Recipes
27 June 2011
- 4 free-range chicken legs, thighs and drumsticks separated
(Or 1 chicken, cut into eight pieces)
- 3 tbsps flour
- Salt and pepper
- 4 tbsps extra virgin olive oil
- 1 onion, finely chopped
- 1 tsp ground cumin
- 2 medium fennel bulbs, cut into quarters
- 1 medium aubergine, cut into 6cm chunks
- 1 cup white wine
- 1 cup chicken stock
- 5-6 sprigs fresh rosemary
- 2 tbsps chopped parsley
Pre-heat the oven to 190°C.
Cut the chicken pieces in two, dust with the flour, seasoned with salt and pepper. Heat the olive oil in a heavy casserole dish and brown the chicken well on all sides. Remove to a plate. Tip out any extra fat from the pan so that about 4 tablespoons remain.
Add the onion to the pan and fry gently for about 4-5 minutes until it is golden and soft. Add the fennel and aubergine and toss well together over the heat. Add the wine, stock and rosemary sprigs, with the chicken pieces and bring this to a simmer.
Cover with the lid, and place the dish in the oven and bake for 50 minutes to one hour. Remove the casserole from the oven and check that there is still plenty of liquid, adding a little water if it is starting to dry out. If the meat is starting to fall from the bone, it’s ready, or it may need a further 15 minutes to ensure is “cooked until delicious”. Allow the dish to stand for about 5 minutes before serving, dusted with chopped parsley. Accompany with roasted or boiled potatoes and a steamed green vegetable. Serves 4.
* Wine match: chardonnay
* Recipe for NZ Listener by Lauraine Jacobs
* Photo: Elizabeth Clarkson
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27 June 2011
These figs are superb. I like to serve them with yogurt or whipped cream, or for a luxurious dessert or weekend brunch they can be served alongside warm crepes, as below.
- 250g dried figs or figlets
- 3 tbsps liquid mild honey
- 2 tbsps extra virgin olive oil
- ¼ cup water
- 2 tbsps lemon juice
- 3 mandarins peeled and segmented
Melt the honey in the olive oil, water and lemon juice and add the figs. Bring to a gentle simmer and cook for about 5 minutes until the figs have plumped up. When cooled a little, add the mandarin segments. Serve warm.
CREPES WITH HONEY AND CREAMY YOGHURT
The consistency of the batter for crepes is quite thin. As one reader commented once, “It seems as if I am trying to fry milk.” Well, not exactly. It’s more like cream, as it must be if you’re going to run it around the hot pan.
* 2 eggs
* 200mls milk
* 2 tsps runny floral honey
* 1 tsp olive oil
* 100g plain flour
* pinch of salt
* extra lightly flavoured olive oil for cooking
* 1 cup creamy natural yoghurt
* 4 tbsps honey
Put the eggs, milk, honey, olive oil, flour and salt in the food processor. Run the motor for about 30 seconds until the ingredients are well mixed. Allow this mixture to stand for half an hour.
To cook the pancakes, heat an 18cm frying pan (I keep a special crepe pan for this that is never washed – it has developed a fabulous surface over the years and the crepes never stick) with a teaspoon of oil. Pour a generous tablespoon of the batter into the pan, swirl it round so that it spreads well and cook over a medium heat until the first side is golden. Turn over carefully and cook on the second side. Repeat, lightly greasing the pan as necessary, stacking the finished crepes so that they remain moist. Makes 10 –12. Serve two per person with yoghurt and an extra drizzle of honey.
Wine match; late harvest riesling
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27 June 2011
Here’s a lovely salad with a honey dressing to serve as a light entrée or to accompany grilled meat or fish.
- 4 slices bacon, rind removed
- 2 large pears, cored and sliced
- 1 lemon, juice only
- 4 cups tender young spinach leaves
- 1 small bulb fennel, finely sliced
- 5 spring onions, finely sliced
- 4 tbsps roughly chopped parsley
- For the dressing;
5 tbsps extra virgin olive oil,
2 tbsps runny floral honey,
2 tbsps lemon juice,
2 tbsps orange juice,
2 tbsps Dijon mustard,
2 tbsps toasted sesame seeds,
Salt and freshly ground black pepper
Grill or fry the bacon until it is crisp. Drain on a paper towel, then cut into smaller pieces.
