Stars of the show
THE AUCKLAND FOOD SHOW is on this weekend at the Auckland Showgrounds with the NEFF Cooking Theatre the show’s pie` ce de re´ sistance. Some of the country’s bestknown chefs will be drawing the crowds to their live demonstrations. With tips and tricks a plenty, find out what’s cooking from the likes of Annabelle White, Nicola Galloway, Ganesh Raj, Jayshiri and Laxmi Ganda, Josh Emett, Michael Van de Elzen and The Tattooed Butcher.
In the meantime, why not try Ganesh Raj’s Interracial Chicken Katsudon, and Annabelle White’s Honey Apple Crisp.
CHICKEN KATSUDON
Ingredients
1 cup panko crumbs
1 Tbsp sesame seeds
4 eggs
Juice of 1 lemon
500g chicken meat
1 head of lettuce
1 cup of mint
1 cucumber (cored & chopped) 1 Tbsp Worcestershire sauce 1 Tbsp mustard
1 Tbsp soy sauce
1 Tbsp tomato sauce
Method
Add chicken, salt, pepper and panko crumbs, into the eggs and mix well.
Heat a little oil over a medium heat. Fry the chicken for about eight minutes until fully cooked. Some of the bits will get crispy. That’s a good thing.
Next mix the Worcestershire sauce, mustard, soy and tomato sauce.
Mix the lettuce and cucumber with the sesame and lemon.
Lay the salad and chicken on the rice and serve!
HONEY APPLE CRISP
Annabelle White says, “This is one of my favourite comfort desserts — a marriage of apples and honey cooked in a crumble gently so the apples and honey simply melt together and the result is pure magic.”
Ingredients
6 large tart apples, peeled and sliced 1/4 cup sugar
2 Tbsp lemon juice
1/2 cup honey
1 cup flour
1/2 cup brown sugar
1/4 tsp salt
1 tsp cinnamon
70g butter
A couple of small knobs of butter
Method
Spread the apple slices in a greased baking dish and sprinkle with sugar, lemon juice and honey. Mix the flour, brown sugar, salt and cinnamon in a bowl and cut in the butter until the mixture resembles coarse cornmeal.
Spread the topping over the apples and dot with a little extra butter.
Bake at 180C for 60 minutes or until the apples are tender and the crisp is golden brown.
Serve with hot custard or cream or ice cream or all of the above
COOK’S TIP: The longer you leave this cooking the better. If you place it in a lower temperature oven and leave it for longer it works just as well — you want the apples to be very soft, not al dente.
WINE MATCHING: This dessert is great when paired up with your favourite dessert wine. Always have the wine sweeter than your dessert — if it’s the other way around it kills the wine flavour.
Tickets to the Auckland Food Show Auckland are online at foodshow.co.nz