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Otago Farmers Market Mobile Kitchen Menu – 26/10/2013

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Wild and crazy Spring weather sure keeps us on our toes, imagine what the producers must go through?  I struggle just trying to get my plants in the ground let alone managing to keep them alive!

Anyway the produce is getting fresh and vibrant and herbs are flourishing which is great as they compliment the oncoming fresh ingredients.  Brydone Organics are celebrating the arrival of their Jersey Benne Potatoes, Janefield Hydroponics variety of fresh salad leaves, herbs and greens are taking off and the variety and freshness is impressive.  Rosedale Orchard from Roxburgh always have outstanding fruit and this week I will be using their apples in some simple and moist bran muffins which will be a treat for this long weekend.

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WAITAKI BACON AND HAM
GOLD MEDAL FOR CHAMPAGNE HAM

I am also showing off a bit as Waitaki Bacon and Ham won a GOLD medal for their Champagne Ham and I was asked to create a dish using their outstanding ham and they also gave me a ham to glaze.  Which I have done and the best part is that I get to give you slices to try.  This is great timing as its only two months until Christmas so we all need to get thinking food and what is going on our Menu? Congratulations to Sue and Gus Morton for their many, many years of passionate pig farming and always taking immense pride in the fact that you really are traceable from farm to plate.  Thank you!

Have a safe and happy weekend.

 

WAITAKI HAM AND LEEK PIE

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This recipe is my version of the perfect pie which is delicious with Waitaki’s award winning champagne ham.

Serves 8-10

250-300g ham of the bone, sliced

Salt

Extra Virgin Olive Oil

1 Tbsp Dijon or grain mustard

¼ cup crème fraiche

1 Tbsp oil

1 Tbsp butter

2 leeks, finely sliced

¼ tsp fresh tarragon leaves, finely chopped (optional)

2 tablespoons finely chopped Parsley

150 g gruyere cheese, sliced thinly

Freshly ground Pepper

Olive oil Pastry

200 g Plain Flour

½ teaspoon Salt

1.5 Tbsp Extra Virgin Olive Oil

½ cup cold Water

¼ tsp sea salt flakes for top of pie

Method

Begin by making the pastry, whiz flour and salt in a food processor. Drizzle in oil and then water.

Process for about 1 minute until mixture forms a ball.

Transfer to a floured work surface and knead for 2-3 minutes until supple and smooth.

Put into a bowl, cover with a clean cloth and refrigerate for at least 1 hour.

Add the butter and oil to a medium fry pan and add the leeks and tarragon (if using) and cook gently without colouring for 5 minutes, season lightly with salt and cracked pepper.  Cool, set aside.

Mix the crème fraiche with the mustard and set aside.

Preheat the oven to 200C

To Assemble:

Divide the pastry into two and roll one round of pastry about 25cm diameter (size of large dinner plate). Roll second half so that it is a little larger in size about 20cm diameter (this is the top).

Lightly oil a large baking sheet and place the smaller of the two rounds on the tray.  Spread the crème fraiche mixture over the base allowing 2 cm from the edge.  Scatter over the cooked leeks.

Place the sliced ham over the leeks and finally add the gruyere cheese.

Place the second round over the pie and allow the pastry to fall over the mixture.

Seal edges, then fold extra pastry from base to over sealed edges and press together.

Pierce top here and there with a fork and drizzle with 1 tablespoon oil.

Scatter with the sea salt and bake in preheat oven for 30-40 mins or until golden and pastry is cooked.

Remove from oven and cool for at least 10 minutes before cutting.

Enjoy!

 

NEW SEASON POTATOES WITH FRESH MINT SAUCE

potatoes

Nigel from Brydone is back and we are blessed with the first of the season’s potatoes…..

1 kg new season potatoes, washed well

Pinch salt

2 handfuls fresh mint

1 Tbsp redwine vinegar

1-2 Tbsp sugar

2 Tbsp olive oil

Method

Put the potatoes into a suitable size pot and cover with cold water, add the salt and bring to the boil.  Reduce the heat to a gentle simmer and cook until the potatoes are tender (20 minutes), drain and return to pot.

Meanwhile remove stalks from the mint and place the leaves into a mortar and pestle add a pinch of sugar and mash until you get a coarse paste, or alternately chop by hand until you get the same results. Add the red wine vinegar, pinch of salt and oil.  Taste, you will more than likely have to get the balance of sweet/minty and vinegar right, adjust as necessary.

Pour the mint sauce over your potatoes and toss gently.  Serve at once!

 

BEAN, CHICKPEA AND CARROT SALAD

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Adding pulses to salads adds wonderful texture and helps fill the tummy, high in protein and great on the pocket.  With regards to the vegetables added feel free to mix and match with what is available in your kitchen.

Serves 4

1 leek, sliced thinly and washed and drained

¼ cup olive oil

¼ tsp fennel seeds, crushed

2 carrots, grated

1 fennel bulb, sliced thinly

1 (390g) tin chickpeas, drained and rinsed

1 (390g) tin butter beans or cannellini, drained and rinsed

2 lemons, juice

1 tsp sumac

Handful rocket, parsley roughly chopped

Method

Heat a large fry pan over moderate heat, add the oil and cook the leeks until soft (about 3 minutes), add the fennel seeds and juice from the lemons, add the carrots and fennel and cook for a further 2-3 minutes.  Season with salt and pepper and set aside.

Put the drained cooked beans into a large serving bowl and mash lightly with a fork or masher so some of the beans break up.  Add the leek mixture and all the oil as this is your dressing, mix well. Add the rocket, parsley and fennel leaves, sprinkle in the sumac and season once again.  Taste and adjust if necessary.

Best eaten at room temperature.

BRAN AND APPLE MUFFINS

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6-10 large muffin tins or 12- 15 medium

2 cups flour

2 cup bran

¼ cup brown sugar

1 tsp cinnamon

1 tsp (heaped) baking soda

½ cup natural yoghurt

½ cup oil

2 eggs

¼ cup milk (approx.)

1 tsp vanilla essence

4 apples, either grated or chopped into small pieces

Method

Preheat oven to 190 degrees C. Grease a 12 cup muffin pan.

In a medium bowl, mix flour, baking soda and cinnamon.

In a large bowl, beat together oil, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.

Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

 

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

WAITAKI BACON AND HAM – ham

BOUCHE – home made preserves

BRYDONE ORGANICS – jersey benne potatoes, fennel

JANEFIELD HYDROPONICS – selection of fresh leaves and herbs

ROSEDALE ORCHARD – apples

SUNRISE BAKERY – fresh baked goods

MCARTHURS BERRY FARM – leeks and carrots

Otago Farmers Market Mobile Kitchen Menu – 4/10/2013

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Hi All, menu today is a bit like the season, a bit of this and that! However this is not a bad thing it makes us dig deep into our creative  side and you may even find you create new and memorable dinners from the thinning array of seasonal ingredients that we have at present.

For the menu today I looked around the market and thought long and hard and yep we are still surround with apples and pears, so I thought lets get cosy with oats once again for breakfast but this time freshen it up with Rosedales Apple juice and a little fresh grated apple and pear and a scattering of nuts.

Edmonds Fresh fish have some fantastic plump gurnard fillets which reminded me of my dinner I had with the family the other night and it was a hit, teamed up with some garlicky, creamy hummus thanks to Jacobs Dream and some crunchy leaves from Aquarius gardens and finally some fresh bread to finish it off from Gilberts Fine Foods.  This is a great example of looking through the market and getting inspiration.

And not to forget about the greens I noticed that Cavolo Nero (black kale) is back so I will be showing you how damn good this iron rich veg is and quickly cooking it with garlic and rosemary.

BIRCHER MUESLI

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Some of us may be new to eating oats like this, but it’s well worth the little effort as this will set you up for the day and it is scrummy!

