Issue 4 - Winter 2016

Issue 4 - Winter 2016
FEAST WINTER 16
FEAST EATING GUIDE IS A COLLABORATIVE EFFORT
FROM OUR HEAD OFFICE TEAM AT FARRO FRESH
Our Autumn /Winter Feast is all about spice as we travel to Turkey and the Middle East to enjoy
the true taste s that come with thousands of years of migration, religious customs and trade .
What would Turkey have today if coffee had not made its way from Yemen? What if cumin had
not made its way from Iran? We are lucky that the se amazing journeys of food were made and
ingredients were shared to become staple s of their cuisine .
Also In this issue we look at fast seafood dishe s for those hectic midweek meal nights, wintery
chee se recipe s and delicious slow cooks that will keep you warm all winter long.
Happy cooking, from the team at Farro.
Creative Director | Michal Haines
Recipes | Michal Haines and Carlos Bruni
Photography | Alena Kim
and Annabelle Nichols
Styling | Ahi McKenzie and Michal Haines
Food Styling | Michal Haines
Testing and Cooking | Michal Haines
and Carlos Bruni
Layout and design | Ahi McKenzie
and Annabelle Nichols
Hand written type | Ben Maitland
Alcohol, Meats and Seafood selections
by Hamish Fleming, Chilled and Alcohol
Category Manager
CONTENTS
Thanks to Citta Design for the use of plates
used in “A Turkish Tale”.
All other props are stylists own.
For future editions, marketing queries and
advertising, please contact Ahi McKenzie,
Marketing Manager, [email protected].
For recipe-related questions, please email
[email protected].
Cook and Instagram a
A Turkish Tale ...................................02
Feast recipe and tag
Meet Our True Locals ......................09
#farrofeastwinter16
The Spice Kingdom .........................10
to go into the draw to
A Midweek Seafood Dazzle .............15
win a $100 Farro voucher
From the Tree ................................ 19
Our Winter of Content ....................24
The Slow Game ...............................28
Seasonal Selection of Wine & Beer...30
FARRO FRESH
farrofresh.co.nz
Cheese selections by Charlie Cai, Deli and
Kitchen Category Manager
Grocery line selection by Suzanne Sparrow,
Grocery and Homeware Category Manager
Farro Grey Lynn
34 Westmoreland Street W
Grey Lynn
09 360 0499
Farro Mt Wellington
80 Lunn Avenue
Mt Wellington
09 360 0499
Feast — pg. 2
@farrofresh
Save Feast and have a
collection of seasonal
recipes on hand!
Farro North Shore
70 Parkway Drive
Mairangi Bay
09 360 0499
Farro Epsom
446 Manukau Road
Epsom
09 360 0499
INTRODUCTION
Borrowing elements from Greece, Central
Asia, the Balkans and the Middle East,
Turkish cuisine is a rich blend of spice and
flavour.
Like many great cuisines, its regional
differences make it diverse and exciting,
taking strong influences from the land or
the sea.
The Turks love breakfast and
enjoy a range of cheeses, fresh
produce such as cucumber and
tomatoes, plenty of olive oil,
cured meats and sausages.
INGREDIENTS
Orange blossom water and pomegranate molasses feature
in desserts and main dishes and bring an added dimension
to taste. Pomegranate molasses is well known today as
it is featured in many cook books. The natural acidity of
pomegranate is ideal as a meat tenderizer as well as giving a
bright tartness to a heavy dish. The light fragrance of orange
blossom can be used in sweet dishes. It is intensely floral and
The Turkish word for breakfast kahvalti means before coffee.
well suited to desserts and cakes.
Turkish coffee is rich, dark and not for the faint hearted. It’s a
real kick start to the day but only after you’ve enjoyed your
VEGETABLES
breakfast. Move into lunch with beautiful diverse mezze platters
Don’t be fooled, Turkish food is not all tomatoes, courgettes
and finally onto one-pot dinner dishes such as pilav, tagines and
and aubergines. Pumpkin, potato, carrot, turnip and cabbage
soups.
are staples to add to slow-cooked dishes. Small chillies are
used for heat, while larger ones can be stuffed and grilled
The Turkish pantry is abundant with fresh produce. The growing
like capsicum peppers. Cabbages both cooked and raw are
areas provide plenty of aubergines, cucumbers, tomatoes,
prepared in many ways.
capsicums and legumes. Dried and fresh mint, oregano and
parsley appear alongside paprika, cumin, allspice and black
DAIRY
pepper. Within this wheat-driven cuisine, bread plays an
Yoghurt is a must-have ingredient, and we use Zany Zeus Greek
important part in day-to-day life as an accompaniment to every
yoghurt in all of our Turkish recipes, it’s a rich, thick cow’s milk
meal either as a flat bread or in a more creative form like the
yoghurt and can be used for marinades, sauces and spreads.
simit - a circular bread like a bagel.
Feta can be cow, sheep or goat. Traditionally it would be sheep
and goat, produced locally with a strong, robust taste. Fresh
Olives make an appearance any time of the day, being included
curds and young cheeses like ricotta are served simply with
in breakfast, as snacks on the mezze table and featured in slow
olive oil and paprika as a spread.
cooks. From the land, lamb, mutton and beef are used. From the
sea, sardines, anchovies and mullet are all cheap robust fish that
MEATS
can stand heavy flavours and longer cooking styles.
Lamb, mutton and beef on the bone are used for slow cooking
so cheaper cuts work very well. Minced meats are used
Fruit is eaten alongside meats, often either cooked or served
frequently, playing a vital part in Turkish cooking, and are used
with to add sweetness. Quince, apricots and apples grace slow-
in stuffed vegetables, kibbeh and kebab.
cooked meats, serve with wheats such as bulgar, kasha, toasted
buckwheat or semolina. It’s not all about moussaka and kofte.
SEAFOOD
Years of being ruled by different cultures has allowed Turkey to
In coastal areas shellfish is treated royally with spices and grains.
absorb and offer a vibrant culinary adventure for any food lover.
Sardines, mullet, anchovies and cheap fish with firm flesh are
FREEKEH PILAV WITH LAMB AND CHICKPEA
Pilaf, or pilav, is one of the best known Turkish dishes. Freekeh is a delicious wheat harvested when still green but can be
replaced with bulgar or buckwheat to create a hearty pilav.
perfect in soups and slow cooks. Try firm-fleshed fish like skate
We have prepared a Turkish feast, taking influences from Jewish,
to bring different texture to the table. Instead of fillets, try
Ottoman, Anatolian, Greek and more modern Turkish dishes.
whole fish. They feed many and can be a great feature dish to
Enjoy the feast!
bring to the table.
THE TURKISH PANTRY
NUTS
50 ml cooking oil
OLIVE OIL
Nuts play a very important part in Turkish cuisine, used as a
The olive oil from Turkey is as bright and green as our own but
binder in cakes or a thickener in soups and slow cooks. They
is more mellow and woody. The age of trees throughout the key
also provide extra texture in simple vegetable dishes and
growing areas in Europe plays a big part in the gentler taste profile
salads.
1 red onion, peeled and diced
2 cloves garlic, peeled
and crushed
WHEAT
Italian to small French picholine. Each has a different taste and
Wheat in any form-from beautiful green freekeh to cracked
texture to enjoy.
bulgar-graces dished from salads through to slow cooks.
Amazing wheat breads are created to enjoy any time of the day.
