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Otago Farmers Market Mobile Kitchen Menu – 19/10/2013

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BRYDONE ORGANICS JERSEY BENNE POTATOES ARE HERE

Rugby fever has hit Dunedin once again and whether you like it or not its a great time to get out and about and celebrate! The menu today is has some fantastic ingredients starting with Red Tussocks juicy, tender wild venison. I will be using the Denver leg cut which is perfect for quick cooking.  I have teamed it up with some sweet beetroot and robust greens and always finished with a gutsy dressing.  Waikouaiti Gardens not only sell organic plants but there eggs are a hidden gem in the market.  Its not often I get cravings anymore but I have been craving their organic eggs, the yolks are vibrant and silky and the whites firm, I will be making skinny omelettes and filling them with all sorts of goodies from the market, this is a great option for gluten free and dairy free intolerant people. Brydone Organics will be back at the market and they have first of the season JERSEY BENNES, yes I did say JERSEY BENNIES, my mouth is watering and looking for that butter to go with them. 

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Rhubarb is back and we are back to basic’s as we all need to get confident with poaching so we will be doing just that.  And of course for our pudding we are keeping it simple and bringing a bit of life back to the end of season carrots and rejoicing with a refreshing carrot, cardamom and orange cake. 

 

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WAIKOUITI GARDENS (ORGANICS EGGS FOR SALE)

Can’t wait to see you all tomorrow and lets get behind our wicked little city and make Dunedin shine.

PS if you miss out on Brydones new season potatoes I have a few boxes for sale at Delicacy Café.

 

WARM VENSION, BEETROOT AND SILVERBEET SALAD

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Serves 4

1 Tbsp fresh rosemary leaves, chopped finely

1 tsp cracked black pepper

450 g venison fillet

1 Tbsp butter

1 Tbps oil

250 g silver beet or baby spinach, washed and drained well

Handful flat leaf parsley, leaves only

1 large beetroot, boiled or roasted, peeled and diced

1 red onion, sliced thinly

2 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

Sea salt flakes and cracked black pepper

Method

Begin by separating the leaves from the stalks from the silver beet.

Bring a medium sized pot with salted water to the boil.  When boiling add the silver beet stalks and cook for 2 minutes add the leaves and cook for 1 minute further, drain immediately and cool.

Rub all the chopped rosemary over the venison fillet with sea salt and freshly ground black pepper. Place butter and oil in a frying pan over high heat, add the venison and sear for about 4-5 minutes each side. Remove from heat and cover with foil, rest for 5 minutes.

In a bowl add the silver beet leaves and stalks, beetroot, onion and season lightly with salt and cracked pepper, drizzle over a little dressing and toss lightly to combine.

Place onto a warm plate, and slice the venison thinly across the fillet. Place onto the warmed silver beet salad and mix a teaspoon or two of Bouche’s Cherry Pinot sauce with two tablespoons of the balsamic dressing, mix well and drizzle over venison and serve immediately.

 

OMELET – THIN AND FULL OF GOODIES

This is a great idea to add a healthy (gluten free) option for lunch or a light fresh dinner. 

Serves 1-2

2 large (preferably organic) eggs

Pinch salt, and cracked pepper

a few tablespoons of chopped chives

a dollop of pesto, scattering of olives or a fresh chopped tomatoes (when in season)

feta cheese, parmesan or your favourite variety

a small handful of mixed salad greens, herbs etc

Method

Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are well combined but not frothy.

In your largest non-stick fry pan over medium heat and pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan – 15 seconds to one minute. Run a spatula underneath the omelet and slide it out of the pan (flat) onto a chopping board.

Spread the pesto across the surface of the omelet, and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelet away from you (as if you are rolling a wrap) Cut in half on a deep diagonal. Season with a bit more salt if needed and a grind or two of pepper.

*Fillings are completely up to you, I have even put cook prawns, ham or grated carrot and sprouts.

 

CARROT AND CARDAMON CAKE WITH ORANGE CREAM

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This cakes works well with the end of season carrots, with the addition of fresh orange it lifts the flavour and adds moisture to this golden cake.

Serves 8-10

150g light brown soft sugar

250ml sunflower oil

3 eggs (medium) beaten

1 tsp cardamom

¼ tsp ground ginger

Pinch of freshly grated nutmeg

¼ tsp ground cinnamon

1 orange, zest and juice

¼ cup golden sultanas (optional)

300g flour

2 tsp baking powder

3 medium carrots (about 250g) grated

Icing

250g mascarpone (or cream cheese)

1 orange, zest

Pinch nutmeg

1 tsp orange juice

50g icing sugar

Method

Preheat the oven to 180C

Lightly grease a 23cm spring form cake tin and line with baking paper.

Beat the sugar, oil and eggs together in a large bowl. Add the orange zest and juice from one orange, add the sultanas (if using) and add to the carrots.

Sift the flour and spices together and add to the carrot and orange mixture, combine gently and do not over mix.

Pour into the prepared cake tin and bake for 45 mins – 1 hour or until a skewer comes out clean. Remove from the oven and cool in the tin for 10 minutes before carefully turning out on to a wire cooling rack to cool.

To make the icing, for this cake I really like the creamy taste and texture of mascarpone, if using mascarpone I don’t use a mixer I mix it by hand.  Place the mascarpone, orange zest and icing sugar together and whip well with a spatula until lump free and combined.

Generously spread over the top of the cooled carrot cake.

If not eating it will keep covered in the fridge for 2 days.

 

HOW TO POACH RHUBARB

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Rhubarb is back and getting comfortable with this technique is a great asset as you will be able to turn this into so many great dishes.

450g rhubarb

110g caster or soft brown sugar

Method

150C

Slice the rhubarb into 2.5cm lengths and lay in an ovenproof dish (one that will fit the rhubarb in a fairly tight single layer).

Scatter over the sugar.

Bake the rhubarb for 15-20 minutes, until it is almost (but not quite) cooked through.

Take the dish out of the oven, turn the rhubarb pieces and leave to cool. The rhubarb will finish cooking as it cools.

This will keep in the fridge for up to 3 days.

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ALISON WOULD LIKE TO THANK THE FOLLOWING PRODUCERS FOR THEIR FANTASTIC PRODUCTS.

RED TUSSOCK VENISON – wild venison

GILBERTS FINE FOODS – fresh baked goods

BOUCHE – cherry pinot sauce and many more

WAIKAOUTI GARDENS – organic eggs and outstanding plants

GODDARDS – silverbeet

MCARTHURS BERRY FARM – carrots

BUTLERS BERRIES – rhubarb

otago farmers market mobile kitchen menu – 12/10/2013

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Another week has flown by and for some of us end to the school holidays and back to another term of busy lives and lunch boxes!!

I was looking last Saturday at options for the children to liven up their lunch boxes.  Bridge Hill (the porridge people) have some fantastic dried Central Otago fruit which are very natural in flavour.  Little bags of freshly toasted or untoasted hazelnuts are delicious, venison salami from Basecamp is a healthy alternative for snacks or even in sandwiches.  Fillings for sandwiches is always tricky one of my children has decided he doesn’t like bread and butter so I am constantly trying this and that to make him full throughout the day (hummus and carrot sticks are working at the moment!)  Fruit from the vendors at the market is outstanding and you can get lunch box sized apples from the growers (Harwarden Organics) which are just the right size for children.  Anyway my only advice is to keep it changing, always load it up with fresh seasonal fruit and veg and add a little something nice like a piece of baking to keep them excited!

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Anyway onto to the menu.  Apples and pears are still available in force, you will find some varieties are holding better than others.  I am going to turn the apples into compote, add some golden syrup or honey to some cereal and make a quick, yummy pudding and lastly add some to our juicy pork fillet with thanks to Leckies Butcher.

But first of all we must start with our Toast with Greens! It is so simple and so right for this time of the year as we still only have bits of this veg and bits of that.  This simple bruschetta makes a wonderful healthy lunch option or if like me a light dinner option to fill the spot.

See you all soon at the market.

TOAST WITH GREENS

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Once again another of my simple dishes, however it may only consist of a few components but the bread must be of good quality and the greens seasonal and fresh!

