FEAST
FARRO FRESH SUMMER EATING GUIDE | ISSUE 5
malaysian holiday Cultures meet and merge to create some exceptional cuisine.
shared plates Summer eating is fresh, delicious and no fuss, so why not share it?
farro best of 2016 Our annual picks – products that stood out and became classics. THE LAMB AND PERPERONATA BURGER
(Recipe on page 5)
Contents Issue 5 | Farro Fresh| Summer Feast A note from Janene This year Farro Fresh turned 10, a true milestone for any business. We are proud that we have grown from a team of 12 to more than 380 today. What I love most is that we provide many artisans their first stepping stones into retail. As a company we have provided growth to more than 550 artisan producers around New Zealand. In the New Year we are extending our online offering and are also excited to be opening our fifth Auckland store in February in the Orakei Bay Village. At Farro we aim to inspire you to enjoy cooking, either for yourself, friends or
family and Farro Feast is a perfect tool. In this edition, Michal and the team share their wealth of knowledge and provide summer inspiration, using the amazing array of ingredients we have. We look forward to hearing which recipes are your favourites. Enjoy!
Janene Draper DIRECTOR AND CO FOUNDER OF FARRO FRESH
Editors Note Welcome to our summer edition of Feast 2016. Feast is a collaborative work from our head office team, to give you inspiration and ideas for the season ahead. The delicious recipe guide will see you through the summer season and this issue shows off a new look and feel, thanks to our very talented designer, Annabelle Nichols. The team has selected a delicious collection of recipes that take you on holiday to Malaysia, introduce Summer
Features pg 03
The Hand Sandwich
pg 06
Best of 2016
pg 08
The Shared Plate
pg 12
The Salad Queen
pg 15
The Producer Profile
pg 16
A Malaysian Holiday
pg 23
Noodle 101
pg 28
The Kitchen Tool Kit
pg 29
Summer Harvest
pg 30
Summer Socialising
WIN
COOKING WITH FEAST
Snap a photo of your Feast creations and tag #farrofeast to be in to win a $100 Farro voucher @farrofresh
Noodles 101, heat up the grill for best-ever BBQ saturdays, highlight summer fruit picks and – to fill your pantry – our pick of the hits of the year at Farro Fresh. Happy summer eating!
Michal Haines GENERAL MANAGER OF FARRO FRESH
Contributors in this issue CARLOS BRUNI, FRESH FOOD DEVELOPER
LYDIA HARVEY, PHOTOGRAPHER
Carlos provides half this edition’s recipes, along with our GM, Michal. His love of Middle Eastern flavours is highlighted in our shared plates section and we’ve done nothing but drool over his amazing recipes in the hand sandwich section, which gives you THE BEST summer BBQ sandwiches. Carlos’s years in the industry as a chef set him up for his role at Farro as someone who can come up with a myriad of ways to use any ingredient.
Lydia is another newcomer to the family this year and to this edition of Feast. Lydia’s hospo background – both front of house and back in the kitchen – certainly gives her the edge as a photographer. We love her imagery and work with the team, this edition showcases her handiwork, especially with our hand sandwiches section, where much fun was had waiting for drips and smears.
ANNABELLE NICHOLS, DESIGNER
THANK YOU TO ALL OUR SUPPLIERS AND PRODUCERS who assisted with products for
Annabelle joined our marketing team this year but has already stamped her mark on the Farro look. Her background in design and love of food bought her to Auckland where she found Farro and is now part of our family. Her keen eye for design gave us the concept for our Malaysian holiday section where you can almost feel the heat of the midday sun.
this edition. For future editions, marketing queries and advertising, please contact Petra Mihaljevich, our Marketing Manager at info@farrofresh.co.nz RECIPE GUIDE: GF = GLUTEN FREE V = VEGETARIAN DF = DAIRY FREE
The Hand Sandwich
“Crunchy, mustardy and pickly – we love a good brat dog!”
This summer, the sandwich is
going to meet the grill for the best-ever BBQ sandwiches you can imagine. Use our collection of great condiment recipes in this section for BBQs, other great combos and perfect sandwiches.
VEAL BRATWURST DOGS WITH MUSTARD AND SAUERKRAUT SERVES: 4 | PREP TIME: 10 MINS | COOK TIME: 10 MINS INGREDIENTS 1 x 4-pack Frank’s veal bratwurst sausages 1 x 4-pack Wild Wheat hot dog buns, split lengthways TO CONSTRUCT Acme & Co sauerkraut Mum’s tomato ketchup Savour and Spice hot English mustard 1 pack fresh dill
METHOD Heat a barbecue or grill pan to medium heat. Grill sausages, turning occasionally, for 6-8 mins or until cooked through. Grill buns cut-side down until toasted. Spread each bun with butter, mustard and tomato sauce. Place a sausage inside, then top each dog with sauerkraut to taste. Finish with fresh dill and serve.
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THE MOS CHEESE BURGER SERVES: 4| PREP TIME: 30 MINS |COOK TIME: 15 MINS
“If you’ve travelled in Japan, you’ll know MOS is THE burger place. “We’ve re-created it here and while it takes a bit of work, it is the best beef and cheese burger for summer eating.”
INGREDIENTS FOR THE BURGER PATTIES 1 x 500 gram pack Greenlea beef mince 1½ teaspoons sea salt ½ teaspoon coarsely ground black pepper ½ teaspoon Farro nutmeg, grated FOR THE SAUCE ½ carrot, roughly chopped ½ onion, roughly chopped ½ celery stick, roughly chopped 200 grams Freedom Farms pork mince 1 can Metelliana chopped tinned tomatoes 1 teaspoon Vegeta beef stock
METHOD FOR THE PATTIES
Combine beef mince, salt, pepper and nutmeg in a large bowl and mix well to combine. Divide into 4 patties, flatten out slightly and place on a tray lined with baking paper. Cover and refrigerate until required. FOR THE MEAT SAUCE
Place carrot, onion and celery in food processor and blend until finely chopped. Heat a little cooking oil in a small saucepan and cook vegetables for 15 mins or until soft. Add the pork mince and cook for a further 5 mins before adding the tomatoes and beef stock. Cook over low to medium heat for 30-40 mins, or until sauce is nice and thick. Set aside and keep warm until ready to use.
TO COOK 50 ml canola oil, for brushing grill 50 grams butter, melted for brushing buns TO CONSTRUCT 4 Wild Wheat burger buns French’s classic yellow mustard 8 slices Grand’Or edam cheese Kewpie mayo 1 white onion, finely diced 2 large tomatoes, sliced 2cm thick (ideally get tomatoes that will be the same width as your patties)
TO CONSTRUCT
Lightly brush barbecue or grill plate with oil and bring a to mediumhigh heat. Cook patties for 2 minutes on each side until browned (for medium-rare), or until meat is cooked to your liking. Set aside to rest for 2 mins. Brush buns with melted butter and grill cut-side down until golden. Lightly spread mustard on the bun bases then place the patties with 2 slices of cheese on top. Lightly spread the top of the cheese with mayo then the diced onion. Spoon on a couple of tablespoons of the meat sauce, then lastly top with the thick sliced tomato. Top with the burger bun top and serve.
THE LAMB AND PERPERONATA BURGER | COVER RECIPE | SERVES: 4| PREP TIME: 30 MINS |COOK TIME: 30 MINS INGREDIENTS FOR THE BURGER PATTIES 1 x 500 gram pack Fresh Meats lamb mince 1½ teaspoons sea salt ½ teaspoon coarsely ground Farro black pepper FOR THE PEPERONATA 100 ml Olivo extra virgin olive oil 4 red peppers, deseeded and sliced 4 yellow peppers, deseeded and sliced 2 red onions, thinly sliced 2 cloves garlic, peeled and sliced 2 pinches Farro dried chilli flakes 100 ml Acetum red wine vinegar 1 teaspoon fresh oregano, chopped 4 tablespoons Romulo capers ½ cup basil leaves
FOR THE SALSA VERDE 1 bunch Italian parsley leaves 1 plant of mint, leaves plucked 1 plant of basil, leaves plucked 3 cloves garlic, peeled 100 grams Romulo capers 6 Flott anchovy fillets 2 tablespoons Acetum red wine vinegar 1 tablespoon Edmond Fallot dijon mustard ½ cup Olivo extra virgin olive oil TO CONSTRUCT 50 ml canola oil, for brushing grill 50 grams butter, melted, for brushing buns 4 Wild Wheat burger buns, cut in half 4 thin slices of provolone dolce cheese Edmond Fallot moutarde de dijon
THE KOREAN BEEF BURGER WITH KIMCHI SERVES: 4| PREP TIME: 15 MIN | COOK TIME: 15 MINS INGREDIENTS FOR THE BURGER PATTIES 600 grams Greenlea beef mince 1½ teaspoons sea salt ½ teaspoon coarsely ground Farro black pepper
TO COOK 50 ml canola oil, for brushing grill 50 grams butter, melted, for brushing buns
FOR THE RED PEPPER MAYO 300 ml Kewpie mayonnaise 2 tablespoons Maeil Shin gochujang (Korean pepper paste)
TO SERVE 4 Wild Wheat burger buns Iceberg lettuce leaves, separated 200 grams Living Goodness kimchi
METHOD FOR THE PEPERONATA
Preheat oven to 200C. Place peppers, onions, garlic and chilli flakes in a large roasting tray and mix with the olive oil. Roast in oven for 15-20 mins until peppers are soft and edges are nice and brown. Remove tray from the oven, add the vinegar, oregano and capers then season, mixing well. Allow to cool to room temperature before adding the basil. Cool and place in a covered container until required. FOR THE SALSA VERDE
Using a food processor, chop the parsley, mint, basil, garlic, capers and anchovies then place in a bowl. Add the vinegar, mustard and extra virgin olive oil and mix well. Add seasoning and refrigerate until ready to use. FOR THE PATTIES
Combine lamb mince, salt and pepper in a large bowl. Mix well to combine. Divide into 4 patties, flatten out slightly and place on a tray lined with baking paper. Cover and refrigerate until required. TO CONSTRUCT
Lightly brush barbecue or grill plate with oil and bring a to medium-high heat. Cook patties for 2 mins or until browned, turn patties over and place cheese slices on each patty, then cook until cheese melts and meat is cooked to your liking (1-2 mins for medium-rare). Set aside to rest for 2 mins. Brush buns with melted butter and grill cut-side down until golden. Spread bun bases lightly with mustard, add the patty and top with the peperonata and lettuce. Spread the top bun with salsa verde and add the burger top to serve.
