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Arrowtown another taste of

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Another Taste of Arrowtown Arrowtown is a close-knit community of people who have come together from around the world to live in one of New Zealand’s most historic and treasured townships. Reflecting this, the school and wider community are joining together to celebrate the 150th anniversaries of the discovery of gold in Arrowtown (1862) and the establishment of the Arrowtown Primary School (1863) – still going strong today.

This recipe book has been published to support the Arrowtown Primary School and offers a glimpse of the everyday cooking that takes place in the kitchens of Arrowtown. Turn through the pages and you will find a selection of our favourite dishes from Hoisin Pork Pies to Plum & Cardamom Jelly – the ones that we revisit over and over again with our families and friends. Simply put, these are real recipes compiled from local Arrowtown families that are worthy of cooking, eating and sharing.

To all those who have donated their favourite recipes, thank you so much. Thanks also to our talented photographer Sarah Bultitude, graphic designer Melissa Hinves, Carole Watts, and also the printers Norcross Printing – not forgetting everyone else who has helped put this cookbook together. You know who you are!

From the kitchens of Arrowtown to yours, we hope you enjoy another taste of our beautiful town.

SALES ENQUIRIES

contact email postal

Arrowtown School office, phone (03) 442 1854 office@arrowtown.school.nz Arrowtown School PTA, 9 Chalmers Place, Arrowtown 9302

The Arrowtown School PTA Cookbook Committee have received all these recipes in good faith from members of the Arrowtown Community.

Every effort has been made to ensure that the recipes are correct, but we cannot be held responsible for irregular results or breaches of copyright.

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Contents 150 Years Young Finger Food and Nibbles Soups and Starters Mains Sides and Salads Desserts Biscuits and Baking Accoutrements

5 9 23 45 93 109 127 153

Truly feminine and timeless clothing

www.clairebloom.co.nz

03 442 1022

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150 Years Young 5

150 Years Young The first school in Arrowtown was established in 1863 only one year after the discovery of gold in the region. The school was a tribute to the character and foresight of the early miners and residents who settled in this district, originally known only as ‘Arrow’. Mr E Ings was among those people who were quick to consider the future of the children of Arrowtown, and he is credited with the establishment of a private school on the main street where the Royal Oak development sits today. Students were charged one shilling per week to attend and, according to records, Mr Ings collected the monies every Monday morning.

Books detailing the history of Arrowtown recount that Mr Ings was an amiable man with a good sense of humour, which he applied to the business of collecting his fees. The story goes that any child who did not have their fee was sent home to retrieve it; however he would allow for the substitute payment of a lock of hair. ‘If the reaction of little Ellie Cotter was typical, Mr Ings could not have suffered any financial loss. She was reported to have implored her mother: “Ma, please never let me forget my shilling!” ‘.

In 1864 the Otago Education Board assumed control of the school and Mr Ings was retained as teacher. He remained in the position until 1865 and was followed by R M McCracken (1865-68), Rev W Hutchinson (186880), J F Sutherland (1880-87), J L Field (1887-89) and Mr A Inglis (1892-1896).

Arrowtown School Group c 1881 teachers Mr. & Mrs. Sutherland

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6 150 Years Young

Arrowtown School 1905

Archive images all courtesy of the Lakes District Museum, Arrowtown

Arrowtown Public School Group 1962

Under the jurisdiction of the Southland Education Board from 1878, the average number of students was recorded as 86 under the tuition of only three teachers. Historical records from the time show the position of Headmaster being advertised at a salary of £189 plus house (NZ$16,000 in today’s terms).

Arrowtown School 1940’s

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The first school house on the main street was an old timber building that had been relocated from the town’s Police Camp. In 1866 the school shifted to a new site on Caernarvon Street, and six years on in 1872 with a roll of 46,

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150 Years Young 7 it was reported that the building was in need of replacement. “The school is held in an old timber building which was removed from the camp many years ago, and is now utterly unfit for the purpose”. The old timber building was finally replaced by a two-classroom stone building in 1874.

Structural and heating improvements were made to the existing stone building in the late 1920’s and eventually the disused Arthur’s Point School was moved to the site in 1950 in order to provide the extra accommodation so badly needed. The stone building was replaced in 1963 and this in turn was replaced in 1997 when the school relocated to its present day site on the southern border of town.

Shifting the old school building

One of the many teachers remembered fondly throughout the history of the school was Rosina May Douglas (1888-1962), always known as Rose. She was head teacher of the primary school for 27 years from 1918-1945 and attained high standards in classroom and extracurricular activities. During Rose’s tenure the school gardens tended by the pupils became a showplace in Arrowtown. The small park alongside today’s fire station is called the Rose Douglas Park in her honour. She died in 1962.

Extracts are from ‘Born of Gold 1862’ and ‘Arrowtown Public School’ courtesy of the Lakes District Museum, Arrowtown.

Arrowtown School 1988

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Arrowtown School 2012

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Finger Food and Nibbles

www.nzski.com

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10 Finger Food and Nibbles

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Finger Food and Nibbles 11

NZ Ski Greek Salad Pita Sandwiches 3 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1¼ cups plum or cherry tomatoes (chopped, seeded) 1 cup cucumber (peeled, diced, seeded) 1 cup green capsicum (chopped) ²/³ cup red onion (chopped) ½ cup radishes (chopped) ½ cup fresh Italian parsley (chopped) 1 cup crumbled feta cheese (crumbed) 4 x 20cm diameter whole wheat pita breads (halved)

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Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper.

Mix tomatoes, cucumber, capsicum, red onion, radishes, and parsley into dressing. Stir in feta cheese.

DO AHEAD: Salad can be made 2 days ahead. Cover and chill.

Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.

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12 Finger Food and Nibbles

Hoisin Pork Pies 2 tablespoons peanut oil 1 medium onion (finely chopped) 2 cloves garlic (finely chopped) 2 teaspoons fresh ginger (finely grated) 250g pork mince 2 tablespoons flour ¾ cup chicken stock 2½ tablespoons hoisin sauce plus extra to serve 2 tablespoons fresh coriander (chopped) 6 sheets frozen puff pastry (thawed) 1 egg (lightly beaten)

Preheat oven to 190ºC Heat oil in a large frypan over moderate heat. Cook and stir onion for 2-3 minutes or until golden. Add garlic and ginger, cook and stir for 1 minute or until fragrant.

Add pork, stirring with a wooden spoon to break up the lumps for 4-5 minutes or until browned.

Add flour. Cook and stir for 30 seconds or until mixture thickens.

Gradually stir in the stock until combined. Bring to the boil. Reduce heat, simmer uncovered for 5 minutes until mixture thickens.

Remove from heat. Stir in hoisin sauce and coriander. Cool for 10 minutes.

Using a 10cm pastry cutter, cut 12 rounds from half the pastry sheets.

Using a 7cm round pastry cutter, cut 12 rounds from the remaining pastry.

Line 12 holes of muffin tray with 10cm pastry rounds. Spoon pork mixture into cases. Top with remaining rounds. Using a fork press edges to seal.

Brush with egg. Bake 20 minutes or until golden.

Serve with extra hoisin sauce. Can be made as a family sized pie in a 22cm pie dish.

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Finger Food and Nibbles 13

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14 Finger Food and Nibbles

Pan-toasted Almonds with Chilli and Sea Salt ½ tablespoon olive oil 255g almonds (blanched, optional) 1-3 small dried red chillies 2 generous pinches of flaky sea salt

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Add the olive oil and almonds to a hot frying pan. Fry the almonds until golden brown, shaking the pan regularly to colour them evenly.

Crumble in the chilli to taste and add the sea salt.

Delicious served hot from the pan.

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Finger Food and Nibbles 15

Bloody Mary Oyster Shooters 6 x ½ nips (15ml) vodka 6 rock oysters (shucked, cleaned and removed from the shell) 150ml tomato juice Worcestershire and Tabasco sauce to taste ½ lemon

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Pour ½ nip of vodka into each of the six shot glasses. Add an oyster to each glass.

Fill the glasses with the tomato juice then add a dash of Worcestershire and a small drop of Tabasco, to taste. Squeeze a little lemon juice over the top. Finish with a grind of black pepper.

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16 Finger Food and Nibbles

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Finger Food and Nibbles 17

Butterbean Dip 1 can butter beans (rinsed and drained) 4 tablespoons olive oil 1 clove garlic (crushed) 1 tablespoon fresh rosemary zest and juice of 1 lemon salt and pepper

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Process all ingredients in a food processor or with a blender stick.

Great served with vegetable sticks, crackers or bread.

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18 Finger Food and Nibbles

Salmon Wontons 350g fresh salmon fillet 2 spring onions (thinly sliced) ½ chilli (minced) 1 teaspoon ginger (finely chopped) 15 wonton wrappers

Cut salmon into paper thin slices across the grain.

For the dipping sauce: 1 teaspoon sesame oil 2 tablespoons sweet chilli sauce 1 tablespoon soy sauce

Mix dipping sauce ingredients together and serve in a bowl with the wontons.

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Mix salmon, spring onions, chilli and ginger together.

Place spoonfuls of mixture onto wonton wrappers and form pouches.

Place wontons in a steamer lined with baking paper. Steam over boiling water for 4 minutes or until salmon is cooked.

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Finger Food and Nibbles 19

Bruschetta with Eggplant and Olive Topping 1 tablespoon olive oil 1 small onion (finely chopped) 2 cloves garlic (crushed) 1 celery stalk (trimmed and finely chopped) 150g char-grilled eggplant (finely chopped) 150g red capsicum (roasted and finely chopped) Âź cup pitted black olives (coarsely chopped) 1 tablespoon baby capers (drained) 2 tablespoons pine nuts (toasted) Âź cup fresh basil (finely shredded) 350g ciabatta loaf 2 tablespoons olive oil, extra

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Heat oil in a medium frying pan, cook onion, garlic and celery until soft.

Transfer onion mixture to medium bowl.

Add eggplant, capsicum, olives, capers, pine nuts and basil to onion mixture. Mix well and season to taste with salt and freshly ground black pepper.

Cut bread on slight angle into 8 slices. Brush one side of bread with the extra olive oil and grill on both sides until toasted.

Top toast with eggplant mixture and sprinkle with extra basil leaves if desired.

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20 Finger Food and Nibbles

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Finger Food and Nibbles 21

Moorish Chicken Nibbles 1 cup flour 1 cup butter 1 egg 1.5kg chicken nibbles

Preheat oven to 180ºC

For the baste: 1 cup sugar ½ cup vinegar 3 tablespoons soy sauce 1 tablespoon water ½ teaspoon salt

Combine all the baste ingredients. Baste nibbles with half of the mixture.

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Dip the chicken nibbles in beaten egg then the flour.

Fry in batches in the butter until brown and crispy, then place in a roasting dish.

Place in oven for 45 mins–1 hour , basting with the remaining mixture halfway through.

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Soups and Starters

Arrowtown Mining Company @ Dudley’s Cottage

03 409 8162

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24 Soups and Starters

Dudley’s Cottage Roasted Tomato and Basil Soup 2 tablespoons olive oil 2 large onions (finely diced) 6 cloves garlic (crushed) 18-20 ripe tomatoes (skinned and diced) 2 teaspoons tomato paste 400g can chopped tomatoes 2 teaspoons fresh thyme (chopped) salt and pepper to taste 600-800ml chicken stock basil pesto croutons 150g crème fraiche

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Heat oil, add onions and garlic and sauté until transparent.

Add fresh tomatoes and tomato paste. Cook for 2 minutes.

Add canned tomatoes, chicken stock, thyme, salt and pepper and simmer for 30 minutes.

Puree in a blender or leave chunky if you wish.

When serving swirl in basil pesto and add croutons and crème fraiche.

Serves 6

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Soups and Starters 25

Bacon and Lentil Soup 1 tablespoon butter 8 rashers of streaky bacon 2 leeks (cleaned and sliced) 2 carrots (peeled and diced) 1L chicken stock ½ cup lentils (puy) 2 tablespoons fresh parsley salt and pepper to taste

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Heat butter in a pot and fry bacon and leeks until softened and beginning to colour.

Add all of the other ingredients and bring to the boil.

Simmer for 30-40 minutes then season to taste and serve.

