OTAGO FARMERS MARKET MOBILE KITCHEN MENU 30/01/2016

Sunshine I know you are out there somewhere?? Wow what a testing week of weather. I am hoping the immense amount of rain has been a blessing rather than a curse for the many producers at the market tomorrow.  I do however have some outstanding products to cook with raining or not!

Slow cooked shoulder of pork from Waitaki Bacon and Ham, Gilberts Fine Foods have been busy making fresh little buns so we can fill them with the warm pulled pork and some organic slaw with the help from Bryodone Organics.  Tomatoes, chillies and peppers from Kakanui Produce will combine nicely with fresh herbs from JaneField Hydroponics and some happy pasture roaming eggs from Agreeable nature.  And no day at the market would be complete with something a little sweet and that is where Rosedale Orchards juicy apricots will fit in perfectly.

Now I'm smiling.... the wonders of good food!!

GREEN SHAKSHUKA

It maybe green, highly nutritious and wickedly good but it’s also mighty tasty and great for brunch, lunch or a light meal.

Serves 2-4

Ingredients

8 medium green tomatoes or tomatillos, trimmed and cut in pieces

100g spinach leaves, stalks removed

100g kale or silverbeet leaves, stalks removed

1 green pepper, seeds removed

1 green chilli, (if want it hot add the seeds)

50g (handful) fresh coriander (stalks included)

½ tsp ground cumin

½ tsp ground coriander

2 Tbsp olive oil

1 small onion, finely diced

2 garlic cloves, crushed

Pinch nutmeg

½ tsp salt and freshly ground black pepper

4 large free range eggs

Method

Put the tomatoes/tomatillos, leaves, pepper, chilli and 2/3 of coriander in a food processor and process until coarse paste.

Heat a large frypan up and add 1 tablespoon oil, add the onion and garlic and cook for 3 minutes, add the ground cumin and coriander and fry for another minute to get the aromas going.

Add the green tomato paste and cook together with the onion mixture, reduce to a simmer and cook for about 15 minutes or until most of the liquid has been absorbed.

Make 4 divots in the egg mixture and break in the eggs, cover with a lid and cook until the white is just cooked (about 5 minutes).

Serve with remainder of fresh coriander sprinkled over, a little drizzle of oil and plenty of bread.

PULLED PORK

There are so many variations on this delectable dish. I have gone back to where I first remember tasting this and never forgetting. It derives from the southern states of America. You can add more spice if you want to liven it up but I like the simplicity to as the meat does all the talking!

6-10 serves

Ingredients

1.5 kg pork shoulder

2 Tbsp chilli flakes

1 Tbsp salt

1 Tbsp cracked or pepper

¼ cup oil

BBQ Sauce

2 cups cider vinegar

1 cup water

3 Tbsp brown sugar

1 tsp celery seeds

4 sprigs thyme, sage, or rosemary

Salt and pepper to taste

Method

Marinating; In a large bowl, rub the pork with chilli flakes, salt, pepper and oil. Let marinate for at least 2 hours and preferably overnight.

Add the vinegar, sugar, celery and salt and pepper to taste to a medium, non-reactive saucepan. Place over medium-high heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and set aside.

Heat oven to 150C.

Put the meat in a cake rack over a roasting dish. Place the meat in the oven and roast for 3 to 6 hours, turning occasionally and basting with the barbecue sauce. The meat will be cooked when the flesh begins falling apart. Remove the meat from the oven and set aside to cool until you can handle it.

When cool enough to handle, shred the meat with your fingers or two forks. If you like, chop the meat further with a knife.

Bring the remaining barbecue sauce to a boil again and then stir it into the meat bit by bit until it is seasoned to your taste.

Serve in a bun with slaw and plenty of napkins.

A SIMPLE SOUTHERN SLAW

This recipe will partner perfect with the above pulled pork.

½ cabbage, sliced very thinly

1 onion, sliced very thinly

300g carrots, peeled and coarsely grated

Handful parsley, roughly chopped

Handful coriander, roughly chopped

2 sticks celery, sliced thinly

Dressing

¼ cup cider vinegar

1-2 Tbsp sugar

Salt and pepper to taste

Method

Combine the vegetables and herbs in a bowl and toss together.

Mix the dressing ingredients together.

Pour the dressing over the cabbage mixture and toss to combine. Let stand for at least 30 minutes before eating.

BEAN, PEA AND ROCKET SALAD

This is one of those salads which is perfectly in season. This salad will respond to many additions so mix it up a little!

Serves 2-4

2 Tbsp almonds, toasted until brown

½ garlic clove, crushed with salt

1 Tbsp lemon juice

3 Tbsp olive oil

300g French beans, topped & tailed

200g fresh podded peas

200g tomatoes, roughly chopped

½ red onion, sliced thinly

handful fresh parsley, roughly chopped

100g wild rocket

Sea salt & cracked pepper

Method

To make the dressing crush the almonds in a pestle and mortar, add the garlic and lemon juice. Mash this to a paste. Slowly add the olive oil, combining all the ingredients.

Cook the French beans in boiling salted water for 2 minutes. Add the peas and cook for a further 1 minutes. Refresh immediately in cold water. Drain.

Toss the beans, peas, tomatoes, onions in almond dressing and scatter over wild rocket. Season with salt and pepper. Toss lightly to combine and serve immediately.

APRICOT AND OAT SLICE

I used only coconut (refined) sugar in this as I loved the flavour combination, but hey this is totally up to you.  I only give you ideas not rules!! You can substitute most fruits in this recipe as the oaty mixture which surrounds the fruit is divine with pretty much anything.

Makes 15-20 squares (depending on size)

ingredients

1 ½ cup rolled oats

½ cup white flour

¼ cup wholemeal flour

1/4 -1/2  cup coconut sugar

Pinch salt

100g butter, melted

1 tsp cornflour

1 Tbsp light brown or coconut sugar

250g apricots, stone removed and cut into even slices

Method

Preheat oven to 180C.

20cm L x 18cm W x 4cm (approx.)

Mix together the oats, flours, sugar and salt, pour in the melted butter and mix well. Remove ¼ of the mixture and set aside for topping.

Press the crumb mixture into the base of the baking tray.

Combine the apricots in a bowl along with the cornflour and 1 tablespoon sugar, mix gently to combine.

Spread evenly over the base, scatter over the remainder of the crumbs and bake for 25-30 minutes or until the fruit is oozing slightly from the crisp golden topping.

Let cool before cutting. I like to keep this in the fridge as it helps to keep the slice crisp and it is quite refreshing on a hot summers day!

ALISON WOULD LIKE TO THANK THE FOLLOWING PRODUCERS

WAITAKI BACON AND HAM – pork shoulder

AGREEABLE NATURE EGGS – fresh eggs

KAKANUI PRODUCE – soil grown tomatoes, chillies and capsicum

ROSEDALE ORCHARD – apricots

WAIRUNA ORGANICS – carrots, peas and beans

BRYDONE ORGANICS – green cabbage, spinach, onions

JANEFIELD HYDROPONICS – fresh parsley, coriander

GILBERTS FINE FOODS - freshly baked breads