METHOD FOR THE PATTIES
Combine the minced beef, salt and pepper in a large bowl and mix well to combine. Divide into 4 patties, flatten out slightly and place on a tray lined with baking paper. Cover and refrigerate until required. FOR THE RED PEPPER MAYO
Place mayonnaise and Korean pepper paste in a small bowl and mix to combine. Cover and refrigerate until required. TO CONSTRUCT
Lightly brush barbecue or grill plate with oil and bring a to medium-high heat. Cook the patties for 2 mins on each side until browned (for medium-rare), or until meat is cooked to your liking. Set aside to rest for 2 mins. Brush buns with melted butter and grill, cut-side down, until golden. Spread bun bases with red pepper mayonnaise, top with patty, kimchi and then lettuce leaves. Sandwich bun lids on top to make burgers.
COOK’S NOTE
Korean pepper paste, or gochujang, is a fantastic fridge essential. A bright zesty paste with a mild heat, it can be added to marinades and dressings for an amazing new taste. Find it in our Asian section.
Best of the Year 2016 At Farro Fresh we are proud of our thriving business but also of the chance to work with over 550 artisan producers and help their businesses grow too. Each year we have our annual picks – these are products that became instant classics for us.
O
ur in-house product ‘ranging’ reviews happen monthly, with more than 200 products being considered, tasted and discussed by our head office team for selection to the shelves at Farro Fresh. We take that role very seriously, as we know you trust our taste buds and judgment to introduce you to great new products, food trends and – most of all – amazing new producers working so hard all over New Zealand. We also know our process plays an important part for the small Kiwi producers, who create exceptional products, in helping bring them to market. It is what Farro is all about.
Some of our finds are not everyday products, but fall into the ‘treat’ category, but boy are they excellent! One that stood out this year was SHE CHOCOLATE from Christchurch, who blew our minds with their crazy good Hazelnut Baton Bar. Some say it’s like a Ferrero Rocher, but we think it’s ten times better … and far more natural, too. came to us in July. A simple bake and heat, ready-made mini doughnut, we REAL ITALIAN DOUGHNUTS
FARRO 6
sprinkle ours with sugar and cinnamon. While they are a bit naughty, they are so addictive. We all went back for seconds and thirds! Salve Basile uses his mum’s traditional Zeppolo di Patate doughnut recipe from her southern Italian village, which includes a small amount of potato to give perfect texture and taste. We are damn happy he does. Just minutes in a preheated oven, and you’re in doughnut heaven. became one of our goto breakfast additions. We drizzle it over coconut yoghurt. While we are talking about breakfast time … PURE DELISH PASSIONFRUIT CRUNCH GRAIN-OLA! Once again, Karen from Pure Delish has made an exceptional product. Our True Local in September, her Grain-Ola uses the best ingredients, including the versatile Fresh As freeze-dried passionfruit powder for some punchy summertime taste. BLUE FROG’S RASPBERRY SYRUP
In our bakery section, BUTTON FAMILY CRUMPETS have become everyone’s favourite since they arrived earlier in the year. We just gobble them up and it seems we found the most loved product of 2016 for you all too, when we met the team at Button Family. The pride in what they do, the care and attention they take and their cool story has made their crumpets firm favs for breakfast, lunch and afternoon tea. Andrew at WILD WHEAT always has something magical on the go and it isn’t just the unbelievable taste he crafts from his free-form sourdough loaves. This year, his millet sourdough was one of our top picks and a great addition to his artisan bread range.
Wellness and health food lines grew again this year at Farro, as they did around the world. Activated seeds and nuts have been hugely popular this year. We are enjoying the move to a wider variety of seeds being used as snack foods and perfect salad enhancers. TIO PABLO’S delicious Spicy Rockmelon Seeds, with hibiscus, cinnamon and cloves, are the perfect match with grilled lamb. Crunchy and very moreish, they arrived in spring, just in time to serve as added crunch over newseason asparagus. FORTY THIEVES NUT BUTTERS really caught our eye in September for their fantastic packaging, but once we delved inside, it truly was like Ali Baba and ‘open
sesame’. The team take their name from the fact they create wonderful treasures – and some of them use sesame! All their nut butters are made from activated nuts and contain some great taste treasures inside. For summer eating, we’ve had some real highlights, including the introduction of SOUTHERN SEAFOOD midyear. Their smoked salmon pate, all-natural hot and cold smoked salmon and smoked mussels are so good, with clean and really refreshing tastes. Serve that up on a platter with THE DRUNKEN NANNY’S incredibly delicious fresh goats’ curd and we are very happy. Drunken Nanny’s small and very friendly herd, and on-site milking in Martinborough, makes for truly outstanding cheese. We have been using the fresh curd, which we found to be a very happy companion to GATHERED GAME’S WILD VENISON SALAMI. Based in Wanaka, this company hunts for and cures its own meats. They use timehonoured techniques mixed with new technology to create outstanding dry cured venison charcuterie that is 100% natural – just the way we like it.
Ethical and conscious producers gave us some pause for thought, as usual, as well as delicious tastes. KOKAKO launched PUROSA ESTATE coffee in August, as a direct-from-the-growers, limited-batch bean. Marmalade rich with hints of spice and pear, it’s the perfect start to any day. Our great friends at WELLINGTON CHOCOLATE FACTORY gave us the Samoa Bar and we couldn’t be happier. Cocoa that comes from somewhere so much closer to home gives us far more connection to that product and the company’s beanto-bar philosophy and product meant this was a truly important personal undertaking for them. The cocoa comes from small family-owned and run farms in Samoa. With notes of banana leaf, tobacco and cinnamon, it is one of our go-to bars.
The desire to support and promote the organic, free-farmed and free-range products has been important to us since we opened ten years ago. So, being the launch partner this year to bring FREEDOM FARMS CHICKEN to our stores was really special for us. As we’ve had a long-time relationship with the Freedom team and as we’ve only ever stocked freerange, free-farmed chicken, eggs and bacon, it made sense for us to be there with them.
We know you’ll have found your favourite products this year at Farro and we love hearing from you when we’ve succeeded in our efforts to find those unique, sometimes hard-to-find, everyday or must-haves, that are not only delicious, but may also make us think more about their origins or production.
#FARROFAVOURITES
WIN What’s your Best of 2016? Visit our website and vote for your favourite artisan products from our list and be in to win a Farro artisan selection hamper. www.farrofresh.co.nz FARRO 7
The Shared Plate
Summer eating is fresh, delicious and no fuss, so why not share it?
Carlos Bruni, our Fresh Food Developer and Head Chef gives you a perfect summer-long selection of individual tastes from various parts of the globe – all great for hungry tummies around big tables. MIDDLE EASTERN MEZZE WITH HUMMUS, MARINATED GREEN OLIVES, SERVED WITH PICKLED CAULIFLOWER AND RADISH SERVES: 4-6 | PREP TIME: 30 MINS | COOK TIME: 5 MINS
A gorgeous dish to serve as is or with other salads and grilled meats or seafood. INGREDIENTS HUMMUS 2 tins Metelliana chickpeas, washed and drained 180 ml Ceres Organics tahini paste 2 cloves garlic, crushed Juice of 6-8 lemons, depending on size and juice 50 ml water PICKLED CAULIFLOWER AND RADISH 450 ml Bayden’s white vinegar 1 litre water 2 tablespoons sea salt 2 fresh bay leaves 3 cloves garlic, peeled 1 teaspoon Farro black peppercorns 5 Farro whole allspice 1 Farro cinnamon stick 1 head cauliflower, divided into small florets 1 bunch radishes, washed, tops trimmed, cut in quarters
MARINATED OLIVES 500 grams Ghiotti Italian green olives 1 teaspoon Farro fennel seeds 2 cloves garlic, sliced 1 fresh bay leaf 1 tablespoon dill, chopped 1 long green chilli, sliced Zest of 1 orange Pinch of Farro dried chilli flakes
TO SERVE Olivo extra virgin olive oil Wild Wheat Turkish pide Fresh mint
METHOD FOR THE HUMMUS
Place the chickpeas into a food processor with tahini, garlic and lemon juice and whizz until the mixture is very smooth. Add a little water as needed. Season to taste with salt and pepper. The hummus should taste nutty, acidic and strong in garlic. Store for up to two days covered and refrigerated.