Serves 4

150g Rolled oats

200 ml apple juice

75g Dried cherries, apricots or raisins

1 Lemon, juice

2 Apples, grated

100ml Natural yogurt

25g flaked almonds or lightly crushed hazelnuts, toasted

50g fresh or frozen fruit (apples, berries)

2–4 Tbsp honey

Method

Place the oats in a dry fry pan and lightly toast over moderate to high heat.  Remove and place into a bowl and add half berries and dried fruit in a bowl and pour over the apple juice and the lemon juice. Leave in the fridge for 2 hours or overnight.

The next morning, peel, core and grate 1 apple and slice the other one if desired.

Into the oat mix, stir in the nuts, yogurt, almonds and grated apple. (The muesli will keep in the fridge for a few days, but don’t stir in the apple until you plan to eat it or it will discolour and can go fizzy in flavour) Transfer the muesli into bowls and top with apple slices and berries; drizzle with honey to taste.

 

TUMERIC SPICED FISH WITH HUMMUS AND LEAVES

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This dish is inspired from dinners in Morocco, you could add grated carrot, and thin chips to make this quite a meal.

Serves 4

600g (approx.) fish fillets – monkfish, gurnard or cod

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

1 tsp paprika

1 tsp smoked garlic pate (kutash organic) or 2 cloves garlic, crushed

Salt and pepper

3 Tbsp olive oil

1-2 lemons

1 lettuce, washed

Hummus (I am using Jacobs Dream) or make your own

Fresh coriander for serving

Flat breads, warmed

Method

Begin my marinating the fish.  Add all the spices and garlic to a suitable size dish to hold the fish.  Add a pinch of salt and pepper and 2 Tbsp of the oil.  Add the fish and mix the marinade well into the fillets of fish, cover and chill for at least 1 hour or longer if possible.

To assemble:

Turn the grill on your oven or BBQ on to medium hot.

Wash and dry the lettuce well and put into a serving bowl. Put the hummus in another bowl and put alongside the lettuce on the table.

Place the marinated fish onto the BBQ or place under the grill and cook until the colour deepens and the flesh caramelises (about 3 minutes) carefully turn and continue to cook on this side until just cooked (about 3 minutes).  Remove and place onto a warm platter, with plenty of lemon wedges and a scattering of fresh coriander.

Place the warmed flatbreads alongside and assemble with a spread of hummus on the breads, lettuce leaf, grilled fish, coriander and squeeze of lemon, roll up like a wrap and dig in!!!

 

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CHOCOLATE NIB AND FRUIT SLICE

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When you have your very own chocolatier, central Otago dried fruits and local honey on your doorstep it makes you wonder what will happen when you combine them. So I did and this is one delicious, healthy slice which is perfect for the lunch box!

Serves 8-10

2 cups puffed amaranth (available from most supermarkets or health shops)

1 cup rice bubbles

¼ cup chocolate nibs available from Ocho chocolate (or finely chopped dark chocolate)

¼ cup selection dried fruit – cherries, apricots, raisins, dates or figs, finely chopped

1 cup honey

Pinch sea salt flakes

Oil for greasing tin.

Method

Line a 20cm slice tin, lined with baking paper and lightly greased with oil.

Place honey in medium sized saucepan over moderate heat until the honey starts to deepen in colour and caramelise (4-5minutes).

Whilst the honey is bubbling away quickly measure out the other ingredients and stir to combine.

When the honey is ready add the salt and stir carefully to combine, add the chocolate, fruits and grains.  Stir to combine and pour quickly into prepared tin, smooth top and cool.

I cut this slice before I set it completely in the fridge.  It will keep for up to 4-5 days in an airtight container.

 

CAVOLO NERO WITH ROSEMARY

I use this method all the time with my greens but this time with the addition of sweet rosemary it livens up the greens

Serves 4

500g cavolo nero, washed, drained, ribs removed and discarded

½ cup extra-virgin olive oil

5-6  small sprigs of rosemary

2tsp dried chilli (or to taste)

Method

Blanch the cavolo nero for 1-2 minutes in a large pot of boiling salted water, drain, refresh in iced water, drain well again and pat dry.

Place a large frying pan over medium heat, add oil, rosemary and chilli. Sauté for 1-2 minutes or until fragrant, reduce heat to low and add cavolo nero. Season to taste with sea salt and freshly ground black pepper. Cook for 5 minutes without stirring, then cook for 20 minutes, stirring often or until cavolo nero turns a deep green colour. Remove rosemary and discard. Set aside to cool. Serve warm, scattered with sea salt, in a platter with seared beef.

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

ROSEDALE ORCHARD – apple juice, fresh apples and pears

AQUARIUS GARDENS – fresh lettuce

BRYDONE ORGANICS – cavolo nero

EDMONDS FRESH FISH – fresh fish

OCHO CHOCOLATE – cocoa nibs

JACOBS DREAM – hummus

GILBERTS FINE FOOD – fresh baked goods and gluten-free bread

KUTASH ORGANICS – smoked garlic pate

BRIDGE HILL – dried central otago fruits

Otago Farmers Market Mobile Kitchen Menu – 28/09/2013

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Yes I’m back and the Port Chalmers Seafood Festival was fantastic and great to see so many seafood lovers out there!

On the menu today we have Cos lettuce back and I will be making the mighty classic Caesar Salad.  This salad comprises of a few components and a bit of preparation but worth all the effort.  I am also going to show you yet another great dish with Savoy Cabbage and this one I created at the café (Delicacy) when thinking of what to put with pasta.  The combination of the sweet, crisp cabbage, creamy ricotta and warming pasta works so, so well.

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Wild garlic is in season and it can be used in so many ways ( just mind where you forage it from)! Leeks are still widely available and they team up really well with the fresh pungent garlic and they are going to make delicious little fritters.

I am also experimenting a bit with Ocho’s chocolate nibs which when eaten on their own they can be a bit dark and bitter, but when combined in a dish they come alive.  Today I whipped them through coffee and brown sugar enhanced meringues. 

Have a great day and do drop by the mobile kitchen and say hi. 

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SILK HANDKERCHIEFS, SAVOY CABBAGE AND RICOTTA

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This dish happened by chance up at the café as I had just got word from the grower that savoy cabbages were in season.  Combining this fresh crisp vegetable with creamy ricotta and warming pasta works so well.  You can add bacon if you want mix it up a bit.

Serves 4

200g fresh ricotta

1 clove garlic

2 sprigs fresh thyme, removed from stalk

½ lemon, zest only

2 Tbsp freshly grated parmesan cheese

Sea salt flakes and freshly ground pepper

2 Tbsp extra virgin olive oil

400g fresh lasagne sheets, torn into rough squares

1 savoy cabbage (500g)

Freshly grated parmesan cheese for serving

Method

Bring a large deep pot of heavily salted water to the boil.

Meanwhile make the ricotta paste. Squash the garlic clove and add the thyme leaves and chop together so the two combine and the garlic is almost to a paste. Add to a bowl along with the ricotta, lemon zest, parmesan and olive oil, season lightly with salt and pepper and mix well to combine. Set aside.

To prepare the cabbage, remove any tough outer leaves and discard, cut the cabbage in half and remove tough centre core.  Cut the cabbage into large 4-5cm square pieces, set aside.

When the pot of water is boiling start by adding the pasta pieces.  I suggest that you read the label about cooking time but if the pasta is fresh it should only take a couple of minutes.  Stir the pasta to prevent sticking and to keep it moving.  After 1 ½ minutes add the cabbage and stir to combine.  Allow to cook for a further 2 minutes or until just tender.  Drain the cabbage and pasta but keep aside ½ cup of cooking liquor.

Place the cooked pasta and cabbage into a large bowl and add the ricotta and 2 tablespoons of the cooking water.  Season with salt and pepper and a few gratings of parmesan cheese, stir lightly to combine.  If the pasta is looking dry add another 1-2 tablespoons of water and stir again, you are wanting the ricotta to loosen up and to lightly coat the pasta and cabbage.  Taste and adjust seasoning and parmesan cheese if needed.

Either served in individual bowls or in one large bowl in middle of table. Always serve with plenty of fresh parmesan cheese.

