Author Archives: Out Standing in their Fields

About Out Standing in their Fields

Hi! Welcome to Out Standing in their Fields, a national tour of FREE Farmers' Market cooking demonstrations. This Blog is about our journey, and the great food and people we have encountered along the way. Check out some of Blairs great videos for all the details, as well as some delicious recipes. Cheers for stopping by! - Blair Kylie -

Colin Ashton & Rolf Simons at Kerikeri Farmers’ Market

Standard

I cannot believe the amazing food thats available at Kerikeri Farmers’ Market! That place has it all, everything you would expect from an A grade Farmers’ Market as well as tropical fruits like pineapples and cherimoyas – another culinary first for me, also known as custard apples, they are delicious 🙂 the perfect instant dessert. Many thanks as well to Carol and Dean from Willowbrook Farm, for your great hospitality and for letting us check out the amazing fresh produce you guys are growing!

Colin Ashton, owner and executive chef of Food at Wharepuke, Kerikeri, was the first chef of the day, cooking up some beautiful beetroot gnocchi – I cant beleive the colour of these things! combined with the herb pesto cream, they were absolutely to die for: If you ever get the chance to stop by his restaurant, it would be well worth a visit.

Organic ricotta and beetroot gnocchi, with a herb pesto cream

Wrap the beetroot in some foil, season with salt, and roast in a moderate oven for 40 minutes until tender.

Remove and let cool, peel beetroot and place 3/4 into a blender with 1 egg and 1/2 a cup of water and blend until smooth, and dice the other 1/4 and reserve.

In food processor place beetroot puree, ricotta cheese, 1 cup grated edam, and salt an pepper to taste.

Blend until smooth and well combined. Transfer to a bowl and mix in 2 cups of plain flour.

Let rest in the fridge for 1hour and then place the dough on a floured surface.

Take some mixture and roll into a 1 cm thick sausage, cut into 1cm x1 c m lozenges and blanch in boiling salted water until they rise to the surface.

Take lozenges out and refresh in iced water, repeat with the rest of the mixture.

To make the pesto cream, toast the macadamia nuts to release the oils and cool and roughly chop.

Wash the herbs, an blanch in boiling water, for 5 seconds, and refresh in iced water. Squeeze out excess water and place in a blender with 250 mls of extra virgin olive oil.

Blend until a fine puree, then add crushed macadamias, grated aged edam ( or parmesan), 1 clove of minced garlic, lemon juice, salt and pepper and pulse, still retaining some texture, not too fine.

In a pan reduce the cream by half and add in the pesto, warm and season.

Place the gnocchi, and the diced beetroot on non stick paper in a tray, sprinkle with olive oil, salt and pepper and bake for 10 minutes.

Once warmed through place in a bowl with some of the pesto cream, shaved edam, and top with micro herbs.

– – –

Rolf Simons then showed us the trick to making fried dumplings – he certainly makes it look easy, so I would love to hear from anyone who has given it a try. The Sweet and sour vegetables were a great addition to the dumplings, really crisp and refreshing, which contrasted well with the richness of the pork dumplings.

Free Range Pork Dumplings with Sweet and Sour cucumber salad, and fresh coriander, chilli, and tamarind Sauce 

makes 24 Dumplings

For the sauce:

  • ½  bottle of Sweet Chilli Sauce
  • Large bundle of fresh Coriander (Kuklando Ltd)
  • 2 Tblsp Tamarind Pulp
  • Juice of 2 limes (Orira Orchards)

For the salad:

Chop onion, leek, garlic, ginger, lemon grass root and mix with other ingredients through the pork.

Season with salt and pepper.

Put a teaspoon full of the mixture on to the won ton skin and shape, sealing the edges with some water.

Fry won tons in Canola oil.

For the sauce; blend all the ingredients in a food processor.

For the salad; heat the vinegar with the water, sugar, turmeric, kaffir leaves, lemon grass, and coriander.

When boiling, turn of the heat and add the remaining ingredients and cool.

Drain and arrange onto plates

Assembling:  arrange spoonfuls of salad on a plate and put dumplings on top. Drizzle with sauce. Garnish with fresh coriander.

Brioche en Croute with Sautéed Exotic Mushrooms

Heat the olive oil and butter.

Add the mushrooms and sauté at medium heat for 8 Minutes, and then add the garlic. Increase the heat; add the wine, double cream and seasoning and toss well until the liquid evaporates and the mixture thickens.

