Sounds delicious recipe book by Outofthepan

Sounds Delicious

A Collection of Recipes By David Tame

ention bread and dripping to anyone and they will immediately think of a fat sandwich and quite possibly gag with the thought of it passing the lips; however as a young child of 7 or 8, I can clearly remember eating fresh white bread liberally smeared with the soft, creamy white fat that had rendered down off of the Sunday roast and which was kept in a fat tin in the cool pantry under the stairs. To recent generations accustomed to the sanitised, processed and conveniently packaged “tamper proof” foods of today, it must seem utterly medieval to have eaten such things in the lean post war years in Britain. The mere mention of tinned peas, tinned herrings, brawn, Spam, and having an orange as a treat in your Christmas stocking evoke a strange mixture of horror, pity and humour. For many of us, the tastes of childhood are clearly remembered; the first sharp, salty taste of a blue vein cheese triggering memories of a seaside guest house, or of sweet Heinz salad cream that we only had at my grandmother’s for Sunday tea whilst watching those first, early black & white episodes of Dr.Who. Sometimes I envy those whose family memories revolved around good food; its growing, preparation, cooking, and eating together around the kitchen table as we see so often in the popular image of other cultures - the Greek, Italian and Chinese communities being prime examples. But whilst our family never sat around a farmhouse table loaded with prosciutto, porcini and parmesan, consumed under lush vines groaning with plump, ripe grapes, under a glowing Mediterranean sun, I was well fed. My father I suppose was the catalyst for my interest in food; not a foodie in the modern sense, and with no culinary training that I am aware of, he could often be found in the kitchen preparing the family meal. The traditional inheritance of culinary skills was paternal not maternal. This century we have every “technofoodie” means at our disposal to be able to sustain ourselves- the microwave tells us how long to cook the chicken, a fresh latte is a moment away and we can snip a bag and have “food in a minute” before the news. Unfortunately, today’s existence of the “Global Supermarket” has presented us with a devil’s conundrum of immediate availability of comestibles from all corners of the planet, tarnished by the tags of carbon footprints, food miles and unsustainable resources, offset in many consumer’s eyes by their affordability and novelty (never mind what’s in it or how many forests were sacrificed in its packaging.) Media hype and celebrity chefs aside, the positive outcomes from the plastic milk scandal, battery chickens and turkey twizzlers has raised a new awareness in our diets; farmers’ markets, organic this and natural that has given us the means to potentially save ourselves from an early obese demise. 1

It must be said though that the Global recessionary doom and gloom scenario has had one very positive spinoff – people are buying seeds and plants in increasing numbers as a means of offsetting the costs of the burgeoning grocery bills, and planting vegetables as our previous generations have done for millennia; people (and particularly children) may even get to appreciate the flavour and tastes of freshly harvested food. It must be said though that the Global recessionary doom and gloom scenario has had one very positive spinoff – people are buying seeds and plants in increasing numbers as a means of offsetting the costs of the burgeoning grocery bills, and planting vegetables as our previous generations have done for millennia; people (and particularly children) may even get to appreciate the flavour and tastes of freshly harvested food. While not advocating a return to the austere “bread and dripping” days of a few decades ago, perhaps if we all took the time to grow our own, and cook our own, we might start to reap the benefits ealier than we think, and a new generation might just learn something in the process. David Tame shares a wealth of experience and knowledge with us in this, a collection of delicious and easy to replicate recipes which appeared on the weekly “Sounds Delicious” segment of the Mornings Programme PlainsFM 96.9. David has spent the balance of his culinary career involved in teaching and training aspiring young cooks and apprentices the art of cookery as a career, as well as in that time regularly working in industry outside of the classroom and in the past 30 years has seen fashions and trends in the culinary landscape come and go in New Zealand and overseas; “ I am a firm believer in the aphorism that there is nothing new in food, even though chefs and those with a genuine love of food are constantly seeking out new foods and ways of cooking it, invariably you will find it has been done before in some way by a previous generation. It is true however that the impact of technology has turned the food industry on its head – we have only to look at the Molecular Gastronomy movement championed by the likes of Ferran Adria and Heston Blumenthal and its’ challenges to our perceptions of what food is and how it should taste and how it should be served….However, some of us still remember some of the more bizarre food combinations and presentations of the Nouvelle Cuisine movement of the 70’s. Technology has also brought us to the point unfortunately where a large percentage of the Western world’s population struggle to cope with raw ingredients and increasingly rely on processed and manufactured foodstuffs to the detriment of the family’s health. 2

I would encourage everyone to learn about what is in their food and its provenance, try new foods from different cultures and support local producers; above all learn to cook, teach your children to cook and spend some time experimenting in the kitchen; you may even enjoy it!â&#x20AC;?

Regards and Happy Cooking ! Dave

“CARAMELISED WHITE ONION and ROAST TOMATO PIZZA”

here are a multitude of toppings that can be used on pizza – traditional or whatever takes your fancy; at the moment white onions have appeared on the market, and they are mild and sweet; this recipe accentuates this by caramelising them, and combined with slow roasted tomatoes to concentrate the natural sugars in the ripe fruit, we have a simple and delicious topping, enhanced by new season’s fresh oreganum from the garden.

BASIC PIZZA DOUGH (Makes 2 large bases) 4 ½ Cups Plain flour 1 ½ Cups Water 4Tbspns Olive oil 2tspns

Salt

2tspns

Sugar

This recipe is made easy by using a bread maker. If you don’t have one, you will have to make up the dough by hand! Add water, oil then flour and salt, sugar, yeast. Turn on to dough cycle.... Once completed divide dough in half and keep covered. Hint: this can be made the day before, place in a plastic bag and refrigerate.

3 ½ tspns Surebake yeast

CARAMELISED WHITE ONIONS 4

Large, white onions, sliced thinly

4Tbspns Olive oil 1Tbspn

Saute onions gently in oil until lightly coloured; add sugar and seasoning. When starting to caramelise, add vinegar and reduce till nearly all gone. Cool.

Brown sugar Salt & pepper

½ Cup

Red wine vinegar

SLOW ROASTED TOMATOES 4

Large, ripe tomatoes, cored & sliced Sea salt Fresh thyme sprigs

Place thinly sliced tomatoes on a shallow tray (can be lined with baking paper) and sprinkle with salt and thyme. Place in a low oven at approx. 150˚C for 2hrs. They will dry out and become quite sweet. Allow to cool.

ASSEMBLY: Roll and stretch dough into desired size and shape; (don’t make too thick, as it may not cook through sufficiently) place on greased oven tray (pre-heat oven to 220˚C). Scatter onion mixture over and distribute tomatoes on top. Add shavings of fresh parmesan and fresh oreganum leaves. Stoned black olives can be added as an optional extra. Bake for approx. 20mins. till cooked. It’s a good idea to slide the pizza off the tray onto the oven rack to ensure the bottom is cooked

“CARAMELISED WHITE ONION and ROAST TOMATO PIZZA”

“SUMAC ROASTED SALMON” with new season asparagus and tomato chive beurre blanc

he first of the new season asparagus has hit the shelves and with fresh salmon a bargain price at the moment, what could be a better combination. This quick to cook healthy dish is flavoured with a Middle Eastern spice known as “Sumac”, which is a dark red powder with an astringent, citrus tang to it.

SUMAC ROASTED SALMON (for 4 portions allow 500g of salmon) 500g

Fresh salmon fillet (cut into four even slices)

4tspn

Ground sumac

¼ tspn

Mill pepper

2tspn

Sea salt

2Tbspn

Extra virgin olive oil

Bunches asparagus Salted water for cooking

BEURRE BLANC SAUCE 100ml

Dry white wine

100ml

White wine vinegar

Peppercorns

Sprig thyme

Bay leaf

100ml

Cream

100g

Butter

Onion, finely chopped

Large tomatoes

1Tbspn

Chopped chives

Prepare asparagus by snapping off tough lower parts of stem and then peel remaining 2/3 of stem. Cook (or steam) in a little boiling, salted water for 3 mins; do not over cook. If cooking in advance, refresh immediately , drain and refresh. Rub salmon with olive oil and season with pepper and sea salt; dip all sides in sumac and place into a very hot oven (230˚C) for 5mins.

Boil wine, vinegar, peppercorns, herbs and onion until reduced by ¾ ; add cream and reduce again by ½ . On a very low heat, whisk cubes of cold butter into cream and then strain. Cut tomatoes into quarters, remove seeds and pulp, then dice flesh; add with chopped chives to warm sauce.

“SUMAC ROASTED SALMON” with new season asparagus and tomato chive beurre blanc

“STICKY BRAISED PORK & WATERCRESS PASTIE” ….or Cornwall meets Canton in Canterbury

lowly cooked pork belly, flavoured with star anise, 5-spice, soy and sherry; mixed with peppery local watercress and sweet Southland swede, then baked in a sesame pastry crust.

This week pork was officially announced as being the cheapest meat available in NZ, heading off even chicken. The combination of lean and fat on belly pork will keep it moist, swede is cheap and at its best after the first frost, and year round available watercress is packed with vitamins and flavour.

STICKY BRAISED PORK (4 good sized pasties) 1kg

Pork belly piece, rind removed (pork strips can be used)

1Tbspn Tomato ketchup 1Tbspn Hoisin sauce

Preferably leave pork as a piece; this will be more moist than using pork slices/strips. Combine all other ingredients and coat meat well. Place into a covered dish with a cup of water and cook at 160°C for at least 2 hrs. until meat flakes easily with a fork. Allow to cool overnight in braising liquid. (Remove whole star anise at this stage)

2Tbspn Light Chinese soy 1Tbspn Dry sherry 2tspn

Sesame oil

Garlic cloves, crushed

Slices fresh root ginger, shredded

Small red chilli, finely chopped

1tspn

5-Spice powder

4 whole Star Anise PASTIE 4

Sheets ready rolled savoury shortcrust pastry

200g

Swede, peeled, cut into even 1cm dice (no bigger or they will not cook)

1 bunch Watercress, well washed and picked over

Cut circles from pastry using a plate or bowl as a guide (a side plate is a good size 150mm-180mm) Tear or roughly chop watercress and mix with diced swede and pork which has been shredded or chopped. It should be quite moist.

ASSEMBLY Place filling in centre of pastry and brush beaten egg all around edge of pastry. Bring edges up and crimp and twist to seal. Liberally brush with egg and sprinkle sesame seeds over. Place onto greased baking sheets and bake @ 180°C for approx. 30mins or until golden.

“STICKY BRAISED PORK & WATERCRESS PASTIE”

â&#x20AC;&#x153;GRILLED DUCK BREAST WITH PEPPERED PINEAPPLE & BLACKCURRANTSâ&#x20AC;?

hilst farmed duck can be expensive, as we approach the festive season we can perhaps treat ourselves to this succulent rich meat. This recipe is paired with the fruity and slightly sour taste of blackcurrants, a traditional flavouring served with duck to off set the rich fatty taste of duck. As an extra fillip, fresh pineapple with a liberal dusting of coarsely ground peppercorns gives an extra zing to the dish.

For 2 portions 2

Large Canter Valley boneless duck breasts

1Tbspn Black peppercorns, coarsely crushed 2

Thick slices fresh pineapple

2Tbspns Fresh or frozen blackcurrants 1TBspn Brandy 250ml

Good beef stock Sea salt

2tspns Sugar

Neaten and trim excess fat from duck breasts; score on fat side and liberally season with coarse sea salt. Place fat side down into a very hot pan and cook for 5 mins. then turn over and cook for a further 3 mins. A large amount of fat will render out. Remove from pan, and rest, skin side down for 10 mins. before carving. While duck is resting, add blackcurrants to hot duck pan, and add brandy then stock; boil and reduce till slightly thickened, check seasoning and add sugar; (it should be a little tart with the blackcurrants) Separately coat each side of the pineapple with the crushed peppercorns and grill in a hot pan. Meanwhile, slice rested duck breast and arrange around pineapple and pour sauce over. Good with steamed spinach seasoned with butter and nutmeg. Hint* Keep the duck fat and use for roasting potatoes ~ delicious!

“GRILLED DUCK BREAST WITH PEPPERED PINEAPPLE & BLACKCURRANTS”

”ROAST BALLOTINE OF CHICKEN with SAVOY CABBAGE, CARAWAY & SMOKED BACON”

reparing a ballotine takes a little time, but utilising this cheaper part of the bird is well worth mastering the skill; a leg and thigh is carefully deboned and the cavity traditionally filled with a mousse of chicken breast, eggs and cream; they can be filled with any variety of tasty stuffings or forcemeats. This recipe uses pork sausage removed from its’ casing, and flavoured with sage and parsley. The seasoned stuffing is put into the boned leg, reshaped and roasted. Lightly boiled winter cabbage flavoured with caraway seed and smokey bacon makes an excellent accompaniment. Ingredients (4 portions) BALLOTINES 4

Chicken legs with thigh attached*

Pork sausages

1 cup Fresh breadcrumbs 1Tbspn chopped sage 1Tbspn chopped parsley 1

Small onion, diced Melted butter for roasting Sea salt & mill pepper

NB* 2 larger legs will easily feed 4 people.

With a sharp knife, make an incision on the underside of the leg to expose the thigh bone; carefully scrape flesh away from bone trying not to cut through the skin; cut between leg and thigh bone. Hold exposed leg bone and repeat scraping process. When ¾ of bone is exposed, chop through bone leaving the knuckle end attached to the skin. Squeeze meat from sausage casing and mix with herbs and crumbs (no extra seasoning will be required as the sausage contains seasoning. Soften onion in a little butter and mix in. Divide into 4 and with wetted hands push in to cavity left by bones. Mould and fold skin with join on bottom, and butter and season a double layer of foil and wrap ballotine well, rolling into an even shape. Roast at 180°C for 30mins; carefully remove foil and if neccesary, brown a little in the oven. Rest for 10mins before slicing.

