FEAST: Farro Fresh Eating Guide [JUNE '16]

Issue 4 - Winter 2016

FEAST WINTER 16 FEAST EATING GUIDE IS A COLLABORATIVE EFFORT FROM OUR HEAD OFFICE TEAM AT FARRO FRESH Our Autumn /Winter Feast is all about spice as we travel to Turkey and the Middle East to enjoy the true taste s that come with thousands of years of migration, religious customs and trade .

What would Turkey have today if coffee had not made its way from Yemen? What if cumin had not made its way from Iran? We are lucky that the se amazing journeys of food were made and ingredients were shared to become staple s of their cuisine .

Also In this issue we look at fast seafood dishe s for those hectic midweek meal nights, wintery chee se recipe s and delicious slow cooks that will keep you warm all winter long.

Happy cooking, from the team at Farro.

Creative Director | Michal Haines Recipes | Michal Haines and Carlos Bruni Photography | Alena Kim and Annabelle Nichols Styling | Ahi McKenzie and Michal Haines Food Styling | Michal Haines Testing and Cooking | Michal Haines and Carlos Bruni Layout and design | Ahi McKenzie and Annabelle Nichols Hand written type | Ben Maitland Alcohol, Meats and Seafood selections

by Hamish Fleming, Chilled and Alcohol Category Manager

CONTENTS

Thanks to Citta Design for the use of plates used in “A Turkish Tale”.

All other props are stylists own.

For future editions, marketing queries and advertising, please contact Ahi McKenzie, Marketing Manager, ahi@farrofresh.co.nz.

For recipe-related questions, please email hello@farrofresh.co.nz.

Cook and Instagram a

A Turkish Tale ...................................02

Feast recipe and tag

Meet Our True Locals ......................09

#farrofeastwinter16

The Spice Kingdom .........................10

to go into the draw to

A Midweek Seafood Dazzle .............15

win a $100 Farro voucher

From the Tree ................................ 19 Our Winter of Content ....................24 The Slow Game ...............................28 Seasonal Selection of Wine & Beer...30

FARRO FRESH farrofresh.co.nz

Cheese selections by Charlie Cai, Deli and Kitchen Category Manager Grocery line selection by Suzanne Sparrow, Grocery and Homeware Category Manager

Farro Grey Lynn 34 Westmoreland Street W Grey Lynn 09 360 0499

Farro Mt Wellington 80 Lunn Avenue Mt Wellington 09 360 0499 Feast — pg. 2

@farrofresh

Save Feast and have a collection of seasonal recipes on hand!

Farro North Shore 70 Parkway Drive Mairangi Bay 09 360 0499

Farro Epsom 446 Manukau Road Epsom 09 360 0499

INTRODUCTION Borrowing elements from Greece, Central Asia, the Balkans and the Middle East, Turkish cuisine is a rich blend of spice and flavour.

Like many great cuisines, its regional differences make it diverse and exciting, taking strong influences from the land or the sea.

The Turks love breakfast and enjoy a range of cheeses, fresh produce such as cucumber and tomatoes, plenty of olive oil, cured meats and sausages.

INGREDIENTS Orange blossom water and pomegranate molasses feature in desserts and main dishes and bring an added dimension to taste. Pomegranate molasses is well known today as it is featured in many cook books. The natural acidity of pomegranate is ideal as a meat tenderizer as well as giving a bright tartness to a heavy dish. The light fragrance of orange blossom can be used in sweet dishes. It is intensely floral and

The Turkish word for breakfast kahvalti means before coffee.

well suited to desserts and cakes.

Turkish coffee is rich, dark and not for the faint hearted. It’s a real kick start to the day but only after you’ve enjoyed your

VEGETABLES

breakfast. Move into lunch with beautiful diverse mezze platters

Don’t be fooled, Turkish food is not all tomatoes, courgettes

and finally onto one-pot dinner dishes such as pilav, tagines and

and aubergines. Pumpkin, potato, carrot, turnip and cabbage

soups.

are staples to add to slow-cooked dishes. Small chillies are used for heat, while larger ones can be stuffed and grilled

The Turkish pantry is abundant with fresh produce. The growing

like capsicum peppers. Cabbages both cooked and raw are

areas provide plenty of aubergines, cucumbers, tomatoes,

prepared in many ways.

capsicums and legumes. Dried and fresh mint, oregano and parsley appear alongside paprika, cumin, allspice and black

DAIRY

pepper. Within this wheat-driven cuisine, bread plays an

Yoghurt is a must-have ingredient, and we use Zany Zeus Greek

important part in day-to-day life as an accompaniment to every

yoghurt in all of our Turkish recipes, it’s a rich, thick cow’s milk

meal either as a flat bread or in a more creative form like the

yoghurt and can be used for marinades, sauces and spreads.

simit - a circular bread like a bagel.

Feta can be cow, sheep or goat. Traditionally it would be sheep and goat, produced locally with a strong, robust taste. Fresh

Olives make an appearance any time of the day, being included

curds and young cheeses like ricotta are served simply with

in breakfast, as snacks on the mezze table and featured in slow

olive oil and paprika as a spread.

cooks. From the land, lamb, mutton and beef are used. From the sea, sardines, anchovies and mullet are all cheap robust fish that

MEATS

can stand heavy flavours and longer cooking styles.

Lamb, mutton and beef on the bone are used for slow cooking so cheaper cuts work very well. Minced meats are used

Fruit is eaten alongside meats, often either cooked or served

frequently, playing a vital part in Turkish cooking, and are used

with to add sweetness. Quince, apricots and apples grace slow-

in stuffed vegetables, kibbeh and kebab.

cooked meats, serve with wheats such as bulgar, kasha, toasted buckwheat or semolina. It’s not all about moussaka and kofte.

SEAFOOD

Years of being ruled by different cultures has allowed Turkey to

In coastal areas shellfish is treated royally with spices and grains.

absorb and offer a vibrant culinary adventure for any food lover.

Sardines, mullet, anchovies and cheap fish with firm flesh are perfect in soups and slow cooks. Try firm-fleshed fish like skate

We have prepared a Turkish feast, taking influences from Jewish,

to bring different texture to the table. Instead of fillets, try

Ottoman, Anatolian, Greek and more modern Turkish dishes.

whole fish. They feed many and can be a great feature dish to

Enjoy the feast!

bring to the table.

THE TURKISH PANTRY

NUTS

OLIVE OIL

Nuts play a very important part in Turkish cuisine, used as a

The olive oil from Turkey is as bright and green as our own but

binder in cakes or a thickener in soups and slow cooks. They

is more mellow and woody. The age of trees throughout the key

also provide extra texture in simple vegetable dishes and

growing areas in Europe plays a big part in the gentler taste profile

salads.

of it’s olive oil. Look for a beautiful Greek or Spanish oil in store for your Turkish feast. Also olives of any colour or size, from large green

WHEAT

Italian to small French picholine. Each has a different taste and

Wheat in any form-from beautiful green freekeh to cracked

texture to enjoy.

bulgar-graces dished from salads through to slow cooks.

Amazing wheat breads are created to enjoy any time of the day.

SPICES

Whole grains and legumes are ideal for slow cooked dishes.

There aren’t many that you need to have on hand, cumin, allspice, cinnamon, saffron, cloves, cardamom, nutmeg and paprika (not

FRUIT

smoked, like your Spanish-produced paprika but sweet, intense and

When in season, fresh fruit brings sweetness to dishes and is

direct) are the basics. Paprika was originally brought from South

often cooked with meat. Quince and figs, are perfect for Turkish

America to Spain in the 16th century but it was the Ottoman rulers

cooking. Dried fruits can also be added for sweetness and

that introduced it to Turkey and made it an everyday ingredient. By

texture.

