Innholdsfortegnelse for July/August 2017 i Food

We know how hard it is with fussy kids and busy lives to get a proper meal on the table every night. We also know good nutrition is the key to warding off winter’s ills. So this issue we’ve compiled a bumper slow cooker feature packed with real meals that you can have ready and waiting when you walk in the door! In Season brings you 16 pages of fresh inspiration for using kiwifruit (a vitamin powerhouse), and spinach (the original superfood), as well as parsnips and bananas. All should be plentiful in supermarkets over the coming weeks. Buttermilk and dark chocolate take their turn in the spotlight this issue. We know chocolate makes us feel better, but when it has a cacao content of 70 per cent or higher,…

Who says pizza should be limited to a savoury dish? If the Prime Minister can get away with dolloping canned spaghetti and pineapple on a pizza base, then there’s certainly no reason for the rest of us not to raid the pantry for new and inventive pizza toppings. And for those with a sweet tooth, the options are endless. So whether you like the idea of fruity, chocolatey, nutty or tart, there will be a topping to suit. Some of our favourites are: Cookie crumble Cream cheese icing, chocolate chips, crumbled cookies and white chocolate on oaty cookie crust. Nutty choc Chocolate spread with walnuts and marshmallows, drizzled with dark chocolate on cookie dough crust. Apple crisp Apple slices tossed in sugar and cinnamon, topped with oat crumble and caramel…

If you’re looking to add some citrus zing to your Asian dishes, you might want to use makrut lime leaves. Never heard of them? That might be because you know them as kaffir lime leaves. However, because kaffir, which is an Arabic word meaning ‘unbeliever’, is also a derogatory Afrikaans term for a person of colour, the West is gradually adopting the name more commonly used in Asia, ‘makrut’. Leading the charge in New Zealand is industry leader Superb Herb, who sell packs of makrut lime leaves in supermarkets.…

• 2 large red beetroot • 1 large golden beetroot • 600g table salt • 100g egg white, lightly whipped 1 Wash the beetroot, drain. 2 Make a stiff paste by combining the table salt and egg white. Mould the paste completely and individually around the vegetables. 3 Put onto a tray and bake at 180°C for 1 hour 30 minutes in a preheated oven. Allow to cool enough to handle. 4 Crack the beetroot from the salt crust. Top and tail and peel with a knife. TIP Serving: You can use the beetroot as an accompaniment to a main course. I like to serve it with any kind of strong blue or goat’s cheese, finished with a drizzle of honey and a sprinkling of toasted walnuts. chef’s NOTES Salt baking retains the natural…

Almond Breeze almond milk, $3.99 This is is a delicious, low-fat dairy alternative, great in baking or sloshed on porridge. Try the chocolate or vanilla whizzed in a smoothie. Explore Cuisine Edamame & Mung Bean Fettucine, $6.50 With 23g protein per serve this fettucine packs a nutritional punch. It’s gluten-free too – simply top with your favourite sauce for a great meal. Meadow mushrooms winter inspiration collection, $5.99 Hand-picked into biodegradable punnets to help keep them fresh – they’re perfect for adding to pies, soups and casseroles.…

Food magazine direct advertising account manager Emi Hooper can’t get enough of Kiwi cuisine. Each issue she reveals an incredible dish she has sampled in New Zealand, and shares her twist on making it at home One of my fond childhood memories is my dad’s hearty porridge, studded with dried fruit and soaked overnight to ensure the oats were tender and sweet. As I’ve got older I have developed a real appreciation for the simple and nutritious benefits of this ancient food. Porridge doesn’t have to be simple though, a few change-outs, and it easily becomes a bowl of gourmet goodness. I had a particularly spectacular porridge at Waiomu Beach Café in Thames recently. It was a freezing morning and I was starving – so I didn’t need much persuasion…

Tauranga Coffee Festival Saturday, July 29 If the daily grind is getting you down, a trip to the Tauranga Coffee Festival will be the shot of energy you need. This inaugral event will have an espresso martini bar, free coffee tastings, coffee workshops and a barista competition, along with live music and street food. Tickets $15. www.eventfinda.co.nz The Food Show, Auckland Thursday, 27 July - Sunday, 30 July Legendary on the Auckland food scene – sample the incredible selection of food, drink, and gadgets, and buy from a huge range of local and international producers. All demonstrations and feature zones are included for free with your entry ticket making it the biggest foodie day out ever! Food editor Sophie Gray will be doing demos on the Food magazine stand so…

