Innholdsfortegnelse for August - September 2016 i Food

There are many enjoyable experiences in life but a great meal is hard to beat, which is why in this issue we’re celebrating the joy of eating in all its rich, flavoursome, spicy, creamy, tasty, saucy, sweet and fresh glory! With the weather still gloomy, there is nothing quite like hunkering down to some home-cooked goodness. It doesn’t matter if you’ve been in the kitchen all afternoon embracing your creative cooking side or spent just a few minutes whipping up a dish with your favourite ingredients; it’s all about the enjoyment. The baked pudding cover recipe is the best of both worlds – incredibly quick and easy, yet indulgent and sophisticated. Plus it’s made with chocolate. Is there any greater joy than chocolate? This 15-minute dessert is bound to become…

Sweet as Thanks for the Billington’s sugar I won. The first thing I made were the M&M biscuits. Charlene Smithlin Having a ball Thank you Food magazine for the meatball recipe in your latest issue. Just what my family needs on this cold day. The Beef and Beetroot Curry is next! Leigh Anne Mateljan Yoghurt surprise Thanks for my exciting EasiYo package, Food magazine!!!! Yummmmy Strawberry Yoghurt... My two princesses love it – on cereal, in milkshakes and for pudding. I definitely love making my own yoghurt, so thanks again Food magazine. Vanessa Williams…

Tray-baked Whole Fish With Citrus Couscous Stuffing Ready in 1 hour. Serves 4 30g butter 2 shallots, peeled and diced 1 clove garlic, crushed 1 teaspoon fennel seeds 1 lemon – zest and juice 1 orange – zest and juice 1 cup couscous ¾ cup boiling water 1 tablespoon chopped dill + extra for garnish 1 egg, lightly beaten ½ cup toasted almonds 2 whole snapper or similar firm white fish (cleaned and de-scaled) sea salt and pepper to taste Green beans or salad greens to serve • Pre-heat the oven to 190oC. Line a large roasting dish with baking paper. • Heat the butter in a large frying pan and sauté the shallots, garlic and fennel seeds over a low heat until softened and fragrant. Add the citrus zest…

Fish parcels Ready in 25 minutes. Serves 4 “Quick, easy and always a family favourite, these little fish parcels are a brilliant weeknight meal for those in a hurry. I love to serve them with a little extra lime to squeeze over at the table.” 2 baby capsicums, red and yellow, de-seeded and sliced ¼ onion, sliced 8 cherry tomatoes, halved Olive oil 4 skinless snapper fillets Salt and black pepper to taste 2 garlic cloves, minced 4 tablespoons lime juice ½ cup coconut milk 2 tablespoons water Pinch of paprika 2 small chillies, sliced Small bunch of coriander or parsley, roughly chopped • Preheat oven to 200°C. Place four 30 x 30 cm sheets of tinfoil on a work surface. Divide capsicum slices among foil sheets, arranging in…

Roast Tray-baked Chicken With Winter Vegetables Ready in 50 minutes. Serves 4 1 jointed chicken (see next page for technique) ¼ cup olive oil 1 tablespoon fresh rosemary, chopped 1 teaspoon sea salt 2 golden kumara 2 Agria potatoes 2 carrots 2 parsnips 2 garlic bulbs 1 red onion • Pre-heat oven to 180oC. Line a large roasting tray with baking paper. • Combine the oil, rosemary and salt and mix well. Use half the flavoured oil to rub all over the chicken pieces. Arrange on the lined tray in a single layer. Cut the kumara and potatoes into bite-sized pieces, peel and cut the carrots and parsnip into medium sticks, chop the ends off the garlic bulb and peel and cut the onion into wedges. Brush the vegetables with…

‘I went back to the same restaurant the next night because the waiters appreciated my hearty appetite’ Warm Artichokes in Vinaigrette Dressing Prep time 5 mins Cook time 30-40 mins Serves 4 as an entrée Skill level Easy 4 × 350g artichokes Juice of 1 lemon Vinaigrette 4 tablespoons olive oil 2 tablespoons lemon juice 1 tablespoon chopped parsley 2 teaspoons finely chopped onion • Bring a large pan of salted water to boil. Cut off the artichoke stems at the base so artichokes can stand upright. Place them in the boiling water and add lemon juice. Boil gently for 30-40 minutes, or until a leaf from the base of one comes away easily. • Cool artichokes quickly under cold water and drain upside down. Peel away the tough outer…