FOR THE PICKLED CAULIFLOWER AND RADISH
In a large saucepan, combine the white vinegar, water and sea salt. Bring to a boil. When brine is boiling, add the spices, garlic, cauliflower and radishes. Stir well and remove from the heat. Using tongs, pack into sterilised jars with tight-fitting lids and pour in the hot brine right to the top of the jar so there is no room for any air. Cover with the lid and store in a cool dark place. Pickles are ready to eat within 12 hours, though they will continue to deepen in flavour the longer they rest and will keep up to six months. FOR THE MARINATED OLIVES
In a medium-sized bowl, mix all the ingredients together well. Cover and refrigerate for 12 hours. Transfer to a clean container and keep refrigerated for up to 2 weeks. TO SERVE
Arrange the mezze on a large platter or board to serve with oil and pide for dipping and fresh mint for extra flavour.
COOK’S NOTE
Sterilising jars is easy. Wash them (and their tightfitting lids) well in hot soapy water. Rinse well and fill with just-boiled water. Cover the lids with just-boiled water in the sink or in a large jug or bowl. Leave for 2 mins and then drain. Allow to dry naturally then fill with pickled cauliflower and radish.
SPANISH PLATTER Lamb chops are quintessentially summer and these can be served up with a giant salad for a great mid-week meal. Make up extra spiced salt as it is a winner with seafood and other meats; even over eggs!
FARRO SERRANO SPANISH HAM (available in the deli)
MIDDLE EASTERN BBQ LAMB CHOPS WITH LEMON AND SPICED SALT SERVES: 4-6 | PREP TIME: 10 MINS (MARINATE THE MEAT FOR 1-2 HOURS) | COOK TIME: 10 MINS INGREDIENTS 16 Fresh Meats T-bone lamb chops FOR THE MARINADE 2 cloves garlic, peeled and crushed 1 teaspoon La Chinata hot paprika 2 teaspoons Farro ground cumin ½ teaspoon ground black pepper 2 tablespoons cooking oil Zest and juice of 1 lemon Additional lemon wedges to serve FOR THE SPICED SALT 1 tablespoon sea salt 1 tablespoon Farro cumin seeds, lightly toasted and crushed 1 teaspoon Farro fennel seeds, lightly toasted and crushed 1 teaspoon La Chinata sweet paprika FARRO 10
METHOD To marinade the lamb chops: mix the marinade ingredients together well in a medium-sized bowl. Add the lamb chops and mix well. Cover and leave to marinate for 1-2 hours or overnight. For the spiced salt: mix cumin seeds, fennel seeds, sweet paprika and salt together in a small bowl. When lamb is ready to cook, season with half of the spiced salt and grill on a smoking hot barbecue or griddle pan for 3-4 mins on each side for medium-rare. Serve hot with slices of lemon and remaining salt.
MIDDLE EASTERN BBQ LAMB CHOPS WITH LEMON AND SPICED SALT SALCHICHON CULARTIME: 10 MINS (MARINATE THE MEAT FOR 1-2 HOURS) | COOK TIME: 10 MINS SERVES: 4-6 | PREP COARSE CUT SALAMI
(available in the deli) Lamb chops are quintessentially summer and these can be served up with a giant salad for a great mid-week meal. Make up extra spiced salt as it is a winner with seafood and other meats; even over eggs! 16 FRESH MEATS T-BONE LAMB CHOPS FOR THE MARINADE 2 cloves Garlic, peeled and crushed 1 teaspoon La Chinata Hot paprika 2 teaspoons Farro ground cumin ½ teaspoon ground Black pepper 2 tablespoons Cooking oil Zest and juice of 1 Lemon Additional lemon wedges to serve FOR THE SPICED SALT 1 tablespoon Maldon sea salt 1 tablespoon Farro cumin seeds, lightly toasted and crushed 1 teaspoon Farro fennel seeds, lightly toasted and crushed 1 teaspoon La Chinata Sweet paprika
METHOD
To marinade the lamb chops: mix the marinade ingredients together well in a medium-sized bowl. Add the lamb chops and mix well. Cover and leave to marinade for 1-2 hours or overnight. SPANISH SPICY AIR DRIED For the spiced salt: mix cumin seeds, fennel seeds, sweet paprika CHORIZO and salt together in a small bowl. (available in the deli)
When lamb is ready to cook, season with half of the salt and grill on a smoking hot barbecue or griddle pan for 3-4 mins on each side for medium rare. Serve hot with slices of lemon and leftover salt. EL NAVARICCO (find in the Farro grocery section) EL SERPIS GUINDILLAS (find in the Farro grocery section)
LUDBROOK HOUSE QUINCE PASTE (find in the Farro grocery section)
SPANISH PLATTER SERVES: 4-6 |PREP TIME: 10 MINS
Perfect for any time of the day, a delicious charcuterie platter goes with a cold beer or a glass of wine. We love to match the pickles with the intense flavours and oiliness of Serrano ham, but you can add any of your favourites from our Antipasto shelves. INGREDIENTS 1 x 80 gram pack of Farro Serrano Spanish ham 1 large (225 gram) Spanish spicy air dried chorizo 8-10 slices Noel Salchichon Cular coarse cut salami (available in the deli) 150 grams Spanish manchego cheese 1 Wild Wheat sourdough baguette, sliced and toasted 1 jar El Serpis guindillas (whole pickled chillies) 1 jar El Navaricco whole pimientos (whole pickled red capsicums) 1 pack Ludbrook House quince paste Mas Portel Arbequina extra virgin olive oil (or your favourite) to drizzle
TO SERVE Place your cured meats on a wooden cutting board. Serve them at room temperature for more flavour. Pile up the bread, guindillas, pimientos, quince paste and a good amount of olive oil for dipping and drizzling.
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The Salad Queen
+
ROASTED CAULIFLOWER, ROCKET AND PECORINO CHEESE SALAD (RECIPE ON PAGE 14)
JANENE DRAPER, DIRECTOR AND CO-FOUNDER OF FARRO FRESH, SHARES HER FAVOURITE SUMMER RECIPES Janene’s salads are about feeding a crowd. You too can think big and seasonal, as salads are the best way to showcase the textures and tastes from the summer garden. This time of year is all about family, friends and keeping it simple, so serve your salads on large platters to go with your summer BBQ.
CHUNKY MISO ROASTED SALAD SERVES: 10-12 |COOK TIME: 15 MINS| PREP TIME: 15-20 MINS | V | GF
Using the best of the season’s aubergines and tomatoes, this simple salad is beautifully chunky. You can roast the veges a day ahead and then simply combine to serve. INGREDIENTS 2 potatoes, peeled and cut into evensized chunks 3 aubergines, cut into even-sized chunks ¼ pumpkin, peeled and cut into evensized chunks 1 tablespoon Urban Hippie miso paste 2 tablespoons cooking oil 1 punnet Eighty4 Ltd tomatoes, sliced
COOK’S NOTE
Make sure you cut all the roasting vegetables to the same size so they both cook evenly and look great in your salad.
1 cucumber, cut into even-sized chunks 1 bunch coriander, finely chopped 2 tablespoons toasted white sesame seeds 2 tablespoons tamari 4 tablespoons Olive Black extra virgin olive oil
METHOD Preheat oven to 200C. In a large roasting tray, mix the potato, aubergine and pumpkin together well with the miso paste and cooking oil so the chunks are well coated. Roast for 15 mins or until the potato is cooked through. Remove from the oven and cool completely. Add the tomatoes and cucumber, coriander, sesame seeds, tamari and extra virgin olive oil and mix well to serve.
GREEN SEEDY BEAN SALAD SERVES: 12-15 | COOK TIME: 25 MINS | PREP TIME: 35 MINS INGREDIENTS 1 cup puy or green lentils 1 fresh or dried bay leaf 1 cup Alexandra’s Israeli couscous 1 can Metelliana chickpeas, rinsed and drained well 1 carrot, peeled and grated or thinly sliced on a mandolin 1 x 454 gram bag Mama San shelled edamame beans 1 cup frozen peas, defrosted 1 bunch Italian parsley, finely chopped 2 spring onions, finely chopped
1 punnet Farro baby spinach leaves 1-2 red chillies, deseeded and finely chopped 1 packet Ceres Organics tamari roasted pumpkin seeds LEMON GARLIC DRESSING 3 cloves garlic, chopped finely ½ teaspoon sea salt ½ cup Olive Black extra virgin olive oil 3 lemons, juiced and zested 1 teaspoon Eddy’s wholegrain honey mustard
METHOD In a medium-sized pot, wash the lentils well, cover with 5cm of water, add the bay leaf and place on a high heat to boil. Reduce the heat to a simmer and cook for 20-25 mins or until tender. Top up with water as needed to stop the lentils cooking dry. Drain well, remove and discard the bay leaf and season to taste. Set aside to cool. While the lentils are cooking, cook the Israeli couscous in a large pot of boiling water for 6-8 mins or until ‘al dente’. Drain well and set aside to cool. FOR THE DRESSING Make the dressing by crushing the garlic to a paste with the sea salt. Place all ingredients together in a jar with a tight-fitting lid. Shake well before dressing the salad. TO SERVE Combine all the cooled grains with the remaining ingredients, reserving half of the pumpkin seeds to use as a garnish. Pour over the dressing and mix well before placing on a large platter to serve.
