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Nadia's Farm Kitchen Season 1 Episode 6
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#Nadia'sFarmKitchen
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FunTranscript
00:00After six years of finding her feet on Royal Byrne Station, Nadia is diving back into the kitchen.
00:10The colour, wow.
00:13To create a whole new collection of classics.
00:17That looks amazing.
00:20Using produce from Royal Byrne.
00:22That's like deep caramely.
00:24And all over the deep south.
00:27What is the secret?
00:28Why do they taste so good?
00:30It's going to be a feast of...
00:32Yum.
00:33Yum.
00:34Yum.
00:35And fun.
00:49Autumn signals a gentle slowdown in food production at Royal Byrne.
00:54So Nadia and River are in search of a wilder kind of treasure.
01:01Winston, you can come too.
01:03Jump over.
01:04Jump over.
01:05Yay!
01:06Good boy.
01:07Good job, Winston.
01:09All right, so Ribby, if you find a mushroom, make sure you let me know and I'll come over and check if it's one that we can eat.
01:19Foraging for mushrooms is one of the funnest parts of autumn and over the years I'm very lucky that I've been able to learn from some of the best.
01:26Yeah, the bilette's a pretty safe group to forage. Easy to recognise as a bilette mushroom because it's got that spongy underside.
01:32Yeah, rather than gills.
01:33So you do know the difference between normal mushrooms and like those death cat mushrooms?
01:38Yeah.
01:39Yeah, so you're not serving your beef wellington. You're not tossing the dehydrator out.
01:43The ones that we're looking for, they're porcini mushrooms and birch bilettes. And they like to grow underneath silver birch trees. That's why I think there should be some here.
01:53I can't find the knee.
02:00I always say lizards.
02:02Unfortunately, the thing with mushrooms is that they can be quite fickle. One day the ground will be littered with them and then a day or two later they'll all be gone. So you've just got to enjoy the journey.
02:14Not having much luck, are we, River?
02:17But when you're a kid and you're expecting to definitely find something and you don't, it can get a bit boring.
02:27But a few hours later, and with a new helper in tow, Nadia's trying her luck with a more reliable wild harvest.
02:37Put it in the basket.
02:42So these elderberries are at perfect ripeness now. You want to wait until they're really, really ripe, like just before they're about to turn so that they're really fat and juicy.
02:53And then you get heaps of juice out of them. I love poaching pears in elderberry because they go an amazing colour, of course.
03:01Nadia's not the only fan of these little gems.
03:06You're welcome.
03:09Arlo's taking this picking business very seriously.
03:12More.
03:13More?
03:14Yep, mummy get more.
03:15Here.
03:18You love helping, don't you?
03:19I know who I think will be the farmer out of the three kids. It'd be Arlo.
03:33Yeah, he seems to be the one most intuitive with the land. Well right now he is. I mean, they change a lot, right?
03:38Third time lucky.
03:41We're not going again. That has to be him.
03:44That has to be.
03:46Do you think we have enough? Or do you want more?
03:50More.
03:51You want more?
03:52Yep.
03:53Alright, we may as well fill the whole basket.
03:57Once Arlo's finally happy with the haul, Nadia preps the berries to make their mark on a poached pear tart.
04:04I'm hoping that this dessert is going to be complementing a goat goulash with German potato dumplings.
04:12But we don't have any goat yet.
04:15When we first moved to the farm there was a herd of about 50 wild goats, white ones.
04:21And then they kind of disappeared. I don't know where they went, but Carlos says that he's seen them around again.
04:26Otherwise we've got a friend, Adam, who's got some land that has a lot of goats on it.
04:32So while the elderberries are bubbling away, time to peel the Bobosk pears.
04:50I quite like this variety of pear because of the shape.
04:52Like they're kind of longer and more elegant looking.
05:03So these are bubbling away. I'm just going to mash them up a bit to release all the juices.
05:10One cup of sugar.
05:11And some cinnamon and star anex.
05:18Some lemon peel.
05:20And juice of one lemon.
05:23I'm adding some more water just to top the liquid level up.
05:29And then I'll add the pears in.
05:31Turn it down to a nice low simmer.
05:35Add your pears.
