Innholdsfortegnelse for December 2016 - January 2017 i Food

The things I have learnt this issue 1 To carve a ham properly, start by slicing a sneaky wedge from the shank end. 2 The acid in buttermilk breaks down the long strands of gluten in dough, making baking more tender. 3 Half a cup of mayonnaise mixed with half a cup of Greek yoghurt makes a great universal dip base. You’ll notice a few changes to Food magazine in this special Christmas issue – we’ve freshened up our look and streamlined our style to make it both easier and more enjoyable to whip up the delicious recipes contained within. Not only have we included lots of useful tips to help you prepare the perfect dish, we’ve also made sure you can quickly identify all the dietary and nutritional information…

SUPER SAVER I just sat down with a cuppa to enjoy my latest copy of Food which arrived in the post today, only to see that Sophie Gray is now the magazine’s editor. I just had to write to say how much I enjoyed an evening with you Sophie at Bombay School years ago and the tips you gave us for making “stunning food from small change”. I’ve always tried to be economical, but after your talk that night it was easier to put into practice, “making a little go a long way”. We were always on a tight budget in those days and it was nice to know we weren’t the only ones. It’s great to see you editing my favourite magazine, Sophie. I really look forward to more…

Waimate Strawberry Fare Saturday, December 10 Strawberries are big business in Waimate, and to celebrate the delicious fruit, there’s a whole day dedicated to them. It’s the largest regional event and attracts around 14,000 people every year. The fair offers entertainment, a variety of stalls and, of course, strawberries. The event starts at 10.30am and entry is free. www.waimatestrawberryfare.co.nz Kapiti Food Fair Saturday, December 3 Held at the Mazengarb Reserve in Paraparaumu, the Kapiti Food Fair will be showcasing a range of delicious food and beverages. There will be lots of vendors, local entertainers and celebrity chef Jason van Dorsten. If you’re looking to do some Christmas shopping, you’ll find great gifts for foodies here. 10am-3pm, free entry for 18 and under, $5 for adults. www.kapitifoodfair.net…

Q What is your favourite dish to cook? At home I love to cook curry, and with my Jamaican heritage food made with heart and soul is important to me. At work I love to cook anything that is fresh and beautiful. I love it when we get deliveries direct from the farm or when the fish comes in and it is vibrant and full of flavour. You actually need to do very little to the product. Q What do you think is the most underrated food? There are plenty of fish varieties that unfortunately people do not use enough of and which are underrated. The likes of trevally, mackerel and piper are stunning fish and should be used more as they are also more sustainable. Q What’s your favourite…

Strawberries Strawberry season runs from around November to February, but they can be picked and free-flow frozen to enjoy in smoothies, desserts and sauces long after the season has finished. Packed with vitamin C and K as well as fibre, folic acid, manganese and potassium they are a delicious little package of nutritional goodness. When selecting strawberries make sure they are nice and red as they don’t ripen any further once picked. As strawberries are highly perishable they are best eaten within a few days. Store them in the fridge but take them out and bring them to room temperature before serving. STRAWBERRY GALLETTES PREP + COOK TIME 35 minutes SERVES 4 •  2 cups strawberries, hulled and halved• ¼ cup sugar• ¼ cup strawberry jam• 2 sheets ready-made puff…

TEAR & SHARE HERBED BREAD WREATH WITH ROASTED RED PEPPER DIP READY IN 1 hour 20 minutes SERVES 10 •  3½ cups plain flour, plus extra to dust• 1 teaspoon salt• 1½ teaspoon sugar• 1 teaspoon dried mixed herbs• 7g sachet instant yeast• ¼ cup olive oil• 1 egg• ½ tablespoon olive oil, extra• sea salt• 1 tablespoon finely chopped parsley• cherry tomatoes, halved, and parsley leaves, chopped, to decorate (optional) DIP • ½ cup sour cream• ½ cup good quality mayonnaise• › cup store-bought chargrilled capsicums, finely chopped• 1 tablespoon basil pesto or basil paste 1 Place flour, salt, sugar, herbs, yeast and first measure of olive oil in a bowl or processor with a dough blade. Mix, then add enough warm water to make a soft but not sticky dough (approximately 1½ cups). Knead using dough blade or hands…

