Emily Cross is Jo Seagars assistant in her Oxford Cook school, and is going to bring her cooking talents to Ohoka Farmers' Market on the 16th of September. She is a professional cookery tutor and conducts her own classes at Seagars Cook School plus works part time for Christchurch Polytechnic Institute of Technology.
Make sure you come along for some springtime Farmers' Market inspiration!
Emily has won numerous cookery competitions and awards, including New Zealand apprentice Chef of the year. Has co-hosted two distance education television programmes and cooked for many celebrities overseas during her travels.
Emily has a real passion for food. She loves utilising fresh local quality produce and is often found at her local farmers markets.
of Emily making the salad at Ohoka Farmers' Market, or check out the blog post
Emily Cross’ Warm Marabel Potato Salad
Click here to download a printable PDF of this recipe
2 large Marabel potatoes
2 Tbsp N.Z olive oil
1 onion, thinly sliced
2 baby leeks, washed and thinly sliced
1 clove N.Z garlic, peeled and sliced
Salt and pepper to taste
2 slices cooked bacon, chopped into pieces
1 Cup baby spinach leaves
2 Tbsp “Munchy Seeds” (toasted pumpkin, sunflower & sesame seeds)
2 Tbsp “your favourite salad dressing”
2 Tbsp chopped parsley
2 slices smoked brie (Evansdale)
Small handful fresh salad leaves
Wash the potatoes but leave the skin on and cut into even sized pieces. Steam until cooked through (check with a knife).
While potatoes are cooking, heat the olive oil in a frying pan and cook the sliced onions and leeks until tender but not coloured. Add the garlic and cook for a further few minutes. Add the steamed warm potatoes, salt and pepper and mix together. Add the bacon, baby spinach and seeds, then remove from the heat. Stir in salad dressing and chopped parsley. Divide into two bowls. Place a slice of smoked brie on top of the potato salad and top with a few fresh salad leaves.
Notes from Emily:
This salad is very versatile and can be adapted to include many other ingredients or changed to suit your taste and seasonal availability. For example: If you cannot find fresh baby leeks at your farmers market then use red onion or spring onion. The spinach can be replaced with fresh rocket, watercress or any other leafy green vegetable that you find. Other ingredients like cherry tomatoes and olives can be added at the same time as the spinach to add colour and variety. For Brunch add a poached egg on top of the salad. For dinner add a slice of venison or beef. Enjoy and create your own warm Marabel potato salad from the ingredients you source from your local farmers market.
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