Good morning and happy Spring!!

Even though the weather keeps us on our toes and produce gets tight for a bit we have lots to look forward too.  I have a great menu, Red Tussock Venison is always a pleasure to cook with and delicous for you all to sample.  Broccoli and cauliflower are still in abundance so i have a few recipes to keep us inspired. Pears are still juicy and add a wonderful refreshing twist to salads and to fill the gaps i have Agreeable Nature Eggs and Evansdale Cheese.

See you all at the market.

thanks Alison x

FLOWER FRITTERS

Not flowers of the fragrant type, more a combination of cauliflower and broccoli. These are a great weekend brunch/lunch dish or a quick and easy dinner.

Makes about 8 medium-sized fritters)

Ingredients

2 cups cauliflower florets (bite-sized pieces) 3 cups broccoli florets (bite-sized pieces) 1 large egg 1/4 cup flour 1/4 cup chickpea flour 1/3 cup finely grated parmesan cheese pinch caraway seeds 1/2  tsp salt, plus more to taste freshly ground pepper oil for frying

Method

Begin by preparing the cauliflower and broccoli.

I like to keep them bite-sized as I like to keep the texture of the vegetables but you also need the fritters to stay together.

I also use the stems of the broccoli to add wonderful texture and more flavour.

I peel off the tough outer layer and then slice them into thin rounds.

Steam your cauliflower first until tender (this will only take a couple of minutes), and then continue with the broccoli and stems.

It is important not to overcook them as you don't want mushy vegetables.

In a large bowl, lightly beat your egg. Add the flour, cheese, caraway seeds, salt and pepper.

Then, add the cooled cauliflower and broccoli.

Using a potato masher, mash the vegetables just a little as you're looking to keep the bits recognisable, but small enough that you can press a mound of the batter into a fritter in the pan.

Once mashed a bit, gently fold the ingredients together the rest of the way with a spoon.

Adjust seasonings to taste.

Heat a large, heavy frypan over moderate heat. Once hot, add a good glug of oil, about 2 to 3 tablespoons.

Once the oil is hot, scoop a dessertspoon of the batter and drop carefully into the pan, then flatten it slightly with your spoon or spatula.

Repeat with additional batter, leaving space between each. Once golden underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.

Transfer briefly to paper towels to drain, then to a serving plate if you'll be eating them shortly or a baking tray in a warm oven if you'd like to keep them warm for a while until needed. Repeat with remaining batter, adding more oil as needed.

Serve with lemon and lightly salted yoghurt.

 

WARM VENISON AND KALE, JERUSALEM ARTICHOKE SALAD

Red Tussock venison is wild, flavoursome and tender. Not only is venison such great value for money as the wastage is zero it has a lot of health benefits too, as it is lower in cholesterol, rich in vitamins and when wild like this the meat is full of wild goodness.

Serves 4

ingredients

800g-1 kg Venison, Denver leg or loin

¼ tsp thyme or rosemary leaves, finely chopped

Salt and pepper

2 Tbsp butter

1 Tbsp oil

Kale salad

500g kale, stalks removed

1 bunch spring onions, sliced into 3cm lengths

500g Jerusalem artichokes, scrubbed and boiled until just tender.

100g dried cranberries

Dressing

3 Tbsp balsamic vinegar

5 Tbsp olive oil

Sea salt flakes

Freshly ground pepper

Method

Preheat the oven 200C

Start by getting all the ingredient together for the salad. Boil the Jerusalem artichokes, remove the stalks from the kale, and finely slice the leaves and place into a large bowl, Place the cranberries with the balsamic vinegar in a small saucepan and simmer for a couple of minutes. Cool slightly.

Heat a frying pan. Season venison, sprinkle with thyme. Melt butter in pan and sear venison (2-3 minutes per side). Transfer venison to a roasting dish lined with baking paper, roast until done to your liking (up to 10- 14 minutes for rare).

When your venison is cooked, remove from the oven and rest for at least 5-10 minutes (cover).

To assemble

Add the balsamic cranberries and all the sticky sauce to the kale, drizzle over the olive oil and season lightly with the sea salt flakes and cracked pepper, toss to combine and arrange on the plates. Slice the venison into thinish slices, and place nicely on top, drizzle over any meat juices and enjoy!

 

QUICK PEAR SALAD

Serves 2

Ingredients

2 ripe juicy pears

1 lemon

1 Tbsp white wine vinegar

salt

1 tsp grain mustard

6 Tbsp walnut oil (if available) or substitute rapeseed or any extra virgin oil

freshly ground black pepper

handful soft tender kale or rocket leaves

handful of fresh walnut halves, roughly crushed

75g Evansdale blue or farmhouse cheese

Method

Peel and core the pears, then smear with a little lemon juice to prevent them turning brown.

Put the vinegar and a good pinch of salt in a screw-top jar and shake until the salt has dissolved. Add the mustard and walnut oil, then shake again to emulsify.

To assemble the salad

Slice the pears lengthwise into thin segments and place them rustically on four serving plates along with the rocket or kale, then scatter over the walnuts. Drizzle with the vinaigrette. Crumble the cheese over the salad. Toss gently to combine.

Serve.

BROCCOLI SOUP WITH A CHEESY CROUTON

Talk about simple. This soup could be whipped up when you get home from work without any fuss. I added a cheesy crouton to finish it off but this is optional!

Serves 2-4

Ingredients

1 tsp butter

1 tsp oil

½ onion, finely diced

1 head of broccoli (organic if possible)

3-4 cups water or veg stock

4 1.5cm rounds of baguette (French stick) or similar bread

40g (approx.) blue cheese or your favourite

Salt and freshly ground pepper

Method

Add the butter and oil to a medium sized saucepan, when melted add the onion and cook gently without colour until soft.

Add the stalks and leaves of the broccoli and cook for a further 2 minutes.

Add the remainder broccoli and cover with water or stock.

Cook until broccoli is tender (about 12 minutes).

While the soup is cooking, assemble the cheesy croutons, by first toasting them on both sides them crumbling over the cheese, grind a little pepper and place back under the grill to melt the cheese.

Remove the soup from the heat and process until smooth.

Return back to the heat, adjust the seasoning if necessary and serve in warmed bowls with the cheesy croutons on top.

 

Alison would like to thank the following vendors for their outstanding products.

Agreeable Nature Eggs - Fresh Farm Eggs

McArthurs Berry Farm – broccoli and cauliflower

Red Tussock Venison – Denver leg

Jane Field Hydroponics – kale and spring onions

Evansdale Cheese – Farmhouse

Harwarden Organics – Pears

Wairuna Organics – Jerusalem Artichokes