These are such good scones, either for morning tea, lunch or the perfect accompaniment to a bowl of soup.
Rocket, Feta and Red Onion Cheese Scones
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Author Archives: Helen Jackson
Family Favourite Hearty Meatloaf
This tasty and economical meatloaf is great served hot for dinner and any leftovers make for a tasty packed lunch, either in a salad or sliced into a sandwich.
Double Cheese Drop Scones
These delicious scones have double the amount of cheese of regular cheese scones. The dough is also much wetter so is simply dolloped onto the baking tray as opposed to the usual rolling and cutting.
These scones have a crisp outer and a light fluffy inner.
Silver Fern Farms Taste Adventure Celebrating Flavours from Around the Globe
Silver Fern Farms natural grass-fed red meat is the perfect ingredient to begin a taste
adventure at home, inspiring Kiwi cooks to create internationally-inspired dishes to share
with friends and family.
As New Zealand becomes increasingly culturally diverse, foodies are becoming more familiar
and confident with international flavours and food trends. As taste horizons expand,
consumers are on the search for inspiration to create exciting new meals that feature bold
and exciting flavours from around the world.
Nicola Johnston, General Manager Marketing (Acting) says Kiwi cooks are more confident
than ever before, and they are enjoying a greater variety of cuisine from all four corners
of the globe.
“Its official – we’re no longer a meat and three vege culture! Our on-going market
research reinforces just how far we’ve come, and our palates continue to shift rapidly.
New Zealanders are broadening their tastes, cooking and enjoying dishes influenced by
cultures from all around the globe.
Research also shows a rise in 'fragrant and flavoursome' with Kiwi foodies increasingly eager
to try new ideas and to cook from scratch with flavour accents like cardamom, cumin,
turmeric, fennel, herb pastes, gourmet peppers, harissa and dukkah. “These
accompaniments are perfect for Silver Fern Farms premium red meat cuts – they lend
themselves to rubs and seasonings, which enhance the umami or delicious savoury flavours
of the meat,” she says.
“Foodies aren’t slaves to recipes any longer, they take inspiration from the flavours of
the globe, using fresh, seasonal local New Zealand ingredients. More and more we’re
seeing shared plates in the centre of the table, creating meal experiences that bring
everyone together, an opportunity to catch up and enjoy each other’s company with
cuisine which reflects our more confident global outlook,” she adds.
Silver Fern Farms’ red meat is perfect for this adventurous style of cookery. Silver Fern
Farms Lamb Steaks, Lamb Loin Fillets, Beef Flat-Iron Steaks, Beef Eye Fillet Steaks,
Venison Medallions and Venison Mince are all quick-cooking cuts. Although delicious on
their own, for a bit more excitement they can be taken to the next level with the bold
and exotic flavours of global cuisine.
As well as being perfect for quick-cooking in any cuisine style, Silver Fern Farms
pasture-raised and grass-fed beef, lamb and venison consistently deliver the flavour,
texture and quality foodies are looking for.
To continue inspiring Kiwi cooks to create new dishes to delight family and friends, Silver
Fern Farms has developed a range of sensational new culinary ideas that will take
consumers on a taste adventure around the world from the comfort of their own home.
• Ignite a Mexican Fiesta: Lamb Steak Tacos with Slaw
• Savour Italy: Italian Inspired Venison Caprese Salad
• Feel the Heat of Asia: Spicy Lamb Loin Fillets with Asian Slaw
• Spice up your Life in Cuba: Cuban Style Beef Flat Iron Steak Sandwich
• Explore the delights of the Mediterranean: Mediterranean Eye Fillet Steaks
• Taste the Zing of Vietnam: Vietnamese Venison Salad
Silver Fern Farms red meat is the inspired start to every meal for family and friends.
Look out for these delicious Silver Fern Farms Taste Adventure ideas, available now on
shelf or from sampling stands from all participating supermarkets or visit
silverfernfarms.com.
