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107 MADE IN AOTEAROA NZ
WINNER PEOPLE' S CHOICE AWARD AND BEST LIFESTYLE MAGAZINE 2022
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112 MADE IN AOTEAROA NZ
WINNER PEOPLE'S CHOICE AWARD AND BEST LIFESTYLE MAGAZINE 2022
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gluten-free Recipes by Sarah Tuck and Claire Aldous Photography by Josh Griggs, Yuki Sato and Sarah Tuck
Contents I N T R O D U C T I O N 4
B R E A K F A S T 6 N I B B L E S A N D S N A C K S 2 0 L U N C H A N D D I N N E R 4 0 S I D E S 8 0 B A K I N G A N D D E S S E R T S 1 0 4
M E A S U R E M E N T S + C O N V E R S I O N S
146
I N D E X 1 4 9
dish.co.nz | D I S H 3
Sarah Tuck
Claire Aldous
Sarah Tuck is a well-recognised figure in the world of food, known for her success as the Editor of dish magazine, and her captivating contributions as a cookbook author. With her relentless passion for making stylish, delicious food, Sarah has made an indelible mark on the foodie landscape.
dish’s Food Editor, Claire, has been captivating readers with her delectable recipes for over 19 years – since the inception of the magazine. With an unparalleled knowledge of ingredients and techniques, Claire’s constant innovation and imagination serve as endless inspiration.
Throughout her career, Sarah has demonstrated a flair for storytelling, bringing the food to life through her attention to styling and evocative words. As the Editor of dish, she has meticulously curated a publication that resonates with food enthusiasts. Under her insightful guidance, dish has become a leading source of inspiration for home cooks, celebrating the beauty of fresh, seasonal ingredients and innovative recipes.
Her culinary creations are neither fussy nor overly fancy, yet they never fail to amaze. Claire’s focus lies in crafting delicious dishes that not only delight her guests, but also fill the kitchen with irresistible aromas. Whether you’re seeking ideas for entertaining or looking to elevate your weekly dinners, Claire has you covered.
Beyond her work as an editor, Sarah has also showcased her creativity and expertise through her sell-out cookbooks Coming Unstuck and Stuck Together. Sarah’s love for food and her desire to share her knowledge have made her a sought-after personality in the industry. She is often invited to share her expertise on New Zealand television programmes, captivating audiences with her warmth, charisma, and no-fuss culinary tips. Her ability to demystify complex techniques and make them accessible to aspiring home cooks has earned her a dedicated fan base. Sarah’s contributions to the world of food certainly extend beyond the pages of magazines and cookbooks. Her dedication to the dish audience, coupled with her exceptional talent, continues to inspire and delight food enthusiasts throughout New Zealand and beyond.
4 D I S H | dish.co.nz
Sunday holds a special place in Claire’s heart. It’s her favorite night of the week, where she enjoys hosting friends for a casual yet scrumptious dinner. And, of course, no meal is complete without an indulgent dessert. Claire’s passion for cooking is embodied in these gatherings, as they encapsulate everything she loves about the culinary arts. With every dish she creates, Claire leaves a lasting impression. Her ability to effortlessly combine traditional flavours with a modern twist captivates both seasoned cooks and beginners. Her passion for cooking extends far beyond the act itself; it’s a reflection of her values and her desire to create lasting memories through the power of food. Claire’s legacy as a masterful food editor is cemented by the joy and inspiration she continues to bring to readers worldwide. Through her recipes, Claire aims to create unforgettable experiences that bring people together.
Being gluten-intolerant or coeliac is a burden millions of people experience worldwide. Rather than eschew the range of delicious dishes others can enjoy, in this book we have compiled a selection of our favourite glutenfree recipes – from breakfast to dessert with everything in between. We hope you enjoy the relief of knowing that everything you make from this fabulous collection will be not only suitable for you to eat, but terrifically tasty too!
BREAKFAST For those avoiding gluten, breakfast can be difficult to navigate with regular toast and cereal off the menu. Luckily, there are loads of delicious recipes designed to set you up for the rest of the day, from Blueberry and Lemon Hotcakes on page 8 to Crispy Potato Rösti with Hot-smoked Salmon and Soft Eggs on page 15. Whether it’s a quick mid-week bite or a leisurely weekend brunch, the following recipes have you covered!
6 D I S H | dish.co.nz
dish.co.nz | D I S H 7
B R E A K FA ST
Blueberry and Lemon Hotcakes These tender, fluffy hotcakes are delicious to serve to friends, regardless of whether they’re gluten-intolerant or not. MAKES 10-12
1 cup brown rice flour ½ cup ground almonds (almond meal) 1 tablespoon cornflour 2 teaspoons baking powder ½ cup caster sugar ½ teaspoon sea salt 1 cup buttermilk 2 large eggs 1 tablespoon rice bran oil finely grated zest 1 large lemon 1 teaspoon vanilla extract 1 punnet blueberries butter or vegetable oil, for cooking TO S E R V E
pure maple syrup Blueberry Topping, optional, see recipe below sour cream or yoghurt, optional
Preheat the oven to 100°C and place a cake cooling rack inside. Whisk the rice flour, almonds, cornflour, baking powder, caster sugar and salt together in a large bowl. In a separate bowl, whisk the buttermilk, eggs, oil, lemon zest and vanilla together. Pour the wet ingredients into the dry ingredients and stir together until just combined then mix through the blueberries. Heat a large frying pan over a medium heat and rub with a little butter or oil. Ladle in ¼ cups of the batter, gently spreading them out a little and leaving space between each one so you can easily turn them over. We can fit 4 in our large pan. Cook for 3 minutes until they’re golden on the bottom, have started to puff up and beginning to set on top. Turn down the heat if they’re browning too fast. Gently turn over and cook for another 1½-2 minutes then transfer to the rack in the oven. The hotcakes are very tender so take care when turning. Wipe out the pan and rebutter between batches. TO S E R V E : Stack the pancakes on plates and drizzle
with maple syrup. If making, serve with the Blueberry Topping and a dollop of sour cream or yoghurt.
Blueberry Topping ¼ cup seedless dark berry jam 2 tablespoons water 1 punnet blueberries
8 D I S H | dish.co.nz
Heat the jam and water together in a bowl in the microwave or in a small pan on the stovetop until bubbling. Stir until smooth then add the berries and turn to coat. Cool.
dish.co.nz | D I S H 9
B R E A K FA ST
Grain-free Hazelnut, Linseed and Sunflower Seed Porridge For those that need to stay away from grains, this is a great alternative that’s packed with healthy seeds and is super quick to make. SERVES 1
¼ cup shredded coconut, toasted 2 tablespoons sunflower seeds, toasted 2 tablespoons ground almonds 2 teaspoons chia seeds 1 teaspoon linseeds 2 teaspoons brown sugar ¼ teaspoon mixed spice ¾ cup milk of your choice ¼ cup roasted chopped nuts (we used hazelnuts) TO S E R V E
your favourite yoghurt lemon or lime curd fresh or thawed frozen raspberries nuts (we used pistachios)
10 D I S H | dish.co.nz
Place all the ingredients except the milk and hazelnuts in a small food processor and blend until well chopped but not powdered. Heat the milk in a small saucepan then whisk in the coconut mixture. Bring to the boil, whisking constantly, then reduce the heat to low and cook for 5 minutes. TO S E R V E : Put in a serving bowl and stir
through hazlenuts. Top with yoghurt then swirl through some lemon or lime curd. Scatter with raspberries and nuts of your choice.
dish.co.nz | D I S H 11
B R E A K FA ST
Coconut, Quinoa and Chia Seed Porridge We love the slight chewiness that the quinoa retains when cooked. When topped with the sugar-glazed bananas, it’s one of our favourite breakfasts. SERVES 4
1¼ cups white quinoa, rinsed and drained 1 tablespoon chia seeds 3 cups coconut milk 1 teaspoon vanilla paste ½ teaspoon each ground cinnamon and ground ginger
Place all the ingredients in a medium saucepan and bring to the boil. Reduce the heat to low and cook for about 20 minutes, or until tender, stirring occasionally to prevent it sticking to the base of the pan. TO S E R V E : Divide the porridge among
dishes and top with the coconut cream, glazed bananas, flaked coconut and your berry of choice.
½ teaspoon sea salt 1 tablespoon honey TO S E R V E
½ cup thick coconut cream sugar-glazed Bananas, see recipe below ½ cup flaked coconut, toasted ¼ cup barberries, goji berries or chopped cranberries
Sugar-glazed Bananas 1-2 tablespoons coconut oil 4 medium firm-but-ripe bananas, peeled and halved lengthways 8 teaspoons caster sugar
These lovely sticky bananas make a great topping for any porridge. I allow 1 banana per serve. Heat 1 tablespoon of coconut oil in a large frying pan. Sprinkle the cut side of each banana half with 1 teaspoon of caster sugar. Place sugar side down in the pan and cook until golden. Turn over for a few seconds to warm the other side. If you don’t have a large frying pan, cook the bananas in two batches, wiping out the pan between each batch. Serve warm or at room temperature.
12 D I S H | dish.co.nz
dish.co.nz | D I S H 13
14 D I S H | dish.co.nz
B R E A K FA ST
Crispy Potato Rösti with Hot-smoked Salmon and Soft Eggs Our perfect start or end to a day is a golden, crispy potato rösti topped with hot-smoked salmon, hot chilli relish and a fried egg. SERVES 2
700 grams Agria potatoes, scrubbed 3 tablespoons melted butter 2 cloves garlic, crushed 2 teaspoons sea salt ground pepper 1 tablespoon olive oil TO S E R V E
150 grams hot-smoked salmon 2 fried or poached eggs, hot your favourite chilli tomato relish or harissa purchased dukkah, for sprinkling over
Grate the potatoes using the large holes on a box grater, trying to get nice long strands. In 2 batches, spread the grated potato out on a large clean tea towel and roll up tightly. Holding the ends, twist like a snake to squeeze out as much liquid as possible, then place the potato in a large bowl. This helps the rösti to get all lovely and crispy. Add the melted butter and garlic and toss with a fork to coat the strands. Season with the salt and a good grind of pepper and toss again. Heat the oil in a non-stick frying pan over a medium heat. Add the potatoes and use a fork to spread into an even layer. Don’t press down to compact them. Cover and cook over a medium-low heat for about 10 minutes, or until the base is deeply golden and crisp. Flip the rösti over and cook, uncovered, for another 10 minutes, or until the centre is cooked through. To serve, slide onto a warm plate, top with the salmon and eggs, and dollop a spoonful of chilli tomato relish or harissa on top. Sprinkle with dukkah. C O O K ’ S N OT E : You can cook the potatoes
as 1 large rösti or 2 individual serves. Use an 18-20cm non-stick pan for 2 individual serves or a 24-26cm pan for 1.
dish.co.nz | D I S H 15
B R E A K FA ST
Barbecued Breakfast Hash with Ham and Eggs This is a great recipe to use up leftover cooked veges. Feel free to add any that you have. SERVES 4
2 tablespoons butter ½ small savoy cabbage, shredded 1 leek, trimmed and diced sea salt and ground pepper 600 grams cooked new potatoes 1 clove garlic, crushed 1 teaspoon whole grain mustard 5 tablespoons olive oil 4 large eggs thin slices ham off the bone or bacon
Heat the butter over a low heat on a barbecue hotplate. Add the cabbage and leek, season with salt and pepper and fry until golden and soft. Remove from the heat and place in a large bowl. Set aside to cool. Crush the cooked potatoes in your hands and add to the cabbage and leek. Add the garlic and mustard and mix to combine. Season well. Heat 2 tablespoons of the oil over a medium-high heat on the hotplate and using your hands, press the potato mixture into 4 patties. Place on the hotplate and flatten with a spatula. Fry for 3-4 minutes, or until golden and crisp. Carefully flip over and fry for another 3-4 minutes, or until golden. Heat the remaining oil and fry the eggs and as much ham as you like, until cooked to your liking. Serve each patty topped with a fried egg and ham.
16 D I S H | dish.co.nz
dish.co.nz | D I S H 17
B R E A K FA ST
Spiced Cauliflower Rice Bowls with Soft Eggs and Chutney (v) Claire often makes this so she has leftovers in the fridge for a quick lunch or as a veg accompaniment to another meal. SERVES 2
1 small cauliflower, cut into quarters 2 tablespoons olive oil good knob of butter 3 spring onions, thinly sliced 2 cloves garlic, crushed 2 teaspoons mild curry powder 1 teaspoon each ground cumin and ground ginger ¼ teaspoon ground turmeric ¼-½ teaspoon chilli flakes sea salt and ground pepper small handful coriander, chopped, plus extra for garnish TO S E R V E
2 eggs, either soft-boiled and halved, poached or fried thick plain yoghurt, mango or tamarind chutney, toasted sesame seeds and chilli flakes
18 D I S H | dish.co.nz
Grate the cauliflower on the coarse side of a box grater, discarding the tough stem. It looks a lot but reduces when cooked. Heat a wide frying pan with the oil and butter. When hot, add the spring onion, garlic and all the spices and cook for 2 minutes. Add the cauliflower and season generously with salt and pepper. Cook over a high heat for 3-5 minutes, or until the cauliflower is only just tender but still has a bite to it, stirring often so it’s all coated in the spices. Fold through the coriander. TO S E R V E : Divide the spiced cauliflower
between bowls and top with yoghurt, chutney and the eggs. Garnish with sesame seeds, chilli and more coriander. C O O K ’ S N OT E : Top with slices of grilled
haloumi, crispy bacon, hot smoked salmon or wedges of roasted pumpkin.
dish.co.nz | D I S H 19
NIBBLES AND SNACKS Let’s get the party started with an array of delicious nibbles to have alongside drinks. For summertime snacking you can’t go past Finger-lickin’ Smoky Garlic Chilli Prawns (page 24), while the Mangia e Bevi on page 32 are the perfect pre-dinner bites for an Italian feast. Craving crackers? Check out the crunchy Smoked Paprika Seeded ones on page 38.
20 D I S H | dish.co.nz
dish.co.nz | D I S H 21
N I B B L E S A N D S N AC KS
Green Herb Millet and Feta Fritters with Garlic Hummus, Roasted Almonds and Pea Shoots (v) These pretty green fritters are both healthy and delicious, and a wonderful way to enjoy the quick (and addictive) hummus. MAKES 14-16
FRITTERS
½ cup uncooked millet ½ head broccoli, roughly chopped 1 cup roughly chopped soft herb leaves (we used coriander, mint and basil) finely grated zest of 1 lemon sea salt and freshly ground black pepper ½ teaspoon chilli flakes 2 eggs ¼ cup cornflour 100 grams feta, crumbled ¼ cup rice bran or coconut oil QUICK GARLIC HUMMUS
400-gram tin chickpeas, drained 2 tablespoons tahini ¼ cup extra-virgin olive oil 2 cloves garlic, crushed 1 teaspoon ground cumin sea salt and freshly ground black pepper 2-3 teaspoons freshly squeezed lemon juice 1 tablespoon lemon oil TO S E R V E
roasted almonds, chopped ½ cup pea shoots or fresh coriander 22 D I S H | dish.co.nz
F R I T T E R S : Heat a saucepan over a
medium-high heat. Add the millet and stir for 1 minute then add 1 cup of water and bring to the boil. Reduce the heat to low, cover and simmer for 15 minutes or until the water is absorbed. Set aside, covered, for 5 minutes. Fluff the grains with a fork, transfer to a large bowl and allow to cool. Put the roughly chopped broccoli in a food processor with the herbs and lemon zest and whizz until the broccoli is finely chopped. Tip the broccoli into the cooked millet, season well with salt and pepper and add the chilli flakes. In a separate jug, whisk the eggs and cornflour together until smooth. Crumble in the feta and stir to combine. Stir the egg mixture through the millet and broccoli and leave to sit for 15 minutes. Heat half the oil in a large frying pan (add more as you need it) and cook the fritters in batches for 2-3 minutes each side until cooked through. Drain well and serve topped with garlic hummus, roasted almonds, and pea shoots or coriander. G A R L I C H U M M U S : Put the chickpeas in
a food processor with the tahini, olive oil, garlic and cumin. Whizz to form a thick paste. Add sea salt and black pepper to taste, and lemon juice, and pulse to combine. If you prefer a thinner texture you can add 1 tablespoon water at this point. Store in a covered container in the fridge for up to a week. Remove from the fridge 15 minutes before serving. Drizzle with lemon oil to serve.
dish.co.nz | D I S H 23
N I B B L E S A N D S N AC KS
Finger-lickin’ Smoky Garlic and Chilli Prawns With the combined grunt of chilli, garlic and sweet smoked paprika, these prawns are incredibly moreish. SERVES 4-6
⅓ cup olive oil 20 large, peeled raw prawns, tails on 4 cloves garlic, crushed 2 teaspoons smoked paprika 1 teaspoon chilli flakes, or more for a spicier version grated zest and juice 1 large lemon 2 tablespoons butter 2 spring onions, thinly sliced sea salt and ground pepper
24 D I S H | dish.co.nz
Heat the oil in a large frying pan over a high heat. Add the prawns and cook for 2-3 minutes, until just cooked and lightly golden. Transfer to a plate using a slotted spoon. Don’t wash the pan. Add the garlic, paprika and chilli to the pan and cook for 1 minute. Stir in the lemon zest and juice, butter and spring onions and cook for 1 minute, then add the prawns along with any juices. Season with salt and pepper and turn the prawns so they are well coated in the sauce. Tip into a large serving bowl and serve immediately.
dish.co.nz | D I S H 25
26 D I S H | dish.co.nz
N I B B L E S A N D S N AC KS
Spiced Salmon and Zucchini Skewers with Chimichurri A quick and delicious mini meal that’s packed with flavour and a little extra crunch with the dukkah. SERVES 2
E Q U I P M E N T: 4 x 20cm thin metal skewers.
