Recipe Category: Fiona Smith Issue 191
In the summer I love making potato gratin to go with barbecued meats and vegetables. You can make it in advance and everyone loves it. Decadently pair this with my favourite cheese, earthy washed rind, and it is elevated to heavenly.
Korean corn cheese is a popular accompaniment to fried chicken. It makes a great hot dip for corn chips – you can use bought but I like to make extra large baked ones as they are less oily and hold lots of the cheesy goodness. Chilli sauce is optional if you like it spicy.
This play on Peking duck may sound a little weird but trust me, it tastes delicious. This is a great option for a casual hands-on dinner when you have guests that include vegetarians. You can top your pancake with any combination of haloumi, duck and eggplant. Use bought pancakes and sauce if you prefer.
Everyone loves the classic NZ snack or party food, Southland cheese rolls, but I’m not keen on the additives in the packet soup that’s usually used for them. Here I have taken the concept and made it a little more sophisticated, but equally as delicious. Caramelising the onions takes time, but you can do this in advance and it is simple. Great for taking to parties or barbecues, baked on a tray for easy transportation!