Silver Fern Farms Lamb Steaks RRP $11.95
Silver Fern Farms Lamb Loin Fillets RRP $21.95
Silver Fern Farms Beef Flat-Iron Steaks RRP $12.95
Silver Fern Farms Beef Eye Fillet Steaks RRP $21.95
Silver Fern Farms Venison Medallions RRP $21.95
Silver Fern Farms Venison Mince RRP $9.95
ENDS
For more information on Silver Fern Farms’ Global Taste Adventures contact:
Kathie Bartley, [email protected], 021 275 9908
Truffle Time at Black Estate
Our two local truffiéres and their respective dogs are bringing in the goods… Bianchetto white truffle has just come in from Gareth and Rosie at Limestone Hills, and Kings Truffles’ Perigord truffles are on the menu next week, thanks to Jax and Freddy. Delicious, aromatic and comforting – lush with Pinot Noir, butter, and starch. It’s a wonderful time of year.
We are open all winter, Wednesday – Sunday, for cosy fireside dining and an abundance of truffles on the menu.
Truffle Lunch – Saturday 28 July
Tickets to our annual Black Estate Truffle Lunch are now up at dashtickets.co.nz.
Join our crew at Kings Truffles in Waipara Gorge to get up close and personal with truffles and hunt for them with Freddy the truffle dog. There’ll be plenty of soil smelling and a backdrop of North Canterbury’s most outrageous vistas.
Take a bus up to Kings Truffles from Christchurch for an 11am tour of the truffiérie. You will then be driven to Black Estate for a 5 course lunch using Kings’ and Limestone Hills’ truffles, matched with aged Black Estate wines. The bus departs Black Estate at 4pm for the city.
Tickets are $260 including bus, or “just the lunch” at $225 per head which does not include a bus. Tickets are limited.
Tickets available here.
Crunchy Fried Barley
Discovering new flavours and textures is always exciting and something I search for when travelling.
It did though come as some surprise though to stumble across crisp fried barley in Mexico. Corn yes but barley not so much.
We are at Guidos, on the island of Cozumel and the kids are rebelling against yet another taco dinner so Italian it is.
My salad of summer fresh tomato, bocconcini and basil comes lightly sprinkled with these tiny golden grains of nuttiness that just takes a simple flavoursome salad to a new dimension. I am huge on texture and anything that has a crunchy nuttiness wins me over every time. I wonder why this have never occurred to me to try making before now.
Sprinkled on salads, creamy thick soups, risottos, pastas, casseroles, there are so many dishes that can benefit from some texture and while barley does contain gluten it is suitable for those that need to avoid nuts.
To make crisp fried barley simply cook your pearl barley in a saucepan of boiling water for around 25 minutes or until just tender to the bite. Don’t over cook it.
Drain well and then spread out on a single layer on paper towels, this helps to remove as much moisture as possible. Set aside to cool.
Heat 2.5cm of oil in a small but deep sided saucepan until a grain of barley immediately sizzles. Fry the barley in batches until golden and crunchy. Don’t over cook as then it will become too hard and lose its flavoursome nuttiness. Drain on paper towels.
Once cool it can be stored in an airtight container for a week or so.
So far I have included it in one recipe with delicious results.
Have you tried frying barley like this or any other grains?
Roasted Cauliflower, Kumara, Rocket and Crisp Fried Barley Salad
It’s officially winter and most of us don’t need a calendar reminder on this one.
The casserole dish and stock pot have been brought out from the back of the pantry as we settle in for some cosy nights at home.
My winter (ish) escape this year is to Morocco and we still have spaces available if you would like to com too…. Message me and I will email you a copy of the itinerary and pricing.
Take a look at our fab new winter salad recipe, Roasted Cauliflower, Kumara, Rocket and Crunchy Barley. I had barley cooked this way while in Mexico and just loved the nuttiness of it.
Happy Cooking!
Roasted Cauliflower, Kumara, Rocket and Crunchy Barley Salad
Roasted cauliflower is a personal favourite and the crunchy barley in this salad really gives it the most amazing texture and nuttiness.
The barley can quickly become very crunchy so make sure you don’t over cook it.
I cook the cauliflower and kumara in separate dishes, reason is that I find the cauliflower is strong and can permeate the kumara. It is better to combine them once cooked.
Pomegrante dressing is lovely, tahini dressing would also be great or just use your own favourite vinaigrette.
