Wild Berry Torte

Try our Wild Berry Torte recipe, full of different fruits and berries. Or, if you’re up north, you can even make this with cranberries for a zingy holiday dessert! Last year we had a bumper crop of juicy plums. Wild blackberries picked from the hedgerows on a bush walk. Stolen figs from a neighbour’s overhanging tree. Greengages, blueberries… anything you like!
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¾ cup sugar
½ cup butter, room temp
1 cup flour
1 tsp baking powder
pinch of salt
2 free range eggs
1 ½ to 2 cup fresh berries or 6 large plums, halved & pitted
Sugar, lemon juice & cinnamon for topping

• Preheat oven to 350F/180C
• Cream sugar & butter, add flour, baking powder, salt & eggs, beat well.
• Spoon batter into 9 or 10 inch spring form tin.
• Scatter the berries over the mix or arrange plum halves skin side up on the batter.
• Squeeze over the lemon juice & a tsp sugar (depending on sweetness of fruit). Sprinkle over cinnamon to your liking.
• Bake for about one hour or until set & golden.
• Cool in the tin.
• Transfer to plate, dust with icing sugar & serve with whipped cream or vanilla bean ice-cream.

Can be served warm.

Black Mussels in Spicy Tomato Sauce

Black Mussels in Spicy Tomato Sauce are a wonderful, steamy option for a quick supper at home. Try this recipe if you want a fast and easy option that will impress your mates!
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mussels (for 8 people)
anchovy (1 tube or 3 small cans)
Italian parsley (1 bunch)
oregano (1 handful)
garlic to taste (15 cloves, depending on size)
red pepper flakes
extra virgin olive oil

• Blend in food processor, add to a basic Marinara sauce
• Clean mussels and place in simmering tomato sauce
• Cover with lid and cook until mussels open
• Discard any that haven’t opened during cooking
• Serve with grilled Tuscan bread slices

Sauteed Seabeans

Ward Island, in the middle of Wellington harbour, is a little goldmine of Seabeans, also known as Samfire. We enjoy fishing off this island and foraging for mussels and seaweed from the rocks. Taking a cold beer along is a good idea as raw Seabeans are simply the best beer snack out there! This recipe made with Sauteed Seabeans is ideal to serve with seared white fleshed fish such as cod, snapper, or grouper. You can also find Seabeans easily on the west and east coasts of Canada and the United States.
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500g (1lb) Seabeans
3 tbsp unsalted butter
1 clove garlic finely sliced
1 lemon zested
Ground black pepper

• Heat a frying pan over med/high heat and add butter.
• When bubbling add garlic and sauté for two mins.
• Add Seabeans and cook for a couple more minutes.
• Add lemon zest and juice and toss together.
• Transfer to a plate and serve immediately.

Hazelnut Rolls

Rosa and Grace foraged for hazelnuts and made these delicious rolls, which they used to make their wild goat sliders at the Eastbourne, NZ Local Wild Food Challenge. Try this bread recipe to enhance any burger or sandwich, piled high with everything you want to eat, or just down them with soft butter.
1 cup plus 2 tbsp warm water
1/3 cup oil
2 tbsp active dry yeast
¼ cup sugar
1 tsp salt
1 egg
3 cups bread flour
½ cup finely chopped hazelnuts
1 egg, beaten, for the glaze

• Heat the oven to 400F/200C
• Combine water, oil, yeast & sugar. Allow to rest in a warm place for 15 mins.
• Mix the flour, hazelnuts, salt & egg. Add the yeast mixture.
• Knead until well incorporated & the dough is soft & smooth.
• Form the dough into 12 balls & place on a greased pan.
• Allow to rest for 10 mins in a warm place.
• Brush the rolls with beaten egg & bake for 10 minutes or until golden brown.