Fruity flavours on tap... Cool down over summer with refreshing homemade fruity pops. To create a simple syrup base, mix ½ a cup of sugar with ½ a cup of water in a saucepan. Simmer to dissolve, then cool. You can then combine the syrup with your choice of puréed fruit, freshly squeezed fruit juice and chunks of fresh fruit. If you want to make a creamier version, replace half the purée or juice with 1 cup of Greek yoghurt. Alternatively, omit the syrup completely and fill the pops with flavoured yoghurt and fresh fruit pieces for a quicker option.…

STEP-BY-STEP BAKING GUIDE Making a Christmas cake is often a yearly ritual for many Kiwi families. For some it will mean using a recipe that has been handed down through generations, for others it will entail experimenting with a new version each year. Although there are numerous recipes for a traditional fruit cake, most of them follow a similar method. Here we show you the general rule of thumb for Christmas cake success and share a few expert tips and tricks to ensure you get the perfect result every time. And if you’re looking for new inspiration this season, we’ve got a delicious hazelnut version on page 106 for you to try. Happy baking. 1 Cut strips of baking or brown paper to line the side of the pan, overlapping…

Hanging with herbs If you haven’t got yourself a kitchen garden, what have you been waiting for? Herbs are easy to grow, affordable and if you’re clever, can even become part of your kitchen design. Why not copy this quirky idea of making your herb garden a feature? All you need are some cheap and cheerful homewares and hardware goods and you’re ready to go. Having herbs within easy reach means you’re more likely to use them in your cooking and there is just something about growing your own that is incredibly satisfying.…

White magic 2015 Selaks Founders Reserve Chardonnay I now acknowledge that I spend Christmas in a warm climate so prefer to serve a lightly chilled white with the turkey, rather than a red, as I would in England. I tried this chardonnay without seeing the label and thought it tasted much more expensive than it is. Ripe stone fruit flavours such as white nectarine and apricot are combined with a touch of vanilla and nutmeg, thanks to it being aged in oak barrels. It has a lovely silky but dry texture. For around $25, this is a really great white. Big red 2015 Church Road Syrah As much as we love turkey, by day three it’s time to fire up the barbecue and grill a piece of beef. I prefer…

It’s been four years since Chelsea Winter won MasterChef NZ and the hard-working cook has pumped out a new book of recipes every year since. Her latest offering, Scrumptious, has just hit shelves and is full of her trademark take on Kiwi cuisine, this time with a delicious Christmas section in the mix. She tells Food how she keeps up the momentum and what she loves about this special time of year. “ Scrumptious is my fourth book so I don’t really find the process too daunting any more. Once you break the book into sections it becomes easier to piece it together bit by bit. What ends up in the book is very much organic. I write all the recipes from scratch – apart from two or three in…

While the arrival of warmer weather is always a joyous occasion, the idea of suddenly baring more skin is not met with quite so much relish by many of us. After months of covering up under cosy layers, it can feel a bit confronting. Here are some simple tips for adjusting your routine to help make you feel a little more summer-ready. Hair removal The two easiest and fuss-free options when removing hair are either the humble razor or waxing. The super-quick pick is reaching for a razor, which we recommend using on your legs and underarms for convenience. For delicate areas, waxing may be a better option as the results last longer. When opting for wax, Nicky Shore, owner of OFF Wax & Laser, says, “Make sure your skin…

PREP 15 mins COOK 35 mins SERVES INGREDIENTS • 250g Billington’s Unrefined Dark Muscovado Sugar• 200g unsalted butter• 350g 70% dark chocolate, chopped into pieces• 3 medium free-range eggs• 50g self-raising flour METHOD 1. Preheat the oven to 190°C/170°Cfan/gas mark 5 and line a 20cm square tin with baking parchment. 2. Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. 3. Whisk the eggs until pale and fluffy. Add the Dark Muscovado Sugar and whisk until thick. Gently fold in the chocolate. 4. Sift in the flour and fold in until the mixture is smooth. 5. Pour the mixture into the prepared tin and bake for 30-35 minutes, until you see a paper-like crust on top. There should still be some movement in the centre of the…

