TASTE OF THE MONTH .... THAI INFLUENCES AT THE HAWKE'S BAY FARMERS' MARKET
April 2008

Visit the Hawke's Bay Farmers' Market to pick up the ingredients for this easy Thai supper of Pumpkin and Coconut Soup and Thai Beef Salad.

Visit Epicurean Supplies for the fresh herbs that give this cuisine its fresh taste. Kevin and Christine at Krismaw Gardens and G. F. Gardens both have a wonderful selection of the freshest seasonal vegetables, while Hilton and Cilla at Verry Beef have just the cut you need for this simple but satisfying beef salad. Lastly don't forget to pick up the chillies from Anne and Kevin at Orcona Chillis 'n' Peppers and the Lime and Chilli Plash from Anthony and Allison at St Andrew's Limes.

HB Farmers' Market Shopping List

European Gourmet - 500 ml Pumpkin and Kumara Soup
Verry Beef - 500g rump steak
Epicurean Supplies - Salad mix, fresh coriander, fresh mint
Krismaw Gardens or G. F. Gardens - cucumber, red onion, tomatoes
Orcona Chillis 'n' Peppers - fresh chillies
St Andrew's Limes - Lime & Chilli Plash

Store Cupboard:
Coconut cream, Thai fish sauce, Oil for brushing, Rice wine vinegar, Jasmine rice

Recipes

PUMPKIN AND COCONUT SOUP
Use a 500ml pouch of European Gourmet Pumpkin and Kumara Soup. Whisk 1 cup coconut cream and 1 tbsp Thai fish sauce into the soup and heat until simmering. To serve, ladle into bowls, drizzle with a little more coconut cream and garnish with sliced red chilli and sprigs of fresh coriander.

THAI BEEF SALAD - Serves 4
500g rump steak
oil for brushing
1 cucumber, peeled and chopped
1 red onion, finely sliced
8 cherry tomatoes, halved or 2 large tomatoes, chopped
1 Thai fresh red chilli, sliced
sea salt
freshly ground black pepper
200g mixed lettuce leaves
a good handful fresh coriander leaves
a good handful fresh mint leaves

LIME AND CHILLI DRESSING
3 tbsp Lime and Chilli Plash
3 tbsp rice vinegar

1. Brush steak with a little oil and barbecue or pan fry for 2-3 minutes each side or until cooked to your liking - ideally the steak should be rare to medium rare. Remove steak from heat and set aside to rest for at least 5 minutes.
2. To make dressing, place Lime and Chilli Plash and rice vinegar in a small bowl and whisk to combine.
3. Thinly slice beef. Combine beef, cucumber, onion, tomatoes and chilli in bowl. Add 3 tbsp dressing. Season to taste with sea salt and freshly ground black pepper. Toss to combine.
4. Combine lettuce leaves, mint leaves and coriander leaves in a bowl. Add 2 tbsp dressing and toss to combine.
5. Place lettuce mixture on serving platter. Top with beef mixture and drizzle remaining dressing. Garnish with coriander sprigs.
   Serve with bowls of steamed jasmine rice.