CLASSIC CEASAR SALAD

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When it comes to classic salads like this one, you just have to do it right and it all starts with crisp lettuce and it must be Cos, the dressing must be anchovy based and a handful of crunchy croutons add texture, bacon adds a smokiness and sharp shavings of parmesan complete it! Perfect!

Serves 2

SALAD

4 slices streaky bacon

2 slices day old bread, sour dough or ciabatta, torn into bite sized pieces

2 heads cos (romaine) lettuce, based removed and leaves separated and torn in half

150g parmesan, half finely grated and half shaved using a peeler

2 free-range eggs, boiled to your liking (soft is better)

4-6 anchovy fillets (optional)

CAESAR DRESSING

1 clove garlic, peeled

2 egg yolks

2 tsp lemon juice or white wine vinegar

2 tsp dijon mustard

4 anchovy fillets

3 tsp Worcestershire sauce

1 cup rice bran or vegetable oil

Method

This salad requires a bit of preparation beforehand but it is worth the effort.

Begin by preheating the grill of your oven to hot.

Line a baking tray with greaseproof paper and lay the bacon in single layer.  Grill until crisp and golden on both sides (about 5 minutes) Remove the bacon and set aside to cool.  Using the same tray place the torn bread croutons and toss in the bacon fat.  Lower the oven rack and grill gently until the bread is golden, crisp and has dried out a little.  Remove and cool.

To soft boil your eggs, place a deep suitable sized pot on with enough water to generously cover the eggs.  When the water is boiling add the eggs carefully and set timer to 4.30 minutes. When the water returns to the boil start timer.  Once the time is up remove immediately and run cold water over them to cool. Drain and peel. Set aside.

Dressing – put the yolks, garlic, mustard, lemon juice or vinegar, anchovies, and Worcestershire sauce into either a food processor bowl or use a hand blender and blend until thick and combined.  Add oil, drop by drop whilst whisking until it thickens and stabilises, continue until all the oil is used. Taste and add a little ground pepper and salt if necessary.

To assemble – Place the leaves, ½ the croutons, ½ the parmesan cheese, and ½ the dressing together in a large bowl.  Toss lightly to combine if salad is looking too dry add more dressing.  Place onto large platter or individual plates, scatter over remaining croutons, bacon, anchovy fillets and cut egg in half and place onto salad, grate over more parmesan and sprinkle over shavings.

Eat immediately or the lettuce will wilt.

LEEK AND WILD GARLIC FRITTERS

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Wild garlic is flourishing at the moment with a little foraging it adds a wonderful fresh note for this time of the year!

Serves 4

250g leeks, finely sliced, use green parts too

6 wild garlic leaves, finely shredded

30g butter

3-4 eggs, beaten

125g ricotta or cottage cheese

25 g freshly grated parmesan cheese

salt + pepper

Method

Melt the butter in a small to medium frying pan. Add the leeks and gently cook for 8-10 mins, until soft.

Add the wild garlic leaves and cook for another 2 mins. Mix the beaten egg with the ricotta or cottage cheese add the leeks and combine. Season with salt and pepper and drop generous spoonfuls of mixture into moderately hot pan with the melted butter.

Cook for 2-3 mins then carefully flip and continue on other side. Keep warm in oven and continue until all the mixture is used up.

Served with squeeze of fresh lemon.

COCOA NIB MERINGUES

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MAKES 6 Large

3 large egg whites (85g)

70g brown sugar

125g white sugar

2 tsp cocoa nibs

1 tsp  instant coffee granules

1 tsp cocoa for dusting

Fresh nutmeg for dusting

Method

Preheat oven to 110C

Line a baking tray with greaseproof paper

Place a medium saucepan of water over gentle heat and bring to a simmer.  Place egg whites, both sugars in a heatproof bowl (I use my bowl from my mixer saves mucking about), ensuring it doesn’t come into direct contact with water.  Add the coffee and stir to break up the egg whites and mix in the sugar.

Heat for approximately five minutes or until a thermometer reaches 40C

Remove from the heat and place onto your mixer with whisk attachment and whisk until the mixture has cooled (approx 8 minutes). Fold through the freshly grated nutmeg and cocoa nibs.

Using a dessert spoon place large dollops of mixture upright on the tray.  I like to have mixture sticking up I places so when it cooks it will have pointy and crisp parts to them. Dust with cocoa and place into preheated oven.

Cook for approximately 1 hour, then turn oven off and leave door closed until oven has gone cold.  They will last in air tight container for 2-3 days.

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ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCE.

OCOHO CHOCOLATE – chocolate nibs

SUNRISE BAKERY – fresh baked goods

JANE FIELD HYDROPONICS AND PEONIES – cos lettuce

BRYDONE ORGANICS – savoy cabbage

MCARHURS BERRY FARM – leeks

otago farmers market mobile kitchen menu – 31/08/2013

 

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Well we missed the snow which is a blessing for all.  The menu today is wild and full of flavour.  We start with fresh succulent salmon from Harbour Fish, not only will I be teaming it up with the first sweet Savoy Cabbage (from Byrdone Organics) I will be showing you how to best cook it with some simple techniques a few great items to season it up with.

I also have the joy of Basecamps ‘Award Winning’ venison salami.  I will be infusing a hearty satisfying soup and also we will be playing around with other dishes you can easily incorporate this amazing product in. Wairuna Organics still have carrots and this very quick salad is another great recipe to have up your sleeve as it takes minutes to prepare and very few ingredients. 

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Of course every week I have a little something sweet to finish with and this weeks cake is a winner.  Sweet, ruby red beetroot baked in simple cake and doused heavily with syrup.  This cake certainly won’t be dry and it lasts well.  Don’t be put off by the fact that you are putting beetroot into a cake, it gives the cake a very subtle almost plum like flavour.

Have a great weekend and happy Fathers Day to all the great Dads out their we love you!

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SEARED SALMON, SAVOY CABBAGE AND LEMON DRESSING

Serves 4

For the dressing

lemon, zest and juice only

3 Tbsp olive oil

2 spring onions, thinly sliced

2 Tbsp chopped flatleaf parsley

Sea salt flakes and cracked pepper

For the wilted vegetables

1 Tbsp olive oil

300g savoy cabbage, finely sliced

1 tsp dill, chopped roughly

1 Tbsp butter

For the salmon

1 Tbsp olive oil

4 x salmon fillets, skin-on

1 lemon, zest and juice only

1 Tbsp butter

Method

For the dressing: Place half the lemon zest and all the juice into a bowl, gradually whisk in the olive oil, whisking continuously. Stir in the spring onions and parsley, season with salt and black pepper and set aside.

For the cabbage: Melt the butter in suitable sized pot or pan, add the sliced cabbage, season with generous amount of pepper and salt, and add the fresh dill, mix through and lightly cover with lid.  Cook for 3-5 minutes or until cabbage has just wilted, yet still has vibrant colour and still crispy.

For the salmon: Preheat a frying pan over a medium-high heat. Rub the olive oil into the salmon skin then place then place the salmon into the hot pan, skin-side down.

Season the salmon with salt and black pepper. Cook for 2-3 minutes, until the skin is crisp and golden brown, then turn the salmon. Add the butter, lemon juice and zest to the pan and cook for a further 1-2 minutes, or until cooked to your liking.

Serve the salmon with the cabbage and spoon a little dressing over the fish.

 

AWARD WINNING BASECAMP REDWINE VENISON SALAMI WITH CABBAGE AND BEANS

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Basecamps salami are best eaten natural, but when the weather still has that nip in the air you want a little more comfort in your diet and this is where this dish comes in.

This dish can double as a thick hearty soup or stew.  The combination of simple yet outstanding ingredients make this dish truly memorable.

Serves 6-8

2 Tbsp olive oil

1 onion, sliced thinly

200-300g salami (basecamp red wine and cracked pepper smoked venison salami)

2 garlic cloves, minced

1 ½ cups white wine

1 425g can of white beans (cannellini or haricot), drained

2 liters vegetable or chicken stock

1 lite water (approx.)

