Tag Archives: Chris Fortune

Wanganui Farmers’ Market with Chris Fortune

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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.
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Nelson Farmers’ Market with Jan Bilton and Chris Fortune

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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+

Chris Fortune’s Gnocchi with Shallot and Preserved Lemon Salsa

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Looks incredible, right? I bet you’re thinking just how tasty that would be.  And I also bet you’re thinking something along the lines of: “I know what Gnocchi is.. no way I’m trying this one. Waaay too hard to cook!”

I definitely used to think the same thing about Gnocchi, but after watching Chris Fortune simplify the process it doesn’t seem so hard after all! Check out the video here for all the tips and tricks direct from the man himself:

Gnocchi
500g Desiree potatoes
50g butter
150g flour
2 whole free-range eggs, whisked
100g watercress leaves
  • Peel and chop potatoes and boil in salted water unitl soft.
  • Drain, then add butter, mash or place through a ricer or mouli for a lump-free mixture and leave to cool.
  • Add flour and whisked eggs and mix to form a dough.
  • On a clean bench, knead until smooth and soft. Roll doughly into small, skinny cigar shages, then cut into 1.5cm-thick slices. Dust gnocchi with flour as you work so it doesn’t stick to bench.
  • Poach gently in boiling salted water for 2 minutes, or until they rise to the surface. then remove with a slotted spoon to serving plates garnished with watercress.
Shallot and Garlic  Salsa 
1 shallot, finely chopped
1 clove garlic, crushed
50ml extra virgin olive oil
1 preserved lemon, skin only, finely sliced
Juice of 1 lemon
Garden Herbs (Chris used parsley this time)
  • Sweat off shallots and garlic in some of the olive oil. When softened, set aside to cool.
  • Toss through lemon juice, preserved lemons, herbs and remaining extra virgin olive oil.
Serve warm gnocchi with salsa spooned over the top.
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Now that definitely looks like something new to try in the kitchen – Give it a whirl, and let me know how you go – anyone brave enough to send us a picture of their own attempt, perhaps? We are heading off to Dunedin today, getting prepared for the Otago Farmers’ Market Cook-off – if you are in the area, make sure to stop by, check out the action and say hi!