Innholdsfortegnelse for January/February 2018 i Food

For many of us, summer means holidays spent in a tent, caravan or bach, where we happily drift through the days with one ear tuned to the sound of the kids playing, complete with the repetitive thwack of a ball from a seemingly endless game of beach cricket. If you recognise this scenario, then you’ve probably also experienced the queue for the campground kitchen, wondered if it’s okay to feed the kids sausages for four meals in a row and quite likely wished you had packed more towels. But however you spend your summer, the chances are that at some point you’ll want to break out the barbecue. If you are away, it’s an essential outdoor kitchen, seamlessly taking you from breakfast through to the bedtime hot chocolate. But even…

Tropical hideaway Looking to add a little fun to your alfresco dining this summer? A stuffed pineapple bowl is a great way to serve a variety of foods, from pineapple fried rice to fruit salad. To make, stand pineapple upright and slice downwards, cutting about a third off one side. Cut around the inside of the large portion, taking care not to cut through the skin, then slice the flesh lengthways, then crossways. Scoop out the cubes of pineapple, leaving the hollow shell to work as a bowl. For the filling try: Sweet & sour Fill one end of bowl with pork & pineapple stir-fry, and rice at the other. Fresh & fruity Fill with tropical fruit salad including pineapple, mango, kiwi & fresh mint. Sensational salad Mix cooked shredded…

‘I have always found New Zealanders to be passionate about food and wine, which gives Kiwi cuisine a great sense of place’ Q What would be your top tips for those who are novices in Chinese cooking? I like cooking food simply, which allows the natural qualities of the ingredients to shine through. The ‘personality’ of the raw ingredient dictates to me the best way for it to be cooked; for example: ➼ Fish fillet, silken tofu and oysters I tend to steam because these ingredients are delicate. ➼ Finely sliced vegetables, chicken fillets, beef fillets and noodles I tend to stir-fry as they work well with high-heat cooking. ➼ Braised pork belly and prawn wontons I would deep-fry because these ingredients are rich and robust and take on a…

Make the best of bountiful produce with a collection of recipes that showcase seasonal fruit and veges. Whether you are looking for wintery baked apple porridge or a summery beetroot tart, this new cookbook from a chef dubbed ‘the new Nigella’ will supply you with recipes for every season. We have three copies to give away; to enter, email foodmagazine@bauermedia.co.nz with ‘Modern’ in the subject line by February 28, 2018.…

PEACHES The downy yellow skin, blushed with orange, the succulent flesh, the aromatic sweet juice... who doesn’t love a good peach? Delicious eaten raw, peaches are also extremely versatile in cooking. They can be grilled, baked, poached, stuffed, pickled, chopped into salsa or chutney or blended into a sauce or purée. From classic desserts like peach melba and peach cobbler, to healthy smoothies, through to decadent bellini or julep-style cocktails, you’ll never get bored with peaches in the kitchen. From the Rosaceae family, which includes fruits like plums and cherries, peaches are vitamin-rich, extremely low in calories and contain no saturated fat or cholesterol. It’s best to eat the skin where possible, as that’s where you’ll find most of the dietary fibre. One peach will get you well along the…

When you want to please a crowd on a sunny summer’s day, there are few sweet delights that go down better than a good meringue. Hugely versatile, meringues are as delicious plain with cream and berries as they are flavoured with nuts and turned into a roulade with orange filling and chocolate sauce. While store-bought meringues work perfectly well for a quick throw together dessert, whipping one up yourself is easier than you may think – as long as you avoid some common mistakes. Firstly, ensure your equipment is scrupulously clean; a rogue trace of fat in your bowl can be fatal. Use room temperature eggs, and separate them into small bowls before adding them to the mixing bowl – that way if you have a burst yolk, the whole…

CAULIFLOWER PIZZA BITES PREP + COOK TIME 45 mins MAKES 24 •  300g cauliflower, chopped•  ½ cup ground almonds•  ¼ cup finely grated cheddar cheese•  1 teaspoon finely chopped rosemary•  1 teaspoon finely chopped oregano, plus extra, to serve•  1 egg, lightly beaten•  salt and black pepper•  1 eggplant•  2 courgettes•  1 cup canned crushed tomatoes•  1 clove garlic, crushed•  20g feta cheese, crumbled•  ¼ cup pine nuts, toasted 1 Preheat oven to 210°C. Grease 2 flat-based 12-hole patty pan trays; line with rounds of baking paper. 2 Pulse cauliflower in a food processor until it resembles fine crumbs. Place in a bowl with ground almonds, cheese, herbs and egg; season; mix. Spoon mixture into holes; press firmly on base and sides to form a tart shell.…

