Issue 3 - Summer 2015
Feast — pg. 1
“Summer time rolls around again to outdoor eating, beers at sundown, BBQ smoke and salads for dinner. It’s a beautiful time of year to keep it simple or get creative with what is fresh from Farro. Our hard working growers come into their own in summer, reaping the rich rewards that the sunshine brings so enjoy them while you can. Enjoy!” James and Janene Draper Feast Eating Guide is a collaborative effort of our head office team at Farro Fresh • • • • • • • • • • • •
Wine and Beer matching and Meat and Seafood picks by Hamish Fleming Cheese selections by Charlie Cai Grocery selection by Suzanne Sparrow Produce picks by Lyndal Fraser Creative Director Michal Haines Recipes by Michal Haines Photography by Alena Kim Styling by Ahi McKenzie and Michal Haines Food Styling by Michal Haines Testing and Cooking by Michal Haines and Carlos Bruni Layout and design by Ahi McKenzie and Alena Kim Hand illustrations by Ben Maitland
Thanks to Citta Design for the plates used in “A Mexican Summer” Thanks to Kokako Coffee for the coffee sacks used on our cover Thanks to The Curious Croppers for the first of the season’s tomatoes. Thanks to The Secret Garden for their beautiful edible blooms featured in “Summer Sweets with Berries” All other props are stylist’s own For future editions, marketing queries and advertising please contact Ahi McKenzie, Marketing Manager ahi@farrofresh.co.nz For recipe related questions please email hello@farrofresh.co.nz Keep Feast and have a collection of seasonal recipes on hand!
DECEMBER CHRISTMAS OPENING HOURS GREY LYNN
NORTH SHORE
Mon 21st — 8am – 7pm Tue 22nd — 8am – 7pm Wed 23rd — 8am – 7pm Thurs 24th — 7am – 5pm Fri 25th — CLOSED Sat 26th — 9am – 6pm Sun 27th — 9am – 6pm Mon 28th — 8am – 7pm Tue 29th — 8am – 7pm Wed 30th — 8am – 7pm Thurs 31st — 8am – 7pm Fri 1st — CLOSED Sat 2nd — 9am – 6pm Sun 3rd — 9am – 6pm Mon 4th — 8am – 7pm Back to normal from 5th
FARRO FRESH farrofresh.co.nz
MT WELLINGTON
Mon 21st — 8am – 6.30pm Tue 22nd — 8am – 6.30pm Wed 23rd — 8am – 6.30pm Thurs 24th — 7am – 5pm Fri 25th — CLOSED Sat 26th — 9am – 6pm Sun 27th — 9am – 6pm Mon 28th — 8am – 6.30pm Tue 29th — 8am – 6.30pm Wed 30th — 8am – 6.30pm Thurs 31st — 8am – 6.30pm — CLOSED Fri 1st Sat 2nd — 9am – 6pm Sun 3rd — 9am – 6pm Mon 4th — 8am – 6.30pm Back to normal from 5th
Farro Grey Lynn 34 Westmoreland Street W Grey Lynn 09 360 0499
Mon 21st — 8am – 6:30pm Tue 22nd — 8am – 6:30pm Wed 23rd — 8am – 6:30pm Thurs 24th — 7am – 5pm Fri 25th — CLOSED Sat 26th — 9am – 6pm Sun 27th — 9am – 6pm Mon 28th — 8am – 6:30pm Tue 29th — 8am – 6:30pm Wed 30th — 8am – 6:30pm Thurs 31st — 8am – 6:30pm Fri 1st — CLOSED — 9am – 6pm Sat 2nd — 9am – 6pm Sun 3rd Mon 4th — 8am – 6:30pm Back to normal from 5th
Farro Mt Wellington 80 Lunn Avenue Mt Wellington 09 570 7071 Feast — pg. 2
@farrofresh
EPSOM Mon 21st — 8am - 8pm Tue 22nd — 8am - 8pm Wed 23rd — 8am - 8pm Thurs 24th — 7am – 5pm Fri 25th — CLOSED Sat 26th — 9am – 6pm Sun 27th — 9am – 6pm Mon 28th — 8am - 8pm Tue 29th — 8am - 8pm Wed 30th — 8am - 8pm Thurs 31st — 8am - 8pm Fri 1st — CLOSED Sat 2nd — 9am – 6pm Sun 3rd — 9am – 6pm Mon 4th — 8am - 8pm Back to normal from 5th
Farro North Shore 70 Parkway Drive Mairangi Bay 09 478 0020
Farro Epsom 446 Manukau Road Epsom 09 360 0499
Feast — pg. 3
WHOLE GRILLED SNAPPER WITH PICO DE GALLO This whole grilled fish stays moist and juicy as well as being a great feature dish on the table For the Pico de Gallo
1 t Bayden’s white wine vinegar
185 ml (¾ cup) WEKA extra-virgin olive oil
¼ t each of Farro ground cumin and coriander
3 green chillies, deseeded and finely chopped
4 vine-ripened tomatoes
2 spring onions, white part only, finely chopped 2 garlic cloves, finely chopped
For the Snapper 1 whole snapper, scaled and gutted 2 - 3 t salt
Method: For the Pico de Gallo To make the Pico de Gallo simply combine all ingredients in the food processor and pulse to combine. Season to taste and set aside until needed For the Snapper Wash the snapper well inside and out and pat dry Season the inside of the fish with 1 t salt and do the same with the outside Place the fish on a rack over a roasting tray Place the fish in a preheated oven at 220 C and cook for 20 - 25 mins or until cooked through Remove from the heat, drizzle over some extra virgin olive oil, spoon over the Pico de Gallo and serve *Pictured with a simple cucumber salsa Serves 6 as part of a meal
CRISPY PORK WITH PINEAPPLE SALSA You can use pork, prawn or chicken mince for this dish or a combo of all three. It is a great accompaniment to rice or mixed through quinoa, grains or beans Crispy Pork
Pineapple Salsa
500g Freedom Farms minced pork
1 pineapple, peeled, cored and cut into 2 cm by 2 cm pieces
½ T soy 1 red onion, peeled and very finely diced 3 cloves garlic, peeled and finely chopped 1 - 3 red chillies, deseeded and chopped finely
¼ red cabbage, very finely sliced with a mandolin 1 cup loosely packed coriander and mint, finely chopped 3 T apple cider vinegar 1 T honey
1 T sugar, crushed
½ t flaky sea salt
1 t salt
½ t freshly ground black pepper 2 limes, juiced
Method: Mix the pork mince with the soy, onion, garlic and chillies Heat a wok until very hot and add a small amount of oil Stir fry the mince, breaking it up as you go, until cooked through and beginning to brown (10 - 12 mins) and all the liquids have evaporated Remove from the heat and set aside Make the pineapple salsa by combining all the salsa ingredients together well and mix through the warm pork Taste and adjust seasoning as needed so you have nice tartness and sweetness Serve on a large platter Serves 6 as part of a meal Feast — pg. 4
QUINOA, ROAST PUMPKIN, CORN AND BLACK BEAN SALAD Perfect to serve alongside any grilled meats or seafood or add shredded left over cold chicken or a tin of Sirena Tuna for a healthy lunch 500g butternut pumpkin, peeled and diced into 2cm by 2cm pieces 1 red onion, peeled and cut into thick wedges 3 corn cobs, peeled and kernels removed
1 bunch well washed fresh coriander, chopped
Method: Preheat oven to 220 C
1 bunch well washed fresh Italian parsley, chopped 1 bunch well washed fresh mint, chopped
Roast the pumpkin and onion wedges for 20 mins with the oil until soft, caramelised and browning Remove from the oven and set aside to cool
1 T oil
3 - 5 T Tio Pablo pepitas (reserve some for garnish)
Blanch the corn kernels in boiling water for 1 - 2 mins and drain well, refreshing in cold water to stop further cooking
300g Ceres Organics Inca red quinoa
2 T toasted Farro sunflower seeds
Cook the quinoa in a pot of boiling salted water until tender (10 - 15 mins)
1 can Ceres Organics black beans, well rinsed and drained
Juice of 2 limes
Drain well and set aside
60 ml WEKA extra virgin olive oil
Once cooled completely, combine all ingredients mixing well and serve with extra pepitas on top Serves 6 as part of a meal
Feast — pg. 5
Feast — pg. 6
MOLE POBLANO Mole is an epic dish to create and is by no means a fast meal. Said to have been invented in the 17th century by Carmelite nuns, mole poblano refers to the sauce and the dish. Complex and rich, it consists of chillies, nuts and seeds all blended together under the weight of a metate, a Mexican grinding stone made from volcanic rock. With many recipe versions, each with many variations, it can be hard to have a definitive recipe but it is the end result that counts - a salty, sweet, tart and bitter and totally enchanting dish. It is an important part of Mexican cuisine yet one that many Mexicans simply do not cook due to its complexity, but they do say “Ir a un mole” meaning to attend a wedding, highlighting the importance of the mole as a celebratory dish.