Parsnips Whether in soups or stews, curries or cakes, parsnips have a sweet, earthy flavour that lends itself to a wide variety of dishes. Related to carrots, fennel, celeriac and parsley root, these creamy white root veges pack a great nutritional punch. Low in calories, fat and sodium, and naturally cholesterol-free, they are also high in fibre, vitamins and minerals. While you can eat parsnips raw in slaws, cooking enhaces this versatile vege’s natural sweetness. Try grated parsnip instead of carrot in your favourite spicy carrot cake recipe, or fry them to make delicious crisps. Cut into long strips, they have an almost candy-like taste when roasted, but they are also a great accompaniment to your favourite roast when mashed or puréed like potatoes. When it comes to selecting your…

What’s not to love about slow cookers? Economical to run and easy to use, they take all the hassle out of cooking a hearty meal, filling the house with enticing aromas to welcome you home at the end of a long day. Another advantage is that they bring out the best in cheaper, tougher cuts of meat – whether beef brisket or lamb shoulder, the longer cooking time makes them tender and juicy. The slow method also draws out plenty of flavour, meaning you need less meat. While most of the recipes on the following pages involve simply chucking the ingredients in the slow cooker and turning it on, make it even easier by prepping ingredients the night before and refrigerating in the removable slow cooker dish overnight. Remove it…

VIETNAMESE TANGY BEEF SALAD PREP + COOK TIME 40 mins + chilling SERVES 4 • 500g beef fillet • 2 teaspoons vegetable oil • ⅓ cup lime juice • ¼ cup fish sauce • 2 tablespoons caster sugar • 2 cloves garlic, finely chopped • 1 stick fresh lemongrass, white part only, finely chopped • 1 long red chilli, deseeded, finely chopped • 1 carrot • 1 red onion, thinly sliced • 1 Lebanese cucumber, cut into matchsticks • 1 cup basil leaves • 2 cups mint leaves • ½ cup roasted peanuts, coarsely chopped • 2 tablespoons fried shallots 1 Slice the beef fillet in half lengthways. Heat oil in a large frying pan over high heat; cook beef, turning, for 10 minutes or until browned all over. Remove from pan, cover; stand for 10 minutes. 2 Meanwhile, combine juice, fish…

YORKSHIRE PUDDINGS PREP + COOK TIME 30 mins MAKES 12 • 2 tablespoons pan drippings or oil• 200g plain flour• 3 eggs• 200ml milk• 100ml cold water• salt and pepper PER SERVE Energy 99kcal, 415kj • Protein 3.6g • Total Fat 3.5g • Saturated Fat 1.5g • Carbohydrate 12.9g • Fibre 0.6g • Sodium 34.5mg STEP-BY-STEP method 1 PREP AND GATHER Preheat oven to 220°C. Generously grease a 12-hole muffin pan with pan drippings or oil, and place in oven to heat. Place flour in a bowl, make a well in the middle, and break in the eggs. 2 ADD MILK AND WATER Combine the milk and cold water. Add half of this liquid to the bowl, and season with salt and pepper. Use a whisk to gradually incorporate the flour. 3 WHISK…

RED CABBAGE KIMCHI PREP + COOK TIME 45 mins + standing + chilling MAKES 3 cups • 1.5 litres warm water• 1 cup cooking salt• 450g red cabbage, cut into 4 wedges• 1 carrot, thinly sliced lengthways• 4 spring onions, cut into 10cm lengths• ½ cup rice wine vinegar• 2 tablespoons rice malt syrup• 1 teaspoon sesame oil• 1 tablespoon Asian chilli paste 1 Combine the water and salt in a large bowl. Add cabbage, carrot and spring onions; stand for 1 hour or until cabbage leaves have softened. 2 Drain. Rinse very well under cold running water to remove most of the brine; pat dry. 2 Whisk vinegar, syrup, oil and chilli paste in a medium bowl until combined. 3 Layer cabbage, carrot and onion in a 3-cup sterilised jar; pour in vinegar mixture to…

