Tag Archives: pumpkin

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-

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Oamaru Farmers’ Market with Annie Beattie and James Glucksman

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We visited Oamaru Farmers’ Market last Sunday, so this is a little overdue – but its been a very busy week! Which started in Oamaru with a personal culinary first for us both..

Black Pudding was definitely a first for me, and I have to admit I was pleasantly surprised – despite still being a bit mentally put-off by its contents! Annie Beattie defintely brought out its delicious side by pairing it with a delicious fresh salad and roasted pumpkin. Check it out here:

I haven’t written up a recipe as its basically just a really good technique for an unusual product, and a really delicious salad using fresh, local and seasonal products which happened to be available that morning – I recommend just playing it by ear with whatever is fresh and available 🙂

James Glucksman from Pen-y-bryn Lodge also put on an Out Standing demo, impressing us all with the simplicity of Fish fillets baked in a pouch – it seems like a really simple way to prepare fish, plus no cleaning up afterwards! (I’m his biggest fan ever after he managed to do an entire recipe without any dishes)

Check out the video here:

The full recipe also seems really simple, I think I will have to give this a go once we have finished living in our wee campervan 🙂

FISH FILLET COOKED IN A POUCH – JAMES GLUCKSMAN

Ingredients:

  • 2 Fish fillets, any kind you like
  • Olive Oil
  • 1 Fennel bulb, sliced thinly
  • 1 Onion, sliced thinly
  • Fresh Herbs (Thyme, Oregano, Bay Leaf)
  • Carrot, sliced thinly
  • Salt and Pepper
  • Lemon Juice

– Heat oven to 180 degrees.

– Drizzle oil on a sheet of aluminium foil,place half the vegetables and herbs on top, followed by the fish.

– Drizzle more oil on top, followed by remaining vegetables and herbs.

– Season with salt, pepper and some lemon juice.

– Crimp foil parcel closed, leaving space for expanding air and bake for 15 minutes.

Sounds easy eh? and I can vouch for the fact that it tastes like you have put a lot more time and effort into it!

It was an incredible day all round, and we were so happy to be part of the inaugural Oamaru Farmers’ Market. All of the stallholders sold out, which is an incredible acheivement for their first day – best of luck to them for the future. Heres a small sample of the awesomeness that was Oamaru:

Catch you all next time! – Blair + Kylie