A Decade of Great Recipes

RECIPES MEGAN PRISCOTT | IMAGES ASHLEE DECAIRES

There must have been something in the air 10 years ago. Around the time the first edition of Nourish hit the streets, Megan and Mat Priscott had returned home to Te Awamutu to open Red Kitchen. In that decade they have created a thriving business that has set the benchmark in Te Awamutu. Megan has been contributing recipes to Nourish for seven years, and I have to say many of these are on my high rotation list, from her cashew, lime and coriander dressing to spaghetti cacio e pepe. One of the first recipes Megan shared with us was her Mum’s date loaf and it is still one of our most requested recipes, so we had to share it again. Her broccoli salad is a Red Kitchen staple and one you will love while the mushroom risotto is a dish Megan loves to teach people so they can see how a few simple ingredients can result in something very special. Here’s to another 10 years and more great food!

MUM’S DATE LOAF

This is our most requested recipe. We have been making it since we opened over 10 years ago. Well Mum made it for the first year and when we finally convinced her to hand the recipe over she left an ingredient out, so it took a few attempts to get it right and I think we even made it better!

2 cups sugar 2½ cups dates 600ml water 1 cup sultanas 1 cup currants 2 cups walnuts

Boil the above ingredients for 5 minutes. Add 100g butter and allow to cool.

ADD

3 cups flour 3 tsp of Baking soda

Put the mix in a large loaf tin and top with extra chopped walnuts.

Bake at 160°C for an hour or more. Test with a skewer. It is ready when the skewer comes out clean.

Cool before taking out of the loaf tin, and store in baking paper or wax wrap.

Megan Priscott www.redkitchen.co.nz

Megan is mum to Lily, Lennox and Lincoln. Along with husband Mathew she owns and manages RedKitchen in Te Awamutu. Megan loves good food and wine and holidays with the family. Whangamata is their favourite spot where Megan says a huge paella on the beach is the perfect way to finish a summer's day.

RISOTTO FUNGI PORCINI

Risotto is a real go-to meal for us. I am a huge fan of Ferron rice. It is grown using ancient and traditional methods and milled using the original stone wheel near Verona, Italy, resulting in a less polished grain with the ability to absorb more flavour and produce a higher yield. It is expensive, but you can almost taste the rich Italian history, hard work and love that goes into it.

1 onion, finely diced 50g butter 100g button mushrooms, chopped 1½ cups risotto rice 2 tbsp porcini powder 1½ litres chicken or vegetable stock (I use MSG-free Vegeta) 100g shiitake mushrooms, finely sliced 1x spring onion finely sliced 1 cup mascarpone salt and Pepper Get the stock in a pot to heat.

frypan with the butter. Season and set aside.

Heat a little olive oil in a risotto pot and add the button mushrooms and onion. Cook for a few minutes and add the rice and porcini powder. Stir till it starts absorbing all the goodness, approx. 2 minutes.

Stir continuously while the rice lightly cooks and becomes a little transparent, approx. 2 minutes. Start adding the stock and stir for the first few additions while it absorbs. Stir in the remaining stock all at once and leave to simmer for 10 minutes.

When it is still a little firm to the bite (al dente) add the mascarpone. Stir, bring back up to heat and just as it starts to simmer, pop a lid on and turn it off. It is still quite runny at this stage, but as it sits it will thicken up.

Let it sit for 10 minutes. Open the pot, add the shiitake and spring onion and check the seasoning and consistency. You may have to add a bit of olive oil, salt and pepper to reach the perfect taste and consistency.

Serve immediately topped with a little rocket, fresh shaved Parmesan and cracked pepper.

BROCCOLI AND BACON SALAD

I discovered this salad while working on the boat in Bermuda. This is my version and it has become a firm favourite and on our menu since opening.

2 heads of broccoli ½ cup sunflower seeds ½ cup currants (look for good quality juicy ones) 8 strips streaky bacon, cooked till crispy and chopped

Cut the florets off the broccoli and finely chop. Slice the stalks into strips. Slice and dice until they are a similar size to the florets.

If the bottoms of the stalks are too tough, just peel the outside with the peeler and then start to dice.

Put the broccoli in a bowl and pour in enough dressing to just gently coat the broccoli.

Stir well.

Add the remaining ingredients and just give it a gentle toss, so the seeds, bacon and currants are not overtaxed with dressing and still add contrast.

DRESSING 1 tbsp sugar 2 tbsp cider vinegar 1 tbsp grainy mustard ½ cup mayonnaise (I use Best Foods)

Whisk the sugar and cider vinegar together until sugar has dissolved. Add the grainy mustard and then mayo. This is now ready to use. It is also a great dressing for your homemade coleslaw.

You pick your coffee when you want it