A Bite of the Big Apple

NYC is like a giant deli, packed with ritzy restaurants, cool diners and street food carts. Recipe editor Angela Casley pays tribute to the city with a trio of dishes

Iwish I could say I had just returned from New York and been involved in the big freeze. Ice skating in Times Square, seeing a show on Broadway, spending a day shopping in Bergdorfs, and, of course, scouting out all the amazing places to eat. From iconic bagels and hot dogs, to dumplings in Chinatown and hot chestnuts on a street corner, the diversity of food offerings is as numerous as the people who fill this dynamic city.

In an ode to all things New York, I’ve chosen three simple, tasty dishes.

First up, soft tacos. Oh-so easy, fun to make and delicious. In New York they are often served with crab. I have used tuna, however, which is easier to find here than crab. Snapper would also be delicious.

Allow the mixture to marinate for 30 minutes as this slightly cooks the fish to make for a tender mouthful. You could, of course, make a bigger version for a meal and serve them with your favourite filling of beef or chicken.

The key to cooking the tortilla is a very hot pan; if it’s not hot enough the tortilla will be tough.

The US of A and ribs go hand-in-hand. Melt in the mouth sticky ribs are best cooked on the barbecue, thus leaving all the mess outside. There are hundreds of rib recipes, but I like this one as it has just a few ingredients and the whole family will enjoy its simplicity.

Add a few extra chilli flakes if you like to spice it up a little. Cooking the sheets of ribs as a whole will ensure they remain juicy. A fresh salad and, maybe, some corn cobs and rice will complete a very simple meal.

Finally, plum pie. Now this is a New York special. This clafoutis is, however, a lighter version without pastry. It’s a quick dessert to whip up and you can use any stone fruit you have — apricots are another favourite of mine.

The only preparation of the fruit is removing the stones. Simply cut around the plums, twist to separate the halves and flick out the stone. You then pour the simple batter over the fruit in an ovenproof dish.

I like to add more fruit than batter. The batter will fluff up in the oven then sink quickly when removed. Serve with a large dollop of whipped cream.

SOFT TACOS WITH TUNA AND AVOCADO

Makes 18

TACOS 150g fine cornmeal or flour ½ tsp salt 100ml cold water 1 Tbsp olive oil

FILLING 150g tuna, diced into little pieces ½ red onion, diced small ½ red pepper, diced small 1 avocado, diced small ½ cup diced cucumber ½ cup chopped coriander Juice of 2 limes Salt and pepper to taste Extra limes for serving For more of Angela Casley’s fabulous recipes, visit foodhub.co.nz

1. In a bowl place the cornmeal and salt. Add the water and oil and mix until you have a smooth dough. 2. Divide into 24 small balls. Cover and rest for 10 minutes in the fridge. 3. Flatten each ball with the palm of your hand. Place between two pieces of baking paper. Roll to 3mm thick and a 10cm diameter. 4. Heat a heavy-based frying pan to very hot. Lightly spray the surface with oil. 5. Cook the tortillas for 1 minute each side until lightly browned. Wrap in a cloth to keep warm and soft. 6. For the filling: In a small bowl place the tuna, onion, pepper, avocado, cucumber and coriander. Add the lime juice and season with pepper and salt. Stir well and place in the fridge for 30 minutes. 7. When ready to serve place a little of the tuna mix on to top of each tortilla. Serve with extra lime wedges.

2 3

1. Soft Tacos with Tuna and Avocado 2. Hoisin Pork Ribs 3. Plum Clafoutis Food stylist / Angela Casley. Photographer and prop stylist / Babiche Martens.

Blue Kinto plates, white tumbler, bowls and weck glass jar from Nest, 35 Dacre St, Newton, Auckland. nest-direct. com. All other props photographer’s own.

HOISIN PORK RIBS

Serves 4

½ cup hoisin sauce 1 Tbsp paprika ¼ tsp chilli flakes ¼ cup cider vinegar ½ tsp salt 1kg sheet of pork ribs

1. In a small bowl place the hoisin, paprika, chilli, vinegar and salt. Mix. Place the ribs in a large dish and pour the marinade over. Mix, cover and refrigerate until needed. 2. Set a barbecue to a medium heat. Cook the sheet of pork ribs, brushing with extra marinade as they cook for 15 minutes each side or until cooked through. Use a small knife to cut into the flesh to check they are cooked. 3. Cut into serving sizes, and enjoy with rice and a green salad.

PLUM CLAFOUTIS

Serves 6-8

10 plums, halved stones removed 4 eggs 1 tsp vanilla ½ cup caster sugar ½ cup flour 1½ cups cream or milk Zest of 1 orange Icing sugar to dust

1. Heat oven to 180C. 2. Lightly grease an ovenproof baking dish. In the dish place the plums cut-side down. It doesn’t matter if they are slightly piled. 3. In a blender place the eggs, vanilla, sugar, flour, cream or milk, and zest. Blitz until smooth. Pour over the plums. 4. Bake in the oven for 40 minutes, until just set in the middle. Dust with icing sugar and serve warm with whipped cream.

THE

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In conversation with Karen Walker

Karen Walker talks to Viva writer Noelle McCarthy about her incredible life, the inspiration behind her collections – and how she manages her global career and business. Discover Karen Walker, the woman behind the brand, at what is guaranteed to be an intimate and insightful evening.

Thursday, March 6 The Nathan Club, Galway Street, Britomart

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