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JULY / AUGUST 2017

MADE BY �IWIS FOR �IWIS

S

GuaATISFACTION rante 70 rec ed

+insidipes e

Sweet as FAVOURITES

Take it Slow

CLASSIC KIWI TREATS MADE OVER

WARMING WEEKNIGHT MEALS TO LOVE

Comfort food CURRIES, PASTAS, ONE-POT BAKES & ROASTS

Perfect Puddings

SO SIMPLE Chocolate toffee molten pudding

r e t n Wi new ideas

wonders

BAKING WITH BANANAS

gut health

FERMENTED FOOD MADE EASY

game day

TASTY WAYS TO FEED A CROWD

issue

pLUS... ➳ NEW WAYS WITH CANNED FISH ➳ WHAT TO DO WITH BUTTERMILK ➳ STEP-BY-STEP YORKSHIRES

Citrus Lemon Cheesecake The easiest, yummiest cheesecake you will ever make! Difficulty Easy

Prep time 3 hours

Cook time 30 mins

Serves 12

Watch our quick video at chelsea.co.nz/citruslemoncheesecake

Ingredients 200g plain biscuits 125g butter, melted 500g cream cheese, softened ½ cup Chelsea Caster Sugar 3 Tbsp lemon zest, plus extra to serve 2 eggs Lemon Curd 2 Tbsp lemon zest ¼ cup lemon juice ½ cup Chelsea Caster Sugar 40g butter, chopped, softened 2 egg yolks, lightly whisked

Method Preheat oven to 180°C bake (160°C fan-forced). Grease a 20cm spring-form cake tin and line the base with baking paper. Pulse biscuits in a food processor to form fine crumbs. Add butter and pulse until combined. Spoon biscuit mixture into prepared tin and press in evenly to form the base. Refrigerate for at least 30 minutes. In a bowl beat cream cheese, Chelsea Caster Sugar and lemon zest with an electric mixer until smooth. Add eggs, one at a time, beating well after each addition. Pour mixture over chilled base and place tin on a baking tray. Bake for 30-35 minutes, or until just set in the middle. Turn off oven and leave cheesecake in with the door ajar for two hours or until completely cool. Spread lemon curd over the top and refrigerate at least two hours before serving. Lemon Curd Combine all ingredients in a saucepan over low heat. Cook 5-10 minutes, stirring, until mixture thickens. Strain through a fine sieve and leave to cool.

More delicious recipes at chelsea.co.nz

Hokey Pokey This easy treat is great fun to make with the kids. Difficulty Easy

Prep time 5 mins

Cook time 5 mins

Serves 20

Watch our quick video at chelsea.co.nz/hokeypokey

Ingredients 5 Tbsp Chelsea White Sugar 2 Tbsp Chelsea Golden Syrup 1 tsp baking soda

Method Grease the base and sides of a 20cm x 20cm slice tin with butter. Place Chelsea White Sugar and Chelsea Golden Syrup in a heavy-based saucepan. Heat gently, stirring constantly until the sugar dissolves. Increase the heat and bring to the boil. Boil for two minutes. Stir occasionally, if necessary, to prevent burning. Remove from the heat. Add the baking soda and stir very quickly - the mixture will froth up rapidly. Pour into prepared tin immediately. Leave until cold and set then break into pieces. Coat hokey pokey pieces in melted chocolate for an extra special treat! Special thanks to Edmonds for use of this recipe.

The secret ingredient is love

3 things I have learned this issue 1 Spraying the slow cooker with cooking spray before you start will prevent a hard-toclean tide mark. 2 Flavanols in chocolate and its main ingredient, cocoa, appear to reduce blood pressure, heart attack risk and have cognitive benefits. 3 Homemade butter is the perfect way to use up leftover cream. Beat until it separates into curds, wash the curds, press out the water and salt to taste.

We know how hard it is with fussy kids and busy lives to get a proper meal on the table every night. We also know good nutrition is the key to warding off winter’s ills. So this issue we’ve compiled a bumper slow cooker feature packed with real meals that you can have ready and waiting when you walk in the door! In Season brings you 16 pages of fresh inspiration for using kiwifruit (a vitamin powerhouse), and spinach (the original superfood), as well as parsnips and bananas. All should be plentiful in supermarkets over the coming weeks. Buttermilk and dark chocolate take their turn in the spotlight this issue. We know chocolate makes us feel better, but when it has a cacao content of 70 per cent or higher, it boasts legitimate health benefits too. It’s great news for chocolate lovers needing an excuse. And those buttermilk doughnuts on page 70 – so good! For something a little more traditional, try accompanying your next roast with our crisp Yorkshire puddings; we’ll have you turning them out better than your nana in no time. We also indulged in a little nostalgia with our iconic Kiwi treats reinvented. Who could resist a warm Anzac cookie loaded with gooey caramel? We can’t wait to treat the kids with our fun take on fish and chips, see page 76. In Travel, we take a spin around Christchurch, exploring the cool food culture that is emerging there, from groovy bars and boutique roasteries to posh porridge and edgy street eats – it’s an exciting culinary scene. As always there is so much more to explore in this issue, so dive in and happy cooking!

Get in

TOUCH

SOPHIE GRAY, EDITOR

I love hearing from you, so please email me your questions and suggestions about the magazine. Drop me a line at foodmagazine@ bauermedia.co.nz.

PHOTOGRAPHS BAUER PHOTO STUDIO AND TODD EYRE HAIR AND MAKEUP SHARON LAURENCE ANDERSON

Welcome

LISTEN TO YOUR EYES.

78 52

132

What’s in JULY / AUGUST 2017

Food for thought 11

FOODIE NEWS, TASTES, TRENDS, EVENTS AND GIVEAWAYS

Fresh ideas 23

24 28 32 36 42 54 64

66 6

FOOD JULY / AUGUST 2017

72 82

HOT CHOCOLATE Take this lovely warming drink to a new level IN SEASON: KIWIFRUIT Delicious ways to enjoy our national fruit IN SEASON: PARSNIPS A versatile winter vege that’s great for sweet or savoury dishes IN SEASON: BANANAS Served warm or cold, for breakfast or pudding, bananas are universally popular IN SEASON: SPINACH Fill up on this great green superfood TAKE IT SLOW Let your slow cooker do all the work this winter MAKE AND TAKE Finish the meal with a heart-warming pudding SPOTLIGHT ON Trending ingredients: buttermilk and dark chocolate SWEET AS Classic Kiwi treats with a hot new twist NEW WAYS WITH... Canned seafood; simple and convenient meals that are full of goodness

Family first 93

CRACKING BREAKFAST Egg in a hole and other ideas kids will love 94 EAT THE WEEK Dinner that’s ready in 45 minutes or less 104 SUPERFOODS Recipes that are kind to body and wallet

Cook School

113 PUFF PASTRY Impress your guests with these clever tricks

114 MAKE THE PERFECT Yorkshire Puddings

118 ASK THE EXPERT From chicken and egg dilemmas to sweet substitutes, Sophie Gray covers your queries 119 MAKE YOUR OWN Kimchi 120 KIDS IN THE KITCHEN Our little cooks prepare Cheesy Vege Pasta Bake and Spiced Apple Filo Cups

Smart living

125 PEGBOARDS A handy solution for extra storage

126 KITCHEN GARDEN 129 WINE NOTES 130 TRENDING IN HOME Give your interiors a splash of colour

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this issue

86

132 FOODIE FOLK A food hero who is using nature for inspiration

136 TRAVEL We check out the new foodie scene in Christchurch

140 HEALTH Some surprising ways to avoid the lurgy this winter

142 BEAUTY Streamline your makeup

bag with smart products that have multiple uses

Regulars 4 8 144 146

EDITOR’S LETTER LETTERS Comments and feedback INDEX Find that crucial recipe COOK THE COVER Chocolate Toffee Molten Puddings with Salted Caramel Sauce

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123

Making life easier

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NUTRITIONAL KEYS For dietary and nutritional values of recipes, look for these symbols as well as the panels.

DF DAIRY-FREE

GF GLUTEN-FREE

V VEGETARIAN LS LOW SUGAR

FOOD JULY / AUGUST 2017

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LETTERS WE LOVE HEARING FROM YOU! SEND AN EMAIL WITH YOUR FEEDBACK, TIPS AND NEWS TO [email protected] – OR CONNECT WITH US ON FACEBOOK OR INSTAGRAM. PLEASE INCLUDE YOUR FULL NAME

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Star letter winner A NEW RECIPE FOR HOME

I just wanted to say how great Food magazine is. I moved here at the end of February from Toronto, Canada and picked up your magazine from my local Countdown in Timaru. I love all the extra hints and tips on cooking, and ideas for using what’s in season. I also enjoy Kids in the Kitchen, as I have two children who love to help with the cooking. With all the articles on veges and foods that are not so common in other parts of the world, we are able to get stuck into cooking and eating like true Kiwis! It’s great that Countdown is really moving forward with being more environmentally friendly, food conscious and generally more in line with the ‘all natural’ approach to living healthily. I have signed up for a subscription so I can have the publications delivered to me sooner than when they are on the shelves – but mostly because I don’t want to miss an issue! Before moving here I donated all my cookbooks and magazines, so I’m really excited about getting yours. Keep up the great work, you’re doing a fab job! Julie Whiteway

show and tell We love to see photos of your homemade creations from the recipes in Food magazine. Take a picture of a dish you’ve made from this issue, and email it to us at [email protected], post it on our Facebook wall (www.facebook.com/foodmagnz), or upload it to Instagram with the hashtag foodmagnz, and you could win a great prize. We also have giveaways in Food for Thought; and there are even prizes for kids who are getting busy in the kitchen – check out our competition on page 123.

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FOOD JULY / AUGUST 2017

Our star letter wins a book hamper, featuring three great titles from fabulous Kiwi cooks, worth $140. FAST: GOOD HOME COOKING by Michael Van De Elzen (Random House), $49.99 If you’re looking for easy, tasty meals in a flash, Michael Van De Elzen is here to help, with this great collection. MELIE’S KITCHEN by Amelia Ferrier (Random House), $40 Kiwi teen Amelia Ferrier

garnered a huge following through her blog, and her debut cookbook offers even more delights for those with a sweet tooth. COUNTRY CALENDAR HOMESTEAD BAKING with Allyson Gofton (Penguin), $50 A companion to the bestselling Country Calendar Cookbook, this is packed with great Kiwi recipes from past and present.

It’s cold outside... so heat up with our delicious slow cooked winter warmers. Turn to page 42 To be part of our Foodie community, visit us at:

instagram.com/foodmagnz facebook.com/foodmagnz

Community

Thank you Paula Dunton for sending us this great shot of your delicious Bacon Bombe Mozzarella Meatballs; last month’s cover recipe!

PHOTOGRAPHS ISTOCK IMAGES, INSTAGRAM, FACEBOOK AND SUPPLIED

FINGER LICKIN’ GOOD

I’m not wanting to brag, but I’m pretty pleased with how my version of your Crispy Popcorn Chicken with Honey Mustard Mayo turned out. Admittedly, I’m not the best at cooking, and often the food within your magazine looks so beautiful it’s pretty daunting to attempt. However, this one I had to try. It was a busy weekday evening after a day at work, and I was looking after my two young girls, but I was able to pull this together (making the popcorn pieces slightly bigger as we’re a hungry bunch) and I have to say it was AWESOME. Not a piece remained. I’ve even been asked to make it again this weekend such was the unanimous cry of my children and husband. Crispy, juicy – delicious. It just goes to show, it might not be picture perfect, but for me it opens the door to a new confidence to try even more from your fabulous publication.

re-read. So now, because I never want to ruin my Food mags, I have spent not only that rainy day but the following weeks copying loads of recipes into books. And I am only up to November 2011! As I mentioned, NO ONE touches my collection without first asking – so the thought of preserving my magazines for grandchildren, or someone to enjoy as much as I do, sits well with me. I hope they will be tried and tested, then passed on again. Charlene Smithlin

Congratulations on a fantastic magazine! I was recently touring the North Island and picked up your magazine. Well, I’m hooked! Being a foodie from Australia, I was keen to see how your magazine stacked up compared to the magazines at home. Dare I say it, you win hands down! I’m looking into a subscription and one for my mum as well. Keep up the great work my Kiwi friends. Michelle Hildebrand

Pics of your creations A picture can say so much – and who doesn’t love shots of delicious homemade food? Here is a small selection which you photographed, from recipes which appeared in the last issue:

Rebecca Chappell

KIDS WINNER

AMY JUDD Sushi for dinner!

DELIGHTFUL PRESERVES

As the rain was falling, it was not a particularly nice day, so I needed to find something to keep the boredom away. It seemed the right time to start going through my ‘Do not touch’ collection of Foodtown / Food magazines. Amazement was not far away when I started going through them. Would you believe I found many ‘new’ recipes to try? Even when you think you have tried every recipe and read every tip, it pays to look back – you’ll be pleasantly surprised to see the things you have missed, and the great articles to

WE’LL CLAIM IT!

SHARON BASSETT Thank you Nourish Café, your Pumpkin Orzo Salad was a huge hit when I made it to go with pork belly and polenta chips.

MONICA WILL My granddaughter Caitlin had a lot of fun making these for her daycare friends; she loved decorating the faces.

FOOD JULY / AUGUST 2017

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Chicken tenders at irresistible prices Our new range of chicken tenders and bites are perfect for wraps, salads and more. Made with 100% NZ chicken and no artificial colours or flavours. Look out for the green Countdown label in-store now. Find this Chicken Katsu recipe and more at countdown.co.nz.

Range may vary by store.

FOOD for thought Foodie news and views, tastes and trends

Cookie dough crust with apple sauce, fruit purée, bananas, peanut butter, coconut & walnuts

cook’s

PHOTOGRAPH ONESHOT

Put some pizza-zz in your dessert

NOTES

Who says pizza should be limited to a savoury dish? If the Prime Minister can get away with dolloping canned spaghetti and pineapple on a pizza base, then there’s certainly no reason for the rest of us not to raid the pantry for new and inventive pizza toppings. And for those with a sweet tooth, the options are endless. So whether you like the idea of fruity, chocolatey, nutty or tart, there will be a topping to suit. Some of our favourites are:

Cookie crumble

Cream cheese icing, chocolate chips, crumbled cookies and white chocolate on oaty cookie crust.

Nutty choc

Chocolate spread with walnuts and marshmallows, drizzled with dark chocolate on cookie dough crust.

Sweet pizzas can be made on regular, store-bought pizza bases, but experiment with alternatives. Toppings work on cookie mixture, pita breads and pastry.

Apple crisp

Apple slices tossed in sugar and cinnamon, topped with oat crumble and caramel sauce on pizza dough.

FOOD JULY / AUGUST 2017

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Bad

choices Are you a little indecisive when it comes to choosing from a menu? Then let a couple of celebrity chefs narrow it down for you. Gordon Ramsay advises against opting for the soup of the day – at least without checking it’s fresh first. “Ask what yesterday’s soup du jour was… it may be the case it’s the soup du month!” he says. Anthony Bourdain warns diners to beware of the eggs benedict. “Bacteria love hollandaise – and nobody I know has ever made hollandaise to order,” he reveals. And if you’re eating on a Monday, skip the fish. “I know how old most seafood is on a Monday – about four to five days!” he says.

turning over a new leaf

If you’re looking to add some citrus zing to your Asian dishes, you might want to use makrut lime leaves. Never heard of them? That might be because you know them as kaffir lime leaves. However, because kaffir, which is an Arabic word meaning ‘unbeliever’, is also a derogatory Afrikaans term for a person of colour, the West is gradually adopting the name more commonly used in Asia, ‘makrut’. Leading the charge in New Zealand is industry leader Superb Herb, who sell packs of makrut lime leaves in supermarkets.

WE LOVE

cute boards

NOT SO INTOLERABLE ANY MORE! Living with a food allergy or intolerance can be hugely challenging – something Countdown is only too aware of. To make things easier, they have launched a new range, Free From, with a delicious selection of products that don’t compromise on quality or taste. We are giving away five Free From gift packs, each including banana bread mix, brownie mix, Free From lactose milk, gingernut biscuits and chocolate chip biscuits, as well as a $50 Countdown gift card. To enter, email [email protected] with Free From in the subject line, by August 31, 2017.

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Present your platter in style with this Living & Co Wood Round Serveboard, $8, from The Warehouse.

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Trending #1

Winter lodge

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COME IN FROM THE COLD WITH THESE RUSTIC ITEMS

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1. Hand forged salad servers, $64.90, Citta Design. 2. Small numbers clock, $129, Pippy. 3. Ceramic stem vase, $55, Pippy. 4. Assam copper teapot, $435, T2 tea. 5. Marble splice serving board, $49.95; and Bind table runner, $29.95; both Freedom Furniture. 6. Living & Co Limited Edition Stag Plate, $6; and 7. Living & Co Tealight Holder Luxe, $10; both The Warehouse. 8. Finch dipping bowl, $9.90; cereal bowl, $18.90; lunch plate, $24.90; and dinner plate, $32.90; all Citta Design. 9. Whistler throw, $209, Freedom Furniture. 10. Living & Co Replica Butterfly Chair in tan, $199; and 11. Living & Co Blanco Framed Art Be Still, $16; both The Warehouse. 12. Jumbo cable knit throw, $229, Pippy. 13. Living & Co Ricardo Pendant Light, $20, The Warehouse.

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6 Simple solutions

ONE PAN ROASTS by Molly Shuster

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(Murdoch Books), $40

The last thing you want to do at the end of a long day is wash lots of dishes and pots, so a one pan dinner is the answer. One Pan Roasts has 80 meat, seafood, vegetarian and dessert recipes for delicious and stress-free meals. We have three copies of One Pan Roasts to give away; to enter, email [email protected] with Roasts in the subject line by August 31, 2017.

FOOD JULY / AUGUST 2017

13

A chat with... DES HARRIS One of New Zealand’s leading chefs, Des Harris has made a name for himself at top restaurants around the country, including Logan Brown, the Martinborough Hotel, and Clooney. Now executive chef at Pilkingtons in Auckland, he also works as a restaurant consultant, helping eateries become more successful. The 42-year-old juggles work with being a dad to Max, 13, and 10-year-old Bella.

is the toughest QWhat aspect of working in the food industry?

The hours are horrible, you’re at work when your friends are out having fun.

how do you juggle those QSo hours with raising a family? I didn’t do that well for a long while, but thankfully there is a better balance now. Lucky for me I have an amazing wife who stuck by me; she was effectively a solo parent for so long! I’d see my kids at the opposite time of the day to other dads – I’d haul myself out of bed in the mornings to get them off to school. Lack of sleep was definitely a negative for me personally!

would you suggest is QWhat a good dish to make with little ones to introduce them to cooking?

Very simple baking – like pikelets and cookies. My kids loved making dumplings and helping with the scrambled eggs on the weekend.

is the most common QWhat issue you see in New Zealand restaurants in your work as a consultant?

Staffing is the biggest issue, both kitchen and floor. Eateries keep opening and there is a real lack of staff to go around. We rely very heavily on immigrants to top up our talent pool and keep our restaurants staffed.

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FOOD JULY / AUGUST 2017

advice would you QWhat give to those who are

hoping to launch a career in the culinary world?

Think very carefully about the commitment that’s required. That said, all you really need is to enjoy cooking and you will find out pretty quickly whether it’s the correct career for you.

is your favourite herb QWhat or spice to cook with? Rosemary is my favourite. It’s so floral and intoxicating; used with lemon it’s great for freshening things up.

do you think has QWhat been the key to your overall success as a chef?

I’ve made the most of my opportunities and I’ve worked hard.

to season is the most important part of cookery. Adding salt in stages is so important to build the flavour, if you add the salt just at the end, it’ll probably taste like salt.

your go-to meal QWhat’s for the family on a cold winter’s night?

Everybody loves risotto in our household – the kids don’t even mind if I shave a couple of heads of broccoli in to it. It’s a bit of a labour of love, it takes an hour to make it properly, but it’s totally worth the investment when you have silence at the dinner table.

do you think will be QWhat the next big food trend in this country?

Currently we are focusing on what’s

“ People are afraid of salt; learning how to season is the most important part of cookery. Adding salt in stages is so important to build the flavour” I’m able to set my ego aside and cook what’s right for each business I’ve worked in. I understand that the kitchen is just one part of each package, and every component must link and complement each other.

Q

What is the main mistake most home cooks make?

People are afraid of salt; learning how

New Zealand; giving our food an identity. So that means a lot more chefs will be working with indigenous products and presenting them in a modern way.

is your top tip for QWhat entertaining at home?

Just pre-prepare, so you’re not ‘working’ and can enjoy yourself.

Food for thought

DES’ SALT BAKED BEETROOT ● 2 large red beetroot ● 1 large golden beetroot ● 600g table salt ● 100g egg white, lightly

whipped

chef’s

NOTES

Salt baking retains the natural properties of the beetroot; the result is moist and the flavour heightened. The beetroot is also perfectly seasoned because the salt permeates it while cooking. Celeriac and swede are also perfect for this technique.

1 Wash the beetroot, drain. 2 Make a stiff paste by combining the table salt and egg white. Mould the paste completely and individually around the vegetables. 3 Put onto a tray and bake at 180°C for 1 hour 30 minutes in a preheated oven. Allow to cool enough to handle. 4 Crack the beetroot from the salt crust. Top and tail and peel with a knife.

TIP Serving: You can use the beetroot as an accompaniment to a main course. I like to serve it with any kind of strong blue or goat’s cheese, finished with a drizzle of honey and a sprinkling of toasted walnuts.

Want to waste not? Those frustrated by limp celery and droopy lettuce will be excited by new findings from the University of Otago. In partnership with the Love Food Hate Waste campaign, researchers explored the best way to lengthen the shelf life of common vegetables – and concluded you don’t need fancy techniques or high tech gizmos. Paper towels, plastic wrap and resealable bags will make a big difference… AVOCADO: With the stone left in, wrap in plastic wrap, making a tight seal on the surface, and store in the fridge. BROCCOLI: Run under cold water, shake off excess, wrap in paper towel and store in the fridge in a sealed plastic bag. CARROTS: Store in an airtight container lined with paper towel in the fridge. CELERY: Wrap the base in paper towel and refrigerate in a resealable plastic bag. ICEBERG LETTUCE: Store in the fridge wrapped in paper towel in a resealable plastic bag.

Trending #2

Noughts & Crosses

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JOIN THE DOTS AND JUMP ON BOARD THIS HOT NEW TREND

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1. Tilly@home Fabric Storage Bag, large with cross, $14.99, Farmers. 2. Kitchen Canister, single black cross, $16, For Keeps. 3. Living & Co Double Oven Glove, dot black/white, $5, The Warehouse. 4. Acord cushion and Kaiser cushion, $54.95 each, Freedom Furniture 5. Cross Charcoal Felt Coasters, set of 4, $9.99, Acquisitions. 6. White Crosses Cork Placemat, set of 4, $35, For Keeps. 7. Flannel Sheet Set, $22, The Warehouse. 8. Eclipse Noughts & Crosses, $49.99, Farmers. 9. Cross wall hooks, $26 each, Pippy. 10. Hugs & Kisses xoxo Coffee Cup, $35, Zazzle. 11. Black Pearl Round Frame, $25, Redcurrent. 12. Haven Kitchen Nero Mini Casserole Dish, $7.99, Farmers.

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Food editor’s picks

FOR KEEPING THE FAMILY IN OPTIMUM HEALTH, HERE ARE SOME NUTRITIOUS PRODUC TS THAT CAUGHT MY EYE Almond Breeze almond milk, $3.99 This is is a delicious, low-fat dairy alternative, great in baking or sloshed on porridge. Try the chocolate or vanilla whizzed in a smoothie.

Explore Cuisine Edamame & Mung Bean Fettucine, $6.50 With 23g protein per serve this fettucine packs a nutritional punch. It’s gluten-free too – simply top with your favourite sauce for a great meal.

Meadow mushrooms winter inspiration collection, $5.99 Hand-picked into biodegradable punnets to help keep them fresh – they’re perfect for adding to pies, soups and casseroles.

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Food for thought

A little taster

SHARING PLATES

by Luke Mangan (Murdoch Books), $45 For a relaxed meal with friends or family, sharing plates are the perfect option. This book has 100 recipes inspired by the different cuisines of Europe, Scandinavia, Asia and the Middle East. So whether you want a casual Friday dinner or lazy Sunday brunch, Sharing Plates will have something for any occasion. We have three copies to give away; email foodmagazine@ bauermedia.co.nz with Sharing Plates in the subject line by August 31, 2017.

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“I try to eat organic food when I can, eat local food when I can, and eat as little processed food as possible… but sometimes you need a bag of Doritos and a beer in an airport” – Gwyneth Paltrow

If it’s healthy, it’s in the hub Visit www.countdown.co.nz/healthy for all your healthy eating tips

Your

TURN

If you find a café dish you love, send a picture of it to foodmagazine@ bauermedia. co.nz.

The recipes you ask for... AT YOUR REQUEST “My friends and I just love having lunch at Nosh Café in Ashburton – especially their mussel chowder. I would love it if they would share their recipe please?” Margaret Lambie, Ashburton NOSH CAFÉ Ashford Village, 415 West Street, Ashburton (03) 307 0070 Open 7 days; 8am-5pm | www.noshcafe.co.nz FOOD talked to Vicki Waaka, who runs Nosh Café with husband Rangi...

long have you run QHow Nosh Café? We opened Nosh Café in February 2010 at Burnett Street in Ashburton, but after the major earthquakes in Christchurch our building was condemned. We purchased the café at Ashford Village and haven’t looked back.

would you QWhat recommend for a quick

do you think is QWhat the key to running a

bite to take-away?

successful café?

Lots of hard work building and maintaining the business, knowing the business inside-out, staff training, and communicating to keep everyone on the same page. Plus having fun along the way!

“I use simple techniques I have learnt over the years, and put my twist into it!”

walls. But also consistency; our table service and meal checking is something that we take pride in. We treat our staff as an extension of our family – we have a lot of banter and our customers enjoy seeing the smiles on our faces.

Salmon frittatas are always popular, as are our housemade pies and vege wraps. We have a tasty cabinet salad made every day, so you could have that on the side with a freshly squeezed juice. Plus a raw blissball or Nosh’s famous brownie – and you may as well grab a Moroccan Slice for later…

do you think sets QWhat Nosh apart from other makes your QWhat cafés in the area? chowder so special? We have a garden area that is always full on warm days, and our building was built in 1914, so there’s quite a bit of history in these

I have no idea! I use the simple techniques I have learnt over the years and put my twist into it – found by mistake one day!

NOSH CAFÉ CHOWDER SERVES 6-8 ● ● ● ● ● ● ● ● ● ● ●

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3 stalks celery, diced 2 potatoes, diced 3 carrots, diced 1 large or 2 small red onions, diced 700ml milk 700ml cream 150g butter 150g flour 1kg frozen mussel meat, thawed 1 tablespoon lemon pepper 2 tablespoons fish sauce

FOOD JULY / AUGUST 2017

1 Dice the vegetables into small pieces – too chunky will take too long to cook. I don’t peel them as there are so many nutrients in the skin. 2 Pour milk and cream into a pot and warm gently. Turn off and leave to sit until needed. 3 Melt butter in a thick-bottomed pan, add flour and mix in, cooking over a gentle heat without colouring. This should be done for a couple of minutes or so to cook the flour out. 4 Gradually add the warmed milk and

cream to the flour mix, let this cook on a very low heat, stirring lots so as not to stick to the bottom of the pot and burn. 5 When starting to cook, add the vegetables, stirring frequently. After a couple of hours, once the vegetables are tender, add your mussels and stir. Leave this to cook another 10-15 minutes. 6 Add the lemon pepper and fish sauce and stir. If you feel it’s too thick – and sometimes it can be (especially if your vegetables are diced too big) – add a little water or milk.