Serves 4

Olive oil

½ leek, washed and finely sliced

50g each cavolo nero, kale or spinach, stalks removed

50g broccoli florets (with stalk), cut in half

5g fresh herbs, dill, parsley, sage or marjoram, roughly chopped

1 lemon, juice

Salt and pepper

Extra virgin olive oil

1 loaf sourdough or good quality bread, sliced into 2 cm thick slices

2 cloves garlic, cut in half

Method

Begin by putting a suitable sized pot on with plenty of water and a pinch or two of salt and bring to the boil.  When boiling add the cavolo nero and or kale and cook for a couple of minutes, add the broccoli and cook for 1 minute more, drain well to cool.

Place a medium sized fry pan over moderate heat and add 2 Tbsp olive oil, add the leeks and cook gently for about 5 minutes or until the leeks soften. Add the wilted greens and toss through, add the herbs and season with salt and pepper and combine well so all the greens are coated in the herbs and leeks. Set aside.

Heat the grill or if possible a griddle pan to hot and grill the sliced bread until well toasted on each side, remove and rub the surface with the garlic clove.

Place the toast on a platter and generously scatter over the greens, squeeze over a little fresh lemon, and drizzle of extra virgin olive oil and a pinch of sea salt.

Enjoy.

ROAST FILLET OF PORK WITH APPLES AND CIDER

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SERVES 4-6

1 Pork fillet, weighing about 1.2 kg or if smaller use equivalent

2 Tbsp oil

500ml dry cider

6 granny smith apples or any tart apples

3 onions, sliced

A pinch cinnamon

A pinch ginger

Pinch dried chilli flakes

100g unsalted butter

4 sprigs fresh thyme or sage

Method

Preheat the oven 190C

Heat a heavy based casserole over medium heat, add the oil and heat.

Season the pork fillet all over and carefully place into the hot casserole dish.  Do not move it until the pork is browning nicely, then turn it over so all the pork is browned.  Add the onions and herbs and mix through the oil, add the apples and spices and pour over all the cider.  Using a spoon scrap any brown bits from the pan so you get as much flavour going as possible.  Cover the casserole and place into the pre heated oven and cook for 1 hour or until the apples and onions have softened.  Remove from the oven and remove the pork and keep warm (cover with foil).

Place the pan back on the stove top and add the butter, beat it into the apple mixture.

Slice the fillet up to desirable thickness and spoon over generous quantities of apple and cider sauce.

 

POACHED PEARS WITH HONEY CRÈME FRAICHE

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Serves 4

200g caster sugar

2 tbsp freshly grated ginger

1 cinnamon stick

4 firm pears

juice of 1 lemon

250g crème fraîche

1 Tbsp clear honey

Method

Fill a pan with 500ml of water and add the sugar, ginger and cinnamon. Bring to the boil, then reduce the heat slightly and bubble for 5 mins. Remove from the heat.

Peel and core the pears, and cut in half lengthways (leave the stalks on if they are still intact). Put in a bowl and toss in the lemon juice as you go to stop them turning brown.

Transfer the pears to the pan with the sugar syrup, making sure the pan is a size where the syrup can coat the pears completely.

Bring to the boil. Reduce the heat and simmer for 25-30 mins, until the pears are just tender.

Leave them to cool slightly in the syrup. Stir the honey into the crème fraîche and serve with the pears.

 

STICKY APPLE COMPOTE

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This is great with cold meats, but it works beautifully warmed over vanilla icecream or with hot pancakes.

Makes 1 cup (approx)

4 apples, cored and sliced

½ tsp ground cloves, allspice or cinnamon

juice of 1½-2 lemons, depending on size

3 Tbsp caster sugar

4 Tbsp clear honey

Method

Put all the ingredients in a saucepan and cook for 5-6 mins until the apples are just tender.

Can be eaten like this but it will keep in the fridge for up to 5 days.

 

APPLES AND PEARS WITH GOLDEN OATS

This is a great dessert and one that children can assist in making and they love to eat it, so it’s a win – win situation.

Serves 4-6

400g apples, peeled and sliced

400g pears, peeled and sliced

3 Tbsp golden caster sugar

2 Tbsp golden syrup

25g butter

50g rolled oats

40g cornflakes or nuts

200ml crème fraîche or whipped cream

Method

Put the apples and pears, caster sugar and 3 tablespoons of water in a pan and cook over a medium heat, stirring occasionally, for 10 minutes until softened.

Divide mixture between 4 glasses and leave to cool.

Meanwhile, heat the golden syrup and butter in a suitable sized pot and heat until melted (this can be done in the microwave). Add the oats and cornflakes and stir well to coat.

Top the cooled apple with the crème fraîche or cream, then divide the oat mix between the glasses and serve.

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Alison would like to thank the vendors for their fantastic products

LECKIES – pork fillet

WAIRUNA ORGANICS – seasonal greens

SUNRISE BAKERY – fresh baked goods

HARWARDEN ORGANICS – apples, pears and chili flakes

WHO ATE ALL THE PIES – amazing pies

Otago Farmers Market Mobile Kitchen Menu – 13/09/2013

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When you are handed a bag of deep dark, 70% locally made chocolate from Ocha and then you talk aged beef with Johnny from Organicland you start imagining dishes and combinations that would work.  This week I thought a large bowl of chilli beef finished with chocolate and a generous spoonful of sour cream I got excited.

Also Labne (strained yoghurt) is served alongside seasonal vegetables adds a new twist to dip.  Good old fashioned cauliflower is turned into creamy spiced soup and for breakfast why not bake some eggs or as the French would say oeufs en cocotte.  And to make soliders I will be using Gilberts Fine Foods bread for dunking.

Have a great weekend!

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CHILLI CHOCOLATE BEEF

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This dish combines aged organic beef from Organicland and deep mysterious Dunedin made OCHA chocolate.  Amazing.

Serves 4-6

600-800g minced beef

salt and freshly ground black pepper

2 medium onions, diced

5 garlic cloves, halved

3 tinned chipotle peppers in adobo, chopped (if possible) or 1 Tbsp good quality smoked paprika and 1 -2 tsp chilli powder

1 jalapeno, chopped (or green hot chilli) jar variety will work also

1 425g can whole tomatoes

2 Tbsp ground coriander

1 Tbsp ground cumin

1 Tbsp sweet paprika

1 Tbsp dried oregano

1/4 tsp ground cinnamon

1 tsp sugar

2x 425g tins kidney beans, drained and rinsed

1 – 2 Tbsp grated unsweetened chocolate

3 cups grated Cheddar, for serving

12- crisp lettuce leaves

Sour cream (optional)

Method

Heat a large pot to hot and add the oil, add the minced beef breaking it up as you go.  Allow to colour up and continue to mix it so that the minced meat breaks up.  Add the onions, garlic, spices, chipotles, and jalapeno (if using). Crush the tomatoes and add to the pot along with the tomato paste. Simmer until the meat is tender and the flavour has deepened, about 30 minutes. As it cooks down, add more water if necessary.

Add the next layer of flavour by stirring in the beans. Season with salt and pepper and simmer for another 15 minutes, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate.

Garnish each serving with grated Cheddar, crisp lettuce leaves and generous blob of sour cream.  You can certainly add tortillas or tacos if desired.

SPICED CAULIFLOWER SOUP

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Serves 4

1 onion, finely sliced

2cm piece ginger, grated

1 green chilli, sliced

1 garlic clove, crushed

large head cauliflower, broken into florets

1tsp ground cumin

2 tsp ground coriander

4  cardamom pods, split and seeds crushed

1 tsp ground turmeric

450ml chicken or vegetable stock

4 Tbsp natural yogurt

2 Tbsp ground almonds

1 tsp garam masal

Method

Heat 2 tsp oil in a pan then cook the onions with a pinch of salt until really softened and golden, about 10 minutes.

Add the ginger, chilli and garlic and cook for another few minutes until fragrant add the cauliflower, and spices then cook stirring for 2-3 minutes. Add the stock, cover then simmer for 20 minutes Blen until smooth.  Stir together the yoghurt and almonds then add to the pan. Add the garam masala and simmer for 5 minutes before serving.

 

LABNE WITH SEASONAL VEGETABLES

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This is a great way to bring a bit of freshness and variety to your table or dinner party. Feel free to mix up the vegetables as you may have different vegetables on hand.

