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SEPT-OCT-NOV 2012

YOUR ONE STOP SHOP FOR FRESH LOCAL PRODUCE, FREE-RANGE MEAT AND THE BEST NZ INGREDIENTS


New Zealand is home to amazing artisan producers with unrivalled passion. WE SHARE THEIR PASSION.

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WELCOME to the first digital

edition of the Farro Fresh seasonal eating guide. The point of this handy wee mag is to whet your appetite for the delightful fresh ingredients we have in store each season, and get your creative juices flowing for new and interesting meal ideas. We’ll also be featuring any news, products and events happening in

your local Farro store. With Spring arriving we are starting to see the days get longer, so the focus of the next little while will be creating simple meals that make the most of the fresh new seasons ingredients! Happy eating!

The team at Farro

C www.facebook.com/farrofresh L @farrofresh INDEX 5 Farro Hampers

Hassle-free hampers that won’t leave you bankrupt!

6 Spring Chicken

Weeknight meal ideas using free-range hens. Guaranteed to keep the family happy.

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11 Wild Rocket

A closer look at a spring green that is super versatile.

13 Luscious Fruit Puddings

Evening delights inspired by this season’s new fruits.

18 Banquet of Sunshine

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Recipes designed for sharing with friends and family.

25 Ingredient Spotlight

Learn about Pomegranate Molasses - a true Mediterranean gem.

26 Farro Demo Kitchen

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Checkout who is coming up in our weekly instore demo kitchens.

28 Golden Miso

Urban Hippie’s new Miso paste.

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NEW PRODUCT

The local French lads behind TOMETTE have taken French Fast Food to new heights. Their pre-made meals are jam-packed full of the same top quality ingredients you’ll find on the shelves at Farro, but they’ve been lovingly transformed into traditional French dishes such as Lamb Provencale and Beef Bourguignon. From just $12.99 these ready-to-heat meals are a great alternative to takeout... Find them in the chilled section! 4


e Tisstohn... sea

Farro Fresh

HAMPERS

Like it or not we have begun the final countdown (do-do-do-DO) to Christmas. At Farro we don’t subscribe to the notion that the Christmas season has to be filled with terrible gifts, credit card anxiety or workplace worry. We’ve put together a range of gift hampers that are full of things you’ll actually use, that won’t break the bank and will hopefully make the Christmas season a little more straight forward. Below is a selection of our best selling hampers - visit www.farrofresh.co.nz to order...

SUPER SWEET DELIGHTS - $40

The ideal thank-you. Contains Oh Fudge! Passionfruit fudge, the new Joshua’s 3-pack hand made truffles, The Baron Roasted Peanut Brittle, a pack of locally made Sovrano Double Choc Biscotti and Auckland-based Ludbrook House Tuscan style Panforte.

Each hamper is carefully packed into a recyclable box and can be couriered to anywhere in NZ for an additional cost.

SUMMER WINE BOX - $60

Our most popular hamper - made better! A pack of handmade truffles from Joshua’s is a nice addition to Mahi Sauvignon Blanc from Marlborough, NZ. Also included is Tuscan style panforte from Auckland’s Ludbrook House and one of our absolute favourites, Inspired Food Peanut Butter Rocky Road. This crowd-pleasing box is perfect as a gift for staff, neighbours or friends!

SUMMER FIESTA BOX - $80

Summer is all about sharing food, BBQs and a festive atmosphere on those long warm nights. We created a hamper to truly embrace that idea and it is a perfect Christmas gift pack for those who love to eat! Includes Blue Cheese-stuffed Olives, Mariano’s Salsa Sauce, Tio Pablo Salsa Verde and Spicy Tropical Mango Sauce, I due Pastori Sombrero pasta and St Andrews Margarita Sour Mix!

THE AUCKLAND EATS BOX - $95

Some of Auckland’s most delicious things all in one box! Mt Albert’s Alberton Honey 400g, Delish Ginger Spicy Bites, Jenny’s Tamarind Chutney Medium from Waiheke, Nuts About New Zealand Natural Macadamia nuts, Ludbrook House Orange Pickle, Waiheke’s award winning Ringawera Sesame Lavash, Wild Appetite Pickled Onions and, new to store, Otello’s Bresaola Salami.

VISIT OUR WEBSITE FOR MORE OPTIONS!