1x 3.0 kg Crozier’s whole turkey, defrosted 1 onion, peeled and quartered 1 bay leaf 5 sprigs fresh thyme 2 bunches of coriander roots and stems, leaves reserved 2 t dried Tio Pablo Mexican oregano
A simmer mat is a great, inexpensive piece of kitchen equipment, an essential for those who love making pastes and curries that require long cooking time. It spreads the heat evenly, prevents burning and means you only need to stir every 10 mins or so instead of constantly. We highly recommend a simmer mat to make your mole. For best results poach the turkey and make the mole a day ahead. The mole spices meld and taste much better the following day, so it is best prepared a day in advance. This recipe is best made over two days so allow yourself enough
In the state of Puebla, which proudly claims it produced the first examples of mole, they celebrate it with a festival every year and it For the Turkey
is estimated that 90% of the local workforce are involved in the mole trade in some way from the harvesting of chillies and nuts through to the actual production of wet and dry powders to make faster mole at home.
time.
2 Tio Pablo corn tortillas, torn into 1 cm pieces
You will have giblets from the inside of the turkey which are optional to add to the shredded meat or discard
2 - 3 fresh vine ripened tomatoes, chopped roughly
Cover and refrigerate the turkey meat
¼ t Farro ground cloves 6 Farro allspice berries, ground finely 2 t Farro ground cinnamon
The next day heat the stock back up on a low heat ready to be added to the mole sauce For the Mole Preheat grill
1 t Farro ground aniseed
Place a simmer mat on your element
1 lime, halved
1 Farro black cardamom pod, seeds removed and crushed and pod discarded
1 t salt
1 t Tio Pablo Mexican oregano
Cook the onion and garlic on a medium to low heat in a little oil for 10 mins or until very soft in a heavy based cassoulet or heavy based pot
½ t freshly cracked black pepper
75g Wellington Chocolate Factory dark chocolate Peru Norandino 70%
While the onion and garlic are cooking, soak all the chillies in a large bowl in just boiled water for 20 mins to soften
For the Mole 1 onion, peeled and roughly chopped 3 cloves garlic, peeled and finely chopped 4 dried Tio Pablo chipotle chillies 4 dried Tio Pablo pasilla chillies 4 dried Tio Pablo ancho chillies ½ cup Mitake toasted sesame seeds
2 limes, halved
Once cool enough to handle, remove the stems and open each chilli up and remove the seeds. Discard the water, seeds and stems
2 t salt ½ t freshly ground black pepper To serve Fresh coriander leaves, chopped Tio Pablos pepitas Tio Pablo corn tortillas
Pour in 2 ladlefuls of the stock and mix well and add 2 more combining well
½ cup Farro bulk raw almonds ½ cup Farro bulk raw peanuts
Keep adding your turkey stock for the first 30 mins of cooking until all is combined
Method: Poaching the Turkey Start by poaching the turkey in a large pot a day ahead to give yourself more time for the mole preparation. If you don’t have a very large pot cut the turkey down into portions and make sure your stock is in two separate pots Ensure your turkey is fully defrosted and washed well inside and out and feel free to remove the pop up timer in advance of poaching. Place in a large pot and add the vegetables, herbs and spices and cover in water
Cool and once cool enough shred the meat from the turkey, strain the stock and discard the solids and bones
Add all the spices to the cooked onion and garlic, mixing well In a food processor, blitz the soaked chillies with the nuts, toasted sesame seeds, corn tortilla and tomatoes to create a smooth but thick paste. Add to the onion garlic and spice mix and stir well. Be careful as the mole will spit as it boils
3 - 4 limes, quartered
Bring to just under a boil then reduce to a simmer and cook gently for 2 hours
Grill the almonds, peanuts and corn tortilla until well browned. Remove and set aside
Continue cooking for 2 hours to allow the spices to incorporate well and for the texture to become softer. Stir occasionally and add more stock or water if it gets too dry Remove from the heat and cool. Refrigerate over night On the day, heat the mole sauce to a simmer, add the chocolate, stirring well to combine then taste and add the lime juice, salt and pepper as needed to suit your taste Add the shredded turkey, mixing well and ensure it is well heated through Serve with steamed rice, corn tortillas and lime wedges with plenty of fresh coriander and with a handful of Pepitas on top for extra crunch Serves 6 with other dishes
Feast — pg. 7
HAM AND CHOCOLATE TAMALES A perfect way to use leftover Christmas ham, this is such a delicious treat that once you’ve got the hang of it you’ll be making tamales with any left overs you have on hand. We love these with spicy prawns, shredded chicken, refried beans, left over roasted vegetables…just about anything at all. Lard provides additional flavour and is also a traditional ingredient but you can substitute cooking oil. Masa flour is made from corn so this is a gluten free option 1 T cooking oil 1 brown onion, peeled and finely chopped 150 gm Freedom Farms leg ham, cut into 1cm pieces
15g Wellington Chocolate Factory 70% Peru Norandino chocolate roughly chopped For the Masa 4 T Lily’s Pure Pork Lard
2 t Farro ground cumin
4 cups Tio Pablo Masa Flour
½ t each Farro ground allspice and ground cloves
1 t baking powder
1 T white sugar 2 T Acetum red wine vinegar ¼ cup Metelliana tomato passata Method:
1 - 2 t salt 600ml hot Harris stock vegetable or chicken stock 1 pack Tio Pablo dried corn husks, soaked in just boiled water for 30 mins
Heat the oil in a small frying pan Add the onion and cook gently until very soft (10 mins) Add the ham and spices stirring occasionally and cook for a further 5 mins Add the sugar, vinegar, passata and chocolate stirring well until the mix thickens (1 - 2 mins)
For the Masa
Spoon 1 small T of the ham mixture into the centre of the masa rectangle then fold the masa over on itself and seal the edges by pressing them together and twisting one end to seal. Some of your ham mix may squeeze out but that is okay
Using a food processor add the masa flour along with the baking powder and salt and pulse to combine.
Fold the bottom border over the masa meal and then roll the corn husk over until it is all rolled up tightly and one end is open and one end is closed
Add the hot stock and churn on a medium speed until the masa is smooth and well combined and has been kneaded well (1 - 2 mins)
Using a strip of corn husk tie the open top closed
Set aside to cool
Add more hot water if your mix is too firm. You want a firm but smooth mix with a consistency similar to cookie dough Tip out the masa mix into a bowl
Repeat with the remaining meal and ham mix Place in a bamboo steamer and cover with a clean tea towel and steam for approximately 45 mins Rest for 10 mins before uncovering and serving warm with lime wedges and your favourite tomato salsa at the table for each diner to open themselves
Drain and dry the corn husks and place one concave side up on a clean work surface Spread 2 T of the masa mix across the side closest to you leaving a border of 2 cm at the end
Tamales store really well and can also be frozen. Resteam or microwave to serve hot
HIBISCUS REFRESHER Hibiscus flowers are available dried at Farro Fresh and make a delicious hot beverage. Cold they are a real thirst quencher ideal for summer weather to have on hand in the fridge and a rather good cocktail mixer 2 T Tio Pablo dried hibiscus flowers
Lemon, lime and orange slices
2 L just boiled water
Fresh mint leaves
Method: Steep the flowers and allow to cool completely before draining and discarding the flowers In a large jug mix the steeped flower tea with slices of limes, oranges and lemons and plenty of fresh mint and ice You can add sparkling water for some sugar free fizz
Feast — pg. 8
With so many Mexican chilli varieties to choose from it’s hard to work out which one to use. Each have a part to play in salsas and sauces and when melded together they become a wonderful ingredient that can bring real depth to a dish, not just heat.