400 grams centre-cut salmon fillet, skin off
Cut the salmon into 12 pieces. Combine the spices and oil in a large bowl and season well. Add the salmon and turn to coat. Spread the zucchini into a single layer and season. Thread a few slices at a time onto the skewers along with the salmon. Heat a little oil in a large frying pan and, when hot, cook the skewers for about 1½ minutes each side, or until cooked to your liking.
2 teaspoons whole cumin seeds 1 teaspoon smoked paprika ¼ teaspoon ground turmeric 2 tablespoons olive oil sea salt and ground pepper 3 medium zucchini, very thinly sliced
TO S E R V E
TO S E R V E : Spread the babaghanoush over
a serving plate. Top with the skewers, then spoon over the chimichurri and scatter with dukkah. Add a final drizzle of olive oil.
200 grams purchased babaghanoush ¼ cup purchased chimichurri 2 tablespoons purchased dukkah
dish.co.nz | D I S H 27
N I B B L E S A N D S N AC KS
Tom Sainsbury’s Hummus From Scratch with Roasted Veges (v) Like Tom, Sarah loves hummus, so she was delighted to put this recipe together for Tom’s next degustation. SERVES 4-6
2 cups uncooked chickpeas 1 teaspoon baking soda 11/3 cups tahini ½ cup lemon juice finely grated zest of 1 lemon 1/3 cup extra-virgin olive oil 3 teaspoons sea salt 6 cloves garlic, peeled 3 teaspoons ground cumin 1 teaspoon toasted cumin seeds 6 tablespoons iced water TO S E R V E
extra-virgin olive oil sumac finely chopped parsley
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Put the chickpeas in a big pot, add enough water to come 8cm above the level of the chickpeas, cover, and soak over night. The next day drain, cover with water, add baking soda, and cook for 35-40 minutes until soft, skimming off any scum that rises to the surface in the first 15 minutes. Drain and leave to cool slightly. Put everything except the water in a food processor and whizz to a thick paste. Add the water and process further until silky smooth. Serve with a good drizzle of extra-virgin olive oil and a sprinkling of sumac and parsley. C O O K ’ S N OT E : We served the hummus
alongside oven roasted eggplant, asparagus, red onion, kūmara, capsicum and vine tomatoes. If doing the same, drizzle your vegetables well with olive oil and season with plenty of sea salt and black pepper. Cumin seeds make a nice addition, too. Roast at 180°C fan bake to cook.
dish.co.nz | D I S H 29
N I B B L E S A N D S N AC KS
Barbecued Scallops with Miso Dressing We’ve given these lovely fresh scallops a dip in the miso dressing then a quick burst on the barbecue or frying pan for more deliciousness. MAKES 12 SKEWERS
E Q U I P M E N T: 12 thin skewers.
24 large fresh scallops
D R E S S I N G : Place all the ingredients in
2 tablespoons vegetable oil MISO DRESSING
1/3 cup white miso 3 tablespoons each mirin and sake
a small saucepan and whisk over a low heat until smooth. Bring to the boil then simmer for 2 minutes. Cool completely. Put the scallops in a shallow dish and add half the dressing, turning gently to coat well. Reserve the remaining dressing.
2 tablespoons caster sugar 1 clove garlic, crushed ½ teaspoon togarashi TO S E R V E
2 tablespoons olive oil 1 tablespoon lemon juice finely grated zest 1 lemon 1 spring onion, very finely chopped
30 D I S H | dish.co.nz
TO C O O K : Thread the scallops onto
skewers. Heat a little oil in a frying pan and when hot, add the skewers. Cook for 1 minute each side, or until just cooked through. TO S E R V E : Place the scallop skewers on
a serving plate. Whisk the oil and lemon juice into the remaining dressing then stir in the lemon zest and spring onion. Spoon over the scallops and serve immediately.
dish.co.nz | D I S H 31
N I B B L E S A N D S N AC KS
Mangia e Bevi Known as ‘eat and drink’ in Palermo, this is a super simple and totally delicious bite to serve alongside a large glass of something cold. MAKES 12
12 spring onions, root end trimmed off and halved lengthways sea salt and ground pepper 12 slices streaky bacon 1 lemon
32 D I S H | dish.co.nz
Season the onions then put two halves back together. Wrap a slice of bacon around each one from end to end. Place on a preheated barbecue grill or in a large frying pan and cook, turning occasionally, until the bacon is cooked and crispy and the spring onions are wilted. Remove from the grill and put on a serving plate. Top with a squeeze of lemon juice, a grind of pepper and some sea salt. Serve immediately.
dish.co.nz | D I S H 33
N I B B L E S A N D S N AC KS
Haloumi Dukkah Fries with Yoghurt and Pomegranate Molasses (v) These fries have a light, crisp outer shell with a lovely soft centre. Garnished with yoghurt, tangy pomegranate molasses, mint and chilli, they’re a modern, delicious take on regular fries. MAKES ABOUT 16
2 x 200-gram blocks haloumi, cut into fat fingers 1-2 eggs, lightly beaten dukkah, for sprinkling vegetable oil, for cooking TO S E R V E
Thoroughly pat the haloumi dry with kitchen towels. Holding the haloumi by the ends, dip in the egg, letting the excess drip off. Sprinkle the dukkah on a large plate. Add the haloumi fingers and turn to coat – don’t try to get them totally covered; bare patches are fine.
thick plain yoghurt pomegranate molasses fresh mint 1 long red chilli, finely chopped
Heat a good film of oil in a large frying pan over a medium-low heat. Add the haloumi and cook until golden on both sides. Drain on kitchen towels. TO S E R V E : Put the fries on a serving
platter and top with yoghurt, a drizzle of pomegranate molasses then the mint and chilli. Serve immediately while hot.
34 D I S H | dish.co.nz
dish.co.nz | D I S H 35
N I B B L E S A N D S N AC KS
Whipped Avocado with Silken Tofu, Lime and Jalapeño (v) Silken tofu and ripe avocado give this dip a lusciously thick, creamy texture, with the jalapeños and lime adding a refreshing bite. Serve with crudités and small gluten-free grissini bread sticks. MAKES ABOUT 2 CUPS
300 grams silken tofu, drained 1 large ripe avocado ½ packed cup coriander, roughly chopped 3 tablespoons olive oil ¼ cup sliced jalapeños in brine, drained 1 tablespoon jalapeño brine finely grated zest 2 limes 2 tablespoons lime juice 2 cloves garlic, crushed 1 teaspoon caster sugar 1½ teaspoons sea salt TO S E R V E
toasted sesame seeds olive oil
36 D I S H | dish.co.nz
Place all the ingredients in a food processor and blend until silky-smooth or place in a deep bowl and use a stick blender. TO S E R V E : Transfer to a serving bowl
and top with sesame seeds and a drizzle of olive oil.
dish.co.nz | D I S H 37
N I B B L E S A N D S N AC KS
Smoked Paprika Seeded Crackers Packed with a fabulous selection of seeds and flavours, these crackers are super easy to put together and cook to a gorgeous crispness. M A K E S A B O U T 1 8 C R AC K E R S
Preheat the oven to 170°C regular bake.
DEPENDING ON THEIR SIZE
¼ cup pumpkin seeds ¼ cup sunflower seeds 1 teaspoon fennel seeds ¼ cup quinoa
Grease a large, flat baking tray and line with baking paper. Place the first 6 ingredients in a food processor and process until the larger seeds are roughly broken up. If the pieces are too large, the crackers will fall apart.
2 tablespoons sesame seeds 1 tablespoon flaxseed (linseed) 1 tablespoon each poppy seeds and sesame seeds 1 teaspoon smoked paprika ¼ teaspoon chilli flakes 2 tablespoons quinoa flour ¼ teaspoon baking powder ¼ cup freshly grated parmesan cheese 1½ tablespoons chia seeds 1 teaspoon sea salt 1 tablespoon maple syrup 1 tablespoon melted coconut oil 150ml water extra sea salt for sprinkling, optional
38 D I S H | dish.co.nz
Tip into a medium bowl, add all the remaining ingredients and stir together until well combined. Leave for 20 minutes for the mixture to thicken (it will still be quite wet). Tip onto the tray and even it out a bit with a fork. Top with another sheet of baking paper and roll out until ½cm thick, neatening up the edges so they don’t catch and burn. Use a sharp knife to score into the desired size crackers. Bake for about 35 minutes until a good golden brown and crisp. Re-cut along the scored lines then leave to cool.
dish.co.nz | D I S H 39
LUNCH AND DINNER There are no sad sandwiches or boring meat-and-three-veg here! Dive into a more exciting lunch or dinner option with everything from Pan-fried Smoky Chorizo, Squid and White Beans on page 44 to Haloumi and Almond Crumbed Fish with Caper Mayo on page 56.
40 D I S H | dish.co.nz
dish.co.nz | D I S H 41
LU N C H A N D D I N N E R
Fragrant Spiced Indian Lentil and Vegetable Soup (v) This hearty, flavour-packed soup is fragrant with cumin, turmeric, ginger, garam masala and a hint of chilli. SERVES 6
2 tablespoons olive oil 1 tablespoon butter 2 teaspoons each curry powder and ground turmeric 1 teaspoon each cumin seeds and yellow mustard seeds 1 teaspoon each ground garam masala and chilli flakes 1 tablespoon grated fresh ginger 3 cloves garlic, crushed finely grated zest of 1 lemon 2 teaspoons honey 1 brown onion, finely chopped 800 grams Beauregard kūmara, peeled, chopped into 2cm pieces 1 large carrot, peeled, diced 1 cup red lentils 400-gram tin crushed Italian tomatoes 4 cups vegetable stock or water sea salt and ground pepper
42 D I S H | dish.co.nz
Heat the oil and butter in a large saucepan and add all the ingredients down to and including the honey. Cook for 2 minutes until fragrant. Add the onion, kūmara and carrot and stir until they are well coated. Add the lentils, tomatoes and stock, season generously and bring to the boil. Reduce the heat and simmer for 30 minutes, with the lid slightly ajar and stirring occasionally, until the vegetables are tender. Season to taste. Lightly crush some of the vegetables against the side of the saucepan to give a rough-textured soup. If you want a thinner consistency, add a little extra hot stock. Ladle into bowls and add your garnishes of choice. C O O K ’ S N OT E : We served our soup with
a spoonful of yoghurt, coriander, sliced green chilli and toasted cumin seeds. Pass lemon wedges to squeeze over and glutenfree flatbreads to dunk, if desired.
dish.co.nz | D I S H 43
LU N C H A N D D I N N E R
Pan-fried Smoky Chorizo, Squid and White Beans A go-to recipe for a light meal. Stretch it out with a bowl of tasty olives, and a wedge of cheese. SERVES 4-6
3 tablespoons olive oil 500 grams medium squid tubes, sliced into 1/2cm-thick rings 200 grams chorizo, sliced 1/2cm thick 1 teaspoon smoked paprika 2 cloves garlic, crushed 2 tablespoons sherry vinegar 400-gram tin cannellini beans, drained and rinsed sea salt and ground pepper 1 tablespoon finely chopped parsley
44 D I S H | dish.co.nz
Heat the oil in a large frying pan over medium-high heat. When hot, cook the squid in batches for 30 seconds each side. Immediately remove to a plate and repeat until all the squid is cooked. Add the chorizo to the pan and cook for a couple of minutes, then add the paprika, garlic and sherry vinegar and let it bubble up. Stir in the beans and let warm through, then add the squid and any juices back to the pan and toss everything together. Season with salt and pepper and add the parsley.
dish.co.nz | D I S H 45
LU N C H A N D D I N N E R
Baked Cheesy Polenta with Fennel Salami When you’re looking for a hearty, golden and bubbling dish of goodness, this is the one. SERVES 4-6
6 cups milk, or use half milk, half water 3 cloves garlic, crushed 2 teaspoons sea salt 1 teaspoon ground fennel ground pepper 350 grams instant polenta 1 cup freshly grated parmesan 2 tablespoons butter 2 cups purchased, thick gluten-free tomato pasta sauce – use your favourite flavour 250 grams mascarpone finely grated zest 1 lemon 2 cups grated mozzarella 80 grams thinly sliced fennel salami, roughly ripped ½ cup basil leaves extra parmesan, for serving
E Q U I P M E N T: Lightly grease a 33cm x
24cm shallow baking tin and a small roasting dish or baking dish. Preheat the oven to 200°C fan bake. Heat the milk, garlic, salt and fennel with a good grind of pepper in a large saucepan. Bring to the boil, then drizzle in the polenta, whisking constantly until thick. Cook for 3 minutes until very thick. Remove from the heat and stir in the parmesan and butter. Tip into the shallow baking tin and spread evenly. Place in the fridge for 30 minutes to cool. Tip the polenta onto the bench and cut into two slabs (see Cook’s note). Spread half the pasta sauce in the base of the small roasting or baking dish and top with one piece of polenta. Spread over the mascarpone, lemon zest and half each of the mozzarella and salami, plus all the basil. Top with the second piece of polenta. Spread with the remaining tomato sauce, mozzarella and salami. Add a generous grating of parmesan and season with salt and pepper. Bake for 25 minutes, until golden and bubbling. Scoop out into dishes and serve with a big green salad. C O O K ’ S N OT E : You can cut the polenta
into pieces to fit whatever size baking dish you have. It will all hold together when baked.
46 D I S H | dish.co.nz
dish.co.nz | D I S H 47
LU N C H A N D D I N N E R
Leek Risotto with Toasted Walnuts, Sage Brown Butter and Creamy Brie Leek, thyme, and garlic is a wonderfully nurturing combination – add a generous slice of rich, creamy brie, crispy sage leaves and nutty browned butter and you’re onto a winner. SERVES 2
2 tablespoons butter 1 tablespoon olive oil 1 large leek, thinly sliced 2 cloves garlic, crushed 2 teaspoons thyme 1 bay leaf ¾ cup risotto rice, e.g. Arborio ½ cup white wine 2½ cups warm chicken stock 2 tablespoons crème fraîche ½ cup freshly grated Parmesan sea salt and ground pepper
Melt the butter with the oil in a medium saucepan then add the leek, garlic, thyme and bay leaf with a good pinch of salt. Cover and cook, stirring occasionally, until the leek is soft but not coloured. Stir in the rice then add the wine and cook until most of the liquid has been absorbed. Begin adding the stock, a ladle at a time, stirring and allowing the liquid to be absorbed before adding the next quantity. When the risotto is tender to the bite and has a creamy consistency (about 20 minutes), add the crème fraîche and Parmesan and stir to combine. Season if needed. TO S E R V E : Place the risotto in warm
shallow plates and top with the cheese, warm sage brown butter, crispy sage and the walnuts. Serve immediately.
TO S E R V E
2 generous slices creamy brie Crispy Sage Brown Butter, see recipe below ¼ cup toasted walnuts, chopped
Crispy Sage Brown Butter (v) M A K E S 1 /3 C U P
100 grams butter 10 fresh sage leaves 1 tablespoon lemon juice 48 D I S H | dish.co.nz
Melt the butter in a frying pan and add the sage leaves. Cook until the butter is a nutty brown colour and the sage is crisp. Transfer the sage leaves to a plate and add the lemon juice. Set aside and keep warm.
dish.co.nz | D I S H 49
50 D I S H | dish.co.nz
LU N C H A N D D I N N E R
Bistro Chicken with Bacon, Tarragon and Crème Fraîche A classic French recipe Claire’s been cooking for years, that she never tires of. A bowl of super creamy mashed potatoes and cooked green beans are the perfect accompaniments. SERVES 2
1 tablespoon each olive oil and butter 2 whole chicken legs (thigh and drumstick) sea salt and ground pepper 1 medium brown onion, finely chopped 4 rashers streaky bacon, thinly sliced 1 teaspoon dried tarragon 2 cloves garlic, crushed
Heat the olive oil and butter in a frying pan over a medium heat. Season the chicken with salt and pepper and cook, skin side down, for 10 minutes. Turn over and cook for 2 minutes. Transfer to a plate and set aside. Add the onion, bacon, tarragon, garlic and a pinch of salt to the pan. Cook until the onions are soft. Add the stock and bring to a boil. Add the chicken with any juices, cover and cook over a gentle heat until the chicken is fully cooked, about 15 minutes. Whisk together the mustards and crème fraîche, stir into the pan and simmer for 5 minutes. Scatter over the parsley.
1½ cups chicken stock 1 tablespoon whole grain mustard 1 teaspoon Dijon mustard 2 tablespoons crème fraîche 1 tablespoon finely chopped parsley
dish.co.nz | D I S H 51
LU N C H A N D D I N N E R
Puttanesca Chicken Our favourite Mediterranean flavours of briny olives and capers, garlic, salty anchovies, and tomatoes mingle beautifully in this punchy late-summer meal. SERVES 4
6 boneless, skin-off chicken thighs sea salt and ground pepper parmesan, for grating BASE
2 tablespoons olive oil 3 cloves garlic, crushed 1 medium red onion, thinly sliced 2 tablespoons drained capers 1 small eggplant, cut into 2cm pieces 4 anchovy fillets, roughly chopped 12 green olives, lightly crushed 1 teaspoon dried oregano ¼ teaspoon chilli flakes ¼ cup white wine 3 small bay leaves 400-gram tin cherry tomatoes
52 D I S H | dish.co.nz
E Q U I P M E N T: 26cm ovenproof frying pan.