1529 paprika was being grown locally, air dried and ground to be used in everything from soups to cured sausages and over salads.

Spices also appear in desserts and baked goods, often teamed up with honey.

Feast — pg. 4

FREEKEH PILAV WITH LAMB AND CHICKPEA Pilaf, or pilav, is one of the best known Turkish dishes. Freekeh is a delicious wheat harvested when still green but can be replaced with bulgar or buckwheat to create a hearty pilav.

50 ml cooking oil

Peel from 1/2 lemon and juice reserved

1 red onion, peeled and diced

In a heavy-based pan with a lid, heat the cooking oil and gently cook the onion and garlic over a medium heat for 8-10 mins or until softened

2 sprigs thyme 2 cloves garlic, peeled and crushed 1 T Farro sweet paprika (not smoked Spanish paprika)

1 can chopped Metelliana tomatoes

Increase the heat and add the dry spices and mix well. Then add the pomegranate molasses

800 ml Harris vegetable stock or water

1 can Metelliana chickpeas, well rinsed and drained

Add the lamb and brown well. Stir in the freekeh, lemon peel, thyme, tomatoes and lastly, the stock, mixing well. Bring to the boil and reduce the heat to a simmer. Cover and cook for 45-60 mins or until the lamb is soft and tender. Remove the lid and reduce any excess liquid for 10-15 mins. Add the chickpeas, mixing well again. Adding salt and pepper to taste

1 bunch Italian parsley, roughly chopped

To serve, stir in the lemon juice and half the parsley and spoon into a deep serving dish

2 t Farro ground cumin Salt and pepper to taste 1 t Farro ground allspice 1 T Cortas pomegranate molasses 400 g diced lamb

METHOD

200 g Farro freekeh, well rinsed in several changes of water and soaked for 20 mins

Garnish with the remaining parsley

Feast — pg. 5

YEMENITE CURE-ALL CHICKEN SOUP WITH SKHUG They say chicken soup fixes everything and this one is no exception. Rich in spice, it is based on a recipe from the Jewish Yemenites, who have a rich food culture. Serves 8

4 agria potatoes, peeled and halved

1 can Metelliana chopped tomatoes

2 red onions, peeled and halved

2 t salt

METHOD Using a food processor with a grating attachment or a hand grater, julienne all the vegetables

1 carrot

1 t freshly cracked black pepper

1/4 pumpkin, peeled and cut into chunks

1 T Farro turmeric powder 1 T Farro ground cumin

1 Bostock’s Organic free range chicken

1/2 t Farro ground cloves 1/2 t Farro ground cardamom

Place the vegetables and chicken in a large stock pot and cover with water. Cover and cook over a medium heat for 1 hour before removing the chicken to cool Once cool enough to handle, shred the meat and discard the skin and bones Add the salt, pepper and ground spices to the stock, mixing well then cooking for a further 10 mins to incorporate well Return the chicken to the pot and heat through Serve in deep bowls and top with a good heaped tablespoon of Skhug (see below)

SKHUG A bright green flavourful mix like a pesto, it can be eaten on bread, added to soups, mixed through yoghurt or added to rice dishes.

Keep it in a sealed jar in the fridge.

INGREDIENTS 3 bunches coriander, well washed and drained 5 cloves garlic, peeled

2-5 red chillies, deseeded 1-2 t Farro ground cumin 1/2 t Farro ground cloves Salt and pepper to taste Feast — pg. 6

METHOD In a food processor blend all the ingredients together well, add a little oil or water for consistency

SPICED BEEF AND CABBAGE ROLLS These rolls take a bit of time but are a family favourite. Feta works well mixed through the meat mix as are pine nuts for extra texture. Don’t discard those dark outer leaves they are larger and so good for you

1 large green cabbage, leaves carefully removed (first remove the dark green leaves, then cut the core out from the cabbage then peel off the leaves one by one)

500 g beef mince 2 t Farro ground cumin 1 t Farro ground coriander 2 t salt

1 T cooking oil 1 onion, peeled and finely diced 3 cloves garlic, crushed

1 t freshly cracked black pepper 2 C white or brown short grain rice, well washed and drained Lemon to serve

METHOD

Bring a large pot of water to the boil and add 2 -3 leaves at a time to cook for 2 mins or until softened Remove and drain and when cool enough to handle cut away the thick end of the spine so you have a V cut out of the leaf but leave the whole leaf intact. Continue until all the leaves are wilted and trimmed In a small fry pan, heat the oil and gently cook the onion and garlic for 2-3 mins until well softened In a large bowl mix the beef mince with the cooked garlic, onion then add the spices, salt, pepper and washed rice Taking one leaf at a time, place 1 or 1 ½ T of meat mixture along one side of the leaf. Tuck in each end and roll into a cigar Continue until all the meat mix has been used Carefully layer the cabbage rolls in a large pot and cover with water Bring to a boil, cover then reduce the heat to low and cook for 1 hour To serve, drain the water and serve the rolls with quarters of lemon and plenty of salt and pepper

WALNUT AND CHEESE DIP Such a great mezze to serve with breads or vegetables

1 C Uncle Joe’s walnuts, toasted

1/4 bunch Italian parsley, finely chopped

200 g Zany Zeus feta, roughly broken up

1 t freshly cracked black pepper

2 T Zany Zeus Greek yoghurt

1 T Number 29 extra virgin olive oil

METHOD

Place all ingredients in the food processor and pulse to combine Taste and adjust the seasoning then place in a bowl to serve Cover and chill until required Serve with toasted fresh bread

Feast — pg. 7

SEMOLINA YOGHURT SYRUP CAKE An easy, light cake that pairs well with any seasonal fruits.

Serves 6-8

Cake

Syrup

METHOD

200 g Zany Zeus Greek yoghurt

200 g castor sugar

Preheat oven to 180C. Grease and line a 20cm cake tin with baking paper

150 ml water

Beat the yoghurt with the sugar, then add the butter, semolina, vanilla and baking powder

125 g castor sugar Juice of 1 lemon 225 g Lewis Road unsalted butter, melted 270 g Farro fine semolina ½ t Heilala vanilla extract 1½ t baking powder 50 g flaked almonds

Pour the cake mixture into the tin. Sprinkle with almonds and place cake on baking tray (the tray will help with any fat or syrup that may come out of the cake during cooking if using a spring form cake tin). Bake for around 20 mins, until the cake is just coloured or when a skewer is inserted into the centre and comes out clean To make the syrup, bring sugar, water and lemon juice to the boil and simmer for 5 mins or until slightly reduced Remove cake from the oven. Spoon the syrup over the cake and return it to the oven for a further 5-10 mins. Cool cake in tin on wire rack Serve with yoghurt

Feast — pg. 8

MEET OUR TRUE LOCALS MEET OUR FIRST SIX FARRO FRESH TRUE LOCALS FOR 2016 SUP

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JAN | THE SECRET GARDEN

FEB | THE CURIOUS CROPPERS

MAR | LINE’S KNÆKBRØD

Tamsin Wilson, chief grower and picker, is the special ingredient behind The Secret Garden. A selfconfessed ‘foodie’, her passion for good, honest food, love of nature and fascination for growing the unusual and interesting are what The Secret Garden is all about.

