OTAGO FARMERS MARKET

The weather held off and as usual another day of wicked food, enthusiastic people and exceptional produce!
Thanks once again to the vendors who gave me such delicious produce.  It is great to hear such positive feed-back in regards to the recipes which i create.  I am on a mission to get as many people as possible cooking, buying local and keeping it seasonal.


Thanks Sue from Waitaki
Loving your new range of products



SAGE CRUMBED ESCALOPE'S OF PORK

Serves 4

4-8 escalope's of pork (200g per portion)
12 sage leaves, chopped
2 Tbsp chopped parsley
160g panko crumbs (Japanese bread crumbs)
20g Parmesan cheese, grated
1 lemon rind, grated
125 ml milk
3 eggs
125ml oil for cooking
Knob of butter

Method

Combine panko crumbs, sage and parsley, lemon rind and seasoning. Mix well and set aside.

Lightly beat egg and milk together. Set aside.

On your bench have your seasoned flour lined up first, followed by your egg mixture and finally your breadcrumbs. This is the order to crumb your pork.

Lightly coat your pork escalopes tapping off any excess flour before you dredge them in the egg mixture. Lift out from the egg mix and coat heavily in the breadcrumbs, pressing gently to ensure a good application. You can set aside on a dish in the fridge until required or cook straight away.

Heat a heavy-base pan up to medium-high heat add the oil and butter, when hot carefully add the pork cooking gently so the crumbs go a nice golden brown, turn and repeat on the other side until the crumbs are golden and the pork is cooked (6-8 minutes if 1/2cm thick a little longer if thicker).

Remove from the pan and drain on some kitchen paper, serve immediately with a wedge of fresh lemon.



Nigel our main-man from Brydone
thank you for the wicked cabbage


CABBAGE WITH POTATOES   Serves 4

6 large waxy potatoes, scrubbed and cut into chunks
Handful sage leaves, roughly chopped
1 tsp juniper berries, crushed
2 onions, sliced
2 garlic cloves, chopped
½ cabbage, roughly chopped
2 Tbsp butter
2 Tbsp olive oil

Method
Preheat the oven to 200C

Bring a large pot of salted water to the boil, add the potatoes and cook until almost done (10 minutes), drain and toss gently to rough the edges up a bit.

Heat a roasting dish up in the oven with the olive oil and 1 tablespoon of the butter. When hot add the potatoes and roast until crispy and brown (20 minutes)

Meanwhile in a large wide saucepan or deep fry-pan heat up the remaining oil and butter, add the onions, juniper berries, sage and garlic and fry on a high heat for a couple of minutes. Stir in the cabbage and add about 250ml water. Season with salt and pepper, then cover and cook gently, stirring occasionally.

When the cabbage is soft and tender and the potatoes are crispy and golden, you simply combine the two. Mix it thoroughly; don’t worry if the potatoes break up a little. If you want it to be crispy you can simply add the dish back to the oven to crisp up the top layer.

Thank you Simon From Rosedale Orchards
Thank you for the delicious Pumpkins
(6.30  am)

ROASTED PUMPKIN AND HAZELNUT SALAD
Serves 6

500g pumpkin, peeled and cut into chunks
2 cloves garlic, finely chopped
2 sprigs fresh rosemary, and thyme
Pinch Chinese five spice
35g toasted hazelnuts, skins removed, coarsely chopped

Generous handful winter leaves – rocket, endive, baby spinach 
Dressing
1 Tbsp Hazelnut oil
1 tsp Sherry vinegar
1 tsp Dijon mustard
Salt and pepper

Method
Preheat oven to 150C

Combine pumpkin, garlic, oil, herbs and five-spice in a bowl, season to taste and transfer to a baking tray. Bake until pumpkin is caramelised (30 -40 minutes). Cool

Meanwhile make the dressing by whisking all ingredients in a bowl to combine, season to taste.

Place baked pumpkin in a serving bowl, scatter with roast hazelnuts, winter leaves and drizzle over the dressing, toss to combine and serve immediately.



PUMPKIN AND MAPLE FROSTED CUPCAKES
Glorious, velvety pumpkin with a sprinkle of spice and creamy maple frosting makes for a sensational cupcake!

Makes 12-16 cupcakes

115 g unsalted butter at room temperature  
1 cup firmly packed dark brown sugar
1/3 cup sugar
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
½ tsp ground cloves
½ tsp salt
¼ tsp freshly ground black pepper
2 large free range eggs
½ cup buttermilk mixed with 1 tsp vanilla extract
350g cooked pumpkin, pureed

Frosting
500 g cream cheese, softened
115 g unsalted butter, at room temperature
2 cups icing sugar
¼ cup pure maple syrup

To make the cupcakes
NB: I steamed my pumpkin until very soft, drain well and puree until smooth.

Preheat the oven 175C.
Put 12-16 pretty cup-cake papers into muffin tins.

Cream the butter and sugars until light and fluffy about 5 minutes. Meanwhile sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt and pepper in a medium bowl.

Add the eggs one at a time beating well. Beat in the pumpkin and mix until smooth. Alternate adding the flour and milk mixture (I like to begin and end with the flour). Mix until well combined. Spoon into the papers – you want them ¾ full. Lightly tap the pans once to remove any air bubbles. Bake the cakes until a toothpick comes out clean, about 20 to 25 minutes. Cool the cupcakes completely on a cooling rack.

To make the frosting:
Add all the ingredients in a mixer and beat until fluffy and smooth. Ice generously, swirling decoratively!


GARLIC AND SAGE TWISTS
Garlic is still in abundance, still pungent and still at the market!



Makes 12

90 ml olive oil
15 garlic cloves, thinly sliced
¼ cup coarsely chopped sage
480 g (3¼ cups) All-purpose flour
2 tsp caster sugar
12 g dried yeast (about 1½ sachets)

For the topping:

Method

Heat 60ml oil in a small saucepan over medium heat, add the garlic and cook gently until very tender (1-2 minutes), stir through the roughly chopped sage, remove from the heat season lightly and cool.

Combine flour, sugar, yeast and garlic mixture and 1 ½ tsp sea salt in the bowl of an electric mixer fitted with a dough hook (or alternatively mix by hand) and mix to combine. With motor running, add 300ml lukewarm water and remaining oil, knead until elastic and shiny (6-8 minutes) or if kneading by hand it may take a little longer perhaps 10 minutes. Transfer to a lightly oiled bowl, cover and let sit in a warm place until doubled in size (30-45 minutes).

Preheat the oven to 180C.

Lightly punch (knock) back the dough, divide into 12 pieces, then roll each piece on a lightly floured surface into a 30 cm long cylinder, join ends and then twist into a figure-eight. Place on a lightly oiled baking tray and let sit in a warm place once again until risen.

Meanwhile put the sage leaves and salt into a mortar and pestle, pound until you get a green, fragrant salt, add the garlic clove and pound again until the garlic dissolves. Loosen with the oil and brush generously over the dough twists. Bake until golden (10-12 minutes).

Lovely served warm alongside soup, they are also great re-heated the next day.


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


ROSDEDALE ORCHARDS


WAITAKI BACON AND HAM


BRYDONE GROWERS LTD