Nelson Farmers’ Market with Jan Bilton and Chris Fortune

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Nelson Farmers’ Market put on a beautiful day for us, very sunny and entertaining! And just a little bit warmer than Methven had been… Nelson is one of the few mid-week  markets in the country, and it was great to see people popping by for some, fresh, seasonal food on their lunchbreak, and getting to try some of the delicious Out Standing samples from our chefs!

Jan Bilton was one of our Out Standing chefs for the day, and she showed me a new way with dukkah – I can’t say it had ever occured to me to use it as a crumb for meat! Check out Jan’s Dukkah coated Gurnard with Celeriac and Potato Mash here:

Jan Bilton’s Dukkah-dusted fish

serves 2

  • 300 g Fresh White Fish Fillets
  • 50 g Macadamia nut dukkah
  • 200 g Celeriac
  • 100 g Potato
  • 40 ml Hazelnut oil

Dice the celeriac and potato and cook in boiling salted water for approx 10 mins, coat the fish fillets Macadamia Nut dukkah and pan fry in hazelnut oil for just 2 mins per side. Drain the celeriac and mash together, spooning onto your serving plate with fish fillets ontop, garnish with Italian parsley and a drizzle of Local olive oil.

I think this was the most flavourful fish I have ever tasted – Jan, you have definitely got another convert! Chris Fortune also put in an appearance, demonstrating a Chorizo, Apple and Salsify Salad: I have to admit, I wasn’t too sure what on earth a Salsify was, but having tried it I can definitely recommend giving it a try. Think of it as the slightly unattractive cousin of your common parsnip 🙂

Check out the video for the full details on Chris’s Salad below:

Chris Fortune’s Chorizo, apple & salsify salad

  • 150 g Salsify
  • 100 g Florence Fennel
  • 1 Lemon
  • Salt and Pepper
  • 50 g Black Olives
  • 100 g Granny Smith Apples
  • 20 g Italian Parsley
  • 150 g Chorizo
Peel and blanch the salsify for 2 mins and refresh in cold water, shave the fennel bulb with a potato peeler and squeeze in juice of one lemon, pit olives and chop roughly.  Add to fennel.  Peel the apples and slice thickly with the Chorizo, pan-fry in a hot pan, add chopped parsley and season.   Serve on top of the fennel salad and drizzle with a little olive oil and finish with salsify.

Thanks for stopping by, we will see you all next time when we visit Wairarapa Farmers’ Market. Till then, happy cooking! – Kylie + Blair+

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