SAVOY CABBAGE 1

Small Savoy/Winter cabbage

200g Smoked streaky bacon (in a piece if possible) 2tspn Caraway seeds 50g

Butter Sea salt & pepper

Trim and remove outside leaves from cabbage; cut into even sized pieces and place into just enough boiling salted water to cover. Simmer till tender, and maintain bright green colour; Meanwhile, cut bacon into lardons [small batons Â˝ cm x 3cm and fry in a non stick pan until crispy; drain cabbage while hot and toss in bacon pan with butter and caraway seeds, seasoning with plenty of mill pepper. Slice chicken and place on cabbage; pour buttery juices over and enjoy!

Roast Ballotine of Chicken

“CURRY’S UP!

on’t be daunted by the large list of spices required for this recipe; it is well worth the effort to source the right selection – go to one of the many Indian/Asian suppliers and you will find all of your needs at a fraction of the price the supermarkets will charge. Make a large quantity of the sauce to freeze down and you will be able to rustle up a curry in no time. Any meat can be substituted in this recipe, even fish can be used as long as it is added at the last minute. No flour is used so this is coeliac friendly. UNIVERSAL CURRY SAUCE 1kg

Peeled onions

5cm

Ginger root

Large cloves garlic

600g

Tinned tomatoes

100mls

Vegetable oil or Ghee*

3tspns

Cumin seeds

2tspns

Ground turmeric

1tspn

Chilli powder

Cinnamon stick

Cardamom pods

Whole cloves

1tspn

Garam Masala*, Small handful fresh coriander

Fry onion, garlic and ginger in oil until light brown. Fry all spices apart from Garam Masala in hot oil until fragrant then add to cooked onion ; add chopped tomatoes and cook until oil seperates; lastly add Garam Masala and chopped coriander leaves. Blend till smooth. For a thinner sauce water may be added at the end. Cool and refrigerate or freeze in pottles until required. *Ghee is essentially clarified butter, with water and impurities removed by heating, which helps prevent the butter from becoming rancid.

BASIC GARAM MASALA 1tspn

Whole cloves

Cinnamon sticks

4TBspn

Coriander seeds

3tspn

Cumin seeds

1TBspn

Black peppercorns

2tspn

Cardamom pods

½ tspn

Ground nutmeg

Toast whole spices until fragrant in heavy bottomed pan; add grated nutmeg then grind in a spice grinder or mortar and pestle to a powder. Store in airtight jar.

BASIC LAMB CURRY (For 4 portions) 500g

Lamb shoulder, large dice

25g

Ghee or vegetable oil

3cm

Piece root ginger, chopped

3 cloves

Garlic, chopped

Red chilli

½ tspn

Turmeric

2tspns

Ground coriander

½ tspn

Salt

250g

Natural unsweetened yoghurt

Fry ginger and garlic in ghee for a moment, then add chunks of lamb cut into large dice; cook till browned. Stir in spices and salt to coat, then add 3-4 ladles of curry sauce and simmer till lamb is tender. Before serving, stir in yoghurt and sprinkle rough chopped coriander leaf over. If you find things “too hot” stir in some more yoghurt to cool things down. Serve with the usual choice of accompaniments – flat bread, pickles and chutneys and Basmati rice.

Small handful fresh coriander Basic curry sauce to suit

“…A BASIC LAMB CURRY”

“LAMB’S FRY with SAGE, PORTOBELLO MUSHROOMS & GRILLED POLENTA” An “Offally” nice dish…

iver is one of those under-utilised meats euphemistically called a “variety” meat; its flavour and texture, along with other offals, often does not appeal to Generation Y; however it is a cheap source of protein, very low in fat and packed with iron and Vitamin A. This will definitely be appreciated by the mature palate – just remember not to overcook it. 500-600g Lamb’s Fry (4 portions) 20g

Flour

20ml

Olive oil

20g

Butter

Fresh sage leaves, chopped

100ml

Red wine vinegar

500ml

Brown stock

Large onion, thinly sliced Sea salt & mill pepper

1-2

Portobello mushrooms per portion

2 cloves Garlic, crushed Chopped parsley Sprig of thyme

Choose liver that is not too big and a light pinkish red colour (do not use ox liver as the flavour is too strong and the texture can be coarse) Remove membrane carefully, then slice on the angle into thin 3mm slices or escalopes. Season well, then just before cooking , dip into flour. In a heavy pan, heat oil, then add butter and when foaming add liver slices in batches; brown each side and remove from pan and reserve. In same pan, soften sliced onion and deglaze with wine vinegar, then add stock and sage; reduce slightly then return liver to pan to finish cooking. (The sauce should be lightly thickened) The liver should be a little pink inside. NB* Overcooking will make it tough and leathery. Brush both sides of mushrooms with olive oil, and garlic; season, add parsley and thyme, and cook in griddle pan about 4mins. either side.

Polenta 200g

Instant Polenta

800ml

Water or chicken stock Sea salt & mill pepper Olive oil

Boil water or stock with a teaspoon of salt and a good twist of pepper. Pour in polenta and stir for 3 mins. While hot, pour into a shallow tray about 3-4cm deep that has been oiled. Allow to cool, then cut into desired shape. Brush with olive oil, and heat through in a hot griddle pan. Many ingredients can be added to polenta for additional flavour e.g. parmesan, herbs, ham, cooked chopped bacon, garlic, etc.

“LAMB’S FRY with SAGE, PORTOBELLO MUSHROOMS & GRILLED POLENTA” Serve with a green vegetable such as baby broad beans, peas, broccoli or green beans.

“RAGOÛT OF VENISON with CHOCOLATE & GRILLED CIABATTA served with SPICED RED CABBAGE”…Game On!

rich winter dish of tender venison chunks in a delicious, wine and dark chocolate sauce, parsley and garlic rubbed toasted ciabatta slices, served with a German style braised, slightly sweet & sour red cabbage dish

Some lightly boiled or simmered, small Brussels Sprouts tossed in butter with black pepper will complement this dish really well

VENISON RAGOÛT (4 good sized portions) 800g

Trimmed venison, cut into 4cm chunks

Medium onion, roughly chopped

Medium carrot, peeled, chopped

Small celery stick, chopped

25ml

Olive oil

25g

Butter

2tsp

Crushed peppercorns

Bouquet Garni (bay leaf, sprig thyme, parsley stalks)

350ml

Red wine

1lt

Brown stock

2Tbspns Redcurrant or Cranberry jelly 50g

In a heavy bottomed pan, heat oil then add butter; before butter gets too dark, add the pieces in batches and brown meat well. Remove meat with a slotted spoon, and then light brown mirepoix vegetables. Add crushed peppercorns and bouquet garni. Return meat to pan then add wine and stock; cover and gently simmer for approx. 2hrs until tender. Strain liquid and put meat to one side; Boil liquid to reduce by about half. Add jelly and lastly melt chocolate in hot sauce, then return meat to sauce. Check seasoning and keep warm. Slice Ciabatta, brush with oil and chopped parsley, toast or grill the rub each piece of bread with cut garlic. The ragout will reheat well.

Dark energy chocolate Sea salt to taste

Ciabatta loaf

2cloves Garlic 1Tbspn Chopped parsley 50ml

Olive oil

SPICED RED CABBAGE 1

Small to medium red cabbage, thinly sliced

150ml

Red wine vinegar

50g

Brown sugar

Red onion,, finely chopped

50g

Butter

Cover and place into oven at 170°C for 1½ hours; stir once or twice during cooking.

Star anise

This will reheat well without losing quality.

Bay leaf

Cloves

Juniper berries

Using a stainless steel, ovenproof glass or ceramic dish, melt butter and lay onions and cabbage on top; mix through all of remaining ingredients. (No other liquid should be required)

Sea salt & mill pepper

“SPRING RHUBARB PITHIVIER With VANILLA BEAN PANNA COTTA”

ateau Pithivier is a traditional French puff pastry dessert, traditionally filled with an almond sponge mixture known as “frangipane”. They are not difficult to make, and this version uses in season Spring rhubarb to flavour the filling. We are serving this with a vanilla bean infused Pana Cotta (literally, “cooked cream” in Italian) and a little rhubarb compôte and syrup. PANNA COTTA (Makes 4) 300ml

Milk

75ml

Cream

2tspns

Gelatine

Vanilla pod

75g

Caster sugar

Heat milk and cream with sugar and the split and scraped vanilla pod and zest. Separately, soften gelatine in 1Tbspn of cold water, then add to hot liquid to dissolve; strain through a fine sieve into individual moulds, then refrigerate until set.

Grated zest ½ orange RHUBARB PITHIVIER 2

Sheets prepared puff pastry

Stalks trimmed rhubarb

250g

Caster sugar

FRANGIPANE FILLING

Cut rhubarb into chunks and sprinkle with sugar in an oven proof dish adding a tablespoon of water; cover with foil, place into oven and bake for 20mins. @ 180˚C. Allow to cool in syrup that will have formed.

Cream soft butter with sugar until white. Beat in eggs and then mix in flour and almonds.Fold in ¾ of cooled cooked rhubarb

125g

Caster sugar

125g

Butter

To assemble:

Eggs

125g

Ground almonds

30g

Flour

Place first sheet of pastry onto greased oven tray and cut out a disc the size of a dinner plate. Spread filling to within a centimetre of the edge and eggwash edge. Place second sheet of pastry over top and press down to seal edges. Place a fluted flan ring over top and press down to cut. Eggwash top well and if desired sprinkle with sliced almonds. Bake in a hot oven. 200˚C for 30mins until crisp and golden

(reserved, cooked rhubarb)

Serve a wedge with a turned out panna cotta, and some of the reserved cooked rhubarb and syrup. 22

“SPRING RHUBARB PITHIVIER with VANILLA BEAN PANNA COTTA” 23

“VIETNAMESE RICE PAPER ROLLS”

hese fresh and healthy rolls can be made with a multitude of different fillings, using meat, fish or vegetarian bases; for that authentic Vietnamese flavour make sure you have fish sauce, fresh coriander and mint on hand. This recipe uses minced pork as a base with cellophane noodles and bean sprouts. The rice paper wrappers are available in a variety of sizes, round or square.

PORK FILLING (sufficient for 10 rolls) 300g 100g 2 2 cloves 1Tbspn ½ Tbspn 1Tbspn ½ Tbspn 1 cup

Pork mince Cellophane noodles Spring onions Garlic, chopped Chopped fresh coriander Chopped fresh mint Fish sauce Light soy sauce Fresh bean sprouts

First soften cellophane noodles by soaking in hot water for 30mins. In a non stick pan, dry fry mince for 5mins. until a crumbly texture is achieved and add sauces; add chopped spring onion, garlic and herbs. Cook for a further 5mins, then remove from heat and allow to cool. Chop softened noodles into 5cm pieces and add with sprouts to mince. Cool.

RICE PAPER WRAPPERS Select a dish or tray bigger than the size of your wrappers, able to take 5cm of water. Place wrappers 2 at a time into water; leave for no more than a minute until just starting to soften then remove and place onto work surface. Take approximately a tablespoon of cooled filling and place into centre of wrapper then fold over closest edge; bring in both sides to centre and roll up tightly. The roll will tighten and seal as the wrapper swells up. Roasted rough chopped peanuts add texture and flavour if scattered over when serving. ACCOMPANIMENTS DIPPING SAUCE Combine all ingredients together.

5Tbspn 5Tbspn 1Tbspn 1 clove ½

Fish sauce Water Sweet chilli sauce Fresh garlic, sliced Lemon or lime, juiced Few sprigs coriander, rough chopped

VEGETABLE PICKLE 1

Large carrot

Cucumber

1Tbspn

Salt

Remove seeds from cucumber, peel carrot and shred both into julienne. Massage salt into vegetables and leave for 20mins. Water will accumulate in the dish; wash off well and drain. Boil vinegar and sugar, cool and add coriander and chilli. 24

200ml

White vinegar

1Tbspn

Brown sugar Few sprigs fresh coriander

Red chilli, chopped

“VIETNAMESE RICE PAPER ROLLS”

”SLOW COOKED SMOKEY HAM HOCKS with ANCHO CHILLI BEANS”

n the 1980’s we saw the emergence of the CrockPot, a simple device allowing food to be cooked for a long period of time without the need for constant attention, allowing the homeowner to turn it on in the morning and return home after a busy day at work, to find a delicious, hot meal ready to eat; a boon for the busy person. Cooking meats long and slow allows rich flavours to develop with the bonus of allowing cheaper cuts to be used, becoming tender during the 6-8hrs cooking time. Today there is a resurgence of the “Slow Cooker”, which has become popular for the same reasons. This dish uses the classic combination of Ham and Beans with smoky rich flavours coming from the use of smoked ham hock (very cheap), smokey Ancho peppers and paprika – another perfect Winter warmer! HAM HOCKS (6-8 portions) 2

Large ham or bacon hocks

500g

Dried haricot beans

2x400g Cans chopped tomatoes 1

Large onion, diced

4 cloves Garlic, chopped 150g

Tomato paste

2tspn

Smoked paprika

Chorizo sausages

Dried Ancho chillies

2tspn

English mustard

2Tbspns Dark brown sugar (Muscovado)

“Smoked Bacon Hocks”

*The night before soak hocks in water and next day discard water to remove excess salt. Also rehydrate beans by covering with water overnight. The dried chillies will also need to be soaked to rehydrate. Pre-heat slow cooker on high. Fry sliced chorizo, onion and garlic in a non stick pan until lightly browned. Add tomatoes, sugar, paprika, mustard, chopped Ancho chillies (seeds removed, and add the soaking water to the liquid) Tip into heated slow cooker, with drained beans and add two tomato cans of water. Bury drained hocks in bean mixture, and cook on high for 8-9hrs. Meat should be falling off the bone. Check for seasoning; salt & pepper may be needed, depending on the saltiness of the hocks.

“Dried (L) & Soaked (R) Ancho Chillies” 26

“6hrs of Cooking….”

“9hrs of Cooking… Meltingly tender”

The Ancho chilli is actually a smoked and dried Poblano chilli; similar in appearance to a normal capsicum it is not particularly hot, but possesses a deep smoky flavour enhancing slow cooked meat dishes. Any type of bean can be substituted in this recipe; canned beans can be used, but to avoid overcooking, add them towards the end of the cooking time. Serve in a deep bowl, with plenty of bread, sour cream and some chopped Jalapeno chilli for those who like it hot!

