Tag Archives: asparagus

Parnell Farmers’ Market with Julie Biuso

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Parnell Farmers’ Market Guest post and photos by Bunny Eats Design blogger, Genie De Wit.

On a beautiful Saturday morning, Parnell Farmers’ Market celebrated their “Hello Spring” event with face painting, Walnut the clown (making super balloon animal hats), Old Macdonald’s barnyard petting zoo and the main course: Julie Biuso’s Out Standing In Their Fields cooking demo.

With 14 books under her belt and a 15th due out next month, Julie wears various foodie hats including writing, radio, television and teaching. I’m subscribed to just one food magazine and Julie happens to be their food editor. Julie is well known for her accessible style of cooking and Taste magazine is my favourite for that same approach to food. Food shouldn’t be fussy!

A little pork goes a long way.

Hot and sour pork salad.

The first dish, a hot and sour pork salad was zingy and smart. Using asian exotics like lime, palm sugar, coriander, mint and fish sauce it has punchy flavours that bring out the freshness of the produce.

The magazine version and a slab of yummy pork.

Julie’s tips: 

  • Use soft brown sugar as a substitute for palm sugar
  • Refrigerate onions to save your eyes
  • Don’t be scared about using fish sauce as a seasoning

Kylie about to offer tastings to a pirate.

Zingy freshness.

Julie has a real passion for fresh food and hammered in the importance of fresh and quality produce. There’s no point in eating your greens if they’re wilted and sad. New Zealanders generally eat too much meat and Julie’s dishes used tasty, moderate amounts of meat and really celebrated fresh vegetables.

Yum!

The second dish was asparagus, mint and bacon wraps cooked quickly on the BBQ. This is a summertime snack that has wide appeal. Perfect as a pre-dinner nibble with a summery sauvignon blanc or perhaps an icy beer.

Julie wrapping asparagus spears.

Then onto gas.

Turning once.

Two of her summer themed cookbooks were on on offer and Julie reminded us of situation we know well: standing at the BBQ, drink in one hand, tongs in the other and the overwhelming urge to keep the tongs dancing while you’re chatting away. It’s never necessary to turn a sausage 8 times. Resist this temptation. If nothing else, remember this for the coming BBQ season: Don’t keep moving food around on the BBQ. Give it a chance to start cooking.

This recipe is from Julie's book Sizzle.

Spears on a platter, ready to serve to your guests.

Asparagus, mint and bacon wraps.

The rain protection ended up being very good shade.

I really enjoyed Julie’s teaching style. I’ve never really been interested in cooking shows that simply tell you what to cook. You can learn that from a recipe book. Julie teaches people how to cook. Once you learn how to cook, you can freestyle. And freestyling is where the fun begins.

Minty fresh.

The Taste Pantry.

Books ready for buying and signing.

    Thanks so much for stopping by Genie, it was great to have you involved!    Be sure to check out all the videos of the day, as well as Bunny Eats Design.

See you all next time in Kerikeri – Kylie + Blair –

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Hamilton Farmers Market with Chris Scott & Fiona Sneyd

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Hamilton Farmers’ Market guest post and photos by De La Casa blogger, Christina Jane.

Sustainable, free-range and always fresh.” This mantra, underlying the growing enthusiasm for farmers markets in NZ, is the tag line for the Spring newsletter for local cafe, Zinc. Zinc Chef Chris Scott is proud to produce simple handmade food using the freshest available seasonal produce and ingredients of the highest quality, and Hamilton was even prouder to show off his talents at the Hamilton Farmers Market on Sunday.


Hamilton’s show kicked off with home cook Fiona Sneyd. Fiona kept us amused and riveted by her family stories (her gorgeous daughter was her sous-chef) and fresh, simple concoctions. Having snatched up asparagus and fennel from the fresh produce stalls, lettuce (from the lettuce man) and sourdough from Volare prior to the show, Fiona was kitted out to wow us.



What followed was a feast of Sicilian Fennel with Sourdough Gremolata, Roast Vegetables (including asparagus) with Macadamia Nut & Yoghurt sauce, and a simple fresh Asparagus Salad. After a tasting sample of the Sicilian Fennel dish, I raced off to get my hands on a bunch of baby fennel and a loaf of San Francisco Sourdough. Best served warm, I imagine this is perfect as a side for a summer picnic.

Fiona with her asparagus salad tossed with vinegar-soaked sourdough

I have to say, the showstopper for me was Chris Scott’s Risotto Primavera. In regards to the consistency, Chris explained that the risotto should spread as you dish it up, not stay in a pile, or be formed into fancy shapes (like you see in some restaurants!). The risotto, with broad beans, asparagus, mint and parsley, was most definitely a taste of spring. Another recipe for this week’s menu!

Risotto Primavera

2 cups Aborio Rice
2L Chicken Stock
200g Asparagus
200g Raw Broad Beans
Chopped Parsley
S & P
1/2 Onion
2 Garlic Cloves
12 Mint Leaves
50g Butter
50g Parmesan

This is the “Risotto of Spring” so any spring vegetables in season that catch your eye at the Farmers Market can be used.