CHOCOLATE TOFFEE MOLTEN PUDDINGS WITH SALTED CARAMEL SAUCE PREP + COOK TIME 20 mins SERVES 4 • cocoa powder, for dusting• 100g butter, chopped• 200g dark chocolate, broken in pieces• 2 eggs• 2 egg yolks• ½ teaspoon vanilla essence• ½ cup caster sugar• 2 tablespoons plain flour• 8 chewy toffees• pinch of flaky sea salt• whipped cream or icecream, to serve SALTED CARAMEL SAUCE • 110g butter• 1¼ cups brown sugar• ⅓ cup cream 1 Preheat oven to 200°C. Grease four ¾ cup dariole, pudding or custard moulds and dust with cocoa. 2 Melt butter in a saucepan, remove from heat and stir in chocolate pieces until completely smooth. Leave to cool. 3 In a separate bowl, lightly whisk the eggs, yolks and vanilla essence, then whisk in the sugar. Add the cooled chocolate mixture, then fold in the flour until…

Thank you Paula Dunton forsending us this greatshot of your delicious Bacon Bombe Mozzarella Meatballs; last month’s cover recipe! FINGER LICKIN’ GOOD I’m not wanting to brag, but I’m pretty pleased with how my version of your Crispy Popcorn Chicken with Honey Mustard Mayo turned out. Admittedly, I’m not the best at cooking, and often the food within your magazine looks so beautiful it’s pretty daunting to attempt. However, this one I had to try. It was a busy weekday evening after a day at work, and I was looking after my two young girls, but I was able to pull this together (making the popcorn pieces slightly bigger as we’re a hungry bunch) and I have to say it was AWESOME. Not a piece remained. I’ve even been asked…

Are you a little indecisive when it comes to choosing from a menu? Then let a couple of celebrity chefs narrow it down for you. Gordon Ramsay advises against opting for the soup of the day – at least without checking it’s fresh first. “Ask what yesterday’s soup du jour was… it may be the case it’s the soup du month!” he says. Anthony Bourdain warns diners to beware of the eggs benedict. “Bacteria love hollandaise – and nobody I know has ever made hollandaise to order,” he reveals. And if you’re eating on a Monday, skip the fish. “I know how old most seafood is on a Monday – about four to five days!” he says.…

Those frustrated by limp celery and droopy lettuce will be excited by new findings from the University of Otago. In partnership with the Love Food Hate Waste campaign, researchers explored the best way to lengthen the shelf life of common vegetables – and concluded you don’t need fancy techniques or high tech gizmos. Paper towels, plastic wrap and resealable bags will make a big difference… AVOCADO: With the stone left in, wrap in plastic wrap, making a tight seal on the surface, and store in the fridge. BROCCOLI: Run under cold water, shake off excess, wrap in paper towel and store in the fridge in a sealed plastic bag. CARROTS: Store in an airtight container lined with paper towel in the fridge. CELERY: Wrap the base in paper towel and…

“I try to eat organic food when I can, eat local food when I can, and eat as little processed food as possible… but sometimes you need a bag of Doritos and a beer in an airport”– Gwyneth Paltrow SHARING PLATES by Luke Mangan (Murdoch Books), $45 For a relaxed meal with friends or family, sharing plates are the perfect option. This book has 100 recipes inspired by the different cuisines of Europe, Scandinavia, Asia and the Middle East. So whether you want a casual Friday dinner or lazy Sunday brunch, Sharing Plates will have something for any occasion. We have three copies to give away; email foodmagazine@bauermedia.co.nz with Sharing Plates in the subject line by August 31, 2017.…

THE GOOD CARBS COOKBOOK by Dr Alan Barclay, Kate McGhie and Philippa Sandall (Murdoch Books), $45 Carbohydrates have had a bad rap lately, but they are still a vital part of our diet. The Good Carbs Cookbook will show you in 100 recipes which fruits, vegetables, grains and legumes are the best for you to stay healthy, feel fuller for longer and give you energy. With nutritional analysis and tips and tricks included, this cookbook is great for both beginners and advanced cooks. We have three copies of The Good Carbs Cookbook to give away; email foodmagazine@bauermedia.co.nz with Good Carbs in the subject line by August 31, 2017. HOT TIP Winter is the time for soup. Make yours extra special by roasting the veges first, whether carrots, parsnips, garlic or…