Toast or fry the brioche and serve with the mushroom mixture, sprinkled with chives.

– – –

Thanks for stopping by, catch you all next time for our final Out Standing Farmers’ Market – Grey Lynn. Until then, happy cooking and happy holidays! -Blair + Kylie –

Stephen Barry at Tauranga Farmers’ Market

Standard

Our next stop was with Stephen Barry of the Mount Bistro at Tauranga Farmers’ Market. He showed us some incredible local recipes, which is hardly surprising given that he is a past winner of the Monteiths Wild Food Challange! Many thanks to Christina for stopping by and writing us up this wonderful guest blog post – be sure to check out her blog for more of her amazing recipes!

J and I happened to be in Tauranga in the weekend visiting our dear friends and took the opportunity to get amongst the market action on Saturday morning. It was Tauranga’s turn for the visit from Outstanding In Their Fields so we were stoked to catch celebrity chef Steven Barry of Mount Bistro cooking up some fantastic treats.

His first dish of Pasta in Smoked Tomato Sauce was so simple and packed with flavour. The smokey sundried tomatoes were really something different. The Gemelli Pasta from Pastamia had us heading over to the Pastamia stall to check out their other fresh pastas.

We came away with a paper bag of the hugest mushrooms we’ve ever seen, two nests of fresh handmade tagliatelle, and step by step advice from the Italian man on the pasta stall. We were more than prepared to create the perfect mushroom pasta dish. And so we did. Recipe to follow!

– – –

Thanks again Christina, it was great to meet you. Here are Stephens recipes, and be sure to check out the video for all the details!  

Pasta in a smoked tomato sauce with fresh basil

Finely chop the onion and sweat off in sauce pan with crushed garlic.

Peel tomatoes by removing the core and blanching in boiling water for 15-20 seconds before plunging into cold water, the skin should then peel easily.

Add the chopped fresh tomatoes and tomato paste to garlic and onion turn the heat down and let the sauce simmer. Finely slice the smoked tomatoes and add to sauce. Season to taste. Just before serving stir in some chopped fresh basil.

Cook the pasta in boiling salted water until al dente.

I’m using Gemelli pasta as it is easy to eat while standing, this sauce would also be great with fettuccini.

For variations you could try adding sauteed chicken, prawns or salami.

Seared dukkah crusted beef on crostini

Trim the steaks of all fat and cut into thick 2 cm wide strips.

Thinely slice the baguettes place on an oven tray and lightly spray with avocado oil. Toast in a hot oven until golden.

Rub the strips of sirloin with dukkah and sear in a hot pan until coulored each side and cooked to you liking inside. Leave the meat to reast for 5 minutes before slicing and placing on top of the toasted crostini. Then top with the red onion marmalade.

Fresh asparagus with a macadamia, orange vinaigrette

Toast the macadamia nut until golden and fragrant, mix with the vinegar, salt and mustard then slowly whisk in the oil.

Trim the asparagus, and blanch in boiling salted water. Serve with the orange vinaigrette.

Sauteed spring vegetables

A selection of fresh market vegetables, washed, peeled and sliced or cut into florets.

I’ve used baby leeks (Amberdale Eggs), fennel bulbs, pak choy (Guy’s Gourmet Produce), courgettes, snow peas and broccolini (Pahoia Fresh Produce).

Sautee the vegetables in a little avocado oil till just cooked, season and finish with a little fresh lime juice.

Honeyed apple & macadamia crumble

  • 50 g macadamia nuts, chopped (Harbourside Macadamias)
  • 50 g rolled oats
  • 25 g flour
  • 40 g brown sugar
  • 40 g butter

Rub all ingredients together, place in an oven tray and bake till golden.

Peel core and dice the apples then sautee with the butter and honey until softened.

To serve place the apple in a dish and top with the crumble.

Catch you all next time in Hamilton! -Kylie + Blair-

Hawke’s Bay Farmers’ Market

Standard

Sunday morning, and we were in for a shock in Hastings – this Farmers’ Market is huge!! Held Every Sunday 8.30am – 12.30pm at Hawke’s Bay A&P Showgrounds, Hastings, I knew that Hawke’s Bay Farmers’ Market was the largest in the country, but I had no idea just how big – and what a huge range of produce they have:


The Out Standing Kitchen was certainly the place to be, with 5 of the stallholders showing us just how good fresh and local food is! We got to try a huge variety of the Markets produce, as well as hear all about the care and attention that these people put into making great products everyday.

