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| delights from Mia Pasta |
I thought it an appropriate time of the year to be helping you on your way to easily assembling a quick impromptu ‘market plate’ which is my sort of antipasti style plate.
The first thing to put into place is what’s available, what’s in season? Then you need to consider flavours, textures and even colour – as you don’t want all the ingredients to be of the green or beige colour if you get what I mean.
Below are just a few market vendors and their products to give you some ideas…..
BASECAMP SALAMI – wild game salami (with juniper) – slice in half length ways and chargrill or sauté in a little oil and toss with some thinly sliced cabbage, chopped parsley and grating of parmesan cheese, drizzle over any oil from pan and a drop of red wine vinegar.
BRYDONE ORGANICS –jersey benne potatoes– potato salad, cook until just tender, cut in half and add capers, spring onion, gherkins, red wine vinegar, sour cream and mayonnaise, plenty of cracked pepper, salt and parsley.
WHITESTONE CHEESE – vintage blue – not that there is anything wrong with placing a whole piece of cheese on your platter but it is also good to mix it up a bit. Blue cheese will blossom with a sweet flavour like pears, dried fruit or even fruit cake. It also works well crumbled onto toasted bread slices with a sweet chutney (fig chutney from bouche works unbelievable well).
SPECKLED HEN – free range happy hen eggs are wonderful simple boiled to semi soft – plunged into boiling water and cooked for 4 ½ minutes, refresh instantly and peel and serve with a few sea salt flakes and cracked pepper. Or try a quick frittata with a handful of fresh soft herbs and a little cheese or lightly cooked asparagus for a different option.
ADROSS FARM – asparagus cooked until tender, drained and tossed through olive oil, lemon juice and crumbled curd cheese (Evansdale) or shavings of parmesan. OR a few slices of asparagus tart (recipe attached).
WAITAKI BACON AND HAM – leberwurst pate is the perfect easy accompaniment to any platter of food as it can be easily spread onto bread, crackers or toast.
KAKANUI PRODUCE – fresh mint and basil both can be added to any number of salads or dishes and they both can be made into fresh sauces such as pesto, salsa verdi and salmariglio’s.
JANE FIELD HYDROPONICS AND PEONIES – fresh salad leaves, herbs and greens once again can be a simple tasty addition to your platter.
ETTRICK GARDENS – Chinese cabbage will make a fantastic coleslaw type salad but why not try a light dressing with apple cider vinegar, olive oil, honey and a touch of Dijon mustard.
MCATHURS BERRY FARM – radishes! These are always great as they add a wonderful colour , crunch and bite. Simply wash and remove any discoloured leaves and serve them whole if desired or try them grated and mixed through Greek yoghurt, crushed garlic and a touch of redwine vinegar and extra virgin olive oil, mix to combine and serve in a little dish.
SUNRISE BAKERY – fresh baked bread simply sliced and served alongside any platter is essential, but slicing toast and char grilling on the barbecue or drying out in the oven is a good alternative.
BOUCHE – no platter is complete without a little sauce or tangy chutney on the side. Bouche has such a vast array of flavours that you could easily add a spoon of this or that to enhance any ingredient on your platter.
MIA PASTA – obviously Maria not only does wicked pasta but her stall does pickled seasonal vegetables, marinated olives, mini flatbreads and doughs which you could easily scatter over your seasonal market plate to make it complete!
Obviously the above vendors are only a handful of the markets huge array and the selections and possibilities are endless. Just remember that less is more and don’t go to crazy on trying to impress with a platter overloaded with ingredients that your palate gets confused. Fresh, vibrant ingredients all prepeared simply are the golden rule! Enjoy
BOWERBIRD TEAS – organic botantics
Located up on the platform of the train station you will find these truly delectable teas! The variety alone leaves you mesmerised; Black rose, Turkish orange, Man showing his heart to a Peony, Earl grey and that’s just a start. If possible ask to stick your nose in the bags and inhale deeply, you will be transported.
HOW TO MAKE THE PERFECT CUP….
After a little research into perfecting the perfect pour I realised it could get quite complex with filtered water brought to the boil and cooled slightly, infused for approximately 4-6 minutes and stirred three times to the right!!!
Actually like anything in life it all depends on the quality of the product and Bowerbird teas are of the highest quality – their instructions are pretty straight forward.
Bring water to the boil, and pour over desired amount of tea leaves and leave to brew for 4-5 minutes. Pour and enjoy!
What is really fantastic with their tea is that you not only get one pot of great tea but many as you can simply add more water and get another and yes another if desired!
ASPARAGUS TART
With summer picnics approaching I couldn’t think of anything better than this simple bread encrusted asparagus tart.
Serves 8 as starter or 4 as a main
700g (3 bunches) fresh asparagus spears, tough ends removed
75g butter, melted
1 loaf (12-15 slices) of white sliced toast bread, and crusts removed
4 whole eggs
200ml cream
50g freshly grated parmesan cheese
20g grated cheddar
½ tsp fresh thyme leaves, roughly chopped
¼ tsp salt and freshly grated pepper
Freshly grated nutmeg
Loaf tin 5-6 cm deep, 30 cm long or 7cm deep, 25cm long
Method
Preheat the oven to 170C
Bring a large pot of lightly salted water to the boil, add the prepared asparagus and cook until tender about 4-6 minutes depending on size.
Refresh the asparagus immediately in cold or iced water to stop cooking instantly. Drain well and set aside.
Lightly brush the slices of bread with the melted butter, you want enough pieces of bread to tightly line the tin; start by lying slices of bread to snuggly overlap so that they cover the base and then place slices on the sides and ends so that the interior of the loaf tin is covered with bread. It is vital that you have no gaps or exposed seams as the egg mixture will run out!
In a bowl add the eggs, cheese, cream, thyme, nutmeg and seasoning and whisk to combine.
Place the asparagus neatly in the tin, I do one layer at a time and I turn the asparagus from layer to layer so that the ends and tips are evenly mixed throughout the tart.
Carefully pour over the egg mixture until all the asparagus is well covered. Fold down any exposed bread and cover tightly with enough slices of bread to seal the tart. Brush lightly with butter if needed and bake in preheated hot oven for 45 minutes or until it feels firm. Remember that it will continue to cook on cooling.
To serve you are best to turn the tart out directly onto a board and cut gently into desired slices. Delicious hot or cold.
ALISON WOULD LIKE TO THANK ALL THE VENDORS FOR THEIR FANTASTIC PRODUCE
ADROSS FARM - fresh asparagus
WAITAKI BACON AND HAM – pate and bacon products
BOWERBIRD TEAS – loose tea
WHITESTONE CHEESE – vintage blue
BASECAMP SALAMI – wild game with juniper
SUNRISE BAKERY – fresh baked goods
JUDGE ROCK WINES – central Otago wines
KAKANUI PRODUCE – fresh herbs
BOUCHE – preserves, sauces and chutneys
ETTRICK GARDENS – chinese cabbage
MCARTHURS BERRY FARM – radishes
JANE FIELD HYDROPONICS – fresh flowers, herbs and greens
SPECKLED HEN EGGS – free range happy eggs
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HAVE A GREAT DAY |