Serves 6-8

3 carrots, peeled & cut into batons, great either raw or lightly cooked

12 yams, scrubbed and either roasted or boiled until tender

4 small waxy potatoes, boiled or baked whole until tender, cut into wedges or rounds

2 medium beetroot, roasted in foil, then peeled & cut into wedges

1 broccoli, blanched for 1 minute, refreshed

1 cup cauliflower, cut into florets

FOR THE LABNE

500 g plain unsweetened yogurt

big pinch of salt

2 Tbsp extra virgin olive oil

1 Tbsp chopped parsley

2 sprigs fresh thyme, finely chopped

Method

Firstly make the labne (strained yoghurt) I allow a good day in advance to strain yoghurt.  The idea behind this is to remove any excess moisture and to create a thick creamy paste which holds together. Place the yoghurt in a bowl and add a pinch of salt. Stir to combine and place in the center of clean piece of muslin or a suitable cloth which will allow the liquid to filter through, wrap into a ball and secure tightly with string. This now needs to hang – I used a chopstick, which fitted over a deep bowl or tie it to the shelves in your fridge.

Remove the strained cheese (labne) from the cloth, which will be thick, and put it into a bowl. Discard the whey liquid.  Fold through the fresh herbs and drizzle with extra virgin olive oil and a pinch of sea salt. Set aside in the fridge until required.

To assemble: I use either a large platter or clean wooden board to present this vegetable medley.

Scatter the vegetables over the platter so that some are in clumps, some are scattered and some are placed so that they add bursts of colour (beetroot is great for this) and the flavour adds a wonderful contrast. Spoon the herbed labne directly onto the vegetables so that you can easily access it around the platter, and a last sprinkle of sea salt flakes to finish it off.

Warm pitas add a lovely addition to this delightful platter.

 

BAKED EGGS

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Free-range or organic eggs are the only option for  a dish like this as the quality of the egg is vital!

Serves 4

2½ Tbsp butter

2 ½ tsp freshly chopped thyme leaves

8 eggs, preferably free-range or organic

4 Tbsp cream

sea salt flakes and freshly ground black pepper

Method

Preheat the oven to 180C

Rub the inside of 4 ramekins with the butter and then season with the thyme, distributing both equally amongst the ramekins. Add 2 eggs to each, season with salt and pepper. Place the ramekins in a baking dish, spoon over 1 Tbsp cream per ramekin and pour water into the baking dish until it is halfway up the sides of the ramekins. Carefully place the baking dish in the pre-heated oven. Bake eggs for 15 minutes, or until set and golden on top. Eat and enjoy!

 

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE

GILBERTS FINE FOODS – FRESHLY BAKED GOODS

SPECKLED HEN – FREE-RANGE EGGS

GODDARDS – CAULIFLOWER AND BROCCOLI

ORGANICLAND – ORAGANIC MINCED BEEF

OCHA – CHOCOLATE

KAKANUI TASTY TREATS – JERSEY BENNE POTATOES

MCARTHURS – BEETROOT AND CARROTS

 

 

otago farmers market mobile kitchen menu – 7/09/2013

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Ingredients are fading due to winter coming to an end and now the new season ingredients are plumping up, lambs are arriving and flowers are blooming.  But beware the variety gets less before it gets more, yams, pumpkins and parsnips are on the way out but savoy cabbage and lighter salad leaves are appearing.  If you make the most of crunchy fennel to liven up you meals and utilise crisp juicy apples and pears to add a zing to your salads you may be surprised to see how tasty and interesting your meals can be.

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This weeks menu was a pleasure to create as the ingredients spoke for themselves. Plump, tasty sausages from Havoc have many uses but I am now thinking ease of cooking like BBQs and one pot meals as I want to make the most of the lighter evenings.  Adding interesting salads using ingredients which are on our doorstep like apples, fennel and robust tasty leaves and finishing with a mean-dressing you will be satisfied and amazed at how much more time you are getting outside in your garden!

Don’t forget to come by and get a sample of food, watch me cook and talk endlessly about food and all those great producers who make this happen for us week after week!  If you do miss me at the market you can always catch me at my café Delicacy by Alison Lambert in Maori Hill which is where I celebrate local producers throughout the week! Have a great day.

See you at the mobile kitchen (by the stairs) next to Harbour Fish.

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ROASTED PUMPKIN WITH HERBS

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Pumpkins are coming to an end so one last easy recipe to celebrate this mighty vegetable. Pumpkins love a bit of spice and they love a cooling sauce both compliment the velvety sweet flesh of pumpkins.

Serves 4

800g pumpkin, de seeded and skin removed

4 Tbsp olive oil

2 red onions, sliced into thick wedges

8 cloves garlic, left in skin, slightly squashed

Generous pinch dried chilli flakes, or 2 whole dried chillies

1 tsp cumin seeds

½ tsp coriander seeds, lightly crushed

4 gratings fresh nutmeg

Sea salt and freshly cracked black pepper

Tahini sauce

100 ml greek yoghurt

2 Tbsp sour cream or crème fraiche

1 lemon, juice of ½

2 Tbsp tahini paste

2 Tbsp parsely, rougly chopped

1 Tbsp coriander, roughly chopped

Salt

2 Tbsp extra virgin olive oil

Method

Preheat oven to 190C and place a large roasting pan in the oven to heat up.

Cut the pumpkin into 8 even sized wedges and place into a large bowl.  Add the garlic, onion, oil, spices and seasoning, toss together to coat the pumpkin well.

Place a large piece of baking paper onto the tray and pour the contents including all the seeds onto it spreading the pumpkin out so it evenly bakes.  Cook the pumpkin for about 20 minutes or until it is golden brown and caramelised and the flesh is tender.

Whilst the pumpkin is cooking make the refreshing sauce. Add the yoghurt and sour cream into a bowl, add the tahini, lemon juice and season lightly, mix well to combine.  Add the herbs and half the amount of olive oil and stir to combine. Taste and adjust if necessary.  Put into a clean serving bowl and drizzle over the remaining oil. Chill until required.

To assemble: When the pumpkin is cooked place onto a large platter, ensuring all the toasted seeds, roasted garlic and sweet onions are scattered over the pumpkin, drizzle any fragrant oil over as well and serve with the creamy yoghurt herb sauce.

PORK AND FENNEL SAUSAGES WITH APPLE AND FENNEL SALAD

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Now that the evenings are getting lighter and the sun higher we are thinking BBQ’s and Havoc’s plump sausages work a treat, but let’s mix it up with a fresh, crisp salad like the one below.

Serves 4

4-8 pork and fennel sausages

Apple and fennel salad

30 ml olive oil

1/3 cup cider vinegar

2 tsp sugar

1 clove garlic, finely chopped

2 tsp yellow mustard seeds

2 shallots, or 1 medium red onion, finely diced

1 bulb fennel, finely sliced

2 tsp fennel leaves, roughly chopped

2 tart apples, cored and cut into wedges

Method

Preheat the BBQ or Grill in the oven to medium-hot.

Place the plump sausage directly onto the grill and cook rotating often so that they are golden all over and cooked through (12-15 minutes).

Whilst they are cooking make the salad: Begin by making the dressing, adding the oil, vinegar, sugar, mustard seeds and garlic together in a medium sized bowl. Stir to combine and set aside.

As soon as you cut the apples place directly into the dressing and toss to coat (this will help discolouration.  Continue by adding the finely sliced fennel, shallots or red onion and fennel leaves.  Season lightly with sea salt flakes and stir gently.

To serve place the cooked pork and fennel sausages onto a platter and serve with the crisp, fragrant salad alongside.  As simple as that!

 

LEEK AND BLUE CHEESE FRITTERS

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Serves 4

For the sauce

100g Greek yogurt

50g sour cream

50g blue cheese

2 garlic cloves, crushed

2 Tbsp lemon juice

3 Tbsp olive oil

½ tsp salt

Small handful flat-leaf parsley, finely chopped

1 tsp finely chopped dill leaves

For the fritters

3 leeks (450g trimmed weight)

1 small onion, diced finely

140ml olive oil

25g parsley, finely chopped

1 tsp ground cumin

½ tsp ground turmeric

1 tsp sugar

½ tsp salt

1 egg white

120g self-raising flour

1 tbsp baking powder

1 egg

150ml milk

55g unsalted butter, melted

Method

To begin start with the sauce.  Put all the sauce ingredients into the bowl of a food processor, blitz the mixture until it is well combined and almost smooth, set aside.

