Local Recipes

Cider, herbs & smoked bacon mussels (serves 1-2)

Ingredients

4 cloves of garlic (chopped)

1 medium brown onion (fine diced)

15g fresh flat-leaf parsley (rough chopped)

10g fresh tarragon (rough chopped) or dried, but only ½ tsp

4 rashers smoked streaky bacon (medium diced)

30ml extra virgin olive oil

1kg mussels, cleaned & debearded

200ml quality apple cider

50ml fat-free natural yoghurt or cream

2 vine ripened tomatoes concasse (diced) (for toast)

½ loaf rustic bread or ciabatta

1 clove garlic extra virgin olive oil

Method

Debeard the mussels and scrape the shell with a blunt knife to remove any barnacles etc. from the shell. Wash well under cold water, then drain well.

Heat olive oil in a large heavy bottomed pan on a medium heat, add the garlic and onion and sweat till soft, add the bacon, cook for a couple of minutes or until the bacon is golden, stirring regularly.

Place the dry mussels into the hot pan with the apple cider. Cover with a lid and leave to steam for 3 to 4 minutes, or until the mussels have opened but are not over cooked, shaking the pan occasionally. Add the tomato concasse for the last minute of cooking.

Slice the bread 2-3cm thick then toast on a hot griddle. Halve the garlic clove, rub on the hot toast, then drizzle toast lightly with extra virgin olive oil.

When all the mussels have opened they’re ready. Transfer to a serving platter. Stir the yoghurt/cream into the pan, bring to the boil and leave to simmer for a couple of minutes. Add the herbs, then season with black pepper and check the salt. Pour the sauce over the mussels. Place the toast on the side and serve.

Mark Lane | Culinary Lane Catering www.culinarylane.co.nz

For 3 & 5 course in-house lunches and dinners, out-catering, grazing tables and corporate catering.

Choc chip breakfast cookies

Dairy free, gluten free and low sugar

Amazing for breakfast or as an after-school treat. Six ingredients, chunky, soft and delicious.

Ingredients

2 large bananas, mashed

1 cup rolled oats

½ cup almond meal

2 Tbsp vanilla protein powder

1 Tbsp ground flaxseed

½ cup chocolate drops

Method

Preheat oven to 180°C and line a baking tray with baking paper. Combine all ingredients in a bowl and mix well.

Mould into balls and place on the baking tray. Lightly press flat with your palm.

Bake for 10-12 minutes until lightly browned. Enjoy warm.

Note: Will keep in the fridge for up to four days.

www.nourishedandvibrant.co.nz | @nourished_and_vibrant