Is Black Doris the new Marlborough Sea Salt with Caramel? Is half a block of the Coffee chocolate a legitimate alternative to your morning cup of coffee? Is it legally possible to marry the Buttermilk Caramelised White Chocolate? If this is the kind of inner dialogue you’ve found yourself having lately, you’re not alone. New Zealand has gone crazy for the recent addition of four new flavours this winter to Whittaker’s Artisan collection, and that stroll down the confectionery aisle has become so much more tempting. The Artisan Collection was born when Whittaker’s saw a gap in the 100g premium chocolate category in supermarkets. There was plenty on offer from European chocolatiers, but what was missing was premium chocolate with a uniquely New Zealand spin. Says Whittaker’s brand manager Jasmine…

Beef & Potatoes Jean-François Mallet Murdoch Books, RRP $55 Beef & Potatoes by French former-chef-turned-food-photographer Jean-François Mallet offers luscious, hearty recipes, perfect for those chilly winter nights. From rib eye steak, Belgian beef and beer stew and traditional beef Wellington to how to make the ultimate potato chips, Mallet’s meaty book of 200 classic and modern recipes means dinner will be sorted for many nights to come. Feed the Man Meat Oscar Smith Simon & Schuster, RRP $40 In the market for a Dad gift? We’ve got you covered. The ultimate cookbook for the carnivore in your life, Feed the Man Meat: 70 Mantastic BBQ Recipes, by Oscar Smith, is full of finger-licking dishes, including pork, beef, lamb, poultry, seafood and game recipes. Whether you’re a barbecuing rookie or grilling…

A real chef is born! I can see I’ll be spending longer in the kitchen with your latest magazine – plus I was a very lucky winner of a copy of Real Food Kitchen from the previous issue. Keep up the good work and thanks again. Faye Bretherton Smoothie operators Thank you so much for the June/July issue Winter Comforts. My daughter and I were so inspired we had a go at making the smoothie from the ‘Super Smoothies’ article the day after we received the magazine! Maddy really enjoyed it. Danielle Radio fan Hi there, really enjoying the magazine I won on Newstalk ZB radio, in particular the article about Super Smoothies! Thankyou! Hannah and Alex Ready, set, sago! Ever since I started my new job I’ve struggled with…

Leeks Onions and garlic are a staple in most Kiwi kitchens, but leeks not so much. Despite being from the same family, the humble leek is often undervalued in our cooking repertoire yet it’s one of the most flavoursome and versatile veges around. Although well known as a base for stocks, the leek can also be sautéed with lemon and thyme, finely chopped in salads, puréed for soups, braised with fennel or mustard seeds as a side, or added to omelettes and frittatas for a flavour hit. Look for leeks that are firm and straight with dark green leaves and white necks. Overly large leeks tend to be more fibrous, so in this case bigger isn’t always better. Store unwashed in the fridge; they’ll keep fresh for up to two…

Banana, Oat & Yoghurt Bread Ready in 1 hour 15 minutes. Serves 10 125g butter, softened ¾ cup firmly packed brown sugar 1 teaspoon vanilla extract 2 eggs, at room temperature 1 cup ripe banana, mashed ½ cup Greek style yoghurt 1¼ cups flour 1½ teaspoons baking soda 1 cup rolled oats ½ ripe yet firm banana 1 tablespoon rolled oats for top • Preheat the oven to 160°C. Line a 25cm loaf pan with baking paper. • Place the butter and sugar into a mixing bowl and beat until light and fluffy. Add the vanilla and then the eggs, one at a time, beating well after each addition. • Mix in the mashed banana, yoghurt, combined flour and baking soda, and the oats. • Pour the batter into the…

Baked Chicken With Maple Parsnips Ready in 35 minutes. Serves 2 2 teaspoons rice bran oil 2 x 200g skinless chicken thigh cutlets 3 small parsnips, chopped coarsely 1 onion, cut into wedges 2 cloves garlic, sliced 2 sprigs fresh rosemary 1 tablespoon maple syrup ¼ cup salt-reduced chicken stock ¼ cup water 4 medium trimmed silverbeet leaves • Heat oil in a heavy-based saucepan over high heat; cook chicken for 2 minutes each side or until browned. Remove from pan; cover to keep warm. • Reduce heat to medium. Add parsnip, onion, garlic and rosemary to pan. Cook for 5 minutes or until browned. • Return chicken to pan with maple syrup, stock and the water. Bring to the boil; cover and reduce heat to low. Simmer for 15…

