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ANNABEL LANGBEIN

Spicy Rub

This rub is marvellous on barbecued lamb or stirred into yoghurt as a sauce, dip or dressing. Prep time 5 mins Cook time 1 min Makes 1 cup

6 cloves garlic, crushed finely grated zest of 2 lemons 3/4 cups lemon juice 2 fresh chillies, very finely chopped 3 tbsp minced or grated root ginger 1/2 cup olive oil 2 tbsp ground cumin 2 tsp ground turmeric 2 tsp paprika 2 cinnamon quills, roughly broken 2 tsp sugar 2 tsp salt 1/2 tsp black pepper Place the garlic, lemon zest and juice, chillies and ginger in a small bowl and mix to combine. Heat the oil in a frypan and fry the cumin, turmeric, paprika and cinnamon quills over a medium heat for about 30 seconds to toast and release aromas. Don't let them burn.

Strawberry Lemon Puff

A lot of people are frightened by the thought of making choux pastry, but it's actually pretty easy once you know how. Prep time 15 mins Cook time 65 mins Serves 6-8

1/2 cup water 4 tbsp butter (60g), diced 3/4 cup plain flour, sifted 1 dessertspoon sugar 1/2 tsp vanilla extract 2 large eggs To garnish: 1/2 cup sliced almonds, icing sugar Filling 2 cups cream, chilled 1 cup Lemon Curd 2 doz strawberries, sliced Preheat oven to 200C/400F fan bake. Mark a 22cm (9 inch) circle on a piece of baking paper and then draw a 18cm (7 inch) circle inside it to create a donut shape. Invert paper onto a baking tray. Place the water and butter in a medium pot and heat to a rolling boil. Once the butter is fully melted, add the flour all at once and beat over the heat with a wooden spoon until the mixture leaves the sides of the saucepan and starts to crust a little on the base of the pan. This should take about 1 minute. Remove from the heat and transfer the batter to a cake mixer or large mixing bowl. Add sugar and vanilla and beat for 20 seconds before beating in the eggs one at a time. The mixture should be thick enough to drop from the spoon in clumps, rather than falling freely. Spread the batter between the lines on your baking paper spreading to form a ring. Run a fork over the mixture (the puff will split while cooking and this encourages it to split along the top rather than at the sides), then sprinkle with sliced almonds. Bake at 200C/400F for 12 minutes then reduce the heat to 180C/350F and cook for a further 1520 minutes until the puff looks golden and feels firm when tapped. Turn off the oven, but leave the puff to sit inside for another 15 minutes. Remove from the oven and transfer to a rack. When it has cooled a little, split horizontally using a serrated knife. Assemble the puff about 30 minutes before serving. Whip the cream until it forms soft peaks then loosely fold in the lemon curd. Spread the lemon cream mixture over the base of the cooled ring and scatter with sliced strawberries. Replace the pastry lid and dust liberally with sifted icing sugar. Serve in wedges.

Pear and Walnut Salad

Peppery watercress, creamy haloumi cheese and sweet pear harmonise beautifully in this lovely salad. It's great as a first course or a light lunch. Prep time 15 mins Cook time 10 mins Serves 6 as a starter

4 tbsp olive oil 1 cup fresh walnut pieces 2 just ripe pears juice of 1/2 lemon 250g haloumi, thinly sliced 6 handfuls (140g) fresh watercress sprigs or baby spinach leaves Optional: 2 avocados, cut into chunks Heat 3 tbsp of the olive oil in a frypan and fry the walnuts over a medium heat until they are lightly browned, about 2-3 minutes. Leave to cool in the pan. Halve and core the pears and slice each half into 6-8 wedges. Place in a mixing bowl and toss gently with the lemon juice. Heat the remaining 1 tbsp of olive oil in a frypan over a high heat. Fry the haloumi slices until they are golden on both sides. Place the watercress or spinach in a large mixing bowl. Add the pears and their juices, the walnuts and their oil, the fried haloumi and the avocado, if using. Toss gently to combine. Transfer to a serving bowl or individual plates to serve.

The Ultimate Chocolate Cake

This is the cake that will make you a star. It will become your secret weapon for dinner parties and special occasions and you'll never look at another chocolate cake recipe again.

Prep time 5 mins

Cook time 1 hour

Serves 12-16

3 cups self-raising flour 2 cups sugar 1 1/2 tsp vanilla extract 3/4 cup premium quality cocoa powder 2 tsp baking soda, sifted to remove lumps 200g/7oz butter, softened 1 cup / 8 fl oz milk or unsweetened yoghurt 3 large eggs 1 cup boiling hot coffee To ice: 1 recipe Chocolate Ganache To garnish: fresh raspberries

Heat the oven to 160C/325F. Grease the sides and line the base of a 30cm (12 inch) round cake tin or 2 x 20cm (8 inch) round cake tins with baking paper. Place all ingredients except ganache in a bowl or food processor and mix or blitz until just combined and butter is fully incorporated. Pour mixture into the prepared tin/tins and smooth the top. Bake for 1 hour or until a skewer inserted into the centre of the cake comes out clean. Allow the cake to cool in the tin. If you're not using it at once, it will keep fresh for about a week in a sealed container in the fridge. You can also freeze it uniced. When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve. Chocolate Ganache 500ml cream 500g best quality dark chocolate (70% cocoa solids), roughly chopped Pour the cream into a medium pot and heat it until it is very hot, and almost but not boiling. You'll know it's ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chopped chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk the mixture until it is smooth and glossy. Makes approx 4 cups.

