Tag Archives: apple

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-

Advertisements

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-

Wairarapa Farmers’ Market with Marc Soper

Standard

Wairarapa Farmers’ Market Guest post and photos by Good Food in a Crap Kitchen blogger, Stephen Garrett.

It was an early start for us last Saturday (well early for a weekend). We drove up to Masterton to check out the market and see the cooking demo put on by Marc Soper. The drive was pleasant and the weather got hotter and hotter as we headed north.

The market was quite intimate with about twelve stalls, so the tour didn’t take too long to see what was on offer. Small as it was there was a great selection of quality produce, excellent vegetables, rare breed pork, mouth watering breads, cheeses, olive oils, wines, preserves and so much more.

It may not of taken long to walk around and see each stall, but the warmth and friendliness of the stall holders meant you spent time discussing  their produce, instead of the Wellington market mindset, grab what you need and push your way through a crowd to pay.

We had already a small bounty when Marc put on his first demo, Spätzle with Lamb loin finished with a pinot noir/olive oil syrup. He had a nifty little tool for scraping the Spätzle in to the boiling water, I have to get my hands on one, I usually use my potato ricer which isn’t the best. I love love love Spätzle and blue cheese and this dish had both. Luckily for me Sophie doesn’t like the cheese so much, so more for me!

Recipes from Wellington Chef of the Capital Marc Soper:

Pan fried Wairarapa Suffolk lamb with farm fresh sheep’s milk and free range egg spätzli, new season asparagus with sheep’s milk blue cheese and pinot syrup

Serves 4

Lamb

Heat pan, and add a splash of oil.
Season both sides of lamb, and place in pan, color and turn over and cook in oven till
medium. Remove and rest 4 minutes to allow meat juices to move evenly throughout
meat

Spätzli (German style pasta)

Place all dry ingredients into a mixer, add wet ingredients and mix. If too wet add more flour, and if too dry add more milk.
Have boiling water ready on stove and place mixture into a bowl with small holes, push through in batches into the boiling water, when it floats to the top leave for a minute and then remove and cool in cold water and drain.

To cook the spätzli, heat oil in a suitable pan, add the spätzli and toss in pan, chop up the asparagus and break up the cheese and add to spätzli, season lightly.

Pinot syrup

Heat the pinot and reduce by half with the honey till syrupy. Add olive oil and mix, and add salt to taste.

To Serve:

Place spätzli on the plate with the cheese and asparagus.
Slice lamb and serve on top and spoon over the syrup.

Serve with your favorite farmer’s market green salad.

—————

During the break between demos we did a bit more shopping, on the other side of the market this time, picking up some fruit (some of the best grapefruit I’ve tasted in a while, ripped open and eaten fresh right there and then)

The Second demo was a Wanton with a filling of Kale and Blue cheese with smoked garlic served  on a Fennel and apple salad. These were really tasty and so easy to put together. They would be great for party finger food, and has found a spot in my recipe collection.

Kingsmeade Sheep’s milk blue cheese and organic kale wanton, new season asparagus and smoked garlic with fennel and organic apple salad and fresh lemon dressing

Serves 4

Wanton

Heat oil in pan; add kale and sauté till soft. Chop roughly.
Mix with blue cheese and taste for seasoning.
Place wanton wrappers on bench, and place spoonfuls in centre of each square, then brush all edges with some water, and fold over from corner to corner to seal, removing air as you go.
Place on tray with some olive oil and bake in oven 5 minutes at 160 Degrees.

Lemon Dressing

Mix all together and add salt to taste

Heat pan and add a splash of olive oil, add asparagus and pan fry a little just till softened.
Season lightly and keep warm.
Make a salad with finely sliced fennel and finely sliced apple and mix a little olive oil and seasoning into the salad, also you can add some fennel foliage if desired.
Mix together.

To serve:

Arrange the asparagus on plates, and then put wantons on top, scatter with the garlic, and
top with fennel and apple salad.
Spoon over and around the dressing.

Happy eating!!!

——

We will be back to Masterton for this market, it’s a great day out of the city.

– – –

– Thanks so much for coming by Stephen, it was great to have you there! And its definitely a very sweet market, the perfect setting really. We were amazed by Marcs’ spätzli, definitely something new and delicious that I may need to attempt one day…  Many thanks to John and all the Wairarapa Farmers’ Market team for a great day. Check out the videos below, and we will catch you all next time when we visit Farmers’ Market Taranaki.

– Kylie + Blair –

Nelson Farmers’ Market with Jan Bilton and Chris Fortune

Standard

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+