Good Morning Show

 Check this link out, live this morning.
http://tvnz.co.nz/good-morning/video

Mark Gardner on "The Good Morning Show"

Check me out tomorrow on the Good Morning Show  two recipes one at 10.10am the other at 11.10am.
I'll put the recipes up tomorrow and hopefully a utube link if you missed them.
Laters

Wet Polenta with pork belly

I met up with a good chef friend of mine Bryn Lewis yesterday, we went on a little food odyssey around Gisborne collecting tasty products and fresh produce.Bryn is also a wine maker at Hi hi winery which is in Ormond, Gisborne. So I had the chance to sample their wide verity of old and new world wines straight from the barrel. The boys have done a fantastic job so keep your eyes out for the wine.

The following dish is the end result of our days gathering and a fairly large amount of wine. We wanted an Italian style dinner that we could all sit around and drink wine with. Perfect.

A fun way to serve and eat food this one...




































Wet Polenta with Pork Belly:
Pork belly
Chorizo sausage
Cacciatori hot sausage
Chicken stock
Wine
Bay leaves
Onion garlic
Olives
Basil
Oregano
Parsley
Eggplant
Roasted capsicum
Kamokamo
Portobello mushrooms
Parmesan

Method:
Gently simmer the pork belly in chicken stock, water, wine, onions and garlic for 2hrs until tender. Cool and cut into cubes.

Cut the veg into chunks and roast until soft and coloured.

Cut the sausages into chunks and grill with the pork belly, season.

Make the polenta by combining the chicken stock with some of the pork’s cooking liquor; we added raw corn kernels at this stage then rained in the polenta while stirring continuously. When cooked add a large knob of butter and plenty of grated Parmesan.

Spread the polenta out on a clean table and sprinkle over the pork cubes, sausage, roasted veg, herbs, olive oil and extra Parmesan.

Grab some plates and using a fish slice serve straight from the table. As the polenta cools it will start to set and is equally nice like that.

The wine best matched proved to be the Hi hi Merlot.

Mussels & Pipis

I was in the Bay of Plenty, Mt Maunganui last week. My timing was good and there where some fun little waves and great weather.
My buddy Tom was staying in a beautiful little beachfront home where i was lucky enough to cook this dish. Perfect setting for some bbq mussels and a cold beer I think. Cheers

Bbq Mussels & Pipis:

Green lipped Mussels
Pipis
garlic
lime
chili
corriander
grape seed oil


Method:
De-bead and clean the shell fish.
Place them on the flat plate of a bbq, drizzel a little oil over them. Add the sliced garlic, chili and limes.
Grill and turn while cooking, once the shell fish start opening add the choped corriander and some fresh lime juice. Serve with crusty bread and a nice larger or wine.