Last night we were lucky to have our fellow little bare team come and stay at our place in Nelson. Within moments of Brydie, Richard and Finn arriving, Brydie and I were off into town to gather ingredients for a duo baking sesh. Amongst activating nuts, creating a new slice, and playing with ferments, we created a summer dinner fit for kings (and growing toddlers). We were lucky enough to have been given some fresh blue cod and blue nose fillets so the boys took care of cooking these on the BBQ, nothing fancy in the prep or cooking of the fish, just fried nice and simple so I won’t go into detail but for those of you looking for new ways jazz up your simple meat and vege combos, below is another way to cook kumara and a beautiful and easy to prepare mayo that is free from nasties and was a match made in heaven with the fish, kumara and green salad. Classic kiwi summer.
You will need, 500gm kumara (peeled and grated), 2 eggs, salt and pepper to taste.
Place all of the above in a bowl and combine with a fork. Fry in coconut oil on med-high heat so the outside of the rosti goes nice and brown and crispy. Place in a pre-heated 180 degree oven for 5-10 minutes to make sure the kumara has cooked right through. These are a great accompaniment to any meat dish or as a snack on their own.
Herb and Lemon Mayo
You will need: 4x egg yolks,2 tsp dijon mustard (I use the Macro organic brand from countdown), 2 tsp apple cider vinegar (I use braggs as it contains ‘the mother’), Juice of 1 lemon, half cup fresh herbs (I used basil, parsley and mint), 300ml olive oil, salt and pepper to taste.
To Make: Place first 4 ingredients in the food processor and process for 1 minute, leave the motor running and pour the oil in to the egg mix slowly (like a trickle) until the mix becomes a ‘mayo-like’ texture. Depending on your texture preference you may need to add more or less oil. I made ours quite thick. Add chopped fresh herbs and blend for 40 seconds. Season with salt and pepper.
Hope you are all having a lovely summer with good friends and family,
xx Aunty Lonnie