Recipes – Sarau Festival

Blackcurrants for Sale

Sat, 01 Feb 2014 20:37:49 +0000

Get your blackcurrants here!! This year you will be able to buy packs of frozen blackcurrants or place orders for larger quantities – don’t forget to bring your chilly bin and a cold pack to get them home.

Source

]]>

Delicious Blackcurrant Salsas

Mon, 20 Jan 2014 09:22:58 +0000

Planning a BBQ this weekend? Think about adding this to your feast…. Easy Blackcurrant Salsa Heat approximately two cups of blackcurrants (fresh or frozen) in a small amount of white vinegar (or lemon juice and wine). Stir in 4 teaspoons of castor sugar, salt & pepper, and half a cup of diced red or spring onion. Cool, and stir in half a cup of shredded mint leaves. Remember you can use...

Source

]]>

Miles of Talent!

Tue, 14 Jan 2014 11:29:11 +0000

Creative and skilled Miles of Food owner and chef, Miles Drewery, has agreed to share some of his recipes using good local produce (including blackcurrants). Be in the audience in the function area at 4pm or 5pm to watch him cook and share his ideas. Just who is Miles Drewery? Miles’ first foray into the cooking world was as a teenager in Blenheim, where he worked for Rosemary Sutton at Timara...

Source

]]>

Recipes revealed!

Sun, 21 Apr 2013 11:49:32 +0000

Our cooking demo was a big hit with Mark Mehalski – chef at the wonderful Jellyfish Cafe and Bar on the Mapua wharf. For the Sarau Festival, Mark made two simple but incredibly delicious desserts using local blackcurrants – the famous “Eton Mess”, and “Knickerbocker Glory”. And a mouthwatering “Pork Belly with Blackcurrants”. Click on the links to download the recipes and try...

Source

]]>

Get Baking for the Bake-Off!

Wed, 23 Jan 2013 23:41:25 +0000

Barkers of Geraldine, one of our major sponsors has some gorgeous recipes here! Check out some sumptuous blackcurrant recipes here from festivals gone by. If you would like to contribute to our recipe portfolio, we would love to hear from you – please send to [email protected] ([email protected], Recipe of the week). “Currantly” our very special Blackcurrant...

Source

]]>

Guest Chef 2013

Sun, 25 Nov 2012 08:01:35 +0000

Our 2013 Guest chef: Mark Mehalski – now at the wonderful Jellyfish Cafe and Bar on the Mapua wharf. Returning to New Zealand after 20 years honing his craft in London, Valencia, Tel Aviv and Sydney, Mark has a passion for produce-driven, rustic food he describes as “decidedly Antipodean with a Mediterranean leaning”. The 2012 Nelson Hospitality Head Chef of the Year focuses on clean...

Source

]]>

Cooking Competition Results

Sun, 07 Feb 2010 08:40:24 +0000

BLACKCURRANT COOKING COMPETITION RESULTS: PRESERVES: 1st Susie Lees with her Blackcurrant jam 2nd Janette Stevens with her Blackcurrant and plum jam 3rd Sue Walker with her Blackcurrant Jelly Highly recommended Joyce Frye with her Blackcurrant Jam BAKING: 1st Betty Rae with her Blackcurrant muffins 2nd Susan Drew with her Blackcurrant muffins 3rd Libby Hopper with her...

Source

]]>

Summer Pudding Recipe

Tue, 02 Feb 2010 09:30:22 +0000

Summer Pudding by Steve Richards of The Jester House Line a 1 litre glass bowl with stale toast slice white bread (crusts removed), (save enough to cover the top as well). In a pot warm 250g black currants with 100g sugar until the juices start to run Add 250g raspberries 250g blackberries 250g strawberries continue to warm until the fruit is soft but not cooked. Do not bring to the boil. Pour the...

Source

]]>

Tasman Tart Recipe

Tue, 02 Feb 2010 09:17:36 +0000

Here is the recipe for Tasman Tart (Apple and blackcurrant shortcake) by Steve Richards of The Jester House: The pastry: Cream together 200g butter 125g castor sugar beat in 1 egg Add 350g flour 1teaspoon baking powder Mix until combined, knead lightly, wrap and refrigerate. Pastry will keep for several days in the fridge. The filling: 1 kg apples, peeled and sliced Fry in 75g butter until...

Source

]]>

Don’t Miss Demo!

Sat, 23 Jan 2010 18:41:01 +0000

Creative and skilled Jester House owner and chef Steve Richards has agreed to share some of his recipes using good local produce (including blackcurrants). Be in the audience in the function room at 5pm or 6pm to watch him cook and share his ideas.

Source

]]>