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Rachel Blackmore
February sees Hawke’s Bay a buzz with visitors and many of us have guests for at least one weekend during this month. This Sunday Brunch menu is a great way to finish a busy weekend. Head out to the market early, collect your ingredients than come back home and make this easy brunch before sending your guests on their way home. Melons are at their best this month and there are several growers in the market with a wonderful selection of melons – Kevin at Krismaw Gardens tells me he has really interesting varieties becoming available in the next few weeks.
Krismaw Gardens – melons, sweetcorn, spring onions
The Orchard Store – sweetcorn
Verry Beef/John Liley Orchards – free-range eggs
Orcona – chillies, Ol’ Sombrero Mexican Chilli Sauce
Esk Hill Pork – bacon
Epicurean Supplies – mint
Hohepa – Greek yogurt
The Village Press – olive oil
Elwood Road Orchard – nashi
St Andrew’s Limes – Lime and Vanilla Bean Syrup
Harald’s Bread World – Danish Pastries
Aurum Espresso & Coffee Roasters – White Gold Coffee
self-raising flour, milk, black pepper, soda water, ice
Makes 12 fritters
1 cup self-raising flour
freshly ground black pepper
2 eggs
ﾽ cup milk
2 cobs sweetcorn, husks and silks removed and kernels cut from cobs
1-2 red or green jalapeno or long chillies, finely chopped
3 spring onions
freshly ground black pepper
olive oil
6 rashers bacon
Orcona Ol’ Sombrero Mexican Chilli Sauce, to serve
Hohepa Greek yogurt, to serve
1. Sift flour into a large bowl. Place eggs and milk in jug and whisk to combine.
2. Make a well in the centre of the flour then gradually whisk in egg mixture to make a smooth batter. Cover and set aside to stand for 10 minutes.
3. Stir corn, chillies and spring onions into batter. Season to taste with freshly ground black pepper.
4. Heat a little olive oil in a frying pan over a medium heat until hot. Pour 1/3 of a cup of batter into hot frying pan and cook for 4-5 minutes each side or until golden – to make even sized fritters use a 1/3 cup measuring cup. As fritters cook remove to a plate lined with a double thickness of paper towel, cover and keep warm.
5. Once all the fritters are cooked, wipe out pan and cook bacon for 4-5 minutes or until crispy and cooked.
Serving suggestion: Serve fritters topped with a dollop of Hohepa Greek Yogurt, a drizzle of Orcona Ol’ Sombrero Mexican Chilli Sauce and accompanied by bacon.
Makes six drinks
6 nashi – peeled and cored
6 tbsp St Andrews Limes Lime and Vanilla Bean Syrup
1 tbsp chopped fresh mint
1. Blend until smooth.
2. Place crushed ice in tall glasses then divide nashi mixture between glasses, top with chilled soda water and garnish with a sprig of mint.
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