Marinate Steak 2 Ib bladebone steak 1 tbsp Worcestershire sauce 2 tbsps flour 2 thsps tomato sauce 1 dsp sugar onion finely sliced 2 tbsps. vinegar 1 clove of garlic chopped 1/2 cup stock or water 1/4 tsp mixed herbs 2 or 3 rashers of bacon salt and pepper Remove fat from steak. cut into 1-1/2 -inch squares, and roll in the flour and sugar. Line a casserole with the peeled and sliced onion and sprinkle with the finely chopped garlic, herbs, and salt and pepper. Place meat on top and pour over the sauces, vinegar, and stock or water. Stand aside , uncovered, for 3 to 4 hours. Top with bacon rashers and bake in a moderate oven for 1 and a half to land 3/4 hours. Deas - ie | ql levet .dlesa- Gar. sop Py Viner. - . coi §alacl? Ch & ce | pur.oan SPICED LAME es Wi NC ANT YOGHURT , a aneanarion oD AND vniwATING Time COOKING 30 MINU’ res natural tell with an He balances well witl apleed foods (and not necessarily h those warnilng spices you : tenarern MeaH{ertarieall Perslan and Middle Bastern veut cannon glnger and cardamom i Haney here, so youcan drizzle i Ubentlly over Tord aways conk @ rlend and Co peechwoor! honeyclow honey In my pantry as ICs so versatile: u it's great in savoury dishes, squeezed over feta or grilled ht rout and in dressings, and equally as good insweetdishes, a n Honey fst! hot apley) axsoclace witht fod = favours you wanta funny 1 teaspoon black peppercorns 2cloves 1; teaspoon fennel seeds t 2 teaspoons cumin seeds ¥ cinnamon stick, crushed 2 teaspoons sweet paprika 500g boneless leg of lamb 3 cloves garlic, crushed zest and Julce of 1 lemon 3 tablespoons liquid honey (\ used J. Friend and Co beechwood honeydew) 3 tablespoons olive oll 2small or 1 large eggplant ¥% cup plain yoghurt 1 tablespoon tahini 1 small red onion, finely sliced 2 cup flat-leafed parsley leaves 4 cup coriander leaves 4 cup mint leaves, torn teaspoon sumac atbread, to serve eee | c ( ( T . he ead a a seeds, cumin and cinnamon ‘ , : Ta medium-high heat for a ~ - ear Paes Transfer toa mortar and pestle or faye fade to.a powder then stir in the paprika. eee cubes of 1cm or less, discarding any big 1 tablespoon each nd with the spices, garlic, lemon zest eee joney and oil. Set aside for 30 eens oe overnight. sation dire irectly over the flame ona preheated Tack over the burner ofa gas stove. Cook oDAVID NEVILLE EE is the product of ‘an ind. relfless community, it has efficient a ed as the original its holistic benefits . When purchasing, leg | unpasteurised version that find olay ts floral components better, Sones 1: what cooperation and success taste like, Ilove honey. long been reco sweetener an are numerous. ‘TEMPURA HONEY & GINGER CUSTARD | Shin WHIPPED CREAM SERVES 4 / PREPARATION 30 MINUTES | PLUS COOLING / COOKING 10 MINUTES 125ml full-fat milk | 150m condensed milk | ‘$0g creamed honey 2 teaspoons Hellala vanilla paste Sogstem ghnge finely chopped 130g plain flour ‘30g custard powder | ‘200m soda water, chilled ‘1 egg yolk, size 7 + 20g cornflour, plus extra for dusting | 100mitiquidhoney 30m! stiern-ginger syrup 1 tablespoon lemon juice 150m1 cream 400m! canola oil Put milk, condensed milk, creamed honey, 1 teaspoon vanilla paste and the stem ginger into a medium pot over a moderate heat. Slowly bring ‘oasimmer. Once the liquid begins to steam, sieve in 40g flour and the custard powder and whi until i¢comes to a boil and thickens, Lower the heat and continue to whisk for 3-4 minutes, until you can see the Pot bottom when stirring. Scrape into 20cm x 20cm tray, cover the surface with baking paper and cool to room temperature, about 1 hour, Put the soda water in a large bowl and Whisk in the egg yolk Add remaining 90g our and the comflour. Whisk tuntl almost smooth with afew lumps remaining, Reftigerate for 30 minutes, {na small pot, put the liquid honey, stem-ginger syrup, lemon juice and 50ml water and heat gently for 2-3 tninutes until runny and slightly syrupy, Keep to one side. ‘Whisk cteam with remaining ¥anilla isk vigorously . then fry2 Usinga wet ball-sized dott on all sides with cornea fa Oil to 190°C oF un f Bolden in 5-6 see, the custard into SPOON, scoup OPS ofcustarg ONG, Us atatime f Seconds and remove 1 Repeat untif'a immediately, anda dollop I the custar Srizzled with 5 Honey & parmesan Put 400m! cold wate with 1 teaspoon dry acti focaccia br iM a stand mi ive Yeast. increase speed to high and continue knead Stop the mixer, ada mix for 2-3'minutes, ‘wice the size ofthe dough, cover and ! Place in the fridge for 1% days Remove from fridge and place dough onto 30cm x 40em oiled baking ‘ay. Cover and allow to prove at room temperatu for’3 hours or until doubled in si Drizzle with 1 tablespoon oil and press “Your fingertips into the dough to form dimples. Bake at your oven's hottest setting for about 15-20 minutes until blistered and golden. Fermented garlichoney Put 400ml honey and 100m filtered water into medium potand warmto boot temperature Place stg unpel litre arlig cloves intoa clean with screw-toplid. Pour honey over Paste until stiff peaks form, and reserve. 