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SPRING CHICKEN

As the evenings get longer and brighter we find ourselves less interested in hovering over a warm stove. Our attention has switched to quick tasty meals that satisfy the family and leave us time to take the dog for a twilight walk or enjoy the evening with our partners. These recipes are straightforward and tasty - and best of all they use relatively few ingredients! 6


PESTO CHICKEN TART MAKES DINNER FOR 4

1 sheet frozen flakey puff pastry (Paneton is very good) Half a dozen peeled garlic cloves 3 heaped tablespoons basil pesto 1 generous cup cooked, shredded chicken ½ cup grated mozzarella (or pizza blend from the deli) 2 tablespoons grated Parmesan Salt and freshly ground black pepper Preheat oven to 200°C. Remove puff pastry from the freezer and allow to thaw at room temperature for 30 minutes. Place cloves on a baking sheet and cook in the oven until soft and light golden brown, 10-15 minutes. Allow the cloves to cool and then chop finely. Unroll the puff pastry onto a tray lined with baking paper, pressing and pinching to close any holes. Using a fork, prick the dough all over—including the edges—to prevent it from puffing too much during baking. Brush the pesto in a thin layer over the dough. Scatter the roasted garlic across the pesto. Toss the chicken with a tablespoon of olive oil and a generous sprinkling of salt and pepper. Layer the chicken on the tart, followed by the mozzarella and the Parmesan. Season with salt and pepper. Bake until the the cheese is melted and light golden brown, approximately 15-25 minutes (start checking early). Remove the tart from the baking sheet and let cool on a wire rack for 5 minutes. Cut into squares and serve. Note: You can easily sub pizza dough or flat bread in this recipe, or any other bread base you can think of. Also, its extra tasty with some chunks of ripe tomato scattered over it before cooking!

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CHICKEN BREASTS STUFFED WITH RACLETTE, HERBS, AND PROSCIUTTO MAKES DINNER FOR 4

Raclette has a delightful nutty flavor and melts perfectly over potatoes, vegetables, or, as in this recipe, works as a great stuffing for chicken. 4 bone-in, skin-on chicken breasts 3 cloves garlic, chopped salt + pepper 2 Tbsp chopped thyme leaves, plus 12 sprigs 1 Tbsp chopped tarragon

4 slices prosciutto 4 slices raclette cheese, about 20g each 3 Tbsp olive oil 2 lemons, halved ½ cup chicken stock

Using a sharp knife, make a deep, 3”-wide cut into thickest part of each breast, to form a pocket. Smash garlic with the side of a knife. Add a pinch of salt; scrape garlic against cutting board to make a paste. Pile chopped herbs on top of garlic; chop together. Smear each prosciutto slice with garlic mixture. Wrap each piece of cheese with a prosciutto slice; stuff into breasts; tie breasts with three ties. Tuck 3 thyme sprigs under twine of each breast. Season with salt and pepper. Heat oven to 240˚C. Heat oil in a 12” ovenproof pan over mediumhigh heat. Add chicken breasts, skin side down and brown, 6–8 minutes. Transfer pan to oven and roast for 18 minutes. Flip breasts and cook until skin crisps, about 5 minutes. Transfer breasts to 4 plates; remove and discard twine. Place pan over high heat; add lemons, cut side down. Cook until browned, 3 minutes. Add stock and reduce by half. Serve chicken, garnished with sauce and lemon. Serve with green salad for a quick tasty meal! You can find Raclette cheese in the deli at Farro Fresh. You could also substitute it for Gruyere, Comte or Morbier.

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THAI GINGER CHICKEN MAKES DINNER FOR 4

1 cup long-grain rice 1 bunch fresh coriander, stems removed 3 jalapeños, seeded and chopped 1 2-inch piece fresh ginger, peeled and thinly sliced 3 Tbsp olive oil 1 medium onion, sliced 1 eggplant, quartered lengthwise and sliced 20mm thick crosswise 2 cans coconut milk 2 Tbsp soy sauce 1 ½ tsp salt 400g boneless, skinless chicken breasts, sliced into strips about 20mm wide Cook the rice according to the package directions. Place the coriander, jalapeños, ginger, and 1 tablespoon of the oil in a food processor and pulse until combined. Heat the remaining oil in a large saucepan over medium heat. Add the onion and eggplant and cook until softened, about 5 minutes. Add the coconut milk, soy sauce, and ½ teaspoon of the salt. Bring to a simmer. Add the coriander mixture, remaining salt, and chicken. Simmer until the chicken is cooked through and sauce thickens slightly, about 7 minutes. Serve on rice. Note: if someone in your family objects to chilli it can be omitted or just use less to suit your tastes.

Don’t feel like chicken? Try this dish with shirmp or tofu!

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k Delicious Snack

k Gluten Free

k Protein Free

k Dry Roasted

Sharing the love of Middle Easter Eastern Cuisine

Dry roasted nuts, in various forms, are part of daily life in the Levant. The new range of roast nuts from Sami’s Kitchen are a simple, traditional snack including crunchy almonds, tasty protein-rich chickpeas and healthy pepitas. Perfect as a snack, as part of a mezze plate, as a gift or part of a hamper!

