OTAGO FARMERS MARKET

GOOD MORNING,

Sweet ,spicy, sticky sauces from Bouchee to add a little something special will be utilized a lot today from the mobile kitchen.  Parsnips are the veg of today thanks to Wairuna Organics - try them grated into fritters and this tasty healthy soup. Sunrise bakery have a fresh selection of bread for us to try!
Evansdale Cheese make fresh curds and i love them melted over baked potatoes, scattered over pasta bakes and of course whipped and baked into cheesecakes which is exactly what i have done today.
Ensuring that you eat in season and buy local when ever possible really will improve any meal. Freshly dug, plucked and passionately produced ingredients equals fantastic tasting and affordable food.  Do come and say hi and sample some delicious food all made with locally sourced ingredients!

EVANSDALE CHEESE (fresh curds available here)

JUST A SNIPPET OF WAIRUNA ORGANICS PRODUCE

MENU FROM THE OTAGO FARMERS MARKET KITCHEN

SPICED PARSNIP FRITTERS

Sweet parsnips combined with fragrant warming spice and fried until golden add a nice twist to this winter veg!

Makes 24 small or 12 large

2 cups Grated parsnip

1 chilli, deseeded and finely diced

1 Small onion, sliced thinly

3 Eggs

3 Tbsp chickpea (gram flour), rice or plain flour

3 Tbsp fresh coriander, chopped

3 Tbsp fresh parsley, chopped

Pinch cayenne pepper

Pinch turmeric

½ tsp cumin, ground

½ tsp coriander, ground

½ tsp garlic powder

½ tsp ginger

Cooking oil, as needed

Salt to taste and freshly ground pepper

Natural unsweetened yoghurt and lemons to serve

Method

Whisk together eggs, flour, spices and fresh herbs. Add the grated parsnip and mix to combine. Season with salt and grind or two of pepper

Coat bottom of a heavy-based large fry pan with oil, heat to shimmering, add a dessert spoon size of mixture into the hot oil and fry until golden (about 3 minutes), flip carefully and continue to cook until crispy.  Remove from the pan and drain, sprinkle with a little sea salt flakes and serve with some zesty chutney (bouchee) a little yoghurt and squeeze of lemon.

LEEK AND PARSNIP SOUP

Serves 6

2 Tbsp butter

3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1cm slices

2 Tbsp olive oil

1kg parsnips, peeled and chopped

2 strips lemon zest

1-2 teaspoons salt

4 cups chicken stock (use vegetable stock for vegetarian option)

2 cups water

2 cups finely chopped fresh parsley

Pepper to taste

Method

Heat butter in a large pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

Add the parsnips and olive oil, and toss to coat, return the lid and cook over low heat for a further 5 minutes.  Sprinkle on the salt. Add the stock and water, add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using a hand-blender or food processor.  Return the puréed soup to the pot. Adjust the seasoning if necessary, reheat and serve.

BOUCHEE impressive array of preserves, sauces, dressing

ROASTED PUMPKIN AND CARDAMON SALAD

Serves 4

20g unsalted butter
1 tbsp olive oil
1 large red onion, peeled and cut into 1cm-thick slices
1kg pumpkin, peeled and cut into 3cm pieces
Salt
30g pumpkin seeds
½ tsp each ground cumin and coriander
¼ tsp ground turmeric
4 cardamom pods, lightly crushed
1 cinnamon stick
1 green chilli, halved lengthways
1 tbsp caster sugar
200ml vegetable stock
100g Greek yoghurt
1 tbsp chopped fresh coriander

Method

Heat the oven to 200C.

Put the butter and oil in a large sauté pan, and fry the onion for eight minutes over medium heat until soft. Add the pumpkin, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to colour.

Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snugly. Pour in the stock and roast for 30 minutes, by which point the pumpkin should be tender and all the liquid absorbed or evaporated.

Serve warm with yoghurt spooned on top and a sprinkling of chopped coriander.

GINGER AND CURD BAKED CHEESECAKE

This is a superb baked cheesecake with the delicious addition of Evansdale fresh curds and a hint of ginger.

Makes 12-15 slices

150g gingernuts

75g butter, melted, plus extra for greasing

500g cream cheese

500g fresh curds (Evansdale)

4 eggs

250g icing sugar

Finely grated zest of 2 lemons

1 tsp vanilla extract

1 Tbsp custard powder

Icing sugar for dusting

Method

Preheat oven to 170C – not fan bake

Grease a 24cm spring-clip cake tin and line the base with baking paper.

Crush the ginger biscuits in a food processor, or put them in a plastic bag and bash them with a rolling pin, and mix with the melted butter.  Press the biscuits mixture into the base of the tin and cook in the preheated oven for 5 minutes.  Remove from the oven and leave to cool.

Put the cream cheese, curds, eggs, icing sugar, lemon zest, vanilla extract and custard powder into a large bowl and beat until well combined or you can pulse until smooth in a food processor if you want a smoother consistency. Pour the mixture into the tin and cook for 40-45 minutes, until firm around the edge but slightly wobbly in the centre.  Remove it from the oven and leave to cool in the tin, then chill for at least 2 hours until firm.

Remove the cheesecake from the tin and place it on a serving plate.  Dredge with icing sugar and for some reason it works well with a generous spoonful of good berry jam!

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

BOUCHEE – selection of preserves, sauces and dressing

EVANSDALE CHEESE – fresh curds

ROSEDALE ORCHARDS – pumpkin

WAIRUNA ORGANICS – parsnips

SUNRISE BAKERY - freshly baked products
JUDGE ROCK WINES - central otago wines