Lemon and Elderflower Cake
This cake was of course inspired by the wedding cake of Prince Harry and Meghan Markle.
Because I wanted a cake that was easy to layer I have opted for a lemon pound cake with the addition of course of elderflower syrup.
Yes it does contain lots of butter but it is a celebration type of cake so it is worth it for a special occasion.
It is a lovely moist cake with reasonably dense texture.
I think it looks pretty when decorated with edible flowers, candied lemon peel or raspberries.
A Little Taste of Mexico
When the toughest decision of the day is whether the shrimp tacos are to be garlic, crumbed or ceviche style and is it to be beer or mojito, you know you are in Mexico.
First stop in our 2 1/2 week stay in the Yukatan Peninsula (with husband and 3 teens) is Cozumel, a postcard pretty Caribbean island of around 60km long, much of which is still untamed.
San Miguel is the only town and it is definitely town sized as opposed to city.
The VW beetle that is almost as old as their mother is not the convertible the kids were anticipating but essentially the whole of Cozumel is delightfully a step back in time. After 5pm and the daily cruise boats have departed, we feel as though the island is ours alone. Mid-April means balmy days of mid 20s with nights not much cooler. Summer tourists from the north are yet to arrive and while the spring wind makes for a slightly interesting 40 minute ferry crossing, it is not enough to impact on our fun.
For a relatively small island Cozumel certainly packs a punch when it comes to fantastic flavours at truly affordable prices. As we sign for our rental car at ISIS (yes that is their name), breakfast in Houston seems a long time ago. Next door is the unassuming Burritos Gorditos where despite it being closing time, in true Mexican hospitality, they offer to make us burritos. Not only do the make the best burritos (and guacomole) that we will eat on our trip but they also duck to the corner store and bring back chilled bottles of Sol cerveza (beer) at around $1 each.
Every meal of our 4 days on the island is memorable and in particular the Shrimp Tacos at El Sazon Del Camaron have joined baklava from Giazenterp as some of the best things I have ever eaten. Shrimps (well more like prawns) are caught off the coast of Mexico – as opposed to being farmed – and they are seriously delicious. El Sazon offer shrimps every which way and of course we had to try them all. Yes they also have guacomole, chicken tacos etc… perfect for the particularly fussy one.
Ceviche is very much a national dish of the Yukatan area. My favourite has tender chunks of lime infused fish, conch, octopus and shrimp with loads red onion, cubes of juicy tomato and fragrant fresh basil and coriander.
Snorkelling/scuba diving is a popular activity in the water surrounding Cozumel as it is along the whole Yukatan coastline. In 1961 Jacque Cousteau put Cozumel on the world map, claiming it to be one the best dive spots in the world. It is the clear water reefs that attract tourists and our youngest completes his Padi dive certificate in these flourishing underwater gardens. The girls and I are completely happy to languidly snorkel amongst the coral, hanging out with loads of nosey parrot fish, while simultaneously pretending to be invisible to the somewhat errant barracuda and hoping to make friends with a turtle or two. In the late summer months Cozumel is home to whale sharks and it is then that water tourism booms.
Leaving behind quiet streets of multi coloured houses and quaint cafes it is quite an assault to the senses to find resort hotels and the retail of Playa del Carmen.
Barkers are flogging their wares be it Tequila, Day of the Dead souvenirs, Cuban cigars “or maybe you wanna smoke something stronger…. “
The kids like the few US style chain store shops available and I waste time in a Talavera hand painted pottery store and art gallery.
While the beach here is of course the same white sand that the coastline is famous for, it is a challenge to find enough grains to perch on amongst the young bronzed bodies that are possibly sleeping off last nights party.
El Fogan Taqueria is a quick and easy casual restaurant that suits us all, the open street front venue is great for people watching, large barbecues are sizzling with pork, peppers and onions, frozen cocktails come in goldfish bowl sized glasses, the guacamole, salsa and cactus are delicious and my toes are tapping to the guy with the guitar belting out “Losing My Religion”. Dinner for 5 (with drinks) is completed in about 30 minutes and totals around $60NZ. Two nights later we are back for more.
