freshly smoked trevally from the farmers market
Fish in New Zealand is wonderful. You don’t have to go to fancy places to get the best. Often you get the best from the back of a car selling alongside a reasonably busy road, or of course, a farmers market. Freshly caught, sold fresh, fried or smoked, its hard to choose!
Don’t let an opportunity go by though when you hear ‘caught yesterday and smoked overnight’. I bet you, it’s going to be worth it. Last weekend, the lady who normally sells us the most beautiful Kaipara flounders, suggested maybe we try this smoked trevally. She said it was a bit unusual for them to have it, but people would specifically request it.
I cannot say no to a sales pitch like that, I have to try! And oh yes, I get why people request it. It is so velvety, creamy with this lightly smoked flavour. I just added some capsicum, cottage cheese, tomato and a few pieces of pear, put it all in a wrap and made myself the most wonderful dinner. You should try it!
Give me fish, especially that smoked trevally any time!
Easter means eggs. And not just chocolate ones! We got some great fresh ones from our neighbours chickens. Fresh free range eggs taste so good compared to the factory variant that you can still buy in the supermarket. It’s almost like a different product!
Soft boiling with some freshly baked bread is probably still one of my favourite breakfast ways, but this time I opted for my own version of ‘oeuf en cocotte’ – eggs in a pot. Traditionally made with crème fraiche, which i didn’t have, i used some full milk at the bottom of the pot, cracked the egg in it and put some home-made haloumi over the top. I also chopped some freshly cut chives which I added under and on top of the eggs. Put in the oven at 200 Celsius for 8 minute, et voila, a beautiful Easter egg extravaganza!
As I was finishing of my very first homemade halloumi made from local Kaipara raw milk today two thoughts came to me:
1) I’m a foodie, no two ways about it. I love everything about it: Growing my own, finding great local produce, experimenting with cooking, hearing or reading about it and of course eating and drinking all these fantastic culinary feasts, either home cooked or in a restaurant. One day I’ll do something more with it. For now its fun, relaxation, happy non-working time.
2) The raw milk was so incredibly good, that an Instagram picture of my halloumi just doesn’t do it justice. I should tell the world about this amazing local food find and what great things you can make with it!
Within a few minutes my name was on the list for the A2Z blogging challenge. Of course! A whole month to blog about my amazing food adventures. What a great idea! And it gives me a great excuse to retry the raw milk halloumi on day “R” or “H” or maybe both. Are you as excited as I am?
Note: the #AtoZChallenge runs in April. More in for here:http://www.a-to-zchallenge.com/p/a-to-z-challenge-sign-uplist-2015.html