Hello, i am off to the farmers market and can't wait to get cooking. I will be cooking up the golden yams and turning them into a delicious South American salad with the help of some chilli and coriander. I will also be giving out yummy little samples of Pasties from Who Ate All The Pies,http://www.whoateallthepies.co.nz/. I should mention that they are made with potatoes from Kakanui produce, Southland Swedes (and yes they have had been exposed to the first frost) prime beef and lots of white pepper....they are going to be good. I will also be making a Pear and Ginger Tart replacing the rhubarb tart which was in the paper as the frost have beaten us too it.
Wrap up warm as i see it maybe windy (which means cold), don't forget to come and say hi have some great food, grab a recipe and get inspired.
ROAST SWEDE WITH PARMESAN
1 large swede, peeled and cut into wedges
1 Tbsp olive oil, plus some for greasing
50g parmesan cheese, grated
1 Tbsp rosemary or thyme leaves
Knob of butter
2 garlic cloves, peeled
Preheat oven to 200C
Place a roasting tray into the oven and get very hot.
Meanwhile in a bowl mix the swede, olive oil, 40g of the Parmesan cheese and rosemary or thyme leaves , garlic cloves and a generous sprinkle of sea salt flakes and freshly ground black pepper. Toss together and pour all the ingredients into the hot tray give it a shake and roast until crispy and golden 25 minutes, dot with butter and sprinkle over the remaining Parmesan cheese. Cook for a further 10 minutes.
Serve immediately great alongside steak or fish and a robust, peppery salad.
PEAR AND GINGERNUT TART
This is such a fantastically simple yet utterly delicious tart.
375 g ready rolled puff pastry or roll puff pastry to a rectangle about 35x25cm
80g gingernut biscuits
500g pears, cored and sliced thinly
To serve; whipped cream, vanilla ice cream or good quality custard
Heat the oven 200C
Unroll the pastry and place it on a well-greased baking sheet that has been lined with greaseproof paper. Fold over the sides to make an edge and press down with a fork. Crumble the gingernut biscuits and scatter over the bottom of the tart.
When you are ready to cook the tart, toss the pears in the sugar and immediately stack it on top of the pastry and put it into the oven. If you wait it will start to produce a lot of liquid.
Cook for 35-40 minutes, until the pastry is a light golden colour.
Cut into six even sized rectangles and serve with your desired accompaniment.
|Thank you Ettick Gardens for your delicious Golden Anchor Yams
HOT AND SPICY GOLDEN YAM SALAD
This dish gives the mighty yam a new lease of life…worth a try!
1 kg yams, washed and cut into thirds
2-3 jalapeno chillies, seeds and membrane removed (wear rubber gloves)
2 cups fresh coriander, roughly chopped
2 shallots, roughly chopped
2 Tbsp cider vinegar
6 Tbsp extra virgin olive oil
A few splashes of Thai fish sauce
Salt and pepper to taste
In a large saucepan, add enough water to just cover the yams add a generous pinch of salt and bring to the boil, reduce to a simmer and cook until tender (10 minutes). Be careful not to overcook them or they will break up. When the yams are done, drain them and spread out over a tray to cool down quickly.
While the yams are cooking pulse the jalapenos, coriander, shallots and garlic cloves, add the vinegar and oil. Taste and add a few drops Thai fish sauce, and freshly ground pepper, taste once again and correct if necessary.
Put the yams into a bowl and pour over chilli mixture, toss gently and serve. Wonderful with some steamed fish.
|Thanks Steve from Who Ate All The Pies
the pasty was magic!
Who ate all the pies; just a few words about Steve and about his pies/pasties they are made with Kakanui Produce potatoes, Southern Swedes, Havoc pork, Premium beef and game and with white pepper (so I have been informed) and encased in his own pastry.
They all so make
• Wild hare and mushroom
To name just a few.
Thank you Steve for the giant pasty!
ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR BEAUTIFUL PRODUCE
WHO ATE ALL THE PIES
ETTRICK GARDENS LIMITED
www.alisonmarketchef.blogspot.com or follow me on face book – Alison Lambert taste of my life