Smoked Gemfish with Orza and Fresh Herbs

Smoked Gemfish with Orzo & Fresh Herbs

1 ½ Cups orzo pasta
120g baby spinach leaves
¼ cup fresh dill, chopped
¼ cup chives, finely chopped
¼ cup spring onions, finely sliced
¼ cup fresh basil, finely shredded
¼ cup fresh flat leaf parsley, finely chopped
300-400g Smokey Smoked Gemfish.*

Dressing
¼ cup extra virgin olive oil
¼ cup lemon juice
2 tpsp Wholegrain Mustard
Sea salt & freshly ground black pepper
Cook the Orzo in plenty of boiling water for 10-12 minutes, or until al-dente. Drain the rinse under running cold water. Spoon into serving bowl and toss lightly with olive oil.

Toss all the herbs & spinach, smoked fish and orzo in a bowl. Mix together all dressing ingredients, add salt and pepper to taste. Gently toss in with the salad.

*Any white smoked fish would be great in this salad. Try Smokey Seafoods – Smoked Kahawai or Smoked Snapper.

Macadamia Pesto

Macadamia Pesto
Ingredients
2 cups basil leaves
1 cup macadamia nuts
2 cloves garlic
1 TB lemon juice

100 ml olive oil or macadamia oil
65 gram grated parmesan cheese (optional)
1/2 tsp sea salt

Instructions
Wash and dry basil leaves.
Put into food processor with macadamia nuts and garlic.
Process well until combined.
Add parmesan and salt, process drizzling in oil until smooth.
Store in an airtight container in the fridge.
Great drizzled over pasta.

Norm’s Original Peasant Bake

Lightly spray oven dish, approx 20 cm square by 6 cm deep, with oil.
Break up about 360 g of Breadnz sourdough bread into rough chunks a bit smaller than a ping pong ball and cover bottom of dish.
Drizzle bread generously with Viridis Grove garlic infused extra virgin olive oil.
Top with 2 large onions previously peeled, sliced and fried but not browned in oil.
Mix together a tin of chick peas and a tin of lentils, both drained but not rinsed and spread over onions.
Pour over one tin of flavoured tomatoes – Roasted Onion & Garlic, Italian, Moroccan, etc.  Spread well and gently ease it through the pulses to ensure some penetration into bread below.
Top with Mount Eliza cheese grated, either Farmhouse Cheddar, or Double Gloucester.
Bake, not fan, 180 degrees for about 1 hour. Can be left to stand for 10 minutes or so, once out of oven.
Serves four, or more generously, TWO!!
Mount Eliza Cheese, Breadnz sourdough bread and Viridis Grove oil can be bought at the Produce Market in Katikati, every Friday.

Feijoa Chutney

FEIJOA CHUTNEY

1.25kg feijoa pulp
500g onions, chopped
600ml vinegar
1kg brown sugar
1/2 packet mixed spice
625g apples, peeled and sliced
1 tbsp salt
1 small 1/2tsp cayenne pepper

Put all together in a large saucepan, bring to the boil and boil for one hour and pour into sterilized jars and seal.  – Easy as that!

Visit Incredible Edibles for more details

 

Casimiroa Mousse

Casimiroa Mousse

400ml mashed/blended casimiroa
1 cup sugar
200ml cream whipped
1 tsp vanilla paste/essence
5tsp gelatine mixed with ¼ cup of water, heated in microwave 2 lots of 10 seconds mixing well between heating to dissolve

Mix casimiroa pulp, sugar and vanilla well. Pour in dissolved gelatine and mix in well. Fold in whipped cream.
Pour into serving bowl and chill until set, at least 1 hour.

Decorate to serve.

To find out more about this fruit visit Incredible Edibles site.

ANZAC Macadamia Biscuits

Ingredients:
1 cup flour
1 cup brown sugar
1 cup rolled oats
1 cup coconut
125 gms butter
2 TB golden syrup
1 TB water
½ tsp bicarbonate of soda
100 gm bag Harbourside Macadamias (coarsely chopped)

 

Method:

  1. Heat oven to 180C (160C fan bake). Line two baking trays with non-stick baking paper.
  2. Sift flour into a bowl and add the sugar, coconut, rolled oats and macadamia nuts.
  3. Melt the butter and add the golden syrup.
  4. Stir the bicarbonate of soda into boiling water, add to butter mixture.
  5. Add the liquid to the dry ingredients and mix thoroughly.
  6. Roll spoonfuls into balls and press onto prepared baking trays, allowing space for biscuits to spread while cooking.
  7. Bake for 15 – 20 minutes.

 

Macadamias available from The Big Avocado  Katikati and the  Saturday Tauranga Farmer’s Market.

 

Grandma Dell’s Spiced Feijoas

Ingredients:
2lb sugar
2 cups malt vinegar
¼ oz cinnamon
¼ oz mace
¼ oz whole cloves
4lb feijoas   (peeled – use small fruit or cut larger ones up)

 

Method:
Boil sugar, vinegar and spices 20 minutes.
Add fruit and cook till just tender – will not take long
Put into sterilized jars and seal.
Leave at least a couple of months before opening. The longer the better the flavour.

We serve with savoury dishes meats, ham – also great with cheese & crackers.  I gave a jar to a friend and she served them over ice cream and said they were delicious.

Website link: http://www.edible.co.nz/fruits.php?fruitid=19

Fresh Asparagus with a Macadamia, Orange vinaigrette

by Stephen Barry  Mount Bistro

Ingredients:
75 g chopped macadamia nuts (Harbourside Macadamias)
50 mls orange vinegar
½ tsp salt, 1 tsp dijon mustard
100 mls avocado oil
Fresh asparagus

Method:
Toast the macadamia nuts until golden and fragrant, mix with the vinegar, salt and mustard then slowly whisk in the oil.
Trim the asparagus, and blanch in boiling salted water.

Serve with the orange vinaigrette.

 

Affogato

Ingredients:
Vanilla ice cream
Strong black coffee
Macadamia liqueur
Roast macadamia nut chip

Method:
Place generous scoops of ice-cream into individual serving glasses.
Sprinkle roast macadamia chip on top.
Serve together with individual shot glasses of coffee and liqueur.
When ready to eat, pour coffee and liqueur over ice-cream.
Serve with macadamia biscotti.

Macadamia Chocolate Slice

Ingredients:
½ cup chopped dried apricots
1-2 TB macadamia liqueur
250 gram dark chocolate
125 gram pkt shortbread biscuits
75 gram macadamia nuts
½ 400 gram can condensed milk

 Method:
Soak apricots in liqueur for  10 minutes.
Crush biscuits in kitchen whiz.
Melt dark chocolate (microwave on medium 4 mins).
Add condensed milk.
Mix all ingredients well.
Press into a greased bar tray.
Slice thinly. Keep in fridge.
Top with roasted macadamia slithers