Çelebrate with Hayes Common

RECIPES LISA QUARRIE | IMAGES BRYDIE THOMPSON

Special occasions should be just that, special. Theydefinitely shouldn’t involve you up to the armpitsin dishes or running around like a mad thingorganising every little detail from the flowers toAunt Pat’s gluten free bread.

Lisa, Brent and the team at Hayes Common are used to putting on a party, whether it’s an intimate wedding for 70, an anniversary or special birthday party, the team’s Christmas get together or a launch of a new product. And it’s those little details that often derail you that are what they revel in!

In addition to their award-winning food which ensures a menu can be tailored perfectly for you, your guests and the occasion, Lisa loves organising the flowers and those extra touches that make the difference, including special glassware and crockery brought in from Royal Laboratorie.

The cosy space at Hayes Common offers flexibility with the ability for groups to hire half of the restaurant or book the entire space for a completely private function.

So, this silly season, leave your celebration in the expert hands of the Hayes Common team and sit back and enjoy.

We tested the team out with our spring fling and even convinced Lisa to share a couple of the delicious recipes with us.

Hayes Common Cnr Plunket Tce & Jellicoe Dr, Hamilton 027 537 1853 | hello@hayescommon.co.nz

Broad Bean Tartine

WITH CILANTRO GOAT CURD & PICKLED EGGS

These stunning little canapes are perfect in spring with fresh broad beans in season. With local Cilantro goat’s cheese and gorgeous pink stained eggs, they are also a fabulous vegetarian option.

1 cup broad beans, de-shelled½ clove garlic, crushed and finely choppedsmall bunch parsley + a few mint leaves50g Cilantro Chevre Goat Curd2 eggs1 cup white vinegar2 tbsp white sugar1 tsp beetroot or beetroot ‘juice’extra virgin olive oilsalt & pepper

Bring a small pot of water to the boil, then carefully lower the eggs into the pot and boil for 7 minutes.

Drain the eggs, cool and peel.

Combine the vinegar, sugar and beetroot in a small pot. Bring to the boil then remove from heat and cool.

Once cooled, submerge the boiled eggs in the vinegar solution and leave for 1-2 hours (no more than 6 or they will be completely pink!). Remove eggs from liquid. They should retain a nice pink colour on the outer skin.

Meanwhile, roughly chop the broad beans and herbs. Combine in a bowl with the garlic, a drizzle of olive oil and salt and pepper to taste.

To serve, toast your favourite bread, spoon broad bean mix onto toast, cut the egg lengthways in half and place on top, crumble over the goat curd, place over a few slices of radish and finish with a drizzle of olive oil, and grind of pepper.

Join Wayne at home for one of his famous Christmas Cooking Classes.

$75pp includes welcome treat, coffee, cooking demonstration, lunch and refreshments, plus recipes to take home.

Spaces limited! Book now for classes starting in November M. 021 898909 E. wayne@arkanda.co.nz W. arkanda.co.nz

Saltimbocca Chicken

WITH SMOKED RICOTTA, BEANS AND PEAS

Chicken plus bacon equals crowd pleaser. Served with an array of green peas and beans, the dish is a must try this season.

2 large chicken breasts, butterflied6 rashers streaky baconsage leavesextra virgin olive oilsalt & pepper1 cup broad beans, de-shelled½ cup edamame beans, can de-pod or leave whole100g sugar snap or snow peas, sliced80g ricottaliquid smoke (if no access to a smoker)knob butterjuice ½ lemon

Lay the bacon rashers out on a flat surface in two lots of three. Place the butterflied chicken breasts on top of the bacon (underneath facing up).

Rub the inside with olive oil and season with salt and pepper. Place a few of the sage leaves on the chicken. Take the close edge of the chicken with the bacon underneath and roll tightly (sushi style) so the bacon forms a wrapper.

Drizzle with more olive oil and bake at 180°C for 30 minutes until chicken is fully cooked and juices run clear when a skewer is inserted and the bacon is crispy.

For the ricotta, if you have access to a smoker, tip the ricotta into a heat proof bowl and smoke (preferably using manuka woodchips) at a medium temp until slight browning occurs on the surface—chill immediately. If no smoker available, combine the ricotta with about 2-3 drops of liquid smoke (Culley’s Hickory Liquid Smoke works well and is available at most supermarkets) as well as a few drops of honey and mix well.

For the vegetables, heat olive oil in a pan until it just begins to smoke, add the beans and peas, season and sauté for about 1 minute. Finish with a small knob of butter and a squeeze of fresh lemon.

Serve the chicken sliced in half on a bed of the veg.

Miso Potatoes

If you haven’t tried these moreish potatoes you’ve been missing out!

2 large Agria potatoes or 2 cups baby (gourmet) potatoes1 cup aioli or mayonnaise1 tsp miso paste½ cup grated Pecorino cheese (or Grana Padano)1 spring onionextra virgin olive oilsalt & pepper

Cut potatoes into even chunks or keep whole if using baby potatoes. Place potatoes into cold water and bring to a gentle boil. Cook until tender, approx. 25 minutes.

Drain and gently crush the potatoes. Place on a baking tray and coat in olive oil, season with salt & pepper. Bake at 200°C until golden and crispy on the outside.

Meanwhile, mix the aioli or mayo with the miso paste and whisk to combine.

To serve, combine potatoes, miso mayo, spring onion and Pecorino in a large bowl and mix until evenly coated. Serve with extra grated Pecorino on top.