

2 cloves garlic

4 anchovy fillets

1 Tbsp white wine vinegar or lemon juice

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 egg yolk

½ cup olive oil

¼ cup freshly grated parmesan, plus extra for garnishing

Method

Preheat the oven to 180C

Place the bread chunks onto a baking tray and drizzle over the 3 tablespoons olive oil, season with salt and a little pepper and toss to coat. Bake until crispy and golden. Remove and cool.

Wash the kale well in cold water and drain, chill until required.

To make the dressing; combine all the ingredients except the oil, and parmesan. Whisk or processor until very thick. When thick slowly drizzle in the oil until it emulsifies (thickens and becomes mayonnaise like). When all the oil is added, add the parmesan and mix through. Taste for seasoning. Remember this dressing is supposed to be strong in flavours – salty anchovy, garlicky and cheesy.

To assemble – place the kale, onion and toasted croutons together in a bowl, add the dressing and coat so that the dressing clings to all the leaves. Grate or shave a little more fresh parmesan over the salad and serve immediately.

 

GREEN BEANS WITH VINAIGRETTE

green beans

Something’s in life need not change and this classic combination is one of them – pure and simple!

Serves 4

Ingredients

350g green beans

1 shallot, finely diced

1 tsp Dijon mustard

1 Tbsp red wine vinegar

3 Tbsp olive oil or any good quality oil

Sea salt and freshly cracked black pepper

Small handful parsley, roughly chopped

Method

Bring a large pot of salted water to the boil.

Make the dressing by adding the mustard and vinegar together and whisk in the oil gradually as we are wanting this dressing to be thick so it clings to the beans. Add the diced shallots and season lightly. Set aside.

Trim the ends of the beans. When all done plunge them into the boiling water and boil for 3 minutes or until tender. This is one of the rare times I cook them a little more.

As soon as they are cooked to your liking drain and refresh immediately under cold running water. Drain.

Mix the beans, parsley and dressing together and combine so all the beans are coated thickly with the dressing. Best eaten at room temperature.

Otago Farmers Market Mobile Kitchen Menu – 7/03/2015

open market

Well  I am back for another week and I feel so fortunate to be able to create and cook so much from our fantastic market.

This week we have a mixed bag of seasonal goodies, heirloom tomatoes and beans from certified organic Waikouaiti gardens, organic turnips and red onions from Brydone Organics, carrots and beetroot from our local Mcarthurs Berry Farm.  Havoc pork have a special on eye bacon so I will be cooking a lot of irresistible bacon and maybe I will even sandwich it between some of Gilberts bread.  Harwarden Organics have a wide range of stoned fruit available but I thought we should celebrate the ‘mighty peach’ while they are still juicy and in season.  I also will be marinating some of Evansdale Cheese fresh curds which as you know I use to use daily up at Delicacy.  And to finish I also have some highlander potatoes and sweet/tangy tomatoes from Kakanui Produce which I will be combining to cook the delicious recipe of baked tomatoes and potatoes I had in the newspaper on Wednesday.

Look forward to seeing you at the market and of course do come by the mobile kitchen to try my tasty recipes.

 

DELICIOUS BAKED TOMATOES AND POTATOES

potato and tomato

This dish fits nicely into the season, main crop potatoes have arrived and home-grown tomatoes are good for cooking.

Serves 4-6

Ingredients

1 large onion, sliced

4 Tbsp olive oil

Pinch of salt

4 cloves garlic, sliced thinly

500g waxy potatoes, such as desiree or Nadine, peeled and cut into 1/2cm rounds

600g large tomatoes, sliced

200g olives, stoned removed (optional)

1 cup vegetable stock (approx.)

2 tsp thyme, oregano or rosemary, finely chopped

Generous pinch ground cinnamon

Handful of parsley and basil leaves, roughly torn or chopped

Salt and freshly ground pepper

Parmesan or pecorino cheese to finish

Extra virgin olive oil to serve

Method

Preheat the oven to 200C

In a large heavy based pan, add the oil and onions and a generous pinch of salt and cook until soft and sweet about 10 minutes.

Add the garlic and add to the onions, add the thyme, oregano or rosemary and stir through.

Layer the potato slices over the base of medium to large oven dish, season lightly with salt and pepper. Now cover with the melt onions and garlic, sprinkle over the olives if using and finally finish with the tomato rounds.