05:37Let them cook for about an hour.
05:40Then you just leave them in the fridge overnight.
05:43And they'll be ready to use in the tart.
05:48Coming up.
05:50Good few animals out there, mate.
05:52The hunt is on.
05:54Will there be a wild feast?
05:56Look at this.
05:58Or just desserts?
06:05Cooler months call for comforting feasts.
06:12Goulash is on the menu.
06:14But Nadia's still missing two key ingredients.
06:18Luckily out here, word travels fast.
06:22So I got a tip off from one of our neighbours, Cal.
06:26He said that there's a heap of porcinis around this particular birch tree.
06:31So I'm going to go hunting.
06:32If you're a mushroom hunter, you've got to have a very keen eye.
06:37They really camouflage themselves.
06:39But Cal was certain that there is definitely some porcinis around here.
06:46Oh, here we go. Here's our first one.
06:49This is a porcini here. Look at that.
06:52That is a beauty.
06:54Very fresh.
06:56Got to check for worms.
06:59No worms. So this one's perfect.
07:00And Nadia's luck...
07:03Here's another one. Right next to it.
07:05...is only beginning.
07:09Another one.
07:11This is just the gift that keeps on giving.
07:14It's almost like we've got our own little commune up here on the Crown Terrace.
07:18We're really lucky. Like, we're actually pretty self-sufficient.
07:20There were lots of porcini, birch bilets, and good sizes as well.
07:26Oh, this is a beauty. I reckon this is the best one so far.
07:29Whoo!
07:31I think we caught it just at the right time, because some were just starting to turn.
07:35I won't have that one.
07:36But in general, they were all pretty good.
07:40Cal gave me a very good tip-off, because this was an excellent place to find mushrooms.
07:46The community cupboards still got more to offer.
07:50Family friend and local hunting guide, Adam has just the spot for Nadia and Carlos to nab the final goulash ingredient.
07:58But Nadia's a little distracted.
08:09Wow, yours is nice and shiny clean.
08:11It's just cleaner than my truck.
08:15It's not always. Trust me.
08:18They're joined by Adam's son and self-appointed Junior Hunting Officer Lockie.
08:23Good few animals out there, mate.
08:25Yep. Plenty on offer.
08:28They do an incredible job of actually keeping the weeds at bay.
08:31Yeah, mate.
08:32This used to be rife with rose-hit briar right through here, and they've done a pretty impressive job.
08:38So instead of spraying, you're using feral goats as a means of weed control.
08:43Yeah, that's right.
08:45With farming, there's always ways to try and cut costs, right?
08:48Much nicer way to keep on top of the weeds, but you've still got to keep on top of the goats too.
08:54That's right.
08:56Can't let them get too out of control.
08:57The issue with goats is they love to eat, like, everything, and they're pretty hard to sort of maintain in an area.
09:04And if they get out, they breed regularly, their populations can grow quite quickly, and all of a sudden, you can have a goat problem.
09:11We've got to find a tasty one.
09:13Yeah.
09:14For what, a year-old nanny?
09:15We don't want Billy that gruff, do we, Lucky?
09:17No, we won't get Billy.
09:18He can stay on the hill.
09:20Well, if you're not going out, I'll move him.
09:24Get on your lucky.
09:28This is kind of my first time going out with Carlos for a big game.
09:33I've always wanted to, but haven't got around to that yet.
09:36Three kids.
09:37Yeah.
09:38Exactly.
09:39How close do we need to get?
09:40Well, 150 of you are good.
09:41I'll do my job now.
09:42I'll just believe it.
09:43With Lucky at a safe distance behind them, Carlos prepares his rifle.
09:56What do you think?
09:57Ah, at the very top.
09:58That looks like a good size.
09:59One looking down now.
10:00Yeah.
10:01Yeah.
10:02That's a good eater.
10:03Any of those caramel ones at the top.
10:04Got him.
10:05Got him.
10:06Good shot, mate.
10:07Good shot.
10:08You got dinner.
10:09Nice, mate.
10:10Sweet.
10:11Sweet.
10:12Sweet.
10:13Sweet.
10:14Sweet.
10:15Sweet.
10:16Sweet.