32 cuisine | st | the garlic cloves and gently stir. Twia tt Cr : ispy-skin Snapper with oyster stew This is a wickedly ic tich and d ; normally in the middte or Hagetent dish, troll this one out only occasionally. and it's snapper have put en ose inter when the oysters are plump and in great nick and the MY of weight. with a wonderful layer of fat between the crisp skin and the fillet of fish. Serves 6 OYSTER STEW SOgawene.. TO COOK AND SERVE 1 cup (180 8/5% 02) finely diced shallots aaah el aman flaky sea salt and freshly ground black pepper * cup (70 8/24 02) finely diced cele1 ‘i ry ScUP G25 MIM Moz) sweet sherry cooking oil, for frying Aetann cooking oll, for fryinj ies el Hawor AI Brown & Co Lemon and Fennel Infused Olive stocl Sos eee Oll or extra-virgin olive oil Tabasco sauce, to taste lemon wedges, to serve ‘Pan and place over medium-low heat. Add the butter, Take a heavy-bottomed sauce; lery. Sweat for 20 minutes, until the vegetables are soft along with the shallots and ce! and translucent. Turn the heat up a little. Pour in the sherry, let it bubble and reduce for a couple of minutes, then strain off the liquor from the oysters and add that to the sherry. Bring back up to the boil and pour in the chicken stock. Simmer and reduce for 10 minutes, stir in the cream and cook for a further 5 minutes or so. Now add 12 of the shucked oysters to the pan (refrigerate the remainder until serving). Cook the oysters for 1-2 minutes, remove the plump, cooked oysters with a slotted spoon, along with about 1 cup (250 ml/9 fl 02) of the liquid, and place in a bowl. Using a stick blender, process the oysters and reserved liquid until smooth, then return to the pan. Add the Tabasco to taste, then cool and refrigerate until required. Pour the oyster stew into a saucepan and place over medium heat. Bring up to a simmer. Place a cast-iron pan or heavy-bottomed pan over high heat. Season the snapper skin liberally with salt and a little pepper. Once the pan is hot, add a little oil then place the snapper portions, skin side down, in the pan. Fry for 3-4 minutes until the edges are golden and the skin becomes crisp. Turn the fish and cook, depending on how thick the fillets are, for a further minute or so. Once the fish is just cooked through, remove from. the pan and keep warm. When the oyster stew is simmering, drop in the remaining shucked oysters. Let them. plump up for a couple of minutes. To serve, ladle the oyster stew into warm bowls then top with a piece of snapper, : skin side up. Spoon over a little olive oil and serve with the lemon wedges on the side. Eat now. SEAFCth imes to me of wi vont speaks precious seasonal e of our Th asimnilar version of anne’ Monthe riverside or in - how to catch new? thisd whitel =e ro cook AND SERVE en cooking oll, for frying eve . for frying, cup finely diced eden cea heh ia chopped capers ‘Bes ccup roughly chopped CaP. te vn in ye an pecan freshly ground black pepper s na flaky sea si eee eect ‘pon. plus tablesPoo ay ase se a finely grated zes ce : mon wedges, to salt and freshly ground black PePPEr ler e salt and pepper together in dients except th : nee efrigerate until required. ce, mix all thei dciebtes th salt and pepper. R ike th . tom rdingly wit bowl. Taste and season acco! it your oven to 90°C (100°F). high heat. Once hot, add a little oil and a knob Turn on your warming drawer or preheat ace on a tray lined with kitchen paper, and Place a large frying pan over medium of butter and fry your eggs. Remove and pli keep warm in the oven or warming drawer. Wipe clean the pan, then place back over medium-high heat and add a liberal amount of oil. Pat your whitebait dry with kitchen paper. Place a large sieve over a large bowl. Add a handful of whitebait to the sieve, then cover with a liberal amount of flour. shake the sieve and, with clean hands, toss the whitebait until the excess flour falls hrough the sieve and there is just a micro covering of flour on the individual whitebait. Sprinkle the flour-dusted whitebait over the bottom of the pan and season with salt nd pepper. Let the whitebait cook for at least a minute, so it starts to caramelise, before ig for a further minute or so. Place the ‘ning, Add a knob of butter and continue cookin; and place in the oven to keep warm oked whitebait on a tray lined with kitchen paper, 1ile you repeat the process with the remaining whitebait. Toast and butter your bread, ‘rlare sauce, divvy up the cooked whi ; whitebait, the i ‘“eand you're good to go. Eat now! mii oe Nemon NEW ZEALAND————_—_ ee white pait fritters ultimate make the whitebait fritter fortunate tocat occasionally ait fritters, they should be _west, that is! eon how you jr own taki Virours that we are SO re making ¥ onthe sems to have tel “onderful delicacy we ig really that. iF YOU jnitebait like they COOK them Every with this © My only thing Joaded with W ar coast Makes abour 18 fare PATS 1 kg 21h 302) whitebalt Seggs, separated > tablespoons plain flour rnaky sea salt and freshly Broun" canola oil, for frying butter, for frying lemon wedges, for squeezing \d black pepper Preheat your oven CO 110°C (225°F). 1. Inamedium-sized mixing bowl, add the egg yolk: Ss Rinse and pat dry your whitebai slong with the flour. Whisk together until smooth, then fold through your whitebait ait and eason with salt and pepper. ‘haclean whisk, whip the egg whites to medium stiffni ess. Ina large mixing bowl, wit srefully fold the whisked egg whites i .gg whites into the whitebait mixt i ure alittle at ati ime until corporated. Heat a cast-iron pan or other heavy-bottomed pan over medium-1 -low heat. On . Once up reat, add a litle oil. Us |, Using a large servin, jes a 1g spoon, add five or six ty tf aco of minutes either side, until golden en an with utter just before r een ae moving from the pai ae nile you knee cook ener a couple of lemon wedges for squeezii Coane zing. Eat now. . SNDTempura cauliflower with smoked kKahawai cream The more I cook, taste and eat, the more I find pleasure in simplicity, where dishes are completely pared back to a couple of components that produce a harmony rarely experienced in more complex dishes. This dish is so very humble but offers up such a delightful eating experience. I have used my sentimental favourite, smoked kahawai, but of course you can change that out for any smoked fish you may be lucky enough to have in your refrigerator. ‘Serves 6 asa starter, or more asa pass-around cup water flaky sea salt and freshly ground black pepper 8 cups (2 litres/68 fl oz) canola oil, for deep- SMOKED KAHAWAI CREAM 250 g (9 oz) smoked kahawai. torn into pieces #4 