Drizzle over any remaining oil. Add the cinnamon to the stock and pour over the potatoes and tomatoes. Cover tightly with foil as this will allow to cook through before getting too caramelised, this will take about 35 minutes. Remove the foil and continue to cook for another 10-15 minutes or until lovely and golden and sticky.

To serve, grate over plenty of parmesan or pecorino cheese and I like to add little a drizzle of extra virgin olive oil to finish.

TURNIPS AND CARROTS

This combination is nothing new but it works so well and it is a great way of encouraging people to try the ‘mighty’ turnip

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Ingredients

1kg carrots, trimmed and cut lengthways in half

600g turnips, peeled and halved, keeping the inside leaves of the tops

50g butter

1 Tbsp honey

50ml water

1 Tbsp balsamic vinegar

1 Tbsp chopped parsley

Sea salt and black pepper

Method

Put all the ingredients for the carrots except the vinegar and parsley in a heavy-based pan and place over a high heat until the mixture is simmering away. Add the turnips and turn the heat right down, covering the pan and cook for about 10 minutes, frequently checking and stirring the carrots to make sure they don’t stick and burn. When the carrots are almost cooked, uncover the pan, increase the heat slightly and stir in the turnip tops and balsamic vinegar. Cook for 3 minutes, then turn off the heat and stir in the parsley

BAKED PEACHES WITH GINGERNUTS AND HONEY

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Serves 2

ingredients

4 peaches, halved and stones removed

12 gingernuts, crushed

2 Tbsp honey, extra for drizzling

Good dash sweet white wine (dessert if possible)

Raw cane sugar for sprinkling

Method

Preheat the oven to 180C

Melt the butter in a saucepan, but do not let it brown, add the crushed biscuits and honey with a dash of wine. Place a heaped spoonful onto the cut side of the peach and place on baking tray.

Sprinkle with a little sugar and a little honey if desired.

Bake in the oven for 15-30 minutes or until they are golden and tender.

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‘Stan the man’ Harwarden Organics

 

 GREEN BEANS WITH VINAIGRETTE

Something’s in life need not change and this classic combination is one of them – pure and simple!

Serves 4

Ingredients

350g green beans

1 shallot, finely diced

1 tsp Dijon mustard

1 Tbsp red wine vinegar

3 Tbsp olive oil or any good quality oil

Sea salt and freshly cracked black pepper

Small handful parsley, roughly chopped

Method

Bring a large pot of salted water to the boil.

Make the dressing by adding the mustard and vinegar together and whisk in the oil gradually as we are wanting this dressing to be thick so it clings to the beans. Add the diced shallots and season lightly. Set aside.

Trim the ends of the beans. When all done plunge them into the boiling water and boil for 3 minutes or until tender. This is one of the rare times I cook them a little more.

As soon as they are cooked to your liking drain and refresh immediately under cold running water. Drain.

Mix the beans, parsley and dressing together and combine so all the beans are coated thickly with the dressing. Best eaten at room temperature.

 

 MARINATING FRESH EVANSDALE CURDS.

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Evansdale Cheese – I like to use this as I do curds if I need to cook in larger piece

 

As you know I use these curds on throughout the year and I seem to find a use for them no matter the occasion.

By adding a few aromatics, oil and a little patience you will be rewarded with not only with infused cheese you also get infused oil which I use on salads, dip bread into and roast my potatoes in.

Ingredients

Good quality fresh curds or feta

Sprigs fresh thyme, rosemary or bayleaves

Peppercorns or chillies

Preserved lemons (optional)

Good quality olive oil

Method

Use a clean, sterilised jar.

The cheese can be cubed, or left whole. Stack the curd cheese into the jar, and add lots of branches of thyme and rosemary (is using), add a bay leaf or two if desired and now add peppercorns or dried chillies or flakes. However do note that it isn’t good to add raw garlic as it can cause your tummy to get a little upset.

Pour over enough olive oil until the cheese is submerged.

Sealed and store in the fridge if cheese is submerged for a good two weeks or leave at room temperature for a couple of days only.

 

HAVOC BACON

pig

Not much needs to be said about how much we love bacon, so today I will be simply cooking Havoc’s exceptional eye bacon which will surely make you hungry. I will not only give you a taster but I will be adding it to pretty much everything I have on the menu today.

