Sweet kūmara, spiced crunchy chickpeas, punchy kale salad, nutritious quinoa and creamy, smoky chipotle cashew sauce come together to make one of my all-time favourite bowls, filled to the brim with flavour and interesting textures. You’ll find chipotle in adobo sauce in the international section of most supermarkets or at specialty food stores. Each can contains about 4-6 chillies surrounded by a thick, smoky, hot sauce. To use them just remove one (or more) chillies from the can, along with as little or as much adobo sauce as you like. Transfer any leftovers to a glass jar and store in the fridge, where they will keep for 1-2 months.
Recipe Tag: kumara
A New Zealand version of the classic pumpkin pie. I like to use a combination of kumara: orange for its brilliant colour and purple for its more robust flavour. I prefer to steam the kumara rather than boil as it gets less waterlogged.
For the sweet crust pastry shell, click here.
Traditionally you would dip the floured croquettes in egg but using the aquafaba from the can of beans makes these a great vegan option. You can make them half size if you want smaller bite-sized treats, they just take longer to roll. Click here for mojo sauce
Today Celia is working as a menu development manager for Air New Zealand, working with consultant chefs and developing menus.
Paua is such a treat when you can get it, although mincing it can be a bit of a fiddle. However you can find frozen pre-minced paua in seafood stores. Here the flavourings are kept fairly simple. Don’t overdo the horopito – the warm citrus notes can give quite a camphor-like taste when used in excess.
The two sauces need to be made at least 6 hours in advance of cooking.