If there is any time of the year when it is almost mandatory to load up on hot chocolate, then this is it. A warming drink that provides comfort from the wilds of winter weather, it’s the ultimate hug in a mug. To make yours extra special, try creating hot chocolate spoons. The most basic is simply melted dark chocolate left to set on a spoon, but you can jazz it up by adding whatever toppings take your fancy. Stirred into warm milk it gives a subtle chocolatey flavour; mixed into a ready-made hot chocolate it makes for an ultra-indulgent treat. Some combos to try: Caramel sauce & coarse sea salt Marshmallow & white chocolate Freeze-dried raspberries & sugar Peanut butter & peanut M&Ms HOT TIP The better quality…

Bananas The world’s most popular fruit, there are now almost 1000 varieties of banana – from bubblegum pink ones with fuzzy skins, to green and white striped bananas which have orange pulp. The most common banana sold in New Zealand is the Cavendish, with its sunny yellow skin and pale, creamy flesh, but the smaller sweeter ‘sugar banana’ is often used in Asian dishes. A natural mood enhancer, bananas help your body produce the happiness hormone serotonin, and are also a great source of fibre and potassium. Unfortunately, with popularity comes waste – and bananas are among the top 10 foods New Zealanders most frequently throw away; we bin around 3.2 tonnes annually. To avoid this waste, freeze overripe bananas for use in smoothies and shakes. Their natural sweetness and…

Convenience in a can, tinned fish is a pantry staple that makes whipping together a nutritious meal economical and easy. High protein, low fat and packed full of valuable omega-3 fatty acids, fish is a great source of goodness – and the canned version means you can have it even when supplies of fresh seafood are scarce, and without the hefty price tag. There are also a variety of options, so for those not keen on simple tuna in spring water, consider flavours such as satay or chilli and lime. And don’t limit yourself to tuna – crab meat, salmon and even shrimp is available in a can. So get experimenting – our recipes over the following pages will fill you with plenty of inspiration. SWEET CHILLI TUNA PIZZA PREP…

CAULIFLOWER BURGERS PREP + COOK TIME 40 mins + chilling MAKES 4 • 350g beetroot, peeled, grated• 1 red onion, thinly sliced• 1 teaspoon salt• ¼ cup red wine vinegar• 1 tablespoon brown sugar• 2 tablespoons chopped thyme• 250g cauliflower, coarsley chopped• 140g cheddar cheese• ½ cup canned cannellini beans, drained, rinsed• 1 cup fresh breadcrumbs• 2 tablespoons chopped flat-leaf parsley• 2 teaspoons finely grated lemon zest• 2 tablespoons skinless chopped hazelnuts, toasted• salt and black pepper• 1 egg white, lightly beaten• 2 tablespoons vegetable oil• 8 large lettuce leaves• 125g cherry heirloom tomatoes, halved LEMON MAYONNAISE • ⅓ cup mayonnaise• 2 teaspoons finely grated lemon zest• 2 teaspoons lemon juice• salt and black pepper 1 Place beetroot, onion, salt, vinegar, sugar and thyme in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 20 minutes or until beetroot is tender and slightly sticky. Cool.…

CHEESY VEGE PASTA BAKE PREP + COOK TIME 45 mins SERVES 6 • 375g penne pasta• 300g broccoli, cut into florets• 500g cauliflower, cut into florets• 2 teaspoons vegetable oil• 1 onion, finely chopped• 1 teaspoon mustard powder• 1 teaspoon paprika• ¼ cup plain flour• 1½ cups low-fat milk• 420g canned tomato soup• 400g canned diced tomatoes• 1½ cups coarsely grated cheddar cheese• 2 tablespoons finely chopped flat-leaf parsley, to serve 1 Cook pasta in a saucepan of boiling water, uncovered, until just tender; drain through a colander. Cover. 2 Meanwhile, cook broccoli and cauliflower in a saucepan of boiling water, uncovered, until tender; drain. Cover to keep warm. 3 Preheat grill. Heat oil in a large saucepan over medium heat; cook onion, stirring, until softened. Add mustard, paprika and flour; cook, stirring, over low heat, for 2 minutes.…

