The tiny timber hut where chef Angus McLean hangs his hat only has an outdoor kitchen.
Author: Cuisine (Cuisine Contributor1)
We'd like to think we’re purists with the Mediterranean classics, having spent a bit of time getting to know them, but in fact we’re far from it.
There are certain ingredients that just evoke the Mediterranean and here I have picked some of my favourites.
While vegetarian food is probably not the first thing that comes to mind when one thinks of Greek food, it is entirely possible to take the main flavours and ingredients used in Greece to create something that’s exciting, packed with flavour, meat-free and made without too much effort.
We all need a few tricks to make summer meals a little bit easier. I like pulling a jar of something out of the fridge and putting it to good use.
As a young child, Teresa Pert watched and absorbed the good-housekeeping tricks that her mother employed to feed a family of five for two nights on just one fish.
There’s a whole swag of new foodie goodness going on in Dunedin and we're looking forward to getting around as many of these as we can.
Bashing the chicken out with a saucepan or rolling pin makes for a speedy cooking time and a simple, fast lunch or dinner. This can be done ahead and marinated in the fridge. Pork is also good done this way.
Click here for preserved lemon and anchovy salad
Salty, spicy, tangy and crunchy – what is there not to like about this salsa. It’s perfect to sprinkle over simple pan-fried fish, it lifts up mild-flavoured salads and cheeses and it’s also perfect for throwing in the oven with a chicken tray bake. Try this in Grilled chicken salad with white beans & preserved lemon & anchovy salsa.
Seaweed is packed with flavour and also has the benefit of being very good for you. I usually use dried seaweed and rehydrate it as I need it (I tend to use Pacific Harvest brand which is readily available). Sometimes I’ll change the seaweed depending on what I have; I’ve used wakame here but sea spaghetti is also good as it has a great crunch. It’s an obvious choice to have with seafood, but this mild salsa also pairs with chicken or pork or over silken tofu. Try this in Soy-glazed salmon with spicy sur cucumber & seaweed salsa.