Otago Farmers Market Mobile Kitchen Menu 13/07/2013

Good morning, no point mucking about today as its too cold! The menu today is about crisp apples, wholesome beef and barley stew thanks to Origin Beef and to give this all a bit of fiery finish I will be scrambling some free-range eggs with a touch of Kakanui's Produce Chilli Sauce.

Crayfish are in season, Harbour and Edmonds Fresh fish both have them and they are worth every penny.  Try them split down the middle, smothered with a little butter, sprinkled with a few slithers garlic, chilli and a squeeze of lemon.  Place under the grill and cook for 5-10 minutes or until the flesh turns white and the garlic turns golden, the aroma is irresistible! I like to serve this with some crispy agria chips and homemade aioli.

Keep warm and pop by the mobile kitchen, don't forget I am situated by the stairs up to the platform, right in the middle of the market.  Have a great weekend and don't forget to pop by to my café Delicacy as I use all local producers and proudly support the Otago Farmers Market!

APPLE CRISPS

These tasty little rounds of apples are a wonderful addition to your lunch box or an accompaniment to a pudding or cheese!

Makes about 20 rounds

2 Tbsp lemon juice

2 apples, such as granny smith and pacific beauty

2 Tbsp icing  sugar

Pinch cinnamon

Method

Heat oven to 100C. Line a baking tray with greaseproof or baking paper and set aside.

Fill a medium bowl with ice, water, and lemon juice. Slice the apple into very thin slices (the thinner the better, I used a mandolin) and submerge in the water until all the apples are done.

Drain the apple slices well and place the slices in a single layer on prepared baking tray, dust with icing sugar and cinnamon and bake until crisp and dry — about 90 minutes.

Cool and enjoy.

Store in an airtight container for up to a week.

BAKED POTATOES

My mum use to do stuffed baked potatoes and we loved them and now I do them for my children. The options are endless as you could add almost any combination that suits you!

Serves 4

4 large agria or desiree potatoes (floury)

1 Tbsp oil

2 Tbsp butter, softened

½ cup sour cream

2 Tbsp butter, softened

1 Tbsp cream or milk

Cheddar, leek and bacon

1 cup grated cheddar cheese

4 slices bacon

1 leek, sliced thinly

¼ cup spring onions, finely diced

Melted onion, wilted greens and blue cheese

1 onion, sliced thinly

Knob of butter

Pinch dried chilli flakes (optional)

1 clove garlic, sliced thinly

300g winter greens – silver beet, cavolo nero, spinach or kale

1 cup crumbled blue cheese or feta

Salt and freshly ground pepper

Method

To bake the potato

Preheat the oven to 200C.

Wash the potato and prick all over with a fork to avoid exploding potatoes in the oven.  Rub lightly with a little oil and place directly onto the oven rack which I would place just above the middle of the oven.  Bake for about 1 hour or until cooked all the way through! This stage can be sped up in the microwave and then finished in the oven to crisp up the skin!

Whilst the potatoes are cooking, prepare your fillings. If using bacon fry gently along with the leeks until the bacon is golden and the leeks are soft.  Set aside.

To melt the onions, add 1 tsp oil to a small pan or pot and add the sliced onions, cook over moderate heat for 10 minutes so that the onions become soft and sweet.

If using greens add 1 Tbsp oil to warm fry pan with garlic and add a pinch of chilli flakes to the greens, season lightly with salt and pepper and cook until wilted and tender.

When the potatoes have cooled enough to handle, cut in half lengthways and scoop out the potato flesh.  Put into a large bowl along with the butter, sour cream, cream and seasoning.  Mash well until desired texture.

Add your fillings to the potato and mix through. Carefully spoon the potato filling back into the potatoes skins and place in a roasting dish.

Bake in oven 180C for 15 – 20 minutes or until the potatoes are heated through and the top has gone golden!

BEEF AND BARLEY STEW - origin beef

This time of year is all about comfort and a stew ticks all the boxes.  Orgin Beef range of stewing beef is perfect for this recipe, add a gathering of market veg and simmer gently until tender. 

Serves 4

1 Tbsp butter

1 Tbsp oil

1kg chuck steak or any good quality stewing beef, cut into chunks

Salt

2 onions, sliced

1 litre beef stock

3 cups water (approx.)

1 tsp chopped rosemary

1 cup pearl barley

4 carrots, roughly chopped carrot

500g waxy potatoes, liseta, desiree

Plenty freshly ground black pepper

¼ cup freshly chopped flat leaf parsley

Method

You need a large heavy based oven dish preferably with a lid for this method.  Add the butter and oil and melt the butter over medium-high heat. Add enough pieces of the beef to sear in the pot without crowding. You will need to brown the meat in several batches. Salt the beef as it cooks, and set aside browned pieces in a bowl.

When all the beef has browned, add the onions. As the onions release some of their water, use a wooden spoon to scrape any browned bits off the bottom of the pot. Sprinkle a little salt over the onions as they cook. Lower the heat to medium and cook the onions until they begin to brown, 5-6 minutes.

Add the beef back to the pot and sprinkle with rosemary. Add 1 cup of the stock and use the wooden spoon to scrape any browned bits off the bottom of the pot. Add the rest of the stock and water and bring to a simmer. Cover the pot, lower the heat to low and simmer very gently for 1 hour.

Add the barley and remaining vegetables and cook for a further 40-60 minutes.  Taste for seasoning and adjust if necessary.  Serve in deep bowls sprinkled with parsley and great alongside creamy mashed potatoes!

KAKANUI CHILLI SCRAMBLED EGGS

Serves 2

1 Tbsp vegetable oil

1 Tbsp butter

1 spring onion (roughly chopped)

4 large eggs (beaten)

1 Tbsp fresh coriander, roughly chopped

Kakanui chilli sauce

Pinch salt

Method

Add the oil and butter to a heavy based pan and allow to melt.  Add the lightly beaten egg and allow to settle before attempting to stir.

Add the spring onion and turning everything gently for about for a minute or so with a wooden spoon.

Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking.

Sprinkle with coriander and drizzle to your liking with Kakanui’s chilli sauce.  Serve with a good piece of buttered toast or some warm tortillas.

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

KAKANUI PRODUCE – chilli sauce

BYRDONE ORGANICS – potatoes, cavolo nero

SPECKLED HEN – free range eggs

GILBERTS FINE FOODS – fresh baked goods

ORGIN BEEF – chuck steak

HARWARDEN ORGANICS – apples

JUDGE ROCK WINES – central Otago pinots