1 tsp salt, more to taste

300-500g savoy cabbage, quartered, then sliced into 4mm thick slices

2 bay leaves

To serve

1 cup chopped parsley, loosely packed

½ cup, freshly grated Parmesan cheese

Method

Heat the olive oil on medium-high heat in a large thick-bottomed pot. Add the salami, cutting it up into pieces as you put it into the pot in a single layer. When the salami has nicely browned, remove it with a slotted spoon and set aside.

Add the onion and sauté for 3-4 minutes, stirring often. Add the garlic and cook for another 1-2 minutes.

Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an blender or potato masher to blend some (or all) of the beans and onions.

Add the water, stock, salt, cabbage, bay leaves and browned salami. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes.

To serve, sprinkle on chopped parsley and grated cheese.

 

BEETROOT CAKE

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This cake is ruby red in colour and deep and rich in flavour.  It is a similar to a carrot cake in technique but more like a syrup cake in texture.

Serves 6-8

50g butter

100ml oil

200g soft brown sugar

200g self-raising flour

1 tsp baking powder

2 eggs

300g grated raw beetroot

1 medium apple (75g) grated

½ tsp mixed spice

75g toasted walnuts or hazelnuts (optional)

Zest of one orange

Glaze

200ml water

150g caster sugar

Method

Pre heat the oven to 180C

Heat the butter in a small pot until it browns and smells nutty. Add the oil, mix and leave to cool.

Whisk the eggs and sugar until pale and thick. Continue whisking and gradually pour in the oil and butter mixture so that it thickens up and emulsifies.

Sift the flour, baking powder and spice together and fold through the egg mixture.

Add the grated carrot and apple and remaining ingredients and mix gently together until just combined.  Pour into a greased and lined tin. Bake for 40 minutes – 1 hour (or until a skewer comes out clean).

To make the syrup – heat the sugar and water in a small pot until the sugar dissolves.

Prick the cake all over with a skewer or fork and douse with the syrup so that the cake soaks it all up, this will add not only flavour but moisture.

Serve simply with natural yoghurt.

It will keep for at least 4 days.

 

QUICK CARROT SALAD

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It is always great to have a few quick ideas up your sleeve and carrots are great for this.  This simple little salad can be served with most things, and it’s a great platform for adding other tasty ingredients.

Serves 4-6

500g carrots, coarsely grated

3 tablespoons rice vinegar

1 Tbsp caster sugar

salt to taste

a thumb of ginger, peeled and finely grated

Method

Combine rice vinegar, sugar and ginger. Pour over the grated carrot and add salt to taste. Stir to combine and serve.

 

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCE.

BASECAMP SALALMI – award winning red wine and cracked pepper smoked venison salami

HARBOUR FISH – salmon

MCARTHUR BERRIES – beetroot

BRYDONE ORGANICS – savoy cabbage

GILBERTS FINE FOODS – freshly baked bread

WAIRUNA ORGANICS – carrots

Otago Farmers Market Mobile Kitchen Menu 17/08/2013

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Balmy weather and fantastic produce is a great combination for creating.  As you know I love to make salads, I love combining textures, seasonal flavours and mixing it up with a punchy dressing.  Todays salad is just that, I have added cauliflower as broccoli is thinning a little to spread it out.  I also love to make rich, comforting stews and when I heard we had wild venison at the market I started to imagine all the dishes we could make.  I will be using Red Tussocks diced stewing venison for my simple stew recipe.  I thought we should start slow and enjoy the benefits of this tasty cut combined with some seasonal veg and allowing plenty of time to really cook this fine cut of meat and to allow the deep flavours and tender texture develop.  Spinach is appearing again and Jane Field Hydroponics spinach is crisp, vibrantly green and simple to use.  I will be doing a light and refreshing little dish to accompany any number of dishes and I will be adding it to salads and lightly wilting it with garlic.

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BROCCOLI, CAULIFLOWERCHICKPEA AND LEEK SALAD

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With regards to this salad it’s all about textures, the smoky, charred broccoli and cauliflower will add an interesting note to this salad. 

Serves 4-6

150g dry chickpeas, soak overnight or 1x 425g tin

300g broccoli and or cauliflower, cut into florets

1 leek, washed well

10g dill, or fennel tops roughly chopped

Handful parsley, roughly chopped

Pinch chilli flakes

1 garlic clove, peeled and crushed

1 Tbsp tahini (optional)

Grated zest of 1 lemon and juice

200g natural yoghurt

100ml olive oil

Coarse sea salt and black pepper

Method

Soak the chickpeas in lots of cold water for 24 hours. Next day, drain, cover with cold water and simmer for at least an hour, skim any froth that rises to the surface; they’re done when tender but still retaining their shape (40-60 minutes). Drain, add a tablespoon of olive oil and a little salt, and set aside to cool.

Bring a medium pot of lightly salted water to the boil.  Cook the leek for 3 minutes first and then add the cauliflower first and cook for 2 minutes, add the broccoli and cook for a further minute, drain, refresh and set aside on a tray with a clean cloth to drain some more.  Heat a fry pan for a few minutes. Toss the broccoli in two tablespoons of oil and some salt and pepper, then grill for three to four minutes, to char all over, this will add a smoky flavour and wonderful texture to the broccoli, remove and allow to cool. Slice the cooked leek into bite sized rounds.

In a bowl, mix the broccoli, leek, chickpeas and herbs. Add two tablespoons of oil, garlic, pinch of chilli the zest, and half the juice, salt and pepper. Toss, taste and adjust seasoning.

In another bowl whisk the yogurt, two more tablespoons of oil, tahini and the rest of the juice, salt and pepper mix to combine and taste.

To serve I like to place the broccoli and chickpeas onto a platter and then add drizzle over the yoghurt dressing.

 

WARMING OATS

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Oats really are a winter staple, not only do they fill you up, they are economical and they take on any flavour you wish to add.  This recipe is a great base for you to make your own.

Se

¼ tsp ground cinnamon

¼  tsp  salt

3/4  cup rolled oats

1 cup milk and 1 cup water

2/3 cup grated apple

1/3 cup raisins or dried fruit of your choice

2 Tbsp honey, golden or maple syrup

2 Tbsp fresh walnuts or hazelnuts, roughly chopped

Pouring cream for serving (optional)

Method

In a medium saucepan, add the oats and cook over a gentle heat until the oats toast lightly, add 1 cup water and 1 cup milk, cinnamon, and salt; bring to a gentle boil over medium-high heat and cook 3 minutes.

Stir in the grated apple, raisins and 1 tablespoon honey or syrup, cook for a further 3-5 minutes. Divide oats between 2 serving bowls. Drizzle remaining honey over top and sprinkle with nuts. Serve with a little pouring cream if desired!

 

 

OLD-FASHIONED VENISON STEW

With the arrival of RED TUSSOCK, wild venison at the market and the fact that we are in winter I thought I would give you a good old-fashioned venison stew recipe which you can certainly adapt to suit.  Allow time to do the steps well and allow time to cook this incredible venison with the respect it deserves.

Serves 4-8 

2 carrots, roughly chopped

2 onions, roughly chopped

3 celery sticks, roughly chopped

oil and butter, for frying

2 garlic clove, crushed

1kg boned leg or shoulder of venison, cut into large chunks

5 Tbsp flour or (gluten-free) seasoned with salt and pepper

2 Tbsp redcurrant, blackcurrant or grape jelly

450ml dry red wine

450ml beef stock

2 thyme and rosemary sprigs

1 bay leaf

Method

Heat oven to 180C/fan 160C.

Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.

Dust the vension with the seasoned flour and coat well, shake off excess flour. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.

Add the jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.

Serve with a creamy mash, wet polenta or mashed carrot and swedes.

SPINACH WITH YOGHURT

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Serves 4 as an accompaniment

1 teaspoon mustard seed (black)

1 teaspoon cumin seeds

300g spinach

440ml yoghurt, unsweetened natural

2 cloves garlic

Pinch sumac (optional)

salt and pepper

1 lemon

Method

Dry fry’ mustard and cumin seeds in a frying pan until they pop. Remove from heat.

Wash and de-stem spinach. Blanch quickly in boiling water, refresh, drain and squeeze out excess water. Chop spinach finely.