Preheat the oven to 180°C fan bake. Combine all the base ingredients in a large bowl. Add the chicken, season with salt and pepper and combine well. Tip into the frying pan and fold the thighs to make plump parcels, spooning some of the base ingredients over the top. Grate over a generous amount of parmesan. Bake for about 35 minutes, or until the chicken is fully cooked. (Cooking time depends on the thickness of the thighs).
dish.co.nz | D I S H 53
LU N C H A N D D I N N E R
Pan-roasted Chicken Thighs with Grapes and Hazelnuts This salad with juicy chicken and grapes, rich hazelnuts and nutty brown lentils is just delicious and so easy. Use your favorite grain and nut combination to ring the changes. SERVES 2-3
1 small red onion, thinly sliced 2 tablespoons white wine vinegar 3 tablespoons olive oil sea salt and ground pepper 4 skin-on, boneless chicken thighs 2 cups red grapes 10 pitted green olives, roughly chopped 400-gram tin brown lentils, drained and rinsed ½ cup roasted hazelnuts, roughly chopped ¼ cup parsley, coarsely chopped ¼ cup currants 1 cup plain yoghurt
54 D I S H | dish.co.nz
Combine the onion and vinegar in a large bowl and set aside. Heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat. Season the chicken then cook until golden and fully cooked through. Take out and drain on kitchen towels. Add the grapes to the pan and cook for 5 minutes until just starting to get crinkly. Drain on kitchen towels. Add the olives, lentils, hazelnuts, parsley, currants and the remaining 2 tablespoons of olive oil to the bowl with the onions. Season generously then fold in the grapes. TO S E R V E : Spread the yoghurt over a
serving platter and top with the chicken and salad.
dish.co.nz | D I S H 55
LU N C H A N D D I N N E R
Haloumi and Almond Crumbed Fish For those needing to avoid gluten, these crunchy crumbed fish fillets can be enjoyed by the whole family. I only coat one side as it’s quite rich with the haloumi and almonds.
100 grams haloumi, grated
Combine the haloumi, ground almonds and thyme in a wide, shallow dish and season with ground pepper.
1 cup ground almonds (almond meal)
Whisk the eggs and mustard in another shallow dish and season with salt and pepper.
SERVES 2
2 teaspoons finely chopped thyme sea salt and ground pepper 2 eggs, beaten 2 teaspoons Dijon mustard 350 grams firm white fish olive oil and butter for cooking TO S E R V E
rocket leaves and extra capers
Season the fish with salt and pepper. Dip one side of the fish in the eggs, then place egg side down in the haloumi crumbs, pressing them on to give a good even coating. Heat a little oil and butter in a large frying pan over a medium-low heat. Cook the fish crust side down, until golden and firm. Don’t have the heat too high or the crust will quickly catch and burn. Carefully turn over and cook until just cooked through. Serve with rocket, capers and the Caper Mayo.
Caper Mayo, see recipe below
Caper Mayo (v) MAKES ½ CUP
½ cup mayonnaise 2 tablespoons drained capers, chopped 1 teaspoon dried tarragon finely grated zest 1 lemon 1 clove garlic, crushed
56 D I S H | dish.co.nz
Mix all the ingredients together in a bowl.
dish.co.nz | D I S H 57
LU N C H A N D D I N N E R
Aromatic Spiced Chicken and Eggplant Serve with piles of fluffy rice to soak up the flavoursome, spice-infused juices. SERVES 4
E Q U I P M E N T: 26cm ovenproof frying pan.
6 boneless, skin-off chicken thighs
Preheat the oven to 180°C fan bake.
1 small eggplant, cut into 3cm chunks 4 medium ripe tomatoes, halved 1 small lemon, quartered 4 stems curry leaves BASE
½ cup coconut cream 3 cloves garlic, crushed 1 tablespoon olive oil 1 tablespoon grated fresh ginger 1 teaspoon each yellow mustard seeds, sea salt, caster sugar, ground cumin and ground garam masala ½ teaspoon each ground turmeric and sweet paprika ¼-½ teaspoon chilli flakes 1 teaspoon sea salt leaves removed from 2 stems curry leaves
58 D I S H | dish.co.nz
Combine all the base ingredients together in a large bowl. Add the chicken and eggplant and toss to coat. Tip into the frying pan and fold the thighs to make plump parcels. Nestle in the tomatoes and lemon quarters and place the sprigs of curry leaves on top. Bake for 35 minutes, basting halfway through cooking, or until the chicken is fully cooked. Squeeze over the juice from lemon quarters just before serving. (Cooking time will depend on the thickness of the thighs.)
dish.co.nz | D I S H 59
LU N C H A N D D I N N E R
Baked Prawns with Lemon and Feta This is the perfect dish to serve when you’re after something light that is also packed with flavour. SERVES 2
Preheat the oven to 200°C fan bake.
10 large raw, peeled prawns, tail on
Toss the prawns with all the ingredients except the feta. Tip into a medium, shallow, ovenproof baking dish. Break the feta into large pieces and nestle into the dish. Spoon over some of the juices and a grind of pepper.
2 medium vine tomatoes, roughly chopped zest and juice 1 lemon ¼ cup olive oil 2 cloves garlic, crushed pinch chilli flakes 1 teaspoon dried oregano, preferably Sicilian sea salt and ground pepper 125 grams firm feta cheese, broken into large pieces TO S E R V E
1 tablespoon chopped parsley
60 D I S H | dish.co.nz
Bake for 15 minutes, until the prawns are just cooked. Scatter over the parsley.
dish.co.nz | D I S H 61
LU N C H A N D D I N N E R
Barbecued Butterflied Leg of Lamb with Herb and Parmesan Dressing Paired with a fresh herby dressing, this succulent butterflied leg of lamb will become a go-to when firing up the barbecue over summer. SERVES 8
L A M B : Season the lamb generously on
LAMB
both sides with salt and pepper and sprinkle over the cumin seeds.
1.5-kilogram butterflied leg of lamb sea salt and ground pepper 2 teaspoons cumin seeds DRESSING
⅓ cup olive oil ¼ cup freshly grated parmesan 2 tablespoons lemon juice ¼ packed cup each basil and mint 1 tablespoon capers 2 cloves garlic, crushed 2 teaspoons honey TO S E R V E
1 cup thick plain yoghurt 2 handfuls watercress or rocket
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Place skin side down on a preheated barbecue over a medium heat and cook for about 12 minutes each side, or until cooked to your liking. Transfer to a plate, cover loosely and rest for 10 minutes. D R E S S I N G : Place all the ingredients in
a food processor, season with salt and pepper and blitz until smooth. TO S E R V E : Spoon the yoghurt onto a large
platter, then scatter over the watercress or rocket. Slice the lamb across the grain and arrange on top. Drizzle over any lamb resting juices and spoon over some of the dressing, serving the rest separately.
dish.co.nz | D I S H 63
64 D I S H | dish.co.nz
LU N C H A N D D I N N E R
Classic Eggplant Parmigiana (v) One of Sarah’s all-time favourite vegetarian Italian dishes – a true classic. SERVES 6-8
400-gram tin chopped tomatoes in juice 400-grams tomato passata 1 clove garlic, crushed ¼ teaspoon chilli flakes 2 teaspoons caster sugar 50ml red wine ¼-⅓ cup olive oil 2-3 eggplants (about 800 grams), ends trimmed and cut into ½-1cm-thick slices 200 grams firm mozzarella, grated 80 grams parmesan, grated ⅓ cup basil leaves, torn sea salt and black pepper 60 grams buffalo mozzarella, torn into chunks
Gently heat the tomatoes and passata in a medium saucepan. Add the garlic, chilli, sugar and wine and season to taste. Stir to dissolve the sugar and let simmer for 20 minutes, until reduced. Heat 2 tablespoons of olive oil in a large frying pan. Fry the eggplant slices for a couple of minutes per side over a mediumhigh heat, until soft and cooked through. Repeat until all the eggplant is cooked. There’s a fine line between dry, tasteless eggplant, and mushy, oily eggplant. The trick is to keep the pan fairly hot, then don’t be tempted to keep adding more oil. You want to end up with slices that are cooked through and moist. Preheat the oven to 180°C fan bake. Lightly brush the base and sides of a 24cm round oven dish with olive oil. Start with a very thin layer of tomato sauce, followed by snug slices of eggplant, then grated mozzarella, parmesan, basil and salt and pepper. Repeat layers, finishing with tomato sauce, a sprinkling of grated mozzarella and parmesan and the buffalo mozzarella dotted over the top. Cook for 30 minutes, then let sit for 10 minutes before serving with a big green salad.
dish.co.nz | D I S H 65
LU N C H A N D D I N N E R
Eye-fillet with Anchovy Butter A classic combination, this tender cut of beef makes a very impressive centrepiece and is the perfect main course for a gathering of family and friends. SERVES 10
A N C H OV Y A N D L E M O N B U T T E R : Place all
ANCHOVY AND LEMON
the ingredients in a bowl, season with salt and pepper and combine well. Cover and chill. Allow to come to room temperature just before you’re ready to serve.
BUTTER
100 grams butter, at room temperature 4-6 good-quality anchovies, very finely chopped finely grated zest 1 lemon 2 cloves garlic, crushed 2 tablespoons finely chopped parsley ¼ teaspoon chilli flakes sea salt and ground pepper BEEF
1½-2-kilogram piece eye fillet of beef, trimmed and tied (see Cook’s note) olive oil sea salt and ground pepper TO S E R V E
Horseradish Sauce, optional, see recipe below
Preheat the oven to 220°C fan bake. B E E F: Brush the fillet with oil and season
generously with salt and pepper. Heat a large frying pan or grill plate and when very hot, sear the beef on all sides. This should take about 8 minutes. Place on a lipped baking tray and roast for 20 minutes for medium-rare beef. Allow to rest, lightly covered with a piece of baking paper and a tea towel, for 15 minutes before carving. TO S E R V E : Transfer to a platter and smear
a little of the anchovy and lemon butter over the top of the fillet, serving the rest separately. Serve with the Horseradish Sauce, if using. C O O K ’ S N OT E : Fold the tapered end of the
fillet under itself, then tie in sections with cooking string to form a neat log. This helps the fillet to cook evenly.
Horseradish Sauce (v) ½ cup cream 3 tablespoons horseradish sauce 1 tablespoon Dijon mustard 1 teaspoon white wine vinegar sea salt and ground pepper 66 D I S H | dish.co.nz
Whisk the cream, horseradish sauce and mustard together to soft peaks. Add the vinegar and season well.
dish.co.nz | D I S H 67
LU N C H A N D D I N N E R
Make it Through the Day Brown Rice and Tuna Salad This is a variation on a recipe that has been a favourite for Sarah for more than 10 years… and it’s still on permanent rotation! SERVES 2
Preheat the oven to 180°C fan bake.
6 stems broccolini, halved lengthways if large
Put the broccolini, capsicum, red onion, kūmara and oil into a roasting dish. Season well with salt and pepper and toss to combine. Cook for 20-25 minutes, tossing once during cooking. Cool, then stir the avocado, tuna and roast vegetables through the brown rice.
1 red capsicum, roughly sliced 1 red onion, cut into wedges 1 small orange kūmara, peeled, chopped 2 tablespoons olive oil sea salt and ground pepper
TO S E R V E : Serve with a big dollop of
walnut pesto topped with toasted walnuts.
1 avocado, sliced 200 grams tuna in springwater, drained 2 cups cooked brown rice (about 1¼ cups uncooked) TO S E R V E
Walnut Pesto, see recipe below ½ cup toasted walnuts
Walnut Pesto (v) MAKES ABOUT 1 CUP
1 cup basil leaves 1 cup parsley leaves 1 cup walnut halves ½ cup grated parmesan 1 large garlic clove (or 2 small) ½ cup extra-virgin olive oil sea salt and ground pepper 68 D I S H | dish.co.nz
Put the ingredients in a small food processor and whizz to combine. Store in a sealed container in the fridge for up to 3 days.
dish.co.nz | D I S H 69
LU N C H A N D D I N N E R
Spring Buckwheat Risotto with Zucchini and Baby Peas with Buffalo Mozzarella and Lemon Oil (v) Buckwheat’s earthy, nutty flavour responds well to the brightness of spring greens, a hit of lemon and the minty pistachio pesto. SERVES 6-8
2 tablespoons olive oil 1 onion, finely chopped 2 cloves garlic, crushed 2 cups raw buckwheat ⅓ cup white wine 4½ cups vegetable stock finely grated zest 1 lemon 1 cup baby peas 2 zucchini, trimmed and grated 18 broccolini or asparagus ½ cup grated parmesan sea salt and freshly ground black pepper 250 grams buffalo mozzarella or burrata, drained and torn into large chunks 2 tablespoons lemon oil ¼ cup basil leaves, to garnish P I STAC H I O P E STO
⅓ cup pistachios ⅓ cup grated parmesan 1 large clove garlic ½ cup extra-virgin olive oil 2 cups basil leaves ½ cup mint leaves finely grated zest 1 lemon 70 D I S H | dish.co.nz
Heat the oil in a large, heavy bottomed pot and add the onion. Cook over a gentle heat for 8 minutes, add the garlic and cook a further 2 minutes. Add the buckwheat and cook, stirring for 2 minutes. Add the wine and cook 2 minutes or until most of the wine is absorbed. Add half the stock and the zest, cook stirring until most of the stock is absorbed then add the remainder and cook again until there’s about half a cup of stock remaining in the buckwheat. Add the peas, zucchini and broccolini and cook a further 4-5 minutes until just cooked through. Stir through the parmesan and top with buffalo mozzarella, pesto, lemon oil and basil leaves. P I STAC H I O P E STO : Put all the ingredients
in a small food processor and whizz to combine. Store in a covered container in the fridge for up to 2 days.
dish.co.nz | D I S H 71
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LU N C H A N D D I N N E R
Golden Egg Curry with Green Chilli and Toasted Coconut Sambal (v) Eggs nestled in a delicious tomato coconut sauce infused with spices and curry leaves are then topped with a zingy green chilli and toasted coconut sambal. SERVES 2-3
1 small brown onion, finely chopped 2 cloves garlic, crushed 1 tablespoon grated fresh ginger 1 teaspoon ground garam masala ½ teaspoon each ground paprika and chilli flakes 2 tablespoons tomato paste mixed with 2 tablespoons water 2 tablespoons vegetable oil 1 cinnamon stick 1 teaspoon cumin seeds ¼ teaspoon each black and yellow mustard seeds 200ml coconut cream
Put the onion, garlic, ginger, garam masala, paprika and chilli flakes in a bowl and set aside. Place the tomato paste mixture in another small bowl. Heat the oil in a medium frying pan over a low heat and add the cinnamon stick, cumin and both mustard seeds. Cook for about 40 seconds, stirring constantly, until fragrant and sizzling. Immediately add the tomato paste mixture and cook for 1 minute, stirring all the time. Add the onion mixture and 1/3 cup of water and cook gently for about 15 minutes, or until the onion is very soft. Add the coconut cream, curry leaves, salt and 1/4 cup of water and simmer for 10 minutes until reduced and thickish. Stir in the lemon juice and add the eggs, letting them warm through for a couple of minutes. Top with the combined green chilli and coconut and serve with lots of basmati rice to soak up the sauce.
10 curry leaves 1 teaspoon sea salt 2 teaspoons lemon juice 6 boiled eggs, peeled 1 long green chilli, finely chopped 2 tablespoons desiccated coconut, toasted
dish.co.nz | D I S H 73
LU N C H A N D D I N N E R
Beef Cheek and Cashew Nut Curry The caramelised onions with roasted cashew nuts are the crowning glory on this tender curry. SERVES 4-6
Preheat the oven to 160°C regular bake.
PA ST E
PA ST E : Place all the ingredients in a food
1/3 cup raw cashew nuts 3 cloves garlic, roughly chopped 2 tablespoons peeled and chopped fresh ginger 1 teaspoon each ground cumin, ground coriander, garam masala and ground turmeric
processor and blitz to a smooth paste. C U R RY: Heat the oil in a large ovenproof
casserole dish and cook the onions and salt for 5 minutes, stirring occasionally. Add the paste and cook for 5 minutes until fragrant, stirring frequently. Add the beef and stir to coat in the spice paste. Stir in all the remaining ingredients.
1 teaspoon chilli powder 2 tablespoons tomato paste ½ cup chopped tomatoes (tinned or fresh) C U R RY
3 tablespoons vegetable oil 3 brown onions, sliced 1 teaspoon sea salt 1.2 kilograms beef cheeks, cut into 6cm pieces 3 whole cardamom pods, crushed 1 cinnamon stick 1 cup beef stock ½ cup cream 2 teaspoons sea salt TO P P I N G
3 tablespoons olive oil good knob of butter 4 large brown onions, sliced 1 tablespoon brown sugar ½ cup roasted cashew nuts, roughly chopped sea salt 74 D I S H | dish.co.nz
Bring to the boil then cover with a piece of baking paper and a tight-fitting lid or foil. Place in the oven and cook for 2½ hours, stirring once. Uncover and cook for a further 30 minutes until the beef is very tender and the sauce is reduced. TO P P I N G : Heat the oil and butter in a
large frying pan and cook the onions with a good pinch of salt for 25 minutes, stirring occasionally. Sprinkle over the sugar and cook for another 10 minutes, or until deeply golden. Stir in the cashew nuts then spoon over the curry to serve
dish.co.nz | D I S H 75
LU N C H A N D D I N N E R
Pork Vindaloo I love the way the acid of the vinegar cuts through the richness of the pork in this spicy dish. SERVES 6
P O R K S P I C E S : In a small bowl, whisk the
PORK SPICES
spices into the vinegar. Rub into the pork and leave to sit for 2 hours; don’t leave it overnight as the acid in the vinegar will start to ‘cook’ the surface of the pork.
