Tag Archives: salad

Colin Ashton & Rolf Simons at Kerikeri Farmers’ Market

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I cannot believe the amazing food thats available at Kerikeri Farmers’ Market! That place has it all, everything you would expect from an A grade Farmers’ Market as well as tropical fruits like pineapples and cherimoyas – another culinary first for me, also known as custard apples, they are delicious 🙂 the perfect instant dessert. Many thanks as well to Carol and Dean from Willowbrook Farm, for your great hospitality and for letting us check out the amazing fresh produce you guys are growing!

Colin Ashton, owner and executive chef of Food at Wharepuke, Kerikeri, was the first chef of the day, cooking up some beautiful beetroot gnocchi – I cant beleive the colour of these things! combined with the herb pesto cream, they were absolutely to die for: If you ever get the chance to stop by his restaurant, it would be well worth a visit.

Organic ricotta and beetroot gnocchi, with a herb pesto cream

Wrap the beetroot in some foil, season with salt, and roast in a moderate oven for 40 minutes until tender.

Remove and let cool, peel beetroot and place 3/4 into a blender with 1 egg and 1/2 a cup of water and blend until smooth, and dice the other 1/4 and reserve.

In food processor place beetroot puree, ricotta cheese, 1 cup grated edam, and salt an pepper to taste.

Blend until smooth and well combined. Transfer to a bowl and mix in 2 cups of plain flour.

Let rest in the fridge for 1hour and then place the dough on a floured surface.

Take some mixture and roll into a 1 cm thick sausage, cut into 1cm x1 c m lozenges and blanch in boiling salted water until they rise to the surface.

Take lozenges out and refresh in iced water, repeat with the rest of the mixture.

To make the pesto cream, toast the macadamia nuts to release the oils and cool and roughly chop.

Wash the herbs, an blanch in boiling water, for 5 seconds, and refresh in iced water. Squeeze out excess water and place in a blender with 250 mls of extra virgin olive oil.

Blend until a fine puree, then add crushed macadamias, grated aged edam ( or parmesan), 1 clove of minced garlic, lemon juice, salt and pepper and pulse, still retaining some texture, not too fine.

In a pan reduce the cream by half and add in the pesto, warm and season.

Place the gnocchi, and the diced beetroot on non stick paper in a tray, sprinkle with olive oil, salt and pepper and bake for 10 minutes.

Once warmed through place in a bowl with some of the pesto cream, shaved edam, and top with micro herbs.

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Rolf Simons then showed us the trick to making fried dumplings – he certainly makes it look easy, so I would love to hear from anyone who has given it a try. The Sweet and sour vegetables were a great addition to the dumplings, really crisp and refreshing, which contrasted well with the richness of the pork dumplings.

Free Range Pork Dumplings with Sweet and Sour cucumber salad, and fresh coriander, chilli, and tamarind Sauce 

makes 24 Dumplings

For the sauce:

  • ½  bottle of Sweet Chilli Sauce
  • Large bundle of fresh Coriander (Kuklando Ltd)
  • 2 Tblsp Tamarind Pulp
  • Juice of 2 limes (Orira Orchards)

For the salad:

Chop onion, leek, garlic, ginger, lemon grass root and mix with other ingredients through the pork.

Season with salt and pepper.

Put a teaspoon full of the mixture on to the won ton skin and shape, sealing the edges with some water.

Fry won tons in Canola oil.

For the sauce; blend all the ingredients in a food processor.

For the salad; heat the vinegar with the water, sugar, turmeric, kaffir leaves, lemon grass, and coriander.

When boiling, turn of the heat and add the remaining ingredients and cool.

Drain and arrange onto plates

Assembling:  arrange spoonfuls of salad on a plate and put dumplings on top. Drizzle with sauce. Garnish with fresh coriander.

Brioche en Croute with Sautéed Exotic Mushrooms

Heat the olive oil and butter.

Add the mushrooms and sauté at medium heat for 8 Minutes, and then add the garlic. Increase the heat; add the wine, double cream and seasoning and toss well until the liquid evaporates and the mixture thickens.

Toast or fry the brioche and serve with the mushroom mixture, sprinkled with chives.

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Thanks for stopping by, catch you all next time for our final Out Standing Farmers’ Market – Grey Lynn. Until then, happy cooking and happy holidays! -Blair + Kylie –

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 –

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-

Terry Parks’ Kumara and Tangello Salad

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Our visit to Farmers’ Market Taranaki started off with a few unexpected surprises! Brett McGregor had a last minute accident meaning he couldn’t make it, and meaning we had to find another chef at the last minute – luckily, Market Manager Eryn was able to convince Terry Parks from the Nice Hotel to come down and fill in! Once again, many, many thanks to Terry for saving us at such late notice!
Terry was kind enough to step in at the last minute, ridiculously early on a Sunday morning, and between him and his friends we got to sample some delicious fresh food! Making the most of the produce on offer at Farmers’ Market Taranaki, they put together a huge variety of food. We had yet another incredible day at the Market despite all the last minute changes – The sun was shining (long may this good weather trend continue- touch wood!) The All Blacks had also just won, which meant everyone was in a very good mood 🙂

The Kumara Salad was my person favourite: delicious and simple, and definitely something I will be tackling over summer! Check out the video for all the details, as well as some of the days hilarity:

Kumara and Tangello Salad, with Toasted Coconut and Spiced Broad Beans.

