Recipe by Chef Simon Green Serves 2 Ingredients2 large general purpose potatoes, washed1 onion, peeled and diced1 tsp crushed garlic2 tsp chopped parsley1 tsp chopped thymevegetable oilsalt and black pepperGruyere cheese, grated (optional)cream (optional) InstructionsPreheat oven to 175°C.Place unpeeled potatoes in a pan of cold water, place on heat and bring to the boil. Cook…
Recipe by Chef Robert Haddock. Source: NZ on a Plate Serves 4 Ingredients4 large mashing potatoes, peeled and chopped½ cup milk40g plus 20g buttersalt and white pepper2 spring onions, sliced2 cups shredded silverbeet leaves1 tsp parsley, chopped InstructionsBoil and strain potatoes and place a towel over saucepan to allow potatoes to dry out a little….
Recipe by Chef Jeremy Schmid. Source: Bangers to Bacon: New Holland The idea for this recipe came from the café Coffee Shop across the road from Two Fifteen Bistro. They are a tasty gluten-free option to have with a fried breakfast. Makes 6 muffins Ingredients700g general purpose potatoes, grated100g onion, diced30 ml oil10g salt3g fresh…
Recipe by Food writer Lauraine Jacobs – Source The New Zealand Chef Yield: 6-8 portions Ingredients15g dried porcini mushrooms100g butter, melted1.5kg waxy or general purpose potatoes6-8 thyme sprigs, chopped2 cups chicken or vegetable stock InstructionsPreheat the oven to 200°C. Soak the dried porcini in enough boiling water to just cover them. Leave for at least…
Recipe by Chef Paul Jobin-Lyndsay Makes 24 fritters Fritters – Ingredients:2 large onions, peeled and finely chopped4 eggs, beaten½ cup plain flour½ cup fresh herbs, chopped1 tsp salt¼ tsp ground pepper6 large general purpose potatoes, peeled and grated4 carrots, peeled and grated1 courgette, grated½ cup olive oil-based margarine4 Tbsp oil Gremolata – Ingredients:½ cup brazil…
Serves 4 Wholemeal pizza dough: 150g high-grade or white flour 50g wholemeal flour pinch salt 60 ml low-fat milk 60 ml water 7g dried yeast ½ tsp sugar Potato topping: 10 small general purpose, cooked to al dente and cooled 2 cloves garlic, crushed 1 Tbsp extra virgin olive oil ½ Tbsp rosemary leaves pinch salt…
Prepared by: Andrew Barber and Henry Stenning (Agrilink NZ), Trish Fraser and Bruce Searle (PFR). We pulled this article together as we debated the significance of fallow periods on the risk to nitrogen leaching. Is a three-month fallow period riskier than two-months in fallow, and if so, how much riskier? Then the flip side of…
By adopting integrated pest management (IPM) practices growers are not on their own, Australian entomologist, Dr Paul Horne, told Pukekohe potato growers at a Potatoes New Zealand research update breakfast meeting in late March. He said he could give examples in his home country of hundreds of growers who had adopted IPM practices. Not only…
Update No. 11 Sustainable Vegetable Systems (SVS)Programme update, March 2023: Quarter 2 report, 3rd year. Latest activities Workstream 1 trial resultsThe two Canterbury trial rotations are currently in pasture following the harvest of the ryegrass seed. Nitrogen content of the harvested crop is currently being analysed.Irrigation was applied to both crops at two different rates reflecting different…
By Gemma Carroll, PNZ Comms & Extension Officer. Happy New Year! It has been a Spring-Summer spud season of weather extremes, with either too much sudden rain or not enough. I asked around the industry to see how that has impacted quality, yields, pests and disease management. NZ agronomists and growers in our main growing…
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