cup (125 844% oz) sour cream %4 cup (60 ml/2 fl oz) cream (optional) frying 1-2 tablespoons lemon juice Al Brown and Co Lemon and Fennel Infused flaky sea salt and freshly ground black pepper Olive Oil or extra-virgin olive oil finely grated zest of 1-2 lemons TEMPURA CAULIFLOWER fried red chillies, to serve (optional) (page 389) % head cauliflower cup tempura flour (available from most supermarkers) To make the smoked kahawai cream, place the fish and sour cream ina bowl. Using a stick blender, blitz for a couple of minutes to create a smooth paste. Pass through a sieve into a clean bowl If the consistency is quite stiff, fold through some of the cream. Add the lemon juice, season to taste with salt and a generous grind of pepper. For the cauliflower, use a sharp knife to break down the cauliflower into florets no bigger than the size of a chestnut. Place in a bowl. Whisk the tempura flour with the water in a separate bowl. The tempura batter should be quite thin and runny. Pour just enough of the batter over the cauliflower Pieces to lightly coat. Season with salt and pepper. Discard the rest of the batter. Heat the oil in your deep-fryer or a suitable-sized saucepan to 180°C (350°F). You can if it’s at around 180°C, it will take about gauge this by adding a piece of bread to the oi a minute for the bread to turn golden and crisp. Deep-fry the cauliflower in batches for approximately 2-3 minutes, until golden brown. ‘urn out onto kitchen paper to drain as you continue to cook the remaining cauliflower. > serve, spread the smoked kahawai cream either on individual plates or a larger atter. Top with the warm, crisp tempura cauliflower and some extra-virgin olive oil. finish, finely grate over the lemon zest, sprinkle over the fried chillies, if using, and son with salt and pepper. Eat now.— —— Grilled mussels wi é butter S with Café de Paris c : Pa eee aa eeenel In the 1940s at a restaurant in Geneva called Café de Bead buena eaters, T'm not sure who the chef was that came up with this crazy- she did. Traditionall of ingredients as long as your arm; however, | am sure glad he or Rae ete eeaes served with steak, I have found that this delicious butter can be of ingredients as oni , with practically anything savoury. Don't be put off by the long list mie On thine once You assemble them al it’s actually really easy to make. Go with 7 it's worth the effort, and this recipe makes a good amount, so you can divide itup after you have made it and freeze the rest. Serves 6-8 asa starter 2 tablespoons capers, rinsed and finely diced ¥, tablespoon finely chopped thyme 1 tablespoon each finely chopped dill, parsley, tarragon and chives flaky sea salt and freshly ground black pepper CAFE DE PARIS BUTTER 1 cup (250 g/9 02) unsalted butter, diced, plus 2% tablespoons “4 cup (40 g/1% 02) finely diced shallots 1tablespoon finely chopped garlic 2 teaspoons curry powder ¥%4 cup (60 ml/2 fl oz) white wine 2 tablespoons Worcestershire sauce P4 tablespoons Dijon mustard 1% tablespoons wholegrain mustard ¥%4 cup (125 ml/4 fl oz) water pinch cayenne pepper Jemon halves, for squeezing 1 tablespoon lemon juice Iemonand herb croutons (page 390), to serve 2anchovies, finely diced MUSSELS 24-36 greenshell mussels ¥4 cup (125 ml/4 fl oz) white wine To make the Café de Paris butter, place a small pan over medium-low heat. Add the 2% tablespoons butter, along with the shallots, garlic and curry powder. Sweat for 5 minutes, then pour in the wine and add the Worcestershire sauce. Cook for a further § minutes or so, until the liquid has reduced. Take the pan off the heat and let cool to room temperature. Place the shallot mixture in a bowl along with the remaining ingredients. Using clean hands, work all the ingredients together until combined. Taste and season liberally with salt and pepper. Spoon out in two lots onto clingfilm and shape into two logs. Carefully wrap and twist the ends like a sausage. Freeze one log of the butter and refrigerate the other until required. Prepare the mussels. Debeard and place in a large saucepan over high heat. Pour over the white wine and water. Give the saucepan a shake after 5 minutes, then remove the mussels one at a time as they open up. Discard any that haven't opened. Let the mussels cool, then remove the top half of the shell and discard. Detach the mussel, then lay it back in the half shell. Refrigerate until required. Preheat the grill. Arrange the mussels (in their half shell) on a baking tray. Slice small discs of the Café de Paris butter and place one on top of each mussel. Place under the grill for 1-2 minutes, or until the butter has melted and the mussels have begun to caramelise. Remove from the grill. Let cool for a couple of minutes before placing on a platter. Top with a few lemon croutons on each. Serve with the lemon halves on the side and a big pile of kitchen paper or napkins to catch the juices. Eat now. SEAFOODowl, and whisk to oth and silky batter. cream ina bt 2egg yolks and make a smot the eB8> ‘ime to ‘ make the batter place ¢ ombine. sift in the flour, whisking all theti vason with salt and pepper. Place the 2egg whites in a DOW! ster, then fold in the oysters. place a cast-iron pan or other heavy-bottomed pan medium heat. Add a little cooking oil and, using tongs or aspoon, add the batter- vered oysters one at a time to the pan Cook the oysters in batches for a minute or soon first side until just golden on the edges, then flip to cook for a further minute on the ter side, Add a knob of butter to the pan just prior to removing the fritters. Keep the carn warm while you repeat the process with the remaining battered oysters. serve immediately with a pinch of flaky sea salt and lemon halves for squeezing over. and whisk to soft peaks. Fold gently into the fritter onthe stovetop and bring up EW ZEALAND,eee — amb shank empanadas with Lk spiced yoghurt ee. @5 1M Spain ang \d pies are commonly known as empanaa SIs Cooked beran oe These a Latin America being wrapped You can make pasty pastry. any time yor stakes 40-50 asp enerananns aan rans Far a recy ground black pepner Se eaa nn Doreen on Je A Sionent oe JSG me 28 Starck Ieee amie JSS Te Aree Te a ny cates IE Bessie ants aces onan 2 ee res eine Uooped colar? 