FLAVOURS: SMOKED NUTS THYME & SESAME THYME & SESAME (GF) 10

FROM $5.99 EACH Exclusive to Farro Fresh


wild

Wild rocket is a flowering plant from the mustard family and is a close relative of the brassica. This family of plants is particularly nutritious and well known for its cancer-fighting properties due its wide array of phytonutrients. This variety of rocket is small, has dark green leaves with a mustard-like flavour, and is very versatile. Typically eaten raw in salads, wraps and sandwiches, wild rocket can also be lightly steamed or tossed through pasta, risotto and frittata, or served on top of gourmet pizza. Wild rocket was once regarded as a weed, but has been brought into vogue because of its widespread use in modern Italian cuisine. Compared to the standard rocket found in mixed leaf mixes, wild rocket has a slightly rougher texture and its flavour is a little more peppery. Wild rocket, like many other leafy vegetables, is mostly made up of water, however, it does make a worthy contribution to our antioxidant intake. It also contains some protein and fibre. Wild rocket is at its best in spring and early summer.

WILD ROCKET, CHERRY TOMATO AND PINE NUT SALAD Serves 4 2 Tbsp olive oil 1 Tbsp rice or white vinegar salt and freshly ground black pepper to taste 4 cups wild rocket leaves, rinsed and dried ½ punnet cherry tomatoes, halved 40g pine nuts 1/4 cup (30g) grated Parmesan cheese 1 large avocado - peeled, pitted and sliced

1. Combine the olive oil, vinegar and salt and pepper in a jar with a lid. Replace the lid and shake to combine. 2. Place all other ingredients in a bowl and toss together well with the dressing. Arrange the sliced avocado on top to serve.

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NEW PRODUCT Flavours include: CHERRY & POMEGRANATE RASPBERRY & LEMON KOLA NUT VANILLA CREAM

SIX BARREL SODA CO MAKE SMALL BATCH SODA SYRUPS IN WELLINGTON. Their soda syrups are made with filtered water, fair trade organic cane sugar, fresh fruit, spices & nuts. When mixed with soda or sparkling water they make fresh real sodas.

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luscious fruit puddings In the gap between winter and summer, sometimes an indulgent dessert is the best way to fend off chilly spring gales while still enjoying an evening with family and friends. Here we use seasonal fruits you’ll find in store at Farro Fresh... 13


HONEY ALMOND RHUBARB CRUMBLE SERVES 8

400g rhubarb stalks (about 3 cups) 400g strawberries (about 3 cups) 1 Tbsp minced fresh ginger 1 Tbsp balsamic vinegar ½ cup honey 2 Tbsp all-purpose flour pinch of salt 1½ cup rolled oats

½ cup slivered almonds ⅔ cups wholemeal flour ¼ teaspoon salt ½ cup honey 4 Tbsp butter, melted or very soft 8 wide mouth canning jars OR 8 ramekins

Preheat oven to 200oC. Chop the rhubarb into 15mm pieces. Chop strawberries. Peel the ginger; mince or grate 1 tablespoon. In a large bowl, mix together rhubarb, strawberries, ginger, 2 tablespoons allpurpose flour, and a pinch of salt. Stir in 1 tablespoon balsamic vinegar and ½ cup honey. In a medium bowl, combine 1 ½ cups oats, ½ cup slivered almonds, ⅔ cups whole wheat flour, ¼ teaspoon salt, ½ cup honey, 4 tablespoons softened butter. Divide the fruit mixture into 8 wide mouth canning jars or ramekins. Spread the crumble over each jar, pressing down on the crumbs to ensure that none are above the mouth of the jar. Bake 35 minutes until top is brown. Cool for 10 minutes and enjoy. Note: Using fresh ginger gives the recipe a delicious complexity; you could omit it if necessary, but it would lose some of the flair. Ground dried ginger does not substitute for fresh ginger! Make sure to peel and grate before using!

Very good with Kohu Road Golden Syrup Ice Cream!

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STICKY LEMON PUDDING SERVES 4

70g butter, plus extra for the baking dish – soften at room temperature 180g caster sugar Grated lemon zest (about 3/4 of a lemon) 3 eggs, separated 60g plain flour, sifted 250ml milk

100ml lemon juice (about 3 lemons) Icing sugar for dusting

Preheat the oven to 180oC. Using either a food processor or manual labour of whisking, beat the butter, sugar and lemon zest together until pale. Beat in the egg yolks, one at a time. Add the flour and milk alternately until you have a smooth batter, beating well. Lastly, beat in the lemon juice. In a large bowl, beat the egg whites until firm but not stiff, and fold the two mixtures together. Pour into a buttered 1 litre ovenproof dish and place in a baking tin. Half-fill the tin with hot water and bake for 50 minutes or until the pudding is lightly browned and set on top, with a soft base of gooey lemon curd. Remove the dish from the water, dust the pudding with icing sugar and serve immediately.

