OTAGO FARMERS MARKET KITCHEN

Spring is certainly here and rhubarb is one of our first arrivals.  Butlers berries will have freshly cut, crisp stalks for us to enjoy which i will be turning into sweet muffins with a hint of fresh ginger. Like so many other parents will be thinking school holiday are nearly here, and we are always on the look our for tasty, easy snacks which is where my little croque monsieur (ham and cheese snacks) come in.  I will also be foraging around the market for some ingredients to put into my spring salad.  Simmering in the kitchen you can come and sample a lightly curried and slightly tart apple soup.

See you all soon at the mobile kitchen.

RHUBARB AND GINGER MUFFINS

makes 12

1 cup of oats
¾ cup of white flour
1 cup of diced rhubarb
1 ½ tsp of baking powder
½ teaspoon of salt.
½ cup of honey.
½ cup of skim milk.
1 large egg
1 tablespoon of grated ginger root
1 tablespoon of canola oil
Paper liners or cooking spray

Method

Preheat your oven to 190°C.

Line 12 muffin cups with paper liners or spray with oil.

In a bowl, combine the oats, flour, diced rhubarb, baking powder and salt.
In another bowl, stir together the honey, milk, egg, grated ginger and canola oil
Form a well in the dry ingredients and pour the milk mixture into the well.
Stir just until the dry ingredients are moistened.
Divide the batter among prepared muffin cups and bake for about 18 minutes or until the tops are golden and spring back when touched.

SPRING SALAD

This is foraging delight with a little of this and a little of that and before you realise it you have created a delightful seasonal salad.

Serves 4

300g salad leaves – rocket, mizuna, raddichio, baby kale leaves, chard etc
2 bulbs of fennel, tops removed and reserved for later
6 radishes, sliced thinly
50g toasted hazelnuts, lightly crushed
Sea salt flakes and cracked pepper

Dressing

1 garlic clove, (or smoked garlic clove) sliced finely
2 shallots, diced finely
Juice of 2 lemons
Splash apple cider vinegar
1 Tbsp runny honey

Method

Pick through the leaves removing any that are wilted, tough looking or discoloured.  Wash the lettuce gently in cold water and drain well to remove as much water as possible or the dressing won’t adhere to the leaves.

Prepare the fennel bulb by removing leaves and tough outer shell of the bulb, slice the fennel very thin and add to the salad leaves. Add a few of the fennel leaves along with the sliced radish and hazelnuts.

Make the dressing by adding all the ingredients into a small bowl and mix well to combine, add a pinch of salt and taste – adjust if necessary.

To assemble the salad sprinkle over a little sea salt and grind or two of pepper, drizzle over the dressing and toss with lightly with your fingertips so that every ingredient in the salad is coated lightly with dressing.  This is the difference from a nice salad to a fantastic salad

CROQUE MONSIER SNACKS

These are the perfect indulgent snack – quick to make, hugely satisfying for all appetites.

Makes 12

250g good melting cheese, gruyere works well
100ml crème fraiche
3 slices ham
6 slices bread (this is one of those occasions where white is great)
Dijon mustard, spring onions or chives are a wonderful tasty addition.

Method

Preheat the grill.

Mix together the cheese and crème fraiche in a bowl.  Divide the ham between 3 slices of bread, cover with some of the cheese mixture and top with the remaining slices of bread.  Spoon over the remaining cheese mixture and grill until golden and bubbling.  Cut each into quarters before serving

CURRIED APPLE SOUP

This soup is a pleasant surprise and one that is perfect for spring

serves 4

1 Tbsp butter

2 shallots or  1 medium onion, finely diced

2 tsp freshly grated ginger

1  ½  Tbsp curry powder

2 Granny Smith apples, peeled, cored, and cut into 2cm pieces

1 handful red lentils

1 tsp salt, plus more for seasoning

3 ¾ cups chicken or vegetable stock

1/2 cup cream or milk

Freshly ground pepper

Sour cream, for garnish (optional)

Method

Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring, 1 minute. Add apples, lentils, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until lentils are tender, about 25 minutes. Remove from heat, and let cool slightly.

Use a hand blender, food processor or masher, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.

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

SUNRISE BAKERY – fresh baked goods

WAITAKI BACON AND HAM – pork products

WAIRUNA ORGANICS – amazing mesculn mix

ETTRICK GARDENS – raddichio

ROSEDALE ORCHARDS – fresh fruit juice and apples

BUTLERS BERRIES – fresh rhubarb