Our All Black su­per­stars are scor­ing points in the kitchen with a new cook­book that show­cases their hid­den tal­ents

Woman’s Day (NZ) - - This Week - Food Ed­i­tor Sarah Mur­phy

Sim­ple Fam­ily Fish Pie with a Pas­try Lid SERVES 4 PREPA­RA­TION & COOK­ING 45 MIN­UTES

500ml full-cream milk 1 slice of onion 1 bay leaf 3 pars­ley stalks (re­serve leaves for an­other use), plus 2 ta­ble­spoons ex­tra a few whole black pep­per­corns 50g but­ter, plus ex­tra for

greas­ing dish 3 ta­ble­spoons stan­dard flour,

plus ex­tra for rolling pas­try 600g firm white fish fil­lets, skinned, boned, cut into 2.5-3cm pieces finely grated zest of 1 le­mon salt and freshly ground pep­per 300g flaky puff pas­try 1 egg, lightly beaten (egg wash) 1 le­mon, cut into wedges, to


1. Pre­heat oven to 200°C. Lightly grease a 4 cup­ca­pac­ity pie dish. Place a pie bird or an up­turned oven­proof egg cup in the cen­tre of the dish if you have one.

2. Pour milk into a heavy-based saucepan, then add onion slice, bay leaf, pars­ley stalks and pep­per­corns. Place over a low heat and let milk come slowly up to sim­mer­ing point. Re­move from heat and set aside for 5 min­utes to al­low the flavours to in­fuse. Strain into a jug, dis­card­ing the solids. Rinse out the saucepan.

3. Place but­ter in saucepan and melt over low heat. In­crease

heat to medium. Sift in flour and stir un­til lightly golden. Pour in­fused milk into saucepan, stir­ring con­tin­u­ously un­til sauce is smooth, shiny and thick enough to coat the back of a wooden spoon. Gen­tly stir through fish pieces, le­mon zest and ex­tra finely chopped pars­ley. Sea­son with salt and pep­per, then trans­fer to pie dish.

4. On a lightly floured bench top, roll out the pas­try un­til 5mm thick and large enough to cover the top of pie dish, with a lit­tle ex­tra left over. Cut thin strips from the re­main­ing pas­try and place them around the edge of the pie dish. Brush with lightly beaten egg.

5. Place the pas­try lid on top of the filled pie dish and press the edges to­gether. Us­ing a sharp knife, make short hor­i­zon­tal cuts along the edges of the pas­try. This is called “knock­ing up” and it helps the pas­try form lay­ers that will puff up dur­ing bak­ing. Make 2-3 slits in the mid­dle of the pas­try top to al­low steam to es­cape dur­ing cook­ing (if not us­ing a pie bird) and brush with re­main­ing egg wash.

6. Bake for 25-30 min­utes un­til pas­try is golden and the fill­ing is bub­bling. Serve with le­mon wedges for squeez­ing over.

Spaghetti Bolog­nese SERVES 4 PREPA­RA­TION & COOK­ING 1 HOUR, 15 MIN­UTES

2-3 rash­ers rind­less streaky

ba­con, diced 1 onion, finely chopped 2 gar­lic cloves, crushed 2 an­chovy fil­lets, drained of

oil, finely chopped 1 tea­spoon dried oregano 4 ta­ble­spoons mixed chopped fresh herbs, such as rose­mary, sage, thyme 500g beef mince 2 sticks cel­ery, trimmed of strings with a veg­etable peeler, sliced 1 car­rot, peeled, coarsely

grated 250ml red wine 400g can chopped to­ma­toes

in juice 1-2 cups salt-re­duced

beef stock 1 ta­ble­spoon soft brown

sugar (op­tional) salt and freshly ground black

pep­per 1 ta­ble­spoon flat-leaf

pars­ley, finely chopped

400g dried spaghetti parme­san for serv­ing

1. Heat a large, deep fry­ing pan over medium heat. Add ba­con and cook for about 2 min­utes un­til the ba­con fat be­gins to ren­der down. Add onion and cook, stir­ring oc­ca­sion­ally, for a fur­ther 5 min­utes. Add gar­lic, an­chovy, oregano and herbs, then cook, stir­ring, for a fur­ther 1 minute. Trans­fer mix­ture to a plate.

2. Add beef mince to the hot pan and cook for about 10 min­utes un­til it be­gins to brown, us­ing a wooden spoon to break up lumps of meat. Add cel­ery and car­rot, then re­turn ba­con mix­ture to the pan.

3. Pour red wine into the pan and al­low it to bub­ble up. Add to­ma­toes, 1 cup of the beef stock and brown sugar if us­ing. Bring to a gen­tle boil, then sim­mer, un­cov­ered, over medi­um­low heat for 30-40 min­utes, adding more stock if nec­es­sary and stir­ring oc­ca­sion­ally to pre­vent it stick­ing. Cook un­til you have a thick sauce that is full of flavour. Taste and ad­just the sea­son­ing with salt and pep­per, then stir through pars­ley.

4. Bring a large saucepan of lightly salted wa­ter to the boil. Add spaghetti and cook un­til al dente (ten­der but still with a slight “bite”, fol­low­ing the time sug­gested on the packet).

5. Di­vide spaghetti among serv­ing bowls, then top with Bolog­nese sauce and grate over some parme­san cheese just be­fore serv­ing.