SPICES
1 T Farro sweet paprika (not
smoked Spanish paprika)
1 can chopped Metelliana
tomatoes
Increase the heat and add the dry spices and mix well. Then add
the pomegranate molasses
800 ml Harris vegetable stock
or water
1 can Metelliana chickpeas, well
rinsed and drained
Add the lamb and brown well. Stir in the freekeh, lemon peel,
thyme, tomatoes and lastly, the stock, mixing well. Bring to the
boil and reduce the heat to a simmer. Cover and cook for 45-60
mins or until the lamb is soft and tender. Remove the lid and
reduce any excess liquid for 10-15 mins. Add the chickpeas,
mixing well again. Adding salt and pepper to taste
1 bunch Italian parsley,
To serve, stir in the lemon juice and half the parsley and spoon
roughly chopped
into a deep serving dish
2 t Farro ground cumin
Salt and pepper to taste
Whole grains and legumes are ideal for slow cooked dishes.
1 t Farro ground allspice
There aren’t many that you need to have on hand, cumin, allspice,
cinnamon, saffron, cloves, cardamom, nutmeg and paprika (not
FRUIT
smoked, like your Spanish-produced paprika but sweet, intense and
When in season, fresh fruit brings sweetness to dishes and is
direct) are the basics. Paprika was originally brought from South
often cooked with meat. Quince and figs, are perfect for Turkish
America to Spain in the 16th century but it was the Ottoman rulers
cooking. Dried fruits can also be added for sweetness and
that introduced it to Turkey and made it an everyday ingredient. By
texture.
1 T Cortas pomegranate
molasses
400 g diced lamb
METHOD
In a heavy-based pan with a lid, heat the cooking oil and gently
cook the onion and garlic over a medium heat for 8-10 mins or
until softened
2 sprigs thyme
of it’s olive oil. Look for a beautiful Greek or Spanish oil in store for
your Turkish feast. Also olives of any colour or size, from large green
Peel from 1/2 lemon and juice
reserved
1529 paprika was being grown locally, air dried and ground to be
200 g Farro freekeh, well rinsed
in several changes of water and
soaked for 20 mins
used in everything from soups to cured sausages and over salads.
Spices also appear in desserts and baked goods, often teamed up
with honey.
Feast — pg. 4
Garnish with the remaining parsley
Feast — pg. 5
SPICED BEEF AND CABBAGE ROLLS
These rolls take a bit of time but are a family favourite. Feta works well
mixed through the meat mix as are pine nuts for extra texture. Don’t
discard those dark outer leaves they are larger and so good for you
1 large green cabbage,
leaves carefully removed (first
remove the dark green leaves,
then cut the core out from
the cabbage then peel off the
leaves one by one)
500 g beef mince
2 t Farro ground cumin
1 t Farro ground coriander
2 t salt
1 T cooking oil
1 onion, peeled and finely
diced
3 cloves garlic, crushed
1 t freshly cracked black
pepper
2 C white or brown short grain
rice, well washed and drained
Lemon to serve
METHOD
Bring a large pot of water to the boil and add 2 -3 leaves at a time to
cook for 2 mins or until softened
Remove and drain and when cool enough to handle cut away the
thick end of the spine so you have a V cut out of the leaf but leave the
whole leaf intact. Continue until all the leaves are wilted and trimmed
In a small fry pan, heat the oil and gently cook the onion and garlic for
2-3 mins until well softened
In a large bowl mix the beef mince with the cooked garlic, onion then
add the spices, salt, pepper and washed rice
Taking one leaf at a time, place 1 or 1 ½ T of meat mixture along one
side of the leaf. Tuck in each end and roll into a cigar
Continue until all the meat mix has been used
YEMENITE CURE-ALL CHICKEN SOUP WITH SKHUG
Carefully layer the cabbage rolls in a large pot and cover with water
They say chicken soup fixes everything and this one is no exception. Rich in spice, it is
based on a recipe from the Jewish Yemenites, who have a rich food culture. Serves 8
4 agria potatoes, peeled and
halved
1 can Metelliana
chopped tomatoes
2 red onions, peeled and halved
2 t salt
To serve, drain the water and serve the rolls with quarters of lemon
and plenty of salt and pepper
METHOD
Using a food processor with a grating attachment or a hand
grater, julienne all the vegetables
1 carrot
1 t freshly cracked black pepper
1/4 pumpkin, peeled and cut
into chunks
1 T Farro turmeric powder
1 T Farro ground cumin
1 Bostock’s Organic free range
chicken
Bring to a boil, cover then reduce the heat to low and cook for 1 hour
1/2 t Farro ground cloves
1/2 t Farro ground cardamom
WALNUT AND CHEESE DIP
Place the vegetables and chicken in a large stock pot and cover
with water. Cover and cook over a medium heat for 1 hour
before removing the chicken to cool
Such a great mezze to serve with breads or vegetables
Once cool enough to handle, shred the meat and discard
the skin and bones
1 C Uncle Joe’s walnuts,
toasted
1/4 bunch Italian parsley,
finely chopped
Add the salt, pepper and ground spices to the stock, mixing
well then cooking for a further 10 mins to incorporate well
200 g Zany Zeus feta, roughly
broken up
1 t freshly cracked black pepper
Return the chicken to the pot and heat through
2 T Zany Zeus Greek yoghurt
Serve in deep bowls and top with a good heaped tablespoon
of Skhug (see below)
METHOD
Place all ingredients in the food processor and pulse to combine
SKHUG
A bright green flavourful mix like a pesto, it can be eaten on bread, added to soups, mixed through yoghurt or added to rice dishes.
Taste and adjust the seasoning then place in a bowl to serve
Keep it in a sealed jar in the fridge.
INGREDIENTS
3 bunches coriander, well
washed and drained
5 cloves garlic, peeled
2-5 red chillies, deseeded
1-2 t Farro ground cumin
1/2 t Farro ground cloves
Salt and pepper to taste
Feast — pg. 6
1 T Number 29 extra virgin
olive oil
Cover and chill until required
METHOD
In a food processor blend all the ingredients together well,
add a little oil or water for consistency
Serve with toasted fresh bread
Feast — pg. 7
MEET OUR TRUE LOCALS
MEET OUR FIRST SIX FARRO FRESH TRUE LOCALS FOR 2016
PO
RT
IN
AT
N
PRO
DUCE
JAN | THE SECRET GARDEN
FEB | THE CURIOUS CROPPERS
MAR | LINE’S KNÆKBRØD
Tamsin Wilson, chief grower and
picker, is the special ingredient
behind The Secret Garden. A selfconfessed ‘foodie’, her passion for
good, honest food, love of nature
and fascination for growing the
unusual and interesting are what
The Secret Garden is all about.
Anthony and Angela Tringham together
with their two children, Max and Olivia - are
the Curious Croppers. They started at the
Clevedon Farmers’ Market selling “cranky but
gorgeous vegetables”. They stock Farro with
a range of delicious tomatoes and supply a
number of top restaurants with their produce.
Line’s Knækbrød – Danish
crackerbread has been a favourite
since it hit the shelves over 18
months ago. Line creates beautifully
thin, dairy-free, yeast-free, sugarfree crackerbreads that she rolls and
bakes by hand. She was awarded a
Cuisine Artisan Award for her cumin
flavoured Knækbrød in 2015.
APR | RELISH THE THOUGHT
MAY | HARRIS STOCK
JUN | BLUE FROG
Kathy and Rachel are the heart
of Relish the Thought, a business
they started over 10 years ago to
focus on great tasting condiments.
From small beginnings at the
Coatesville Market they now
stock Farro with their delicious
handmade quality products.
Fresh organic stock created by Mitch Harris
using the best quality ingredients. Handmade
with love and available in chicken, beef,
vegetable, fish and mushroom. All Harris
stocks are gluten and dairy-free and do not
contain any preservatives.
Premium breakfast products made by
Scotty Baragwanath are worth waking
up for. Blue Frog breakfast products
are made from premium timeless,
wholefood ingredients, with no
compromise on ingredient quality.
An easy, light cake that pairs well with any seasonal fruits.