Crush garlic and add along with spinach, salt, pepper and spices to the yoghurt. Zest and juice lemon and add to yoghurt.

This goes well with some warm pitas, or perhaps alongside a succulent steak or a hot curry!

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

JANE FIELD HYDROPONICS – spinach and fresh herbs

GILBERTS FINE FOODS – fresh baked breads and pastries

RED TUSSOCK VENISON – fresh wild vension

BRYDONE ORGANICS – cauliflower and leeks

WILLOWBROOK ORCHARD – apples and pears

JUDGE ROCK WINES – Central Otago Wines

 

 

otago farmers market mobile kitchen menu 27/07/2013

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Todays menu has got a few dishes which I just love and a ‘proper’ chip using a ‘proper’ potato is worth the effort.  I will be making chips using Brydone Organics Agria potatoes and they will be crisp on the outside, fluffy on the in.  Grouper seem to be gracing our waters at present and Edmonds Fresh Fish have plenty.  I will be teaming this meaty fish with some spicy chorizo sausages and maybe even a chip or two might be required to go alongside this dish.

Nigel from Brydone Organics just gave me a quick ring and said that the broccoli has gone crazy with this warm patch of weather so not only have I got it on at Delicacy but i am going to make some dishes with it from the mobile kitchen.  I also have fennel which i think we all need to get more confident with, i can show you how to prepare it and of course how to cook with it.

Last but not least i have the mighty pumpkin and i am going to turn this economical vegetable into a velvety, lightly spiced tart.  With regards to these gorgeous little tarts you can by all means make 1 large.

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Have a great day.

CHIPS

ONE VERY IMPORTANT THING TO NOTE; TO MAKE A GREAT CHIP YOU NEED A GREAT POTATO!!!!

Serves 4

4 Large floury potatoes (agria, red rascal), peeled, cut into ½ – 1 cm thick chips Vegetable oil for frying sea salt flakes for serving

Topping options: Homemade Aioli or Mayonnaise

Homemade Tomato Ketchup or Kakanui chilli sauce

Garlic and parsley – 1 garlic clove, thinly sliced and a handful of chopped parsley

Grated parmesan

Method

When frying safety comes first! Never leave the fryer unattended and keep children away from the oil.

Wash the potatoes to remove some of the starch. Drain well and pat dry. It is so important that there is no water on the chips as it can be very dangerous when mixed with hot oil.

To cook chips so they are light and crispy you need to cook them twice!

The first stage of cooking a great chip

- Put a deep large pot 2/3 full of vegetable oil on a medium heat (145 C) to check the oil, place one chip into the oil to test the temperature. It should bubble instantly and the chip should float. Remember that this stage is about pre-cooking the potato until they are just cooked and pale in colour(3-6 minutes). Carefully remove and drain the chips and place onto a tray layered with paper towels. Continue until all the chips are cooked.

The final stage of cooking your chips

- Turn the heat up on your stove and wait until the oil heats to 180 C. Once again to test the oil carefully put a chip in and if it fries and bubbles vigorously then it is ready to begin to fry off the chips.

- Cook the chips in batches so the pot doesn’t get overcrowded and the oil doesn’t cool down too much.

- Once the chips go golden and crisp, carefully remove from the oil. Drain well, sprinkle with good quality sea salt flakes and a little cracked pepper if desired. Toss to coat and serve immediately with your favourite dipping sauce.

 

GROUPER STEAK WITH CHORIZO AND POTATOES

 

Serves 4

4 fresh grouper steaks

1 Tbsp vegetable oil

2 chorizo, sliced into 4mm rounds, casings removed*

1small onion, sliced thinly

500g potatoes cut into small dice

Pinch smoked paprika (or plain paprika)

2 fresh bayleaves

Sea salt and fresh ground black pepper

2 lemons

Handful fresh parsley, roughly chopped

Method

Heat the oil in a heavy large oven dish over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Add the onions and potatoes and saute until brown, about 5 minutes and season with just a little salt and pepper.

Season the grouper steaks with salt and pepper on each side and drizzle over a little oil.  Place the fish on top of the potatoes and chorizo and squeeze over the juice of ½ a lemon.  Bake for 15 minutes or until potatoes and are tender and the fish is cooked! You will notice the flesh whitens up and the central bone if using steaks will easily move.

Scatter over the parsley and serve with wedge of lemon and I love to place a generous bowl of pungent aioli on the table.

 

FENNEL AND APPLE SALAD

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Serves 4

2 cups cabbage

2 Bulbs fennel, leaves reserved

1 granny smith apple

1 red skinned apple

1 small red onion

Dressing:

¼ cup natural yoghurt

2 Tbsp extra virgin olive oil

1-2 Tbsp lemon juice

2 tsp Dijon mustard

Couple pinches salt

Freshly ground black pepper (be generous)

Method

Combine dressing ingredients in a sealable container and shake to emulsify.

Finely slice the cabbage, fennel, onion and apple I used a mandolin but a food processor with a thin slicing blade or a sharp knife will do the same thin.

Combine sliced ingredients in a mixing bowl and toss. Add the dressing and toss the salad to combine well.

Serve immediately.

 

PUMPKIN TARTS

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These little tarts are velvety and fragrant and it’s a great way to turn a savoury ingredient into a sweet!

Makes 12 medium muffin tin size

For the filling

300g pumpkin, raw cut into even sized pieces

¾  tsp cinnamon

¼ tsp nutmeg

¼  tsp ginger

2 Tbsp brown sugar

Pinch of table salt

1 egg

1 Tbsp cream

For the crusts

1-2 sheets ready made sweet pastry or 150g homemade sweet pastry

12 medium-sized muffin pan

Topping

4 Tbsp brown sugar

2 Tbsp toasted hazelnuts or walnuts, lightly crushed

Method

Preheat oven 170C

Carefully remove the skin and any seeds from the pumpkin.  Cut into even sized chunks and place into a microwave proof bowl and add 1 Tbsp water, cover with cling film and microwave for 5-8 minutes or until the pumpkin is very tender.  Or you can simply steam the pumpkin until tender.

Drain well and cool.

Filling

Puree the pumpkin, cinnamon, nutmeg, ginger and salt together until smooth and velvety (I used a food processor). Add the egg and cream whisk until just blended.

Lightly grease 12 regular-sized muffin tins and line with the pastry which is rolled to about 4 mm thick.  I used an 8cm round biscuit cutter. Working with one round at a time, use your finger to gently press the dough into a prepared muffin cup, making sure that the dough is pressed firmly and evenly up the sides and bottom.

Spoon the pumpkin mixture into the pastry molds and bake for 20-25 minutes or until the filling slightly wobbles in the center.

Cool for 5 minutes in the tin and then gently remove and cool.

Sprinkle over the topping and enjoy!

 

 

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

EDMONDS FRESH FISH – grouper

ROSEDALE ORCHARDS – pumpkin

LECKIES BUTCHER – chorizo

KAKANUI PRODUCE – chilli sauce

BRYDONE ORGANICS – agria potatoes, fennel

GILBERTS FINE FOODS – freshly  baked bread and pastries

 

Otago Farmers Market Mobile Kitchen Menu 13/07/2013

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Good morning, no point mucking about today as its too cold! The menu today is about crisp apples, wholesome beef and barley stew thanks to Origin Beef and to give this all a bit of fiery finish I will be scrambling some free-range eggs with a touch of Kakanui’s Produce Chilli Sauce.

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Crayfish are in season, Harbour and Edmonds Fresh fish both have them and they are worth every penny.  Try them split down the middle, smothered with a little butter, sprinkled with a few slithers garlic, chilli and a squeeze of lemon.  Place under the grill and cook for 5-10 minutes or until the flesh turns white and the garlic turns golden, the aroma is irresistible! I like to serve this with some crispy agria chips and homemade aioli.

Keep warm and pop by the mobile kitchen, don’t forget I am situated by the stairs up to the platform, right in the middle of the market.  Have a great weekend and don’t forget to pop by to my café Delicacy as I use all local producers and proudly support the Otago Farmers Market!

