Otago Farmers Market Mobile Kitchen Menu - 29/03/2014

Hi,

Lets get straight to the menu for this week. As you are aware with regards to the unpredictable climate we tend to eat a bit sporadically, one minute we are craving comfort foods and the next light easy to prepare meals.   In the morning I am thinking stews and mashed potato and then by the afternoon it has heated up so much outside I am now thinking a quick salad and barbecue.    

The menu today should assist with some of the climate conundrums.  Leckies butcher has fresh oxtail which I do realise needs long slow cooking but boy its good, especially pared up with root vegetables and of course a pot of creamy mashed potato.  Fennel slaw is also on the menu thanks to Brydone Organics and this refreshing salad can go with so much.  Try it with pork or fish!

Fried green tomatoes are thanks to The Nut Company who has unfortunately had a poor season due to lack of sun.  Velda has a lot of greenish tomatoes and one that we should make the most of .  Green tomatoes make a fabulous relish/chutney and the can be crumbed,  coated and fried which is quite common for may countries. I asp have a fresh pudding made with cream and blackberries, the combination is perfect.

Do pop by the kitchen and say hi, eat some food and have a great day!

QUICK FENNEL SLAW

I love these quick accompaniments as they are enjoyable to prepare and fantastic to eat. The fresh crunch of fennel works so well with fish, pork and chicken.

Serves 4 as a side

Ingredients

3 bulbs of fennel, with tops

1 medium red onion, sliced finely

20g fresh parmesan cheese, shaved

1 lemon, juice

3 Tbsp extra virgin olive oil

Sea salt flakes

Freshly ground black pepper

Method

Prepare the fennel by removing the long stems and leafy tops (keeping the leaves). Remove any tough outer leaves and slice the fennel bulb very, very thin or if you have a mandolin shave it finely on there. Place into a large bowl,

Add the sliced onion, parmesan and a handful of the fennel leaves, roughly chopped. Season lightly with salt and pepper.

Mix the lemon juice with the oil, season with a pinch of salt and mix to combine. Drizzle over fennel and toss well to combine.

Serve.

ORANGE POSSET WITH BLACKBERRIES

This recipe is an old English one and with the fresh blackberries in season, it just seems right to partner the two together. 

Serves 4

400 ml cream

100g sugar

1 orange, zest and juice

200g fresh black berries

50g icing sugar

Method

Place the cream, zest and sugar into a deep medium pot.  Gently bring to the boil, stirring constantly to dissolve the sugar. Once it has come to the boil continue for a further 3 minutes so the mixture thickens slightly.  Do watch this stage constantly as it has a tendency to boil over!

Remove from heat and add 1 Tbsp orange juice.  Stir to combine and cool slightly.  Pour into decorative, individual glasses, or one large dish. Allow at least 3 hours or overnight to set.

Meanwhile, place the fresh blackberries and icing sugar in a bowl, squeeze over remaining orange juice and let the berries macerate for at least 30 minutes to 1 hour. This allows the natural juices to flow.

Serve when set with the berries generously spooned over the top (juice as well). 

OXTAIL STEW

Whether you are making a brown stew, casserole or braising larger cuts of meat the principals are all the same. You need a good heavy pot or casserole dish preferably with a lid. You need to have a selection of good quality vegetables such as celery, onion, carrots and leeks. A few sprigs of the more aromatic harder herbs like thyme, rosemary, sage with a few fresh bay leaves and a good quality stock and patience! It is worth the wait.

SERVES 4

1 kg oxtail of beef

2 carrots, peeled and cut into bite size chunks

1 onion, diced small

4 cloves garlic, sliced thinly

2 fresh bay leaves

1 sprig fresh rosemary

3 Tbsp vegetable oil

2/3 bottle red wine

200g plum tomatoes

2 large strips of orange zest

1 Tbsp flour (optional)

Sea salt and freshly ground black pepper

Method

Preheat the oven to 150 C

Heat a heavy-based fry pan over high heat, add the oil and brown the meat on all sides. You may need to do this in batches as you don’t want to overcrowd the pan. Remove from the pan, lower the heat and add the vegetables allowing them to colour slightly. Sprinkle over the flour if using and coat all the vegetables. Return the meat back to the pan along with any juices, add the wine and tomatoes, stir well to combine. Add the herbs, orange zest and seasoning. Cover and cook gently for 3 hours. Do check it regularly as it may need a stir from time to time. During this time the sauce will reduce and intensify and the meat will start to fall apart. If this hasn’t occured yet return it back to the oven and cook gently until this stage happens as it is vital that the meat and connective tissue is meltingly tender.

FRIED GREEN(ISH) TOMATOES

This is a fantastic way to use up the end of the season green tomatoes.

Serves 2-4

4 to 6 green tomatoes

Salt and pepper

Cornmeal (polenta)

Vegetable oil

Method

Slice the tomatoes into ½ cm slices. Salt and pepper them to taste. Dip in polenta and fry in hot oil for about 3 minutes or until golden and crisp. Gently turn and fry on the other side.

Serve as a side dish – delicious with breakfast!

BAKED QUINCE WITH BAY AND MAPLE

Serves 1-2

1 quince, halved and core removed

100ml maple syrup

1 star anise

Fresh bayleaf

½ cup water

Method

Preheat the oven to 180C

When preparing quince you need to work quickly as they discolour almost instantly.  Place the quince halves flesh side up in a snug oven dish.  Pour over the maple syrup, add the star anise and bayleaf to the oven dish and add the water.  Cover with tin foil and place into the oven.

Bake for 30 minutes and then check by carefully inserting a skewer into the flesh if its tender all the way through then it is cooked if not then continue cooking for another 10-20 minutes or until tender.  If you notice that the liquid has reduced, add a little more water so that it doesn’t burn.

When they are tender and aromatic and the sauce has turned into a golden glaze serve warm as a pudding with pouring cream or good quality vanilla icecream.

I love to serve them cold with a good quality blue cheese and some oat cakes!

(They also go particularly well with pork and duck!)

Alison would like to thank the following vendors

Whitestone Cheese – Windsor Blue

Caithness Orchard – quince

Brydone Organics – fennel

The Nut Company – Black Crimson tomatoes (greenish)

Leckies Butcher – oxtail

Beanos Bakery – fresh baked bread

McArthurs Berry Farm – blackberries