OTAGO FARMERS MARKET
We may have been spared a few cold starts this week but spare a thought for the many, many vendors based around Central Otago who are battling the breath-taking beautiful hoar frosts! Thankfully with their dedication and knowledge we still get crunchy, sweet apples and crisp greens to adorn our plates.
This week i have teamed up with a few vendors to create a wicked steak sandwich - To begin you have to start with good fantastic quality bread = Leivito Bakery. Secondly aged, tender, juicy beef = Waitaki Beef and to bring all these ingredients together a little sauce on the side and Butlers berries have just the one - gooseberry, which is a little spicy and rich. That is my perfect market steak sandwich!
I will have the Saturday pot of soup simmering away to help warm your hands and this week i am making the most of the frost enhanced sweet swedes, it really is a lovely soup and one that will surprise you.
And for pudding caramelised apples and buckwheat pancakes - nice!
See you soon at the mobile kitchen...
Lievito Bakery |
This fantastic sandwich is a combination of a few of our fantastic vendor
Bread roll – Leivito Bakery
Steak – Waitaki Beef
Gooseberry sauce – Butlers Berries
makes 4 individual rolls or go large if you like
700g rump steak, cut into four 2cm thick steaks
Salt and black pepper
4 bread rolls, cut open
8 Tbsp mustard mayonnaise (Recipe below) or simply use mustard and mayo
About ½ a head of lettuce
4 Tbsp gooseberry sauce or any tangy or hot sauce
1 free-range egg
1 tbsp Dijon mustard
2 tbsp grain mustard
2 tbsp cider vinegar
1 crushed garlic clove
½ tsp caster sugar
⅓ tsp salt
350ml sunflower oil
Method
This brings back memories of Turkey and Morocco, warming aromas mixed with vibrant sweet tasting carrots and best eaten with fingers!!
1 bunch (500g) fresh carrots
4 Tbsp olive oil
2 tsp cumin seeds, lightly toasted in a dry frying pan and then ground
2 cloves garlic
2 -4 Tbsp fresh walnuts, lightly roasted
75g feta cheese, crumbled
1 Tbsp chopped rosemary or thyme
To serve – crisp flatbreads
Preheat oven 180C
Scrub and trim the carrots, cut them in half lengthways and put them in a roasting dish along with the garlic and olive oil. Season lightly with sea salt flakes and freshly ground pepper and place into preheated oven and roast for about 30 – 50 minutes depending on thickness of carrots or until they are tender, and slightly browned.
Remove from the oven and cool slightly, add the cumin seeds, and half the fresh herbs. Mash coarsely with a fork or masher and spread out onto a platter. Sprinkle with toasted walnuts, crumbled cheese and a sprinkling of herbs. Drizzle generously with extra virgin olive oil, a couple more pinches of sea salt flakes and serve with plenty of toasted flatbreads!
fresh Goddards Swedes |
1 swede, peeled and cut into cubes
3 Tbsp olive oil
salt and freshly ground black pepper
1 onion, finely chopped
2 carrots, finely sliced
2 stalks celery, finely sliced
1 clove garlic, crushed
6 stalks fresh thyme, leaves only
1.25 litres vegetable stock
100ml cream (optional)
Place the cubes of swede in a roasting tray. Drizzle over two tablespoons of the olive oil and season.
Meanwhile, heat the remaining tablespoon of oil in a large heavy-based saucepan, stir in the onion, carrots, celery, garlic and thyme leaves and fry for 4-5 minutes until softened but not browned.
Bring gently to the boil, cover and simmer for 25-30 minutes, stirring occasionally.
Purée the soup in a food processor or liquidiser until completely smooth.
Transfer the soup back to a clean saucepan. Stir in most of the cream, reserving some for garnishing. Gently heat through and adjust the seasoning if necessary.
Serve in warm bowls with a grind or two of freshly ground black pepper.
Sunday brunch anyone? For a truly luxurious – but wheat-free start to your day these delicious pancakes are fantastic way to kick start your day.
3 eggs
125g buckwheat flour
1 large tsp honey
A big pinch of baking powder
140 ml milk
Pinch sea salt
Oil and 25g butter for cooking
Caramelised apples
4 apples, cored and diced
50g butter
25g sugar
½ tsp cinnamon
½ lemon, juice
Greek yoghurt to serve
Brydone Organics potatoes that taste like potatoes |
GODDARDS – swede
WAITAKI BEEF – beef
LEVITIO BAKERY – freshly baked goods
WAIRUNA ORGANICS – carrots
ETTRICK GARDENS – apples and kale
JUDGE ROCK WINES – central Otago wines
BRYDONE ORGANICS – lettuce