OTAGO FARMERS MARKET



Winters morning at the market (photos Sarah Cowhey)



Mum and Dad watching me (they will probably kill me for this picture) photo Sarah Cowhey

Looking forward to my challenges today at the market.  Romanesco is a wonderful vegetable to cook with, it is a cross between a cauliflower and a broccoli and you can cook it pretty much the same way.  I think it goes well lightly roasted and tossed through a cous cous, barley or perhaps even a cracked wheat salad.  I will also be getting people excited about swedes!  Yes i hear you "not swedes again", well this time i am going to spice them up and make them into little cakes which i will pan fry.... i will convert you! Leckies butchery have kindly given me some of their South African type sausages to cook.  They require very little preparation i am just going to skewer them with some rosemary and cook them whole, i actually think they will team up well with some of Kakanui Produce homemade chilli sauce.

And last but not least.....i will be of course making Eves Pudding (which i love) as you are all quite aware i adore making puddings and i adore eating puddings, but i especially favour puddings like these.  The old ones hold special memories, not only for the traditions which i am passionate about keeping alive but also for the simplicity and how they work in so naturally with our gardens and farmers markets - they just make sense!

Anyway i will see you at the mobile kitchen and here's hoping the snow stays on the hills and we don't get washed away in the non-stop rain which is falling far to heavy for my liking....

MOBILE KITCHENS MENU FOR SATURDAY 6 AUGUST

EVES PUDDING

One of the easiest puddings to make and one of the mostmemorable to eat. Try using a variety of apples to give subtle twist to this dish.

6 large braeburn, pacific beauty, granny smith apples, finely sliced
200g unsalted butter
140g raisins
100g soft brown sugar
1 tsp cinnamon
4 eggs
200g self-raising flour

METHOD

Heat oven to 180C.

Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre with 25g of the butter and tip in the apple. Scatter the raisins over the top.

In a separate dish beat the remaining butter and sugar together for 10 minutes until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, bake for 45 minutes until golden.

Serve with custard and or good quality vanilla icecream.


ROMANESCO OR BROC-FLOWER – was first documented in Italy in the sixteenth century. It is a cross between a cauliflower and broccoli with a crunchy texture with a flavour lending itself more towards cauliflower.

WARM SALAD OF ROMANESCO, GRILLED LEEKS AND HARICOTS

Serves 4

4 leeks, trimmed and cut lengthways in half

1 Romanesco, divided into florets

3 Tbsp cooked haricot or cannellini beans

1 Tbsp chopped parsley
2 tsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp freshly grated parmesan cheese
Sea salt and freshly ground black pepper

Method

Cook the leeks in large pan of boiling salted water for a few minutes, until just tender, then drain and dry well. Heat a ridged grill pan, place the leeks on it and grill on both sides until ridge marks appear. Remove from the grill, cut into strips and set aside.

Cook the romanesco in boiling salted water until just tender. Drain well and toss with the leeks, white beans, parsley, vinegar and olive oil. Season well and sprinkle with parmesan and serve.

A QUICK DISH OF ROMANESCO WITH SPICED OIL AND LEMON

1 head romanesco, cut into florets

2 cloves garlic, sliced thinly

1 chilli, deseeded and chopped

1 crumbled dried chilli

1 tsp dried oregano

1 Tbsp fresh parsley
2 Tbsp olive oil
Sea salt and freshly ground pepper
1 lemon

Method

Gently cook the garlic in the oil until soften, add the fresh and dried chilli along with the oregano and parsley. Squeeze in juice from ½ a lemon.

Bring a pot of boiling salted water to the boil and blanch the romanseco until just tender. Drain and immediately toss through the spiced oil. Sprinkle with sea salt flakes and a few grinds of pepper.


INDIAN SPICED SWEDE CAKES

1 Swede, peeled and chopped

1 onion, finely chopped

75g butter

2 garlic cloves, peeled and minced
1 tsp ground cumin
2 tsp mustard seeds
1 tsp ground ginger
1 tsp turmeric
A pinch of cayenne pepper
200g breadcrumbs or panko crumbs
Oil for frying

Method

Cook the swede in simmering, salted water for 20 minutes or until soft.

While it is cooking gently fry the onion in 2 Tbsp of the butter until soft and caramelised – this will take about 15 minutes. Towards the end of cooking, add the spices and garlic cook for a further 2 minutes.

Drain the swede and let sit and steam for a minute, combine it with the onion and spices.

Mash until smooth, season with salt and plenty of black pepper. Form into small balls or larger if desired.

Add a pinch of salt and pepper to your crumbs and place into a suitable dish so you can crumb your swede cakes. Coat the cakes well by gently pressing the balls into flat little cakes.

Drizzle enough oil in a frying pan to coat the base of a heavy-based fry pan. Heat to a medium-high heat and carefully add the cakes, remembering not to overcrowd the pan. Cook so they are golden on each side (2-3 minutes).

Drain on paper towels and serve with a squeeze of lemon or lime and some natural yoghurt with a little fresh mint and garlic.

SOUTH AFRICAN OR BOEREWARS SAUSAGE

1 boerewars sausage

1 large sticks of rosemary or fresh bay stalks
Oil for cooking

METHOD

Holding the tip of the rosemary or bay stick (so you have a few leaves) remove the remainder so you have a large fragrant skewer. Carefully push the skewer through the sausage and then push the other skewer through so it forms cross. The skewers will help hold it together and also enhance the flavour.

Heat up a large fry pan with a little oil to medium-high heat. Add the whole sausage and fry gently for 5 minutes or until golden brown. Turnover and cook for a further 5 minutes remove from the pan and cut into fours. Serve.

It goes great with almost anything but I particularly like it with a creamy leek and potato mash or try with some potatoes sauted with onions, garlic, smoked paprika and a few rosemary leaves.

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR DELICIOUS PRODUCTS.

LECKIES BUTCHERY
KAKANUI PRODUCE
BRYDONE GROWERS

ROSEDALE ORCHARDS

JUDGE ROCK WINES

BIG THANKS TO SARAH COWHEY FOR ALL HER FANTASTIC PHOTOS (THANKS)

www.alisonmarketchef.blogspot or follow me on face book – Alison Lambert taste of my life.

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