“CHRISTMAS DIPLOMAT PUDDING with BRANDIED CHERRY SYRUP ”

he story goes that the original pudding was made popular during the 18 th Century in Europe where it was a favourite dessert served at formal dinners for government ministers and officials (whence its title). It was served hot and filled with dried and glacé fruits and sponge fingers; if served cold it was known as Cabinet Pudding. My version uses a Christmas pudding as the fruit base and served with a cherry compôte. An easy do ahead dessert which, depending on the weather, may be served hot or cold.

Ingredients: For 4 portions 1 325g Christmas pudding 50ml Dark rum 500ml Milk 4 Eggs 1 Yolk 50g Castor sugar Few drops vanilla essence 400ml Jar pitted cherries in syrup 50ml Brandy 1tspn Arrowroot Sugar to sweeten if desired

Crumble Christmas pudding and sprinkle with rum. Scald milk with vanilla; Whisk eggs with sugar until creamy then whisk in hot milk and strain through a fine sieve. Brush moulds of choice (e.g. coffee cups) with melted butter then fill with castor sugar and tip out excess. Half fill with soaked pudding pieces then fill with custard. Place into a deep dish that has been filled with hot water sufficient to come up 2/3 of the sides of the cups. Cook at 160°C for 45mins until set. Leave for 10mins before unmoulding. For the cherry syrup, drain the cherries and add the brandy to the syrup; boil and lightly thicken with the arrowroot mixed with a little cold water. Add cherries and allow to cool

SERVING SUGGESTION: If the weather is hot, serve these cold with your favourite ice-cream; I have rolled vanilla ice-cream in cocoa powder like a truffle and served whipped cream. On a cold day serve these warm just as you would a Christmas pudding with brandy sauce and cream. As these can be made 2 or 3 days in advance, it helps to take some of the pressure off the cook on the day!

"XMAS DIPLOMAT PUDDING"

“CRANBERRY & ELDERFLOWER TEA SMOKED TURKEY BREAST with DRIED CRANBERRY RELISH & WATERMELON ”

he Turkey originated in North America, and in its natural habitat fed on wild cranberries, hence the association of this berry with turkeys; it wasn’t long before the early European settlers discovered the delights of this succulent bird, traditionally serving it at Thanksgiving. In New Zealand we see turkeys on the shelves approaching Christmas time, however many people are daunted when it comes to cooking this large bird. Luckily we can purchase portioned turkey, and this recipe uses just the breasts, and can be serve hot or cold. (available on line from http://www.cantervalley.co.nz)

For 4 portions 1

Large Canter Valley boneless turkey breast (500-600g

1Tbspn Black peppercorns, coarsely crushed 1cup

Sea salt (non-iodised)

1cup

Soft brown sugar

Twinings Cranberry & Elderflower tea bags

4lts

Cold water

Infuse teabags in 2 cups of boiling water and dissolve salt and sugar in the tea. When cool, add to cold water with pepper and submerge turkey. Ensure meat is kept below surface (use a plate to weight it down if necessary) Refrigerate for 2-4 hrs. *Brining poultry before cooking keeps it succulent and juicy.

TO SMOKE TURKEY You will require a hooded barbecue, and a tin or tray filled with smoking chips, well soaked with water. Add the contents of 4 cranberry teabags to the woodchips also. Heat barbecue until wood starts smoking, remove turkey from brine, pat dry, then lay on grill rack; turn heat down and smoke roast for approx. 1hr. Check with a temperature probe for 70°-75°C internal to be safe. Serve warm or chill immediately. CRANBERRY RELISH 1cup 2cups 2 2tspns 1Tbspn

Dried cranberries Hot water Twinings Cranberry teabags Arrowroot Raspberry vinegar

Soak cranberries with teabags in hot water until cool. Discard teabags, then reboil with vinegar and lightly thicken with diluted arrowroot. Cool. Thinly slice fresh watermelon and arrange sliced turkey on top; serve relish on the side.

Cranberry Tea Smoked Turkey Breast with Dried Cranberry Relish and Watermelon.

“BREAD & BUTTER PUDDING with SPICED DRIED FRUIT COMPÔTE”

classic pudding made extra special when made with spiced fruit bread and served with a delicious dried fruit mixture livened up with spices and liqueur. Serve it warm or cold with vanilla ice cream or cream dusted with cinnamon.

FRUIT COMPÔTE 600g

Dried fruit selection: (Figs, apricots, prunes, apples, cranberries etc.)

Cinnamon sticks

Cardamom pods

Whole cloves

Whole star anise

Whole vanilla pod

100g

Castor sugar

500ml

Water

100ml

Grand Marnier, Cointreau or Drambuie

PUDDING (6-8 Portions) 6

Slices Vogels Spiced Fruit Bread

50g

Soft butter or table spread

Eggs

Egg yolks

50g

Castor sugar

Vanilla pod

250ml

Cream

500ml

Milk

4Tbspns

Jam (any flavour)

4Tbspns

Water

Make extra as this keeps indefinitely in the fridge in a sealed container. Boil the water with the sugar until it dissolves. When cooled, pour over all of fruit and spices in a bowl and leave refrigerated overnight. Next day, gently simmer mixture for 10mins; fruit should be nice and plump. It is now ready to use, either served warm or cold. (Best at room temperature)

Lightly butter a 25-30cm ovenproof dish Spread bread thinly with butter and cut into triangles; overlap slices neatly in dish. Heat milk, cream and vanilla pod together (scrape seeds into milk) until just hot. Pour hot milk onto eggs that have been whisked with sugar, whisking while pouring to prevent curdling. Strain custard over buttered bread, pressing down allowing liquid to be absorbed. Cover with foil. Set oven to 160°C. Place dish inside a larger roasting pan and fill with hot water so that the water comes half way up the sides of the dish. This will prevent custard from curdling. Cook for 25mins until custard is just set. Remove from oven and allow to cool down. Heat jam and water together, sieve, then brush over surface of pudding. Dust with icing sugar just before serving.

“BREAD & BUTTER PUDDING with SPICED DRIED FRUIT COMPÔTE”

“HOW TO ROAST A ROOT…Tasty ways with Winter tubers, bulbs & roots”

oasting root vegetables is a great way to intensify the natural sugars and flavours that they contain; they are good buying at the moment but make sure to select roots that are not too big, and are firm and heavy for their size.

Purple, red and orange vegetables contain carotenoids and anthocyanins, which are great antioxidantsmany studies show that antioxidant activity prevents many chronic diseases such as heart disease and they even have some anti cancer properties. Serve this winter warmer as a side dish with roasted meats or braised or stewed venison.

ROAST BEETROOT, CARROTS & PURPLE MOI MOIS with BALSAMIC HONEY DRESSING (4 portions) 300g

Small, even sized beetroots

300g

Moi Moi potatoes (Urineke)

300g

Carrots

50ml

Olive oil

large sprig fresh thyme Sea salt & pepper

Wash beets and potatoes; be careful not to break skin on beets as they will bleed. Peel carrots, quarter lengthways; Strip thyme leaves from stalks and toss vegetables with thyme, oil and seasoning. Wrap loosely with foil and bake @ 180°C for approx. 30mins until a knife meets no resistance when inserted. Allow to cool slightly, then slip off beetroot skins with fingers. ( A pair of latex gloves saves staining your fingers for this job.) While stiil warm mix with dressing.

DRESSING 200mls Balsamic vinegar 50mls Manuka Honey 1tspn

Dijon mustard

2tspns Horseradish

SLOW ROASTED GARLIC AIÖLI 4

Bulbs New Zealand garlic

2 sprigs Fresh thyme 1 sprig Fresh rosemary 250mls Olive oil Sea salt & mill pepper 2

Egg yolks

2tspn

White wine vinegar

½ tspn

Powdered English mustard

Lemon, juiced

Place whole garlic bulbs in ovenproof dish with herbs, a few twists of pepper and a good sprinkle of sea salt; add oil. Cover with foil and bake @ 160°C for 1hr. Leave to cool in oil. When cold, remove garlic bulbs from oil and gently squeeze cloves to remove soft garlic paste. (Reserve oil) With a stick blender or food processor, puree egg yolks with vinegar and mustard, and with machine running, slowly drizzle in garlic oil until sauce is thickened. Lastly, stir in garlic puree to taste, add lemon juice and season . Delicious as a dip with baked Agria wedges – wash and dry medium Agria potatoes and cut into 6-8 wedges; roll in fresh chopped rosemary, paprika, sea salt and mill pepper mixed with olive oil. Place in a pre-heated 180°C oven for 30mins.

OTHER SERVING SUGGESTIONS Pumpkin, kumera, red onion, all can be treated in the same way. Try making calzone (pizza or bread dough), filled with roasted vegetables and a little feta cheese and some chopped rosemary. Add red & green peppers and red onions along with a little Agria potato. Cut root vegetables into chunks; toss with chopped rosemary leaves, olive oil, sea salt & pepper and place into a hot oven; (200°C for 15mins). After removing from oven,sprinkle with a tablespoon each of brown sugar and Balsamic vinegar.

“BEER BRAISED BEEF with CARAMELISED RED ONIONS & CREAMED PARSNIP MASH”

his dish is very forgiving and reheats well; as an extra, peel parsnips with a vegetable peeler and deep-fry in hot oil till golden and crisp and serve on top of braise. Serve with a green winter vegetable such as buttered Savoy cabbage, Broccoli, Brussels Sprouts or green beans

CARAMELISED RED ONIONS (4 portions) 25ml Olive oil 250g Sliced red onions 50g

Soft brown sugar

25g

Sweet chilli sauce

25ml Balsamic vinegar°

Soften thinly sliced onions in oil until just starting to soften; (a large non stick fry pan is ideal for this) Add sugar and allow to become syrupy and just starting to brown; add sweet chilli, vinegars and seasoning, then turn down heat and gently simmer until thickened, turning occasionally to prevent burning.

50ml Red wine vinegar Mill pepper & sea salt to taste 

Make this in larger quantities, as It keeps well in the fridge

BEER BRAISED BEEF 50mls Olive oil 700g Blade steak (approx. 4 large pieces) 250g Sliced red onions 250ml 3 Boys Porter 250ml Brown beef stock 50g

Tomato paste

2 cloves Garlic 20g

Flour

1tsp

Grated horseradish

Season meat, coat with flour and brown well on both sides in heavy bottomed casserole dish; remove meat from pan and lightly brown onionsand chopped garlic in pan juices,adding alittle more oil if necessary. Stir in tomato paste and remaining flour then add beer and stock with herbs; place meat back into sauce bring to boil then cover and place into a slow oven 160°C for approx. 2hrs. Meat should be fork tender.

Bay leaf, sprig thyme, 4 sprigs parsley Salt & mill pepper

PARSNIP MASH Boil or steam parsnips & potato in salted water until tender; drain well then return to heat to dry out well; season, mash well and add horseradish and butter.

250g peeled, cored parsnip 500g peeled Agria potato 2tsp grated horseradish 30g

butter Salt & pepper

”GRILLED BLACK PUDDING & ORGANIC POACHED EGG on BLACK CABBAGE MASH with BLOOD ORANGE HOLLANDAISE”

lack pudding, Boudin Noir, Blutwurst, and Morcilla are all types of sausage using blood; traditionally from cuisines where no part of the animal is wasted after slaughter,they are usually combined with chunks of fat, cereal and seasonings; the blood coagulates and sets when heated; sliced and fried, Black Pudding is delicious when served as part of a breakfast or brunch dish. It lends itself well to being combined with fruits, and continuing the “blood” theme we are using Blood Oranges in the sauce, along with Cavollo Nero, a type of Mediterranean cabbage combined with mashed Agria potatoes – essentially an Irish Colcannon if you will. Ingredients (4 portions) 4

Fresh eggs (Organic if possible)

2tspns White vinegar Pinch salt 1

Black pudding (approx. 300g)

800g

Agria potatoes

1 bunch Cavollo Nero 50g

Butter Salt & Pepper

Fill a tall pot with water and bring to a boil; add vinegar and salt. (Acid in the water helps the eggs keep their shape and prevents them from spreading). Break eggs individually into a small dish and stir the pot to get a “whirlpool” moving, and then slide the eggs in one at a time. Don’t boil the water, just have it simmering. When the whites are just set but the yolk is still soft, remove the eggs and plunge them into cold water. This stops the cooking process and allows the eggs to be reheated up to two days later for 30secs. in simmering water, giving perfectly cooked and shaped eggs everytime. Peel and cut Agrias into even sized pieces and cook in boiling salted water till tender.

Blood Orange Hollandaise Sauce (Maltaise Sauce) 1

Blood orange

Egg yolks

1Tbspn White wine vinegar 6

Peppercorns, crushed

200g

Boiling butter

Drain well, and while hot add butter and salt and white pepper. Mix in chopped cooked cabbage. The “Colcannon” can be easily microwaved when you assemble the dish *Tip- before adding the potatoes to the water, you can blanch the Cavallo Nero for 5mins. then put them into cold water.

Boil orange juice, vinegar and peppercorns with the zest of ½ the orange, until reduced by half. Pour into a tall narrow vessel; add yolks and blend with stick blender, pouring in boiling butter in a steady stream to emulsify the sauce. Season as required. If too thick add a few teaspoons of hot water to adjust.

“CAVALLO NERO or Italian Black Cabbage” To assemble the dish: Reheat potato mix in microwave and place eggs into simmering water for 30secs. At the same time, gently fry sliced Black Pudding in a non-stick pan for 2mins on each side. (No fat will be needed). Portion hot potato/cabbage mix onto hot plates, (a small can with both ends removed is great for this; arrange Black Pudding on top and if desired a small handful of salad mix can be added. Put the warm egg on top and drizzle Bood Orange sauce over- Enjoy!

“ORGANIC SOFT POACHED EGG, BLACK PUDDING & BLACK CABBAGE COLCANNON SERVED WITH BLOOD ORANGE HOLLANDAISE” 39

“FLOURLESS ORANGE CAKE”

s there is no flour in this citrus based cake, it makes a perfect dessert suitable for those on a gluten free diet. Ground nuts in the form of almonds substitute, while this version uses polenta also. Either can be substituted in this recipe.