Cut the leeks into  thickish  rounds, rinse and dry. Over medium heat, sauté the leeks and onion in a pan with a generous glug or two of oil until soft – about 10-15 minutes (remember you are trying to soften them not colour them) – then transfer to a bowl and add the parsley, dill, spices  and salt. Leave to cool.

In a large bowl, mix the flour, baking powder, egg, milk and butter to form a batter, mix through the cooked leeks and onion.

Whisk the egg whites until stiff and gently fold through leek mixture.

Put two tablespoons of oil in a frying pan over medium heat. Spoon the mixture into the pan to make fritters, large (8) or small (16) and fry for two to three minutes a side, until golden and crisp. Transfer to kitchen towel and repeat, adding oil as needed, until the mixture is used up.

These are definitely best served warm with the creamy sauce generously served with these.  I also like to add a peppery green salad as this contrasts well.

 

MIXED LEAF, APPLE AND FENNEL SALAD WITH BLUE CHEESE SAUCE

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This salad is using up a bit of this and a bit of that from the growers and also utilising some great sauces and combinations from the menu. Easy.

Serves 4

200g chard, rocket, spinach leaves (or whatever combination you desire)

1 apple, sliced into wedges

½ red onion or 2 spring onions sliced thinly

Sea salt flakes

For the blue cheese sauce

100g Greek yogurt

50g sour cream

50-100g blue cheese

2 garlic cloves, crushed

2 Tbsp lemon juice

3 Tbsp olive oil

½ tsp salt

Small handful, finely chopped flat-leaf parsley leaves

1 tsp finely chopped dill leaves

 Method

Begin by making the sauce which is taken from the sauce used for the fritters and set aside.  Wash and dry the lettuce well, place onto a large platter.

Scatter over the sliced apple and onion, season lightly with salt and a light squeeze of lemon juice. Toss lightly to combine.

Generously drizzle over blue cheese sauce and enjoy!

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

Sunrise Bakery – fresh baked goods

Havoc Pork – pork and fennel sausages

Janefield Hydroponics – mixed bags of greens (chard,rocket,spinach)

McArthur Berry Farm – leeks

Evandsale Cheese – bay blue cheese

Brydone Organics – fennel

Harwarden Organics – apples and pears

otago farmers market mobile kitchen menu 24/08/2013

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Good morning all.

Well the menu today seems to be highlighting the often overlooked beetroot.  I will be turning Wairuna Organics sweet beetroot into moist tasty rissoles, adding them to a wicked market salad combing Origin Beefs new product – Beef Bacon which goes perfectly with the sweet beetroot, peppery watercress from Aquarius gardens, some wild west wasabi (freshly grated horseradish) from Kutash Organics and a good dressing from me!

Produce around the market is up and down from now until October.  What you may be expecting to be there may not be this week until new season growth kicks in.  Brydone Organics have lots of cauliflowers, and now savoy cabbage.  So don’t despair this is just the way nature goes and before you know it we will be biting into new season asparagus and potatoes. 

Keep experimenting with ingredients, add plenty of herbs and keep it simple.

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I also have the delicious pear fritters with strained yoghurt which is quite something.  The pears have been fabulous this year and they add a lovely floral, juicy note to these puffy fritters.  The strained yoghurt is nothing new but it adds such a creamy, tart note to this dish that you will wonder why you don’t strain yoghurt more often.  Today I will be using Rosedale Orchards Pears)

Have a great day whatever you are doing, do come by the mobile kitchen and say hi, grab a bite to eat, get a recipe and get inspired.

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BEETROOT RISSOLES

I like to serve these with some refreshing Greek yoghurt mixed with a little garlic, lemon and chopped dill

Serves 4

200g fresh beetroot, cooked, peeled and coarsely grated
2 spring onions, finely chopped
3 Tbsp parmesan, grated
240g feta cheese, crumbled or try a curd or goats cheese
1 egg, beaten
2 Tbsp dill, finely chopped
2 Tbsp mint or parsley, finely chopped
220g breadcrumbs/ gluten free crumbs
60g plain flour/gluten free flour
vegetable oil, for frying
1 lemon
Salt and black pepper

Method

Mix the beetroot, spring onions, cheese, egg and herbs together. Season, then mix in enough breadcrumbs to bind the mixture. Cover and refrigerate for 1 hour.

Shape the mixture into small manadarinl-size pieces, adding a little flour if the mixture is too wet.

Season the flour and coat the balls in it. Heat the oil until hot, but not smoking, and fry the rissoles in batches for 2-3 minutes until golden all over. Remove with a slotted spoon and drain on paper towels. Serve hot with a squeeze of lemon and yoghurt sauce

 

WATERCRESS, BEETROOT AND BEEF BACON SALAD

Yes I did say ‘beef bacon’ this is a new product from Origin Beef, although inspired by the Jewish in America who of course cannot consume bacon as we know it! This is a product to experiment with as it adds so much flavour and texture to any dish.

Serves 4

150g beetroot, cooked until tender and peeled

Dressing

4 Tbsp extra-virgin olive oil

1 Tbsp balsamic vinegar

1 tsp Dijon mustard

Salad

100g  watercress

1 red onion, sliced into thin rounds (if possible)

50g chopped walnuts

100g Origin Beef-Bacon

50g crème fraiche or soured cream

½ – 1 tsp wild west wasabi (grated fresh horseradish available from Kutash organics)

Sea salt and freshly ground black pepper

Method

Cover the beetroot well with cold water and bring to the boil, cook until the beetroot is tender right through (depending size about 30-40 minutes).  Drain and cool, peel off outer skin with your hands. Cut the beetroot into thin rounds and place into large serving platter.

Make dressing and pour over beetroot whilst assembling remainder of salad.  Set aside.

Heat a large fry pan up to hot, drizzle a little oil over the beef-bacon and fry quickly for a minute and then turn, season lightly with sea salt and remove from the heat and rest until you have assembled the salad.

For the salad, gently wash the watercress in cold water, removing excess stalks. Scatter the watercress over the beetroot and then places the beef bacon slices on top, add the red onion, walnuts and season lightly with sea salt and freshly ground pepper.  Add small blobs of crème fraiche mixed with the horseradish.

Serve immediately.

 

CRUSTED SWEDE AND PUMPKIN

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This is a great way to liven up these hardy vegetables, and they make a fantastic vegetarian option.

Serves 4

300g pumpkin, skin removed

300g swede, skin removed

½ cup grated Parmesan

3 Tbsp dried white breadcrumbs

6 Tbsp finely chopped parsley

2 ½ tsp finely chopped thyme

Grated zest of 2 large lemons

2 cloves garlic

Salt and white pepper

¼ cup olive oil

½ cup sour cream

1 Tbsp chopped dill and a handful of watercress

Method

Preheat the oven to 180C. Cut the pumpkin and swede into ½ cm thick slices and lay them flat, cut-side down, on a baking sheet that has been lined with parchment paper.

Mix together in a small bowl the Parmesan, breadcrumbs, parsley, thyme, half the lemon zest, the garlic, a tiny amount of salt (remember, the Parmesan is salty) and some pepper.

Brush the swede and pumpkin generously with olive oil and sprinkle with the crust mix, making sure the slices are covered with a nice, thick coating. Gently pat the mix down a little.

Place the pan in the oven and roast for about 30 minutes, or until the swede and pumpkin are tender: stick a little knife in one wedge to make sure it has softened and is cooked through. If the topping starts to darken too much during cooking, cover loosely with foil.

Mix the sour cream with the dill and some salt and pepper. Serve the wedges warm, sprinkled with the remaining lemon zest, with the sour cream on the side.

 

PEAR FRITTERS, STRAINED YOGHURT AND HONEY

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Pears seem to be extra sweet and extra juicy this season.  Try them served alongside strained yoghurt as it adds a luxurious note to this already divine pudding (it does however work just as beautifully with Greek yoghurt).

SERVES 4

350g Greek yoghurt

Pinch of salt

For the batter
65g plain white flour (or gluten free)
65g cornflour
200ml cold soda water

Sunflower oil, for frying
3 medium firm pears, peeled and cut into wedges (1cm)
4 tsp runny honey

1 lemon, juice

Method
I allow a good day in advance to strain yoghurt.  The idea behind this is to remove any excess moisture and to create a thick creamy paste which holds together. Place the yoghurt in a bowl and add a pinch of salt. Stir to combine and place in the center of clean piece of muslin or a suitable cloth which will allow the liquid to filter through, wrap into a ball and secure tightly with string. This now needs to hang – I used a chopstick, which fitted over a deep bowl.

