WHO’S THE ALL BLACK PAVLOVA KING?!
Our All Black superstars are scoring points in the kitchen with a new cookbook that showcases their hidden talents
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.
Bunless Beef & Veg Burgers SERVES 4 PREPARATION & COOKING 30 MINUTES (PLUS REFRIGERATION)
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.
Pavlova SERVES 6-8 PREPARATION & COOKING 1 HOUR, 30 MINUTES (PLUS RESTING)
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.
RICHIE MCCAW’S BUNLESS BURGER IS PACKED FULL OF GOODNESS
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.