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French shallots
Red wine vinegar
Black pepper
Sourdough bread
Method: Chop the shallots finely, soak in a splash of red wine vinegar and season with pepper, serve on fresh soardough.
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Assorted seafood (salmon chunks, octopus, scallops, prawns)
Dressing:
Quarter of a cup of olive oil
1 clove of garlic, finely chopped
Tablespoon of coriander seeds
Teaspoon of wholegran mustard
Fresh tarragon
Splash of lemon juice
Wooden skewers soaked in water.
Method: Combine the olive oil, garlic, coriander seeds, mustard and tarragon with a splash of lemon juice and let sit for 30 minutes.
Thread the seafood onto the skewers and cook on the barbecue or the grill, about three to four minutes on each side and drizzle with the dressing when served.
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4 beetroots
Small onion, chopped finely
Teaspoon cumin seeds
2 teaspoons of mustard seeds
Quarter of a cup of sugar
Third of a cup of cider vinegar
Tablespoon of balsamic vinegar
Rind and juice of one orange
Half a cup of water
Method: Peel the beetroots then grate them. In a large pan add the olive oil and onion. Heat for about five minutes then add cumin, mustard, stir then add beetroot, sugar and the rest of the ingredients.
Bring to the boil and cook for about 45 minutes. Cool then bottle. The relish will last for a month stored properly in the refrigerator.
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1kg leek, cut them lengthways, rinse with water and chop the white sections coarsely
500g potatoes, peeled and chopped
80g unsalted butter
Sprig fresh thyme
Sprig of parsley
Salt and pepper
Quarter of a cup of water
300m of cream
Fresh chives, chopped finely.
Method: Melt the butter and add the leeks and cook until soft, not browned, stir in the potatoes with the thyme and parsley and season. Add the water and let the mixture simmer for about 30 minutes. Transfer the vegetables into a food processor and blend, then transfer into a clan saucepan and add the heavy cream, whisking constantly over a low heat. Remove from heat when combined and chill for about two hours. Serve with a sprinkling of chopped chives.
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Newcastle Farmers Market – see Stephane at Newcastle Farmers Market every Sunday at 9.30am 10.30am and 11.30am prepare a fantastic meal with farm fresh produce.
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Pukara Estate is located in Upper Valley, about 10 kms from Denman. By the way great food and wine festival in May….
The estate produces distinctive, sophisticated and flavoursome extra olive oils of the highest quality.
When I stoped at Pukara I had the premium extra virgin olive oil is made from the finest olives grown of the Estate , very complex and well balanced .
Great with salad or simply as a marinated
I loved them all, I think this is a great reflexion of the terroir(soil).
Try their black Olive tapenade with a nice baguette…
Great caramelised balsamic vinegar, which tastes amazing with fresh strawberry and meringue.
Thank you for the marvellous tasting.
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The Beekeeper, the bee’s, the nectar, the plants, the honey…..
Honey production being one of the most sustainable and oldest “wild harvest” pursuits know man.
Middlebrook Honey is a small beekeeping specialising in producing and packaging high quality Premium Australian bee Products which have had a little or no processing.
Thank to Mr Scott Middlebook a 3th generation beekeeper who believe with such a great passion in producing naturals products from sustainable natural resources.
I have learned so much with you Scott,
Merci
Great for cooking or simply on a piece of toast, or just for dipping in your tea.
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Situated on the Great Dividing Range, nestled above the village of Nundle.
When I first discovered Arc-en-ciel, that was at the Newcastle farmers market, not because that was a French name…may be…. laughs.
I was absolutely amazed by the quality of their product, whole fresh trout, smoked trout pate, rainbow trout caviar fingerling….
I could have picked every single produce for my hampers…. love the rainbow trout caviar with oysters and of course with some very fine bubbles and of a good company.
I did tried their ginger infused caviar, so well balance, very delicate flavours, superb with roe fish…..
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-600g Chicken breast fillets, trimmed
-350g Chicken thigh fillets,trimmed
-300g Chicken minced or veal or pork
-¼ teaspoon of nutmeg
-2 tablespoon of marjoram
-40g pistachios
-7 to 10 slices of middle cut bacon,rind removed or prosciutto
-Salt(sea salt),about 1 tablespoon,taste
Cut breast and thigh about 1cm,then,combine minced chicken,nutmeg,marjoram,pistachios,salt,pepper,than mixed well.
Tip:You can use your hand.
Place slices of bacon across base in a loaf tin,
Than pack chicken mixture.
Cover terrine with foil and bake at 180C for 1 hour.
Cool terrine to room temperature,then refrigerate overnight
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The Farmers Market now has a resident chef, a French chef no less, to demonstrate some wonderful dishes made from ingredients from our farmers and producers.
Stephane Pois will be at the markets every Sunday in the grassed area next to the cattle pavilion. Several times during the market he will be whipping up delights and you can sit and watch as he prepares and cooks the meals, you’ll even get to taste test.