A rental car makes a day trip to the beautiful marine sanctuary of Puerto Morelos easy as is Akumal beach turtle sanctuary. Puerto Morelos encapsulates all that beachside postcards promote. Waving palm trees, white powdery sand and sparklingly clear blue water. The girls and I spend an hour or so mesmerised while snorkelling amongst coral gardens (we hire a boat and guide for around $75NZ). The vibrantly coloured coral is home to hundreds of species of fish of varying shapes and sizes. We are lucky enough to spot a sting ray and also a turtle or two. The few cafes along the beach front serve fresh off the boat seafood so it is worth arriving with an appetite.
Akumal should be as amazing due to their resident prehistoric looking turtles (think of those enormous creatures seen on discovery channel) but unfortunately there are too many vendors fighting for business and intent on dissing each other, check out Tripadvisor for advice before visiting. Despite some fiery exchanges we are there to see turtles this is what we do. After the first so many turtles I do wonder if it isn’t a bit like watching cows graze as they slowly graze their way along the beds of seagrass.
After the commercial side of Playa del Carmen, it is wonderful to arrive to the peace of Rio Largatos, it is a few hours easy (but boring) drive to this pretty little fishing village with its smiling friendly locals and la plethora (or is it flotilla) of small fishing boats.
Over April/May flamingos breed in this area and it is easy to book boat tours out to see these brilliantly coloured birds. It is also home to the famous pink lakes, therapeutic mud bathing and within the lagoon there are plenty of crocodiles hiding in the mangroves. We take the opportunity to do an evening crocodile boat tour and also a dawn visit out to the flamingos. Both provide memorable photo opportunities especially for Freddie who posed with a young crocodile that the guide had “Steve Irwin style” wrestled into our boat (travel warning: they are known to carry salmonella).
Ed tries out the mud bathing, supposedly carrying all sorts of age defying minerals. I could do with a good dose of this but somehow am quite comfortable where I am.
Merida is the capital of Yukatan and the city that wins us over for grace and charm. The architecture is graceful and majestic with the towering cathedral dominating the city square. Live music is everywhere and people unashamedly salsa and jiggle as they feel inclined.
The Sunday morning markets are fun (come hungry) and the 15km of closed off roadways (8-12 noon every Sunday) make for a great cycling opportunity to work off that extra churros and coffee. The city square is surrounded with cafes and shops and we quickly fall in love with the fragrant fruit sorbets at Sorbeteria served in elegant glass bowls by formally dressed gracious male waiters.
If you plan to buy a hammock then Merida is the place to do it. We struggle to decide over
nylon (comfortable) and cotton (natural) so end up buying two. I just hope we show the same enthusiasm for them once home.
Chichen Itza is one of the 7 modern wonders of the world and is along the way from Merida to Tulum. The pyramid in the centre is awe inspiring by its sheer size and there are plenty of English speaking guides available. The famous ball court remains, where the first person to score a goal in each game earned the right of a beheading and with that an instant ticket to heaven…. A sober reminder of the brutality of life.
Due to the 40 degree day and one sick boy (I’m blaming the crocodile) we possibly circle the ruins in record time and further down the road the Tulum ruins get about the same amount of attention. At least the Tulum ruins are full of large iguanas and also have beach access, something that gives them points with the teens.
Thank goodness for the cenotes that pepper the Yukatan area, when the temperature is high and tempers are fraying a dip in a cool freshwater pool is certainly the thing to do.
Tulum is divided into two, the town and the beach. The town is where the locals and those with barefoot and dreadlocks hang (I didn’t have either but loved the vibe), food is cheap and tasty you can find yourself an excellent morning latte at Ki’bok. It is also worth returning later in the day for a sugar cane mojito next door at Batey. They press the sugar cane to order and make a mouth watering mojito, with or without the rum.
Tulum beach in contrast is lined with super stylish eco-style resorts and pricey boutiques, apparently the place for celebrities to holiday in style.
Being flat the 2 km between the two is easily cycled. The beach is undoubtedly beautiful and has a understated sophistication compared to the more brash Playa del Carmen. We are not offered anything to smoke (phew) and the beach side boutiques adorned with dream catchers and crochet bikinis reek of wealthy tourist wallets.