CHRISTMAS PUDDING ICECREAM BOMBE READY IN 45 minutes + chilling SERVES 12 •  250g pack digestive biscuits• 50g butter, melted• approx 190g canned caramel (½ a 380g can)• 750ml boysenberry ripple icecream, or flavour of your choice• 750ml strawberry icecream, or flavour of your choice• 150ml cream• 200g dark eating chocolate• 500g chocolate-covered balls – we used Maltesers• decorations for the top (optional) 1 Line a 1.2 litre pudding-shaped bowl with a layer of plastic wrap, leaving plenty overhanging. 2 Crush or process the digestive biscuits to fine crumbs then mix in the melted butter and 2 tablespoons of the caramel. Set aside 3 tablespoons of the crumb mixture. 3 Put the first measure of crumb mixture into the lined bowl and use your fingers and the back of a spoon to press the crumbs…

Stay well hydrated and full of good health by taking up the new food trend for making your own fruit-infused vitamin water. Here are some refreshing flavours to try: Lemon & cucumber Combine slices of lemon, lime, grapefruit, Lebanese cucumber and mint leaves with filtered water and add a pinch of sea salt. Pineapple & mint Mix 10 cups of filtered water with 1 cup of pineapple, cut into cubes, and add 12 fresh, chopped mint leaves. Apple & cinnamon Add 1 cup of apple, cut into cubes, 2 cinnamon sticks and 2 teaspoons of ground cinnamon to 10 cups of filtered water. Watermelon & rosemary Add 1 cup of watermelon, cut into cubes, and 2 rosemary stems to 10 cups of filtered water. cook’s NOTES Infusing water with fresh…

1. Living & Co bamboo salad servers, $12, The Warehouse. 2. Terrace Retreat floral bamboo jug, 1.7-litre, $30, Farmers. 3. Harrison & Lane dipped cereal bowl, $5; and side plate, $4; both The Warehouse. 4. Ice cube tray, $2, Kmart. 5. Terrace Sea Spray acrylic tumblers, $7.99 each, Farmers. 6. Terrace square food cover in Blue Chevron, $34.99, Farmers. 7.The Time Company Victoria wall clock, $39.99, Briscoes. 8. Elemis tea towel in Aqua (pack of 2), $15, The Warehouse.…

Donovans Delectable Chocolate Gingerbread Clusters These have just enough ginger to be interesting, but not so much it will frighten the children. They are studded with crunchy gingerbread kibble and the chocolate is Donovans creamy milk. With festive pohutukawa packaging, this makes for an attractive little gift. Bring on the Secret Santa. $8.99 Puhoi Valley Spiced White Chocolate Milk This is one of three limited-edition milks. They are all delicious but we were enchanted with this flavour – divine ice cold from the fridge, it would also make an excellent base for a grown-ups-only milkshake with a shot of rum or brandy. $3.49 Fresh life – Limited Edition Cranberry & Macadamia Mix Serve this pretty mix with a glass of fizz, pack in the picnic hamper or use in baking.…

Jay and Sarah, from My Kitchen Rules, are joining KidsCan as ambassadors to help support Kiwi families in need. Many children living in hardship experience hunger on a daily basis, never knowing if they will receive three meals a day. KidsCan and Jay and Sarah believe all children deserve to have full tummies and the KidsCan Food for Kids programme has a remarkable effect on improving learning ability and concentration levels in class. Jay and Sarah say, “Having three children of our own, we understand just how much love and dedication goes into raising children, and because of that we are so happy to be partnering with KidsCan. We want to do all we can to help create awareness, and to get more people on board to support our Kiwi…

Courgettes Courgettes or zucchini, as they are also known, are part of the squash family, related to cucumber and melon. Like their cousins, they are easy to grow, although best picked and eaten before they grow too big as they are sweeter at this point and later become more watery. They can be eaten raw but are generally cooked, in stir fries, on the barbecue, or in stews, soups and casseroles. They do not need peeling, in fact their skin is a good source of dietary fibre. Low in calories but with good amounts of potassium and vitamin C courgettes make a great healthy vegetable choice. CHEESY COURGETTE FRITTERS PREP + COOK TIME 25 minutes SERVES 2 as a light meal or 4 as a side dish…

