Cooking Ingredients

MARKET
SOURCED RECIPES

With the turn of seasons brings a new lease of life! Here at Papamoa Farmers Market we endeavour to bring you a selection of the best growers and local producers to compliment our beautiful lifestyle in the Bay!

 

More than ever our health has become the focus of our attention and with this in mind it is easy to forget the essence of nourishing your body with the right nutrients. Our ethos here at the markets has always been to connect and bring together community around food.

 

Good quality, locally sourced produce. It is time we started looking at how our eating habits coupled with our buying habits contribute to the world we live in. If our existence is to put “food on the table”, this past year has given us many insights into our habits and our dependency on an ‘outside world’ at every level. There has never been a more important time in history for society to digress, live simply and of course value community.

 

With all of this in mind we are doing our bit to help more of you get in touch with us the local growers and producers and helping you along with your journey in becoming mindful of your effect.

SPRING SEASONAL
SALAD
Spring Seasonal Salad October 1st 21.jpg

This is a quick fire salad that is great as a side dish at a bbq or simply eaten as a main. There is nothing more filling and reassuring than a plate full of the freshest produce. Salads are a great way to begin to pivot change in your eating habits. Leafy greens are extremely high vibrational foods sure to leave you and your stomach in a good mood all day! Earth to table - philosophy, implores you to take conscious steps into thinking about the importance of every part of your body in relation to food. By imagining your body as the miraculous system that it is finding and eliminating foods that leave you lethargic soon becomes a thing of the past! The importance of gut health is symbiotic to a healthy mind, for the fuel that fires the furnace is the fuel that fires life. Abundant

Abundant Backyard Mix Lettuce Leaves, Sprouts Micro Greens, Baby Carrots, Radish Coriander Add- Seeds + Nuts of your choice Add Chopped Lemongrass + Parsley

Dressing - Mustard, 1tsp Sugar, 1tbsp Oil, Salt+Pepper, Squeeze Lemon + Mandarin 2

BEEF AND BEETROOT BURGERS
unnamed.jpg
unnamed.jpg

INGREDIENTS

BEEF PATTIES

500 g of premium beef mince (works well with chicken mince)

½ medium red onion, finely diced and sautéed

1 cup roasted beetroot, peeled and finely grated

1 small egg whisked (optional)

2 garlic cloves, grated or finely diced

½ teaspoon lemon zest

½ teaspoon seasoning (optional)

Fresh ground black pepper & salt flakes to season

2 tablespoons oil for frying

METHOD

Over medium heat, sauté the onion in 1 tablespoon oil for 2-3 minutes, until translucent.

Place the grated beetroot between some paper towels, pressing firmly to squeeze out excess

moisture. In a large bowl gently combine the mince, beetroot, onion, egg, seasoning, salt and

pepper then shape the mixture into six even patties, now rest for 10 minutes. Preheat an oiled

barbecue or frying pan, sprinkle patties with a little oil, pepper & salt then cook for four to five

minutes on each side. Remove to a warm plate, cover and rest patties for four to five minutes.

Serve on warm grilled buns with your favourite sauce and salad greens

TRICOLORE SLAW SALAD
Image by Jonathan Farber

INGREDIENTS

1 medium beetroot, julienned or grated

1 medium carrot, julienned or grated

1 avocado diced chunky

1 bag seasonal salad mix or baby spinach leaves

Dressing

½ teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoons Tamari sauce

2 tablespoons extra-virgin olive oil

1/2 teaspoon Dijon or wholegrain mustard

Dash of white wine (optional)

Pinch of salt flakes and black ground pepper

While the burgers are cooking, prepare the salad veggies on warm serving plates, whisk

dressing ingredients together then drizzle over salad. Plate burgers on salad bed and top with

micro greens to serve. This is a GF & DF recipe.

Courtesy of Kathrin Chappel

ROAST KUMARA, CITRUS, AVOCADO AND BABY GREENS SALAD
IMG-3328.jpg

INGREDIENTS

1 Orange Kumara, medium size, cut in 2 3 cm chunks

1 Purple Kumara, medium size, cut in 2 3 cm chunks

1-2 tsp. Manuka Honey (warmed to a runny state)

2 cups Baby Greens Salad mixture

1 medium size Avocado ripe but firm, cut in 2 - 3 cm chunks

1 medium size Orange (or Tangelo Mandarin), cut in 2 - 3 cm chunks

1 handful of fresh Radish Sprouts

Dressing (Whisk all together to emulsify)

1/2 cup GARLIC NOIR, GINGER & TERIYAKI MARINADE

1/4 cup citrus juice (Orange, Tangelo or Mandarin)

1 tbsp. lemon infused oil

METHOD

Preheat the oven to 200degC.

Toss kumara with honey and a good drizzle of olive oil in a small bowl then place on a roasting

tray lined with baking paper.

Season with salt and pepper, and roast for 25-30 minutes or until tender and slightly

caramelized.

Remove from the oven and let cool off.

In a medium sized salad bowl, layer your baby greens, avocado, citrus and kumara chucks,

then lightly drizzle dressing and top off with the fresh crisp microgreens.

I always make extra roast kumara for salads like this, it makes it so easy and tasty.

This vibrant salad is light and refreshing with any lunch or dinner plus the dressing really gives it

an extra flavour kick!

Feel free to add feta to the top of yours... or even hot wood smoked salmon!!!

Courtesy of Kathrin Chappel

PICKLED BEETROOT
SPEARS
Fresh Beetroots

INGREDIENTS

1.5kg beetroot bulbs, stems removed

400ml apple cider vinegar

400ml water

240g (1 1/2 cups, lightly packed) brown sugar

1 teaspoon whole black peppercorns

3 tablespoons Vodka

1 tablespoon maple syrup

3 sprigs of fresh rosemary

1 teaspoon salt flakes

METHOD

Preheat the oven to 200ºC. Wrap each beetroot bulb in foil. Place on a baking tray. Roast for 1

hour or until the beetroot is tender when pierced with a skewer. Set aside to cool slightly.

Sterilize the jars in the hot oven for 20 minutes.

Combine the vinegar, water, sugar, peppercorns and salt in a large saucepan over high heat.

Bring to the boil. Add the rosemary for 3 minutes to lightly infuse the liquid, then remove from

pickling juice. Cover and set aside to cool, now add in the Vodka.

Wearing disposable gloves to avoid staining your hands, remove the skin and discard. Cut the

beetroot into spears or wedges. Pack beetroot into dry, sterilised jars.

Cover the beetroot with the vinegar mixture and seal. Let the jars stand for 5 days minimum to

reach a good flavour, refrigerate after opening.

Courtesy of Kathrin Chappel