Tag Archives: Emily Cross

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.