SUMAC AND LEMON SPICED FISH SKEWERS PREP + COOK TIME 30 minutes • SERVES 4 •  750g firm white fish fillets, cut into 2.5cm pieces• 2 teaspoons sumac• 1 tablespoon lemon juice• 1 tablespoon extra virgin olive oil• 12 bamboo skewers• Rocket leaves 1 In a large bowl combine the fish with the sumac, lemon juice and extra virgin olive oil. Mix through making sure you coat all the fish. 2 Thread the fish onto the bamboo skewers. (If barbequing, presoak the skewers in water for 10 minutes to prevent them from burning.) 3 Oil and preheat your grill plate or fry pan and cook the skewers until brown all over and the fish is cooked through. 4 Serve the skewers alongside the rocket leaves. PER SERVE Energy 271kcal, 1138kj Protein 49.4g •…

Step 1 Place the cooked ham on a carving board. Steady it by using a carving fork. Insert the fork as far down into the meat as you can, so you have a stable handle to hold while carving. Step 2 Insert a sharp carving knife perpendicular to the shank (protruding bone) and cut down until you hit the bone. The sharper your knife, the easier this will be to do. Step 3 Insert your knife about 5cm from your initial cut, then slice down on a 45-degree angle until the second cut meets the first, creating a wedge of ham. Remove this wedge. Step 4 Cut slices of an even thickness from the removed wedge vertically along the ham, sinking the knife right down to the bone. These can…

1 What do you love most about Christmas time? The chance to finally have everyone (nearly) you love in one place, in a happy celebratory space. Also, being thankful for all the good things we’re fortunate to have in our lives in New Zealand – incredibly good food being one of them. 2 What do you do on the day? We split off each year to different parts of the family, but this year it’s Mum’s family and we’re all off to Great Barrier Island. It’ll be very low-key because there isn’t electricity so we’ve got a tiny gas-powered oven over there. I’ll probably make hotcakes for breakfast then we’ll have fresh fish if we can catch it! Loads of asparagus on the barbecue, fresh salads, garlic bread. The barbecue…

1 C.G.R. MERCHANT AND CO The excellent selection of gin and rum infusions collected in mason jars at this quirky bar make for some of the most innovative and enjoyable cocktails in the country. 44 Courtenay Place 2 OMBRA A tapas bar on the corner of Cuba and Vivian Streets serving skilfully executed Italian-style small plates. Pile the table with classics like arancini, stuffed olives, meatballs in four meaty flavours, frittata, and risotto then do it all again with desserts like frangelico affogato, Nutella & banana pizzetta, and cannolo stuffed with sweet ricotta. 199 Cuba Street 3 LORETTA Eggs many ways, waffles, crumpets, toast and muesli get you started at the wholesome all-day eatery on Cuba Street. Wood-fired pizzas, pies, sandwiches and salads carry you through the day, then sharing…

We love to see photographs of your homemade creations from the recipes in Food magazine. Simply take a picture of a dish you have made from this issue and email it to us at foodmagazine@bauermedia.co.nz, post it on our Facebook wall (www.facebook.com/  foodmagnz) or upload it to Instagram with the hashtag foodmagnz and you could win a great prize. We’ve even got a special prize for kids in the kitchen (see page 87). We also love to hear what you think of the issue so drop us a line at foodmagazine@bauermedia.co.nz and let us know! To be part of our Foodie community. visit us at instagram.com/foodmagnz facebook.com/foodmagnz…

Looking for a delicious gift for the chocolate-lover in your life? The Taste Journey from Thorntons is inspired by European flavours, and includes an array of tantalising treats. Try the feather-light mousse of Viennese Truffle or the zestiness of Sicilian Lemon. For the ultimate decadence, the Milano in dark chocolate evokes rich Italian hot chocolate. With an assortment of milk, dark and white options, there is something for every palate. Available in Countdown supermarkets, the range comes in two sizes: Thorntons The Taste Journey selection 142g, $14.99; and Thorntons The Taste Journey selection 284g $19.99.…

