I love the festive season, almost entirely because there is always hoards of family and friends floating around to feed.
Not to mention the never ending satisfaction of harvesting straight from our little garden, which is currently offering an abundance of summer vegetables.
Such a satisfying combo.
From your garden, to plate, to nourish the people you love.
This was a last minute, kind of deal. The most simplest form of cooking where you take whats ripe and what you have and do something with it.
The freshest the best kind of eating.
The results were a sticky roast chook, ginger/peanut/everything slaw and a zucchini and corn salad.
My sister also brought an amazing slow cooked wild pork roast from a local all organic rare breeds farmer in Taranaki. Weekly stall holders at the market here they always offer a refreshing enthusiasm for the quality organic products they supply including a seasonal bounty of produce. They also offer the community a wealth of knowledge on sustainable living, self sufficiency, permaculture, biodynamics, organic agriculture, farming and loads more. Check out there website http://avonstour.co.nz its pretty amazing.
The wild pork farmed pork was to say the least, incredible! The unusually dark red coloured meat was full of flavour and melt in your mouth tender.
The crackling was well, cracking.
As always the best thing in the world.
Recipes:
Sticky Chook.
For the Marinade:
1/4 cup of soy sauce
1/8 cup sweet soy
4 tbsp sesame oil
2 tbsp runny honey
tsp of chilli oil
splash of vinegar
thumb of ginger grated
tsp of Chinese Five Spice
tsp of sesame seeds
Szechuan pepper
1 Free range organic chook
2 heads of giant elephant garlic
or 6 head of regular garlic
Combine all of the marinade ingredients.
Butterfly the chicken laying flat in your cooking dish, rub in 1/2 of the marinade with your hands forcing under the skin.
Cover and place back in the fridge for at least an hour ideally over night.
Preheat oven to 225 degrees.
Spoon the marinade back over the chicken from the bottom of the pan and place in the oven for 15 minutes. Turn oven down to 130 degrees and leave to cook for another 70 minutes re-basting with the marinade every 15 minutes or so.
Remove from the oven and portion into tasty little morsels.
Zucchini and Corn Salad.
knob of butter
glug of olive oil
2 cloves of garlic
2 medium heat red chillies
2 heads of spring onion
6 small mixed colour zucchini's
4 cops of corn
pinch of Za'atar
pinch of sumac
100g-ish of danish feta
zest and juice of 1 lime
bunch of mint & coriander
S&P
In a heavy bottomed fry pan sauté garlic, chilli and spices in the butter until fragrant over a medium heat. Add the chopped vegetables and crank up the heat fry until the vegetables are just tender. Remove from the heat and stir through feta, herbs and lime. Season to your taste.
As for the slaw, its a pretty hefty looking list of ingredients but most you will have in the recesses of your pantry. In saying that you dont have to put in everything. But you should, because its awesome.
Ginger Slaw.
2 cups of grated red cabbage
2 cups of chopped mixed greens
(I used kale, baby beet tops, silverbeet and spinach)
1 sweet red pepper
1 orange pepper
1 hot red chilli
4 spring onions
1/2 cup of mixed sprouts
1/2 cup of golden raisins
thumb of ginger chopped
a generous handful of parsley and mint
1/2 cup of homemade lemon aioli
1/4 cup of sprouted sesame seeds
1/4 cup sprouted sunflower seeds
1/2 cup of peanuts
Chop and combine all the vegetable/herbs/leafy components and mix together. Toast nuts and seeds, retoss with anything/everything else.
Hey presto.
x
Abbey
Not to mention the never ending satisfaction of harvesting straight from our little garden, which is currently offering an abundance of summer vegetables.
Such a satisfying combo.
From your garden, to plate, to nourish the people you love.
This was a last minute, kind of deal. The most simplest form of cooking where you take whats ripe and what you have and do something with it.
The freshest the best kind of eating.
The results were a sticky roast chook, ginger/peanut/everything slaw and a zucchini and corn salad.
My sister also brought an amazing slow cooked wild pork roast from a local all organic rare breeds farmer in Taranaki. Weekly stall holders at the market here they always offer a refreshing enthusiasm for the quality organic products they supply including a seasonal bounty of produce. They also offer the community a wealth of knowledge on sustainable living, self sufficiency, permaculture, biodynamics, organic agriculture, farming and loads more. Check out there website http://avonstour.co.nz its pretty amazing.
The wild pork farmed pork was to say the least, incredible! The unusually dark red coloured meat was full of flavour and melt in your mouth tender.
The crackling was well, cracking.
As always the best thing in the world.
Recipes:
Sticky Chook.
For the Marinade:
1/4 cup of soy sauce
1/8 cup sweet soy
4 tbsp sesame oil
2 tbsp runny honey
tsp of chilli oil
splash of vinegar
thumb of ginger grated
tsp of Chinese Five Spice
tsp of sesame seeds
Szechuan pepper
1 Free range organic chook
2 heads of giant elephant garlic
or 6 head of regular garlic
Combine all of the marinade ingredients.
Butterfly the chicken laying flat in your cooking dish, rub in 1/2 of the marinade with your hands forcing under the skin.
Cover and place back in the fridge for at least an hour ideally over night.
Preheat oven to 225 degrees.
Spoon the marinade back over the chicken from the bottom of the pan and place in the oven for 15 minutes. Turn oven down to 130 degrees and leave to cook for another 70 minutes re-basting with the marinade every 15 minutes or so.
Remove from the oven and portion into tasty little morsels.
Zucchini and Corn Salad.
knob of butter
glug of olive oil
2 cloves of garlic
2 medium heat red chillies
2 heads of spring onion
6 small mixed colour zucchini's
4 cops of corn
pinch of Za'atar
pinch of sumac
100g-ish of danish feta
zest and juice of 1 lime
bunch of mint & coriander
S&P
In a heavy bottomed fry pan sauté garlic, chilli and spices in the butter until fragrant over a medium heat. Add the chopped vegetables and crank up the heat fry until the vegetables are just tender. Remove from the heat and stir through feta, herbs and lime. Season to your taste.
As for the slaw, its a pretty hefty looking list of ingredients but most you will have in the recesses of your pantry. In saying that you dont have to put in everything. But you should, because its awesome.
Ginger Slaw.
2 cups of grated red cabbage
2 cups of chopped mixed greens
(I used kale, baby beet tops, silverbeet and spinach)
1 sweet red pepper
1 orange pepper
1 hot red chilli
4 spring onions
1/2 cup of mixed sprouts
1/2 cup of golden raisins
thumb of ginger chopped
a generous handful of parsley and mint
1/2 cup of homemade lemon aioli
1/4 cup of sprouted sesame seeds
1/4 cup sprouted sunflower seeds
1/2 cup of peanuts
Chop and combine all the vegetable/herbs/leafy components and mix together. Toast nuts and seeds, retoss with anything/everything else.
Hey presto.
x
Abbey
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