Authentic inspiration Trident Sweet Chilli Sauce is made in Thailand. It has the ideal combination of sweet and heat, making it perfect for all types of meat and seafood dishes or as a dipping sauce. Trident Sweet Chilli Sauce is available in Original, Ginger, Hot, Lime, and Mango. Fine sugar Whether you’re mastering the meringue or conquering the cupcake, Chelsea’s quick dissolving, fine crystal caster sugar will give you light, fluffy and beautifully crafted creations. For hundreds of delicious, easy recipes visit chelsea.co.nz. Pesto galore There are so many ways to make a good pesto, the classic basil and pine nut will always be a winner, but the coriander lovers out there may like to try coriander pesto. Simply use Superb Herb Coriander, swap the pine nuts for cashew nuts,…

“It’s this precious little memory of what our valley was before – there are pictures of people in front of a hill that isn’t a hill anymore” For many, achieving a food dream involves a stint studying catering before building experience in the kitchen of a local restaurant. For Genevieve King the journey to culinary success has involved work on superyachts and in ski chalets, taking her around the globe from Austria to Ontario. When it came to realising her ambition of publishing a cookbook, the 30-year-old returned to her native New Zealand, but having weathered the experiences of working under London’s leading chefs and running a café with a broken leg, it was Mother Nature who almost derailed her plans. Genevieve had completed her book, Valley Gatherings, but was…

A NEW RECIPE FOR HOME I just wanted to say how great Food magazine is. I moved here at the end of February from Toronto, Canada and picked up your magazine from my local Countdown in Timaru. I love all the extra hints and tips on cooking, and ideas for using what’s in season. I also enjoy Kids in the Kitchen, as I have two children who love to help with the cooking. With all the articles on veges and foods that are not so common in other parts of the world, we are able to get stuck into cooking and eating like true Kiwis! It’s great that Countdown is really moving forward with being more environmentally friendly, food conscious and generally more in line with the ‘all natural’ approach…

“ People are afraid of salt; learning how to season is the most important part of cookery. Adding salt in stages is so important to build the flavour” One of New Zealand’s leading chefs, Des Harris has made a name for himself at top restaurants around the country, including Logan Brown, the Martinborough Hotel, and Clooney. Now executive chef at Pilkingtons in Auckland, he also works as a restaurant consultant, helping eateries become more successful. The 42-year-old juggles work with being a dad to Max, 13, and 10-year-old Bella. Q What is the toughest aspect of working in the food industry? The hours are horrible, you’re at work when your friends are out having fun. Q So how do you juggle those hours with raising a family? I didn’t do…

“I usesimple techniques I have learnt over the years, and put my twist into it!” NOSH CAFÉ Ashford Village, 415 West Street, Ashburton (03) 307 0070 Open 7 days; 8am-5pm | www.noshcafe.co.nz FOOD talked to Vicki Waaka, who runs Nosh Café with husband Rangi... Q How long have you run Nosh Café? We opened Nosh Café in February 2010 at Burnett Street in Ashburton, but after the major earthquakes in Christchurch our building was condemned. We purchased the café at Ashford Village and haven’t looked back. Q What do you think is the key to running a successful café? Lots of hard work building and maintaining the business, knowing the business inside-out, staff training, and communicating to keep everyone on the same page.…

Kiwifruit It might have originated in China – and originally been called Chinese gooseberry – but since kiwifruit arrived in New Zealand in 1904, it has quickly earned its stripes as our national fruit. With a sweet, tart taste that has been likened to a combination of strawberries, nectarines and melons, kiwifruit has long been one of our most valuable horticultural exports. New Zealand-grown kiwifruit are marketed as Zespri, with Zespri Gold – the yellow-fleshed, smoother-skinned, sweeter variety – proving particularly popular. Eating kiwifruit certainly makes nutritional sense. One green kiwifruit has nearly twice the vitamin C of an orange, almost as much potassium as a banana, and is also a good source of folate, vitamins A and E, calcium and iron. The skin contains three times the amount of…