SLOW-ROASTED LAMB LEG WITH PLUM GLAZE PREP + COOK TIME 3 hours 30 mins SERVES 6 •  1 leg of lamb, around 2kg•  6 fat cloves garlic, peeled•  6 rosemary sprigs•  4 shallots, peeled•  2½ cups chicken stock•  1½ cups red wine•  ½ cup store-bought spicy plum sauce•  ½ cup blackberry jam•  1 tablespoon cornflour mixed with 1 tablespoon cold water 1 Preheat oven to 160°C. Poke 6 small incisions deep into the lamb and insert a garlic clove and rosemary sprig into each. Place the lamb and shallots into a roasting pan. 2 Combine stock, wine, sauce and jam, and pour into pan. Cover tightly with foil and roast for 3 hours, basting with the liquid from time to time. Remove the foil and increase the…

HIDDEN VEGE BURGERS PREP + COOK TIME 25 mins MAKES 12 sliders •  1 carrot, grated•  1 courgette, grated•  ½ cup grated broccoli•  500g beef mince•  ½ teaspoon garlic, crushed•  ½ teaspoon salt•  ground black pepper, to taste•  ½ teaspoon mixed herbs•  1 slice bread, made into breadcrumbs•  ¼ cup tomato sauce, plus extra, to serve•  ½ tablespoon Worcestershire sauce•  ½ tablespoon oil•  burger buns, lettuce and cucumber, to serve GOLDEN VEGE CHIPS •  1 orange kumara, peeled, sliced into wedges•  3 carrots, cut into ½cm strips•  2 tablespoons olive oil•  salt, to taste 1 Make the Golden vege chips (see below). 2 Put the grated vegetables into a clean tea towel and wring out the excess liquid. Place in a mixing bowl or processor. Add…

Fight the frizz Humidity is synonymous with bad hair days and despite our efforts, it often seems hair has a mind of its own. Thankfully, there’s an easy fix for even the frizziest of flyaways. Coat the ends of your hair in a hydrating hair oil or serum to protect and seal the cuticle. Finish with a light to medium hold hairspray for all-day defence against the elements. Try: Schwarzkopf Beology Hair Treatment Repair Oil Serum, 80ml, $16.99; Schwarzkopf Extra Care Hair Spray Body & Texture, 250g, $7.29; L’Oréal Botanicals Fresh Care Hair Treatment Strength Cure Potion in Coriander, 125ml, $17.99. Get mean with green If your hair starts to turn a minty hue after a dip in the pool, look for a hydrating, clarifying shampoo to remove unwanted tones,…

Super stars Last year it was all about the turmeric, and while that fragrant yellow spice will remain popular, some new superfoods are snapping at its heels. This year, expect to hear a lot about cassava, jackfruit, monk fruit, maca powder and tart cherries. Flower power Fancy a lavender latte? An elderflower fritter? How about rose icecream? In 2018 flowers won’t just be a pretty decoration, they will take centre-stage as popular ingredients. Get busy with fizzy It’s no secret that sugar-laden soft drinks are falling out of favour, but the world of sparkling is far from dead; it’s simply heading in a new direction. Just last year a Nelson company launched Rad Cold Brew Coffee – a chilled, fizzy version of a long black, and you can expect to…

•  1.5kg whole free-range duck•  2 tablespoons Sichuan pepper and salt•  ¼ cup plain flour•  sunflower oil, for deep-frying CITRUS SAUCE •  1 cup water•  1 cup brown sugar•  ⅓ cup fish sauce•  6 star anise•  2 cinnamon quills•  juice of 3 limes•  1 orange, peeled and sliced crossways 1 Rinse duck under cold water. Trim away excess fat, and trim off neck, parson’s nose and winglets. Pat dry and rub all over with Sichuan pepper and salt. Cover; chill overnight. 2 Transfer duck to a steamer basket. Steam over a deep saucepan of boiling water for about 1 hour 15 minutes or until cooked through. Remove; place on a tray, breast-side up, to drain. Cool slightly, then refrigerate to cool further. 3 Make the Citrus sauce (see below). 4…

Pretty as a picture: it’s a wrap! Delicious, healthy and gluten- and dairy-free, fruit rice paper wraps are the perfect summertime snack. Pretty as a picture, they are easy to make with endless variations. To prepare the wraps, pour boiling water into a shallow bowl, dip a wrapper in the water for 15-20 seconds, then place on a board. Arrange thinly sliced fruit down the centre – this will be what you see through the wrapper so arrange it as prettily as you can. Top with chopped fruit and roll up like a burrito. Ripe, bright fruits such as kiwifruit, strawberries, pineapple, peaches and apricots work well, and be creative with added ingredients. Some of our favourite fillings include: · MINTY Tuck a mint leaf into each one for a…