Food for thought FOO COL DIE UMN

Emi bites back

Food magazine direct advertising account manager Emi Hooper can’t get enough of Kiwi cuisine. Each issue she reveals an incredible dish she has sampled in New Zealand, and shares her twist on making it at home

O

ne of my fond childhood memories is my dad’s hearty porridge, studded with dried fruit and soaked overnight to ensure the oats were tender and sweet. As I’ve got older I have developed a real appreciation for the simple and nutritious benefits of this ancient food. Porridge doesn’t have to be simple though, a few change-outs, and it easily becomes a bowl of gourmet goodness. I had a particularly spectacular porridge at Waiomu Beach Café in Thames recently. It was a freezing morning and

I was starving – so I didn’t need much persuasion to try their creamy oats cooked in apple juice and coconut milk. Topped with caramelised bananas and maple syrup, it was a winner! Inspired, I couldn’t wait to try my own gourmet breakfast bowl. Taking the lead from my dad, I started with dried fruit for natural sweetness, stirring raisins and dried apricots into the oats. Almond milk appealed to me, as it is a bit lighter than coconut milk. I used Almond Breeze, which also added a nutty dimension

and resulted in a wonderful creamy consistency. A spoonful of Ceres organics peanut butter further enhanced the nutty notes, and then it was simply a matter of gently simmering and stirring until the oats softened and thickened. I topped mine with a scattering of nuts, chia seeds, coconut and cinnamon. And for sweetness, Chelsea Sugars’ Honey and Maple Syrup was ideal. A generous swirl of that, a few slices of ripe banana and it was everything I hoped; filling, nourishing and delicious. Now I’m excited for my next oaty adventure – bring on the chilly mornings! The dish Waiomu Beach Café made, left, inspired Emi.

Eat for energy

HOT TIP

THE GOOD CARBS COOKBOOK

Winter is the time for soup. Make yours extra special by roasting the veges first, whether carrots, parsnips, garlic or tomatoes. It will add depth and intensity

by Dr Alan Barclay, Kate McGhie and Philippa Sandall (Murdoch Books), $45 Carbohydrates have had a bad rap lately, but they are still a vital part of our diet. The Good Carbs Cookbook will show you in 100 recipes which fruits, vegetables, grains and legumes are the best for you to stay healthy, feel fuller for longer and give you energy. With nutritional analysis and tips and tricks included, this cookbook is great for both beginners and advanced cooks. We have three copies of The Good Carbs Cookbook to give away; email [email protected] with Good Carbs in the subject line by August 31, 2017.

win Trending #3

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East meets west

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SHIMMERING GOLDS AND STRONG GRAPHIC S WILL ADD ST YLE TO YOUR HOME

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1. Maison D’Or Cushion Lustre Tribal, $12, The Warehouse. Wilderness Tribal Foil Cushion, $59.99, Farmers. 2. Maxwell & Williams Medina Ceramic Coasters, $4.50 each, Living and Giving. 3. Suvi mixed bowls in white and black, set of 4, $39.99, Nood. 4. Emerald City Glass Lantern Tealight Holder, $5, The Warehouse. 5. Bizarre Bazaar Tumblers, $15 each; and Black Diamond Tea For One, $40; both T2 tea. 6. Ceramic Aztec Canister, $5, The Warehouse. 7. Moroccan ottoman, $239.99, Farmers. 8. Kalahari placemat, $8.95, Freedom Furniture. 9. Living & Co Tea Towel Savanna, set of 3, $6, The Warehouse. 10. Webster pendant, $29.95, Freedom Furniture.

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STYLING SACHA ANDERSON PHOTOGRAPHS BAUER PHOTO STUDIO, ISTOCK IMAGES, GETTY IMAGES AND SUPPLIED ALL PRICES CORRECT AT TIME OF PRINT

Food for thought

Save the date... Tauranga Coffee Festival Saturday, July 29 If the daily grind is getting you down, a trip to the Tauranga Coffee Festival will be the shot of energy you need. This inaugral event will have an espresso martini bar, free coffee tastings, coffee workshops and a barista competition, along with live music and street food. Tickets $15. www.eventfinda.co.nz The Food Show, Auckland Thursday, 27 July - Sunday, 30 July Legendary on the Auckland food scene – sample the incredible selection of food, drink, and gadgets, and buy from a huge range of local and international producers. All demonstrations and feature zones are included for free with your entry ticket making it the biggest foodie day out ever! Food editor Sophie Gray will be doing demos on the Food magazine stand so grab a ticket and we’ll see you there! Tickets from $26. www.foodshow.co.nz

Visa Wellington on a Plate Friday, August 11 – Sunday, August 27 This two week celebration of food and drink includes a whopping 120 different events in the capital. A range of pop ups, restaurants and cafés will be offering set menus, burgers and cocktails – perfect for everyone from the emerging foodie to the culinary connoisseur. Ticket prices vary according to event. www.visawoap.com

WE LOVE

Quirky teapots We are coveting these self-affirming Living & Co Tea for One sets. Get yours from The Warehouse, $12 each.

Restaurant Month, Auckland Tuesday, August 1 – Thursday, August 31 Back for the seventh time is one of Auckland’s biggest foodie events – Restaurant Month. Eateries in Auckland’s central city will offer exclusive $25, $40 or $55+ menus, so it’s the perfect excuse to visit that restaurant you’ve always wanted to try. Street Eats, featuring market food, will be on at Queens Wharf. www.heartofthecity.co.nz

Delivery

Savers

Get 50% off a 3 month Delivery Saver

Buy a 3 month Delivery Saver and get unlimited deliveries for the next 3 months! Time is precious, let us do the shopping for you.

Enter code ‘FOODMAGDS’ at online checkout Visit countdown.co.nz/deliverysavers for more information 1 per customer, $80 minimum spend per order applies, expires 28/08/17, for full terms and conditions visit countdown.co.nz

FRESH ideas

New recipes to inspire & delight

HOT TIP

The better quality the chocolate the nicer the drink! Experiment with mint or orange chocolate. You can also stir into hot coffee.

Stir up a classic

PHOTOGRAPH STOCKFOOD/ONESHOT

I

f there is any time of the year when it is almost mandatory to load up on hot chocolate, then this is it. A warming drink that provides comfort from the wilds of winter weather, it’s the ultimate hug in a mug. To make yours extra special, try creating hot chocolate spoons. The most basic is simply melted dark chocolate left to set on a spoon, but you can jazz it up by adding whatever toppings take your fancy. Stirred into warm milk it gives a subtle chocolatey flavour; mixed into a ready-made hot chocolate it makes for an ultra-indulgent treat.

Dark chocolate and sprinkles

Some combos to try: Caramel sauce & coarse sea salt Marshmallow & white chocolate Freeze-dried raspberries & sugar Peanut butter & peanut M&Ms

FOOD JULY / AUGUST 2017

23

inseason fruit LOAD UP ON A DELICIOUS, NUTRITIOUS FRUIT THAT IS KIWI A S

RECIPES AND STYLING SOPHIE GRAY PHOTOGRAPHS TODD EYRE

Kiwifruit I

t might have originated in China – and originally been called Chinese gooseberry – but since kiwifruit arrived in New Zealand in 1904, it has quickly earned its stripes as our national fruit. With a sweet, tart taste that has been likened to a combination of strawberries, nectarines and melons, kiwifruit has long been one of our most valuable horticultural exports. New Zealand-grown kiwifruit are marketed as Zespri, with Zespri Gold – the yellow-fleshed, smoother-skinned, sweeter variety – proving particularly popular. Eating kiwifruit certainly makes nutritional sense. One green kiwifruit has nearly twice the vitamin C of an orange, almost as much potassium as a banana, and is also a good source of folate, vitamins A and E, calcium and iron. The skin contains three times the amount of fibre as the green flesh, so eat the whole thing and you’ll get around 4.5g of fibre – more than a bowl of bran. While the skin on all varieties is edible, most people prefer to discard it, with the easiest way to eat raw kiwifruit being to cut it in half and scoop out the flesh with a spoon. To fully peel, lop off both ends then slip a spoon between the skin and the flesh. Slide it around the circumference, then pull the spoon out – you’ll find the flesh will pop free in one piece. Great in smoothies and juices as well as cakes and desserts, kiwifruit also contain the same tenderising enzymes as pineapples, which make them good for using in marinades.

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FOOD JULY / AUGUST 2017

Perfect produce

cook’s

NOTES

KIWIFRUIT CURD TARTS PREP + COOK TIME 25 mins SERVES 12

Kiwifruit curd can be spread on pavlova or meringues, folded through whipped cream or used as a topping for pancakes, cheesecake or icecream.

v 100g chocolate, melted 12 pre-baked store-bought tart shells ● 1 kiwifruit, to decorate ● ●

KIWIFRUIT CURD ● 50g butter ● 1 cup sugar, approx ● 1 cup kiwifruit, puréed ● 1 tablespoon lemon juice, approx ● 3 eggs, lightly whisked ● 2 dashes of green food colouring (optional) 1 Make Kiwifruit curd (see below). 2 Spoon melted chocolate into the tart shells then invert on a rack over a foil lined tray to allow excess to run out. 3 When set, fill with Kiwifruit curd; you will need around ¾ cup. Decorate with fresh kiwifruit. Kiwifruit curd 1 In a saucepan melt the butter and

sugar. Stir in the kiwifruit purée and lemon juice and when the sugar is dissolved taste the mixture. Tartness will vary from batch to batch, so adjust the sweetness according to your taste, adding more sugar if desired. 2 Whisk in the eggs, whisking continuously, without boiling, over a gentle heat until thickened. Stir in green colouring, if using. While hot, pour into sterilised jars and store in the fridge. PER SERVE Energy 244kcal, 1022kj • Protein

TIPS You will need around 3-4 ripe kiwifruit to get 1 cup puréed fruit. Jars can be sterilised on a hot wash in the dishwasher. The recipe will yield 2.5 cups of Kiwifruit curd; you’ll need around ¾ cup for this recipe.

3.4g • Total Fat 10.8g • Saturated Fat 4.9g • Carbohydrate 33.4g • Fibre 1.4g • Sodium 88mg FOOD JULY / AUGUST 2017

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cook’s

NOTES

Once frozen, pops will keep in the freezer, but coatings will begin to deteriorate after around a week.

KIWIFRUIT FREEZER POPS PREP + COOK TIME 20 mins + freezing MAKES 4

GF

v

LS

1 ripe kiwifruit ● ¼ cup of strawberry yogurt or melted chocolate ● chopped nuts, chocolate hail, sprinkles, or coconut, to decorate (optional) 1 Slice both ends from the kiwifruit. Slip a teaspoon between the skin and the flesh. Slide it around the circumference of the fruit, then slip the fruit out of its skin in one piece. 2 Slice into 4 thick slices and trim to shape with a cookie cutter or sharp knife if needed. Insert a lollypop stick and freeze flat. 3 When frozen, dip in strawberry yoghurt or melted chocolate, shake off excess and decorate, if desired. Store the pops in the freezer in a container. Use within a week. PER SERVE Energy 24kcal, 102kj • Protein 1g • Total Fat 0.8g • Saturated Fat 0g • Carbohydrate 4.1g • Fibre 0.7g • Sodium 11.9mg

TIP The coating sets quite quickly on the frozen fruit so work quickly or decorations may not stick.

PROPS FARMERS, FREEDOM FURNITURE, BRISCOES, STEVENS AND STYLIST’S OWN

●

Perfect produce KIWIFRUIT, GINGER & APPLE CRUMBLE PREP + COOK TIME 50 mins SERVES 4-6

v ● ● ● ● ● ● ●

110g butter 200g plain flour 110g demerara sugar 1½ teaspoons ground ginger 6 kiwifruit, peeled, chopped 550g store-bought canned apple pie filling cream or icecream, to serve

1 Preheat oven to 190°C. In a bowl or processor, rub the butter into the flour until it resembles crumbs. Mix in the sugar and ginger. 2 Combine the chopped kiwifruit and apple pie filling in a heatproof dish, individual ramekins or mugs. 3 Scatter on the crumble mixture and bake for 35-45 minutes or until lightly browned on top. 4 Serve warm with cream or ice-cream.

TIP You can replace the canned apple pie filling with an equivalent amount of homecooked stewed apples.

PER SERVE (6) Energy 568kcal, 2378kj • Protein 7.4g • Total Fat 23.7g • Saturated Fat 10.5g • Carbohydrate 79g • Fibre 5.7g • Sodium 85mg

cook’s

NOTES

One big crumble uses more topping than four smaller ones; if you have leftover topping the mixture can be frozen. Demerara sugar gives the crumble a maple-like flavour and distinctive crunch.

FOOD JULY / AUGUST 2017

27

inseason vege SWAP OUT CARROTS AND SPUDS FOR A SWEET VEGE THAT’S AS FLAVOUR SOME A S IT IS VER SATILE

RECIPES AND STYLING SOPHIE GRAY PHOTOGRAPHS TODD EYRE

Parsnips W

hether in soups or stews, curries or cakes, parsnips have a sweet, earthy flavour that lends itself to a wide variety of dishes. Related to carrots, fennel, celeriac and parsley root, these creamy white root veges pack a great nutritional punch. Low in calories, fat and sodium, and naturally cholesterol-free, they are also high in fibre, vitamins and minerals. While you can eat parsnips raw in slaws, cooking enhaces this versatile vege’s natural sweetness. Try grated parsnip instead of carrot in your favourite spicy carrot cake recipe, or fry them to make delicious crisps. Cut into long strips, they have an almost candy-like taste when roasted, but they are also a great accompaniment to your favourite roast when mashed or puréed like potatoes. When it comes to selecting your parsnips, aim for those that are fleshy but firm, of a medium size and with an even surface. Stored in a plastic bag in the vegetable compartment of the fridge they will keep fresh for around a week, after which they will begin to lose their crispness – but can still be added to soups, stews and casseroles.

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Perfect produce SPICY THAI PARSNIP LATKES PREP + COOK TIME 25 mins SERVES 4

v ● ● ● ● ● ● ● ● ● ● ●

LS

1 large parsnip, peeled 400g potatoes, scrubbed 1 large carrot, peeled ¼ a red onion, finely chopped 1½ teaspoons store-bought Thai green curry paste ¼ cup plain flour 1 handful of chopped coriander 2-3 tablespoons oil, for frying 1 tablespoon butter 4 eggs handful of bean sprouts or snow pea shoots, or dried chilli flakes, to serve

1 Grate the parsnip, potatoes and carrot and place in a mixing bowl. Add the onion and curry paste and rub into the mixture to distribute the paste. 2 Add the flour and mix well. 3 Heat a little of the oil in a large frying pan. Place spoonfuls of the mixture into

the pan and shape into flat patties with the back of a fork. Cook until golden and crispy, then flip and cook on the other side. Remove from the pan and keep warm. 4 In a frying pan, melt the butter until bubbling and gently break in the eggs. Cook until the whites are set and the yolks still soft – sunny-side up. Serve the latkes topped with the egg and a handful of bean sprouts or snow pea shoots, or a sprinkle of chilli flakes. PER SERVE Energy 297kcal, 1243kj • Protein 10g • Total Fat 16.6g • Saturated Fat 3g • Carbohydrate 24g • Fibre 5g • Sodium 157mg

cook’s

NOTES

These make a nice change from hash browns and go well with bacon. Use 1 teaspoon of coriander paste if you don’t have fresh coriander.

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PEANUT CURRY PARSNIP POT PIE PREP + COOK TIME 55 mins SERVES 6

v ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

LS

3 parsnips, peeled, cut into 1cm pieces 3 carrots, peeled, cut into 1cm pieces 1 kumara, peeled, cut into 1cm pieces 1 tablespoon oil 2 cups mushrooms, cut into chunks 1 leek, finely chopped 3 cloves garlic, crushed 2 tablespoons plain flour 1 tablespoon curry powder 1 teaspoon dried thyme 1½ cups vegetable or chicken stock 400g canned chopped tomatoes ¼ cup crunchy peanut butter salt and ground black pepper 1–1½ sheets puff pastry

● ●

1 egg, for glazing (optional) chopped parsley, to serve (optional)

1 Preheat oven to 210°C. Simmer or steam the parsnips and carrots until half cooked, add the kumara and cook until all are just tender. 2 While the vegetables are cooking, heat the oil in a frying pan, and cook the mushrooms, leek and garlic until tender. Stir in the flour, curry powder and thyme, then gradually add the stock, mixing well. 3 When the mixture is simmering, add the chopped tomatoes and peanut

butter and mix. Season. 4 Stir in the drained vegetables and simmer until tender and thickened. Spoon vegetable mixture into a casserole dish. 5 Cut pastry into long strips and lattice over the top. Brush with beaten egg, if using, and bake for 20-25 minutes, until golden and crisp. Scatter with chopped parsley before serving, if desired. PER SERVE Energy 380kcal, 1592kj • Protein 10.7g • Total Fat 17.8g • Saturated Fat 6g • Carbohydrate 38g • Fibre 11g • Sodium 461mg

TIP Try the filling in pasties or filo parcels as a savoury meat-free pie or samosa.

cook’s

NOTES

The mixture can be divided between individual ramekins to create single serves. You can either top with a circle of pastry or lattice with pastry strips.

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FOOD JULY / AUGUST 2017

Perfect produce

TIPS

PROPS FARMERS, FREEDOM FURNITURE, BRISCOES, STEVENS AND STYLIST’S OWN

The total weight of the uncooked potatoes and parsnips should be around 900g. Agria potatoes are a good option for this recipe.

cook’s BACON-WRAPPED PARSNIP & POTATO LOAF PREP + COOK TIME 1 hour 50 mins SERVES 6-8, as a side dish

GF LS ● ● ● ● ● ● ● ●

100g streaky bacon 2 large floury potatoes, peeled, very thinly sliced 2-3 large parsnips, peeled, thinly sliced 1 teaspoon thyme ½ teaspoon salt ¾ cup cheddar or tasty cheese, grated salt and freshly ground black pepper 75ml chicken stock

1 Preheat oven to 200°C. Grease a metal loaf pan and place a 3cm wide piece of non-stick baking paper

widthways, so the sides overhang – to later help lift the loaf out. 2 Line the tin with bacon slices – stretching the pieces out widthways so they are very thin and the ends overhang the tin. Line the sides of the tin with a layer of potato. 3 Line the base with a layer of potato, followed by a layer of parsnip slices. Scatter with thyme, salt and grated cheese then repeat with layers of potato and parsnip, thyme, salt and cheese until all the vegetables are used. 4 Slowly pour the stock over the vegetables then wrap the overhanging bacon over the top; weight with a couple of heatproof ramekins to prevent the bacon shrinking back. Bake

NOTES

You could include orange kumara slices to add additional colours to the layers, if desired. Try gruyère or parmesan cheese instead of cheddar, if you prefer.

for approximately 1 hour 30 minutes, until golden and tender. 5 Remove from oven, cool for a few minutes, then run a knife around sides to release from the tin. Using baking paper to lever, turn out onto a serving dish. Serve in thick slices as a side dish. PER SERVE (8) Energy 139kcal, 583kj • Protein 6.5g • Total Fat 7.3g • Saturated Fat 3.8g • Carbohydrate 10.6g • Fibre 1.9g • Sodium 391mg FOOD JULY / AUGUST 2017

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inseason fruit

GO BANANAS OVER THIS FEEL - GOOD FRUIT THAT WORKS AS WELL IN A BREAKFA ST SMOOTHIE A S IT DOES IN A DECADENT PUDDING

RECIPES AND STYLING SOPHIE GRAY PHOTOGRAPHS MANJA WACHSMUTH

Bananas T

he world’s most popular fruit, there are now almost 1000 varieties of banana – from bubblegum pink ones with fuzzy skins, to green and white striped bananas which have orange pulp. The most common banana sold in New Zealand is the Cavendish, with its sunny yellow skin and pale, creamy flesh, but the smaller sweeter ‘sugar banana’ is often used in Asian dishes. A natural mood enhancer, bananas help your body produce the happiness hormone serotonin, and are also a great source of fibre and potassium. Unfortunately, with popularity comes waste – and bananas are among the top 10 foods New Zealanders most frequently throw away; we bin around 3.2 tonnes annually. To avoid this waste, freeze overripe bananas for use in smoothies and shakes. Their natural sweetness and high moisture content also makes them a useful addition in baking. While refrigeration does turn the peel dark brown or even black, it won’t affect the fruit inside. To make bananas last longer, wrap the stems tightly in plastic wrap – it will give them an extra three to five days. Bananas and their peel also make great fertilizer – you can compost them, bury them whole, or cut them in small pieces to place around your plants; roses and citrus trees particularly love them.

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Perfect produce BANANA CIGARILLOS WITH MAPLE CREAM PREP + COOK TIME 45 mins SERVES 4

v ● ● ● ● ● ● ● ●

5 bananas, peeled, halved lengthways, chopped 1 teaspoon orange zest 1 tablespoon brown sugar 1 tablespoon brandy ½ teaspoon vanilla essence 12 sheets filo pastry 2-3 tablespoons butter, melted icing sugar, for dusting

cook’s

NOTES

Roll the cigarillos loosely as they will expand slightly during cooking and may split. Keep filo pastry covered with a damp tea towel to prevent it drying out.

MAPLE CREAM ● 300ml cream ● 1 heaped tablespoon icing sugar ● 2 tablespoons maple syrup 1 Preheat oven to 220°C. In a bowl, combine the bananas, zest, sugar, brandy and vanilla essence. Toss and set aside. 2 With the long side facing you, brush 1 sheet of filo with melted butter, lift the left side and fold the sheet in half. Brush with melted butter and place a small amount of the banana mixture along the short edge. 3 Roll up the filo, folding in the edges as you go. Place on a greased tray and brush with melted butter. Continue rolling the remaining portions, using the mixture to create 12 cigar-like pastries. Bake for 20 minutes or until golden and crisp. 4 While the pastries are cooking, make the Maple cream (see below). Dust the cooked pastries with icing sugar, and serve with Maple cream, for dipping. Maple cream Whip cream to soft peaks. Fold in sugar and maple syrup. Chill until needed. PER SERVE Energy 687kcal, 2879kj • Protein 7g • Total Fat 45g • Saturated Fat 26.7g • Carbohydrate 61g • Fibre 4.1g • Sodium 311mg

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cook’s

NOTES

This is an indulgent, easy and healthy breakfast. If eggs are an allergy problem, you can make the recipe without. Use gluten-free oats and non-dairy milk, if needed.

FLOURLESS BANANA & BLUEBERRY PANCAKES PREP + COOK TIME 20 mins SERVES 2-3

v ● ● ● ● ● ● ● ● ● ● ●

34

LS

1 cup rolled oats ¼ cup milk 1 banana, peeled, plus extra, to serve 1 tablespoon baking powder 1 tablespoon cider vinegar 1 egg 1 tablespoon maple syrup or sugar ½ teaspoon vanilla essence ⅓ cup frozen blueberries, plus extra, to serve melted butter or cooking spray, for frying icing sugar and maple syrup, to serve (optional)

FOOD JULY / AUGUST 2017

1 Place oats, milk, banana, baking powder, vinegar, egg, maple syrup and vanilla in a food processor or blender and process, scraping down the sides, if needed, until smooth. 2 Leave the mixture to stand for around 5 minutes to thicken, then fold in the frozen blueberries. 3 Melt butter in a frying pan and pour spoonfuls of the batter into the pan, shaping it with the tip of a spoon. Cook gently for 1-2 minutes each side until golden and springy. 4 Serve warm with sliced banana,

blueberries and a drizzle of maple syrup; or serve cold spread with butter and jam. PER SERVE (3) Energy 219kcal, 916kj • Protein 6.7g • Total Fat 7.5g • Saturated Fat 2.4g • Carbohydrate 29g • Fibre 3.7g • Sodium 359mg

TIP The vinegar reacts with the baking powder to create carbon dioxide, which results in a lighter consistency.

Perfect produce

TOFFEE RUM WARM BANANA SPLITS PREP + COOK TIME 10 mins SERVES 2

GF ● ● ● ● ● ● ●

v

50g sugar 1 tablespoon water 2 firm bananas in the skins, halved lengthways 1 heaped teaspoon butter 1 tablespoon rum ¼ cup cream whipped cream or icecream and chopped nuts, to serve (optional)

cook’s

NOTES

Try additional toppings such as shards of praline, grated dark chocolate or perhaps a drizzle of chocolate sauce.

1 Place the sugar and water in a frying pan and simmer, stirring from time to time, until caramel-coloured. 2 Remove from the heat and place the bananas cut-side down in the mixture, return the pan to a gentle heat, and cook for 1-2 minutes. 3 Add the butter, swirling the pan gently, then the rum. Cook for a further minute, then add the cream and simmer for 1-2 minutes or until the sauce thickens and the bananas are cooked. 4 Remove the bananas to plates and pour the sauce over the top. Add icecream or whipped cream and nuts, if desired. PER SERVE Energy 324Kcal, 1358kj • Protein PROPS BRISCOES, FARMERS, FREEDOM FURNITURE AND STYLIST’S OWN

2g • Total Fat 13.6g • Saturated Fat 8.2g • Carbohydrate 45g • Fibre 2.3g • Sodium 20mg

TIP You can add more rum according to taste – or omit it completely, if you prefer.

FOOD JULY / AUGUST 2017

35

inseason vege POPEYE WAS ONTO SOMETHING WHEN HE LOADED UP ON THIS SUPER - NUTRITIOUS GREEN

RECIPES AND STYLING SOPHIE GRAY PHOTOGRAPHS MANJA WACHSMUTH

Spinach W

hether you have it raw, sautéed, steamed or baked, there’s no denying spinach is good for you. With high levels of chlorophyll and carotenoids, this leafy vegetable is also rich in fat-soluble vitamins, minerals and iron, and will help give you healthy hair, eyes and bones. Studies have shown spinach can also improve your sleep and reduce your appetite. Spinach was said to be the favourite vegetable of the Queen of France in the 16th century, Catherine de’ Medici. Consequently, dishes served on a bed of spinach are known as ‘Florentine’, reflecting Catherine’s birthplace in Florence. Don’t be shy with your portions when cooking spinach; its high water content means it reduces in size by about a quarter when cooked. Avoid rinsing before storing, as the moisture will cause it to spoil. However, the leaves and stems can trap soil, so ensure you give spinach a thorough wash immediately prior to cooking or eating.

Perfect produce

CHEESY SPINACH DIP & ROLLS PREP + COOK TIME 1 hour 30 mins SERVES 12

v ● ● ● ● ● ●

LS

2¼ cups plain flour 1 teaspoon instant yeast 1 teaspoon sugar ½ teaspoon salt 1 tablespoon oil 1 cup warm water, approx

CHEESY SPINACH DIP ● 1 tablespoon oil ● 2 cloves garlic, crushed ● ½ an onion, chopped ● 100–120g spinach, washed, finely chopped ● ¼ cup milk ● 250g cream cheese, cubed ● ¼ cup grated tasty cheese or cheddar cheese ● ¾ cup grated mozzarella cheese ● 1 tablespoon Worcestershire sauce ● salt 1 Grease a 26cm skillet or ovenproof frying pan. Combine flour, yeast, sugar, salt and oil in a bowl or processor. Pulse or stir in just enough water to form a soft dough. 2 Knead or process for 2-3 minutes until smooth and springy. Place in a clean greased bowl, cover with plastic wrap and microwave on LOW for 1 minute. Rest and repeat or set aside in a warm place until doubled in size. 3 Preheat oven to 190°C. While dough is rising make the Cheesy spinach dip (see below). 4 Place the ramekin containing the Cheesy spinach dip in the centre of the skillet or ovenproof frying pan. Divide the dough into 12 portions, roll into balls and space evenly around the dip. Leave for 15 minutes or until the dough balls have risen to almost double their original size. 5 Bake for 20-25 minutes, until the dip is golden and bubbling and the rolls are cooked. Serve warm. Cheesy spinach dip 1 In a small pan, heat the oil and gently cook the garlic and onion until soft; add the spinach and cook until tender. Pour

off any excess liquid. 2 In a saucepan, combine the milk, cream cheese, tasty cheese and ½ cup of the mozzarella cheese and heat, stirring continuously until melted. Add the cooked spinach mixture, Worcestershire sauce and salt. Pour into a heatproof 300ml ramekin and top with remaining mozzarella. PER SERVE (12) Energy 223kcal, 935kj • Protein 7.4g • Total Fat 12.3g • Saturated Fat 6.5g • Carbohydrate 19.8g • Fibre 1.5g • Sodium 249mg

TIP For perfectly, even-sized rolls, weigh the balls of dough to ensure they are all equal.

cook’s

NOTES

The dip and rolls can be made and baked separately. The dip can be served with vegetable sticks or crackers, if preferred.

