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
- 1.5kg Organic ricotta – firm (Mahoe Cheese)
- 2 cups flour
- 8 heads beetroot — salt roasted (Robinson, Marty)
- 1 egg (Ohaeawai Chicken Co)
- 500g very old edam – grated (Mahoe Cheese)
- 100g very old edam – shaved (Mahoe Cheese)
- 500ml cream
- 500g mixed herbs — basil, Italian parsley (Kuklando Ltd)
- 500ml extra virgin olive oil (L’Olivetto Olive Oil)
- 1 clove garlic – minced (Frear, David)
- 1 small bag micro herbs (Mighty Mushrooms)
- 1 lemon (Orira Orchards)
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
- 1 pack of Won Ton Wrappers
- 250g Free Range Pork Mince
- 1 Onion (Beaver Orchards)
- ½ Leek (Kuklando Ltd)
- 2 cloves Garlic (Frear, David)
- Piece of Ginger
- Piece of Lemon Grass (NatureZone Gardens)
- Fresh Coriander (Kuklando Ltd)
- Thai Fish Sauce
- Sweet Soy Sauce
- Sesame Oil
- Juice of 2 lemons (Kuklando Ltd)
- Salt and Pepper
- Canola Oil for deep frying
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:
- 1 cup White Wine Vinegar
- 1 cup Water
- 2 Tblsp Sugar
- 1 Tblsp Turmeric
- ½ Tblsp toasted ground Coriander seeds
- Kaffir leaves
- Lemon grass root (NatureZone Gardens)
- 1 cucumber (M & S Orchards)
- 1 pack of Mung Bean Sprouts (Mighty Mushrooms)
- 1 red Bell Pepper sliced (Oxley Orchard)
- 1 red hot Chilli sliced (Fire Dragon Chillies)
- 1 Courgette, shaved (Willowbrook Farm)
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
- 6 Brioche slices
- 3 tblsp olive oil (L’Olivetto Olive Oil)
- 250g Exotic Mushrooms or Field Mushrooms (Mighty Mushrooms)
- 2 Cloves of Garlic, crushed, peeled and chopped (Frear, David)
- 100ml white wine (Brajkovich Wines)
- 3 tblsp Cream
- Sea Salt
- Freshly ground black pepper
- Chopped Chives to serve (Kuklando Ltd)
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 –