OTAGO FARMERS MARKET
Good morning, if the weather is going to let us down then let this picture of Pablo from Evansdale Cheese put a smile on your face.
The menu this week is all about fish (harbour fish), watercress(jane field hydroponics), hazelnuts (island stream hazelns) and jersey bennes (bydone organics). Just had news that Edmonds fish have got their hands on some sweet little queen scallops which i like to grill whole and simply serve with some garlic butter. Rosedale orchards are always so generous with their produce and today i will be using their apples to fill these scrumptious little apple-filled buns.
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| Indigo bakery |
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| Mia Pasta - looking good.. |
FISH WITH HAZELNUTS, ASPARAGUS AND WATECRESS SALAD
Serves 4
4 fillets fresh fish
25g butter
2 Tbsp oil (for cooking)
2 bunches asparagus, tough ends removed
1 shallot or small red onion, diced finely
250g Fresh watercress
100g hazelnuts, roasted and lightly crushed
2 tsp hazelnut oil
1 Tbsp apple cider vinegar, lemon juice or white wine vinegar
1 Tbsp olive oil
Sea salt flakes and freshly ground pepper
Method
Bring a medium size pot of lightly salted water to the boil.
Pick over the watercress by removing any tough, stringing stalks. Place the watercress into a suitable size bowl add the finely diced shallot or onion and hazelnuts leaving a few behind for later, set aside.
Make the dressing – in a small bowl add the vinegar and oil, add a pinch of salt and a little pepper, stir to combine, taste and adjust balance of vinegar etc if needed, set aside. Place the asparagus into the pot of boiling water and cook for 2-4 minutes depending on size.
Place the asparagus into the pot of boiling water and cook for 2-4 minutes depending on size.
Place a large heavy based frypan on the heat, add the butter and oil and heat until the butter goes frothy, place fish skin side down if using salmon or presentation side down first into pan, continue with all the fillets, season lightly with salt and pepper, turn the fillets after 2 minutes. Squeeze the just from half a lemon over the fish and cook for a further 2 minutes or longer if fish is thicker.
Drain the asparagus when tender and add a little of the dressing, toss to combine, add to the watercress salad and add a touch more dressing toss gently but quickly and divide evenly onto 4 plates, carefully place the fillets of fish on top, scatter over a few more lightly crushes hazelnuts and a drizzle of dressing. Serve immediately with perhaps a bowl of Jersey Benne potatoes.
APPLE-FILLED BUNS
These are always a hit in our household as the inviting dough hides the fragrant, sweet apple inside!
Makes 20
For the dough
300g self-raising flour
175g butter, diced and chilled
3-4 Tbsp plain yoghurt
Icing sugar for dusting
Butter for greasing
For the filling
4 large apples, peeled and coarsely grated
2 Tbsp fresh lemon juice
4 Tbsp sugar
½ tsp cinnamon, plus extra for dusting
1/4 tsp freshly grated nutmeg
1 cup walnuts or hazelnuts (optional)
Method
Sift the flour into a large bowl.
Add the diced butter and rub it in with your fingertips (this can be done in the food processor).
Add the yoghurt and mix lightly until the dough just begins to come together.
It should feel crumbly, do not be tempted to knead, just gather all the crumbs from the side of the bowl into a ball, pressing them together with your hands.
Cover and chill in the refrigerator for 30 minutes.
Meanwhile, make the filling.
Put the grated apples, lemon juice and sugar into a small pan and cook over a low heat, stirring constantly, until all the liquid has evaporated, remove from the heat and add the spice and nuts if using.
Stir to evenly mix and set aside.
Preheat the oven 180C
Lightly grease two baking tray with a little butter.
Divide the dough into 20 even sized balls.
Roll each piece into a ball, then press your thumb into the ball for a large hollow, spoon the filling into the hollows and press the dough over it to seal. Pat them down very gently.
Put the balls seam side down, on the prepared trays and bake for about 35 minutes, or until lightly golden.
Remove from the oven and sift over icing sugar and little cinnamon, let cool.
They can be kept for 2-3 days or frozen
SIMPLY COOKED JERSEY BENNE POTATOES WITH FRESH MINT SAUCE
Serves 4 as a side
500g jersey benne potatoes, scraped clean or scrubbed
Sea salt flakes
100g fresh mint leaves
1-2 Tbsp red wine vinegar
1 tsp sugar
Pinch of salt
Fresh ground black pepper
Extra virgin olive oil
Method
Cover the potatoes with cold water and add a little salt. Bring to the boil and then reduce the heat to a gentle simmer.
Simmer for 5-8 minutes depending on size and then turn off the heat and let the potatoes sit in the hot water until tender (about 10 minutes).
Whilst the potatoes are cooking add the mint leaves along with the sugar and a pinch of salt to a mortar and pestle, mash the mint until it becomes a thick green, fragrant paste, add the vinegar and enough oil to loosen to the mint to form a thick pasty sauce.
Taste and adjust seasoning and balance of sweet/sour flavours.
Drain the potatoes and drizzle over the fresh mint sauce and serve immediately.
BOK CHOY
Serves 4
2 Tbsp oil
5 cloves garlic, sliced thinly
about 1cm fresh ginger, sliced
pinch dried chilli flakes (or to taste)
2 bunches bok choy, cut in half and washed well, drain
2 Tbsp soy sauce
3 Tbsp rice vinegar
5 cloves garlic, sliced thinly
about 1cm fresh ginger, sliced
pinch dried chilli flakes (or to taste)
2 bunches bok choy, cut in half and washed well, drain
2 Tbsp soy sauce
3 Tbsp rice vinegar
Method
Heat two tablespoons oil in a big wok or large fry pan, add the garlic, ginger and crushed dried chilli, and toss until the garlic is lightly browned, about 1 minutes. Remove from the pan and set aside - you'll be using it again later.
Make sure the bok choy is rinsed and dry, and toss in the wok until the leaves are wilted, about 2 minutes.
Add the soy sauce and rice vinegar into the pan, along with the garlic and ginger. Allow to simmer for about 2-4 minutes, or until the stems become more tender. It is important not to let it cook too long, or the soy sauce will be absorbed into the stems and the dish will become bitter.
Make sure the bok choy is rinsed and dry, and toss in the wok until the leaves are wilted, about 2 minutes.
Add the soy sauce and rice vinegar into the pan, along with the garlic and ginger. Allow to simmer for about 2-4 minutes, or until the stems become more tender. It is important not to let it cook too long, or the soy sauce will be absorbed into the stems and the dish will become bitter.
ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE
HARBOUR FISH – fresh fish
BRYDONE ORGANICS – potatoes
ISLAND STREAM HAZELS – hazelnuts and hazelnuts products
JANE FIELD HYDROPONICS AND PAEONIES – watercress
ROSEDALE ORCHARDS – fresh fruit juice and apples
ETTRICK GARDENS – fresh bok choy
SUNRISE BAKERY – freshly baked goods
JUDGE ROCK WINES – central Otago wines