10:17Sweet.
10:18Sweet.
10:19Sweet.
10:20Sweet.
10:21Sweet.
10:22Sweet.
10:23Sweet.
10:24Sweet.
10:25Sweet.
10:26Sweet.
10:31Aw.
10:35Aw.
10:36Aw.
10:37Aw.
10:38Aw, thank you for giving us your life, Goady.
10:43That's a bit of sweet, isn't it?
10:44Yeah.
10:45Yeah.
10:46Yeah, it is bit of sweet.
10:47I mean, you must have got, gotten pretty used to it.
10:50Yeah.
10:51I mean, we always respect the animals and everyone's gotta do their part.
10:55If we don't keep the numbers in check, then it has a flow-on effect on other things.
11:01He will be put to great use.
11:04Yep, won't waste any of it.
11:07But as Carlos gets to work field-dressing the goat...
11:11Cut the tracula.
11:13Do you want to do that?
11:14The weight of the hunt lands a little heavier for Nadia.
11:19I'm not sad, I'm just kind of, you know, it's a beautiful creature.
11:24And, yeah, just very thankful, I guess.
11:29It's really good to see the process for what it is.
11:33And if you're going to eat meat, it's the best way to do it, right?
11:39You good?
11:41Yeah, that's good.
11:42You're going to feel the weight come on now.
11:44I reckon I could get more into the hunting.
11:47Especially, like, real hunting, you know, actually going into the bush.
11:50I think it should be great.
11:52You reckon I'd be good?
11:52Yeah, I think you would.
11:54Oh, it's great.
11:57It's actually not too heavy.
11:59I do squats with three times this amount of weight.
12:03Oh, listen to this, eh?
12:12Feast day is here.
12:13But before tackling the main, it's time to finish the dessert.
12:19Here are the pears.
12:22They've been soaking in the elderberry syrup, and they're looking divine.
12:27So for this tart, we're going to make, like, a galette style.
12:29When we put the filling in, when we put the filling in, I'm just going to fold it over the top.
12:33So it's very rustic.
12:34So it's very rustic and easy to do at home.
12:35And to amp up the flavour even more, Nadia's got another tasty twist.
12:41You know when you get, like, an almond croissant, and it's got that kind of almondy paste in it?
12:47That's like a frangipani filling.
12:48Yeah, that's what we're making.
12:49So I need some soft butter, 50 grams, a quarter cup of sugar.
12:55Here you need a little bit of elbow grease to cream the butter and sugar together.
13:00So I'm just thinking I might actually just save myself the effort,
13:05and I think I'll just chuck this in the food processor.
13:12And now I'm going to add an egg.
13:13And last ingredient is one cup of ground almonds.
13:26So there you go, that's your frangipani filling.
13:29Now it's time to assemble the tart.
13:31I'll go get the pastry.
13:33For this recipe, I pre-made a simple, sweet, shortcrust pastry.
13:37All you need is some flour, some sugar, a pinch of salt, and some cold butter.
13:42Quickly pulse that until it's a fine crumb, and then add in some iced water.
13:49Pulse that a couple more times, and then put it in the fridge to rest for about 15 minutes.
13:58So I'm going to roll this pastry out into a rough circle about half a centimetre thick.
14:03And now we spread the frangipani filling on top, leaving a border around the edge.
14:12Here are the pears.
14:19The colour, wow.
14:22They'll be full of flavour.
14:29They're amazing.
14:31Wow, they're amazing.
14:34It's going to taste incredible.
14:36Gently fold the edges up.
14:42Very rustic, as you can see.
14:44Rustic, but still beautiful.
14:47Last step, just sprinkle on some sliced almonds.
14:51So it's ready to go into the oven now, but I'm going to put it in the fridge.
14:54And then when we're ready to have dessert, I'll pop it in the oven down at Prohibition House.
14:59And then we can have it fresh out of the oven.
15:04With dessert done, Nadia fires up a new classic.
15:10That's delicious.
15:11Goat is such beautiful meat.
15:25Like, I don't know why Kiwis don't eat more of it.
15:28Best meat you could have in a curry or in a casserole or stew.
15:32And it's going to go fantastic in this goulash as well.