FOOD JULY / AUGUST 2017

37

Perfect produce SAAG ALOO – SPINACH & POTATO CURRY PREP + COOK TIME 35 mins SERVES 4

DF GF ● ● ● ● ● ● ● ● ● ●

v

LS

3 tablespoons oil 4 potatoes, cooked, cut into bite-sized pieces 1 teaspoon mustard seeds 1 teaspoon cumin seeds ½ teaspoon dried chilli flakes 1 teaspoon fresh ginger, grated 400g canned chopped tomatoes 350g fresh spinach, washed, trimmed, roughly choppped salt yoghurt and coriander leaves, to serve (optional)

SPICE PASTE ● ½ tablespoon ground coriander ● 1 teaspoon garam masala ● ½ teaspoon ground turmeric ● ½ teaspoon ground cumin ● 2 cloves crushed garlic ● 1 teaspoon sugar ● juice from 1 lemon ● 2 tablespoons water

cook’s

NOTES

Use 300g defrosted frozen spinach when fresh is unavailable. Saag Aloo is a dry curry, but you can make it more saucy with an extra tin of tomatoes.

1 Heat 2 tablespoons of the oil in a large frying pan and fry the potatoes until lightly golden, remove with a slotted spoon and set aside. 2 Make the Spice paste (see below). 3 Heat remaining oil in the pan and add the mustard and cumin seeds. When they begin to sputter and pop, add the chilli flakes and ginger. Cook for 1 minute then add the Spice paste and continue to stir for 2-3 minutes, until most of the water has evaporated. 4 Add the tinned tomatoes and simmer for another 1-2 minutes until the sauce has thickened. 5 Stir in the spinach a few handfuls at a time, then add the potatoes. Cover and simmer for about 10 minutes, stirring occasionally. 6 Season with salt, remove the lid and simmer until liquid has evaporated. Serve with yoghurt and coriander leaves, if desired. Spice paste In a small bowl, whisk together the ground coriander, garam masala, turmeric, cumin, garlic, sugar, lemon juice and water. PER SERVE Energy 243kcal, 1020kj • Protein 6.7g • Total Fat 11g • Saturated Fat 0.8g • Carbohydrate 24.7g • Fibre 7.8g • Sodium 171mg

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THE ONE THAT IS HIGH IN ANTIOXIDANTS AND ORYZANOL. GOOD FOR YOU High in natural antioxidants such as Vitamin E and Oryzanol, a naturally occurring plant sterol which has been shown to reduce cholesterol absorption, making it one of the healthiest cooking oils.

GOOD FOR YOUR FOOD Its superb cooking qualities come from the high smoke point, making it ideal for frying, grilling, stir-fries and barbecues while also being perfect for salad dressings and baking.

For tasty recipes visit alfaone.co.nz

Perfect produce SPINACH & FETA GÖZLEME PREP + COOK TIME 50 mins SERVES 4

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1 teaspoon instant yeast salt ½ teaspoon sugar 1½ cups plain flour 5 tablespoons olive oil 150ml warm water 120g spinach, washed, trimmed, finely chopped 100g feta cheese, crumbled squeeze of lemon juice lemon wedges, to serve

is golden and the dough bubbling, flip the gözleme and cook the other side. 5 Continue until you have filled and cooked all 4. Serve warm with a squeeze of lemon juice. PER SERVE Energy 413kcal, 1731kj • Protein 10.9g • Total Fat 23.5g • Saturated Fat 6.4g • Carbohydrate 37.7g • Fibre 3.3g • Sodium 357mg

TIP You can cook several at once on a barbecue grill plate, or use several pans to cook them more quickly. PROPS BRISCOES, FARMERS, FREEDOM FURNITURE AND STYLIST’S OWN

1 Place the yeast, a pinch of salt, sugar, flour and 2 tablespoons of the oil in a bowl and mix. Add the warm water and mix to a soft dough. Knead on a floured

surface until smooth and springy. 2 Place in a clean greased bowl and cover with a clean tea towel. Stand in a warm, sunny place for 20 minutes or until dough doubles in size. Combine the spinach, feta cheese, lemon juice and a pinch of salt, and set aside. 3 When the dough has risen, divide into 4 pieces. Roll each piece into a very thin rectangle on a floured bench. Scatter a quarter of the spinach mixture over half the rectangle, folding the other half over the top. 4 Brush lightly with oil and cook, oiled side down, in a hot frying pan. Brush the top side with oil, and when the bottom

cook’s

NOTES

Gözleme are the Turkish equivalent of toasties; they’re filled flatbreads. They can be assembled and stored uncooked in the fridge overnight, or frozen until needed.

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FOOD JULY / AUGUST 2017

take it slow

JUST

FOR A HEART Y, WARMING WINTER MEAL , LET YOUR SLOW COOKER DO THE HARD WORK SO YOU DON’T HAVE TO

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hat’s not to love about slow cookers? Economical to run and easy to use, they take all the hassle out of cooking a hearty meal, filling the house with enticing aromas to welcome you home at the end of a long day. Another advantage is that they bring out the best in cheaper, tougher cuts of meat – whether beef brisket or lamb shoulder, the longer cooking time makes them tender and juicy. The slow method also draws out plenty of flavour, meaning you need less meat. While most of the recipes on the following pages involve simply chucking the ingredients in the slow cooker and turning it on, make it even easier by prepping ingredients the night before and refrigerating in the removable slow cooker dish overnight. Remove it from the fridge when you get up, and give it 20 minutes to come to room temperature before switching it on. For best results, all recipes should be cooked on LOW, however if you want to make the process quicker, switch your slow cooker to HIGH and halve the cooking time.

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FOOD JULY / AUGUST 2017

Moroccan Lamb with Honey RECIPE ON PAGE 52

Pulled Beef with Barbecue Sauce RECIPE ON PAGE 52

Winter warmers

Beef and Vegetable Soup RECIPE ON PAGE 52

FOOD JULY / AUGUST 2017

45

cook’s

NOTES

If you don’t have a fresh chilli, use dried chilli flakes instead. Adjust the amount according to your family’s preference; ½ teaspoon is enough for just a little warmth.

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FOOD JULY / AUGUST 2017

TIP For a darker, richer texture you could replace the golden syrup with ¼ cup of treacle.

MOROCCAN CHICKPEA STEW PREP + COOK TIME 9 hours SERVES 4

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3 x 400g canned chickpeas, rinsed, drained 1 red onion, thinly sliced 3 cloves garlic, crushed 1 red chilli, finely chopped 1 carrot, halved, thickly sliced ½ a cauliflower, cut into large florets 2 tablespoons Moroccan seasoning pinch of saffron threads 1 tablespoon honey 400g canned diced tomatoes 3 cups vegetable or chicken stock 250g kale, trimmed, shredded 250g courgette or scallopini, chopped salt and black pepper 1 tablespoon Greek yoghurt 2 tablespoons finely sliced preserved lemon zest ⅓ cup flat-leaf parsley leaves steamed couscous, to serve

1 Combine chickpeas, onion, garlic, chilli, carrot, cauliflower, seasoning, saffron, honey, tomatoes and stock in a slow cooker. Cook, covered, on LOW for about 8 hours. 2 Add kale and courgette to cooker; cook, covered, on HIGH, for 20 minutes or until courgette is tender. Season. 3 Top with yoghurt, preserved lemon zest and parsley and serve with steamed couscous.

cook’s

NOTES

BOSTON BAKED BEANS PREP + COOK TIME 10 hours 30 mins SERVES 4

DF ● ● ● ●

PER SERVE Energy 465kcal, 1947kj • Protein

●

24.9g • Total Fat 7.8g • Saturated Fat 1g •

●

Carbohydrate 58.4g • Fibre 23.9g • Sodium

●

1704mg

● ●

TIP You can freeze this meal at the end of step 1. For an easy, hearty work lunch, freeze in single serves in resealable plastic bags.

● ● ● ●

1 large onion, finely chopped 300g bacon, rind removed, finely chopped ¼ cup golden syrup ⅓ cup brown sugar 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce 1 tablespoon hot chilli sauce 410g canned crushed tomatoes 400g canned cannellini beans, rinsed, drained 400g canned butter beans, rinsed, drained 400g canned borlotti beans, rinsed, drained 3 cups salt-reduced chicken stock salt and black pepper

●

You can freeze this dish at the end of step 2. As well as being a filling lunch, you could also use it as a side dish for more people – served with herby sausages and mash.

toasted bread, ½ cup finely chopped flat-leaf parsley, and baby spinach leaves, to serve

1 Place onion, bacon, syrup, sugar, mustard, sauces, tomatoes, beans and stock in a slow cooker. Cook, covered, on LOW, for about 9 hours. 2 Uncover, cook, on LOW, for 1 hour or until thickened slightly. Season to taste. 3 Serve beans on toast and sprinkled with parsley and baby spinach leaves. PER SERVE Energy 525kcal, 2198kj • Protein 30g • Total Fat 11.6g • Saturated Fat 3.3g • Carbohydrate 71g • Fibre 16.8g • Sodium 2494mg FOOD JULY / AUGUST 2017

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TIPS Ensure you choose ham hocks that will fit in your cooker. Use gluten-free stock if allergies are an issue.

VEGETABLE STEW PREP + COOK TIME 9 hours SERVES 4

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HAM & GREEN LENTIL SOUP PREP + COOK TIME 8 hours 30 mins SERVES 6

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1.8kg meaty ham hocks ½ cup French-style green lentils 1 tablespoon vegetable oil 2 onions, finely chopped 2 carrots, finely chopped 2 stalks celery, trimmed, finely chopped 1 teaspoon thyme leaves 2 cups salt-reduced chicken stock 1.5 litres water salt and black pepper

GREMOLATA ● 2 cloves garlic, crushed ● ¼ cup finely chopped flat-leaf parsley ● 2 teaspoons finely grated lemon zest 1 Rinse the ham hocks. Place in a slow cooker. 2 Rinse lentils; drain well.

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1 red onion, cut into wedges 6 courgettes, thickly sliced 1 kumara, coarsely chopped 2 carrots, coarsely chopped 1 corn cob, trimmed, cut into 6 rounds 1 red capsicum, deseeded, coarsely chopped 2 flat mushrooms, cut into wedges 3 cloves garlic, crushed 30g sachet taco seasoning 2 teaspoons paprika 2 x 400g canned crushed tomatoes 1 cup vegetable stock 2 tablespoons flat-leaf parsley leaves

POLENTA DUMPLINGS ● 1 cup self-raising flour ● 2 tablespoons polenta ● 60g cold butter, chopped ● 1 egg, lightly beaten ● ¼ cup finely grated parmesan cheese ● 2 tablespoons milk, approx

3 Heat oil in a medium frying pan over medium heat; cook onions, stirring, for 5 minutes or until softened. Transfer onions to cooker with carrots, celery, thyme, lentils, stock and the water. Cook, covered, on LOW for about 8 hours. 4 Remove ham hocks from cooker. When cool enough to handle, remove and discard skin and bones. Shred meat finely using two forks. Return meat to cooker. Season to taste. 5 When ready to serve, make Gremolata (see below); sprinkle all over soup. Gremolata Combine ingredients in a small bowl.

1 Place onion, courgettes, kumara, carrots, corn, capsicum, mushrooms, garlic, seasoning, paprika, tomatoes and stock in a slow cooker. Cook, covered, on LOW for about 8 hours. 2 When almost ready to serve, make Polenta dumplings mixture (see below). 3 Drop level tablespoons of Polenta dumplings mixture, about 2cm apart, on top of stew. Cook, covered, on LOW, for 30 minutes or until dumplings are firm to touch and cooked through. Serve stew with dumplings and sprinkle with parsley. Polenta dumplings Place flour and polenta in a medium bowl; rub in butter. Stir in egg, parmesan and enough milk to make a soft, sticky dough.

PER SERVE Energy 227kcal, 950kj • Protein

PER SERVE Energy 564kcal, 2364kj • Protein

DF LS ●

LS

18g • Total Fat 9.2g • Saturated Fat 2.4g •

20.3g • Total Fat 17.3g • Saturated Fat 6.6g •

Carbohydrate 15g • Fibre 5.3g • Sodium 1011mg

Carbohydrate 71g • Fibre 19.2g • Sodium 1942mg

Winter warmers

cook’s

NOTES

This dish is not suitable to freeze. You could add rinsed, drained, canned kidney beans or green beans for the final 10 minutes of cooking time.

FOOD JULY / AUGUST 2017

49

cook’s

NOTES

You could freeze the Vietnamese Beef Brisket at the end of step 3. If you have leftover chillis, makrut lime leaves and lemongrass, they can all be frozen.

Lemongrass An essential in Asian cooking, lemongrass adds a zesty citrus tang to a wide range of dishes, from casseroles and curries to soups and stir-fries. Superb Herb lemongrass is available in supermarkets.

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VIETNAMESE BEEF BRISKET PREP + COOK TIME 9 hours 45 mins SERVES 4

DF LS ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

1.5kg beef brisket, trimmed, cut into 5cm pieces 1 onion, thinly sliced 3 cloves garlic, crushed 1 tablespoon finely grated ginger 1 red chilli, thinly sliced 2 sticks lemongrass, halved lengthways 2 fresh makrut lime leaves (also known as kaffir lime leaves), bruised 2 star anise 1 cinnamon stick 2 tablespoons grated palm sugar ¼ cup fish sauce ¼ cup dark soy sauce 3 cups beef stock 1 large capsicum, coarsely chopped 125g baby corn, halved 150g green beans, coarsely chopped salt and black pepper 45g coarsely chopped roasted unsalted peanuts, to serve ⅓ cup loosely-packed fresh coriander leaves, to serve steamed rice, to serve

SICILIAN MEATBALLS IN SPICY TOMATO SAUCE PREP + COOK TIME 8 hours 45 mins SERVES 4

DF LS ● ● ● ● ●

1 Combine beef, onion, garlic, ginger, chilli, lemongrass, makrut lime leaves, star anise, cinnamon, sugar, sauces, stock, capsicum and corn in a slow cooker. Cook, covered, on LOW for about 9 hours. 2 Add beans to cooker; cook, covered, for 30 minutes. 3 Discard lemongrass, makrut lime leaves, star anise and cinnamon; season to taste. 4 Sprinkle beef with nuts and coriander, and serve with rice.

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PER SERVE Energy 668kcal, 2796kj • Protein 90g • Total Fat 25g • Saturated Fat 8g • Carbohydrate 16g • Fibre 7g • Sodium 3670mg

700g bottled passata 410g canned crushed tomatoes 1 onion, finely chopped 45g canned anchovies, drained ¼ teaspoon dried chilli flakes 3 cloves garlic, thinly sliced 1 cup chicken stock 2 cups water ⅓ cup oregano leaves, torn, or use 1 tablespoon dried oregano 600g lamb mince 1 cup stale breadcrumbs 2 tablespoons pine nuts, chopped 1 tablespoon finely grated lemon zest ¼ cup sultanas, chopped ¼ cup finely grated parmesan cheese salt and black pepper ⅓ cup fresh basil, to serve pasta or creamy polenta, to serve

1 Place passata, tomatoes, onion, anchovies, chilli, garlic, stock, the water

and half the oregano in a slow cooker. Stir to combine. 2 Using your hands, combine lamb, breadcrumbs, pine nuts, zest, sultanas, parmesan and remaining oregano in a large bowl; roll level tablespoons of mixture into balls. Transfer to cooker. Cook, covered, on LOW for about 8 hours. Season to taste. 3 Serve meatballs with a few fresh basil leaves on top and pasta or polenta. PER SERVE Energy 556kcal, 2327kj • Protein 40g • Total Fat 18.5g • Saturated Fat 4g • Carbohydrate 52.8g • Fibre 10g • Sodium 1751mg

TIP Uncooked meatballs and sauce can be frozen, separately, then cooked at a later stage. FOOD JULY / AUGUST 2017

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Winter warmers

MOROCCAN LAMB WITH HONEY PREP + COOK TIME 8 hours 45 mins SERVES 4

DF LS ● ● ● ● ● ● ● ● ● ● ●

400g baby carrots, trimmed 600g baby new potatoes 8 spring onions, trimmed 250ml chicken stock 1.5kg lamb shoulder 2 tablespoons honey 2 tablespoons vegetable oil 3 cloves garlic, crushed 2 teaspoons fennel seeds 1 teaspoon ground cinnamon, 1 teaspoon ground ginger

● ●

1 teaspoon ground cumin ¼ teaspoon cayenne pepper

1 Combine carrots, potatoes, onions and chicken stock in a slow cooker. 2 Score lamb at 2.5cm intervals. Combine honey, oil, garlic, seeds and spices, and rub mixture over lamb. Place lamb on vegetables in cooker. Cook,

covered, on LOW for about 8 hours. 3 Coarsely shred or slice lamb; serve with vegetables and some of the cooking liquid. PER SERVE Energy 766kcal, 3207kj • Protein 67g • Total Fat 40.5g • Saturated Fat 13.8g • Carbohydrate 29.9g • Fibre 6.4g • Sodium 478mg

PULLED BEEF WITH BARBECUE SAUCE PREP + COOK TIME 8 hours 45 mins SERVES 6

DF LS ● ● ● ● ● ● ● ● ●

2 cloves garlic, crushed 1 red chilli, finely chopped 2 tablespoons brown sugar 1½ cups tomato sauce 1½ tablespoons Worcestershire sauce 2 tablespoons cider vinegar 750g piece beef rump 6 long crusty bread rolls lettuce and grated cheese, to serve (optional)

1 Place garlic, chilli, sugar, sauces and vinegar in a slow cooker. Stir well to combine; add beef and turn to coat in mixture. Cook, covered, on LOW, for about 8 hours. 2 Remove beef from cooker; shred coarsely using two forks. 3 Transfer sauce mixture to a large saucepan, bring to the boil over medium heat. Boil, uncovered, for 10 minutes or

until thickened. Stir in beef. 4 Split rolls in half lengthways, fill with beef and sauce. Add lettuce and cheese, if desired. PER SERVE Energy 394kcal, 1649kj • Protein 33g • Total Fat 5.7g • Saturated Fat 1.6g • Carbohydrate 50g • Fibre 3.9g • Sodium 706mg

BEEF AND VEGETABLE SOUP PREP + COOK TIME 9 hours 45 mins SERVES 4

DF LS

● ● ● ● ● ● ● ● ● ●

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FOOD JULY / AUGUST 2017

1kg gravy beef, trimmed, cut into 2.5cm pieces 1 garlic clove, crushed 1 onion,cut into 1cm pieces 2 stalks celery, trimmed, cut into 1cm pieces 2 carrots, cut into 1cm pieces 2 potatoes, cut into 1cm pieces 400g canned diced tomatoes 1 litre water 500ml beef stock 2 dried bay leaves 120g frozen peas

● ●

salt and black pepper ⅓ cup coarsely chopped flat-leaf parsley

1 Combine beef, garlic, onion, celery, carrots, potatoes, tomatoes, the water, stock and bay leaves in a slow cooker. Cook, covered, on LOW for about 9 hours. 2 Add peas to the slow cooker and cook, covered, for a further 30 minutes. 3 Discard bay leaves. Season.

4 Serve soup sprinkled with the chopped parsley. PER SERVE Energy 430kcal, 1800kj • Protein 58.9g • Total Fat 12.7g • Saturated Fat 4.6g • Carbohydrate 15.3g • Fibre 7.3g • Sodium 689mg

TIP You can freeze this soup at the end of step 3. Serve with crusty bread.

PROPS STYLIST’S OWN

●

AUTHENTIC

FLAVOURS OF THE

WORLD

hansellsallnatural.com

Make and take

Mixed Berry Clafoutis RECIPE ON PAGE 58

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FOOD JULY / AUGUST 2017

Proofof the pudding

THERE’S NOTHING MORE COMFORTING ON A COLD WINTER’S NIGHT THAN A WARM PUDDING , HOT FROM THE OVEN. OUR SELEC TION IS ALSO IDEAL TO TAKE WHEN JOINING LOVED ONES FOR DINNER – SIMPLY HEAT AND EAT

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f there is any time to indulge in a hearty, warming, flavoursome and sweet pudding, it is in the middle of winter. It’s a dish that goes hand-in-hand with roaring fires, robust red wines, and cosy gatherings of close friends and family. For many of us, a gooey, sugary dessert is a thing of nostalgia, evoking childhood memories of warm crumbles, runny custards and collapsed pavlovas served with love by grandma. In the modern world, puddings are increasingly treats, reserved for those occassions when time, budget – and waistline – can accommodate a dish that is all about the indulgence. And our selection certainly delivers on the indulgence factor. So stock up on the cream, sugar and eggs and fill the house with the sweet aroma of a homebaked pud... you’re not just making dessert, you’re creating memories.

FOOD JULY / AUGUST 2017

55

Warm Chocolate Banoffee Pavlovas RECIPE ON PAGE 58

Make and take

Slow Cooker Sago Pudding RECIPE ON PAGE 61

FOOD JULY / AUGUST 2017

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MIXED BERRY CLAFOUTIS PREP + COOK TIME 45 mins SERVES 4

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⅔ cup milk ⅔ cup cream 1 cinnamon stick 1 teaspoon vanilla extract 4 eggs ½ cup caster sugar ¼ cup plain flour 2 cups frozen mixed berries icing sugar, sifted, and icecream or cream, to serve (optional)

1 Preheat oven to 200°C. Grease a 1.5-litre ovenproof dish. 2 Combine milk, cream, cinnamon and vanilla in a medium saucepan; bring to the boil. Remove from heat; discard cinnamon. 3 Whisk eggs and sugar in a medium bowl until light and frothy; whisk in flour, then gradually whisk in heated cream mixture.

4 Sprinkle berries into dish; pour mixture over berries. Bake for about 35 minutes or until browned lightly and set. Serve warm, dusted with icing sugar, with whipped cream or icecream, if you like. PER SERVE Energy 494kcal, 2071kj • Protein 10g • Total Fat 29.2g • Saturated Fat 15.6g • Carbohydrate 49g • Fibre 2.4g • Sodium 105mg

WARM CHOCOLATE BANOFFEE PAVLOVAS PREP + COOK TIME 40 mins SERVES 4

GF ● ● ● ● ● ● ● ●

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2 egg whites 1⅓ cups icing sugar ⅓ cup boiling water 1 tablespoon cocoa powder, sifted 1 cup store-bought salted caramel sauce 2 medium bananas, thinly sliced 300ml thickened cream 50g chocolate-coated honeycomb bar, coarsely chopped

1 Preheat oven to 180°C. Line a large oven tray with baking paper. 2 Beat egg whites, icing sugar and the water with an electric mixer for about 10 minutes or until firm peaks form. 3 Fold sifted cocoa into meringue. Drop four equal amounts of mixture onto tray; use the back of a spoon to create a well in the centre of the mounds. Bake for

25 minutes or until firm. 4 Meanwhile, heat caramel sauce according to directions on jar. 5 Serve pavlovas straight from the oven, topped with warm sauce, banana, cream and chocolate-coated honeycomb. PER SERVE Energy 713kcal, 2985kj • Protein 5g • Total Fat 30.5g • Saturated Fat 20g • Carbohydrate 108g • Fibre 1.9g • Sodium 758mg

APPLE, CHERRY & AMARETTI CRUMBLES PREP + COOK TIME 35 mins SERVES 4

TIP If amaretti biscuits aren’t available, combine almonds with 80g demerara sugar and 1 cup flour, and rub into the butter. Bake for 35 minutes or until top is golden.

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5 green-skinned apples, peeled, cored, thickly sliced ¼ cup caster sugar 2 tablespoons water ½ teaspoon mixed spice 1½ cups canned or bottled cherries, drained 125g amaretti biscuits, crushed ¼ cup ground almonds ¼ cup slivered almonds ¼ cup plain flour 80g cold butter, finely chopped icecream, to serve (optional)

1 Preheat oven to 180°C. Grease four 1¼-cup ovenproof dishes. Place on an oven tray. 2 Combine apples, sugar, the water and mixed spice in a medium saucepan; cook, covered, over medium heat, for 5 minutes or until apples are just tender. Remove from heat; stir in cherries. Divide mixture among dishes. 3 Meanwhile, combine crushed biscuits, ground almonds, slivered almonds and flour in

a medium bowl; rub in butter. Sprinkle mixture evenly over apple mixture. 4 Bake for 20 minutes or until browned. Serve with icecream, if you like. PER SERVE Energy 553kcal, 2318kj • Protein 13.2g • Total Fat 25.9g • Saturated Fat 7g • Carbohydrate 65g • Fibre 6.6g • Sodium 112mg

Make and take

cook’s

NOTES

For an eclectic look, you can bake puddings in individual teacups, enamel mugs or ramekins; reduce the baking time accordingly, checking regularly until cooked.

FOOD JULY / AUGUST 2017

59

cook’s

NOTES

To shape your pastry, roll it out between 2 sheets of baking paper. When it’s the perfect size, peel off top sheet and use the bottom sheet to flip pastry into your tin.

Make and take SLOW COOKER SAGO PUDDING PREP + COOK TIME 4 hours + chilling + cooling SERVES 4

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1 cup milk ⅓ cup sago 1½ teaspoons baking soda 40g butter, melted 1 teaspoon finely grated orange zest 1 egg ½ cup caster sugar ⅔ cup sultanas 1 cup stale breadcrumbs cream and ground cinnamon, to serve (optional)

1 Bring milk to the boil in a medium saucepan; remove from heat. Stir in sago and baking soda; the mixture will foam. Transfer to a large bowl; cool to room temperature. Cover, refrigerate overnight. 2 Grease four ¾-cup dariole

moulds; line the bases with baking paper. 3 Add remaining ingredients to sago mixture; stir to combine. Spoon mixture into moulds. Cut out rounds of baking paper 2cm larger than the top of the moulds. Make a vertical pleat down the centre of the paper; place paper over moulds and secure with kitchen string. 4 Place moulds in a slow cooker. Pour in enough boiling water to come halfway up the side of the moulds. Cook, covered, on HIGH, for about 3 hours 30 minutes, or until mixture is firm to touch. 5 Remove puddings from cooker; stand for 5 minutes before turning puddings onto

serving plates. Serve with cream and ground cinnamon, if you like. PER SERVE Energy 498kcal, 2085kj • Protein 9.2g • Total Fat 11g • Saturated Fat 4.6g • Carbohydrate 90.7g • Fibre 3g • Sodium 807mg

TIPS While often referred to as ‘seed tapioca’, sago is different to regular tapioca – and the two can’t be substituted for each other. Dariole moulds are made of stainless steel or aluminium; you could use soufflé moulds instead, as long as you can fit 4 in the slow cooker.

CARAMEL MERINGUE PIE PREP + COOK TIME 1 hour 15 mins + chilling SERVES 12

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TIPS The pie can be made up to the end of step 6, several hours ahead. Make the meringue and bake just before serving. This recipe is not suitable to freeze.