INGREDIENTS – Quantities to Taste

– Kumara (Awatotara Kumara)

– Curly Kale, sliced (Natural Lea)

– Tangellos (Natural Lea)

– Radishes (Longlife Farm)

– Coconut Flakes

– Dried Spiced Broad Beans

– 2 Tbsp Sweet Chilli Sauce

DIRECTIONS

– boil whole peeled kumara, being careful not to overcook them (otherwise they will fall apart!)

– Chop Kumara into bite size peices

– Toast Coconut in a dry pan,  until brown (check out the photo above)

– Peel and chop Tangellos, combine with chopped Kumara, sliced Kale, sweet chilli sauce and dried broad beans.

– Enjoy!

Many Thanks to the team at Farmers’ Market Taranaki!  See you all next time when we visit Fielding Farmers’ Market. -Kylie + Blair-

Tony Smiths Spring Salads at Methven Farmers’ Market

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Following our morning at Oxford Farmers’ Market, we packed up and drove as fast as our little trailer would let us (ie. 70kph…) to Methven for a special evening Farmers’ Market. It was getting late, it was getting dark, and their petrol was horribly over-priced, but talk about the view! I think Methven Farmers’ Market must have the best views in the country.

Tony Smith was our Out Standing Methven chef, whipping up some fresh seasonal salads in no time at all. Both of these salads used fresh vegetables, teamed up with a simple dressing and some delicous smoked meats from Fat Alberts Smokehouse – a really great combo, that could easily be adapted to suit whatever you discover at your local Farmers’ Market this weekend.

Tony is a great local food advocate, and it was great to have him involved, showing the Methven crowd how simple and effective local cooking can be. “The vegetables I used were all Canterbury’s Tuahiwi Gardens Organic”. Many thanks to Tony and all the Methven Farmers’ Market team for making it such a great evening. Check out the video and recipes below, and give it a try! We would love to hear how you go 🙂

Two Warm Farmer’s Market Spring salads

to serve four

Smoked Salmon salad

Prepare all of your ingredients ahead of time, mix a nice salad with an interesting mix of leaves and herbs that you have on hand or you have discovered at your local farmers market.

Boil and cook the potatoes, let them cool in the boiling water. Cook the asparagus keeping it crisp. Cool and cut into thirds.

Make a dressing by whisking together the mustard, vinegar and honey, drizzle in the olive oil whisking continually until you have a nice creamy dressing, season to taste.

When ready to serve, slice and warm the potatoes, salmon, and asparagus, place a layer of potatoes and salad onto four plates, and alternatively place on the warmed ingredients, more salad leaves, croutons etc until you have used up your preparations. Spoon over the dressing, place some teaspoons of beetroot relish around the plate and grate some fresh horseradish over the whole salad.

Smoked Duck Breast salad

Prepare all of your ingredients ahead of time, mix a nice salad with an interesting mix of leaves and herbs that you have on hand or you have discovered at your local farmers market.

Boil and cook the potatoes, cool and cut into ½ cm cylinders.

Make a dressing by whisking together the mustard, vinegar and honey, drizzle in the olive oil whisking continually until you have a nice creamy dressing, season to taste.

When ready to serve, place the duck breasts into a frying pan skin side down and fry gently until skin is nicely coloured and and crisp, turn over and heat other side. Take them out of the pan and keep them in a warm place. Add the potatoes to the same pan, frying them in the residue duck fat, drain onto kitchen paper.

Place a layer of potatoes and salad onto four plates, carve the duck into thin slices, and alternatively place onto the plate in layers, along with more salad leaves, croutons etc until you have used up your preparations. Spoon over the dressing, place some teaspoons of chilli and capsicum jam around the plate.

Farmer’s Market Provençe style sauté

The vegetables you use for this are the best you find at your local market, the mix is up to you. Use the recipe as a guide. Small beets, Jerusalem artichokes, turnips, black radish etc all work well and make a really interesting mix. By themselves a wonderful vegetarian dish. Vegetable greens and nuts can be added at the end of the cooking time to liven up a vegetarian version.

  • 500g Tender meat cut, lamb loin / rump or Pork loin / fillet (Turnbull’s Meat)
  • One chorizo sausage (Fat Albert’s)
  • 50mls olive oil (Southlea Olives)
  • 8 garlic cloves
  • 150g small gold beets
  • 150g new carrots,
  • 100g shallots
  • 2 fennel bulbs
  • 150g courgettes
  • 100g cherry tomatoes
  • 2 fresh bay leaves
  • Fresh thyme or rosemary
  • 10g gravy mix
  • a handful of small wild rocket leaves
  • Mint and rosemary sauce if lamb, rhubarb and ginger if pork (Canterbury Country Kitchen)
  • Extra Olive oil and seasoning for cooking.

Cut the vegetables into ½ finger size pieces; keep separate as the cooking times can be quite different.

Put the olive oil into a wide shallow saucepan, place in first the beets, garlic and shallots bay and thyme, turn up the heat until they are gently frying, cover. What we want to do is sort of ‘pot-roast’ the vegetables and you will need to use your own judgment on timing, if they look like they’re browning too much add a splash of water. When the first vegetables start to soften a little add the carrots and fennel, when they are softening add the courgettes, and when all cooked, the tomatoes.
Cut the meat into thumb sized pieces, season and add some chopped thyme or rosemary. Sauté the pieces until just cooked through.

Place the vegetables onto 4 plates and serve the sautéed meat pieces and sliced chorizo on top. A simple pan gravy can be made from the meat pan juices and spooned over if you desire. Scatter some small rocket leaves over each plate, then spoon around a couple of teaspoons of appropriate chutney onto each portion.

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