 

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ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PROUDCE

WAIKOUATI GARDENS – certified organic heirloom tomatoes and beans

HAVOC BACON – eye bacon (special $20 1kg)

EVANSDALE CHEESE – fresh curds

KAKANUI PRODUCE – highlander potatoes, tomatoes, spring onions

HARWARDEN ORGANICS – peaches

MCARTHURS BERRY FARM – carrots

GILBERTS FINE FOODS – trebor loaf

BRYDONE ORGANICS – turnips, red onions
 

 

 

 

3 OF MY FAVOURITE SAUCES

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It is great to have a collection of simple, yet utterly delicious sauces up your sleeve.   These three partner up with so much.

SMOKED TOMATO SAUCE

Ingredients

4 tomatoes, sun-ripened

½ red onion,

2 cloves garlic

2 dried red chillies (approx.)

Coriander, fresh, handful

1 Tbsp extra virgin olive oil

1 lime, juice

Sea salt flakes

Fresh ground pepper

Method

Heat up a heavy-based fry pan or barbecue to hot, add the tomatoes, onion and garlic, allow the skin to blacken and blister, allow time to do this right as you also want the ingredients to soften and get a wonderful smoky flavour.

Once this has done turn off the heat.

I used a mortar and pestle to make this sauce but it can be done in a blender or by hand.

Slice the onion thinly and add to the mortar and pestle, add the garlic and a pinch of salt, mash together, add the dried chillies and continue to blend the ingredients together, slip the tomatoes out of their blackened skin and squash these into the onion mixture, add the coriander, extra virgin olive, lime juice, adjust the seasoning and serve.

 

 TAHINI SALTED YOGHURT

Ingredients

250g Greek style unsweetened yoghurt

1 Tbsp tahini paste

Sea salt flakes, generous pinch or two

1 tsp extra virgin olive oil

Method

Mix all the ingredients together and serve.

 

 GREEN HERB SAUCE

Ingredients

½ cup fresh parsley

¼ cup fresh coriander

¼ cup fresh mint leaves

1 tsp fresh green chili, diced finely

1 garlic, clove

1 lime, juice

2 Tbsp extra virgin olive oil

Method

Chop all the ingredients together until well combined and fragrant.

Place into a bowl, add the lime juice, pinch of salt and oil, stir to combine and taste. Allow to sit for 10 minutes so the flavours start to develop.

 

 

 

 

TOASTED CORN SALAD – MY WAY!

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Who doesn’t like fresh corn??

This crunchy, sweet and fragrant salad never disappoints and one that I can put with pretty much anything.

Serves 4 as a side

Ingredients

4 zucchini, small and firm

5 cobs fresh corn or 3-4 cups corn

2-3 Tbsp olive oil

1 red onion, sliced thinly

2 cloves garlic, sliced thinly

4 spring onions, sliced thinly

1-2 limes (juice)

1 fresh jalapeno chilli or equivalent, seeds removed and diced finely

1 handful fresh coriander, roughly chopped (stalks also)

3 Tbsp mayonnaise

1 Tbsp unsweetened yoghurt

Salt and freshly ground pepper

Method

Carefully remove the kernels from the corn cob. This is a messy job so I advise wearing an apron! Set aside.

Slice the zucchini into roughly 3mm strips.

Heat two tablespoons of oil in a large heavy-based fry pan. When hot add the zucchini and fry each side for 1-2 minutes or until the flesh has a delicious golden glow and is still tender. Remove and set aside.

Using the same pan add a little more oil and heat over a moderate to high heat, add the corn. Lightly season with salt and allow to sizzle, you want the corn to colour and for the skin to crisp up a little. Remove from the heat with a slotted spoon reserving the oil in the pan. Add the red onion and garlic and cook quickly over a moderate heat to colour up, resulting in a smoky flavour. Remove and add to the corn and zucchinis.

Mix the mayonnaise and yoghurt together, add a pinch of salt and fold through a little extra virgin olive oil.

To assemble; Place the corn, zucchini, onions and garlic onto a large platter, now drizzle over the lime juice, chillies and coriander. Season lightly with salt and plenty of freshly ground pepper. Drizzle over the yoghurt dressing and serve at room temperature.