Cuisine - - CHOP CHOP -


Freeform ap­ple & berry tart

Make a sweet ver­sion of the pas­try with 2 ta­ble­spoons ic­ing sugar and 1 tea­spoon vanilla paste. Roll out as above onto a sheet of bak­ing pa­per. Put onto a bak­ing tray and chill in the fridge while you pre­pare the fruit. In a bowl put 3 cored, peeled and chopped ap­ples or pears with the juice of ½ le­mon,1 cup frozen berries and 2 ta­ble­spoons sugar and toss to com­bine. Leav­ing a 5cm rim around the edge of the pas­try, scat­ter over ¼ cup ground al­monds (to soak up any fruit juices) then pile on the fruit. Fold over the edges of the pas­try, brush with milk or cream and scat­ter with 2 ta­ble­spoons de­mer­ara sugar. Bake at 170°C for 40-45 min­utes un­til golden.

Pork red curry mince pie Fry pork mince un­til brown then add onion, gar­lic, gin­ger and a cou­ple of ta­ble­spoons of red curry paste. Add chicken stock and sim­mer gen­tly un­til ten­der. Add some veg­eta­bles to the mix if you wish. Sea­son with lime juice, fish sauce and a lit­tle co­conut milk if de­sired. If nec­es­sary, thicken with a slurry of corn­flour and wa­ter. Cool be­fore putting into an un­baked tart, top with ei­ther more short­crust or flaky pas­try, cut slits to al­low steam to es­cape, brush with milk or egg wash and bake un­til golden.


Dust chicken pieces with ei­ther rice flour or plain flour sea­soned with salt and pep­per. Fry un­til golden, then set aside. Fry 2 shal­lots un­til soft, re­turn the chicken to the pan, add a pinch of saf­fron pre-soaked in 2 ta­ble­spoons boil­ing wa­ter, 600g halved new pota­toes and ½ cup chicken stock. Cover and cook un­til ten­der, around 15 min­utes. In the last few min­utes add a cou­ple of bunches of chopped as­para­gus to steam. Add plenty of herbs such as chives, tar­ragon or chervil and serve.

Veni­son with braised spring ragu

Fry diced pancetta with chopped thyme (or sa­vory if you have some), shal­lots and gar­lic. Add broad beans, a tin of drained can­nellini beans, peas and a lit­tle chicken stock (you want the mix to be a lit­tle saucy at the end). Cook un­til ten­der and add shred­ded mint. Rub veni­son medal­lions with chopped thyme, olive oil and mashed gar­lic and chilli flakes. Pan-fry, rest, then slice and serve with the veg­eta­bles and some bread to mop up the sauce.

Lamb with stir-fried broc­coli

Mar­i­nate lamb rumps, chops or leg steaks in a mix of minced gar­lic, ground cumin, gin­ger, soy sauce and chilli flakes. Pan-fry un­til done to your lik­ing and set aside to rest. In the same pan, heat some oil, add broc­coli flo­rets, and stir-fry for a few min­utes, Add sliv­ers of gar­lic and gin­ger, then add some soy sauce, a splash of wa­ter and cover to steam for a few min­utes un­til crisply ten­der. Driz­zle with sesame oil, add the sliced lamb, top with toasted sesame seeds. Serve with rice

Pork chops with roasted radishes

Brown thick-sliced pork chops on each side in a heavy oven­proof pan, add halved radishes to the pan (re­serve the leaves), sea­son gen­er­ously and roast in a hot oven. Re­move the pork chops when done to your lik­ing and set aside to rest. Toss the radish greens through the radishes and cook un­til they wilt, add a squeeze of le­mon and a driz­zle of maple syrup. De­li­cious with new-sea­son pota­toes.

Pan-fried fish with spring onions &

hard-boiled egg sauce Make a sauce of chopped hard-boiled eggs with Di­jon mus­tard, chopped ca­pers, plenty of herbs such as pars­ley, tar­ragon or chives and a dash of white wine vine­gar and olive oil. Fry a bunch of spring onions, cut into long lengths with some but­ter and salt un­til soft­ened slightly, add a slug of wa­ter or white wine and fin­ish cook­ing by steam­ing. Add a squeeze of le­mon juice at the end. Pan-fry some fish fil­lets and serve with the sauce.


Fry 1 onion with 1 cup grated pump­kin and 1 tea­spoon salt un­til soft, then add a chopped clove of gar­lic, red chilli, 1 tea­spoon ground cumin and ½ tea­spoon sweet smoked pa­prika. Put into a bowl with 2 x 400g tins drained black beans. Take half the mix and whizz to a coarse mash. Add back to the bowl and add 50g grated haloumi, 1 cup chopped fresh pars­ley or co­rian­der. Com­bine with 1 egg and ½ cup dried bread­crumbs. Fry for a few min­utes on each side and serve in burg­ers with slaw and favourite pickle (I used Manaaki’s Kamokamo).

Roasted pump­kin, red split lentil & kaf­fir lime soup Cube 600g pump­kin, toss with olive oil or co­conut oil, a tea­spoon of ground co­rian­der and sea­son well. Roast in a hot oven un­til ten­der. Put a sliced onion in a stock­pot with a cou­ple of stems of lemon­grass, a good hand­ful of kaf­fir lime leaves and some sea salt and fry un­til soft. Add minced gin­ger, chilli and gar­lic. Add ½ cup red split lentils and 3 cups stock and sim­mer gen­tly. Put the roasted pump­kin in the pot, add ex­tra stock to just cover the veg­eta­bles, bring to a sim­mer and cook gen­tly for 20 min­utes. Re­move the kaf­fir lime leaves. Puree and add ½ cup co­conut milk, a squeeze of lime juice and 2 tea­spoons white miso, ad­just­ing sea­son­ings if nec­es­sary, and serve. Gar­nish with fried shal­lots.

Chicken & fen­nel spaghetti Fry slices of chicken breast in a fry­ing pan un­til browned, then set aside. Add very thinly sliced fen­nel and fry with ground fen­nel, sliced gar­lic and a pinch of chilli flakes un­til soft. Add the chicken back to the pan with ½ cup chicken stock and fin­ish cook­ing. Add le­mon zest and juice, plenty of chopped flat-leafed pars­ley and toss with cooked spaghetti.

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