MEXICAN CHILLI HABANERO CHILLIES
Fresh red and green chillies are a summer fruit that needs sunshine to give flavour
Habanero are a dangerous chilli to embrace with a 10+ on the scale and an alluring scent and taste that is both fruity and sweet
CALIFORNIA CHILLIES California Chillies are also known as New Mexican Chillies and have a cherry like earthy taste and a heat of 4/10
ARBOL CHILLI Arbol are named after their tree like stem and have a heat of 3-4/10 with bold heat and a slight smoke flavour
MULATO CHILLIES
PASILLA CHILLIES
Mulato are very similar to Ancho as a Poblano chilli with a heat of 3/10
Pasilla Chillies rate 4/10 on the heat scale. Sometimes called a chile-negro they are similar to both an Ancho and a Mulato but with warm liquorice tones and are the key to preparing a classic Mole
GUAJILLO CHILLIES Guajillo are a larger chilli with great mid range heat at 4/10 and a good all rounder in flavour to add to anything at all
ANCHO CHILLI CLASSIC CHIPOTLE
Ancho are a 4/10 on the heat scale and a member of the Poblano chilli family. They are fruity in flavour with notes of coffee, tobacco, wood and raisin. An aromatic chilli to add interesting flavour and also one of the most commonly used chillies in Mexican cuisine
Classic Chipotle are well known to good cooks. A large Jalapeno chilli that is dried over fire to give a rich and deep smoky flavour but well balanced heat 5/10
Feast — pg. 9
Good Mexican taste relies on a few key ingredients and processes to give the best flavour Spices Some of the tastes that are used today come from further afield. Allspice from Jamaica is also a native to Southern Mexico, Anise also from Mexico, cloves from Indonesia, cinnamon from Java and Borneo. They work well to compliment the more direct and acidic flavours of Mexican food. Chocolate and Cocoa Both add bitterness and complexity to dishes such as mole. Used as a beverage in pre – Hispanic times, the introduction of chocolate as an ingredient may have come from the Catalans who pounded chocolate into their dishes. Cocoa nibs can be used as a garnish to give some extra texture and a really big natural hit of chocolate energy. Tio Pablo’s Mexican hot chocolate is a great addition to mole and recipes that call for a chocolate and spice hit. Nuts and Seeds The addition of seeds and bread to thicken dishes doesn’t come from Mexican cooking at all but rather the Mediterranean region where it was used to create a sauce, act as a thickening agent and even just to use up left overs. Sesame seeds are again in no way traditional coming all the way from Tropical Africa and Indonesia they give a nutty and oily taste. Nuts and seeds are found a great deal in Mexican cuisine again acting as a thickening agent but also as important texture. Pepitas or toasted pumpkin seeds rolled in lime juice and chilli are a perfect topping to just about anything and all nuts provide great protein and fibre. Mexican Oregano A hard herb to find but one we enjoy the flavour of so much! Available dried at Farro, it is used a lot in Mexican dishes as a highlight of deep green flavour and also used as a garnish. Coriander Coriander brings a fresh brightness to dishes. The whole plant is used from the roots that have a bitter flavour through to the leaves and seeds. Don’t throw any part away and freeze roots to be used for stocks.
Corn A central ingredient used to make tortillas as well as flour that is used as a thickening agent as much as it is a baking ingredient for all varieties of breads. The importance of corn as a cultural symbol to the Mexicans can be understated. Coloured corn – white, black, blue, red and yellow corn are all used in basic off the cob forms through to very involved processed formats including masa. Masa meal or ‘masa horina’ meaning dough flour is made from corn that has been treated with limewater in a process called nixtamilisation. The corn is soaked then processed into a fine flour that can then be used for tortillas, tamales and can be added as a thickening agent to soups and stews. Beans Beans such as black turtle and pinto beans are regular additions being turned into soups and pastes, adding fibre and protein. Canned will work well for most dishes and will cut down the cooking time dramatically but try cooking your own a day ahead for a fuller flavour. Tomatoes and Tomatillos Both act to bring acid to dishes both in uncooked and cooked formats. Tomatillos are available canned and are a member of the gooseberry family and give real tartness to salsas. The Curious Croppers Green tomatoes are ideal for Mexican dishes and you’ll find them used for both Mexican and Thai dishes in this edition of Feast. So colourful and with many varieties to choose from you want a good quality heirloom tomato for real flavour. Hibiscus The flower of the hibiscus is also known as rosella and they provide a tart and beautifully coloured tinsane or tea that is a great thirst quencher. Served hot or cold it has very good health benefits from lower high blood pressure to aiding digestion and helping to manage diabetes. Chillies Mexicans really embraced chilli culture and they have different names for the same chillies fresh or dried. With so many varieties to choose check our Chilli Learning Page 9 for more information on which chilli to choose.
Feast — pg. 10
Wild Wheat Sourdough Baguette Sirena Tuna with Beans
Mamma Lucia grilled Halloumi with Romulo Capers
Raw Materials White Anchovies Arnaud Mixed Provencal Olives
Albo a la Vizcaina Cod in Biscayan syle
Zirias Greek Feta and Salvagno extra virgin olive oil
Serpis “Queso Azul” blue cheese stuffed olives
Farro Smoked Salmon
Gaea Organic Kalamata Olives Albo “Chipirones’ stuffed squid in ink Delicious Lebanese Snack Co Baba Ganoush Eggplant Dip
Elysian Tzatziki
Elysian Taramasalata
Wild Wheat Pide
Farro Marinated Belle Peppers with cream cheese Feast — pg. 11
A summer time favourite, courgette are a member of the Cucurbita Pepo family of summer squash that was domesticated thousands of years ago in the New World and have made their way around the globe to be enjoyed for their fast growing qualities, delicate taste and beautiful appearance. It’s a wide variety of beautiful gourds, marrows and pumpkins of wondrous shapes and sizes and as a summer vege we think its only fair to celebrate their beauty. One of the best known is the courgette. The world seems divided on calling a zucchini a courgette or a courgette a zucchini but it’s up to you – we’ll just help you eat them! Feast — pg. 12
RAW COURGETTE NOODLE SALAD WITH COCONUT AND PEANUT DRESSING Dressing
Salad
100ml C Organic Coconut Water
2 yellow courgette, ribboned using a mandolin
100ml Kara coconut milk 2 cm piece ginger, peeled and grated
2 green courgette, ribboned using a mandolin
Juice of 1 lemon
1 large carrot, ribboned using a mandolin
¼ t Farro ground turmeric
1 pack fresh snow peas, cut into thin strips
½ t Farro ground cumin ½ t Farro ground coriander 1 cup Farro bulk roasted unsalted peanuts
A handful of any fresh herbs (parsley, coriander, and mint are what we used), chopped finely 1 - 2 t Farro nigella seeds
½ t salt ½ t freshly ground black pepper Method: Make the salad dressing by combining all ingredients in a food processor and blitz well until combined to a chunky sauce Scrape out from the bowl and set aside Place all the vegetables in a large bowl and add the dressing Mix well adding half the herbs before mixing well again Place on a large platter and top with the remaining herbs Sprinkle over the nigella seeds to garnish Serves 2 as a main or 4 as a side with grilled meats or fish or add noodles to make a delicious meal
COURGETTE, CHILLI AND SMOKED MUSSEL LINGUINE 1 packet La Molisana dried linguine
2 t Farro dried chilli flakes
1 packet Black Beard’s Coromandel Sailor’s Grave garlic NZ smoked mussels (feel free to use your favourite Black Beard flavour)
