CHOP CHOP

Ginny Grant’s Quick Fix, This Week­end and Have You Tried

Cuisine - - CONTENTS -

IF YOU’RE FEED­ING A crowd for Christ­mas but find they don’t eat as much as you’d hoped (and po­ten­tially you have given away as much as you can too), then here are a num­ber of ideas to use up the left­overs. (Once you can’t face another ham toasted sand­wich, that is – and oddly enough, lash­ings of hot mus­tard with ham in ever-so-naughty soft white sand­wich bread is some­thing I rarely get sick of.)

But what if there is no crowd to feed, but you’d like some­thing easy and fes­tive to serve two? Veni­son is al­ways a bit of a treat and here a sim­ple roast is paired with one of my favourite cap­sicum dishes – a peper­onata. The richly flavoured meat is brushed with a paste of black gar­lic that lends it some savoury, tangy caramel notes.

I seem to do a lot of roast­ing over sum­mer. Stone­fruit, for double duty as dessert or break­fast, is a favourite, as are veg­eta­bles – bril­liant on the day, but usu­ally even bet­ter the next when the dress­ing has soaked in. The tray bake of sal­mon here also fits the bill – crisp beans, a spike of pre­served lemon and plenty of herbs.

The week­end project is lab­neh, the Mid­dle Eastern yo­ghurt cheese that’s in­fin­itely adapt­able in sweet and savoury dishes, work­ing across the day from break­fast to din­ner.

Recipes & food styling Ginny Grant Pho­tog­ra­phy Aaron McLean Styling Fiona Las­celles

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.