Fired Up

RECIPES AND IMAGES FIONA HUGUES

I write this from day seventy-something of restrictions here in Auckland, where pretty much the thought of the next meal is the thing that keeps us all sane—it’s actually the cocktail beforehand that’s the sanity preserver but what’s not to love about a cheeky drink whilst one is creating great food?

There’s four in our bubble so a large plate to share is how we’ve rolled around this lockdown, plus it makes less to clean up which aids in household harmony. These two dishes are my current favourites now that BBQ season is here and level restrictions mean any form of gathering must be held alfresco. There’s much joy to be had outdoors when a tasty lick of grill flame adds such luscious flavour to your dish. I’m smitten with these two cooked vinaigrettes at the moment too. They’re a magic mix between a sticky glaze and a salad dressing that taste fantastic with salty seared meats, so make sure you have plenty of bread to mop up the sweet and sour juices. If you don’t have a charcoal BBQ, don’t worry, a very hot gas one is fine, and failing that a ribbed cast iron fry pan cranked up to its hottest does just as well.

Grilled Chicken Thighs with Heirloom Tomatoes, Feta & Sticky Asian Style Vinaigrette

8 chicken thigh fillets 2 large ripe heirloom tomatoes, sliced handful of cherry tomatoes, sliced in half 1 cup caster sugar ½ cup red wine or sherry vinegar ¼ cup white wine vinegar 1 tbsp sesame oil 3 garlic cloves, unpeeled 1 dried red chilli (leave out, or just replace with a small piece if you don’t like too much heat) 1 small cinnamon stick 100g feta, crumbled olive oil small handful of coriander additional salad leaves (optional) salt & pepper

FOR THE VINAIGRETTE: In a small saucepan over medium heat place the sugar, vinegars, garlic, chilli, cinnamon stick and a sprinkle of salt with a good grind of pepper. Bring to a simmer and stir to dissolve the sugar. Add a few drops of sesame oil, turn down the heat slightly and continue to cook until it becomes slightly syrupy and slightly reduces, around 10 minutes. Set aside. It will thicken further as it cools. Store in an airtight container in the fridge for up to three weeks.

METHOD: Heat your grill on high. Season and lightly oil your chicken thighs. Place the chicken on the grill and don’t be tempted to move them until they release easily. Once they’re well seared and marked they will lift up nicely. Flip them and put down the BBQ hood or turn down the heat slightly if you’re cooking indoors, so they cook through and juices run clear when tested with a small sharp knife. Remove and set aside to rest. Assemble your tomato slices on one end of a large platter. Season with salt and pepper. Place your grilled chicken fillets on the other end on top of some of the tomato. Crumble feta over the middle and drizzle a generous amount of the sticky vinaigrette on top. Sprinkle over some torn coriander leaves and additional salad leaves and dig in immediately.

Fiona Hugues

Award winning food stylist, designer & creative multi-hyphenate Fiona Hugues spent her childhood gallivanting around the Waikato countryside on horse back. After Hillcrest High School, Elam School of Fine Arts took her to Auckland where she has lived ever since and now resides on a rural property with her French husband, their three children & a plethora of animals. She’s an entertaining expert, sourdough coach, art director and gourmand and it’s said in dire circumstances she would possibly trade one of her children for a bottle of Pinot Grigio & a good burrata.

Grilled Salmon Fillets with New Potatoes & Sticky Lemon Dressing

Citrus and seafood is a given, but this sweet and sour version makes it ever so summertime swanky. Don’t be afraid to try this lemony sticky vinaigrette with other types of fish and even chicken, and it’s great with both. For a smashing brunch option try the dill cream on a bagel with some salmon, soft salad leaves or wilted spinach, a drizzle of the vinaigrette and maybe a fried egg.

4 salmon fillet pieces, skin on 10–12 Pearla or Jersey Benne potatoes sliced lengthways olive oil salt & pepper ¾ cup crème fraiche 1/3 cup fresh dill, finely chopped 2 small lemons, sliced and some juice 1 cup caster sugar ½ cup white wine vinegar ¼ cup rice wine vinegar ¼ tsp dill seeds 1 tsp yellow mustard seeds salad & rocket leaves crusty bread to serve

FOR THE POTATOES: Preheat your oven to 200°C fan bake. Cut the potatoes in half, place in a bowl, drizzle with a little olive oil and a sprinkle of salt and toss to coat. Lay out on a lined baking tray and bake until golden and tender, around 25 minutes. FOR THE VINAIGRETTE: In a small saucepan over medium heat, place the sugar, dill seeds, yellow mustard seeds, salt and pepper and vinegars in a saucepan. Bring to a simmer and stir to dissolve the sugar. Add the sliced lemons and turn down the heat slightly. Continue to cook until it becomes syrupy and slightly reduces and the lemons are softened, around 10–12 minutes. Remove from heat, add a squeeze of lemon juice and check seasoning. Set aside, it will thicken further as it cools. Store in an airtight container in the fridge up to three weeks. METHOD: Stir the chopped dill through the crème fraiche, season and add a little squeeze of lemon. Stir to combine, taste and set aside in the fridge. Pat the salmon fillets dry with a paper towel and season. Heat your grill and cook them skin side down until the skin is crispy and you can see the salmon is cooking up the side of the fillet. (The flesh will look lighter when it’s cooked.) Flip and continue to cook for a further 2–5 minutes depending on how you like your salmon. (I like mine a little rare on the inside.) Set aside to rest.

Smear the dill cream on your serving plate. Nestle the potatoes in it and lay down the cooked salmon fillets. Sprinkle over salad leaves and rocket then drizzle the salmon with some of the sticky vinaigrette. Season with salt and pepper. Serve with sliced crusty bread to mop up the juices.

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