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OTAGO FARMERS MARKET MOBILE KITCHEN MENU 2/08/2015

Mixing it up a bit with a juicy Italian inspired pork sandwich, of course made with great products.  I will also have on tasty little flatbreads created with Mama Mia’s pizza dough.  Winter delights such as Jerusalem artichokes and purple Brussel sprouts add variety to the salads and sides to the menu and to finish off I will be offering crisp apple and pear rings.

Come by, have a taste and of course talk all things food!!

indigo bakery

indigo bakery

ITALIAN INSPIRED ROAST PORK SANDWICH

Porchetta Sandwich

Sandwiches are the in thing at the moment. Anything sandwiched between great bread and dripping with juices is a winner.

Serves 4-6

For the pork

1 kg pork loin

2 cloves garlic, finely chopped

2 ½ Tbsp fresh rosemary, finely chopped

3 Tbsp fresh parsley, chopped

Pinch fennel seeds, ground

1 Tbsp salt

½ tsp cracked black pepper

1 Tbsp oil

Dressing

1 tsp Dijon mustard

1 tsp balsamic vinegar

2 Tbsp extra virgin olive oil

Sea salt and cracked pepper

200g winter leaves (rocket, spinach, kale)

4 Tbsp good quality mayonnaise

Good quality fresh bread – ciabatta or sourdough, cut into 1 ½ cm slices

100g cheese – Evansdale Bay Yellow

Method

Preheat the oven 200C

Mix the garlic, rosemary, parsley, fennel and seasoning together with the 1 Tablespoon of oil. Then generously rub it all over the pork.

Place skin side up into a snug oven dish with a lid, pour over ½ cup water and seal with the lid. Bake for 20 minutes, check on the meat then continue cooking for a further 15-20 minutes or until the meat is just cooked through.

Remove from the oven and allow to rest with the lid on for 15 minutes.

Meanwhile – mix the ingredients together for the dressing. And have your sliced bread, cheese, mayonnaise and winter leaves ready.

Remove the meat from the juices and slice thinly.

Spread mayonnaise over one side of the sliced bread, and layer it generously with the pork next add a slice or two of cheese and lightly toss the winter leaves through the dressing. Pile high with the leaves. Spoon over the meat juices and finish with a slice of bread. Press down so it sort of sticks and the juices flow.

Enjoy, it’s delicious!!

 

JERUSALEM ARTICHOKES

Have a unique flavour, particularly when they are baked until almost melting.  To achieve this, roast halved artichokes (if left whole, they may explode in the oven) at a high temperature (200C) drizzled in a little oil until the skin is golden on both sides and they are fully cooked. They are delicious roasted in butter with fresh thyme, lemon rind, sea salt and freshly ground black pepper.

Boiled artichokes scrubbed but unpeeled, can be mashed, creamed with knobs of butter and a good dash of cream – just remember that they don’t mash quite like potatoes. Boil or steam unpeeled artichokes with extra virgin olive oil and toss through a tiny bit of finely diced garlic, some flat-leaf parsley, lemon rind, sea salt and freshly ground pepper.

 

MAMA MIA PIZZA DOUGH – TURNED INTO FLATBREADS

Mama Mia’s pizzas are fast becoming one of my favourites. But did you know you can also purchase his dough. It makes the best flatbreads at home and great for entertaining as you can simply brush them with oil, sprinkle with garlic, rosemary and a pinch of sea salt and bake until golden. It really is that simple.

Today I will be adding Wairuna Organics steamed Jerusalem artichokes, buttery McArthurs leeks and shaving over a little Evansdale cheese and finishing with a little dressed rocker.

A few suggestions to try

  • Wilted greens – kale, silverbeet, spinach or rocket, pinch dried chilli flakes, melted onions and cheddar
  • Fresh asparagus or spring onions, parmesan cheese and cracked black pepper
  • Beetroot, cooked or thinly sliced raw, feta or curd cheese, thyme
  • Cooked potatoes, rocket, chilli and mozzarella

PURPLE BRUSSEL SPROUT SALAD

Brydone Organic have vibrant crunchy Brussel sprouts at the moment and I love this salad so I am mixing it up a little and making it ‘purple’ (it’s still delicious).