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26 Soups and Starters

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Soups and Starters 27

Tortilla Soup 400g canned tomatoes 1 medium onion (chopped) 2 cloves garlic (crushed) 4 tablespoons fresh coriander (chopped) ½ teaspoon sugar 8 cups chicken stock 750g chicken breast (cooked and shredded) 1 chipotle pepper a little Adobo sauce to taste

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Combine tomatoes, onion, garlic, coriander and sugar and blend until smooth.

Add combined ingredients to a pot with the chicken stock, chicken breast, pepper and Adobo sauce.

Bring to the boil and simmer for 20 minutes.

Serve accompanied with avocado, corn chips, sour cream and cheese.

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28 Soups and Starters

Spicy Black Bean Soup 2 tablespoons vegetable oil 1 medium onion (finely chopped) 2 cloves garlic (crushed) 1 fresh 5cm jalapeno (seeded, minced) 1½ teaspoons chilli powder 1¼ teaspoons ground cumin ¼ teaspoon dried oregano ½ teaspoon salt 2 x 475g cans black beans (drained, rinsed) 3 cups water ½ bay leaf

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Heat oil in a large pot over medium-high heat until it simmers, then sauté onion, garlic, and jalapeño with chilli powder, cumin, oregano, and salt until onion is beginning to brown (6-8 minutes).

Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly (about 15 minutes).

Transfer about 2 cups soup to a blender and purée. Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt to taste.

Accompaniments: chopped coriander; lime wedges; chopped white onion

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Pumpkin Soup with Coconut Cream and Coriander 1 large pumpkin (approximately 3-4kg) 1 can coconut cream chicken stock to cover or use water and 1 heaped tablespoon chicken stock powder 1 tablespoon fresh ginger (grated) 2 cloves garlic (crushed) 1 teaspoon curry powder Âź teaspoon nutmeg (grated) 2 tablespoons tomato paste 2 tablespoons soy sauce 1 teaspoon sugar salt and pepper to taste handful fresh coriander leaves

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Peel the pumpkin and cut into pieces, then place in a large pot.

Pour over the coconut cream and cover the pumpkin with your choice of stock.

Add the remaining ingredients except the coriander.

Bring the soup to the boil then lower the heat and simmer, uncovered, until the pumpkin is cooked.

Add the coriander leaves when the pumpkin is cooked.

Puree the soup using a hand held blender or food processor. If the soup is too thick add some milk.

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30 Soups and Starters

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Soups and Starters 31

Zucchini and Basil Soup 4 tablespoons olive oil 25g butter 1 large onion (finely chopped) 700g zucchini (sliced) 2 medium potatoes (peeled and diced) 1.25L chicken stock 12 fresh basil leaves 1 clove garlic 2 eggs 25g parmesan cheese salt and pepper to taste 6 slices crusty bread

Heat oil and 1 tablespoon of the butter in a deep heavy pan and fry the onion until transparent. Add zucchini and cook for approximately 10 minutes.

Add the potatoes to the pan and stir over a medium heat for 3-4 minutes before adding the chicken stock.

Slowly bring to the boil, cover the pan with a lid and simmer over a medium heat for 40 minutes or until the potato is cooked.

PurĂŠe the soup until it reaches a creamy consistency.

Finely chop the basil and garlic and beat in with the eggs, remaining butter (melted) and the parmesan cheese.

Pour the soup over the egg mixture. Return the soup to the pan, season to taste and reheat gently taking care not to boil as the eggs will curdle.

To serve, place a slice of crusty bread at the bottom of each bowl, pour over the hot soup and serve immediately.

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32 Soups and Starters

Twice Baked Goat’s Cheese Soufflés For the soufflé: 300ml milk 1 medium onion (chopped) 80g butter 80g plain flour 350g goat’s cheese (finely chopped) 6 eggs (separated) 3 tablespoons shallots (finely chopped) 3 tablespoons basil (finely chopped) salt and pepper to taste cream parmesan For the tomato sauce: 880g peeled tomatoes (passed through a sieve to remove all seeds)

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To make the soufflés: Preheat oven to 220ºC Butter the soufflé moulds.

Place milk and onion in a pan and warm gently.

In another pan melt the butter and then make a roux by adding the flour and stirring/whisking well to eliminate lumps.

Strain the milk and add to the roux, stirring/whisking until smooth.

Remove the pan from the heat and add the goat’s cheese. Add the yolks, shallots, basil, salt and pepper.

When mixture is cool whisk the egg whites until stiff and then gently fold into the roux mixture.

Spoon the mixture into the moulds filling them no more than ¾ full.

Place the moulds in a high baking dish adding hot water to half way up the side of the moulds to make a bain marie. This is easier to do if the baking dish is already on the oven shelf so that you can gently slide it into the oven without fear of spilling the water.

Bake for 15-20 minutes.

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Soups and Starters 33

Remove from the oven and once the moulds are cool enough to handle gently ease the soufflés out and place them face down on a flat baking sheet.

The soufflés can be prepared the day before and then stored in an airtight container in the fridge.

To make the tomato sauce: Cook the tomatoes until reduced to about a ¹/³ to ½ depending on how intense you want the flavour.

Season to taste.

To re-cook the soufflés: Preheat oven to 250ºC Spoon a little cream over each soufflé and top with some grated parmesan cheese and ground black pepper.

Cook for approximately 10 minutes or until puffed and golden. Serve immediately.

To serve: Spoon a little warm tomato sauce on to the middle of each plate and place the soufflé in the middle.

Garnish with basil.

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34 Soups and Starters

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Soups and Starters 35

Pepperoni Pizza Quesadillas 8 flour tortillas 225g mozzarella cheese (shredded) 140g pepperoni 450g pizza sauce 170g black olives (sliced, optional) 1 cup mushrooms (sliced, optional)

Brush each tortilla with a thin layer of pizza sauce (so thin that if you turned it over none would drip off).

Sprinkle cheese on top of the sauce on the bottom tortilla. Top with pepperoni and the other toppings. Sprinkle with another layer of cheese and place the other tortilla on top (sauce side in).

Preheat a medium cast iron skillet or pan over a medium heat.

Lay quesadilla in the pan and cook for 3-5 minutes on each side until cheese is melted and tortillas are crispy.

Slice into quarters and serve with a little bowl of pizza dipping sauce.

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36 Soups and Starters

Cheese Sables 110g flour 110g butter (cubed at room temperature) 110g tasty cheddar cheese (grated) pinch dry mustard (optional) pinch salt freshly ground black pepper 1 egg (beaten for glaze) poppy seeds, caraway seeds or paprika to decorate

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Preheat oven to 200ยบC Sift the flour into a large bowl and add the cubes of butter.

Rub together to create firm crumbs then add the mustard, grated cheese and seasoning to taste.

Work everything together to form a ball, wrap in clingfilm and place in the fridge for 20 minutes. This step can be done in a food processor to prevent the dough becoming too warm and sticky.

Roll the dough into a sausage and slice into thin rounds approximately 5mm thick. Place on baking sheet, brush on glaze, decorate if desired and bake for 10 minutes.

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Soups and Starters 37

Garlic Prawns ½ cup olive oil 4 cloves garlic (chopped) 1 teaspoon chilli flakes 1½ teaspoons sweet paprika 1.5kg medium green king prawns (peeled, deveined, tails intact) 1½ tablespoons dry sherry ¹/³ cup flat leaf parsley leaves (chopped) crusty bread to serve

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Combine oil, garlic, chilli and paprika in a large pan. Heat over medium heat for 3 minutes or until oil becomes aromatic. Increase heat to high.

Add prawns. Cook stirring for 2-3 minutes or until prawns begin to turn pink.

Add sherry and cook for 1 minute or until prawns are cooked through.

Remove from heat, toss through parsley. Spoon prawn mixture into bowls.

Serve with crusty bread.

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38 Soups and Starters

Smoked Salmon with Fennel and Orange Salad 1 packet cold smoked salmon 1 red onion (finely sliced) 1 fresh fennel bulb (finely sliced) 2 oranges (peeled and pith removed, cut into segments)

Toss salad ingredients with dressing ingredients. Arrange on plates, pile salmon on top of the salad and serve.

For the dressing: zest of ¼ lemon zest of ½ orange juice of ½ orange juice of whole lemon fresh chervil (finely diced)

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Soups and Starters 39

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40 Soups and Starters

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Soups and Starters 41

Chicken Liver and Brandy PatĂŠ 500g chicken livers (cleaned and deveined) 80ml brandy 90g unsalted butter 1 shallot (finely chopped) 1 clove garlic (finely chopped) 1 teaspoon fresh thyme (chopped) 60ml cream salt and pepper to taste

Place chicken livers in a bowl with the brandy and soak for 2 hours. Drain and keep the liquid.

Melt ½ the butter in a frying pan. Add the shallot and garlic and cook gently until the shallot is soft.

Add the livers and the thyme. Stir until the livers change colour.

Add the reserved brandy and simmer for 2 minutes. Cool for 5 minutes.

Place in blender and blend until smooth.

Dice the remaining butter and add slowly to the blender. Slowly pour in the cream and blend. Season with salt and pepper.

Spoon into a bowl and cover. Cool in the fridge until firm.

Great served with crusty bread and gherkins.

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42 Soups and Starters

Baked Mushrooms Stuffed with Ricotta 100g good crumbly ricotta cheese zest of 1 lemon 1 fresh red chilli (deseeded and finely chopped) sea salt and freshly ground black pepper 2 tablespoons fresh oregano or marjoram leaves (finely chopped) large handful of parmesan (freshly grated) 4 handfuls of mushrooms (brushed clean) extra virgin olive oil handful of rocket

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Preheat oven to 220ÂşC Place ricotta in a bowl with lemon zest, chilli and a little salt and pepper.

Beat together with a wooden spoon then fold in the oregano or marjoram and the parmesan.

Remove stalks from mushrooms. Toss the mushrooms in a little olive oil, salt and pepper.

Lay them upside down on a baking tray and carefully fill them with small amounts of the ricotta mixture. Sprinkle parmesan over the top and bake until golden – about 15 minutes.

Dress the rocket leaves in extra virgin olive oil.

Place mushrooms on a plate and sprinkle the rocket over the top.

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Soups and Starters 43

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Mains

Unique Wedding & Special Events Venue www.stoneridge.co.nz www.weddingsnewzealand.co.nz

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46 Mains

Ale Braised Beef Short Ribs

with creamy mashed potato, roasted seasonal veg and sticky cinnamon jus Recipe kindly donated by Craig Hendry, Executive Head Chef, Stoneridge 4 – 6 beef short ribs 2L beef stock 2 bottles of Speight’s ale 2 carrots (roughly chopped) 2 onions (roughly chopped) 1 stick of celery (roughly chopped) ½ leek (roughly chopped) 3 cloves garlic bay leaf rosemary thyme 2 cinnamon sticks

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For the mash: 2 kg Potatoes Butter Cream Salt and pepper shallots (2-3 per person) 2 tablespoons brown sugar 2 tablespoons sherry vinegar 25g unsalted butter baby carrots 1 onion (thinly sliced) ½ leek (thinly sliced) 1 stick of celery (thinly sliced)

Preheat oven to 150ºC Trim excess sinew off beef ribs, tie a single piece of string around the rib to hold the meat to the bone.

Seal all four sides of the beef in a hot pan, remove and add all the vegetables from the first column. Sauté for 5 mins.

Add herbs and spices.

Deglaze pan with ale, reduce by half.

Add beef stock and bring to the boil.

Place it all in an oven proof dish covering beef ribs completely.

Cover with tin foil and put in the oven for 5 hours.

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Mains 47

Boil potatoes until soft, mash and pass through fine sieve. Warm butter and cream, add to potatoes. Season with salt and pepper to taste.

Add truffle oil if desired or a tablespoon of horseradish for alternative flavour.

Peel shallots and put in a baking dish. Add to this unsalted butter, brown sugar, sherry vinegar. Cover with tin foil and roast in oven with beef for about 30 mins. Check, remove tin foil and leave to roast until brown on all sides.

Prepare 3 baby carrots per person. Peel, trim, blanch and refresh, then set aside until needed. For reheating use a flat grill and brown up on all sides.