Prepare the pears, carefully coating them in lemon juice to prevent them turning brown. Wash the spinach leaves by soaking in cold water for 15 minutes, so all the dirt sinks to the bottom of the sink. Remove carefully and cut away any tough stalks. Tear large leaves into smaller bite-sized pieces. Shake well to ensure the leaves are dry. Place the spinach in a bowl with the bacon, pear segments, sliced fennel, spring onions and parsley.
To make the dressing place all the ingredients together in a screw-top jar and blend well together. Toss the salad with enough dressing to lightly coat the leaves. Serves 4 as an entrée.
* Wine match; a fruity riesling
* Recipe f0r Listener by Lauraine Jacobs
* Photo: Elizabeth Clarkson
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28 May 2011
Here's the dish I cooked for the Wellington Food Show this weekend! Simple Healthy and delicious.
- 6 Silver Fern Farms venison medallions
- 2 tablespoons soy sauce
- 3 tablespoons Village Press evoo
- 1 teaspoon freshly ground black pepper
- 2 large carrots
- 2 cloves garlic, crushed
- 2 teaspoons ground cumin
- 1 large jar/can preserved white beans
- 8 1 head of broccoli, cut into small florets
- Salt to taste
*2 limes, juice and zest
- ½ cup freshly chopped coriander
Place the venison in a bowl with the soy, 1 tablespoon of the oil and the black pepper and allow to marinate for about 20 minutes.
Peel the carrots and slice very thinly lengthwise with a mandolin or potato peeler. Heat a shallow frying pan, add the remaining oil. When it is hot, add the garlic and cumin and allow this to sizzle for 30 seconds. Tip the carrots strips in and stir-fry for 2 minutes until they soften.
Drain the beans well and heat them in a little hot water,
Blanch the broccoli for 2-3 minutes in boiling salted water, and drain.
Transfer the carrots, with all the pan juices onto a heated serving platter and toss together with the drained beans, broccoli, lime juice and zest and salt to taste. Keep this warm by covering with tinfoil.
Heat a grill plate and toss the venison on when it very hot. Grill the first side for 2 minutes, then turn the medallions over and grill a further minute. Allow to rest for a minute or two. To serve, place the meat on the carrot salad with the coriander sprinkled over. Serves 3-4.
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24 May 2011
I have always loved the idea of laksa, the comforting soup that’s full of delicious spices and herbs and all sorts of interesting ingredients. A genuine Penang Laksa involves a complex laksa paste, but I have made a simplified version of this so you do not have to chase about sourcing all sorts of exotic ingredients.
For the laksa paste:
* 2 small hot red chillies
* 3 cloves garlic
* 6cm piece of root ginger, peeled and chopped
* 1 stem of lemongrass, chopped
* 2 medium shallots, chopped
* 1 teaspoon ground turmeric
* 1 teaspoon ground coriander
* 2 tablespoons hot water
Put all the above ingredients in a food processor or spice grinder and blitz well until a paste forms. (Even better, pound everything together in a mortar with the pestle if you have one.)
For the laksa:
* 2 tablespoons peanut or vegetable oil
* Laksa paste (recipe above)
* 500mls coconut cream or milk
* 1 litre chicken or fish stock
* 2 tablespoons Asian fish sauce
* 2 limes, juice only
* 2 cups rice noodles, soaked, cooked in boiling water and drained
* 1 cup raw prawns, shelled
* 100g tofu, cut into cubes (can be fried)
* 2 hard boiled eggs, cut in half
* 250g bean sprouts, trimmed
* 2 red chillies
* 1 small cucumber, peeled and cut into small chunks
* A handful of fresh herbs (coriander, Vietnamese mint, mint or basil)
Heat the oil in a saucepan and when hot, add the laksa paste. Fry for a minute or two over medium heat until it becomes fragrant but does not darken. Add the coconut cream and stock and bring to a simmer. Allow to simmer gently for about 10 minutes, then add a little water if it has reduced at all. Season with the fish sauce and lime juice, adding salt if it’s needed. Add the prawns and simmer for a further minute until cooked. Meanwhile cook the noodles in boiling water until soft and pliable.
Heat four laksa bowls, and divide the rice noodles between the bowls. Ladle the soup with the prawns into the bowls and add the tofu and eggs. Top with the sprouts, chillies, cucumber and herbs and serve at once. Serves 4.