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APPLE CRISPS

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These tasty little rounds of apples are a wonderful addition to your lunch box or an accompaniment to a pudding or cheese!

Makes about 20 rounds

2 Tbsp lemon juice

2 apples, such as granny smith and pacific beauty

2 Tbsp icing  sugar

Pinch cinnamon

Method

Heat oven to 100C. Line a baking tray with greaseproof or baking paper and set aside.

Fill a medium bowl with ice, water, and lemon juice. Slice the apple into very thin slices (the thinner the better, I used a mandolin) and submerge in the water until all the apples are done.

Drain the apple slices well and place the slices in a single layer on prepared baking tray, dust with icing sugar and cinnamon and bake until crisp and dry — about 90 minutes.

Cool and enjoy.

Store in an airtight container for up to a week.

 

BAKED POTATOES

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My mum use to do stuffed baked potatoes and we loved them and now I do them for my children. The options are endless as you could add almost any combination that suits you!

Serves 4

4 large agria or desiree potatoes (floury)

1 Tbsp oil

2 Tbsp butter, softened

½ cup sour cream

2 Tbsp butter, softened

1 Tbsp cream or milk

 

Cheddar, leek and bacon

1 cup grated cheddar cheese

4 slices bacon

1 leek, sliced thinly

¼ cup spring onions, finely diced

 

Melted onion, wilted greens and blue cheese

1 onion, sliced thinly

Knob of butter

Pinch dried chilli flakes (optional)

1 clove garlic, sliced thinly

300g winter greens – silver beet, cavolo nero, spinach or kale

1 cup crumbled blue cheese or feta

Salt and freshly ground pepper

 

Method

To bake the potato

Preheat the oven to 200C.

Wash the potato and prick all over with a fork to avoid exploding potatoes in the oven.  Rub lightly with a little oil and place directly onto the oven rack which I would place just above the middle of the oven.  Bake for about 1 hour or until cooked all the way through! This stage can be sped up in the microwave and then finished in the oven to crisp up the skin!

Whilst the potatoes are cooking, prepare your fillings. If using bacon fry gently along with the leeks until the bacon is golden and the leeks are soft.  Set aside.

To melt the onions, add 1 tsp oil to a small pan or pot and add the sliced onions, cook over moderate heat for 10 minutes so that the onions become soft and sweet.

If using greens add 1 Tbsp oil to warm fry pan with garlic and add a pinch of chilli flakes to the greens, season lightly with salt and pepper and cook until wilted and tender.

When the potatoes have cooled enough to handle, cut in half lengthways and scoop out the potato flesh.  Put into a large bowl along with the butter, sour cream, cream and seasoning.  Mash well until desired texture.

Add your fillings to the potato and mix through. Carefully spoon the potato filling back into the potatoes skins and place in a roasting dish.

Bake in oven 180C for 15 – 20 minutes or until the potatoes are heated through and the top has gone golden!

 

 

BEEF AND BARLEY STEW – origin beef

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This time of year is all about comfort and a stew ticks all the boxes.  Orgin Beef range of stewing beef is perfect for this recipe, add a gathering of market veg and simmer gently until tender. 

Serves 4

1 Tbsp butter

1 Tbsp oil

1kg chuck steak or any good quality stewing beef, cut into chunks

Salt

2 onions, sliced

1 litre beef stock

3 cups water (approx.)

1 tsp chopped rosemary

1 cup pearl barley

4 carrots, roughly chopped carrot

500g waxy potatoes, liseta, desiree

Plenty freshly ground black pepper

¼ cup freshly chopped flat leaf parsley

Method

You need a large heavy based oven dish preferably with a lid for this method.  Add the butter and oil and melt the butter over medium-high heat. Add enough pieces of the beef to sear in the pot without crowding. You will need to brown the meat in several batches. Salt the beef as it cooks, and set aside browned pieces in a bowl.

When all the beef has browned, add the onions. As the onions release some of their water, use a wooden spoon to scrape any browned bits off the bottom of the pot. Sprinkle a little salt over the onions as they cook. Lower the heat to medium and cook the onions until they begin to brown, 5-6 minutes.

Add the beef back to the pot and sprinkle with rosemary. Add 1 cup of the stock and use the wooden spoon to scrape any browned bits off the bottom of the pot. Add the rest of the stock and water and bring to a simmer. Cover the pot, lower the heat to low and simmer very gently for 1 hour.

Add the barley and remaining vegetables and cook for a further 40-60 minutes.  Taste for seasoning and adjust if necessary.  Serve in deep bowls sprinkled with parsley and great alongside creamy mashed potatoes!

KAKANUI CHILLI SCRAMBLED EGGS

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Serves 2

1 Tbsp vegetable oil

1 Tbsp butter

1 spring onion (roughly chopped)

4 large eggs (beaten)

1 Tbsp fresh coriander, roughly chopped

Kakanui chilli sauce

Pinch salt

Method

Add the oil and butter to a heavy based pan and allow to melt.  Add the lightly beaten egg and allow to settle before attempting to stir.

Add the spring onion and turning everything gently for about for a minute or so with a wooden spoon.

Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking.

Sprinkle with coriander and drizzle to your liking with Kakanui’s chilli sauce.  Serve with a good piece of buttered toast or some warm tortillas.

 

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

KAKANUI PRODUCE – chilli sauce

BYRDONE ORGANICS – potatoes, cavolo nero

SPECKLED HEN – free range eggs

GILBERTS FINE FOODS – fresh baked goods

ORGIN BEEF – chuck steak

HARWARDEN ORGANICS – apples

JUDGE ROCK WINES – central Otago pinots

 

otago farmers market mobile kitchen menu 6/07/2013

alison1

Yes I am back, not that I have been on holiday (far from it).  I have been busy setting up Delicacy by Alison Lambert which is where I use local producers, but now throughout the week as well as here at the market! It all makes simple sense to use only the best and freshest seasonal produce which is what I deeply believe in. 

This week at the market I have a bit of catching up to do so I will be simmering a selection of market produce along with a drop or so of Judge Rock wines all gently cooked in a Potjie pot with thanks to Paul from Judge Rock Wines.  This wonderful heavy cast-iron pot works wonders on a cold winters morning. Obviously this stew can be cooked in any heavy based pot with a lid, you just need to ensure you allow plenty of time and use good quality ingredients!

Cabbage galette is worthy of the wait as this dish is comforting, affordable and satisfying!  Apples, apples and more apples are our pudding today and they never disappoint, today I am going to combine them with some toasty crumbs and a little spice. The combination works well for brunch or as a pudding!

Look forward to catching up with you all and cooking some food in my little caravan!

(Ps thanks so much for all the amazing support at Delicacy Café!)

indigo bakery

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A potjie is a social activity, with guests generally engaging in fireside chitchat while the potjie cooks, typically three to six hours.

Thanks to Paul from Judge Rock and his trusty potjie pot I will be doing our version of a market boil up with thanks to Havoc Porks bones, sausages and a touch of pancetta. 

When the meat is lightly browned, vegetables like potatoes are added, along with whatever spices are needed. Water or other liquids may or may not then be added, depending on the views of the potjie chef. The lid is then closed and the contents left to simmer slowly without stirring. This distinguishes a potjiekos from a stew that is stirred. The aim is that the flavours of the different ingredients mix as little as possible. Although some chefs may permit stirring from time to time (which is highly frowned upon), it does create a stew where all the ingredients tend to taste similar. Little sauce or water is used, so that cooking is by steam and not boiling in a sauce like a stew; thus the heat must be very low and constant.