● ● ● ● ●

1 cup pecans 2 x 395g canned sweetened condensed milk ½ cup firmly packed brown sugar 100g butter, chopped 3 egg whites ½ cup caster sugar

QUICK PASTRY ● 1½ cups plain flour ● 1 tablespoon icing sugar ● 150g cold butter, chopped ● 1 egg yolk ● 2 tablespoons iced water, approx 1 Make Quick pastry (see right). 2 Grease a 24cm round loosebottom flan tin. Roll pastry until large enough to line tin. Ease pastry into tin, press into base and sides; trim edges. Cover; refrigerate 30 minutes. 3 Preheat oven to 200°C. Place flan tin on an oven tray. Line

pastry with baking paper; fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 15 minutes. Cool. 4 Place pecans on an oven tray; roast for 3 minutes or until browned lightly. Remove and cool. Chop coarsely. 5 Place condensed milk, brown sugar and butter in a medium saucepan; cook, stirring constantly, over medium heat, for 15 minutes or until thickened. 6 Pour hot caramel into pastry case; sprinkle with nuts. Cover; refrigerate for 2 hours or until caramel is firm. 7 Preheat oven to 240°C. 8 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add caster sugar, beating until dissolved between additions. Spoon meringue onto caramel

mixture. Bake for 2 minutes or until meringue is lightly browned and crisp. Quick pastry Process flour, icing sugar and butter until crumbly; with motor operating, add egg yolk and enough of the water for ingredients to come together. Knead dough gently on floured surface until smooth. Wrap pastry in plastic wrap; refrigerate for 30 minutes. PER SERVE Energy 556kcal, 2330kj • Protein 9.4g • Total Fat 29.3g • Saturated Fat 13.7g • Carbohydrate 66.5g • Fibre 1.5g • Sodium 124mg

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61

Make and take SLOW COOKER CARAMEL MUD CAKE PREP + COOK TIME 2 hours 30 mins SERVES 12

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180g white chocolate, finely chopped 60g unsalted butter, finely chopped 5 eggs, separated 2 teaspoons vanilla extract ½ cup ground almonds ¼ cup self-raising flour, sifted ⅓ cup firmly packed brown sugar icecream, to serve (optional)

CARAMEL ICING ● 60g unsalted butter, chopped ● ½ cup firmly packed brown sugar ● ½ cup milk ● ⅔ cup icing sugar, sifted

cook’s

NOTES

This is delicious served warm for dessert with icecream or custard, or you could have it cold in slices for an indulgent afternoon tea.

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1 Grease a 2-litre pudding steamer; line base with baking paper. 2 Stir chocolate and butter in a medium saucepan over low heat until smooth. Remove from heat; cool for 10 minutes. Stir egg yolks and vanilla into mixture, then ground almonds and flour. 3 Beat egg whites in a small bowl with an electric mixer until soft peaks form. Add sugar; beat until sugar dissolves. Fold egg white mixture into chocolate mixture, in two batches. Spoon mixture into pudding steamer. 4 Place steamer, without lid, in a slow cooker with enough boiling water to come halfway up steamer. Cook, covered, on HIGH, for 2 hours or until firm.

5 Remove cake from cooker. Immediately turn onto a wire rack covered in baking paper; cool completely. 6 Make Caramel icing (see below). Pour icing over cake and serve with icecream, if desired. Caramel icing Melt butter in a saucepan over medium heat. Add brown sugar and milk; cook, stirring, over medium heat until sugar dissolves. Bring to the boil. Reduce heat; simmer for 1 minute. Remove from heat. Whisk in icing sugar until smooth. PER SERVE Energy 263kcal, 1101kj • Protein 5.2g • Total Fat 13.7g • Saturated Fat 6.5g • Carbohydrate 31g • Fibre 0.4g • Sodium 66mg

PROPS STYLIST’S OWN

●

FRIENDS TO LUNCH

FAMILY TO DINNER

FOOD TO LOVE PARTNERED WITH

25,000+ trusted recipes FROM NZ’S FAVOURITE MAGAZINES

BUTTERMILK &dark chocolate

CURRENTLY CREATING A BUZZ IN THE FOOD WORLD ARE TWO INDULGENT INGREDIENTS – ONE WHICH WILL ADD DEPTH TO YOUR COOKING , AND THE OTHER A TENDER LIGHTNESS

RECIPES AND STYLING SOPHIE GRAY PHOTOGRAPHS MELANIE JENKINS

D

ark chocolate is on a roll. Long viewed as the ultimate treat food, in recent years it has been widely lauded for its health benefits, credited with everything from reducing cholesterol and improving circulation, to helping us lose weight. Perhaps because of this, it is now increasingly used in a range of recipes – going beyond the dessert to become a versatile ingredient in a multitude of savoury dishes. Or course, you have to ensure it is loaded with cocoa – as opposed to sugar – but any chocolate with 70 per cent cocoa or more is rapidly becoming a pantry essential. Highlight the complex, almost bitter, flavours of the cocoa by letting it be the star of your recipes. Used in baking, it is intensely chocolatey without becoming sickly. And while dark chocolate can benefit from a little sweetness, it can also be used to add depth and intensity to stews and casseroles.

Butter up

Originally, buttermilk was simply the liquid left over after butter was churned and separated, however in the 21st century it has come into its own. Today, commercially made, ‘cultured’ buttermilk is created by adding a bacteria culture to milk, then leaving it to ferment. The lactic acid gives buttermilk a slight tang, which works fantastically in both salad dressings and baked goods. It also has tenderising properties, which makes it useful for marinades. While buttermilk is widely available in supermarkets, you can also make your own substitute. Simply acidulate 1 cup of milk with a tablespoon or two of lemon juice or white wine vinegar – and wait a few minutes for curds to form.

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Spotlight on

Any chocolate with 70 per cent cocoa or more is rapidly becoming a pantry essential

FOOD JULY / AUGUST 2017

65

cook’s

NOTES

Transfer chicken to a rack in the oven once drained or it will become soggy. For an extra crunchy coating, double the flour mixture and dip the chicken twice prior to frying.

CRUNCHY SOUTHERN FRIED CHICKEN WITH CHILLI BUTTER CORN PREP + COOK TIME 55 mins + marinating SERVES 6

LS ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

2 teaspoons smoked paprika 2 teaspoons dried oregano 2 teaspoons dried thyme ¼ teaspoon ground chilli 1 teaspoon garlic granules ½ teaspoon freshly ground black pepper 2 teaspoons salt 1½ cups buttermilk 1kg skinless, boneless chicken thighs 1¼ cups plain flour ¼ cup cornflour 1 teaspoon baking powder 1 egg 1 litre vegetable oil, for frying 6 frozen corn cobbettes

CHILLI BUTTER ● ½ teaspoon dried chilli flakes ● 1 tablespoon chopped coriander ● 1 clove garlic, crushed ● ½ teaspoon smoked paprika ● ¼ cup butter, soft

TIPS If chicken is not cooked after frying, place on a wire rack and finish in a 180°C oven for 8-10 minutes. You can use 1.5kg small chicken pieces with bone in; they will take around 20 minutes in the oven.

1 Begin a day ahead. Combine the spices, herbs, garlic granules, pepper and salt, and mix. Reserve 2 tablespoons of the mixture and stir the rest into ½ cup of the buttermilk. Coat the chicken pieces in the buttermilk and refrigerate for 6 hours or overnight. 2 Combine the flours, baking powder and reserved spice mix in a shallow bowl. In another shallow bowl, whisk together the remaining 1 cup of buttermilk and the egg. 3 Fill a large frying pan with oil to 2cm depth; heat until the oil bubbles immediately when the handle of a wooden spoon is dipped in it. 4 Dredge the chicken in the buttermilk mixture, then the flour mixture. 5 Fry chicken for 4-5 minutes per side, until golden brown all over. Internal temperature should reach 74°C. Dredge remaining pieces while the first batch is cooking. Drain cooked pieces on paper towels, then place on a wire rack over a tray in the oven to keep warm. 6 Meanwhile, boil or grill corn cobbettes and make the Chilli butter (see below). 7 Spread the Chilli butter on the corn cobettes and serve with the crunchy chicken. Chilli butter Mix the seasonings into the butter. PER SERVE Energy 730kcal, 3059kj • Protein 39.5g • Total Fat 45.6g • Saturated Fat 9.7g • Carbohydrate 39g • Fibre 4g • Sodium 1034mg

Spotlight on

ROSEMARY CHEDDAR BUTTERMILK SODA BREAD PREP + COOK TIME 40 mins SERVES 6

v ● ● ● ● ● ●

LS

2 cups plain flour ¾ teaspoon baking soda ½ teaspoon salt 1 tablespoon chopped rosemary 1 cup grated cheddar cheese 1¼ cups buttermilk

1 Preheat oven to 220°C. Lightly flour a non-stick baking tray. 2 In a large bowl, combine the

flour, baking soda, salt, rosemary and cheese. Stir in the buttermilk and mix to a dough. 3 On a floured surface, form the dough into a long loaf, tapering at the ends. Transfer to baking tray and slash the loaf at intervals across the top with a serrated knife. 4 Bake for 25 minutes or until the top is golden brown and the loaf

sounds hollow when tapped on the bottom. Cool for 20 minutes before slicing and serving. This is great buttered with a bowl of soup, or with cheese and chutney. PER SERVE Energy 270kcal, 1133kj • Protein 12.2g • Total Fat 7.9g • Saturated Fat 4.9g • Carbohydrate 35.9g • Fibre 1.8g • Sodium 505mg

TIP Leftover soda bread toasts well.

cook’s

NOTES

Once made, the dough should be baked promptly or it will not rise fully once in the oven. Soda breads are best eaten the day they are made as they go stale quickly.

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NOTES

CHOCOLATE CHILLI BEEF NACHOS

Pile chilli into jacket potatoes, or serve over rice instead of corn chips. The chilli beef mixture freezes well and will keep in the fridge for 3 days.

PREP + COOK TIME 35 mins SERVES 4-6

DF GF LS ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

non-stick cooking spray 500g beef mince 1 onion, chopped 1 stalk celery, chopped 1 capsicum, chopped ½ teaspoon dried chilli flakes 1 tablespoon smoked paprika 2 teaspoons ground coriander 1 teaspoon oregano 400g canned chopped tomatoes 1 cup gluten-free beef stock 400g canned kidney beans, rinsed, drained 30g 70 per cent cocoa chocolate 1 tablespoon sugar salt and pepper juice of 1 lime Garden of Eatin’ Sesame Blues corn chips, grated cheese, sour cream, avocado, chopped coriander and lime wedges, to serve (optional)

1 Spray a medium saucepan with cooking spray and heat. Brown the

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mince in the pan then add the onion, celery and capsicum; cook until tender. 2 Stir in the chilli, paprika, coriander and oregano. Cook for 1-2 minutes, then add the tomatoes and beef stock and simmer until thickened. 3 Stir in kidney beans, grate in chocolate, add sugar and season. Simmer for 1-2 minutes; stir in lime juice. 4 Serve with corn chips, grated cheese, sour cream, avocado, coriander and lime wedges, if desired. PER SERVE (6) Energy 270kcal, 1132kj • Protein 25.6g • Total Fat 8g • Saturated Fat 3.6g • Carbohydrate 19g • Fibre 7.4g • Sodium 466mg

TIP For tasty individual serves, grate cheese onto Sesame Blues corn chips, place under the grill until melted, then spoon the chilli on top.

Crunch time

Garden of Eatin’ only use organic corn harvested by sustainable farming partners in their Sesame Blues organic corn tortilla chips ($7.99). The corn is carefully shaped into their one-of-a-kind chip, made in a slow process that gives these delicious chips their great taste, and a more satisfying crunch.

CHOCOLATE LOVERS LAYER CAKE PREP + COOK TIME 1 hour 20 mins + cooling SERVES 16

v ● ● ● ● ● ● ● ● ● ●

100g 70 per cent cocoa chocolate 2 cups plain flour 2 heaped teaspoons baking powder 6 tablespoons cocoa 2 tablespoons instant coffee powder or granules 175g butter, soft, cubed 1½ cups caster sugar 6 eggs ¼ cup milk, approx 2-3 cups dark chocolate bits, for decorating

CHOCOLATE FUDGE FROSTING ● 200g 70 per cent cocoa chocolate ● 225g butter, soft ● 550g icing sugar, sifted ● 2 tablespoons golden syrup ● ¼ cup cream, approx 1 Preheat oven to 180°C. Grease and line the base and sides of two 20cm loose-bottom or sandwich cake tins. 2 Melt the chocolate in a bowl over a pan of simmering water and set aside. 3 Place flour, baking powder, cocoa, coffee, butter, sugar and eggs in a mixer or processor and beat together, adding just enough milk for a smooth, creamy consistency. Mix in the melted chocolate. 4 Divide mixture between the tins and bake for 30-40 minutes, or until risen

and springy. Cool in the tins. 5 While the cakes are cooling make the Chocolate fudge frosting (see below). 6 Slice each cake in half horizontally. Spread Chocolate fudge frosting on one layer, add another layer of cake, continuing until you have all 4 cakes layered with frosting. 7 Spoon a pile of frosting onto the middle of the top cake and work it over the top and down the sides with a spatula or palette knife. When the cake is completely coated, scoop palmfuls of choc bits and press onto the cake until completely encrusted. Chocolate fudge frosting 1 Melt the chocolate in a bowl over a pan of simmering water and allow to cool. Beat butter, add the icing sugar a bit at a time, then beat until light. 2 Add melted chocolate and syrup and mix, then add enough cream to

make a smooth, spreadable frosting. If the mixture becomes grainy, add more cream, mixing until smooth. PER SERVE Energy 658kcal, 2757kj • Protein 6.5g • Total Fat 33.4g • Saturated Fat 16.5g • Carbohydrate 86g • Fibre 1.6g • Sodium 202mg

cook’s

NOTES

Turn the final cake layer upside-down before placing on top so cake has a flat top. You could omit the chocolate bits and decorate with chocolate curls or sprinkles.

BUTTERMILK DOUGHNUTS WITH VANILLA GLAZE PREP + COOK TIME 1 hour 15 mins MAKES 16

v ● ● ● ● ● ● ● ● ●

50g butter 3 cups flour 1 sachet instant yeast 3 tablespoons sugar 1 tablespoon baking powder 1 teaspoon salt ½ cup buttermilk ½ cup warm water, approx 1 litre vegetable oil, for frying

VANILLA GLAZE ● 1½ cups icing sugar ● ¼ cup milk, approx ● ½ teaspoon vanilla essence

1 Rub butter into flour. Stir in the yeast, sugar, baking powder and salt, and mix. Add buttermilk and enough warm water to make a soft dough. Knead lightly in the mixer or on the bench. 2 Roll dough to 12mm thick. Cut into 16 doughnuts using a doughnut cutter. Place doughnuts on a lightly floured surface, cover, and leave to rise for 45 minutes or until doubled in size. 3 Heat 3-4cm of oil in a wide pan until the oil bubbles immediately when the handle of a wooden spoon is dipped in it. 4 Gently cook 1 doughnut for about 2 minutes or until lightly golden in

colour, turning once. If the oil is too hot, reduce the temperature. Cook the remaining doughnuts 3-4 at a time. Drain well on paper towels. 5 Make the Vanilla glaze (see below). While doughnuts are still warm, dip in glaze, allowing excess to drip off. Vanilla glaze Combine icing sugar with enough milk to make a dipping consistency, and add vanilla; stir until smooth. PER SERVE Energy 297kcal, 1247kj • Protein 3.3g • Total Fat 16.3g • Saturated Fat 2.6g • Carbohydrate 34.7g • Fibre 1g • Sodium 218mg

cook’s

NOTES

Try different flavours in the glaze and experiment with toppings like sprinkles or chocolate hail. You could use cinnamon sugar or icing sugar instead of the glaze.

Spotlight on

cook’s

NOTES

DARK CHOCOLATE TART

The 5cm pastry overhang will help prevent shrinkage when baking blind. The mixture can be used to make single-serve tarts in individual tart tins.

PREP + COOK TIME 1 hour 30 mins + chilling SERVES 8

v ● ● ● ● ● ● ●

PROPS BRISOCES, FARMERS, STEVENS, FREEDOM FURNITURE AND STYLIST’S OWN

●

2 sheets store-bought sweet shortcrust pastry 225ml cream 75ml milk 60g sugar 200g 70 per cent dark chocolate, broken into pieces 1 egg 1 teaspoon of cocoa, for dusting (optional) icecream or softly whipped cream, to serve (optional)

1 Preheat oven to 180°C. Grease a 22cm loose-bottom tart tin with butter and dust with flour. 2 Use the pastry sheets to line the tart case with 5cm overhang, rolling out and joining as needed. Place the tart case on a baking tray, line with baking paper and fill with baking beans. Refrigerate for 20 minutes. 3 Bake for 10 minutes, or until the edges of the tart have started to colour. Remove from the oven, trim the excess pastry from around the edges and lift out the baking paper with the beans. Return the tart case to the oven to cook for a further 10-15 minutes, or until lightly golden. Remove from the oven and set aside. Reduce oven temperature to 110°C. 4 Bring the cream, milk and sugar to the boil, remove from the heat, add chocolate and stir until the mixture becomes dark and glossy, about 5 minutes. 5 Whisk the egg lightly and stir into the chocolate mixture. Pass the mixture through your finest sieve to ensure it is completely smooth, then pour into the prepared tart case and bake for about 40 minutes, or until the tart has set around the outside but still has a slight wobble in the centre. Remove the tart from the oven and allow to cool for about 2 hours before cutting and serving. 6 Dust with cocoa and serve with vanilla icecream or softly whipped cream, if desired.

TIP You could use a homemade chocolate pastry instead of shortcrust, if desired.

PER SERVE Energy 496kcal, 2076kj • Protein 5.8g • Total Fat 36g • Saturated Fat 20.4g • Carbohydrate 38.5g • Fibre 0.7g • Sodium 208mg FOOD JULY / AUGUST 2017

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Indulge

Sweet As

AS ICONIC A S THE KIWI BACH, NOSTALGIC TREATS NEVER GO OUT OF ST YLE

RECIPES AND STYLING SOPHIE GRAY PHOTOGRAPHS MELANIE JENKINS

I

f you grew up in New Zealand, then the chances are you remember fishing Jaffas out of a box at the movies, or scoffing lolly cake and chocolate crackles at birthday parties. You probably licked hokey pokey icecream and ate hot fish and chips at the beach. While the packaging may have changed over the years, our iconic treats haven’t lost any of their appeal. Nostalgic Kiwi favourites are now finding their way into café cabinets, and increasingly we’re seeing gourmet icecream and chocolate companies embracing these favourite flavours. So why not indulge in a little whimsy and treat the family to some of these Kiwi faves reinvented? FOOD JULY / AUGUST 2017

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cook’s

NOTES

To cover the chocolate pieces, flatten a disc of dough, place it over the top then cup your hand over it to help prevent it breaking.

CARAMEL-LOADED ANZAC BISCUITS PREP + COOK TIME 30 mins MAKES 16-18

v ● ● ● ● ● ● ● ● ● ●

¾ cup plain flour 1⅓ cups rolled oats 1⅓ cups desiccated coconut ¾ cup sugar 100g butter 2 tablespoons golden syrup 1 teaspoon baking soda ⅓ cup boiling water 2 x 150g bars caramel-filled chocolate, broken into segments icecream, to serve (optional)

1 Preheat oven to 180°C. Grease a cookie tray. 2 In a medium bowl, combine the flour, oats, coconut and sugar.

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3 Melt the butter and golden syrup in a saucepan. Combine the baking soda and boiling water and add to the saucepan. When the mixture foams, pour it onto the dry ingredients and mix well. 4 Using half the dough, form the mixture into balls then flatten each into a cookie shape on a lightly floured bench. Place a segment of chocolate in the middle then cover each with another flattened piece of dough. Place a 6cm cookie cutter over each cookie to trim off the excess. Reroll and use trimmings as you go. Transfer cookies to the tray with a wide spatula. 5 Bake for 15-20 minutes until golden

brown. Cool slightly on the tray before removing. Serve cold with a glass of milk or warm with a scoop of icecream, or as an icecream sandwich. PER SERVE (18) Energy 240kcal, 1008kj • Protein 2.8g • Total Fat 12.9g • Saturated Fat 8.1g • Carbohydrate 9.6g • Fibre 1.9g • Sodium 123mg

TIP Work the dough with your hands if it is a bit crumbly to start with.

CHOCOLATE LOLLY CAKE SLICE WITH GOOEY MARSHMALLOW FROSTING PREP + COOK TIME 45 mins + chilling MAKES 24

v ● ● ● ● ● ● ●

250g malt biscuits 2 tablespoons cocoa ½ can sweetened condensed milk 100g butter, melted 1 cup desiccated coconut 190g Eskimo lollies, chopped red food colouring (optional)

GOOEY MARSHMALLOW FROSTING ● 2 egg whites ● 1 cup caster sugar ● 2 teaspoons liquid glucose ● ⅓ cup cold water ● 1 teaspoon pure vanilla extract ● 2 cups marshmallows, cut into small chunks 1 Line a 23cm square cake pan with non-stick baking paper. 2 Crush the biscuits to fine crumbs and mix in the cocoa, condensed

milk, melted butter and ½ cup of the coconut. Add Eskimo lollies and mix. 3 Press the mixture into the lined tin and smooth the surface. Place in the fridge to chill. 4 Make Gooey marshmallow frosting (see below). 5 Working quickly, spread frosting over the chilled slice. Dot with a few drops of red food colouring, and use the tip of a knife to swirl colour into the marshmallow. Sprinkle with remaining coconut. Chill before slicing. Gooey marshmallow frosting 1 Place a bowl over a pan of boiling water, ensuring the water can’t touch the bottom of the bowl. Place egg whites, sugar, liquid glucose and water in the bowl. Beat with a handheld electric mixer on low for about 1 minute until sugar dissolves, then increase the

speed and beat on high for 5-7 minutes until stiff and glossy. 2 Beat in the vanilla and marshmallows and mix until marshmallows are melted and frosting is smooth. PER SERVE (24) Energy 198kcal, 832kj • Protein 2.3g • Total Fat 7.7g • Saturated Fat 4.7g • Carbohydrate 30.7g • Fibre 0.9g • Sodium 64mg

cook’s

NOTES

Use kitchen scissors to easily snip the marshmallows. Once the biscuit mixture is in the pan, arrange the Eskimo chunks so they are evenly distributed.

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cook’s

NOTES

Place 2 unbaked ‘chips’ on a baking tray and cook to check how much they spread; you may need to adjust their thickness so the cookies resemble chips when baked.

CHOCOLATE FISH & SHREWSBURY CHIPS WITH STRAWBERRY SAUCE PREP + COOK TIME 25 mins SERVES 8

v ● ● ● ● ● ● ●

125g butter ½ cup sugar 1 egg yolk 1 teaspoon vanilla essence 1½ cups plain flour 1 pack of mini chocolate fish sugar crystals, for sprinkling

STRAWBERRY SAUCE ● 250g frozen strawberries ● 2 tablespoons sugar ● ½ teaspoon vanilla essence

TIP The Strawberry sauce will keep for 3-4 days in the fridge.

1 Preheat oven to 180°C and grease 2 cookie sheets. 2 Cream the butter and sugar until pale and light. Add the egg yolk and vanilla and mix, then add the flour. Knead the dough until it is smooth and malleable. 3 Working with ⅓ of the dough, roll it out on a floured bench until 3mm thick. Cut into a rectangle and then slice into thin slices approx 3mm wide and 90mm long. They should resemble shoestring fries at this point. Slice remaining dough into ‘chips’ and use a fish slice to lift slabs of multiple strips onto cookie sheets. Gently separate them with the blade of a knife to allow for spreading. 4 Bake for 7-10 minutes or until pale golden. Cool for a few minutes on the tray before transferring to a cooling rack. 5 Make the Strawberry sauce (see below). 6 To assemble, crumble a sheet of greaseproof paper and place over a sheet of newspaper. Pour the Strawberry sauce into a small bowl or pottle and arrange the ‘chips’, chocolate fish and sauce on the paper. Sprinkle with a little granulated sugar before serving. Stawberry sauce Place frozen strawberries and sugar in a small saucepan and heat gently until juices run. Simmer until very soft and thickened, around 3-5 minutes. Add the vanilla essence and purée to a smooth consistency. Store in the fridge. PER SERVE (8) Energy 340kcal, 1424kj • Protein 4g • Total Fat 13.5g • Saturated Fat 5.9g • Carbohydrate 51g • Fibre 1.8g • Sodium 77mg

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Indulge CHOCOLATE CANDY BAR CHEESECAKE BITES PREP + COOK TIME 55 mins + chilling MAKES 24

v ● ● ● ● ● ● ● ● ●

250g chocolate wheaten biscuits 2 tablespoons butter, melted 2 x 60g caramel and nougat chocolate candy bars, chilled 250g cream cheese, at room temperature ½ cup sugar ½ teaspoon vanilla essence 2 eggs 300ml whipped cream (optional) ¼ cup chocolate or caramel sundae syrup

1 Preheat oven to 180°C. Grease two 12-hole mini muffin pans. 2 Crush the biscuits to fine crumbs. Mix in melted butter and place small spoonfuls in the pans, compacting the mixture with the base of a shot glass or wine bottle cap so they are level. 3 Finely chop 1 candy bar. Beat the cream cheese until soft, add the sugar, vanilla, chopped chocolate bar, and lastly the eggs. Mix well then pour the mixture into the pans using a small jug.

4 Bake for 10-15 minutes or until risen, set and starting to crack on top. 5 Cool then chill. Run a knife around the sides to release from the pans. Top with whipped cream, if using. Coarsely chop the remaining candy bar and sprinkle over the bites, then drizzle with chocolate or caramel syrup. PER SERVE (24) Energy 173kcal, 724kj • Protein 2.6g • Total Fat 11.5g • Saturated Fat 6.8g • Carbohydrate 15.3g • Fibre 0.5g • Sodium 100mg

TIP Chilling the candy bars makes them easier to chop.

cook’s

NOTES

The cheesecake bites are delicious with or without whipped cream. You could make larger dessert-sized cakes in a regular muffin pan.

FOOD JULY / AUGUST 2017

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JAFFA CHOCOLATE CRACKLE SLICE PREP + COOK TIME 35 mins + chilling MAKES 16-20

GF ● ● ● ● ● ●

TIPS Roll a can from your pantry over the mixture to level and compress it. To crush Jaffas, place in a resealable plastic bag and hit with a rolling pin.

v

100g Kremelta, chopped 180g dark chocolate, finely chopped ½ teaspoon orange essence 5 cups puffed rice cereal 1 cup icing sugar ½ cup Jaffas, crushed

CHOCOLATE TOPPING ● 225g dark chocolate ● 30g Kremelta 1 Line a 21cm square cake pan with baking paper. Place Kremelta and chocolate in a small saucepan over medium heat. Stir for 5 minutes or until melted, then mix in the orange essence. 2 Combine puffed rice and icing sugar in a bowl. Add chocolate mixture and stir well to combine. 3 Spread mixture into the pan. Cover

cook’s

NOTES

Kremelta is a vegetable fat that sets to a snapping consistency; if butter was used here it wouldn’t set properly. Kremelta is shelf stable and will keep for months.

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with baking paper and compact the mixture firmly, levelling the top and compressing the mixture. Chill in the fridge until firm. 4 Meanwhile, make the Chocolate topping (see below). 5 Pour Chocolate topping over the slice and tap on bench to release air bubbles. Chill until almost set, then scatter the crushed Jaffas over the slice. Chill fully. When set, cut into squares with a serrated knife. Chocolate topping Place chocolate and Kremelta in a bowl over a pan of gently simmering water. Melt, stirring until liquid. PER SERVE (20) Energy 242kcal, 1013kj • Protein 2g • Total Fat 15.6g • Saturated Fat 11.5g • Carbohydrate 23.9g • Fibre 0.4g • Sodium 58mg

Indulge

CHOC HONEYCOMB ICECREAM STUFFED BRANDY SNAPS PREP + COOK TIME 25 mins + chilling SERVES 8

v 500g vanilla icecream 2 x 50g chocolate-coated honeycomb bars, crushed, plus extra for sprinkling ● 16 brandy snaps ● ●

cook’s

NOTES

If you don’t have a piping bag, make the icecream and refreeze in a container. Serve in scoops in brandy snap baskets, and top with the Chocolate sauce.