Serve with a generous dollop of Clevedon Buffalo Vanilla Yoghurt.

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MASCARPONE & TANGELO CREAMS SERVES 4

3 eggs 1/2 cup sugar 65g plain flour 35g cornflour 1/2 tsp baking powder 6 tangelos, peeled pith removed, segements and havled widthways 40gm dark chocolate, finely grated CREAM FILLING 65gm caster sugar 2 egg yolks 40ml sweet Marsala 500g mascarpone 2 eggwhites SYRUP 50ml dessert wine 1/3 cup freshly squeezed + strained tangelo juice (about 1 tangelo)

Place eggs and sugar in a heatproof bowl, and, using either a hand-held electric mixer or a wire whisk, whisk over a saucepan of simmering water until mixture is thick and holds a trail, then remove from heat. Sift over flour, cornflour and baking powder, then, using a large metal spoon, gently fold in until just incorporated. Spoon mixture into buttered and base-lined 19cm-square cake tin, then bake at 180째C for 15-20 minutes or until a cake tester withdraws clean. Stand cake in tin for 5 minutes before turning out on a rack to cool completely. If using cake immediately, break into 1 cm pieces or cut using a serrated knife. For cream filling, using a wire whisk, whisk sugar and egg yolks until thick and pale. Add Marsala and whisk until combined, then, using a large metal spoon, fold through mascarpone until combined, ensuring there are no lumps. Using an electric mixer, whisk egg whites until stiff peaks form, then gently fold through mascarpone mixture until just incorporated. For syrup, combine ingredients in a bowl. Divide half the torn sponge among 300ml glasses, drizzle with a little syrup, and scatter over half the tangelo pieces. Top with half the cream filling, repeat with remaining sponge, syrup, tangelo and cream filling. Refrigerate for 4 hours or overnight. Just before serving, scatter with grated dark chocolate.

A lighter alternative to Tiramisu for warm breezy evenings.

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FROM THE FROMAGERIE 5 TIPS FOR GETTING THE BEST OUT OF YOUR CHEESE 1.

There’s good bad-smelling cheese and bad bad-smelling cheese. The best way to figure out which cheese is right for you is to talk to the staff instore before you buy it. They’ll walk you through the important points and let you sample some before you part with your cash. Its important to remember that occasionally cheese requires you to go against your sensory instincts. Our staff can guide you to a cheese you’ll love, and give you guidance on how to get the most out of your chosen delicacy.

2.

The very best way to store cheese is with cheese paper, which has an outer paper layer and an inner waxy layer. Avoid wrapping your cheese in plastic wrap alone. Plastic wrap has a definite flavour and your cheese will taste of it. We stock Formaticum Cheese Paper Packs ($15.99 for 12 sheets) which will help you get the best out of your purchase.

4.

Aged cheeses like cheddar, gruyere, gouda, Parmigiano Reggiano, and fontina have been aged to an extent that ensures their durability. With such low moisture content, there’s not much need to worry about these guys. In some cases, age can actually heighten the experience of these cheeses; more often the flavor will wan with exposure to air. If greenish-blue mold develops, not to worry, just scrape it off.

5.

Taste it. If you can’t figure it out by the smell, try a bite. If it doesn’t taste bad, it hasn’t gone bad.

3.

Store your cheese in the warmest part of your fridge - usually the vege bin or top shelf. Even better, store all of your cheese together in a sizable Tupperware container. Cheese is alive, and cold temperatures limit important bacterial activity.

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Banquet of Sunshine

A Spring Feast...

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Very few things in this life compare to the unparalled pleasure that can be found in sharing a good meal with friends and family. Springtime in the Southern Hemisphere also heralds the beginning of a season of celebration the prelude to Christmas BBQs, and long languid evenings spent in baches and on beaches. The following recipes make the most of the abundant Springtime food found at Farro, and make for a great start to this season of feasting...

