Tag Archives: mint

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}

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-