GREEN SEEDY BEAN SALAD
This is a great salad to feed a crowd and it’s packed with protein. It can be made a day in advance as the dressing infuses and just gets better with time. Make sure you buy the pre-shelled edamame beans to save some time. Use as much or as little as you like of the fresh red chilli and add thinly sliced mint just at the last minute for extra punch.
ROASTED CAULIFLOWER, ROCKET AND PECORINO CHEESE SALAD - (RECIPE IMAGE ON PAGE 12) SERVES: 8-10 | COOK TIME: 35 MINS | PREP TIME: 10 MINS | GF| V I first tasted this salad in a wee French restaurant in upstate New York and fell in love with it so much I had to check with the floor staff that I had the full list of ingredients before I left! Here is my version. Everyone I have made it for since has loved it. INGREDIENTS FOR THE SALAD 1 cauliflower, cut into bite-size florets 3 tablespoons Olive Black New Zealand extra virgin olive oil 2 tablespoons Romulo capers, juice included 100-150 grams pecorino or parmiggiano reggiano cheese, shaved 1 tablespoon Poddi black truffle oil (optional) 1 punnet Farro rocket
FOR THE FRENCH DRESSING 1 tablespoon Eddy’s wholegrain honey mustard 1 lemon, juice and zest 2 tablespoons Olive Black extra virgin olive oil Salt and pepper to taste 1 clove garlic ½ teaspoon sea salt.
METHOD Preheat oven to 200C. Line a baking tray with baking paper. Place cauliflower on the tray and drizzle well with the olive oil. Season and place in the oven to roast for 15 mins. Add the capers and their juice and roast for another 8-10 mins, or until the capers are just starting to crisp. While the cauliflower is roasting, make the mustard vinaigrette by crushing the garlic with the sea salt then combining the mustard, lemon, olive oil and salt and pepper in a jar with a tight-fitting lid. Shake well to combine. Set aside until needed. Remove the cauliflower from the oven. Pour the dressing over, toss, and rest until needed. Just before serving, add the rocket and fold together before transferring to a large platter. Shave over the pecorino and drizzle with the truffle oil to serve.
FENNEL AND RADISH SALAD SERVES: 10-12 | PREP TIME: 15-20 MINS | V | GF I love the crunch and texture of both radish and fennel and both go so well with salty anchovies. INGREDIENTS FOR THE SALAD 6 fennel bulbs, trimmed and finely sliced on a mandolin (retain the feathery tops for later) 4 bunches of radishes, trimmed and halved 1 bunch Italian parsley, chopped finely 1 cup frozen Vi-Beri blackcurrants, defrosted and drained of any excess juices 3 lemons, juiced
FOR THE DRESSING 6 Flott anchovies, chopped finely 2 cloves garlic, peeled and finely chopped 3 tablespoons Romulo capers ¾ cup Olive Black extra virgin olive oil ½ cup Chantal organic cider vinegar 1 lemon, juice and zest
METHOD Make the dressing first, simply combining all the ingredients in a jar with a tight-fitting lid, with salt and pepper to taste. Shake well to combine and set aside until needed. Combine the fennel and radishes, parsley, currants and lemon juice in a large bowl. Chop the fennel tops roughly and add. Pour over the dressing and mix well before transferring to a large platter to serve. FARRO 14
FENNEL AND RADISH SALAD
COOKING WITH FARRO
Producer Profile MT COOK ALPINE SALMON
MT COOK ALPINE SALMON FARM
S
ince we met the team at Mt Cook Alpine Salmon in November 2014, and made a commitment to be one of the first retailers of their premium salmon, we’ve never quite seen such amazing reaction to a new product in store. We knew when we launched it that it was incredible, but now – two years on – it has become a frequently asked-for product at the seafood counter, thanks to its incredible taste.
MT COOK ALPINE SALMON | TEKAPO FARM
WHAT MAKES MT COOK ALPINE SALMON SO GOOD? These fit and healthy fish are constantly swimming in fastflowing, glacier-fed mineral water and this results in a firm flesh with a clean and subtle flavour profile that does not suffer from the high degree of fatty marbling associated with farmed Atlantic salmon. It is this feature we particularly love as it just doesn’t have that overwhelming richness to it that can be associated with salmon. Mt Cook Alpine Salmon grow with little human intervention. Roughly two million gallons of beautiful clean water flows through the farm every minute. Incredible protected landscape separates the farm from the mountains, meaning no agricultural or human run-off or pollution. As a result of the unique alpine location, this also happens to be the highestaltitude salmon farm in the whole world! There are several amazing reasons for us to support the extra lengths Mt Cook Alpine Salmon has gone to, to produce a premium product, including hand-feeding on a premium sustainable diet – which is antibiotic and GM-free, and formulated to minimise the depletion of feeder fish in the ocean; it is the first Australasian
salmon farm to be BAP certified (Best Agricultural Practice); and we appreciate the tagging each salmon has so it can be traced directly back to the farm on which it was raised. For all these reasons, and in support of this great organisation, which is really working hard to transform the salmon industry, and as one of its few retailers in the country, we are exceptionally proud to herald Mt Cook Alpine Salmon for all of its virtues as well as fantastic taste.
FRESHWATER KING SALMON
FRESHWATER KING SALMON
FARRO 15
A Malaysian Holiday Malaysia is a hub of diversity, where many cultures meet and merge to create some exceptional cuisine.
THE PINEAPPLE PICKLE – ACAR TIMUN NANAS (RECIPE ON PAGE 18)
FARRO 16
“A perfect accompaniment to curries, this recipe can be a base for just about any fruit or vegetable. Try carrot, green mango, tomato, daikon…”
T
his summer we venture into Malaysia’s culinary landscape to enjoy the tart, sweet and exciting flavours of the island, particularly its hawker markets … just perfect for the hot weather. Malaysia is a true melting pot, immigration and trade have brought together Chinese, Indian, European and Arabian ethnic each groups with their own distinct cuisines. Street stalls, tiny restaurants and markets offer great authentic food at a low price to help feed the very busy population.
Major cuisine CHINESE – Penang is 45% ethnic Chinese, Singapore is about 70%, making the ‘immigrant’ number higher than that of the indigenous Malayans. Food assimilation shows classic Cantonese dishes meeting Malaysian tastes. The south-east Chinese ethnic language groups are all represented: Hakka, Cantonese, Teochew, Hainan and Hokkien. While each is unique, they share common traditions and although they bought rich broths, dumplings and the heat of the wok, the most important ingredient they introduced was noodles. INDIAN – Just less than 10% of the population, the Tamils from southern India are the most represented in the Indian community. Tamil and Tamil/Muslim cooking is spice orientated, with curry leaves, cardamom, cumin, mustard seeds, ginger and pepper. Banana leaves are used for plates and ‘kari’, or curry, is a common dish served with basmati rice, which they also introduced. Later waves of Indian immigration bought the tandoor for breads and its cooking techniques. NONYA AND PERANAKAN – Until 1965, Malaysia and Indonesia were part of the same country, so many dishes bear similarities. The Portuguese first bought chilli, and egg-based desserts, from South America. Nonya or Peranakan (or Penang) is the Chinese-Malay combo, originating from Chinese labourers settling in Penang, Malacca and Singapore, marrying Malay woman … a new cuisine was born: local spice and classic Chinese ingredients. Hot and spicy and pork heavy, meals comprise of
curries, soups and noodle dishes garnished with sambals. The most well-known Nonya dish is laksa.
The Pantry
KECAP MANIS – Originating in Java, this soy sauce is thick, very sweet and dark. Kecap asin comes from Indonesia but doesn’t have the same sweetness as the kecap manis, but does have a similar consistency.
Malaysia’s diversity of cuisine means an equally diverse pantry. Basics include:
FISH SAUCE – Quality is all-important, so we use Mega Chef fish sauce for a clean, intense, salty hit.
BELACHAN – This important ingredient is made from fermented, dried shrimp and adds a deep funky note. Jenny’s belachan, at Farro Fresh, has been pre-roasted.
CHINESE SOY SAUCES – Both light and dark varieties are important for flavour and colour. Use dark soy on meats before grilling.
FRESH FRUIT AND VEGETABLES A hot, steamy climate means fresh herbs grow abundantly, e.g. fresh turmeric and ginger, and exotics not often found in NZ, such as: galangal or kerach – both of the ginger family; kemiri, (candle nuts) – toxic if eaten raw, these macadamia-like nuts are used for thickening; pandan leaf, which gives a green, savoury note to puddings and sauces. Here in NZ, summer is the ideal time to give Malaysian fare a go, when so many important herbs are available.