Serves 6-8
Cake
Syrup
METHOD
200 g Zany Zeus Greek
yoghurt
200 g castor sugar
Preheat oven to 180C. Grease and line a 20cm cake tin with baking paper
150 ml water
Beat the yoghurt with the sugar, then add the butter, semolina, vanilla and
baking powder
125 g castor sugar
Juice of 1 lemon
225 g Lewis Road unsalted
butter, melted
270 g Farro fine semolina
½ t Heilala vanilla extract
1½ t baking powder
50 g flaked almonds
Pour the cake mixture into the tin. Sprinkle with almonds and place cake on
baking tray (the tray will help with any fat or syrup that may come out of the
cake during cooking if using a spring form cake tin). Bake for around 20 mins,
until the cake is just coloured or when a skewer is inserted into the centre and
comes out clean
To make the syrup, bring sugar, water and lemon juice to the boil and simmer
for 5 mins or until slightly reduced
Remove cake from the oven. Spoon the syrup over the cake and return it to the
oven for a further 5-10 mins. Cool cake in tin on wire rack
Serve with yoghurt
Feast — pg. 8
Feast — pg. 9
CKL
6
AU
01
AND
LO RUE
CA
L
2
I
N
TI
G LO AL AR
C
SA
SEMOLINA YOGHURT SYRUP CAKE
SUP
At Farro Fresh the heart of our business is our loyal and hardworking
suppliers. We are profiling one neighbourhood supplier each month.
Read more in-store or on our website, farrofresh.co.nz.
RS
1.
2.
TWICE COOKED CRISPY DUCK WITH CORIANDER SALT
This is a winning dish that will impress anyone at your table. It can be dressed up as an elegant number or simply shared as we have here
with slices of cucumber and plenty of napkins for your fingers. Serves 4
Coriander salt
4 T Farro ground coriander
The rich flavours of the
Middle East are a perfect
fit for winter feasting.
3.
2 t Farro ground cumin
3 T sea salt, ground to fine
powder
Duck
1 x Saveur whole duck (size 18)
100 ml cooking oil
Carlos Bruni, our Fresh Food
Developer at Farro Fresh, has
a gorgeous menu for you that
hints at the diversity of tastes
and amazing culture of the
region we know as the
Middle East.
PICTURED
Poaching stock
2 large onions, quartered
2 cloves garlic, crushed
1 fresh red chilli, split
METHOD
Pinch of Terraza New Zealand
saffron threads
Create your coriander salt by lightly heating the salt, coriander and
cumin in a non-stick frying pan so they merge into one fragrant
powder
5 T J. Friend and Co honey
¾ t sea salt
4 L water
To serve
Fresh coriander and and mint
Tahini yoghurt (see recipe
below)
Jabal Lebanese pita pockets
When duck is ready to cook, cut duck into 10 pieces
Oranges, sliced
Preheat oven to 200C
Remaining coriander salt
In a large frying pan heat olive oil and fry duck, skin side down,
and cook until golden brown (4-5 mins) on medium heat. Remove
from pan and drain on kitchen paper. Place duck on baking tray and
place in oven for 6-8 mins, duck should be hot and sizzling
2 Farro cinnamon sticks
Serve with fresh mint, coriander, strips of cucumber, tahini yoghurt
(recipe below), pita pockets, sliced orange and the remaining
coriander salt
TIP: YOU NEED TO PREPARE YOUR DUCK A DAY IN ADVANCE
1. MEJADRA - SPICED RICE AND LENTILS
(recipe on page 12)
2. BEEF SHORT RIBS BRAISED WITH CINNAMON
AND PRESERVED LEMON
(recipe on page 12)
TAHINI YOGHURT
INGREDIENTS
100 g Zany Zeus Greek yoghurt
25 g tahini
METHOD
Place all ingredients in a small bowl and mix well (Makes 1/2 a cup)
Juice of half lemon
Salt and pepper
3. ROAST CAULIFLOWER
Feast — pg. 10
WITH PINE NUTS AND CURRANTS
(recipe on page 13)
The following day, put all the poaching stock ingredients into a
large pot and bring to the boil and simmer for 20 mins
Carefully immerse the duck. Cover with lid and simmer gently for
one hour. Don’t allow the stock to boil. After an hour turn off heat
and leave the duck to sit in the hot stock for 5 minutes before taking
out to drain well. Invert the duck to ensure all the stock drains from
the cavity. Leave it to dry in the fridge for a couple of hours
1 cucumber, sliced
2 sticks celery, diced
6 pods Farro green cardamom,
cracked
Remove the duck’s neck and wing tips. Pluck out any remaining
feathers. Rub the duck all over with half the coriander salt and
refrigerate overnight. Reserve remaining salt
Feast — pg. 11
BEEF SHORT RIBS BRAISED WITH CINNAMON
AND PRESERVED LEMON
THE SPICES
Preserved lemons add a beautiful brightness to your slow-cooked dishes and help cut
through heavy meatiness. Simply rinse the lemon and remove the inside before slicing the
peel to add to your dish. Serves 4-6
80 ml cooking oil
Best when handmade by a
careful cook, and often passed
down through generations as
a family secret, spice blends
personalise a dish. Some of our
favourites are:
TURKISH PIZZA WITH SPINACH,
FETA AND POMEGRANATE
This is a great anytime snack. Don’t be afraid to try a variety of toppings:
minced meats, dried fruits fresh herbs. Serves 4-6
Dough (makes 2 large)
Topping
2 x 400 g cans Metelliana
crushed tomatoes
310 g Divella 00 flour
2 T cooking oil
½ t salt
1 red onion, finely sliced
100 g green Sicilian olives
¾ t sugar
3 garlic cloves crushed
1 T dried yeast
400 g spinach, cooked, excess
moisture squeezed out, roughly
chopped
6 beef short ribs, including bone (2kg -2.5kg)
2 large onions, roughly diced
400 ml red wine
3 cloves garlic, finely chopped
50 ml warm water
2 bay leaves
150 g Zany Zeus Greek yoghurt
Peel of ½ orange
3 T Number 29 extra virgin
olive oil
4 sticks celery, roughly chopped
1 t Farro ground cinnamon
Cortas pomegranate molasses
To serve
Salt and pepper
1 Sabato preserved lemon, rind only sliced
50 g roasted almonds
Ras El Hanout
Of North African origin and the name implies the
blend is comprised of the highest-quality spices
a store may have. This blend contains cardamom,
cumin, fenugreek, cloves, cinnamon, nutmeg,
mace, allspice, dry ginger, chili peppers, coriander
seed, black peppercorns, sweet and hot paprika
and turmeric. A family recipe may include such
extras as rose petals, orris root, grains of paradise,
galangal and long pepper, for their own personal
touch.
Harissa
One of the more common blends, harissa is
essential to recipes from Tunisia, Libya and
Algeria, where it used as a wet paste for dipping
or smothering foods in before they are grilled. The
use of chillies is key to a good harissa and as they
were only introduced in the 1530s this is a relatively
young spice blend. Ingredients include sweet
roasted red peppers along with locally grown chilli
varieties, serrano chillies, herbs such as coriander
and caraway seed as well as some vegetable or
olive oil to create a wet blend.
Chermoula
A zesty and tangy wet blend that mixes dried,
toasted and ground spices such as cumin,
coriander, paprika, ginger and turmeric with garlic,
chillies and plenty of fresh coriander to form a
bright and wonderfully versatile paste. Add to
marinades, serve beside grilled foods or smear on
top for a spicy and hot kick.
Zaatar
A blend of sumac, sesame seeds, salt and dried
herbs including the wild thyme that grows freely
throughout the Mediterranean and Middle
East. Said to date back to ancient Egypt, it is an
important ingredient in Palestinian cuisine. Zaahtar
is used at the table as a condiment or can be
added to rice dishes or rubbed into meats as a
flavouring.