Anthony and Angela Tringham together with their two children, Max and Olivia - are the Curious Croppers. They started at the Clevedon Farmers’ Market selling “cranky but gorgeous vegetables”. They stock Farro with a range of delicious tomatoes and supply a number of top restaurants with their produce.

Line’s Knækbrød – Danish crackerbread has been a favourite since it hit the shelves over 18 months ago. Line creates beautifully thin, dairy-free, yeast-free, sugarfree crackerbreads that she rolls and bakes by hand. She was awarded a Cuisine Artisan Award for her cumin flavoured Knækbrød in 2015.

APR | RELISH THE THOUGHT

MAY | HARRIS STOCK

JUN | BLUE FROG

Kathy and Rachel are the heart of Relish the Thought, a business they started over 10 years ago to focus on great tasting condiments.

From small beginnings at the Coatesville Market they now stock Farro with their delicious handmade quality products.

Fresh organic stock created by Mitch Harris using the best quality ingredients. Handmade with love and available in chicken, beef, vegetable, fish and mushroom. All Harris stocks are gluten and dairy-free and do not contain any preservatives.

Premium breakfast products made by Scotty Baragwanath are worth waking up for. Blue Frog breakfast products are made from premium timeless, wholefood ingredients, with no compromise on ingredient quality.

Feast — pg. 9

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At Farro Fresh the heart of our business is our loyal and hardworking suppliers. We are profiling one neighbourhood supplier each month.

Read more in-store or on our website, farrofresh.co.nz.

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The rich flavours of the Middle East are a perfect fit for winter feasting.

3.

Carlos Bruni, our Fresh Food Developer at Farro Fresh, has a gorgeous menu for you that hints at the diversity of tastes and amazing culture of the region we know as the Middle East.

PICTURED 1. MEJADRA - SPICED RICE AND LENTILS

(recipe on page 12) 2. BEEF SHORT RIBS BRAISED WITH CINNAMON AND PRESERVED LEMON

(recipe on page 12) 3. ROAST CAULIFLOWER Feast — pg. 10

WITH PINE NUTS AND CURRANTS

(recipe on page 13)

TWICE COOKED CRISPY DUCK WITH CORIANDER SALT This is a winning dish that will impress anyone at your table. It can be dressed up as an elegant number or simply shared as we have here with slices of cucumber and plenty of napkins for your fingers. Serves 4

Coriander salt 4 T Farro ground coriander 2 t Farro ground cumin 3 T sea salt, ground to fine powder Duck 1 x Saveur whole duck (size 18) 100 ml cooking oil Poaching stock 2 large onions, quartered 2 cloves garlic, crushed

1 fresh red chilli, split

METHOD

Pinch of Terraza New Zealand saffron threads

Create your coriander salt by lightly heating the salt, coriander and cumin in a non-stick frying pan so they merge into one fragrant powder

5 T J. Friend and Co honey ¾ t sea salt 4 L water To serve Fresh coriander and and mint

The following day, put all the poaching stock ingredients into a large pot and bring to the boil and simmer for 20 mins

Tahini yoghurt (see recipe below)

Carefully immerse the duck. Cover with lid and simmer gently for one hour. Don’t allow the stock to boil. After an hour turn off heat and leave the duck to sit in the hot stock for 5 minutes before taking out to drain well. Invert the duck to ensure all the stock drains from the cavity. Leave it to dry in the fridge for a couple of hours

Jabal Lebanese pita pockets

When duck is ready to cook, cut duck into 10 pieces

Oranges, sliced

Preheat oven to 200C

Remaining coriander salt

In a large frying pan heat olive oil and fry duck, skin side down, and cook until golden brown (4-5 mins) on medium heat. Remove from pan and drain on kitchen paper. Place duck on baking tray and place in oven for 6-8 mins, duck should be hot and sizzling

1 cucumber, sliced

2 sticks celery, diced 2 Farro cinnamon sticks 6 pods Farro green cardamom, cracked

Remove the duck’s neck and wing tips. Pluck out any remaining feathers. Rub the duck all over with half the coriander salt and refrigerate overnight. Reserve remaining salt

Serve with fresh mint, coriander, strips of cucumber, tahini yoghurt (recipe below), pita pockets, sliced orange and the remaining coriander salt

TIP: YOU NEED TO PREPARE YOUR DUCK A DAY IN ADVANCE

TAHINI YOGHURT INGREDIENTS 100 g Zany Zeus Greek yoghurt 25 g tahini

METHOD Place all ingredients in a small bowl and mix well (Makes 1/2 a cup)

Juice of half lemon Salt and pepper

Feast — pg. 11

BEEF SHORT RIBS BRAISED WITH CINNAMON AND PRESERVED LEMON

THE SPICES

Preserved lemons add a beautiful brightness to your slow-cooked dishes and help cut through heavy meatiness. Simply rinse the lemon and remove the inside before slicing the peel to add to your dish. Serves 4-6 80 ml cooking oil

Best when handmade by a careful cook, and often passed down through generations as a family secret, spice blends personalise a dish. Some of our favourites are:

2 x 400 g cans Metelliana crushed tomatoes

6 beef short ribs, including bone (2kg -2.5kg) 100 g green Sicilian olives 2 large onions, roughly diced 400 ml red wine 3 cloves garlic, finely chopped 2 bay leaves 4 sticks celery, roughly chopped Peel of ½ orange 1 t Farro ground cinnamon Approx. 500 ml water 1 T Farro ground ginger

To serve

1 Sabato preserved lemon, rind only sliced 50 g roasted almonds

Ras El Hanout Of North African origin and the name implies the blend is comprised of the highest-quality spices a store may have. This blend contains cardamom, cumin, fenugreek, cloves, cinnamon, nutmeg, mace, allspice, dry ginger, chili peppers, coriander seed, black peppercorns, sweet and hot paprika and turmeric. A family recipe may include such extras as rose petals, orris root, grains of paradise, galangal and long pepper, for their own personal touch.

Harissa One of the more common blends, harissa is essential to recipes from Tunisia, Libya and Algeria, where it used as a wet paste for dipping or smothering foods in before they are grilled. The use of chillies is key to a good harissa and as they were only introduced in the 1530s this is a relatively young spice blend. Ingredients include sweet roasted red peppers along with locally grown chilli varieties, serrano chillies, herbs such as coriander and caraway seed as well as some vegetable or olive oil to create a wet blend.

Chermoula A zesty and tangy wet blend that mixes dried, toasted and ground spices such as cumin, coriander, paprika, ginger and turmeric with garlic, chillies and plenty of fresh coriander to form a bright and wonderfully versatile paste. Add to marinades, serve beside grilled foods or smear on top for a spicy and hot kick.

Zaatar A blend of sumac, sesame seeds, salt and dried herbs including the wild thyme that grows freely throughout the Mediterranean and Middle East. Said to date back to ancient Egypt, it is an important ingredient in Palestinian cuisine. Zaahtar is used at the table as a condiment or can be added to rice dishes or rubbed into meats as a flavouring.

Baharat The Arabic word for spices, this blend of allspice, black peppercorns, cardamom, cassia, cloves, coriander, cumin, nutmeg and dried chillies has a real warmth to it. Depending on where you are, it may be more complex, with additions such as rose petal for a more floral touch, dried black limes for a sharp tartness or precious saffron. Formed into a wet paste and rubbed into meats or as a base for a slow cook it is a perfect wintery taste of Tunisia.

