Recipe Category: Issue 191

Recipe

Roast Turkey with Garlic Sourdough Stuffing

ROAST TURKEY WITH GARLIC SOURDOUGH STUFFING
Ruth now writes the entertainment pages for NZ Life and Leisure.

 
Basting the bird with cream keeps the flesh moist and adds tremendous flavour to the pan juices, which form the base for the gravy. You can stuff the turkey up to two days ahead as the stuffing does not contain egg.

NAOMI'S MUSHROOM & CHICKEN LIVER STUFFING
Fiona Smith is a senior food writer for Cuisine.
This is my mother’s special stuffing; it’s very rich and a good contrast to delicate turkey or chicken meat. It’s also my favourite!

Recipe

Salt Fish Salad

Nowadays Ray is the consulting food director for Bite in the New Zealand Herald, he's the Ambassador for FAWC in Hawke's Bay, offers product and recipe development for private clients, and does food demos all around the country.

 

Some cooks use smoked fish as a substitute but this makes a very different salad from the original. The light salting of the fish in this recipe, however, approximates as much as possible the raw fish flavour and texture of rehydrated salt cod. The salting of the onion turns even the most pungent onion into a sweet and crunchy salad vegetable.

Recipe

Chicken Yakitori

Because the thigh and leg bones are removed from the chicken it will take less time to cook than a drumstick or bone-in thigh. If you aren’t breaking down the chicken yourself, buy boneless chicken thighs, drumsticks and/or wings. Their higher fat content makes them much tastier and better suited to grilling.

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