ORANGE CAKE (Sufficient for 8 portions) 3

Oranges

Lemon

125g Ground almonds 125g Polenta 200g Castor sugar 4

Eggs

SYRUP 3

Oranges

Lemon

300g Castor sugar

CANDIED PEEL 250g Castor sugar 250ml water Reserved zest, cut into julienne CREAM 250g

Sour cream

125g

Unsweetened natural yoghurt

Grease and line with greaseproof paper a 20cm x 4cm cake tin. Boil whole, unpeeled fruit covered in water for one hour, drain and cool. Roughly chop then blend with sugar in food processor to a fine pulp. Add almonds and polenta then lastly eggs. Pour into prepared tin (cake will not rise or settle so fill to top); bake @ 180°C for 40mins. or till firm. While still warm, prick with a wooden skewer and drizzle a couple of tablespoons of syrup over cake.

With a vegetable peeler, remove zest from fruit (leave behind white pith) Squeeze juice and boil with sugar until dissolved. Cool. At this stage extra peeled segments of citrus fruit can be added to the syrup if desired.

Blanch reserved zest 3 times, changing water each time to remove bitterness. Add softened zest to sugar and water and simmer until zest is translucent; drain well and cool. Cover with extra sugar and leave in a warm place to crystalise. Rub off excess sugar. This sugar can be used in other parts of the recipe.

Stir all ingredients together.

TBspn Icing sugar 1

Lemon, juiced 40

“FLOURLESS ORANGE CAKE”

“GET STUFFED!” …OR HOW TO MAKE A MEAL FROM NOTHING.

hese simple ideas revolve around exploring the contents of your fridge; those little pottles of something lurking at the back left over when you last had people over, those dried up ends of cheese that you refuse to throw away because it is so expensive or that last piece of bacon or ham that you were saving. And of course not forgetting those last curled up pieces of bread at the bottom of the bread bag that no one wants to use before opening a fresh loaf… STUFFED ONIONS Ingredients (Allow 1 as a side dish, 2 for a main) 4

Even sized red or white onions (tennis ball size)

Rasher of bacon or slice of ham Remainder of onions (see recipe)

2Tbpsns Fried breadcrumbs *place leftover stale bread in food processor and blend to a fine crumb; fry in little olive oil until crisp and golden. 1 clove Garlic, chopped 2Tbspns (approx) Chopped tinned tomato

Carefully top and tail onions, cutting approx. 1cm off each end; plunge into simmering water for 5mins.until going soft, remove and allow to cool. Carefully scoop out centre of onions leaving a shell of 2-3 layers. Chop centre pieces finely. In a separate nonstick pan, fry diced bacon with chopped onion then add fried crumbs tomato and check seasoning. Fill scooped out onions with mixture and place a knob of cheese on top (or grated leftovers.) Place in ovenproof dish, cover with foil and bake at 180°C for 30mins.

Sea salt & pepper Leftover cheese for topping STUFFED EGGPLANT 1

Eggplant (small/medium)

2 cloves Garlic, chopped 1

Onion, diced

Sun-dried tomatoes (chopped)

1Tbspn Tapenade 2Tbspns Fried breadcrumbs 1Tbspn Fresh chopped oreganum

Cut eggplant in half lengthways and bake in hot oven till soft; allow to cool and scoop out centre. Reserve. Lightly fry onion, garlic with chopped eggplant pulp (use some of the oil from the sun dried tomatoes) Mix in remaining ingredients and fill eggplant shells. Drizzle with tomato oil. Top with any grated leftover cheese. Bake for 30mins at 180°C till crisp and golden.

1Tbspn Fresh chopped parsley 2Tbspns Crumbled fetta cheese 42

STUFFED PORTOBELLO MUSHROOMS (4 portions) 4

Portobello mushrooms (even sized)

200g

Pork mince

1Tbspn Sweet chilli sauce 2Tbspn Kikkoman soy sauce 2tspn

Trim stalks from mushrooms, chop and add to remaining ingredients to form a paste. Fill mushroom caps with mixture and sprinkle with sesame seeds. Bake at 180째C for 20mins. Serve on top of plain steamed Jasmine rice.

Sesame oil

1Tbspn Sesame seeds 2Tbspn Fresh breadcrumbs 1Tbspn Chopped green vegetable of choice or frozen peas/beans a little salt and pepper as required

STUFFED CABBAGE (4 portions) 4

Large outside cabbage leaves

200g

Mince (pork or beef)

2 slices Finely diced stale white bread 1

Egg

2Tbspn Kimchi,* chopped

Blanch cabbage leaves in boiling, salted water until soft and pliable. Refresh in cold water then trim out thick stalk which can be chopped and added to remaining ingredients. Mix stuffing together and wrap up neatly in cabbage leaves. Half cover with stock or water, cover and bake for 40mins at 180째C. If desired, thicken juices with a little cornflour, season and pour over.

*Korean salted cabbage with chilli and garlic.

“STUFFED EGGPLANT”

“STUFFED PORTOBELLOS”

“STUFFED ONIONS”

“STUFFED CABBAGE”

“GRILLED CALAMARE with ROCKET & ROMESCO SAUCE”

here is a little effort involved in preparing fresh calamare (squid); once regarded in this part of the world as “fish bait”, calamare is a delicious seafood that is easy to cook but needs to be treated correctly otherwise a tough and chewy product will be the end result. Generally, cook it quickly or cook it long but not in-between!

GRILLED CALAMARE (4 entrée sized portions) 2 1 1Tbspn 1Tbspn 4Tbspn 1

small to medium fresh calamare red chilli, finely chopped chopped fresh oreganum chopped fresh flat leaf parsley Olive oil Lime, juiced Sea salt & pepper

Take the time to learn how to prepare fresh calamare; the frozen prepared prepared product does not compare. Cut open the tubes and cut in half; carefully score in a crisscross fashion, making sure you don’t cut all the way through... after removing the eyes and beak, marinade in remaining ingredients for 10 mins. Grill in a very hot griddle pan for 5mins. until curled.

ROMESCO SAUCE 2

Red peppers

Ripe tomatoes

Chargrill peppers and tomatoes until blackened and allow to cool. Remove skins, then seed. Add to remaining ingredients and blend thoroughly.

2 cloves Garlic Â˝ cup

Walnuts

1tspn

Smoked paprika

2Tbspn Olive oil seasoning

SALAD 4 handfuls Rocket 1Tbspn Walnut oil

Whisk all ingredients apart from greens and nuts. Only dress salad just before serving to prevent wilting. Garnish with nuts and some reserved strips of red pepper.

1Tbspn Olive oil 1Tbspn Sherry vinegar 1tspn

Dijon mustard

1tspn

Liquid honey Seasoning

Walnuts

Romesco sauce is great as a dip as well as stirred through your favourite pasta or served with baked and grilled fish fillets.

“GRILLED CALAMARE with ROCKET & ROMESCO SAUCE”

“A BIT OF SKIRT & A BIT OF SPICE…”

chance for dads to get into the kitchen cooking the Fajitas, with the kids preparing the vegetables and tortillas while mum puts her feet up from those traditional tasks…

Mexican flavours dominate this healthy dish which can be assembled and served within 15mins. Persimmons are right in season and packed with Vitamins A & C. Limes are also a great cheap buy at the moment Beef Skirt & Marinade(4 portions) 1 whole Beef skirt (approx.600g-700g) 25ml

Olive oil

Red onion (finely diced)

Red chilli (finely diced)

1 Tbspn Fresh coriander (roughly chopped) 1

Trim any excess fat from meat (there should be very little, as it is a lean cut of meat) score the meat criss-cross fashion to depth of 2mm. on both sides. Place into a zip lock bag with all of marinade ingredients and “massage” well to combine ingredients. Leave at least 4hrs in refrigerator for flavours to develop and allow lime juice to tenderise the meat.

Fresh lime (juiced)

2 cloves Garlic (chopped) 1 tspn Cumin seed (crushed with a knife) 1 tspn Ground coriander seed Few twists mill pepper Persimmon Salsa 1

Persimmon

Large tomato

Red onion

Red chilli

Peel persimmon and cut into ½ cm dice; quarter tomato, discard seeds and pulp and dice flesh same size as persimmon. Finely chop onion and chilli (remove seeds). Mix with remaining ingredients and refrigerate. This will keep for a week so can easily be made in advance.

½ tsp Castor sugar 1Tbspn Olive oil 2

Limes (juiced)

1Tbspn Fresh coriander (chopped) Salt & Mill pepper

Accompaniments 1

Iceberg lettuce (chiffonade/shredded)

Carrots (peeled, grated)

Red onion (finely sliced)

200g

Cheese (Edam/Colby), grated

250g

Sour cream

Soft flour tortillas* (or substitute any style of flat bread)

TO ASSEMBLE:

Pre-heat a heavy bottom pan (griddle pan) or the BBQ outside. Remove meat from marinade, pat dry and sear in very hot pan. Leave for 3mins. Turn over and repeat process. DO NOT OVERCOOK. Remove from pan and loosely cover with foil; allow to rest for 10mins. This process is important as it allows the meat juices to stay in the meat. Warm the tortillas in the microwave or individually in a hot pan and wrap in a clean cloth. Meanwhile have the children prepare, cut and shred the vegetables and cheese; Lastly carve the meat in very thin slices across the grain. To serve either mound vegetables onto warm tortilla with shredded meat on top, lastly sprinkle a little cheese on to melt (30secs. In the microwave) and finish with a dollop of sour cream and chopped coriander to finish or place a portion of all ingredients onto tortilla and serve as a wrap.

“GRILLED SKIRT STEAK”

“RIPE PERSIMMON”

“JERKED PORK & TROPICAL FRUIT SALSA with BLACK EYED BEANS”

here is a story that barbecuing meat was “invented” in and around the Caribbean hundreds of years ago; European sailors noticed the native population would cook whole pigs rubbed with spices over open coals, using chilli and the local dried berry from the allspice tree, which only grows in that part of the world. They say that the word barbecue comes from the French “Barbe et Queue…” or “from head to tail”, meaning the whole animal would be cooked. This dish utilises fresh mango, pineapple and papaya with lime, coriander and mint spiked with chilli, while the pork is rubbed with fennel seed and allspice. …..a perfect summertime dish to prepare on the BBQ. JERKED PORK (4 portions) 2

Large pork fillets

1Tbspn Fennel seeds 1Tbspn Allspice berries (or ground allspice) 1Tbspn Aniseeds 1tspn

Trim silver skin from pork and cut each fillet in half, as the thinner end will take less time to cook. Coat with oil, then roll in remaining spices which have been ground together in a spice mill or crushed in a mortar & pestle. Grill in a hot pan or on the BBQ until 65°-70°C is reached; do not over cook as the meat will be dry. Juices should be clear but still present.

Dried chilli flakes

2tspns Sea salt

NB* Mixed spice is not the same as Allspice.

2tspns Black peppercorns 4

Bay leaves

2Tbspn Olive oil TROPICAL SALSA 2 slices ¼ 1 1 1 1 1TBspn 1TBspn 1TBspn 1tspn

Fresh pineapple, diced Peeled, seeded papaya Peeled, diced mango Small red onion, diced Red chilli, finely chopped Lime, juiced Chopped fresh coriander Chopped fresh mint Olive oil Caster sugar Sea salt & pepper

Combine all ingredients and leave for an hour to allow flavours to develop.

Grilled fresh pineapple slices or wedges loo and taste nice with this dish.

BEAN SALAD 200g

Cooked black eyed beans

Ears cooked corn on cob

Cooked grean beans, cut

Sticks celery

Strip corn off cobbs in chunks (tinned or frozen corn be used. Combine ingredients with dressing and check for seasoning. Remember to soak beans overnight in water. Do not salt until after they are cooked and tender otherwise the skins will be tough. Can be served in a half a grilled capsicum

Vinaigrette dressing

“JERKED PORK & TROPICAL FRUIT SALSA with BLACK EYED BEANS”

“GRILLED MOROCCAN LAMB ON LENTILS WITH PRESERVED LEMON SALAD”

oroccan food uses a wide range of spices; typically cumin, coriander, cinnamon, chilli, pepper, saffron and a myriad of other spices only available in that part of the world. Lemon, preserved in salt makes its’ appearance in many dishes including the classic tagine, basically a stew cooked in an earthenware vessel flavoured with dried fruits and spices served with the classic couscous. Grilled Lamb (4 portions) 500g

Minced lamb

Onion, roughly chopped

1 clove Garlic

Place all ingredients in food processor and pulse until a fine paste is achieved. Mould into “sausages” with wet hands. Recipe should yield 8. Cook in hot pan (non-stick is good) until nicely browned all over.

1Tblspn Chopped coriander 1Tblspn Chopped mint 1tspn

Ground cumin

2tspn

Ground coriander

1tspn

Paprika

1tspn

Gground chilli

1tspn

Cinnamon

1tspn

salt

Rinse lentils well under running water. Simmer approx. 30mins until tender. NB* season after they are cooked. They can be cooked in advance and microwaved

½ tspn pepper

LENTILS 250g

Green organic lentils

1lt

Water or chicken stock

1tspn

Toasted cumin seeds Salt & pepper to taste

PRESERVED LEMON SALAD 1

Tomato

Quarter tomato and remove seeds and pulp. Julienne along with trimmed peppers and onion.

1 each Red, green yellow pepper 1

Red onion

Preserved lemon

Dry toast seeds in non stick pan, then mix with torn coriander leaf and dres s with lemon juice and oil.

1Tblspn Torn fresh coriander 1Tblspn Olive oil 1

Season. A few Black olives will enhance this dish.

Lemon juiced

1Tblspn Toasted pumpkin seeds 1Tblspn Toasted sunflower seeds Sea salt and pepper to taste

“GRILLED MOROCCAN LAMB ON LENTILS WITH PRESERVED LEMON SALAD”

“2 WAYS WITH RICE – PUMPKIN & SPINACH RISOTTO, AND CHICKEN & SEAFOOD PAELLA ”

hile rice is typically associated with the cuisines of Asia, it is also widely used in Mediterranean cookery; rice was introduced to Spain and to Italy by the Moors, in around the 8th century, who found the marshy regions around Valencia ideal for the cultivation of the rice used in Paella; Risotto is the domain of the Italians and has some similarities with Paella but has a much “wetter” and creamier texture.

