Recipe Category: Issue 187

Home / Issue 187
Recipe

RASPBERRY BAKED ALASKA SLICE WITH BURNT BUTTER SPONGE

The hot meringue/cold ice cream combination of baked Alaska is a winner, but they can be fiddly to put together at the last minute. Here I have simplified the whole process into a flat slice, so it takes only a few minutes to whip up the meringue and grill the top. If you want to finish the whole thing ahead of time, just gently cover the slice – trying to keep the wrap off the meringue – and freeze for up to three days. Let sit at room temperature for five minutes before serving.

Recipe

SMOKY CAPSICUM DIP WITH SEED CRACKERS

You’ll find quinoa flour at selected supermarkets or health food stores. This dip will last in a covered container or jar in the fridge for four to five days. The crackers are best eaten on the day they’re made, but can be stored in an airtight container in the pantry for up to three days. Cucumber and snow pea crudités, as pictured on the previous page, make a fine addition too.

Recipe

GRILLED PEACHES WITH ALMOND CRUMB & RASPBERRY CORIANDER SAUCE

Grilled peaches are a special summer treat, pairing perfectly with a raspberry sauce that’s lifted with a touch of coriander. A grill pan is a great way to achieve the barbecue look without the barbecue, but if you don’t have one you can use a frying pan or your oven’s grill instead.

Feel free to serve this with your favourite vanilla ice cream, but I like to serve mine with a coconut milkbased one to keep things dairy-free.

Recipe

BLISTERED TOMATO TACOS WITH CASHEW CHIPOTLE SAUCE

In this recipe, I like to play around with using regular white masa flour and also blue corn flour. Tio Pablo sells both flours at selected supermarkets and health food stores throughout New Zealand, as does Wellington brand La Boca Loca via its website and selected stores. If you’re using blue corn flour, you’ll need to adjust the water amount, as less is required. Just add enough water for a soft, not-too-sticky dough. Chipotle in adobo sauce can be found at most good supermarkets.

You’ll need to start this recipe the night before to soak the cashews.

If you forget, you can pour boiling water over the cashews and set aside until cool for equally great results.

Recipe

TOMATO & WATERMELON SALAD WITH SMOKED YOGHURT

This is a great dish to make right now, when tomatoes and watermelon are at their finest, with the smoked yoghurt offsetting their natural sweetness. I often find this makes more than I need for the recipe but seldom have a problem using it up over the next few days. You’ll need to pay a bit of attention here – the heat must be quite low to ensure the yoghurt doesn’t curdle. I sometimes chill the bowl the yoghurt is going in, which also helps keep it cool.

The subtle smoky flavour of this yoghurt offsets the natural sweetness of the tomatoes and watermelon, making for a very refreshing late-summer salad.

Recipe

CHILLI-SPIKED GRILLED CORN

I’ve developed an addiction to gochujang, the fermented red chilli paste of Korea. I find myself adding it to soups for an umami bomb or fast marinades such as this. It’s increasingly found in good supermarkets as well as Asian grocery stores, but if you can’t find it, try using white miso with a dash of your favourite hot sauce in its place. For the cover image, I topped this corn with a butter mixed with chopped red chilli, chopped coriander and lemon zest and juice before adding the spring onion and sesame seeds, which makes for a delicious (but not essential) addition.

Recipe

SMOKED NAM PRIK EGGPLANT SALAD

Nam prik is a classic Thai sauce that works really well with eggplant. Smoking the eggplant adds another dimension of flavour here, but be sure to get the strips in the nam prik as soon as you can while they’re still warm to allow the eggplant to soak up the flavours. This is a good dish warm or cool, and I like it with rice and a side of grilled fish, as pictured at right.

Recipe

MONKFISH KEBABS WITH THAI NOODLE SALAD (2018)

These Zingy Fish kebabs are perfect for a summer meal. The original recipe came from issue 8, and it’s hard to believe we were lacking in so many essential ingredients for a Thai recipe back in 1988 – pasta bows were used instead of rice noodles, bay leaves stood in for kaffir lime leaves, and there was no fish sauce! If you can remember to soak the bamboo skewers overnight, they last well on the barbecue.

X