OTAGO FARMERS MARKET MOBILE KITCHEN

Well the Christmas rush is over and we can now get back to relaxed eating! Summer is all about sun-ripened ingredients whether it be beans, zucchinis, tomatoes or fruit it is all about simple preparation and very little cooking. Simple pasta made with summers juicy offerings, salads with endless possibilities play a huge part in our summer menus, fruit simple eaten is my recommendation at the moment as it tastes so, so good just the way it is! On the menu today i am keeping it short and sweet; Mia Pasta teamed up with new season garlic, broad beans and basil is one of my all time favourites! Simple juicy tomato salads with the addition of tangy dressings are in their prime as they are sun-sweet and succulent. I will be using Kakanui Produce who proudly promote that they are all soil grown and sun-ripened (it makes a difference). I will be using Goddards potatoes and making a healthy open sandwich which has endless possibilities!

I will be having a few weeks off after today and will be back refreshed and rearing to go with fantastic new recipes.  Whilst i remember look out for Dunbar extra virgin olive oil www.dunfordgrove.com  which is at the market for a short time, it makes all the difference to your summer dishes!

MIA PASTA

SPAGHETTI WITH NEW SEASON GARLIC, BASIL AND BEANS

Serves 4 500g fresh spaghetti (mia pasta) or fettuccine 1 bulb new season garlic 300g broad beans – podded Handful fresh basil 1 lemon 75g freshly grated parmesan cheese Extra virgin olive oil Sea salt flakes and freshly ground pepper

Method

Bring a large pot of water, heavily salted to a rapid boil.

If you have a mortar and pestle add 3 cloves garlic, basil and pinch of salt and mash up to a coarse paste, add enough oil so that it becomes a thick green sauce.  Set aside.

When your water is boiling add the beans and cook for 4-5 minutes or until tender.  Remove with a sieve and place into a large bowl.  Bring the pot of water back up to the boil and the pasta, stir to separate and boil for 2-3 minutes or until tender when bitten.

Whilst the pasta is boiling smash the broadbeans up with a fork so that some are mashed and some are whole.  Drain the pasta reserving ½ cup of cooking liquid and add the pasta to the bean mixture, pour over basil sauce, sprinkle over a handful of grated parmesan cheese and toss to combine.  Add 1-2 tablespoons of cooking liquid to loosen up the pasta, taste and adjust seasoning and consistency.  The sauce should coat the pasta and be silky, smooth.

Serve immediately.

POTATOES ON RYE

This is a great way to use up left over new season potatoes, add a little dressing and serve on top of some fresh rye bread.  Great for lunch or a light dinner.

Serves 2

2 slices rye bread 200g new season potatoes, boiled and sliced 1 Tbsp spring onions, sliced

Horseradish cream 2 Tbsp Greek yoghurt 1 Tbsp fresh or ready prepared horseradish ½ tsp sugar 1 Tbsp lemon juice Salt and freshly ground pepper

Method Make the horseradish cream by mixing all the ingredients.

Place the bread slices on a small serving board or plate.  Arrange the potato slices on them, place a tablespoon of cream on top and then sprinkle with spring onion and season with salt and pepper.

Best eaten straight away!

TOMATOES WITH HERBS

This is a classic assembly of flavours, for best results you need sun-ripened sweet tomatoes and by all means use as many varieties and colours as you please.

Serves 4

1kg ripe tomatoes 3-4 Tbsp extra virgin olive oil 1-2 Tbsp balsamic vinegar A small handful of chives, sliced or torn basil or chopped flat leaf parsley Sea salt and freshly ground pepper

Method

Thickly slice the tomatoes and arrange on a serving platter, so the slices are only slightly overlapping to ensure each one will receive some of the dressing.

First trickle over the olive oil, then the balsamic vinegar.  Scatter over the herbs, season with a little salt and pepper and serve.

CHERRIES

YOGHURT MOUSSE WITH SUMMER BERRIES

serves 4

3 gelatine leaves, immersed in cold water for about 5 minutes or until soft 400ml Greek yoghurt 100ml cream 3 Tbsp honey 200g berries

Method

Mix the yoghurt, cream and honey well in a bowl.

Lift the gelatine out of the water and heat it gently in a small saucepan.  Let it sit for 2 minutes, then slowly pour the gelatine into the yoghurt.  Add half the berries and mix them in.

Pour into 4 serving glasses and set aside until yoghurt starts to set, then put in the refrigerator for 4 hours before serving.

Serve cold with more honey and remaining fruit on top.

They can be made a day in advance.

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

MIA PASTA – fresh pasta GODDARDS – new season potatoes KAKANUI PRODUCE – broad beans and tomatoes SUNRISE BAKERY – fresh baked goods TE MAHENGO – new season garlic AQUARIUS GARDENS – fresh basil