Otago Farmers Market Mobile Kitchen Menu - 2/11/2013

Good Morning, Produce is changing weekly so that means our menus do as well.  This weeks menu is moving on to simple salads and adding flavour with punchy dressings and of course introducing fresh herbs.  The oncoming months bring so much and herbs are one of your major flavour enhancers so I will be adding them to this and that and using my mortar and pestle to make instant sauces and dressings. 

Fresh produce is on the increase and this week apart from Adross Farm fresh asparagus we have Brydone Organics Jersey Benne potatoes and if you haven't yet tried them you must, the Brydone team are fantastic growers and their potatoes are creamy, fresh and they really do taste as though they have come straight from your garden.  If you are really craving them Nigel will be selling them hot with his own butter direct from his stall!  I will also be using Cardrona Merino's Lamb Sausages and apart from simply cooking them on the BBQ why not add them to a quick pasta dish like the recipe below.  As I mentioned salads are playing a big part and we have some wicked leaves and herbs from Aquarius gardens and fresh new season organic onions from Wairuna Organics.  And no menu would be complete without fantastic artisan bread which is generously supplied from Gilberts Fine Foods and our wine is from Judge Rock Wines.

I would like to say thank you to all the very generous producers who always give so generously to make our day so great.  See you all at the market and don't forget to come by the market kitchen to sample the goods and talk food. 

I will also be using some fresh mint and lettuce from Aquarius Gardens and sprinkling through a few living sprouts from Koau Flowers, and of course no day would be complete without some quality bread froGilberts Fine Foods and some wine from Judge Rock Wines. 

Have a great day and don't forget to come by and have sample of the freshest, seasonal market fare.

CARDRONA MERNIO SAUSAGE PASTA

Using sausages in pasta makes life a lot easier and it saves considerable time as you don’t have to worry about seasoning the meat, getting the right consistency etc as it is all done for you. It is also easy to do variations on this dish as there is a vast array of tasty sausages on the market, tomatoes and greens can all be altered to suit your mood and season

Serves 4

4 cardrona merino lamb, 1 onion, thinly sliced 1 clove garlic 2-3 tomatoes, roughly cut Olive oil for cooking Handful fresh spinach, rocket or calvalo nero (optional) Salt and freshly ground pepper Freshly grated parmesan cheese 500g fresh or dried pasta, penne, orechiette etc

Method

Start by 2/3 filling a large pot with heavily salted water and bring to a rolling boil.

Meanwhile heat a large fry pan up with a dash of oil, remove the meat from the sausages by simply squeezing the meat out so they form little meatballs. Add them to the fry pan and cook for a couple of minutes or until golden, add the onion and cook for a couple of minutes, add the garlic, and tomatoes and toss through with the sausage. Allow to fry for another minute so the tomato starts to colour and caramelises a little, add ¼ cup water to loosen up the tomatoes and to get all the tasty bits off the bottom, reduce until thick and glossy.

Add the pasta to the boiling water and give a brief stir to ensure it doesn’t stick. If using fresh pasta it will only take about 3-5 minutes (always check the packet for times), if using dried it will take considerably longer.

When your pasta is cooked drain away 90% of the cooking liquid and reserve the remaining. Add your spinach or greens to the sausage mixture and toss well to combine, add the pasta and a little of the cooking water this will loosen the sauce so that it clings comfortably to the pasta – add more liquid if needed. Season well with salt and fresh ground pepper and generously grate over plenty of parmesan cheese. Serve immediately

WARM JERSEY BENNE SALAD

This warm salad is a great way to add a bit of a zing to your meal as the dressing is punchy and the leaves are peppery with the added twist of creamy new season potatoes.

Serves 2-4

500g Jersey Benne potatoes, scraped of their skins and washed

1-2 spring onions, sliced thinly

Handful of rocket and spinach

1 Tbsp flat leaf parsley leaves

1 Tbsp mint leaves

1 Tbsp chives, cut into long lengths

Dressing

1 tsp dijon mustard

1 tsp grain mustard

2 Tbsp red wine vinegar

6 Tbsp extra virgin olive oil

Sea salt flakes and plenty freshly ground pepper

Method

Bring a medium sized pot 2/3 full of lightly salted water and bring to the boil.  Add the potatoes and bring back to the boil.  Reduce the temperature so that they are just on a gentle boil and cook until tender (about 15-20 minutes).

Whilst the potatoes are cooking put all the ingredients for the dressing together in a small bowl and mix to combine, season with a pinch of salt and set aside.

Pick through the herbs and leaves discarding any long stalks and discoloured leaves and place into a serving dish.  When the potatoes are cooked drain and add to the leaves, drizzle over the dressing and add a generous grind or two of pepper.  Toss gently to combine and to allow the greens to lightly wilt and for the dressing to soak into the potatoes.

Serve alongside almost anything.

FRESH LEAF SALAD WITH APPLE, POTATO AND SPROUTS

Serves 4

1 small lemon

extra virgin olive oil

sea salt

freshly ground black pepper

selection of fresh leaves -1 handful rocket, 1 bunch watercress, 1 cos (up to you)

1 small handful living shoots (koau flowers)

2 apples, quartered, cored and finely sliced

6 cooked jersey benne or salad potatoes

Method

Squeeze the lemon juice into a small bowl, add three times the amount of extra virgin olive oil, season with salt and pepper, then mix well to emulsify.

Add the rocket, watercress, sprouts, apples and potatoes to a large bowl. Drizzle over enough dressing to completely coat the ingredients, add the herbs, toss again and serve.

TOMATO AND ONION SALAD

The first of the tomatoes are new season onions are arriving slowly.  Wairuna Organics have 5 varieties of onions on the go so far and they make a tangy addition to salads, salsas and fresh herb sauces.

Serves 4

1 onion, thinly sliced

1 lemon, juice

½ tsp sugar

4 tomatoes, sliced

Pinch or two dried chilli flakes

2 garlic cloves, finely chopped

2 Tbsp malt or red wine vinegar

1 tsp caster sugar

Method

Squeeze the lemon juice over the onions, add ½ tsp sugar and pinch of salt and let sit for 5 minutes or so.

Arrange the tomatoes on a plate, then scatter over the drained onions.

Mix the chilli and garlic with the vinegar and sugar, then season with salt. Drizzle over the salad just before serving.

This can be prepared and chilled up to 1 hour ahead, but dress just before serving

ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR FANTASTIC PRODUCE.

CARDRONA MERNIO LAMB – Lamb, honey and mint sausages

AQUARIUS GARDENS – fresh herbs and leaves

WAIRUNA ORGANICS – new season onions (5 varieties)

BRYDONE ORGANICS – jersey benne potatoes

KAKANUI TASTY TREATS – tomatoes

KOAU FLOWERS – living sprouts

JUDGE ROCK WINES – Central Otago wines