PUMPKIN & SPINACH RISOTTO Ingredients (4 portions) 400g

either: Arborio, Carnaroli or Nano rice

small onion, finely diced

50ml

olive oil

200g

peeled pumpkin, 1cm dice

1 bunch spinach, washed, stalks removed 200ml white wine 1lt

white chicken stock (or vegetable stock if you prefer)

50g

grated fresh parmesan Salt & pepper

Heat the stock and keep hot. In a saucepan, add the onion to the hot olive oil; when translucent, add the raw, unwashed rice to the pan and coat well with the oil. Stir well with a wooden spoon or spatula for 2 or 3 minutes. Add the wine allowing the rice to absorb it, add the diced pumpkin, then add the hot stock a ladleful at a time (let the rice absorb the stock gradually) When all of the stock has been added the rice should be just cooked, tender, but with the grains still whole. Just before serving stir in the raw spinach to wilt, then mix in the cheese. Adding cream and butter at the end makes the dish extra rich.

(optional: add 50g butter and 100ml cream)

NB* Use good quality Risotto rice, which has a “medium” sized grain and releases its starch during cooking without breaking open; this is what gives a correctly cooked risotto its creamy textures. Do not be tempted to use short grain or “Calrose” rice, which is only suitable for desserts, as it breaks open during cooking and releases its starch.

CHICKEN & SEAFOOD PAELLA Ingredients (4 portions) 300g

Paella rice (Calaspara or Bomba)

50ml

Olive oil

1 med. Onion, finely diced 2 cloves Garlic Â˝ gram Saffron 1tspn

Smoked paprika

1.5lt

Chicken or fish stock (approx.)

1 each

Red and green pepper, cut in large pieces

Chorizo sausage

Boneless chicken thighs or equivalent

Whole prawns

Squid tubes, cleaned, sliced

200g

Boneless white fish fillet, large pieces

Bring the stock to the boil and allow the saffron to infuse. In a large flat pan, brown the diced chicken pieces and the chorizo sausage cut into chunks, then add the onion, chopped garlic and raw unwashed rice; stir for a few minutes. Season, add paprika then the stock. Bring to the boil then simmer, covered with a lid or tinfoil for approx. 20mins. (This can also be done in the oven) Remove lid, then mix in peppers and all of the seafood apart from whole prawns which should be placed on top. Cover, and cook for a further 5 minutes. The rice should have absorbed all of the liquid, and the grains tender but not broken open. Squeeze over the lemon juice before serving.

salt & pepper, chopped parsley 1

Lemon

*NB There are many variations on Paella. Shellfish such as mussels or clams can be added towards the end of the cooking time, while peas are also frequently used. Traditionally, snails and frog legs are also usedâ&#x20AC;Ś.. The dish can be expensive because of the seafood and saffron used, so this would be a special occasion dish as it is in Spain, where it is often served on festival days or when the whole family is gathered together for a Sunday meal.

PUMPKIN & SPINACH RISOTTO

CHICKEN & SEAFOOD PAELLA

“TURKISH PIDE BREAD – with lamb, feta, pomegranate seeds and mint”

fter many years of camping holidays, I have become adept at being able to create something from whatever ingredients are to hand, and indeed it is something of a personal challenge to come up with something new. Bread in its’ many forms is easy to make, and on a hot Summer day, getting the yeast to work is no problem. Pide bread is for want of another description, a form of pizza upon which any range of toppings can be used. This dough can also be used to make Turkish bread, simply brush with water and sprinkle with Nigella seeds and shape as for a Ciabatta. The topping for this recipe is cheap and simple and tasty. As Pomegranates have appeared in the shops, I have also included them to give an interesting astringent sweetness to match the lamb, feta and mint. PIDE BREAD (Makes 4 large pieces) 600g 3tspn 3Tbspn 3Tbspn 250ml 1 1tspn 1tspn

Bread flour Surebake dried yeast Plain, unsweetened yoghurt Vegetable oil Water Egg Salt Sugar

FILLING (Sufficient for above) 200g 1tspn 1tspn ½ tspn ½ tspn 1Tbspn 1Tbspn 1Tbspn 1tspn

Finely minced lamb or beef ground cumin paprika salt pepper chopped flatleaf parsley chopped fresh mint chopped fresh oregano or marjoram crushed garlic

200g ½ ½tin

Fetta cheese onion, finely chopped seasoned, chopped tomato Extra chopped mint and olive oil to finish Pomegranate

Mix together yoghurt, oil, egg and water with the yeast. Add salt and sugar to flour and mix together to form a soft dough. NB* You may need to add a little more water or flour to give the right consistency – better a soft dough than one which is too stiff. Place dough into an oiled bowl and cover with cling film. Leave in a warm place to double in size. The time will depend on the temperature of the room. Push down with knuckles to expel air (the dough should be soft and silky) Divide into four, roll on a floured bench into a thick sausage shape then roll out into a long oval; pinch ends together to form a gondola shape and roll sides in to give a lip to keep in filling.

Pre-Heat oven to highest setting of around 230˚C. With wetted hands combine all of filling ingredients and divide into four. Spread a layer of tomato and raw onion on base of Pide (not too thick or they will be soggy); crumble seasoned meat over randomely and lift Pide onto greased baking sheet. Place into oven and bake approx. 10mins. Upon removing from oven, crumble feta over the top and scatter with chopped fresh mint, a few pomegranate seeds and drizzle with olive oil.

Shaping the Pide

Before going into the oven

Cut Pomegranate â&#x20AC;&#x201C; Scoop out seeds and drop into cold water; the surrounding inedible flesh will float away

“PIDE BREAD with LAMB, FETTA, MINT and POMEGRANATE”

“DUO OF WHITEBAIT with CITRUS & ASPARAGUS SALAD and CHILLI VINAIGRETTE”

t the moment we are in the middle of the Whitebait season which is due to end in a few weeks time. Expensive? yes; but worth an occasional once yearly treat. Most would agree that the simple whitebait pattie with some fresh squeezed lemon juice between buttered soft white bread takes some beating, however you might like to try this recipe for something different.

WHITEBAIT FRITTERS (Makes 4) 100g 2 50ml 15g 12

Fresh or defrosted whitebait Eggs Pinch each salt & pepper Cream Self- raising flour Chives, snipped Equal amounts of melted butter & oil

TEMPURA WHITEBAIT 100g 45g 95g 180ml 1

Fresh or defrosted whitebait Plain flour Cornflour Pinch each salt & pepper Ice cold water Pinch cayenne pepper Lemon

Make a smooth batter by whisking eggs and flour together, then mix in cream, chives and seasoning. Allow to rest for 10mins. then add drained whitebait Heat oil and butter and shallow fry mixture in 4 even sized patties until golden on both sides.

Just before you are about to start cooking, loosely mix ice cold water into seasoned flours. Do not worry if there are a few lumps. Add drained whitebait and loosely “dribble” whitebait into hot vegetable oil (180°C) Cook for 30secs. until crispy, lift out and drain on absorbent paper

CHILLI VINAIGRETTE Blend or whisk all ingredients together

150ml 50ml 1tsp ½ 1tsp

Olive oil Red wine vinegar Whole grain mustard Sea salt and mill pepper to taste Red chilli, seeded and finely diced Few drops of tabasco Liquid honey

To serve: For each portion, take mixed salad greens, asparagus and fruit, and dress with a Tablespoon of dressing; place a warm fritter on centre of plate and top with salad, finishing with a sprinkle of tempura fried whitebait. Drizzle over more dressing and serve immediately with trimmed lemon wedges

SALAD 100g 8 1 1

Mixed salad greens (Mesclun) Asparagus spears (cut into pieces and lightly cooked) Orange, segmented Ruby grapefruit, segmented 62

“DUO OF WHITEBAIT With CITRUS & ASPARAGUS SALAD and CHILLI VINAIGRETTE”

“PEAR HUMMINGBIRD CAKE with WALNUT & PISTACHIO PRALINE”

any will be familiar with the delicious Hummingbird Cake, made in the same way as a Carrot Cake; traditionally they include the flavours of bananas, pineapple and walnuts. As this is the time of the year when pears and walnuts are falling from the trees, their abundance makes this a cheap cake to produce, as it substitutes poached fresh pears for the tinned pineapple. Delicious served with a cream cheese and sour cream icing and coated in a pulverised praline made from walnuts and pistachios.

HUMMINGBIRD CAKE

Pre-heat oven to 180˚C.

3 cups 2 cups 1tsp 1tsp 1tsp 1tsp 3 1 ½ cups 1tsp 200g 2 cups 3

Plain Flour Granulated sugar Salt Baking powder Baking soda Cinnamon Eggs Vegetable oil Vanilla essence Poached pears* Walnuts Ripe bananas

Grease and flour a 20cm wide cake tin. In a blender, puree together the oil, eggs, vanilla and bananas till smooth. Use very ripe bananas for this. Sieve together the dry ingredients, then with machine running, incorporate into liquid mix until just mixed; do not over process.

250g 250g 1 1tsp

Cream cheese Sour cream Lemon, juiced Vanilla essence

Roughly chop pears and add with a couple of tablespoons of the liquid along with the walnuts to the cake batter, just folding in. Fill cake tin and bake for 1hr and 15mins. or until a skewer comes out clean. Cool before turning out.

Warmed apricot jam

*Peel and core pears of choice (do not worry if they are bruised or are over ripe). Gently poach in a mixture of 500ml water, 250ml sugar, juice of 1 lemon, 2 cloves and a piece of cinnamon). Allow to cool before using.

Beat together sour cream and cheese and flavour with lemon and vanilla

PRALINE 2 Cups 1 Cup ½ Cup

Granulated sugar Walnuts Pistachios (or nuts of choice)

Heat sugar over a high heat, gently swirling when it starts to melt to even out the colour. Do not stir vigorously or it may crystalise. When a golden brown shade is reached, remove from heat and add nuts; pour onto a stainless bench which has been lightly oiled with vegetable oil. When cooled, roughly break up and blend to a coarse powder in processor. Brush surface of cake with melted apricot jam and coat with crushed praline. 64

...Stages in the cooking of the sugar for the walnut and pistachio praline.....

When golden brown, add the nuts and pour onto an oiled surface to cool. Grind up in a food processor.

“ “PEAR HUMMINGBIRD CAKE with WALNUT & PISTACHIO PRALINE”

“POACHED BREAST OF CHICKEN with SUMMER VEGETABLES in Chive & Riesling Sauce ” ake sure that you select small chicken breasts for this dish as it is quite rich with the buttery sauce; this is offset a little by poaching the chicken in stock which keeps the lean meat nice and moist. Using a fruity riesling complements the sweetness of the vegetables, especially if they are fresh picked from the garden; if you find the sauce perhaps a little too rich for your taste, add a squeeze of lemon juice to finsh. This colourful dish would be great with a side dish of those great orange fleshed Beauregard kumeras.

To serve four: 4 x 150g 500ml Sprig

250ml 250ml 100g

Skinless chicken breasts Chicken stock Thyme Bay leaf Few peppercorns Riesling Cream Butter, chilled

1 1 1 8 8 2Tbspns 2 12 ½ 10g

Carrot Turnip Small swede Green beans Yellow wax beans Peas or broad beans Tomatoes, seeded, diced Chives, snipped Cabbage, shredded finely Butter

Trim and neaten up breasts. Add herbs to stock and bring to a simmer; add wine then chicken. Make sure you simmer rather than boil as this can make the chicken tough. Cooking time will vary, but allow a minimum of 20mins. with a lid on. When chicken is cooked (clear juices or internal temperature of 75ºC) remove from stock, cover and keep warm. Bring stock up to a fast boil, and reduce by half – this step is important as if it is not reduced the finished sauce will be too thin and watery. At this stage cut the prepared vegetables into neat shapes (e.g. batons or small cubes) and blanch in boiling, salted water for 2 mins. then immediately refresh under cold water to set the colour and stop the cooking process. Gently soften the cabbage (shredded finely) in the remaining butter, season. Add cream to reduced stock, and reduce by half again. At this stage, remove the pan from the heat and whisk in gradually the chilled butter; it should not require reheating. Check the seasoning at this stage and keep warm. Add the blanched vegetables, diced tomato and lastly the chives. Mound the buttered cabbage on the plate, place the chicken breast on top and ladle the vegetable sauce over. Enjoy!

"POACHED BREAST OF CHICKEN in a CHIVE & RIESLING SAUCE with SUMMER VEGETABLES."

“PARSLEY PESTO with FETTUCINE & CRISPY PARMESAN WAFERS”

any will be familiar with the traditional pesto which originates from Genoa region in Italy, made with fresh basil leaves, pine nuts, garlic, parmesan and good olive oil, all pounded together in a mortar and pestle reduced to a creamy paste; whence the name “pesto” which means paste. Similar pasta accompaniments and flavourings can be made with other herbs and nuts; this seasonal recipe uses flat leaf parsley in place of the basil and toasted sunflower seeds to replace the pine nuts.

PASTA OF CHOICE (4 portions) For each portion allow 120g-150g Spaghetti, fettucine, tagliatelli or similar* 500g-600g 50ml 2tspns

Fettucine, dried Olive oil Salt

*When using fresh pasta, allow 150g-200g Per portion

PARSLEY PESTO 1 Cup ½ Cup ½ Cup 3 cloves 1 Cup

Italian or Flat leaf parsley Sunflower seeds Fresh grated parmesan Garlic Olive oil Salt and pepper

Bring a large pot of water to the boil, to which has been added the oil and salt. Try to use at least 4 litres – insufficient water will cause the pasta to stick together. The salt flavours the pasta as you would potatoes, whilst the oil helps to keep the strands of pasta separate during the cooking process. When cooked to the al dente stage (which should take around 1012mins for dried pasta or only 3-4mins when using dried. Drain immediately and run under cold water to stop the cooking process if not serving straight away. If serving later, toss through a little olive oil, cover with cling film and refrigerate.

