12 minute read
FOOD
by Times Media
Baked Tandoori Chicken
WITH CUCUMBER RAITA
Tandoori chicken tastes great with everything! It can be tossed in a salad, stuffed in pita or dipped in cucumber raita. ‘Chief Eating Officer’ at Dolly Mumma, Perzen Patel, shares her recipe.
FOR THE CHICKEN:
• 250g plain yoghurt • 1/2 bottle Dolly Mumma
Tandoori Paste • 1kg boneless chicken thighs • Squeeze of lemon juice • 1 tbsp ghee (to grease baking tray) • Finely chopped coriander • Salt to taste
FOR CUCUMBER RAITA:
• 1 Cucumber • 200g yoghurt • 1/2 tsp cumin-coriander powder • Salt to taste • Optional: Fried garlic
Marinate the chicken overnight in yoghurt, tandoori paste, lemon juice and salt. If you like your chicken spicy, add more Tandoori paste. Marinating meat in yoghurt will tenderize it and make your Tandoori Chicken oh-so-tender. Cover and refrigerate.
In the morning, remove the marinated meat from the fridge and allow it to come to room temperature. This is important so that the yoghurt on the meat doesn’t curdle from sudden temperature change.
Preheat your oven to 180 degrees. If you can find a perforated baking tray with a drip tray below it, use that for your chicken. If not, any baking tray will do. Grease with ghee. Place all your chicken thighs flat on the tray and bake in the oven for about 35-40 minutes until they are just cooked. I like to use a thermometer and remove my chicken as soon as it reaches 75-78 celsius to ensure it doesn’t overcook.
While the chicken is cooking, cut the cucumber into rough squares. In a bowl, whisk the yoghurt until smooth. Sprinkle in the cumincoriander powder and salt. Mix everything together to make your raita dressing. Now, add in the cucumber. Garnish with fried garlic.
When the chicken is cooked, remove onto a serving tray and garnish with coriander. Serve with cucumber raita.
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INCLUDING SOFT DRINK, HOUSE WINE OR TAP BEER!
Courgette salad
WITH ZESTY MINT DRESSING
Loaded with goodness, courgettes can be used in a host of ways, bringing flavour to the table in the process. Thanks to 5+ A Day, this recipe promises something special from a most popular summertime treat.
Serves: 6-8 | Preparation: 15 minutes
INGREDIENTS
• 5 courgettes, cut lengthwise into thin strips • 2 or 3 courgette flowers, torn with stamen removed • 1 handful of broccolini, blanched • 1 handful of green beans, blanched • Toasted sesame seeds • Pepper to taste
Dressing
• 1 handful mint leaves • Juice of a lemon • Zest of half a lemon • 1 clove garlic, finely chopped • 1 tbsp fresh ginger, finely grated • 1 fresh chilli, finely chopped • 1/3 cup extra virgin olive oil
METHOD
Mix all ingredients listed for the dressing in a blender (or shake in a jar with lid) and refrigerate.
Place broccolini and beans in the sink and pour over a jug of boiling water. Leave for one minute before draining the sink and refreshing with cold water. Leave broccolini and beans until cool. Toast sesame seeds in a nonstick pan until slightly golden. Arrange all vegetables on a platter or in a shallow bowl and top with the torn courgette flowers.
Pour over dressing and place in the fridge to marinate for at least an hour. Sprinkle with sesame seeds before serving.
Broccoli Bake
FUN TO CREATE
The 5 + a Day message is one many Kiwi families are enthusiastically embracing and with the abundance of fresh fruit and vegetables available to them, it can be fun exploring new recipes. So, while broccoli is in ample supply and not generally expensive, check out this recipe for Broccoli Bake from the cookery experts at 5 + A Day.
Serves: 4 | Preparation: 10 minutes | Cooking: 30 minutes
INGREDIENTS
• 2 broccoli heads, cut into small pieces • 3 cups spinach or silver beet, chopped roughly • 150g of feta cheese cut into 1cm cubes • 4 eggs • 250g of cottage cheese • Pinch salt & pepper • 1/4 cup grated Edam cheese
METHOD
Preheat oven to 200°C. Place broccoli and feta cheese into the bottom of a lightly greased baking dish
Wilt spinach or silver beet by placing in a bowl of hot water and drain. Mix into the broccoli and feta. Beat eggs and cottage cheese together, season with salt and pepper, add to the vegetables.
