Tag Archives: bacon

Grey Lynn Farmers’ Market with David Schofield

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Grey Lynn Farmers’ Market Guest post and photos by Tree House Kitchen blogger, Mel Tan.

“As with all good spinach, it’s still got dirt on it”
~ David Schofield

You get people who cook, people who teach others how to cook, and people who are champions of food. David Schofield is all three.

For some, David needs no introduction, having won several awards including NZ Culinary Fare’s New Zealand Chef of the Year 2011. I had not previously heard of David – but following Sunday’s demonstration, will be keen to read/see more of him again.

On Sunday, I yanked myself out of bed a little later than I meant to, arriving at the bustling Grey Lynn Farmers’ Market just minutes before David’s demo was due to begin. When I got there and saw all the great looking stalls, I immediately regretted my laziness, for there was now no time to shop before the demo…

Out in the courtyard, grey clouds gathered and a few tears spilled from the sky, but a small crowd appeared nonetheless. A kind lady wiped the chairs with a tea towel and we all sat down in front of David’s stand/kitchen/screen, eager to see what David would present.

In just two hours (with an intermission in between), David produced five dishes – with yummy samples for lucky us. And I don’t know about everyone else, but I came away with way more than just recipes and good food in my tummy – I also gained tips, knowledge and laughter.

I think the skies liked David’s demo too. It held in the rain. 🙂

First dish on the tasty menu: cheese dreams (see above). The name itself was enough to make me swoon; but add in Over the Moon cheese curd, some quality bread, free range NZ bacon and a nicely poached egg – and there you have it; a breakfast to keep you dreaming happily all day. David also got Roland from Over the Moon to chat briefly about their cheese and share ideas on what to do with the cheese curd (pair it with salmon, spinach, roasted veges – mmm!)

Dish #2 involved ginger syrup, honey, some luscious wet and natural jam, strawberries… a sweet dance on the tongue and very pretty to look at.

Next, David whipped up what he calls “a play on French Toast”. He blithely cooked while telling us the truth about bright orange salmon (source of colour: carrot pellets). A not-so-pretty tale behind a lovely colour; a good lesson in deciphering “real and fresh” from “lies consumers believe”, I think! David’s emphasis on fresh and local food came through from start to finish of his demo by way of little facts like the colour we may expect fresh salmon to be – salmon feeding on kura may be reddish in colour, while salmon feeding on seaweed may tend towards white tones, etc.

He reminded us that when we reject fresh and local produce in favour of perfectly shaped, unblemished, brightly coloured produce, growers have little choice but to (1) import from overseas, (2) discard perfectly good produce that doesn’t meet these “ideals”, (3) add additives/modify our vegetables to meet our demands. Sure makes me think twice about how I pick my veges!

He also mentioned another point which I like very much: “Every time you buy an NZ product, it tastes just as good as its overseas equivalent, and it keeps someone here employed”.

The salmon “French Toast” (see above), complete with a lovely tomato paste, was put in the oven just long enough to warm (but not cook) the salmon… it emerged beautifully flavoured, and David paired it with a fennel and mesclun salad. I’m pretty sure this dish could steal a smile from the grumpiest human you know.

During the intermission, I hastened in to look at the stalls… and my eye fell on some Good Things indeed (green apple olive oil, creamy cheese, spicy and sweet ginger syrup – just to name a few!)

When we reconvened, David showed us two lavish and simple (the combination sounds contradictory, but it’s true!) dishes: oyster and spinach with lemon pappardelle, and fresh flounder with broad beans and fresh greens. I didn’t get to try the flounder, but the oyster pasta was precious to sample – just imagine soft, quivering, oyster mingled with gently wilted spinach and fresh, generous wide pappardelle ribbons… it was honest, calming and delicious.

It was a pleasure to watch David cook, and inhale the good smells. Vanilla-toned pappardelle bearing the hallmark of freshness: uneven edges. Broad beans tinkering from David’s fingers into a bowl. The warming, nutty aroma of beurre noisette. The sound of fish sizzling in the skillet. So much colour and freshness.

David’s demo was a display of abundance, a reflection of the truth David mentioned at one point: we live in a country where you can visit your Neighbour with the Lemon Trees or go out with a line and catch an honest-to-goodness fish (so why don’t we realise how lucky we are more often?).

Along with the laughs (on David’s generous “pinches” of salt and “pats” of butter, etc), we also gleaned a gallon of great kitchen/food tips from David. I’ll share a few here:

  • On de-veining spinach: fold the spinach leaf like you’d fold a heart (vertically), then gently tear away the stalk.
  • On shucking oysters: grip the oyster with a dish towel, and hold a shucking knife in your other hand. Run the knife along the opening, and pry the shell apart. Open the oyster over a bowl so you don’t lose the juices. (Use the juices in the dish too).
  • On fresh vegetables: better with dirt and insects than bleach (another “lie consumers believe” = clean, sparkling leaves with a sanitised smell are fresh and good… not true).
  • On pepper: it is not a season, but a spice – it alters flavour.
  • On fish fins: snip off with scissors prior to cooking, as they burn quickly in the pan.
  • On removing fish skin: make a cut under the fish skin, dab on some salt to give some grip, then use your thumb and pull the fish skin off.

