OTAGO FARMERS MARKET
Good morning, i feel as though i have been away for months. I did promise asparagus this week but mother nature had her own plans and the rain fell and fell, the rivers rose and Rodd could not pick his delicious asparagus. However we do still have a fantastic array of ingredients available at the farmers market which i get the pleasure of cooking with. On the menu today we have Wairuna Organics leafy greens, garlic and carrots. Havoc bacon is sauteed with apples from Rosedale orchards and peppery watercress from Rodger at Jane field peonies and hydroponics. I will also being doing that retro classic of the 60s - devils on horseback (bring it back!) and to finish off i will be making batches of spiced apple and karaka berry muffins.
Come and say hi and talk about food!
WARM BACON, APPLE AND WATERCRESS SALAD
Serves 4
4-8 slices bacon, cut into strips
2 apples, cored and cut into wedges
4 handfuls watercress
50g hazelnuts, toasted lightly
Dressing
1 Tbsp wholegrain mustard
1 Tbsp honey
1 Tbsp cider vinegar
3 Tbsp good quality oil
Salt and pepper
Method
Firstly make the dressing; mix all the ingredients together in a bowl and set aside
Pick over the watercress by picking off the tips of the watercress, I like to leave them as a little bunch. With the remaining larger leaves remove these from the stalks. Place into a bowl
Add the hazelnuts and set aside.
Heat up a fry pan and cook the bacon over a moderate to high heat until the bacon starts to go crisp. Add the apple and coat in the bacon fat. Cook for a further 2 minutes or until the apple just starts to soften.
Add the hot bacon and apple to the watercress mixture. Pour the dressing into the pan and swirl around, don’t forget to get the bits of the bottom of the pan. Check for seasoning and pour over the salad. Toss gently together.
Serve immediately.
DEVILS ON HORSEBACK – ARE BACK!
Bring back the 60s or was it the 70s with these tasty little morsels. The thing is with this retro canapé you can only make it if you have fantastic bacon and plump prunes, as the end result will win over any critic.
Plump good quality prunes
Rindless bacon, cut into strips wide enough to wrap around the prune.
*Quantity will depend on how many you want to make (at least 3 per person)
Method
Preheat your grill - medium to hot
Wrap each prune individually with a strip of bacon, ensuring you have enough bacon to comfortably encase the prune as it does shrink. Place on to a baking tray.
Grill until the bacon goes crisp and golden, turn and continue until the same on both sides (about 8 minutes).
Serve with a toothpick (very retro).
WAIRUNA’S HEALTHY VEGGIES!
This year more than others my family and I have had numerous bouts of colds and flus. I love the comfort that with a few good balanced meals made with exceptional market produce it can help build up the immune system and fill your body and mind with some much needed nutrients. With the help of Pia (from Wairuna Organics) we have a list which may help.
WAIRUNA’S STIR-FRY MIX - contains seasonal leafy green vegetables such as different types of kale, purple broccoli, Pak choi, Swiss chard, mustard greens, etc.
Nutrient info:
stir fry mix: rich in Vitamin C, A, K, manganese, calcium , magnesium, dietary fibre, potassium, also contains B- Vitamins ( B1, B2, B3, B6) folate, tryptophan , Omega 3 fatty acids , Vitamin E
Carrots : rich in carotenoids, Vitamin A, K, C, fiber, potassium,
Garlic is an excellent source of manganese, a very good source of vitamin B6 and vitamin C and a good source of selenium.
The vitamins, minerals, flavonoids, and carotenoids contained in our stir-fry mix support oxygen metabolism and are recognized as providing comprehensive support for the body's detoxification system.
You`ll want to include the cruciferous vegetables on a regular basis to receive the fantastic health benefits they provide. From a health standpoint, enjoy kale ,broccoli and other cruciferous vegetables 4-5 times per week.
Cooking method : steaming vegetables for 5 minutes.
SUPER QUICK AND SUPER HEALTHY GREENS
Selection of sprouting broccoli, kale, spinach, cavolo nero, silver beet or Asian greens (2 handfuls per person)
4 cloves garlic, peeled and sliced thinly
1 lemon
Sea salt and freshly ground black pepper
1 tbsp good quality oil
Method
Bring a pot of water quarter full and place a steamer snuggly on top.
Whilst that is coming to the boil prepare all your ingredients and have ready.
When the water is boiling place the greens in the steamer, put on the lid and steam until tender (3-5 minutes). Remove immediately.
Heat up a large fry pan with the oil, add the garlic and cook until the garlic starts to go a light-brown colour and gives of a nutty aroma. Add the greens and toss through the oil and garlic, season with sea salt and freshly ground pepper.
Serve with halves of lemon. It is that simple!
WHOLEMEAL APPLE AND KARAKA BERRY MUFFINS
I am well aware that as a nation we are almost muffined out. But these little beauties are moist, aromatic and will last for a few days. They make the perfect afternoon tea and last well in lunch boxes. You won’t be disappointed!
1 cup wholemeal flour
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp cinnamon
115g unsalted butter, at room temperature
½ cup sugar
½ cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup buttermilk or yoghurt
1 cup karaka berries, roughly chopped
2 large apples, peeled, cored, and coarsely chopped
Method
Preheat the oven to 190C. Grease and flour 12-18 muffin tins and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple and karaka berry chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 160C, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Cool the muffins for 5 minutes in the tin then turn them out onto a wire rack to cool completely.
Alison would like to thank the following vendors for their wonderful produce.