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SPRING ASPARAGUS PANCETTA HASH MAKES ENOUGH TO TOP WITH FOUR FRIED EGGS 120g pancetta, cut into small cubes 500g agria potatoes, peeled and cut into dicesized cubes 1 onion, chopped small 250g asparagus, tough ends trimmed and cut into 30mm lengths Salt and pepper to taste Additional Serving ideas: Fried eggs, dabs of goat cheese and slivers of spring onions Heat a heavy bottomed frying pan over medium heat. Fry the pancetta, turning it frequently so that it browns and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon and drain it on paper towels. Leave the heat on and the renderings in the pan. (With a well-seasoned cast iron, this should be all the fat you need to cook the remainder of the hash. If you’re not using a cast iron, you might need to add a tablespoon or so of oil). Add the potatoes, and don’t move them for a couple minutes. Use this time to season them well with salt and pepper. Once they’ve gotten a little brown underneath, begin flipping and turning them, then letting them cook again for a few minutes. The idea is not to fight them off the frying pan, once they’ve gotten a little color, it’s easier to flip them and you’ve gotten closer to your goal of getting them evenly browned. When the potatoes are about three-fourths as crisped and brown as you’d like them — this takes about 15 minutes — add the onion. (Add this now, not earlier, because you’ll find it often burns before the potatoes are done.) Cook for an additional 5 minutes. Add the asparagus, cover the pan and cook for 5 to 8 minutes, or until crisply cooked. (Skinny asparagus will take just 5 minutes; thicker asparagus will take longer.) Remove the lid, return the pancetta to the pan for another minute, to reheat. Taste for seasoning and adjust if needed. Serve immediately.

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LEEK TOASTS W/ BLUE CHEESE MAKES ENOUGH FOR FOUR AS AN ENTREE 3 big leeks, cut lengthwise and white and pale green parts sliced 5mm thick (about 3 generous cups of slices) 2 Tbsp unsalted butter 1 Tbsp olive oil, plus extra for brushing toast Coarse sea salt Freshly ground black pepper 6 medium-sized or 12 baguette-sized chunkyslices of bread of your choice (We love Wild Wheat Sourdough baguette) 60g your favourite blue cheese, crumbled Few drops of lemon juice (optional) Fill a large bowl with cold water. Add leeks and use your hands to pump them up and down in the water a bit, separating the rings and letting the dirt and grit fall to the bottom. Transfer to a dish or plate for a minute; no need to dry them. Meanwhile, heat a large, heavy pan over medium heat. Once hot, add butter and olive oil and once they’re fully melted and a bit sizzly, add the leek slices, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. Adjust seasoning to taste. While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under a hot grill until lightly toasted. You may either spread the cheese you’re using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven’t spread it underneath. Add a few drops of lemon juice, if desired. Eat at once or gently rewarm a bit later.

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SPRING PANZANELLA MAKES ENOUGH FOR 4 AS A SIDE DISH For the croutons: 1/4 cup olive oil 2 cloves garlic, finely chopped 6 cups day-old bread, crust removed, cubed 6 tablespoons finely grated Parmesan, plus more for garnish Salt and freshly ground black pepper For the vinaigrette: Half a red onion, finely diced 2 to 2 1/2 tablespoons champagne or white wine vinegar Juice of half a lemon 1/4 cup olive oil 1/2 teaspoon Dijon mustard For the salad: 4 large leeks 2 teaspoons salt 1 pound asparagus 1 can of white beans, rinsed and drained Preheat oven to 200°C. Mix the bread cubes with the garlic, olive oil, parmesan, salt and pepper in a large bowl. Toss to coat well. Transfer bread to a baking sheet and sprinkle with salt and pepper. Bake stirring once or twice, until the croutons are crisp and lightly coloured on the outside but still soft within, about 10 to 15 minutes. Set aside and let cool. Mix the red onion with the vinegar and lemon juice in a small bowl and set aside for a few minutes before whisking in the remaining vinaigrette ingredients: olive oil and dijon. Set aside. Cut off dark green tops of leeks and trim root ends. Halve each leek lengthwise to within 6cm of root end. Rinse well under cold running water to wash away sand. Cover leeks with cold water in

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a 12-inch heavy pan. Add salt and simmer leeks, uncovered, until tender, 15 to 20 minutes. Without draining the cooking water (you will reuse it for the asparagus), transfer leeks to a bowl of ice and cold water to stop cooking, then pat the leeks dry with paper towels. Break off tough ends of asparagus and cook it in the boiling water until crisp-tender, no more than three minutes if they’re pencil-thin, more if your asparagus is thicker. Transfer it to another bowl of ice water, drain and pat it dry. Cut the leeks and the asparagus each into 4cm segments – the leeks will be especially slippery and prone to separating; hold firm and use a sharp knife! Place pieces in a large bowl and mix in beans and cooled parmesan croutons. Pour vinaigrette over and toss well. Season with salt and pepper.


