Tag Archives: lamb

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-

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 –