Sprinkle cheese over the top and bake for 25-30 minutes until golden and set. Serve.
Recipes courtesy of 5 + A Day. For more delicious recipes,
eastlife | march 2022 | 23 visit www.5aday. co.nz/recipes.
Taste
From tempting tipples to tasty treats, life can be ‘fare’ enough, thanks to these new (and recent) additions to shelves.
CHINCHIN TO GIN AND MORE GIN!
Yes, it's three cheers for Bay of Plenty-based Sundown, which is canning its favourite bar-quality, botanically infused gin and natural mixers. New to market, these 'cocktails in a can' include: Pink Gin with Soda, Raspberry, Rose and Rhubarb, Blood Orange Gin & Tonic and Gin with Grapefruit, Elderflower and Soda. Made using only natural flavours, low sugar, and packaged in bespoke watercolours by the celebrated local artist Kalolla Brown, they're available where all good liquor is sold. RRP $27.99 for 10 x 330ml cans.
PLANT POWER, GROWING STRONG
Need a little giddy-up to get up and at it? If so, Chantal Organics has just the snack to help. Drawing on the protein power of plants and bacteria – the good kind! – new Probiotic Protein Bars are designed to energise, whether we’re just after an afternoon pick-me-up or to aid us with even the most vigorous exercise. Available from selected supermarkets and health food stores (RRP $2.99 per box), these bars come in three varieties: Orange Cacao, Choc Almond and Coffee Crunch.
FLAVOURSOME, FUN & A LITTLE FANCY HEMP TEA, GINGER WINNER
Olina’s Bakehouse is known for making cracking good products, as proven by recently launched Seeded SNACKERS – expertly crafted snacks to satisfy those afternoon savoury cravings. Slow baked in small batches, these bite-sized delights are packed with flavour and the goodness of whole seeds delivering a delicate crunch. Free from gluten, artificial colours and flavours, recipes combine a mixture of wholesome seeds such as pumpkin seed kernels, sunflower kernels, white sesame seeds and linseeds. Four irresistible combinations – Roasted Beetroot, Sour Cream & Chives, Balsamic Vinegar & Caramelised Onion, and Chilli & Lime – are available at Countdown, New World and Pak’nSave stores (140g, RRP $5.50). Getting into the groove requires the right mood; that’s where Groovy Ginger Hemp tea comes sailing to the rescue. Developed by Clipper Tea and distributed through Chantal Organics, this organic herbal infusion is available (RRP $6.49 per pack) from selected supermarkets and other food and health stores. Although it boasts a hemp flavour (from hemp seeds), along with ginger root and lemongrass, this green-green grass of home-style brew is THC-free, so it will help us chill without leaving us ‘high’ and dry.
BELL IS THE NEW BLACK
Why should variety be the spice of life for those who prefer herbal? Bell Tea is offering classic tea drinkers the chance to experience new brews. The Black range features Chai Spiced Black Tea – blended with cinnamon, ginger, cloves, fennel and black pepper – and Caramel and Ginger Black Tea – a bright, smooth Ceylon offering. This dynamic duo is available from supermarkets nationwide – RRP $3.49 per 24 pack.
Berrilicious
Blueberries are a magical superfruit packed with antioxidants. Talk about berried treasure! Blueberries are anti-inflammatory, good for your heart, brain and gut. Toss them to your salads, smoothies, meat dishes, pizza, desserts and baking, and watch this superfruit work its magic.
BLUEBERRY COBB SALAD
INGREDIENTS
• 2 cups fresh blueberries • 2 tablespoons olive oil • 2 fresh corn cobs • 1 romaine or cos lettuce • 1 cup baby spinach • 1 medium avocado, peeled and chopped • 1/2 cup feta, crumbled • 1/4 cup pumpkin seeds • 1/4 tsp pepper and salt
Blueberry Dressing
• 1/4 cup fresh blueberries • 1/3 cup olive oil • 1/4 cup white vinegar • 1 tsp honey • 1 tsp Dijon mustard • Sprinkle pepper & salt
METHOD
1. Heat oil in a pan until hot then add the corn cobs. Cook until lightly charred, turning occasionally
2. Cut the corn off the cob
3. In a large salad bowl add washed leaves of cos/romaine lettuce to line the sides of the bowl 4. Spread the baby spinach leaves on top of the cos/romaine leaves
5. For each ingredient create a vertical line down the salad bowl until the bowl is full
6. Blend the ingredients for the dressing in a blender and dress before serving
CHOCOLATE BLUEBERRY CLUSTERS
INGREDIENTS
• 2 cups fresh blueberries • 1 cup melted dark chocolate ( Whittakers 50 per cent) • 1/4 cup chopped pecans
METHOD
1. Line a tray with baking paper
2. Melt the dark chocolate using the microwave or a double boiler
3. Stir the blueberries into the melted dark chocolate clumps of blueberry chocolate onto the baking paper tray
5. Add a few chopped pecans on the top of each cluster
1. 2. 3.