8 cloves Fresh parsley, roughly chopped 1 t La Chinata sweet paprika 150 g Ziria feta, crumbled

METHOD

Harissa oil (2 T Culley’s harissa paste mixed with 2 T extra virgin olive oil)

Preheat oven to 160C Heat oil in a large, heavy-based casserole dish and then brown the meat all over. Once coloured, remove the ribs from the pan. Add the onions, garlic and celery with the cinnamon, ginger, preserved lemon, cloves and paprika. Stir until everything is mixed. Add the tomatoes, olives, wine, bay leaves and orange peel and return the beef ribs to the tomato base. Pour in the water to just cover the meat, raise the heat and bring to the boil Cover the casserole and put in the middle of the oven. Leave it for 1 ½ hours, then remove from the oven and stir well. Return to the oven and cook for a further 1½ - 2 hours. Remove the lid for the last half hour of cooking to reduce the sauce. The meat should be soft and almost falling off the bone, and a glossy dark brown colour Serve the ribs in a large serving bowl with roasted almonds, fresh parsley, feta and harissa oil

MEJADRA - SPICED RICE AND LENTILS A simple dish of lentils and rice, rich in spice. The name of this dish has many spellings but means ‘pockmarked’ due to the lentils that cover the surface. One original recipe from Iraq dates back to 1226, one can only imagine the many variations that have been created since then. Serves 6 200 g Ceres Organic green or brown lentils

1-½ t Farro ground cinnamon

2 t Farro cumin seeds

1 t sugar

1-½ T Farro coriander seeds

Salt and pepper

200 g India Gate white basmati rice

350 ml water

2 T olive oil

To serve

½ t Farro ground turmeric

50 g Dragon Phoenix fried shallots

1-½ t Farro ground allspice

Tahini yoghurt (see page 11)

METHOD Place the lentils in a small saucepan, cover with plenty of water, bring to the boil and cook for 12-15 mins until lentils have softened but still have bite, then drain and allow to cool In a medium heavy-based saucepan place in the cumin and coriander seeds and toast for a minute, over medium heat. Add rice, olive oil, turmeric, allspice, cinnamon, sugar and season with salt and plenty of black pepper. Mix well to coat the rice with oil and then add the cooked lentils and the water. Bring to the boil, cover with lid and simmer on a very low heat for 15 mins Remove from the heat, lift off the lid and cover the pan with a clean tea towel. Seal tightly with the lid and set aside for 10 mins. Remove lid and mix well. Serve topped with crispy shallots and tahini yoghurt on the side Feast — pg. 12

TURKISH PIZZA WITH SPINACH, FETA AND POMEGRANATE This is a great anytime snack. Don’t be afraid to try a variety of toppings: minced meats, dried fruits fresh herbs. Serves 4-6 Dough (makes 2 large)

Topping

310 g Divella 00 flour

2 T cooking oil

½ t salt

1 red onion, finely sliced

¾ t sugar

3 garlic cloves crushed

1 T dried yeast

400 g spinach, cooked, excess moisture squeezed out, roughly chopped

50 ml warm water 150 g Zany Zeus Greek yoghurt 3 T Number 29 extra virgin olive oil

2-3 T Number 29 extra virgin olive oil 175 g Ziria feta cheese, crumbled 30 g Pinoli pine nuts Cortas pomegranate molasses Salt and pepper ½ lemon Sami’s Kitchen zaatar (optional)

METHOD

Italian parsley, roughly chopped to garnish

For dough Sift the flour into a large mixing bowl and add salt. Dissolve the sugar and yeast in the warm water, set aside to froth. In another small bowl, whisk together the yoghurt and olive oil Pour the bubbling yeast into the flour with the yoghurt mix. Knead for about 10 mins until the dough is smooth and silky. Lightly oil the ball of dough and put it into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it should have at least doubled in size To make pizza Preheat oven to 220C Heat the oil in frying pan and cook the onion over gentle heat for 3-4 mins or until soft. Add the garlic, spinach and cook for another 4 mins, until mix is very dry Knead the dough on a floured work surface. Divide into two balls. Roll each of these into ovals and place on a lightly oiled baking tray. Brush with olive oil, divide all the spinach mix between the two pizzas and top with feta. Cook for 3-4 mins; scatter the pine nuts on top and cook for another 4 mins until the dough is firm and lightly coloured To serve Drizzle with pomegranate molasses and season with salt, black pepper, zaatar (optional) and a squeeze of lemon over the top.

ROAST CAULIFLOWER WITH PINE NUTS AND CURRANTS Cauliflower is one of our all-time favourite roasting vegetables. This is a great side to have with simple midweek grilled meats and fish. Serves 4-6 1 large cauliflower cut into 6

Freshly ground black pepper

Cooking oil

50 g Pinoli pine nuts, toasted

Salt

50 g currants

METHOD Preheat oven to 220C Place cauliflower pieces in a large bowl with a good amount of oil to coat, season with salt and pepper Put cauliflower in a roasting tray and cook for 20-25 mins or until golden brown Serve on a plate scattered with pine nuts and currants Feast — pg. 13

CHOCOLATE CARDAMOM CAKE WITH TURKISH DELIGHT, PISTACHIOS AND CRÈME FRAICHE Everyone associates Turkish delight with Eastern eating! This cake is a fun sticky and fudgy chocolate treat that will keep well. Serves 6-8

180 g Chocolate Brown 72% dark chocolate, chopped 3 T freshly made strong espresso coffee

2 T Trade Aid cocoa powder

METHOD

2 t Farro ground cardamom powder

Preheat oven to 180C

90 g plain flour

Grease a 21-23cm shallow spring form cake tin and line with baking paper

140 g Lewis Road unsalted butter, diced

To serve

5 Eco Foods free range eggs, separated

100 g Elysian Foods rose Turkish delight

200 g caster sugar

50 g shelled pistachios, toasted

1 t baking powder

150 g Zany Zeus crème fraiche

Melt the chopped chocolate in a heatproof bowl set over a pot of simmering water. As soon as it starts to soften, add the espresso.

Stir very gently, and when the chocolate has melted, add the butter. Stir until melted and combined Meanwhile, beat the egg whites until they form stiff peaks. Fold in the sugar gently and set aside. Mix the baking powder with the cocoa powder, cardamom and flour and also set aside. Remove the chocolate from the heat, quickly stir in the yolks, then slowly and gently fold the melted chocolate mix into the whites. Lastly sift in the flour-cocoa mixture. Stir the mixture gently with a large spoon, trying not to knock out too much air Pour into the lined cake tin and bake in the middle of oven for 35 mins or until cooked Leave to cool in tin completely before turning out. Chop or roughly pull the Turkish delight apart and place over the cake and top with crème fraiche and sprinkle with pistachios

Feast — pg. 14

Midweek cooking can be a blur of repeats and safe bets. Break out, let us help you create some dazzling midweek meals using seafood and the best seasonal ingredients.

TURKISH FISH SOUP On the table in 30 minutes, with a side of crusty bread, this is a delicious meal to feed a group. Serves 6

2 red onions, peeled and roughly diced 2 cloves garlic, peeled and crushed 4 T Don Pepino Russian Eggplant IKRA (find this in our chutney section) 1 T Mutti tomato paste

METHOD In a large saucepan heat a little cooking oil and cook the onion and garlic for 3-4 mins or until well softened Add the eggplant spread and tomato paste. Mix well and cook for 2-3 mins before adding the almond meal and mixing well

1 C almond meal 1 L Harris fish, chicken or vegetable stock 250 g Southern Clams, well washed 250 g Shore Mariner raw defrosted frozen prawns 2-3 small fillets white fish, cut into small pieces 1 t salt and plenty of ground black pepper To serve Italian parsley, roughly chopped Wild Wheat sourdough bread

Feast — pg. 15

Add the stock and stir to combine. Bring to a simmer then add the clams and prawns, cooking for 3-5 mins.