1 t freshly ground black pepper
2 - 3 courgettes, peeled into long ribbons using a mandolin or potato peeler
½ t salt WEKA extra virgin olive oil Farro Fresh rocket leaves
Method: Cook the pasta to the packet instructions While cooking, halve the mussels lengthwise retaining all the oil from the packet Drain the pasta well and put it back into the pot Add the mussels, the courgette, chilli flakes, salt and pepper and mix well adding extra virgin olive oil as needed and mix through the rocket leaves Serves 4
Feast — pg. 13
GREEN BREAD Not too sweet, not too savoury, this is a perfect anytime bread to enjoy toasted or fresh with a cuppa or topped with fresh tomato and plenty of extra virgin olive oil. We love it with peanut butter too! As many of you won’t have a loaf tin you can bake this in a basic spring form cake tin with a removable base and slice nice long pieces across the cake rather than pie portions
3 Eco Foods free range eggs
4 courgettes, grated
1 cup vegetable oil or grape seed oil
3 cups all-purpose flour
2 T J.Friend white clover honey ½ Farro bulk roasted shelled pistachios
1 t baking soda 1 t baking powder 1 t salt
Method: Preheat oven to 180 C Liberally grease your tin In a food processor beat the eggs then add the oil and honey and then the pistachios and pulse to chop them roughly Tip into a bowl and change attachments and grate the courgettes. Tip out into the wet mix Sift in the flour, baking soda, baking powder and salt and gently fold to combine Scrape out into your tin and even out the top Place in the preheated oven and bake for 45 mins for loaf or cake tins. Muffins will bake in approximately 20 to 25 mins Test with a skewer in the centre to check when done Serve hot with plenty of butter, cold with extra virgin olive oil, fresh tomato or peanut butter. Or toasted and served with any spread Makes 1 large cake or 12 muffins, or standard loaf
Feast — pg. 14
SUMMER SQUASH RISOTTO 50ml grape seed oil 40g butter 1 brown onion, peeled and finely chopped 4 cloves garlic, peeled and finely chopped 280g of Riscossa Arborio Rice 60ml white wine 850ml Harris Stock chicken or vegetable stock, heated
3 yellow courgette, cut into thin coins 2 green courgette, cut into thin coins 2 T Zany Zeus crème fraiche 50g 30 month parmigiano reggiano fine grated parmesan 1 t salt 1 t freshly cracked black pepper
Method: Heat the butter in a heavy based saucepan over a medium heat Add the onions and garlic and cook for 3 - 4 mins or until softened Add the rice and mix well with the butter, onion and garlic allowing the grains to toast for 2 mins Pour in the wine and stir well until absorbed Ladle in the hot stock adding it one ladleful at a time and mixing well and allowing it to absorb before adding another Cook for 15 mins or until the rice is nice and creamy but still has a bite Add the courgette and stir through well and cook for another 1 - 3 mins Stir through the crème fraiche, salt and pepper and serve Garnish with fresh oregano and grated parmesan and plenty more black pepper Serves 4
COURGETTE AND HALOUMI BAKE An easy summer lunch or dinner dish 4 courgettes, coarsely grated 200g Mamma Lucia halloumi, coarsely grated
5 Eco Foods free range eggs, beaten Big handful of fresh parsley, dill and mint, finely chopped
Method: Preheat oven to 180 C Mix all the ingredients together well in a bowl Grease a high sided oven proof fry pan with approximately 1 T of cooking oil before placing it on a high heat Pour in the egg courgette mix and cook until you can see it setting at the side Transfer to the oven and cook for 15 - 20 mins or golden brown Allow to rest for 10 mins before slicing. Serve straight out of the fry pan with lemon wedges and salad Makes 1 large frittata to serve 4
Feast — pg. 15
A long lunch of bright and zesty flavours inspired by the tastes of Thailand is perfect for summer sunshine eating. Shared plates, bright clashing colours and intense flavours is what the Thai table is all about.
Feast — pg. 16
TASTY THAI LAMB LEG Not traditional but still so tasty and a great way to add a central dish to accompany all the other delicious eats on the table. The marinade is also perfect for beef or chicken Lamb leg weighing 1.2 - 1.5 kg
1 t Farro whole fennel seeds
Marinate
¼ t whole cardamom seeds
2 whole Farro star anise
2 Farro whole cloves
4 - 5 T Farro dried red chilli flakes
½ t Farro ground cinnamon
4 T Megachef fish sauce
2 T Farro ground ginger
2 T Farro ground coriander
1 T Farro ground black pepper
2 T Farro ground cumin
½ cup grape seed oil
Method: In a mortar and pestle grind the spices well together before adding the oil and making a wet paste Rub into the lamb well covering all areas Allow to marinate overnight or for at least 6 hours Preheat oven to 180 C and place the lamb in a greased oven tray Cook the lamb for 1 hour for rare or 1 hour 20 for well done Allow to rest well before carving at the table
LEMONGRASS POACHED FISH WITH COCONUT AND CHILLI A delicate tasting dish with real freshness To poach the fish 4 white fish firm fillets (Thicker firmer fleshed fish like ling and monkfish are great but gurnard and tarakihi work well too) 2 stems lemongrass 2 thick slices ginger 1 Farro star anise 1 T salt
1 - 3 red chillies, deseeded and finely chopped 1 bunch coriander, well washed and chopped finely Juice of 2 limes 1 t sugar 1 T Megachef fish sauce 1 pot microgreen pea shoots, trimmed
1 ½ cup Farro bulk coconut thread, soaked in a ½ cup warm water to moisten for 30 mins squeezed
Method: In a pot add the lemongrass, ginger and star anise and salt and place the fish on top. Add enough water to cover and place on to a high heat Bring to a boil, reduce heat to a simmer and cook for 4 - 5 mins depending on the thickness of the fish and until it is cooked through Remove from the heat and allow to cool completely before breaking up the fish gently and discarding any liquid In a large bowl mix through the coconut, chillies and coriander together reserving some coriander to garnish with once platted In a smaller bowl mix the lime juice, sugar and fish sauce together before pouring over the fish and gently mixing again Serve in a large bowl or platter to share garnishing with the reserved coriander and the pea shoots Serves 8 Feast — pg. 17
SUPER BANG BANG WINGS Chicken wings are a perfect shared plate for summer. These crispy and juicy wings can be as spicy as you like them
Chicken
For Bang Bang Super Sauce
Super Bang Bang Wings
16 chicken wings, jointed
1 stem lemongrass, hard exterior removed and soft core chopped finely
In a large pot cook the wings in enough water to just cover for 8 - 10 mins or until the meat is very tender
½ cup Megachef fish sauce 2 red chillies, chopped finely Juice of 1 lime Love Cake potato starch flour, for coating Oil for frying
3 cm piece ginger, peeled and grated 2 cloves garlic, peeled and finely chopped 1 - 4 red chilli, deseeded and chopped finely-more if you like it HOT! 3 kaffir lime leaves, finely julienned
1 - 2 t Megachef fish sauce
The next day remove the chicken wings from the fridge Infuse the fish sauce with the chopped chillies and lime juice by mixing well then place the chicken in the wet mix Lay out a plate with the potato starch on it Roll each chicken wing in the potato starch shaking off any excess Deep fry in 180 C hot oil for 10 mins or until golden brown
100g Cock Brand palm sugar, grated 1 cup Bayden’s white vinegar
Remove from the water and drain well and chill over night. Discard the cooking water
Drain well on kitchen paper For Bang Bang Super Sauce Mix all ingredients in a bowl dissolving the sugar well. Pour out into dipping bowls Serve the chicken wings with lemon and lime quarters, the dipping sauce and slices of fresh chilli
Feast — pg. 18
PRAWN, APPLE AND CUCUMBER SALAD This is a delicious side to eat with steamed rice or just as it is and works well with cold shredded chicken, left over Christmas turkey, salmon or fish. The belachan gives a deep funky note but it can be left out if preferred Salad:
500g of mixed frozen raw prawns, defrosted and roughly chopped 1 t salt 3 cloves garlic, peeled and finely chopped 2 shallots, peeled and finely chopped 1 T Jenny’s toasted belachan, broken up well
¼ head of green cabbage very finely sliced 1 green apple, peeled and cut into matchsticks (if you are doing this in advance place the apple in acidulated water to stop it browning) 1 bunch mint, finely chopped-a little reserved for garnish 1 cup roasted peanuts Dressing:
1 t fish sauce
½ cup Bayden’s cider vinegar
Juice of 2 limes
2 T sugar
2 cucumbers, cut into ribbons or thin strips
3 T water
1 daikon, peeled and cut into ribbons or thin strips To prepare the prawns In a bowl mix the defrosted and chopped prawns with the salt, garlic, shallots, and belachan and mix well In a very hot wok, heat a little cooking oil and stir fry until the prawns start to change colour Add the fish sauce and lime juice and mix well before taking off the heat Turn out into a bowl and set aside to cool To assemble, mix the raw ingredients with the cooled cooked ingredients and the dressing in a large bowl, mixing well to combine Assemble onto a large platter piled high with the reserved mint on top and peanuts sprinkled over Serves 8
SPICED COCONUT CRÈME BRULEE
A dairy free treat to round out your super tart meal inspired by the spices used in the curry pastes of Thailand. You can make this a vegan/ vegetarian dessert by using agar in place of gelatine sheets 1 Litre Kara coconut cream
8 Eco Egg’s egg yolks
½ Heilala vanilla pod, split lengthwise and seeds scraped out
4 T Matakana Superfoods coconut sugar
1 Farro cardamom pod
4 gelatine sheets
1 Canela Ceylon cinnamon stick Method: Preheat oven to 140 C Place the coconut cream, vanilla pod and seeds, cinnamon and cardamom in a pot over a medium heat and bring just to a boil Remove from the heat, add the gelatine sheets and stir to melt Strain through a sieve, discarding the spices Whisk the egg yolks and coconut sugar in a bowl until the sugar dissolves and the mix is nice, thick and foamy Gradually add the hot cream, whisking constantly to combine well Strain the mix once again and pour into a jug In a large roasting tray sit your dish or ramekins and pour water into the roasting tray half way up to the side of each ramekin Pour the mix into the dish or 6 ramekins Cook in preheated oven for approximately 50 mins or until still wobbly in the middle Remove from the oven and allow to cool before refrigerating to set for a further 2 hours at least Dust the top evenly with coconut sugar and caramelise either with a blow torch or under a very hot grill Makes enough for 6
Feast — pg. 19
GRILLED BEEF SKIRT STEAK WITH TART GREEN TOMATOES Tart and crunchy, we love the use of The Curious Croppers beautiful green tomatoes over summer in all sorts of dishes but this is so deliciously different we can’t get enough. Skirt steak is such a tender and deliciously good cut and fast for grilling and BBQ making it an ideal summer cut 1 whole skirt steak, trimmed of any excess fat and sinew Marinade 300ml Homegrown apple juice 100ml Lee Kum Kee light soy sauce Tip: Or use pure Coco Organic Coconut liquid Aminos for a gluten / soy alternative 60% less sodium than soy
Tomato Dressing
Method:
2 large or 4 small The Curious Croppers green tomatoes, cut into eighths
Combine all the marinade ingredients in a food processor and pulse to combine
1 - 2 t freshly coarsely cracked black pepper 1 t salt 1 t Lee Kum Kee soy sauce
Place in a bowl and add the beef, ensuring it is well covered and marinate preferably overnight Remove the beef from the marinate and drizzle with a little oil and cook until medium rare (6 - 8 mins) in a heavy based fry pan or on a hot BBQ
1 t Megachef fish sauce
Remove from the heat and allow to rest for 10 mins before slicing thinly
3 cloves garlic, peeled
1 T Chinese black vinegar (or balsamic vinegar)
In a large bowl mix the tomatoes with the remaining ingredients well to dissolve the sugar
3 spring onions, trimmed and roughly chopped
½ t sugar
Lay the beef onto a large platter and tumble the tomatoes over the top
50ml lemon juice
20 cm piece ginger, grated 2 t Lee Kum Kee sesame oil
Juice of 2 limes
Garnish with the crispy fried shallots to serve
Dragon Phoenix crispy fried shallots to serve
Serves 8
THAI SUPER TART LONG LUNCH WINE AND BEER MATCHING Sweet, Sour, Hot and Salty, the strong flavours of Thai food can make wine matching a daunting prospect. When confronted with the spice present in many Thai dishes sweeter wines are often recommended. The sweetness will soften, letting the fruit stand out while the residual sugar gives good texture that will coat your tongue and help with the heat. OUR PICKS FOR A THAI SUMMER: Dr Loosen Riesling - Germany, Bernkastel, One of our favourite Rieslings, good sweetness backed up with tropical fruit flavours and a light mineral note
Sea Level Home Block Pinot Gris - New Zealand, Nelson One of our most awarded Pinot Gris and in the off dry style with strong stone fruit flavours and the slight floral notes will match beautifully with tart flavours Johanneshof Gewurztraminer - New Zealand, Blenheim The Gweurztraminer has classic rosewater and tropical fruit flavours with underlying honey and spice notes. The wine also has great texture Garage Pills and Thrills Pilsner - New Zealand ,Wellington We felt we would drink a Pilsner if we were in Thailand. This is a crisp golden beer with good bitterness and citrus notes on the finish. Crisp and refreshing
Borgo San Leo Prosecco - Italy, Cervignano del Friuli Slight sweetness will help the wine stand up to the heat. Bubbles that will help cut through the fattier dishes and refresh the palate
Feast — pg. 20
Kaffir Lime Leaves – nothing beats the bright oily scent of kaffir lime leaves. Fresh leaves are best as dried will have less flavour. Cut out the centre spine of the leaf before using and either add whole to remove later or chop very finely to add to salads
Crispy Fried Shallots – Phoenix brand have done all the work for you simply add to anything for crunch
Palm Sugar – the dried sap of the palm tree, it has a nice caramel taste that pairs well with acid and is not as sweet as white or more processed sugars. Grates well to melt into dressings
Lemongrass – look for fresh and fragrant thick stemmed lemongrass. Freeze when its abundant so you have a good supply all year round
Fish Sauce – we recommend the Megachef brand for a pure and rounded taste and great quality
Ginger – a beautiful mild heat with good flavour, ginger is an essential
Lime and Lemon Juice – fresh is always best and a must have to give acidity in the Thai kitchen
Green and Red Chillies – both provide such different tastes. Green being more acidic and sharp and red gives a sweeter taste
Belachan - Dried shrimp paste, toasted and ready to go. Jenny’s brand is great as it saves you having to roast it yourself. Big pungent and funky flavours so use sparingly if you are new to the taste Spices – Thai food is influenced by many close regions who are liberal with their spices. Curry pastes and rubs can be a great way to add flavour to fast cooking cuts such as kebabs or whole roasted cuts like lamb. Don’t be afraid to experiment
Vietnamese Mint – Providing an intense liquorice scent, look for nice fresh leaves. Plants will keep well in water and grow roots and can be easily transplanted into your herb garden but beware they can take over quickly
Feast — pg. 21
SUMMER BAKED RICOTTA Wonderfully soft and luscious this ricotta pud is great in summer or winter and can be topped with any seasonal fruit 40g butter, softened
380g Over the Moon firm ricotta
Method:
Âź cup caster sugar
2 Eco Foods free range eggs, lightly beaten
Preheat oven to 240 C
2 T J. Friend clover honey 1 T plain flour