Here is a picture of David showing us how to take the bone off… admittedly I didn’t see how he did it: one blink, one lift and the bone was out!

David was as generous with food samples as he was with taking questions, and people gathered to ask more questions at the end:

I regrettably had to dash off while David was still taking questions. Late in the afternoon, I came home to my market/NZ produce-lunch – not quite David’s fare (yet), but delicious in my hungriness nevertheless: fresh sourdough topped with Over the Moon black truffle brie (triple cream brie with truffle in the middle… it is every bit as good as it sounds), J. Friend and Co Northern Rata honey (sweet, gently earthy and delicate), and a spicy hot toddy made with Hakanoa Ginger Syrup (the BEST). I look forward to cooking a few things based on David’s recipes soon!

– – –

Thanks for stopping by Mel, it was great to have you there, braving the weather.. we were equally amazed at the amazing food that David cooked, and at how easy he made it look – definitely some cooking inspiration for everyone who was lucky enough to be there! David really wasthe perfect finish to the Out Standing in their Fields tour, with his passion for all things fresh and local. No wonder he’s Chef of the Year! – Kylie + Blair –

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 –

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-

Ohoka Farmers’ Market with Emily Cross and Gary Huggins

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Photo: Bron Marshall, Canterbury food blogger

Emily Cross and Gary Huggins did Canterbury proud on Friday when Out Standing in their Fields visited Ohoka Farmers’ Market. Emily entertained the crowds first with a warm potato salad – a great adaptable recipe that really suits Farmers’ Market cooking! Emily described how you could substitute any of the ingredients depnding on your taste and what was in season, which I really loved!

Gary Huggins also amazed us with his delicious Stewart Island Smoked Salmon – this stuff is to die for! I might have to move to Stewart Island if this is the kind of culinary fare on offer down there…

Ohoka is a really lovely Farmers’ Market, every Friday Morning at the Ohoka Domain. To top it all off we were lucky enough to have some incredible weather – check it out below, and we will catch you next time!

Emily Cross’ Warm Marabel Potato Salad

Serves 2

  • 2 large Marabel potatoes
  • 2 Tbsp N.Z olive oil
  • 1 onion, thinly sliced
  • 2 baby leeks, washed and thinly sliced
  • 1 clove N.Z garlic, peeled and sliced
  • Salt and pepper to taste
  • 2 slices cooked bacon, chopped into pieces
  • 1 Cup baby spinach leaves
  • 2 Tbsp “Munchy Seeds” (toasted pumpkin, sunflower & sesame seeds)
  • 2 Tbsp “your favourite salad dressing”
  • 2 Tbsp chopped parsley
  • 2 slices smoked brie (Evansdale)
  • Small handful fresh salad leaves

Wash the potatoes but leave the skin on and cut into even sized pieces. Steam until cooked through (check with a knife).

While potatoes are cooking, heat the olive oil in a frying pan and cook the sliced onions and leeks until tender but not coloured. Add the garlic and cook for a further few minutes. Add the steamed warm potatoes, salt and pepper and mix together. Add the bacon, baby spinach and seeds, then remove from the heat. Stir in salad dressing and chopped parsley. Divide into two bowls. Place a slice of smoked brie on top of the potato salad and top with a few fresh salad leaves.

Notes from Emily:

This salad is very versatile and can be adapted to include many other ingredients or changed to suit your taste and seasonal availability. For example: If you cannot find fresh baby leeks at your farmers market then use red onion or spring onion. The spinach can be replaced with fresh rocket, watercress or any other leafy green vegetable that you find. Other ingredients like cherry tomatoes and olives can be added at the same time as the spinach to add colour and variety. For Brunch add a poached egg on top of the salad. For dinner add a slice of venison or beef. Enjoy and create your own warm Marabel potato salad from the ingredients you source from your local farmers market.

Gary Huggins’ Hot Smoked Salmon over mash

  • Agria potatoes, peeled, cubed & boiled until tender
  • chopped garlic
  • parsley, finely chopped
  • thinly sliced/chopped red onion
  • cream cheese or butter
  • salt and pepper to taste
  • savoury lemon sauce (Charity jams chutneys & relishes)
  • Hot smoked salmon fillet portion (Stewart Island Salmon), warmed in a pan brushed with olive oil
Mash up everything except the lemon sauce and salmon. Sit the salmon on top and drizzle the sauce around everything.