VINTAGE roundup
Wine columnist and connoisseur DENNIS KNILL gives his view on new red releases from St. Hugo Wines
Red wines from South Australia stand proudly shoulder to shoulder with the great wines of the world and while shiraz rules supreme other varietals like cabernet sauvignon, grenache and merlot are also worthy of a place in the King’s court.
With 700 wineries spread over 18 wine regions, one of South Australia’s icons is St. Hugo who has built a legacy of crafting fine wines produced from Barossa and Coonawarra.
Originally settled in the 1840’s by English and Lutheran immigrants Barossa is Australia’s most famous wine region. With its undulating landscape of rolling hills, historic churches and quaint bluestone cottages watching over lines of primordial vines and grand gum trees there’s an authenticity that runs deep.
Coonawarra is located in the heart of the Limestone Coast and another of South Australia’s great red wine regions. Its dense red concentrated terra rossa soil is credited with much of the State’s success for producing some of the best and richest cabernet sauvignon, shiraz and merlot in Australia.
It all began in 1837 when Johann Gramps migrated from Eichig, a small village in Bavaria to South Australia. After the initial planting of German vines in 1847 along the banks of Jacobs Creek the first vintage produced 12 dozen bottles of hock fermented in one small oak barrel. The vintages that followed were so successful; a new winery was built in Rowland Flat by Gustav Gramp, Johann’s son.
Enter Hugo Gramp, Johann’s grandson who in 1920 led the winery through another period of unparalleled growth until his untimely death in 1938 when he was killed in an aviation accident. In 1983 Hugo’s legacy was honoured with the release of the first wines under St. Hugo label.
Today St. Hugo is a household name producing award winning wines that capture all that is great about South Australian wines. Peter Munro, St Hugo’s chief winemaker continues to set the benchmark with every vintage awarded gold!
1. ’17 St. Hugo Barossa shiraz RRP $40 strong and powerful in flavour and body delivering great balance in structure and complexity with fine tannins across the palate. Will age well.
2. ’17 St. Hugo Barossa Coonawarra cabernet/shiraz RRP $40 finding a good blend at this price is rare. Ripe and aromatic with a finesse to the supple rich fruit that is dry on the palate.
3. ’18 St. Hugo Coonawarra cabernet sauvignon RRP $40 big and old in style with a long and cleansing mouth-filling finish supported with an abundance of concentrated fruit and aromas.
PLANT-BASED Cookie Dough Slabs
Looking for something that’s more than a little Moore-ish? Try these tasty treats by The Collective and food blogger Olivia Moore.
INGREDIENTS
Cookie Dough
• 1 1/2 cup cashews, roasted • 1 cup coconut flakes, toasted • 2/3 cup The Collective Plant
Yoghurt — Natural, plus extra, for coating • 1/3 cup plain or vanilla protein powder • 1/3 cup maple syrup • 1/4 cup coconut oil • 1 tsp vanilla • 1/2 tsp cinnamon • 1/4 tsp salt
Chocolate Coating
• 150g plant-based dark chocolate • 3 tbsp coconut oil
METHOD:
In a food processor, pulse the cashews and coconut flakes until a crumb. Add remaining ingredients and process until the mixture forms a dough ball. Press into a baking paper-lined brownie tin and freeze for 30 minutes, before slicing into 8-10 even bars. Freeze again for 30 minutes.
Remove from the freezer and brush each bar evenly with a layer of yoghurt. Freeze for an hour, until frozen through.
Over a double boiler, melt the chocolate and coconut oil together. Insert a skewer into the end of one of the bars, and brush all over with chocolate to coat. Remove the skewer and brush over any patches. Repeat with remaining bars – ensure the yoghurt coating remains frozen so that the hot chocolate doesn’t melt it.
Freeze for an additional 30 minutes or so, until the bars are frozen throughout. Remove from the freezer and enjoy frozen. Makes eight