2 tablespoons paprika 1 tablespoon garam masala ½ teaspoon each ground cardamom and ground cloves 1 teaspoon each ground black pepper, ground turmeric and ground cinnamon
C U R RY: Heat the oil in a big heavy-based
pot. Add the mustard seeds and fry for 1 minute, then add the cumin seeds and fry for 30 seconds. Add the salt, onions and capsicum and cook over a low heat until softened.
½-1 teaspoon cayenne pepper ¼ cup apple cider vinegar 1-kilogram pork shoulder, cut into 4cm pieces C U R RY
¼ cup vegetable oil 2 teaspoons brown mustard seeds 2 teaspoons cumin seeds 2 teaspoons sea salt 3 brown onions, roughly chopped 1 green capsicum, sliced 6 cloves garlic 1 thumb-sized piece fresh ginger 400-gram tin chopped tomatoes 2 tablespoons tamarind paste ⅓ cup water 2 tablespoons brown sugar 4 green chillies, sliced
76 D I S H | dish.co.nz
Place the garlic and ginger in a small food processor and whizz to a paste, then add to the onions and cook, stirring, for another 5 minutes. Add the tomatoes, tamarind, water, brown sugar and 3/4 of the sliced chillies and cook for a further 5 minutes. Add the pork and marinade to the pan and turn the heat up to medium-high. Bring to a simmer then reduce the heat, cover and cook very gently for 3½ hours. Remove the lid and cook for another 30 minutes. Garnish with the remaining chillies to serve.
dish.co.nz | D I S H 77
LU N C H A N D D I N N E R
Slow-braised Aromatic Lamb Shoulder with Green Chilli Relish Slow-roast lamb is a go-to entertaining recipe, and this one, with its fresh and spicy relish, is especially popular! SERVES 6-8
Preheat the oven to 150°C regular bake.
S P I C E PA ST E
S P I C E PA ST E : Blitz all the ingredients
5 cloves garlic 1 tablespoon each ground coriander and cumin 1 teaspoon each ground cardamom, allspice and sea salt ½ teaspoon ground cayenne pepper 2 tablespoons pomegranate molasses ¼ cup olive oil 1.5-kilogram boneless lamb shoulder TO C O O K
2 large brown onions, peeled and thickly sliced 1½ teaspoons sea salt 1 teaspoon cumin seeds GREEN CHILLI RELISH
1 cup each parsley, mint and coriander leaves 3 cloves garlic, roughly chopped finely grated zest 1 lemon 3-4 green chillies, roughly chopped (not de-seeded) ½ cup extra-virgin olive oil 2 tablespoons cider vinegar 1 teaspoon honey 1 teaspoon sea salt 78 D I S H | dish.co.nz
except the lamb in a food processor to a smooth paste. Spread the spice paste all over the flesh of the lamb, avoiding the fat on top and pushing it into all the nooks and crannies. Cover in plastic wrap and chill for 6 hours, or up to overnight. TO C O O K : Scatter the onions over the
base of a deep roasting tray that will hold the lamb snugly. Pour in 2 cups of water, then place the lamb on top, skin-side up. Sprinkle with sea salt. Cover tightly with foil to seal, then bake for 4 hours. Increase the heat to 180°C regular bake. Uncover the lamb, sprinkle with the cumin seeds and bake for a further 45 minutes, until meltingly tender. G R E E N C H I L L I R E L S H : Blitz all the
ingredients in a small food processor. TO S E R V E : Carefully transfer the lamb
to a serving plate and spoon over some of the cooking juices. Serve with the green chilli relish and gluten-free flatbreads, if desired.
dish.co.nz | D I S H 79
SIDES Whether rustling up a breezy barbecue or a cosy Sunday roast, sides can make or break the meal. Try some of our favourites to ensure success! From the tried-and-tested Tomato and Roasted Capsicum Salad with Tomato and Smoked Paprika Dressing (page 88) or the Potato, Kūmara and Spinach Gratin on (page 94), we have the perfect accompaniments to the main event.
80 D I S H | dish.co.nz
dish.co.nz | D I S H 81
SIDES
Baked Eggplant with Warm Chickpeas and Yoghurt (v) While the eggplants do take time in the oven, once they’re in, it only takes a few minutes to add the final touches for a flavour-packed meal. SERVES 2
Preheat the oven to 180°C fan bake.
2 medium eggplants
Prick each eggplant a few times with the tip of a knife then place on a baking tray. Roast for 40-45 minutes, or until they are just starting to collapse and are very tender. Leave to cool for 10 minutes.
50 grams butter 1 teaspoon smoked paprika ½ teaspoon cumin seeds 1 clove garlic, crushed 400-gram tin chickpeas, drained and rinsed sea salt and ground pepper TO S E R V E
1 cup thick plain yoghurt 2 tablespoons purchased dukkah 2 spring onions, thinly sliced
82 D I S H | dish.co.nz
Melt the butter in a frying pan and stir in the spices and garlic. Cook for 2 minutes then add the chickpeas and allow to warm through. Place the eggplants on plates and make a cut down the centre. Season with salt and pepper. TO S E R V E : Spoon in the yoghurt then
top with the chickpeas and spiced butter. Scatter over the dukkah and spring onions.
dish.co.nz | D I S H 83
SIDES
Spiked Corn with Chipotle Mayo, Lime, Mint and Parmesan (v) Long hot summer days and sweetcorn go hand-in-hand. Slather these beauties with chipotle mayo and load them up with parmesan, fresh mint and sweet paprika. Squeeze over lime juice and dig in. SERVES 4-6
C H I P OT L E M AYO : Whisk all the ingredients
together in a bowl. 4-6 fresh corn cobs, husks and silks removed and stems left on melted butter or oil, for cooking sea salt and ground pepper parmesan, for grating 2 tablespoons finely chopped fresh mint sweet paprika, for sprinkling 2 limes, halved C H I P OT L E M AYO
½ cup sour cream ½ cup good-quality egg mayonnaise 1-2 tablespoons smoked chipotle sauce, or more to taste 1 clove garlic, crushed
84 D I S H | dish.co.nz
Cook the corn cobs in a large saucepan of well-salted boiling water until just tender. Drain and set aside. Lightly brush the corn with butter or oil and season with salt and pepper. Grill on the barbecue or in a frying pan until charred in places. Brush with chipotle mayo and grate over a generous layer of parmesan. Top with a little mint and a pinch of paprika. Squeeze over the limes just before eating.
dish.co.nz | D I S H 85
SIDES
Charred Green Bean and Nectarine Salad (v) Nectarines and peaches are delicious in savoury dishes and cooking releases their sugars, making them a perfect match with salty feta and crisp green beans. SERVES 6
1 small red onion, thinly sliced 1 tablespoon white wine vinegar olive oil, for cooking 400 grams slim green beans, stalk end trimmed sea salt and ground pepper knob of butter 1 tablespoon honey 6 firm but ripe nectarines, flesh cut off around the stone 150 grams firm feta
86 D I S H | dish.co.nz
Combine the onion and vinegar with a good pinch of salt in a bowl. Let sit until ready to assemble the salad, stirring occasionally. Heat a little olive in a large frying pan and when hot, cook the beans in batches until lightly blistered. Transfer to a plate and season with salt and pepper. Set aside. Wipe out the pan and add a little more oil, a knob of butter and the honey. Add the nectarines and cook on both sides for 2 minutes, or until lightly golden and tender but not collapsing. Set aside to cool. TO S E R V E : Layer up the beans, nectarines
and drained red onions and season with salt and pepper. Crumble over the feta.
dish.co.nz | D I S H 87
SIDES
Tomato and Roasted Capsicum Salad with Tomato and Smoked Paprika Dressing (v) It’s a big call, but if we could only pick one tomato salad to eat all summer, this would be the one. Thick slices of juicy tomatoes and strips of roasted capsicum are topped with a Spanish-inspired tomato and sherry vinegar dressing. This is high summer on a plate! SERVES 6
Preheat the oven to 180°C fan bake.
2 large red capsicums
Put the capsicums in a baking dish and roast until tender but not collapsing, about 25 minutes. Remove from the oven, cover with a tea towel and cool. Peel and de-seed, then slice thickly.
2 large yellow capsicums DRESSING
2 medium, ripe tomatoes ¾ teaspoon smoked paprika 2 teaspoons sherry vinegar 2 cloves garlic, crushed ¼ cup olive oil sea salt and ground pepper TO S E R V E
800 grams assorted tomatoes, e.g., large beef steak, heirloom, cherry stracciatella or mozzarella in whey, drained, optional
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D R E S S I N G : Halve the tomatoes and scoop
out the seeds. Grate the flesh on the large holes of a box grater into a shallow bowl, discarding the skin. You should have about ½ cup. Whisk in the paprika, vinegar, garlic and oil and season well. TO S E R V E : Arrange the tomatoes and
capsicums on a platter and spoon over the dressing. Top with stracciatella or mozzarella, if using.
dish.co.nz | D I S H 89
SIDES
Grilled Zucchini, Asparagus and Baby Mozzarella with Mint and Pine Nut Dressing (v) The grilled variations on this dish are endless. Green beans, slices of pumpkin and eggplant, capsicum and fennel are all delicious with the zesty dressing. SERVES 3-4
M I N T A N D P I N E N U T D R E S S I N G : Whisk
MINT AND PINE NUT
the oil, garlic, lemon zest and juice together and season with salt and pepper. Stir in the pine nuts and mint just before serving.
DRESSING
1/3 cup olive oil 2 cloves garlic, crushed finely grated zest 1 lemon 2 tablespoons lemon juice 2 tablespoons pine nuts, toasted and roughly chopped 2 tablespoons mint leaves, thinly sliced V E G E TA B L E S
4 medium zucchini, sliced lengthways ½cm thick 2 bunches slim asparagus, tough ends snapped off olive oil sea salt and ground pepper TO S E R V E
1 cup thick plain yoghurt 400-gram tin brown lentils, drained and rinsed 125 grams baby mozzarella, drained (we used Clevedon Valley Buffalo) chilli flakes, for sprinkling
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V E G E TA B L E S : Brush the zucchini and
asparagus with oil and season with salt and pepper. Cook on a preheated flat barbecue plate or in a hot frying pan until lightly golden and still with a little bite to them. Transfer to kitchen towels. TO S E R V E : Spread the yoghurt on a large
platter and scatter over the lentils. Layer up the zucchini and asparagus and add the mozzarella. Add the pine nuts and mint to the dressing, then drizzle everything with the dressing and a sprinkle of chilli flakes.
dish.co.nz | D I S H 91
SIDES
Garlic Mashed Potatoes with Crunchy Seedy Crumbs (v) Is there a better side dish than a bowl of silky smooth, cream-andgarlic-infused mashed potatoes? Well, yes there is, if you top it with these smoky paprika-infused crunchy seeds! SERVES 6
1½ kilograms Agria potatoes 1 cup cream ½ cup milk 2 cloves garlic, crushed 50 grams butter sea salt and ground pepper TO S E R V E
Crunchy Seedy Crumbs, see recipe below extra butter, optional
Peel the potatoes and cut into large chunks. Cook in a large saucepan of wellsalted boiling water until tender. Drain well and return to the saucepan. Place back over a low heat for a couple of minutes to drive off excess water. Heat the cream, milk and garlic in a microwave or small saucepan. Mash the potatoes until smooth or push through a potato ricer, then stir in the hot cream mixture and the butter until smooth. Season well. Transfer to a serving bowl and top with a couple of spoonfuls of the Crunchy Seedy Crumbs and another knob of butter, if desired. Serve the remaining crumbs alongside.
Crunchy Seedy Crumbs (v) 1 cup pumpkin seeds ½ cup sunflower seeds 2 tablespoons sesame seeds 2 tablespoons maple syrup 2 tablespoons olive oil 2 teaspoons smoked paprika 1 teaspoon chilli flakes sea salt
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Combine everything except the salt in a large bowl and toss to coat well. Tip into a large frying pan over a low heat and cook, stirring occasionally, until golden and fragrant. Season generously with sea salt. Tip onto a large plate and, when cool, transfer to an airtight container.
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SIDES
Potato, Kūmara and Spinach Gratin (v) Layers of meltingly tender vegetables are always a crowd-pleaser and it’s a very easy recipe to put together. SERVES 6
E Q U I P M E N T: 6-cup capacity baking dish
150 grams spinach, tough stems removed
Preheat the oven to 200°C fan bake.
200ml crème fraîche ½ cup milk ½ cup cream
Put the spinach in a heatproof bowl and cover with boiling water. Turn to wilt, then drain and refresh in cold water. Place on a clean tea towel and roll up to remove excess water. Chop roughly.
3 cloves garlic, crushed 1 tablespoon whole grain mustard 2 teaspoons very finely chopped rosemary or thyme 750 grams Agria potatoes, peeled and thinly sliced 750 grams orange kūmara, peeled and sliced 1 cup grated aged cheddar cheese sea salt and ground pepper
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Whisk the crème fraîche, milk, cream, garlic, mustard and the rosemary or thyme together in a large bowl and season generously. Add the potatoes and kūmara and turn to coat all the slices. Arrange the vegetables in the baking dish and scrape all the cream mixture left in the bowl over the top. Tuck in the spinach. Cover the top with a piece of baking paper then cover the dish tightly with foil. Place on a baking tray and cook for 1 hour then uncover and scatter over the cheese. Continue cooking until the vegetables are meltingly tender and the top is golden, about 30 minutes.
dish.co.nz | D I S H 95
SIDES
Hasselback Potatoes with Thyme, Garlic and Parmesan (v) Who doesn’t love a potato gratin? Infused with thyme and baked with cloves of garlic, the aromas from this dish will tempt the whole table. SERVES 8
Preheat the oven to 180°C fan bake.
1½ kilograms medium-sized Agria potatoes
Butter an 8-cup capacity ovenproof baking dish that is suitable for taking to the table. Cut the potatoes into 1cm-thick slices.
10 whole cloves garlic, peeled ½ cup chicken stock 4 sprigs fresh thyme sea salt and ground pepper 30 grams butter, chopped ½ cup cream ½ cup freshly grated parmesan
Fan the slices out slightly and sprinkle with a little salt. Push them back into their original shape, setting the two small end pieces aside. Place the potatoes in the baking dish, packing them tightly together. Use the small ends of the potatoes to fill any gaps and wedge the garlic cloves amongst the potatoes. Pour over the stock and scatter with the thyme. Season generously and dot with the butter. Cover tightly with foil and bake for 1 hour. Remove from the oven and uncover. Drizzle over the cream and parmesan and bake, uncovered, for a further 15 minutes or until golden and the potatoes are very tender.
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dish.co.nz | D I S H 97
SIDES
Asparagus and Quinoa Salad with Toasted Almond Dressing (v) Make the most of the brief asparagus season and serve a big platter of it topped with this zesty lemon dressing and crunchy almonds. SERVES 6
2-3 bunches slim asparagus, tough ends snapped off 1 cup thick plain yoghurt ¾ cup raw quinoa, cooked (see Cook’s note) TOA ST E D A L M O N D D R E S S I N G
3 tablespoons olive oil 1 tablespoon butter 2 cloves garlic, crushed ½ cup sliced almonds ¼ cup fresh oregano leaves zest 1 large lemon sea salt and ground pepper 2 tablespoons lemon juice
Briefly blanch the asparagus in plenty of boiling, well-salted water until crisp/ tender. Drain and refresh the asparagus in a bowl of iced water then place on a clean tea towel and pat dry. D R E S S I N G : Heat the oil in a medium
frying pan then add the butter. When sizzling, add the garlic and almonds and cook for a few minutes until lightly golden. Add the oregano leaves and lemon zest and cook for another couple of minutes. Season with salt and pepper and stir in the lemon juice. TO S E R V E : Spread the yoghurt over a
platter and top with the quinoa. Arrange the asparagus on top and spoon over the dressing. C O O K ’ S N OT E : Cook the quinoa in plenty
of boiling water for about 20 minutes. Drain then rinse in cold water and drain well again. The cooked quinoa can be covered and refrigerated for 2 days ahead of using.
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dish.co.nz | D I S H 99
SIDES
Crushed Roasted New Potatoes with Garlic and Rosemary (v) It’s hard to resist a bowl piled high with crispy roasted potatoes. SERVES 6
Preheat the oven to 180°C fan bake.
1 kilogram small waxy potatoes, scrubbed
Cook the potatoes in a pot of boiling salted water until they are three-quarters cooked. Drain and set aside until cool enough to handle. Press down on each potato to lightly crush.
2 large red onions, peeled, cut into wedges through the root 1 red capsicum, thinly sliced 4 bay leaves 12 cloves garlic, skin on leaves from 2 big sprigs rosemary 3 tablespoons olive oil 1 teaspoon cumin seeds sea salt and ground pepper large knob of butter
Place the potatoes in a large baking tray with all the remaining ingredients except the butter. Toss together, season generously then dot over the butter. Roast for 30-40 minutes, turning once, until the potatoes are golden and crisp in places and the onion is tender. TO S E R V E : Transfer to a serving bowl and
scatter with a little sea salt. C O O K ’ S N OT E : The potatoes can be
boiled, cooled and refrigerated two days ahead of roasting.
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dish.co.nz | D I S H 101
SIDES
Roasted Pumpkin, Buckwheat and Herb Salad (v) Leave the skin on when roasting the pumpkin as it adds a lovely texture and flavour to the salad. Don’t overcook the buckwheat as you want it to remain in little nuggets rather soft. SERVES 6
Preheat the oven to 200°C fan bake.
¾ cup kasha (toasted buckwheat), rinsed and drained
Put the kasha in a medium saucepan of boiling water. Bring back to the boil and cook for about 6-8 minutes, or until the kasha is still retaining its shape and has a little firmness to each grain. Drain and rinse in cold water then drain again well.
