OTAGO FARMERS MARKET
Sweet ,spicy, sticky sauces from Bouchee to add a little something special will be utilized a lot today from the mobile kitchen. Parsnips are the veg of today thanks to Wairuna Organics - try them grated into fritters and this tasty healthy soup. Sunrise bakery have a fresh selection of bread for us to try!
Evansdale Cheese make fresh curds and i love them melted over baked potatoes, scattered over pasta bakes and of course whipped and baked into cheesecakes which is exactly what i have done today.
Ensuring that you eat in season and buy local when ever possible really will improve any meal. Freshly dug, plucked and passionately produced ingredients equals fantastic tasting and affordable food. Do come and say hi and sample some delicious food all made with locally sourced ingredients!
EVANSDALE CHEESE (fresh curds available here) |
JUST A SNIPPET OF WAIRUNA ORGANICS PRODUCE |
MENU FROM THE OTAGO FARMERS MARKET KITCHEN
2 cups Grated parsnip
1 chilli, deseeded and finely diced
1 Small onion, sliced thinly
3 Eggs
3 Tbsp chickpea (gram flour), rice or plain flour
3 Tbsp fresh coriander, chopped
3 Tbsp fresh parsley, chopped
Pinch cayenne pepper
Pinch turmeric
½ tsp cumin, ground
½ tsp coriander, ground
½ tsp garlic powder
½ tsp ginger
Cooking oil, as needed
Salt to taste and freshly ground pepper
Natural unsweetened yoghurt and lemons to serve
2 Tbsp butter
3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1cm slices
2 Tbsp olive oil
1kg parsnips, peeled and chopped
2 strips lemon zest
1-2 teaspoons salt
4 cups chicken stock (use vegetable stock for vegetarian option)
2 cups water
2 cups finely chopped fresh parsley
Pepper to taste
BOUCHEE impressive array of preserves, sauces, dressing |
1 tbsp olive oil
1 large red onion, peeled and cut into 1cm-thick slices
1kg pumpkin, peeled and cut into 3cm pieces
Salt
30g pumpkin seeds
½ tsp each ground cumin and coriander
¼ tsp ground turmeric
4 cardamom pods, lightly crushed
1 cinnamon stick
1 green chilli, halved lengthways
1 tbsp caster sugar
200ml vegetable stock
100g Greek yoghurt
1 tbsp chopped fresh coriander
150g gingernuts
75g butter, melted, plus extra for greasing
500g cream cheese
500g fresh curds (Evansdale)
4 eggs
250g icing sugar
Finely grated zest of 2 lemons
1 tsp vanilla extract
1 Tbsp custard powder
Icing sugar for dusting
Put the cream cheese, curds, eggs, icing sugar, lemon zest, vanilla extract and custard powder into a large bowl and beat until well combined or you can pulse until smooth in a food processor if you want a smoother consistency. Pour the mixture into the tin and cook for 40-45 minutes, until firm around the edge but slightly wobbly in the centre. Remove it from the oven and leave to cool in the tin, then chill for at least 2 hours until firm.
BOUCHEE – selection of preserves, sauces and dressing
EVANSDALE CHEESE – fresh curds
ROSEDALE ORCHARDS – pumpkin
WAIRUNA ORGANICS – parsnips
SUNRISE BAKERY - freshly baked products
JUDGE ROCK WINES - central otago wines