Soup is simmering on the stove as we speak and none better than pumpkin! Only this time I have added some beans and a little spice to get things warming on this cold frosty morning! 

Harbour Fish have some fantastic plump fillets of sole which I will be smothering with buttery leeks and wrapping in paper! This is fantastic way to cook fish as it will keep it moist and it will taste delicious.  I will be showing you yet another great salad one is simply grated carrot drizzled with a zesty little dressing and the other salad is warm yams with onions and once again drizzled with a great dressing! I will also have some warm pies from Who Ate All The Pies.

Finally I will be making an easy little tart filled with lemony pears.  Have a great day and keep warm! 

I will be located where the site caravan is usually placed so don't despair I am at the market only in a different place!  Just trying it out, let me know you feed back!!!

Oh and if you hadn't heard I have just bought Delicacy Café, but I will be staying put at the market!

PUMPKIN AND BLACK BEAN SOUP

The addition of beans and a little spice really brings this soup to life!

Serves 4-5

1 kg fresh pumpkin, skinned and cut into even sized pieces

390g cooked and drained black or kidney beans

1 cup drained tinned tomatoes, chopped

1 onion, diced

1 leek, washed and sliced thinly

4 garlic cloves, minced

1 ½ Tbsp ground cumin

1 Tbsp ground coriander

Pinch dried chilli flakes

½  tsp freshly ground black pepper

50g butter

4 cups beef stock or vegetable stock

2-3 Tbsp red wine or sherry vinegar

To serve - sour cream

Method

In a food processor coarsely puree beans and tomatoes.

In a large heavy-based pot, add the butter and cook the onion, leek, garlic, chilli flakes and cumin, coriander over moderate heat, stirring until onion has softened and beginning to brown. Add the pumpkin and broth and season lightly.  Cook until the pumpkin is very soft about 20 – 30 minutes.  Using a masher lightly mash the pumpkin so it becomes more of a puree and has thickened the soup.  Stir in coarse bean puree and simmer, uncovered for 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper and a generous blob of sour cream.

 

RAW CARROT SALAD

Serves 4

500g, carrots coarsely grated (about 4 cups)

¼ cup vegetable oil or extra-virgin olive oil

3 – 4 Tbsp fresh lemon juice

¼ cup chopped fresh corniander, mint or parsley

2 - 4 cloves garlic, minced

1 tsp ground cumin

1 tsp sweet paprika

Pinch of salt

About ½ tsp harissa (Northwest African chili paste) or any good chilli sauce

Method

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 30 mins to 1 hour!

Great with natural yoghurt with garlic and tahini with a squeeze of lemon juice and some flatbreads!

SOLE FILLETS WITH LEEKS

Serves 2

2 fillets sole, skinned

2 leeks, very finely sliced

1 Tbsp white wine

30g butter

1 lemon, sliced

salt and freshly ground black pepper

METHOD

Preheat the oven to 200C

Place the leeks with a knob of butter in a small pot and cook until the leeks are tender (about 3-5 minutes). Set aside.

Place each sole fillet onto a large sheet of greaseproof paper. Sprinkle over the cooked leeks, drizzle with white wine and dot with butter. Place the lemon slices onto the fish and season with salt and freshly ground black pepper.

Bring the greaseproof paper up around the fish and seal the edges to make two parcels. Place onto a baking tray and bake in the oven for 10 minutes, or until the fish is cooked! You will notice the paper parcels will puff up and fill with steam, this is an indication that the fish is cooked.

Serve the fish parcels in the paper parcels directly onto the plates, be careful when opening as the steam is very hot!

WARM YAM SALAD WITH MUSTARD AND HONEY DRESSING

Serves 4-6

1 kg yams

2 red onions, sliced into wedges

4 sprigs fresh thyme or rosemary

2 Tbsp oil

Dressing

1 tsp grain mustard

1 tsp honey

1 Tbsp red wine or cider vinegar

3 Tbsp extra virgin olive oil

Salt and freshly ground pepper

Method

Preheat oven 200C

Place the yams, thyme and onions on a baking tray and drizzle over 2 tablespoons of oil, season with salt and pepper and bake for 20 minutes or until tender.

Meanwhile mix all the ingredients together for dressing, taste and adjust if necessary.

When the yams are cooked place into large bowl, drizzle over dressing and toss gently to combine.

Serve at hot or at room temperature.

This salad also works well with the addition of spinach leaves added to the warm salad and allow to lightly wilt, add a handful of feta cheese.

 

PEAR AND LEMON TART

Warm pears, a little lemon surrounded by flaky pastry and of course a generous dollop of cream would make this pretty much perfect!

Makes 4 tarts

6-8 pears or apples

60 g butter

¼ cup sugar

½ tsp grated fresh nutmeg

Zest of 1 lemon

1 tsp cornflour

1 Tbsp lemon juice

4 sheets puff pastry

1 egg, beaten

Sugar for sprinkling

To serve

Icing sugar

Whipped cream or vanilla icecream to serve

Method

Preheat oven 180C

Peel, quarter and core the pears then slice into 1 cm thick wedges.

Heat the butter in a large fry pan or pot and add the sugar, nutmeg and the pears.  Cook over high heat for 10 minutes or until the pears are tender but still holding their shape.  Combine the cornflour and lemon juice until smooth then tip onto the pears and stir to combine.  Cook for 1 minute to thicken the juice.  Set aside.

To assemble: Cut out 4x 16 cm circles of pasty (side plate) and place on a lined baking tray.  Divide the pears with their thickened syrup between the circles, leaving a 2cm boarder around the edge.  Brush the border with the beaten egg then fold the pastry to pleat.  Brush with the beaten egg and sprinkle with the sugar.  If time place the tarts in the fridge to harden the pastry for 30 minutes.  If you haven’t got the time then bake in preheated oven for 25 minutes or until the pastry is well cooked and puffed and golden.

Serve warm with plenty cream or ice cream.

 

Alison would like to thank the following vendors for their fantastic produce.

ROSEDALE ORCHARDS – pumpkin and apples

BRYDONE ORGANICS – yams and onions

HARBOUR FISH – sole fillets

TE MANHAGA – leeks

HARWARDEN ORGANICS – pears

SUNRISE BAKERY – fresh baked goods

JUDGEROCK WINES – Central Otago wines

WHO ATE ALL THE PIES – fantastic handmade pies