Natural Epsom Salts now available - see Other Products
Natural Epsom Salts now available - see Other Products
1 kg kumara (orange best)
2 rashers bacon or chopped smoked chicken or leftover meat
1 orange, skinned, segmented and chopped
1/2 cup dried fruit (seedless raisins, cranberries, blackcurrants etc)
1 small onion finely chopped
1/2 cup sliced celery
chopped parsley or chervil or coriander
Use our Flax seed oil Mayonaise Recipe
Peel and cook the kumara in boiling salted water until just tender. Allow to cool slightly and cut into cubes.
At the same time gently fry the bacon until it is very crisp, remove and crumble it. Pour the hot fat over the still-warm kumaras and mix well. Cool, the kumaras and bacon or meat, orange, fruit onion, celery and parsley and mix with enough mayo to bind salad.
8 oz (226 g) Fat-free/reduced fat cream cheese, softened
3 oz (85 g) Smoked salmon
2 Tbsp (30 ml) waihi bush organic farm flax seed oil or Chia Seed oil
2 tsp (10 ml) Horseradish, grated or prepared
1-2 tsp (5-10 ml) Lemon juice, fresh
1-2 tsp (5-10 ml) Honey
1 1/2 Tbsp (22 ml) Fresh dill weed, chopped (or 1 1/2 tsp Dried)
1/8 tsp (1 ml) Tabasco sauce
1-2 Tbsp (15-30 ml) Milk for adjusting consistency
Sea salt and Fresh ground pepper to taste
Place all ingredients except milk in a food processor or blender. Process until salmon is coarsely pureed, scraping down the bowl as necessary.
If serving immediately, adjust consistency and seasoning by mixing in milk a little at a time.
To serve later, do not add milk; just cover tightly and refrigerate. Let warm slightly, adjust consistency and seasoning before serving.
1 cup (240 ml) Rolled oats
1/2 cup (120 ml) Carrots, grated
1 cup (240 ml) Alfalfa sprouts
1/2 cup (120 ml) Onions, chopped
1/2 cup (120 ml) Sunflower seeds, toasted
2 Tbsp (30 ml) Sesame seeds
1/2 cup (120 ml) Pumpkin Seed Butter (see recipe)
2 Tbsp (30 ml) waihi bush organic farm Flax fibre original
1/4 cup (60 ml) Water
1/4 tsp (1 ml) Salt
1 tsp (5 ml) Miso
2 Tbsp (30 ml) Water
2 Tbsp (30 ml) Coconut Oil
Optional:
Herbs of your choice (e.g. Italian, basil, parsley, marjoram) to taste
Mix flax fibre and 1/4 cup of water a bowl and let sit for a few minutes. In a separate bowl mix miso and 2 Tbsp. of water.
Toast sunflower seeds in dry frying pan over low-medium heat; stirring constantly until browned. Remove from pan and set aside. Add to medium sized bowl, Pumpkin Seed Spread, carrots, rolled oats, onions, sprouts, sunflower and sesame seeds, sea salt, and herbs.
Add both liquid mixtures to vegetable mixture; mix well, using hands. Form into 1/2 "(1 cm) thick patties. In frying pan over medium heat, melt 2 Tbsp Coconut Oil. Cook patties until crispy and golden brown.
To prevent sticking use more Coconut Oil. Yield 6-8 patties.
2 oz (60 g) large Whole dried red chillies
2 cups (480 ml) Chicken/beef/vegetable stock, warmed
2 cloves Garlic, peeled and chopped
1/2 tsp (2 ml) Sea salt
1/4 cup (60 ml) Olive Oil
1 Organic onion, finely chopped
1 tsp (5 ml) Ground cumin
1 Ripe tomato, peeled, seeded, and chopped
1 Tbsp (15 ml) waihi bush organic farm apple cider vinegar
Clean the dried chillies by removing the stem and seeds. A word of caution - wear rubber gloves and avoid touching your face. Soak pieces in stock for about 1 hour. Sauté onion in oil at a low temperature. Stir in cumin, then tomatoes and cook at the bit more.
Add stock plus chillies, garlic and salt. Boil, skim, then reduce to a simmer. Cook, uncovered for about 10 minutes. Process in blender until smooth
This recipe was submitted by Helena a customer and makes for a colourful chimichurri sauce, doubles as a marinade and an accompaniment to all cuts of beef.
1 bunch Parsley
6 cloves Garlic, crushed
1/2 tsp (2 ml) Oregano, dried
2-3 Tbsp (30-45 ml) waihi bush organic farm Apple Cider Vinegar
1/4 cup (60 ml) waihi bush organic farm Flax Seed Oil
1-2 Tbsp (15-30 ml) Water
1/2 tsp (2 ml) Sea salt
Red pepper flakes, to taste
Black pepper, to taste
Combine garlic, parsley, oregano and spices in a jar.