CRANBERRY, QUINOA & VEGETABLE SALAD W/ CHARRED SALMON Salad ingredients are PER PERSON, adjust to suit: For the Salad: 140g salmon 1 ½ cups cooked quinoa (chill after cooking) ¼ cup small diced raw red peppers ¼ cup small diced cucumber ½ cup finely chopped broccoli 2 Tbsp finely diced red onions ½ cup dried cranberries (rough chopped) ½ pint baby tomatoes (cut in half) 1 handful of wild rocket 2 tsp extra virgin olive oil salt & pepper to taste

For the Dressing: ½ cup dried cranberries 1 medium garlic clove ½ cup red wine vinegar 1 cup extra virgin olive oil salt & pepper to taste

SALAD: Combine all the chopped and diced vegetables in a bowl with the chilled cooked quinoa. Season salad with salt and pepper to taste and toss well. Season the salmon with salt & pepper and sear on a very hot pan with 1 tsp of extra light olive oil. Cook salmon for just about one minute on each side, leaving the salmon slightly pink on the inside. Set aside to cool for a couple minutes. Do not refrigerate. DRESSING: Add all ingredients in a blender and blend until smooth and creamy. Drizzle 2 tbsp of cranberry dressing into each salad and toss well. TO SERVE: Place a generous amount of raw spinach or arugula on a plate and top with quinoa salad. Finish the salad with charred flaked salmon over it and drizzle dressing around salad one more time.

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ROAST FILLET OF BEEF w/ MUSHROOM RED WINE SAUCE SERVES 8-10 2kg beef fillet, sinew removed and ‘tail’ trimmed off 3 Tbsp olive oil 2 Tbsp beef stock 3 Tbsp Worcestershire sauce 1-2 Tbsp freshly ground black pepper 1-2 Tbsp sea salt flakes 1 red onion, quartered 1 head of garlic, halved FOR THE SAUCE 500g white mushrooms, cut into rough chunks 1 garlic clove, finely grated 500ml red wine 100g butter, cubed 1/2 cup meat juices (from the roasting pan) salt to taste Pre-heat the oven to 200°C. Place the beef fillet in a roasting tray. Mix the olive oil, beef stock and Worcestershire sauce in a small bowl and brush all over the meat. Season the fillet with black pepper and sea salt flakes. Add the quartered red onion and head of garlic and place in the oven. Allow to roast for 25-30 minutes until done to your liking. When the beef has another 10 minutes to go, start with the sauce. To make the sauce, fry the mushrooms in 2 Tbsp grapeseed oil until browned. Add the garlic and fry for a few seconds before pouring in the wine. Allow the sauce to reduce for 10-15 minutes. At this point the fillet should be cooked, remove from the oven, reserve the pan juices and cover the fillet with foil and allow to rest for 5-10 minutes. Reduce the heat and swirl in the butter. Mix well. Add the pan juices and allow to simmer for 2-3 minutes. Serve the fillet, sliced, with a generous serve of the sauce.

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INGREDIENT SPOTLIGHT

pomegranate molasses t it a d Fin RRO FA

There is one sure-fire sign that the warmer weather has arrived at Farro: the pilgramage of customers looking for POMEGRANATE MOLASSES. A thick, fragrant and gloriously tangy reduction of pomegranate juice, made by boiling the liquid to a sticky, syrupy consistency, pomegranate molasses is a key ingredient of Mediterranean and Eastern cooking. The flavour is sweetly tart and brings astringency and sourness to dishes in a similar manner to lemon juice or tamarind. It’s particularly useful to keep on hand in the cupboard as it lasts for ages. Pomegranate molasses goes well with duck and chicken and can be simply brushed over a whole bird before roasting to give a crisp skin and tangy flavour. Add some to a herby dressing of olive oil, lemon and garlic - be generous with chopped parsley and mint - and use to liven up roast or boiled vegetables and salads. A generous glug in marinades helps to tenderize meat, and provides a great tart flavour that is ideal on a BBQ. Pomegranate molasses can also be diluted with water to make cordials and sorbets, and is a sublime addition to cocktails! Most of the pomegranate molasses found on sale in New Zealand hails from Lebanon (as pictured left). From just $7.99 for a 300ml bottle, Pomegranate molasses is a great investment in fabulous flavours, and you’ll enjoy exploring its hundreds of uses in your kitchen!

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DEMO KITCHEN

WEEKL Y AT

FARRO

Every Tuesday at Farro Fresh we invite Auckland Chefs into our Fisher & Paykel Demo Kitchens to entertain and educate you. The one hour cooking demonstrations are all geared towards our monthly theme and a key ingredient or idea (i.e. Pork, Fish, Finger Food or Sweet) as you will find in the schedule below.

Demo Kitchens run every Tuesday at 1pm in each Farro store. They are free to attend and run for approximately one hour. Seats are first in first served, so be a few minutes early, grab yourself a coffee from the deli and enjoy!

