Recipes

Beetroot cured salmon

I love the purple edging to the pink salmon slivers that the beetroot in this recipe gives.  I love salmon, my favorite is the sashimi you can get at Mt Cook Alpine Salmon, Lake Pukaki Visitors Centre. So fresh, so perfect, needs nothing!  However salt cured is another favorite and I can happily nibble my way through it all evening long.  This is simple to do and beautiful to serve.  You can make a small piece or a whole side.  The curing times are a guideline if it is a very thin piece make it less,very think make it longer.    

1 Side of salmon,

Bunch of wild fennel (no wild near you? shop will do),  

2 table spoons fennel seeds,

zest of two lemons,

2 beetroots

1/4 cup of brown sugar,

1 and a bit cups kosha salt

You will also need a non reactive tray large enough for your salmon. (If you haven't got one use two lengths of cling film stretched out on the counter top slightly over lapping),  Cling film.  A chopping board and a couple of food cans (or other weights)

If not already done, remove pin bones from the salmon.  tweezers do a good job.

Sprinkle salt over your tray, simply lay your salmon down on top.

Now gentle massage more salt into the pink flesh until all the exposed flesh is done.

Zest the lemons over the salmon.

Toast the fennel seeds and pour into a pestle and morter, add a cup of salt and bash up together, 

finely chop the fennel and add to the salt mix

Grate the beetroot.  Gather handfuls and squeeze, letting the juices run all over the salmon, flushing it purple

Add the squeezed beetroot to the salt mix and spread it all over the salmon.

Cover with cling film, place board on top, tins on top and pop it in the fridge.  Leave for 48 hours (24 if skinny whole side might need 3 days)

(If using clingfilm instead of a tray place another length of cling film over the top and wrap up the salmon)

After its time, remove from the fridge, wipe off all the salt mix and give a quick rinse in clean cold water.

Now slice eat and try not to go MMMMMmmmmm.

(NB if you leave it in the cure too long and it is now too salty clean out your tray and fill it with cold water, submerge the whole bit of salmon for 10 mins, this will reduce the saltiness)

Pikopiko compressed in onion ash | pea shoots | fresh foraged herbs | hângī inspired celery root purée

Ingredients:

Foodies Pikopiko 200g 

Onion ash 10g 

Foodies Extra Virgin Olive Oil 250ml 

Procedure:

Combine all ingredients in a vacuum bag and compressed for 12-24 hours.

Remove from bag and grill on charcoal for maximum flavour.

Sam Heaven

Cured Fish with Hibiscus and Ginger Tea Granita and Kawakawa Sprinkle

Cured Fish with Hibiscus and Ginger Tea Granita and Kawakawa Sprinkle

by Chef Jasbir Kaur

Cured fish

200g king fish

25ml lemon juice

25ml apple cider vinegar

20ml foodies Extra Virgin Olive Oil

1 tsp foodies Flaky Sea Salt

2 tsp sugar

Method

1. Mix lemon juice, vinegar, salt and sugar.
2. Slice the fish thinly and place in a large bowl
3. Add the lemon mixture into the fish and marinate for 15 minutes for acidity to cook the fish.

Tea Granita

1 can of Sparkling Hibiscus and Ginger tea (Pause for tea)

2 tsp of sugar

2 tsp of grated ginger

2 tsp of lemon juice

2 tsp of lemon juice

Method

1. Dissolve sugar with tea
2. Add all the other ingredients
3. Freeze for 1 hour and then mix well, breaking up the crystals around the edge of the container and mixing them with the slushy centre. Freeze for an additional 2 hours and mix again
4. To serve, scratch up the granita with a fork and serve.

Kawakawa sprinkle

2 tbsp foodies Kawakawa (dired)

1 tbsp fennel seeds (crushed)

1 tbsp foodies Flaky Sea Salt

1 tbsp dried lemon peel

1 tbsp dried chilli flakes

Method

1. Mix all together and crush in spice blender to create a powder

Infusing Lemon Olive Oil Recipe

Ingredients

1 cup, foodies extra virgin olive oil

Peel from 1 or 2 lemons

Instructions

1. Scrub your lemons quite thoroughly before peeling them.
2. Peel your lemons avoiding any of the white pith.
3. Place the lemon peel with the olive oil in a sauce pan and cook over a very low heat for 10-15 mins. (make sure the mixture does not boil. We want to the flavours to infuse nice and slowly)
4. Remove from the heat and allow the olive oil to cool down completely.
5. Remove the peel and pour the oil in a glass bottle or jar.
6. Store in a cool, dark place to allow the flavours to develop.

Sweet Summerfruit Olive Oil Cake recipe by Nicki Wicks

The sweetness of the fruit and the savoury richness of extra virgin olive oil makes this the most wonderful summer cake.

I’ve happily served it warm for dessert or it’s kept for days as the perfect cake to eat with a cuppa.

Makes one 20 cm cake

3-4 ripe peaches or nectarines, sliced

1 cup extra virgin olive oil

1/2 cup + 2 tbsps extra sugar

2 large eggs

1 1/3 cups plain flour

½ tsp baking powder

Pinch baking soda

1. Preheat oven to 180 C or 160 fan bake. Grease a 20x20cm square cake tin and line with baking paper.
2. Toss nectarines with ¼ cup of the olive oil and 2 tbsps sugar. Leave to sit for 10 minutes.
3. In a bowl whisk eggs with remaining ½ cup sugar until pale and thickened. Whisk in remaining olive oil. Sift in flour, baking powder and baking soda and stir until combined. Fold in fruit mixture and juices. Scrape batter into tin and bake for 25-30 minutes or until a skewer inserted comes out clean.
4. Leave to cool before removing from tin.

Maori Bread

Rewena Paraoa is a traditional Maori sourdough potato bread. It is made with a potato starter or “bug’’, that ferments and causes the bread to rise and gives it its unique flavour. I read that making Rewena can take years to truly master and because it is made with a completely natural starter bug I did find it quite challenging. Makes 1 loaf.

Ingredients

1 cup Potato, diced
2 teaspoons sugar
4.5 cups plain flour
1 cup wholemeal flour
3 teaspoons foodies flaky sea salt or foodies manuka smoked flaky sea salt

Directions

1. Boil the potato in 2 cups of water then leave to cool, do not add salt. Add sugar and half a cup of the flour, then use a potato masher to form a batter. Place in a large Agee jar and cover with a clean tea towel. Leave in a warm spot for 24 hours so it starts to ferment. It should be bubbling furiously and almost double in size when it is at its peak, this is when you need to make your bread dough.
2. For the bread, measure the remaining plain flour and wholemeal flour into a bowl. Add the potato bug, an additional 200ml of water, salt and knead by hand or with a machine for 8 minutes until it is silky and supple in appearance and in feel.
3. Place bread dough in a lightly oiled bowl, cover with a clean tea towel and allow to prove in a warm spot until double in size. This may take up to 4 hours.
4. Heat oven to 230 degrees celsius. Gently tip bread dough out on to a baking tray, lightly dust with flour then cut slits across the top. Place in the oven with two ice cubes on the baking tray (this will help it rise).
5. Bake for 35 minutes then reduce the temperature to 210 degrees celsius for a further 10 minutes. It is cooked when the crust is dark golden brown and it will sound hollow when tapped on the base.