Sally from Woodburn Venison cooked up a Spiced Vinson Leg with Onion Couscous:

Spiced Venison

– 1 Denver Leg or Leg Fillet

– 1/2 Tbsp Cumin

– 1/2 tsp Chilli powder

– 1/2 Tbsp Paprika

Couscous

– 1 cup dry Couscous

– 1 cup stock

– 2 Tbsp Village Press Olive Oil

– 2 sliced Onions

– 1 Tbsp Thyme

  • Place couscous in a bowl and add boiling stock, cover with plastic wrap and stand for 5 minutes.
  • Heat oil in frying pan over medium heat, then add thyme and onion, cooking until onion is well browned.
  • Combine spices and toss venison to coat.
  • Denver leg: brown on all sides, then finish in oven for 7 minutes (oven time can be calculated by: grams x 2.5 = time in oven) OR Leg Fillets: cook steaks for 1 – 2 minutes each side, depending on thickness.
  • Place cooked couscous in pan with onion and warm through.
  • Slice the venison and serve with couscous and rocket leaves.


European Gourmet showed us all the tricks for a great Pumpkin and Carrot Risotto:

Ingredients

– 100g butter

– 3 Tbsp Olive Oil

– 1 onion, chopped (Krismaw Gardens)

– 2 carrots, diced (Krismaw Gardens)

– 3 cloves of garlic (Krismaw Gardens)

– 100g Pancetta (The Deli)

– 1 litre European Gourmet Stock, warmed

– 280g arborio rice

– 2 cups diced, pre-cooked pumpkin (Krismaw Gardens)

– 100g grated hard cheese (Hohepa)

  • Melt the butter and olive oil in a large saucepan, fry pancetta, carrots, garlic and onion until the onion is clear.
  • Add rice and stir over a low heat for 3-4 minutes.
  • Add one ladle of stock and stir until liquid is absorbed. continue to add stock in this manner for 20 minutes.
  • After 15 minutes, add cooked pumpkin.
  • once rice is cooked, add cheese and stir.
  • Garnish with Rocket leaves from Epicurean Supplies and St Andrews Lime Dressing.

Lemon infused Pasta from Pasta Love was definitely the highlight of this incredible dish – Lemon Pasta with Fresh Asparagus and Herbs.

Ingredients

– 1 packet Pasta Love Lemon Pasta

– 1 bunch fresh Asparagus

– fresh herbs

– lemon rind

– Olive Oil

– small knob of butter

  • Cook and drain pasta in a big pot of salted water (8 minutes).
  • While this is cooking, fry asparagus, fresh herbs and lemon rind in a a mixture of olive oil and butter.
  • When both elements are ready, combine with fresh lemon rind and white pepper.


Anne from Orcona Chillis whipped up Harissa Coated Lamb on a Fresh Farmers’ Market Salad with mint and Chilli dressing – Yum! We’re both suckers for spicy food so she had us at Chilli 🙂 Check out the recipe below, and the video for all the details:

Ingredients

– Harissa Paste (Orcona Chillis)

– Butterfly Lamb Rump (Ti Kouka)

– Salad Greens (Epicurean Supplies)

– Olive Oil (Village Press)

– Strawberries (Mountain View )

– Mint n Chilli Sauce (Orcona Chillis)

  • Mix a little olive oil into Harisas and rub on lamb. leave for at least 10 minutes, or overnight.
  • Heat pan and sear the lamb on all sides to a lovely golden colour (approx 5 minutes each side). Remove from heat and rest in a warm oven (130 degreees) to finish cooking and relax the meat.
  • slice salad ingredients and lay on a large platter, drizzle with Mint n Chilli sauce.
  • After 10 minutes, remove meat from oven and slice thinly.
  • Place lamb slices over salad, season with salt and pepper.