Wood-fired pizza ovens are popping up with increasing frequency in backyards around the country as people discover the joys of this hassle-free way to feed a crowd. Those with strong DIY tendencies can build their own, or you can buy them as a kit set, with the option of a temperature control to make cooking more straightforward. The popularity of pizza with young and old makes pizza ovens an excellent option for family parties and the wood-fired factor gives everything a delicious smoky flavour. And if you want to branch out, pizza ovens are also great for slow-cooking, char-grilling or roasting meat and vegetables. For ideas on what to cook, try Recipes from the Kiwi Pizza Oven by Alan Brown, Photography by Todd Eyre (Bateman), $49.99. We have three copies…

Cromwell Festive Fete Saturday, December 3 The Cromwell Festive Fete is going to be a great family day out. Lots of food, wine, beer and gift stalls will be on hand throughout the day for tasting or last-minute Christmas shopping. Wander around and listen to live music by Jody Direen, Vanessa Kelly and Cemetery Road or attend cooking demonstrations by Judith from The Cake Lab or Bec Stanley, a MasterChef NZ 2014 finalist. 10am-4pm. $12 for adults, under 15s free. www.festivefete.co.nz Local Wild Food Challenge Saturday, December 10 If you enjoy a bit of healthy competition, why not enter Whakatane’s Local Wild Food Challenge? You can create any dish you want, as long as there is at least one local wild ingredient. Fish, hunt and forage for ingredients and write…

If there is ever a time to overindulge in the food department, it’s Christmas. While the menu possibilities are endless, there are a few elements that are quintessential. One of those is trifle. The name comes from the old French term ‘trufle’, and means something whimsical or of little consequence. However, devoted fans of the dish might disagree with that definition. The dessert has been around for more than 500 years and today there are many incarnations of the traditional trifle. The dish is only limited by your imagination. The cake element doesn’t always have to be a plain flavour – ginger cake is a great option as the spice adds an extra dimension of taste. You don’t always have to use cake – some recipes use biscuits or even…

FROZEN CHOCOLATE FRUIT CAKE PUDDING PREP + COOK TIME 50 minutes (+ standing, refrigeration & freezing) SERVES 12 •  ½ cup coarsely chopped dried figs• ¼ cup coarsely chopped raisins• ¼ cup coarsely chopped pitted prunes• ¼ cup coarsely chopped glacé cherries• 4 fresh dates, seeded, chopped coarsely• 2 teaspoons finely grated orange rind• ½ cup brandy• 125g butter• ½ cup plain flour• ½ cup firmly packed brown sugar• 1 cup milk• 600ml thickened cream• › cup chocolate hazelnut spread• 1 teaspoon each ground nutmeg and cinnamon• 4 egg yolks•  › cup toasted hazelnuts, chopped coarsely• 200g dark eating chocolate, chopped finely• 200g dark eating chocolate, extra 1 Combine fruit, rind and brandy in a large bowl; mix well. Cover tightly with plastic wrap; store in a cool, dark place overnight or up to a week, stirring every day. 2 Line a 8-cup…

RUDOLPH THE REINDEER COOKIES PREP + COOK TIME 45 minutes (+ refrigeration & cooling) MAKES 10 • 90g butter, at room temperature• 1 egg, at room temperature• ½ cup firmly packed light brown sugar• 1/3 cup desiccated coconut• 1/3 cup wheat germ• 2/3 cup wholemeal plain flour• 1/3 cup white self-raising flour• ½ teaspoon mixed spice• 10 iceblock sticks• 20 pretzels• ¼ cup chocolate chips or similar• 10 giant chocolate orange balls 1 Beat the butter, egg and sugar in a small bowl with an electric mixer until combined. Stir in coconut, wheat germ, sifted flours and spice. Enclose dough in plastic wrap; refrigerate 30 minutes. 2 Roll dough between sheets of baking paper until 5mm thick. Place on a tray and refrigerate for 30 minutes. 3 Preheat oven to 180°C. Grease and line two oven trays with baking…

