This month is a real challenge since Mister and I were travelling around the South Island of New Zealand in a small wagon type campervan called the Spaceship. I wanted to keep it really simple and not get too stress about it. I am, afterall, on a holiday! Plus I had very limited seasoning and very basic kitchen outfit in holiday parks.
For the entree, I sourced most of the ingredients from Waipara Valley Farmers Market. It is such a tiny market with only about 10 stalls. I did a quick run as it was closing in 20mins and there was hardly time to stop and chat with the locals. But I still manage to pick up some good stuff for the travels. The biggest plus is everything in the market is very affordable.
I bought this bread called Swiss Sunday bread. It was delicious! It is a milk base bread and is quite dense. And also it keeps for awhile before turning hard. Great with eggs and bacon. YUM! Also the olive oil man is awesome. He makes his own and you can come with your own bottle and top it up from the silver tin can. How cool!
You must wondering why a packet of corn pretz is amongst the fresh ingredients? You shall find out soon.
- 8 pieces of small size spicy sausages
- 1 bunch of radish, thinly sliced
- 1 baby fennel, thinly sliced
- 1/2 baby leek thinly sliced
- 1/3 of a borsch pear
- 6 sticks of pretz
- Murray pink salt & grounded pepper berries for seasoning (I brought these with me)
- Drizzle of lemon infused EVOO
There was just a lot of slicing. And Mister helped with the sausages. Team work rocks!
- Thinly sliced the radish and julienne the fennel and borsch pear and place aside. Only slowly sauté the baby leeks till translucent in colour. Set aside
- Pan fry all the sausages and set aside
- Combine the salad ingredients including the baby leeks with the lemon infused olive oil. Then top it up with the crumble, salty and crunchy peko sticks
- Lightly season accordingly. Place all the ingredients together
Both of us just wolfed this down. So hungry by the time this was made!
The people in the communal kitchen did look at me strange. I was trying my best to slice the radish and fennel as thinly as I can with a cheap knife. And then taking photos after? Like plating and taking photos? It was all too strange for them. What would you have thought to yourself ?
Please do check out what the others have made.
Agnes made a hot smoked ocean trout for mains.
And Celeste made vanilla ice cream and chocolate sauce topping for dessert.
Another delicious meal prepared by the girls. And since December is a crazy festive month, we will be taking a break and coming back bigger and better in January! Enjoy our meal!