OTAGO FARMERS MARKET MOBILE KITCHEN MENU - 19/09/2015

Bee Aware Month, September 2015

Feed the Bees

We need bees, more than you might think. Bees pollinate one third of the food we eat, and life would be a struggle without them. It’s a two-way street, though – bees need us to plant food they can eat, to keep them buzzing and doing the awesome stuff they do for us.

A lot is going on at the market this Saturday. Apart from our weekly fix of superb ingredients to fill our bellies we are celebrating the mighty bee.  Our regular honey makers will have their healthy, tasty honey for sale and samples, i am cooking everything in honey to showcase how it can be used to enhance your dishes whether it be savoury or sweet.  Their will also be bee keepers, hives and honey comb to get a better understanding of all things BEES.

See you at the market and of course i will be in the mobile kitchen!

WARM PARSNIP, CARROT AND YAM SALAD WITH A SALTED YOGHURT AND HONEY DRESSING

Root vegetables are great in so many ways, but serving them with a dressing and turning it more into a salad adds a freshness and lightness to these hearty vegetables.

Serves 4-6

4 carrots, peeled ends removed and cut in half lengthways

2 parsnips, peeled, ends removed and cut into thick rounds cut on the angle

500g yams, washed and cut in half if large

3 Tbsp oil

6 cloves of garlic, lightly squashed

8 sprigs of fresh thyme

2 Tbsp honey

Sea salt and freshly ground pepper

200g baby spinach

Dressing

2 Tbsp cider vinegar

1 tsp honey

2 tsp grain mustard

¼ cup unsweetened natural yoghurt

1 Tbsp good quality oil

Method

Preheat the oven to 190C

Put the oven dish into the oven and heat up whilst preparing the vegetables.

Place all the vegetables into a bowl, add the oil, garlic, thyme and first measure of honey. Season well with salt and pepper.

Pour all the contents into the hot oven dish and bake for 20 minutes or until the vegetables are tender.

When the vegetables are cooked, mix the ingredients together for the dressing.

Add the spinach leaves, lightly combine and transfer to a serving bowl. Pour over the dressing and serve.

BRUSSEL SPROUTS WITH HONEYED WALNUTS

Brussels are still around and still very delicious. I have done this salad many times but when I added  ‘The Nut Companies’ honeyed walnuts it brought a new twist to this delicious salad.

Serves 4-6

500g Brussel sprouts, outer leaves removed and finely sliced/shaved

1 red onion, sliced finely

1 cup honey roasted walnuts, lightly crushed

Handful parsley, roughly chopped

Dressing

2 Tbsp cider vinegar or lemon juice

1 tsp Dijon mustard

4-6 Tbsp extra virgin olive oil

Sea salt flakes and freshly cracked pepper

Method

Place the sliced brussels, onions, parsley and walnuts into a large bowl, toss gently to combine.

Make the dressing and pour over salad, once again toss to combine. Serve.

BAKED HAM IN APPLE JUICE

When the hams are this good they don’t need much done to them, however today I thought you may like this German inspired recipe. Great one to test now and then use for Christmas.

Serves 4-8

1kg ham

3 cups apple juice

3 Tbsp German or Dijon type mustard

3 Tbsp Honey

Pinch ground cloves

Pinch ground pepper

1 bay leaf

Method

You can do this recipe in a slow cooker or in an oven dish with a lid (150C)

Place the apple juice, mustard, honey, ground cloves, pepper and bay leaf into the slow cooker or oven dish.

Place the ham into the liquor and cover with a lid. Cook very gently until the ham has absorbed some of this delightful liquor and the meat has become even more tender and juicy (1-1 ½ hours).

Remove the ham carefully from the liquid and set aside on a warm platter.

Place the oven dish on the a high stove top heat and reduce the liquid until it becomes thicker and more like a glossy sauce.

Serve with the ham.

APPLE PANCAKES

Make these with your children for Sunday brunch they will love it from start to finish.

Serves 4

Ingredients

1 egg

3 Tbsp sugar

75ml milk

25ml extra virgin olive oil

1 cup or 150g flour

1 tsp baking powder

1/8 tsp vanilla essence

Pinch of salt

2 apples, peeled cored and coarsely grated

150g ricotta

0il, for frying

Maple syrup or runny honey for serving

Method

Begin by mixing together the egg, sugar, milk and olive oil.

Then mix in the flour, baking powder, vanilla essence and salt. Your mixture should will be quite thick at this stage.

Add the grated apples to the batter along with 3 tablespoons of ricotta. Fold through to combine.

In a frying pan heat some oil - on a medium heat as you don’t want them to colour up to fast. Spoon a few dollops of your mixture into the pan to create flat, pancakes about 10cm in diameter.

Once golden which will take about 3-4 minutes, flip the pancakes to colour on the other side. Remove and place on kitchen paper to absorb any excess oil.

Serve with maple syrup or honey and ricotta if desired. They are delicious!

 ALISON WOULD LIKE TO THANK THE FOLLOWING VENDORS FOR THEIR OUTSTANDING PRODUCTS

Blueskin bay honey

Bennies honey – creamed

The nut company – honey roasted walnuts

Wairuna Organics – parsnips and carrots

Brydone Organics – yams

Waitaki Bacon and Ham – award winning ham

Ettrick gardens – Brussel sprouts

Willowbrook orchards - apples