SEPTEMBER OCTOBER NOVEMBER DECEMBER

XMAS EATING

BARBEQUE

SPRING TIME FEST

SPANISH FEAST

FARRO FRESH DEMO KITCHEN SCHEDULE GREY LYNN

MT WELLINGTON

NORTH SHORE

4

Ray McVinnie - Vege

Ginny Grant - Chicken

Carlos Atkinson - Lamb

11

Luca Villari - Chicken

Ray McVinnie - Beef

Claire Aldous - Fish

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Ginny Grant - Pork

Carlos Atkinson - Sweet

Nadia Lim - Chicken

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Claire Aldous - Lamb

Luca Villari - Finger Food

Sal Grant - Pork

2

Nadia Lim - Chicken

Sal Grant - Pork

Luca Villari - Sweet

9

Ginny Grant - Pork

Luca Villari - Lamb

Sal Grant - Vege

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Luca Villari - Beef

Sal Grant - Vege

Carlos Atkinson - Pork

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Luca Villari - Sweet

Carlos Atkinson - Fish

Sal Grant - Lamb

30

Nadia Lim - Vege

Claire Aldous - Chicken

Ray McVinnie - Beef

6

Claire Aldous - Pork

Luca Villari - Sweet

Nadia Lim - Vege

13

Luca Villari - Chicken

Ray McVinnie - Finger Food

Claire Aldous - Pork

Luca Villari - Chicken

Nadia Lim - Fish

20 Ginny Grant - Finger Food 27

Carlos Atkinson - Sweet

Sal Grant - Fish

Luca Villari - Chicken

4

Luca Villari - Turkey

Ray McVinnie - Turkey

Nadia Lim - Ham

11

Ray McVinnie - Finger Food

Luca Villari - Sweet

Ginny Grant - Finger Food

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No demos this week...

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CHRISTMAS

Please note, there may be late changes to Chef Schedule. We apologise for any inconvenience.

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GARLIC SAGE ROASTED BEEF FILLET WITH A YAM & SHALLOT TART RECIPE BY SAL GRANT Sal Grant is Head Chef at 1kg Whole beef fillet, trimmed Waiheke Island’s Poderi Sea salt and freshly ground black pepper Crisci. His passion for 100g Sage food and modern bistro 1 Garlic bulb - whole cloves style make him a popular Extra virgin olive oil addition to the demo chef 250g Agria potatoes - sliced 5mm team! 500g Yams – sliced 5mm 100g Parmesan – freshly grated 4-6 Whole shallots – peel and thinly sliced – sautéed in olive oil and butter 200ml Balsamic 80g Butter Season the beef fillet with salt and pepper. Crush the garlic and sage in a motar and pestle to make a paste. Add a good drizzle of olive oil and then rub over the beef. Tie the beef up with cooking string to hold its shape. Preheat the oven to 250oC, slice already peeled potatoes using a mandolin, do the same with yams. Place sliced potato and yams on top of each other into a stack of 4 layers. In every layer add the shallots that have been lightly sautéed in olive oil and butter, sprinkle parmesan each layer also. Place stack onto a baking tray with baking paper and bake for 15 – 20 minutes at 160oC. Sear off the beef in hot pan until all sides are coloured. Transfer beef into roasting tray, add the garlic cloves to the tray, place the beef on top of them and Cook for 20 minutes, then turn the beef over, baste it and add the Balsamic and butter to the tray. Let rest for 10 minutes before slicing. Save any juices from the rested meat and return them to the tray and remaining balsamic and mash up the garlic cloves, then pass the sauce through a sieve. Season to taste with salt and pepper. 27


MISO NOODLE SOUP SERVES 4

1/2 fresh chilli 2 cloves garlic 5cm fresh ginger 1 stalk fresh lemongrass 1/2 leek 4 small carrots 1/2 cup romanesco (or broccoli) 6 brown mushrooms (or shiitake) 1/2 cup fennel bulb 1/2 cup green beans 8 cups (2L) water, boiled 4 -6 Tbsp miso paste (to taste) 1 Tbsp soy sauce soba or wholegrain noodles for 4 persons 1 handful coriander sesame seeds 1 lime Preparing the vegetables: Finely slice the chili, mince garlic and ginger, cut the lemongrass in half and “bruise” it with the

bottom of your knife. Finely slice leek, carrots (use a peeler) and divide the Romanesco into small pieces. Cut the brown mushroom into quarters, slice the fennel bulb and chop the fennel greens. Trim the green beans by removing the top stems. Preparing the miso: Pour 4 cups boiling water in a pot, add miso paste and whisk. Add soy sauce, chili, ginger, garlic, lemongrass and set a side for a couple of minutes. Preparing the noodles: Meantime, pour the remaining water (4 cups) in a new pot. Place it on the stow on medium heat, add a pinch of salt and the noodles, cook them according to the package. Assembling the soup: When the noodles are done, place them and all the vegetables in the miso soup and reheat it, makes sure it doesn’t boil. Pour in 4 bowls and top with freshly chopped coriander, lime juice and sesame seeds. Enjoy!