1 kilogram buttercup pumpkin, seeds removed, cut into wedges 2 tablespoons olive oil, plus extra to serve 1 teaspoon harissa sea salt and ground pepper 300 grams seedless red grapes, cut into smaller bunches ½ cup roasted hazelnuts, roughly chopped big handful mesclun leaves DRESSING
¾ cup sour cream 2 cloves garlic, crushed 1 teaspoon ground cumin finely grated zest 1 lemon 2 tablespoons lemon juice
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Brush the pumpkin with the combined olive oil and harissa and season with salt and pepper. Place on a large baking tray along with the grapes and roast for about 25 minutes until tender. Set aside to cool. D R E S S I N G : Whisk all the ingredients
together and season well. TO A S S E M B L E : Place the kasha, pumpkin
and grapes on a large serving platter. Spoon over the dressing, scatter over the hazelnuts and mesclun and and drizzle with olive oil.
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BAKING AND DESSERTS Everyone avoiding gluten has had the experience of gazing wistfully at a luscious, layered cake or delectable dessert they can’t enjoy… until now. From our perfect-with-a-cup-oftea Banana, Citrus and Sesame Seed Loaf (page 110) to the indulgent Chocolate Devil’s Food Cake Doughnuts on page 127, it’s time to break out the baking bowls and let loose!
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dish.co.nz | D I S H 105
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B A K I N G A N D D E S S E R TS
Super Seeded Muesli Bars Packed with seeds and chewy sultanas, these muesli bars are a super easy, healthy snack option. Store them in the fridge so they are extra crunchy to eat. MAKES ABOUT 16 BARS
E Q U I P M E N T: Grease a 20cm square
baking tin and fully line with baking paper. 1 cup shredded coconut ½ cup each sultanas, pumpkin seeds and sunflower seeds ¼ cup each black chia seeds and white sesame seeds ⅓ cup each tahini and honey 3 tablespoons coconut oil 1 teaspoon each vanilla extract and ground cinnamon ½ teaspoon sea salt
Preheat the oven to 160°C regular bake. Combine the coconut, sultanas and all the seeds in a large bowl. Put the tahini, honey, coconut oil, vanilla, cinnamon and salt in a small saucepan over a medium heat. Cook, whisking, until the mixture is bubbling and smooth. Pour onto the seed mixture and stir until everything is well coated. Press the mixture firmly into the tin. Bake for about 20 minutes, or until golden. Let cool completely in the tin. Lift out and cut into small squares.
dish.co.nz | D I S H 107
B A K I N G A N D D E S S E R TS
The Good Loaf: Fig, Cranberry and Fennel Seed This is everything you hope a good loaf will be. A tender crumb, packed with flavour and it keeps beautifully right until the last slice. M A K E S 1 LOA F
E Q U I P M E N T: Grease a 5-cup capacity loaf
tin and fully line with baking paper. 240 grams ground almonds (almond meal) 70 grams soft dried figs, roughly chopped 70 grams soft dried cranberries ¾ teaspoon baking soda 2 teaspoons fennel seeds, toasted 1 tablespoon each ground ginger and cinnamon ¼ teaspoon sea salt 1 apple, cored and roughly chopped 5 large eggs 110ml light olive oil 50 grams runny honey (use a flavourful floral or thyme honey) finely grated zest 1 orange and 1 lemon 1 tablespoon lemon juice 1 cup finely grated zucchini (see Cook’s note) 50 grams whole roasted almonds, roughly chopped
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Preheat the oven to 160°C regular bake. Combine the ground almonds, figs, cranberries, baking soda, fennel seeds, spices and salt in a large bowl. Put the apple, eggs, oil, honey, both zests and lemon juice in a food processor or blender and blitz until smooth. Pour into the dry ingredients and stir to combine well, then stir in the zucchini until evenly mixed through. Pour into the tin, then lightly scatter over the almonds. Bake for about 1 hour, or until a skewer inserted in the centre comes out clean. Cover the top loosely with foil if it is browning too much. Let cool for 15 minutes in the tin, then remove from the tin and cool completely on a cooling rack. Store in a sealed container for up to 5 days. C O O K ’ S N OT E : Spread the zucchini over
a clean tea towel then roll up tightly and twist to remove excess moisture before adding to the batter.
dish.co.nz | D I S H 109
B A K I N G A N D D E S S E R TS
Banana, Citrus and Sesame Seed Loaf Fragrant with orange and lemon zest, this super banana loaf can be served plain or sliced and topped with mascarpone and a drizzle of maple syrup. M A K E S 1 LOA F
E Q U I P M E N T: Grease a 5-cup capacity loaf
tin and fully line with baking paper. 150 grams butter, at room temperature ¾ cup caster sugar finely grated zest 1 lemon and 1 orange 3 large eggs 100 grams ground almonds 85 grams brown rice flour pinch sea salt 1 teaspoon baking powder 2 tablespoons white sesame seeds, toasted 2 teaspoons ground ginger 1 cup mashed very ripe bananas ⅓ cup orange juice 1 banana, sliced on the diagonal 1 tablespoon raw sugar
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Preheat the oven to 160°C fan bake. Cream the butter, sugar and the zests together until pale and creamy. Beat in the eggs one at a time until well mixed. Combine all the dry ingredients and add to the butter mixture along with the mashed bananas and the orange juice. With the mixer on low, beat to combine. Transfer to the prepared tin and smooth the top. Bake for 35 minutes then carefully take out of the oven. Gently lay the banana slices width-wise across the top then sprinkle with the raw sugar. Bake for about another 25-30 minutes, or until it is firm to the touch and a skewer inserted into the centre comes out clean. Cool completely in the tin. The loaf will keep in an airtight container for 4 days.
dish.co.nz | D I S H 111
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B A K I N G A N D D E S S E R TS
Cinnamon Sugar Churro Doughnuts with Dark Chocolate and Espresso Custard These little morsels are totally delicious – light and fluffy on the inside with a crisp golden crust. MAKES ABOUT 30
¾ cup gluten-free flour (we use Sabato) ½ teaspoon baking powder ¼ teaspoon ground cinnamon ½ cup milk 50 grams butter, chopped pinch of sea salt 1 large egg, lightly beaten TO C O O K
2-3 cups vegetable oil TO S E R V E
½ cup caster sugar mixed with ½ teaspoon ground cinnamon or more to taste Dark Chocolate and Espresso Custard, cooled, see recipe below
E Q U I P M E N T: Pastry bag with star nozzle. C H U R R O S : Whisk the flour, baking powder and cinnamon together. Put the milk,
butter and salt in a small pot and slowly bring to the boil. As soon as the butter is melted, take off the heat and tip in the flour mixture and beat vigorously with a wooden spoon until it forms a thick, soft dough and cleanly pulls away from the sides of the saucepan. This should happen quickly. Tip the dough into the bowl of a standing mixer and cool for 5 minutes. Add the egg and beat for about 2 minutes until it all comes together into a thickish, smooth dough. The dough will initially look separated and split. TO C O O K : Fit the pastry bag with the star nozzle and fill with half of the dough.
Heat the oil in a deep medium-sized pot to 170°C on a sugar thermometer or until a cube of bread dropped into the oil turns golden in 30 seconds. You can either pipe small blobs of the dough directly into the oil and snip them off with scissors or grease a piece of baking paper and pipe small blobs onto the paper, again snipping the dough off with scissors. Carefully dip a small dry palette knife into oil then under the blobs and place in the oil. We can cook about 10 at a time but it depends on the size of your pot. Don’t overcrowd the pot as the churros need room to puff up during cooking. Cook for about 4 minutes, until deeply golden, turning them over often for even cooking. Lift out with a slotted spoon and place on paper towels then immediately roll in the cinnamon sugar. Serve warm with the cooled custard for dipping.
Dark Chocolate and Espresso Custard MAKES 3 CUPS
1½ cups milk 1-2 teaspoons instant espresso coffee granules ½ cup cream 150 grams dark chocolate (72% cocoa), roughly chopped 1/3 cup cream
Put the milk, coffee and the ½ cup cream in a medium saucepan and bring to just below boiling point. Take off the heat, add the chocolate then stir until fully melted. In a bowl, stir the 1/3 cup of cream and custard powder together until smooth. Stir into the chocolate mixture and place the pot back over a medium heat. Stirring constantly, bring the custard to a simmer then cook over a low heat for 3 minutes until thick and glossy. Stir in the sugar and salt then taste and add more sugar if you want a sweeter custard. Tip into a bowl and press a piece of plastic wrap onto the surface to prevent a skin forming.
4 teaspoons custard powder 1 tablespoon brown sugar ¼ teaspoon sea salt
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B A K I N G A N D D E S S E R TS
Pear, Almond and Polenta Cake Pears, polenta and almonds make great partners and this easy, not-too-sweet cake is also made with oil, which gives it a lovely tender crumb. Serve with a dollop of crème fraîche or yoghurt. MAKES 1 CAKE
E Q U I P M E N T: Grease a 20cm springform
cake tin and fully line with baking paper. 3 large eggs 200 grams caster sugar finely grated zest 1 orange 100ml each light olive oil and sunflower oil 200 grams ground almonds 120 grams instant polenta 1½ teaspoons baking powder ¼ teaspoon sea salt 1 teaspoon each ground mixed spice and freshly grated nutmeg 2 firm but ripe pears, peeled, quartered, cored, cut into 1cm dice ¼ cup slivered almonds 1 tablespoon raw sugar icing sugar, for dusting
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Preheat the oven to 160°C fan bake. In a mixer, whisk the eggs, sugar and orange zest together until very pale and thick, about 5 minutes. With the mixer running, slowly pour in the combined oils in a thin, steady stream. Combine the almonds, polenta, baking powder, salt and spices in a large bowl then toss through the pears so they are all coated and separated. Tip into the egg mixture and, using a large metal spoon, gently but thoroughly fold everything together. Tip into the prepared tin and sprinkle over the almonds and sugar. Bake for about 65 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool completely in the tin. Dust with icing sugar. The cake will keep in an airtight container for up to 4 days.
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B A K I N G A N D D E S S E R TS
Sheet-pan Coconut and Raspberry Hotcakes Making hotcakes for more than two people can be quite a time-consuming task. This one-pan method gives a super light and fluffy texture and is so quick and easy it’ll become a firm favourite. SERVES 4-6
E Q U I P M E N T: Grease a 24cm x 32cm tin
and fully line with baking paper. 1½ cups coconut cream 1 tablespoon apple cider vinegar 1½ cups brown rice flour ¾ cup ground almonds (almond meal)
Preheat the oven to 180°C fan bake. Stir the coconut cream and vinegar together and set aside for 5 minutes. Combine all the dry ingredients in a large bowl.
1½ tablespoons cornflour ½ cup caster sugar 4 teaspoons baking powder (see Cook’s note) ½ teaspoon each baking soda, sea salt and ground mixed spice 3 large eggs 1 teaspoon vanilla extract ½ cup shaved or shredded coconut
Whisk the eggs and vanilla into the coconut cream mixture then quickly but gently fold into the dry ingredients. Pour into the tin and spread evenly then scatter over the coconut. Bake for about 11-12 minutes, or until the pancake is lightly golden and springs back in the centre when gently pressed with your finger. TO S E R V E : Cut the warm hotcake into the
desired size and serve with your favourite toppings. C O O K ’ S N OT E : The 4 teaspoons of baking
powder are correct. Along with the baking soda, it reacts quickly to the vinegar in the coconut milk to give the hotcake a light, fluffy texture. S E R V I N G S U G G E ST I O N S : Fresh berries,
stone fruit, passionfruit in syrup, maple syrup, sour cream, crème fraîche or mascarpone.
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B A K I N G A N D D E S S E R TS
Roasted Almond, Citrus and Whisky Christmas Cake This delicious gluten-free cake is fragrant with traditional flavours and very quick to put together. MAKES 1 CAKE
E Q U I P M E N T: Grease an 18cm springform
75 grams whole roasted almonds, finely chopped
cake tin and line the base with baking paper. Cut a 60cm-long piece of baking paper and fold it into thirds lengthways. Use this three-layered paper to line the sides of the greased tin.
½ cup dried cranberries, roughly chopped
Preheat the oven to 150°C regular bake.
1 cup good-quality fruit mince
150 grams butter, soft but not melted 150 grams brown sugar 2 teaspoons ground mixed spice 1 teaspoon ground cinnamon 1 teaspoon vanilla extract finely grated zest 1 large orange and 1 large lemon 1/3 cup orange juice 2 large eggs 2 tablespoons whisky 150 grams ground almonds
Place all the ingredients down to and including the whisky, in a large bowl and whisk together. The mixture will look a little curdled. Combine the ground almonds, flour, baking powder and salt then add to the fruit mix. Stir together then tip into the tin. If you’re not icing the cake, scatter the almonds over the top. Bake for 80 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 30 minutes then remove and place on a wire rack to cool completely.
50 grams brown rice flour
S E R V I N G S U G G E ST I O N S : Leave the cake
1 tablespoon baking powder
plain and dust with icing sugar or top with Whisky Cream Cheese Icing (see recipe below) and toasted almonds. We also topped it with Candied Citrus Peel.
½ teaspoon sea salt 1/3 cup slivered almonds, optional
Whisky Cream Cheese Icing 100 grams butter, soft but not melted 250 grams cream cheese, at room temperature 2½ cups icing sugar, sifted 2 tablespoons whisky 118 D I S H | dish.co.nz
Beat together the butter and cream cheese until soft and pale. Add the icing sugar and beat to combine then mix through the whisky. Refrigerate until ready to use.
C O O K ’ S N OT E : Jars of fruit mince can be
found in the baking aisle at food stores and the roasted almonds, ground almonds, slivered almonds and cranberries can be found in the loose bins.
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B A K I N G A N D D E S S E R TS
Lime, Polenta and Blueberry Cakes Fine polenta gives these beautifully moist cakes their distinctive golden colour and texture. Any frozen berry will work, and you can substitute lemon zest for the lime.
MAKES 12
E Q U I P M E N T: Generously grease 12 friand tins or
70 grams pistachio nuts
small cake tins and line the bases with a circle of baking paper (our tins are 100ml capacity each).
¾ cup instant polenta
Preheat the oven to 160°C fan bake.
⅓ cup gluten-free plain flour (we use Sabato) ½ teaspoon baking powder pinch salt 250 grams butter, very soft but not melted 1 cup caster sugar finely grated zest 2 large limes 4 large eggs juice 1 lime 1-1½ cups frozen blueberries TO A S S E M B L E
1½ cups icing sugar, sifted 3-4 teaspoons lime juice 2 tablespoons pistachios, finely chopped freeze-dried, sliced blueberries, optional (we used Fresh As brand)
CA K E S : Put the pistachio nuts and ¼ cup of the
polenta in a food processor and blend until finely chopped but not to a powder. Tip into a bowl and combine with the remaining polenta, flour, baking powder and salt. Beat the butter, sugar and lime zest together until very light and pale. Whisk the eggs together in a jug then gradually beat into the butter mixture. Add the dry ingredients and the lime juice and gently beat to combine. Divide the mixture between the tins and smooth the tops. Place 5-6 frozen blueberries on each cake, but don’t press them into the mixture. Bake for about 30 minutes until the tops are golden and the cakes are firm. Leave to cool in the tins for 10 minutes. Run a knife around the inside of the tins to loosen then remove and place on a cooling rack. TO A S S E M B L E : Combine the icing sugar and
enough lime juice to make a thick pourable icing, adding a little more icing sugar or juice if needed to get the right consistency. Drizzle over each cake and top with the pistachios and freeze-dried blueberries.
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B A K I N G A N D D E S S E R TS
Chocolate, Quinoa and Zesty Orange Cake We’ve tested this cake using both red and white quinoa and the white definitely works the best to give a smooth, rich, very moist and totally delicious cake. SERVES 8-10
E Q U I P M E N T: Grease a 20cm springform cake tin and
line the base and sides with baking paper. ¼ cup raw white quinoa 1/3 cup ground almonds 150 grams butter, very soft but not melted 3 tablespoons milk
Preheat the oven to 180°C regular bake and put the oven rack in the lower third of the oven. Cook the quinoa in plenty of boiling water for 25 minutes then drain really well. We spread it out on a clean tea towel to absorb excess moisture.
1 teaspoon vanilla bean paste 4 large eggs 11/3 cups muscovado sugar 1 cup good quality cocoa 1 teaspoon baking powder 1 teaspoon ground cinnamon ½ teaspoon baking soda
Put the quinoa, almonds, butter, milk and the vanilla in a food processor and blitz together until smooth. Add all the remaining ingredients and process until it’s a thick and smooth, scraping down the sides a couple of times. Transfer the batter to the tin and smooth the top. Bake for about 30-35 minutes or until a skewer inserted into the centre comes out clean.
½ teaspoon sea salt 2 teaspoons finely grated orange zest
Leave to cool in the tin before removing and topping with the ganache.
TO S E R V E
Whipped Chocolate Ganache, see recipe below
Whipped Chocolate Ganache M A K E S E N O U G H FO R ONE CAKE
150 grams dark chocolate (72% cocoa), chopped and melted ¾ cup sour cream, at room temperature ¼ cup cream 122 D I S H | dish.co.nz
Stir the just warm melted chocolate and sour cream together then gently whisk in the cream until smooth and silky. Pile on top of the cake and swirl with the back of a spoon.
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B A K I N G A N D D E S S E R TS
Sticky Pear, Coconut and Almond Cakes Caramelised pears, almonds and coconut infused with orange zest combine to make delicious, rustic cakes. We topped ours with a drizzle of purchased warm caramel sauce for extra indulgence. MAKES 6 CAKES
E Q U I P M E N T: 6-hole texas muffin tin,
PEARS
greased and base lined with a circle of baking paper.