RICE WINE – Used instead of vinegars, it’s good in marinades, dipping sauces and salad dressings.
TAMARIND – Originally native to South America, tamarind’s acid fruit is a crucial cooking ingredient right across the region. To prepare, soak in just-boiled water for 15 mins before passing through a fine sieve. Discard pulp and seeds and retain the liquid; add to curries, broths, marinades and drinks. SAMBAL – A fresh or cooked relish, sambal is one of the key accompaniments to Malaysian meals. Chillies meet sweet or crunchy fruit and vegetables, added to pungent fish or shrimp sauces and pastes, palm sugar, souring agents (such as tamarind) and plenty of fresh herbs. Sambals keep well in the fridge and can be used for stir-frying, topping meats and seafood, grilling, or as a base for dipping sauces or marinades.
NOODLES – Rice flour, wheat or mung bean … they’re an essential staple, so keep a supply of dried ones. A bright sambal over grilled chicken on noodles is an easy summertime meal. SPICES – A good array of spices is key. Indian classics – cardamom, cumin, coriander, cloves, good-quality curry powder – are a good start. COCONUT MILK AND CREAM – Trade Aid coconut milk is great: it’s very rich and has a thick separated cream layer to be mixed through or used for another dish. PALM SUGAR – The caramelised flavour works really well in marinades and dressings. Use a good microplane for grating. PANDAN LEAF – Commonly used in Sri Lanka, Malaysia, Indonesia and Thailand, the leaf imbues dishes with an unusual, sweet but deeply savoury, note that works well in desserts, curries or simply in cooked rice. Available in Asian supermarkets.
FARRO 17
PINEAPPLE PICKLE – ACAR TIMUN NANAS | INDIAN SERVES: 4- 6 AS AN ACCOMPANIMENT | PREP TIME: 25 MINS| GF | (PICTURE ON PAGE 16) METHOD Sprinkle half the salt over the cucumber pieces and place in a colander or sieve.
In a jug mix the lime juice and sugar well to dissolve and pour over the cucumber and pineapple mix.
Place a plate over the cucumbers to weigh them down, stand for 15 mins.
Mix well again and refrigerate until needed. The pickle will keep well for a few days in the fridge, but drain off any excess liquids that have accumulated. It’s great with seafood and grilled meats.
Rinse in cold water and place in a large bowl along with the pineapple, shallot, chilli and mint.
INGREDIENTS 1 cucumber, halved lengthwise and cut into 3 cm pieces 1 teaspoon salt 1 pineapple, peeled, cored and cut into 3 cm pieces 3 shallots, peeled and sliced finely 1 red chilli, deseeded, chopped finely (optional) 8-10 mint leaves, finely chopped 2 tablespoons lime juice 2 tablespoons coconut sugar
ASSAM PEDAS – SOUR AND SPICY PRAWNS | MALAYSIAN SERVES: 4 | PREP TIME: 25 MINS | COOKING TIME: 20 MINS | GF The spicy and sour flavours are a large component of the Nonya flavour profile. The use of tamarind, lemongrass and belachan gives intense flavours that work well in the fading heat of a summer’s day. This dish is best served with steamed rice and crunchy salads. We use macadamia nuts in New Zealand, in place of kemiri nuts, as they can be hard to find, but macadamias give a great textural resemblance and act as a thickener. The flavours also work perfectly with fish.
METHOD In a food processor or mortar and pestle, grind the ginger, macadamia nuts, turmeric, lemongrass, shallots, garlic and chillies with the belachan to a smooth paste. In a heavy-based, deep fry pan or a wok, heat the cooking oil over a medium heat and fry the paste for 3-5 mins or until very aromatic. Keep stirring to avoid burning.
Add the sieved tamarind liquid, the Vietnamese mint and sugar. Stir well and reduce the heat to a simmer and cook for 20 mins. Remove from the fry pan and set aside. Place the fry pan or wok back on the heat with a little cooking oil and the garlic. Heat until aromatic and very hot before adding in the prawns. Cook for 2-3 mins. If using very large prawns, cook in batches, ensuring the wok comes back up to a high heat before starting a new batch. Add the paste, tomatoes and pineapple and simmer for a further 3-4 mins. Taste and adjust seasoning, adding more salt or sugar as needed. Turn out onto a large serving platter and garnish with the fresh mint.
INGREDIENTS PASTE 2 cm piece of ginger, peeled and finely chopped 6 roasted macadamia nuts, roughly chopped 2 cm piece fresh turmeric, finely chopped 4 sticks lemongrass, trimmed and tough outer layers removed, finely chopped 2 shallots, peeled and roughly chopped 4 dried chillies (variety), soaked in hot water for 20 mins, deseeded and finely chopped 1 teaspoon Jenny’s roasted belachan, roughly chopped MAIN DISH 1 tablespoon cooking oil 6 tablespoons tamarind (soaked in 750ml hot water and strained through a fine sieve. Discard pulp and seeds and retain the liquid.) 10-12 Eighty4 Ltd cherry tomatoes ½ pineapple, skin and core removed, sliced into fingers 1 bunch Vietnamese mint 2 tablespoons palm sugar, finely grated 3 cloves garlic, finely sliced 1 pack whole black tiger prawns (you can use shelled or whole, small or large) 1 packet fresh mint leaves
COOK’S TIP
FARRO 18
To prepare lemongrass trim the roots and tough green tops. Split the white stem in half and chop finely. Keep the tough tops and roots in the freezer for use in stocks.
COOK’S NOTE
MURTABAK | INDIAN MAKES 6 (WHICH CAN BE CUT INTO QUARTERS) |PREP TIME: 45 MINS |COOK TIME: 25 MINS A dough-like pancake Muslim snack that originated in Yemen, it can be made with chicken, beef, lamb or even mushrooms for a vege version. In Arabic, the word mutabbaq means to fold, indicating the folding of the dough to hide the delicious inner. In Malaysia, the dish is known as roti canai, which translates as ‘bread of Chennai’ or ‘bread of India’. Traditionally served with a curry, it’s a textural finger food that is great on its own, easy to make and you’ll find all sorts of delicious things to stuff it with. INGREDIENTS FILLING 2 medium onions, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 1 cm piece ginger, finely chopped 1 tablespoon curry powder ½ teaspoon ground turmeric 1 teaspoon ground cayenne pepper 1 teaspoon garam masala 500 grams beef, lamb or chicken mince (we used beef) 1 spring onion, finely chopped ¼ bunch coriander, chopped finely 2 eggs, lightly beaten DOUGH 450 grams plain flour 125 ml full cream milk 125 ml water 1 egg, lightly beaten ½ teaspoon sugar ½ teaspoon salt 2 tablespoons butter, softened
METHOD
In a heavy-based fry pan or wok, heat 2 tablespoons of cooking oil and sauté the onion, garlic and ginger over a low heat or until very soft. Add the curry powder, turmeric, cayenne pepper and garam masala. Increase the heat and fry the meat until cooked through, breaking up any lumps as you go. The mix needs to be quite dry or it will make the dough soggy. Add the spring onion, coriander and, finally, the beaten egg and remove from the heat immediately and stir well to combine. Allow to cool. TO MAKE THE DOUGH
Mix together and knead all the ingredients, except the butter. You can also do this in a food processor then knead the dough for the final few minutes, adding more flour to the dough if it is a bit wet. Roll into a ball and place in a greased bowl under a dry clean tea towel to rest for at least 1 hour at room temperature.
Any mince mixture leftovers make a great mince on toast with a fried egg on top or, better still, make the bread in a single layer and cook to replace your toast.
Divide the dough into six equal portions. Knead each portion with a little of the softened butter until it feels silky smooth. Roll each portion into a ball and then press out into a flattened circle. Using a rolling pin, roll out as thinly as you can. If the dough it too thick it will be doughy and uncooked when it is sliced open. Fill each centre with a sixth of the mix and fold the edges over onto itself to create a square and capture the meat inside. Rest under the clean tea towel until ready to cook. TO COOK
Heat a large fry pan or grill plate to a high temperature and melt a spoonful of the coconut oil, spreading it evenly about the pan. Turn the heat down to medium and place one pancake at a time in the pan. Fry on one side for 3-4 mins then turn carefully and cook for a further 3-4 mins. Serve as is or alongside a curry.
MANGO LASSI | INDIAN SERVES: 4 | PREP TIME: 5 MINS | GF | DF (PICTURED ON PAGE 17) Of Indian origin, but firmly adopted throughout Malaysia, a lassi is a great drink to accompany super-spicy foods, as the yoghurt really cools the tongue. We like it spicy so have added some extra flavours. Only use really ripe mangos, but don’t be afraid to add passionfruit, stone fruit or berries. METHOD
INGREDIENTS 3 ripe mangos, peeled and roughly chopped 200 ml Raglan coconut yoghurt
150 ml water 6 ice cubes ½ teaspoon ground cardamom ½ teaspoon ground turmeric ½ teaspoon cinnamon
Place all ingredients in a blender and process for at least 1 min, or until well combined. Serve immediately.