Lastly, add and the white fish and cook for a further 2-3 mins. Taste and season Serve topped with plenty of fresh Italian parsley and some delicious sourdough bread on the side

MISO-MARINATED STIR FRIED TARAKIHI WITH GREENS You can’t get much faster than this easy stir fry. Serve with noodles or rice. Serves 4 3 large fillets tarakihi or other white fish, cut into 3 cm pieces

1 T soy sauce or tamari 1 clove garlic, peeled and crushed

Marinade

1 packet Fresh Grower slender stems

1 T cornflour or potato starch 1 pack bok choy 2 cm piece ginger, peeled and grated

To serve

½ T Urban Hippie miso paste

Steamed red rice or noodles

½ t salt METHOD In a bowl mix all the marinade ingredients together well and coat the fish. Marinate for 10-15 mins Prepare the slender stems by trimming the ends and halving any stalks that are very thick and trimming the bok choy ends. Halve the leaves if large.

Heat a wok with a little cooking oil until very hot Add the fish and stir fry gently so the fish does not break up. Do not move it about too much. Allow the fish to brown Remove fish from the heat after 3-4 mins. Bring the wok back to a high heat before adding the slender stems and bok choy. Mix well before adding 1/4 cup water and covering to cook for 2 mins Remove the lid and return the fish to the wok, gently turning and combining the flavours Serve in bowls on a bed of rice or noodles

CRISPED FISH WITH SAMBAL AND BEANS We are big fans of Jen’s Cozinha and her incredible range of chutneys and sauces. Here we use her ‘balchao’ - a blend of prawns, chilli and spices. It is a great sambal base and has an amazing flavour to eat with anything from plain rice to steamed vegetables. Serves 2-4 2 bags green beans, trimmed and washed well

3-4 T coconut milk Fish sauce, to taste

Cooking oil for frying Lime juice, to taste 2 large snapper fillets, skin on Salt and sugar to taste Salt and pepper 3 T Jen’s Cozinha Prawn Balchao 2 T desiccated coconut

To serve Steamed rice and fresh coriander to garnish

METHOD Blanch the beans in boiling water for 2-3 mins. Refresh immediately in cold water and set aside Heat a large wok with enough cooking oil to fry the fish fillets. Season the snapper with salt and pepper. Once the oil in the pan is very hot, gently lower the fillets into the wok and cook for 4-6 mins dependenting on the thickness of each fillet. Be very careful as the oil will bubble, rise and may spit While the fish cooks, make the sambal. Place the prawn balchao in a saucepan and heat gently. Add the desiccated coconut and coconut milk and mix well.

Heat and taste, adjusting the flavour by adding fish sauce, sugar, salt or lime juice as needed to suit your taste Remove fish from heat once cooked, drain the fish well on kitchen paper before placing on top of the beans on a large platter and spoon over the sambal Serve with steamed rice and coriander Feast — pg. 16

CALAMARI, LEMON AND ROSEMARY SPAGHETTI An easy, classic meal, ideal with plenty of lemon juice and a glass of wine Serves 6

1 packet 500 g La Molisana dried spaghetti 1 red onion, peeled and diced

500 g pineapple cut squid, cut diagonally across into 2 cm strips (available in our seafood department)

3 cloves garlic, peeled and sliced finely

3 baby squid, well washed and cut into 3 cm pieces

1 sprig rosemary, leaves removed and finely chopped and stalk discarded

2 lemons, one juiced and zested and one halved to serve at the table

1 - 2 t chilli flakes

Salt and pepper to taste

4 slices of Wild Wheat sourdough bread, toasted and finely chopped (to use as bread crumbs)

1 bunch Italian parsley, roughly chopped

METHOD Put a large saucepan of water on to boil and cook the spaghetti to packet instructions while cooking the remaining ingredients In a frying pan heat a little oil and cook the red onion and garlic over a medium to low heat for 8-10 mins or until softened Add the rosemary, chilli flakes and breadcrumbs. Cook for a further 3-4 mins. Take off the heat and turn into a bowl Place the frying pan back onto a very high heat and add more oil. When very hot add the squid and cook for 2 mins (in batches so you don’t overcrowd the pan) Turn out into a bowl and return the pan to the heat and ensure it is very hot again before cooking the next batch In a large bowl combine the cooked squid and onion-chilli mix with the drained spaghetti and add the lemon zest and juice, salt and pepper to taste and Italian parsley Mix well to combine and serve with lemon at the table

Feast — pg. 17

BAKED SALMON WITH SPICED RICE Baked seafood keeps all the great omega goodness inside and is delicious served hot or cold. Serves 6

For the rice

For the salmon

METHOD

2 shallots, peeled and diced

1 X 600 g Mt Cook Alpine side of salmon

Preheat oven to 200C

1 t Farro ground cumin 2 t Farro ground fennel seed 4 Farro cardamom seeds 1 Farro cinnamon stick

2 t Farro ground coriander seed

50 g Lewis Road butter

Freshly ground black pepper

200 g Trade Aid jasmine rice

1 Sabato preserved lemon, rind only, rinsed and sliced

450 ml Harris vegetable or chicken stock

In a saucepan, heat a little oil and cook the shallots over a medium heat for 2-3 mins or until softened Add the spices and butter and mix well, infusing the shallots and butter with the spices for 2-3 mins. Add the jasmine rice, mixing to coat the grains well before adding the stock. Bring to a boil before covering and reducing the heat to low and allowing to cook for 20 mins

To serve

Place the salmon on a tray and drizzle with a little oil. Mix the spices together and sprinkle over the salmon with the preserved lemon. Place in the oven to cook for 20-25 mins or to your liking

Mint and Italian parsley to garnish

Remove from the oven and set aside to cool slightly. Mix the rice well and garnish with the mint and Italian parsley Serve immediately with salmon

TIP: WE WILL PIN BONE SALMON BY HAND IN STORE FOR YOU - SIMPLY ASK OUR SEAFOOD DEPARTMENT SO IT’S READY TO COOK

Feast — pg. 18

APPLES

Apples are available all year round in New Zealand thanks to our growing conditions, however in winter they can be a real delight, adding sweetness, crunch and tartness to dishes.

Feast — pg. 19

SLOW-ROASTED PORK SHOULDER WITH ROASTED APPLES What’s a Sunday without a gorgeous big roast? Pork and apple are such great friends. Serves 4-6

2 kg Freedom Farms pork shoulder, skin-on bone-in.

3 cloves garlic, peeled and finely chopped 20 g Farro ground fennel seeds

Freshly ground black pepper

METHOD

Juice of 4 lemons

Preheat oven to 230C

3 T Number 29 extra virgin olive oil

Using a sharp knife, score the whole skin of the shoulder with deep cuts about 5mm wide

4 apples, cut in half

Mix the garlic, fennel, chilli, salt and pepper together in a bowl

1 t Farro chilli flakes

Rub and push this mixture into and over the skin and all surfaces of the meat

1-½ T sea salt

Place the shoulder on a rack in a roasting tin and roast for 30 mins or until the skin begins to crackle and turn brown Turn the pork over and pour over half the lemon juice and olive oil Turn the oven down to 140C and leave the meat to roast for 6 hours.