2-3 firm but ripe pears 2 tablespoons butter 2 tablespoons brown sugar CA K E
½ cup caster sugar finely grated zest 1 large orange 100 grams butter, very soft but not melted 1 teaspoon vanilla extract 2 large eggs 100 grams ground almonds ½ cup desiccated coconut ⅓ cup gluten-free plain flour (we use Sabato) pinch salt 2 teaspoons baking powder 1/3 cup orange juice
Preheat the oven to 160°C fan bake. P E A R S : Cut the base off each pear then cut
1cm thick slices from each one. You may only need to use 2 pears if they are large. You need the slices to fit into the base of each tin when cooked. Melt the butter and sugar in a large frying pan and cook the pears until golden on both sides and just tender when pierced with a skewer. Place one in the base of each tin. CA K E : Put the sugar and orange zest in
a large bowl and rub together with your fingertips to make a sugar that looks like damp sand. Add the butter and vanilla and beat until light and pale. Add the eggs one at a time and beat until light and pale. Combine all the dry ingredients together and gently beat into the butter mixture along with the orange juice. Divide the batter between the tins then smooth the tops. Bake for about 25 minutes or until the cakes feel firm to the touch and a skewer inserted into the centre comes out clean. Place a cooling rack over the top and invert both the tin and the rack together. Leave to sit for a couple of minutes then lift off the muffin tin.
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B A K I N G A N D D E S S E R TS
Chocolate Devil’s Food Cake Doughnuts This is definitely our best gluten-free doughnut recipe so far. They’re baked, which makes them light and delicious. It’s hard to stop at just one. MAKES 16
E Q U I P M E N T: Grease a 6-hole doughnut tin.
¾ cup milk
Preheat the oven to 160°C fan bake.
⅓ cup good-quality cocoa (we used Valrhona)
Whisk the milk and cocoa together in a small saucepan over a medium heat until smooth. Bring to the boil, stirring constantly, then tip into a large bowl and set aside to cool.
½ cup thick plain yoghurt ½ cup rice bran oil 1 large egg 2 teaspoons vanilla extract 100 grams ground almonds 150 grams brown rice flour 1 cup caster sugar 1 teaspoon baking soda ½ teaspoon each ground cinnamon and nutmeg C H O C O L AT E G A N AC H E
100ml cream 150 grams dark chocolate (72% cocoa), chopped roughly 1 teaspoon rice bran oil
Add the yoghurt, oil, egg and vanilla to the cooled cocoa mixture and whisk together. Add the combined ground almonds, rice flour, sugar, baking soda and spices and mix well. Pour the mixture into a jug, then fill the doughnut holes until almost full but not covering the centre stem, which will form the hole in the middle of each doughnut. Bake for 12 minutes until risen and lightly firm when pressed. Don’t overbake or they won’t have the lovely lightness that you’re looking for. Leave the doughnuts in the tin for a couple of minutes, then invert onto a cooling rack. Rinse the tin, then dry and re-grease between batches to make 16 doughnuts. C H O C O L AT E G A N AC H E : Heat the cream
in a small saucepan until just simmering. Take off the heat and add the chopped chocolate. Leave for 2 minutes, then add the oil and whisk until smooth. Cool to room temperature. Top each doughnut with chocolate ganache.
dish.co.nz | D I S H 127
B A K I N G A N D D E S S E R TS
Maple Syrup and Balsamic Roasted Strawberries The subtle use of aromatics like lemon, black pepper and vanilla when roasting the berries enhances their flavour and sweetness. SERVES 4
E Q U I P M E N T : Line a shallow roasting tray
with baking paper. 500 grams strawberries, hulled (about 2 punnets) 3 tablespoons maple syrup or honey 1 tablespoon balsamic vinegar 1 tablespoon olive oil finely grated zest 1 lemon 1 teaspoon vanilla extract ½-1 teaspoon ground pepper ¼ teaspoon sea salt TO S E R V E
vanilla bean ice cream
Preheat the oven to 180°C fan bake. Halve any large strawberries, leaving the medium and smaller ones whole. Combine all the remaining ingredients in a large bowl and add the berries, tossing to coat. Tip onto the roasting tray, scraping in any juices left in the bowl and spread in a single layer. Roast for about 20 minutes, turning once, until the strawberries are soft but still retain their shape. Remove from the oven and leave to cool. TO S E R V E : Place large scoops of ice cream
on plates and spoon over the strawberries and pan juices.
128 D I S H | dish.co.nz
dish.co.nz | D I S H 129
B A K I N G A N D D E S S E R TS
Salty Peanut, Raisin and Dark Chocolate Bars Simple to make, delicious and very addictive! Don’t skimp on the sea salt, it takes this to another level of moreishness. MAKES 24 BARS
E Q U I P M E N T: Grease a 25cm x 20cm tin
and line with baking paper. 900 grams dark chocolate, (72% cocoa), chopped 3 cups roasted salted peanuts 2 cups raisins 1 cup slivered almonds, toasted 2 teaspoons sea salt
130 D I S H | dish.co.nz
Put the chocolate in a large heatproof bowl and heat in the microwave in 1-minute bursts on medium heat until melted. Add most of the nuts, raisins and salt, and stir to combine. Tip into the tin and top with the remaining nuts, raisins and salt. Chill in the fridge for 2 hours to set, then cut into bars.
dish.co.nz | D I S H 131
B A K I N G A N D D E S S E R TS
Polenta and Rosemary Cake with Honey and Bay Leaf Syrup Claire loves cakes that offer a slightly different flavour and texture profile. This one fulfils all the criteria and has a lovely balance between sweet and savoury. MAKES 1 CAKE
E Q U I P M E N T: Grease a 20cm springform cake tin and fully
line with baking paper 150 grams instant polenta 200 grams caster sugar 2 teaspoons very finely chopped fresh rosemary zest 2 lemons and 1 orange (use the juice for the syrup) 100 grams ground almonds 100 grams gluten-free plain flour (we use Sabato) 2 teaspoons baking powder 2 teaspoons whole aniseed, toasted 1 teaspoon sea salt 3 large eggs 200ml olive oil (use a light, fruity oil or use 100ml olive oil and 100ml neutral oil) TO F I N I S H
Honey and Bay Leaf Syrup, see recipe below
Preheat the oven to 160°C fan bake. Put the polenta, sugar, rosemary and citrus zests in a food processor and process for 20 seconds. Tip into a large bowl and stir in the ground almonds, flour, baking powder, toasted aniseed and the salt to combine well. Whisk the eggs and oil/oils together and pour into the dry ingredients, stirring to combine well. Tip the batter into the tin and smooth the top. Bake for about 45 minutes, or until the cake is pulling away from the sides and is risen and lightly golden. A skewer inserted into the centre should come out clean. When the cake comes out of the oven, immediately brush with half of the syrup. Leave to cool completely in the tin. Reserve the remaining syrup. Place a plate over the cold cake and turn out so the bottom is now the top. Rewarm the remaining syrup with the lemon and bay still in, and spoon everything over the top. The finished cake will keep in a sealed container for 4 days.
Honey and Bay Leaf Syrup MAKES ABOUT ¾ CUP
3 tablespoons floral honey juice of 2 lemons and 1 orange (you need ¾ cup in total) 4 small fresh bay leaves ¼ cup caster sugar 2 tablespoons water 1 small lemon, thinly sliced 132 D I S H | dish.co.nz
Make this syrup before the cake so it has time to cool. It can be made three days ahead of using. Store in a sealed container at room temperature. Put the honey, citrus juice, bay leaves, sugar and water in a small saucepan and stir until the sugar has dissolved. Bring to the boil and cook for 8 minutes. Add the lemon slices and cook for another 5 minutes. Cover and leave to cool.
dish.co.nz | D I S H 133
B A K I N G A N D D E S S E R TS
Coconut Cake with Orange Labneh and Vanilla Frosting This labneh frosting is one of Claire’s favorite toppings for a cake and can be flavoured to suit. It’s also delicious served with fruit for breakfast. It needs to be made one day ahead. MAKES 1 CAKE
E Q U I P M E N T: Grease a 20cm cake tin and
fully line with baking paper. 1 cup desiccated coconut 1 cup ground almonds (almond meal) ½ cup gluten-free plain flour (we use Sabato) ½ cup caster sugar pinch sea salt 1¼ teaspoons baking powder 200 grams butter, melted and cooled 3 large eggs 2 teaspoons rose water 1 teaspoon vanilla paste TO S E R V E
Orange Labneh and Vanilla Frosting, see recipe below
Preheat the oven to 160°C fan bake. CA K E : Combine all the dry ingredients in
a large bowl. Whisk together the butter, eggs, rose water and vanilla. Pour onto the dry ingredients and stir to make a smooth batter, ensuring there are no hidden pockets of flour. Spoon into the cake tin and smooth the top. Bake for about 40 minutes or until firm and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin. TO A S S E M B L E : Spoon the labneh frosting
over the cake and spread evenly. Top with the toasted coconut and rose petals, if using.
½ cup flaked coconut, toasted 2 teaspoons dried rose petals, optional
Orange Labneh and Vanilla Frosting MAKES ABOUT 2 CUPS
900 grams thick plain yoghurt 3 tablespoons icing sugar, sifted 1 teaspoon vanilla paste finely grated zest 1 small orange 134 D I S H | dish.co.nz
Line a large sieve with a damp piece of muslin or a new Chux cloth. Place over a deep bowl and pour in the yoghurt. Fold the edges over to cover and refrigerate overnight to drain. Discard the whey and place the yoghurt in a bowl. Stir through the icing sugar, vanilla and the orange zest.
dish.co.nz | D I S H 135
B A K I N G A N D D E S S E R TS
Seedy Apricot, Tahini and Carrot Bliss Balls Quick and super-easy, whip up these tasty, nut-free treats and store in the fridge for a healthy snack any time of the day. MAKES ABOUT 34
½ cup desiccated coconut, toasted ½ cup sunflower seeds, toasted ¼ cup pumpkin seeds, toasted ¼ cup sesame seeds, toasted ½ packed cup finely grated carrot 1½ cups soft dried apricots, roughly chopped ¼ cup tahini 2 tablespoons date syrup finely grated zest 1 large lemon ¼ teaspoon sea salt TO F I N I S H
⅓ cup desiccated coconut, toasted ¼ cup sesame seeds, toasted
136 D I S H | dish.co.nz
Place the coconut and all the seeds in a food processor and blitz until well chopped but still with some texture. Add the carrot, apricots, tahini, date syrup, zest and salt and process again until it comes together. TO F I N I S H : Roll tablespoons of the
mixture into balls, then roll in the combined extra toasted coconut and sesame seeds. Store in a sealed container in the fridge.
dish.co.nz | D I S H 137
B A K I N G A N D D E S S E R TS
Sticky Prune, Rum and Chocolate Self-saucing Pudding I decided to add another layer of indulgence to this pud and made an Espresso Chocolate Salted Caramel Sauce to pour over the top – up to you, the dessert is still perfect without it. SERVES 8
E Q U I P M E N T: Large oven-proof frying pan or 6-cup capacity baking
dish, lightly greased. 250 grams pitted prunes ½ cup boiling water ½ teaspoon baking soda ⅓ cup rum 100 grams butter, at room temperature 1 cup firmly packed brown sugar 2 large eggs 1¼ cups plain gluten-free flour (I use Sabato) or regular flour 3 teaspoons baking powder ⅓ cup good-quality cocoa SAUCE
1 cup brown sugar
Preheat the oven to 160°C fan bake. Put the prunes in a bowl and cover with the boiling water. Stir in the baking soda and leave to sit for 10 minutes then add the rum and leave for another 10 minutes. Beat the butter and sugar until pale and smooth. Add the eggs, adding 1 tablespoon of flour in between each, and beat to combine. Put the prune mixture along with any liquid in a food processor and blend to a thick, chunky paste. Add this to the egg mixture and beat briefly to combine. Sift in the remaining flour with the baking powder and cocoa powder and blend to combine. Spoon into the pan or dish and smooth the surface. S A U C E : Put the sugar, cocoa, butter and rum in a heatproof jug and
pour in boiling water and whisk to melt the butter. Pour the sauce over the back of a tablespoon, all over the pudding.
1 tablespoon cocoa 1 tablespoon butter 3 tablespoons rum 1½ cups boiling water
Bake for about 45 minutes or until the top feels firm. Leave to stand for 10 minutes before serving with either softly whipped cream or a scoop of vanilla bean ice cream and the Espresso Chocolate Salted Caramel Sauce, if making.
Espresso Chocolate Salted Caramel Sauce MAKES ABOUT 1¾ CUPS
1½ cups caster sugar 1¼ cups cream, warm 80 grams dark chocolate (72% cocoa), roughly chopped 2 teaspoons instant espresso granules 2 tablespoons butter 1½ teaspoons sea salt 138 D I S H | dish.co.nz
Put the caster sugar and ¼ cup water in a medium pot over a medium heat and whisk to start dissolving the sugar. Use a small pastry brush to brush down any sugar that gets stuck to the side of the pot to stop it burning. Bring to a simmer, giving the pot a gentle swirl now and again to help it heat evenly. As soon as the sugar is a good golden colour – it will first become white and crystallised, then start to clear and turn golden – add the cream in four lots, whisking hard after each addition. Take care as the caramel will froth up madly but keep whisking and it will settle down. Whisk in the chocolate, espresso coffee, butter and salt to make a smooth glossy sauce. Pour into a bowl and store in the fridge until ready to use. Reheat by microwaving briefly or on the stovetop.
dish.co.nz | D I S H 139
140 D I S H | dish.co.nz
B A K I N G A N D D E S S E R TS
All the Berries Frozen Ice Cream Cake I love the silky smooth and chewy texture that cream cheese gives this ice cream cake. It cuts beautifully when you serve it straight from the freezer. SERVES 10-12
E Q U I P M E N T: Grease a 20cm springform cake tin
BASE
and line the base and sides with baking paper, bringing it 2cm above the rim of the tin.
250 grams gluten free shortbread or use regular biscuits 80 grams melted butter TO P P I N G
500 grams mixed frozen berries, thawed with their juice 250 grams cream cheese, soft 395 gram tin sweetened condensed milk 3 tablespoons caster sugar 1 tablespoon finely grated lime zest 1 cup cream 200 grams mascarpone TO S E R V E
200ml cream ½ cup thick plain yoghurt
B A S E : Whiz the biscuits in a food processor then
add the melted butter and whizz until it has the texture of damp sand. Tip into the tin and squash the crumbs into the base of the tin with the back of a spoon to pack firmly. Pop in the fridge while making the topping. TO P P I N G : Blitz the berries in a food processor
or with a hand whiz then press through a sieve, discarding the seeds. Measure out 1 cup of puree. Clean the food processor then add the cream cheese, condensed milk, sugar and the zest and blitz until smooth. Add the berry puree and blitz until well combined then add the cream and pulse a couple of times to mix through. Finally add the mascarpone and pulse another couple of times to combine. Don’t over process or it might split. Pour over the base and gently tap the tin to evenly level the top. Place in the freezer for several hours until frozen or preferably overnight.
3 tablespoons icing sugar 1-2 cups assorted berries of choice honey for drizzling (optional)
TO S E R V E : Remove from the tin and place on a
serving plate. Whisk the cream, yoghurt and icing sugar together and dollop over the top. Add the berries and drizzle with honey if desired.
dish.co.nz | D I S H 141
B A K I N G A N D D E S S E R TS
No-churn Extra-rich Chocolate, Frangelico and Boysenberry Ice Cream By crikey this is good – we’ve been making ice cream variations for ages, and this one just went to the top of the favourites list. SERVES 8
E Q U I P M E N T: 1.5-litre capacity freezer-safe
container. 500ml cream 150 grams dark chocolate (72% cocoa), chopped into 1cm chunks ¼ cup Frangelico 1 tablespoon dark cocoa 395-gram tin sweetened condensed milk ½ cup boysenberry jam ½ cup chopped hazelnuts or almond flakes, toasted
Heat half the cream in a small microwavesafe jug or on the stovetop until simmering. Add the chocolate chunks and leave to sit for 1 minute. Whisk until smooth, if necessary, reheating very briefly. Set aside until cool. Add the Frangelico to the chocolate and whisk to combine. Whip the remaining cream in a large bowl to form soft peaks, add the cocoa and sweetened condensed milk and whip until thick. Add the cooled chocolate and fold in until completely combined and pour into the container. Freeze for 3 hours then drop in blobs of jam and ½ of the hazelnuts and swirl through gently. Freeze a further 4 hours or overnight before serving. Top with the remaining hazelnuts to serve.