Baharat
The Arabic word for spices, this blend of allspice,
black peppercorns, cardamom, cassia, cloves,
coriander, cumin, nutmeg and dried chillies has a
real warmth to it. Depending on where you are, it
may be more complex, with additions such as rose
petal for a more floral touch, dried black limes for
a sharp tartness or precious saffron. Formed into a
wet paste and rubbed into meats or as a base for a
slow cook it is a perfect wintery taste of Tunisia.
½ lemon
8 cloves
Sami’s Kitchen zaatar (optional)
Fresh parsley, roughly chopped
1 t La Chinata sweet paprika
150 g Ziria feta, crumbled
METHOD
Harissa oil (2 T Culley’s harissa paste mixed
with 2 T extra virgin olive oil)
Preheat oven to 160C
Heat oil in a large, heavy-based casserole dish and then brown the meat all over. Once coloured,
remove the ribs from the pan. Add the onions, garlic and celery with the cinnamon, ginger,
preserved lemon, cloves and paprika. Stir until everything is mixed. Add the tomatoes, olives, wine,
bay leaves and orange peel and return the beef ribs to the tomato base. Pour in the water to just
cover the meat, raise the heat and bring to the boil
Cover the casserole and put in the middle of the oven. Leave it for 1 ½ hours, then remove from
the oven and stir well. Return to the oven and cook for a further 1½ - 2 hours. Remove the lid for
the last half hour of cooking to reduce the sauce. The meat should be soft and almost falling off the
bone, and a glossy dark brown colour
175 g Ziria feta cheese, crumbled
30 g Pinoli pine nuts
Approx. 500 ml water
1 T Farro ground ginger
2-3 T Number 29 extra virgin
olive oil
METHOD
Italian parsley, roughly chopped
to garnish
For dough
Sift the flour into a large mixing bowl and add salt. Dissolve the sugar and yeast
in the warm water, set aside to froth. In another small bowl, whisk together the
yoghurt and olive oil
Pour the bubbling yeast into the flour with the yoghurt mix. Knead for about 10
mins until the dough is smooth and silky. Lightly oil the ball of dough and put it
into a bowl. Cover and leave in a warm place to rise for 2 hours, by which time it
should have at least doubled in size
To make pizza
Preheat oven to 220C
Heat the oil in frying pan and cook the onion over gentle heat for 3-4 mins or until
soft. Add the garlic, spinach and cook for another 4 mins, until mix is very dry
Serve the ribs in a large serving bowl with roasted almonds, fresh parsley, feta and harissa oil
MEJADRA - SPICED RICE AND LENTILS
A simple dish of lentils and rice, rich in spice. The name of this dish has many spellings but
means ‘pockmarked’ due to the lentils that cover the surface. One original recipe from Iraq
dates back to 1226, one can only imagine the many variations that have been
created since then. Serves 6
200 g Ceres Organic green or brown lentils
1-½ t Farro ground cinnamon
2 t Farro cumin seeds
1 t sugar
1-½ T Farro coriander seeds
Salt and pepper
200 g India Gate white basmati rice
350 ml water
2 T olive oil
To serve
½ t Farro ground turmeric
50 g Dragon Phoenix fried shallots
1-½ t Farro ground allspice
Tahini yoghurt (see page 11)
METHOD
Place the lentils in a small saucepan, cover with plenty of water, bring to the boil and cook for 12-15
mins until lentils have softened but still have bite, then drain and allow to cool
In a medium heavy-based saucepan place in the cumin and coriander seeds and toast for a minute,
over medium heat. Add rice, olive oil, turmeric, allspice, cinnamon, sugar and season with salt and
plenty of black pepper. Mix well to coat the rice with oil and then add the cooked lentils and the
water. Bring to the boil, cover with lid and simmer on a very low heat for 15 mins
Remove from the heat, lift off the lid and cover the pan with a clean tea towel. Seal tightly with the
lid and set aside for 10 mins. Remove lid and mix well. Serve topped with crispy shallots and tahini
yoghurt on the side
Feast — pg. 12
Knead the dough on a floured work surface. Divide into two balls. Roll each of
these into ovals and place on a lightly oiled baking tray. Brush with olive oil, divide
all the spinach mix between the two pizzas and top with feta. Cook for 3-4 mins;
scatter the pine nuts on top and cook for another 4 mins until the dough is firm
and lightly coloured
To serve
Drizzle with pomegranate molasses and season with salt, black pepper, zaatar
(optional) and a squeeze of lemon over the top.
ROAST CAULIFLOWER
WITH PINE NUTS AND CURRANTS
Cauliflower is one of our all-time favourite roasting vegetables. This is a
great side to have with simple midweek grilled meats and fish. Serves 4-6
1 large cauliflower cut into 6
Freshly ground black pepper
Cooking oil
50 g Pinoli pine nuts, toasted
Salt
50 g currants
METHOD
Preheat oven to 220C
Place cauliflower pieces in a large bowl with a good amount of oil to coat, season
with salt and pepper
Put cauliflower in a roasting tray and cook for 20-25 mins or until golden brown
Serve on a plate scattered with pine nuts and currants
Feast — pg. 13
Midweek cooking can be a blur
of repeats and safe bets. Break
out, let us help you create some
dazzling midweek meals using
seafood and the best seasonal
ingredients.
TURKISH FISH SOUP
On the table in 30 minutes, with a side of crusty bread, this is a
delicious meal to feed a group. Serves 6
CHOCOLATE CARDAMOM CAKE WITH TURKISH DELIGHT, PISTACHIOS
AND CRÈME FRAICHE
Everyone associates Turkish delight with Eastern eating! This cake is a fun
sticky and fudgy chocolate treat that will keep well. Serves 6-8
180 g Chocolate Brown 72%
dark chocolate, chopped
3 T freshly made strong
espresso coffee
2 T Trade Aid cocoa powder
METHOD
2 t Farro ground
cardamom powder
Preheat oven to 180C
90 g plain flour
Grease a 21-23cm shallow spring form cake tin and line with
baking paper
140 g Lewis Road unsalted
butter, diced
To serve
5 Eco Foods free range
eggs, separated
100 g Elysian Foods rose
Turkish delight
200 g caster sugar
50 g shelled pistachios, toasted
1 t baking powder
150 g Zany Zeus crème fraiche
Melt the chopped chocolate in a heatproof bowl set over a pot of
simmering water. As soon as it starts to soften, add the espresso.
Stir very gently, and when the chocolate has melted, add the
butter. Stir until melted and combined
Meanwhile, beat the egg whites until they form stiff peaks. Fold
in the sugar gently and set aside. Mix the baking powder with the
cocoa powder, cardamom and flour and also set aside. Remove
the chocolate from the heat, quickly stir in the yolks, then slowly
and gently fold the melted chocolate mix into the whites. Lastly
sift in the flour-cocoa mixture. Stir the mixture gently with a large
spoon, trying not to knock out too much air
Pour into the lined cake tin and bake in the middle of oven for 35
mins or until cooked
Leave to cool in tin completely before turning out. Chop or
roughly pull the Turkish delight apart and place over the cake and
top with crème fraiche and sprinkle with pistachios
Feast — pg. 14
2 red onions, peeled and
roughly diced
2 cloves garlic, peeled and
crushed
4 T Don Pepino Russian
Eggplant IKRA (find this in our
chutney section)
1 T Mutti tomato paste
METHOD
In a large saucepan heat a
little cooking oil and cook the
onion and garlic for 3-4 mins
or until well softened
Add the eggplant spread
and tomato paste. Mix well
and cook for 2-3 mins before
adding the almond meal and
mixing well
1 C almond meal
1 L Harris fish, chicken or
vegetable stock
250 g Southern Clams, well
washed
250 g Shore Mariner raw
defrosted frozen prawns
2-3 small fillets white fish, cut
into small pieces
1 t salt and plenty of ground
black pepper
To serve
Italian parsley, roughly
chopped
Wild Wheat sourdough bread
Feast — pg. 15
Add the stock and stir to
combine. Bring to a simmer
then add the clams and
prawns, cooking for 3-5 mins.