PROPS BRISCOES, FARMERS, STEVENS, FREEDOM FURNITURE AND STYLIST’S OWN

CHOCOLATE SAUCE ● 100ml cream ● 100g dark chocolate 1 Place the icecream into a large bowl and break it up with a spoon. When softened, but not liquid, fold through the crushed chocolatecoated honeycomb bars and spoon the mixture into a large piping bag with no nozzle. 2 Pipe the icecream into the brandy snaps and immediately place in the freezer. Leave in the freezer until frozen. 3 Make the Chocolate sauce (see below). Serve the stuffed brandy snaps with Chocolate sauce for dunking or drizzling. Chocolate sauce Bring the cream to a simmer, remove from heat and stir in the chocolate until smooth and silky. PER SERVE (8) Energy 605kcal, 2536kj • Protein 8.2g • Total Fat 32.6g • Saturated Fat 20g • Carbohydrate 72.5g • Fibre 0.7g • Sodium 128mg

TIPS To crush chocolate bars, place in a plastic bag and smash them into chunky crumbs with a rolling pin. Using a piping nozzle may cause chunks of honeycomb or chocolate to obstruct the flow, so pipe without a nozzle.

FOOD JULY / AUGUST 2017

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New ways with

canned seafood DON’T BE A FISH OUT OF WATER; FOR AN AFFORDABLE , TA ST Y DINNER THAT’S THE ULTIMATE IN GOOD MOOD FOOD, START WITH A CAN OF TUNA , SALMON OR CRAB

RECIPES AND STYLING JO WILCOX PHOTOGRAPHS MELANIE JENKINS

C

onvenience in a can, tinned fish is a pantry staple that makes whipping together a nutritious meal economical and easy. High protein, low fat and packed full of valuable omega-3 fatty acids, fish is a great source of goodness – and the canned version means you can have it even when supplies of fresh seafood are scarce, and without the hefty price tag. There are also a variety of options, so for those not keen on simple tuna in spring water, consider flavours such as satay or chilli and lime. And don’t limit yourself to tuna – crab meat, salmon and even shrimp is available in a can. So get experimenting – our recipes over the following pages will fill you with plenty of inspiration.

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New thinking

High protein, low fat and packed full of omega-3 fatty acids, fish is a great source of goodness

FOOD JULY / AUGUST 2017

83

cook’s

NOTES

Try other flavoured tuna cans, such as curry, tomato-based, smoked or savoury onion, and match with different toppings like mozzarella, spinach and cherry tomatoes.

SWEET CHILLI TUNA PIZZA PREP + COOK TIME 2 hours MAKES 1 large pizza

LS ● ● ● ● ● ● ● ● ● ● ●

1½ cups flour 1 teaspoon instant yeast pinch of salt ½ teaspoon sugar 1 teaspoon smoked paprika 200ml warm water 2 x 95g canned tuna with sweet chilli, drained 1 courgette, peeled into ribbons 50g feta cheese ¼ cup cashew nuts, roughly chopped or halved sweet chilli sauce, sliced red onion and coriander, to serve

1 Combine the flour, yeast, salt sugar and paprika in a mixing bowl. Add the warm water and mix with your hands until the mixture forms a soft dough. Transfer to a lightly floured surface and knead for 4-5 minutes until smooth and pliable. Place the dough in a clean bowl and cover; leave in a warm place for 40-50 minutes or until doubled in size and puffy. 2 Preheat oven to 190°C. Remove dough from the bowl and transfer to a lightly floured surface. Knead for 1 minute then shape into a rustic circle, large enough for your pizza stone or oven tray. 3 Spoon over 1 can of tuna, pile on courgette and crumble over the feta. Top with the remaining tuna can and sprinkle over the cashew nuts. Bake for 20-25 minutes until puffed and golden. 4 Drizzle with sweet chilli sauce and scatter with red onion and coriander, to serve. PER SERVE (6) Energy 227kcal, 953kj • Protein 12.2g • Total Fat 6.8g • Saturated Fat 2g • Carbohydrate 27.8g • Fibre 2.3g • Sodium 303mg

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New thinking

TUNA & CHILLI BEAN ENCHILADAS PREP + COOK TIME 45 mins SERVES 4

LS ● ● ● ● ● ● ● ● ● ● ● ● ●

2 tablespoons olive oil 1 onion, diced 1 clove garlic, finely chopped 1 capsicum, diced 6 button mushrooms, diced 425g canned tuna in spring water, drained 420g canned mild chilli beans 4 x large flour tortillas 1 egg 125g sour cream ½ teaspoon smoked paprika sea salt and cracked pepper 1 cup grated cheese

●

sweet chiili sauce, avocado and winter salad greens, to serve

1 Preheat oven to 190°C. Heat oil in a large frying pan and sauté the onion, garlic, capsicum and mushrooms over medium heat for 4-5 minutes, until just coloured and tender. 2 Add the tuna and chilli beans, and simmer for 8-10 minutes until saucy. Allow to cool for 10 minutes. 3 Divide the tuna mixture between the wraps and roll up. Arrange the wraps in a row, just touching on a

lined tray or baking dish. 4 Beat the egg and sour cream until smooth, then stir in the smoked paprika, seasoning and cheese. Spoon the cheese mixture over the wraps and bake for 15-20 minutes until golden. 5 Serve the hot wraps drizzled with sweet chilli sauce, and with a side salad of avocado and greens. PER SERVE Energy 700kcal, 2933kj • Protein 47g • Total Fat 36.5g • Saturated Fat 17.5g • Carbohydrate 37.5g • Fibre 9.5g • Sodium 1216mg

cook’s

NOTES

You can eat these cold the next day. The tuna mix makes a great topping for nachos; add sour cream and grated cheese and bake until bubbling and golden.

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85

CRAB SPAGHETTI WITH GARLIC & ALMOND CRUMBS PREP + COOK TIME 20 mins SERVES 4

DF LS ● ● ● ● ● ● ● ● ● ● ●

400g fresh spaghetti ⅓ cup olive oil ¼ cup panko breadcrumbs ¼ cup sliced almonds 1 tablespoon lime zest 3 cloves garlic, finely chopped 1 chilli, deseeded, finely sliced 1 red onion, sliced 2 x 170g canned crab meat, drained sea salt and lime juice, to season lime wedges and fresh rocket leaves, to serve

1 Cook the pasta in a large saucepan of boiling water for 10-12 minutes until al dente; drain. 2 Meanwhile, heat 2 tablespoons of the oil in a large frying pan and toast the breadcrumbs, almonds and lime zest for 2-3 minutes until golden. Remove from the pan and set aside. 3 Heat the remaining oil and warm the garlic, chilli and red onion until soft and fragrant. Add the crab and gently heat through.

4 Stir the hot spaghetti into the crab and chilli oil, then season with sea salt and lime juice. 5 Serve in shallow bowls with the almond and garlic crumbs, limes for squeezing and rocket leaves. PER SERVE Energy 610kcal, 2555kj • Protein 24.6g • Total Fat 29.2g • Saturated Fat 3.8g • Carbohydrate 59g • Fibre 6.5g • Sodium 999mg

cook’s

NOTES

Warming the garlic and chilli in the olive oil releases the flavours. If you prefer your pasta creamier, replace oil in step 3 with 1 cup of cream.

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New thinking SALMON & CAPER BRUNCH LOAF PREP + COOK TIME 45 mins SERVES 4-6

LS ● ● ● ● ● ● ● ● ● ● ● ●

2 cups plain flour, sifted 4 teaspoons baking powder, sifted ½ teaspoon baking soda, sifted 1 tablespoon fresh chopped dill or 1 teaspoon dried dill 1 teaspoon celery salt 210g canned pink salmon, drained, grey skin removed 1 cup grated tasty cheese 2 teaspoons capers, roughly chopped, plus extra to decorate 1 handful baby spinach leaves, shredded 2 eggs ¼ cup rice bran oil 1 cup milk

1 Preheat oven to 185°C and line a medium loaf tin with baking paper. 2 Sift flour, baking powder and soda into a large bowl and stir in the dill and celery salt. 3 Combine the salmon, cheese, capers and spinach, then toss through the flour mixture. 4 Beat together the eggs, oil and milk, then gently fold into the salmon mixture, stirring until it is just combined. 5 Spoon into the loaf tin, smooth the top, dot with extra capers and bake for 30-35 minutes, or until a skewer inserted in the centre is removed cleanly. Serve warm.

cook’s

NOTES

Top bread with brie and pesto or cream cheese and relish. You can make single serves by baking in mini muffin pans and reducing cooking time to around 20 minutes.

PER SERVE (6) Energy 422kcal, 1769kj • Protein 20.6g • Total Fat 21g • Saturated Fat 8g • Carbohydrate 36g • Fibre 2.1g • Sodium 667mg

TIP The loaf will keep, wrapped, in the fridge for up to 5 days, or freeze for up to 1 month.

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New thinking

cook’s

NOTES

SMOKED FISH & COCONUT CURRY PREP + COOK TIME 30 mins SERVES 4

DF GF LS ● ● ● ● ● ● ● ● ●

88

1 tablespoon olive oil 1 red onion, sliced 1 clove garlic, finely chopped 1 teaspoon grated fresh ginger ½ teaspoon black or yellow mustard seeds ½ teaspoon turmeric 1 teaspoon curry powder ½ an eggplant, diced 1 red capsicum, diced

FOOD JULY / AUGUST 2017

● ● ● ● ● ●

1 can coconut cream 1 cup gluten-free fish stock or water 200g snow peas 450g canned smoked flavour fish, dark skin removed salt and black pepper rice, coriander and toasted coconut, to serve

1 Heat the oil in a large saucepan and sauté the onion, garlic, ginger, mustard seeds, turmeric and curry powder for 3-4 minutes over a medium heat until

You could use canned tuna instead of the fish, or try with a mix of fresh mussels, prawns and fish. You can use coconut milk instead of coconut cream.

soft and fragrant. 2 Add the eggplant and capsicum and cook for a further 2 minutes, then add the coconut cream and stock. Cook for 5 minutes until the eggplant is tender. 3 Add the snow peas, flake in the fish and its juice, and heat through. Season, and serve in bowls with rice, garnished with coriander and toasted coconut. PER SERVE Energy 394kcal, 1649kj • Protein 31g • Total Fat 24g • Saturated Fat 17.8g • Carbohydrate 11g • Fibre 5.9g • Sodium 588mg

Preparation time: 15 minutes Cooking time: 60 minutes

SERVES

Courgette and Sausage Baked Risotto

Ingredients 2 Tbsp oil 1 onion, chopped 3 cloves garlic, sliced ½ cup water 1 cup Arborio rice 2 courgettes, sliced 2 x 400g can diced tomatoes ½ green capsicum, deseeded and chopped

Method 1 tsp brown sugar 1 cup chicken stock Salt and pepper 4 fresh lamb sausages 1 cup cheese, grated 1 Tbsp parsley, chopped 200g frozen peas, steamed

TIP Make this a vegetarian dish by

replacing the sausages with a range of other vegetables, feta, beans, chickpeas or lentils and using vegetable stock.

1 Preheat oven to 170°C. 2 Heat oil in a large pot over medium heat. Add onion and garlic cooking for 3 minutes until softened. Add rice and stir for 2 minutes to lightly toast. Add water and stir until it has been absorbed.

4 Place sausages onto a baking tray and cook for 10 minutes in the oven. Remove and cut into thirds. 5 Ten minutes before the risotto is ready, poke the sausages in and sprinkle with cheese and return to finish cooking.

3 Add courgettes, tomatoes, capsicum, brown 6 Remove from oven, sprinkle with parsley and sugar, stock, salt and pepper. Bring it to a serve hot with peas on the side. simmer then tip it into an ovenproof dish, cover tightly and place into the oven for 50 minutes or until the rice is tender.

For more recipes and tips, visit countdown.co.nz

New thinking

WARM LEMON PEPPER TUNA RICE BOWL PREP + COOK TIME 15 mins SERVES 2

DF GF LS ● ● ● ● ● ● ● ● ● ●

1 tablespoon sesame oil 1 clove garlic, finely sliced 1 cup shelled edamame beans 1 bunch green beans, cut into bite-sized pieces 250g precooked wild or brown rice zest and juice of 1 lemon salt and black pepper 1 tablespoon miso paste ½ cup boiling water 1 small red onion, finely sliced

1 tablespoon chopped chives 185g canned lemon pepper flavour tuna ● ¼ cup pink ginger, 1 teaspoon black sesame seeds, and lemon, to serve ● ●

1 Heat the sesame oil and sauté the garlic, edamame beans, green beans and rice until tender and warmed through. Add the lemon zest and squeeze over the juice; season to taste.

2 In a medium bowl, combine miso paste and boiling water; mix well. Add red onion, chives and tuna; toss together. 3 Serve the warm rice in shallow bowls and top with the miso lemon pepper tuna. Garnish with pink ginger, black sesame and fresh lemon, to serve. PER SERVE Energy 579kcal, 2425kj • Protein 28g • Total Fat 21g • Saturated Fat 3.5g • Carbohydrate 63g • Fibre 11.5g • Sodium 651mg

NOTES

You can also make this with 250g precooked noodles, such as udon, instead of rice. Black sesame seeds have their hulls intact, whereas white have them removed.

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FOOD JULY / AUGUST 2017

PROPS STYLIST’S OWN

cook’s

Preparation time: 30 minutes Cooking time: 75 minutes

SERVES

Moroccan Chicken

Ingredients

Method

2 Tbsp oil

400g can diced tomatoes

1 Preheat oven to 170°C.

1 onion, chopped

420g can chickpeas, drained

2 cloves garlic, crushed

1 Tbsp brown sugar

1 tsp turmeric

2 cups chopped pumpkin

1 Tbsp ground cumin

2 cups couscous soaked for 10 minutes in boiling water

2 Heat oil in a heavy pan over medium heat. Add onion and garlic cooking for 2-3 minutes. Add turmeric, cumin, coriander and cinnamon. Stir until it becomes fragrant. Place chicken drumsticks into the pan turning until browned slightly.

1 Tbsp ground coriander 1 Tbsp ground cinnamon

2 Tbsp coriander, chopped

1kg chicken drumsticks 1 chicken stock cube dissolved in 1 cup water

TIP Have dinner ready by the time you

get home! Simply place all ingredients into a slow cooker and turn on low for 8 hours.

For more recipes and tips, visit countdown.co.nz

3 Add stock, tomatoes, chickpeas and sugar. Place into a casserole dish, cover and place into the oven for 30 minutes. Add pumpkin and continue to cook for 30 minutes or until the chicken is cooked through. 4 Serve hot garnished with coriander and couscous on the side.

Check out our new packs; Pie, Casserole and Soup.

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FAMILY first

Quick and easy weekday food

cook’s

PHOTOGRAPH STOCKFOOD/ ONESHOT

Cheese and salami egg-in-a-hole

Cracking breakfast We all know how important it is that kids get a good breakfast – but when you have a picky child on your hands, it can be hard to get them to sit down and eat anything in the mornings. This is where creativity becomes your best friend. For a nostalgic winner, go for egg-in-a-hole. The littlies can help you cut a hole in the bread, and then watch in fascination as you melt butter in a pan, place

NOTES

Jazz up a simple egg-in-a-hole by making a sandwich with your choice of filling – whether ham and cheese or salmon and avocado, and turning it into an egg-filled toastie.

in the bread, and then crack an egg in the hole. If eggs are an issue, what child could resist Wise Owl Rice Cakes – rice crackers topped with peanut butter, with banana circles and blueberries for eyes, and strawberries for wings and nose? You could do the same topping on pikelets. Another option is cereal popsicles – simply mix flavoured milk with mashed banana, yoghurt and cereal, and freeze in an icepop mould. Easy and delicious for grown-ups and kids alike!

FOOD JULY / AUGUST 2017

93

Eat theWEEK ANSWERING THAT ‘WHAT’S FOR DINNER?’ CRY CAN BE A CHALLENGE , S O WE’VE REMOVED THE STRESS WITH THESE 10 DELICIOUS MEALS THAT ARE READY IN 45 MINUTES OR LESS

RECIPES BAUER TEST KITCHEN PHOTOGRAPHS BAUER PHOTO STUDIO

Creamy Mushroom Pasta Bake 94

FOOD JULY / AUGUST 2017

Gnocchi with Tomato & Basil Sauce

Spinach & Cheese Quesadillas

Vietnamese Tangy Beef Salad

Teriyaki Chicken Rice Salad

Steaks with Garlic Mushroom Sauce

Chicken, Lentil & Spinach Pasta

Pork Rissoles with Peppered Greens

Sausage & Tomato Pasta

Chicken Tabbouleh

Ready in

40

minutes

cook’s

NOTES

Marinate the beef for as long as time allows. To reduce fuss on a busy weeknight, prepare to the end of step 2 the evening before, leaving to marinate overnight.

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FOOD JULY / AUGUST 2017

Family favourites

Ready in

20

minutes

VIETNAMESE TANGY BEEF SALAD PREP + COOK TIME 40 mins + chilling SERVES 4

DF GF ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

LS

500g beef fillet 2 teaspoons vegetable oil ⅓ cup lime juice ¼ cup fish sauce 2 tablespoons caster sugar 2 cloves garlic, finely chopped 1 stick fresh lemongrass, white part only, finely chopped 1 long red chilli, deseeded, finely chopped 1 carrot 1 red onion, thinly sliced 1 Lebanese cucumber, cut into matchsticks 1 cup basil leaves 2 cups mint leaves ½ cup roasted peanuts, coarsely chopped 2 tablespoons fried shallots

cook’s

NOTES

Bulghur wheat is a high fibre, parboiled whole wheat with a mild, nutty taste. It can be eaten on its own, but the chicken adds protein to the dish.

1 Slice the beef fillet in half lengthways. Heat oil in a large frying pan over high heat; cook beef, turning, for 10 minutes or until browned all over. Remove from pan, cover; stand for 10 minutes. 2 Meanwhile, combine juice, fish sauce and sugar in a large bowl; stir until sugar dissolves. Add garlic, lemongrass and chilli. Slice beef thinly; add to marinade. Cover; refrigerate for up to 2 hours. 3 Using a vegetable peeler, slice thin ribbons of carrot into a large bowl. Add the onion, cucumber and herbs; toss to combine. Arrange the salad on a serving platter and top with the marinated beef, peanuts and shallots.

CHICKEN TABBOULEH

PER SERVE Energy 518kcal, 2169kj • Protein

1 Dry-fry bulghur wheat in a large, non-stick frying pan over medium heat, stirring, for about 2 minutes or until

40.5g • Total Fat 29g • Saturated Fat 6.2g • Carbohydrate 19g • Fibre 9.7g • Sodium 1856mg

PREP + COOK TIME 20 mins SERVES 4

LS ● ● ● ● ● ● ● ● ● ● ●

1 cup bulghur wheat 12 chicken tenderloins 4 tomatoes, finely chopped 2 Lebanese cucumbers, deseeded, finely chopped 6 spring onions, thinly sliced 1 cup finely chopped flat-leaf parsley ⅓ cup lemon juice 1 clove garlic, crushed salt and black pepper ⅔ cup unsweetened yoghurt lemon wedges, to serve

browned lightly. Transfer to a medium heatproof bowl. Cover with boiling water; stand for about 10 minutes or until bulghur wheat is tender. Drain; squeeze out excess liquid, return bulghur wheat to bowl. 2 Meanwhile, cook chicken in the same heated pan, over medium heat, for 3 minutes each side or until cooked through. 3 Stir tomatoes, cucumbers, spring onions, parsley, juice and garlic into bulghur wheat; season to taste. Serve with chicken, yoghurt and lemon wedges. PER SERVE Energy 470kcal, 1971kj • Protein 58.5g • Total Fat 5.4g • Saturated Fat 1.7g • Carbohydrate 40g • Fibre 10g • Sodium 322mg FOOD JULY / AUGUST 2017

97

Ready in

Ready in

minutes

minutes

35

GARLIC CHICKEN, LENTIL & SPINACH PASTA

PORK RISSOLES WITH PEPPERED GREENS

PREP + COOK TIME 35 mins SERVES 4

PREP + COOK TIME 25 mins + chilling SERVES 4

DF LS ● ● ● ● ● ● ● ● ● ●

2 teaspoons olive oil 1 onion, finely chopped 2 cloves garlic, crushed 150g chicken mince ½ cup dried red lentils 2 cups chicken stock ¾ cup water 2 tablespoons tomato paste 250g baby spinach leaves 300g pasta shells

TIPS Use any shaped pasta you like. You can add some finely chopped or grated carrot and courgette to bulk up the vegetable component of this dish.

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FOOD JULY / AUGUST 2017

DF LS 1 Heat oil in a medium saucepan over medium heat, and cook onion and garlic, stirring, for 5 minutes or until onion softens. Add chicken and cook, stirring, until browned. 2 Stir in lentils, stock, the water and tomato paste; bring to the boil. Reduce heat; simmer, uncovered, for about 10 minutes or until lentils are tender. Add spinach; stir until wilted. 3 Meanwhile, cook pasta in a large saucepan of boiling water until just tender; drain. 4 Combine pasta and chicken sauce in a large bowl. PER SERVE Energy 391kcal, 1640kj • Protein 22g • Total Fat 7.9g • Saturated Fat 1.5g • Carbohydrate 53.77g • Fibre 6.3g • Sodium 557mg

● ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

600g pork mince 2 cloves garlic, crushed 1 onion, finely chopped ½ cup chopped mint 2 egg whites, lightly beaten ⅔ cup stale breadcrumbs salt and pepper, to taste 12 silverbeet leaves, coarsely shredded 4 cups finely shredded savoy cabbage 200g baby spinach leaves ½ teaspoon cracked black pepper salt and pepper, to season 3 teaspoons Dijon mustard 1 tablespoon plain flour 1 cup chicken stock 1 cup dry white wine

1 Combine pork, half the garlic, onion, mint, egg whites and breadcrumbs in a medium bowl; season. Shape mixture into 12 patties; place on tray. Cover; refrigerate for

up to 30 minutes. 2 Heat a large, non-stick frying pan over medium heat; cook silverbeet, cabbage, spinach, pepper and remaining garlic, stirring, for 5 minutes or until greens wilt. Season to taste. Remove from pan; cover to keep warm. 3 Cook patties in same pan until browned both sides and cooked through. Remove from pan; cover to keep warm. 4 Add mustard, flour, stock and wine to pan; cook, stirring, until it boils and thickens. Strain into a small heatproof jug. Serve rissoles with sauce and greens. PER SERVE Energy 442kcal, 1851kj • Protein 35.5g • Total Fat 15g • Saturated Fat 5.3g • Carbohydrate 25.8g • Fibre 9.5g • Sodium 883mg

Ready in

30

minutes STEAKS WITH GARLIC MUSHROOM SAUCE

PREP + COOK TIME 30 mins SERVES 4

GF ● ● ● ● ● ● ● ● ● ●

LS

1 tablespoon extra virgin olive oil 4 x 150g beef scotch fillet, or steak of your choice salt and black pepper 40g butter 2 cloves garlic, crushed 400g Swiss brown mushrooms, thinly sliced ½ cup white wine 1 cup beef stock 1 cup cream 2 tablespoons finely chopped flat-leaf parsley

CREAMY MASH ● 1kg floury potatoes, coarsely chopped ● ½ cup hot milk ● 50g butter, coarsely chopped

cook’s

NOTES

Using floury potatoes will help ensure fluffy mash – agria potatoes are a good option. Serve with green beans. Recipe is not suitable to freeze or microwave.

1 Make Creamy mash (see below). 2 Meanwhile, heat a large frying pan over high heat. Rub oil all over steaks; season. Cook steaks for 3 minutes each side or until cooked as desired. Remove from heat; cover to keep warm. 3 Melt butter in same pan; cook garlic and mushrooms, stirring, for 3 minutes or until tender. 4 Add wine; bring to the boil. Cook, stirring, for 2 minutes or until the wine has almost evaporated. Stir in stock and cream; cook, stirring, for 5 minutes or until sauce thickens slightly. Stir in parsley. 5 Spoon sauce over steaks; serve with Creamy mash. Creamy mash Boil, steam or microwave potatoes until tender; drain. Mash potatoes in a large bowl with milk and butter until smooth. Season to taste; cover to keep warm. PER SERVE Energy 800kcal, 3352kj • Protein 43g • Total Fat 51g • Saturated Fat 25.7g • Carbohydrate 32.7g • Fibre 4.5g • Sodium 486mg

FOOD JULY / AUGUST 2017

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cook’s

NOTES

Quesadillas can be cooked in a heated sandwich press; wrap them in baking paper before pressing, to stop the filling leaking onto the press.

Ready in

30

SPINACH AND CHEESE QUESADILLAS PREP + COOK TIME 30 mins SERVES 4

v ● ● ● ● ● ● ●

100

LS

⅓ cup cottage cheese 50g baby spinach leaves 1 avocado, finely chopped ½ cup canned kidney beans, rinsed, drained 125g canned corn kernels, rinsed, drained 1 tomato, deseeded, finely chopped 1 red onion, finely chopped

FOOD JULY / AUGUST 2017

1 courgette, coarsely grated 8 x 15cm flour tortillas ● ½ cup coarsely grated mozzarella ● 2 tablespoons coriander leaves ● ●

1 Blend or process cottage cheese and spinach until smooth. 2 Combine avocado, beans, corn, tomato, onion and courgette in a medium bowl. 3 Preheat grill. Place 4 tortillas on oven trays; spread with spinach mixture, leaving a 2cm border

minutes

around the edge. 4 Spread avocado mixture over spinach mixture; top each with the remaining tortillas. 5 Sprinkle mozzarella over quesadilla stacks. Grill until browned lightly. Serve immediately sprinkled with a little coriander. PER SERVE Energy 497kcal, 2082kj • Protein 19.6g • Total Fat 20.3g • Saturated Fat 6.5g • Carbohydrate 53.9g • Fibre 8.3g • Sodium 731mg

Family favourites Ready in

Ready in

minutes

minutes

40

35

GNOCCHI WITH TOMATO & BASIL SAUCE PREP + COOK TIME 40 mins + cooling SERVES 4

v ●

● ● ● ● ● ● ● ● ● ●

LS

600g floury potatoes, such as agria, peeled, quartered salt and black pepper 1 egg, lightly beaten ¾ cup self-raising flour rice flour, sifted, for dusting ⅓ cup extra virgin olive oil 1 clove garlic, finely sliced 2 x 400g canned chopped tomatoes 1 heaped teaspoon brown sugar ⅓ cup loosely packed basil leaves ⅓ cup shaved parmesan

1 Place potatoes in a large saucepan of lightly salted water; bring to the boil. Cook, uncovered, for 15 minutes or until potato is tender; drain. 2 Mash potato well and allow to cool. Place cooled mashed potato in a large bowl. Season with salt; stir in egg. Add flour; mix to obtain a smooth but sticky dough.