142 D I S H | dish.co.nz
dish.co.nz | D I S H 143
B A K I N G A N D D E S S E R TS
Warm and Fudgy Dark Chocolate, Pear and Pecan Pudding This is one of my favourite flavour combos and perfect for anytime of the year as tinned pears are also delicious. SERVES 6
E Q U I P M E N T: 5 cup capacity ovenproof
baking dish. 125 grams dark chocolate, chopped (72% cocoa) 125 grams butter, diced 2 tablespoons golden syrup 3 large eggs ½ packed cup brown sugar 1 teaspoon vanilla extract ½ cup plain gluten free flour (I use Sabato) 1 tablespoon good quality cocoa, sifted 1 teaspoon ground ginger ¼ teaspoon baking powder ¼ teaspoon sea salt 2 medium, fully ripe pears, peeled, quartered and cored, cut into 2cm pieces ½ cup pecans, toasted and roughly chopped 1/3 cup chopped crystallised ginger TO S E R V E
Ice cream or softly whipped cream
Preheat the oven to 160˚C fan bake. Melt the chocolate and butter in a heat-proof bowl set over a saucepan of simmering water, stirring occasionally until smooth. Do not let the base of the bowl touch the water and don’t let the chocolate get too hot. Stir in the golden syrup then set aside for 10 minutes to cool. Lightly whisk the eggs, sugar and the vanilla in a large bowl. Pour in the chocolate and whisk until thick and glossy, about 30 seconds. In another bowl whisk the flour, cocoa, ginger, baking powder and salt to combine. Add all the pears and half each of the ginger and pecans and toss to coat everything well in the flour. Add to the chocolate mixture and mix until there is no trace of flour in the batter. Scrape into the baking dish and spread evenly. Scatter over the remaining pecans and ginger. Bake for about 19 minutes or until the pudding is set on top but is still a little soft to the touch. Cooking time will depend on the depth of your baking dish. Leave for 10 minutes then scoop out and serve with ice cream or softly whipped cream. C O O KS N OT E : This cooking time will give you a
pudding that is firmer around the outside and fudgy in the centre. Add about 3 extra minutes for a more well-done centre.
144 D I S H | dish.co.nz
dish.co.nz | D I S H 145
Conversions OV E N T E M P E R AT U R E S Celsius
Fahrenheit
Gas number
Oven terms
110°C
225°F
1/4
Very cool
130°C
250°F
1/2
Very slow
140°C
275°F
1
Very slow
150°C
300°F
2
Slow
165°C
325°F
3
Slow
177°C
350°F
4
Moderate
190°C
375°F
5
Moderate
200°C
400°F
6
Moderately hot
220°C
425°F
9
Hot
230°C
450°F
9
Hot
245°C
475°F
10
Hot
260°C
500°F
10
Extremely hot
290°C
550°F
10
Grill/broil
BUTTER CONVERSION
146 D I S H | dish.co.nz
50 grams
13/4 ounces
31/2 tablespoons
100 grams
31/2 ounces
7 tablespoons
110 grams
4 ounces
1 stick
125 grams
41/2 ounces
9 tablespoons
150 grams
5 ounces
101/2 tablespoons
200 grams
7 ounces
13/4 sticks
250 grams
9 ounces
1 cup
WEIGHT Metric
Imperial
10 grams
¼ ounces
15 grams
½ ounces
25 grams
¾ ounces
60 grams
2 ounces
125 grams
4 ounces
180 grams
6 ounces
250 grams
8 ounces
500 grams
16 ounces (1 pound)
1 kilogram
32 ounces (2 pounds)
VO LU M E M E A S U R E S Cup
Metric
Imperial
¼ cup
60 ml
2 fl oz
⅓ cup
80 ml
2½ fl oz
½ cup
125 ml
4 fl oz
⅔ cup
160 ml
5 fl oz
¾ cup
180 ml
6 fl oz
1 cup
250 ml
8 fl oz
2 cups
500 ml
16 fl oz (1 American pint)
2½ cups
600 ml
20 fl oz (1 imperial pint)
4 cups
1 litre
32 fl oz
F U R T H E R VO LU M E M E A S U R E S 1 teaspoon = 5 ml 1 North American, New Zealand and United Kingdom tablespoon = 15 ml 1 Australian tablespoon = 20 ml Volume
Metric
Imperial
1/4 teaspoon
1.25 ml
1/2 teaspoon
2.5 ml
1 teaspoon
5 ml
1/2 cup
125 ml
4 fl oz
1 cup liquid
250 ml
8 fl oz
1 (American) pint
500 ml
16 fl oz
1 litre
1000 ml
32 fl oz
dish.co.nz | D I S H 147
I N G R E D I E N T E Q U I VA L E N TS DIMENSIONS Dimensions 1 inch = 2.5 cm 1 cup (volume) = 250 ml L E N GT H
148 D I S H | dish.co.nz
American mustard
Yellow mustard
Baking soda
Bicarbonate of soda
Beetroot
Beets
Biscuits
Cookies
Centimetres
Inches
Broad beans
Fava beans
1 cm
1/2 inch
Capsicum
Bell pepper
2.5 cm
1 inch
Caster sugar
Superfine sugar
12 cm
41/2 inches
Celeriac
Celery root
20 cm
8 inches
Chickpeas
Garbanzo beans
24 cm
91/2 inches
Coriander
Cilantro
30 cm
12 inches
Cornflour
Cornstarch
Cos lettuce
Romaine lettuce
Dried red chilli
Red pepper
Eggplant
Aubergine
Grill
Broil
Ground almonds
Almond meal
Gai larn
Chinese broccoli
Icing sugar
Confectioner’s sugar
Kūmara
Sweet potato
Mince
Ground meat
Plain flour
All-purpose flour
Pumpkin
Squash
Prawns
Shrimp
Rocket
Arugula
Scone
Biscuits
Snow peas
Mange tout
Stock cubes
Bouillon cubes
Spring onion
Scallion
White sugar
Granulated sugar
Zucchini
Courgette
Index
Baked Prawns with Lemon
A
B A L S A M I C V I N E G A R , Maple
and Feta
Syrup and Balsamic Roasted Strawberries
A L M O N D S – S E E N U TS
128
BANANA
A N C H OV Y Anchovy and Lemon Butter
66
Puttanesca Chicken
52
A P P L E , The Good Loaf: Fig, Cranberry and Fennel Seed
60
108
Banana, Citrus and Sesame Seed Loaf
110
Sugar-glazed Bananas (v)
12
BARBECUE Barbecued Breakfast Hash
Aromatic Spiced Chicken and
with Ham and Eggs 1 6 Eggplant 58 Barbecued Butterflied Leg
A S PA R AG U S
of Lamb with Herb and
Asparagus and Quinoa Salad with Toasted Almond Dressing (v)
Parmesan Dressing 6 2 98
Grilled Zucchini, Asparagus
Miso Dressing 3 0
and Baby Mozzarella with Mint and Pine Nut Dressing (v)
90
Make it Through the Day 68
Chocolate Bars
130
Super Seeded Muesli Bars
107
B AY L E A F – S E E H E R B S
Whipped Avocado with Silken Tofu, Lime and Jalapeño (v)
BARS Salty Peanut, Raisin and Dark
AVO CA D O
Brown Rice and Tuna Salad
Barbecued Scallops with
36
BEANS Charred Green Bean and Nectarine
B
Salad (v)
86
Pan-fried Smoky Chorizo, Squid
B AC O N
and White Beans
Bistro Chicken with Bacon, Tarragon and Crème Fraîche
51
Mangia e Bevi
32
Baked Cheesy Polenta with Fennel Salami 4 6
44
BEEF Beef Cheek and Cashew Nut Curry 74 Eye-fillet with Anchovy Butter
66
Baked Eggplant with Warm Chickpeas and Yoghurt (v)
82
dish.co.nz | D I S H 149
B E R R I E S ( B LU E B E R R I E S ,
BROCCOLINI – SEE BROCCOLI
CRANBERRIES, RASPBERRIES,
B U C K W H E AT
ST R AW B E R R I E S )
Roasted Pumpkin, Buckwheat
All The Berries Frozen Ice Cream Cake
141
Hotcakes (v)
8
Blueberry Topping
8
Lime, Polenta and Blueberry
118
116
SEE CHEESE
C Hash with Ham and Eggs 1 6 CA K E S ( L I T T L E CA K E S , H OTCA K E S ,
108
Bistro Chicken with Bacon, Tarragon and Crème Fraîche
70
CA B B AG E , Barbecued Breakfast
The Good Loaf: Fig, Cranberry and Fennel Seed
Lemon Oil (v)
128
Sheet-pan Coconut and Raspberry Hotcakes
Buffalo Mozzarella and
B U T T E R S – S E E C O N D I M E N TS
Roasted Almond, Citrus and Whisky Christmas Cake
Zucchini and Baby Peas with
B U F FA LO M OZ Z A R E L L A – 120
Maple Syrup and Balsamic Roasted Strawberries
102
Spring Buckwheat Risotto with
Blueberry and Lemon
Cakes
and Herb Salad (v)
51
B LU E B E R R I E S – S E E B E R R I E S
F U L L- S I Z E CA K E S ; S E E A L S O LOAV E S ) Blueberry and Lemon Hotcakes (v)
8
Chocolate Devil’s Food Cake
B O W L S , Spiced Cauliflower
Doughnuts
Rice Bowls with Soft Eggs and Chutney (v) 1 8 BRIE – SEE CHEESE
127
Chocolate, Quinoa and Zesty Orange Cake
122
Coconut Cake with Orange Labneh and Vanilla Frosting
BROCCOLI
134
Green Herb Millet and Feta Fritters
Lime, Polenta and Blueberry
with Garlic Hummus, Roasted
Cakes
120
Pear, Almond and Polenta Cake
114
Almonds and Pea Shoots (v)
22
Leek Risotto with Toasted
Polenta and Rosemary Cake
Walnuts, Sage Brown Butter and Creamy Brie
48
132
Roasted Almond, Citrus and
Make it Through the Day Brown Rice and Tuna Salad
with Honey and Bay Leaf Syrup
68
Whisky Christmas Cake
118
Sheet-pan Coconut and Raspberry Hotcakes
150 D I S H | dish.co.nz
116
Sticky Pear, Coconut and Almond Cakes
Grilled Zucchini, Asparagus 124
and Pine Nut Dressing (v)
CA P E R S Caper Mayo (v)
56
Herb and Parmesan Dressing
62
Puttanesca Chicken
52
Fish 56 Haloumi Dukkah Fries with Yoghurt and Pomegranate
100
Make it Through the Day
Garlic and Parmesan (v)
96
Herb and Parmesan Dressing
62
Brown Rice and Tuna Salad
68
Leek Risotto with Toasted
Pork Vindaloo
76
Walnuts, Sage Brown Butter and Creamy Brie
Tomato and Roasted Capsicum 88
Gratin (v)
Lentil and Vegetable Soup (v) 4 2
Crackers (v)
38
Spiked Corn with Chipotle Mayo,
CA S H E W S – S E E N U TS
Lime, Mint and Parmesan (v)
CA U L I F LO W E R , Spiced Cauliflower Rice Bowls with Soft Eggs and
Spring Buckwheat Risotto with
Chutney (v) 1 8
Zucchiniand Baby Peas with
84
Buffalo Mozzarella and
Charred Green Bean and 86
Lemon Oil (v)
70
Tomato and Roasted Capsicum
C H E E S E ( B R I E , B U F FA LO
Salad with Tomato and Smoked
M OZ Z A R E L L A , F E TA , H A LO U M I , M OZ Z A R E L L A , PA R M E S A N ) Baked Cheesy Polenta 46
Paprika Dressing (v)
88
Whisky Cream Cheese Icing
118
CHICKEN Aromatic Spiced Chicken and
Baked Prawns with Lemon and Feta
60
Eggplant
Classic Eggplant Parmigiana (v)
65
Bistro Chicken with Bacon,
58
Tarragon
Green Herb Millet and Feta
and Crème Fraîche
Fritters with Garlic Hummus,
51
Pan-roasted Chicken Thighs
Roasted Almonds and Pea Shoots (v)
94
Smoked Paprika Seeded
CA R R OTS , Fragrant Spiced Indian
with Fennel Salami
48
Potato, Kūmara and Spinach
Salad with Tomato and Smoked
Nectarine Salad (v)
34
Hasselback Potatoes with Thyme,
Crushed Roasted New Potatoes
Paprika Dressing (v)
90
Haloumi and Almond Crumbed
Molasses (v)
CA P S I C U M
with Garlic and Rosemary (v)
and Baby Mozzarella with Mint
22
with Grapes and Hazelnuts
54
dish.co.nz | D I S H 151
Puttanesca Chicken
52
Squid and White Beans
CHICKPEAS
Chickpeas and Yoghurt (v)
82
Quick Garlic Hummus (v)
22
Tom Sainsbury’s Hummus From
Citrus and Whisky Christmas Cake C H U R R O S , Cinnamon Sugar Churro and Espresso Custard
113
C I N N A M O N , Cinnamon Sugar Churro Doughnuts with Dark
Finger-lickin’ Smoky Garlic and 24
Chocolate and Espresso Custard
113
CITRUS (LEMON, LIME, ORANGE)
Golden Egg Curry with Green Chilli and Toasted Coconut
Anchovy and Lemon Butter
Sambal (v)
73
Green Chilli Relish
78
and Feta
Pork Vindaloo
76
Banana, Citrus and Sesame
66
Baked Prawns with Lemon
Seed Loaf
C H O C O L AT E
60
110
Blueberry and Lemon
Chocolate Devil’s Food Cake Doughnuts
127
Hotcakes (v)
Chocolate Ganache
127
Chocolate, Quinoa and Zesty
Chocolate, Quinoa and Zesty Orange Cake
118
Doughnuts with Dark Chocolate 28
CHILLI
Chilli Prawns
44
C H R I ST M A S , Roasted Almond,
Baked Eggplant with Warm
Scratch with Roasted Veges (v)
C H O R I ZO, Pan-fried Smoky Chorizo,
122
8
Orange Cake
122
Honey and Bay Leaf Syrup
132
Lime, Polenta and Blueberry
Dark Chocolate and Espresso
Cakes 120 Custard 113 Orange Labneh and Vanilla
Espresso Chocolate Salted Caramel Sauce
138
Polenta and Rosemary Cake
No-Churn Extra Rich Chocolate Ice Cream
142
130
Whisky Christmas Cake
Sticky Prune, Rum and Chocolate
Spiked Corn with Chipotle Mayo,
Self-saucing Pudding with Espresso
Lime, Mint and Parmesan (v)
Chocolate Salted Caramel Sauce
138
Warm Fudgy Dark Chocolate
152 D I S H | dish.co.nz
with Honey and Bay Leaf Syrup
132
Roasted Almond, Citrus and
Salty Peanut, Raisin and Dark Chocolate Bars
Frosting 134
and Pear Pecan Pudding
144
Whipped Chocolate Ganache
122
118
84
Whipped Avocado with Silken Tofu, Lime and Jalapeño (v)
36
Classic Eggplant Parmigiana (v)
65
CRANBERRIES – SEE BERRIES
COCONUT
CREAM CHEESE – SEE CHEESE
Coconut Cake with Orange Labneh and Vanilla Frosting
134
Coconut, Quinoa and Chia Seed Porridge (v)
12
Golden Egg Curry with Green 73
10
116
124
Super Seeded Muesli Bars 1 0 7
113
138
Garlic and Rosemary (v) 1 0 0 C U R R A N TS , Pan-roasted Chicken Hazelnuts 5 4
Beef Cheek and Cashew Nut Curry
74
Golden Egg Curry with Green
C O N D I M E N TS – S E E A LS O D I P S ,
Chilli and Toasted Coconut
DRESSINGS Anchovy and Lemon Butter
66
Caper Mayo (v)
56
Chipotle Mayo (v)
84
Crispy Sage Brown Butter (v)
48
Green Chilli Relish
78
Horseradish Sauce (v)
66
Pistachio Pesto
70
Walnut Pesto (v)
68
Sambal (v)
Mayo, Lime, Mint and 84
73
Pork Vindaloo 7 6 C U STA R D, Dark Chocolate and Espresso Custard
113
D DIPS Quick Garlic Hummus (v)
22
Tom Sainsbury’s Hummus From Scratch with Roasted Veges (v)
C O R N , Spiked Corn with Chipotle Parmesan (v)
Crunchy Seedy Crumbs (v) 9 2
C U R RY
Espresso Chocolate Salted Caramel Sauce
Salmon and Soft Eggs 1 5
Thighs with Grapes and
C O F F E E , Dark Chocolate and Espresso Custard
Gratin (v) 9 4
Crushed Roasted New Potatoes with
Sticky Pear, Coconut and Almond Cakes
51
Crispy Sage Brown Butter (v) 4 8
Sheet-pan Coconut and Raspberry Hotcakes
Tarragon and Crème Fraîche
Crispy Potato Rösti with Hot-smoked
Grain-free Hazelnut, Linseed and Sunflower Seed Porridge
Bistro Chicken with Bacon,
Potato, Kūmara and Spinach
Chilli and Toasted Coconut Sambal (v)
CRÈME FRAÎCHE
28
Whipped Avocado with Silken Tofu, Lime and Jalapeño (v)
36
C R AC K E R S , Smoked Paprika Seeded Crackers (v) 3 8
dish.co.nz | D I S H 153
D O U G H N U TS
ESPRESSO – SEE COFFEE
Chocolate Devil’s Food Cake Doughnuts
eye-fillet with Anchovy Butter
F
Cinnamon Sugar Churro Doughnuts with Dark Chocolate and Espresso Custard
113
F E N N E L , Baked Cheesy Polenta with Fennel Salami
DRESSINGS Herb and Parmesan Dressing
62
Mint and Pine Nut Dressing
90
Miso Dressing
30
Sour Cream Dressing
102
Toasted Almond Dressing
98
Tomato and Smoked Paprika Dressing (v)
66
127
46
FENNEL SEED – SEE SEEDS F E TA - S E E C H E E S E F I G , The Good Loaf: Fig, Cranberry and Fennel Seed
108
Finger-lickin’ Smoky Garlic and Chilli Prawns
24