Beat butter, sugar and honey using an electric beater until smooth Stir in the flour, ricotta and eggs Transfer to a well greased small cake tin and bake for 12 - 16 mins or until golden brown Serve warm with nectarines and/or peaches quartered and roasted with 2 T honey and a cup of brown sugar untill soft piled on top and drizzled with Blue Frog orange syrup Serves 6 Feast — pg. 22
SUPER FAST SUMMER SORBET This is a super fast and easy dessert for hot weather. Buy fresh summer berries, hull and wash them and freeze them for when you need them 500g frozen mixed strawberries, raspberries, blackberries and blueberries, cherries or any frozen summer fruit
125ml hot water 3 T icing sugar
Method: Place all the berries in a food processor and process Add 125ml of hot water and continue to process, occasionally stopping to scrap down the sides After 3 - 4 mins you will have a thick and smooth berry sorbet Taste and stir through 3 T icing sugar to taste Serve immediately Makes about 600ml *Tip: Use Windermere Farms New Zealand grown frozen berries or freeze your own
TOASTED COCONUT MERINGUES WITH PASSIONFRUIT COCONUT YOGHURT 5 Eco Foods free range egg whites
Passionfruit Coconut Yoghurt
135g caster sugar
1 jar Raglan coconut yoghurt
150g Farro bulk coconut thread
3 - 4 passionfruit, pulp removed
Pinch of salt Method: Preheat oven to 120 C Whisk the egg whites using an electric mixer for 3 - 4 mins or until they reach soft peaks Gradually add the sugar whisking continuously until glossy peaks form and the sugar has dissolved in (2 - 3 mins) In a bowl combine the coconut and icing sugar Fold through the meringue mix and carefully combine Transfer mix to a piping bag with a 2cm nozzle (or make a piping bag from a zip lock bag with the corner cut out) and pipe 5cm rounds onto baking paper lined baking trays. Ensure you leave 3 - 4cm gap between each Fan bake for 50 mins to 1 hour, turning the trays half way through to ensure even cooking, or until crispy and toasted Store in an airtight container for up to 4 days Passionfruit Coconut Yoghurt Mix the coconut yoghurt well before adding the passionfruit pulp and mixing well Place in the freezer for 10 - 15 mins or until just firm enough to spoon onto the meringues and place another meringue on top to make a sandwich Serve immediately Makes about 9 - 10 sandwiches or 20 individual meringues Feast — pg. 23
BERRY BREAKFAST SCROLL Making the most of berry season means getting up a touch early to make delicious breakfast treats like this one to enjoy on a Sunday morning with plenty of coffee. Try this same recipe with any seasonal fruit – tamarillos and stewed rhubarb in winter, strawberries and cherries in summer or add chocolate, coconut or citrus zest or even your favourite marmalade. These make great lunchbox snacks Dough
Filling
400g plain all purpose flour
100g unsalted butter, softened
1 t Farro dried yeast
2 - 3 T sugar
55ml warm milk
1 punnet washed, hulled raspberries
50g unsalted butter melted 1 Eco Foods egg ¼ t salt 30 g Matakana Super Foods caster or coconut sugar ½ t Heilala vanilla essence
2 T plain flour 1 - 2 T milk
Dough Combine all the ingredients for the dough in a large mixing bowl and knead well for 10 - 15 mins. Alternatively use a dough hook attachment or a dough paddle in your food processor or kitchen mixer and mix until combined Place the dough in a well greased bowl, cover and rest to relax the gluten for up to 2 hours Filling Preheat oven to 200 C To shape the dough, tip it out onto a floured surface and roll out into a rectangle Spread over the softened butter then top with the berries and flour Sprinkle over the sugar Roll the dough up along its length so you have a long sausage and cut into 10 - 12 even portions Place each roll on its side on a baking tray lined with baking paper Brush each liberally with milk and sprinkle over more sugar if you wish Bake for 15 - 20 mins or until golden brown Delicious straight out of the oven or will keep in an airtight container Makes approximately 12 rolls
Feast — pg. 24
SUMMER FRUIT POPS Easy and much better for you than most commercially made, the kids will love these pops that can be made from any summer fruit. Get creative with flavours and make some cooling adult flavours to serve as guilt free desserts. Allow the pops to warm up a bit before you try to remove them from the mould. Try out our Zoko popsicle moulds and makers in store for some fun shapes and really easy and fast pops. You can also get creative with your vessels, such as our bamboo cups (pictured). IT ALL STARTS WITH A SUGAR SYRUP AND INTO THAT YOU CAN PUT ANY FLAVOUR TO CREATE YOUR POP SIMPLE SUGAR SYRUP 250g Matakana super foods sugar caster or coconut
THAI WATERMELON
250ml water
100ml lemongrass infused sugar syrup
Method:
Fine zest of 2 limes
Place the water and sugar in a pot and mix well. Place on a medium to high heat and stir until dissolved. Bring to a boil then take off the heat and allow to cool
Method:
Infuse your sugar syrup during the making process with ingredients that can’t be broken down such as lemongrass, spices or kaffir lime leaves. Simply crush and add to the water and sugar. Remove once the syrup has boiled or leave in to continue infusing before straining to remove
550g watermelon, deseeded and crushed well
Infuse the sugar syrup with lemongrass in the making process. Set aside to cool before removing the lemongrass and discarding Combine the crushed watermelon with the infused sugar syrup and the lime zest and pour into popsicle moulds to freeze for at least 12 hours
LEMON BLOSSOM
STRAWBERRY ROSE 55ml sugar syrup
50ml Cortas rose water
445ml lemon juice
150ml water
375g well washed and hulled strawberries, crushed
10ml orange blossom water
200ml kaffir lime leaf infused sugar syrup
Method:
Method: Infuse the sugar syrup once cool with the rose water
Infuse the sugar syrup with kaffir lime leaves in the making process. Set aside to cool before removing the leaves and discarding
Mix the crushed strawberries with the infused sugar syrup and pour into popsicle moulds to freeze for at least 12 hours
Stir through the orange blossom water once cold and then pour into popsicle moulds to freeze for at least 12 hours
SUGAR FREE CREAMY MANGO 320g mango pulp or Fresh As freeze dried mango powder 320g Raglan coconut or plain Surti yoghurt
SUGAR FREE BANANA BERRY
1 T honey
165g banana
Pinch of Farro ground cardamom (optional)
330ml Cortas orange or apple juice
165g mixed raspberries, blueberries, blackberries
Method:
Method:
Blend the banana in a food processor with the juice
Mix the mango pulp or powder together well with the yoghurt, honey and cardamom. Spoon into popsicle moulds and freeze for at least 12 hours
Stir in the berries and pour into the popsicle moulds to freeze for at least 12 hours *A sugar free option in which any berries can be used
Feast — pg. 25
Summer eating goes hand in hand with fresh cheeses like ricotta and mozzarella and now with so many options we thought we would help you with a 101 on mozzarella. Just seven provinces in the southwest of Italy are able to make Mozzarella di Bufala Campana using the milk of the domesticated buffalo that are thought to have been brought to the area by Ghenghis Khan as he moved through Europe. Protected under the Protection Designation of Origin scheme, buffalo milk of the selected regions can only be made from the milk of buffalo to strict processes every time or it can not bear the name and logo that gives you as a consumer the guarantee of origin and the processes that go with it. Fior di Latte is a term used to differentiate cow from buffalo milk and literally means ‘flower of milk’ and can be made anywhere else in Italy as it does not bear the Protection Designation of Origin restrictions. Gioia del Colle down in the heel of Italy, close to Puglia is famous as the home of cow’s milk mozzarella.