The next day divide the strained yoghurt into four balls (about 50g each).

To make the batter – Put the cornflour and flour in a large bowl. Whisk in the soda water, stirring constantly, until the mix is smooth and runny, then sit the bowl in the fridge and leave for at least 10 minutes.

Pour enough oil into a medium saucepan so that it comes 5cm up the sides, and place over a medium-high heat. To test that the oil is the right temperature, put in a few drops of batter: if they sink to the bottom, then bounce straight back up with large bubbles, it’s ready. Dip a couple of pears in the batter and lower carefully into the oil. Fry for two to three minutes, until crisp, remove with a slotted spoon and transfer to a kitchen paper-lined plate. Repeat with the remaining pears. Serve the fritters with the yoghurt balls, a squeeze of lemon, and a drizzle of honey.

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ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE

JANE FIELD HYDROPONICS – fresh dill

GODDARDS – swede

ORIGIN BEEF – beef bacon

KUSTASH ORGANICS – wild wild west wasabi  (freshly grated horseradish)

AQUARIUS GARDENS – watercress

WAIRUNA ORGANICS – beetroot

ROSEDALE ORCHARDS – pears

SUNRISE BAKERY – fresh baked goods

BRYDONE ORGANCIS – pumpkin

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Otago Farmers Market mobile kitchen menu 20/07/2013

organic lettuce (195) (554x640)Carrots, parsnips and a touch of spice bring this soup together, add a little creamy coconut milk and you really do have a soup to remember.  Obviously none of this matters if you don’t have great ingredients and today I will be using Wairuna Organics sweet carrots and tender parsnips! The humble and often overlooked swede is simply cooked with a sprinkle of white pepper (and it must be white) and fresh grating of nutmeg and of course a little butter.  Ray Goddard gave me this idea and i will be using his swedes today.

Pickling pears is nothing new i agree but they are a wonderful addition to some simple cold-cuts or they can really bring a cheese board to life.  I will be teaming these piquant little pickled pears with some of Evansdales cheese.

And to finish i have to make a little something sweet.  I was chatting to Donald from Butlers Berries and we got talking berries and before you knew it I had a sweet little raspberry muffin sorted for the menu!  Even though its winter a little ‘berry’ colour can brighten your day.

Thanks for all your words of encouragement and for braving the extreme cold last week.  Don’t forget i use many vendors from the Otago Farmers Market at my café Delicacy by Alison Lambert.

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Quick Pickled Pears

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Pickled pears add a lovely surprise and they especially go well with a sharp cheddar or blue cheese.  Today I will be paring it up with some of Evansdale fine cheeses.

5 Tbsp cider vinegar

2 tbsp olive oil

1 tbsp walnut oil

1 tsp yellow mustard seeds

4 fresh sage leaves, finely shredded

1 spring onion, thinly sliced

2 tsp good quality honey

Pinch sea salt flakes

Grind of black pepper

4 firm pears, peeled, cored and thinly sliced

Method

Place all the ingredients (except the pears) into  a bowl, give a light mix and taste, adjust the balance of sweet verses tart but do take into consideration the pears will add a lovely natural sweetness.

Peel and halve the pears, removing any core.  Place the pears into the pickling mix and coat gently so that they don’t discolour.

Allow at least 30 minute to marinade but will last overnight.  But best eaten within the day.

 

SWEDE WITH BUTTER AND NUTMEG

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Serves 4-6 as a side

1 swede (500g), peeled and cut into 2cm cubes

30g butter

1 Tbsp oil

White pepper

Freshly ground nutmeg

Salt

Method

Put a suitable sized pot on with plenty of water and a pinch of salt and bring to the boil.

When boiling add the cubed swede and cook until just tender (8-10 minutes), drain immediately.

Place the butter and oil in a large fry pan and heat over medium heat until the butter starts to froth, add the swede and cook so that the swede starts to go golden.  Add the pepper, nutmeg and salt and continue cooking until the swede cubes have become caramelised and golden.

Serve as a side alongside almost anything.

 

CARROT AND PARSNIP SOUP

serves 6-8

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This is one of my favourite soups, it combines the sweetness of veges, a touch of spice and finished with soothing creamy coconut milk.

Serves 6.

1 cup / 200g yellow split peas1 cup/ 200g red split lentils
1.6 litres water
1 medium carrot,

1 medium parsnip, diced

2 tablespoons fresh ginger, peeled and grated finely
2 tablespoons curry powder
2 tablespoons butter
8 spring onions, thinly sliced
¼ cup tomato paste
1 can coconut milk
2 tsp salt
one small handful coriander, chopped

Method

Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and parsnip and quarter of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the spring onions, the remaining ginger. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup gets, the more I like it.

Sprinkle each bowl generously with coriander and the remaining spring onions.

 

RASPBERRY AND BUTTERMILK MUFFINS

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I am aware berries aren’t in season but Butlers frozen berries are the next best thing and sometimes in these dark colder months you want a little colour.  These little muffins can be substituted with any berries but today I am going with raspberry.

Makes 12 – 16 depending on size of tin.

1 ¼  cups / 160 g wholemeal flour
2 ¼  cups /  / 295 g plain white flour
½  cup / 100 g firmly packed brown sugar
¾  tsp salt
1/2  tsp baking soda
2 tsp baking powder

2 medium mashed, ripe banana
240 ml buttermilk
3 large eggs
1 tsp vanilla extract
115 g unsalted butter, barely melted

1 cup / 125 g berries, plus more for topping
1 Tbsp sugar

1 tsp cinnamon for topping

Method

Preheat the oven to 200C, with a rack in the centre. Line a muffin tin with papers or grease well.

In a large bowl, combine the flours, sugar, salt, baking soda, and baking powder.

In another bowl combine the banana, buttermilk, eggs, vanilla, and butter. Stir until blended.

Gently stir the berries into the dry ingredients. Pour the wet ingredients over dry, and mix until just combined. For tender muffins, do your best to avoid over-blending.

Fill the muffin tins 2/3 full (maybe a bit more than that), sprinkle with more berries and a generous dusting of cinnamon sugar.

Bake for 25-40 minutes (larger muffins on the long side), or until golden-topped, and a tester/toothpick comes out just clean.

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 ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASIC PRODUCE

GODDARDS – swede

SUNRISE BAKERY – fresh baked goods

BUTLERS BERRIES – frozen raspberries

WAIRUNA ORGANICS – carrots and parsnips

EVANSDALE CHEESE – selection of cheese

ROSEDALE ORCHARD – pears

otago farmers market mobile kitchen menu – 15/06/2013

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Well another week has flown by and I have been consumed with getting everything organised for the takeover of my café (Delicacy).  I have been asked if I am staying on at the market and the answer is YES of course I am.  The café is just another way I can offer you all fresh market food throughout the week. 

Anyway the menu today is about simple ingredients with big flavours. Yams are so good in so many ways and this warm salad is a great platform which you could add other root veges, toss through spinach leaves when still warm so that they wilt a little and dress. Once again I am making this classic Portuguese soup it consist of so few ingredients but the final product is homely, satisfying and economical!  I am using Basecamp venison salami in the soup and then I will be combing similar ingredients into a salad.

Island Stream Hazels have some delicious new season hazels available and some cold pressed hazelnut oil which is amazing! I lightly toasted and crushed hazelnuts, folded them through meringue and shaped into round disc.  I will then generously cover with whipped cream and some lightly smashed poached pears! The combination of hazelnut meringue and poached pears works so well.

I will be located by the stairs at the moment which is working so well as I don’t have so many issues with wind!

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WARM YAM AND ONION SALAD

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I love roasted yams and when combined with sweet onions and a sprinkling of cheese this will lift any meal in winter!

Serves 4-6

1 kg yams,

2 red onions, cut into wedges

2 Tbsp oil

2 Tbsp honey

Salt and freshly ground pepper

1 sprig rosemary or thyme

Dressing

1 tsp grain mustard

3 tsp red wine, cider or balsamic vinegar

2 Tbsp extra virgin olive oil

100g feta cheese

Method

Preheat the oven to 190C

Place a roasting tray in to heat up. This will get the yams and onions cooking immediately!