HAINAN CHICKEN | CHINESE SERVES: 4 | PREP TIME: 35-40 MINS | COOKING TIME: 40 MINS | GF One of the most well-known dishes in Malaysia, Hainan chicken comes from the ethnic Chinese from Hainan Island, the southernmost island off China’s mainland. Featuring on most Malay menus, the dish can vary greatly; our version keeps it simple and basic, so you can start adding your own flavours. An easy, clean-tasting midweek meal, it is always traditionally served with white rice but you can use brown or mixed grain as we have. Pandan leaf is available from most Asian supermarkets and while you can make this dish without it, it adds an important flavour to this dish. Simply knot the leaf to fit it into your pot. INGREDIENTS 2 litres well-strained chicken stock, (preferably homemade, using Bostock organic chicken frames and no additional vegetables) 1 whole organic Bostock chicken, washed well and patted dry 2 cm piece ginger 1 teaspoon Farro ground white pepper 1 bunch coriander, well washed, roots and stems removed and leaves picked, reserving them for the garnish SOUP 1 teaspoon Lee Kum Kee light soy sauce
1 teaspoon Lee Kum Kee sesame oil 1 spring onion, finely sliced RICE 1 tablespoon cooking oil 1 clove garlic, peeled and very finely chopped 3cm piece ginger, peeled and sliced 400 grams jasmine rice 1 pandan leaf, knotted ½ teaspoon Salt TO SERVE 1 cucumber, sliced 1 spring onion, finely sliced
METHOD Bring the chicken stock to a boil in a covered pot large enough to fit the whole chicken submerged. Add the white pepper, half the coriander stems and roots, the ginger and the whole chicken. Poach, covered, for 20 minutes. Turn off the heat and allow the chicken to sit for 30 mins before removing from the stock. Allow to cool completely. Strain the stock, discarding any scum or solids, and place the strained stock back into the pot on a low heat. In a medium-sized, heavy-based pot, heat the cooking oil. Add the garlic and ginger, stirring well and cooking until fragrant but not coloured. Add the rice and mix well, ensuring grains are well coated. Ladle in 1 litre of the strained chicken stock. Place the pandan leaf in the pot and cover.
FARRO 20
Bring to a boil and reduce the heat to low, cover and cook for 20 mins. When the chicken is cool enough to handle, chop into bite-size pieces using a heavy cleaver. If you prefer, you can remove the meat from the bones and serve in chunks. Serve the chicken garnished with the remaining coriander and alongside the rice. The remaining stock should also be seasoned to taste with a touch of light Chinese soy, sesame oil and coriander and served in small bowls.
BEEF RENDANG | INDONESIAN SERVES: 4 | PREP TIME: 30 MINS | COOKING TIME: 2 HOURS | GF There are many recipes for rendang, which originated in the Padang region with the Minangkabau ethnic group of Indonesians. Better left to sit overnight, the dish is a triumph of sweet, citrus, salty and spicy flavours and is often served at room temperature rather than piping hot, making it a perfect hot weather dish. Make it a day ahead and consider doubling your recipe to freeze some. Serve simply with slices of cucumber and steamed rice.
FOR THE PASTE 3 shallots, roughly chopped 3 cm piece ginger, peeled and roughly chopped 3 sticks lemongrass, peeled and trimmed and tough layers discarded, softer internal pieces roughly chopped
4 cloves garlic, peeled 4-10 dried red chillies, depending on your taste, soaked in ½ cup warm water for 10 mins, deseeded
Place all the paste ingredients in a food processor and mix to combine, pausing to push the mix down the sides. Add the chilli soaking water to help create a smooth paste. FOR THE CURRY 2 heaped tablespoons coconut oil 1 Ceylon canela cinnamon stick 3 cloves 3 star anise 3 whole cardamom pods 750g stewing beef (cross cut blade and casserole beef are both ideal) 1 stick lemongrass 1 can Trade Aid coconut milk 3 tablespoons tamarind block, (soaked in 6 tablespoons just-boiled water for 15 mins and put through a fine sieve, pulp and seeds discarded and liquids retained) 6 kaffir lime leaves 1 tablespoon palm sugar 1 pack Ceres Organics tasty honey roasted coconut chips
METHOD In a large, heavy-based pot with a tight-fitting lid, heat the coconut oil and cook the paste on a medium to low heat for 6-8 mins until fragrant. Add the beef, mixing well to coat the meat, and cook for 2-3 mins. Place the spices in a spice bag and add to the pot along with the lemongrass, coconut milk and sieved tamarind liquid and bring to a boil over a medium to high heat, stirring occasionally. Add seasoning. Add the kaffir lime leaves, coconut and palm sugar. Turn the heat down to low and cover. Cook for 1½ hours or until the meat is tender and the sauce is reduced and thickened. COOK’S NOTE
A spice bag saves you having to pick out small spices before serving. Spices like whole cloves, star anise or cardamom can be tough on the teeth but also unpleasant when you’re enjoying the complex spice blend you’ve put some thought and work into. Muslin cloth is ideal, but also look for our spice bags instore.
Taste and adjust seasoning, adding more palm sugar or salt as needed. Allow to cool and refrigerate overnight. TO SERVE Reheat gently over a medium heat. Remove the lemongrass stick, the kaffir lime leaves and any whole spices. Serve with steamed rice, slices of cucumber and top with toasted coconut slices.
DRIED SOBA NOODLE
BEAN THREAD VERMICELLI NOODLE
DRIED RICE STICKS
GREEN TEA SOBA NOODLE THICK EGG NOODLE
THIN RICE VERMICELLI NOODLE
FRESH UDON NOODLE
100% BUCKWHEAT DRIED SOBA NOODLE
DRIED UDON NOODLE
FRIED THIN EGG NOODLE
FIND THESE NOODLES IN OUR FARRO FRESH GROCERY & CHILLED SECTIONS!
FRESH WHEAT FLOUR NOODLE
THIN DRIED RICE NOODLE DRIED RAMEN NOODLE
FRESH HOKKIEN NOODLES DRIED KISHIMEN NOODLE
WIN
COOKING WITH FEAST
Noodle 101
Travel the breadth of Asia and you will see that what is labelled a noodle can be many shapes, thicknesses and sizes. They’re anything from hand-shaved to clever cut, hand-pulled or mechanically extruded; in the form of ribbons, squares, ears, lengths both thick and thin, rough or soft; stark white through to wholemeal brown and translucent. Made from wheat through to bean starch, the noodle plays just as an important part in day-to-day life as pasta does in Italy.
Asian cuisine excels at using noodles in all forms so they are hard to pass up, no matter the weather. Summer noodles can be shared plates and refreshing bowls to enjoy and they can be hot and spicy or mild and refreshing. NOODLES 101 UDON
A thick and unctuous noodle, good udon is soft, yielding and very dense. They are Japanese in origin, but are similar to noodles found in other areas of Asia. Made from wheat but with no egg, homemade udon is traditionally (and literally) foot pounded or kneaded to create that dense and chewy dough. Look for good-quality frozen udon to stir fry or eat in soups. RAMEN NOODLES
Wheat flour, salt and water are mixed with kansui to create noodles whose sole use is in what has become a Japanese cult food – ramen. The addition of kansui (alkaline water containing small amounts of potassium carbonate and sodium carbonate) make this a very special noodle that can stand up to the high heat of flavoured stocks it also gives the noodle a yellowish hue. Dried ramen noodles won’t always have this crucial ingredient, so be careful when adding to super-hot broths.
Snap a photo of your Feast creations and tag #farrofeast to be in to win a $100 Farro voucher @farrofresh
BUCKWHEAT NOODLES
Sometimes labelled as soba noodles, especially in Japanese stores, the buckwheat noodle has the appearance of a wholemeal noodle and is a regular component of the cuisines of Korea and Japan, where it become popular in the 1800s. Buckwheat is gluten-free and labelled as tachi soba in Japan. However, many buckwheat or soba noodles are made with a mix of flours, so check your ingredient list carefully. Often a bit more pricey, this is a truly delicious noodle that can be served hot or cold and can be used in soups or stir fries. WHEAT-BASED NOODLES
Made with just wheat and water, these noodles can range in colour from quite yellow through to white. More like fresh Italian pasta, they often are a mix of different types of flours to give different textures. Egg-based wheat noodles are known as mein in Chinese, somen in Japanese and hokkien mein in Singapore and Malaysia and are more like an eggbased pasta and come in many shapes and widths and can be used in many ways. RICE NOODLES
A staple of Thai and Vietnamese cuisines, the rice noodle is made from not much else but rice flour and water. A very stable dried noodle, it cooks fast and has a distinctly less toothsome texture to wheat noodles. BEAN NOODLES
Thin bean thread vermicelli is made from mung beans and cooks very fast, only needing to be soaked in hot water before being added to the other ingredients. One of the most common noodles throughout Asia, it has few calories and is an ideal food that can be eaten hot or cold. KELP NOODLES
Japanese-produced kelp noodles have a similar texture to bean thread noodles but with a seriously good amount of natural goodness coming from 70 minerals, trace elements and enzymes coupled with 21 amino acids, as well as being gluten and grain free. Just rinse and drain well before incorporating this very textural, low-taste noodle into a dish.
