CHOP CHOP

DE­LIV­ERS QUICK & DE­LI­CIOUS DIN­NER IDEAS.

Cuisine - - CONTENTS - Recipes & food styling Ginny Grant / Pho­tog­ra­phy Aaron Mclean / Styling Fiona Las­celles

Ginny Grant’s Quick Fix, This Week­end & Have You Tried?

THE VERY LONG lin­ger­ing sum­mer with high hu­mid­ity and crazy weather left me with lit­tle energy for cook­ing. My meals seemed to be an end­less round of to­mato and cu­cum­ber sal­ads, rice pa­per rolls and fast taco dishes. The oven was rarely turned on, a fry pan or the bar­be­cue was the most I could muster.

Au­tumn is my favourite time of the year for food. The very last of the toma­toes and egg­plants get a chance to mix with the first of the pump­kins and win­ter greens, while the late figs fight with per­sim­mons, new-sea­son ap­ples and pears for the chance to ap­pear in a salad with fresh wal­nuts. As the weather fi­nally be­gins to cool, I’m now rel­ish­ing the chance to roast veg­eta­bles and meats and bake some pasta dishes and gratins. Some of my favourite leafy greens such as sil­ver­beet, kale and cavolo nero are in­cor­po­rated raw into slaws or braised slowly. Fast soups made with gochu­jang - my favourite in­gre­di­ent of this is­sue - are a sta­ple for a quick night fix. Gochu­jang is bril­liant added to a bowl of chicken stock, too, es­pe­cially if you shred in some of the week­end-pro­ject con­fit chicken and add some noo­dles and greens.

TURK­ISH-SPICED LAMB PATTIES & WARM CAR­ROT SALAD recipe page 24

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