1 se eres cis aieea casrer JSS er aca enone Se so wane ob forranta Fe ere cpa ae {Suppbon pitund cinnamon Laer eer comme and around Fen Canin snctawoasted ana moana wiisnews er Grcins 4 quantity Eve's mum’s pastry (page 386) 3 Sige separacea 2Spocn water >reheat your oven to 170°C (325°F). ith its Blane: of SPICED YOGHURT 2 cups (S00 8/1 1b 2 02) thick natural y, Oxburt *%4 cup (GO mi/2 1102) cooking on 25 & G@ oz) ginger. finely grated 50 ¢ G% oz) shallots, finely dicea 1 tablespoon finely chopped garlic pinch dried chilli fakes 1% teaspoons ground ginger 1% teaspoons cumin seeds, to: plus extra to sprinkle olive oll. to drizzle . finely sliced. to serve 4 red chil parsley or mint leaves, roughly choppea asted and ground, to serve Make the lamb filling. Place a large frying pan over high heat. Season the lamb ,anks liberally with salt and pepper. Once the pan is hot, add % cup oil, then sear ¢ lamb shanks all over until golden brown. Place in a roasting dish and pour over e stocks, along with the red wine. Cover with tinfoil, then braise in the oven for 244 hours, until the lamb is falling away from the bones. Remove, let cool, then strain stock off the shanks. Keep the stock in the fridge for another day, then pick the lamb n the bones. Roughly chop the lamb meat, then place in a bowl. lace the potatoes in a large saucepan and cover with cold water. Place over medium- | heat and bring up to the boil. Turn the heat down to a simmer and keep an eye on 1— once they reach the boil they will be cooked through in around 6-7 minutes. ove from the heat, drain and let cool. Add the cooled potatoes to the roughly 2ed lamb shank meat. ce a large frying pan over medium-low heat. Add the remaining oil, followed by ion, celery, carrot, garlic and currants. Cook for 15 minutes, stirring occasionally c he vegetables are translucent and soft. Stir in the chilli flakes, cinnamon, fennel min. ZEALANDChill until required On aclean, lightly floured bench, roll out the pastry to 2 millimetres (*/2 in) thick. Using a round cookie cutter that Is 8-10 cm (344-4 in) across, cut out pastry circles. To make the Individual lamb empanadas, take a cut-out circle of pastry and with a pastry brush, brush a little beaten egg white halfway around the edge of the pastry. ‘Spoon on some of the lamb mix, then fold over and pinch the pastry edges together. Repeat until finished. Remember, you can re-roll the offcuts of pastry to create more pastry circles. Refrigerate the empanadas until required. To make the spiced yoghurt, pour the yoghurt into a bowl. Place a frying pan over medium-low heat. Once hot, add the oil, ginger, shallots and garlic, and cook for 10 minutes, stirring occasionally, until beginning to caramelise. Next, add the chilli flakes, ground ginger and cumin seeds. Stir through, cook for a further minute, then pour into the yoghurt and mix through. Allow to cool, then refrigerate until required. Preheat your oven to 170°C (325°F). Place the egg yolks in a small bowl, add the teaspoon of water, then mix through. Brush the empanadas with a little of the egg-yolk wash. Brush an oven tray with a little cooking oil, then add the empanadas. Bake for approximately 20 minutes, until golden. Remove and cool slightly prior to serving. Pour the spiced yoghurt into a shallow dish, then garnish with olive oil, ground cumin, slivers of fresh chilli and roughly chopped parsley or mint. Serve alongside the delicious empanadas. Eat now.Shaved lamb with white a roasted garlic and mint Poca Thave always b lena ae a ote fan of what we Kiwis so eloquently call ‘cold meat’! The pea aatite he Fmutton, lamb, beef and occasionally pork all take on a different a ee hick slices with a lick of mustard and chutney or relish make ee eee Cold meat with a simple salad of iceberg lettuce, tomato, Sees nd bee Toot and warm minted new potatoes with the obligatory er panalae was one of my favourite weekend lunches growing up. tothe niet hie ae ay with the components and this recipe is a nod of respect ee aoe ae slightly more modern way with the introduction of Serves 6-8 TO COOK AND SERVE 600 g cold roasted lamb toasted pine nuts 16 white anchovies ROASTED GARLIC ¥s.cup whole garlic cloves 2 tablespoons cooking oil 2thyme sprigs eee ‘water mint jelly (page 374) ol micro herbs (optional) extra-virgin olive oil, to drizzle (optional) WHITE ANCHOVY MAYO flaky sea salt and freshly ground black pepper ¥% cup (125 g/4% oz) mayonnaise 8 white anchovies Preheat your oven to 180°C (350°F). Place the garlic cloves in tinfoil and add a couple of tablespoons of cooking oil followed by the thyme sprigs and the water. Wrap the tinfoil into a parcel, place on an oven tray or roasting dish and roast for 20-25 minutes, until the garlic is soft through. Remove from the oven, discard the thyme and let cool. Transfer the roasted garlic cloves to a small jar and cover with olive oil. Set aside until required. For the white anchovy mayo, place the ingredients in a food processor (or use a stick blender) and blitz together until smooth and incorporated. Refrigerate until required. Slice the lamb as thinly as possible, either with a sharp knife or on a meat slicer. Spread out the sliced lamb on a large platter or individual plates. Dot about some of the white anchovy mayonnaise and likewise randomly place the mint jelly, roasted garlic cloves, extra white anchovies, pine nuts and micro herbs, if using. Finish with a drizzle of