millyskitchen
Milly's Kitchen
Where people meet, who love to cook.
www.millyskitchen.co.nz
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Sam Mannering - Game Pie’s Class Wednesday 29th July
The multitalented actor, author and food columnist Sam Mannering came into our Parnell Kitchen recently and shared three amazing recipes.
Scottadito with Artichoke Pesto - In Italian, the word scottadito means blistering fingers. This is justly named as the meat is so delicious you can’t resist eating them straight away and burning your fingers. Sam filled the cutlets with a breadcrumb and herb mixture, wrapped each chop in pancetta and then seared them. Served with an artichoke pesto (which had boiled eggs in it?!), these meat morsels matched their name having everyone reaching for more.
Wild Game Pie - Now for the pièce de résistance. Not to be confused with the Kiwi classic that is in your local convenient store’s warmer to the trendy cafes adding their own twists. This is a true rich, fat, spicy game pie. The
Pasteis de Nata - Mannering based this recipe for custard tarts from the mecca of all patisseries, the famed Belem Confeitaria in Portugal. This recipe required a bit of work but was completely worth it at the end as these little morsels were absolutely delicious.
We’d like to thank Sam for coming in and giving his time. Sam’s second book Food Worth Making is in stores now.
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Regional Romp - Otago
Heart of the South, it can be cold as the Alps and as tough as the frames that hold up Carisbrook. But the people make the region of Otago a warm place to be. It also helps that some of the best produce in the nation comes from here too such as Outram Tomatoes and Brydone Jersey Benne Potatoes.
Otago Farmers Market
The Otago Farmers Market is the keystone of this organic produce with over 65 vendors each with unique foods. Starting bright and early every Saturday morning by the Dunedin Railway Station.
As people herd towards the stalls, get in there early to get first pick! Wrap up warm and make a b line for Fat Cat Coffee to nurse you through the cold. Three stalls we highly recommend are:
Evansdale Cheese - you can't go wrong with anything you pick from these artisan cheese producers. But my favourites are the Farmhouse Brie or the Tania Smoked. Put it on a cheeseboard and watch it evaporate into thin air or take that cheese toastie to the next level!
Havoc Pork - These guys know their pork. I was first alluded to these meat professionals by my grandmother when she made me their ribs. Of course my nan is an amazing cook but the meat alone was something special. And don't get me started on the bacon.
Who Ate All The Pies - You can't get more southern hospitality than a good pie. Whilst writing this and going back through what this bakery has to offer I am quite literally salivating. Let me list some off for you: Pork, Sage & Caramelised Red Onion, or Salmon, Potato & Parsley, and Ostrich & Black Beer. Not your cup of tea? Well then we can't be friends.
Your baskets are full, the coffee was finished after walking down the second aisle and all your wanting is to cook up a storm with all this fresh ingredients you have procured. BUT before you leave, you've noticed a long line developing from a small but tall white trailer stall. (This line is generally enveloped by groups of scarfies who have somehow managed to get out of bed before midday, a strong identifier is that they'll be wearing Kathmandu puffer jackets.) It's Bacon Buttie Man! For $5 you get a stack of bacon chopped up with onions and mustard, squished between classic white bread. You have to have it, at least once.
Other places to eat:
Plato - A little bit out of the way down by the Port, Plato Cafe is worth going out of your way for. The menu itself is simple and classic but everytime I've been here I always get entranced by the special menu promoting the fresh produce they have at the moment. The duck liver paté is a great start entree and make you sure you check the fish of the day!
Governors Cafe - The classic student cafe of University of Otago. Although it has changed hands the vibe is still the same, bench seats and espresso coffee. Don't forget to grab a cheese roll or two (or three... okay just give me the rest).
The Friday Shop (Highgate Bridge Bakery) - Aptly named as it only opens and sells out on a Friday. The rest of the week is spent preparing for the Friday rush which is there for a reason, make sure you get there early for the full range of choice.
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Want to upgrade your foodgram game?
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An artistic duo Lernert & Sander created an amazing food design for a Dutch morning newspaper.
Lernert & Sander gathered 98 raw, unprocessed foods and cut them all into mesmerising little Minecraft-looking squares to help promote a food-themed documentary.
From fruits like pineapples and pomegranates, to different cuts of fish like like salmon and tuna, they transformed all 98 of the foods into 2.5 x 2.5 x 2.5 centimetre pieces.