USE YOUR NOODLE – SUMMER NOODLE BOWLS Our hot weather noodle recipes can be perfect lunch box fillers or evening meals and they will transport you all over Asia. Turn the page and imagine yourself at a hawker market, a street stall, a beach or a roadside shack and enjoy these super-easy noodle dishes.
LEMONGRASS PORK PATTIES ON VERMICELLI SERVES: 4 | PREP TIME: 25 MINS | COOK TIME: 10 MINS | GF Bright and intense flavours make summertime noodles a great fast meal option. This Thai-inspired dish can be a vehicle for homemade or bought additions (such as a Farro hot roast chicken or roast pork from your local Chinese market) to create a superfast meal. Here we make lemongrass pork patties to top our noodles, coupled with plenty of fresh herbs. INGREDIENTS PORK PATTIES 500g Freedom Farms pork mince 2 shallots, peeled and very finely chopped 1 stick lemongrass, trimmed of tough outer leaves and finely chopped 2 cloves garlic, peeled and finely chopped 2 tablespoons Mega Chef fish sauce 1-2 teaspoons sugar 2 teaspoons freshly ground black pepper FOR THE NOODLES 1 x 500 gram pack Double Phoenix bean thread vermicelli, soaked in just-boiled water for 15-20 mins, drained FOR THE DRESSING 2-3 red chillies, deseeded and finely chopped 2 tablespoons Mega Chef fish sauce 2 teaspoons palm sugar (or more to taste) grated Juice of 3 limes 1 bunch coriander, washed well and roughly chopped ½ cup toasted peanuts, crushed in a food processor or mortar and pestle 1 packet mung beans, rinsed and drained 1 punnet The Green Seed smokin’ BBQ and spice coconut chips
FARRO 24
METHOD In a bowl mix well the pork mince with all the ingredients. To remove excess air and create a sticky paste, pick up part of mix and slap it back into the bowl heavily. Repeat with the mix until it feels sticky and well mixed. With wet hands take 2 tablespoons or so of mix and form into patties. Place on an oiled plate in a single layer then place gladwrap between the layers as you add them. Set aside in the refrigerator for at least 30 mins, but ideally up to 3 hours. TO COOK THE PATTIES Heat a nonstick fry pan or get your BBQ really hot and cook the patties 3-4 mins each side or until cooked through. TO SERVE Mix all the dressing ingredients (except the mung beans and reserving a third of the coriander for serving) together in a large bowl. Add the noodles and toss well to coat evenly. Divide the noodles between four bowls. Top with the patties, the remaining coriander and the mung beans.
JAPANESE SUMMER NOODLES SERVES: 3 |PREP TIME: 20 MINS | COOK TIME: 20 MINS INGREDIENTS 2 tablespoons Urban Hippie miso paste 500 ml hot dashi stock (see cook’s note on how to make dashi stock) Peel of ½ lemon 50 ml mirin 25 ml tamari 1 pack Hakubaku organic dried ramen noodles
For each bowl (divided between 3 bowls) 4cm piece fresh daikon, sliced finely on a mandolin, or grated 1 packet snow peas, sliced in half 2 spring onions, well washed and sliced finely 1 tin Valcom bamboo shoots sliced, rinsed 1 pack Ceres Organics roasted seaweed snacks 4 tablespoons black sesame seeds
METHOD Bring the dashi stock to a boil and add the lemon peel. Take off the heat and allow to infuse for 30 mins. Heat a large saucepan of water and cook the ramen noodles for 4 mins. While the ramen is cooking, mix the miso paste with the mirin and rice vinegar in a bowl until you have a wellcombined paste. Add hot infused dashi stock until you have a good dipping texture that will coat the noodles well.
Divide the dipping sauce between three small rice bowls. Drain the ramen noodles thoroughly and divide between three separate shallow serving bowls. Garnish the noodles quickly with the grated daikon, snow peas, spring onion and bamboo shoots; tuck the seaweed sheets on the side and sprinkle over the sesame seeds. Serve immediately while the noodles are still hot. Dip noodles into the dipping sauce and slurp up noisily.
COOK’S NOTE
Dashi stock can be made using the Shimyama dry stock powder that is simply mixed with water, or you can make your own from whole ingredients by simmering kombu (seaweed) in water until bubbles start to appear, remove the kombu and add katsuobashi flakes (dried fermented and smoked bonito flakes) to infuse for 20 mins. Drain and use. When the temperature heats up in Japan, Tsukumen is on the menu. A cold noodle served almost naked is dipped into an accompanying dipping sauce that is rich in flavour. This noodle dish dates back more than 50 years to a small ramen store in Tokyo, but is a firm favourite now across Japan in hot and cold weather.
COOK'S NOTE
SOY PICKLED SHITAKE MUSHROOMS AND SALMON SOBA NOODLES SERVES: 2|PREP TIME: 10 MINS |COOK TIME: 5 MINS | GF | DF
Pickle the mushrooms a day or two ahead and then this recipe will be a super-easy midweek meal.
Traditional soba, made from 100% buckwheat flour, is a delicious gluten-free noodle. Pickled shitake mushrooms can be served with rice or other dishes as a delicious salty side, but really work well in this cold noodle salad. INGREDIENTS FOR THE PICKLED SHITAKE ¼ cup tamari 2 tablespoons mirin 2 tablespoons rice vinegar 6 fresh shitake mushrooms, brushed free of any dirt, sliced
FOR THE NOODLES 1 packet Nissin Takizawa Sarashina soba noodles 1 jar Living Goodness Sum Yum kimchi 1 packet spinach, washed well, blanched and drained 2 spring onions, trimmed and finely sliced 1 packet Farro salmon sashimi
METHOD FOR THE PICKLED SHITAKE
METHOD FOR THE NOODLES
In a pot bring the tamari, mirin and rice vinegar to a boil. Add the mushrooms and cook for 1-2 mins. Remove from the heat and allow to cool. Once cool enough, transfer to a container, ensuring the mushrooms are submerged in the liquid.
Bring a large pot of water to the boil and cook the noodles for 3 mins. Remove and rinse well in cold water. Drain well.
The mushrooms will keep in the fridge for up to 2 weeks, intensifying in flavour as they age.
Squeeze the spinach firmly into two rolls and cut in halves diagonally. Divide the noodles between 2 bowls. Drain the pickled shitake and divide between bowls along with the kimchi, spinach roll, spring onions and salmon sashimi, to serve.
COLD SESAME NOODLES WITH CUCUMBER AND SICHUAN PEPPERCORNS SERVES: 4 | PREP TIME: 15 MINS | COOK TIME: 15 MINS This super-fast recipe uses the tart and hot tastes of the Sichuan region. Any dried or fresh noodle can be used for this dish. It’s also a great way to use up leftover roast chicken. INGREDIENTS 2 chicken breasts, skinless 1 packet Liang Hun fresh noodles FOR THE DRESSING 1 tablespoon Lee Kum Kee Chinese light soy sauce 2 teaspoons Farro Sichuan peppercorns, freshly ground 2 tablespoons Lee Kum Kee sesame oil 2 tablespoons Ceres sesame tahini 1 tablespoon Chianking black vinegar 1 cup chicken poaching water ½ teaspoon sugar 1-2 tablespoons House of Dumplings chilli oil (optional) TO FINISH 2 spring onions, trimmed and finely sliced 1 cucumber, halved lengthwise, deseeded, cut into thin matchsticks 1-2 teaspoons chilli flakes (optional)
METHOD FOR THE CHICKEN Place the chicken in a pot, cover with water. Place on a high heat and bring to a boil. Reduce the heat and simmer for 10-12 mins covered. Remove from the heat and allow to cool completely before shredding finely. Reserve the cooking liquid to use in the dressing. FOR THE NOODLES In a large saucepan cook the noodles in boiling water for 3 mins. Drain well and refresh in cold water immediately. Set aside to drain. FOR THE DRESSING In a large bowl, mix well the sesame oil, soy sauce, Sichuan peppercorn and sesame oil. Using a whisk, add the sesame paste, vinegar, cold chicken stock and sugar. Mix well. Dress the noodles with the sesame mix before adding half the chilli oil and half the chilli flakes. Serve in bowls and garnish with the remaining chilli oil and chilli flakes, shredded chicken, spring onion and cucumber, leaving each diner to toss it and add additional chilli oil as desired.
COOK’S NOTE
Chianking vinegar is a Chinese black rice vinegar that has a smoky and intense taste and is excellent in dipping sauces and marinades. Find it in our Asian section.
