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.
Helen and Richard Dorresteyn of Clevedon Buffalo were the first people to farm buffalo in New Zealand and are famous for their Italian-style cheeses and yoghurt. This new-to-the-market cheese is a beautifully creamy number, meltingly soft and marinated in olive oil, thyme and roasted garlic. It’s easily spreadable and has a light, tangy flavour.
It’s such a brilliant product that I am loathe to play around with it, instead keeping the preparations simple to allow the flavour to shine through – although it (and some of that delicious oil) does go well tossed through a tangle of spaghetti with some chilli flakes and a few herbs, or dolloped onto an Italianstyle frittata with seasonal vegetables.
This is also good as finger food – put a small slice of salmon and carrot pickle in each baby gem leaf, then top with a small dollop of the dill sour cream dressing.
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.
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.
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.
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.
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.
I have never really understood the need to wrap potatoes in foil on a barbecue as personally, I like there to be a little crunch on the skin and a very fluffy interior. Allowing the flavour of charcoal and wood to penetrate only helps to enhance this.
You could use a bought tandoori paste here, but I like to make a batch and use it for a couple of meals over a week or so. This is quite a mild paste – add more chilli if you want it a little fiery.