Known as a ‘pasta filata’ or ‘stretched curd’ style in the world of cheese, mozzarella starts life as a curd that is then stretched to create the lovely texture that is so important to mozzarella. The word mozzarella comes from ‘mozzare’ meaning ‘to cut off’ and refers to the process that the cheese maker will go through after kneading the ‘dough’ or curd just like a baker does. It is then stretched and this not only allows for each ball to be made to a set size but also for the dough to be treated like a dough – pulled and kneaded to achieve a smooth, shiny and delicate texture that is then cut using the thumb and forefinger and maybe even be tied off at the top of tied into a bow depending on the style being made. The consistency of mozzarella is achieved through this very important and highly skilled step in the making process. The balls then go into a brine bath to soak and take on a more fibrous and elastic consistency before they are packed in brine for retail. Made from cow or buffalo milk, both bring different qualities to the end result but cow should not be considered inferior just different. Buffalo milk has almost twice the fat of cow’s milk so it is no wonder that we swoon with a single bite but cow’s milk is also half the price.
Here in New Zealand we have both buffalo and cow’s milk producers who are dedicated to the fine art of mozzarella production.
Mozzarella: A 125g hand pulled rounded ball made from buffalo milk with a texture that should rip easily exposing ‘angel hair’ strands created by the pulling motion from the body of the cheese itself and expose a softer interior that tastes clean and like fresh milk Bocconcini: Literally meaning ‘bite size’, bocconcini is always made from cow’s milk and is a rather good size to throw whole into salads Ciliegine: Cherry size like a cherry tomato so a touch smaller than bocconcini. Again always cow’s milk and great served whole alongside those super sweet cherry tomatoes Burrata: Originating in Puglia and made with a treasure of pure cream in the centre it is a dreamy treat to enjoy. A much shorter shelf life, the freshness is all important to the taste. Break it open over whatever you’re serving ideally in front of your table companions Knot: A beautifully cute small cow’s milk tied knots made by simply tying the dough and cutting it. We love these in salads as they are simply adorable Relatives A few relatives are worth mentioning as they come out of the mozzarella process Dry: Once all the water is taken away and the cheese is allowed to age in anyway some exciting things can happen. At Farro we also have a dry format mozzarella cheese that is great for pizza and toasties and has wonderful stretch to it but a very mild creamy taste Provolone starts life as mozzarella and aging enables this cheese to take on more flavour over time. Dolce - sweet and young through to Piccante - sharp and tangy make provolone a versatile cheese for most cooking applications Stracciatella means ‘rag’ or ‘shred’ and is perfect to explain the shreds of mozzarella from the stretching process. Once mixed with fresh cream they are used to make the interior deliciousness of Burrata Scarmoza: A dry format that has been smoked and is such a good cheese to have on hand for anything from lasagne to toasted sandwiches and pizzas Feast — pg. 26
Heirloom tomatoes are created when things get wild – open pollination with other varieties. But within that we have classifications of heirlooms that cover the process of how they have been created. Commercial heirlooms, where there has been some manipulation to achieve a desired result, mystery or natural heirlooms, that have done so on their own and family heirlooms where keen gardeners have created new species by grafting and cross - pollinating. Whether the desired affect was a more juicy tomato or simply a more beautiful one, they are a joy over summer and we look forward to their odd shapes, colours and sizes each year. Easy recipes for summer eating with The Curious Cropper’s Heirloom Tomatoes Pomegranate and Tomato Salad: Simply halve coloured cherry tomatoes and combine with diced red pepper, red onion, plenty of fresh herbs, a pinch of Farro ground allspice and 2 T Cortas pomegranate molasses and 2 T extra virgin olive oil. Mix well and serve with a squeeze of lemon
Baked Chilli and Orange Tomatoes : Half cherries and slice heirloom tomatoes and drizzle with Al Browns orange chilli oil, salt and pepper. Roast in preheated oven at 180 C for 10 mins then tear in a ball of Il Cassaro mozzarella and fresh basil leaves Caper and Buratta Tomatoes: Mix sliced large heirlooms with 2 shallots, peeled and finely chopped and 3 T Acetum red wine vinegar and 1 T Original Vincotto, 1 T Romulo capers, rinsed well, plenty of extra virgin olive oil and player onto a platter. Place 3 whole Il Casaro burrata on top and gently break open. Sprinkle over some freshly cracked black pepper and serve Squashed White Anchovy Tomatoes: In a large bowl place roughly chopped large tomatoes and using your hands squash them with 1 t salt, 1 t black pepper, 2 T Bayden’s apple cider vinegar, 1 bunch Italian parsley finely chopped. Layer onto toasted bread and top with Raw Materials white anchovies Provolone and Roasted Tomatoes Roast halved large heirloom tomatoes for 25 - 35 mins or until well softened and serve with plenty of olive oil, shaved 2 year old provolone and freshly cracked black pepper
Feast — pg. 27
Pickles, sauces and jams - while there is abundance, they return us to a time when food was seasonally focused. Being able to bottle and sauce over summer is a great way to spend time in the kitchen over the summer holiday period and have something to stock away for the cold months of winter that taste like a bit of summer. How to sterilise Sterilising your bottles, jars and lids is vital. It kills any bacteria in the vessel and in the fruit or vegetables themselves. Heat is the best way so scrub and rinse your vessels and lids well and place them in a large pot of warm water so they are submerged. Bring to a boil and boil for 10 mins. Turn off the heat and keep them submerged until you need to fill them. Pour out the water carefully and bottle while still hot. If you need more space, place the washed and boiled vessels in a warm oven until they are needed.
Bottling hot is important. Ladle or pour in your mix carefully. A jug with a good lip is a big help for filling jars and bottles. Tap the vessel or run a chopstick around in the mix so any bubbles will be knocked out as bacteria can form in the air bubbles. Fill almost to the top leaving a little head room so there is very little room for bacteria to form then place your lid on to seal tightly while still hot. Place the bottles once again into a large pot and stand up so they are submerged in water by at least 2cm. Bring to a boil once more for 15 mins then turn off the heat. Remove the jars and allow to cool. How long to keep If sterilised properly your sauce or jam will keep for years. Store somewhere cool and dark.
How to bottle and store Bottling has a lot to do with what rather than how. Low acid foods are more difficult needing some further steps than foods with high acid where the bacteria does not form as fast.