Wine match: a dryish gewürztraminer.
Photos; Elizabeth Clarkson
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24 May 2011
Satay is one of the most popular items on the South Eastern Asian menu. Most Malaysian restaurants in New Zealand offer chicken or beef satay accompanied by their own choice of sauces. The marinade for this satay would also work well with chicken. The peanut sauce makes enough for at least 20 satays. If you have more than you need, refrigerate and keep for a week or two.
- 750g rump or scotch fillet of beef
- 1 tablespoon ground turmeric
- 1 tablespoon ground cumin
- 1 teaspoon ground fennel
- 1 lemon, grated zest only
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon peanut oil
Cut the beef into 3cm cubes. Combine all the other ingredients in a bowl and mix really well. Drop the beef into this marinade and leave for at least an hour so the flavours are absorbed.
Thread the pieces of meat onto skewers (if using bamboo skewers, soak them on cold water while the beef is marinating so that they do not burn while the meat is cooking on the grill.)
Grill over a heated barbecue or under the pre-heated grill setting of your oven until the meat is cooked and crisp and golden at the edges. You can splash a little water over during the cooking process as the steam produced will ensure the meat cooks through. Serve at once with the following sauce. Serves 4.
Easy Peanut Sauce
* 1 cup coconut milk
* ½ cup unsalted peanut butter
* ½ small red onion, finely chopped
* 1 tablespoon soy sauce
* 1 teaspoon brown sugar
* 1 lime, juice only
* 1 small red chilli
Place all the ingredients in a saucepan and stir gently over medium heat until the mixture comes to a simmer. Remove and reserve until needed. To serve gently reheat and serve warm with the satay. This will keep in the refrigerator for a week or two.
Wine match: chardonnay
Photo Elizabeth Clarkson
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24 May 2011
This is from a Hong Kong-based chef, Margaret Xu who has a hole-in-the-wall restaurant, and with this recipe, reminded us that lemon chicken is actually a far cry from that we have become used to on our local Chinese take-away menus.
- 4 free range chicken breasts, skin removed
- 1 tablespoon water
- 1 tablespoon egg white
- 2 teaspoons light soy sauce
- 1 egg, beaten
- ½ cup cornflour
- 2 tablespoons vegetable oil
- 3 shallots, sliced
- 1 cup chicken stock
- 1 lemon, juice and zest
- Salt and white pepper to taste
- 2 tablespoons organic honey
- 1 tablespoon water mixed with 1 teaspoon cornflour
- ½ teaspoon sesame oil
Trim any tendons and fat from the chicken breasts. Cut little grooves about 2mm deep into the chicken fillets in a criss-cross pattern, turn the fillets over and repeat on the other side. Lay the chicken between two sheets of cling film wrap and pound with a rolling pin or pestle to tenderise and flatten. Cut each fillet into two pieces and place in a large bowl with 1 tablespoon of water and leave for 20 minutes.
Add the egg white and soy to the chicken and mix thoroughly. Add the beaten egg and then take the fillets out of this mixture and coat evenly with cornflour.
Heat one tablespoon of the cooking oil in a large heavy frying pan to a medium heat. Add the chicken, lower the heat and fry on one side until golden (about 5 minutes.) Add the remaining oil to the pan, flip the chicken over and fry until cooked and golden. Remove from the pan and keep warm.
Using the same oil in the pan, fry the shallots slowly until translucent. Add the chicken stock and lemon juice and bring to the boil. Add salt, pepper and honey. Add the water and cornflour mixture, stirring well until thickened. Return the golden chicken to the pan to reheat. Switch off the heat and finish with the lemon zest and sesame oil. Serve at once with steamed rice and a crunchy green salad. Serves 4.
Wine match: a light pinot gris
Photo: Elizabeth Clarkson
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24 May 2011
These chicken legs are based on Maggie Beer’s recipe, quail in a verjus bath. (Verjuice, a lightly acidic juice made from unripe green grapes should be in all specialty delis, and is produced by Vineco in Hawke’s Bay.) Perfect finger food and you could also use chicken wings.