Chanterelle Ice Cream

This is one of our all-time-favourite recipes: Chanterelle Ice Cream. It’s chanterelle season this time of the year in the northern hemisphere, so try it out!
Chanterelle Ice Cream with fruits of the forest crumble
2 cups heavy cream (500ml)
1 cup full fat milk (250ml)
2 pinch salt 2 small handfuls of dried chanterelles
4 egg yolks
100g cup brown sugar

In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. Add the chanterelles. Remove from the heat and let steep for at least 1 hour or up to 2 hours. When you feel like your mushrooms are in a good place, return the pan to medium heat and bring the mixture back to hot. Fill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fit the bowl with a fine-mesh sieve. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.

Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and thicken slightly 5- 10 minutes. Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Let cool, stirring occasionally. If you want mushroom ‘bits’; take some of the mushrooms out and blend / chop finely and add back to custard.

When the custard has totally cooled, cover the bowl tightly and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard, transfer it to an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week. Great served with a ‘fruit des bois’ crumble ( I used salted butter in the crumble) .

Scup with Chorizo

What tastes great in Martha’s Vineyard? Try our Scup with Chorizo, which serves four as an appetizer! This recipe requires the biggest scup possible as the fillet yield is pretty small. If you can’t get scup, try another freshwater fish such as bream instead.
Scup with Chorizo & Salsa Verde
4 ‘large’ Scup, scaled and fileted (2 fillets per fish)
8 hand cut slices of Chorizo Dolce Sausage (1/8″ thick)
Large handful Arugula leaves
8 large shaving Reggiano Parmesan
1 roasted Red Pepper, skinned, seeded & cut into 4 slices
1/2 cup Salsa Verde (recipe below) freshly ground black pepper
1 tbsp. Balsamic Glaze
1 Lemon, zested
Extra Virgin Olive Oil

In a skillet on high heat quickly brown the chorizo (30 seconds or so per side), remove & keep warm. Take your filets and cross-hatch the skin (cut diagonals across the center of the filets), season. Heat a skillet to high and add oil to the pan. Sear the filets skin side down until golden, flip, take pan off the heat leaving the fish in the pan to finish cooking.

Place one filet in the middle of each plate. Place a slice of chorizo on top of the scup. Next, place a few leaves of arugula & a slice or two of parmesan. Add the red pepper and repeat the process with the remaining scup, chorizo, arugula and parmesan. Place last scup filet on top of the stack, squeeze a burst of lemon over the fish. Drizzle some Salsa Verde around the dish and add a few drops of balsamic glaze around the base.

Salsa Verde
This ‘green’ sauce has a few interpretations but generally is the easiest thing to throw together & is really versatile.

Large handful fresh basil, flat leaf parsley & mint
Small handful of oregano & tarragon
Small jar of capers, drained
5 flat anchovy fillets
Good splash Red wine vinegar
Zest of a lemon
1/4 cup extra virgin Olive Oil
Freshly ground pepper

Purée in the blender and loosen with a splash of water if necessary. The salsa verde should be bright green and super aromatic, like your herb garden.

Cockles and Pipis in Champagne Cream Sauce

Shellfish is a typical ingredient you can always find in New Zealand, and you can try this recipe with clams, scallops, or mussels depending on where you live and what’s available. Tania Hannah entered this dish at a previous Challenge; she collected cockles and pipis from her local beach and fresh parsley from her garden. Her recipe makes two main-course servings. If doubling the recipe, steam open the shellfish in two batches.

Cockles & Pipis in Champagne Cream sauce

1kg cockles and pipis in the shell
½ cup champagne
½ cup cream
¼ teaspoon truffle oil
handful parsley, roughly chopped
freshly ground pepper
parmesan shavings (use a vegetable peeler)

Purge sand from the shellfish by leaving them in a bucket of sea water in a cool place overnight. Rinse in fresh water and discard any that gape open and won’t close when firmly tapped. Place in a high-sided frying pan with champagne. Cover with a tight-fitting lid and steam open over high heat, shaking the pan every now and again. The shellfish will take about 3-4 minutes to open. Remove from heat when all have opened. Add truffle oil to cream and add to pan with parsley. Warm through over low heat then add a few grinds of pepper. Serve in the pan with shavings of parmesan and accompany with bread rolls to mop up the juices.












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