MARKET STEW

2 Tbsp oil

Pork, lamb or beef bones

Southern sausage or something similar

Smoked bacon or ham hock

1 onion, roughly chopped

4-8 cloves garlic

2 sticks celery, roughly chopped

2 carrots, peeled and roughly chopped

4 potatoes (waxy), cut into large chunks

1 bottle red wine

1 bay leaf, sprig rosemary or thyme

Salt and plenty freshly ground pepper

Handful parsley, roughly chopped

Method

Place a large heavy based pot on the heat and add the oil add the bones and sausage and brown all over.  Add the vegetable except the potato and get them mixed through all the oil and meat juices. Add the wine and stir to get any bits of the bottom of the pot, add the bacon or hock if using along with the herbs and season lightly.  Put the lid on, reduce the heat and gently simmer for 2 hours.  Add the potatoes and cook for further 30 minutes or until just tender. Adjust seasoning and finish with the parsley and enjoy.

 

APPLE PARFAIT

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SERVES 4

Apple compote

500g apples, peeled, cored and chopped apples

¾ cup sugar

½ cup raisins

¾ cup water

¼ cup lemon juice

Pinch salt

Cinnamon crumbs

55g unsalted butter

2 Tbsp brown sugar

pinch of salt

generous pinch of cinnamon

1 cup stale bread, diced

400g natural or vanilla yoghurt

Method

Preheat the oven to 180C

For the cinnamon breadcrumbs – In a small pot melt the butter over moderate heat, stirring, until the butter is golden brown. Pour the melted butter into a bowl. Add the sugar, salt, cinnamon and bread, and toss. Spread the bread on a baking sheet and bake for 15 minutes, stirring once or twice, until golden. Let cool.
Add the toasted bread to a food processor and pulse to coarse crumbs, or alternately smash lightly with a rolling pin.

For the apple compote – Place all the ingredients for the compote into a suitable sized pot.  Cook over moderate heat until the apples are soft and mash easily. Cool, they can be refrigerated for up to five days.

To assemble – place some apple in the bottom of a glass, add some cinnamon crumbs, spoon over some yoghurt and repeat processor until almost full.  Continue until all glasses are completed.

CABBAGE GALETTE

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I love dishes like this in winter and this tick’s all the boxes! Sweet, wholesome cabbage encrusted with a savoury pastry and served like a pie! Need I say more…?

Serves 6

½ (500-600g) savoy cabbage, roughly chopped

1 leek, sliced thinly

2 Tbsp olive oil

200g bacon (smoked), sliced thinly

3 cloves garlic, minced

50g parmesan or cheddar cheese, finely grated

Salt and white pepper

Generous handful parsley, roughly chopped

3 eggs

2 cups flour

300ml milk

Method

Preheat the oven to 180C and lightly grease a 20-23 cm pie dish or heavy based fry pan in and heat well in the oven. This will assist with the bottom of the galette to brown.

Place a pot of water on to boil and place a steamer on top.  Steam the cabbage and leeks for 3 minutes, remove and add leaves to a bowl and season well with salt and pepper and a drizzle of oil.

In a bowl, mix together the bacon, eggs, garlic, parsley and cheese together.  Add the eggs, flour and milk and mix to combine.

Remove the hot pie dish/pan from the oven.  Spread half the dough over the base of the dish, pile on the seasoned cabbage and pack it down with your hands, cover with the remaining dough.

Bake for 35 minutes until golden and firm.

Great hot or room temperature

 otago farmers market

 

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

JUDGE ROCK WINES – central Otago wines

BRYDONE ORGANICS – cabbage, potatoes

HAVOC PORK – bones, sausages and pancetta

TE MAHANGA – garlic, pumpkin

ROSEDALE ORCHARDS – apples

SUNRISE BAKERY – fresh baked goods

 

 

 

 

Otago farmers market – mobile kitchen menu 8/06/2013

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Soup is simmering on the stove as we speak and none better than pumpkin! Only this time I have added some beans and a little spice to get things warming on this cold frosty morning! 

Harbour Fish have some fantastic plump fillets of sole which I will be smothering with buttery leeks and wrapping in paper! This is fantastic way to cook fish as it will keep it moist and it will taste delicious.  I will be showing you yet another great salad one is simply grated carrot drizzled with a zesty little dressing and the other salad is warm yams with onions and once again drizzled with a great dressing! I will also have some warm pies from Who Ate All The Pies.

Finally I will be making an easy little tart filled with lemony pears.  Have a great day and keep warm! 

I will be located where the site caravan is usually placed so don’t despair I am at the market only in a different place!  Just trying it out, let me know you feed back!!!

Oh and if you hadn’t heard I have just bought Delicacy Café, but I will be staying put at the market!

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PUMPKIN AND BLACK BEAN SOUP

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The addition of beans and a little spice really brings this soup to life!

Serves 4-5

1 kg fresh pumpkin, skinned and cut into even sized pieces

390g cooked and drained black or kidney beans

1 cup drained tinned tomatoes, chopped

1 onion, diced

1 leek, washed and sliced thinly

4 garlic cloves, minced

1 ½ Tbsp ground cumin

1 Tbsp ground coriander

Pinch dried chilli flakes

½  tsp freshly ground black pepper

50g butter

4 cups beef stock or vegetable stock

2-3 Tbsp red wine or sherry vinegar

To serve – sour cream

Method

In a food processor coarsely puree beans and tomatoes.

In a large heavy-based pot, add the butter and cook the onion, leek, garlic, chilli flakes and cumin, coriander over moderate heat, stirring until onion has softened and beginning to brown. Add the pumpkin and broth and season lightly.  Cook until the pumpkin is very soft about 20 – 30 minutes.  Using a masher lightly mash the pumpkin so it becomes more of a puree and has thickened the soup.  Stir in coarse bean puree and simmer, uncovered for 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper and a generous blob of sour cream.

 

RAW CARROT SALAD

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Serves 4

500g, carrots coarsely grated (about 4 cups)

¼ cup vegetable oil or extra-virgin olive oil

3 – 4 Tbsp fresh lemon juice

¼ cup chopped fresh corniander, mint or parsley

2 – 4 cloves garlic, minced

1 tsp ground cumin

1 tsp sweet paprika

Pinch of salt

About ½ tsp harissa (Northwest African chili paste) or any good chilli sauce

Method

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 30 mins to 1 hour!

Great with natural yoghurt with garlic and tahini with a squeeze of lemon juice and some flatbreads!

SOLE FILLETS WITH LEEKS

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Serves 2

2 fillets sole, skinned

2 leeks, very finely sliced

1 Tbsp white wine

30g butter

1 lemon, sliced

salt and freshly ground black pepper

METHOD

Preheat the oven to 200C

Place the leeks with a knob of butter in a small pot and cook until the leeks are tender (about 3-5 minutes). Set aside.

Place each sole fillet onto a large sheet of greaseproof paper. Sprinkle over the cooked leeks, drizzle with white wine and dot with butter. Place the lemon slices onto the fish and season with salt and freshly ground black pepper.

Bring the greaseproof paper up around the fish and seal the edges to make two parcels. Place onto a baking tray and bake in the oven for 10 minutes, or until the fish is cooked! You will notice the paper parcels will puff up and fill with steam, this is an indication that the fish is cooked.

Serve the fish parcels in the paper parcels directly onto the plates, be careful when opening as the steam is very hot!

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The Harbour Fish Team

WARM YAM SALAD WITH MUSTARD AND HONEY DRESSING

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Serves 4-6

1 kg yams

2 red onions, sliced into wedges

4 sprigs fresh thyme or rosemary

2 Tbsp oil

Dressing

1 tsp grain mustard

1 tsp honey

1 Tbsp red wine or cider vinegar

3 Tbsp extra virgin olive oil

Salt and freshly ground pepper

Method

Preheat oven 200C

Place the yams, thyme and onions on a baking tray and drizzle over 2 tablespoons of oil, season with salt and pepper and bake for 20 minutes or until tender.

Meanwhile mix all the ingredients together for dressing, taste and adjust if necessary.

When the yams are cooked place into large bowl, drizzle over dressing and toss gently to combine.

Serve at hot or at room temperature.

This salad also works well with the addition of spinach leaves added to the warm salad and allow to lightly wilt, add a handful of feta cheese.

 

PEAR AND LEMON TART

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Warm pears, a little lemon surrounded by flaky pastry and of course a generous dollop of cream would make this pretty much perfect!

