OTAGO FARMERS MARKET

The weather bomb has moved on and the sunshine is out and about - yahoo!!
The menu today is as varied and exciting as ever - Leckies butchery has venison mince and i will be adding fresh beetroot and cracked wheat to make delicious patties. Pumpkin are sweet and vibrant and with the addition of a little Moroccan spice and a few chickpeas; you now have a pot of fragrant, moorish soup! I also have yams from Bydone organics and i will be adding a little spice to these and roasting till crispy and golden, pak choy from Jane Field Hydroponics will be quickly sauted and Wairunas organic's, sweet carrots will be grated and combined with Ettricks beetroot to produce a truly irresistable cake!
I will be in my usual place with lots of fantastic market produce, recipes and of course food for you all to sample - see you soon!

Bennies honey and mead

PAK CHOI WITH SESAME

serves 3-4

6 pak choi (small) or 2-3 large
2 Tbs oil

2 Tbsp toasted sesame oil

1 large garlic clove, crushed and finely chopped

1 mild green chilli , seeded and finely chopped

1 Tbsp Thai fish sauce (optional)

Method

Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.

Heat the groundnut oil in a large wok over a medium heat and add 1 tablespoon sesame oil, the garlic, chilli, fish sauce (if using) and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).

Add the rest of the sesame oil and salt. Toss the leaves and serve immediately.

MUSTARD ROASTED YAMS

2 Tbsp cup whole grain mustard

1 Tbsp Dijon mustard
2 Tbsp extra-virgin olive oil
2 Tbsp butter

1 Tbsp honey
2 Tbsp apple cider vinegar or fresh lemon juice
3 garlic cloves, minced
1 Tbsp dried oregano
1 tsp salt
1kg yams, washed

Method

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 200C

Whisk mustard, olive oil, butter, honey, vinegar/lemon juice, garlic, oregano, and salt in large bowl to blend.

Add yams; sprinkle generously with freshly ground black pepper and toss to coat. Spread yams in a single layer over a preheated baking tray. Roast yams for 20 minutes or until the yams are crusty on the outside and tender inside, turning occasionally, (you may need to cook them a little longer).

VENISON, CRACKED WHEAT AND BEETROOT BURGERS
Serves 4

500g minced venison
½ medium onion, grated
½ cup cracked wheat soaked until tender
1 sprig fresh rosemary, leaves removed and finely chopped
2-3 beetroot, grated
Salt and freshly ground pepper
1 free-range egg

Method

Soak the cracked wheat in cold water for 20 minutes.
In a large bowl add the mince, grated beetroot, onion and rosemary.

Using your hands squeeze out any excess moisture from the cracked wheat, add to your beetroot mixture season well with salt and pepper.

Using your hand mix the ingredients together really well if the mixture needs some binding add the egg and mix well.

Using slightly damp hands mould four even size patties and put onto a plate and chill until required.

When ready to cook, heat up a good size fry pan with enough oil to just cover the base of the pan. When almost smoking add the patties and turn the heat down to medium, cook on both sides so they are golden brown and ruby red, they should take around 5 minutes either side (depending on the thickness).

Serve immediately, they are great wrapped in a crunchy lettuce leaf with perhaps a tangy little relish or yoghurt dressining.

MOROCCAN PUMPKIN AND CHICKPEA SOUP

Serves 4

500 g fresh pumpkin, diced into bite sized pieces

1 ½ cup cooked chickpeas

several small sprigs of fresh coriander, tied into a bouquet

2 Tbps oil

1 medium onion, sliced thinly

1 leek, washed and sliced thinly

2 cloves of garlic, finely chopped

1 litre vegetable or chicken stock

2 -3 tsp honey

1 cinnamon stick

Fresh grate of nutmeg

1 tsp ground coriander

1 tsp ground cumin

¼ tsp ginger

¼ tsp turmeric

salt and freshly ground pepper

Method

In a medium to large pot, cook the onion and garlic in the olive oil over medium-low heat until tender, about 2 to 3 minutes. Add the spices and cook for further minute or two, add the pumpkin, chickpeas, coriander stalks, stock, honey, and salt and pepper to taste.

Simmer for about 20 minutes, until the pumpkin is just tender. Remove and discard the cinnamon stick.

To add a little natural thickening simply use a potato masher and mash the ingredients together a few times to slightly amalgamate the soup.

Serve the soup with a sprinkling of fresh coriander leaves a grind or two of pepper.

CARROT AND BEETROOT CAKE

This cake can be made with either carrot or beetroot or as I have done here combined them so I get not only a fantastic flavoured cake but a fabulous looking one also.

Serves 6-8

250g self-raising flour

2 tsp baking powder

150g soft brown sugar

100g sultanas

100g carrots, grated

100g beetroot, grated

150ml vegetable or sunflower oil

2 medium eggs, lightly beaten

Method

Preheat oven 160C.  Grease and line a 20cm cake tin (preferably one with removable bottom).

Sift the flour and baking powder into a bowl and stir in the soft brown sugar. Add the sultanas and grated vegetables.  Beat in the oil and eggs together and add to the bowl.  Combine with either a wooden spoon or an electric mixer.

Spoon mixture into prepared tin and bake for 1- 1 ¼ hours or until a skewer inserted in the centre comes out clean.  Cool in tin for 10 minutes and then turn out on to a wire rack to cool completely.

behind the scenes of the stalls at the Otago Farmers Market

 

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

BENNIES HONEY - honey and mead
BRYDONE ORGANICS – yams

LECKIES BUTCHERY – venison mince

JANE FIELD HYDROPONICS – pak choy

ETTRICK GARDENS – baby beetroot

WAIRUNA ORGANICS – carrots

ROSEDALE ORCHARDS – pumpkin

LEIVITO BAKERY – freshly baked goods

JUDGE ROCK WINES – wine