Dishes with a difference
Create a talking point for guests by serving something a little out of the ordinary, says NZ House & Garden Food Editor Sally Butters.
Steamed chilli, chive, lime & coconut milk scones
These Asian-inspired scones have the texture of lovely soft, light dumplings, created by the steaming. They are great with soups, stews and any dish with sauce or gravy to soak up.
2 cups self-raising flour
1⁄2 tsp salt
Pinch of cayenne pepper
1⁄4 tsp chilli flakes
Finely grated zest of 1 lime 2 tbsp chopped chives 250ml coconut milk
Black sesame seeds for garnish
Place flour, salt, cayenne pepper, chilli flakes, lime zest and chopped chives in a food processor. Add coconut milk and pulse to combine; do not over-process.
Turn out dough on to a floured surface and divide into 6 even pieces. Place each piece in a doublelayered paper muffin case that has been lightly sprayed or brushed with oil.
Transfer to a steamer (an 18cm bamboo steamer works well). Place steamer over a saucepan or wok of boiling water and steam, covered, for about 10 minutes or until scones are firm to the touch and spring back when pressed. Sprinkle with sesame seeds before serving. Makes 6 large scones
Butternut & saffron soup with sweet pumpkin seed dressing
The sweetness of the pumpkin seed dressing drizzled on top is a perfect complement to the slightly earthy flavour that saffron gives this silkysmooth soup.
2 medium butternut squash
1-2 tbsp olive oil
1 sprig each rosemary and thyme,
leaves finely chopped
1.5 litres (6 cups) chicken bone
broth or stock
Large pinch of saffron threads Ghee or butter for frying
1 leek, chopped
1 onion, chopped
3 cloves garlic, finely chopped
Pumpkin seed dressing
1⁄2 cup pumpkin seeds, plus
extra for garnish
1 clove garlic, chopped Thumb of fresh ginger, chopped About 1⁄2 cup water
1 tbsp apple cider vinegar
1 tbsp maple syrup or runny honey 2 tbsp olive oil
1 tbsp lemon juice
1⁄2 tsp ground cumin
Heat oven to 220C. Halve butternut lengthways and scoop out seeds. Brush flesh with oil, season with salt and pepper and sprinkle with herbs. Place on a baking tray flesh side down and roast 30-45 minutes or until tender and the skin can be pierced easily with a fork. Set aside to cool.
Heat chicken broth. Take 1 cup of the hot broth, add saffron and set aside to infuse.
Heat a knob of ghee or butter in a large, heavy-based pot and saute leek, onion and garlic 8-10 minutes until soft and golden.
Scoop out butternut flesh and add to broth. Stir for a minute then add saffron-infused broth and remaining broth. Simmer, uncovered, for 20 minutes then puree until smooth.
Dressing: Toast pumpkin seeds in a dry frying pan and allow to cool. (At the same time, toast an extra handful of seeds for the garnish.)
Place garlic and ginger in a blender with cooled pumpkin seeds and blitz for 30 seconds. Add 1⁄4 cup water and blitz again. Mix in remaining ingredients and more water as needed to reach desired consistency. Season to taste. (Dressing will keep in the fridge in an airtight container for up to 4 days and is also great on roasted vegetable or salads.)
To serve, ladle soup into warm bowls, drizzle generously with dressing and sprinkle with toasted seeds.
Serves 6-8
Warm beef & vege salad with brazil nut dressing
If baby vegetables aren’t available, chopped regular carrots and beets are fine to use in this beautiful salad.
500g piece beef rib eye, at room
temperature
500g baby beetroots (mixed colours
if possible)
250g baby carrots (mixed colours
if possible)
1 tbsp apple cider vinegar
1 tbsp runny honey 1 tbsp olive oil, plus extra for
dressing leaves
Ghee or oil for frying 150g halloumi, thickly sliced 1-2 handfuls rocket leaves 1 tbsp cumin seeds, toasted
Brazil nut dressing
1 cup (140g) brazil nuts
1⁄2 clove garlic
Small thumb of fresh ginger 1 tbsp apple cider vinegar 1 tbsp olive oil
1⁄2 lemon, juiced
Heat oven to 200C. Season beef generously all over with salt and pepper.
Toss beetroots and carrots in a bowl with vinegar, honey, oil, salt and pepper. Spread in a foil-lined baking tray, cover with foil and bake 25 minutes. Uncover and roast another 20 minutes or until tender.
Heat an ovenproof frying pan until smoking. Add a knob of ghee or oil and sear fillet until well browned all over. Transfer to oven and cook 15-20 minutes or until medium-rare. Set aside to rest.
Heat a drizzle of olive oil in another pan and briefly fry halloumi slices on each side until golden.
Place rocket in a bowl and toss with 1 tablespoon olive oil and half the cumin. Add warm beetroot and carrots and gently combine. Slice and add meat along with the halloumi. Sprinkle with remaining cumin seeds. Serve with lashings of dressing.
Dressing: Soak nuts in 1 cup boiling water for 10 minutes. Place garlic and ginger in a blender or food processor and blitz for 30 seconds. Drain nuts, reserving water. Add nuts, vinegar, oil, lemon juice and half the reserved water to the blender and whiz until combined. Add more water as needed to create desired consistency. Season with salt and pepper.
Serves 2-3