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Recipe

CONFIT CHICKEN

Traditionally the confit process was a way of preserving meat; the meat was salted then poached in fat enabling it to be stored long term. We mostly associate duck or goose with the confit method, however the process is adaptable; fish and chicken also work well, especially when the confit uses oil. The cooked chicken can keep in the oil for up to a week, and the oil can be reused for other dishes.

Recipe

SQUID BOLOGNESE

This playful dish gives an unusual riff on the pasta and ragù theme. In fact the pasta isn’t pasta at all, but ribbons of seldom-used squid shells. For best results make the day before serving. Note that for our photo Simon added a special touch, a parsley foam.

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.

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