F I S H , Haloumi and Almond 88
D U K K A H , Haloumi Dukkah Fries
Crumbed Fish
56
Fragrant Spiced Indian Lentil and
with Yoghurt and Pomegranate
Vegetable Soup (v)
42
Molasses (v) 34 F R I E S , Haloumi Dukkah Fries with Yoghurt and Pomegranate
E
Molasses (v)
34
F R I T T E R S , Green Herb Millet and
EGGPLANT
Feta Fritters with Garlic Hummus,
Aromatic Spiced Chicken and
Roasted Almonds and Pea Eggplant 58 Shoots (v) Baked Eggplant with Warm
F R O ST I N G – S E E TO P P I N G S
Chickpeas and Yoghurt (v)
82
Classic Eggplant Parmigiana (v)
65
Puttanesca Chicken
52
EGGS
16
Crispy Potato Rösti with Hotsmoked Salmon and Soft Eggs
15
Golden Egg Curry with Green Chilli and Toasted Coconut Sambal (v)
73
Spiced Cauliflower Rice Bowls with Soft Eggs and Chutney (v)
154 D I S H | dish.co.nz
G G A N AC H E – S E E TO P P I N G S GARLIC
Barbecued Breakfast Hash with Ham and Eggs
22
18
Crushed Roasted New Potatoes with Garlic and Rosemary (v)
100
Finger-lickin’ Smoky Garlic and Chilli Prawns
24
Garlic Mashed Potatoes with Crunchy Seedy Crumbs (v)
92
Hasselback Potatoes with Thyme, Garlic and Parmesan (v)
96
Quick Garlic Hummus (v)
Green Herb Millet and Feta Fritters
22
with Garlic Hummus, Roasted
Grain-free Hazelnut, Linseed and Sunflower Seed Porridge
10
GRAPES Pan-roasted Chicken Thighs with Grapes and Hazelnuts
54
Roasted Pumpkin, Buckwheat and Herb Salad (v)
96
132
Mint and Pine Nut Dressing
90
102
84
HONEY
94
Honey and Bay Leaf Syrup
132
Super Seeded Muesli Bars
107
The Good Loaf: Fig, Cranberry
with Garlic Hummus, Roasted
and Fennel Seed
108
Horseradish Sauce (v)
66
22
Grilled Zucchini, Asparagus and
H OTCA K E S – S E E CA K E S
Baby Mozzarella with Mint and 90
HUMMUS
Golden Egg Curry with Green Chilli and Toasted Coconut Sambal (v)
Honey and Bay Leaf Syrup
Lime, Mint and Parmesan (v)
Green Herb Millet and Feta Fritters
Pine Nut Dressing (v)
62
Spiked Corn with Chipotle Mayo,
Potato, Kūmara and Spinach
Almonds and Pea Shoots (v)
Herb and Parmesan Dressing
and Herb Salad (v)
Hasselback Potatoes with Thyme,
Gratin (v)
22
Roasted Pumpkin, Buckwheat 102
G R AT I N
Garlic and Parmesan (v)
Almonds and Pea Shoots (v)
Quick Garlic Hummus (v) 73
Tom Sainsbury’s Hummus From Scratch with Roasted Veges (v)
H H A LO U M I – S E E C H E E S E
I
H A M , Barbecued Breakfast Hash
I C I N G – S E E TO P P I N G S
with Ham and Eggs 1 6
22
28
I N D I A N , Fragrant Spiced Indian
H A S H , Barbecued Breakfast Hash
Lentil and Vegetable Soup (v)
42
with Ham and Eggs 1 6 Hasselback Potatoes with Thyme, Garlic and Parmesan (v)
96
J JA L A P E Ñ O, Whipped Avocado
H A Z E L N U TS – S E E N U TS
with Silken Tofu, Lime and
HERBS
Jalapeño (v)
Crispy Sage Brown Butter (v)
48
Green Chilli Relish
78
36
K K A S H A – S E E B U C K W H E AT
dish.co.nz | D I S H 155
Banana, Citrus and Sesame
KŪMARA
Seed Loaf
Fragrant Spiced Indian Lentil and Vegetable Soup (v)
42
Rice and Tuna Salad
68
Potato, Kūmara and Spinach Gratin (v)
The Good Loaf: Fig, Cranberry and Fennel Seed
Make it Through the Day Brown
94
110
108
M Make it Through the Day Brown
L
Rice and Tuna Salad
68
Mangia e Bevi
32
L A B N E H , Orange Labneh and
Maple Syrup and Balsamic
Vanilla Frosting
134
Polenta with Fennel Salami
Barbecued Butterflied Leg of Lamb with Herb and Parmesan
M I L L E T, Green Herb Millet and Feta Fritters with Garlic
Shoulder with Green Chilli
Hummus, Roasted Almonds 78
LEEK
and Pea Shoots (v)
22
MINT – SEE HERBS
Barbecued Breakfast Hash with Ham and Eggs
46
M AYO – S E E C O N D I M E N TS 62
Slow-braised Aromatic Lamb Relish
128
M A S CA R P O N E , Baked Cheesy
LAMB
Dressing
Roasted Strawberries
Miso Dressing 16
Leek Risotto with Toasted Walnuts,
30
M OZ Z A R E L L A – S E E C H E E S E M U E S L I , Super Seeded Muesli Bars 1 0 7
Sage Brown Butter and Creamy
Brie 48 LEMON – SEE CITRUS
N
LENTILS
N E CTA R I N E , Charred Green Bean and Nectarine Salad (v) 86
Fragrant Spiced Indian Lentil and Vegetable Soup (v)
42
Chocolate, Frangelico and
Grilled Zucchini, Asparagus
Boysenberry Ice Cream
and Baby Mozzarella with Mint and Pine Nut Dressing (v)
90
N U TS
54
Grain-free Hazelnut, Linseed and
LIME – SEE CITRUS
Sunflower Seed Porridge (v)
LOAV E S
Haloumi and Almond Crumbed Fish
156 D I S H | dish.co.nz
142
Beef Cheek and Cashew Nut Curry 74
Pan-roasted Chicken Thighs with Grapes and Hazelnuts
N 0 - C H U R N , No-churn Extra-rich
10
56
Leek Risotto with Toasted
Pan-roasted Chicken Thighs with
Walnuts, Sage Brown Butter and Creamy Brie
Grapes and Hazelnuts 48
54
PA P R I K A
Lime, Polenta and Blueberry
Finger-lickin’ Smoky Garlic and Cakes 120 Chilli Prawns Mint and Pine Nut Dressing
90
Pan-roasted Chicken Thighs with 54
Pear, Almond and Polenta Cake
114
Pistachio Pesto
70
Roasted Almond, Citrus and
130
88
PA R M E S A N – S E E C H E E S E
Parmigiana (v)
65
PEAR Pear, Almond and Polenta Cake
114
Sticky Pear, Coconut and
Sticky Pear, Coconut and Almond Cakes
Dressing (v)
P E A N U TS – S E E N U TS 102
Salty Peanut, Raisin and Dark Chocolate Bars
Tomato and Smoked Paprika
PA R M I G I A N A , Classic Eggplant 118
Roasted Pumpkin, Buckwheat and Herb Salad (v)
Smoked Paprika Seeded Crackers (v) 3 8
Grapes and Hazelnuts
Whisky Christmas Cake
24
124
Almond Cakes
124
Warm and Fudgy Dark Chocolate,
The Good Loaf: Fig, Cranberry and Fennel Seed
108
Toasted Almond Dressing
98
Walnut Pesto (v)
68
Pear and Pecan Pudding P E A S , Spring Buckwheat Risotto with Zucchini and Baby Peas with Buffalo Mozzarella and Lemon Oil (v)
O
144
70
P E STO – S E E C O N D I M E N TS P I N E N U T – S E E N U TS
OLIVES
P I STAC H I O S – S E E N U TS
Pan-roasted Chicken Thighs with Grapes and Hazelnuts
54
Puttanesca Chicken
52
P O L E N TA Baked Cheesy Polenta with Fennel Salami 4 6
ORANGE – SEE CITRUS
Lime, Polenta and Blueberry
P Pan-fried Smoky Chorizo, Squid and White Beans
44
Cakes
120
Pear, Almond and Polenta Cake
114
Polenta and Rosemary Cake with Honey and Bay Leaf Syrup
132
dish.co.nz | D I S H 157
Pork Vindaloo
76
PORRIDGE
Q Quick Garlic Hummus (v)
22
Coconut, Quinoa and Chia Seed
Q U I N OA Porridge 12 Asparagus and Quinoa Salad with
Grain-free Hazelnut, Linseed and Sunflower Seed Porridge
10
Orange Cake
Barbecued Breakfast Hash 16
Crispy Potato Rösti with Hotsmoked Salmon and Soft Eggs
98
Chocolate, Quinoa and Zesty
P OTATO
with Ham and Eggs
Toasted Almond Dressing (v)
15
122
Coconut, Quinoa and Chia Seed Porridge (v)
12
Smoked Paprika Seeded Crackers (v)
38
Crushed Roasted New Potatoes with Garlic and Rosemary (v)
100
R
92
R A I S I N S , Salty Peanut, Raisin
Garlic Mashed Potatoes with Crunchy Seedy Crumbs (v)
and Dark Chocolate Bars
Hasselback Potatoes with Thyme, Garlic and Parmesan (v)
96
Potato, Kūmara and Spinach Gratin (v)
94
Sage Brown Butter and Creamy 60
Finger-lickin’ Smoky Garlic
with Soft Eggs and Chutney (v)
Saucing Pudding with Espresso
158 D I S H | dish.co.nz
18
Leek Risotto with Toasted Walnuts, Sage Brown Butter
144
P U M P K I N , Roasted Pumpkin,
Puttanesca Chicken
68
R I S OT TO 138
Warm Fudgy Dark Chocolate and
Buckwheat and Herb Salad (v)
Rice and Tuna Salad Spiced Cauliflower Rice Bowls
Sticky Prune, Rum and Chocolate Self
Pear Pecan Pudding
Brie 48 Make it Through the Day Brown
24
PUDDING
Chocolate Salted Caramel Sauce
RICE Leek Risotto with Toasted Walnuts,
Baked Prawns with Lemon and
and Chilli Prawns
RASPBERRIES – SEE BERRIES R E L I S H – S E E C O N D I M E N TS
P R AW N S
Feta
130
and Creamy Brie
48
Spring Buckwheat Risotto with 102 52
Zucchini and Baby Peas with Buffalo Mozzarella and Lemon Oil (v)
70
Roasted Almond, Citrus and Whisky Christmas Cake
Spiced Salmon and Zucchini 118
Roasted Pumpkin, Buckwheat and Herb Salad (v)
Skewers with Chimichurri
27
Salty Peanut, Raisin and Dark 102
R O S E WAT E R , Coconut Cake with
Chocolate Bars
130
S A U C E S – S E E C O N D I M E N TS
Orange Labneh and Vanilla
S CA L LO P, Barbecued Scallops Frosting 134 with Miso Dressing R O S E M A RY
S E A FO O D – S E E F I S H , P R AW N S ,
Crushed Roasted New Potatoes with Garlic and Rosemary (v)
S CA L LO P S , S Q U I D 100
Polenta and Rosemary Cake with
SALADS
98
86
68
Pan-roasted Chicken Thighs with 54
102
Sunflower Seed Porridge (v)
Carrot Bliss Balls
10
136
Crackers (v)
38
Super Seeded Muesli Bars
107
The Good Loaf: Fig, Cranberry
Salad with Tomato and Smoked
108
Sheet-pan Coconut and Raspberry Hotcakes
Tomato and Roasted Capsicum
116
S K E W E R S , Spiced Salmon and 88
Zucchini Skewers with Chimichurri 2 7
S A L A M I , Baked Cheesy Polenta 46
SALMON Crispy Potato Rösti with Hotsmoked Salmon and Soft Eggs
92
and Fennel Seed
Roasted Pumpkin, Buckwheat
with Fennel Salami
Crunchy Seedy Crumbs (v)
Smoked Paprika Seeded
Make it Through the Day Brown
Paprika Dressing (v)
12
Seedy Apricot Tahini and
Charred Green Bean and
and Herb Salad (v)
Porridge (v)
Grain-free Hazelnut, Linseed and
Asparagus and Quinoa Salad with
Grapes and Hazelnuts
110
Coconut, Quinoa and Chia Seed
S AG E – S E E H E R B S
Rice and Tuna Salad
Banana, Citrus and Sesame Seed Loaf
S
Nectarine Salad (v)
S E E D S – C H I A S E E D, S U N F LO W E R SEEDS, LINSEED
Honey and Bay Leaf Syrup 1 3 2
Toasted Almond Dressing (v)
30
15
Slow-braised Aromatic Lamb Shoulder with Green Chilli Relish
78
Smoked Paprika Seeded Crackers (v)
38
S O U P, Fragrant Spiced Indian Lentil and Vegetable Soup (v)
42
dish.co.nz | D I S H 159
SOUR CREAM
Sugar-glazed Bananas
Chipotle Mayo (v)
84
Sour Cream Dressing
102
Whipped Chocolate Ganache
122
12
S U LTA N A S , Super Seeded Muesli Bars
107
Super Seeded Muesli Bars
107
SY R U P – S E E TO P P I N G S
SPICE Aromatic Spiced Chicken and
T
Eggplant 58 Fragrant Spiced Indian Lentil and Vegetable Soup (v)
TA H I N I 42
Spiced Cauliflower Rice Bowls with Soft Eggs and Chutney (v)
18
Spiced Salmon and Zucchini Skewers with Chimichurri
27
84
94
Spring Buckwheat Risotto with Zucchini and Baby Peas with
S P R I N G O N I O N , Mangia e Bevi
107
Scratch with Roasted Veges (v)
Crème Fraîche
51
Caper Mayo (v)
56
TO F U , Whipped Avocado with Silken Tofu, Lime and Jalapeño (v)
44
36
28
TO M ATO 124
Aromatic Spiced Chicken and Eggplant 58 Baked Prawns with Lemon and
Self-saucing Pudding with Espresso 138
Feta 60
ST R AW B E R R I E S – S E E B E R R I E S
Classic Eggplant Parmigiana (v)
SUGAR
Fragrant Spiced Indian Lentil and
Cinnamon Sugar Churro Doughnuts
Vegetable Soup (v)
65
42
Golden Egg Curry with Green Chilli
and Toasted Coconut Sambal (v) Custard 113
160 D I S H | dish.co.nz
108
Tom Sainsbury’s Hummus From Scratch with Roasted Veges (v)
Sticky Prune, Rum and Chocolate
with Dark Chocolate and Espresso
28
Bacon, Tarragon and
32
Sticky Pear, Coconut and Almond
Chocolate Salted Caramel Sauce
Super Seeded Muesli Bars
and Fennel Seed
ST I C K Y
Cakes
136
70
S Q U I D, Pan-fried Smoky Chorizo, Squid and White Beans
Carrot Bliss Balls
The Good Loaf: Fig, Cranberry
Buffalo Mozzarella and Lemon Oil (v)
Seedy Apricot Tahini and
TA R R AG O N , Bistro Chicken with
S P I N AC H , Potato, Kūmara and Spinach Gratin (v)
22
Tom Sainsbury’s Hummus From
Spiked Corn with Chipotle Mayo, Lime, Mint and Parmesan (v)
Quick Garlic Hummus (v)
73
Puttanesca Chicken
52
Roasted Almond, Citrus and
Tomato and Roasted Capsicum Salad with Tomato and Smoked Paprika Dressing (v)
WHISKY
88
Whisky Christmas Cake
118
Whisky Cream Cheese Icing
118
Tomato and Smoked Paprika Dressing (v)
88
TO P P I N G S
Y YO G H U R T
Blueberry Topping (v)
8
Chocolate Ganache
127
Crunchy Seedy Crumbs (v)
92
Honey and Bay Leaf Syrup
132
Asparagus and Quinoa Salad with Toasted Almond Dressing (v)
98
Baked Eggplant with Warm Chickpeas and Yoghurt (v)
82
Chocolate Devil’s Food Cake
Orange Labneh and Vanilla Frosting
134
Doughnuts 127
Sugar-glazed Bananas (v)
12
Haloumi Dukkah Fries with
Whipped Chocolate Ganache
122
Whisky Cream Cheese Icing
118
T U N A , Make it Through the Day Brown Rice and Tuna Salad
34
Orange Labneh and Vanilla
Pan-roasted Chicken Thighs with Grapes and Hazelnuts
VA N I L L A , Orange Labneh and 134
V E G E TA B L E S , Fragrant Spiced
54
Z ZUCCHINI Grilled Zucchini, Asparagus and
Indian Lentil and Vegetable Soup (v)
Molasses (v)
Frosting 134 68
V Vanilla Frosting
Yoghurt and Pomegranate
42
V I N DA LO O – S E E C U R RY
Baby Mozzarella with Mint and Pine Nut Dressing (v)
90
Spiced Salmon and Zucchini Skewers with Chimichurri
W
27
Spring Buckwheat Risotto with Zucchini and Baby Peas with
WA L N U TS – S E E N U TS
Buffalo Mozzarella and
Whipped Avocado with Silken Tofu,
Lemon Oil (v)
Lime and Jalapeño (v)
36
Whipped Chocolate Ganache
122
70
The Good Loaf: Fig, Cranberry and Fennel Seed
108
dish.co.nz | D I S H 161
Published by SCG Media www.scg.net.nz 20 Vestey Drive, Mt Wellington, Auckland 1060, New Zealand Copyright © SCG Media 2024 Design copyright ©SCG Media 2024 Photography copyright © Josh Griggs 2024 and Yuki Sato 2024 Except photographs on page 4 © Carolyn Haslett Editor and stylist: Sarah Tuck Recipes: Claire Aldous and Sarah Tuck Photography: Josh Griggs, Yuki Sato and Sarah Tuck Art direction and design: Chrisanne Terblanche All rights reserved. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted in any form or by any means (electronic, mechanical or photocopying, recording or otherwise), without the prior written consent of both the copyright owners and the publisher of this book. ISBN 978-0-473-68758-8 dish.co.nz Facebook: Dishmagazine Instagram: dishmagnz
162 D I S H | dish.co.nz
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