Thoroughly blend together to a smooth puree. Grate fresh parmesan into a hot non-stick pan; as cheese melts, fat will separate out; when a lacy web develops, cool slightly and drop out of pan. When cool, the parmesan wafer will be quite crispy.

*For parmesan wafers allow approximately 25g of fresh parmesan.

“Parsley Pesto, Pasta and Crispy Parmesan Wafers”

“BRAISED PORK IN VERJUICE with POACHED QUINCE”

s Autumn approaches, quinces make their appearance in many gardens; this unusual looking fruit is inedible in its’ raw state, being hard and sour. When cooked however the fruit becomes soft and sweet with a hint of tartness and turns a beautiful shade of pink ; it is most commonly used today as a fruit “cheese” where it is boiled down with sugar and allowed to set to a firm jelly and used to accompany ripe cheddar cheese. Here the quince is poached and served with a braised piece of pork, which has been simmered in verjuice, the unfermented juice of grapes, slightly acid in flavour, which cuts through the rich taste of the meat. POACHED QUINCE: 50Og 250g 500ml

Quinces Sugar Water

Dissolve sugar in hot water first. Peel quinces and remove core and seeds. Do not discard peelings and seeds and add to quartered quinces and place in hot syrup. Cover and place into oven preheated to 160˚C and poach for 2 hours. The poaching liquid will be a delightful shade of orange/pink.

BRAISED PORK: (4 portions) 800g/1kg Pork loin 200ml Verjuice Bay leaves, fresh thyme Sea salt, mill pepper

Trim and neatly tie pork loin. Push bay leaves and thyme under trussing string and season well. Place into a shallow dish and pour over verjuice. Cover with foil and place into a hot oven (200˚C) and braise for approx. 1hr. When pricked with a fork, juices should be clear; try not to overcook as the pork mwil become dry and tough. Aim for an internal temperature of 65˚70˚C. Allow meat to rest in a warm place which will allow the meat to relax and the juices to return to the centre of the meat. To serve, slice the meat thickly and serve with the poached quince with the juices spooned over.

“Fresh Quinces”

“Pork Roast ready for the oven”

“Braised Pork in Verjuice with Poached Quince” 71

“RATATOUILLE with SNOW PEA SHOOTS, ROASTED CORN & JALAPENO and TOMATO VINAIGRETTE”

ummer is the season and with it comes a surfeit of members of the fruiting vegetable family; you may have an abundance of tomatoes and probably courgettes, which seem to grow overnight ;the word courgette in French actually means “little marrow” – don’t let them get too big as they develop tough skins and a watery interior. Peppers or capsicums to be more precise are very cheap at the moment as are abergines or eggplants. We are also using fresh corn and the tips of the plant that gives us snow peas (not to confused with the snowpea shoots bought in the supermarket, which I find tend to be quite tough to eat. RATATOUILLE (4 Portions) 1 Courgette, 1cm diced ½ Eggplant, 1cm diced 2 Tomatoes, quartered, seeded,diced 1 Red capsicum, 1cm dice 1 Green capsicum, 1cm dice ½ Onion, finely diced 1 Garlic clove, crushed 4 Basil leaves, shredded 1Tbspn Tomato paste 1tspn Sugar 3Tbspn Olive oil Salt & pepper VINAIGRETTE 100ml 30mls 1tspn 1 1

Good olive oil White wine vinegar Whole grain mustard Tomato, quartered, seeded, diced Jalapeno pepper Salt & pepper 4leaves Fresh Basil

In a hot pan sauté onion and garlic for a few minutes; add eggplant and cook for a further 2-3mins over moderate heat. Add capsicum and tomatoes, then paste, seasoning and basil, then courgette; cook for 10mins, stirring to prevent burning,

Chargrill chilli over open flame until blackened. (use flame on gas stove, bbq, or gas torch. Cool, deseed and finely dice) Shred basil finely, then whisk remaining ingredients together and add to chilli and basil.

Roast 1 fresh corn cob on bbq or gas flame (Microwave on highfor 4mins. first) Strip kernels and add to dressing. Pick tender shoots from pea plants or use your favourite salad mix and mix with a little of the dressing. Ratatouille may be served cold, warm or hot; press into ring mould, arrange salad leaves around and dress with vinaigrette.

Roasted Corn Cob

Chargrilled Jalapeno

“RATATOUILLE with SNOW PEA SHOOTS, CORN & ROASTED JALAPENO and TOMATO VINAIGRETTE” 73

“VIETNAMESE RICE PAPER ROLLS”

PORK FILLING (sufficient for 10 rolls) 300g

Pork mince

100g

Cellophane noodles

Spring onions

2 cloves

Garlic, chopped

1Tbspn

Chopped fresh coriander

½ Tbspn

Chopped fresh mint

1Tbspn

Fish sauce

½ Tbspn Light soy sauce 1 cup Fresh bean sprouts RICE PAPER WRAPPERS Select a dish or tray bigger than the size of your wrappers, able to take 5cm of water. Place wrappers 2 at a time into water; leave for no more than a minute until just starting to soften then remove and place onto work surface. Take approximately a tablespoon of cooled filling and place into centre of wrapper then fold over closest edge; bring in both sides to centre and roll up tightly. The roll will tighten and seal as the wrapper swells up. Roasted rough chopped peanuts add texture and flavour if scattered over when serving. ACCOMPANIMENTS DIPPING SAUCE Combine all ingredients together.

5Tbspn 5Tbspn 1Tbspn 1 clove ½

Fish sauce Water Sweet chilli sauce Fresh garlic, sliced Lemon or lime, juiced Few sprigs coriander, rough chopped

VEGETABLE PICKLE 1

Large carrot

Cucumber

1Tbspn

Salt

200ml

White vinegar

1Tbspn

Brown sugar

Few sprigs fresh coriander ¼

Red chilli, chopped

“VIETNAMESE RICE PAPER ROLLS”

“CHICKEN AND PORK TERRINE with GREENGAGE RELISH”

he essential difference between a pâté and terrine is not great; a terrine of minced meats and offal, well seasoned and cooked in a deep dish, very often lined with strips of fat pork or bacon, cooled and sliced is the traditional method, whereas a pâté tends to be of a smoother texture and very often cooked inside a pastry crust. Wrapped and refrigerated, terrines will keep ideally for up to 10 days. Great served with crusty bread and pickles and a little salad. The relish with this terrine is based on the Greengage, a green member of the plum family in the shops right now. TERRINE 50Og 250g 250g 1 x 250g 10g 5g 2g 2g 2g 50ml 50ml 50g 50g

Beef (chuck/blade/flank) Pork belly Fat pork* Chicken breast, skinless Salt Coarse black pepper Nutmeg or mace Ground ginger Ground allspice Brandy Port Pistachio nuts Hazelnuts Large sprig of thyme

*Fat is necessary to keep the terrine moist

Cut 3 large strips from chicken breast and marinate in brandy. Line a deep suitable dish similar to a loaf tin with the streaky bacon. Coarsley mince twice all meats including remainder of chicken. This will work better if the meat is kept very cold, or even partially frozen. Pre-minced meat may be used, but your butcher might do this for you if you ask him nicely. Mix through all seasonings/spices and herbs thoroughly along with brandy from marinade. Press half of mixture into lined terrine, then lay chicken strips in and nuts. Press in remaining mixture, then fold over bacon to enclose.Cover with foil and place into a deep tary, then fill with hot water 2/3 up the sides. Pre-heat oven to 170°C and cook for approx. 1hr when a skewer will reveal clear juices or a thermometer reads 65°C. While still warm, place a 1kg weight such as cans from the pantry wrapped in cling wrap and refrigerate overnight. Next day, to unmould the terrine, run the tin upside down under the hot tap for 30 secs. It will just slide out. Wipe with a paper towel to remove excess fat.

GREENGAGE RELISH 300g 100g 4cm 50g ½ each

Greengages Brown sugar Piece fresh ginger, grated Sultanas White wine vinegar Green chilli Pinch ground cloves

Remove stones from greengages and place in a pan with remaining ingredients; barely cover with vinegar and simmer gently until thick, being careful not to burn as it becomes quite thick. Chill overnight. Keep refrigerated.

“Greengage Plums”

“Terrine after cooking and pressing”

“Chicken and Pork Terrine with Greengage and Ginger Relish”

“TERIYAKI GLAZED SALMON with SPICY SOBA NOODLE SALAD”

TERIYAKI SALMON ( for 4 portions) 4 100ml 100ml 50g 1 clove 2tsp ½ tsp

150g Fresh salmon slices, skin on Flakey sea salt Japanese soy sauce (Kikkoman or Yamasa) Mirin (sweet rice wine) Caster sugar Garlic, crushed Fresh Ginger, finely grated Sesame oil

SOBA NOODLE SALAD (for 4 portions) 400g 100g 1 2 cloves 10 10 3tsp 75ml 50ml 40g 20ml

Soba noodles Snow peas Red chilli, finely diced Fresh garlic, crushed Fresh basil leaves Fresh mint leaves Sesame oil Japanese soy sauce Rice wine vinegar Caster sugar Mirin

Before buying the salmon ensure that it has been scaled and the little pin bones have been removed. Rub a sprinkling of sea salt into the skin side of the fish. Combine all of the ingredients for the Teriyaki and place the fish into it. Spoon over the fish. Leave covered in the refrigerator for at least one hour. (Overnight will be fine also)

Into a pot of boiling salted water, place the noodles and cook till tender, approx. 8mins. Immediately refresh under cold running water and drain; mix through sesame oil to prevent sticking. Blanch snow peas in boiling salted water for 1min. until bright green in colour and also refresh. Shred as finely as you can into julienne. Shred herbs and combine with other remaining ingredients, then mix through with soba noodles and snow peas.

To cook salmon: Place a heavy bottomed pan or tray under the grill until it becomes very hot. Place the slices of salmon skin side up into the pan and return to the grill. A 4cm thick piece of fish will take about 5mins to cook through. Two or three times baste the fish with the Teriyaki sauce so that it is nicely glazed. Serve on top of the cold noodle salad with any of the salad liquid around. Of course this dish works equally as well with chicken, cut into strips and skewered, then grilled.

"TERIYAKI SALMON with SPICY SOBA NOODLES"

"How about serving it as an hors d'oeuvre in a noodle box?"

“Teriyaki Chicken”

“PEAR & CARAMELISED WALNUT TART TATIN”

art Tatin is a classic dish found in traditional French cuisine; delicious caramelised apples topped with pastry and baked. Normally inverted and served with the crispy pastry base on the bottom. So the story goes, the sisters Tatin, famous for their apple pies supposedly forgot on one occasion to put pastry on the base of the pie and found the “bottomless” pie quite delicious. This version uses seasonal pears and walnuts, and replaces the normal puff or sweet pastry with phyllo pastry.

TART TARTIN ½ pkt 100g

Phyllo pastry Clarified butter*

200g 50g 3 100g 2Tbspns

Sugar Butter Pears (firm) Chopped walnuts Manuka honey

*Clarified butter can be purchased or alternatively heat butter gently until melted then skim surface and carefully pour off clear liquid leaving white milk solids behind. Using clarified butter will prevent the pastry from burning.

Pre-heat oven to 180˚C. In a Teflon non-stick pan, heat the 50g of butter and add the sugar; when the sugar starts to brown, add the pears rounded side down and place a lid on top.... leave as long as possible to caramelise and colour the fruit. Remove from heat and allow to cool slightly. Next, toast the nuts in a dry pan then add honey and cook for about 5mins. then remove from heat. Brush one sheet of the phyllo pastry with melted clarified butter, cover with another sheet of pastry, brush with butter and repeat process 6 more times. Pour caramelised walnuts onto last layer and place a further 3 layers of buttered pastry onto the nuts. Place pastry over pears and trim to fit; push edges down into pan. Place into pre-heated oven and bake till crispy and brown. Invert onto serving plate, and pour remaining caramel over and serve with ice cream.

Lay the cored and trimmed pears onto the caramel... caramelise the walnuts in the manuka honey

Lay the buttered phyllo onto the pears.

Fresh from the oven; then invert onto a plate...

“PEAR & CARAMELISED WALNUT TART TATIN” -serve hot with your favourite ice cream, cream or egg custard.

“SPICED SAFFRON EASTER BREAD”

ssociated with Easter in many homes, is the warm spicy aroma of toasted hot cross buns; unfortunately many of the offerings available from supermarkets today are lacking in both flavour and fruit. Today we can even purchase chocolate chip flavoured hot cross buns…. Spice however is the key, and this recipe uses saffron in addition to the regular spices. Saffron has been used for many years in Cornwall, England as in ingredient in a sweet bun (The town of Saffron Walden gets its name from growing saffron). Today we mostly associate saffron with savoury dishes, but its special rich aroma blends deliciously with the fruit and spices used in this recipe. A great Easter treat! SAFFRON EASTER BREAD (1 standard loaf) 400g 30g 30g 5g 1 250ml 50g 1tsp ½ tsp ½ tsp ½ tsp 1tsp 40g 40g 20g

Bread flour Caster sugar Fresh yeast (14g dried granules) Salt Egg Milk Butter Mixed spice Cinnamon Cloves Nutmeg Saffron threads Currants Sultanas or raisins Chopped mixed peel

Glaze 100g Sugar 100ml Water 1 Lemon, zested, and juice Gently heat together until sugar is dissolved. Allow to cool, then liberally brush over bread while it Is still warm and sprinkle with coffee sugar crystals.

Mix the yeast with ½ of the milk which has been warmed; add a teaspoon of the sugar and sprinkle with a spoonful of the flour and leave in a warm place to ferment. Add the saffron to the remaining warm milk and allow to infuse. Meanwhile, mix the flour and spices with the remaining salt and sugar and rub in the butter cut into pieces; (this can be done on a mixing machine if you have one) add in the fruit, mix for a minute then add the saffron milk, yeast mixture and egg. Mix or knead till you achieve a smooth elastic dough. A little extra flour may be required if the dough is on the sticky side. Place dough into a bowl and seal with cling film to prevent a skin from forming and leave in a warm place to roughly double in size this may take a couple of hours or it can be left overnight in the fridge to slowly prove. Knock back the risen dough gently. Grease your loaf tin(s) of choice and also flour them to prevent sticking. Roll the dough and place into tin with the join on the bottom. Loosely cover with a damp cloth, and allow to prove again in a warm place. Bake @200ºC for 10mins then drop temperature to 180ºC for the remaining 20mins. When tapped, the bread should sound hollow.

