As usual Kings Seeds are open to the public each Friday from 9am – noon. On the following dates there will also be demonstrations starting at 10am sharp. Topics for each date will be advised as they come to hand.
June 8 – Microgreens (TBC)
July 13 – New Varieties and New Catalog (TBC)
October 12
November 9
December 14
Recently Waikato based foodie Vicki Ravlich-Horan of Nourish Magazine spent a day in Katikati travelling around some of the katikaticuisine.com spots.
Here is what she had to say.
500g Smoked Kahawai
150g Sour Cream
Juice of one lemon
1tbsp capers finely chopped
3tbsp Italian parsley finely chopped
1 small red onion finely chopped
Salt & pepper to taste
Remove skin from smoked Kahawai and loosely break up fillet into a bowl, mix with all other ingredients.
Serve with crackers or toasted ciabatta.
This weekend (Saturday 12th) sees the latest mural being erected in Katikati. It will be on the wall at the new and huge Countdown supermarket. Just be careful to keep your eye on the road if you are driving past!
4 egg whites
250ml mashed casimiroa
10ml lemon juice
20ml sugar
1ml salt
Whip egg whites and salt until quite stiff.
Mix casimiroa pieces with lemon juice and sugar.
Fold fruit into egg white and transfer to a buttered casserole.
Bake at 180˚C for 40 minutes, until soufflé is firm in the centre.
Website Link: http://www.edible.co.nz/fruits.php?fruitid=28
Mount Eliza Cheese now has a stall at the Clevedon Village Farmers’ Market. We’re there every Sunday 8:30 to 12pm, so come and see us: Clevedon Showgrounds, Monument Road, Clevedon.
A successfull seasons hunting in the Roar this year and Basecamp’s Hunters division is in full swing. Hunters from all over the country are bringing in or sending their wild game to be made into salamis and small goods.
The $40 return courier deal with Fastways is by far the most economical way to send chilly bins. Hunters need to ring the Basecamp office (07 552 0013) with their details so that their chilly bin can be registered.
Basecamp’s B B Q sausages and patties have been a big hit this year with Hunters choosing a variety of small goods in addition to salamis.
And its not just Hunters – farmers or people with life-style blocks are bringing in meat from their farm for salamis etc.
Give us a go! you won’t be dissapointed.
Not the world’s heaviest insect, but our own version of the Italian stuff
Mount Eliza Wheta Cheese is like a fresh, young, crumbly Cheshire crossed with a traditional Feta.
They make a limited supply of this special cheese and take fresh to markets when available.
Try this: toss the Wheta through a salad of roasted pumpkin cubes with rocket leaves, black pepper and olive oil. Garnish with dry pan-roasted pumpkin seeds …. mmmm.
INGREDIENTS / METHOD — Makes 36 mini muffins
2½ cups self-raising flour
1 tsp baking powder
½ tsp salt
1 cup grated cheddar cheese
1 onion, finely diced
¼ cup chopped fresh herbs, such as parsley, basil or dill
2 eggs, beaten
2 tbsp olive oil
1¼ cups milk
¼ cup grated parmesan cheese, to sprinkle
100g sliced smoked salmon
½ cup sour cream
Fresh basil leaves, to garnish
1. Heat oven to 200°C. Grease 36 mini-muffin pans. Place the first six ingredients in a bowl and make a well in the centre.
2. Add the eggs, oil and milk to the well. Stir to just combine as over-mixing will produce tough muffins.
3. Spoon mixture into muffin pans and sprinkle each with a little parmesan cheese. Bake for 10 to 15 minutes or until puffed and golden brown. Remove to a wire rack to cool.
4. Split muffins and fill with a piece of smoked salmon and a little sour cream. Garnish each with a small basil leaf.