Feasts with farmers’ market ingredients

I am also very conscious of the cost of food and availability of ingredients. Which made me think of creating the menu around the farmers’ market and my garden.

A no-brainer really!

If you are into fishing and foraging then this is a good start to reduce your costs and it is hugely satisfying. I have a vast array of vegetables growing this year, so that has helped in reducing my costs.

However, if you are pushed for time, set a budget and write a list for the farmers’ market. You will be amazed at the exceptional array of locally produced ingredients. I gathered my cream, eggs, nuts, pork, herbs, flowers, fruit and organic veggies and I managed to keep within my budget.

You can rest assured that your ingredients are fresh, local and packed with flavour. This will take your festive dishes to the next level in flavour and appearance.

The dishes I have created for you can all be done ahead of time and are best eaten at room temperature, which will be perfect for our summer Christmas outdoors.

Happy festive season!

PHOTOS: SIMON LAMBERT

A beautiful bowl of fresh peas and broad beans

It is a family tradition to eat the first of the garden’s broad beans at Christmas time.

I always enjoyed sitting with my mum at the table and podding a very large bucket of beans. I would suggest doing this the night before as it takes longer than expected!

I combined them with fresh peas and dressed them in a fragrant fresh minty sauce.

Method

Bring a medium pot of water to a gentle boil.

Add the podded beans and cook for 3-4 minutes. Immediately refresh under cold water. Drain. Carefully remove the outer pale-green skin from the bean and discard. You will end up with a vibrant, tender green heart of the bean. Continue until all the beans are shelled.

Cook the peas in lightly salted water for 1-2 minutes, drain and refresh under cold water. Drain and set aside.

To make the dressing. Place the mint leaves into a mortar or blender, add the sugar and salt and blend until a thick green paste forms.

Add the vinegar and oil and stir to form a thick, fragrant dressing.

To serve, stir the peas and beans together. Spoon over the dressing and lightly toss.

If you have pea and broad bean leaves add a few of these too if you like, with fresh mint leaves for garnish.

Serve at room temperature.

Pork tonnato

This dish is definitely worth giving a try. It is traditionally made with veal and comes from the north of Italy. However I was thinking this dish would work perfectly on Boxing Day with the leftover pork.

You can dress it up with this delicious sauce which is made with tuna. This is one of those Italian dishes that they do so well. It is served cold which works perfectly for our summer holidays.

SERVES 6-10

1kg pork loin
1 Tbsp oil
1 onion, cut into quarters
2 carrots, roughly chopped
1 stick celery, roughly chopped
2 fresh bay leaves
4 cloves garlic
350ml water
350ml dry white wine
¾ cup cider vinegar
2 fresh bay leaves

Dressing

Method

In a heavy-based deep-sided pot, heat the oil until hot.

Add the loin of pork and sear on all sides. Remove and set aside.

Add the prepared vegetables and cook for a couple of minutes, stirring to coat in the oil.

Return the pork back to the pot, add the water, wine, vinegar and bay leaves.

Cover with a lid and simmer for 15-20 minutes.

Remove the pork and let it cool.

Reduce the poaching stock until you get ½ cup. Pass through a sieve, discard the vegetables and bay leaves, leaving the stock.

To make the dressing, place all the ingredients into a blender and blend until mayonnaise consistency occurs. Taste and adjust with a pinch of salt and a little more lemon juice if needed.

To serve, thinly slice the cold pork.

Spoon over some of the dressing on to a platter. Arrange the sliced pork over the dressing.

Spoon over remaining dressing to almost cover the pork.

Decorate with anchovy fillets and capers.

Cover loosely and if possible let sit overnight in the fridge. This helps all the flavours to seep into the pork.

Serve at room temperature and enjoy!

Hazelnut vacherin

I was wandering around the Otago Farmers Market where, for over 10 years, I have been getting my free-range eggs, locally harvested nuts and Jersey cream.

I thought this dessert is a true celebration of our incredible diverse array of local ingredients.

You can make the meringue discs a couple of days ahead and all you will need to do is whip some cream, prepare some strawberries and layer it between your hazelnut meringues.

SERVES 8-10

Method

Lightly crush the cooled hazelnuts.

Preheat the oven 150degC.

Draw three 20cm circles on to greaseproof paper and line two to three baking trays. Or smaller if needed to fit on your oven trays so you can cook them at the same time.

In a clean bowl of your electric mixer, add the egg whites, sugar and whisk on high until the sugar has dissolved and the whites are stiff, silky and meringue-like.

Fold in the cornflour and ¾ of the crushed hazelnuts.

Divide the mix between the three circles on your baking paper. Spread evenly to create a thin disc like shape.

Turn the oven down to 120degC and bake the meringue discs 1½ hours. If the meringues begin to colour, turn the oven down a little more.

Remove from the oven and cool.

To assemble, whip the cream with the icing sugar.

Place a dab of cream on to your cake plate and place the first disc on to the cream (this will stop it from sliding). Spread over some cream to cover the disc, slice over some strawberries and repeat with the next meringue disc.

Place the third and final meringue disc on top and spoon the remaining cream into the centre, pile on some strawberries and scatter over the remaining hazelnuts.

You can also add some chocolate decorations or flowers to finish it off.

Bloody Mary-smoked trout with avocado and cucumber

Method