Next in the Farmers’ Market line-up was Feilding Farmers’ Market, and a fantastic (and funny!) cooking demo with Hester Guy (of Hester Guy Catering). It was another beautiful day, and Fielding was also holding its show day, so there was a lot going on for a Friday morning! Between Hesters jokes and Tony Chestnut I was laughing all morning, so I would definitely recommend visiting if you ever have the opportunity.
Hester: “These recipes are only a guide as so much depends what is available on the day. I try to use local products and just adapt everything.”
Salad of Smoked Chicken with apple, celery and tamarillo vinegar glaze.
For the salad you will need 1 smoked chicken breast, sliced on a diagonal, 2 stalks celery, peeled and cut on a fine diagonal, 1 red skinned apple(Benefield’s Orchard) cut in wedges and finely sliced, a handful of toasted cashew nuts or almonds (Tony Chestnut) and some chopped parsley.
Layer the ingredients on a large platter and drizzle with a squeeze of lemon juice and season lightly with New Zealand sea salt and freshly ground black pepper. Finish with a swirl of extra virgin olive and for the piece de resistance, spoon over some tamarillo vinegar available from Eclectic Country.
I have made raspberry vinegar in the past and the tamarillo vinegar has the same fresh light flavour that enhances the style of today’s cooking so well.
Roasted Asparagus served with Lardons of Crisp Bacon and garnished with Quail’s Eggs.
Snap the ends from the asparagus and toss in New Zealand sea salt, freshly ground black pepper and a generous squeeze of lemon. Oven roast in a single layer in a preheated oven about 180°C about 5 minutes. Meanwhile cut the bacon (Bulls Bacon) into strips and fry in a heavy based pan until crisp. Remove and drain. In the remaining fat from the bacon, gently fry quails’ eggs, spooning over the bacon fat until the eggs are just cooked. Arrange the asparagus on a platter, sprinkle with bacon and then top with the fried quail’s eggs. Serve with a loaf of bread made from kamut, an ancient grain, which has a fine texture and a nutty flavour (Wholegrain Organics).
Pan fried Snapper served over lettuce, garnished with lemon and dill, finished with Lime and Chilli Dressing.
Firstly cut the snapper into medallions and pan fry in oil. Always cook the first side longer so the second side takes but a couple of minutes. Serve over fresh watercress or blanched asparagus. Finish the dish with a quick glaze made by deglazing the pan with water, adding a generous dash of Chilli and Lime dressing (Eclectic Country), reducing the two together over a high heat, and then adding a generous dollop of butter to enrich the sauce. Spoon over the sauce and sprinkle with dill and shredded lemon rind just prior to serving.
Sauteed Breast of Chicken served on a Bed of Roasted Parsnips, Broccoli with Chili and Capsicum Glaze.
After blanching the parsnips, they were then oven roasted in butter. The broccoli too was blanched, then refreshed and put aside. Meanwhile split a chicken breast (Chitz Chicken) in half sideways to give you two thin pieces of breast from each breast. Gently sauté in a preheated pan in a little butter or olive oil. Once the chicken is cooked, remove and let rest for five minutes before slicing on a diagonal. Casually place the sliced chicken, parsnips and broccoli on a platter. Drizzle with Chilli and Capsicum sauce (Eclectic Country) and sprinkle generously with herbs freshly chopped.
Stir fried Venison (or ostrich) with Sautéed Leeks and Watercress served over Pasta.
The leeks were first thinly sliced and gently oven roasted to bring out their natural sweetness. The pasta was cooked, drained with a tablespoon of cooking liquor reserved to encourage the sauce.
The venison was trimmed and cut into small steaks (Edelweiss Smallgoods Ltd). Sear over a high heat until barely cooked through, remove from the pan and let rest for at least 5 minutes before serving. Deglaze the pan with a slosh of red wine (Paulownia Estate) and then add a good dash of tamarillo chutney or plum sauce. Add the leeks to the cooked pasta, with the reserved liquor, the washed and trimmed watercress, and lots of chopped herbs. Place the steaks over the top of the leek pasta and finally spoon over the sauce.
Catch you all next time in Whanganui! -Kylie + Blair-