SAUVIGNON BLANC – WHAT DO YOU GET FOR YOUR DOLLAR? $8-$12 To achieve this price, the winemaker needs the vineyard to produce a large amount of wine. Higher yields can mean a dilution of flavour so don’t expect to get a concentrated or distinctive wine but more likely a safe, clean wine with citrus and apple flavours, without much excitement. There may be a little bit of sweetness to help fill out the palate. TRY: 2015 MATUA VALLEY REGIONAL SAUVIGNON BLANC RRP $12 Matua was the first to produce Marlborough sauvignon blanc and with more than 40 years’ experience, you’d $12-20 At this price you should get much more for your money. The winemaker will be looking to showcase typical sauvignon blanc aromas of passionfruit, lime, snow pea and red…

Bonnie’s Easy Fruit Cake Prep time 15 mins Cook time 1 hour 40 minutes Serves 12-14 Skill level Easy 500g mixed dried fruit 225g butter, cut into cubes 1 teacup sugar Few drops each: lemon essence, vanilla essence, almond essence 3 eggs 1 cup flour 1 teaspoon baking powder ½ teaspoon each: mixed spice, ground cinnamon • Preheat the oven to 180°C. Grease and line a 22cm square cake tin with baking paper. • Place the mixed dried fruit in a pot and add enough water to just cover. Bring to the boil and boil for 8 minutes. Remove from the heat and drain off any excess water if there’s a lot left over. • Add the butter, sugar and the essences (I add more almond essence because I love…

‘Thai beef salad is one of the early Thai dishes I started making. It’s easy and fun to make and it’s delicious to eat’ Thai Beef Salad Prep time 20 mins Cook time 5 mins Serves 4 Skill level Easy Salad 500g rump steak, trimmed of all visible fat Freshly ground black pepper, to taste 200g rocket or mixed green leaves 2 Lebanese cucumbers, thinly sliced 1 punnet cherry tomatoes 2 tablespoons mint leaves, finely chopped Dressing 6 spring onions, sliced 2 cloves garlic, crushed 1-2 (depending on taste) long red chillies, deseeded and sliced ¼ cup coriander leaves 2 tablespoons lime or lemon juice 1 tablespoon each: fish sauce, palm or brown sugar • Season the steak with pepper. Heat a non-stick pan over a high heat then add…

Do you prefer a bar of soap or a body wash? It’s the age-old question that has divided households since time began – or at least since the 70s when the first liquid product came about. While there is no right or wrong answer, just personal preference, it’s easy to see why shower gels are becoming more popular, and cakes of soap are getting left in the dust. There are constant innovations with gels and washes. They aren’t just concerned with cleaning your skin, but improving its texture, clarity and overall condition. Ingredients that were once reserved for pricey lotions are now showing up in our showers. Antioxidants, essential oils, anti-ageing vitamins and fruit extracts have made their way into our trusty in-shower cleanser, meaning they work that much harder…

CRUMBS! IT’S SO EASY... Including fish in your diet doesn’t have to be hard. With Sealord Classic Crumb Fish Fillets in your freezer, you’ll always have a quick, healthy meal on hand. The fillets contain the goodness of omega-3 and are a great source of protein. Even better, they are so tasty and quick to cook! Partial to parsnips? Proper Hand Cooked Parsnip Crisps are made with 100% New-Zealand grown parsnips. Each batch is hand-stirred and cooked in a high oleic sunflower oil with a sprinkle of Marlborough sea salt. 100% gluten free, MSG and GMO free. Home and dry DampRid is an invaluable addition to any room in the house. When the white pellets are exposed to the air, they absorb excess moisture and dissolve into a brine (salt…