  1. Blanch Beans & Asparagus in salted boiling water until just cooked, then refresh in iced water to retain colour. Set aside.
  2. Heat Chicken Stock in a saucepan & leave on a low heat.
  3. Chop onion & garlic finely, melt 1T butter in a thick bottomed pan and sweat the onion & garlic.
  4. Add rice & cook until translucent.
  5. Slowly add the heated stock a ladle full at a time, stirring continuously until risotto is cooked to creamy texture.
  6. Add vegetables, butter, mint, parsley & grated parmesan

My husband and I left the markets clutching our fresh, local produce, our minds brimming with cooking tips and inspiration for some spring dishes.

– Christina {De La Casa}

Stephen Barry at Tauranga Farmers’ Market

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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!

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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

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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-

Feilding Farmers’ Market with Hester Guy

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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

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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.

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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!!!

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

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– 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 –

Tony Smiths Spring Salads at Methven Farmers’ Market

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Following our morning at Oxford Farmers’ Market, we packed up and drove as fast as our little trailer would let us (ie. 70kph…) to Methven for a special evening Farmers’ Market. It was getting late, it was getting dark, and their petrol was horribly over-priced, but talk about the view! I think Methven Farmers’ Market must have the best views in the country.

Tony Smith was our Out Standing Methven chef, whipping up some fresh seasonal salads in no time at all. Both of these salads used fresh vegetables, teamed up with a simple dressing and some delicous smoked meats from Fat Alberts Smokehouse – a really great combo, that could easily be adapted to suit whatever you discover at your local Farmers’ Market this weekend.

Tony is a great local food advocate, and it was great to have him involved, showing the Methven crowd how simple and effective local cooking can be. “The vegetables I used were all Canterbury’s Tuahiwi Gardens Organic”. Many thanks to Tony and all the Methven Farmers’ Market team for making it such a great evening. Check out the video and recipes below, and give it a try! We would love to hear how you go 🙂

Two Warm Farmer’s Market Spring salads

to serve four

Smoked Salmon salad

Prepare all of your ingredients ahead of time, mix a nice salad with an interesting mix of leaves and herbs that you have on hand or you have discovered at your local farmers market.

Boil and cook the potatoes, let them cool in the boiling water. Cook the asparagus keeping it crisp. Cool and cut into thirds.

Make a dressing by whisking together the mustard, vinegar and honey, drizzle in the olive oil whisking continually until you have a nice creamy dressing, season to taste.

When ready to serve, slice and warm the potatoes, salmon, and asparagus, place a layer of potatoes and salad onto four plates, and alternatively place on the warmed ingredients, more salad leaves, croutons etc until you have used up your preparations. Spoon over the dressing, place some teaspoons of beetroot relish around the plate and grate some fresh horseradish over the whole salad.

Smoked Duck Breast salad

Prepare all of your ingredients ahead of time, mix a nice salad with an interesting mix of leaves and herbs that you have on hand or you have discovered at your local farmers market.

Boil and cook the potatoes, cool and cut into ½ cm cylinders.

Make a dressing by whisking together the mustard, vinegar and honey, drizzle in the olive oil whisking continually until you have a nice creamy dressing, season to taste.

When ready to serve, place the duck breasts into a frying pan skin side down and fry gently until skin is nicely coloured and and crisp, turn over and heat other side. Take them out of the pan and keep them in a warm place. Add the potatoes to the same pan, frying them in the residue duck fat, drain onto kitchen paper.

Place a layer of potatoes and salad onto four plates, carve the duck into thin slices, and alternatively place onto the plate in layers, along with more salad leaves, croutons etc until you have used up your preparations. Spoon over the dressing, place some teaspoons of chilli and capsicum jam around the plate.

Farmer’s Market Provençe style sauté

The vegetables you use for this are the best you find at your local market, the mix is up to you. Use the recipe as a guide. Small beets, Jerusalem artichokes, turnips, black radish etc all work well and make a really interesting mix. By themselves a wonderful vegetarian dish. Vegetable greens and nuts can be added at the end of the cooking time to liven up a vegetarian version.

  • 500g Tender meat cut, lamb loin / rump or Pork loin / fillet (Turnbull’s Meat)
  • One chorizo sausage (Fat Albert’s)
  • 50mls olive oil (Southlea Olives)
  • 8 garlic cloves
  • 150g small gold beets
  • 150g new carrots,
  • 100g shallots
  • 2 fennel bulbs
  • 150g courgettes
  • 100g cherry tomatoes
  • 2 fresh bay leaves
  • Fresh thyme or rosemary
  • 10g gravy mix
  • a handful of small wild rocket leaves
  • Mint and rosemary sauce if lamb, rhubarb and ginger if pork (Canterbury Country Kitchen)
  • Extra Olive oil and seasoning for cooking.

Cut the vegetables into ½ finger size pieces; keep separate as the cooking times can be quite different.

Put the olive oil into a wide shallow saucepan, place in first the beets, garlic and shallots bay and thyme, turn up the heat until they are gently frying, cover. What we want to do is sort of ‘pot-roast’ the vegetables and you will need to use your own judgment on timing, if they look like they’re browning too much add a splash of water. When the first vegetables start to soften a little add the carrots and fennel, when they are softening add the courgettes, and when all cooked, the tomatoes.
Cut the meat into thumb sized pieces, season and add some chopped thyme or rosemary. Sauté the pieces until just cooked through.

Place the vegetables onto 4 plates and serve the sautéed meat pieces and sliced chorizo on top. A simple pan gravy can be made from the meat pan juices and spooned over if you desire. Scatter some small rocket leaves over each plate, then spoon around a couple of teaspoons of appropriate chutney onto each portion.