Most resorts allow you to recline on their beach loungers – as long as you are happy to buy a drink and/or some food. The other end of the beach is completely free access but can be plagued with drifts of seaweed at certain times of the year.
All in all our 2 week (plus) holiday has given us a vivid tapestry of tastes and experiences. From rustic island charm, to tourist hot spots, a grand old city and a fishing village in between, it really does feel as though we have had an authentic nibble of this little corner of Mexico.
If you are feeling like coming with me to Mexico then the good news is that I am currently planning a trip next year with World Expeditions. As well as covering some of the favourite spots as mentioned here we will also be in Mexico city, Oaxaca, Uxmal and more.
Email me for more details [email protected]
Yukatan Travel Tips
*We flew Auckland to Houston and then on to Cancun. The same route returning home.
*Book your taxi from Cancun airport before leaving home, it is overwhelming when you arrive and you can easily pay more than intended. We had a driver meet us who took us straight to the ferry terminal for which we had pre-paid tickets.
*Train your kids to eat guacamole and salsa before you leave home.
*Supermarkets and convenience stores such as Oxxo are easy to find and well stocked with most items that you can buy at home.
*Oxxo’s are a great place for pitstops and clean bathroom facilities.
*Condos are perfect for family accommodation. These are easy to find and well priced. Resorts/hotels vary in price. Do your research, we found many nights were around $150NZ for our family.
*You don’t need US dollars but you do need peso. We got these as needed from ATM machines within banks. Don’t use the ATM machines in the streets.
*Rental Cars are a great way to travel and on the whole the driving is easy – just watch out for kamikaze taxi drivers.
*Police road blocks are common, we had no issue with these, they smiled (well they sometimes did) and waved us through.
*Some petrol stations are cash only e.g Pemex. Watch the meter and don’t get distracted. Make sure it starts at zero and watch it going up. They often will try and rip you off.
We leant this the hard way…
*Filtered water is available everywhere so take your own reusable drink bottle and save the planet from excess plastic waste.
*Forget duty free alcohol as it is cheap locally. Beers are as little as $1 each.
*From our experience the local filtered water, ice and salads were all completely fine – just don’t touch crocodiles. :)
*Cancun airport is the most appalling rip off for food so don’t arrive there hungry. haha
*Luz en Yukatan is a charming hotel in Merida that I would recommend to anyone.
*Merida is especially lovely on a Sunday with markets and bikes available for hire.
*While there is crime just up the road in Cancun it is mainly between drug cartels. We felt completely safe at all times.
Chewy Apricot and Sunflower Anzac biscuits with Chocolate bases
These are our new favourite biscuit. Chewy with loads of flavour and texture they really are the ultimate oaty cookie.
A Taste of Paradise at Vomo
NZ Star Chef Nic Watt to host five-day food & wine event at Vomo Island Fiji
Take an internationally renowned New Zealand chef-restaurateur with a passion for Asian flavours, a grand French Champagne house, exquisite New Zealand wines, and a luxurious 5-star private island resort on the cusp of Fiji’s Yasawa Islands and you have the ingredients for a rare and exceptional culinary event.
This exclusive event will unfold between 24-28 May at Vomo Island Fiji where Nic Watt will showcase a specially created range of dishes for five days of degustation dinners, wine tastings, long lunches and sundowner events accompanied by wines from Mason Billecart-Salmon Champagne and the premier New Zealand wine distributor, Dhall and Nash.
Mark Leslie, General Manager of Vomo Island Fiji says, “Nic Watt certainly has a similar philosophy to Vomo about food, which is why we are so excited to bring Nic and Vomo together for this event. I really hope many of our regular guests will put this in their diary. It’s going to be special.”
Well known for his string of successful hospitality ventures including Masu, the multi-award-winning Japanese robata restaurant and bar at SKYCITY Auckland, and Madame Hanoi in Adelaide, Nic Watt creates a cuisine that marries the sophistication of French food with fresh seasonal produce and the simplicity and vibrant natural flavours of Asian cuisines. Nic Watt is also known for the culinary craftsmanship and attention to detail that has helped to create his stellar career in some of the world’s top restaurants from London to Tokyo.