Once the beef is cooked and the meat is falling off the bone, carefully remove it to a separate tray. Strain the remaining liquid for the sauce (if you are preparing a day ahead leave the liquid overnight in the fridge for the fat to rise). Take one onion thinly sliced, half a leek and a stick of celery thinly sliced and sweat down in a pot. Then add two-thirds of your strained beef stock and reduce until you get a jus consistency.

Reheat the beef in some of the sauce and plate.

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48 Mains

Chilli Lime Chicken and Noodles For the marinade: 1 tablespoon fresh ginger (minced) 1 clove garlic (crushed) 4 double kaffir lime leaves (finely shredded) 1 teaspoon palm sugar (grated) 1-2 red chillies (deseeded, pith removed and minced) finely grated zest of 1 lime or lemon (no pith) 2 tablespoons flavourless oil (eg. grapeseed)

500g boneless, skinless chicken chopped into 2cm pieces 250g dry rice noodles (soaked according to packet instructions) 2 handfuls snowpeas (sliced on the angle) 2 spring onions (very finely sliced) ¼ cup fish sauce ¼ cup thai sweet chilli sauce ½ cup fresh mint or coriander (chopped) juice 1 lime or lemon

Combine marinade ingredients.

Mix through chicken. Marinate in fridge for 15-30 minutes.

Heat a heavy pan and fry chicken until just cooked through.

Microwave soaked noodles for 2 minutes or drop into boiling water and drain immediately.

Add to chicken with snowpeas and spring onions, stir over heat for a minute.

Stir in fish sauce, sweet chilli sauce and mint or coriander.

Toss until heated through.

Pile onto serving plates and squeeze over lime or lemon juice.

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Mains 49

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50 Mains

Butter Chicken 80g butter 1 medium onion (finely chopped) 3 cloves garlic (crushed) 3 teaspoons sweet paprika 2 teaspoons garam masala 2 teaspoons ground coriander ½ teaspoon chilli powder 1 cinnamon stick 2 tablespoons white vinegar 425g can tomato puree ¾ cup chicken stock 1 tablespoon tomato paste 750g chicken thighs (cut into large chunks) 1 cup cream ½ cup natural yoghurt

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Melt butter in large saucepan, cook onion, garlic and spices until onion softens.

Add vinegar, tomato puree, stock and paste and bring to the boil. Reduce heat, simmer uncovered for 10 minutes, stirring occasionally.

Add chicken to pan with cream and yoghurt and bring to the boil. Reduce heat, simmer uncovered for 10 minutes or until chicken is cooked through.

Remove and discard cinnamon stick before serving with rice or breads.

Serves 4

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Mains 51

Venison, Ale and Mushroom Pie 3 tablespoons sunflower oil 400g venison steaks (diced) 2 onions (sliced) 2 sticks celery (chopped) 2 carrots (chopped) 2 cloves garlic (crushed) 200g mushrooms 450ml beef stock 600ml ale of your choice 1 teaspoon tomato puree bunch thyme 25g flour 25g butter 500g puff pastry 1 egg (beaten) freshly ground salt and black pepper

Preheat oven to 180ยบC Heat the oil in a large pan and fry the venison for 3-4 minutes, until browned then remove from the pan.

Add the onions, celery, carrots, garlic and mushrooms and cook for 3-4 minutes. Return the meat to the pan and add the beef stock and ale.

Stir in the tomato puree and thyme. Season with salt and freshly ground black pepper and cook for 1 hour and 20 minutes, until the meat is tender. Using a slotted spoon, lift out the meat and vegetables.

Mix the flour and butter together and whisk into the sauce. Stir until thickened.

Divide the meat and vegetables between 4 individual pie dishes.

Roll out the pastry and stamp out 4 rounds, each big enough to cover the top of the pie dishes, and place one on the top of each pie.

Brush with beaten egg and cook for 25 minutes, until the pastry is golden and puffed up.

Serve straight from the oven with some new potatoes, green beans and a generous helping of sauce.

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52 Mains

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Mains 53

Boston Bean Hotpot 250g dried haricot beans (soaked overnight, drained and cooked in water until tender) or 800g can cooked beans (drained and rinsed) 1 onion (diced) 1 red capsicum (diced) 1 teaspoon hot smoked chilli or Tabasco sauce 3 tablespoons Worcestershire sauce 3 tablespoons cider vinegar ¹/³ cup brown sugar 1 clove garlic (crushed) salt and pepper to taste 2 teaspoons ground cumin 1 teaspoon ground cardamom 1 teaspoon ground coriander 1 teaspoon cinnamon 1 tablespoon Dijon mustard 50g tomato paste 400g can crushed tomatoes

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Preheat oven to 160ºC Put all ingredients together in an oven proof dish with a fitting lid.

Cook 2-2½ hours until ingredients are a thick consistency and onion is cooked.

Serve with fresh coriander and fresh cracked pepper on fresh crusty bread.

Fantastic with the addition of spicy chorizo sausage.

Freezes well.

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54 Mains

Black Bean Lamb Shanks 4 lamb shanks 1 tablespoon ginger (grated) 2 cloves garlic (crushed) 1 teaspoon sesame oil ½ cup black bean sauce 4 tablespoons thai sweet chilli sauce ½ cup water

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Put the lamb shanks in the slow cooker.

In a container mix all other ingredients together then pour over the shanks.

Leave the cooker on high for about six hours in total, turning it down to low for the last 2 hours.

You may like to add a little more water to get more gravy if it is looking dry.

Serve hot with potato or kumera mash.

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Mains 55

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56 Mains

Brandied Chicken Breasts ¹/³ cup flour ½ teaspoon salt black pepper 4 chicken breasts (boned and skinned) ¼ teaspoon tarragon leaves (dried) ¼ cup butter ¹/³ cup apricot brandy ¾ cup chicken stock ½ cup sour cream

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Mix flour, salt, pepper, tarragon. Coat chicken with flour mixture.

Melt butter and fry chicken until browned. Add brandy then flame.

Add stock and simmer covered for 10 minutes or until the chicken is cooked through.

Stir in the sour cream, warm through and serve.

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Mains 57

Salmon Cakes 1 large can salmon 1 egg ½ cup breadcrumbs 1 teaspoon Worcestershire sauce dash hot pepper sauce ½-¾ cup grated cheese salt and pepper to taste flour for dusting butter oil

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Mix together the salmon, egg, breadcrumbs, Worcestershire sauce, hot pepper sauce, cheese, salt and pepper.

Make into patties.

Dust with flour.

Chill in the fridge for ½-1 hour (optional).

Melt butter and oil together in a pan on low heat.

Fry patties on each side until golden and heated through.

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58 Mains

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Mains 59

Farfalle with Tasty Chicken 300g packet farfalle pasta 25g butter 1 onion (finely chopped) 2 cloves garlic (crushed) 2 large chicken breasts (skin removed, cooked and sliced) 300ml cream 1 egg yolk 1 tablespoon lemon juice salt and pepper to taste 1 tablespoon fresh parsley (chopped)

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Cook pasta until ‘al dente’.

Melt butter in frying pan, add onion and garlic and cook until onion becomes clear.

Combine cream and egg yolk then add to frypan and heat gently until sauce thickens.

Stir in lemon juice, salt and pepper.

Add chicken meat and heat through.

Drain pasta and combine with chicken mixture and parsley.

Serves 4

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60 Mains

One Pot Sausage, Bean and Tomato Stew 6 pork sausages 1 can cannellini beans (drained and rinsed) 1 can canned tomatoes 1 onion (diced) 1 clove garlic (crushed) 3-4 fresh sage leaves salt and pepper to taste

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Brown sausages in pot on high heat in a little oil and set aside.

Cut each sausage into 3-4 pieces when cooled and set aside.

Add the onion and garlic to the pot and cook on low heat until softened. Add tomatoes, sage and chopped sausages. Heat to boiling then reduce heat and simmer for 10 minutes.

Drain beans and add to pot. Simmer for further 5 minutes and season.

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Mains 61

Braised Rabbit in Wine Sauce 1.25kg rabbit (cut into large serving pieces) salt and pepper to taste 1 cup flour 1 tablespoon butter 1¼ cups chicken stock 100g (approximately) pancetta (chopped) 1 tablespoon olive oil 2 cloves garlic (crushed) 1 onion (chopped) 1 cup mushrooms (sliced) ¹/³ cup dry red wine 2 tablespoons parsley (chopped) 1 teaspoon dried marjoram 1 tablespoon tomato paste

Season the rabbit with salt and pepper to taste. Place the flour in a bowl and coat the rabbit pieces lightly with the flour.

Heat a large frying pan and melt the butter. Lightly brown the rabbit on both sides and remove the meat to a large casserole dish.

Deglaze the pan with ¼ cup of the chicken stock and add to the casserole.

Put the pancetta in the frying pan and brown. Add the pancetta to the casserole.

Add the oil, garlic and onion to the pan and cook until the onion is tender. Add the mushrooms and sauté for 2 minutes, then add the remaining ingredients including the remaining chicken stock. Stir together until the tomato paste dissolves. Pour over everything in the casserole.

Bring to a simmer and cover. Cook gently for 35 minutes turning the meat a couple of times.

Turn off the heat and leave covered for 10 minutes to allow the meat to rest.

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62 Mains

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Mains 63

BBQ Rosemary Lamb Cutlets For the marinade: 2 tablespoons rosemary (finely chopped) zest of 1 large lemon 2-3 cloves garlic (crushed) 5 tablespoons olive oil freshly ground black pepper 8 lamb cutlets sea salt

Mix rosemary, lemon zest, garlic, olive oil and pepper in a non-reactive dish. Add lamb cutlets ensuring each is well coated with marinade.

Cover and leave to rest in marinade for at least 30 minutes, or place covered in fridge for 2-3 hours. (Remove from fridge 30 minutes prior to cooking to allow meat to come to room temperature.)

Preheat BBQ to medium/high.

Remove cutlets from marinade and sprinkle with sea salt. Cook on BBQ grill plate for 2 minutes each side (depending on their thickness), or until cutlets are still pink in the centre. Rest for 3-4 minutes on a warm plate.

Serve with boiled new potatoes, your favourite wholegrain mustard and a fresh salad of your choice.

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64 Mains

Mushroom Galette For the pastry: 2 cups flour 1 teaspoon baking powder 1 teaspoon salt 80g cold diced butter 2 egg yolks 他 cup unsweetened Greek yoghurt For the filling: 3 tablespoons oil 2 tablespoons butter 2 red onions (sliced) 4 cloves garlic (crushed) 800g Portobello or button mushrooms (sliced) 8-10 sundried tomatoes (chopped) 3 tablespoons fresh rosemary (chopped) 1 teaspoon salt 1 teaspoon pepper 1 cup fresh parsley (chopped) 150g mozzarella cheese

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Mains 65

To make the pastry: Blend the flour, baking powder and salt then mix in the butter with your fingers.

Add the egg yolks and yoghurt and mix until a dough is formed.

Refrigerate for 30 minutes.

To make the filling: Preheat oven to 180ÂşC SautĂŠ all of the filling ingredients except the parsley and mozzarella cheese until cooked. Leave to cool.

Roll out the pastry into a circle.

Mound the cooled filling into the middle of the pastry, leaving a 4cm border of pastry. Sprinkle over parsley and mozzarella cheese.

Fold up the sides of the pastry and pleat leaving the middle open. Bake for 30 minutes.

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66 Mains

Steak with Bok Choy on Sesame Noodles For the noodles: 400g egg noodles 1 tablespoon sesame oil 2 tablespoons sesame seeds (toasted) 2 spring onions (finely sliced) For the steak: 400g porterhouse steak salt and pepper to taste 3 tablespoons soy sauce 2 tablespoons olive oil 1 chilli (finely diced, optional) 1 clove garlic (crushed) juice of 1 lemon or lime

Cook the noodles in boiling salted water until ‘al dente’. Drain and toss with the remaining noodle ingredients.

While the noodles are cooking, heat a little oil in a frying pan, season the steak with salt and pepper and cook the steak for about 3 to 4 minutes on each side, until well browned and medium rare.

Place the steak on a plate, pour over the combined remaining steak ingredients, and leave the steak to rest for 5 minutes.