How to build a great cheese board Choose two to five varieties of cheese. The rhyme “something old, something new, something goat and something blue” works well. Aim for a range of colours (a white, a yellow and a blue), and a contrast of textures (soft versus hard) and flavours (mild versus strong). As a rough guide, allow for about 75g of cheese per person. Serve the cheeses on a surface that’s easy to cut on, is non-porous and doesn’t absorb or impart flavours. Common choices are marble, glass, tile and wood. Note: Some woods should be avoided. Oak, for example, easily absorbs and imparts flavours due to its porous nature. Serve the cheese at room temperature. Supply a separate knife for each cheese so the blue doesn’t overpower the…

Q How long can I keep food in the freezer? A Turner, via email A Frozen foods have a ‘shelf life’, or approximate storage time. If you keep meats solidly frozen they’ll remain safe to eat well beyond their best-before date, but if you leave them too long they may develop quality changes like rancid off-flavours in the fats, or dryness from freezer burn. Roasts and whole poultry can be stored for six to 12 months; steaks and chops four to six months; minced, ground or stewing meats last three to four months. Cured and processed meats lose quality more rapidly than fresh meats because of the presence of salts, so don’t store luncheon meats, ham or sausages longer than a couple of months. Fruits can be stored for 12…

GIFT TAGS MATERIALS TO MAKE 3 • 12 mini paper patty cases• 3 gift tags of choice• PVA glue, or hot glue gun• 3 star buttons• ribbon of choice, to finish 1 Fold four paper patty cases in half, then fold three of these four cases into progressively narrower wedges to create a tree shape when layered, as shown. 2 Going from the largest to the smallest, stick onto tag with glue, just overlapping them to form a tree. 3 Glue on star button and allow to dry. 4 Finish with ribbon. Repeat with remaining materials to make 3 gift tags. SCENTED CHRISTMAS CANDLES MATERIALS TO MAKE 3 • scissors• about 60 cinnamon sticks• 3 small pillar candles• PVA glue, rubber bands• wide ribbon, string, tags 1 Using scissors, trim sticks to match candle height. Attach sticks to candle with…

‘We make time for family meals together as often as we can’ Michael Fuyala and his wife Ewa Wojsa are from Croatia a nd Poland respectively. They live with their two children, Hannah (nearly four) and Leon (one), in Auckland, where Michael’s side of the family has owned the famous Misa Christmas tree farm for 75 years. Like all special family occasions, this Christmas will be celebrated with Torta od Oraha, says Michael – a delicious walnut cake with chocolate icing. “This is the cake my mum, Ivy, made at pretty much every birthday, Christmas and family occasion for all us children, for as long as we can remember. We were once going through photos from childhood and laughed about how every picture from every party had the same cake…

DARK MUSCOVADO Excellent in rich dark chocolate cakes and brownies, adds richness and depth of flavour to marinades. LIGHT MUSCOVADO Use in soft chewy cookies and fudge. Try swapping some of your caster sugar for Light Muscovado for a softer chewier bake. GOLDEN CASTER A versatile sugar that’s delicious in sponge cakes and crunchy biscuits. Use in place of normal caster sugar for a deeper taste. MOLASSES The richest and darkest of our soft brown sugars. Superb in fruit cakes, sticky toffee pudding, marinades and sticky BBQ sauces. DEMERARA Try this crunchy, rich sugar in crumbles or caramelised on crème brûlée for a perfect finish. The perfect sugar for coffee drinkers. GOLDEN ICICNG A great alternative to white icing sugar, giving your buttercream and frostings delicious natural caramel flavour and…

Delicious sides Introducing the new Birds Eye Seasoned Sides – the perfect mix of vegetables, lightly seasoned to give you a delicious side dish which has that something special. Make meal times interesting with Birds Eye Seasoned Sides vegetable mixes. RRP $6.99. Simply saucy Everything counts when you’re cooking, including the quality of the sauces you use. Lee Kum Kee’s dedicated team insists on perfection and never compromises on quality. So try Lee Kum Kee in your next Asian stir-fry or summer marinade and enjoy it’s authentic, high-quality and mouth-watering flavours. Available at supermarkets. Visit www.llk.com. Sweet delicacies Thorntons has been lovingly crafting quality chocolates for more than 100 years. Now the beloved brand is available in New Zealand with The Taste Journey, a fine selection of chocolates inspired by…