Lastly, add and the white fish
and cook for a further 2-3
mins. Taste and season
Serve topped with plenty of
fresh Italian parsley and some
delicious sourdough bread on
the side
MISO-MARINATED STIR FRIED
TARAKIHI WITH GREENS
You can’t get much faster than this easy stir fry. Serve with
noodles or rice. Serves 4
3 large fillets tarakihi or other white
fish, cut into 3 cm pieces
1 T soy sauce or tamari
1 clove garlic, peeled and crushed
Marinade
1 packet Fresh Grower slender stems
1 T cornflour or potato starch
1 pack bok choy
2 cm piece ginger, peeled and
grated
To serve
½ T Urban Hippie miso paste
Steamed red rice or noodles
½ t salt
METHOD
In a bowl mix all the marinade ingredients together well and coat the fish. Marinate
for 10-15 mins
Prepare the slender stems by trimming the ends and halving any stalks that are very
thick and trimming the bok choy ends. Halve the leaves if large.
Heat a wok with a little cooking oil until very hot
Add the fish and stir fry gently so the fish does not break up. Do not move it about
too much. Allow the fish to brown
Remove fish from the heat after 3-4 mins. Bring the wok back to a high heat before
adding the slender stems and bok choy. Mix well before adding 1/4 cup water and
covering to cook for 2 mins
Remove the lid and return the fish to the wok, gently turning and combining the
flavours
Serve in bowls on a bed of rice or noodles
CRISPED FISH WITH
SAMBAL AND BEANS
CALAMARI, LEMON AND ROSEMARY SPAGHETTI
We are big fans of Jen’s Cozinha and her incredible range of chutneys and
sauces. Here we use her ‘balchao’ - a blend of prawns, chilli and spices. It is a
great sambal base and has an amazing flavour to eat with anything from plain
rice to steamed vegetables. Serves 2-4
An easy, classic meal, ideal with plenty of lemon juice and a glass of wine
Serves 6
1 red onion, peeled and diced
500 g pineapple cut squid, cut
diagonally across into 2 cm
strips (available in our seafood
department)
3 cloves garlic,
peeled and sliced finely
3 baby squid, well washed and
cut into 3 cm pieces
1 sprig rosemary, leaves
removed and finely chopped
and stalk discarded
2 lemons, one juiced and
zested and one halved to serve
at the table
METHOD
1 - 2 t chilli flakes
Salt and pepper to taste
Blanch the beans in boiling water for 2-3 mins. Refresh immediately in cold water
and set aside
4 slices of Wild Wheat
sourdough bread, toasted and
finely chopped (to use as bread
crumbs)
1 bunch Italian parsley, roughly
chopped
2 bags green beans, trimmed
and washed well
1 packet 500 g La Molisana
dried spaghetti
3-4 T coconut milk
Fish sauce, to taste
Cooking oil for frying
Lime juice, to taste
2 large snapper fillets, skin on
Salt and sugar to taste
Salt and pepper
3 T Jen’s Cozinha Prawn Balchao
2 T desiccated coconut
To serve
Steamed rice and fresh coriander
to garnish
Heat a large wok with enough cooking oil to fry the fish fillets. Season the
snapper with salt and pepper. Once the oil in the pan is very hot, gently lower
the fillets into the wok and cook for 4-6 mins dependenting on the thickness of
each fillet. Be very careful as the oil will bubble, rise and may spit
METHOD
Put a large saucepan of water on to boil and cook
the spaghetti to packet instructions while cooking the
remaining ingredients
In a frying pan heat a little oil and cook the red onion and
garlic over a medium to low heat for 8-10 mins or until
softened
Add the rosemary, chilli flakes and breadcrumbs. Cook for
a further 3-4 mins. Take off the heat and turn into a bowl
Place the frying pan back onto a very high heat and add
more oil. When very hot add the squid and cook for 2 mins
(in batches so you don’t overcrowd the pan)
Turn out into a bowl and return the pan to the heat and
ensure it is very hot again before cooking the next batch
In a large bowl combine the cooked squid and onion-chilli
mix with the drained spaghetti and add the lemon zest and
juice, salt and pepper to taste and Italian parsley
While the fish cooks, make the sambal. Place the prawn balchao in a saucepan
and heat gently. Add the desiccated coconut and coconut milk and mix well.
Heat and taste, adjusting the flavour by adding fish sauce, sugar, salt or lime
juice as needed to suit your taste
Mix well to combine and serve with lemon at the table
Remove fish from heat once cooked, drain the fish well on kitchen paper before
placing on top of the beans on a large platter and spoon over the sambal
Serve with steamed rice and coriander
Feast — pg. 16
Feast — pg. 17
BAKED SALMON WITH SPICED RICE
Baked seafood keeps all the great omega goodness inside and is
delicious served hot or cold. Serves 6
For the rice
For the salmon
METHOD
2 shallots, peeled and diced
1 X 600 g Mt Cook Alpine
side of salmon
Preheat oven to 200C
1 t Farro ground cumin
2 t Farro ground fennel seed
4 Farro cardamom seeds
1 Farro cinnamon stick
2 t Farro ground coriander
seed
50 g Lewis Road butter
Freshly ground black pepper
200 g Trade Aid jasmine rice
1 Sabato preserved lemon,
rind only, rinsed and sliced
450 ml Harris vegetable or
chicken stock
In a saucepan, heat a little oil and cook the shallots over a medium
heat for 2-3 mins or until softened
Add the spices and butter and mix well, infusing the shallots and
butter with the spices for 2-3 mins. Add the jasmine rice, mixing to
coat the grains well before adding the stock. Bring to a boil before
covering and reducing the heat to low and allowing to cook for 20
mins
To serve
Place the salmon on a tray and drizzle with a little oil. Mix the
spices together and sprinkle over the salmon with the preserved
lemon. Place in the oven to cook for 20-25 mins or to your liking
Mint and Italian parsley to
garnish
Remove from the oven and set aside to cool slightly. Mix the rice
well and garnish with the mint and Italian parsley
APPLES
Serve immediately with salmon
Apples are available all year round in
New Zealand thanks to our growing
conditions, however in winter they can be
a real delight, adding sweetness, crunch
and tartness to dishes.
TIP: WE WILL PIN BONE SALMON BY HAND IN STORE FOR YOU - SIMPLY ASK OUR SEAFOOD DEPARTMENT SO IT’S READY TO COOK
Feast — pg. 18
Feast — pg. 19
SLOW-ROASTED PORK SHOULDER WITH ROASTED APPLES
WINTER TIME WALDORF
What’s a Sunday without a gorgeous big roast? Pork and apple are such great friends. Serves 4-6
The heart of the celery has a lovely bitterness that goes well with
radicchio and witlof. Serves 4 as a side
Freshly ground black pepper
METHOD
Juice of 4 lemons
Preheat oven to 230C
2 apples, cored and cut into
medium chunks
3 T Number 29 extra virgin
olive oil
Using a sharp knife, score the whole skin of the shoulder with deep cuts about
5mm wide
1 small fennel bulb, thinly
sliced
½ C flat leaf parsley leaves
4 apples, cut in half
Mix the garlic, fennel, chilli, salt and pepper together in a bowl
Juice of 1 lemon
Salt and pepper
1 t Farro chilli flakes
Rub and push this mixture into and over the skin and all surfaces of the meat
50 ml Number 29 extra
virgin olive oil
1-½ T sea salt
Place the shoulder on a rack in a roasting tin and roast for 30 mins or until the
skin begins to crackle and turn brown
75 g Uncle Joe’s Walnuts,
toasted and coarsely
crushed
2 kg Freedom Farms pork
shoulder, skin-on bone-in.