Toss the yams and onions with 2 tablespoons of oil, honey and sprig of herbs.  Season with salt and pepper and mix.  Carefully remove the hot roasting dish and tip the yams and all juices onto the tray.  Bake for 20 minutes or until tender and caramelised, you may need to turn them throughout cooking to evenly cook.

Meanwhile mix together the mustard, vinegar and extra virgin olive oil, season lightly and pour over the hot yams.  Combine lightly, crumble over the cheese and serve on a platter in the middle of the table.

 

CALDO VERDE – Portuguese soup

this is a classic peasant soup made with simple humble ingredients!

Serves 4

2 fat onions, finely chopped

4 cloves garlic, crushed

60ml olive oil

1 chorizo sausage or chilli salami (basecamp)

6 large potatoes

1.5 litres good vegetable or chicken stock

salt and freshly ground black pepper, to taste

2 bay leaves

large bunch of greens or cabbage

Method

Gently fry the onions and garlic in the olive oil until softened and translucent.

Chop the chorizo or chilli salami into small chunks and add to the pan with the onion.

Fry the onions and sausage for a few more minutes and then add the diced potatoes. They will absorb all the flavour from the sausage.

Add the stock, seasoning and bay leaves, and cook until the potatoes are soft.

Meanwhile, very finely chop the cabbage

When the potatoes are ready, mash them into the broth to make a thick base, add the greens/ cabbage to the simmering broth.

Add as much cabbage as the broth will support – if you want heavy soup add loads of greens, if lighter, add less.

Simmer for a few minutes. The soup will go the colour of jade.

Serve drizzle with extra virgin olive oil.

 

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BASECAMP SALAMI AND CABBAGE SALAD

Serves 4-6

½ (500g) new season cabbage
2-4 slices venison salami
Sea salt flakes and freshly ground black pepper
3 Tbsp good quality balsamic vinegar
Extra virgin olive oil
Juice of 1 lemon
150g Danseys pass cheese from Whitestone or Parmesan

Method
Remove the outer leaves of the cabbage. Cut the firm pale hear of the cabbage in half. Shave the cabbage as finely as you can. Place in a bowl and season with salt and pepper. Shake over the balsamic vinegar and drizzle with extra virgin olive oil.

Lightly flatten the slices of salami with the palm of your hand and cut the venison into 1cm shreds and add to the cabbage. The proportion of salami should almost be equal to the cabbage. Squeeze over the lemon juice, shave on the cheese and mix with the salad.

 

POACHED PEARS

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1 litre water
1 1/3 cup (265 g) sugar
4 pears, peeled, cored, and quartered

Additions: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices

Method

In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.

Slide in the pears and cover with a round of greaseproof paper, with a small hole cut in the center.

Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears.

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HAZELNUT MERINGUE TORTE WITH POACHED PEARS

Serves 6-8

For the meringue

6 eggs, whites

375 g caster sugar

1 tsp white wine vinegar

1 tsp cornflour

175 g hazelnuts, lightly crushed, with skin if possible

For the filling

4 poached pears, all juice drained and roughly mashed

300 ml cream

 

Method

Preheat the oven to 150C.

Draw two circles with a 25cm diameter, on separate sheets of greaseproof/baking paper.

To make the meringues, whisk the egg whites in a large bowl until stiff. Gradually whisk in the sugar, a teaspoon at a time.

Mix the vinegar and corn flour to a smooth paste, then fold the mixture into the meringue with 150g of the hazelnuts.

Divide the mixture in half and spread it onto the two silicone paper circles, each on a baking sheet. Sprinkle the remaining hazelnuts over the top of the sm circles.

Bake the meringues for an hour, turn the oven off and leave the meringues to rest in the oven for another hour. Remove and cool.

Whisk the cream until soft peaks form, then fold in the pears. Spread the filling on one meringue and put the other meringue, right side up, on top. Dust with icing sugar and serve.

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

ISLAND STREAM HAZELS – hazelnuts and hazelnut products

GODDARDS – yams

ROSEDALE ORCHARDS – pears

BASECAMP SALAMI – venison salami

KAKANUI PRODUCE – cabbage

MCARTHUR BERRY FARM – potatoes

GILBERTS FINE FOODS/LIEVITO – fresh baked goods

otago farmers market – mobile kitchen menu 25/05/2013

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What a week we have had with the weather it sure threw me into turmoil.  It was so cold I think I ate myself through the snow day and are now thinking its time to eat soup and salads to get back on track.  However I am in the mood for sampling some of Origins Meats tasty beef, I often cook steak from the mobile kitchen as it is one of the most enquired techniques as so many people have trouble.  Hopefully I can help clarify this and we get to eat some juicy steak!

Yams are plump and delicious and this week I am making a South American inspired salad which is a fantastic way to use our humble yam and turn it into something a little different.  And no menu would be complete without a Brussels sprout recipe so this time I am adding a hint of cheese to lift these crunchy little morsels and they will surprise you especially all those sceptics out there!

And yes I have thought of pudding as no market day would be complete without a little something sweet and this cake is not only sublime to eat it is simple to prepare.  Have a great day and do come by and have a sample!

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HOW TO COOK A GREAT STEAK

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ORIGIN MEATS
Stewart and Michelle Kelly

What better way than to taste beef than by eating a great steak! Today we are sampling our new vendor Origin Meats who are from Tairei Mouth, make sure you talk to them as they have different varieties of beef which all have different degrees of fat, age and flavour. 

When selecting your meat, have a look at the colour, you don’t want bright red, it needs to be aged. Fine marbling is an indicator of flavour, and lean meat should be tender. The cut depends on yourself – thick / thin – lean/ fatty…
Varieties – Fillet
– Rib-eye (scotch fillet)
– Sirloin
– Rump/porterhouse
– T-bone

Method
Have steaks out of fridge for at least ½ an hour before cooking. Season well with cracked black pepper and only season with salt just before you cook it as it will draw out the moisture from the meat. A little drizzle of oil and do the same to the other side.
Heat up a good heavy base fry pan or griddle pan until almost smoking. You need it super-hot as you want the meat to sear instantly.
Once your pan is HOT carefully add the steak. If you are cooking for the family try not to over crowd the pan. If necessary use two pans! Try not to prod and prick the steak, leave it so is sears and caramelises – depending on how well you like your steak. You only need to cook an average steak for 3-4 minutes on both sides. The next vital step is to let the meat rest, simply remove the meat from the pan and transfer on to a warm plate and cover with foil. Quickly return the pan back to the heat and add a glug of red wine, beef stock or even water, swirl around pan so all the delicious little caramelised pieces of flavour are removed from the bottom and get incorporated into you sauce. Once the liquid has bubbled and reduced remove from heat and add a couple of knobs of cold butter, swirl round to emulsify into your sauce, you may need salt and pepper. Simply drizzle your sauce over the steak and enjoy every mouthful….!

WARM YAM SALAD

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SERVES 4

1 kg yams, washed and cut into thirds
2-3 jalapeno chillies, seeds and membrane removed (wear rubber gloves) or any green chillies
2 cups fresh coriander, roughly chopped
2 shallots, roughly chopped
2 Tbsp cider vinegar
6 Tbsp extra virgin olive oil
A few splashes of Thai fish sauce
Salt and pepper to taste

Method
In a large saucepan, add enough water to just cover the yams add a generous pinch of salt and bring to the boil, reduce to a simmer and cook until tender (10 minutes). Be careful not to overcook them or they will break up. When the yams are done, drain them and spread out over a tray to cool down quickly.

While the yams are cooking pulse the jalapenos, coriander, shallots and garlic cloves, add the vinegar and oil. Taste and add a few drops Thai fish sauce, and freshly ground pepper, taste once again and correct if necessary.

Put the yams into a bowl and pour over chilli mixture, toss gently and serve.

 

APPLE CAKE

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This is an utterly scrumptious cake as it is overloaded with juicy apples, topped with a light batter and baked until golden – need I say more!

Serves 8-10

Butter or nonstick spray, for greasing pan
6-7 large, tart apples, such as Granny Smiths
3 large eggs
200 g sugar
1 tsp vanilla extract
125 g white flour
Ground cinnamon and icing sugar, also to finish

Method

Preheat oven to 180C.

Line the bottom of a 20 cm springform pan with greaseproof paper. Butter the paper and the sides of the pan. Peel, halve and core your apples, then chop them into medium-sized chunks (about 2cm squared). Pile the cut apples directly in the prepared pan.