EGGPLANT This member of the nightshade family really looks the part, especially if you’re talking about the oval-shaped, dark-purple globe variety. But eggplant, or aubergine as it is also known, can be white, yellow, green and light purple and comes in a variety of shapes and sizes. Originally from South and East Asia, eggplant journeyed into Europe and Africa with the Arab incursions of the Middle Ages, and has inveigled its way into much of their cuisine. Without eggplant, we’d not have French ratatouille or Greek moussaka – not to mention a plethora of Middle Eastern dishes like baba ganoush and makdous. And let’s not forget the presence of eggplant in African, Indian and Persian stews, tagines and curries. A nutrient-dense food, eggplant delivers good amounts of dietary fibre, manganese,…

1 OREGANO VINAIGRETTE PREP TIME 5 mins MAKES ½ cup Place ⅓ cup olive oil, 2 tablespoons red wine vinegar, 1 clove crushed garlic and 1 tablespoon finely chopped oregano in a screw-top jar; shake well. Season with salt and black pepper. Serving suggestion Great with a Greek salad, or anything with grilled haloumi or feta cheese. PER 15ML SERVE Energy 88kcal, 368kj • Protein 0g • Total Fat 10g • Saturated Fat 2g • Carbohydrate 0g • Sugars 0g • Fibre 0g • Sodium 38mg 2 LIME DRESSING PREP TIME 10 mins MAKES ¾ cup Blend 1 tablespoon coarsely chopped coriander root and stem, 5 cloves coarsely chopped garlic, 1 teaspoon black peppercorns, ½ cup lime juice, 1 tablespoon fish sauce, 1 tablespoon…

A popular food staple for most Kiwis, not to mention the rest of the world, rice is one of those pantry essentials that never seems to go out of fashion. What changes is what we do with it – and that is often dictated by the type of rice we favour. The size of the rice grain determines what types of dish it is suitable for, as well as the way it is cooked, and there are clear preferences among different cuisines. Fragrant long-grain jasmine rice tends to feature in Thai and Chinese dishes. Another popular rice in Asia is medium-grained glutinous black rice, which was once known as ‘forbidden rice’ because it was exclusively reserved for the Chinese Emperors. This develops into a deep purple colour when cooked and…

Small, but perfectly formed When you have a house full of hungry people and the barbecue is taking it’s time to heat up, the ability to rustle up a quick canapé is invaluable. It really doesn’t need to cost much time, money or effort to create finger food at its finest. Simply start with a bite-sized biscuit, pastry shell or piece of bread, then get creative with toppings. These can be as simple or as extravagant as you like. Some of our favourite combos include: •  Creamy ripe brie, ham & fresh fig•  Cream cheese & salmon•  Roast beef & horseradish•  Lamb & mint jelly•  Hummus, carrot & coriander•  Egg mayonnaise, chorizo & chives•  Prawn & avocado cook’s NOTES For a low-carb alternative, put your toppings on slices of cucumber.…

PEANUT BUTTER PREP + COOK TIME 20 mins MAKES 1½ cups •  450g raw, skinned peanuts•  2 tablespoons vegetable oil•  salt, to taste•  1 tablespoon honey (optional) 1 Preheat oven to 180°C. 2 Place peanuts and a drop of the oil in a baking tray and stir. Roast the peanuts, stirring from time to time for about 10 minutes or until golden and toasted. 3 In a processor or blender process the nuts to a paste. Add a pinch of salt and pulse to mix, then add a drop of oil to adjust the consistency if needed. 4 Taste and season with salt and honey. Pack into a sterilised jar. PER 15G SERVE Energy 91kcal, 380kj • Protein 3g • Total Fat 8g • Saturated Fat 1g…

Hang tough No matter how big your kitchen, it can be tough finding places to store everything, let alone making space for decorative touches. This is where hanging rails are a great solution. Our tips for success are: 1 Hang baskets from a rail to either display herbs and plants, or to store small utensils. 2 If you already have an open shelf, mount a rail underneath to double your storage. 3 Attach a rail to the side of your kitchen bench or cabinets for a more subtle option. smart IDEA To attach items to the rail, pick up some packs of S-hooks from your local hardware store.…