Cook the greens in boiling salted water until softened and drain well.

Divide the noodles between 4 serving places. Sit the greens on top of the noodles.

Thinly slice the steak and arrange this on top of the greens. Pour the juices from the plate over the steak and serve.

For the greens: 6 large handfuls of bok choy leaves or use spinach, rocket, broccoli florets or broccolini

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Mains 67

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68 Mains

Chicken, Spinach and Cream Cheese Burritos 1 red onion (diced) 2 large chicken breasts or 6 chicken thighs (diced or cut into strips) garlic salt pepper to taste 2 packets frozen spinach (thawed and drained) ²/³ pottle cream cheese cumin to taste (at least 1 teaspoon) 10-12 tortillas cheese (optional) 1 green chilli

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Preheat oven to 180ºC Heat a little oil in a large pot and cook the onion until softened.

Add chicken and sauté until cooked.

Add garlic salt and pepper to taste. Then add spinach, cream cheese and cumin.

When heated through, spoon mixture into tortillas and roll into burritos.

Place on baking paper in an oven dish.

Sprinkle chilli on top or grated cheese for those who don’t like chilli.

Bake for 15-20 minutes or until cheese melts or burritos go crispy at ends.

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Mains 69

Caramel Asian Pork Shoulder 2 tablespoons peanut oil 1kg pork shoulder (cubed) 8 shallots (finely chopped) 2 cloves garlic (crushed) 1 cup water ž cup palm sugar (finely chopped) Ÿ cup light soy sauce 2 whole star anise 1 teaspoon Chinese five spice 1 tablespoon fish sauce steamed jasmine rice 1 Lebanese cucumber (sliced into ribbons) 1 chilli (sliced)

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Heat half the oil in a wok on high. Stir fry pork in 3 batches for 4-5 minutes each until browned all over. Set aside.

Heat remaining oil in wok. Stir fry shallots and garlic for 4-5 minutes until golden.

Return pork to wok with water, palm sugar, soy sauce, star anise and Chinese five spice. Bring to the boil. Reduce heat to low and simmer covered for 2 hours stirring occasionally, until pork is very tender.

Increase heat to high and bring to the boil. Cook for 5-10 minutes until sauce reduces and thickens.

Stir in fish sauce. Serve with steamed jasmine rice, accompanied with cucumber and sliced chilli.

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70 Mains

Malay Fish Curry 800g-1kg fish (firm fish preferred eg. monkfish, ling) cut into 5cm x 2cm cubes For the marinade: 2 tablespoons oil 2 tablespoons mint sauce or 1 tablespoon fresh mint (finely chopped) 2 tablespoons oyster sauce 1 teaspoon light soy sauce 2 teaspoons good quality curry powder juice and grated rind of 1 lemon 6 cloves garlic (crushed) 2 teaspoons fresh ginger (grated)

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For the sauce: 2 tablespoons oil or ghee 2 medium onions (finely sliced) 1 capsicum (seeded and chopped) 3 teaspoons fresh coriander (finely chopped) 2 teaspoons turmeric 1 teaspoon chilli powder (or to taste) 2 teaspoons curry powder 1 teaspoon freshly ground black pepper 2 cups water 1 tablespoon malt vinegar 2 tablespoons tomato paste 1½ cups canned coconut cream 2 teaspoons garam masala 1 teaspoon salt fresh chopped coriander to garnish

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Mains 71

To make the marinade: Combine all marinade ingredients in a non-metallic bowl and lay the fish in it. Mix gently then cover.

Leave for at least 2 hours.

To make the sauce: Heat oil in a large heavy based frying pan.

SautĂŠ the onion and capsicum over a medium/low heat until onion softens.

Add the coriander, turmeric, chilli, curry powder and pepper and sautĂŠ for 5 minutes.

Add water, vinegar and tomato paste and 1 cup of the coconut cream. Cook uncovered stirring occasionally over a gentle heat until the sauce is reduced and thickened (about 30 minutes).

Add the fish and marinade to the sauce.

Bring back to the boil (just) and simmer very gently about 3-4 minutes. Stir as little as possible so as not to break up the fish.

Stir in the last half cup of coconut cream, the garam masala and the salt.

Garnish and enjoy.

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72 Mains

Peach Schnapps Glazed Chicken 3 boneless chicken breasts ½ cup flour ½ teaspoon salt 2 tablespoons oil ½ teaspoon ground ginger 2 teaspoons cornflour 1 tablespoon brown sugar 1 teaspoon vinegar ½ cup peach Schnapps 1 cup regular rice 1 pack frozen mixed vegetables (slightly thawed)

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Cut chicken in strips and shake in a plastic bag with flour and salt.

Sauté strips in oil until brown and cooked through. Remove and keep warm.

Make a paste of ginger, cornflour, brown sugar and vinegar.

Add Schnapps and cook in the chicken pan until thickened, another 2-3 minutes.

Cook rice as per package directions. 5 minutes before it is fully cooked add the vegetables to the rice.

Serve chicken over rice covered with sauce.

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Mains 73

Fruity Moroccan Lamb 600g lamb shoulder (diced) 2 tablespoons Moroccan seasoning 1 tablespoon olive oil 2 onions (finely sliced) 2 cloves garlic (crushed) 3cm piece fresh ginger (finely grated) 2 teaspoons orange rind (finely grated) ¼ cup orange juice 1 cup beef stock ½ cup dried apricots (halved) ½ cup pitted dates (halved) 400g chickpeas (drained and rinsed) 150g green beans (trimmed and halved) salt and pepper to taste ¼ cup pistachios (chopped) ½ cup fresh coriander (chopped) couscous and natural yoghurt to serve

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Preheat oven to 160ºC Combine diced lamb and half the Moroccan seasoning in a large bowl.

Heat a large oiled flameproof casserole dish (16 cup capacity).

Cook lamb in three batches turning occasionally until browned all over. Remove from dish.

Heat oil in the same dish. Add onions, garlic, ginger, and remaining Moroccan seasoning. Cook, stirring until onions are soft.

Return lamb to the pan. Add orange rind, juice and stock. Bring to the boil. Cover.

Cook in the oven for about 1¼ hours or until lamb is tender.

Stir through apricots, dates, chickpeas and green beans. Cook covered for a further 15 minutes.

Season with salt and pepper then stir through pistachios and coriander.

Serve lamb with couscous and natural yoghurt.

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74 Mains

Juicy Beef Skewers with Horseradish Dip 500g beef rump (cut into 2.5cm cubes) 1½ tablespoons good quality red wine vinegar or balsamic vinegar 3 tablespoons freshly grated horseradish or hot horseradish sauce/cream 2 tablespoons fresh rosemary or 1 teaspoon dried rosemary 60ml olive oil 1 tablespoon Worcestershire sauce 2 tablespoons port 200g crème fraîche or sour cream ½ teaspoon Dijon mustard generous pinch table salt 4 tablespoons chives (chopped)

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Put beef into a freezer bag with vinegar and 1 tablespoon of the freshly grated horseradish or 1 tablespoon hot horseradish sauce. Add the fresh or dried rosemary, the olive oil, Worcestershire sauce and port. Leave for about 20 minutes but preferably overnight in the fridge.

Let the meat come to room temperature and soak about 10 bamboo skewers in water at the same time.

Make the dip by beating together the crème fraîche or sour cream, the remaining 2 tablespoons of freshly grated horseradish or 2 tablespoons hot horseradish sauce, the Dijon mustard, salt and the chives – leaving some chives to sprinkle over top.

Heat a grill or griddle then thread 3 or 4 pieces of meat onto each skewer. Cook meat and turn after 2 minutes. Cook for another 2 minutes on the other side and then remove to a plate.

Serve the skewers with the dip on the side.

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Mains 75

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76 Mains

Seafood Curry 2 tablespoons oil 1-2 tablespoons Thai red curry paste 3 tablespoons tomato paste 1 clove garlic (crushed) ½ teaspoon curry powder 1 teaspoon cumin seeds 1 tablespoon brown sugar 2 cups fish or chicken stock 1 tablespoon fish sauce ½ cup coconut cream 2 kaffir lime leaves (optional) 500g blue cod (cut into large bite size pieces) 12 prawns (shelled and deveined) 140g spinach

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Heat oil in a large pot and sizzle curry paste, tomato paste, garlic, curry powder and cumin seeds for 2-3 minutes.

Add brown sugar, stock, fish sauce, coconut cream, kaffir lime leaves if using and simmer for 15 minutes.

Five minutes before serving add fish, prawns and spinach to sauce.

Stir to coat in sauce, cover and cook without stirring for 5 minutes.

Serve with rice.

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Mains 77

Pork with Chestnuts 750g boneless pork loin cut into 2cm cubes 275g can cooked, shelled chestnuts (halved) 1 cup chicken stock (low salt) 1 cup water ¾ cup spring onions (sliced) ½ cup low sodium soy sauce ¹/³ cup dry sherry ¼ cup fresh ginger (peeled and chopped) 1 tablespoon sugar 4 cinnamon sticks 2 pods star anise 1 tablespoon water 4 teaspoons cornflour 225g udon noodles or rice sliced spring onions (optional)

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Combine pork loin, chestnuts and the next 9 ingredients in a large cast iron casserole dish over medium-high heat and bring to boil. Cover, reduce heat and simmer for 1 hour and 20 minutes or until meat is tender, stirring occasionally. Discard cinnamon and star anise.

Combine water and cornflour, stirring well with a whisk. Add cornflour mixture to pork stirring well and bring to the boil. Cook for 1 minute until thick, stirring constantly.

Remove from heat.

Cook noodles or rice.

Garnish with spring onions.

Serves 6

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78 Mains

Oxtail Stew flour (for coating) butter 2 tails of oxtail 1 onion (diced) 2 carrots (peeled and roughly chopped) ½ cup red wine 1 tablespoon Worcestershire sauce 2 tablespoons tomato sauce 2 cups veal or beef stock salt and pepper

Preheat oven to 160ÂşC Flour oxtails with well seasoned plain flour and brown on all sides using a deep frypan with butter.

Use a little of the stock to release all the nice browned goodness on the bottom of the frypan and add this to a casserole dish with the oxtails.

Place all other ingredients into a casserole dish.

Cover and cook for 3 hours.

Let the casserole cool and set overnight. Skim off the fat and thicken with cornflour and a little water.

Reheat in the oven for 1 hour until hot and well thickened.

Add salt and pepper if required.

Serve with mashed potatoes and your favourite vegetables.

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Mains 79

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80 Mains

Saffron Fish Stew with Fennel and Almonds olive oil 1 onion 3 fennel bulbs (trimmed and finely chopped, reserve tops for garnish) or an extra 2 onions 5 cloves garlic (crushed) 1 teaspoon fennel seeds a couple of bay leaves 他 cup of Pernod (Ouzo or Spanish Anis will do just as well) 700ml fish stock (or same amount of water with 3 or 4 healthy slugs of asian fish sauce) 1 good pinch of saffron or to taste

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150g whole blanched almonds (lightly toasted and roughly ground) 600-700g monkfish (cut into big bite size chunks) 500g-1kg fresh clams (washed, if you have gathered them yourselves or suspect there is still sand in them, leave to sit in a bowl of slightly salty water for an hour or so) 1 lemon fennel tops for garnish (roughly chopped) salt and pepper to taste

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Mains 81

Infuse saffron in a few tablespoons of boiling water.

Then take a large saucepan, (or a deep oven dish of some description that you can use on the stove top and would happily bring to the table to serve from) heat 8-10 slugs of olive oil and when hot add the onions with a pinch of salt.

Lower heat and cook for about 15 minutes until onions are soft and golden, stirring now and then.

Add the fennel bulbs and cook for a further 10 minutes.

Add garlic, fennel seeds and bay leaves and cook for another 10 minutes.

Pour in Pernod (or substitute) and let it all bubble away for a couple of minutes.

Add the fish stock and saffron infusion.

Lastly, add the almonds and when hot check the seasoning. (Almonds are also not mandatory but make for a great texture).

Warm the base through over a medium heat until it starts to bubble.

Add the monkfish and cover. Simmer for 5 minutes then add the clams. Keep cooking until clams have steamed open (3-5 minutes).

Add lemon to taste.