Serves 4 -6

1 kg Brussels sprout, discolored leaves discarded and stems left intact

1 red onion, sliced thinly

1 cup hazelnuts, lightly toasted

Freshly ground pepper

3 Tbsp apple cider vinegar

2 Tbsp finely grated Pecorino Romano, Parmesan or any strong, hard type of cheese

1 handful fresh parsley, roughly chopped

¼ cup olive oil

Sea salt flakes

Method

Holding each Brussels sprout by stem end, cut into very thin slices using a mandolin or by slicing as thin as possible with a knife, add to a suitable size bowl.  Slice the onion to the same thickness as the Brussels sprouts.  With your fingers toss Brussels sprouts and onions to separate layers.

Lightly crush the hazelnuts and add to Brussels sprouts along with cheese.

In another bowl add the vinegar and oil and mix well to combine.

Drizzle the dressing over the Brussels sprouts and toss to combine.  Allow the dressing to mingle into the salad for a few minutes before serving.

Season with a little salt and pepper, taste and adjust if necessary.

 

CRISPY PEAR AND APPLE RINGS

Crispy Apple Rings

This batter is perfect for coating the fruit, it puffs and crisps in just the right places and makes the fruit moist to eat.

Serves 2-4

1 cup apple and pears peeled, cored and sliced width-wise into flat circles

For the batter

¼ cup buttermilk (milk with 1 tsp added lemon juice and leave at room temperature)

1 tsp cinnamon

¾ tsp salt

1 ½ cup flour

¼ cup white or raw cane sugar

1 ½ tsp baking powder

¼ cup soda water

2 cups canola oil (for frying)

1 cup icing sugar

1 Tbsp lemon juice

To finish

Serve with squeeze of lemon juice and dusting of sugar and cinnamon.

Method

Toss raw apple rings in lemon juice until coated.

Mix the icing sugar and remaining 1/2 cup of flour together.

Add 2 cups of canola oil to a deep heavy based large pot and heat on medium high or until it reaches 170C.

Combine 1 cup of flour, sugar, salt, baking powder, and cinnamon in a mixing bowl. Stir in the soda water and buttermilk until just combined.

Toss apple slices in icing sugar mixture, then dip apples one-by-one in the batter, submerging them all the way.

Carefully add the battered apple slices. The oil will be very hot

Cook until brown, about 1-2 minutes, then flip. Cook another 1-2 minutes until both sides are browned. Transfer to paper towels to absorb excess oil.

Lemon, sugar and pinch cinnamon to serve (or vanilla icecream)

 

Alison would like to thank the following vendors for their outstanding products.

EVANSDALE CHEESE – bay yellow

INDIGO BAKERY – freshly baked bread

WAIRUNA ORGANICS – Jerusalem artichokes

HAVOC PORK – pork loin

BRYDONE ORGANICS – purple Brussel sprout

MCARTHURS BERRY FARM – leeks

WILLOWBROOK ORCHARD – apple and pears

MAMA MIA PIZZAS – delicious pizzas and pizza dough

 

APPLE AND HONEY CAKE

Copy of apple cake

Apples are always a great staple for time of the year and this cake with the addition of aromatic honey adds a wonderful mystery note to this cake.

Serves 8-10

4 medium sized apples, peeled, halved and cored

1 tsp lemon zest, set aside

1 Tbsp lemon juice

125g butter, softened

¼ cup sugar

¼ good quality honey

1 tsp vanilla extract

3 large eggs

¾ cup flour

2 tsp baking powder

Glaze

¼ cup honey

1 Tbsp lemon juice

Method

Preheat the oven to 170C

Grease a 18-20 cm cake tin with butter and line with baking paper.

Prepare the apples first by peeling, halving and removing the core. I then scored the top of the apples for decorative purposes.

Toss the apples through the first measure of lemon juice and set aside.

To make the cake begin by creaming the butter, sugar and honey together until light and fluffy. Add the eggs one at a time ensuring that you beat well between each egg.

Fold through the sifted flour and baking powder until evenly mixed.

Pour into prepared baking tin and even the surface.

Place the apple halves, scored side up evenly over the cake surface.

Bake in preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean.

Remove from oven and cool in cake tin for 5 minutes and then remove from tin and cool on wire rack.

OTAGO FARMERS MARKET MOBILE KITCHEN MENU 11/7/2015

IMG_8695 (640x416)

Well the temperatures have sure dropped (again) and winter has us snuggling down.  As always food is at the top of my list and having the hard working vendors at the market to keep me inspired and my belly full I had great fun working out my menu for the market.  Sue from Waitaki Bacon and Ham was commenting on how many people ask how to cook pork.  So we came up with a couple of different cuts to cook with and ones that not only we get to eat but I get to explain and share a few of my simple tips.