extra-virgin olive oil (if you want) and a liberal seasoning of flaky sea salt and freshly ground black pepper. Serve with a bunch of forks for everyone to help themselves. ANi. Lamb sweetbreads with silverbeet, raisins and caper burnt butter This is a lovely little rich, wintery dish. The silverbeet makes a great foil to the sautéed Sweetbreads. You'll see I remove the stalks from the silverbeet leaves, alles them hen cook them down in a bit of butter until they caramelise, taking on a delicious nutty flavour. I then cook down the leaves until they are basically just wilted. The burnt butter, capers and raisins bring more nuttiness, saltiness and sweetness to the dish. Serves 6 asa starter SWEETBREADS 600 g (1 Ib 5 oz) lamb sweetbreads S00 g (1b 2 02) silverbeet 30g (10z) butter flaky sea salt and freshly ground black pepper RAISIN AND CAPER BURNT BUTTER 200 g (702) butter 1% tablespoons lemon juice 2 tablespoons capers, roughly chopped 2 tablespoons raisins “4 cup (58 /% 02) flat-leaf parsley leaves, finely chopped TO COOK AND SERVE ¥%; cup (70 g/24% 07) plain flour cooking oil, for frying ¥ cup (35 g/1%4 02) toasted walnuts To prepare the lamb sweetbreads, fill a saucepan with salted water and place over high heat. Once boiling, add the sweetbreads. Once it comes up to the boil again, cook for a minute or so, then, use a sieve or slotted spoon to remove the sweetbreads, transferring to a bowl or sink of iced water to cool down quickly. Once cold, remove the sweetbreads and pat: dry with kitchen paper. With clean hands, peel and discard as much of the skin-like membrane that covers the sweetbreads as possible. Refrigerate the blanched sweetbreads until required. Take the silverbeet and, with a sharp knife, remove the stalks from the leaves. Slice the stalks into thin pieces. Place a large saucepan over medium-low heat, add the butter and, once melted, add the sliced silverbeet stalks. Sweat over low heat for about 20 minutes, stirring occasionally until the stalks become caramelised and soft. Now take the leaves of the silverbeet and roughly chop. Stir through the caramelised. stalks, and continue to cook for a couple of minutes until wilted. Taste, and when you're happy with the texture, season with a little salt and pepper. Set aside. For the raisin and caper burnt butter, melt the butter in a small saucepan over medium- low heat. Allow the butter to cook for 3-5 more minutes, stirring, at which point the butter will begin to bubble and froth as the milk solids begin to caramelise. Once the butter starts to take on a golden colour, remove from the heat and add the lemon juice, Recipe continued overleaf... ANIMASalt and vine gar chi schnitzel Sandie eee ee This recipe is a bit of pare cnas oe = iors ea bi 80 nuts for them. Basically, a schnitzel is Tumb you can think of. Breakfast 1 wasabi peas or dukkah can all take the place of breadcrumbs, scene Makes 6 sandwiches SCHNITZEL 3 large chicken breasts cup (150 g/5% 02) plain flour eggs, beaten 180 g (S*4 07) packet salt and vinegar chips, crushed to rough crumbs TO COOK AND SERVE cooking oil, for shallow-frying 12slices buttered white toast-slice bread mayonnaise, for spreading few drops malt vinegar ‘8-12 iceberg lettuce leaves ‘To make the schnitzel, take the chicken breasts and slice them in half on the diagonal so each piece is similar in size and weight. One at a time, place each piece of chicken between two pieces of clingfilm. With a meat cleaver or rolling pin, gently tap the chicken out into a flat schnitzel about 5 mm (% in) thick. (Don't fret if you create a couple of holes here and there in them.) Once they are all flattened, set up your breading station. Flour in the first bowl, beaten eggs in the next and finally your crushed salt and vinegar chips in the last bowl. Dip the schnitzels into the flour first, followed by the eggs, then finally press firmly into the crushed chips to get a good covering. Repeat until all the schnitzels are completed. Place a large frying pan over medium heat. Add enough oil to shallow-fry, about 1cm (% in) deep. Once the oil is hot, using tongs, carefully add one or twoschnitzels at atime. Cook for a minute or two on either side, until cooked through, golden and crisp. Lower the heat slightly if the chicken is browning too fast or crank up the heat if it’s taking too long. Remove with a slotted spoon, drain on kitchen paper and keep warm while you finish the rest. To put the sandwiches together, lay six pieces of the buttered bread down on aclean chopping board. Spread over a little mayo, then top each slice with a crispy chip schnitzel. Sprinkle the schnitzel with afew drops of vinegar, add a leaf or two of lettuce then complete the sandwich by adding the top layer of mayo-spread bread. Squish down gently, then cut in half or eat ‘em whole. BIRMock ee] This is a crazy-delicious ye, her very hip ana ane vent betarlan dish that was served to me bya dear chef friend at and her business parte me amt, Kings County Imperial in New York. Tracy Jane Young, itin an uber-cool spaces ‘Josh Grinker, cook traditional Chinese cuiisine but serve inthat great city: youn i ASide street in Williamsburg. Please check it out if you're it blew my mind. The on'y ce disappointed. This was the first dish Tracy served up and the Chinese havea treslade oration with cel is actually the look. Tracy told me that Protein. Ilove this dish. Iteesg iNE Animal protein with vegetables or vegetable UNS Savoury, sweet, salty and also alittle crunchy. Serves 6 asa starter MUSHROOMS 100 . 