Turn the pork over and occasionally baste with extra lemon juice For the last half hour of cooking, place the apples in the roasting tray and turn the oven up to 180C The shoulder is ready when it is completely soft under the crispy skin. Push the meat and it will give way Serve with the apples on the side and the Winter Time Waldorf salad (see page 21)

Feast — pg. 20

WINTER TIME WALDORF The heart of the celery has a lovely bitterness that goes well with radicchio and witlof. Serves 4 as a side

2 apples, cored and cut into medium chunks

1 radicchio leaves, torn

METHOD

Leaves of 1 witlof

Cut apples and fennel. Combine with half the lemon juice in a medium-size mixing bowl

1 small fennel bulb, thinly sliced

½ C flat leaf parsley leaves

Juice of 1 lemon

Salt and pepper

75 g Uncle Joe’s Walnuts, toasted and coarsely crushed

50 ml Number 29 extra virgin olive oil

Add walnuts, celery, radicchio, witlof and parsley Add the remaining lemon juice and olive oil, lightly mix and season with salt and pepper and serve

1 celery heart, thinly sliced

TIP: RADICCHIO AND WITLOF CAN BE IN SHORT SUPPLY DUE TO DIFFICULT GROWING CONDITIONS. IF UNAVAILABLE, SUBSTITUTE WITH SHREDDED RED CABBAGE, KALE OR BABY SILVERBEET.

Feast — pg. 21

CARAMEL APPLES WITH ICE CREAM AND ANZAC CRUMBLE A simple but oh so delicious dessert. Serves 6

Crumble topping

Apples

METHOD

½ C plain flour

300 mls water

Preheat oven 180C

1/3 C caster sugar

1 C caster sugar

Mix flour, sugar, coconut and rolled oats together

2/3 C Kokonati dessicated coconut threads

2 Farro cinnamon sticks

Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup

Peel of 1/2 an orange ¾ C rolled oats 50 g Lewis Road butter 1 T Essente golden syrup 1/2 t baking soda 2 T boiling water

3 Braeburn apples, ends trimmed, sliced into medium rounds, seeds discarded To serve 1 tub of Lewis Road vanilla ice cream

Stir butter mixture into the flour mix. Crumble the mixture onto a cold greased tray Bake at 180C for 5-7 mins or until golden, stirring with a spoon from time to time to get even colour. Cool on tray before serving To prepare the apples, stir water, sugar, cinnamon sticks and orange peel in a deep frying pan over medium-high heat until sugar dissolves Add apple slices, reduce heat to medium-low, cover directly with a round of baking paper and weigh down with a plate to ensure apples are submerged Cover with a lid and simmer until apples are tender and syrup caramelises (10-12 mins). Add 100ml water, swirl to combine, and then stand to cool slightly

Serve with generous scoops of vanilla ice cream with glazed apple slices, crumble topping and drizzle with a little caramel sauce from the apples

Feast — pg. 22

APPLE, FIG AND WALNUT CHUTNEY Winter is an ideal time for a bit of bottling, jam making and preserving.

This wintery chutney is a hit with sausages, on a sandwich or with cheese. Makes 1-½ litres

500 g cooking apples, peeled, cored and diced

½ t salt ½ t mustard powder

2 onions, peeled and finely diced

¼ t Farro ground ginger

250 g Garland dried figs, diced

¼ t Farro ground allspice

¼ C Essente walnuts, chopped

1¼ C malt vinegar

125 g brown sugar METHOD Combine all the ingredients in a medium-size pot, bring to the boil, cover and gently cook on low for 45 mins Stir regularly to stop it from catching and burning. Bottle

TIP: fill hot sterilised jars with hot chutney and place lid on immediately to form seal. store in cool place for 4-6 weeks to mature or keep in the fridge and use over a two week period

HOT APPLE CIDER This great winter warmer is an amazing drink to start an evening. Serves 4-6

1.5 L Abel Methode dry apple cider 2 Farro cinnamon quills 3 Farro cloves

2 slices of fresh ginger 3 pieces thinly sliced orange rind J. Friend and Co honey to taste

3 Farro cardamom pods

METHOD Stir ingredients in a saucepan over low heat and infuse for 20-30 mins Do not boil Add honey to taste

Feast — pg. 23

There is something about the cold weather that makes deliciously good cheese dishes a must.

These simple dishes are rich with ripe tastes of gooey ooze. Great at any-time of day - breakfast, lunch or dinner. All of these dishes are great served with a big green salad and a nice tart dressing to help cut through the cheese.

SAVOURY BREAD AND BUTTER

PARSNIP, POTATO AND FENNEL CHEESE NESTS

This is an amazing rainy day breakfast or dinner dish into which you can add any left over meats you have on hand. Or you could go vege and layer up greens, try with salami or just go simply cheese on cheese

Raclette plays an important part in the world of winter cheese eating and caraway is the perfect spice to add to both raclette and parsnip

50 g Lewis Road butter

METHOD

3 parsnips, peeled

Preheat oven to 180C and generously grease a 12-hole muffin tray with the butter

3 waxy potatoes, peeled 1 fennel bulb 1 red onion, peeled 1 T caraway seed 1 clove garlic, peeled and crushed 2-3 T white wine or water 200 g French raclette, roughly cut into matchsticks

80 g Farro flat peppered sliced pancetta, roughly diced

METHOD

12 eggs

Heat a frying pan and brown the pancetta in a little oil

Using a mandolin, food processor or grater, slice the parsnips, potatoes, fennel and red onion into thin julienne strips

1 L milk

In a frying pan cook the julienne mix with the caraway seeds and garlic in a little oil for 10 mins or until just starting to soften. Add wine and cook until evaporated

1 bunch Italian parsley, roughly chopped

Add ž of the raclette and stir through and remove from the heat Spoon into the muffin tray and top with the remaining raclette

Salt and pepper to taste

1 Paneton brioche loaf, sliced into 8-10 slices (find frozen brioche next to Paneton pastry in freezer section) 200 g French comte, grated cheese

Preheat oven to 180C

Remove and drain well on kitchen paper. Generously grease a deep dish with butter Whisk the eggs and milk together adding the salt, pepper and Italian parsley Dip each slice of brioche into the egg mix then layer into the dish.

Continue to add bread slices, layering them over each other and sprinkling pancetta and some of the comte between the slices as you go Finish by sprinkling over the remaining comte and place in the oven to cook for 25-30 mins or until golden brown

Bake for 20-25 mins or until golden brown Serve hot

Serve straight out of the oven Feast — pg. 24

BAKED BEETS

MUSHROOM AND GORGONZOLA ‘SAUSAGE’ ROLL Mushrooms truly love blue cheese. With the gorgeous creaminess and tang of Italy’s ancient gorgonzola, you’ve got the best combo ever

1 red onion, peeled and diced 3 cloves garlic, peeled and crushed 500 g mixed button, brown and shiitake mushrooms; the more varieties the better for flavour 2 t Farro porcini powder 100 g Lewis Road unsalted butter 1 t salt 1 t freshly cracked black pepper 1 box Paneton frozen puff pastry, defrosted 80 -100 g Italian gorgonzola piccante 1 T Farro poppy seeds

METHOD In a large frying pan, cook the onion and garlic in a little cooking oil until softened Add the mushrooms and porcini powder and mix well. Add the butter to coat the mushrooms. Cook for 15-20 mins or until really well cooked and no remaining moisture is present. Add salt and pepper to taste. Remove from the heat to cool Unroll the pastry on a bench dusted with a little flour. Place the mushrooms along the middle of the pastry and evenly top with blobs of the gorgonzola Carefully roll the pastry over on itself to create the ‘sausage roll’ effect