Divide dough into four portions. Sprinkle rice flour onto a clean surface; roll out each portion of dough into a long sausage shape. Cut into 2cm squares. 3 Bring a large saucepan of salted water to the boil. 4 Heat oil in a large frying pan over medium heat; cook garlic, stirring, for 1 minute or until fragrant. Add tomatoes and sugar. Simmer sauce for 10 minutes or until thickened. Season; place over low heat to keep warm. 5 When the water is rapidly boiling, cook gnocchi, in batches. Remove with a slotted spoon; drain well. Divide gnocchi between serving bowls, spoon over tomato sauce and top with basil and parmesan. PER SERVE Energy 448kcal, 1875kj • Protein 12.2g • Total Fat 23g • Saturated Fat 5g • Carbohydrate 43.6g • Fibre 5.5g • Sodium 345mg

TERIYAKI CHICKEN RICE SALAD PREP + COOK TIME 35 mins + cooling SERVES 4

DF LS ● ● ● ● ● ● ● ● ● ● ● ●

1 cup sushi rice 1½ cups water ¼ cup rice vinegar ¼ cup store-bought teriyaki sauce 4cm piece fresh ginger, grated 2 cups cooked chicken, shredded 2 Lebanese cucumbers, deseeded, finely chopped 2 carrots, cut into matchsticks 120g baby spinach leaves 1 tablespoon sesame seeds, toasted 1 sheet yaki-nori, finely shredded salt and black pepper

1 Rinse rice under cold water until the water runs clear; drain. 2 Combine rice and the water in a small saucepan, cover; bring to the boil. Reduce heat and simmer, covered, for about 10

minutes or until rice is tender. Remove from heat; stand, covered, until cold. 3 Combine rice with vinegar, sauce and ginger in a large bowl. Add chicken, cucumbers, carrots, spinach and seeds; toss gently to combine; season. Serve rice salad sprinkled with nori. PER SERVE Energy 392kcal, 1643kj • Protein 27.9g • Total Fat 3.6g • Saturated Fat 0.8g • Carbohydrate 57.4g • Fibre 6.5g • Sodium 688mg

TIPS You could use short-grain or brown rice instead of the sushi rice. Add some pickled ginger, if you like. The salad can be made a day ahead; store, covered, in the fridge. This is a good recipe for a work lunch. FOOD JULY / AUGUST 2017

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Ready in

25

minutes

cook’s

NOTES

To remove sausage skin, slice lengthways with a serrated knife and tip sausage meat into the pan. Adding sugar results in a more full-bodied tomato flavour.

102

FOOD JULY / AUGUST 2017

Family favourites

SAUSAGE & TOMATO PASTA PREP + COOK TIME 25 mins SERVES 4

DF LS ● ● ● ● ● ● ● ● ● ● ● ●

300g short tubular pasta ⅓ cup extra virgin olive oil 1 onion, finely chopped 1 clove garlic, finely sliced 1 carrot, finely chopped 1 stick celery, finely chopped 400g Italian-style sausages 400g canned diced tomatoes ½ cup water 2 teaspoons brown sugar salt and black pepper ¼ cup fresh basil leaves

1 Cook pasta in a large saucepan of boiling salted water until just tender. Drain; return to pan. 2 Heat the oil, onion and garlic in a large, deep-sided frying pan over medium heat; cook, stirring, for around 3 minutes or until the onion is soft. Add carrot and celery; cook, stirring, for a further 5 minutes. 3 Meanwhile, remove skins from sausages and break the meat into small pieces. Add sausage meat pieces to pan; cook, stirring, for 5 minutes or until meat is browned. Stir in tomatoes, the water and sugar; bring to the boil. Reduce heat; simmer, uncovered, until sauce thickens slightly. Season to taste. 4 Add sauce to pasta in pan; toss to combine. Spoon into a serving bowl and sprinkle with basil. PER SERVE Energy 682kcal, 2855kj • Protein 20.8g • Total Fat 43.9g • Saturated Fat 12.2g •

PROPS STYLIST’S OWN

Carbohydrate 47.9g • Fibre 7.5g • Sodium 816mg

TIPS Sauce is suitable to freeze. Experiment with different types of pasta and various flavours of sausage – spicy chorizo sausages work well in this recipe.

Ready in

40

minutes

CREAMY MUSHROOM PASTA BAKE PREP + COOK TIME 40 mins + standing SERVES 6

v ● ● ● ● ● ● ● ● ● ● ● ●

LS

20g dried mushrooms 3 cups boiling water 120g butter ¼ cup plain flour 1 cup sour cream salt and black pepper 500g penne pasta 500g Swiss brown mushrooms, thickly sliced 1 large onion, coarsely chopped 3 cloves garlic, finely chopped 1½ cups pizza cheese 1 tablespoon coarsely chopped flat-leaf parsley

1 Preheat oven to 200°C. Place dried mushrooms in a medium heatproof bowl; cover with the boiling water. 2 Stand for 10 minutes. Drain, reserving soaking liquid; coarsely chop the soaked mushrooms. 3 Heat half the butter in a medium saucepan over medium heat. Add flour; cook, stirring, for 1 minute. Gradually stir in reserved mushroom soaking liquid; cook, stirring, until mixture boils and thickens. Stir in sour cream; simmer,

stirring, for 5 minutes. Season to taste. 4 Cook pasta in a large saucepan of boiling salted water until almost tender; drain. Return to pan. 5 Meanwhile, heat half the remaining butter in a large frying pan over a high heat. Add fresh mushrooms; cook, stirring, until browned (cooking in batches if necessary). Remove. 6 Heat remaining butter in same pan over medium-high heat; cook onion and garlic, stirring, for 3 minutes or until soft. Add onion mixture, all the mushrooms and sauce to pasta in pan; mix well. Season to taste. 7 Transfer pasta mixture to a greased 4-litre ovenproof dish; sprinkle with cheese. Bake for 20 minutes or until browned lightly. Stand for 5 minutes before serving sprinkled with parsley. PER SERVE Energy 501kcal, 2099kj • Protein 19.9g • Total Fat 24.3g • Saturated Fat 10.8g • Carbohydrate 47g • Fibre 5.1g • Sodium 324mg

TIPS You can use any small dried pasta for this recipe. Pizza cheese is a blend of grated cheeses that includes mozzarella for stretch. FOOD JULY / AUGUST 2017

103

Super Savers THESE RECIPES ARE KIND TO BODY AND WALLET, USING AFFORDABLE , HEALTHY INGREDIENTS WITH MINIMAL WA STE

RECIPES BAUER TEST KITCHEN PHOTOGRAPHS BAUER PHOTO STUDIO

Cauliflower Burgers RECIPE ON PAGE 107 104

FOOD JULY / AUGUST 2017

Brocolli & Prawn Fried ‘ Rice’ RECIPE ON PAGE 110

cook’s

NOTES

This technique of making mini meatzzas will work equally well with other flavours of meat and herbs. Try it with lamb mince and mint.

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FOOD JULY / AUGUST 2017

Superfoods CAULIFLOWER BURGERS PREP + COOK TIME 40 mins + chilling MAKES 4

v ● ● ● ● ● ● ● ● ● ● ●

TIP Using lettuce leaves instead of burger buns is a healthy low-carbohydrate alternative; you can use the remaining lettuce hearts in salads, sandwiches or wraps.

● ● ● ● ● ● ●

LS

350g beetroot, peeled, grated 1 red onion, thinly sliced 1 teaspoon salt ¼ cup red wine vinegar 1 tablespoon brown sugar 2 tablespoons chopped thyme 250g cauliflower, coarsley chopped 140g cheddar cheese ½ cup canned cannellini beans, drained, rinsed 1 cup fresh breadcrumbs 2 tablespoons chopped flat-leaf parsley 2 teaspoons finely grated lemon zest 2 tablespoons skinless chopped hazelnuts, toasted salt and black pepper 1 egg white, lightly beaten 2 tablespoons vegetable oil 8 large lettuce leaves 125g cherry heirloom tomatoes, halved

LEMON MAYONNAISE ⅓ cup mayonnaise ● 2 teaspoons finely grated lemon zest ● 2 teaspoons lemon juice ● salt and black pepper ●

1 Place beetroot, onion, salt,

vinegar, sugar and thyme in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 20 minutes or until beetroot is tender and slightly sticky. Cool. 2 Meanwhile, boil, steam or microwave cauliflower until tender. Drain; cool. Thinly slice 90g of the cheddar cheese; grate remainder. 3 Place cauliflower and beans in a food processor; pulse until coarsely chopped – do not over-process. Transfer to a large bowl. Add ¼ cup of the breadcrumbs, the grated cheddar, parsley, zest and nuts; season, stir to combine. Shape into 4 patties. Refrigerate for 30 minutes. 4 Make Lemon mayonnaise (see right). 5 Dip patties in egg white; coat in remaining breadcrumbs. 6 Heat oil in a large frying pan over medium-high heat; cook patties for 4 minutes each side or until browned and crisp. Drain on paper towel. Immediately top with sliced cheese, for it to melt.

7 Place each patty in a lettuce leaf; top with tomato and a generous spoonful of the beetroot mixture – you will only use half the mixture. Drizzle with Lemon mayonnaise; top with remaining lettuce leaf. Lemon mayonnaise Whisk mayonnaise, zest and juice in a small bowl until combined; season to taste. PER SERVE Energy 620kcal, 2598kj • Protein 21.2g • Total Fat 36.9g • Saturated Fat 10g • Carbohydrate 44.3g • Fibre 12.4g • Sodium 1475mg

cook’s

NOTES

Refrigerate leftover beetroot mixture in an airtight container for up to 1 week. This would be delicious with grilled meats or in sandwiches or wraps.

SPINACH & EGGPLANT MINI MEATZZAS PREP + COOK TIME 40 mins MAKES 12

TIPS Use a microplane to grate macadamias. The meatzza bases can be shaped, then frozen, uncooked, in an airtight container for up to 3 months.

DF GF ● ● ● ● ● ●

● ● ● ● ●

LS

500g lean beef mince 1 red onion, coarsely grated 1 clove garlic, crushed 1 egg, lightly beaten ¼ cup ground almonds 1 tablespoon finely chopped flat-leaf parsley, plus extra, to serve ½ teaspoon finely chopped rosemary salt and black pepper ⅓ cup tomato paste 30g baby spinach leaves 3 baby eggplants, sliced

thinly crossways 2 tablespoons extra virgin olive oil ● 5 macadamias, finely grated ●

1 Preheat oven to 220°C. Line two large oven trays with baking paper. 2 Combine beef, onion, garlic, egg, almonds and herbs in a large bowl; season. Roll 2 level tablespoons of mixture into balls, flatten into 9cm rounds; place on trays.

3 Spread tomato paste on rounds; top with spinach and eggplant. Drizzle with oil and season to your liking. 4 Bake for 15 minutes or until bases are cooked through. Serve topped with flat-leaf parsley and finish with the grated macadamias. PER SERVE (12) Energy 127kcal, 534kj • Protein 10.9g • Total Fat 8.4g • Saturated Fat 2.2g • Carbohydrate 1.6g • Fibre 1g • Sodium 97mg FOOD JULY / AUGUST 2017

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NOTES

You will need about 1 bunch of silverbeet. Keep the green tops of the leeks to add to stock or soup, or finely slice and deep-fry for a crispy topping for stir-fries.

SILVERBEET ‘RISOTTO’ PREP + COOK TIME 1 hour SERVES 4

GF ● ● ● ● ● ● ● ● ● ● ● ● ● ● ●

v

LS

2 litres water 750g silverbeet 2 tablespoons olive oil 2 leeks, white part only, thinly sliced 2 cloves garlic, crushed salt and black pepper 1 cup long-grain or medium-grain brown rice ¼ cup lemon juice ⅓ cup finely chopped dill ¼ cup finely chopped flat-leaf parsley ⅓ cup pine nuts, toasted 1½ tablespoons extra virgin olive oil ⅓ cup feta cheese, crumbled 1 tablespoon finely grated lemon zest 1 lemon, cut into wedges, to serve

1 Bring the water to a boil in a saucepan. Reduce heat; keep at a gentle simmer. 2 Cut silverbeet stalks from leaves. Trim 2cm off the end of the stalks; cut stalks into thick slices. Shred silverbeet leaves. Keep stalks and leaves separated.

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3 Heat olive oil in a large, deep, frying pan over medium-high heat; cook silverbeet stalks, leeks and garlic, stirring occasionally, for 2 minutes or until just softened. Season. Add rice; cook, stirring, for 1 minute until coated. 4 Stir in 1 cup of the simmering water; cook, stirring, over medium-low heat or until liquid is absorbed. Continue adding water, 1-cup at a time, stirring frequently until water is absorbed after each addition; you may not need all the liquid. Total cooking time should be around 45 minutes. Stir in shredded silverbeet leaves; cook for a further 5 minutes or until leaves wilt. 5 Remove pan from heat; stir in juice, herbs and half the pine nuts. Season to taste. Spoon mixture into bowls; drizzle with extra virgin olive oil, top with feta, zest and remaining pine nuts. Serve with lemon wedges. PER SERVE Energy 513kcal, 2150kj • Protein 13g • Total Fat 26.5g • Saturated Fat 4.5g • Carbohydrate 50g • Fibre 10.2g • Sodium 482mg

Superfoods

cook’s

NOTES

Canned beans are high in fibre. For extra colour, use 4 bean mix instead of cannellini beans. Smoked paprika adds richness and a slight barbecue flavour, but is not spicy.

SPANISH-STYLE FISH WITH SMOKY EGGPLANT PREP + COOK TIME 55 mins SERVES 4

DF GF LS ● ● ● ● ● ● ● ● ●

4 small eggplants 1 red capsicum, deseeded, quartered salt and black pepper 1 teaspoon smoked paprika 2 tablespoons olive oil 8 fish fillets, such a tarakihi 400g canned cannellini beans, drained, rinsed 1 lemon, cut into wedges 2 tablespoons coarsely chopped flat-leaf parsley

EASY AÏOLI ½ cup whole-egg mayonnaise ● 1 clove garlic, crushed ● 1 tablespoon lemon juice ●

Flat-leaf parsley

Also known as Italian parsley, flat-leaf parsley is a popular herb in Mediterranean cooking, and makes a wonderful garnish. Superb Herb sell it in supermarkets as both a potted herb or pre-packed.

1 Preheat oven to 200°C. Line an oven tray with baking paper. 2 Cut eggplants in half lengthways; score the flesh. Place eggplants and capsicum, skin-side up, on the tray. Roast for 30 minutes or until capsicum skin blisters and eggplants are tender. Transfer to a heatproof bowl; cover for 5 minutes, then peel away skins. Shred eggplants; chop capsicum. Season. 3 Meanwhile, combine smoked paprika and half the oil in a medium shallow bowl; add fish, turn to coat. Heat a large, non-stick frying pan over high heat; cook fish, in two batches, skin-side first, for 2 minutes each side or until just cooked through. Transfer to a plate; cover to keep warm. 4 Heat remaining oil in same pan over medium heat; cook beans, stirring, until warmed through. Season to taste. 5 Make the Easy aïoli (see below). 6 Serve fish with eggplants, capsicum, beans, aïoli and lemon wedges; top with parsley. Easy aïoli Combine mayonnaise, garlic and juice in a small bowl; season. PER SERVE Energy 595kcal, 2493kj • Protein 41g • Total Fat 33.3g • Saturated Fat 4.6g • Carbohydrate 24g • Fibre 15.7g • Sodium 552mg FOOD JULY / AUGUST 2017

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BROCCOLI & PRAWN FRIED ‘RICE’ PREP + COOK TIME 30 mins SERVES 4

DF LS ● ● ● ● ● ● ● ● ● ● ● ● ● ●

¼ cup reduced-salt soy sauce, plus 1 tablespoon, extra 2 tablespoons lime juice 1 tablespoon finely grated fresh ginger 1 red chilli, thinly sliced 1 clove garlic, crushed 500g large uncooked prawns 1 tablespoon coconut oil 2 eggs, lightly beaten 500g broccoli, cut into florets, stems chopped 4 spring onions, thinly sliced 1 carrot, coarsely grated ½ cup roasted cashew nuts, coarsely chopped ⅓ cup fresh coriander leaves limes, halved, to serve

1 Whisk soy sauce, lime juice, ginger, chilli and garlic in a medium bowl. Peel and devein prawns, leaving tails intact; cut in half lengthways. Add prawns to bowl; toss to combine. 2 Heat 1 teaspoon of the coconut oil in a wok over high heat. Pour egg into wok; cook, tilting wok, until almost set. Remove omelette from wok; roll tightly, slice thinly. 3 Place broccoli in a food processor; pulse until it is finely chopped and resembles rice. 4 Heat remaining coconut oil in wok over high heat. Add spring onions and carrot; stir-fry for 5 minutes or until tender. Add prawn mixture; stir-fry for 5 minutes until just cooked.

Add broccoli and extra soy sauce; stir-fry for 2 minutes. 5 Serve topped with cashews, coriander, omelette and limes. PER SERVE Energy 324kcal, 1357kj • Protein 38.6g • Total Fat 13.9g • Saturated Fat 5g • Carbohydrate 7.2g • Fibre 7.4g • Sodium 1617mg

TIPS This recipe is best made just before serving. Frozen prawns can be used instead. If using fresh, keep the prawn heads and shells in an airtight container in the freezer to make fish stock.

MOROCCAN CHICKEN WITH CAULIFLOWER PILAF PREP + COOK TIME 1 hour SERVES 4

DF GF LS

●

TIP Save the cauliflower leaves; they are delicious drizzled with a little olive oil and sprinkled with garlic or spices, then roasted until they are tender.

● ● ● ●

●

2 tablespoons store-bought Moroccan spice mix 2 tablespoons olive oil 8 chicken drumsticks salt and black pepper 2 red onions, cut into wedges 4 wedges preserved lemon, flesh removed, 1 wedge sliced thinly ½ cup flat-leaf parsley leaves

CAULIFLOWER PILAF ● 2 tablespoons olive oil ● 400g canned chickpeas, drained, rinsed ● 1 cauliflower, stems finely chopped, florets coarsely chopped ● ⅓ cup pistachio nuts ● ¼ cup coarsely chopped flat-leaf parsley ● salt and black pepper 1 Preheat oven to 200°C. Grease 2 large, shallow oven

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trays; line with baking paper. 2 Combine spice mix and half the oil in a large bowl; add chicken, toss to coat. Season. 3 Heat half the remaining oil in a large, deep frying pan over high heat; cook chicken, in batches, for 3 minutes or until browned. Transfer to a tray. Bake chicken for 25 minutes or until cooked. 4 Meanwhile, heat remaining oil in same frying pan; cook onions, stirring occasionally, for 2 minutes or until softened slightly. Transfer onions to second tray; bake in oven with chicken for final 15 minutes of cooking time. 5 Make the Cauliflower pilaf (see right). 6 Serve Cauliflower pilaf topped with chicken and onions, sprinkled with preserved lemons and parsley.

Cauliflower pilaf Heat oil in a large frying pan over high heat; cook chickpeas, stirring occasionally, for 4 minutes or until they start to make a popping sound. Process cauliflower stems and florets, in batches, until finely chopped. Add to frying pan; cook, stirring occasionally, for 12 minutes or until cauliflower is just tender. Stir in nuts and parsley; season to taste. PER SERVE Energy 717kcal, 3001kj • Protein 53g • Total Fat 43.4g • Saturated Fat 9.5g • Carbohydrate 22g • Fibre 11.3g • Sodium 599mg PROPS STYLIST’S OWN

●

cook’s

NOTES

Preserved lemon is a North African specialty. Rinse the zest well under cold water before use. Chicken thigh fillets would also work well in this recipe.

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COOK School

Techniques, how-tos, & expert advice

Pinwheel Pastries

Apple Rose Tarts

Palmiers

PHOTOGRAPH TODD EYRE PROPS STYLIST’S OWN

Fruit Galettes

Take a sheet of puff pastry... Quick, easy and impressive, to make these delectable treats, simply preheat oven to 210°C, grease a baking tray, and follow our easy instructions. Pastries will need to be oven baked for 20-25 minutes, or until golden and crisp. APPLE ROSE TARTS Slice pastry sheet into 4 strips, and spread each with apricot jam. Place microwaved slices of apple along long edge of pastry. Fold over, roll, and bake in a well-greased muffin pan.

FRUIT GALETTES Cut pastry sheet into 6 rectangles. Prick with a fork. Spread with apricot jam and arrange raw sliced apple, pear or stone-fruit down centre. Bake. Glaze with warm apricot jam.

PINWHEEL PASTRIES Cut pastry into squares, then slice into each corner, as pictured. Fold every second corner into the middle. Bake. Add toppings; try lemon curd or crème fraîche and salmon.

PALMIERS Spread a whole pastry sheet with jam. Sprinkle with sugar. Fold edges into middle, add more sugar, then fold again. Slice and bake on a greased tray, cut-side down. FOOD JULY / AUGUST 2017

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MAKE THE PERFECT

Yorkshire Puddings NOTHING COMPLETES A SUNDAY ROA ST LIKE A CRISP AND FLUFFY PUFF OF DELICIOUSNESS RECIPES SOPHIE GRAY

YORKSHIRE PUDDINGS PREP + COOK TIME 30 mins MAKES 12

v ● ● ● ● ● ●

LS 2 tablespoons pan drippings or oil 200g plain flour 3 eggs 200ml milk 100ml cold water salt and pepper

PER SERVE Energy 99kcal, 415kj • Protein 3.6g • Total Fat 3.5g • Saturated Fat 1.5g • Carbohydrate 12.9g • Fibre 0.6g • Sodium 34.5mg

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Know how

STEP - BY - STEP method

1

PREP AND GATHER Preheat oven to 220°C. Generously grease a 12-hole muffin pan with pan drippings or oil, and place in oven to heat. Place flour in a bowl, make a well in the middle, and break in the eggs.

2

ADD MILK AND WATER Combine the milk and cold water. Add half of this liquid to the bowl, and season with salt and pepper. Use a whisk to gradually incorporate the flour.

3

4

5

6

THROUGH THICK TO THIN To thin the liquid to a pouring consistency, gradually whisk in the remainder of the liquid. You should now have a lump-free, pourable batter.

FILL THE PAN Carefully remove the hot pan from the oven. Use a jug to quickly ¾ fill each pan hole with batter. Return the pan to the oven and bake for 20-25 minutes.

WHISK UNTIL SMOOTH When you have incorporated all the flour from the sides of the bowl, continue whisking until the mixture resembles a thick, smooth paste.

REMOVE – AND APPLAUD When the puddings are well-risen, puffed and dark golden brown, gently lift them out of the pan and serve while hot with roasted meats, veges and gravy.

Turn the page for another recipe to try » FOOD JULY / AUGUST 2017

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cook’s

NOTES

The muffin pan needs a generous coating of pan drippings or oil to ensure the puddings puff up and become crisp, so don’t skimp. Pan drippings add flavour to the dish, but if sausages are lean they may not release much fat, in which case use oil instead.

PREP + COOK TIME 45 mins SERVES 4-6

LS ● ● ● ● ● ● ● ● ● ● ● ● ●

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1 tablespoon butter 1 tablespoon oil 2½ large brown onions, thinly sliced 6 chipolata or breakfast sausages 1 tablespoon brown sugar 1½ tablespoons plain flour 1½ cups beef stock pinch of thyme 1 teaspoon Worcestershire sauce salt and pepper, to taste 1 quantity Yorkshire Pudding batter, see recipe page 115 1½ tablespoons pan drippings or oil flat-leaf parsley, to serve

FOOD JULY / AUGUST 2017

1 Preheat oven to 220°C. 2 Heat butter and oil in a medium saucepan. When sizzling, add the onions and cook, stirring frequently until pale golden – around 10 minutes. 3 Meanwhile, brown the chipolatas in a frying pan, reserving any pan drippings. Cut the cooked chipolatas in half crossways and set aside. 4 When the onions are evenly coloured, mix in the brown sugar and continue cooking, stirring, until a rich caramel colour. Mix in the flour then gradually add stock and thyme, stirring continuously to avoid lumps. Add the Worcestershire sauce, season with salt and pepper, and keep warm. 5 Make Yorkshire Pudding batter (see

previous page) and pour into a jug until needed. 6 Use a pastry brush to generously coat the insides of a 12-hole muffin pan with pan drippings from the sausages, or use oil if you prefer. Place the pan in the oven until smoking hot. 7 Carefully remove the pan from the oven and, working quickly, ¾ fill each muffin hole with batter. Place half a chipolata on the batter in each hole. 8 Bake for 20-25 minutes until well puffed, dark golden and hollow. Serve topped with the onion gravy and parsley. PER SERVE Energy 398kcal, 1667kj • Protein 13.3g • Total Fat 23g • Saturated Fat 9.3g • Carbohydrate 32.9g • Fibre 3.2g • Sodium 644mg

PHOTOGRAPHS STOCKFOOD/ONESHOT AND GETTY IMAGES

TOAD-IN-THE-HOLE WITH CARAMELISED ONION GRAVY

Big-hearted stores

Sharing the love A

s part of their goal towards zero food waste, Countdown supermarkets nationwide donate safe, high-quality, surplus food to The Salvation Army and other food rescue groups and local foodbanks. Countdown’s Food Rescue programme sees more than $3.5 million worth of food donated each year – food that would otherwise go to landfill.

Countdown is working closely with The Salvation Army to help Kiwis in need. Below: Julie King of charity Love Soup, one of Countdown’s food rescue partners.

Waste not,want not

This is part of Countdown’s goal of achieving zero food waste, and it also directly helps those New Zealanders who might otherwise go hungry.

It’s a simple way for everyone to help make sure Kiwis don’t go hungry Customers can also donate food through specially marked food donation bins in-store, which are collected by The Salvation Army and other local foodbanks. You can also donate online through foodbank.org.nz. It’s a simple way for everyone to help make sure Kiwis don’t go hungry.

$15,000 funding a big help Earlier this year Countdown announced the recipients of its $100,000 Countdown Food Rescue Partners Contestable Fund, designed to help grow the capacity of Countdown’s food rescue partners. Love Soup Hibiscus Coast in Whangaparaoa received a $15,000 grant which has helped them purchase their first official vehicle

for food rescue collections and deliveries (pictured above). Love Soup Hibiscus Coast collect food from Countdown stores, and deliver to 14 different charitable organisations around the Hibiscus Coast. More than 1000 meals are distributed by Love Soup Hibiscus Coast each month, much of which comes from Countdown.

Know how

Ask Sophie

FROM CHICKEN AND EGG DILEMMAS TO SWEET SUBSTITUTES, EDITOR SOPHIE GRAY HAS THE ANSWERS

A Most recipes use ‘standard’ eggs. In New Zealand this is a size 6. Break your eggs into a bowl and weigh them to determine how many to use. A standard egg (6) weighs 53g, large (7) weighs 62g, and jumbo (8) weighs 68g. Egg shells are porous, which means smells and liquid can be absorbed, so storing them in cartons in the fridge helps prevent this. If you are using them within a few days though this isn’t necessary. Most recipes call for room temperature eggs, and they are not kept refrigerated in supermarkets.

Storing treats in the vegetable drawer of the fridge makes it likely the kids won’t find them – wish I’d realised this sooner

TIPS Spray measuring equipment with non-stick spray before measuring sticky ingredients like honey or golden syrup. Demerara sugar can be used to replace white or raw in most recipes, but its crunchy golden crystals come into their own in crumble toppings, with coffee or on grilled fruits.

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I substitute honey QCan for sugar in baking?

A Yes, with some experimenting. Honey is 2-3 times sweeter than sugar and around 20 per cent water so you’ll need to adjust your recipe, reducing the total amount of sweetening and liquid. I would use ½ cup honey for 1 cup sugar, roughly, and reduce the overall liquid by ¼-⅓. Honey is naturally acidic so you’ll need to include around ¼ teaspoon baking soda per cup of honey to ensure baked goods rise. Bake them at a slightly lower temperature as honey burns quicker than sugar.

want to get my kids QI(aged four and six)

helping with cooking. They can’t manage my regular vegetable peeler, what kind do you recommend? A Good on you! We use a speed peeler or Y-shaped peeler. They are easy for kids to hold and use. You can find them in supermarkets and kitchen and homewares stores.