“PROVED LOAF READY TO BAKE….. “

COOKED IN ROUND TINS, BRUSHED WITH SYRUP AND SUGAR CRYSTALS

“SPICED SAFFRON EASTER BREAD” -serve warm or toasted with your favourite jam and butter. 83

“SALAD OF DUCK CONFIT, BACON & POTATO”

s you travel through the small towns and villages of France, the one culinary feature that you cannot escape is the strong regionalisation of the food on offer; not just the obvious cheeses or wines but also the dishes made from the produce of the region. “Terroir”, the term we normally associate with the characteristics associated with grapes grown in soil from a particular region, which imparts its stamp on the final product, is also associated with traditional French cuisine. From Toulouse, down through Castelnaudry and on to Carcassonne, one cannot avoid the ubiquitous presence of shops and stalls selling their own versions of the classic “Cassoulet”, made from white beans, Toulouse sausage and duck or goose preserved in its own fat – commonly called of course “Confit”. This term means to preserve, as we see also in confiture (jam by another name, which uses sugar rather than fat as a preservation medium). May is the season for duck shooting in this country, and preserving by using the ‘confit method’ the tougher, fatty legs is a great way of using the whole bird. Interestingly, Maori have used this same method to preserve the Sooty Sheerwater or Muttonbird, for centuries. TO CONFIT 2 DUCK or CHICKEN LEGS 100g 4 4 1tspn

Coarse sea salt (non-iodised) Bay leaves Fresh thyme sprigs Milled black pepper Sufficient fat (a mixture of pork, chicken and duck fat can be used if enough duck fat cannot be found) to cover the legs.

Rub salt into legs along with pepper and herbs, cover and leave refrigerated over night. The following day, rinse off the salt and pat dry; there will be liquid in the bottom of the dish. Place the duck legs submerged in the fat into an oven set at 100ºC for approximately 2 hours; the meat should be very tender and ready to fall off the bone. Allow to cool in the fat.

THE SALAD (2 Good sized portions) 1

Medium sized crisp lettuce (Cos or heart of iceberg) 100g Smoked bacon in a piece ¼ French stick/or 1 bread roll 2 cloves Garlic 4 each Gourmet potatoes THE DRESSING 1tspn 75ml 150ml

Whole grain mustard Red wine vinegar Olive oil Sea salt & mill pepper (whisk all together)

Wash, dry and tear lettuce then refrigerate. Cut bacon piece into small batons, slice bread as thinly as possible. Steam, boil or microwave potatoes until cooked and allow to cool, then slice. Remove duck legs from fat and fry till crispy in a non stick pan; put to one side and keep warm. In same pan fry bacon and potatoes till crispy. Bake bread slices until dry, then rub with cut surface of garlic cloves. In a bowl, mix lettuce, bacon, potato and slices of crisp French bread. Do this at the last moment. Place warm duck leg on top and pour over any remaining dressing. Enjoy with your favourite rosé wine.

The salted duck legs

Cassoulet in a can

“Duck Confit, Bacon & Potato Salad”

One of many shops selling cassoulet “to go” in Southern France

“GRILLED STEAK WITH PONT NEUF POTATOES AND ROASTED BEETROOT”

he idea for this dish came to me as I was wandering in Paris doing the tourist thing and seeing the sights; just along from Notre Dame is one of the many bridges that cross the Seine, the ‘Pont Neuf’ or the “Ninth Bridge” on the Seine.

Pommes Pont Neuf take their name from the shape and size that the potatoes are cut; large, and in some cases with tapered edges resembling the arches of a bridge. Either way, the potatoes should be cut into the same thickness of a thumb. Today’s equivalent is the wedge potato but essentially, the end result is the same. Traditionally served with steak, this dish is accompanied with a delicious roasted beetroot sauce, simple to make yet delicious in its execution To Roast Beetroot: Select even sized beetroot, do not peel . Place in aluminium foil and drizzle with olive oil and season with sea salt and mill pepper. Bake at 180˚C until tender then allow to cool. Slip off skins and stalks. To prepare Pont Neuf Potatoes, wash, peel, and rewash; cut into thumb size chunks and pat dry. Deep fry at 180˚C until lightly coloured; drain and allow to cool. Select your favourite cut of steak, moisten with olive oil and season with sea salt and mill pepper. Make sure that the meat is at room temperature before cooking. Prepare sauce by adding a glass of red wine to a pan and reduce by half. Add a cupful of good brown stock along with a teaspoon of grated horseradish and check seasoning. Lightly thicken if desired with a teaspoon of cornflour mixed with a little cold water. Cook steak till desired degree and allow to rest. Add peeled beets to sauce. Refry Pont Neuf potatoes until golden, drain, season and keep warm. Cut steak in half, and arrange on plate with a stack of potatoes and serve with red wine and beetroot jus over.

“The Ninth Bridge over the Seine River”

“CHEESE, LEEK AND POTATO PIROSHKIES”

s the recession starts to bite harder for a lot of New Zealanders, it was interesting to note today that Smith’s Bookshop in Christchurch reports that the “Edmonds Cookbooks” and” Aunty Daisy Cooks” are two of their commonly requested titles; transactions are also up in the supermarkets for food and liquor sales according to the statiticians who monitor on-line electronic transactions, their hypothesis being that people are cooking more at home rather than dining out in order to save some of their hard earned cash. Whatever the reason, it is plain that people are looking for cheap alternative recipes that will make the budget go just that much further. Making pastry with a food processor is easy, and these little Russian styled Piroshkies can be filled with any number of tasty, cheap fillings.

CHEESE PASTRY (enough for 8 Piroshkies) 300g

Plain flour

100g

Dripping or lard

50g

Butter

Place the flour, salt, baking powder and fats into a food processor and blend until a crumbly texture is reached. Add grated cheese and with machine running, add cold water until a ball forms. Remove, wrap and chill. Rest pastry for at least 1hr.

½ tsp

Baking powder

Meanwhile prepare the filling:

1tsp

Salt

150g

Tasty/cheddar cheese, grated

150ml

Cold water

Remove darker green parts of leek, cut into 1cm dice wash and drain; dice peeled potato. Melt butter and add spices then vegetables, placing a lid on top and cook for 5 mins. (The steam created will cook the vegetables through) Allow to cool.

FILLING: 1

Leek

200g

Peeled Agria potato

1tsp

Mustard seeds

1tsp

Cumin seeds

1tsp

Curry powder

½ tsp

Ground chilli

25g

Butter

100g

Chutney/relish/pickle

Roll out pastry to an even thickness of approx. 3mm and cut out discs approximately 15-20cm. Cut out a quarter of the disc and brush one cut edge with water; squeeze cut edges together to form a shallow cone. Place a teaspoon of your favourite chutney at the bottom then a large spoonful of the chilled filling. Brush the edges with water and squeeze together to seal. Bake at 180˚C for 20 mins. till golden and crisp.

Salt & Pepper 87

...Cut out a disc of pastry then

...Remove a segment

...Moisten edges, add filling and pinch together to seal.

â&#x20AC;&#x153;Cheese, Leek and Potato Piroshkiesâ&#x20AC;? 88

“PORK STEAK WITH OLIVE, CAPER & SUNDRIED TOMATO STUFFING with FRESH EGG TAGLIATELLE”

aking fresh pasta at home might be considered daunting by some, but in fact it is a very simple exercise. The main ingredient, flour, must be of sufficient strength to withstand the stretching and rolling required. Double zero (00) grade is used in Italy, and it can be purchased here; however as long as you purchase flour suitable for breadmaking you will encounter no problems. A small bench top pasta roller is a good investment that is not too expensive, and you will need one to produce the tagliatelle. Failing this, fresh pasta purchased from the supermarket will be fine.

FOOLPROOF PASTA DOUGH (4 Portions) 275g 2 5 15ml 5g

Strong flour Eggs Egg yolks Olive oil Salt

Mix together oil and eggs; Place flour and salt into food processor and blend ingredients until a crumbly ball forms. Divide into two and wrap with cling film. Rest in fridge for one hour. Roll out through pasta machine four times, reducing thickness each time. Place through tagliatelle cutter using a little flour to prevent sticking together. Cook in a large pot of boiling, salted water to which a little oil has been added. Cook 3mins till al dente, drain and serve tossed with olive oil and some parmesan.

STUFFED PORK 4 4 2 ½ 12 1Tbspn 10 1tsp 1tsp 1Tbspn 4 1

Butterflied Trimpork steaks Slices stale bread Garlic cloves Small onion, diced Black olives, pitted Capers Sun dried tomatoes in oil Rosemary, chopped Oregano, chopped Flat leaf parsley, chopped Anchovies Egg Salt & pepper Glass of white wine 250ml of chicken stock 50g butter for sauce.

Place bread into food processor and reduce to crumbs; soften onion and garlic in a little of the tomato oil. Place all of the remaining ingredients into the machine and pulse – do not over process or the stuffing will be too pasty in texture. Lightly bat out meat to approx. 1cm thick and divide stuffing between meat. Fold meat over to enclose stuffing. Lightly brown both sides of the meat, then place into ovenproof dish with wine and stock and a little salt and pepper. Bake for 20mins. @ 180˚C. Drain liquid off into a small pan and reduce by half, then whisk in butter cut into cubes. Pour over meat.

“Through the roller four times then cut the tagliatelle”

“ Cut tagliatelle before cooking”

“Butterflied pork steak”

“BAKED PORTOBELLOS WITH SPRUCE BEER RAREBIT ”

ith cold Winter evenings drawing in, warming, simple and quick to prepare dishes are what’s required, and this dish fits the bill; adaptability is the key, and whilst specific ingredients are stated in this recipe and taste particularly good, you can change or substitute ingradients as required. Welsh rarebit is essentially an enriched cheese on toast recipe that relies on a good sharp Cheddar cheese with mustard and beer, with the whole baked and grilled until golden.

FOR FOUR PORTIONS 8 Medium to large Portobello mushrooms 50ml Olive oil 2 Shallots or ½ onion, chopped 250g Sharp Cheddar cheese 50g Pecorino or Parmesan cheese 100ml Spruce Beer 15g Butter 10g Flour 250ml Milk 2 Bay leaves 2tspn English mustard powder 1Tbspn Worcester sauce 200g Smoked fish 2 Eggs Salt and pepper 4 50g

Large slices Sourdough bread Butter Chopped parsley

Served with your favourite pickle or relish, This will make a delightful light meal or snack.

Place mushrooms round side down in an ovenproof dish, sprinkle with olive oil and seasoning and bake for 5mins. at 180˚C, then remove from oven. Poach smoked fish in milk with bay leaves, pepper and a little slat with a good knob of butter until it flakes easily. Remove fish and mix with grated cheeses, shallots, beer, mustard, Worcester sauce and season; allow to cool. Meanwhile, reboil milk in which the fish has been cooked and whisk in butter and flour which has been mixed to a soft paste. The sauce should be smooth and creamy; then mix into flaked fish and cheese mixture and allow to cool. Slice bread thickly, brush with butter and chopped parsley and grill or toast until crispy. Mound cheese up an one side. Bake at 180

“ROAST TURBOT with MUSHROOM RAVIOLI & SPICED PUMPKIN AND CHICKPEA PURÉE ”

urbot is not often seen in the shops, so if you get the chance to buy some, go for it. I purchased a whole turbot for this dish of about 2kg; buying whole fish is the best way to ensure its freshness, and the bones can be used to make fish stock which freezes well. Don’t be daunted by having to fillet the fish; here’s a link to my YouTube film that I have done that shows you how to do it... http://www.youtube.com/watch?v=RuvWhcPr19E Alternatively you can buy a fish cut all ready to cook, but make sure you use a thick piece which will remain succulent when roasted. Cooking fish “on the bone” will always give a better flavour.

THE ROAST TURBOT (for 4 portions) 4 150g pieces of Turbot 4Tbspns Olive oil Mill pepper and sea salt Juice of one lemon RAVIOLI 24 12 1Tbspn 2tspn 20g

Wonton wrappers Button mushrooms Finely chopped onion Chopped parsley Butter

PUMPKIN & CHICKPEA PURÉE 400g 400g 1tspn 1tspn ½ tspn

Cooked chickpeas Cooked pumpkin Ground cumin Ground coriander Ground chilli Salt/pepper 2Tbspns Cream SAUCE 2 200g

Lemons, juiced Butter, cubed and chilled White pepper Snipped chives

Try and leave the skin on the fish if possible; coat with oil and season well, squeeze juice over. Preheat oven to 200˚C. Finely chop mushrooms, then cook in butter with onions; season, add parsley and cook until excess liquid evaporates. Chill. Place a teaspoon of mixture onto a wonton wrapper which has been lightly brushed with water; place another wrapper on top then cut out with a round pastry cutter and squeeze edges together to seal well. Poach for 5mins in salted, simmering water and drain. Canned chickpeas can be substituted for fresh if desired; pumpkin can be microwaved till tender. Mash or blend together, season and add spices, then mix in cream to give a light consistency. This can be made in advance and reheated as required. Preheat a heavy bottomed pan in the oven and place the fish into the pan skin side up. Cook for 10mins. To make the sauce, boil the lemon juice in a small stainless pan, then on a very low heat shake in the cubes of cold butter until a creamy emulsion forms. Add a little white pepper to season only, then add the chives. Place a portion of the purée onto the plate with the fish on top and add the ravioli to the butter sauce and place 3 pieces onto the plate with some of the sauce.

FRESH TURBOT

THE CUTS OF “Tronçons”

“ROAST TURBOT with MUSHROOM RAVIOLI & SPICED PUMPKIN AND CHICKPEA PURÉE” 94

“SPICED YELLOW PEA SOUP WITH BACON DAMPER”

egumes or pulses make an incredibly cheap basis for a meal which can be tasty and delicious as well as containing lots of nutritional benefits, being a great source of protein, essential amino acids and fibre. As there are some Indian spices in the recipe, a great accompaniment is a fruit chutney or relish along with natural yoghurt. Damper is essentially a basic scone dough traditionally cooked over an open fire, wrapped around a stick.