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A Great Board – And How to Care for It
A great chopping board is an essential piece of kitchen kit. It needs to be weighty enough to not slip on your bench top, hard enough to sustain a few surface scratches but not the deep gouges that will harbour bacteria and roomy enough to easily accommodate the length of your knife. These days we have the choice of solid wood or wood fibre boards, plastic or resin and marble or glass. At Milly’s, we don’t recommend glass or marble. They may be hygienic but knives hate them. Dishwasher safe resin or plastic are a reasonable option especially for cross-contamination jobs like raw chicken – replace when the board becomes scratched. Our favourites, however, are wooden and you have two choices. Firstly, a large, heavy wooden slab – use one side for kitchen work and save the other for serving. Clean by washing with a little dishwashing liquid and hot water, dry immediately and store upright. Never soak your board and keep it oiled with a board specific mineral oil (not olive or vegetable as they will go rancid). Our rule of thumb - oil your new board every day for a week, every week for a month and once a month from then on. Secondly, newish to the market are wood fibre boards. These have the advantage of being light, but sturdy, dishwasher safe and perfect for knife care.
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Wednesday Watch
It’s Italian month and Big Night (1996) is a must see if you’re a lover of food. Two Italian immigrant brothers open a restaurant in New Jersey chasing the American dream.
Great storyline aside, the food looks amazing. Above is a clip of brothers Primo and Secondo, serving just ONE course of the big night.
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A London based company, Moley Robotics, has developed a prototype “robochef” to whip up gourmet meals. The robot mimics human actions and converts them into highly precise movements.
Moley Robotics are planning to have a consumer version available in 2017 that has more additions from a full cookbook, refrigerator to a dishwasher. Yes you don’t even have to clean.
Sure this may appeal to a lot of people who don’t have the time or “can’t cook” but in the whole I’m not a fan. But then again, the idea of having your own personal robotic sous chef to help with prep and clean up would be very handy.
My other concern is that we are getting one step closer to Skynet. One crab bisque at a time.
Source: IFL Science
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Regional Romp - Hawke’s Bay
Places to Stay:
Black Barn Cottages - We stayed at the Poplars. Beautiful, private lodges with outstanding views over the Tuki Tuki Valley (check spelling) with fully equipped kitchens to make great use of your Farmers' market purchases. Well stock with Black Barns wines as well.
Places to Eat:
Elephant Hill Restaurant and Winery, Te Awanga - A little further out but so worth the drive. Sit outside (sun hats and cream thoughtfully provided). This is local Hawkes Bay food at its finest.
Black Barn, Havelock North - Go, sit on the terrace under the vines and while away the afternoon.
Mister D's, Napier - No Aucklander of advancing years (and who remembers the original Vinnies) could go to Hawkes Bay without paying David and Prue a visit. Thoughtful, seasonal food that pushes the envelope just a little (first time I've tried samphire - I liked it).
Pipi's, Havelock North - Perfect for a casual pizza, and get the recipe book - it was one of our best sellers a year or so back.
Hawke’s Bay Farmers Market - one of New Zealand's original markets. In summer set under the trees at the Hastings Show Grounds every Sunday 8.30-12.30. The best the region has to offer in cheese, meats, pickles and preserves, eggs and bread straight from the producer
Little Producers:
Wild Game Salamis - this company produces four different salamis made from wild venison. The also make wild game chorizo and Le Boudin Noir (French black pudding).
Orcona Chilli 'n Peppers - Fresh chillis and chilli products also available at the Farmers Market.
Origin Earth - Hawke’s Bay based and owner operated. Producing fresh milk, pot set yoghurts (both cow and sheep's milk) and a range of cheeses (hard cheese, fetta, halloumi, and a delicious washed rind they call the 'Pink and White Terraces’. We were guided around the small factory and shop by the wonderful Rachel Blackmore who told us all about their small batch produced cheeses and yoghurts.
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Motivated to go out and try some of these dishes but at the moment, Coco’s Potato Ravioli has always been a love of mine!
Vote here.
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What are you baking for Easter? Julie Biuso has just shared a delicious Chelsea Buns recipe on her blog Shared Kitchen with really helpful step by step photos. Perfect sugar and spice for the long weekend!
For the full recipe click here.
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Tomorrow is the beginning of Italian month at Milly’s Kitchen.
Here’s Clemenza’s quick run down on Meatball Bolognese.
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Look at these amazing mini meringue’s Jess made earlier this week!
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We can see blue skies peeping through from the stores! Good luck to the team today!
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We call this produce heaven or too much time on your hands.
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