3 cloves garlic, peeled and
finely chopped
20 g Farro ground fennel
seeds
1 radicchio leaves, torn
METHOD
Leaves of 1 witlof
Cut apples and fennel. Combine with half the lemon juice in a
medium-size mixing bowl
Add walnuts, celery, radicchio, witlof and parsley
Add the remaining lemon juice and olive oil, lightly mix and
season with salt and pepper and serve
1 celery heart, thinly sliced
Turn the pork over and pour over half the lemon juice and olive oil
Turn the oven down to 140C and leave the meat to roast for 6 hours.
Turn the pork over and occasionally baste with extra lemon juice
For the last half hour of cooking, place the apples in the roasting tray and turn
the oven up to 180C
TIP: RADICCHIO AND WITLOF CAN BE IN SHORT SUPPLY DUE TO DIFFICULT GROWING CONDITIONS. IF UNAVAILABLE,
SUBSTITUTE WITH SHREDDED RED CABBAGE, KALE OR BABY SILVERBEET.
The shoulder is ready when it is completely soft under the crispy skin. Push the
meat and it will give way
Serve with the apples on the side and the Winter Time Waldorf salad
(see page 21)
Feast — pg. 20
Feast — pg. 21
APPLE, FIG AND
WALNUT CHUTNEY
Winter is an ideal time for a bit of bottling, jam making and preserving.
This wintery chutney is a hit with sausages, on a sandwich or
with cheese. Makes 1-½ litres
500 g cooking apples, peeled,
cored and diced
½ t salt
½ t mustard powder
2 onions, peeled and finely
diced
¼ t Farro ground ginger
250 g Garland dried figs, diced
¼ t Farro ground allspice
¼ C Essente walnuts, chopped
1¼ C malt vinegar
125 g brown sugar
METHOD
Combine all the ingredients in a medium-size pot, bring to the
boil, cover and gently cook on low for 45 mins
Stir regularly to stop it from catching and burning. Bottle
TIP: fill hot sterilised jars with hot chutney and place lid on
immediately to form seal. store in cool place for 4-6 weeks to
mature or keep in the fridge and use over a two week period
CARAMEL APPLES WITH ICE CREAM AND ANZAC CRUMBLE
HOT APPLE CIDER
A simple but oh so delicious dessert. Serves 6
This great winter warmer is an amazing drink to start
an evening. Serves 4-6
Crumble topping
Apples
METHOD
½ C plain flour
300 mls water
Preheat oven 180C
1/3 C caster sugar
1 C caster sugar
Mix flour, sugar, coconut and rolled oats together
1.5 L Abel Methode dry
apple cider
2/3 C Kokonati dessicated
coconut threads
2 Farro cinnamon sticks
Melt butter and golden syrup. Dissolve baking soda in the boiling
water and add to butter and golden syrup
2 Farro cinnamon quills
Peel of 1/2 an orange
¾ C rolled oats
50 g Lewis Road butter
1 T Essente golden syrup
1/2 t baking soda
2 T boiling water
3 Braeburn apples, ends
trimmed, sliced into medium
rounds, seeds discarded
To serve
1 tub of Lewis Road
vanilla ice cream
3 Farro cloves
Stir butter mixture into the flour mix. Crumble the mixture onto a cold
greased tray
2 slices of fresh ginger
3 pieces thinly sliced orange
rind
J. Friend and Co honey to
taste
3 Farro cardamom pods
Bake at 180C for 5-7 mins or until golden, stirring with a spoon from
time to time to get even colour. Cool on tray before serving
METHOD
To prepare the apples, stir water, sugar, cinnamon sticks and orange
peel in a deep frying pan over medium-high heat until sugar dissolves
Stir ingredients in a saucepan over low heat and infuse for
20-30 mins
Add apple slices, reduce heat to medium-low, cover directly with a
round of baking paper and weigh down with a plate to ensure apples
are submerged
Do not boil
Add honey to taste
Cover with a lid and simmer until apples are tender and syrup
caramelises (10-12 mins). Add 100ml water, swirl to combine, and
then stand to cool slightly
Serve with generous scoops of vanilla ice cream with glazed apple
slices, crumble topping and drizzle with a little caramel sauce from
the apples
Feast — pg. 22
Feast — pg. 23
There is something
about the cold weather
that makes deliciously
good cheese dishes
a must.
These simple dishes are rich with
ripe tastes of gooey ooze. Great
at any-time of day - breakfast,
lunch or dinner. All of these
dishes are great served with a
big green salad and a nice tart
dressing to help cut through
the cheese.
SAVOURY BREAD AND BUTTER
PARSNIP, POTATO AND FENNEL
CHEESE NESTS
This is an amazing rainy day breakfast or dinner dish into which you can add
any left over meats you have on hand. Or you could go vege and layer up
greens, try with salami or just go simply cheese on cheese
Raclette plays an important part in the world of winter cheese eating and
caraway is the perfect spice to add to both raclette and parsnip
50 g Lewis Road butter
METHOD
3 parsnips, peeled
Preheat oven to 180C and
generously grease a 12-hole
muffin tray with the butter
3 waxy potatoes, peeled
1 fennel bulb
1 red onion, peeled
1 T caraway seed
1 clove garlic, peeled and
crushed
2-3 T white wine or water
200 g French raclette, roughly
cut into matchsticks
80 g Farro flat peppered sliced
pancetta, roughly diced
12 eggs
Using a mandolin, food processor
or grater, slice the parsnips,
potatoes, fennel and red onion
into thin julienne strips
1 L milk
In a frying pan cook the julienne
mix with the caraway seeds and
garlic in a little oil for 10 mins or
until just starting to soften. Add
wine and cook until evaporated
1 bunch Italian parsley,
roughly chopped
Add ¾ of the raclette and stir
through and remove from the
heat
Spoon into the muffin tray and
top with the remaining raclette
Salt and pepper to taste
1 Paneton brioche loaf, sliced
into 8-10 slices (find frozen
brioche next to Paneton pastry
in freezer section)
200 g French comte,
grated cheese
METHOD
Preheat oven to 180C
Heat a frying pan and brown the
pancetta in a little oil
Remove and drain well on kitchen
paper. Generously grease a deep
dish with butter
Whisk the eggs and milk together
adding the salt, pepper and Italian
parsley
Dip each slice of brioche into the
egg mix then layer into the dish.