Meanwhile, in a large bowl, using an electric mixer or whisk, beat eggs with sugar until thick and ribbons form on the surface of the beaten eggs. Beat in vanilla, then stir in flour with a spoon until just combined. The batter will be very thick.

Pour over apples in pan, using a spoon or spatula to spread the batter so that it covers all exposed apples.

Bake in preheated oven for 55 to 60 minutes, or until a tester comes out free of batter. Cool in pan for 10 minutes on rack, then flip out onto another rack, peel off the parchment paper, and flip it back onto a serving platter. Dust lightly with ground cinnamon and icing sugar.

Serve warm or cooled. It goes particularly well with freshly whipped cream.

 

CRUNCHY BRUSSELS SPROUTS WITH CHEESE

 

brussels sprouts recipe

This is yet another delicious way to eat Brussels sprouts why not try them with a little cheese?

Serves 4-6

24 small brussels sprouts

Knob of butter

1 Tbsp extra-virgin olive oil, plus more for rubbing

sea salt and freshly ground black pepper

1/4 cup grated cheese of your choice (parmesan or aged cheddar works well)

Method

Wash the brussels sprouts well. Trim the stem ends and remove any raggy outer leaves. Cut in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).

Heat 1 tablespoon of olive oil in your largest skillet over medium heat. Don’t overheat the fry pan, or the outsides of the brussels sprouts will cook too quickly. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelised. Toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. I suggest eating them straight away!

 

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

ORGIN BEEF – selection of beef products

GODDARDS – yams

ROSEDALE ORCHARDS – pears

MCARTHURS BERRY FARM – Brussels sprouts

GILBERTS FINE FOODS/LIEVITO BAKERY – fresh baked goods

WHITESTONE CHEESE - selection cheese

 

 

 

 

 

 

OTAGO FARMERS MARKET – MOBILE KITCHEN MENU 25/05/2013

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Good Morning All,

Cold is an understatement, my hands are freezing!!!! Moroccan Carrot soup is simmering away thanks to the beautiful carrots from Wairuna Organics.  Slow cooked and I mean slow cooked beef cheeks are also on the menu.  You never know quite what you may find at Leckies Meats and low and behold I got my hands on some succulent beef cheeks! They are such great value and if treated with respect and allowing plenty of time you will find them rewarding, just ensure that you cook them until they are on the verge of falling apart!  I am also mixing up autumnal ingredients with a good dressing to liven up our salad range through these colder months.  Cabbage is such a versatile vegetable and one that loves being cooked, stuffed and eaten raw and when dressed with a creamy, irresistible dressing such as the buttermilk one today you will find yourself using this dressing drizzled over almost everything and maybe even consuming more cabbage??

I don’t very often have croissants left over but when I do I find they make such a fantastic bread and butter pudding type dessert.  I added some apples to lift it in flavour and to lighten it in texture.  Delicious!!

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Have a great day and look out for Dish magazine it is quite a spread I have heard ,and you might even recognise some people….

CABBAGE SALAD WITH BUTTERMILK DRESSING

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I love buttermilk and when combined in a dressing it becomes quite decadent.  It is easy to create yourself by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk or cream.  Let sit at room temperature for 30 minutes and use as desired!

Serves 4

Dressing

½ cup buttermilk

2 Tbsp mayonnaise

2 Tbsp cider vinegar

1 tsp sugar

Salad

½ savoy cabbage, cored and thinly sliced

¼ green or red cabbage, cored and thinly sliced

½ red onion, finely diced

1 carrot, grated coarsely

2 celery sticks, peeled and thinly sliced

Handful parsley, roughly chopped

1 cup of stale bread (ideally from whole loaf)

2 tbsp olive oil

1 lemon, juice

Sea salt and freshly ground black pepper

Method

Whisk together buttermilk, mayonnaise, vinegar, onion, sugar, pinch of salt, and generous grind of pepper in a bowl until sugar has dissolved. Set aside in fridge.

Preheat oven to 190C

Rip the stale bread into small chunks and toss in the oil.  Sprinkle over a little salt and combine well.  Place onto a baking tray and spread out.  Bake until golden and crunchy (about 10 minutes). Cool.

Toss cabbage, carrot, onion, celery and ½ the parsley together and place into bowl.  Scatter over the croutons and drizzle the buttermilk dressing generously over the salad.  Sprinkle over the last of the parsley, a grind or two of pepper and a squeeze of fresh lemon juice.

Serve!

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BRAISED BEEF CHEEKS

Beef cheeks are a cut of meat that I am always on the lookout for and it just happens that Leckies Butcher has a secret stash!  They need moisture when cooked and long and slow.  The meat should be meltingly tender when consumed!

Serves 8

2 beef cheeks

4 Tbsp olive oil

1 carrot, peeled and roughly chopped

1 onion, diced

1/2 bulb of garlic, cut across the middle

1 stick celery, chopped

1 leek, chopped

4 sprigs thyme

12 black peppercorns

2 Tbsp tomato purée

1 bottles red wine

1 litres chicken stock

1 splash balsamic vinegar

1 splash Worcestershire sauce

Method

Preheat oven 150C

Trim the beef cheeks and remove as much sinew as possible. Cut each cheek in half. Season well with salt and pepper. Heat 2 tablespoons of oil in a heavy-based pan and brown the cheeks on all sides. Remove and set aside.

Add the vegetables, garlic and a little extra oil if necessary. Stir around until they turn golden. Add the thyme and peppercorns and mix everything together. When all the vegetables are golden, add the tomato paste and cook for 2 minutes.

Pour in the red wine and stir, scraping up all the sticky bits from the bottom of the pan, then cook until the liquid is reduced and you have a sticky sauce – about 12-14 minutes.

Put the beef cheeks back in the pan and cover with the chicken stock. Bring to the boil, skim the surface and cover with a circle of greaseproof paper. Place in the oven and braise the beef in the oven at 150C for 2 hours 30 minutes or until tender.

Once the cheeks are cooked add a splash each of balsamic vinegar and Worcestershire sauce. Carve the cheeks into smaller portions if necessary.

These are great served with soft parmesan polenta with the juice poured over the top.

SPINACH AND CHICKPEAS

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This is so delicious, it reminds me of lazy days in the sun eating Tapas.  The technique with the bread may seem a little odd but it works well and the combination of chickpeas and spinach is a classic!

Serves 4                                                                   

6 tbsp olive oil

3 slices white bread, crusts removed, cubed or torn

3 cloves garlic thinly sliced

1 tsp ground cumin

1 Tbsp red wine or sherry vinegar

800 g tinned chickpeas rinsed and drained

450 g fresh spinach

Freshly ground salt and black pepper

Method

Heat the olive oil in a large, heavy-based frying pan over a medium heat.

Add the bread and fry for 5 minutes until golden brown on all sides. Add the garlic and cumin and cook for 1-2 minutes, until the garlic is nutty brown.

Transfer to a pestle and mortar or food processor. Add the vinegar and mash or process to a paste.

Return the bread paste to the pan and add the drained chick peas.
Cook, stirring, until the chick peas have absorbed the flavours and are hot, then season with sea salt and freshly ground pepper. If the consistency is a little thick, add some water. Now add the spinach and cook until just wilted, around 2 minutes. Check the seasoning and serve.

John Gilchrist Willowbrook Orchard

John Gilchrist
Willowbrook Orchard

APPLE AND CROISSANT PUDDING

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Serves 4-6

500 ml full fat milk

300 ml cream

1 vanilla pod, split lengthways or a drop or two of vanilla extract

1 cinnamon stick

3 eggs

3 egg yolks

200 g sugar

2 Tbsp butter, melted

2 stale but not too stale croissants, halved horizontally

2 apples, halved, cored and roughly chopped

Method

Preheat the oven to 200C/180C fan and grease a large pie dish or baking. Put the milk, cream, vanilla and cinnamon in a saucepan over medium heat and bring to the boil.
Put the whole eggs, egg yolks and sugar in a mixer or in a mixing bowl using an electric whisk and whisk until pale and fluffy. Slowly pour the boiled cream into the egg mixture, whisking vigorously until evenly incorporated.

Pass the mixture through a fine sieve and discard the vanilla bean, cinnamon stick and any bits of egg shell that may have accidentally crept in.