Thanks for stopping by, catch you all next time in Tauranga!  -Blair + Kylie-

Wanganui Farmers’ Market with Chris Fortune

Standard

Saturday morning found us at the Wanganui Farmers’ Market, which has a gorgeous riverside setting right in the heart of Wanganui. Also known as the River Traders Market, I need to have a brief rant about my love for their reusable ceramic coffee cups: a really awesome example of clean, green kiwi ingenuity!
It also helps that the Market has some fantastic coffee to fill the cups with – many thanks to our neighbors for the day, Havoc Coffee, for all their help and delicious caffeine fixes! Also a big Hello to Mary’s Pantry – their Cornish pasties are to die for. I may have to make a special trip back to Wanganui just to have another, they are well worth the effort 🙂

There was quite a crowd at the Market to check out the culinary skills of Chris Fortune, and taste some of the delicious Wanganui produce on offer, which certainly didn’t disappoint.
A brief aside = I am totally converted to the Dotto Sauces which were provided by Jane, our fantastic kitchen volunteer – if you ever get a chance, try her Casablanca Sauce!! Jane runs Dotto Catering, so if you are ever hungry in Wanganui then her Gourmet Sandwich stall is the place to visit – find them at the River Traders Market on Saturdays, or on Main Street during the week. There was a great range of other products available too, some of which were brand new to me :

All around, a wonderful day in Wanganui: Check out the recipe below and the video for all the details of what Chris Fortune created from the uniquely Wanganui produce. Until next time! -Kylie + Blair-


Potato Rosti with Shaved Fennel and Halloumi cheese, New Seasons Asparagus with Market Sauces and Dukkah
100 g florence fennel
100 g Market Asparagus 
50 ml extra Virgin Olive oil
300 g Agria Potatoes
Selection of Market Sauces
100 g Halloumi Cheese
Salt and Pepper
50 g Hazelnut Dukkah
Peel and grate the potato, place in a tea towel and squeeze all of the moisture from until bone dry.  In  a hot pan fry the potato until golden brown and then place on serving plates.  Slice the asparagus thinly and blanch and then refresh under running cold water, season with salt and pepper, drizzle with olive oil.  Cut the Halloumi thinly and fry until golden brown and serve with the rostis and a market sauce.  Shave the Florence fennel bulb with a peeler, add 1 Tablespoon and fennel herbs, 1 T Olive oil and juice from one lemon. Season and serve wth Rosits. Sprinkle with Macadamia Nut Dukkah.

Feilding Farmers’ Market with Hester Guy

Standard

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-

Terry Parks’ Kumara and Tangello Salad

Standard

Our visit to Farmers’ Market Taranaki started off with a few unexpected surprises! Brett McGregor had a last minute accident meaning he couldn’t make it, and meaning we had to find another chef at the last minute – luckily, Market Manager Eryn was able to convince Terry Parks from the Nice Hotel to come down and fill in! Once again, many, many thanks to Terry for saving us at such late notice!
Terry was kind enough to step in at the last minute, ridiculously early on a Sunday morning, and between him and his friends we got to sample some delicious fresh food! Making the most of the produce on offer at Farmers’ Market Taranaki, they put together a huge variety of food. We had yet another incredible day at the Market despite all the last minute changes – The sun was shining (long may this good weather trend continue- touch wood!) The All Blacks had also just won, which meant everyone was in a very good mood 🙂

The Kumara Salad was my person favourite: delicious and simple, and definitely something I will be tackling over summer! Check out the video for all the details, as well as some of the days hilarity:

Kumara and Tangello Salad, with Toasted Coconut and Spiced Broad Beans.

INGREDIENTS – Quantities to Taste

– Kumara (Awatotara Kumara)

– Curly Kale, sliced (Natural Lea)

– Tangellos (Natural Lea)

– Radishes (Longlife Farm)

– Coconut Flakes

– Dried Spiced Broad Beans

– 2 Tbsp Sweet Chilli Sauce

DIRECTIONS

– boil whole peeled kumara, being careful not to overcook them (otherwise they will fall apart!)

– Chop Kumara into bite size peices

– Toast Coconut in a dry pan,  until brown (check out the photo above)

– Peel and chop Tangellos, combine with chopped Kumara, sliced Kale, sweet chilli sauce and dried broad beans.

– Enjoy!

Many Thanks to the team at Farmers’ Market Taranaki!  See you all next time when we visit Fielding Farmers’ Market. -Kylie + Blair-

Behind the Scenes

Standard

We thought you might like a quick look at what has been going on behind the scenes of the Out Standing roadshow over the last few weeks, so here are some pictures that sum it up… be sure to check out our lighting speed set-up in the video! We have had summer days, pouring rain, snow, sunrises, late nights and everything in between, and its been fantastic. Check back soon for our visit to Farmers’ Market Taranaki 🙂 -Kylie + Blair-