We’re delighted to be stocking the NZ-made miso product range from Urban Hippie in Nelson.

28


WHAT’S IN SEASON? Spring APPLES CAULIFLOWER

AVOCADO

BEETROOT

BROCCOLI

CARROTS

CELERY

GREEN CABBAGE GARLIC LEMONS KUMARA

RADISHES

SPINACH SWEDE

ZUCCHINI PUMPKIN

TOMATOES ONIONS

ASPARAGUS RHUBARB SPRING ONION

TANGELOS

MUSHROOMS

CUCUMBER

SILVERBEET WATERCRESS

29


KITCHEN CHEAT SHEET A handy guide for anyone who loves to cook

METRIC CONVERSION Oven Temperatures o

GAS

o

F

C

½

250

120

1

275

140

2

300

150

3

325

170

4

350

180

5

375

190

6

400

200

7

425

220

8

450

230

9

475

Weights

240

IMPERIAL METRIC Very Slow

½ oz

15g

10oz

¾ oz

20g

11oz

310g

Slow

1oz

30g

12oz (¾lb)

340g

2oz

60g

13oz

370g

3oz

85g

14oz

400g

115g

15oz

425g

5oz

140g

16oz (1lb)

450g

6oz

170g

24oz

680g

7oz

200g

32oz (2lb)

0.9kg

Hot

8oz (½lb)

230g

Very Hot

9oz

255g

Mod. Hot

IMPERIAL

140g

5oz

100ml 125ml

30

PINT

METRIC

Caster Sugar

225g

8oz

Brown Sugar

170g

6oz

Butter

225g

8oz

Sultanas

200g

7oz

Currants

140g

5oz

Golden Syrup

340g

12oz

400ml

Uncooked Rice

200g

7oz

500ml

Grated Cheese

110g

4oz

1 teaspoon = 5ml 1 dessertspoon = 10ml 1 tablespoon = 15ml

2.2LB

1KG

CUPS

FL OZ.

½

Liquids

METRIC

Flour

285g

4oz (¼lb)

Moderate

Cups & Spoons ONE CUP

IMPERIAL METRIC

Nb. Conversions have been rounded for ease of use.

¼

150ml

5

200ml 250ml ½

7 1

9

275ml

10

300ml

11 14 2

18

750ml

3

26

1.0L

4

35

3

1.7L

1

570ml

20

60


Goings On At Farro SEPTEMBER - SPANISH FEAST

Spanish cooking has popular roots. It is the people’s cuisine. Most of it is down-toearth, uncomplicated food, based on the ingredients available locally. This month at Farro we are enjoying the cuninary stars of the Mediterranean table - chorizo, garlic, potatoes, eggs, jamon, manchego, seafood, paella - come in and be inspired!

OCTOBER - SPRING TIME FESTIVAL

By October, the arrival of the Spring produce will be well underway and our focus will be on bringing you inspiration and ideas for fresh meals and exciting new products.

NOVEMBER - BARBEQUE

November kicks off BBQ season, and Farro Fresh have absolutley everything you need to fire up the grill and create great food outdoors. From the choicest cuts of meat, handcrafted sausages, great local produce and all the delights that go with them, we’re your one stop shop for BBQ inspiration.

KNIFE SHARPENING - 1ST SATURDAY OF EVERY MONTH

Having sharp knives is fundimental in the kitchen. Not only does it help you be a better cook, it actually improves safety too. We have a great knife sharpening service available in the carpark of your local farro on the first Saturday of each month: FARRO FRESH NORTH SHORE: 10am til 12pm FARRO FRESH MT WELLINGTON: 11am til 1pm FARRO FRESH GREY LYNN: 1pm til 3pm

Kickstart Spring in your home with fresh cut flowers from Boudica Flowers at Farro Fresh. For as little as $8 you can brighten your home... we have fresh stock instore daily. 31


OPEN 7 DAYS THREE AUCKLAND STORES

GREY LYNN

34 Westmoreland Street

MT WELLINGTON 80 Lunn Ave

NORTH SHORE Constellation Drive

www.farrofresh.co.nz

Farro Fresh Spring Eating Guide  

Welcome to the first digital Farro Fresh Eating Guide - your source of inspiration for great fresh eating this spring!

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