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Newsletter 37 I say it every year, that once daylight saving starts, it is all very swiftly Christmas, and this year is no exception. The last part of the year seems to go so much faster than the rest and I am now a little late in getting this Christmas newsletter out. We would like your orders for Christmas by 10th December or as soon as possible, please note that the last orders will be dispatched on Monday 15th or Tuesday 16th December and this will be on a 'first come, first served' basis. Hams will keep in your fridge, unopened quite happily until Christmas, providing you can keep the hungry hands off them. It is always a good idea to think of storing them in the often cooler ‘beer fridge’ out of sight. Beer fridges tend to keep a more constant temperature as they are not opened as often as the kitchen fridge. Well, not usually!!! As you will all be aware, at Holly we take pride in only using 100% New Zealand Pork. With drop in the NZ dollar and increasing prices for grain due to drought and pressure for biofuel, the cost of imported pork for our competitors is rising sharply. They are therefore wanting to buy New Zealand pork which is raising the price significantly. We have held prices in this list, but there will be a significant price rise in the New Year.
Hams Weights Half ham on the bone 4-5kg ea We find that a half ham will feed most families well. There is no advantage to laboriously eating your way through the last of the ham, which can become a real chore. Speedy Pasta Fusilli with Peas, zucchini, bacon and parmesan From Annabel Langbein’s Eat Fresh Boil 200g dried fusilli pasta according to packet instructions. (Reserve 1/4 cup of cooking water.)Heat 2 tbsp extra virgin olive oil in a heavy frypan and cook 150g diced bacon until crispy, stirring frequently. Add 2 cloves crushed garlic and sizzle for a few seconds then add 2 medium or 3 small zucchini, halved lengthwise and angle sliced 1cm, and the finely grated zest of 1 lemon. Boil 1-1/2 cups (about 200g) fresh or frozen peas until just tender. Using a potato masher, roughtly mash peas several times until they start to break up. Do not squash completely. Add cooked pasta to peas along with 1/4 cup of the pasta water. Toss the pasta mixture with the bacon and zucchini and sprinkle with 60g freshly grated or shaved parmesan. Season with 1/2 tsp salt, grinds of black pepper and serve. Serves two.
Light Spring Plate Annabel Langbein’s book Eating Fresh Spanish Broad Beans with Eggs and Ham I used to hate broad beans, my dad’s garden seemed to be overrun with the triffidy things, and they seemed to be dished up at every meal. I think my children have the same view of my silverbeet (I love it and would eat it every meal) but they have been saved this horror as the quail have just destroyed my silverbeet patch. Hmmmm&&. Silverbeet Stuffed Quail with Wild Mushrooms has a tasty ring about it!!!!!!!!! 1tbsp olive oil
If the beans are large, shell them out of their grey pods. Heat oil in a deep heavy pan and cook onions over a medium low heat until softened and just starting to brown, about 15 minutes. The latest Cuisine which is the Christmas edition is out now, and inspired me to a really easy, stylish birthday picnic at home in the roses The menu, baked Holly ham, smoked salmon, new potatoes with macadamia/rocket pesto, oven roasted beetroot and chargrilled asparagus. Finish with strawberries, coconut meringues and berry cream. Add lashings of bubbles and who would want to live anywhere else!!! Still, pork is always tasty, and this is sooo easy! Fennel and Rosemary Braised Pork. 1 scotch fillet Brine All of us at Holly wish you and your loved ones a safe and happy Christmas time, a restful holiday enjoying good food, wine and each other’s company. Take care Claire Vogtherr P O Box 71 Hastings Email info@hollybacon.co.nz Best wishes for the New Year
Claire Vogtherr Email:sales@hollybacon.co.nz Freephone 0800 8 46559
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