KEEP IT FRESH! In preparation for spring healthy eating, we have 10 new Sistema Salad Maxi To Go 1.63-litre containers to give away to 10 lucky winners. Each container has multi compartments to ensure your salad stays fresh, with a knife and fork set for your convenience. All Sistema Plastics containers are NZ-made and are BPA and phthalatefree. RRP $14. Spice up your life Turci Firenze is a 100-year-old Italian company producing the highest quality naturally cold pressed spices from Tuscany. Rosemary, saffron, basil and white truffle are just four of the flavours captured in these attractive easy-to-spray bottles. We have five packs, worth $26 each, of the whole spice range to give away to five lucky readers. 45 YEARS Starring Charlotte Rampling and Tom Courtenay, 45 Years is a…

Family affair I have been a Food magazine subscriber for many years. Normally my magazine arrives and I try several of the recipes. If we enjoy them, which we nearly always do, I copy them in to my ancient handwritten recipe book. Then I pass the magazine on to my daughter-in-law. The latest issue though has so many delicious recipes I want to try that I think I will be purchasing another copy for Claire and keeping this one. Thank you Food team. W Ryan W Ryan wins a limited edition Lodge cast iron skillet worth $82.50! The skillet was specially created to celebrate Lodge’s 120 years of producing quality cookware. Enjoy the unparalleled performance of cooking with cast iron: even heat distribution and retention, versatility (use on the stove…

Did you know? There are more than 130 varieties of green bean which differ in taste, colour and pod size Roasted Carrots and Parsnips with Feta & Sumac Ready in 50 minutes. Serves 4 250g baby carrots 2 parsnips, chopped into sticks approximately 1cm diameter 3 tablespoons olive oil 2 teaspoons sumac 100g feta, crumbled 2 tablespoons chopped coriander Sea salt • Preheat the oven to 200°C. • Place the carrots and parsnips in a large roasting dish. Drizzle with oil and sprinkle with sumac. Toss to coat and then arrange in a single layer. • Cook for 30-40 minutes until the vegetables are tender. • Serve the vegetables on a platter with the crumbled feta and top with chopped coriander leaves and a sprinkle of sea salt. PER SERVE:…

Gipps Street Deli’s Chocolate Cheesecake Ready in 30 minutes plus setting time. Serves 6-8 Base 250g chocolate chip fudge cookies, crushed 125g butter, melted Filling 1 tablespoon powdered gelatine 2 tablespoons water 250g traditional cream cheese 1/3 cup caster sugar 100g dark chocolate, melted 300ml cream, lightly whipped • Combine the biscuit crumbs and butter and mix well. Press into six to eight 250ml-300ml jars. Refrigerate to set. • Meanwhile, sprinkle the gelatine over the water in a small bowl. Stand for 5 minutes then dissolve in the microwave or over hot water. • Beat the cream cheese and caster sugar in a bowl with an electric mixer, until smooth and creamy. Mix in the melted chocolate then the gelatine. • Fold in the lightly whipped cream. Spoon evenly into…

‘I was in the same room where Barack Obama had stayed a week before and as I stood there in my shorts and jandals, I had to pinch myself’ It’s always the same when a reality TV series ends. The public can’t help but wonder what will become of the winner in the ‘real world’ and whether the initial post-show fanfare will die out rapidly, leaving everyone struggling to recall their name before the year is out. Brett McGregor thought this himself. In fact, just after winning the very first MasterChef NZ competition in 2010, he went back to work as the deputy principal at Canterbury’s Branston Intermediate and got on with his life. “I was so excited when I won, but really didn’t think much would come of it.…

Chocolate Ricotta Pudding Ready in 15 minutes. Serves 2-4 120g ricotta 120g dark chocolate (65% cocoa solids), melted 50ml cream 3 eggs, separated, plus 1 extra egg white Pinch of salt 40g caster sugar 20g butter, coarsely chopped Vanilla ice cream, to serve Chocolate sauce 180ml cream 100g dark chocolate (65% cocoa solids), finely chopped • Preheat oven to 180°C. Mix ricotta, chocolate, cream and yolks in a bowl to combine. Whisk egg white and a pinch of salt in a separate bowl to form soft peaks (1-2 minutes). Gradually add sugar and whisk until glossy (1-2 minutes), then fold into the chocolate mixture. • Heat butter in a 22cm-diameter frying pan over low-medium heat. Add chocolate mixture and cook until just set around the edges (2-3 minutes). Transfer to…