2 spri 8 (3% 02) dried shiitake mushrooms com four, for dative ee tie TO COOK AND sERVE tablespoon soy sauce Puaaiiaeks 1 tablespoon hoisin sauce a pad we 2 lnres/35-8 floz) canola oil, plus _1 tablespoon sugar ¥% cup (80 ml/2% fl 02) chicken stock 14 teaspoons ney chopped ginger teaspoon sesameoil in ‘ely chopped garlic ¥s tablespoon toasted sesame seeds, to serve 1red chilli, finely sliced on the diagonal Place the shii i j shiitake mushrooms ina bowl and cover with boiling water. Let sit for 30 minutes to rehydrate. Drain. Take Ee e the rehydrated mushrooms and squeeze out any excess water. With kitchen se A Start at the outside lip of the mushroom and snip your way inwards in a spiral, eating . long eel-like strip around until you get to the stem. Discard the tough stem. Repeat with all the mushrooms and set aside. Place a large non-stick frying pan or wok over medium-high heat. Once warm, add a 1% tablespoons canola oil, followed by the ginger, garlic, chilli and half the spring, onions. Sauté for a minute, until the ginger and garlic are golden but don’t let them. burn. Remove the pan from the heat. Heat the remaining canola oil in your deep-fryer to 180°C (350°E). Alternatively, heat the oil in a heavy-bottomed saucepan. You can gauge this by adding a piece of bread to the oil; if it’s at around 180°C, it will take about a minute for the bread to turn golden and crisp. Place the thick strands of mushrooms in a bowl. Dust liberally with cornflour, then. pat off any excess. Carefully drop into the hot oil and cook for 1-2 minutes, until crisp and golden. Drain on kitchen paper. While the mushrooms are frying, place the pan with the ginger, garlic and chilli back over high heat and add the soy sauce, hoisin sauce, sugar, stock and sesame oil. Toss the mushrooms through the sauce to cover. Pour into the centre of aserving plate and finish by garnishing with the remaining sliced spring onion and toasted sesame seeds.Crumbed c eleria walnuts, blue cheeset, witloof, apple sauce and Serves 6 asa side dish APPLE SAUCE 3 Granny Smith apples, 3 » Peeled, juice of 1 lemon a 1 tablespoons sugar 1 cup (250 ml/9 fl oz) water TO COOK AND SERVE 2 large celeriac - fia Ld ae fl oz) canola oil or other cooking oil, plus extra to brush Acup (250 ml/9 fl oz) water 1 cup (150 g/5% 02) plain flour 2-3 eggs, beaten 2 cups (120 g/4% oz) panko breadcrumbs ¥% cup (60 ml/2 fl oz) extra-virgin olive oil ¥ cup (40 g/1% oz) walnuts 2 garlic cloves, finely chopped 2 witloof, core removed, cut into large slices 3 tablespoons cider vinegar ¥% cup (10 g/%4 02) chopped flat-leaf parsley ¥, cup yellow inner celery leaves 100 g (3% 0z) crumbled blue cheese To make the apple sauce, place the ingredients into a small saucepan over medium-low heat, stirring occasionally, and cook for 20-30 minutes, until the apples are soft. Remove from the heat and, using a stick blender or food processor, plitz to asmooth purée. Refrigerate until required. Preheat your oven to 200°C (400°F). then peel. With asharp Take the celeriac and cut off the tops and the gnarly bases, knife, slice the celeriac into 1.5 cm (4in) rounds. Brush with the canola oil and seasor then add the water. Cover with tinfoil and liberally with salt. Place ina roasting tray, Recipe continued overlegh old green and, ooking time to render it soft {eso it’s cooked through .s bring a decent sent. It’s a tous ent amol ave roasted the darling of and chopped date Kale seems to DE when boiling or steaming: inne enough to eat. For this relatively S! crunchy around t ne e considered ont richness to a vege one serves asastarter : to COOK AND SERVE ALMOND CREAM : To e302) Kale / ia cas g/it4 02) blanched Whole almonds, 250 8 CF lato) olive oll lightly toasted fhaxy sea salt and freshly ground black pepper sg cups roughly chopped BABU fay (60 g/8%4 02) chopped dates Crist ON fon) milk teup 035 2/5% 02) aorta rons almonds 14 cups (310 (page 390), rougbly rgarfc clove, finely chopPet ‘arprown & Co orange and Chill Infused Olive San ser ole a Sil or good-quality extra-virgin olive oil cup (60 m pinch sugar flaky sea salt and freshly ground black pepper oak the toasted almonds and bread in the milk for at least ocessor or blender. Add the To make the almond cream, S 1s, preferably overnight. d milk mixture into a food pr garlic and vinegar, and blitz for a minute or two. Slowly add the olive oil, ina steady stream, until emulsified. Pass the almond cream through a fine sieve and discard any Jumps. Season with the sugar, salt and pepper, and refrigerate until required. acouple of hou! Place the almond, bread ant ‘d the stalks. Place 50°F). alks and tear into largish pieces. Discar along with some seasoning. Spread out the Cook for approximately 10 minutes, until edges. Remove and let cool slightly. Preheat your oven to 180°C (351 Rip the kale leaves off the st: the kale in a bowl, add the olive oil and toss, kale on a roasting tray and place in the oven. the kale is golden brown and crisp around the To plate up, spread some of the almond cream on individual plates or one large platter. Spread the roasted kale over the almond cream. Finish by tossing over the chopped lates, paprika almonds and a good glug or two of olive oil. Eat now. /P NEW ZEALANDsmashed soy and chilli cucumber This is alittle starter dish that you often get vari; China. It’s such a fr arlations of in rest: ae esh way tostatta dinner, and great todip into throushee they when the dishes start getting rich and compl ip into throughout the meal crunchy and fresh. lex. Do try it. It’s simple to make and super Serves 6 as aside dish 600 g (11b 5 oz) cucumber (ab v tablespoon flaky sea es) 1% tablespoons sesame oil 2 tablespoons black vinegar or balsamic vinegar 2 tablespoons hot soy bean chilli paste 3 garlic cloves, finely chopped {teaspoon sugar 2 tablespoons soy sauce Take the cucumbers and cut into thirds. Grab a large chef's knife and, using the flat of the blade, push down on the cucumbers. They will generally crack and split into three or four lengths. Scrap out the seeds and discard. Chop the cucumbers on an angle into bite-sized pieces. Place in a bowl with the remaining ingredients, and toss to combine. Refrigerate for 30 minutes. Serve ina deep bowl with a bunch of chopsticks (or forks) on the side. Everyone lov smashed soy andchilli cucumber!