Makes 4 tarts

6-8 pears or apples

60 g butter

¼ cup sugar

½ tsp grated fresh nutmeg

Zest of 1 lemon

1 tsp cornflour

1 Tbsp lemon juice

4 sheets puff pastry

1 egg, beaten

Sugar for sprinkling

To serve

Icing sugar

Whipped cream or vanilla icecream to serve

Method

Preheat oven 180C

Peel, quarter and core the pears then slice into 1 cm thick wedges.

Heat the butter in a large fry pan or pot and add the sugar, nutmeg and the pears.  Cook over high heat for 10 minutes or until the pears are tender but still holding their shape.  Combine the cornflour and lemon juice until smooth then tip onto the pears and stir to combine.  Cook for 1 minute to thicken the juice.  Set aside.

To assemble: Cut out 4x 16 cm circles of pasty (side plate) and place on a lined baking tray.  Divide the pears with their thickened syrup between the circles, leaving a 2cm boarder around the edge.  Brush the border with the beaten egg then fold the pastry to pleat.  Brush with the beaten egg and sprinkle with the sugar.  If time place the tarts in the fridge to harden the pastry for 30 minutes.  If you haven’t got the time then bake in preheated oven for 25 minutes or until the pastry is well cooked and puffed and golden.

Serve warm with plenty cream or ice cream.

 

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

ROSEDALE ORCHARDS – pumpkin and apples

BRYDONE ORGANICS – yams and onions

HARBOUR FISH – sole fillets

TE MANHAGA – leeks

HARWARDEN ORGANICS – pears

SUNRISE BAKERY – fresh baked goods

JUDGEROCK WINES – Central Otago wines

WHO ATE ALL THE PIES – fantastic handmade pies

OTAGO FARMERS MARKET MENU FROM MOBILE KITCHEN 18/05/2013

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With weather this balmy we might very well be eating vegetables and fruit earlier than expected this year.  When I think back to last year and what I was cooking I do recall it being quite unpredictable but not quite this warm.

Well today I am making potato gnocchi and this recipe is fantastic, the gnocchi has great flavour and a light, puffy texture. I like gnocchi a lot and find it therapeutic to make and hugely satisfying to eat. It also fits perfectly in with the season and today I am coating it in sweet buttery leeks and bacon from Waitaki Bacon and Ham!

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I am still on my mission of Autumnal/winter salads and today I thought I would make the cabbage salad into a warm one with the addition of a creamy buttermilk dressing to add a little decadence! Spinach from Aquarius gardens is green and tender, so I’m only going to add a little garlic and that is pretty much all it will need.

For dessert today I have made a Danish classic and one that is perfect for using up frozen berries and of course a  little drizzle of cream over top wouldn’t go astray!

Do come by the mobile kitchen and have a free sample of todays delicious delights.  Have a fantastic day and keep it local.

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POTATO GNOCCHI WITH LEEKS AND BACON

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Now we are talking my language this combination needs little explaining as this just works!

Serves 4

1kg floury potatoes, agria or desiree

4 egg yolks

½ cup grated parmesan cheese

¼ tsp freshly grated nutmeg

¼ tsp freshly ground black pepper

1 tsp salt

1 ½ cups flour

30g butter

4-6 rashers bacon, sliced into strips

2 leeks, washed and finely sliced

2 cloves garlic, sliced thinly

4 sprigs fresh thyme

Freshly grated parmesan to serve

Method

You can either prick your washed potatoes all over and microwave until tender or you can place the whole unpeeled potatoes into a suitable size pot and cover generously with water and cook until tender (about 30-40 minutes).

In a small bowl mix together the parmesan, nutmeg, pepper and egg yolks, set aside.

Meanwhile place a large frypan onto heat, add the butter and bacon and allow to sizzle and lightly colour.  Add the leeks, garlic and thyme and cook gently for 5 minutes or until the leeks are tender and the bacon is golden. Set aside.

Place a large pot of water on to the boil and season generously with salt.

When the potatoes are cooked carefully remove their skins and place into a bowl.  To get the best results push them through a ricer or mouli if you don’t have either push them through a sieve.  Place the potato directly onto your work surface and sprinkle over half teaspoon salt and lightly mix.  Add the egg and cheese mixture and mix through.  At this stage your mixture will quite sticky so don’t worry.  Sprinkle over ½ cup flour and knead through, check the mixture by rolling a little ball in your hands if the mixture is still very sticky add ¼ to ½ cup of flour and knead once again until you get a smooth, moist dough that can easily be handled.

Divide the dough into four and begin with one part. Roll this out into a thick rope shape length about 3cm in diameter.  Now cut this into 2-3 cm lengths all the way to the end.  Sprinkle a little flour on you bench and holding a fork with the prongs resting on the surface and the base is turned upwards, roll each gnocchi down the fork. This gives the gnocchi little indents that will allow the sauce to stick!

 

WARM CABBAGE SALAD

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This is just a nice alternative to serve the cabbage as a salad.  Add your favourite spices, fresh herbs and ingredients to get this really interesting.

Serves 4

1 medium sized cabbage finely shredded,

1 tsp olive oil,

2 tsp sesame seeds,

1 capsicum, sliced thinly

1 fresh or dried red chilli, finely chopped

Handful fresh coriander, roughly chopped

Buttermilk dressing

1/4 cup well-shaken buttermilk
1 Tbsp maynonaise
2 Tbsp cider vinegar
½ Tbsp sugar

Pinch salt

Method

Add all the ingredients for the dressing together in a small bowl or jug and mix well to combine,

Heat oil in a large wok or fry pan and put 1 tsp sesame seeds in to dry roast for about 15 seconds.
Add in capscium, cabbage and salt and cook on high stirring intermittently  for 7-8 mins or till cabbage is just cooked. Sprinkle through some of the coriander and remaining
sesame seeds and drizzle over refreshing buttermilk dressing to serve!

HOW TO MAKE BUTTERMILK?

Making a recipe that calls for buttermilk? Use this simple substitute, and you won’t need to buy any:

Milk (just under one cup) and 1 Tablespoon white vinegar or lemon juice

METHOD

Place a Tablespoon of white vinegar or lemon juice in a bowl

Add one cup milk (full fat or old cream)

Let stand for five minute. Then, use as much as your recipe calls for.

 

HOW TO COOK SPINACH SIMPLY

 

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This is how I cook most of my greens – simple yet delicious!

2large bunches of spinach,

Olive oil, extra virgin

3 cloves garlic, sliced

Salt and freshly ground pepper to taste

Method

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

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

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

Serve immediately.

 

BERRY PUDDING AND CREAM

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This is a traditional Danish pudding and one that would be great with red or black currants as they like it tart.  However I am using frozen Karaka berries today from Butlers and it works beautifully.

500g red berries or fruit (red currants, black currants, raspberries, strawberries, rhubarb, karaka or a combination)

2 ½  cups water

¾  cup sugar

¼ cup cornflour, arrowroot or potato flour mixed with ¼ cup water

250 ml cream, plain or whipped with 1 Tbsp. vanilla sugar

Method

Add the fruit well into nonreactive saucepan and cover with 3 cups water; simmer over medium low heat until the fruit falls apart. Remove from heat and strain juice through cheesecloth or a fine-meshed sieve; dispose of berry seeds.

Return juice to heat, stir in sugar, and bring to a low boil; reduce heat to medium and add the dissolved cornflour etc  to thicken. Stir the mixture constantly until it begins to gel to the consistency of a heavy syrup. Remove from heat, pour into individual serving bowls, cover with cling wrap, and refrigerate for at least two hours and up to two days.

Serve chilled with either plain or whipped cream.

 

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

GILBERTS FINE FOODS/LIEVITO – freshly baked goods

BRYDONE ORGANICS – potatoes and leeks

GODDARDS LTD – cabbage

JUDGEROCK WINES – central otago wines

BUTLERS BERRIES – fresh and frozen berries

WAITAKI BACON AND HAM – bacon and pork products (farm to plate)

AQUARIUS GARDENS – fresh seasonal greens (spinach)

KAKANUI PRODUCE- chillies, capsicum