TASTE OF THE MONTH ... SUNDAY LUNCH
July 2008

For a quick and easy Sunday lunch head out to the Farmers’ Market and collect your ingredients – there is so much to choose from, so this month we have put together some ideas to help you. This meal features two easy salads which use the best of winter ingredients currently available in the market. Accompanying the salads is a selection of wonderful delicacies from our artisan producers, crusty bread and of course a glass of wine.

Salad Platter: Celeriac Remoulade; Rocket and Mandarin Salad; Olives; Triple Smoked Pork; Wine Barrel Smoked Mushrooms
Cheese Platter: Selection Te Mata and Hohepa Cheeses; Glace Mandarins; Feijoa & Ginger Relish

Serve both platters with your selection of bread from Harald’s Bread World and a glass of wine – John from Askerne Estate Winery suggests their 2004 Sauvignon Blanc would be a good match for this causal lunch.

HB Farmers' Market Shopping List

114 Avocados – Mandarins
Aromatics – Wine Barrel Smoked Mushrooms
Epicurean Supplies – celeriac, flat-leaf parsley, rocket
Harald’s Bread World – bread
Hohepa – your selection of cheese
John Liley Orchards – free-range eggs, walnuts
Krismaw Gardens – lemons
Saucy Sisters - Feijoa & Ginger Relish
Te Mata Cheese – your selection of cheese
The Deli – Triple Smoked Pork
The Squirrel’s Pantry – Glaze Mandarins
The Village Press – olive oil, olives
Askerne Estate Winery – 2004 Sauvignon Blanc

Store Cupboard
grainy mustard


Recipes
CELERIAC REMOULADE
Serves 4-6 as a salad

Celeriac is a rather unattractive looking root vegetable, but don’t be put off as it has a wonderful subtle celery flavour and is easy to prepare. Here it is used raw in a salad, but it is also good mashed with potatoes or on its own as side dish and makes a great addition to winter soups.

1 large celeriac bulb, approximately 500g
1/2 cup Grainy Mustard Mayonnaise
1 tbsp chopped flat-leaf parsley

GRAINY MUSTARD MAYONNAISE
3 free-range eggs
2 tbsp lemon juice
1 cup olive oil
1 tbsp grainy mustard

1. To make mayonnaise, place egg yolks (reserve whites for another use) and lemon juice in a food processor and process to combine. With machine running, slowly pour in oil until mixture thickens. Transfer mayonnaise to bowl and stir in mustard.
2. To prepare celeriac, cut a slice from the top and bottom of each bulb. Place on a board, then using a sharp knife remove the tough outer skin by cutting in curve from top to bottom of bulb.
3. Coarsely grated celeriac into a bowl then stir in enough mayonnaise to lightly coat. Add parsley and mix gently to combine.

Rocket and Mandarin Salad: Combine rocket leaves and mandarin segments in a bowl and toss with a simple dressing made by whisking together 2 tbsp Village Press Olive Oil, 1 tbsp sherry vinegar and salt and pepper to taste. Scatter with lightly toasted walnuts.

To assemble Salad Platter: Pile Celeriac Remoulade and Rocket and Mandarin Salad on a large platter, surround with Triple Smoked Pork from Chris and Mike at The Deli, Wine Barrel Smoked Mushrooms from Noel at Aromatics and olives from The Village Press.

To assemble Cheese Platter: Arrange your selection of cheese – our platter features Hohepa Tasty, Te Mata Bay View Blue and Te Mata Irongate – attractively on a platter and accompany with The Squirrel’s Pantry Glaze Mandarins and Saucy Sisters Feijoa and Ginger Relish.