NUDE NEUTRALS This trend involves showcasing a few standout pieces. Keep the walls and floors neutral and let your artwork and furniture sing. LIGHT IT UP A statement light emphasises high ceilings and is enhanced by a simple backdrop. Get the look TIPS & IDEAS 1 AVOID THE FUSS Mid-century modern pieces are about clean lines and simple shapes. Avoid too many fussy details. 2 TOUCH WOOD The wood detailing is important, whether on the legs of a sofa or in a picture frame. Don’t be afraid to mix and match grains; just make sure the backdrop is neutral. 3 COLOUR ME BEAUTIFUL It’s not just about neutrals. Add interest with dusky colours your nana may have favoured – avocado, tangerines and mustards. 4 ADD SOME WARMTH Because this look…

Q What is your earliest food memory? Mum’s vege stir-fries, with perfectly julienned vegetables. There was not a lot of sauce and only four ingredients, but it was delicious. Q What is the key to good Cantonese cooking? A wok and a fire; if you’ve got a good fire you can actually taste the food quality. Also everything is very quick and healthy. Q What makes a perfect dumpling? It needs to be balanced. The pastry should not be too thick or too thin and the fillings need to be flavoursome. It’s got to have texture as well. Q What is your favourite filling? I mainly eat the Cantonese one – it’s got chicken, loads of herbs and mushrooms – I can’t get enough of it. Q The one ingredient…

STICKY MAPLE BACON & CHICKEN SKEWERS WITH CHERRY PECAN SALAD PREP + COOK TIME 55 mins SERVES 4 •  ½ cup store-bought barbecue sauce•  ½ cup maple syrup•  1 heaped teaspoon wholegrain mustard•  ½ teaspoon smoked paprika•  ½ teaspoon cumin•  salt and pepper•  3 x boneless chicken breasts, cut into 2cm pieces•  400g streaky bacon•  ½ red capsicum, cut into bite-sized pieces•  ½ yellow capsicum, cut into bite-sized pieces CHERRY PECAN SALAD •  ¼ cup balsamic vinegar•  ¼ cup maple syrup•  1 teaspoon dijon mustard•  2 corn cobs•  4 cups lettuce•  1 courgette, sliced into ribbons•  ½ thin telegraph cucumber, sliced into ribbons•  ½ red onion, thinly sliced•  1 cup mixed sprouts or micro greens•  1 cup edamame beans•  1 cup cherries pitted, halved•  ½ cup pecans,…

MARRIED TO GREAT RECIPES I clearly remember one morning, when I was first married, standing in my kitchen wondering what to cook for dinner. I had a real moment of panic – how was I going to think up meals for the rest of my life?! That was 46 years ago, but somehow, over that time I have managed – often with the help of your magazine. I have read Food for many years, and included recipes from it in a book of dishes I make frequently, which has travelled with me everywhere – even overseas. I do still have moments when I wonder what to cook that’s different – in fact it happened last week. But then my husband brought the post in, and included in it was Food…

If you’re on a mission to minimise your sugar intake, start small with drinks. To help you along, this book contains more than 60 recipes for smoothies, smoothie bowls and other fruit and vege-filled drinks. The recipes are full of flavour and easy to make – perfect for when you’re on the go. We have three copies to give away; to enter, email foodmagazine@bauermedia.co.nz with ‘Smoothie’ in the subject line by February 28, 2018.…

The summer is a great time to get away from the cities and explore the many incredible cafés that pepper holiday hotspots. One I have discovered this summer is Blackies Café in Whangamata. Set in an idyllic location by the water, I knew it had to be good as it is always packed with locals. I often find it hard to look beyond a classic eggs benedict or granola loaded up with fruit, but on my visit to Blackies I spotted another diner tucking into a giant stack of pancakes, and knew I had to try them. I can’t say pancakes and I have a great history. As a child I remember eating gluey, gluggy versions that were more dense than the plate they were sitting on. But when someone…

WATERMELONS Something of a hidden beauty, with its sweet, juicy, perfectly pink flesh disguised inside an unassuming hard green rind, watermelon is the perfect fruit for a hot summer’s day. From a family of vines that originates in southern Africa, the watermelon is technically a kind of berry, unlike the strawberry, which is, strictly speaking, not a berry at all. Moving on... Watermelons are about 90 per cent water and six per cent sugar – which accounts for why they are so refreshing. They can grow to be very large, with the heaviest watermelon ever recorded weighing in at 159kg. As well as being very hydrating, they are also filled with substantial amounts of vitamin C, vitamin A and vitamin B6, along with the antioxidant phytonutrient lycopene. There are also…