Baking with butter

the winter QInwhen the butter is hard is there an easy way to soften it for baking? Or could I just use melted butter?

A Creaming the sugar and butter aerates it. The sugar crystals cut into the butter as you whip in air. The

raising agent then expands those air pockets giving you a light, fluffy result when baked. If the butter has melted, it can’t form air bubbles and the sugar just dissolves. If the butter is too cold, it’s not pliable enough to cream. To soften butter for creaming, cut into cubes and place

on a plate. Pour 2 cups of water into a microwavesafe jug. Microwave water for 2-3 minutes or until boiling. Remove water from microwave. Place butter into the microwave and quickly close, trapping the hot air inside. After around 10 minutes the butter should be soft.

PHOTOGRAPHS TODD EYRE AND GETTY IMAGES

We have recently acquired some chickens and are excited about having our own eggs, but they aren’t regular sizes. How do I know how many eggs to use and should I keep them in the fridge?

Know how

Make Kimchi

THIS SPICY KOREAN STAPLE HAS BECOME WIDELY POPULAR AS A TASTY AND SUPER - HEALTHY CONDIMENT RECIPE BAUER TEST KITCHEN PHOTOGRAPH BAUER PHOTO STUDIO

cook’s

NOTES

RED CABBAGE KIMCHI

Store bottled kimchi in the fridge for up to 2 weeks. With cabbage as a base, you can add a wide variety of your favourite crunchy vegetables.

PREP + COOK TIME 45 mins + standing + chilling MAKES 3 cups

DF GF ● ● ● ● ● ● ● ● ●

v

LS

1.5 litres warm water 1 cup cooking salt 450g red cabbage, cut into 4 wedges 1 carrot, thinly sliced lengthways 4 spring onions, cut into 10cm lengths ½ cup rice wine vinegar 2 tablespoons rice malt syrup 1 teaspoon sesame oil 1 tablespoon Asian chilli paste

1 Combine the water and salt in a large bowl. Add cabbage, carrot and spring onions; stand for 1 hour or until cabbage leaves have softened. 2 Drain. Rinse very well under cold running water to remove most of the brine; pat dry. 2 Whisk vinegar, syrup, oil and chilli paste in a medium bowl until combined. 3 Layer cabbage, carrot and onion in a 3-cup sterilised jar; pour in vinegar mixture to cover. Seal the jar. Refrigerate overnight before use. PER SERVE (35) Energy 10kcal, 43kj • Protein 0.3g • Total Fat 0.2g • Saturated Fat 0g • Carbohydrate 1.3g • Fibre 0.6g • Sodium 331mg

a perfect pickle pot Kimchi is essentially fermented cabbage pickle. A blend of the salty, spicy, tangy and crunchy, it can be used as you would any other condiment or pickle. Koreans include it in everything from soups and stir-fries to pancakes and pizza toppings. Mixed with yoghurt

it makes a tangy dressing, or give your sandwiches some added zing by layering it with meat and cheese. It not only tastes good; kimchi is loaded with vitamins, and like all fermented food it features healthy bacteria that help with digestion. Plus,

in making kimchi you are engaging in a highly sustainable practice; it’s a great way of avoiding the wastage most of us have when only using part of a vegetable in a recipe. Turning the remains of a cabbage into kimchi gives it a whole new lease of life. FOOD JULY / AUGUST 2017

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Kids

Storm

Grace, 10

Zara, 7

n, 4 Aide

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Bake UP A

CRANK UP THE OVEN AND GET THE KIDS BUSY WHIPPING UP OUR HEART Y WINTER DISHES

RECIPES BAUER TEST KITCHEN PHOTOGRAPHS REBEKAH ROBINSON ART DIRECTION & STYLING SACHA ANDERSON AND SOPHIE GRAY

Cook’s

Know how

NOTES

Any short, chunky pasta will work; use wholemeal, if preferred. Use kitchen shears to snip brocolli and cauliflower into florets.

Have fun with... pasta; you can use it to make necklaces and bracelets and play counting games

CHEESY VEGE PASTA BAKE PREP + COOK TIME 45 mins SERVES 6

v ● ● ● ● ● ● ● ● ● ● ●

LS 375g penne pasta 300g broccoli, cut into florets 500g cauliflower, cut into florets 2 teaspoons vegetable oil 1 onion, finely chopped 1 teaspoon mustard powder 1 teaspoon paprika ¼ cup plain flour 1½ cups low-fat milk 420g canned tomato soup 400g canned diced tomatoes

1½ cups coarsely grated cheddar cheese ● 2 tablespoons finely chopped flat-leaf parsley, to serve ●

1 Cook pasta in a saucepan of boiling water, uncovered, until just tender; drain through a colander. Cover. 2 Meanwhile, cook broccoli and cauliflower in a saucepan of boiling water, uncovered, until tender; drain. Cover to keep warm. 3 Preheat grill. Heat oil in a large saucepan over medium heat; cook onion, stirring, until softened. Add mustard, paprika and flour; cook, stirring, over low heat, for 2 minutes. 4 Gradually stir in milk and soup; stir over heat until mixture boils and thickens. Add undrained tomatoes; cook, stirring, until mixture is hot. 5 Stir pasta, broccoli, cauliflower and 1 cup of the cheese into tomato mixture. Spoon pasta into an ovenproof casserole dish or six ramekins. Sprinkle with remaining cheese; grill until cheese melts and is browned lightly. 6 Sprinkle pasta bake with parsley just before serving. PER SERVE Energy 415kcal, 1740kj • Protein 23.9g • Total Fat 10g • Saturated Fat 4g • Carbohydrate 52g • Fibre 9.5g • Sodium 804mg

Jobs for the kids

Younger children can measure all the ingredients, grate the cheese and snip the parsley with kitchen shears. Older kids can chop the vegetables. Let them sniff the mustard powder, paprika and parsley and taste the raw vegetables to get them familiar with the ingredients. FOOD JULY / AUGUST 2017

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SPICED APPLE FILO CUPS PREP + COOK TIME 40 mins MAKES 8

v ● ● ● ● ● ● ● ●

425g store-bought apple pie filling ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ cup stale breadcrumbs ¾ cup sultanas 1½ tablespoons caster sugar 4 sheets filo pastry 30g butter, melted 1 tablespoon icing sugar, sifted

1 Preheat oven to 180°C. Grease 8 holes of a 12-hole muffin pan.

2 Combine apple pie filling, cinnamon, nutmeg, breadcrumbs, sultanas and caster sugar in a medium bowl. 3 Place 1 pastry sheet on board; brush with a little of the butter, then top with another pastry sheet. Repeat brushing and layering with remaining butter and pastry sheets. 4 Cut filo stack down the centre vertically; cut into quarters horizontally (you will have 8 rectangles). Press 1 filo stack into each of the 8 greased holes

of the muffin pan. 5 Divide apple mixture evenly among pastry cases. 6 Bake for about 20 minutes or until pastry is lightly browned. 7 Using a spatula, carefully remove filo cups from pan; cool for 5 minutes on a wire rack, dust with sifted icing sugar. PER SERVE Energy 279kcal, 1171kj • Protein 4g. • Total Fat 9.3g • Saturated Fat 4.2g • Carbohydrate 44g • Fibre 2.3g • Sodium 125mg

cook’s

NOTES

You can serve these warm with icecream or cold with whipped cream. Don’t reheat in the microwave as they will go soggy – use the oven to warm instead.

LOCATION THANKS TO FRAN FRANCIS PROPS THE WAREHOUSE AND ST YLIST’S OWN

●

Have fun with: Seeing who can eat the whole filo cup without licking their lips...

Cook’s

NOTES

Filo dries out very quickly. Keep it covered with a damp tea towel while buttering the layers. Lift the sheets by the corners.

Jobs for the kids

Get the children to grease the muffin pan, either with cooking spray or with paper towel smeared with butter. Kids can measure out the filling ingredients and stir them all together. They can also layer the sheets of filo and brush with butter. Use a bristle pastry brush so they don’t tear the pastry.

Tips for avoiding tears

Give the kids a sheet of filo to play with first, so they can see how delicate it is – and avoid ripping the pastry when it comes to cooking with it. If you have more than one child, get one to work on the pastry and one to mix the filling, so each has an important job. Give them some sultanas to snack on while they’re cooking!

A GOOD READ Send us a picture of your kids’ food creations and go in the draw to win one of five copies of New York Times bestseller The Unbreakable Code from the Book Scavenger series by Jennifer Chambliss Bertman (Macmillan) worth $27.99 each. To enter, email [email protected] with Kids in the Kitchen in the subject line, post it on our Facebook wall, or upload it to Instagram, hashtag foodmagnz. Competition closes August 31, 2017.

Win

FOOD JULY / AUGUST 2017

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SMART living

Foodie folk, home style, health, travel & more...

Where

TO BUY

You can pick up a pegboard along with hooks very affordably from hardware and home stores.

PHOTOGRAPH BAUER PHOTO STUDIO

A pegboard is as appealing as it is useful

Get it pegged Space is at a premium in the kitchen, so to add storage, install a pegboard. Once only seen in garages, these are now a stylish and useful addition to any interior.

1

Decide whether you want a full wall pegboard, or if you would rather make a smaller, off the floor version – thereby keeping little hands away from your kitchen essentials.

2

Before hanging, paint your pegboard front and back. This will ensure it matches your décor, plus it will protect it against oil and water splashes that are inevitable in a kitchen.

3

Include a mix of baskets, shelves, hooks and lengths of wire on your pegboard – this adds interest as well as options for storing all your essentials, from shopping lists to food.

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Kitchen

GARDEN THE SEA SONAL TREATS TO PLANT AND HARVEST THIS SEA S ON

SPOTLIGHT ON: Mint Whether used in sweet or savoury dishes, as a breathfreshener or a stomach-soothing tea, mint has endless uses – and is really easy to grow. Its vigorous roots do spread rapidly however, so our friends at Superb Herb recommend containing mint in its own tub so as not to disturb its neighbours. They also advise cutting it back frequently to encourage the production of young tender shoots. If you have two or three plants, these can be cut alternately, thus ensuring constant supply.

TOP TIP Can’t tell the difference between carrot tops and turnip leaves? When growing from seed it can be hard to identify what’s what, so make things easier by either planting with labels, or drawing a rough garden plan, highlighting what is growing where.

➸

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ishes Rad

FOOD JULY / AUGUST 2017

Kids’ Winter Garden Cress is a great green to plant with the kids, as it grows quickly and can be ready to eat in just a couple of weeks. Get them involved by making these clever cress heads:

You will need: ➸ Eggs ➸ Pens ➸ Cotton wool ➸ A pack of cress seeds ➸ Egg cups or empty egg boxes 1 Carefully remove the tops from the eggs, empty the shell and wash out (keep the contents for scrambled eggs afterwards!). 2 Decorate egg shells; drawing

different funny faces (see picture). 3 Wet some cotton wool and place in the base of the egg shell – leaving a 3cm gap between the wool and the top of the shell. 4 Sprinkle 1 teaspoon of seeds on the cotton wool. 5 Place in an eggcup or empty egg box on a windowsill – and remind the kids to spray them with water each day. 6 Once the cress has reached 10cm tall, cut and eat.

Get growing

What to plant now

Rocket

Rocket is a speedy grower in both beds and containers. Sow seeds in soil which retains some moisture, at a depth of around three times the diameter of the seed, around a hand-span apart. Keep well-watered. While rocket can withstand light frost, use plastic cloches if temperatures drop further. Harvest from around three weeks.

Strawberries

We might associate them with sunshine and icecream, but planting strawberries in the cooler months leads to a bigger crop. If you grow from seed you’ll be waiting more than a year for fruit, so for results this summer, sow pre-grown plants now. Position in well-drained, rich soil in a sunny spot. Harvest in around 11 weeks when berries darken.

Dry Spell If you’ve grown more herbs than you know what to do with, have a shot at drying them by following our step-by-step guide:

Step one Harvest herbs in the

mid-morning, when any morning dew has dried. Avoid washing as it can strip the oil; just shake off the insects.

PHOTOGRAPHS ISTOCK IMAGES AND GETTY IMAGES

Step TWO Tie small bunches together

with twist ties – which allow you to tighten as the bunches gradually start to dry and shrink.

Step THREE Gently wrap each bunch in muslin or paper bags pierced with a few small holes.

Step Four Use string to hang bundles upside down in a warm spot away from direct sunlight. Step Five The herbs will be ready in around two weeks. You can either store in bundles, or crumble off the leaves. Dried herbs will keep in a cool, dry place in an airtight container for up to a year.

Hot tip: Bundles of dried herbs make an attractive gift for the person who has

everything. Try making them a bouquet garni – with parsley, thyme and bay leaves.

“When bad things happen, it’s the time when you get to work in the garden, and sort out the pots from the weeds”– Elizabeth Hurley

Cabbage

While cabbage is a hardy vege, it is best to start off by planting seeds in trays, ready to plant out in a sunny, sheltered spot four weeks later. You’ll know they are ready to be transferred when they have around half a dozen leaves and are well rooted. Space plants around 50cm apart in well-composted soil. You can harvest in around three months.

DID YOU KNOW…

The leaves of a rhubarb plant are highly poisonous? They contain oxalic acid, a toxic substance that can be found in bleach and rust-removers. When eaten, rhubarb leaves can cause stomach pain, breathing trouble and vomiting, and in extreme cases, kidney failure. However they do have their uses; when the leaves start to unfold, you know the stems are ready to harvest.

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SHOW case Products worth shouting about

Fancy a pudding? Authentic inspiration

Trident Sweet Chilli Sauce is made in Thailand. It has the ideal combination of sweet and heat, making it perfect for all types of meat and seafood dishes or as a dipping sauce. Trident Sweet Chilli Sauce is available in Original, Ginger, Hot, Lime, and Mango.

Pesto galore

Deliciously light, fluffy, and easy to prepare, it’s no surprise that the range from Aunt Betty’s has been popular with New Zealanders since 1996. With nine delightful flavours to choose from, you can find your favourite at Countdown supermarkets. RRP $3.50.

There are so many ways to make a good pesto, the classic basil and pine nut will always be a winner, but the coriander lovers out there may like to try coriander pesto. Simply use Superb Herb Coriander, swap the pine nuts for cashew nuts, mix with parmesan cheese and garlic, and blend it with olive oil – it’s superb!

Winter treats

Fine sugar

Whether you’re mastering the meringue or conquering the cupcake, Chelsea’s quick dissolving, fine crystal caster sugar will give you light, fluffy and beautifully crafted creations. For hundreds of delicious, easy recipes visit chelsea.co.nz.

Pass the mustard! Colman’s Original English Mustard is sure to make any meal incredibly delicious. Add a classic and tantalising taste to roasts, gravy, or use as a tasty extra to your sandwich. Colman’s English Mustard is available at supermarkets in 100g and 170g jars.

Cadbury Coco’s new premium dark chocolate combination of salt and crunch will serve as the perfect touch of luxury this winter. Elegantly thin and crafted with a lingering cocoa character to let you savour the experience, Cadbury Coco Sea Salt & Pecan joins four mouth-watering dark chocolate flavours that make up the Cadbury Coco range: 70% Cocoa, Mint, Orange and 86% Cocoa. With an of RRP $3.99, Cadbury Coco brings a touch of decadence in anyone’s treat time.

Cheers!

DID YOU KNOW… That European wines are generally named after their geographical location as opposed to grape variety? So if you are hankering after a nice sauvignon blanc in France, ask for a Sancerre. Want a European pinot noir? Go for a red Burgundy. Chablis will please all chardonnay drinkers.

Wine

THE MOMMY

NOTES

NEWS, RESEARCH AND INSIGHTS FROM THE WINE WORLD, PLUS OUR PICKS OF WARMING REDS FOR COLD WINTER NIGHTS

“If I were Mariah Carey I would take a bath in it”- Singer and vineyard owner Pink, on how much she loves wine

juice

WINE COATING

While many fashionistas have a love of wine, few of them actually wear it – unless they’re particularly clumsy. However, that’s all about to change. Italian entrepreneur Gianpiero Tessitore has created ‘wine leather’ – fabric made from grape skin, seeds and stalks. His company Vegea is now working with wineries and fashion brands to take his revolutionary product onto the catwalks.

It won’t come as a surprise to many mums, but research by US website Vinepair has concluded that having children drives us to drink. The 2017 survey of American mothers found that prior to having children, 37 per cent ‘rarely’ drank wine, and fewer than one in 10 had a glass every day. However, when asked how much they consume now they are parents, just 4 per cent admitted they ‘rarely’ drink, and 36 per cent have wine daily. But we deserve it, right?!

PHOTOGRAPHS ISTOCK IMAGES AND SUPPLIED

MERLOT BLENDS FOR UNDER $20

Berry smooth

Villa Maria Cellar Selection Merlot / Cabernet Sauvignon, Hawke’s Bay

$13.99

This merlot-based blend is intense, but smooth; perfect for curling up with by the fire. With notes of rich, ripe plum and berry, as well as undertones of spice, it is a great match for red meats and cheeses.

Dark winner

Esk Valley Merlot Cabernet Sauvignon Malbec, Hawke’s Bay

$18.99

This full-bodied red has a lush, dark colour and a deep, fruity flavour with subtle notes of oak. It is perfect for pairing with gamey meats. While you can drink this immediately, store it and it will develop with age.

Plum choice

Church Road Merlot Malbec Cabernet, Hawke’s Bay

$13.79

If you want a classic red that few could object to, then this blend from Church Road will fit the bill. Dark plum is the overriding flavour, but hints of dark chocolate and vanilla gradually emerge to create a very drinkable wine. FOOD JULY / AUGUST 2017

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Living & Co Lanton brass plated pendant, $40, The Warehouse.

PLANT SOME FUSCHIA The perfect colour to brighten up a bedroom, rich fuschia is more edgy and modern than girlie pink, and perfectly complements more natural tones.

Kenza floor rug, $699, Freedom Furniture.

Matthieu print, $289, Freedom Furniture.

Sorrento framed art – Flora Foil, $16, The Warehouse.

Azalea, Resene.

Aqua, Resene.

Candy Floss, Resene.

Chic &

Colourful

IT’S DARK OUTSIDE ... SO KEEP IT WARM AND BRIGHT WITHIN, WITH RICH POP S OF COLOUR TO BRIGHTEN YOUR INTERIOR

Haven table mugs, $6.99 each, Farmers.

Necessities throw in blush, $5, The Warehouse.

Bianco Celeste ottoman in lagoon, $499, Farmers.

Trending

Ball string lights, $8, Kmart.

Belladonna, Resene.

Aviator, Resene.

Alena square cushion, $79.95, Smith & Caughey’s.

Sheridan Emington square cushion in plum, $89.95, Farmers.

Altitude, Resene.

Flora lilac spray, $19.95, Freedom Furniture. Basia Impressions cushion cover, $35, Simply Cushions.

Amine vessel, $39.95, Freedom Furniture. Sorrento tulip shape glass candle holders, $4 each, The Warehouse.

C

o

, The Warehou , $16 se. vas n Ca

Liv ing &

STYLING SACHA ANDERSON PHOTOGRAPHS BAUERSYNDICATION.COM/AU /JOHN PAUL URIZAR / CHRIS WARNES / SUE FERRIS AND SUPPLIED ALL PRICES CORRECT AT TIME OF PRINT

Plush Blanket in berry, $79.99, EziBuy.

Get the look

1

TIPS & IDEAS

ENSURE BALANCE To avoid the room feeling disjointed, remember the 60-30-10 rule. So 60 per cent of the room will have the dominant colour, 30 per cent will be your visual interest and 10 per cent will provide an accent.

2

TEST THE WATER If you identify a bold colour you like, try it for size before committing. For example, if you are considering painting a wall in bold purple, grab a throw in the same shade and see how it feels in the space first.

BOLD BLUE While blues traditionally feel cold, in this deep indigo hue they will add depth to any living space.

3

MAKE IT POP If you’ve opted for a neutral colour scheme on your walls then you’ve got the perfect excuse to treat yourself to some pretty patterned linen in the bedroom, statement cushions in the living area and brightly coloured tableware for dining.

4

ABOVE AND BELOW Don’t forget the floor as a place to add interest to a room. A colourful rug can set the tone and help designate a separate space in an open plan area. You could also bring in colour from above with an elegant, on-trend pendant lampshade.

Astrid bedhead cosy, $499, Freedom Furniture.

Haden throw, $229.95, Smith & Caughey’s.

FOOD JULY / AUGUST 2017

131

Paddock to

PLATE

SHE’S WORKED IN KITCHENS AROUND THE WORLD, BUT ULTIMATELY HOME PUT THE HEART IN A CANTERBURY COOK’S DREAM WORDS CATH BENNETT

Foodie folk

Genevieve’s work on the Clarence River is as much about cooking as it is about rafting.

F

or many, achieving a food dream involves a stint studying catering before building experience in the kitchen of a local restaurant. For Genevieve King the journey to culinary success has involved work on superyachts and in ski chalets, taking her around the globe from Austria to Ontario. When it came to realising her ambition of publishing a cookbook, the 30-year-old returned to her native New Zealand, but having weathered the experiences of working under London’s leading chefs and running a café with a broken leg, it was Mother Nature who almost derailed her plans. Genevieve had completed her book, Valley Gatherings, but was yet to give it a final proof-read when the 7.8 magnitude Kaikoura earthquake struck in November last year. Her family farm, Middle Hill Station on the Clarence River, was among the worst hit, and her own cottage was moved 10m. “It was devastating,” recalls Genevieve. “I was busy dealing with my house falling down and being evacuated out, and I just thought there was no way the book would happen. I wanted to go ahead but I wasn’t in a place to deal with it, and I thought if I couldn’t get it out before Christmas it wouldn’t happen.” Friends and family rallied around, using a private plane to fly Genevieve’s hard drive containing the book down to her brother’s fiancée Julia Macfarlane in Christchurch. Julia then organised a working bee to give it a final read before liaising with the printers to get it published. Valley Gatherings hit the market only two weeks later than planned, and the result is not only a stunning collection of recipes and stories from the Clarence Valley region, it is also a memento of a time before this beautiful part of the South Island was ripped apart. “It’s this precious little memory of what our valley was before,” explains Genevieve. “There are pictures of people holding lambs in front of a hill that has slipped and isn’t a hill anymore, and photos of my friend’s mother’s kitchen, which is now red-zoned.” The book, which Genevieve self published – “I wasn’t confident a publisher would pick up on some local

“It’s this precious little memory of what our valley was before – there are pictures of people in front of a hill that isn’t a hill anymore” girl telling stories about her neighbours” – has been such a success, she has been able to put the profits into another deep-rooted goal. The entrepreneurial Cantabrian recently purchased a food truck, and is now also making plans for a second book.

Nose to tail

Food has long been a central part of Genevieve’s life. Her grandfather and father established the first deer farm in the area, and as a kid she “helped out where I could on the farm.” While she doesn’t rate her skills in the

slaughterhouse – “my father has very good butchery skills, I’ve got very good skills at writing on the bags for him” – she recalls whipping up baking for the shearers from a young age, and getting in trouble for using up all the butter in her cooking experiments. Although she worked sporadically in hospitality in her late teens and early 20s, it was after she had completed her visual arts degree at Christchurch Polytechnic that the bubbly brunette realised she might be able to mesh her love of the land and her enjoyment of cooking into something more.

»

FOOD JULY / AUGUST 2017

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She took a job working as a guide with Clarence River Rafting where, somewhat unusually, staff are expected to be able to rustle up gastronomic masterpieces while camping. “That’s where it all kicked off for me because we use all this really beautiful food out on the river,” explains Genevieve, who often takes people down the 180km river for six days at a time. “People are surprised, they think they’re going to be eating baked beans for a week and they get this really quite gourmet riverside experience.” And she’s not exaggerating; rafters are as likely to be served eggs benedict with homemade hollandaise as they are a bubbling cheesy lasagna, thanks to a cast iron camp oven. “It’s amazing the things you can do in the wilderness, I’ve even baked a spiced apple cake with salted caramel and sesame brittle,” says Genevieve. “Obviously the food changes with the seasons and what’s available, but it’s a hunter-gatherer idea. We try hard to use local produce; fish we have caught and vegetables from the garden. “Nearly every client who comes off the river says, ‘You must write a cookbook’,

When Genevieve is cooking, tinned beans are not on the menu.

because they love the food we cook for them out there.” Which is where the seeds of Valley Gatherings were planted. After a season on the river, Genevieve headed overseas. While she found life working aboard superyachts in Europe tough, she loved exploring the markets in France and Italy. “I couldn’t speak the language but I was discovering all these new flavours then taking them back to the boat and navigating around the galley,” says

Quick fire questions

you share the best is the best QCan QWhat tip your mum gave you produce in the Clarence for cooking? She is always trying to make me work clean; to clean up after myself.

River region? I’m just going to have to have family bias and say the wild venison.

a food you really the first dish QName QWhat’s don’t enjoy eating? you learned how to The only thing is celery – I can’t stand it.

Q

What’s the trick to making substitutions in cooking? Tasting and smell; just

follow your instincts.

Q

What are your top tips for cooking outdoors?

Work with your environment, be flexible, adapt to your available produce and be prepared for things to go wrong.

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FOOD JULY / AUGUST 2017

cook? Hokey pokey cookies.

your biggest QWhat’s inspiration when it comes to cooking?

The produce around me.

you share your QCan go-to dish when you

need to get dinner in 10 minutes? Pasta – spaghetti

aglio e olio, which is spaghetti with garlic, oil and chilli. I learned that one on a superyacht.

“People are surprised ...it’s amazing the things you can do in the wilderness” the passionate foodie, who was daily cooking meals for both the moneyed families holidaying on the yachts and the crew. A keen snowboarder, she then headed for the mountains, where she cooked for guests in an Austrian ski chalet, later moving on to a luxury lodge in Norway. “Sometimes I was learning from chefs – I did a catering job for the Monaco Grand Prix with top London chefs,” she recalls. “But at other times I was totally thrown in at the deep-end cooking on my own. “It was really interesting, each place showed me a little bit more about each culture and their food. For example, in Norway I had to prepare whale – which was quite challenging as a Kiwi; doing something you’ve always associated with being wrong. But for the Norwegians whale is seen as a viable, sustainable food source, just like reindeer and bacalao – which is their salted cod. “I brought in a fresher, Kiwi influence. They were serving up meals with no green vegetables and very simple desserts, and I introduced salads and fresh produce and combined it with their food. They loved it, and they especially liked my cakes, they hadn’t really seen cakes like that before.” Genevieve’s cakes were popular with the Canadians too. There she worked in a small town in Ontario, and despite breaking her femur on the slopes, she launched a bustling cake stall at the farmers’ markets while also managing a small café.

Valley Gatherings by Genevieve King (Something Beginning with G), $45, is out now. To find stockists, go to www. somethingbeginningwithg.com.

Foodie folk

cook’s But ultimately the desire to write a cookbook remained, and she returned to Clarence in 2015 to resume working as a rafting guide on the river while photographing local producers and gathering material for publication. Featuring recipes including ‘Mum’s Mum’s Mum’s Mayonnaise’ and ‘Fudgy Chocolate Cookies’ – which Genevieve has served everywhere from superyachts in France to the Clarence River – Valley Gatherings also includes the stories of local food producers. “So the guy with the crayfish quota, my friend who dives for paua, my dad with his venison – everybody around here has a connection to food.” A keen photographer with an interest in graphic design, she did everything from words and pictures to styling in the book, so it made it all the more devastating when the earthquake hit ahead of her final read.