- 8 chicken drumsticks
- Salt and freshly ground black pepper
- 2 tablespoons chopped French tarragon (or lemon thyme)
- 8 tablespoons extra-virgin olive oil
- ½ cup verjuice
- 1 cup large grapes, cut in half and seeds removed
- Lemon wedges
Pat the chicken dry, and rub with salt, pepper and the herbs.
Heat 4 tablespoons of the olive oil in a heavy based frying pan, and when hot, add the chicken drumsticks. Turn the heat down so the chicken is just singing quietly in the pan and turn frequently so it becomes golden brown and cooks through. This should take about 10-15 minutes, depending on the thickness of the drumsticks.
Meanwhile whisk the remaining olive oil with the verjuice, adding extra salt and pepper. Tip this into a shallow serving bowl and when the chicken is cooked, add the drumsticks and grapes turning over so the chicken can absorb this dressing. Allow to cool a little and serve either room temperature or warm with a lemon wedge or two.
Wine match: an aromatic riesling.
Photo; Elizabeth Clarkson
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12 May 2011
These muffins are quite tart with all the fragrance of feijoas and a refreshing tang from the addition of the lime juice and zest.
- 3 juicy limes
- 60g butter
- 2 large eggs
- 200g plain flour
- 2½ tsps baking powder
- 100g sugar
- 1 cup peeled and diced feijoas (about 6-8)
Preheat the oven to 180°C. Place paper cup liners in a muffin pan.
Take strips of zest from one of the limes with a zester, and reserve for the top of the muffins.
Finely grate the zest of the other two limes and squeeze the juice from all 3 limes. Tip this into a large bowl with the melted butter and eggs. Whisk really well together until light and fluffy. Sieve the flour with the baking powder and fold gently into the mixture with the sugar. Finally fold in the feijoas to the batter and fill the muffin cups three quarters full.
Sprinkle the tops with a little extra sugar and the reserved lime zest.
Bake for 20-25 minutes until turning golden and the muffins are firm to the touch when patted.
Makes about 10 muffins to serve with tea or coffee.
Photo: Elizabeth Clarkson
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30 April 2011
By popular request, here's the recipe from my first NZ Listener column. It was the centrepiece of our Easter feast. The potatoes (Red Rascal) hold their shape beautifully and become flavoursome as they absorb all the lamb drippings.
- 1 leg of lamb with shank end attached
- 1 preserved lemon, pith removed
- ½ cup freshly picked lemon thyme leaves
- Freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 1kg scrubbed waxy red potatoes
- 1 teaspoon sea salt flakes
- 1 bulb garlic
- 1 cup light chicken or vegetable stock
- 1 tablespoon flour
- 1 fresh lemon cut into wedges for garnish
Pre-heat the oven to 200°C. Trim any excess lumps of fat from the lamb, and make four or five shallow scores across the surface of the skin on each side. Cut the lemon into tiny dice, and roughly chop the thyme leaves, discarding any stalks. Press the lemon and thyme with 2 tablespoons of the olive oil over the skin of the lamb, making sure some is rubbed into the shallow scored surface. Grind a generous amount of black pepper over the whole leg.
Slice the potatoes thickly (about 2-3 cm slices) and lay them in the bottom of a heavy roasting pan, tossing them with the remaining olive oil and the salt. Separate the cloves of garlic but leave the skin on and scatter them amongst the potatoes. Place the leg of lamb in the centre of the dish, with some potatoes directly underneath, and the rest sitting around the lamb. Pour the stock around and place the dish in the oven.
After 15 minutes, turn the heat down to 175°C and cook for an hour and a half. The time will need to be adjusted according to the size of the leg…if it’s more than 2kg it may need an extra 15-30 minutes. If you like your lamb well cooked, take a little longer.
Remove the dish from the oven and place the leg of lamb and the potatoes and most of the garlic on a warmed serving dish, covered lightly with foil. You may like to turn the oven off but return the lamb there to keep warm while it rests.
Place the roasting dish over a heated element on the stove top, and stir the flour into the pan drippings, stirring constantly to make a sauce or gravy. When it is thick and bubbling it is ready.
Carve the lamb into thick slices onto the dish, with the potatoes. Pour over the gravy and serve with steamed green beans, peas and baby carrots, and lemon wedges.
Wine match: An intensely savoury Wairarapa pinot noir.
Photo: Elizabeth Clarkson
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