Add vinegar, water and oil and stir.
The chimichurri should be just covered in liquid. Store covered in the refrigerator for up to one week. Serve over rice, pasta, or with broiled fish.
This is a lunch or dinner recipe.
2.2 lb (1 kg) New or Small potatoes
1-2 Tbsp (15-30 ml) Potato water
1-2 Tbsp (15-30 ml) waihi bush organic farm Apple Cider Vinegar
1 tsp (5 ml) Dijon mustard
2-4 cloves Garlic, chopped
1/3 cup (80 ml) waihi bush organic farm flax seed oil - original
1/4 cup (60 ml) sundried tomatoes (packed in oil), chopped
1 cup (240 ml) pickled artichoke hearts
1/3 cup (80 ml) fresh basil, chopped
Salt and Pepper to taste
1/2 cup (120 ml) Asiago or Mozzarella cheese, coarsely grated (optional)
Scrub potatoes and steam with the skin on for 20-25 minutes, until done. Reserve 2 Tbsp. of potato water for vinaigrette.
Meanwhile, whisk together mustard, Flax Seed Oil, sun-dried tomatoes, chopped garlic, salt and pepper.
Add only 1 Tbsp. each of the Apple Cider Vinegar and potato water. Cut warm potatoes into quarters and toss with artichoke hearts and vinaigrette. Adjust seasoning, vinegar and potato water, if necessary. Top with cheese and basil. Yield Serves 8.
Gravey is always delicious and this is a little twist maybe on what you normally do!
Hot pepper sauce
Stock (from bird giblets and veg water and scraps)
Drippings from roasting pan
Flour (whole wheat or gluten free)
Brown sugar
Salt, pepper
waihi bush organic farm apple cider vinegar
Tamari
waihi bush organic farm Flaxseed oil
Saute flour and spices in hot drippings from roasting the meat (add olive oil if too dry) for a minute.
Remove from heat and add the stock a bit at a time stirring constantly to avoid lumps. Keep adding until gravy is consistency you want (should be able to pour it)
Add a few dashes of the hot sauce, taste it and adjust the spices if necessary.
Serve warm
1 free-range organic chook or turkey
Rub = butter, fresh garlic (smashed and chopped), salt, fresh rosemary (some finely chopped and some whole for later) or another good chicken herb (see herb section)
Mix rub ingredientss and with clean hands over bird inside and out
Gently find openings under breast skin and slide in whole rosemary pieces
Place breast side up in an open roasting pan or in baking bag, bake at 375 F/ 190 C for about 50 mins per kilo
Baste chicken uncovered for last 20 mins of baking for a lovely golden finish
1/2 cup celery
1/3 cup onion
1/3 cup brown, or red rice
1/4 cup butter
1 cup chicken broth
1tsp waihi bush organic farm Apple Cider Vinegar
1/2 tsp salt
Fresh ground pepper
1/2-3/4 cup raisins or dried cranberries or both soaked in water till plump
Saute celery, onion and rice in butter about 10 mins
Add broth, lemon juice or vinegar, salt and pepper.
Reduce heat, cover and simmer slowly until rice is tender and water absorbed (~40 mins)
Stir in fruit
Stuff bird and roast at 325 F/190 C as above
A great favourite at Waihi bush and comes via Lorina Harding
Large whole crown pumpkin with lid cut out on an angle and hollowed out (save seeds for planting)
Using your hand rub inside of the pumpkin with the following:
50 gms butter (or half and half with other cold pressed oil) NOT MARGARINE…EVER.
2-4 cloves of smashed garlic (finely chop or chuck in whole smashed and remove later)
1 Tbsp grated fresh ginger
1/2 tsp rock salt (breaks down slowly and gives a better flavour)
ground pepper to taste
OPTIONAL:
*1 tsp Curry powder OR turmeric powder OR cardoman powder
*1 apple finely chopped (with or without skin)
Ginger sauce
2 knobs of butter
1/3 c brown sugar
1 Tbsp fresh ginger
1/4 tsp salt
1 cup of nuts coarsely chopped (walnuts, almonds, hazelnut or other)
2 Tbsp FSO
Bake the Pumpkin at 350 F/180C on tray for about an hour or until skewer enters easily
Serve at table and slice off wedges
Serve with ginger sauce
Ginger Sauce
Lightly toast nuts in butter in heavy frying pan
Add sugar, ginger and salt and heat for several minutes until bubbly
Serve over pumpkin