TOMATOES Yes, yes, we know that just like cucumbers, courgettes and squash, tomatoes are technically a fruit, but in culinary terms they are treated as vegetables. And it’s in the kitchen they’ve proven to be one of the most versatile, beneficial and popular veges on the planet. A member of the Solanaceae family, also known as nightshades, they are related to potatoes, eggplant, peppers and chillies. Tomatoes are not only an excellent source of the antioxidant lycopene, which creates that red colour, they also have good quantities of vitamin C, vitamin A, folate and potassium. A key ingredient in most of the world’s great cuisines, it’s hard to miss the fact that tomatoes work with just about everything. Part of the reason is the naturally occurring glutamate, which adds an…

With the summer social season in full swing, easy-but-impressive platters are a saviour for entertaining. Part of being a great host is making it look effortless, and platters are straightforward to prepare in advance, you don’t need to mess around plating individual portions, and you can keep utensils to a minimum. Wooden boards or white crockery are ideal for serving, as the neutral palette allows the food to star. Try varying the heights of different items on your platters to add visual interest, and don’t forget to include small dipping bowls and condiment jars. If you want the really straightforward version, simply stock up in advance on the likes of ham, salami and olives from the supermarket deli – throwing in some smoked salmon, mussels and prawns if the occasion…

DUKKAH LAMB CUTLETS WITH CAULIFLOWER PREP + COOK TIME 30 mins SERVES 4 •  1 small cauliflower, trimmed•  ¼ cup olive oil•  salt and black pepper•  ¼ cup natural sliced almonds•  2 teaspoons lemon juice•  cooking oil spray•  ⅓ cup dukkah•  2 tablespoons balsamic glaze•  12 x lamb cutlets, French trimmed•  1 tablespoon flat-leaf parsley leaves•  1 tablespoon mint leaves•  ½ cup store-bought baba ganoush or any eggplant dip•  ¼ teaspoon smoked paprika•  lemon halves, to serve 1 Preheat grill. 2 Cut cauliflower into 1.5cm-thick slices. Place on an oven tray; drizzle with half the oil, season. Place the cauliflower under grill for 8 minutes, turning halfway through cooking time, or until tender. Scatter with almonds; grill for a further 20 seconds or until nuts are…

Q I’ve inherited an old cast iron skillet; it looks a bit rough and rusty. Is it okay to use? A Lucky you – you’ve inherited a treasure. A cast iron pan can go from stovetop to oven and is a very dense metal so heats evenly, resulting in quick cooking and even browning. Cast iron is also naturally non-stick when well-‘seasoned’. To use, first rub off rust to the base metal with a steel wool scouring pad. Wash and dry the pan. To season an old (or brand new) skillet, preheat oven to 160°C. Rub the pan inside and out with vegetable oil. Place upside down in the centre of the oven and ‘bake’ pan for an hour. Turn off the heat and allow to cool completely. The pan…

‘I grew up around gardens, growing my own food. My family did that a lot; that was a real source of community growing up’ – Jake Gyllenhaal Time to Grow For many of us, the idea of a bountiful kitchen garden producing edible delights is a great one – we just don’t have time. And even if we think we do, we start off strong… then end up guilt-ridden over a dry, weed-choked wasteland that was meant to be sprouting veges. If you’re big on fresh produce but short on time, here are our top tips: ➼ Start off small – with a couple of veges and a few herbs. You can expand later if that is successful. ➼ Go for easy-growing, low-care varieties that don’t need daily attention.…

LIQUID GOLD ‘I never taste the wine first in restaurants, I just ask the waiter to pour’- Nigella Lawson If you fear you spent too much on booze over the Christmas period, take heart you’ll have a long way to go to match the spending of a wine lover in Mississippi. In November 2017, the unnamed private collector splashed out US$350,000 (NZ $508,000) on The Setting, a 2015 cabernet sauvignon. Created by winemaker Jesse Katz for movie agent Shep Gordon, it’s touted as the most expensive bottle of wine ever sold. Summer’s coolest drink Last year we told you about the trend for wine slushies, and it seems this summer it’s all about frosé. In essence it’s just frozen rosé with some sugar and fresh strawberries, but experimental bar…

WAITANGI MOUNTAIN BIKE PARK Bring your bikes – or hire them – and explore the network of trails in this new attraction which is constantly expanding. KAYAKING If you want to combine exploration with exercise, hire a kayak and get out on the water. While it’s easy to explore alone, a guided trip will ensure you get the best experience. KERIKERI MISSION STATION Home to two of New Zealand’s oldest buildings – the Stone Store and Kemp House, the heritage gardens here are stunning, and perfect for a picnic with the kids. WAIARIKI POOLS, NGAWHA SPRINGS A 30-minute drive from Paihia is a rustic complex of natural hot pools. It is perfect for a relaxing afternoon – especially when the weather isn’t the best WAITANGI TREATY GROUNDS Interesting for kids…