Tag Archives: smoked duck

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 sautĂ©

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.

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