Rolf Simons

www.marketground.co.nz/rolfsimons
"I started my first little cafe some 25 years ago here in Kerikeri and I was the first to introduce a
cappuccino machine and a more international cuisine. At that time there was no al fresco dining
allowed and I got it approved by the council to put tables and chairs outside.
After 25 years of cooking for the Kerikonians, I still have a passion for it and always will see it as a hobby! Now the choice of produce is incredible here in Northland and I enjoy going to the local food stalls and market, and if there is some time left I spend it with my wife Anita on the beach or a nice stroll in one of the charming surrounding villages.
NZ has so much to offer now and when we were travelling through Europe and having a coffee and
dinner, we realized that NZ Food is world class and so much better than in most of the European
countries."

Watch video of Rolf's cooking demo, or check out this blog post for images from the day.

Free Range Pork Dumplings with Sweet and Sour cucumber salad, and fresh coriander, chilli, and tamarind sauce
Click here for a printable PDF of these recipes

INGREDIENTS: for 24 Dumplings
-          1 pack of Won Ton Wrappers
-          250g Free Range Pork Mince
-          1 Onion (Beaver Orchards)
-          ½ Leek (Kuklando)
-          2 cloves Garlic (David Frear)
-          Piece of Ginger
-          Piece of Lemon Grass (Naturezone Gardens)
-          Fresh Coriander (Kuklando)
-          Thai Fish Sauce
-          Sweet Soy Sauce
-          Sesame Oil
-          Juice of 2 lemons (Kuklando)
-          Salt and Pepper
-          Canola Oil for deep frying
For the sauce:
-          ½  bottle of Sweet Chilli Sauce
-          Large bundle of fresh Coriander
(Kuklando)
-          2 Tblsp Tamarind Pulp
-          Juice of 2 limes (Orira Orchards)


For the salad:
-          1 cup White Wine Vinegar
-          1 cup Water
-          2 Tblsp Sugar
-          1 Tblsp Turmeric
-          ½  Tblsp toasted ground Coriander seeds
-          Kaffir leaves
-          Lemon grass root (NatureZone Gardens)
-          1 cucumber (M&S Orchards)
-          1 pack of Mung Bean Sprouts (Mighty Mushrooms)
-          1 red Bell Pepper sliced (Oxley Orchards)
-          1 red hot Chilli sliced (Fire Dragon Chillies)
-          1 Courgette, shaved (Willowbrook Farm)


METHOD:
Chop onion, leek, garlic, ginger, lemon grass root and mix with other ingredients through the pork.
Season with salt and pepper.
Put a teaspoon full of the mixture on to the won ton skin and shape, sealing the edges with some water.
Fry won tons in Canola oil

For the sauce; blend all the ingredients in a food processor.

For the salad; heat the vinegar with the
water, sugar, turmeric, kaffir leaves, lemon grass, and coriander.
When boiling, turn of the heat and add the remaining ingredients and cool.
Drain and arrange onto plates

Assembling:  arrange spoonfuls of salad on a plate and put dumplings on top. Drizzle with sauce. Garnish with fresh coriander

Brioche en Croute with Sautéed Exotic Mushrooms

INGREDIENTS:
  • 6 Brioche slices
  • 3 tblsp olive oil (O’livetto)
  • 250g Exotic Mushrooms or Field Mushrooms (Mighty Mushrooms)
  • 2 Cloves of Garlic, crushed, peeled and chopped (David Frear)
  • 100ml white wine (Brajkovich )
  • 3 tblsp Cream
  • Sea Salt
  • Freshly ground black pepper
  • Chopped Chives to serve (Kuklando)


METHOD:

Heat the olive oil and butter. Add the mushrooms and sauté at medium heat for 8 Minutes, and then add the garlic. Increase the heat; add the wine, double Cream and seasoning and toss well until the liquid evaporates and the mixture thickens. Toast or fry the brioche and serve with the mushroom mixture, sprinkled with chives.

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