I also have some wonderful winter vegetables which I will be creating a tangy pickle, a crunchy salad and maybe even a quick soup.  I will also finish with a fragrant apple and honey cake which will be a sweet treat to say thanks for braving the cold.

 

CAULIFLOWER PICKLE

chow chow

This recipe is one I adapted from the old fashioned pickle named chow chow. I have spiced it up with a combination of mustard, cumin and celery seeds to liven up a classic.

Makes 2-3 250ml jars

1 cauliflower, cut into small florets

1 leek, washed and cut into rounds

¼ cup salt

1 ½ cups white or cider vinegar

¾ cup brown sugar

¾ cup white sugar

30g flour

1 tsp turmeric

1 tsp ground cumin

1 tsp mustard powder

1 Tbsp celery seeds

1 Tbsp yellow mustard seeds

Method

Begin a day ahead by placing the cauliflower florets and leeks into a non-reactive bowl, sprinkle with all the salt and let sit in a cool place overnight. The salt helps to remove the excess moisture which is essential when making a pickle to preserve.

The next pour cold water over the salted vegetables and swirl around a little to dislodge the salt. Drain and rinse of excess salt if need be. Drain well.

Clean and sterilise your jars and lids if using.

In a large pot add the vinegar and sugars. Stir over high heat until sugar dissolves, bring to the boil.

Add the cauliflower and leeks, reduce the heat to low and cook the vegetables until tender (10 minutes).

Mix the mustard, turmeric, cumin and flour together with 125ml cold water and stir to form a paste. Stir into vegetables until mixture boils and thickens.

Reduce the heat to a gentle simmer for 10 minutes. And finally add the celery and mustard seeds.

Pour into your sterilised jars and cool before sealing.

 

 

 

APPLE AND HONEY CAKE

IMG_6268

Apples are always a great staple for time of the year and this cake with the addition of aromatic honey adds a wonderful mystery note to this cake.

Serves 8-10

4 medium sized apples, peeled, halved and cored

1 tsp lemon zest, set aside

1 Tbsp lemon juice

125g butter, softened

¼ cup sugar

¼ good quality honey

1 tsp vanilla extract

3 large eggs

¾ cup flour

2 tsp baking powder

Glaze

¼ cup honey

1 Tbsp lemon juice

Method

Preheat the oven to 170C

Grease a 18-20 cm cake tin with butter and line with baking paper.

Prepare the apples first by peeling, halving and removing the core. I then scored the top of the apples for decorative purposes.

Toss the apples through the first measure of lemon juice and set aside.

To make the cake begin by creaming the butter, sugar and honey together until light and fluffy. Add the eggs one at a time ensuring that you beat well between each egg.

Fold through the sifted flour and baking powder until evenly mixed.

Pour into prepared baking tin and even the surface.

Place the apple halves, scored side up evenly over the cake surface.

Bake in preheated oven for 30 minutes or until a skewer inserted into the centre comes out clean.

Remove from oven and cool in cake tin for 5 minutes and then remove from tin and cool on wire rack.

 

KALE AND QUINOA SALAD

kale salad (1)

The combination of two super healthy ingredients with a punchy dressing is the perfect winter pick-me-up!

Serves 4

200g quinoa

500g kale, stalks removed, finely sliced

3 Tbsp balsamic vinegar

6 Tbsp extra virgin olive oil or grapeseed

50g shaved parmesan cheese (optional)

½ red onion, finely diced

¼ dried cranberries (optional)

Method

Begin by cooking the quinoa, add 3 cups water to a suitable sized pot, add ½ tsp salt and bring to the boil. Add the quinoa and cook until just tender (10-20 minutes). Drain and cool spread evenly on a tray (this helps it dry out).

Meanwhile, mx the balsamic and oil together, season lightly with salt and pepper.

In a large mixing bowl, combine the quinoa, kale, onion, cheese and cranberries, toss to combine.

Pour over the dressing, season lightly and toss well to combine.

Serve and enjoy the benefits of this tasty, nutritious salad.