The Kitchen Tool Kit This summer, your life can be made so much easier with a few key tools that we can’t live without! SPIRALIZER
You have not lived until you get yourself a spiralizer or spiral cutter. It works like a pencil sharpener: you can create long ribbons from carrots, zucchini, parsnips, beetroot, potato. We love this for beautiful salads or for excellent gluten-free pasta or for adding to stir-fries. The kids love making and eating them too, so they’re a good way to get an extra hand in the kitchen. OUR TIP: use a toothpick to remove
any excess vegetable matter from the spiralizer before washing it. MICROPLANE ZESTER/GRATER
The Microplane zester is a kitchen must-have it was born from a wife’s ingenuity, when she used her husband’s woodworking tool in the kitchen. Easy to hold, skinny so they fit over a pot or dish, supersharp and hardwearing, we can’t live without our Microplanes. They have even been known to travel long distances to be on hand for dinner parties in other countries – that’s how much we love them! They come in many grades and shapes, so find one that best suits your needs. OUR TIP: don’t put them in the
dishwasher, to keep those specially designed grating teeth extra sharp. Farro stocks a range of Microplane zesters and graters.
JULIENNE PEELER
For the jobs that the spiralizer won’t do, the julienne peeler is great for pumpkin, potatoes and carrots, but its surprisingly successful vegetable is cabbage! Use your julienne peeler across the flat, cut surface of a cabbage to get great, even shreds – perfect for salads and slaw. OUR TIP: it’s also a quick-fire cheese-
grating tool, too. HANDSLICER
The handslicer, or mandoline, is ideal for slicing as well as for julienne cuts. With an adjustable thickness setting, non-slip feet and a good fingerguard, it’s super-safe not just for tomatoes, radish, onions, potatoes and fennel, but for apples, oranges and other fruit too. OUR TIP: beetroot sliced and eaten raw in salads is delicious and this tool makes it thin enough to be just right. MEAT THERMOMETER
If you buy any gift for a keen cook this summer, make it a good meat thermometer. Vital for BBQs, it can be the make or break for great summer eating, not only for tender and delicious meat cooking, but also for your health. Probing your meat to get the right temperature and ensure it is cooked brings peace of mind. Not just for summer or outdoor cooking, it’s ideal for cooking large cuts slowly over the winter season too, or for your Christmas turkey and ham, not to mention making the perfect steak. OUR TIP: Digital
is the most accurate by far, so invest to get the best results.
WIN COOKING WITH FEAST Snap a photo of your Feast creations and tag #farrofeast to be in to win a $100 Farro voucher @farrofresh
FIND YOUR KITCHEN TOOL KIT IN OUR HOMEWARE SECTION!
Gefu Spirelli, Zyliss Spiralizer Microplane Spiral Cutter. Microplane zesters and graters. Zyliss 2-in-1 hand slicer and the Savannah julienne mandolin. Cuisena meat thermometer.
The Summer Harvest
Sunshine makes for a joyful abundance of sweet summer fruits that can be used in so many amazing ways over the season. BERRIES
Don’t think of them as just an easy summer dessert. Get them into your morning smoothies, because along with being totally delicious those high levels of phytochemicals help protect cells from damage. SUPER-SWEET STRAWBERRIES match well with tart goat’s cheese, with ripe camembert and brie, and can feature on your cheeseboard along with oat cakes as a summer special. RASPBERRIES are available in much higher volumes now and are such a treat. Matching well with almond, an easy almond meal and raspberry tart made on Paneton puff pastry takes mere minutes to whip up and cook. These ruby red berries are also perfect with lemon curd, which we love to mix with a touch of crème fraiche before filling chocolate cups before topping with fresh raspberries. TART BLUEBERRIES can be perfect in salads and match well with pork, venison and lamb.
Look out for less common, interesting fruits as well, such as REDCURRANTS and CAPE GOOSEBERRIES, as the season progresses. Although it’s hot work, berry jam, made with the summer’s best, will be a ray of sunshine in dark mid-winter months.
STONE FRUIT
Glorious and much anticipated, stone fruit needs to be super ripe before being added to summer salads. NECTARINES are excellent and keep their shape well when grilled and served with
meats as part of a BBQ platter. Serve super-ripe nectarines with a smear of freshly made buratta mozzarella. Stewed summer stone fruit makes delicious hand pies and cobblers, and is also fabulous on your breakfast cereal too. PEACHES, white, golden or standard, love being wrapped in prosciutto or serrano and drizzled with our favourite thick and luscious Giusti Riccardo Balsamic. Don’t overlook summer stone fruit as amazing additions to cakes and scones. PLUMS, NECTARINES and APRICOTS all work well simply sliced and added in to your cake batter. APRICOTS and thyme have a natural affinity and can be good partners in desserts and when served with ham steaks as a thick compote. Bottled and set aside for winter months, stone fruit will always brings a smile to the face, so get bottling for a traditional treat! CHERRIES’ beautiful glowing shiny skin and always a favourite. Cherries love being steeped in liquor, so 12-15 cherries in a litre of vodka and left for three months makes a cracker of a summer cocktail mixer and can be a rather good addition to cakes and puds for that marzipan taste.
Duck and CHERRIES are so complementary. Try roasting cherries with the waterfowl or add to jus to serve alongside pork or venison. Chocolate and CHERRIES are great friends – the darker the better. Add pitted CHERRIES to black forest cakes and cookies or dip in place of strawberries. Add RASPBERRIES or watermelon to the mix and, wow – what a taste sensation! FARRO 29
We asked our wine and beer expert, Hamish Fleming, to select his top summer drops for the best seasonal entertaining…
Summer Socialising 3. QUARTZ REEF METHODE TRADITIONELLE
A rich, floral and fleshy wine with mouth-filling flavours of pear, crisp apple and spice.
5. SPY VALLEY GEWÜRZTRAMINER
9. ALCHEMY CHARDONNAY
Lingering flavours of jasmine, white peach and aromatic spices form the long, crisp finish of this typically rich and powerful wine.
Gold medal at the NZ International Wine Show chaired by Bob Campbell MW. A core of ripe stone fruit, grapefruit and hazelnut, the palate is pure and focused, with a lingering creamy texture and a long elegant finish.
2. VEUVE LAPERRIERE BLANC DE BLANCS BRUT
6. RONGOPAI PREMIUM SELECTION MARLBOROUGH PINOT GRIS
A fine, dry, quality sparkling wine with delicate fruit. Amazing value and perfect with or without food for any celebration.
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8. WAIRAU RIVER PINOT GRIS
This refreshingly dry Spanish Rosé is soft and fresh with strawberry and cherries on the palate, it’s the perfect summer style!
A creamy peach ripeness combines with complex brioche, nutty notes and lemon and a beautiful balance, finishing clean and dry.
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With aromas of tropical fruit and ripe yellow stone fruit, the palate features pear and spice characters with a lasting creaminess.
4. CASTANO ROSADO
1. HAHA BRUT CUVEE
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7. TERRACE EDGE PINOT GRIS
Made in the traditional method to achieve elegance and finesse. Focused, fresh and crisp with a beautiful balance and length.
10. SOHO STELLA SAUV BLANC
Bread and pleasant notes of white stone fruit, with spice and citrus, add to this sensory delight.
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This Sauvignon features beautifully elegant aromas of gooseberry, lime, passionfruit, elderflower and riverstone.
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WIN
COOKING WITH FEAST
Snap a photo of your Feast creations and tag #farrofeast to be in to win a $100 Farro voucher @farrofresh
11. HOMER PINOT NOIR This appealing Pinot displays ripe red cherry, dried herb and spice characters, and smooth and supple tannins. A fabulous organic drink.
12. LÉON PERDIGAL COTES DU RHÔNE A very elegant wine, displaying silky balance but also fresh and full of finesse, this is full of exuberant cassis and red raspberry aromas.
13. SEPTIMA MALBEC Full-bodied with intensity and power, this elegant, balanced wine has depth, structure and complexity.
14. BESO GRAN RESERVA CARMÉNÈRE This Carménère shows fabulous flavour with intense spicy notes, beautifully enhanced by silky smooth easy tannins. The finish is long, plush and delicious.
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Craft Corner
1. BROTHERS BEER TROPICAL – 6 PACK This aromatic golden ale has fruity hop notes to give it a nice punchy nose and a bit more character than a pilsner. Wheat is used to soften the mouth feel for a clean, refreshing, easy-going beer. 2. LEIGH SAWMILL PILSNER - 4 PACK A biscuity pilsner malt, with distinctive NZ hops bringing aromas of lemon, lime and gooseberry. Straw coloured and brilliantly clear, it is crisp with a medium-dry finish. 3. HALLERTAU #2 Yowza! This character’s outspoken and bursting with opinions. This beer has a floral bouquet. It hoots, honks and hops. It is charismatic, honey, bombastic, citrus and distinguished… with tang. 4. GOOD GEORGE IPA Inspired by a wave of punchy New World hops, this soft malt backbone is balanced with juicy, hoppy goodness and a smooth, lingering bitterness.
5. MAELOC ECOLOGICA CIDER Spanish cider, made entirely from organic apples, this smooth and refreshing, citrus and fruit-flavoured cider is perfect for summer. 6. HOPS ON POINTE Characterised by the fruity, perfumed quality of the Nelson Sauvin, the feijoa and passionfruit notes burst forth. Tight, delicate champagnesque bubbles help create a clean, crisp finish. 7. GALBRAITH’S PILSNER – 6 PACK Easy drinking, but full-flavoured with an aromatic happiness and a crisp lingering finish, this perfect session lager is made with authentic European malt and hops, and a yeast strain from a classic Czech pilsner brewery.
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