Sprinkle over the chopped fennel (or parsley if there isn’t any fennel).

Great with new potatoes, fresh crusty bread or alternatively you can put some rice into the bottom of each bowl before serving.

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82 Mains

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Mains 83

Sensational Devilled Sausages The legendary dish from Camp Columba the kids devoured!

2 cups water 1 tablespoon soy sauce ½ cup Worcestershire sauce 120g tomato paste 3 tablespoons wholegrain mustard ½ cup brown sugar ricebran oil 12 good quality sausages 1 onion (finely sliced) spinach

Whisk together in a jug the water, soy sauce, Worcestershire sauce, tomato paste, mustard and brown sugar. Put aside.

Pan fry sausages in oil until they begin to brown. Remove and cut into chunks then set aside.

Drain off some of the oil if there is excess.

Sauté the onion in the remainder of the oil until softened. Add the sauce mixture and bring to the boil. Turn the heat down and add the sausages.

Simmer gently for 20 minutes.

Stir through the spinach just before serving.

Serve with cheesy mashed potato or rice.

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84 Mains

Chicken Verjuice Casserole 4 tablespoons olive oil 8 chicken pieces 200g button mushrooms 100ml Verjuice (an unfermented grape juice with a gentle sourness) 2 bay leaves 200ml chicken stock 200ml cream 1 cup black grapes (seeded) 2 tomatoes (quartered) 1 small bunch chives

Preheat oven to 180ยบC Place a casserole dish over a medium heat with the olive oil.

Lay the chicken pieces in the oil and let the skin colour a lovely golden brown. Season with salt and pepper.

Quarter the mushrooms, add to the pan and leave for a couple of minutes then pour in the Verjuice and add the bay leaves.

Cover with a tight fitting lid and place into the oven.

Cook for 45 minutes then remove the chicken from the oven. Lift the meat to a warmed serving bowl and put the casserole dish over a medium heat. Add the chicken stock and bring to the boil.

Pour in the cream and simmer until bubbles start to become small and tightly bunched.

Add the grapes and tomatoes, season with salt and pepper and reduce until the sauce thickens.

Chop the chives, stir through the sauce and add more salt and pepper if required.

Pour the sauce over the chicken and serve. Goes well with mashed parsnips.

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Mains 85

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86 Mains

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Mains 87

Asparagus and Fresh Pea Risotto 4-5 cups vegetable or chicken stock 2 bunches fresh asparagus (tough ends removed and cut into 2.5cm pieces) 1 cup freshly shelled peas 3 tablespoons olive oil 1 onion (finely chopped) 2 cloves garlic (crushed) 1½ cups arborio rice ½ cup dry white wine 1 tablespoon lemon juice (or to taste) ½ cup freshly grated parmesan cheese salt and pepper 1-2 tablespoons fresh mint or parsley (chopped)

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Heat stock over low heat and reserve.

Steam or boil the asparagus and fresh peas until just tender. It’s important NOT to overcook the asparagus or peas at this stage, since they will cook a little more when added to the risotto. Plunge into very cold water to halt the cooking process. Drain when cool.

Heat olive oil over medium heat in a large pan. Add onion and garlic and sauté until nearly translucent. Add the rice and stir to coat the grains with oil. Sauté for a moment or two, then add the white wine to the pan. Keep stirring until the wine is absorbed.

Next, begin to slowly add the stock, about ¹/³ cup at a time. Add enough so that the rice stays wet, but never so much that it completely covers the rice.

Keep stirring so the rice doesn’t stick to the pan. Be patient and keep the heat on simmer. Continue adding stock until the rice is almost ‘al dente’.

Add the peas, asparagus and lemon juice to the pan. Allow to heat through, and then add the cheese. Stir to combine. Season to taste and sprinkle with the mint or parsley.

Serve with additional parmesan cheese.

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88 Mains

Coconut and Duck Leg Curry 12 cloves garlic (unpeeled) 3 cardamom pods (lightly crushed) 2 stems of lemon grass (lightly bashed at the fat end) ¹/8 teaspoon saffron 3 onions (peeled and finely sliced) 2 thumbs of ginger (peeled and finely diced) 1 teaspoon Sichuan peppercorns (lightly crushed) 6 duck legs on the bone 450ml unsweetened coconut milk 50ml fish sauce

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Preheat oven to 190ºC Put everything except the duck, coconut milk and fish sauce into a roasting dish large enough to hold the legs comfortably. Mix it all well and lay the legs on top.

Stir the coconut milk and fish sauce together and pour over the legs, the cooking liquid should come 2/3 of the way up the legs so add some boiling water if necessary.

Seal the dish tightly with foil and place in the top third of the oven.

The legs should be cooked in 90-100 minutes – they are done when the flesh just begins to pull away from the bones.

Take the foil off the dish after 90 minutes and keep cooking until the duck skin turns golden brown. The liquid should be bubbling but it must not boil dry.

Serve with rice.

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Mains 89

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90 Mains

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Mains 91

BBQ Chicken with Chickpeas and Curry Mayo For the curry mayonnaise: ½ cup good quality mayonnaise 3 teaspoons lime or lemon juice 1 teaspoon good quality curry powder ½ teaspoon soft brown sugar

Whisk all the mayonnaise ingredients together. Set aside.

For the chicken: 2 single chicken breasts juice of 1 lemon 1 teaspoon fresh rosemary (chopped) 1 teaspoon fresh thyme (chopped) salt and pepper 2 medium red onions ½ head cauliflower florets 150g spinach 2 spring onions (angle sliced) 2 stalks celery (angle sliced) 2 tablespoons fresh coriander (chopped) 400g can chickpeas (drained and rinsed)

Cut onions into thin wedges and soften in olive oil over a low heat for 5 minutes.

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Split the chicken breasts horizontally and pound to even thickness. Marinate chicken with lemon juice, rosemary, thyme, salt and pepper for 15 minutes or up to 2 hours in the fridge.

Boil cauliflower until just tender, add spinach last to wilt. Drain.

Toss spring onions and celery with onions, cauliflower, spinach, coriander and chickpeas.

Barbecue the chicken until cooked. Rest for 5 minutes then angle slice and add to the salad with ¹/³ cup of the curry mayonnaise.

Toss and add seasoning if required.

Serves 4

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Sides and Salads

www.peakplumbing.co.nz

03 441 4787

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94 Sides and Salads

Peak Plumbing Mango and Chicken Salad For the dressing: 125g mayonnaise 100g natural yoghurt 2 teaspoons fresh ginger (grated) or 1 teaspoon pulped ginger 2 tablespoons honey Âź teaspoon ground cardamom ground black pepper

Place the dressing ingredients in a bowl and mix well.

Add the chicken, mango and mint.

Gently toss to coat.

Serve with salad greens of your choice.

For the salad: 2 boneless chicken breasts (cooked and cubed) 1 mango (peeled and cubed) 3 tablespoons fresh mint (finely chopped)

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Green Beans with Coconut 500g round green beans 2 tablespoons vegetable oil 1 large shallot (chopped) 2 cloves garlic (chopped) 1 tablespoon mustard seeds 2 teaspoons cumin seeds 10 fresh curry leaves 1-2 chillies (sliced) ½ teaspoon turmeric ž cup thread coconut 1 teaspoon salt 1 cup hot water

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Trim the beans and set aside.

Heat oil in a heavy based frypan over a medium heat. Add the shallot and garlic and fry for a few minutes.

Add the mustard and cumin seeds and when the mustard seeds begin to pop add the curry leaves, chilli and turmeric.

Stir for a few minutes then add the coconut and salt. Stir for a few more minutes then add the beans and water.

Bring to the boil and simmer until the beans are tender and the water has evaporated. Season if needed with extra salt.

Serves 6

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96 Sides and Salads

Pecan Coleslaw 1 cabbage (shredded) 2 carrots (peeled and grated) 2 sticks celery (finely sliced) 4 spring onions (finely sliced) 200g mayonnaise (preferably organic) 4 tablespoons buttermilk 2 tablespoons maple syrup 2 teaspoons cider vinegar 100g pecan nuts (chopped) pinch of salt pinch of pepper

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Place cabbage, carrots, celery and spring onions in a large bowl.

Whisk together the mayonnaise, buttermilk, maple syrup and vinegar then toss through the vegetables.

Mix in the chopped nuts and season.

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Sides and Salads 99

Salmon and Avocado Salad handful walnuts 2 small salmon fillets (skin on or off for cooking) salt and pepper to taste olive oil 1 bag Asian greens (washed) ½ small red onion (thinly sliced) 1 avocado (peeled and sliced) 1 orange (peeled and cut into segments)

Preheat oven to 180ÂşC

For the dressing: 2 tablespoons red wine vinegar 2 tablespoons olive oil 1-2 tablespoons fresh orange juice salt and pepper pinch of sugar

Gently fold through the dressing, then scatter walnuts on top and serve.

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Toast walnuts in oven (no oil) until golden.

Place salmon into foil parcel with salt and pepper and drizzle with oil.

Seal.

Cook on preheated BBQ for 5-7 minutes depending on size of fillet and how you prefer it cooked. (Salmon can be cooked in oven in foil if you prefer).

Combine all salad ingredients together except walnuts.

With a fork place chunks of salmon (no skin) through salad ingredients.

Serves 2

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100 Sides and Salads

Spinach and Beetroot Salad oil for cooking 2 handfuls pumpkin seeds 2 handfuls sunflower seeds 2-3 cloves garlic (crushed) 1 bag baby spinach 1 large fresh beetroot (peeled) 1 packet feta cheese olive oil and apple cider vinegar for the dressing

Put the oil in a pan, add the pumpkin seeds, sunflower seeds and crushed garlic and toast on a gentle heat until lightly browned.

Be careful they don’t burn.

Assemble baby spinach in a large dish or on a platter.

Grate the beetroot and spread over the baby spinach.

Crumble the feta over the beetroot.

Sprinkle seeds and garlic on top.

Drizzle with olive oil and apple cider vinegar.

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Healthy Brown Rice Salad For the salad: 4 cups cooked brown rice 1 can chickpeas (drained and rinsed) 1 cup dates (softened in boiling water then finely chopped) 1 red capsicum (chopped) 1-2 celery sticks (chopped) 1 tablespoon capers handful of olives (pitted and chopped) ¾ cup of nuts of your choice (chopped if needed) ½ cup sundried tomatoes (chopped) handful of parsley (chopped)

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For the dressing: ¼ cup olive oil juice of ½ lemon 1 tablespoon balsamic vinegar 3 tablespoons soy sauce 1 heaped teaspoon wholegrain mustard salt and pepper to taste

Combine the rice and chickpeas in a large bowl.

Add all the other salad ingredients and mix together.

Combine all ingredients for the dressing and pour over the salad.

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White Bean Salad with Coriander, Mint and Lemongrass 2 x 400g cans cannellini beans (drained and rinsed) 150g baby spinach leaves 1 small red onion (finely sliced) 1 clove garlic (crushed) 1 tablespoon fresh coriander (coarsely chopped) 1 tablespoon fresh mint (coarsely chopped) 1 tablespoon fresh lemongrass (finely sliced) 1cm piece fresh ginger (finely grated) 2 tablespoons sesame oil 2 tablespoons soy sauce 2 tablespoons sweet chilli sauce

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2 tablespoons lime juice 1 teaspoon honey (can use sugar or palm sugar instead) 2 small fresh red Thai chillies (seeded and finely sliced)

Combine beans in large bowl with spinach and onion.

Combine garlic, herbs, lemongrass, ginger, oil, sauces, juice and honey in a screw top jar.

Shake well.

Drizzle dressing over salad and toss gently to combine. Sprinkle with chilli.

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Cucumber and Mango Salad 1 cucumber sugar salt ½ cup beansprouts 1 ripe mango (peeled and finely cut) For the dressing: 6 tablespoons vinegar 3 tablespoons sugar 2 tablespoons water ½ clove garlic (chopped) ½ teaspoon fresh ginger (grated) 1 red capsicum (finely chopped) pinch salt

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Cut up the cucumber into slices and remove seeds. Sprinkle with a little sugar and salt. Leave to stand for 15 minutes then rinse and pat dry with paper towels.

Add beansprouts and mango.

