There’s always excitement at this time of year as we dive into the Cuisine Artisan Awards and learn of the ideas, ingenuity and hard work that makers put in to turn New Zealand’s top-quality produce into innovative boutique products.
Author: Cuisine (Cuisine Contributor1)
I’m not making a meal out of this recipe because it’s not often you’ll see sausages as the side dish but in this case they are. These braised Toulouse sausages are exactly what you want to eat with your Aligot. The Aligot is the hero after all, but every hero needs a sidekick! For the Aligot recipe click here
To me, chicken pie is comfort food personified. Lifting a big golden pie out of the oven and bringing it to a table of hungry mouths evokes warmth, family and cosiness. Here I have updated the much-loved classic with the addition of buttermilk, which adds a great tanginess that lifts the dish into something more complex. The inclusion of wild garlic (fast becoming a favourite ingredient of mine and increasingly widely available) not only provides a delicate sweet garlic note, but also turns the filling a vibrant, pleasing green.
FERMENTATION CAN BE A SCARY endeavour, particularly when allowing wild yeast and bacteria to do the job that a commercial product can do very reliably, but not nearly as well (don’t get us wrong, we always have dried active yeast on the fridge shelf for when a loaf of focaccia or some flatbreads need to be whipped up in a flash)
AS THE SONG SAYS, you should start at the very beginning, as it’s a very good place to start
Bringing everyone together over food is so important and the dishes here are perfect to make when the cold weather has us clustering together around the table.
What does comfort mean to you? A bowlful of warm soup prior to a Netflix binge?
I love the delicate smoked flavour the fish imparts here and the sour sweetness of the tamarind – but vary the tartness to taste by adding another tablespoon of tamarind paste if you love it or omitting altogether if you prefer.