—_ ~~ mt spiced la japneh. oney seuss, see wheat here “ xing recipe works ' van vexgeniner 1 tite rice vo concn MARINADE fp Saar) lnm shoulder chops 1» ground sumac smoked paprika rrander seeds. toasted and ~umin seeds, toasted and uulespoon flaky sea salt easpocn freshly ground black pepper 4 iy shoulGukkab came 11, with spi derfully wel to let these chops marin’ erceer. fi have been te lamb hat [look forward at render: however, ratty eh regular bone and nthe athe cartilage some of s what | ew, and that es but that’s the appeal yy fob at tim nd nutty all char, sour, sweet an fe fridge for a couple of days ies, finely chopped zest and juice of 2 lemons ) olive ofl 1-2 red chilli finely grated vycup (125 ml/4 fl 02) TO SERVE 2 cups (500 g/I Ib 2 yoghurt vjcup (115 g/4 02) runny honey handful mint leaves seeds of 1 pomegranate (optional) dukkah (page 388) 2 lemons, cut into wedges oz) labneh or thick natural iniespoons finely chopped garlic ina large bowl with all of the marinade ingredients. With clean Place the lamb chops in the fridge for at least hands, massage all the spices into the chops. Leave to marinate 2 days. The longer you marinate them, the better the result. Preheat your chargrill, barbecue or oven grill to high. Cook the shoulder chops all the way through, letting them get a decent amount of char and caramelisation on them. Remove and let rest for 5 minutes. [0 serve, spread the labneh or yoghurt on a platter or plates. Top with the charred hops, then finish by drizzling over the runny honey, picked mint leaves, pomegranate -eds and dukkah. Serve with lemon quarters on the side for squeezing. Eat now. ‘NEW ZEALAND.ayonnaise wzealanders grew up with. It's sweet a ard powder and cayenne sopra er. Condensed milk m1: «Ne but that will never stop me from the must ith cold meat, chilled poached ethat so many of heat he health guidelines, int amount of P d there, be it wi eberg lettuce, many oft! re ant This is the mayonnals e rig ith good old Ics tangy. with just th I'm sure it doesn't meet f00 " from epreading a generous lick he crayfish, boiled new potatoes oF yyars ed milk Makes 2x 500 ml (17/10). nder sweetened condens 139s can Highla cup (125 mi floz) canola oil 2egg yolks % cup (125. mi/4 floz) malt vinegar 2tsp dry: mustard powder pinch of cayenne Pepper 1 teaspoon salt place the sweetened condensed milkin a bow) Add the remaining ingredi a onck together until blended. Taste and adjust (he seasoning accordingl oa fridge to chill and thicken. gly. Place in thedding with u self-saucins Pp stard jere, and f'm pretty sure flo uddings out tt ' ve recipe awhlle ABO. ie ante by folding dark chocolate srt in itself and can be made in Tones and we UPP systard isa des esso custar ook it in one large dish, then pralée. He! ist ng cream to finish rhe espr d served like @ pud with cold pouri teaspoons baking powder qpeup (40 g/1% 07) good-quality cocoa, plus JsTARD 26! 1 tablespoon 1 cup (150 g/5% 02) roughly chopped dark ESPRESSO C iaenton cream sre g50 mi/26 02 curs C0 fac tes ground cOree x cup (16S e/S% oz) caster sugar 10 egg yolks 3cul res 6 chocolate ‘ycup (140 g/5 02) brown sugar 244 teaspoons cornflour .ps (750 ml/26 fl oz) boiling water CHOCOLATE PUD te eup (125 g/4¥ 02) softened Butter 54 cup (165 8/5% 02) SUBAT TO SERVE chilled pouring cream, to serve Legg 1 teaspoon vanilla essence 114 cups (185 g/6% 02) plain flour he cream and coffee into a large saucepan, and yen to 140°C (275°F)- from the heat and set aside. Preheat your 0 To make the espresso custard, pour tl i Remove bi up toa simmer over medium heat. : s e ae .d egg yolks together ina large bowl until combined. Now Whisk the caster sugar an ; slowly pour the hot cream over the egg mixture, whisking continuously, until completely incorporated. Pass through a fine sieve lined with muslin to remove the coffee grounds. Pour the custard mixture into a regular loaf tin. Seal tightly with tinfoil. Take a large roasting dish and place the tin with the custard mixture inside it. Pour enough hot water to come halfway up the side of the loaf tin. Cook in the oven for 25 minutes. Check if the custard is set—it should still be slightly nervous in the centre. If not, continue to cook and check at 5-minute intervals until it’s set. Remove, let cool and refrigerate until required. To make the self-saucing pudding, preheat your oven to 180°C (350°F). Inastand mixer fitted with the whisk attachment, or using a handheld electric whisk, eat the butter, sugar, egg and vanilla essence until light and fluffy. Sift in the flour, aking, powder and % cup (40 g/1'4 02) cocoa, and fold in with a large spoon until just mbined. Lastly, stir through the chopped chocolate. Grease a medium-sized ovenproof dish with butter, then spoon in the pudding ae Ina bowl, combine the brown sugar, cornflour and 1 tablespoon cocoa, and i le oe the Pudding. Then Pour the boiling water over the top. Bake for 35-40 ‘es, until the pudding is puffy and springs back when pressed. Remove fi 1and let rest for 10 minutes before serving. ; “mine ivvy up the pudding into bowls, Usi . Using a hot, we °ss0 Custard to each bowl, then ane ith Sara cold ee eros scoop of ith a pour of cold fresh cream. Eat now. ZEALANDRoasteq eg °auliflowe; Tlook at th dish and i fe - g Gish and it feets 1 dish eaih simple griteg a ‘Wally, it Would be an in Ve and simple : he like. 5 ly. it woul i 'n impressive and im Se °rY€S 6 asa starter ov sige dish CAULIFLow, ‘ ER heed cautinower ae Ycup us gr alg 310 MI/10% f 02) cream et Sea salt and fre. ShIY Bround black pepper finel 'Y Brated zest of | lemon 2 tablespoons lemon juice SALSA VERDE “A cup (125 ml/5¥4 102) Al Brown & Co