Boil all dressing ingredients for a minute to cook before using, then cool.

Drizzle cooled dressing over mango, cucumber and beansprouts.

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Pan-fried Courgettes with Garlic and Parmesan 3 tablespoons olive oil 3 courgettes (cut into ½ cm slices) 2 cloves garlic (finely chopped) zest of 1 lemon juice of ½ lemon 50g parmesan (freshly grated) black pepper sea salt

Heat oil in a pan then add the courgettes. Sprinkle over the garlic and lemon zest and squeeze in the lemon juice.

Without crushing the courgette slices, turn them over and shake the pan to keep them moving and stop them catching on the bottom.

After a couple of minutes, sprinkle over half the parmesan, shaking the pan again to spread it throughout the courgettes. Add a grinding of black pepper and sprinkle of salt. Courgettes should cook for no longer than 5 minutes.

Sprinkle in the last of the parmesan, let it begin to melt and serve.

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Desserts

www.patagoniachocolates.co.nz

03 409 8636

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110 Desserts

Patagonia Saffron Honey Pears 2 tablespoons verjuice (or lemon juice) 1 large pinch saffron (local is best) 1 teaspoon butter 1 tablespoon olive oil 4 pears (peeled, cored and sliced into ½ cm slices) 2 tablespoons honey vincotto or balsamic vinegar or apple glaze to taste

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Heat the verjuice for 30 seconds in the microwave.

Add the saffron, and leave to stand.

Heat the butter and olive oil in a frying pan. Add the pears and sautĂŠ until just beginning to brown.

Add the verjuice and saffron mixture, and then add the honey. Cook for a further 2 minutes, gently stirring. Taste and add vincotto or balsamic or apple glaze if a little tartness is required. Leave to cool.

The pears are best served at room temperature to accompany a good blue, brie or farmhouse cheese with some crusty bread.

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112 Desserts

Apple Frangipane Tart 1 sheet pastry 2 large apples 2 tablespoons butter 2 tablespoons caster sugar 1 tablespoon apricot jam (optional) 2 teaspoons water (optional) For the frangipane: 50g butter (melted) ¼ cup caster sugar 1 egg ½ teaspoon vanilla ½ cup sliced almonds 1 tablespoon flour

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Preheat oven to 180ºC Roll out pastry and place in a pie dish.

For the frangipane, beat all ingredients together and then spread over the rolled out pastry leaving the borders clear.

Slice the apples thinly and spread these evenly over the frangipane.

Brush the apples with the melted butter and sprinkle over the sugar. If using the jam, heat the jam and water then brush over the apples.

Bake 20-25 minutes.

Can be frozen.

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Baked Ricotta with Stone Fruit 400g ricotta 3 free range eggs 1 tablespoon flour ½ cup sugar zest and juice of 2 lemons 1 cup water ½ vanilla bean (split, seeds scraped out) 1kg mixed stone fruit e.g. plums, peaches, apricots, cherries (halved and stoned)

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Heat oven to 160ºC Butter a six hole muffin tin.

Whisk together the ricotta, eggs, flour, half the sugar and zest of both lemons until smooth and creamy. Divide among the muffin holes and then bake for 15 minutes or until set. Remove from the oven and allow to cool before removing from the tin.

Combine the water, the remaining sugar, lemon juice and vanilla seeds in a pan. Bring to a simmer then add the fruit and poach for 10 minutes until tender. Remove from the liquid and set aside to cool.

Serve the ricotta with the fruit and some of the poaching liquid.

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114 Desserts

For the custard: ½ teaspoon canola oil 1 cup coconut milk 2 large eggs 1 tablespoon sugar 2 teaspoons star anise infused vanilla extract Ÿ cup palm syrup pinch salt lime zest (grated) coconut threads (toasted until golden) For the palm sugar syrup: 250g palm sugar 1 vanilla bean (split and scraped) 1 cup water

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Star Anise Infused Coconut Milk Custard with Palm Sugar Syrup Recipe kindly donated by Brett McGregor, winner of Masterchef 2010 To make the custard: Preheat oven to 190ยบC Lightly oil ramekins.

Beat eggs on high for 1 minute and then add salt, sugar, vanilla and coconut milk and mix to combine.

Pour enough palm sugar syrup to cover the bottom of each ramekin.

Carefully ladle the egg and coconut mixture into each ramekin until just over half, being careful not to combine with the syrup.

Place the ramekins into a dish and pour cold water into the dish, being careful not to go over half way up the ramekins. Place into the oven and bake for 25 minutes or until just set.

Remove from the oven dish and set aside to cool. Cover and place into the fridge until needed.

To make the palm sugar syrup: Place the palm sugar in a pan with vanilla and water. Bring to the boil then reduce by half. Do not stir it too often.

Strain, cool then refrigerate until needed.

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116 Desserts

Delicious Easy Citrus Pudding 90g butter (softened) 1½ cups caster sugar 1½ cups milk 3 eggs ½ cup lemon juice ½ cup flour 1 teaspoon baking powder 1 teaspoon orange rind (finely grated) icing sugar for dusting

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Preheat oven to 180ºC Place all ingredients (except icing sugar) in a food processor and blend until smooth. It will be quite runny.

Pour into a lightly greased oven proof dish and bake for 1 hour or until golden.

Dust with icing sugar to serve.

This is a very sweet dessert so you can reduce the sugar if preferred.

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Apple and Cinnamon Oat Pancakes 1 cup rolled oats ½ cup wholemeal flour 1 cup milk 1 egg 2 tablespoons olive oil 3 tablespoons raw sugar or honey 2 teaspoons baking powder 1 teaspoon cinnamon ½ teaspoon salt 1 apple (peeled, cored, quartered and cut into thin slices) or use stewed fruit, blueberries, peaches etc. sultanas, cranberries (optional)

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Combine all ingredients and mix well. Can make straight away, but mixture is best if left in the fridge for a few hours, overnight is ideal.

Cook in an oiled pan, like pikelets, until bubbling on one side, then turn and cook on the other side. The mixture is still good to use after a couple of days in the fridge.

Makes about 10 pancakes

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118 Desserts

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Sautérnes (dessert wine) Custards 2 whole eggs 4 egg yolks ½ cup caster sugar 1¾ cups cream 1 vanilla pod ¾ cup sautérnes, or other dessert wine

Preheat oven to 150ºC Boil a full kettle of water.

Whisk eggs, yolks and sugar in a large bowl until pale in colour.

Put cream and vanilla pod in one saucepan and the wine into another. Heat cream until almost boiling and then leave to stand, covered, for about 25 minutes to infuse vanilla. Remove the vanilla pod.

Bring wine to just about boiling. Start beating the egg and sugar again and pour the wine over it as you beat. Still beating (slowly), pour in the cream. Go easy with the whisk/spoon and try not to make too much froth as you end up with a layer of bubbles on top which you don’t really want.

Strain and pour into either a single dish or separate ramekin type dishes and place this/these into a roasting dish.

Pour the hot water from the kettle to half way up dish(es) and lay a sheet of baking paper over the top.

Bake for 50-60 minutes (60 for a single dish, 50 for the individual dishes) but check before time. The custard should feel just set and wobbly inside...a bit dribbly right in the centre is quite OK and better than overcooked.

Eat at just above room temperature.

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120 Desserts

Lemon Meringue Pie 3 eggs (separated) 3 over ripe lemons (zest and juice) 2 cans condensed milk flaky pastry ½ cup caster sugar

Preheat oven to 220ÂşC Mix egg yolks and finely grated lemon rind then add lemon juice and condensed milk. Let this mixture stand.

Roll out pastry into a pie dish and leave lots overlapping as it shrinks back when cooked. Prick the pastry all over with a fork. Bake until golden.

Remove from oven and flatten down pastry. Pour over lemon mixture then return to the oven until firm to touch (approximately 15 minutes).

Whisk egg whites until soft peaks form. Still whisking add the sugar a little at a time and continue whisking until stiff and glossy.

Tidy pastry edges, pour on meringue and return to the oven until browned on top.

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Caramel Ice Cream 4 eggs 1 can caramel condensed milk 300ml cream

Separate eggs then whisk whites until they form soft peaks.

Mix egg yolks and caramel condensed milk together.

Whisk the cream.

Mix all ingredients together then freeze.

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122 Desserts

Chocolate Raspberry Cheesecake Brownie For the base: 125g butter 200g block dark chocolate (chopped) ¾ cup caster sugar 2 eggs (lightly beaten) 1 cup self raising flour ¼ cup flour ½ cup milk chocolate buttons For the topping: 250g cream cheese (softened) 50g butter (softened) ¹/³ cup caster sugar 2 egg whites 100g white chocolate buttons (melted) 2 tablespoons flour ½ cup frozen or fresh raspberries

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Preheat oven to 180ºC Line a 23cm square cake tin with baking paper.

Combine butter and chocolate in a medium pan, stir over a low heat until chocolate is melted and smooth.

Remove from heat, stir in sugar, eggs, sifted flours and chocolate buttons.

Spread mixture into prepared tin.

Beat cream cheese, butter, caster sugar, egg whites, cooled chocolate and flour in a small bowl until smooth.

Gently add the raspberries.

Spread over chocolate mixture in tin.

Cook for 30 minutes or until firm to touch. Cool in tin before cutting into squares.

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124 Desserts

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Cheesecake Stuffed Strawberries 450g large strawberries 225g package cream cheese, (softened) 3-4 tablespoons icing sugar 1 teaspoon vanilla extract Ÿ-½ cup plain sweet biscuits, (crumbed)

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Rinse strawberries, remove the top and hollow a little out with a paring knife. Prep all of the strawberries and set aside.

In a mixing bowl, beat cream cheese, icing sugar and vanilla until creamy.

Add cream cheese mix to a piping bag or zip loc bag with the corner snipped off. Fill the strawberries with cheesecake mixture.

Once strawberries are filled, sprinkle or dip the tops with biscuit crumbs.

If not serving immediately, refrigerate until serving.

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Biscuits and Baking

www.remarkablesweetshop.co.nz

03 442 1374

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128 Biscuits and Baking

Golden Fudge Recipe kindly donated by The Remarkable Sweet Shop 100ml sweetened condensed milk 80ml fresh cream ½ cup caster sugar 3 tablespoons golden syrup 50g butter 160g white chocolate compound buttons or chips

There are two ‘golden secrets’ to making great fudge.

Number One: Always keep the ingredients moving. Don’t stop stirring!

Number Two: Slowly bring the ingredients to just before boiling point, then reduce the heat and keep stirring.

Into a medium sized saucepan on a low heat melt the butter, and stir in the condensed milk, and cream with a wooden spoon.

Add the caster sugar and golden syrup, and then raise the heat. Keep stirring the mixture the whole time. As soon as the mixture starts to boil reduce the heat.

Keep stirring on a low heat for three minutes.

Remove the saucepan from the heat and stir in the white chocolate.

Mix well for one minute.

Pour the mix into a 13 x 22 cm loaf tin (or similar) lined with baking paper and allow to cool overnight. Place in the refrigerator if required.

When firm take the fudge out of the tin and remove the baking paper.

Cut into squares and serve.

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Sticky Date Muffins 2½ cups pitted dates 125g butter 1½ cups water ½ cup brown sugar 2 eggs (beaten) 1 cup self raising flour 1 teaspoon baking soda

Preheat oven to 180ºC Simmer dates, butter, water and brown sugar together for 10 minutes and then leave until warm.

When cooled down fold in the eggs, flour and baking soda.

Grease muffin tins or line them with cupcake cases, spoon the mixture into the tins.

Cook for 20 minutes until golden brown.

Makes 12 large or 24 mini muffins

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Marmalade Cake 450g mixed fruit 225g butter 350g sugar 3 eggs (beaten) ½ cup marmalade 350g flour pinch of salt 1 teaspoon baking powder

Preheat oven to 180ºC Cover mixed fruit with water (just to top of fruit) and simmer gently for 5 minutes. Drain, saving 1 dessertspoon of fluid and return to mix.

While still warm add the butter and sugar and mix until butter is melted and sugar is dissolved.

Add the eggs, marmalade and lastly the flour, pinch of salt and baking powder.

Line a 20cm tin with baking paper and pour in cake mixture.

