Feast 2015 here!

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
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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
Fri 1st
— CLOSED
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
Sat 2nd
— 9am – 6pm
Sun 3rd
— 9am – 6pm
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
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
Method:
1 bunch well washed fresh
coriander, chopped
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
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
Feast — pg. 5
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.
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.
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.
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.
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
time.
For the Turkey
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
This recipe is best made over two days so allow yourself enough
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
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
Pour in 2 ladlefuls of the stock and mix well and add 2 more
combining well
½ cup Farro bulk raw peanuts
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
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
½ cup Farro bulk raw almonds
Feast — pg. 6
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.
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
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
1 - 2 t salt
Fresh red and green chillies are a summer
fruit that needs sunshine to give flavour
600ml hot Harris stock vegetable or
chicken stock
HABANERO CHILLIES
1 pack Tio Pablo dried corn husks,
soaked in just boiled water for 30
mins
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
Method:
Heat the oil in a small frying pan
CALIFORNIA CHILLIES
California Chillies are also known as New
Mexican Chillies and have a cherry like
earthy taste and a heat of 4/10
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
Spread 2 T of the masa mix across the side closest to you leaving a border
of 2 cm at the end
Arbol are named after their tree like
stem and have a heat of 3-4/10 with
bold heat and a slight smoke flavour
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
ARBOL CHILLI
Tamales store really well and can also be frozen. Resteam or microwave to
serve hot
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
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
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
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
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.
Wild Wheat
Sourdough Baguette
Sirena Tuna
with Beans
Mamma Lucia
grilled Halloumi with
Romulo Capers
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.
Raw Materials
White Anchovies
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.
Arnaud Mixed
Provencal Olives
Albo a la Vizcaina Cod in
Biscayan syle
Zirias Greek Feta and
Salvagno extra virgin
olive oil
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.
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. 10
Feast — pg. 11
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
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
Feast — pg. 13
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
GREEN BREAD
COURGETTE AND HALOUMI BAKE
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!
An easy summer lunch or dinner dish
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
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:
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
Preheat oven to 180 C
Mix all the ingredients together well in a bowl
Liberally grease your tin
Grease a high sided oven proof fry pan with approximately 1 T of cooking oil
before placing it on a high heat
In a food processor beat the eggs then add the oil and honey and
then the pistachios and pulse to chop them roughly
Pour in the egg courgette mix and cook until you can see it setting at the
side
Tip into a bowl and change attachments and grate the courgettes.
Tip out into the wet mix
Transfer to the oven and cook for 15 - 20 mins or golden brown
Sift in the flour, baking soda, baking powder and salt and gently fold
to combine
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
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
Feast — pg. 15
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
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.
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. 16
Feast — pg. 17
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
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
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
4 gelatine sheets
Chicken
For Bang Bang Super Sauce
Super Bang Bang Wings
1 Farro cardamom pod
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
1 Canela Ceylon cinnamon stick
Remove from the water and drain well and chill over night. Discard
the cooking water
Method:
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
100g Cock Brand palm sugar,
grated
1 cup Bayden’s white vinegar
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
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
Deep fry in 180 C hot oil for 10 mins or until golden brown
Whisk the egg yolks and coconut sugar in a bowl until the sugar dissolves
and the mix is nice, thick and foamy
Drain well on kitchen paper
Gradually add the hot cream, whisking constantly to combine well
For Bang Bang Super Sauce
Strain the mix once again and pour into a jug
Mix all ingredients in a bowl dissolving the sugar well. Pour out into
dipping bowls
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
Serve the chicken wings with lemon and lime quarters, the dipping
sauce and slices of fresh chilli
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
Feast — pg. 18
Makes enough for 6
Feast — pg. 19
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
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
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
2 t Lee Kum Kee sesame oil
Juice of 2 limes
Fish Sauce – we
recommend the Megachef
brand for a pure and rounded
taste and great quality
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
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
Green and Red Chillies – both
provide such different tastes. Green
being more acidic and sharp and red
gives a sweeter taste
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
Remove from the heat and allow to rest for 10 mins before slicing
thinly
20 cm piece ginger, grated
Ginger – a beautiful mild
heat with good flavour,
ginger is an essential
Place in a bowl and add the beef, ensuring it is well covered and
marinate preferably overnight
1 t Megachef fish sauce
50ml lemon juice
Lemongrass – look for
fresh and fragrant thick
stemmed lemongrass.
Freeze when its abundant
so you have a good
supply all year round
Lime and Lemon Juice –
fresh is always best and a
must have to give acidity in
the Thai kitchen
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
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
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
Feast — pg. 21
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
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:
¼ cup caster sugar
2 Eco Foods free range eggs,
lightly beaten
Preheat oven to 240 C
2 T J. Friend clover honey
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
Beat butter, sugar and honey using an electric beater until smooth
1 T plain flour
Passionfruit Coconut Yoghurt
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
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
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
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
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
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
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
200ml kaffir lime leaf infused sugar
syrup
Method:
Method:
BERRY BREAKFAST SCROLL
550g watermelon, deseeded and
crushed well
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
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
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.
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
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.
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
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 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
1 ¼ cups water
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
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
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:
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
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!
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
Mummy’s Yummy Homebaking Seed Crackers – Are gluten free. We
love these on their own or with cheese
2 t salt
2 fresh tuna steaks
Dressing
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
3 whole dried Tio Pablo Serrano
chillies, soaked for 30 mins in hot
water, deseeded and drained well
5 whole black peppercorns
Salt and pepper
1 bunch basil, leaves picked off
Sahmyook Seaweed Chips – Korean produced and simply made from
seaweed and brushed with oil to give a toasty flavour. A good for you snack
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
Panhead APA Supercharger – A giant hop experience with grass, citrus
and passionfruit in a mid weight body made in Wellington
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
2 t La Chinata Spanish sweet
smoked paprika
500g minced meat (beef or lamb)
1 T Acetum red wine vinegar
Governor Lager – Round, smooth and full, it’s a great beer to go with
foods and snacks without being overpowering. Brewed in Auckland
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
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
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
Take off the grill and rest while you make the dressing
Slice the tuna to the desired thickness and serve with the sauce
Feast — pg. 31
HAMPER SELECTION 2015
WEEKEND EATS
TRAVEL KIT $200
DELICIOUS AND
GOOD BOX $160
THE SUMMER
COOK’S KIT $250
THE ITALIAN
EATER $170
THE SUNSHINE
PACK $90
THE GOOD FOR YOU
SURVIVAL KIT $205
THE SUMMER JOY
KITSET $100
THE CHRISTMAS
TREATS BOX $85
THE PERFECT
PANTRY $195
THE GINGER
LOVERS BOX $90
THE CHEESE
BOARD KIT $110
THE TASTING
BOX $190
TO PURCHASE OUR HAMPERS IS EASY
SHOP IN STORE
SHOP ONLINE
farrofresh.co.nz
ORDER BY PHONE
09 360 0499