Lemor A green capsicu; uM, finely di % cup (40, ot u cup orion finely ced shalion sg eunttsed Olive Ol or extra-virgin olive oil eats ly minceana ‘A tablespoon sugar 2tablepoons finely ee ae freshly grourd black pepper oe finely diced gherkins ; ‘ablespoon finely choy aaa F PPed anchi are Geen vies 3 eggplant extra-virgin olive oil, for brushing 74 CUP (25 g/102) fi inel} 'Y chopped flat-leaf parsley flaky sea salt and freshly ground black epp er Take the cauliflow esa —— ae ss Modhira-siaed Hlurets, complete with the stalk. Place bolt then sims oer Cold salted water. Place over high heat, bring up to the paiement minutes until the cauliflower is soft, Drain, then return the Pan and add the cream. Place back on the heat and cook for another Preheat your oven to 180°C (350°F). Take a cast-iron or other heavy-bottomed pan and place over high heat. Cut the eggplant in half, lengthways. Score the flesh in a5 mm (% in) deep criss-cross pattern, Brush the eggplant halves with olive oil and season with salt and Pepper. Once the pan is hot, place a couple of the eggplant halves in, flesh side down. Cook for 2 minutes, until the flesh has begun to caramelise. Place the eggplant on an oven tray and repeat with the remaining eggplant halves. Now place the oven tray in the preheated oven and cook the eggplant for another 20-30 minutes, until super soft. To serve, heat up the creamed cauliflower on the stovetop or in the microwave, ee spoon a liberal amount onto the centre of warm plates. Top this with the caramelised oasted eggplant, then spoon over a generous amount of the salsa verde. Serve now. VEGjuite ralafe was alaat rm nora and feta Je sine u 2 aughter connie navetnings cl! ange rer st et put lca erent oF Te bles ay. nave Teco vena orld have ar’ vartiye Huge variety re 0 of er these Ont" world’s different ood percentae on offe nypted with Ene | ane ere I a ts. THIS t, makes for SOME compelling Shes Te Te und rn cits ee ph CHUENEYS wailables PY op which revolve virally nderful whe eo veal SUPE os cuisines, ny well-made falafel. Text ects ge dish oF amai ‘ well a cating ve wee, eney make f s relishes make as wel ash : serves 6-854 side sepa 1002 ont oe ycup finely ‘diced garlic FAA .d chickpeas cup finely diced ginger sagas ae chill finely BOPP sees ofgemons Jo cardamom pods, romed eed oMlY 38 Oe ree breadcrumbs onion 2 tablespoons cumin naeods eae and grouns rely dices oniol ‘spoons grount ere se oped flat-ieaf Parsley a aps (375 ml/13 £1.02) male vinegar wae? faog/uon nel” chopped mit wi eaps @30 8/1114 07) SUBAE fi etplespoons cumin ee toasted and 7 Goo g.cans whole peeled ‘tomatoes, crushed oe id flaky sea salt and freshly ground black pepper sy tablespoons coriander seeds, toasted ar ground TO SERVE a pinch cayenne PePP°t roe cups (1-2 litres/35~68 fl o7) cooking oil eas and , iespuson?o abneh or plain natural flaky seassalt and freshly ground black pePPe pasos INDI a4 cup (100 8/3% oz) crumbled feta cheese ro (80 xen oz) canola oil cup (5 8/4 02) picked coriander leaves waa uw | leaves extra-virgin olive ol cup cur tard seeds 3 tablespoons must ‘2 teaspoons fenugreek s* ground First, make the falafels. Place water. Place over medium heat the chickpeas cool for 5 minutes. ingredients, except the salt and pepper. Process until then season with salt and pepper. If it tastes a little bl: Mould your falafel mix into your desired shape and size, eeds, toasted and an and cover with salted t and bring up to the boil. Remove and drain, then let Transfer toa food processor with the remaining | smooth and combined. Taste and, add a bit more lemon jui then refrigerate until req the chickpeas in a saucep To make the tomato kasundi, place a heavy-bottomed saucepan over medium he: add the canola oil and, once hot, add the curry leaves, mustard and fenugreek se Stirring with a wooden spoon, cook for 30 seconds or so. Now add the onion, gar! 8 neers ae own seeds, cumin and turmeric. Turn down the heat and s\ getables for 10 minutes. Add the vinegar, sugar and crushed tomatoes, and si!SERVES 4-6 * |) PREP TIME 10 MINS ~ COOK TIME 75 tgs INGREDIENTS 250g packet Havoc Bacon Mince or Minced Havoc Bacon Rashers or Pieces 1 cup grated cheese 1 cup rolled oats 1 large potato, peeled and grated Pinch of cayenne pepper METHOD Preheat oven to 160°C. 2 Mix all ingredients together until well combined; you will need to do it with your hands. Form into balls about the size of a rounded teaspoon, or larger if you wish. Place into an oven dish in rows (don't use an oven tray as the grease from the bacon and cheese will run all w over your oven). Bake until cooked (about 25 minutes). be Serve hot or cold. wo FOR THE LOVE OF PORK # 18——_—_ = =— Dy TASH'S + FRY BREAD + 20 MINS * RISING TIME * COOK TIME 30 MINS prep TIM METHOD 1 To make Cream Pau Filling, melt butter in a pan, add onion and INGREDIENTS eee ali cook for a few minutes to soften. Add paua and cream and cock 2 tbsp bu for a couple more minutes. Add cornflour, season with salt and 1 onion, diced pepper and cook for 2 minutes to thicken. Set aside to cool, 2 To make the Dough, place flour, yeast, salt and sugar in bow! 6 paua, finely chopped 500ml cream and add enough tepid water to mix to a soft dough. Knead for 2 tbsp cornflour 5 minutes and leave to rise for one hour. Salt and ground black . 7 7 : pepper 3 Knead dough for 5 minutes and divide into equal pieces, Roll out each piece to 1cm thick and place some paua cream inthe Dough middle. Brush the edges with egg, fold over the dough and 2.5kg high-grade flour squish together to form a parcel around the paua filling. 2x 8g Edmonds an Instant Dry Yeast 4 Heat oil in a shallow pan and shallow fry the bread till brown on cathets both sides. 1 tbsp sugar 1 tsp salt : Tepid water 1 egg, lightly beaten Sunflower oil, to cook FOR THE LOVE OF BREAD # 200 2 Ga Ul—‘—™SCSC~—S