Cook for 1½ to 2 hours or until skewer inserted carefully into middle of cake comes out clean.

Makes a wonderfully moist cake

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Peanut Coconut Cookies 90g butter ¼ cup smooth peanut butter ½ cup raw sugar 1 egg 1 cup wholemeal self raising flour 1 cup coconut ½ cup unsalted roasted peanuts (crushed)

Preheat oven to 180ºC Cream butter, peanut butter and sugar in bowl with electric mixer until light and fluffy.

Add egg and beat until just combined.

Add sifted flour and the coconut and peanuts.

Roll into heaped teaspoon sized balls, place on a lined baking tray 2cm apart and flatten slightly with a fork.

Bake for 12 minutes or until lightly browned.

Makes 30

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Citrus Almond Cake 2 large oranges 6 eggs 1½ cups ground almonds 1 cup sugar 1 teaspoon baking powder 1 teaspoon vanilla For the orange syrup: ½ cup sugar ¼ cup water ¼ cup orange juice

Place the whole oranges in a saucepan of water and bring to the boil.

Let them simmer for 2 hours until they are quite soft. Allow to cool.

Preheat oven to 180ºC Cut the oranges into quarters and remove the pips. Blend them in a food processor to form a puree. Then beat in the eggs one at a time.

Transfer the mixture to a large bowl and mix in the remaining ingredients.

Pour into a 22cm loose bottom tin lined with baking paper and bake for about 1 hour.

Make the syrup by combining all ingredients in pot then stir over a low heat until the sugar has dissolved.

Pour the syrup over the cake while still hot and in the tin.

Allow cake to cool before removing.

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Chocolate Zucchini Cake 1 cup brown sugar ½ cup butter ½ cup white sugar ½ cup oil 3 eggs 1 teaspoon vanilla 1 cup buttermilk (milk will work also) 2½ cups flour 1 teaspoon cinnamon 2 teaspoons baking soda 4 tablespoons cocoa 2 cups zucchini (unpeeled and grated) ¾ cup chocolate chips

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Preheat oven to 160ºC In a large bowl cream together brown sugar, butter, white sugar and oil.

Stir in the eggs, vanilla and buttermilk.

Add the flour, cinnamon, baking soda, cocoa and zucchini. Stir until combined.

Grease and flour a 20cm x 30cm cake pan. Pour batter into the pan.

Sprinkle chocolate chips on top.

Bake for 45 minutes. If the cake seems a bit too moist, turn off the oven and let it cool in the oven.

When the cake is cool, cover or seal with plastic wrap. Store in a cool dry place.

Can be frozen.

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The Most Delicious Brownies 350g dark chocolate (60-70% cocoa solids) 200g unsalted butter 250g brown sugar 3 large eggs 70g flour 1 teaspoon baking powder

Preheat oven to 170ยบC Butter bottom and sides of a deep 23cm square baking tin.

Melt chocolate and butter in a heatproof bowl over a pot of simmering water. Stir and mix until smooth.

Sift the flour and baking powder into a bowl, combine well. Set aside.

In another bowl, put in the sugar making sure to break up lumps if there are any. Add eggs one at a time, beating after each addition. Add this to the melted chocolate and combine well.

Gently fold in the flour mixture.

Pour into the prepared baking tin and bake for 35 minutes or until a toothpick inserted in the middle comes out with moist crumbs. DO NOT OVER BAKE. Remove from oven and let cool for about 30 minutes. Cut into squares or desired serving sizes in the pan before allowing to cool completely.

Remove from pan.

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Wholemeal Ginger Crunch 1 cup slivered almonds ½ cup hazelnuts (chopped) 2 cups flour 1 cup wholemeal flour 1 teaspoon baking powder 3 teaspoons ground ginger 300g butter 1½ cups brown sugar toasted pistachio nuts For the icing: 125g butter 200g golden syrup 3 teaspoons ground ginger 3 cups icing sugar

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Preheat oven to 180ºC Toast almonds and hazelnuts in oven at 180ºC for 10 minutes.

Sift flour, baking powder and ginger together.

In another bowl cream butter and sugar. Mix in the sifted dry ingredients and the cooled almonds and hazelnuts.

Press into a greased tin and bake for 15 minutes or until cooked.

To make the icing: Melt the butter and golden syrup in a pot. Stir in the ginger and icing sugar and mix until smooth.

While base is still hot spread with the icing.

Garnish with the chopped toasted pistachio nuts.

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140 Biscuits and Baking

Divine Chocolate Mud Cake 250g butter (chopped) 200g dark eating chocolate (chopped) 2 cups caster sugar 1½ cups water 1 tablespoon dry instant coffee ¾ cup flour ¾ cup self raising flour ¼ cup cocoa powder 3 eggs (lightly beaten)

Preheat oven to 150ºC

For the ganache: 200g dark eating chocolate (chopped) ²/³ cup cream

Pour mixture into prepared pan.

Grease a deep 19cm square cake pan, line base and sides with baking paper.

Combine butter, chocolate, sugar, water and coffee in medium saucepan, stir over low heat without boiling, until butter is just melted and mixture is smooth.

Transfer chocolate mixture to a large bowl and allow to cool for 10 minutes.

Whisk combined sifted flours and cocoa powder into chocolate mixture in two batches, then whisk in eggs.

Bake about 1¾ hours or until skewer inserted comes out clean.

Cover cake pan with foil and cool cake in the pan.

To make the ganache combine the chocolate and cream in a medium heatproof bowl, stir over barely simmering water until smooth.

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Spread a thin layer of the ganache all over the cold cake. Stand remaining ganache at room temperature until thickened slightly then spread over the top and sides of cake.

Sprinkle with decorations if desired.

Serve on its own or with natural unsweetened yoghurt.

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142 Biscuits and Baking

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Tropical Carrot and Fruit Muffins 2¼ cups flour (can use wholemeal) 1¼ cups sugar 1 tablespoon ground cinnamon 2 teaspoons baking soda ½ teaspoon salt ½ cup dessicated coconut ¾ cup raisins or dried cranberries 1 large apple (peeled and grated) 1 cup crushed unsweetened pineapple (drained) 2 cups grated carrots ½ cup pecans/walnuts (coarsely chopped) 3 large eggs 1 cup vegetable oil 1 teaspoon vanilla

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Preheat oven to 180ºC Whisk flour, sugar, cinnamon, baking soda and salt. Add coconut, raisins, apple, pineapple, carrots and nuts.

In another bowl whisk eggs with oil and vanilla. Add to dry ingredients.

Spoon mixture into a 12 hole muffin tray.

Bake for 35 minutes.

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Date Loaf 1 cup dates 75g butter 3 teaspoons cinnamon 4 Weet-Bix (crumbled) 1 cup sugar 1 egg 1 cup flour ½ cup milk 1 teaspoon baking soda 1 teaspoon baking powder

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Preheat oven to 180ÂşC Put dates into microwave container, cover with water and cook for 2 minutes or until dates are soft. Drain.

Mix in the butter until melted then add the rest of the ingredients.

Pour into a loaf tin.

Bake for 30 minutes.

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Feijoa and Coconut Cake 175g butter 1 cup sugar 3 eggs 8 feijoas (chopped) 1¼ cups dessicated coconut 1½ cups flour 2 teaspoons baking powder ½ cup milk ¼ cup flaked almonds 2 tablespoons sugar

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Preheat oven to 180ºC Cream the butter and sugar then beat in the eggs.

Add the chopped feijoas.

Mix in the coconut, flour, baking powder and milk to make a smooth batter.

Pour into a cake tin and sprinkle with almonds and sugar.

Bake for 40 minutes.

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146 Biscuits and Baking

Orange and Raisin Cake ¹/³ cup sesame seeds 120ml sunflower or canola oil 1 cup raisins ¾ cup plain yoghurt 1 teaspoon baking soda 1 cup sugar 2 eggs 1 orange ¾ cup self raising flour ¾ cup wholemeal flour

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Preheat oven 180ºC Prepare baking tin by spraying with oil and pour in the sesame seeds – shake to coat the tin.

In a food processor blend all remaining ingredients except flours to combine.

Transfer liquids to a bowl, add flours and mix to combine.

Pour mixture into the prepared tin and bake for ¾ hour. Serve with Greek yoghurt.

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148 Biscuits and Baking

Chocolate Cookies 125g butter ¾ cup sugar 1¼ cups flour 1 teaspoon baking powder 1 teaspoon vanilla essence 1 teaspoon coffee essence (optional) 250g dark chocolate

Preheat oven to 180ºC Cream the butter and sugar.

Add the flour, baking powder and essence(s).

Roll into balls and lightly press. Place on a baking tray lined with baking paper.

Place a square of dark chocolate on top of each biscuit.

Bake for 15 minutes or until golden.

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Biscuits and Baking 149

Berry Cake 1 cup flour 100g butter (melted) 1 egg ½ cup sugar 1½ teaspoons baking powder 1 teaspoon vanilla essence 3 cups berries

Preheat oven to 180ºC Mix together all cake ingredients except the berries and pour into a greased baking tin. Cover with the berries.

Beat the topping ingredients together and pour on top of the berries.

Bake for 50 minutes. Cool in the tin before serving.

Serve with whipped cream.

For the topping: 2 cups sour cream ½ cup sugar 1½ tablespoons custard powder 2 egg yolks 1 teaspoon vanilla essence

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150 Biscuits and Baking

Gluten Free Shortbread 170g dairy free margarine or softened butter.

85g caster sugar grated zest of 1 lemon 170g rice flour or 90g rice flour/70g cornflour/30g tapioca flour 85g ground rice

Preheat oven to 175ยบC Grease baking tray or line with baking paper.

Cream margarine/butter and sugar until pale and fluffy. Add lemon zest.

Mix in sifted flours and ground rice until mixture binds together. Chill for 30 minutes in fridge.

Roll out between layers of clingfilm to 5mm thick.

Cut out biscuits with a plain or shaped cookie cutter. Place on baking tray. Re-roll trimmings as necessary.

Bake for 15-20 minutes until pale golden brown and firm to touch.

Allow to cool on tray.

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Biscuits and Baking 151

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F

Accoutrements

E

RG

BAK

E

R

40 Shotover Street, Queenstown

03 441 1206

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154 Accoutrements

Fergbaker Red Pesto 3 red capsicums 4 cloves garlic (peeled) ¼ cup fresh basil leaves ½ cup sun-dried tomatoes ¼ cup tomato paste 1 teaspoon honey ¼ cup extra virgin olive oil salt and freshly ground black pepper to taste

Preheat oven to 200°C Cut the peppers in half, remove the cores and seeds, and place in an oven dish.

Roast the red capsicums at 200°C for about half an hour or until blackened and soft.

Remove from the oven, and cover the oven dish with a plate or tray. This sweats the peppers and makes them easier to peel. Peel the peppers once cool enough to handle.

Place all the ingredients in a food processor and process until smooth.

Place in a jar or an airtight container and store in the refrigerator.

This keeps for a month or so.

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Accoutrements 155

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156 Accoutrements

Spicy Yoghurt Marinade for Chicken ½ cup thick natural yoghurt 1 tablespoon hot curry powder 2 garlic cloves (crushed) ½ teaspoon turmeric 1 tablespoon ginger (freshly grated) 1 teaspoon ground coriander 1 teaspoon ground cumin ¼ cup fresh coriander or mint (finely chopped)

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Mix all ingredients together.

Use whole or halved chicken thighs, chicken tenderloins, drumsticks (skins removed) or chicken breasts (sliced).

Marinate the chicken for as long as you can, overnight is ideal but 10 minutes will do.

Either cook the chicken in a little olive oil in a fry pan, until golden brown and cooked through or bake in the oven.

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Accoutrements 157

Delicious Dressing 1-2 small onions (finely diced) 2 tablespoons sesame seeds (toasted) 2cm piece of ginger (grated) 1 clove garlic (crushed) 2 tablespoons rice wine or white wine vinegar 2 teaspoons tomato ketchup 1 tablespoon water 3 tablespoons soy sauce 50ml olive oil 20ml sesame oil

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Place all ingredients in a jar and shake to combine.

Keeps in the fridge for a couple of weeks.

Use with salads, cooked chicken or steak, sliced, roasted vegetables, stir fried vegetables.