Continue to add bread slices,
layering them over each other and
sprinkling pancetta and some of
the comte between the slices as
you go
Finish by sprinkling over the
remaining comte and place in the
oven to cook for 25-30 mins or until
golden brown
Bake for 20-25 mins or until
golden brown
Serve hot
Serve straight out of the oven
Feast — pg. 24
BAKED BEETS
MUSHROOM AND GORGONZOLA
‘SAUSAGE’ ROLL
Mushrooms truly love blue cheese. With the gorgeous creaminess and tang of
Italy’s ancient gorgonzola, you’ve got the best combo ever
1 red onion, peeled and
diced
3 cloves garlic, peeled and
crushed
500 g mixed button, brown
and shiitake mushrooms; the
more varieties the better for
flavour
2 t Farro porcini powder
100 g Lewis Road unsalted
butter
1 t salt
1 t freshly cracked black
pepper
1 box Paneton frozen puff
pastry, defrosted
80 -100 g Italian gorgonzola
piccante
1 T Farro poppy seeds
METHOD
In a large frying pan, cook the onion and
garlic in a little cooking oil until softened
Add the mushrooms and porcini powder
and mix well. Add the butter to coat
the mushrooms. Cook for 15-20 mins or
until really well cooked and no remaining
moisture is present. Add salt and pepper
to taste. Remove from the heat to cool
Unroll the pastry on a bench dusted with
a little flour. Place the mushrooms along
the middle of the pastry and evenly top
with blobs of the gorgonzola
Carefully roll the pastry over on itself to
create the ‘sausage roll’ effect
A great side to roast chicken, the cumin in the gouda adds a savoury
note. For speedy preparation of this delicious side, use the pre-packed
Love Beets available instore and it will be on the table in 30 minutes flat
3 bunches baby beetroot, or 3
large Beetroot cut into similar
sized pieces, scrubbed well
200 g Grinning Gecko cumin
seed gouda, grated
300 ml cream
3 cloves garlic, peeled and finely
sliced
Salt and pepper
½ C Panko breadcrumbs
Zest of 1 lemon
Vent with a few small knife holes and
sprinkle over the poppy seeds
Place on a baking tray lined with
cooking paper and bake for 40 mins
or until golden brown and the pastry is
cooked through
Serve hot
Feast — pg. 25
METHOD
Cook the beetroot in a large
saucepan of boiling water for 15
mins or until just tender
Drain well and when cool enough
peel and place in a baking dish
In a bowl combine 3/4 of the
gouda with cream, garlic and salt
and pepper and pour evenly over
the beetroot
In another bowl, combine the
breadcrumbs with the lemon zest
and the remaining gouda
Sprinkle the breadcrumb mix over
the beetroot and place in the oven
to bake for 20-25 mins or until
golden brown
Serve hot
MEET THE FARRO FAMILY
SLOW & LOW CUTS
MARK BURT – FARRO FRESH
BUTCHERY AMBASSADOR
CORNED SILVERSIDE OF BEEF
It’s a classic but so often badly cooked. We love the steamed not
boiled corned beef as it is super tender. Place on a rack in a oven
tray filled with water and cover tightly with foil to cook at 160C for
around 3 hours. Cut across the grain for nice, even, clean slices.
Create a chunky rub of black peppercorns, coriander, paprika,
garlic, mustard seed, cloves and allspice to roll your corned beef in
before you steam it.
Mark may be well known to many of you who shop with us at Farro Fresh.
He has been part of our family for five and a half years. Mark’s expertise and
knowledge have been key to his role with us in the training and development
of our teams. We talked with Mark - a keen cook himself - about slow
cooking, winter eating and post war butchers.
WHAT ARE YOUR FAVOURITE SLOW-COOK DISHES FOR AUTUMN
AND WINTER?
OXTAIL
Oxtail, as I love that flavour and texture and lamb shanks, which I do with lemon
and rosemary in the slow cooker. It’s great to get it on in the morning and have it
ready when you walk in the door at night. I’m also a fan of braised brisket or crosscut blade as both are cheap cuts with so much flavour.
This is another classic that needs attention but is as meaty and
rewarding as a good beef rib. It’s a truly unctuous cut and that
gelatinous texture you get from slow cooking the tail comes from
the connective tissue. This needs melting away so a cooking time
of 5 hours at a low temperature of 170C helps bring out all that
delicious marrow. Dust first with a little flour before browning and
then add your ingredients.
WHO TAUGHT YOU TO COOK?
My mum. I spent a bit of time in the kitchen with her. But as part of learning my
trade as a butcher, we used to have block courses of cooking through out the year
so we could learn what cuts to use for what. I also like Laura Vitale for those classic
Italian dishes with an American twist.
CHUCK AND BLADE
WHY BUTCHERY?
The best-known types of braising steak, and what most recipes
mean when they call for this. A very tasty cut of beef that can be
sliced or diced.
An older guy in my class became a butcher and I thought that was cool. So I went
to the Hellaby’s around the corner from my house and asked them if I could be
an apprentice. They said come back when you turn 16, so the day I turned 16,
I trotted back and by then, of course they had totally forgotten. My birthday is
December the 16th so a really busy time but they stayed true to their word and I
spent the next 3 weeks sweeping the floor and crumbing cutlets.
BRISKET
Because this comes from the belly of the animal it can sometimes
be fatty, but this is what adds to the flavour of the stock during
slow cooking. A classic pot roast, the brisket is a winning cut.
Cooking in advance and reheating means you can remove all
the excess fat while it is cold. Cook super slow for 8 hours in a
casserole dish checking on water levels throughout. Reheat for
an hour at 150C.
It was a different world then. Post-war butcher shops were a part of your week.
You’d stop in and get what you needed for the week ahead and the butcher would
know you by name. It was a very personalised experience. They were gracious
but cheeky, knew the family and what was happening in the neighbourhood. It
was a full customer experience. They all wore ties and aprons. It was a great
atmosphere to learn more than just how to be a butcher. I laugh now that I whistle
away as I work and they all did the same – I’m just turning into an old-fashioned
butcher too!
BONELESS PORK SHOULDER
WHAT DID YOU DO ONCE YOU HADE FINISHED YOUR APPRENTICESHIP?
Finishing my apprenticeship in 1981, I moved to Australia to work because the
industry standards there were much higher than in New Zealand at the time so it
was a great experience. The ethnic mix of customers was amazing and taught me
even more about different cuts for cooking.
I bought a shop in Sydney’s Kings Cross in 1982. It was a crazy time to be there.
You weren’t ever sure what you’d find when you arrived in the morning!
TIPS FOR SLOW
COOKING
This fabulous bone-free cut looks like a nice square pork belly
but with way less fat. Taken from the bottom half of the pig
shoulder with no bone means it is easy to stuff and roll or shred
as a whole cut. It is also good cubed in a curry or stew.
Slow-cooking cuts are the basis of winter eating. At
Farro, we like to offer more than just the basics, so
this winter why not try one of these lesser known
cuts.
BONE-IN LAMB SHOULDER
Taken from the front section of the lamb, above the legs, this
large area has a blade bone in it, which then attaches to the hock
and connecting bone. Shoulder has fat and meat that has been
walked a lot simply due to where it comes from so the muscle
needs slow cooking to break it down. Bone-in gives you so much
flavour, set aside at least 2½ to 3 hours of cooking time at 180C.
BUT YOU MADE THE MOVE BACK TO NZ...
I moved back to New Zealand in 1984 to start a family and a 10-year career with
Foodtown. Tom Ah Chee was the owner at that time and it was all about quality
and attention to detail, but also speed. Moving from a very customer-focused
butchery role to being behind the scenes was hard and such a change for me but
I learnt so much from those years. Speed and efficiency and the training for that is
key so I started sharing that knowledge I had and moved into a more educational
role, to help new guys on the team. It was an amazing experience and there was
so much volume. We moved through 10 bodies of beef , 150 lambs and 10 pigs
every day. You got a cooked breakfast every morning too!
Mark joined the Farro family after stints around Auckland, but we hope he’s really
found his home with us in his role as Butchery Ambassador. He travels between
stores, talks meat, demonstrates and trains and give us a lot of that post-war
butcher cheek – and grace. He’s always got a great idea for dinner and is a really
fun part of our team. We hope you get a chance meet him some time.
Feast — pg. 26
Brown the beef first, in small batches if
necessary, to maintain a high heat in the pan.
As this caramelises some of the juices in the
pan – adding to the flavour – you should do it
in the pot you will cook in, ideally a cast-iron
flameproof casserole with a tight-fitting lid.
If you need to toss the beef in a little flour
before browning, make sure it is not overly wet
and only a light dusting clings to the outside.
This will give your meat a good colour.
When seasoning slow-cooked dishes, do
so lightly at the beginning. This method
encourages reduction of the liquid, so the sauce
can become much more concentrated and
easily get too salty. Adjust the seasoning at the
end of cooking.
LAMB HIND AND FORESHANK
A winter must, the fore shank comes from the front legs and hind
shank the rear legs so shanks are an area that do a lot of work.