Brush the melted butter over the croissants and arrange them in the prepared pie dish or baking pan. Scatter the apples over the croissants in the pan, then pour the custard in over the top.

Using a spatula, press down the croissants so that they start to soak up some of the lovely custard mixture. Bake in the preheated oven for 25 minutes. It should still be a little runny in the middle.

Serve with vanilla ice cream, or just some whipped cream flavoured with a little lemon and vanilla extract.

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

SUNRISE BAKERY – fresh baked goods

KAKANUI PRODUCE – cabbage and capsicum

LECKIES BUTCHER – beef cheeks

WILLOWBROOK ORCHARD – variety of apples and pears

BRYDONE ORGANICS – organic spinach

WAIRUNA ORGANICS – organic carrots

JUDGE ROCK WINES – central Otago wines

 

 

OTAGO FARMERS MARKET – mobile kitchen menu 11/05/2013

 

organic lettuce (349) (640x427)Not to sure how you are all coping with this intense blast of cold and the short days?  It is getting hard to get up in the mornings and even though I love market day it sure is a challenge to stay warm and cheerful.  However food usually does it for me and this week I have a fresh fish stuffed with buttery leeks.  My warming, robust salads are appearing again and I love them. I love assembling grains, with greens or root veges and drizzling over a wicked dressing to bring it all together.  Just remember that just because its colder now doesn’t mean that your meals have to suffer, and it certainly doesn’t mean that you can’t bust out a wicked salad.  Greens at this time of the year will hold up to warmly roasted vegetables, hot searing meat and intense dressing so lets get adventurous!

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Of course the rhubarb cookies are on the menu and I just want to clarify my recipe for any of you who are wondering what I was talking about regarding the two measures of rhubarb! Firstly start with the 500g raw and once cooked and strained you need 1 cup.  Any left overs delicious with your morning porridge! Hope that helps!

Have a great day and good luck to everyone that is playing sport today (especially my little Ollie).

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WHOLE SOLE WITH LEEKS

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Serves 4

4 x 450 g whole sole (note size depends on what is available and your preference)

2 leeks, washed and sliced thinly

55 g unsalted butter, melted

Drizzle of olive oil

2 lemons, halved

Sea salt and freshly ground pepper

For the parsley butter

115 g unsalted butter, softened

1/2 lemon, juice only

1 Tbsp chopped parsley

Method

Place the butter in a small pot and add the leeks and thyme, cook gently for about 5 minutes or until the leeks are tender and sweet. Set aside

For the parsley butter: mix the butter with the lemon juice and whip until pale and lump free, add the parsley, season with salt and pepper and mix to combine. Roll up in dampened greaseproof paper to a sausage shape and put in the freezer until needed.

For the sole: preheat the grill.

Wash the fish under cold running water and pat dry.  Using a sharp knife run the blade down the centre (from the head to the tail) and then carefully slice the flesh back from the centre being very careful not to cut the flesh.  Place a little oil on a baking tray and place the fish on top.  Add a small knob of butter on each fish and season lightly, squeeze over a little lemon juice and place under the grill and cook for about 3-5 minutes, add the softened leeks and return under the grill and cook for further 2-3 minutes or until fish is cooked.

Take the parsley butter from the freezer and, using a warm knife, cut into thin slices. Lay two slices on each sole and let it melt. Serve with half a lemon and enjoy!

 

CAVOLO NERO, BEETROOT AND BARLEY SALAD

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This salad is a combination of seasonal goodies that when combined work well to satisfy you!

Serves 4

250g, 1 cup uncooked barley

1 bunch cavolo nero, stalks removed

500g cooked beetroot, cut into chunks and any crunchy leaves

1 red onion, sliced thinly

Sea salt and freshly ground black pepper

Dressing

2 Tbsp balsamic vinegar or red wine

¼ cup extra virgin olive oil

Salt and pepper

Method

Begin by cooking the barley, wash well under cold running water and place into a suitable size pot.  Cover generously with water and cook until tender, this could take anywhere from 30 minutes to 50 minutes.  If looking dry simply add more water until cooked.  Drain.

Wash the cavolo nero well and drain.  Hold the leaves tightly and slice across them thinly.  Place onto a large serving platter.

Make the dressing by whisking together all the ingredients until combined.

Lightly season the barley and drizzle over a little oil, stir to combine.  Scatter the barley over the cavolo nero leaves, now add the cooked beetroot and onions.  Drizzle over the dressing and toss lightly to combine.  Taste and give one last sprinkle of sea salt flakes and grind or two of pepper.  Serve!

 

RHUBARB COOKIES

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As you know I love rhubarb and I love cookies so why not combine them. Enjoy the satisfying flavours of autumn.

Makes 20

500g fresh or frozen rhubarb, cut into ½ cm chunks

75g sugar

115g butter, softened

1 cup light brown sugar

1 egg

Zest of 1 orange

1 ¾ cup flour

1 tsp baking soda

½ tsp mixed spice

3 tsp crystallised ginger, sliced thinly

½ cup toasted hazelnuts, coarsely crushed

ICING

1 cup icing sugar

1-2 tsp orange juice (use orange from above)

Method

Preheat oven 180C or 160C fan bake.

Begin by cooking the rhubarb with the first measure of sugar in a medium sized pot.  Cook gently until the sugar has dissolved and the rhubarb is soft and on the verge of going mushy.  Place in a sieve and drain any excess moisture and allow to cool.  You are wanting 1 cup of cooked rhubarb.

Sift the dry ingredients and set aside.

Place the butter and sugar into a large bowl and cream until light and fluffy.  Add the egg and mix to combine, add the rhubarb and orange zest and mix well.  Fold through the dry ingredients until just incorporated and place tablespoon size mounds of mixture on to greaseproof lined oven trays, allowing space for spreading.

Bake for 12 minutes or until golden and firm to the touch.

To make the icing, mix the orange juice one teaspoon at a time into the icing sugar and mix well.  Drizzle the icing over the cookies whilst still warm so that the icing falls down the sides of the cookies.  Allow to cool.

These will keep for 2-3 days in an air tight container.

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JERUSALEM ARTICHOKES WITH BAY LEAVES

SERVES 4

600g Jerusalem artichokes, peeled
Good quality oil for frying
4 fresh bay leaves or 2 dry
2 clove garlic, finely sliced
Splash white wine vinegar
Salt and freshly ground pepper

Method

Cut the Jerusalem artichokes into chunks.
Heat 2 Tbsp oil in frying pan add the artichokes and fry for 2 minutes or until lightly caramelised. Add the garlic and bay leaves cook for a few minutes more, add a splash of vinegar, some salt and pepper, place a lid on top and cook for a further 15 minutes or until they have softened. Remove the lid and bay leaves, continue cooking for a few more minutes so the artichokes can crisp up.

Serve straight away.

 

SWEET PICKLED PEARS

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I like these served with cheese or alongside cold meats as a wonderful fresh alternative.

Makes 1 ½ litres

1lemon or orange

10 cloves

2 tsp black peppercorns, lightly crushed

1 tsp allspice berries, lightly crushed

5 cm piece fresh ginger, sliced

1 litre cider or white wine vinegar

2 cinnamon sticks

600g sugar

2kg small pears

METHOD

Pare the zest from the lemon or orange and put in a pan with the cloves, peppercorns, allspice berries, root ginger, lemon or orange juice, vinegar, cinnamon sticks and sugar. Stir over a gentle heat until the sugar has dissolved. Peel, core and halve the pears, then add to the pan and simmer for 15 mins, until the pears are tender. Remove the pears with a slotted spoon and put in a colander to drain. Meanwhile, increase the heat under the syrup and boil rapidly for 15 mins, until the syrup has reduced by about a third and slightly thickened.

Pack the fruit into warmed jars and pour over the hot syrup to cover. Seal, label and store in a cool dry place for a month before using.

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Steve McArthur from McArthur Berry Farm

 

Alison would like to thank the following vendors for their fantastic produce.

EDMONDS FRESH FISH – fresh whole and filleted sole

McARTHURS BERRY FARM – rhubarb

WAIRUNA ORGANICS – Jerusalem artichokes

BRYDONE ORGANICS – cavolo nero, beetroot

ROSEDALE ORCHARDS – pears

TE MAHANGA – leeks

SUNRISE BAKERY – fresh baked goods

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