Roast Chicken with Le­mon & Rose­mary SERVES 4 PREPA­RA­TION & COOK­ING 1 HOUR, 30 MIN­UTES

2 ta­ble­spoons olive oil, plus

ex­tra for driz­zling 1 red onion, finely chopped 40g pancetta, diced ½ small le­mon, well washed, finely diced (use both skin and flesh) 2-3 ta­ble­spoons rose­mary

leaves, finely chopped salt and freshly ground

black pep­per 1 cup sour­dough bread cubes 1.5kg whole free-range

chicken 25g but­ter, soft­ened 2 gar­lic cloves, crushed good splash of bal­samic


1. Pre­heat oven to 200°C. 2. Pour olive oil into a fry­ing pan and place over a low heat. Add onion and cook, stir­ring oc­ca­sion­ally, un­til soft and just be­gin­ning to colour. Add pancetta and cook un­til it be­gins to crisp, then add the diced le­mon and half of the chopped rose­mary. Cook for a fur­ther 1 minute, then sea­son with pep­per. Re­move from the heat, stir through bread cubes and al­low to cool.

3. Us­ing pa­per tow­els, pat

the chicken dry in­side and out. Mix to­gether the soft­ened but­ter, gar­lic and re­main­ing chopped rose­mary. Sea­son with salt.

4. Gen­tly slide your hand un­der the skin of the chicken to loosen it. Rub the but­ter mix­ture into the chicken, rub­bing it over and un­der the skin.

5. Stuff the cav­ity with cooled bread stuff­ing. Tie the legs to­gether with kitchen string to keep the stuff­ing in and use skew­ers or tooth­picks to hold the wings to the chicken frame. Place the chicken in a roast­ing dish and driz­zle over a lit­tle ex­tra olive oil. Roast for 1 hour, 15 min­utes, bast­ing from time to time by spoon­ing the cook­ing juices over chicken.

6. Re­move chicken from oven and splash over a lit­tle bal­samic vine­gar. Carve the chicken and serve driz­zled with the roast­ing juices. Some parsnip mash and a big bowl of steamed veg­eta­bles would be per­fect to ac­com­pany this dish.


500g beef mince 1 onion, coarsely grated 1 cup grated beet­root ½ cup grated car­rot ½ cup grated cour­gette 5 egg whites, lightly beaten 2 ta­ble­spoons whole­grain

mus­tard 3 tea­spoons mild curry

pow­der sea salt 4 ice­berg let­tuce leaves 2 hand­fuls of baby spinach 1 firm but ripe avo­cado, halved, stone re­moved, peeled, sliced

1-2 to­ma­toes, sliced 1 red onion, finely sliced 1 cup grated cheese

1. In a bowl, place beef mince, onion, beet­root, car­rot, cour­gette, egg whites, mus­tard and curry pow­der. Sea­son with salt. Use clean hands to mix to­gether un­til well com­bined. Shape the mix­ture into 8 pat­ties, then place on a tray, cover and put in the fridge to firm up for at least 15 min­utes.

2. Pre­heat oven to 180°C.

Line a shal­low bak­ing tray with bak­ing pa­per.

3. Re­move pat­ties from the fridge and place on the lined tray. Bake for 20 min­utes or un­til cooked through.

4. Serve pat­ties in the ice­berg let­tuce leaves, topped with spinach, avo­cado slices, tomato slices, red onion slices and a sprin­kling of grated cheese. Eat as you would eat a wrap.


4 egg whites, at room

tem­per­a­ture pinch of salt 1 cup caster sugar 2 tea­spoons corn­flour 1 tea­spoon vine­gar ½ tea­spoon vanilla ex­tract 300ml whipped cream sliced fresh fruit and berries (I love sliced straw­ber­ries and rasp­ber­ries) hand­ful of freeze-dried


1. Pre­heat oven to 180°C. Draw a 20cm-di­am­e­ter cir­cle on a sheet of non­stick bak­ing pa­per. Place it on a bak­ing tray with the

marked cir­cle fac­ing down (you should still be able to see the cir­cle).

2. Us­ing an elec­tric mixer or an elec­tric hand-held beater, beat egg whites with salt un­til soft peaks form when you lift the beater from the mix­ture.

3. Adding one-third at a time, pour in caster sugar, mix­ing well af­ter each ad­di­tion, then con­tinue beat­ing un­til the meringue is stiff and glossy.

4. Sift corn­flour over the meringue, then add the vine­gar and vanilla ex­tract, gen­tly fold­ing through.

5. Pile meringue onto the pre­pared tray and shape it out to reach the edges of the marked cir­cle – no larger. Flat­ten the top and smooth the sides.

6. Place in the oven, re­duce heat to 150°C and cook for 1¼ hours. Turn the oven off and leave the pavlova in­side for about 4 hours, or overnight, to cool com­pletely. Don’t be tempted to open the oven door dur­ing this time!

7. Re­move pavlova from bak­ing pa­per and place on a serv­ing plate. Spread the whipped cream on top and dec­o­rate with fresh fruit. Fin­ish by top­ping with freeze-dried rasp­ber­ries, crush­ing them lightly in your hand as you sprin­kle them on.

Chop, chop, guys! Sonny Bill (far left) and Pa­trick Tuip­u­lotu.


SAM WHITE­LOCK’S PER­FECT PAV IS BERRY DE­LI­CIOUS!NZRugby Stars Cook­book pub­lished by Allen & Un­win NZ, all roy­al­ties to the NZ Rugby Foun­da­tion, rrp $39.99.

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.