15:35I think this is going to be the perfect dish to eat around the fire.
15:43I'm going to chuck a small handful of flour over the meat.
15:48And a good teaspoon of salt.
15:50This is going to help the meat brown, but it will also help thicken up the sauce.
16:05You don't want to overcrowd the pan, because if you do, you won't get the meat nice and brown,
16:11because the temperature of the pan will cool down too much.
16:14So you have to cook the meat in a couple of batches.
16:18Nicely brown.
16:21While the meat's browning, I'm going to quickly dice up some onion, carrots, capskim and garlic.
16:26This is a rustic stew, so I'm just going to roughly chop everything.
16:29And, of course, we can't forget our mushrooms.
16:49De-glaze the pan with a bit of stock or wine.
16:53All that flavour from the brown of meat. Yum, yum.
16:56Now I'm going to sauté all the vegetables.
17:02Add the mushrooms and garlic.
17:10In goes the smoked paprika.
17:15And tomato paste.
17:17A can of tomatoes.
17:20Some beef stock.
17:22Put all the meat and its juice back in.
17:32Bring it to a simmer.
17:34Then cover it with a lid.
17:36And put it in the oven to slow cook for a few hours.
17:42The goulash is cooking in the oven now.
17:45We're going to take it down to Prohibition House to finish it on the fire.
17:48And the perfect thing to serve it with is potato dumplings, because they're, like, the ultimate comfort food.
17:55And they're really easy to make.
17:56You just need some big agria potatoes.
18:00600 to 800 grams.
18:03Peel them.
18:05Roughly chop them.
18:06Boil them until they're nice and tender.
18:16Mash them until they're really smooth.
18:19Then we'll add some salt and egg and flour.
18:23About three quarters to a full cup.
18:26And you just mix that until it comes together.
18:29You can work the dough a little bit, but it doesn't need to be much.
18:32Like a cauldron.
19:02Chunks of dumpling dough are added to the boiling stew.
19:05It's just like gnocchi dough.
19:07Yum.
19:11How have you cooked goat in the past?
19:14Have you got some good goat dishes?
19:15Yeah.
19:16Those are pretty rough and ready, though.
19:18This is pretty rough and ready.
19:19Yeah.
19:19The slow cooker gets a fair work out of that place.
19:23A lot of stuff goes through that.
19:25After all the work of getting the goat and then finding the mushrooms, I was really hanging
19:31out for that goulash.
19:32Awesome.
19:33Here we go.
19:34Oh, and it smells so good.
19:36I think that could arguably be one of the best dishes that you've cooked.
19:43But it's so yummy, yeah.
19:45So good.
19:47Definitely going to have to steal this recipe, Nadia.
19:50Oh, it's so easy.
19:52Of course, if you can't get your hands on some goat, you can easily swap in lamb or beef,
19:58and you can put it in the slow cooker.
20:00In fact, this recipe that I've developed with my food bag, they're putting this recipe out
20:05as a slow cooker version.
20:16Tart's ready.
20:18To finish off the tart, all I did was drizzle it with extra elderberry syrup, dusted it
20:23with a bit of icing sugar, and then to serve with it, I reckon creme fraiche is ideal, but
20:28you could also serve it with yoghurt or ice cream, whatever you like.
20:32All right, love you.
20:33Out of team.
20:34How good is it tart?
20:36Ten out of team.
20:37Ten out of team.
20:38Yeah.
20:40What about the goat?
20:42Ten out of team.
20:44Oh, you can come over here for dinner any time.
20:47Very good judgment.
20:48Yeah.
20:50Next time.
20:51I've never seen anything like that before.
20:54Chef's tricks to take your desserts to the next level.
20:58What are we doing?
20:59As Nadia cooks up a storm in an iconic restaurant.
21:04I'm actually really enjoying the buzz of being back in a commercial kitchen.
21:08And dangerously good sweet treats.
21:10Oh my goodness.
21:13These look so good.
21:14But Nadia's extended family.
21:18Yeah, I'm really good.
21:20We'll see you in the next level in an episode.
21:24I'll do that.
21:25I'll do that.
21:26Thank you very much.
21:27Yeah, I'll get you.
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