WAIRUNA ORGANICS – Stir fry ingredients, garlic and carrots (and nutrients)
ROSEDALE ORCHARDS – apples
HAVOC BACON – rindless bacon
BUTLERS BERRIES – karaka berries
JANE FIELD PEONIES AND HYDROPONICS – watercress
Come and say hi and talk about food!
WARM BACON, APPLE AND WATERCRESS SALAD
Serves 4
4-8 slices bacon, cut into strips
2 apples, cored and cut into wedges
4 handfuls watercress
50g hazelnuts, toasted lightly
Dressing
1 Tbsp wholegrain mustard
1 Tbsp honey
1 Tbsp cider vinegar
3 Tbsp good quality oil
Salt and pepper
Method
Firstly make the dressing; mix all the ingredients together in a bowl and set aside
Pick over the watercress by picking off the tips of the watercress, I like to leave them as a little bunch. With the remaining larger leaves remove these from the stalks. Place into a bowl
Add the hazelnuts and set aside.
Heat up a fry pan and cook the bacon over a moderate to high heat until the bacon starts to go crisp. Add the apple and coat in the bacon fat. Cook for a further 2 minutes or until the apple just starts to soften.
Add the hot bacon and apple to the watercress mixture. Pour the dressing into the pan and swirl around, don’t forget to get the bits of the bottom of the pan. Check for seasoning and pour over the salad. Toss gently together.
Serve immediately.
DEVILS ON HORSEBACK – ARE BACK!
Bring back the 60s or was it the 70s with these tasty little morsels. The thing is with this retro canapé you can only make it if you have fantastic bacon and plump prunes, as the end result will win over any critic.
Plump good quality prunes
Rindless bacon, cut into strips wide enough to wrap around the prune.
*Quantity will depend on how many you want to make (at least 3 per person)
Method
Preheat your grill - medium to hot
Wrap each prune individually with a strip of bacon, ensuring you have enough bacon to comfortably encase the prune as it does shrink. Place on to a baking tray.
Grill until the bacon goes crisp and golden, turn and continue until the same on both sides (about 8 minutes).
Serve with a toothpick (very retro).
WAIRUNA’S HEALTHY VEGGIES!
This year more than others my family and I have had numerous bouts of colds and flus. I love the comfort that with a few good balanced meals made with exceptional market produce it can help build up the immune system and fill your body and mind with some much needed nutrients. With the help of Pia (from Wairuna Organics) we have a list which may help.
WAIRUNA’S STIR-FRY MIX - contains seasonal leafy green vegetables such as different types of kale, purple broccoli, Pak choi, Swiss chard, mustard greens, etc.
Nutrient info:
stir fry mix: rich in Vitamin C, A, K, manganese, calcium , magnesium, dietary fibre, potassium, also contains B- Vitamins ( B1, B2, B3, B6) folate, tryptophan , Omega 3 fatty acids , Vitamin E
Carrots : rich in carotenoids, Vitamin A, K, C, fiber, potassium,
Garlic is an excellent source of manganese, a very good source of vitamin B6 and vitamin C and a good source of selenium.
The vitamins, minerals, flavonoids, and carotenoids contained in our stir-fry mix support oxygen metabolism and are recognized as providing comprehensive support for the body's detoxification system.
You`ll want to include the cruciferous vegetables on a regular basis to receive the fantastic health benefits they provide. From a health standpoint, enjoy kale ,broccoli and other cruciferous vegetables 4-5 times per week.
Cooking method : steaming vegetables for 5 minutes.
SUPER QUICK AND SUPER HEALTHY GREENS
Selection of sprouting broccoli, kale, spinach, cavolo nero, silver beet or Asian greens (2 handfuls per person)
4 cloves garlic, peeled and sliced thinly
1 lemon
Sea salt and freshly ground black pepper
1 tbsp good quality oil
Method
Bring a pot of water quarter full and place a steamer snuggly on top.
Whilst that is coming to the boil prepare all your ingredients and have ready.
When the water is boiling place the greens in the steamer, put on the lid and steam until tender (3-5 minutes). Remove immediately.
Heat up a large fry pan with the oil, add the garlic and cook until the garlic starts to go a light-brown colour and gives of a nutty aroma. Add the greens and toss through the oil and garlic, season with sea salt and freshly ground pepper.
Serve with halves of lemon. It is that simple!
WHOLEMEAL APPLE AND KARAKA BERRY MUFFINS
I am well aware that as a nation we are almost muffined out. But these little beauties are moist, aromatic and will last for a few days. They make the perfect afternoon tea and last well in lunch boxes. You won’t be disappointed!
1 cup wholemeal flour
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp cinnamon
115g unsalted butter, at room temperature
½ cup sugar
½ cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup buttermilk or yoghurt
1 cup karaka berries, roughly chopped
2 large apples, peeled, cored, and coarsely chopped
Method
Preheat the oven to 190C. Grease and flour 12-18 muffin tins and set aside.
Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple and karaka berry chunks.
Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 160C, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. Cool the muffins for 5 minutes in the tin then turn them out onto a wire rack to cool completely.
Alison would like to thank the following vendors for their wonderful produce.
WAIRUNA ORGANICS – Stir fry ingredients, garlic and carrots (and nutrients)
ROSEDALE ORCHARDS – apples
HAVOC BACON – rindless bacon
BUTLERS BERRIES – karaka berries
JANE FIELD PEONIES AND HYDROPONICS – watercress
Alison Lambert