You need to use good feta for this recipe. I prefer a firm sheep’s milk feta similar to the style made in Greece.
Recipe Category: Xmas Classics 2018
Lauraine is now food columnist at the NZ Listener, judge of Ora King Awards and Outstanding Producer Awards.
Beautifully cooked vegetables are the best part of a meal for me. This bright fresh vegetable salad with contrasting crunch and flavour adds a real hit of colour to the festive table. Prepare everything in advance then refrigerate it but bring back to room temperature before serving.
The cooking time in this recipe is to heat the ham through completely. If you just want to glaze the ham, allow 45 minutes at 160°C.
Al now owns Depot, Federal Delicatessan and Best Ugly Bagels.
The custard is actually white chocolate brûlée and I make a slightly spicy jelly with the plum juice and a generous addition of port. The plums and rhubarb balance out the richness perfectly.
Today Celia is working as a menu development manager for Air New Zealand, working with consultant chefs and developing menus.
I like to use free-range or free-farmed pork sausages to make my sausage rolls, rather than sausage meat of dubious provenance.
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 Ginny Grant / Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
You have to make and fill the roll on the same day, but then it keeps refrigerated for up to four days.
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.