Roasted Cherry Tart

This is a wonderful dish to share with friends and family.

1 roll 500g Paneton Sweet Pastry (defrosted)
500g fresh NZ cherries
½ cup caster sugar
1 tbsp extra caster sugar ( for dusting)
200 mls of cream
2 eggs (size 7)
Zest of an orange
1/2  tsp vanilla paste
3 tbsp ground almonds
30cm rectangular loose bottom pastry tin

Heat oven to 180 C . Line the pastry tin with baking paper and place the pastry in the tin. Trim the pastry, cover pastry with a sheet of baking paper, fill with baking beans  and place in oven. Bake blind for 15minutes.

Meanwhile mix sugar, cream, orange zest, vanilla paste and ground almonds together and let rest.

Half cherries and de-stone them. Put to one side.

Remove pastry from oven, remove the top sheet of baking paper and the baking beans. Pour in the cream filling, top with the pitted cherries and sprinkle with the last 1 tbsp of caster sugar. Return to oven and bake for a further 25-30 minutes, or until filling has cooked.

Serve warm, or cold, with  freshly whipped cream and Pure Vanilla Ice Cream!

Recipe  by Janene Draper

Bang Bang Chicken

A Sichuanese Classic , this is such a nice refeshing dish for lunch or dinner and a great way to either use up left over roast chicken or keep it healthy by using steamed or poached chicken. If you like it even more zesty add in a big handful of fresh coriander. 

Noodles

2 cucumbers, sliced finely

1 teaspoons salt

30g bean thread or vermicelli or your favourite noodles

1 T sesame oil

250g cooked chicken , shredded

2 spring onions, finely sliced

Slice cucumbers into thin 5 cm strips .

Place slices in a bowl and add the salt and mix well. Set aside for 20mins then pour off any accumulated water.

Sesame Dressing

¼ t Sichuan peppercorns, ground

3 cloves garlic,crushed

2cm piece ginger, peeled and finely julienned

½-3 t chilli sauce-to your taste

3 T sesame paste or Tahini

2 T sesame oil

2 T light soy sauce

1 T Shaoxing wine

1 T Chinese black vinegar

1 T sugar

3 T chicken stock

To make dressing combine all ingredients in a bowl and mix well to a smooth paste

Soak the bean thread or vermicelli in hot water for 10-12 minutes then drain well. Toss the sesame dressing through reserving a little to drizzle over the top and arrange on a platter topped with the cucumber slices and then the chicken. Top with roasted peanuts, the sliced spring onion and the remaining sesame dressing?

Marbled Tea Eggs

The ideal picnic snack, these are enjoyed with yum cha or a meal as a side dish.

10 very fresh eggs

Tea Mixture

3 T light soy sauce

3 T Shaoxing wine

1 star anise

1 T sugar

1 cinnamon quill

3 slices ginger

3 T Chinese black tea leaves

Place eggs in a pot and cover with cold water. Bring to the boil and reduce the heat to a simmer. Simmer for 10 mins. Refresh eggs in cold water , drain and then lightly tap and roll the eggs to crack the shell . Do not peel the eggs.

Put the tea mixture ingredients in a heavy based pot with 1 litre of cold water and heat until boiling. Reduce the heat to low and allow to simmer for 20 mins. Add the cooked eggs and cook for a further 45 mins.Turn the heat off and let the eggs sit in the mixture until cool enough to handle . Remove the shells gently to reveal the marbled eggs??

Thai  Beef Salad By Janene Draper

Eye Fillet in one piece (whole or half)
Heat oven 220 C
Rub in 2 tbs of olive oil and season with Salt and pepper.
Sear in hot pan until for 3 minutes on each side until brown Transfer to the hot oven and for 15-18 min(depending how rare you like it), and rest.

Combine dressing ingredients below:
2 Tb Light soy sauce
1 clove fresh garlic chopped
2 Tb Fresh lime juice
1 tsp Fish sauce
2 tbsp sweet chilli sauce
1 tsp sesame oil
1 tsp sugar

Place in a bowl the following:
1 bag of mung Beans
½  Red Chilli finely sliced
Fresh bunch of coriander chopped
Bunch Mint finely chopped
Then fold dressing through

Place sliced beef on a platter, top with mung bean topping. Then sprinkle with chopped Honey Roasted Peanuts

Simply serve with Steam rice.  

With Michal Haines
Chinese Wonton (Sui Gow) Soup

400-500g Freedom Farms pork mince
Fresh Wonton Wrappers
Can of water chestnuts, chopped finely
1/4 cup dried shitake mushrooms, rehydrated in ½ cup warm water
2 tablespoon light soy sauce
8 fresh prawns, chopped roughly
2 spring onions, finely chopped

Mix the pork with all the ingredients except the wrappers.
Take a spoonful of pork mix and place it on a wonton wrapper. Using a knife, wet two sides of the wrapper and press together to seal the sides. Continue till all meat mix is used.
In a large pot heat 2 litres of chicken stock with a knob of ginger 1 tablespoon of light soy sauce. Heat and simmer for 15 mins.
Cook the wontons in large quantity of boiling water for 3-4 minutes. Drain and place in bowls with soup

Click on the below link for a printable copy!
http://www.farrofresh.co.nz/Site/Files/SuiGowSoup.pdf

Chilli Chicken, Avocado and Mango salad

500g Chicken breasts or thighs,

Salad:
2 avocadoes sliced, 2 mangoes peeled and sliced (Could use papaya), 1 spring onion sliced, mixed salad greens,  cherry tomatoes halved, ¼ sliced almonds (toasted

Dressing:
2 tbsp lime juice, 2 Tbsp sweet chilli sauce, 1 tsp sesame oil, 100ml olive oil, 1 tsp fish sauce, 1 tsp palm sugar (grated), 1 -2 tbsp fresh coriander (roughly chopped)

Rub Chicken thighs with olive oil and season.  BBQ or Grill until juices run clear.
(rest in warm place by wrapping  in tinfoil, slice after 5 minutes)

Meanwhile assemble salad, make dressing, Toss together and serve.

Follow the link below for a printable version!
http://www.farrofresh.co.nz/Site/Files/ChickenMangosalad.pdf