TASTE OF THE MONTH .... SPRING SENSATIONS
October 2008
Rachel Blackmore

Asparagus is in the market, spring is here and summer is just around the corner. Steamed or boiled asparagus is wonderful, but for something a little different, easy and delicious try roasted asparagus to start a spring meal.

The beautiful asparagus used here is grown by Shonah and Johnny of Hautapu at Maraekakaho. For the main meal call by Eskhill Pork and pick up a tender rack or fillet from the Walkers who are growing lovely free range pork at Eskdale. Mal from Maimai Creek suggests that his Gewurztraminer 2007 would be a good match to drink with the main meal.

HB Farmers' Market Shopping List

Esk Hill Pork – rack or fillet of pork
Hautapu Asparagus – asparagus
Epicurean Supplies – flat-leaf parsley, chives, rosemary
Krismaw Gardens/G.F Gardens – garlic, green vegetable, potatoes
European Gourmet – chicken stock
The Village Press – olive oil
Hohepa – tasty cheese
Hawthorne Coffee Roasters – Hawthorne Blend
Maimai Creek – Gewurztraminer 2007 to drink with the meal

Store Cupboard
Dijon mustard - brandy - cream - brown sugar - butter - milk - black pepper

Recipies

ROAST PORK WITH COFFEE SAUCE
Serves 6

Pork – your choice of rack of pork or pork fillet, skin removed
1-2 tsp Dijon mustard
1 tbsp fresh rosemary, chopped

COFFEE SAUCE
1 cup strong coffee   
ﾽ cup chicken stock   
2 tsp brown sugar
1 tbsp brandy
1/3 cup cream

1. Preheat oven to 200C. Spread top side of pork with mustard and sprinkle with rosemary. Place pork in a roasting pan and roast for 15 minutes then reduce oven temperature to 160C and roast for 30-35 minutes per 500g for pork rack and 25-30 minutes per 500g for pork fillet or if using a meat thermometer the internal temperature should be 65-71C or until juices run clear when tested with a skewer.
2. Remove pork from pan, cover loosely with foil and set aside to stand while making sauce.
3. To make sauce, pour off excess fat and place pan over a medium heat. Add coffee and bring to the boil, stirring and scraping bottom of pan to loose any browned bits. Boil for 5 minutes or until reduced by a quarter. Add brandy, stock, cream and brown sugar, bring to the boil, then reduce heat and simmer, stirring frequently, for 10-15 minutes or until sauce reduces, thickens and darkens in colour.

Serving suggestion: Slice pork and place on a bed of smashed potatoes with fresh herbs, spoon over coffee sauce and accompany with steamed green vegetable of choice. The coffee sauce is also fabulous served with pan-cooked pork chops.

For Smashed Potatoes with Fresh Herbs: Desiree potatoes available from Krismaw Gardens are an ideal potato to use here. Scrub potatoes and chop roughly if large. Place prepared potatoes in cold water, bring to the boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender. Drain potatoes and smash coarsely with a potato masher – the potatoes should be smashed not mashed. Fold in a little chopped butter, a little warm milk, some chopped garlic, chopped fresh parsley and snipped fresh chives.

For Roasted Asparagus: Preheat oven to 180C. Prepare asparagus by snapping off the woody ends. Toss the asparagus in a little olive oil to coat. Arrange asparagus in a single layer in a roasting dish and roast for 15-20min or until tender. To serve, season with freshly ground black pepper and scatter with a little shaved Hohepa tasty cheese.