The meat is dense and rich in marrow so perfect for super-slow
cooking, soups and stocks. Originally a true peasants meal, the
shank is no longer seen as left-overs. The foreshank is slimmer and
less meaty but can be more moist while the hind shank is the king
serve. Cook at 180C for 2 ½ hours
Feast — pg. 27
Janene Draper, Farro Fresh’s Co-founder
and Director, shares with you two of her
favourite slow-cook recipes that are really
easy. Janene is a big fan of the slow cook:
”That amazing aroma in the house all
afternoon as your dish slowly cooks, and
your appetite increasing as each hour
passes...you can’t beat that.“
“I make a gremolata from any herbs I
have on hand as a way to bring a bit of
brightness to the finished dish. Don’t be
afraid to use fresh tarragon, sage, thyme,
rosemary – anything at all you have on
hand to create your own unique blend to
suit your dish.”
Slow cooking is a true delight
but you have to make the time
to enjoy the experience.
ASIAN SPICED LAMB WITH
CORIANDER GREMOLATA
Super easy, you can add fresh chilli for a spicy note or even serve with fresh
limes and yoghurt. Serves 6-8
1 easy carve lamb leg
Coriander Gremolata
1 bottle Harriet’s Garlicky Hoisin &
Coriander Marinade
1 clove garlic , peeled and crushed
4 cloves garlic, peeled and crushed
1 bunch well-washed and trimmed
coriander, finely chopped
3 cm piece ginger, sliced roughly
Juice and zest of 1 lemon
1-2 stalks lemongrass, roughly
smashed
1-3 T Number 29 extra virgin
olive oil
3-4 spring onions, trimmed and
roughly chopped into 2 cm lengths
1 red chilli, deseeded and very
finely chopped ( optional)
1 red chilli , split in half and
deseeded
To serve
Steamed rice and steamed
green beans
BEEF CHEEK RAGU WITH PAPPARDELLE AND GREMOLATA
Beef cheeks are a deliciously good cut, perfect for slow cooking, so all that gorgeous meat breaks
down. You can’t rush this one so give it the time it deserves while you enjoy a glass or two of red.
This is a great pie or lasagne filling too. Serves 6-8
METHOD
4-5 beef cheeks, sinew trimmed
and cut into 3-4 large chunks
500 ml Harris beef stock
50 g dried porcini mushrooms,
soaked in 1 C of boiled water
for 15 mins
1-2 T plain flour, to dust
2 bay leaves
METHOD
Preheat oven to 160C
1 t salt
500 ml Harris beef stock
1 C red wine
Pour over the marinade and turn the lamb a few times to ensure it is well covered
1 red onion, finely chopped
Place the garlic, ginger, lemongrass, spring onion and chilli in with the lamb and
cover with stock and 300 ml water
1 carrot, grated
Cover and cook for at least 4 hours or up to 6 hours, keeping an eye on the liquid
and topping up as needed so it does not bake dry
Take out of the oven and remove the ginger, garlic, spring onion and lemongrass.
Discard. Shred the meat in the juices and serve in a deep dish topped with the
coriander gremolata, steamed rice and freshly steamed green beans on the side
CORIANDER GREMOLATA
4 garlic cloves, peeled and
finely chopped
1 packet La Molisana dried
pappardelle pasta
Italian Parsley Gremolata
1 clove garlic, peeled and crushed
2 sticks celery, finely chopped
1 bunch well-washed and trimmed
80 g Farro flat peppered pancetta
cut into thin strips
Italian parsley, finely chopped
Juice and zest of 1 lemon
Mix all the ingredients together well in a bowl
Add the pancetta, thyme, porcini mushrooms, soaking water, the
bay leaves and beef stock and lastly the red wine
Mix well before returning the beef cheeks
Cover and cook for 4-5 hours or until the beef is super tender and
falls apart
Remove from the oven and rest while you cook the pasta. With a
fork roughly shred the meat in the juices to create a rustic sauce
Cook the pasta according to the packet instructions, drain well and
serve with the ragu piled on top with the gremolata over the meat.
Delicious!
ITALIAN PARSLEY GREMOLATA
1-2 sprigs fresh thyme
1-3 T extra virgin olive oil
Feast — pg. 28
Dust the beef cheeks with the flour and lightly season with pepper
and salt. In a heavy-based deep cassoulet heat a little cooking oil
and brown the beef in batches then remove and drain on kitchen
paper
Add extra oil if needed and sauté the onion, carrot, garlic and
celery on a medium heat untill well softened
1 t freshly ground black pepper
Place the lamb in a deep cassoulet or oven dish
Preheat oven to 160C
Mix all the ingredients together well in a bowl
Feast — pg. 29
A great selection of
our beer and wine
this season
SADDLEBACK PINOT NOIR
Bursting with floral aromas and redcurrant
perfume. Rich and juicy with delicious
raspberry, hints of wild strawberry and
spice flavours. - Central Otago
KUMEU RIVER PINOT GRIS
The aromas have typical peach and stone
fruit notes tinged with the floral perfume.
On the palate the wine is rich and
complex with a lively texture. - Kumeu
CRAGGY RANGE KIDNAPPERS
CHARDONNAY
Aromas of lifted aromatics of honeysuckle,
lemon zest and toasted almond that is
finely structured on the palate; subtle fresh
flavours of grapefruit, white peach, wet
stone and a mouth-watering salty/briny
character on the finish. - Te Awanga
ASTROLABE MARLBOROUGH
SAUVIGNON BLANC
Rich, ripe and succulent with aromas of
lime peel, lemongrass and elderflowers.
Alluring flavours of white peaches,
gooseberries and green citrus delivers a
sauvignon that is delicious and classic.
- Marlborough
Feast — pg. 30
ZEFFER CIDER CO
ALCOHOLIC REAL GINGER BEER
BACH BREWING
CRAYPORTER
TUATARA AOTEAROA
PALE ALE
LIBERTY BREWING CO
HALO PILSNER
Flavours of ripe tropical fruit, a
smidgeon of oak, and a crisp
lingering finish, this luscious wine
matches beautifully with chicken,
salads, and seafood. - Marlborough
A strong ginger hit up front, a long
palate with good sweetness and a
lingering spicy finish.
Coffee and chocolate flavours from
eight specialty malts, subtle briny
characters and a hint of crayfish in
the finish.
American style with all NZ hops,
Pacific Jade, Nelson Sauvin,
Cascade, Motueka. A complex taste
of herbs, citrus and grapefruit with a
fresh hop finish.
All New Zealand hops showing zesty
lime peel accented with tropical
passionfruit and subtle sweet
caramel.
CATHERINE’S BLOCK PINOT NOIR
BORGO SAN LEO PROSECCO
PILSNER URQUELL
PARROT DOG BITTER
BITCH IPA
VAL DE RANCE CIDER BRUT
Aged in oak, this seductive Pinot
Noir has dark red berry and black
cherry flavours, with hints of spice.
Intense concentration and lingering
finish. - Amberley
Fine with a very delicate perlage.
Attractively intense bouquet, very
fruity and aromatic, with hints of
wisteria flowers and Rennet apples.
-Italy
The original Pilsner, cold shipped
from Czech, refreshing bitterness
and a clean balanced finish.
Big tropical hop flavour from local
hop varieties, strong bitterness from
an English hop to honour its name,
balanced with plenty of malt.
Classically French in a dry style,
a medium-bitter sweet taste
followed by aromas of red apples
and autumn.
MILLS REEF RESERVE SYRAH
HAHA SAUVIGNON BLANC
Brimming with a medley of black berry
fruits and spice, ageing in quality oak
barrels has conferred depth, supple
tannins and fine leather notes.
- Hawkes Bay
GET SORTED WITH FARRO FOOD BOXES!
Our boxes are all hand picked by the Foodkit team, who choose items
as if they were shopping for themselves, so you know they will always
be of the best quality and price from our stores.
ANTIPASTO SELECTIONS
FRUIT & VEGE BOX
WEEKLY ESSENTIALS BOX
MEAT BOX
ORDER ONLINE - DELIVERED TO YOUR DOOR
farrofoodkits.co.nz
Feast — pg. 32