FENNEL AND DILL PICKLED CARROTS
SUMMERTIME APPLE BUTTER
Pickled veg are a great additional crunch to salads, can be added to and served along with grilled meats or seafood and can be added to sandwiches for extra crunch
Apple butter is an old fashioned taste and a good way to use up apples. It can be served with roast pork, hearty cheddar cheeses, scones and pancakes or toast
450 g baby carrots, washed, trimmed and peeled
½, teaspoon each of Farro fennel and dill seeds
3.5 kg sweet apples
1 t salt
1 ¼ cups water
1 cloves
2 T juice of a lemon
2 t Farro ground cinnamon
1 cup Bayden’s cider vinegar
1 ½, tablespoons coarse salt
⅓ cup brown sugar
½ t Farro ground allspice
¼ cup sugar
2 bay leaves
Method:
2 garlic cloves, lightly-crushed
Preheat oven to 180 C
Method:
Peel, core and quarter the apples and place in a well greased baking dish
Bring a large pot of water to the boil and cook the cleaned carrots for 2 mins
Bake for 40mins to 1 hour or until brown rotating the tray as needed so you get a nice even colour and cooking
Drain and refresh in cold water to stop cooking
Remove from the oven and in a food processor puree the apples, scraping down the sides of the bowl as you go, for 3 - 4 mins
In the same pot heat the remaining ingredients, stirring to dissolve the sugar and salt and simmer for 2 mins Place the carrots in the liquid and allow to cool thoroughly The carrots will keep in the fridge for up to 2 weeks or follow the bottling process above to keep for a longer period
Add the lemon juice and spices and puree for another 2 mins or until the texture is thick and luscious Store in the fridge for up to 1 month Makes about 4 cups
Feast — pg. 28
HOMEMADE TOMATO SAUCE When tomatoes are at their best and cheapest get to work on bottling up a sauce that will keep you and the family happy all year long. Vegetables give extra sweetness and dimension to your sauce and spices give some great additional flavours to make it a really exciting tomato sauce 6kg beautiful ripe summer tomatoes – any colours, shapes or sizes 3 heads fennel, very finely chopped 6 large red onions, peeled and finely chopped
2 T Farro coriander seeds 2 T Farro fennel seeds 3 cloves 3 red dried or fresh chilies
3 sticks celery, finely chopped
¼ cup Acetum red wine vinegar
10 cloves garlic, peeled and finely chopped
½ cup brown sugar
Method: Bring a large pot of water to the boil and drop in as many tomatoes as will fit comfortably. Allow them to cook for 1 min remove and cool immediately in an ice bath. Peel away the skin and discard. Repeat with all tomatoes Chop the tomatoes in half scooping out as much seeds and squeezing off as much excess juice as possible so you won’t end up with a watery sauce Drain well in a colander Start your sauce by cooking the onion until really softened. Add the vegetables and again cook well for 5 mins at least Add the tomatoes, spices and fresh or dried chillies, vinegar and sugar, stirring all well Cook on a slow simmer for 3 hours, tasting and adjusting seasoning to your liking Pass the sauce through a fine sieve to give you a smooth sauce and remove any chunks, spices etc Bottle and store Makes enough for 6 litres of sauce
SUMMERTIME STRAWBERRY JAM Strawberries are the taste of summer and in the middle of winter can be a real little piece of sunshine on your morning toast. Strawberries are one the best summer fruits to make into jam as they get cheap enough to make it a worth while venture. Avoid washing your strawberries as the excess water will make your jam weak 1kg strawberries, hulled and wiped clean
Juice of 1 lemon
750g sugar Method: Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for 12 hours or overnight. This will give a less mushy result and nice bright colour Before starting the jam, put 2 saucers in the freezer Tip the strawberry mixture into a preserving pan with the lemon juice. Set over a low heat and cook very gently Once the sugar is well dissolved turn up the heat to start bubbling the jam and bringing it to the boil Boil hard for 5 - 10 mins until the jam has reached 105 C on a thermometer, then turn off the heat If you don’t have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn’t flood to fill the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again in a fresh chilled saucer. Repeat until ready Scoop any scum from the surface at the end of cooking Feast — pg. 29
Our pick of summer brews and nibble to laze an afternoon away with: Liberty Halo Pilsner – A zesty lime citrus peel number with passionfruit and caramel brewed in Auckland. A beautiful beer for sunshine drinking
Thomas Chipman Blue Corn and Quinoa Chips and Parsnip Chips – Are so good and remind us there is more to life than potatoes
St Andrew’s Cider – Hawkes Bay grown on St Andrew’s Road and made from fresh not concentrate. It’s a clean, elegant little number
Tambura Spicy Crunch – Made from chickpea flour, these tasty little spicy sticks are just the thing with a beer. Gluten free
Hallertau Statesman Pale Ale – A thirst quencher with floral, citrus and honey tang brewed in Auckland
Serious Popcorn – Salted popcorn is such a low calorie treat!
Sunshine Brewery Off Shore Pale Ale – Complex malt aromas and big American hop bitterness with citrus all brewed using artesian water in Gisborne Governor Lager – Round, smooth and full, it’s a great beer to go with foods and snacks without being overpowering. Brewed in Auckland Tuatara Bohemian Pilsner – Clean, crisp, firm bodied with notes of citrus and grass. Good hop bitterness and refreshingly dry finish that makes it an easy match with hot and spicy foods. Made in Auckland Panhead APA Supercharger – A giant hop experience with grass, citrus and passionfruit in a mid weight body made in Wellington
Swiss Deli Snackies – Gluten free, made right here in NZ and smoked and air cured Villani Truffle Salami – Yes that’s right – black truffle through the body of this little number make a decadent snack! Mummy’s Yummy Homebaking Seed Crackers – Are gluten free. We love these on their own or with cheese Sahmyook Seaweed Chips – Korean produced and simply made from seaweed and brushed with oil to give a toasty flavour. A good for you snack The Baron Sweet and Salty Beer Nuts – New to store The Baron beer nuts are a perfect wee sweet but salty treat to snack on with a beer or wine
Zeffer Alcoholic Real Ginger Beer – Is brewed in Auckland with real ginger root and kawakawa leaves. Mild sweetness with a long ginger hot it’s quite a match with spice and tang Libby’s Pork Crackling – From free range pork, Libby’s hand cut and oven baked for the perfect paleo snack
Feast — pg. 30
The Mediterranean covers a massive area of tastes – from Spain to Morocco, Palestine to Israel we can take so much from the amazing cultures that share the Mediterranean. With flavours bursting with sunshine and sea salt, the opportunity to create an extravaganza hot of the BBQ is a good one to guide us through our weekend sunshine sessions
GREEK LAMB CHOPS
SHAWARMA SPICE BLEND
The Greek flavour profile is rich in fresh and dried herbs giving it a greenness alongside salt, a touch of chilli and acidity from citrus. These Greek style Lamb chops will be a hit with everyone 2 t Farro dried chilli flakes
Juice of 2 lemons
2 t dried oregano
½ bunch fresh coriander, chopped roughly
2 fresh bay leaves
2 T olive oil
1 t salt 1 t freshly ground black pepper
8 lamb chops
Shawarma is an Arab meat preparation but also a spice blend that can be used for beef, pork and chicken and is a flavoursome mix to serve alongside summery salads 500g boneless chicken thigh, pork shoulder, beef tri-tip, skirt steak or sirloin
2 t La Chinata smoked sweet paprika
1 T each of Farro ground coriander and cumin
1 t freshly ground black pepper
1 t each of Farro cinnamon, ground cloves, ground cardamom, cayenne
Method: In a large bowl mix all the ingredients together well and allow to marinate for an hour before grilling for 7 - 8 mins
1 t salt Juice of 1 lemon 3 T grapeseed or cooking oil
Method: Mix the marinade together well and immerse the meat and leave to marinate for at least 1 hour but preferably overnight Cook whole cuts and slice to serve
MERGUEZ PATTIES Merguez is a North African beef or lamb sausage with an intense spicy flavour. Such a great summer fiery hit to have on the table instead of a boring banger, merguez are heavily spiced with cumin and harissa. Make your own harissa and create your own ‘Merguez’ style patties to serve in a flat bread, bun or as a burger or just as is with salad
TUNA WITH BASIL AND ANCHOVY SAUCE Tuna is a great fish to cook quickly on the BBQ and serve rare over summer Simple grilling will give you flavour but add a dressing after cooking and you’ll have a beautiful dish to serve simply with plenty of cucumber, olives, feta and Italian parsley. Try this same sauce with any grilled fish or seafood
Harissa paste
5 cloves garlic, peeled
3 whole dried Tio Pablo Serrano chillies, soaked for 30 mins in hot water, deseeded and drained well
2 t salt
2 fresh tuna steaks
Dressing
5 whole black peppercorns
Salt and pepper
1 bunch basil, leaves picked off
3 t Farro caraway seeds
3 Farro whole cloves
Olive oil
4 - 6 anchovy fillets
3 t Farro cumin seeds
Oil to mix
Juice of 2 lemons
2 t La Chinata Spanish sweet smoked paprika
500g minced meat (beef or lamb)
1 T Acetum red wine vinegar Extra virgin olive oil
Method:
Method:
In a mortar and pestle grind together all the ingredients except the oil to a coarse paste. Add a little oil at a time to amalgamate the mix and create a smooth paste. Pack into a jar and keep in the fridge for up to 3 months
Salt and pepper the tuna before grilling 2 mins on each side Take off the grill and rest while you make the dressing
Add 1 - 2 T of the harissa and mix well through the meat. Using wet hands, form the meat into patties, meatballs or long skinless sausages. Grill or pan fry until cooked
In a food processor churn all the ingredients together well to a paste adding a little olive oil as you go so it is not too thick and not too thin Slice the tuna to the desired thickness and serve with the sauce
Feast — pg. 31
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