Spinach Whether you have it raw, sautéed, steamed or baked, there’s no denying spinach is good for you. With high levels of chlorophyll and carotenoids, this leafy vegetable is also rich in fat-soluble vitamins, minerals and iron, and will help give you healthy hair, eyes and bones. Studies have shown spinach can also improve your sleep and reduce your appetite. Spinach was said to be the favourite vegetable of the Queen of France in the 16th century, Catherine de’ Medici. Consequently, dishes served on a bed of spinach are known as ‘Florentine’, reflecting Catherine’s birthplace in Florence. Don’t be shy with your portions when cooking spinach; its high water content means it reduces in size by about a quarter when cooked. Avoid rinsing before storing, as the moisture will cause…

We all know how important it is that kids get a good breakfast – but when you have a picky child on your hands, it can be hard to get them to sit down and eat anything in the mornings. This is where creativity becomes your best friend. For a nostalgic winner, go for egg-in-a-hole. The littlies can help you cut a hole in the bread, and then watch in fascination as you melt butter in a pan, place in the bread, and then crack an egg in the hole. If eggs are an issue, what child could resist Wise Owl Rice Cakes – rice crackers topped with peanut butter, with banana circles and blueberries for eyes, and strawberries for wings and nose? You could do the same topping on…

Quick, easy and impressive, to make these delectable treats, simply preheat oven to 210°C, grease a baking tray, and follow our easy instructions. Pastries will need to be oven baked for 20-25 minutes, or until golden and crisp. APPLE ROSE TARTS Slice pastry sheet into 4 strips, and spread each with apricot jam. Place microwaved slices of apple along long edge of pastry. Fold over, roll, and bake in a well-greased muffin pan. FRUIT GALETTES Cut pastry sheet into 6 rectangles. Prick with a fork. Spread with apricot jam and arrange raw sliced apple, pear or stone-fruit down centre. Bake. Glaze with warm apricot jam. PINWHEEL PASTRIES Cut pastry into squares, then slice into each corner, as pictured. Fold every second corner into the middle. Bake. Add toppings; try lemon…

Storing treats in the vegetable drawer of the fridge makes it likely the kids won’t find them – wish I’d realised this sooner Q We have recently acquired some chickens and are excited about having our own eggs, but they aren’t regular sizes. How do I know how many eggs to use - and should I keep them in the fridge? A Most recipes use ‘standard’ eggs. In New Zealand this is a size 6. Break your eggs into a bowl and weigh them to determine how many to use. A standard egg (6) weighs 53g, large (7) weighs 62g, and jumbo (8) weighs 68g. Egg shells are porous, which means smells and liquid can be absorbed, so storing them in cartons in the fridge helps prevent this. If you…

Space is at a premium in the kitchen, so to add storage, install a pegboard. Once only seen in garages, these are now a stylish and useful addition to any interior. 1 Decide whether you want a full wall pegboard, or if you would rather make a smaller, off the floor version – thereby keeping little hands away from your kitchen essentials. 2 Before hanging, paint your pegboard front and back. This will ensure it matches your décor, plus it will protect it against oil and water splashes that are inevitable in a kitchen. 3 Include a mix of baskets, shelves, hooks and lengths of wire on your pegboard – this adds interest as well as options for storing all your essentials, from shopping lists to food. Where TO BUY…

If your make-up bag is already bursting at the seams, then you need some clever products that offer plenty of mileage. With this in mind, we’ve scanned the aisles for the best multipurpose beauty buys so you can free up some space in your kit and save some dollars while you’re about it! You can trade in two bulky products for this one miracle multitasker BB cream When it comes to full face coverage, BB cream delivers the works. It multitasks as a moisturiser, pore minimiser, sunscreen and colour corrector, while providing luminous coverage without the heaviness of a foundation. Try: Garnier Miracle Skin Perfector BB Cream, 50ml, $15 . Baby oil One of the most versatile bathroom staples, don’t underestimate the uses of baby oil. It is fantastic for…