Fall and rise

On November 14 Genevieve was out on a rafting trip “in the middle of nowhere” when the earth started moving. “It was terrifying, watching the slips happen before our eyes, but we had this responsibility to continue on as guides,” she says. “We quickly established the clients’ families and the families of the other guides were fine, but my family

PHOTOGRAPHS DEREK MORRISON AND GENEVIEVE KING

“T here are some beautiful stories from the earthquake that need to be told”

NOTES

were right in the thick This soup showcases two of the most fantastic root of it – our farm was vegetables, and tastes probably the worst as colourful as it hit of anybody. I didn’t looks. know if my parents were alive – it was very scary.” Relief her loved ones were safe turned to horror when Genevieve discovered the fault line “pretty much went under my bed”, and her parents’ house on their 3500-hectare farm was so damaged it will also need to be demolished. Today, she admits she’s “in limbo” in terms of her living situation, but has plenty of plans when it comes to ● 1 tablespoon olive oil work. She is excited about launching ● 1 onion, chopped her food truck, and is weighing up ● 2 carrots, peeled and long-term catering contracts as well as the option of simply parking up chopped ● 2 sticks celery, chopped at events. ● 4-5 beetroot, peeled and “I want to concentrate on the sandwich,” Genevieve explains. cubed ● 500g potatoes, peeled “Delicious toasted sandwiches and panninis that use venison and other and cubed ● 1 bouquet garni produce we have around here. It will ● 4 cups chicken or be local, seasonal and healthy... but not too healthy.” vegetable stock ● 1 cup cold water And as to the second book? ● salt and pepper “There are some beautiful stories ● sour cream and chives, to that have come out of the earthquake that need to be told,” she admits, serve adding she even has a working title; ‘The icing on the quake’. 1 Heat oil in a large saucepan. “And then there is also a dream of Add onion, carrots and celery. running a café – whether in Clarence Cook, stirring, for 5 minutes or somewhere else.” until onions are softened. It seems that far from being the 2 Add beetroot, potatoes, conclusion of her food dream, Valley bouquet garni, stock and Gatherings is just the beginning for water. Bring to the boil. the farm girl from Clarence. 3 Simmer on a low heat for about an hour or until the beetroot is tender. 4 Discard bouquet garni. Using a cast iron Serve topped with salt, camp oven, pepper, a generous spoonful Genevieve can of sour cream and a sprinkling happily whip of chives. up delicious

BEETROOT CARROT SOUP

baking.

TIP A bouquet garni is a bunch of herbs, typically encased in a cheesecloth bag. You can make your own with whatever herbs you have to hand, see page 127.

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Travel

BUILDING taste THE CHRISTCHURCH REBUILD HA S GIVEN THE CIT Y A WHOLE NEW FLAVOUR, MAKING IT THE PERFEC T SPOT FOR A FOODIE WEEKEND AWAY WORDS RENEE JONES

C

hristchurch may have been forced to reinvent itself in recent years, but it’s not just the cutting-edge, modern architecture or funky street art that’s making it a must-visit destination. Foodies will be in heaven when they discover what’s on offer in the South Island’s largest city as it rebuilds itself in the aftermath of the Canterbury earthquakes. A veritable smorgasbord of trendy cafés, restaurants and bars have flooded Christchurch’s streets in recent years, meaning visitors and locals alike are now spoilt for choice.

Friday night

There’s no better way to kick off the weekend than by heading to the heart of the city for a drink and some live music at one of the coolest new bars in town. Walking into Old Government Bar, or O.G.B., is like walking back in time. The speakeasy, prohibition-style establishment brings a touch of old world glamour to Cathedral Square. A small, intimate space, it employs super-friendly staff, who are dressed to impress, 1920s style. It’s hard to miss; located in the historic Old Government

Old Government Bar (O.G.B.)

Building, it has an uber-cool 1946 Austin 10 parked outside. By now you’ve probably worked up an appetite, so venture to nearby New Regent Street for dinner in the city’s only surviving complete heritage streetscape. At night, this pretty street glitters with fairy lights, and Twenty Seven Steps is the perfect place to appreciate the beautiful 1930s architecture. The sophisticated but relaxed restaurant serves delicious, European-inspired food, and the service is excellent. The perfectly-cooked Tai Tapu Venison with Fondant Celeriac is highly recommended, and the delectable desserts on the ever-changing menu are guaranteed to delight. It would be remiss not to enjoy a nightcap at charming whisky bar The Last Word just up the street; the perfect place to sink into some retro armchairs and savour a wee dram to end the night.

Saturday

A trendy brunch scene has evolved in Christchurch and nowhere is this more evident than in the latest hot-spot, Uncommon on Tuam Street. The café’s sleek and modern interior is softened with pot plants throughout, and you’ll be left in no doubt of the skill of the chefs, as you can watch them beavering away in the open kitchen. The Buttermilk Hotcake is a little piece of heaven on a plate, light and fluffy, it’s

Uncommon 136

FOOD JULY / AUGUST 2017

Twenty Seven Steps

served with vanilla mascarpone, maple syrup, seasonal fruits, nuts and seeds. A visit to Christchurch would not be complete without checking out the farmers’ markets that burst into life on Saturday mornings. Christchurch Farmers’ Market is located on the grounds of the historic Riccarton House, and it’s a hub of flavoursome delights. Don’t miss Posh Porridge, a stall serving delicious combinations to warm your belly on cold winter days. Think whisky raisins, maple granola and vanilla custard, and you’ll understand why the queue is so long. Alternatively, grab a delicious, freshly-made organic salad from

A visit would not be complete without checking out the farmers’ markets that burst into life

Hello Sunday

Snuggle up near the fire or head out onto the large deck to enjoy spectacular views

BearLion Foods, your body will thank you for it. Take a seat on the river bank and tuck in, it’s the perfect place to indulge while watching the world go by. If you’re open to a drive, make the 20-minute journey to the hip portside suburb of Lyttelton for the lively farmers’ market that takes over the main street of the village until 1pm. It’s a great spot to wander around stalls and food trucks while listening to live music. By now you may be starting to lag with all the excitement, meaning it must be time for an espresso hit at the Lyttelton Coffee Company, a café that simply oozes cool. They roast coffee beans on site and have excellent food. Snuggle

up near the fire or rug up and head out onto the large deck to enjoy the spectacular views over the harbour. Back in the city and the chances are it’s wine o’clock – so make your way to Vesuvio, a cosy little wine and jazz bar on Papanui Road full of ambiance. Enjoy a drink from the excellent wine list, and if you’re peckish, there’s tapas and delicious cheeses on offer. This great hideaway has various seating options; outside in a luscious, plant-filled, brick courtyard, inside in the intimate main bar, and upstairs, where there’s a tiny ‘library’ with faded newspapers and books lining the walls, illuminated by old-fashioned desk lamps.

»

Vesuvio FOOD JULY / AUGUST 2017

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Travel Hello Sunday A short stroll later, and hidden just off Victoria Street is one of the city’s favourite Southeast Asian restaurants. King of Snake serves up mouth-watering, contemporary dishes with flair from a swanky restaurant filled with exotic and extravagant décor. The purple skull wallpaper, gold tiles and lampshades that look like snakes hanging from the ceiling set the scene, the great service is a bonus, but the real star of the show is the food. The flavours pack some punch – and the Moong Dal and Mixed Seed Salad, Fresh Lime and Avocado is divine. If you have any room left, try one of their cocktails before you leave.

King of Snake

Sunday

It’s so beautifully presented, it almost seems a shame to eat it... almost and food. This large, popular spot is filled with quirky touches including a hidden door from the kitchen posing as a bookcase, pinball machines, an old sewing machine converted into a water dispenser and, of course, the now infamous pneumatic tubes that deliver sliders to multiple stations throughout the café at 100km/h. What’s not to love about this iconic place? There’s no better way to end the weekend than on a sweet note, so make a stop at Rollickin’ Gelato. At the same

C1 Espresso time, you’ll get the chance to soak up the lively daytime atmosphere of New Regent Street. Treat yourself to a spot of people-watching while devouring the most delicious icy treat. This wee gem consistently creates new and interesting flavours to titillate your taste buds; a recent hit was a cinnamon gelato with sugared donuts and berry jam. It was named Sugar, Spice and All Things Nice – which is an apt way to describe a weekend eating your way around the foodie mecca that is Christchurch.

Five activities in Christchurch and surrounds

1

ROLL UP FOR SHOW TIME! Enjoy a concert, show or comedy gig in style at the century-old Isaac Theatre Royal. It’s been painstakingly restored and partially rebuilt following the quakes, and flawlessly blends original features with the new.

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FOOD JULY / AUGUST 2017

2

SHOP ‘TIL YOU DROP Hands-down one of the most unique shopping experiences in the city, The Tannery is a Victorianstyle emporium built on the 19th century tanneries site in the industrial area of Woolston. Browse the boutique shops then enjoy refreshments in one of many eateries.

3

SEE THE STREET ART Lonely Planet has just named Christchurch as one of the world’s top destinations for street art. Dotted around are dozens of striking artistic murals to marvel at by foot or on a hired bike. A map of the murals can be found at christchurchstreetart. co.nz.

4

SILVER SCREEN SENSATION Make time to go to one of the stunning boutique cinemas. Alice Cinematheque, a 38-seat cinema with Egyptian-themed décor, is a popular choice in Tuam Street. Also worth a visit are Academy Gold Cinema at The Colombo or the plush Deluxe Cinemas.

5

SCHOOL OF GOOD FOOD Just 75km from Christchurch is the world-renowned Akaroa Cooking School, where you can learn how to cook some seriously good food. Intimate sessions offer instruction on everything from cocktails and canapés to how to create a mid-winter banquet.

PHOTOGRAPHS RENEE JONES, CHRISTCHURCH AND CANTERBURY TOURISM, INSTAGRAM AND SUPPLIED

It wouldn’t be the perfect Sunday without indulging in breakfast at the aptly named Hello Sunday, a quaint little café oozing character located in a 19th century former post office, and later church, in the heart of Sydenham. Attentive and friendly staff complement the charming touches scattered throughout; wooden pews hint at the building’s former life and fresh posies adorn the tables. There are plenty of creative dishes on offer. The Avocado and Broadbean dish is delicious, and comes with poached eggs, goat’s cheese, dukkah and beetroot purée. It’s so beautifully presented, it almost seems a shame to eat it… almost. Ready for another caffeine hit yet? If so, C1 Espresso is a vibrant café on High Street serving up superb coffee

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Give winter bugs

THE COLD SHOULDER WE ALL KNOW ABOUT VITAMIN C AND ECHINACEA, BUT THERE ARE PLENTY OF OTHER WAYS OF KEEPING SNUFFLES AT BAY THIS WINTER

INCREASE YOUR VITAMIN D Most of us have heard it’s beneficial to dose up on vitamin C when you feel a cold coming on, but new research published earlier this year has created a buzz around vitamin D. Researchers at Queen Mary University of London analysed almost 11,000 people, including participants from New Zealand, and concluded those with high levels of the ‘sunshine vitamin’ are less likely to get colds. They found that for those most deficient in vitamin D, taking supplements cut their risk of acute respiratory tract infections by half. While some foods, such as oily fish and eggs, are good sources of vitamin D, the best way to get it is through sunlight on the skin – which means in the winter, supplements can be a good option. Naturopath Amie Skilton is unequivocal about the benefits. “Optimal levels of vitamin D help your body make its own microbial compounds,” she says. “[These] fight infection – particularly one called LL-37 that tackles viruses that cause upper respiratory tract infections.”

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AVOID SHAKING HANDS It’s automatic to reach out and shake a person’s hand in greeting – but you might want to consider a more modern ‘fist bump’ instead. It’s not a matter of being cool like the kids; scientists claim it could reduce the spread of bacteria and viruses by up to 90 per cent. Researcher Dr Dave Whitworth, from Aberystwyth University in the UK, believes changing this traditional form of greeting may significantly reduce incidence of winter bugs. “It could potentially have a significant impact on reducing flu when there is an epidemic,” he says. Whitworth does concede that refusing to shake a person’s hand could be interpreted as rude, so suggests if you must do it, go for the limp version. “We found that if you had a particularly strong handshake then double the amount of bacteria was transferred compared to an average gentle handshake,” he says.

Health

DON’T LOSE THE SNOOZE Your mum might have told you a good night’s sleep will heal all… and it seems she was onto something. Researchers at Carnegie Mellon University explored the connection between sleep habits and the risk of getting sick, and concluded the more you snooze the less likely you are to get the sniffles. They found study participants who averaged five or six hours of shut-eye each night were four times more likely to catch a cold than those who slept seven hours or longer. Lead author Aric Prather believes the findings are pretty conclusive. “Short sleep was more important than any other factor in predicting subjects’ likelihood of catching cold,” he says. “It didn’t matter how old people were, their stress levels, their race, education or income. It didn’t matter if they were a smoker. With all these things taken into account, statistically, sleep still carried the day.”

WORDS CATH BENNETT AND HELEN FOSTER PHOTOGRAPHS GETTY IMAGES

GET GARGLING Stop germs in their tracks by having a good gargle three times a day. A Japanese study showed those who regularly swirl water in their throats are three times less likely to catch a cold than non garglers. You can just use water, but for an extra boost choose cooled sage or thyme tea. According to naturopath Kate Powe, “They are full of tannins that help tighten the musocal junctions in the mouth and throat, helping to stop invading pathogens entering the body.”

Instead of saying, ‘Not tonight, I feel a cold coming on’, you might want to change that sentiment to ‘I feel a cold coming on – let’s get it on!’ HAVE SEX Instead of saying, ‘Not tonight, I feel a cold coming on’, you might want to change that sentiment to, ‘I feel a cold coming on – let’s get it on!’ A study from Wilkes-Barre University in Pennsylvania found couples who have sex once or twice a week have 30 per cent more of the cold-fighting antibody immunoglobulin A than those who abstain.

HEAT UP YOUR WARDROBE Are you doing your bit for the environment (and your wallet) by washing clothes on the cold cycle? You might want to rethink that this winter. Research by the International Scientific Forum on Home Hygiene revealed the flu virus can survive for between eight and 10 hours on cotton clothing. To protect yourself, use hot water in your washing machine, as the heat will help kill the virus. Using the steam setting on your iron will further reduce the microbial load.

CUT DOWN YOUR SUGAR Sugar-bashing has become a common pastime among everyone from nutritionists and psychologists to dentists, and it seems that as well as making you overweight and anxious with rotten teeth, sugar lowers your immunity too. “It reduces the speed at which white blood cells gobble up bacteria,” explains naturopath Amie Skilton. FOOD JULY / AUGUST 2017

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Double duty beauty

SAVE TIME, MONEY – AND SPACE IN YOUR MAKEUP BAG – WITH HARD - WORKING BEAUTY PRODUCTS THAT HAVE MULTIPLE USES

I

f your make-up bag is already bursting at the seams, then you need some clever products that offer plenty of mileage. With this in mind, we’ve scanned the aisles for the best multipurpose beauty buys so you can free up some space in your kit and save some dollars while you’re about it!

Beauty

BB cream

When it comes to full face coverage, BB cream delivers the works. It multitasks as a moisturiser, pore minimiser, sunscreen and colour corrector, while providing luminous coverage without the heaviness of a foundation. Try: Garnier Miracle Skin

Hair oils and treatments

Perfector BB Cream, 50ml, $15.

Baby oil

One of the most versatile bathroom staples, don’t underestimate the uses of baby oil. It is fantastic for removing stubborn makeup, moisturising dry skin, soothing inflammation and using in place of shaving gel. Most brands of baby oil feature skin-softening emollients and a mild fragrance, which make it an ultra-nourishing product, especially during the cooler months. Try: Johnson’s Baby Oil, 200ml, $4.50.

WORDS ERIN BERRYMAN PHOTOGRAPHS GETTY IMAGES AND SUPPLIED ALL PRICES CORRECT AT TIME OF PRINT

Micellar water

There’s a lot of hype around micellar water, and while you could be forgiven for dismissing it as a fad, it’s buzz worth buying into. The gentle formula is made up of tiny cleansing oil molecules known as micelles, which are suspended in water. These act as a magnet to capture impurities and excess oil, without vigorous rubbing. As well as removing makeup and cleansing, micellar water also soothes and refreshes skin in one easy step. The best part is there’s no rinsing required! Try: Garnier Micellar Cleansing Water, 400ml, $13.99; or Simple Micellar Facial Cleanser Cleansing Water, 200ml, $11.99.

You can trade in two bulky products for this one miracle multitasker 2-in-1 shampoo and conditioner

In the past reserved for men and kids who wanted a fuss-free, quick solution, the latest offerings deliver superior results that the whole family will love. Formulations have come a long way in recent years, meaning you can now cleanse and condition in one simple step without compromising on shine.

Try: Sunsilk Co-Creations Total Care 2in1 Shampoo, 350ml, $5.

Tinted lip balms

Once upon a time lip balms were kept in the depths of our handbags, reserved for occasions when our lips needed some love. It was always a case of sacrificing on colour when chapping struck – until now. Beauty brands have answered our prayers and delivered pigmented colour that nourishes and provides moisture all day long. Try: L’Oréal Paris Infallible Sexy Balm in Clueless, $17.99; or Rimmel The Only 1 Lipstick in Best of the Best, $16.99.

If your hair is on the dry side and skipping conditioner scares you, then try swapping it for a hair oil or leave-in cream. The majority of treatments offer everything a conditioner does and more, without the greasy look and feel. Most provide protection against heat styling tools too, so you can trade in two bulky products for this one miracle multitasker. Try: OGX Argan Oil of Morocco Penetrating Oil, 100ml, $18; Pantene BB Crème for Hair, 135ml, $11.25; or Schwarzkopf Extra Care 6 Miracles Oil Essence, 75ml, $16.99.

Gradual tan moisturisers

As the memories of summer fade, so too do our tans. Luckily, there’s a plethora of all-in-one moisturisers with tanning agents to come to the aid of pasty pins. Gradual tan lotions provide deep hydration as well as a year-round bronze glow. A gradual tan is also more forgiving than an instant tan, making it ideal for self-tan novices who are after foolproof streak-free options. These moisturisers are perfect for fairer skin tones. Try: Dove Summer Glow Body Lotion, 400ml, $9.59.

Palettes

When space and beauty budgets are limited, palettes will be your new best friend. Make life easier and find a palette that contains all your bronzing, blushing, highlighting and eye shadow needs in one. To glam up your look, dust a highlighter shade over your lids and finish with a darker eye shadow in the crease of your eye. Try: Collection Cosmetics Gorgeous Glow Bronze Block in Bronze, $16.99; or Maybelline Bronzer Brick in Blonde, $19.99.

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Editor and Food Director Sophie Gray Managing Editor Nicky Dewe Editorial Director Sarah Henry Creative Director Louise Thomson Senior Designer Sacha Anderson Writer and Subeditor Cath Bennett Editorial Assistant Sophie McEwen Contributors Erin Berryman, Todd Eyre, Helen Foster, Melanie Jenkins, Renee Jones, Bess Kilpatrick Mason, Rebekah Robinson, Manja Wachsmuth, Jo Wilcox Publisher Bauer Media Group (NZ) LP. Street address: Bauer Media Centre, 90 Wellesley Street, Auckland. Postal address Food magazine, Private Bag 92512, Wellesley Street, Auckland 1036. Chief Executive Officer Paul Dykzeul Publisher Brendon Hill Commercial Director Paul Gardiner Commercial Brand Manager Kath Gola Direct Account Manager Emi Hooper Finance Business Analyst Ferozza Patel Production Manager Susan Lewis Printer PMP Print Distribution Gordon & Gotch Editorial Enquiries Ph (09) 308 2773, email [email protected]. Subscription Enquiries Auckland subscribers phone (09) 308 2721. If outside Auckland please call toll free on 0800 MAGSHOP (0800 624 746), email [email protected] or visit www.magshop.co.nz. Advertising Enquiries Auckland: Direct Account Manager Emi Hooper (09) 308 2897 [email protected]. Classified Sales Manager Kim Chapman (07) 578 3646 [email protected] The contents of Food magazine are copyright protected and may not be reproduced in any form without the written permission of the publisher. All product claims in Food magazine have been made by and are the sole responsibility of the product marketer or appointed agent. Please note: some products may be available at selected stores only. Publication July / August 2017 ISSN 2253-282X Terms and conditions for prize draws in this issue unless stated otherwise: Entry into competitions is deemed

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Breakfasts & Starters 37 Cheesy Spinach Dip & Rolls Pancakes

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47 Boston Baked Beans

only. The winners will be drawn by Bauer Media, the decision is final and no correspondence will be entered into. Food magazine (ISSN 2253-282X) is subject to copyright in its entirety. The contents may not be reproduced in any form, either whole or in part, without the written permission of the publisher. All rights reserved in material accepted for publication, unless initially specified otherwise. All letters and other material forwarded to the magazine will be assumed intended for publication unless clearly labelled ‘Not for publication’. Opinions expressed in the magazine are not necessarily those of Bauer Media Group (NZ) LP. No responsibility is accepted for unsolicited material.

110 Broccoli & Prawn Fried ‘Rice’

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68 Chocolate Chilli Beef Nachos

Meatzzas

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97 Chicken Tabbouleh

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103 Sausage & Tomato Pasta

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51 Sicilian Meatballs in Spicy Tomato LS V

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108 Silverbeet ‘Risotto’

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109 Spanish-Style Fish with Smoky

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103 Creamy Mushroom Pasta Bake

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88 Smoked Fish & Coconut Curry

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66 Crunchy Southern Fried Chicken with LS

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98 Pork Rissoles with Peppered

38 Saag Aloo – Spinach & Potato

86 Crab Spaghetti with Garlic & Almond Crumbs

30 Peanut Curry Parsnip Pot Pie

Sauce

121 Cheesy Vege Pasta Bake

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52 Pulled Beef with Barbecue Sauce

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Mains V

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52 Moroccan Lamb with Honey

Curry

107 Cauliflower Burgers

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Greens

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40 Spinach & Feta Gözleme

Chilli Butter Corn

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48 Ham & Green Lentil Soup

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47 Moroccan Chickpea Stew

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107 Spinach & Eggplant Mini

eligible for prizes. Entry is open to New Zealand residents

Sauce

110 Moroccan Chicken with Cauliflower Pilaf

52 Beef & Vegetable Soup

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101 Gnocchi with Tomato & Basil LS

Light Meals

promoter is Bauer Media Group (NZ) LP, 90 Wellesley Street

associated sponsor(s) or their families or agencies are not

Pasta

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87 Salmon & Caper Brunch Loaf

29 Spicy Thai Parsnip Latkes

exchanged or transferred. Employees of Bauer Media,

98 Garlic Chicken, Lentil & Spinach

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34 Flourless Banana & Blueberry

to be acceptance of these terms and conditions. The West, Auckland 1010. Prizes cannot be redeemed for cash,

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Eggplant

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100 Spinach & Cheese Quesadillas 99 Steaks with Garlic Mushroom Sauce

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84 Sweet Chilli Tuna Pizza

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next issue

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58 ON SALE AUGUST 28, 2017

that Recipe DF DAIRY-FREE GF GLUTEN-FREE

The

really useful

issue

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IN SEASON

Make the best of mushrooms, green beans, pineapples and lemons

Desserts & Sweets 116 Toad-In-The-Hole with Caramelised Onion Gravy

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85 Tuna & Chilli Bean Enchiladas 48 Vegetable Stew

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Glaze

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PHOTOGRAPHS STOCKFOOD/ONESHOT AND ISTOCK IMAGES

Brandy Snaps

119 Red Cabbage Kimchi

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101 Teriyaki Chicken Rice Salad

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97 Vietnamese Tangy Beef Salad V

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58 Mixed Berry Clafoutis

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with Salted Caramel Sauce V

77 Chocolate Candy Bar Cheesecake V

75 Chocolate Lolly Cake Slice with Gooey V

69 Chocolate Lovers Layer Cake

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67 Rosemary Cheddar Buttermilk Soda LS

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62 Slow Cooker Caramel Mud Cake

74 Caramel-Loaded Anzac Biscuits

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PLUS

146 Chocolate Toffee Molten Puddings

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Bakes & cakes

Marshmallow Frosting

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27 Kiwifruit, Ginger & Apple Crumble

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NEW WAYS WITH... Eggs

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26 Kiwifruit Freezer Pops

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Impressive birthday cakes everyone can make

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78 Jaffa Chocolate Crackle Slice 25 Kiwifruit Curd Tarts

IT’S A CELEBRATION

Spotlight on... lentils

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71 Dark Chocolate Tart

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Bread

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79 Choc Honeycomb Icecream Stuffed

31 Bacon-Wrapped Parsnip & Potato

Bites

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with Strawberry Sauce

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114 Yorkshire Puddings

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76 Chocolate Fish and Shrewsbury Chips

Salads & Side Dishes Loaf

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61 Caramel Meringue Pie

90 Warm Lemon Pepper Tuna Rice Bowl

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33 Banana Cigarillos with Maple Cream 70 Buttermilk Doughnuts with Vanilla

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51 Vietnamese Beef Brisket

58 Apple, Cherry & Amaretti Crumbles

61 Slow Cooker Sago Pudding 122 Spiced Apple Filo Cups

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35 Toffee Rum Warm Banana Splits

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58 Warm Chocolate Banoffee Pavlova

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Make your own

Crackers

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COOK the cover RECIPE SOPHIE GRAY PHOTOGRAPH MELANIE JENKINS ART DIRECTION & STYLING SACHA ANDERSON

CHOCOLATE TOFFEE MOLTEN PUDDINGS WITH SALTED CARAMEL SAUCE PREP + COOK TIME 20 mins SERVES 4

v ● ● ● ● ● ● ● ● ● ● ●

cocoa powder, for dusting 100g butter, chopped 200g dark chocolate, broken in pieces 2 eggs 2 egg yolks ½ teaspoon vanilla essence ½ cup caster sugar 2 tablespoons plain flour 8 chewy toffees pinch of flaky sea salt whipped cream or icecream, to serve

SALTED CARAMEL SAUCE ● 110g butter ● 1¼ cups brown sugar ● ⅓ cup cream

1 Preheat oven to 200°C. Grease four ¾ cup dariole, pudding or custard moulds and dust with cocoa. 2 Melt butter in a saucepan, remove from heat and stir in chocolate pieces until completely smooth. Leave to cool. 3 In a separate bowl, lightly whisk the eggs, yolks and vanilla essence, then whisk in the sugar. Add the cooled chocolate mixture, then fold in the flour until just combined. Don’t over mix. 4 Fill moulds ⅓ full then add 2 toffees before topping to ¾ full with mixture. Don’t overfill as the mixture will rise when cooking. 5 Place on a rimmed baking tray and bake for 14-15 minutes, or until the top springs back when touched gently. 6 While puddings are baking, make the

TIPS Serve puddings warm from the oven as the liquid filling will set as they cool. Mixture can be stored unbaked overnight in the fridge; filled moulds can be frozen, unbaked. Dusting the moulds with cocoa instead of flour before filling ensures the puddings turn out neatly and without white specks.

cook’s

NOTES

Sauce will set solid when cold. Reheat in a saucepan and whisk until smooth. You can omit the toffees from the puddings, if you prefer.

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Salted caramel sauce (see below). 7 Rest cooked puddings for 1 minute, they will sink a little. Run a knife around the sides before turning out onto plates. Spoon sauce over the top, sprinkle with flakes of salt and serve with whipped cream or icecream. Salted caramel sauce Combine butter and brown sugar in a small saucepan and heat until melted. Add the cream and boil for 2-3 minutes. Sauce will thicken on cooling. PER SERVE Energy 1104kcal, 4624kj • Protein 8.6g • Total Fat 73g • Saturated Fat 36.8g • Carbohydrate 109g • Fibre 0.7g • Sodium 378mg

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Finally, a fire that does exactly what you want. FlameSelect

The new Bosch gas cooktops with FlameSelect offer absolute control of fire when it comes to adjusting the flame. Featuring patented valve technology that allows you to control nine predefined heating levels, you will enjoy a completely new level of precision in the kitchen. Learn more at www.bosch-home.co.nz