The five days of the Vomo culinary event will open on Thursday 24 May with a tasting dinner menu, followed on Friday evening with a sunset wine tasting event by Dhall and Nash at the island’s famous Rocks Bar, with a Nic Watt tasting dinner menu.
Events over the weekend include a Small Plates Degustation at Rocks Bar and a six-course Long Lunch menu celebrating the 200th birthday of Billecart-Salmon Champagne, prepared by Vomo Executive Chef, Nicholas Samaris and his culinary team. Monday 28 May offers a fitting finale with a Nic Watt Presents Canapés @ Rocks Bar event.
For Vomo regulars and newcomers attracted to the island by the culinary event, it will be an opportunity to sample wines from the venerable Maison Billecart-Salmon Champagne house, founded in 1818. Billecart-Salmon Champagnes are admired by some of the world’s leading wine critics and a Billecart-Salmon vintage gained first place in the Champagne of the Millennium 1999 against 150 of the finest 20th-century Champagnes.
Exceptional New Zealand wines from Auckland-based premier fine wine distribution company, Dhall & Nash, will also be showcased at the five-day event. Dhall and Nash sources only the finest local and imported wines, including Maison Billecart-Salmon, and regularly holds exclusive tasting events and dinners at award-winning restaurants. The wines supplied at the special events will be available at reduced special prices.
Eighty-seven hectare, all-inclusive and family-friendly Vomo Island Fiji provides some of the most luxurious accommodation in Fiji in hillside villas nestled in the resort’s beautiful gardens, and private beachfront residences on the beachfront. Discounted rates for the Vomo Culinary Event (stay five nights, pay for four; stay seven nights, pay for five) are available.
For more details about the Vomo Culinary Event 24-26 May 2018, visit: www.vomofiji.com
How to Make Perfect Fritters
Summer and Autumn are such great months for fritters.
With an abundance of well priced zucchini (courgette), corn and eggplant, fritters are a great way to turn excess produce into something utterly delicious.
Batter – With all fritters, less batter makes for a crisper fritter with interesting texture.
Try to keep flour to a minimum but not so little that your fritters fall apart. Flour of some sort is essential for acting as the “glue” in binding ingredients together.
Flour – My favourite fritter combination of flour is half wheat flour and half rice flour. The rice flour gives a lovely crisp texture to the outside of the fritter while it stays soft inside. Recently I made zucchini fritters using just rice flour as I needed them to be gluten free, they were fantastic.
Chickpea flour is also good to use and provides protein as well as flavour.
Polenta or corn meal can also be mixed with wheat flour which also gives a crisp fritter.
Raising agent – While fritters don’t really need any help with rising, a little amount of baking powder can make a difference to texture, in creating fluffy fritters.
Eggs – Eggs of course are essential in fritters, I tend to lean heavier on the eggs than I do on flour.
Cooking – Most fritters benefit from a short time in a preheated oven – about 180 C. This ensures that the fritters are cooked all the way through – who wants a half cooked fritter? Ugh.
Salt and drain – undoubtedly zucchini with their high water content are best to be salted and drained before cooking. This makes for a much lighter fritter with no sogginess. Grate zucchini into a colander, sprinkled with salt and left to drain for a good half hour. Then to finish off, a twist in a clean tea towel to really dry them out.
Favourite Flavour Combinations:
zucchini with feta or halloumi, lemon zest, spring onion, mint and dill
cauliflower with fried onion, ground coriander, cumin, turmeric and fresh coriander.
corn with spring onion, basil, coriander, parsley
carrot with spring onion, cumin, coriander, parsley, coriander
apple with ricotta, cardamom or cinnamon.
mussel with parsley, coriander and sweet chilli sauce
whitebait with white bread, butter and lemon :)
What are your favourite flavour combinations?
Some of our favourite fritter recipes:
Mini Zucchini and Halloumi Fritters
Apple Fritters with Caramel Sauce
Zucchini and Halloumi Fritters
I like to make these fritters really small and serve them as a side dish for lunch or dinner.
They are fabulous with tomatoes and basil and also a yoghurt garlic dipping sauce.
