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Saison Farm

Saison Farm

Farm to Plate - Sn 1/Ep 3Farm to Plate - Sn 1/Ep 3

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In the foothills of San Francisco, Guy Turland is taking advantage of all the fresh produce by making a petite herb salad, sweet and sour radicchio and an herb polenta.

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Transcript

- G'day guys, my name's Guy Turland from Bondi Harvest, and every chef knows fresh is best. In this series, we'll be foraging, fishing, and farming for the freshest ingredients. We're leaving the kitchen behind, getting in the great outdoors, cooking seasonal recipes, on the beach, in the forest, and on the paddock. So come join us, whoo! Being in the foothills of San Francisco, top chefs come to seek out the best of the regional ingredients. So today, we're gonna do a celebration of winter veg. We're gonna make a beautiful petit herb salad. We're gonna do a sweet-and-sour radicchio as well, and then next, we're gonna do a herb-steeped polenta, and it's gonna be an amazing flavor-filled vegetarian feast. I've come to the private farm of Saison Restaurant, it has three Michelin stars, to get my hands on the finest produce. Head farmer's gonna show me what this place has to offer. - My name's Adam, and I've been farming for Saison Restaurant for two and a half years now. We grow all our diverse range of organic vegetables and mixed herbs. We really like root crops, a lot of different Asian herbs, and specialty vegetables. - So what have we got here? - So the fava beans haven't started growing yet, but we really like to use the other parts of the plant. - [Guy] Yeah. - We'll kinda break apart the small undeveloped leaves to find little tips. - [Guy] It's real tasty. - [Adam] So fava bean, through and through. - Yeah, it's certainly crunchy, it's super sweet. - It has a little bit of juiciness too. Nice. - Yeah, it's delicious. It's funny that a lot of people forget to use the rest of the plant. They usually go straight for the bean and that's it. It's like, well, the flowers and everything else are just as tasty. - [Adam] Oh yeah, they're great. We got the lamborn pea tendrils right here. - [Guy] Yeah. - It means they're bred specifically for the green part of the pea plant. It's a really nice juicy thing you can add to your salad. - You can see and feel it, it's like tender and crunchy and beautiful. - [Adam] Let's see what else we got. - These are all organic. The leaves are awesome. You were saying you love the roots as well. - We love all parts of the pea plant. - Stalks, yeah. - Do you want to try this? - Awesome. Look at that, this is gonna be great. I love a good beet root. So pumped to explore and actually cook with this stuff now , it's gonna be wicked! I'm gonna use all your beautiful bunches. - [Adam] Awesome. - With more flavors and varieties I thought possible, we're ready to cook. Okay, so our first step is to barbecue our beautiful beet roots. Super simple. We're gonna take these beautiful leaves off. We'll use these as garnish, 'cause they're really tasty. We're gonna mix the beet roots in a bowl with some salt, pepper, olive oil, and get on the barbecue about 15, 20 minutes. So you want it to color evenly and look beautiful and charcoaled but soft in the center. So now we're now gonna make the potato salad. It will all look gorgeous, little herbs and flowers from the garden, and what we're gonna do is, we're gonna slice on these awesome radishes super fine into discs, and it's just gonna have a really nice contrast in not just flavor but texture and color as well, and it's just gonna make the dish a little bit more pretty. Okay, so our next step is to do our sweet-and-sour radicchio. So what we're gonna do is go straight down the knot and then cut it into quarters. And how beautiful does that look? For our sweet-and-sour mix and our dressing, what we have to do is in a bowl, we're gonna add a little bit of olive oil, some balsamic vinegar, salt, some pepper, some sugar, and some herbs. We're gonna drizzle that all over the radicchio, and that's gonna coat and fall in between all the layers of the radicchio, it's gonna be delicious. We're gonna char-grill it, and what will happen is, those sugars are gonna caramelize, and they're gonna stick to the outside, and it's quite a quick sort of barbecuing method, so it's still a little bit fresh, a little bit crunchy, a little bit sticky, and so that mix of flavors and textures is gonna be unbelievable. Gorgeous, caramelized. A little bit of color but not too much. So into our steeped-herb polenta as well, there are a whole bunch of herbs here. So we've got some thyme in there, we've got some sweet alyssum, which we've picked from the garden, some bay leaf, a little bit of garlic, and some rosemary as well, just straight into some veggie stock. Just gonna bring that to a simmer and infuse those flavors before we strain it, take those herbs out, and then mix our polenta through. Once your polenta goes in, keep it moving. You want it nice and smooth and silky just like that. We'll finish off with some butter and some Parmesan cheese. It's all gonna come together. It's pretty nice . Okay, that's it. Everything we need to finish off our awesome winter veg creation, it's gonna be epic. Let's put this together. We're gonna go a bed of polenta. We're gonna go our char-grilled sweet-and-sour radicchio on the side with sliced-up beautiful beet roots, and then a petit salad, it's gonna be delicious, it's gonna look beautiful. There mate, Adam, thank you so much for showing us around your farm and for growing this awesome produce. Have a go, tell me what you think. - Thank you. It's good polenta beets. - [Guy] Yeah. Pressed the herbs. - [Adam] The sweetness came out with the beets. - Yeah, it's beautiful, huh? Thanks for watching guys. Make sure to check out all our other episodes. We have some cool stories, some awesome people coming up. Stay tuned, whoo!

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