A great side to roast chicken, the cumin in the gouda adds a savoury note. For speedy preparation of this delicious side, use the pre-packed Love Beets available instore and it will be on the table in 30 minutes flat

3 bunches baby beetroot, or 3 large Beetroot cut into similar sized pieces, scrubbed well 200 g Grinning Gecko cumin seed gouda, grated 300 ml cream 3 cloves garlic, peeled and finely sliced Salt and pepper ½ C Panko breadcrumbs Zest of 1 lemon

Vent with a few small knife holes and sprinkle over the poppy seeds Place on a baking tray lined with cooking paper and bake for 40 mins or until golden brown and the pastry is cooked through Serve hot Feast — pg. 25

METHOD Cook the beetroot in a large saucepan of boiling water for 15 mins or until just tender Drain well and when cool enough peel and place in a baking dish In a bowl combine 3/4 of the gouda with cream, garlic and salt and pepper and pour evenly over the beetroot In another bowl, combine the breadcrumbs with the lemon zest and the remaining gouda Sprinkle the breadcrumb mix over the beetroot and place in the oven to bake for 20-25 mins or until golden brown Serve hot

MEET THE FARRO FAMILY MARK BURT – FARRO FRESH BUTCHERY AMBASSADOR Mark may be well known to many of you who shop with us at Farro Fresh.

He has been part of our family for five and a half years. Mark’s expertise and knowledge have been key to his role with us in the training and development of our teams. We talked with Mark - a keen cook himself - about slow cooking, winter eating and post war butchers.

WHAT ARE YOUR FAVOURITE SLOW-COOK DISHES FOR AUTUMN AND WINTER? Oxtail, as I love that flavour and texture and lamb shanks, which I do with lemon and rosemary in the slow cooker. It’s great to get it on in the morning and have it ready when you walk in the door at night. I’m also a fan of braised brisket or crosscut blade as both are cheap cuts with so much flavour.

WHO TAUGHT YOU TO COOK? My mum. I spent a bit of time in the kitchen with her. But as part of learning my trade as a butcher, we used to have block courses of cooking through out the year so we could learn what cuts to use for what. I also like Laura Vitale for those classic Italian dishes with an American twist.

WHY BUTCHERY? An older guy in my class became a butcher and I thought that was cool. So I went to the Hellaby’s around the corner from my house and asked them if I could be an apprentice. They said come back when you turn 16, so the day I turned 16, I trotted back and by then, of course they had totally forgotten. My birthday is December the 16th so a really busy time but they stayed true to their word and I spent the next 3 weeks sweeping the floor and crumbing cutlets.

It was a different world then. Post-war butcher shops were a part of your week.

You’d stop in and get what you needed for the week ahead and the butcher would know you by name. It was a very personalised experience. They were gracious but cheeky, knew the family and what was happening in the neighbourhood. It was a full customer experience. They all wore ties and aprons. It was a great atmosphere to learn more than just how to be a butcher. I laugh now that I whistle away as I work and they all did the same – I’m just turning into an old-fashioned butcher too!

WHAT DID YOU DO ONCE YOU HADE FINISHED YOUR APPRENTICESHIP? Finishing my apprenticeship in 1981, I moved to Australia to work because the industry standards there were much higher than in New Zealand at the time so it was a great experience. The ethnic mix of customers was amazing and taught me even more about different cuts for cooking.

I bought a shop in Sydney’s Kings Cross in 1982. It was a crazy time to be there.

You weren’t ever sure what you’d find when you arrived in the morning!

TIPS FOR SLOW COOKING Slow-cooking cuts are the basis of winter eating. At Farro, we like to offer more than just the basics, so this winter why not try one of these lesser known cuts.

BUT YOU MADE THE MOVE BACK TO NZ...

I moved back to New Zealand in 1984 to start a family and a 10-year career with Foodtown. Tom Ah Chee was the owner at that time and it was all about quality and attention to detail, but also speed. Moving from a very customer-focused butchery role to being behind the scenes was hard and such a change for me but I learnt so much from those years. Speed and efficiency and the training for that is key so I started sharing that knowledge I had and moved into a more educational role, to help new guys on the team. It was an amazing experience and there was so much volume. We moved through 10 bodies of beef , 150 lambs and 10 pigs every day. You got a cooked breakfast every morning too!

Mark joined the Farro family after stints around Auckland, but we hope he’s really found his home with us in his role as Butchery Ambassador. He travels between stores, talks meat, demonstrates and trains and give us a lot of that post-war butcher cheek – and grace. He’s always got a great idea for dinner and is a really fun part of our team. We hope you get a chance meet him some time.

Feast — pg. 26

Brown the beef first, in small batches if necessary, to maintain a high heat in the pan.

As this caramelises some of the juices in the pan – adding to the flavour – you should do it in the pot you will cook in, ideally a cast-iron flameproof casserole with a tight-fitting lid.

If you need to toss the beef in a little flour before browning, make sure it is not overly wet and only a light dusting clings to the outside.

This will give your meat a good colour.

When seasoning slow-cooked dishes, do so lightly at the beginning. This method encourages reduction of the liquid, so the sauce can become much more concentrated and easily get too salty. Adjust the seasoning at the end of cooking.

SLOW & LOW CUTS CORNED SILVERSIDE OF BEEF It’s a classic but so often badly cooked. We love the steamed not boiled corned beef as it is super tender. Place on a rack in a oven tray filled with water and cover tightly with foil to cook at 160C for around 3 hours. Cut across the grain for nice, even, clean slices.

Create a chunky rub of black peppercorns, coriander, paprika, garlic, mustard seed, cloves and allspice to roll your corned beef in before you steam it.

OXTAIL This is another classic that needs attention but is as meaty and rewarding as a good beef rib. It’s a truly unctuous cut and that gelatinous texture you get from slow cooking the tail comes from the connective tissue. This needs melting away so a cooking time of 5 hours at a low temperature of 170C helps bring out all that delicious marrow. Dust first with a little flour before browning and then add your ingredients.

CHUCK AND BLADE The best-known types of braising steak, and what most recipes mean when they call for this. A very tasty cut of beef that can be sliced or diced.

BRISKET Because this comes from the belly of the animal it can sometimes be fatty, but this is what adds to the flavour of the stock during slow cooking. A classic pot roast, the brisket is a winning cut.

Cooking in advance and reheating means you can remove all the excess fat while it is cold. Cook super slow for 8 hours in a casserole dish checking on water levels throughout. Reheat for an hour at 150C.

BONELESS PORK SHOULDER This fabulous bone-free cut looks like a nice square pork belly but with way less fat. Taken from the bottom half of the pig shoulder with no bone means it is easy to stuff and roll or shred as a whole cut. It is also good cubed in a curry or stew.

BONE-IN LAMB SHOULDER Taken from the front section of the lamb, above the legs, this large area has a blade bone in it, which then attaches to the hock and connecting bone. Shoulder has fat and meat that has been walked a lot simply due to where it comes from so the muscle needs slow cooking to break it down. Bone-in gives you so much flavour, set aside at least 2½ to 3 hours of cooking time at 180C.

LAMB HIND AND FORESHANK A winter must, the fore shank comes from the front legs and hind shank the rear legs so shanks are an area that do a lot of work.