4 Good sized main course portions: 500g 2 1 2 250g 1tsp 1tsp 1tsp ½ tsp 1Tbspn

2lt

Yellow split peas Carrots Onion Garlic cloves Bacon bones Turmeric Ground Coriander Ground Cumin Ground chilli Olive oil Sprig of thyme, bay leaf Salt & pepper to taste Water or chicken stock

DAMPER 400g 1tsp 1tsp ½ tsp ½ tsp 1Tbspn 100g 200ml

Plain Flour Baking powder Salt Pepper Chilli powder Chopped coriander Butter Milk Finely chopped bacon from soup

While the dried split peas do not need soaking before cooking, you will find they cook quicker if they are soaked in water over night after they have been washed in running water first to remove dust etc. If you want a smooth textured soup there will be no need to cut the vegetables neatly as the soup will go through the blender; however if you want a “rustic” texture to the soup, cut the vegetables a little bit neater. Dice the vegetables and gently fry them in the oil with the spices until fragrant. Add the peas, the bacon bones and herbs and cover well with the stock – note that you will need to top up the soup as it cooks because the peas will absorb a lot of liquid. In the first ½ hour or so skim the scum regularly. When the meat falls off the bone easily, lift out the bones and when cool enough, strip the meat from the bones. Purée soup, season and keep hot. Whilst the soup is cooking, prepare the damper: Sieve flour, salt, baking powder together and rub in butter; mix through coriander, bacon then mix in milk and bring to a soft dough. Divide into 8 pieces and roll out into thin sausage shapes. Coil around oiled wooden spoons or dowel and bake @ 200ºC for 10mins. Carefully pull off of spoons.

Serve with natural yoghurt, cream or sour cream, some of the diced cooked bacon reserved and your favourite chutney or relish – either served in side dishes or on top of the hot soup.

“Damper rolled out thinly, then coiled around an oiled wooden spoon”…

“Place the end of the spoon between the rungs of the oven rack at a 45º angle”…

“GOAT CHEESE PIKELETS with CORN & AVOCADO SALSA” Chèvre is the French word for goat and we will find Chèvre cheese on our shelves quite easily. It is generally sold as a “young” cheese, with quite a soft texture, creamy but easy to crumble. Not as salty as a Feta but still having a pleasant citrus tang to it. It is a good intoduction to those who have difficulty coping with the strong and sometimes overpowering aroma of some of the aged goat’s milk cheeses. PIKELETS: 4 Entrée size portions 250g 3Tbspns 125ml 2 80g 1tspn 1tspn 10g

Chèvre cheese Fresh grated Parmesan Milk Eggs (separated) Plain flour Baking powder Fresh thyme, chopped Butter, melted Mill pepper to taste

Sieve flour and baking powder into a bowl. Lightly whisk together egg yolks and milk and slowly mix into flour to form a smooth batter. Add crumbled goat cheese and parmesan, seasonings and melted butter. A few small lumps or piecs of cheese is ok. Whisk egg whites with a pinch of salt until a soft peak forms, then fold into batter in two stages. Cook spoonfuls in a pan lightly sprayed with oi. Turn once first side is lightly coloured. Keep warm

CORN & AVOCADO SALSA ½ ½ 6 ½ 1 clove 1 2Tbspns 1tspn

Ripe avocado, diced Lemon, juiced Cherry tomatoes, quartered Red onion, diced Garlic, crushed Red chilli, finely diced Good olive oil Caster sugar Sea salt & pepper to taste

Mix all ingredients for salsa together Layer warm pikelets with salsa; top with a few salad greens and if desired some strips of crispy bacon and a spoonful of sour cream or crème frâiche.

KAPITI MT. HECTOR ORNELLE CHÈVRE KAPITI ST. MAURE PUHOI CHEESE FRESH CHÈVRE

““GOAT CHEESE PIKELETS with CORN & AVOCADO SALSA”

“MEYER LEMON & PASSIONFRUIT TART”

weekend away on the Westcoast in Winter at a friend’s holiday home is a great tonic for the soul and the fact that the weather wasn’t the best did not detract from a relaxing time; a good cook never rests however, and the sight of a Meyer Lemon bush in full fruit set my mind thinking; the Meyer lemon can survive the cold winters of the south unlike its tart and sharp cousins from the north. Its flesh is quite sweet but tends to yield less juice. Many will have an example of this fruit in their garden and here is an easy recipe to make use of its abundance.

SWEET PASTRY (20cm Flan ring) 220g 100g 60g 1 1tsp ½ tsp

Plain flour Butter Icing sugar Egg Vanilla essence Pinch of salt Baking powder

FILLING: 30g 30g 5 1Cup ¾ Cup 2tsp ¼ Cup ½ Cup 40g

Cornflour Flour Egg yolks Caster sugar Meyer lemon juice Lemon zest, finely chopped Passionfruit pulp Water Butter

Sieve flour, sugar,salt and baking powder into a food processor and add butter; blend until a sandy texture is reached, then add egg and vanilla, and pulse until a ball of dough forms. Press into a disc shape, wrap and chill for an hour to rest. Preheat oven to 180˚C. Roll out pastry to 3-4mm and press into flan ring. Line with greaseproof paper and fill with rice or beans to bake blind. Bake for 20mins then remove paper to allow base to dry out for 5mins. allow to cool

Mix water, juice and flours with a whisk and slowly bring to the boil. While whisking, boil for 2mins then add butter and remove from heat and beat in egg yolks while still hot. Mix in passionfruit pulp then pour into cooked flan case and allow to set. Finish by drizzling with more passionfruit syrup. Serve with sour cream and candied lemon zest* *Peel strips of lemon with a vegetable peeler and boil for 5mins. drain and discard water. Boil 250g sugar and 250ml of water and add blanched zest; simmer for 10mins then strain and dredge heavily with caster sugar. Allow to dry overnight in a warm place.

“MEYER LEMON & PASSIONFRUIT TART”

100

“FISH SOUP with ROUILLE FLUTES”

good soup always relies on a good stock base, which can be made very cheaply; many recipes for fish soups rely on expensive seafood but this soup uses fish bones only which I recommend purchasing from a fish supplier. Of course make sure that they are very fresh; make extra and keep some in the freezer. The fiery rouille served with this as is done in Southern France is the perfect accompaniment.

BASIC FISH STOCK (2 litres) 2.5lt 1kg 1 ½ bulb 1 stalk 20g 10 10 1 1 200ml

Water Fresh fish bones Large onion Fennel Celery Butter Parsley stalks Peppercorns Bay leaf Lemon White wine

THE SOUP (4 portions) 2lt 50ml ½ bulb 1 1 40g 400g 1 100ml

ROUILLE 2 100ml 100ml 2tspns ½ tspn 6 cloves ½ ½

Fish stock Olive oil Fennel, diced Carrot, diced Onion, diced Tomato paste Jar roasted red peppers, drained Pinch chilli powder Garlic clove, crushed White wine

Egg yolks Canola oil Olive oil Wine vinegar Mustard Fresh garlic Pinch cayenne powder or chilli Lemon juice Salt & pepper French stick

In a large pot, melt the butter and add the sliced fenne,celeryl and onion; sweat for 5 minutes being careful not to brown the vegetables. Add the well washed fish bones (you may need to chop them up into smaller pieces) Place a lid on top until the bones go opaque. Add the wine and remaining ingredients, then bring to the boil, turn down the heat then simmer for about 20mins. or so. Cooking longer can make the stock bitter. Strain and use as required.

Heat the olive oil and gently cook the onion, fennel, carrot and garlic; stir in the tomato paste and cook for 2mins. Add wine, then stock and peppers. Simmer for 10mins, then blend well and check seasoning.

Make a mayonnaise by mixing the mustard with the egg yolks and vinegar. In a blender or using stick blender, slowly pour in the oils with the machine running until a thick emulsion is formed. Add lemon juice to taste with seasoning as required, then stir in crushed garlic and chilli. It should be quite strongly flavoured. Cut the bread into very thin slices, brush with a little olive oil and dry out in a warm oven. Spread with rouille and serve floating in the soup or on the side.

101

Whilst this soup is quite economical to make, it can become a special occasion dish by simply adding a selection of your favourite seafood to the basic soup and simmering together for another 5mins.

102

“SPICY FISH CAKES & PUMPKIN BEAN LAKSA” ou cannot beat Thai fish cakes when it comes to their universal popularity; easy to make and easy to cook, they are a great meal in a minute standby. Just make sure that you us fresh not frozen fish. Laksa is a meal in a bowl, and essentially any vegetable or seafood may be added. Just remember to get the balance of sweet, sour, salty, bitter and hot right!

FISH CAKES (12 Pieces) 500g 1 1Tbspn 1Tbspn 2tspns 1tspn 1 1tspn 1 1Tbspn 12

Fresh fish, (Gurnard, Tarakihi etc.) Egg Fish sauce Light soy sauce Jaggery (palm sugar) Fresh ginger, grated Clove garlic, crushed Lemongrass (chopped or puree) Red chilli, chopped Chopped coriander Fresh green beans

Cube fish then place into food processor; cut beans into 1cm pieces. Blend fish with remaining ingredients until a smooth paste forms. Add beans and just mix through. Overmixing will cause the fish cakes to become tough and rubbery. Mould into even sized pieces about the size of a golf ball. Wet hands, and press into cakes no more than 1cm thick, or they will not cook through sufficiently. Gently pan fry in a little oil until golden on both sides.

LAKSA

(4 Portions)

400ml/1 can 100ml 1Tbspn 1Tbspn 1Tbspn 1Tbspn 2tspns 4 1tspn 1 clove

Coconut milk Water Red curry paste Light soy sauce Fish sauce Chopped coriander Palm sugar Kaffir lime leaves, shredded Fresh ginger, grated Garlic, crushed

200g 12 ¼

Dried noodles Fresh green beans, diced. Fresh pumpkin, cubed

Simmer all ingredients together for 10mins. Separately, cook, drain and refresh noodles. Simmer pumpkin in laksa until tender then add beans and cook a further 5 mins. Add cooked noodles to hot Laksa just before serving.

103

Serve fish cakes with sweet chilli sauce and a fish sauce, lime juice, sugar, chilli, coriander and sugar dipping sauce.

104

“ROAST CHICKEN, FENNEL SLAW & GRILLED ASPARAGUS”

he time for fresh asparagus is upon us so now is the time to take advantage of its seasonal goodness; Roast chicken is always a favourite and partners well with coleslaw; this version is made with fennel bulb which is making more of an appearance these days, serve the portioned chicken warm with lightly grilled asparagus spears and a good dollop of your favourite mayonnaise flavoured with garlic; Aiöli by another name. ROAST CHICKEN (4Portions) 1 100g 1tspn 1 bulb 1

Pre-heat oven to 200°C.

Size 16 Chicken Butter, softened Sea salt, mill pepper Paprika Garlic Lemon

Rinse and dry well chicken; a wet bird will not crisp up as well. Bruise or smash the bulb of garlic and place inside the chicken with the lemon which has been quartered. Preferably tie or truss the bird to give an even shape, then rub the outside with the butter, paprika and liberally season with salt and pepper Place on a trivet or a chopped carrot, and an onion, with a sprig of thyme and rosemary.

Fennel Bulb

After 15mins baste the chicken with the fat and juices and every 15mins after. If things get too brown, cover with foil. If after an hour the chicken is still pale, remove foil and brown. It will take about an hour and fifteen minutes. Always check that the juices are clear around the thighs and the temperature is over 75°C. Leave in a warm place, loosely wrapped in foil to rest.

TRUSS THE BIRD TO ENSURE EVEN COOKING 105

4 50mls ½ 1 ¼ ½

Asparagus spears per portion Olive oil Salt and pepper Lemon zest & juice

Snap the asparagus at its tender spot and mix spears with oil and seasoning, zest and juice; grill in a hot pan for 5mins. till bright green. Do not over cook.

Fennel bulb Large red cabbage Red onion Mayonnaise Seasoning

Shred vegetables as finely as you can, season and bind with the dressing. To serve with the roast chicken, add 2 cloves of fresh, crushed garlic to 250ml of good mayonnaise; thin with a little hot water so that it pours.

106

“ROAST & 3 VEG”

he days of the average family affording a leg of lamb as a regular weekly dish are perhaps gone for many; aside from the cost, cooking a whole joint for many takes too long; a time saving substitute would be to use a “sub-primal” cut. That is, an individual muscle taken from a larger joint, in this case a rump, which along with the topside, silverside, thick flank or knuckle and the shank, make up the whole leg of lamb. Trimmed and tied, a rump will feed two people and only takes 15mins to cook; always cook fat free lamb joints until they are pink or “rosé” to ensure tenderness and full flavour. ROAST LAMB (2 Portions) 1

Trimmed lamb rump Fresh thyme and rosemary Sea salt and pepper Olive oil

VEGETABLES (2 Portions) 100g each 8 8 1Tbspn 2Tbspns 4 cloves

2cm diced pumpkin, potato, carrot, red onion and green beans Green olives Kalamata olives Capers Olive oil garlic

Lamb rumps usually come with a layer of fat on them; trim this and any unwanted fat and gristle. Roll and tie with string, coat with olive oil and season with salt, pepper, thyme leaves and rosemary leaves. Place in a very hot pan and brown well. Transfer to an oven proof dish, place in a pre-heated oven at 200˚C and roast for 10mins. Aim for an internal temperature of around 58˚C. Remove and allow to rest in a warm place while you prepare the vegetables.

Using pan that was used for roasting meat, add extra oil, heat till hot then add prepared vegetables; sauté for 5mins. then place a lid on top to allow to steam for another 5mins. Create the sauce by blending your favourite dressing with a handful of mint and parsley, and thinning with hot water. (I used a Caesar type dressing for this)

Lamb rumps before and after trimming and tying

107

Roast and 3 Veg

108