OTAGO FARMERS MARKET - MOBILE KITCHEN MENU

With all this glorious sunshine and warmth the veges and fruit are going mad, resulting in a mixed array of seasonal produce available at the Market. 

On the menu today I will be showing you just how simple life can be when you team up a few ingredients and used correctly will transform a dish.  The Aubergine with parsley and garlic is an excellent example of this and so is the rhubarb.  Easter hams are available from Waitaki Bacon and Ham, I will be giving out tasters on this and of course I will be putting their delicious ham to good use combining it with Evansdale Caerphilly cheese.  Kakanui Produce are not only giving me the aubergine to cook, they also have some Bulls Horn peppers, which I thought would go beautifully in a lentil salad.  For pudding I have McArthurs freshly cut rhubarb which is getting baked with orange and cream until bubbling and golden and served straight from the dish.

HAVE A HAPPY AND RELAXING EASTER AND REMEMBER TO SMILE!

AUBERGINE WITH PARSLEY AND GARLIC

This is a dish where only a few ingredients put together bring one another alive.  This dish is inspired by my life in Greece and also by the great chef Simon Hopkinson. Simplicity at its best!

Serves 2-4-6 (depending on how much you love garlic and aubergine)

2 medium sized Aubergine/eggplant

extra virgin olive oil

2 cloves garlic, peeled and chopped finely

handful parsley, chopped fine

1 lemon

sea salt and freshly cracked black pepper

150g feta cheese

Method

Preheat the oven to 190C

Run a the blade of a sharp knife around the top of the aubergine 1cm or so below the stalk, you only really want to lightly score the skin which when cooked will allow the skin to peel off. Now make four evenly spaced, shallow cuts down the length of the aubergine going right to the end.

Bake the aubergines for about 20 minutes, turning after 10 minutes or so, until evenly cooked with charred skin, and until the aubergine feels soft, but not too collapsed. Transfer to a large plate and cool slightly for a couple minutes or until you can comfortable hold them.

Peel away the aubergine skin in four long, narrow sheets using a small knife. Without cutting right through the stalk end, cut the aubergines in half lengthways and gently prise apart until you have two horizontal halves remaining attached at the top end, it looks a little like a heart!

Mix the garlic and parsley with the olive oil until well combined and spoon the mixture generously over the aubergine. Season lightly with salt, although not too much as the cheese will add quite a lot of salt, I also like to be quite generous with the pepper. Crumble the feta cheese over the top and serve either warm or at room temperature with fresh lemon squeezed over.

HAM AND CAREPHILLY FLATBREADS – makes 8

This is one of those recipes you need to keep handy as it is so versatile! The dough will also keep overnight in the fridge; all you need to do is bring it back to room temp and use as desired.

DOUGH

250g plain white flour or wholemeal

250g strong white flour

1 ½ level teaspoons salt

1 teaspoon yeast

1 Tablespoon olive or rapeseed oil, plus extra for oiling and dressing

TOPPING

1 clove garlic, crushed

¼ cup good quality oil

1 tsp Dijon mustard

12 sage leaves

250g ham of the bone, sliced

100g Caerphilly cheese, crumbled into large pieces

Sea salt flakes and freshly ground black pepper

Method

Put the two flours into a large bowl with the salt and yeast.  Mix well.

Add the oil and 325ml warm water and mix to a rough dough.  I try to do as much of the messy stuff in the bowl and then tip out the mixture onto a lightly floured bench top. Knead for 5 minutes or so, if you aren’t feeling energetic this can be done in your mixer with the dough hook and gently knead the dough for 5 minutes.  This dough is quite sticky so don’t be alarmed as it will produce a better textured bread.

Trickle a little oil into a clean bowl, add the kneaded dough and turn it in the oil so it is covered with a light film.  Cover with a tea towel and leave in a warm place to double in size – at least an hour, probably closer to two.

Preheat the oven to 200C

Whilst you are waiting for the dough to rise prepare the oil which will be brushed over the base of the flatbreads.  Crush the garlic and mustard add to the oil, along with the fresh sage leaves and a little sprinkle of salt and pepper. Set aside until required.

When the dough is well risen and puffy, tip it out and ‘knock it back’ by gently pushing the dough in with your fingers or knuckle until it collapses to its former size.  It’s now ready to be shaped into 8 even sized rough rounds.  Roll each round out to so that it is about 3mm thick, place onto lightly greased oven tray.

Brush over the sage and garlic oil onto each flatbread making sure you get a few leaves on each one.  Scatter over the ham and Caerphilly cheese.  Sprinkle over a little more salt and grind or two of cracked pepper.

Bake in preheated oven for 12 minutes or until base is crisp and the cheese is bubble and delicious.

NB the toppings are endless so get adventurous and use this fabulous dough to the fullest!

RHUBARB AND OATS

This has got to be one of the easiest recipes and yet it makes such a delicious dessert.  Simple is best!

Serves 8

400g rhubarb, cut into pieces

100g oats

5Tbsp cream

8 Tbsp soft brown sugar (you could use a mixture of dark and light muscavado)

Method

Zest and juice of 1 orange Mix the rhubarb with 6 tablespoons of the sugar, orange zest and half the juice. Put the mixture into a medium sized dish.

Mix the oats with the rest of the sugar and the cream, and drop it in spoonfuls over the rhubarb.

Bake for 30 minutes until the top is brown.

GREEN BULLS HORN PEPPER, LENTIL AND CAERPHILLY SALAD

Kakanui produce array of capsicum are impressive and the bulls horn is an Italian heirloom variety with a sweet pepper taste and slightly hot.  Can be eaten raw, sautéed, grilled or roasted

Serves 5

400g puy lentils or brown

4bay leaves

4 whole garlic cloves, peeled & bruised

¼ teaspoon dried oregano

1 red onion, diced

1-2 peppers, depending on size, deseeded & finely diced

3 tbsp fresh mint, chopped

175g caerphilly cheese

18 kalamata olives or any good qualtiy olives, stoned

Handful flat leaf parsley, roughly chopped

for the vinaigrette:

6 Tbsp extra virgin olive oil

6 Tbsp red wine vinegar

2 garlic cloves, crushed

½ tsp cumin seeds

Method

Pick over the lentils and discard any stones.

Wash and place in a large saucepan with the bay leaves, bruised garlic (bash with a rolling pin or the handle of a knife), and oregano. Cover with 4cm of water, bring to the boil, turn down the heat and simmer, uncovered for 30 mins, until tender.

To make the vinaigrette, whisk together all the ingredients in a small bowl and season.

Drain off 90% of the water and add the vinaigrette whilst still hot this way the lentils. Toss with the lentils, onions, red pepper plus ½ tsp salt and pepper. Leave to sit for 20 mins, then taste and season as needed.

This salad can be prepared a few hours in advance up to this point.

To serve, toss the lentil salad with the mint and place on a platter. Garnish with the crumbled caerphilly and the olives.

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE

WAITAKI BACON AND HAM – Easter Ham

GODDARDS – swede

KAKANUI PRODUCE – aubergine/eggplant, bulls horn capsicum

EVANSDALE CHEESE – Caerphilly cheese

MCARTHURS BERRY FARM – rhubarb

SUNRISE BAKERY – freshly baked goods – especially hot cross buns