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158 Accoutrements

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Accoutrements 159

Red Indonesian Curry Paste 2 shallots or 1 red onion (peeled) 6 cloves garlic (peeled) 2 red chillies (deseeded) 2 teaspoons lemongrass 2 kaffir lime leaves 1 bunch fresh coriander 1 teaspoon fresh ginger 3 tablespoons fish sauce 1 tablespoon brown, raw or palm sugar

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Blend all ingredients together in a food processor.

Use immediately or freeze.

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160 Accoutrements

Plum Chilli Jam 1kg of dark red fleshed plums 1 small onion (finely diced) 500g sugar 1 red chilli (de-seeded and chopped) 70ml white wine vinegar salt and pepper to taste

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Cut up the de-stoned plums.

Place all ingredients in a heavy bottomed pot and bring to the boil.

Simmer until it thickens Pour into hot sterilised jars.

Delicious with lamb, venison and chicken or with cheese.

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Accoutrements 161

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162 Accoutrements

Poached Plums 1 cup Shiraz 他 cup caster sugar 1 cinnamon stick 2 strips orange rind 1 cup water 12 large plums (halved)

Combine Shiraz, sugar, cinnamon and orange rind with 1 cup water in a large saucepan and stir over medium heat until sugar is dissolved.

Cook for three minutes.

Add plums and simmer for 5-8 minutes or until plums are tender.

Remove from heat and cool in liquid.

Serve at room temperature accompanied by a dollop of fresh whipped cream.

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Accoutrements 163

Mum’s Blackberry Jam 1.5kg blackberries 4-5 tablespoons water juice of 2 lemons 6 cups sugar

Put the berries, water and lemon juice into a heavy bottomed pot.

Simmer until the fruit is cooked.

Add the sugar and boil until set – at least 10-15 minutes.

Pour into hot sterilised jars.

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164 Accoutrements

Plum and Cardamom Jelly 1.8kg plums (stoned) 2 teaspoons cardamom pods (crushed) 600ml red grape juice 150ml water 1.5kg sugar (approximately)

Bring plums, cardamom pods, grape juice and water to the boil.

Cover and simmer gently for 1 hour.

Hang in a suspended scalded jelly bag over a non-metallic bowl overnight.

This can be a large piece of muslin that you have boiled in a pot or sterilised in the microwave. Place muslin over a large bowl and pour the mixture into it. Tie the top with a piece of string and hang over the bowl. Try to resist squeezing the jelly bag as this will make the jelly cloudy.

Measure the strained juice and add 450g of sugar for every 600ml juice.

Heat over a low heat, stirring until the sugar has dissolved.

Increase the heat and bring to a rapid boil without stirring until it reaches 105ยบC or setting point. To test for setting point place a spoonful on a cold plate and when it has cooled push your finger through it and see if the surface of the jelly wrinkles. If it does it is ready.

Skim off any scum and spoon into sterilised jars.

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Accoutrements 165

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166 Accoutrements

Pear Paste 1.2kg ripe pears (peeled and cored) juice of 2 large lemons 1kg jam setting sugar Âź teaspoon ground cloves Âź teaspoon ground cinnamon

Blend the pears then add to all the other ingredients.

Boil carefully until a thick paste.

Pour into oiled cups or muffin tins. When cool wrap and store in an air tight container.

Keeps in the fridge for a long time.

Lovely served with ripe cheese.

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Accoutrements 167

Orange and Whiskey Marmalade 1.5kg oranges 3L water (approximately) juice 2 lemons 3kg sugar (approximately) 2 teaspoons treacle or molasses (optional) 5 tablespoons whiskey

Wash oranges and put in pan whole with water and lemon juice. Boil partly covered for 2½ hours.

Leave to cool then remove oranges from liquid (reserve), and slice into quarters, and each quarter into very thin slivers, discarding any pips and pith as you go. Return all ingredients, except the whiskey to the cool liquid in pot, (including any juice that collects during the cutting up process).

Bring slowly to boil then simmer till setting point is reached (see plum and cardamom jelly recipe for setting test). Start testing after 10 minutes.

Stir in whiskey, then leave to cool 10 minutes and put into hot dry jars.

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168 Accoutrements

Grandma’s Home Style Muesli 3-4 cups rolled oats 1 cup raw unsalted cashews 1 cup walnut pieces 4 tablespoons olive oil 1 cup clear honey 1 cup raisins 1 cup wheatgerm 1 cup shredded coconut 2-3 teaspoons vanilla essence 1 cup dried apples (chopped) 1 cup dried apricots (chopped)

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Preheat oven to 140ºC Mix all ingredients together and spread over 2 baking trays ½ inch thick.

Cook until golden brown (approximately ½ hour each tray). Stir mixture occasionally to prevent it from burning. Allow to cool.

Break into chunks and store in an airtight container.

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Accoutrements 169

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170 Accoutrements

Irish Cream 1 cup sweetened condensed milk 3 eggs 2 tablespoons chocolate topping 1 cup whiskey 1 cup cream 1 teaspoon vanilla essence 1 teaspoon coconut essence

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Blend all ingredients together for 3 minutes.

Bottle and store in the fridge.

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Accoutrements 171

Mint Juleps Simple Syrup 1 cup sugar 1 cup water several mint leaves (bruised)

Make a simple syrup by bringing the sugar and water slowly to the boil.

Take off the heat and cool slightly before adding several ‘bruised’ mint leaves. Add more mint if you like a more minty taste.

In a small tumbler or glass: 60mls (2 nips) of good whiskey over a base of crushed ice.

1-2 tablespoons mint syrup (discard mint leaves).

Stir then add a fresh mint sprig to serve.

The Mint Juleps Simple Syrup will last for weeks in the fridge.

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www.pesto.co.nz

03 442 0885

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Index 173

index Ale Braised Beef Short Ribs

46

Apple and Cinnamon Oat Pancakes

117

Apple Frangipane Tart

112

Asparagus and Fresh Pea Risotto

87

Bacon and Lentil Soup

25

Baked Ricotta with Stone Fruit

113

Baked Mushrooms Stuffed with Ricotta

42

BBQ Chicken with Chickpeas and Curry Mayo

91

BBQ Rosemary Lamb Cutlets

63

Berry Cake

149

Black Bean Lamb Shanks

54

Bloody Mary Oyster Shooters

15

Boston Bean Hotpot

53

Braised Rabbit in Wine Sauce

61

Brandied Chicken Breasts

56

Bruschetta with Eggplant and Olive Topping

19

Butter Chicken

50

Butterbean Dip

17

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174 Index

Caramel Asian Pork Shoulder Caramel Ice Cream Cheese Sables Cheesecake Stuffed Strawberries

121 36 125

Chicken Liver and Brandy Paté

41

Chicken, Spinach and Cream Cheese Burritos

68

Chicken Verjuice Casserole

84

Chilli Lime Chicken and Noodles

48

Chocolate Cookies

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69

148

Chocolate Raspberry Cheesecake Brownie

122

Chocolate Zucchini Cake

136

Citrus Almond Cake

134

Coconut and Duck Leg Curry

88

Cucumber and Mango Salad

104

Date Loaf

144

Delicious Dressing

157

Delicious Easy Citrus Pudding

116

Divine Chocolate Mud Cake

140

Dudley’s Cottage Roasted Tomato and Basil Soup

24

Farfalle with Tasty Chicken

59

Feijoa and Coconut Cake

145

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Index 175

Fergbaker Red Pesto

154

Fruity Moroccan Lamb

73

Garlic Prawns

37

Gluten Free Shortbread

150

Golden Fudge

128

Grandma’s Homestyle Muesli

168

Green Beans with Coconut Healthy Brown Rice Salad Hoisin Pork Pies Irish Cream Juicy Beef Skewers with Horseradish Dip Lemon Meringue Pie

95 101 12 170 74 120

Malay Fish Curry

70

Marmalade Cake

131

Mint Juleps Simple Syrup

171

Moorish Chicken Nibbles

21

Mum’s Blackberry Jam

163

Mushroom Galette

64

NZ Ski Greek Salad Pita Sandwiches

11

One Pot Sausage, Bean and Tomato Stew

60

Orange and Raisin Cake

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146

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176 Index

Orange and Whiskey Marmalade Oxtail Stew Pan-fried Courgettes with Garlic and Parmesan

“Obscenely good”

Pan Toasted Almonds with Chilli and Sea Salt Patagonia Saffron Honey Pears

167 78 107 14 110

Café, artisan bakery and store.

Award winning Central Otago preserves.

Peach Schnapps Glazed Chicken

72

Peak Plumbing Mango and Chicken Salad

94

65 Buckingham St, Arrowtown Tel: 442 0714 – OPEN

Peanut Coconut Cookies

133

Pear Paste

166

DAILY www.provisions.co.nz

Pecan Coleslaw

96

Pepperoni Pizza Quesadillas

35

Plum and Cardamom Jelly

164

Plum Chilli Jam

160

Poached Plums

162

Pork with Chestnuts

77

Pumpkin Soup with Coconut Cream and Coriander

29

Red Indonesian Curry Paste

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159

Saffron Fish Stew with Fennel and Almonds

80

Salmon and Avocado Salad

99

Salmon Cakes

57

Salmon Wontons

18

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Index 177

ASB is proud to support Arrowtown School.

ASB Remarkables Park branch Remarkables Park Shopping Centre 48 Hawthorne Drive Frankton, Queenstown Phone 03 450 0870

ASB Queenstown branch 24 Camp Street Queenstown Phone 03 441 0180

asb.co.nz ASB Bank Limited PPU39565

6125 11011 0912 Arrowtown School Cookbook ad.indd 1

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178 Index

Sautérnes (dessert wine) Custards Seafood Curry

76

Sensational Devilled Sausages

83

Smoked Salmon with Fennel and Orange Salad

38

Spicy Black Bean Soup

28

Spicy Yoghurt Marinade for Chicken

156

Spinach and Beetroot Salad

100

Star Anise Infused Coconut Milk Custard with Palm Sugar Syrup

115

Steak with Bok Choy on Sesame Noodles

66

Sticky Date Muffins

130

The Most Delicious Brownies

137

Tortilla Soup Tropical Carrot and Fruit Muffins

Home of the famous Arrowtown Pie

119

27 143

Twice Baked Goat’s Cheese Soufflés

32

Venison, Ale and Mushroom Pie

51

White Bean Salad with Coriander, Mint and Lemongrass

103

Wholemeal Ginger Crunch

139

Zucchini and Basil Soup

31

1 Buckingham Street, Arrowtown

03 442 1587

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Index 179

Recipe for making Mum smile Some pink balloons A cake recipe Pink string

Bake the cake Ice on top of the cake “To Mum” Blow up the pink balloons.

Cut some pink string and tie two or more balloons together.

Tie the rest of the balloons together in 2’s or 3’s.

Arrange the cake and balloons on a table. You could put some flowers on the table too.

Bring your Mum inside and yell out “SURPRISE”!!

This recipe works best if you can get your Mum out of the house while you get prepared.

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180 Index

Preserved Children 1 large green paddock 8-12 children of mixed ages approximately 2-3 trees a gentle stream with mixed sized stones a handful of dogs

Mix the children and dogs together, put them into the paddock and add the trees and stir constantly.

Then add and mix well with the stream and stones.

Sprinkle the paddock with flowers and add fruit to the trees.

Spread over all with a deep blue sky.

Bake in a hot sunshine, making sure all children are well covered with sunscreen lotion and sun hats.

Listen for the peals of laughter.

When well browned remove to a bath for a good cool soak.

Let them dry out and place into bed for a good night’s sleep.

Photographer Sarah Bultitude lives near Arrowtown and has two children at Arrowtown School.

E: sarjabu@gmail.com Ph: 021 865 672 Melissa Hinves lives and works as a graphic designer in Arrowtown and has two children at Arrowtown School. www.aptdesign.co.nz E: melissa.hinves@gmail.com Ph: 021 202 5493 Carole Watts lives in Arrowtown and works part time as a Business Analyst in Frankton, Queenstown.

Her three children attend Arrowtown Primary School.

Finally, many, many thanks to Alice Hutchens, Kristi Howley, Jenny Stewart and Jane Peasey.

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