The meat is dense and rich in marrow so perfect for super-slow cooking, soups and stocks. Originally a true peasants meal, the shank is no longer seen as left-overs. The foreshank is slimmer and less meaty but can be more moist while the hind shank is the king serve. Cook at 180C for 2 ½ hours

Feast — pg. 27

Janene Draper, Farro Fresh’s Co-founder and Director, shares with you two of her favourite slow-cook recipes that are really easy. Janene is a big fan of the slow cook: ”That amazing aroma in the house all afternoon as your dish slowly cooks, and your appetite increasing as each hour passes...you can’t beat that.“

“I make a gremolata from any herbs I have on hand as a way to bring a bit of brightness to the finished dish. Don’t be afraid to use fresh tarragon, sage, thyme, rosemary – anything at all you have on hand to create your own unique blend to suit your dish.”

Slow cooking is a true delight but you have to make the time to enjoy the experience.

ASIAN SPICED LAMB WITH CORIANDER GREMOLATA Super easy, you can add fresh chilli for a spicy note or even serve with fresh limes and yoghurt. Serves 6-8

1 easy carve lamb leg

Coriander Gremolata

1 bottle Harriet’s Garlicky Hoisin & Coriander Marinade

1 clove garlic , peeled and crushed

4 cloves garlic, peeled and crushed

1 bunch well-washed and trimmed coriander, finely chopped

3 cm piece ginger, sliced roughly

Juice and zest of 1 lemon

1-2 stalks lemongrass, roughly smashed

1-3 T Number 29 extra virgin olive oil

3-4 spring onions, trimmed and roughly chopped into 2 cm lengths

1 red chilli, deseeded and very finely chopped ( optional)

1 red chilli , split in half and deseeded

To serve Steamed rice and steamed green beans

500 ml Harris beef stock

METHOD Preheat oven to 160C Place the lamb in a deep cassoulet or oven dish Pour over the marinade and turn the lamb a few times to ensure it is well covered Place the garlic, ginger, lemongrass, spring onion and chilli in with the lamb and cover with stock and 300 ml water Cover and cook for at least 4 hours or up to 6 hours, keeping an eye on the liquid and topping up as needed so it does not bake dry Take out of the oven and remove the ginger, garlic, spring onion and lemongrass.

Discard. Shred the meat in the juices and serve in a deep dish topped with the coriander gremolata, steamed rice and freshly steamed green beans on the side CORIANDER GREMOLATA Mix all the ingredients together well in a bowl

Feast — pg. 28

BEEF CHEEK RAGU WITH PAPPARDELLE AND GREMOLATA Beef cheeks are a deliciously good cut, perfect for slow cooking, so all that gorgeous meat breaks down. You can’t rush this one so give it the time it deserves while you enjoy a glass or two of red.

This is a great pie or lasagne filling too. Serves 6-8

METHOD 4-5 beef cheeks, sinew trimmed and cut into 3-4 large chunks

50 g dried porcini mushrooms, soaked in 1 C of boiled water for 15 mins

1-2 T plain flour, to dust 2 bay leaves 1 t salt 500 ml Harris beef stock 1 C red wine 1 red onion, finely chopped

4 garlic cloves, peeled and finely chopped

1 packet La Molisana dried pappardelle pasta Italian Parsley Gremolata 1 clove garlic, peeled and crushed

2 sticks celery, finely chopped 80 g Farro flat peppered pancetta cut into thin strips

Dust the beef cheeks with the flour and lightly season with pepper and salt. In a heavy-based deep cassoulet heat a little cooking oil and brown the beef in batches then remove and drain on kitchen paper Add extra oil if needed and sauté the onion, carrot, garlic and celery on a medium heat untill well softened

1 t freshly ground black pepper

1 carrot, grated

Preheat oven to 160C

1 bunch well-washed and trimmed Italian parsley, finely chopped Juice and zest of 1 lemon

Add the pancetta, thyme, porcini mushrooms, soaking water, the bay leaves and beef stock and lastly the red wine Mix well before returning the beef cheeks Cover and cook for 4-5 hours or until the beef is super tender and falls apart Remove from the oven and rest while you cook the pasta. With a fork roughly shred the meat in the juices to create a rustic sauce Cook the pasta according to the packet instructions, drain well and serve with the ragu piled on top with the gremolata over the meat.

Delicious!

ITALIAN PARSLEY GREMOLATA

1-2 sprigs fresh thyme 1-3 T extra virgin olive oil

Mix all the ingredients together well in a bowl Feast — pg. 29

SADDLEBACK PINOT NOIR Bursting with floral aromas and redcurrant perfume. Rich and juicy with delicious raspberry, hints of wild strawberry and spice flavours. - Central Otago

KUMEU RIVER PINOT GRIS The aromas have typical peach and stone fruit notes tinged with the floral perfume.

On the palate the wine is rich and complex with a lively texture. - Kumeu

CRAGGY RANGE KIDNAPPERS CHARDONNAY Aromas of lifted aromatics of honeysuckle, lemon zest and toasted almond that is finely structured on the palate; subtle fresh flavours of grapefruit, white peach, wet stone and a mouth-watering salty/briny character on the finish. - Te Awanga

ASTROLABE MARLBOROUGH SAUVIGNON BLANC Rich, ripe and succulent with aromas of lime peel, lemongrass and elderflowers.

Alluring flavours of white peaches, gooseberries and green citrus delivers a sauvignon that is delicious and classic.

- Marlborough Feast — pg. 30

MILLS REEF RESERVE SYRAH

HAHA SAUVIGNON BLANC

Brimming with a medley of black berry fruits and spice, ageing in quality oak barrels has conferred depth, supple tannins and fine leather notes.

- Hawkes Bay

Flavours of ripe tropical fruit, a smidgeon of oak, and a crisp lingering finish, this luscious wine matches beautifully with chicken, salads, and seafood. - Marlborough

CATHERINE’S BLOCK PINOT NOIR

BORGO SAN LEO PROSECCO

Aged in oak, this seductive Pinot Noir has dark red berry and black cherry flavours, with hints of spice.

Intense concentration and lingering finish. - Amberley

Fine with a very delicate perlage.

Attractively intense bouquet, very fruity and aromatic, with hints of wisteria flowers and Rennet apples.

-Italy

A great selection of our beer and wine this season

ZEFFER CIDER CO ALCOHOLIC REAL GINGER BEER

BACH BREWING CRAYPORTER

TUATARA AOTEAROA PALE ALE

LIBERTY BREWING CO HALO PILSNER

A strong ginger hit up front, a long palate with good sweetness and a lingering spicy finish.

Coffee and chocolate flavours from eight specialty malts, subtle briny characters and a hint of crayfish in the finish.

American style with all NZ hops, Pacific Jade, Nelson Sauvin, Cascade, Motueka. A complex taste of herbs, citrus and grapefruit with a fresh hop finish.

All New Zealand hops showing zesty lime peel accented with tropical passionfruit and subtle sweet caramel.

PILSNER URQUELL

PARROT DOG BITTER BITCH IPA

VAL DE RANCE CIDER BRUT

The original Pilsner, cold shipped from Czech, refreshing bitterness and a clean balanced finish.

Big tropical hop flavour from local hop varieties, strong bitterness from an English hop to honour its name, balanced with plenty of malt.

Classically French in a dry style, a medium-bitter sweet taste followed by aromas of red apples and autumn.

GET SORTED WITH FARRO FOOD BOXES! Our boxes are all hand picked by the Foodkit team, who choose items as if they were shopping for themselves, so you know they will always be of the best quality and price from our stores.

ANTIPASTO SELECTIONS

FRUIT & VEGE BOX

WEEKLY ESSENTIALS BOX

MEAT BOX

ORDER ONLINE - DELIVERED TO YOUR DOOR farrofoodkits.co.nz Feast — pg. 32