 

ROAST PORK

organic lettuce (209)

When I was asked to talk ‘pork’ by Waitaki Bacon and Ham, I jumped at the chance. So many people have trouble with crackling, or with the pork being to dry. Firstly like any great dish you need great products and that is why I am using Waitaki Bacon and Ham for my pork. Secondly don’t overcook it, a little pink in the meat is fine.

Serves

2 Tbsp sage, rosemary, thyme or a few bayleaves

1 Tbsp sea salt

1 tsp black peppercorns

1.5kg rolled leg or loin of pork, scored

5 Tbsp oil

1 cup water

Method

Set the oven at 220C

Finely chop the herbs or lightly crush the bayleaves and crush them with the sea salt and peppercorns using a pestle and mortar. When you have a sand-like mixture, pour in three tablespoons of the olive oil to make a paste.

Put the meat in a roasting tin and massage the herb paste into its skin and cut edges.

Roast for 20 minutes, then reduce the temperature to 170C and continue to roast for 25 minutes per 500g.

While the pork is roasting, this is when I prepare the remainder of the dinner such as potatoes, cabbage etc.

When the pork is ready, remove it from the oven and let it rest in a warm place, lightly covered with foil (a tight covering will make the crackling soften).

Put the roasting tin over a moderate heat, add another ½ to 1 cup water or stock and boil the juices until reduced to about 200ml or so. They won’t thicken, but you just want to concentrate the flavour a little. Adjust the seasoning. Serve the pork in thin slices, together with chunks of its crackling and the pan juices.

A FEW TIPS ON COOKING PORK STEAKS/CHOPS

120

Pork steaks usually come from the thicker part of the pig such as the shoulder. I like them as they are juicy, tender and give you many options for cooking. At this time of the year they team up beautifully with apples and pears or with quickly cooked cabbage and potatoes.

Sauté – cooking quickly in a fry pan.

Rub pork steaks with salt and pepper and sauté them quickly on the stove top.

Heat a large heavy based fry pan over medium-high heat.

Rub the steaks lightly with oil and season well with salt and pepper. Sear the steaks in the hot pan, turning so they are browned on both sides.

Cook the steaks until they are golden (about 7 minutes) then turn over, allow to go golden on this side, then deglace the pan with ½ cup cider, white wine or water and allow to bubble away ensuring you stir through any bits from the bottom. When the sauce has reduced and thicken naturally remove the pork and finish the sauce with a couple of knobs of cold butter. Remove from the heat and allow the butter to swirl through the sauce. This will add a wonderful richness, gloss and slightly thicken the sauce.

Serve your pork along with your selection of vegetables and spoon over the sauce.

IMG_4458 (497x640)

 

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

WAITAKI BACON AND HAM – pork roast and steaks

HARWARDEN ORGANICS – apples

INDIGO BAKERY – fresh baked goods

WAIRUNA ORGANICS – kale

WHITESTONE CHEESE – vintage five forks

BRYDONE ORGANICS – cauliflower and leeks

 

 

 

CAULIFLOWER PICKLE

chow chow

This recipe is one I adapted from the old fashioned pickle named chow chow. I have spiced it up with a combination of mustard, cumin and celery seeds to liven up a classic.

Makes 2-3 250ml jars

1 cauliflower, cut into small florets

1 leek, washed and cut into rounds

¼ cup salt

1 ½ cups white or cider vinegar

¾ cup brown sugar

¾ cup white sugar

30g flour

1 tsp turmeric

1 tsp ground cumin

1 tsp mustard powder

1 Tbsp celery seeds

1 Tbsp yellow mustard seeds

Method

Begin a day ahead by placing the cauliflower florets and leeks into a non-reactive bowl, sprinkle with all the salt and let sit in a cool place overnight. The salt helps to remove the excess moisture which is essential when making a pickle to preserve.

The next pour cold water over the salted vegetables and swirl around a little to dislodge the salt. Drain and rinse of excess salt if need be. Drain well.

Clean and sterilise your jars and lids if using.

In a large pot add the vinegar and sugars. Stir over high heat until sugar dissolves, bring to the boil.

Add the cauliflower and leeks, reduce the heat to low and cook the vegetables until tender (10 minutes).

Mix the mustard, turmeric, cumin and flour together with 125ml cold water and stir to form a paste. Stir into vegetables until mixture boils and thickens.

Reduce the heat to a gentle simmer for 10 minutes. And finally add the celery and mustard seeds.

Pour into your sterilised jars and cool before sealing.