Twice Baked Whitebait Souffls

This double baking technique is an exception to the rule that souffls must be served at once. Prep time 15 mins Cook time about 20 mins for first baking + 5-7 mins for second stage Serves 6-8 50g butter, plus extra to butter ramekins or cups 1/2 cup flour 1 3/4 cups milk pinch freshly ground nutmeg 1 tsp salt a generous shake of white pepper 4 tbsp lemon juice 5 egg yolks 1 cup whitebait (or 1 cup smoked salmon, finely chopped) finely zested rind of 1 lemon Optional: 2 tbsp soft herbs (chervil, basil or parsley), finely chopped 5 egg whites To finish: 6 tbsp cream To serve: lemon wedges Preheat the oven to 180C/350F, then generously butter 6-8 1 cup ramekins and chill. In a medium saucepan, melt the butter until sizzling but not browned. Stir in the flour and cook, stirring, for about 2 minutes until it forms a smooth paste. Whisk in the milk, nutmeg, salt and pepper and zest and bring back to a boil, stirring constantly, until the sauce thickens (it will be very thick). Add lemon juice and whisk until smooth. Remove from heat and beat in the egg yolks one at a time. Fold through the whitebait and herbs, if using. Taste for seasoning - the mixture should taste highly seasoned. Place egg whites in a clean, dry bowl and beat until they form soft peaks. Add one quarter of the egg whites to the whitebait mixture and stir until well mixed. Then fold remaining egg whites gently through. Fill the buttered ramekins to just below the top, then run your thumb around the inside edge of the dishes so the souffls puff evenly. Set the ramekins in a deep roasting dish and pour boiling water around them until it comes about half way up the sides of the dishes. This will help the souffls cook slowly and evenly. Bake until the souffls are lightly puffed, browned and just set in the centre - about 15-20 minutes. The souffls can be prepared ahead to this point. If serving right away, remove the souffls from the oven and turn up the heat to 220C/425F. Remove souffls from the water bath and pour 1 tbsp of cream over each. Place on a tray, return to the oven and cook until they are risen, crusty and golden - about 5-7 minutes. If making the souffls in advance, remove from the water bath and leave to cool, then cover and refrigerate. When you're ready to serve them, heat the oven to 220C/425F.

Run your thumb around the upper edge of each ramekin again to make sure the mixture rises evenly. Pour 1 tbsp of cream over each souffl and leave to sit for 10 minutes to reach room temperature. Place on a tray and bake until puffed, around 5-7 minutes.

Harvest Tomato Sauce

Harvest Sauce This incredibly useful sauce is great tossed through pasta, as a base for soup, added to casseroles and pan sauces, and spread onto bread with cheese for a simple lunch snack. Prep time 15 mins Cook time 2 hours Makes about 3 cups 1.5kg tomatoes, cored and cut into wedges 2 red capsicums, deseeded and cut into eighths 1 large onion, cut into thin wedges 4 cloves garlic, peeled 1 tsp chopped rosemary leaves Optional: 1 small chilli, seeded and chopped 1/4 cup tomato paste 2 tbsp sugar 2 tbsp olive oil 1 tsp salt freshly ground black pepper Preheat your oven to 160C/320F. Prepare all the vegetables and place in a large roasting dish or two lined with baking paper. The vegetables need to be in a single layer so they roast and caramelise rather than stew. Add the garlic, rosemary leaves and chilli, if using. In a small bowl mix together the tomato paste, sugar, olive oil, salt and black pepper. Spoon this mixture over the sliced vegetables and stir through to coat evenly. Bake for about 2 hours or until the vegetables are starting to caramelise and shrivel a little.

Allow the sauce to cool and pure in a food processor or blender. The sauce will keep in the fridge for up to a week or can be frozen. Alternatively, bring the pured sauce to a boil and while very hot pour into sterilised jars and seal immediately. Sealed jars will keep for months in the pantry.

Potato Gratin with Gruyere and Garlic

Potato Gratin Every cook has their own way of making this classic dish and usually it involves lots of careful layering. I have my own 'free range' method, where you simply toss everything together. Prep time 10 mins Cook time 1-1 1/4 hours Serves 6-8

10 large potatoes (2kg), peeled and sliced 1-1.5cm thick 4 cloves garlic, finely sliced 100g gruyere or cheddar cheese, coarsely grated 1-1 1/2cups cream 2 tsp salt (more if using flaky salt) ground black pepper Preheat oven to 200C/400F. Grease the base and sides of a 25cm x 30 cm/10in x 12in shallow baking dish. Place sliced potatoes with garlic, cheese, cream, salt and pepper in the baking dish. Toss to combine, making sure each potato slice is coated with cream. Spread mixture evenly in the dish. Bake until potatoes are tender and golden, about 1- 1 1/4 hours.

Espresso Hazelnut Ripple

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This is one of the most wonderfully indulgent treats I've ever created for after dinner. Prep time 15 mins + chilling Cook time 15 mins (roasting the nuts) Serves 10-12 1 1/4 cups shelled hazelnuts or other nuts 375g white chocolate 375g best quality dark chocolate (eg Callebaut or Valrhona) 2 tsp finely ground espresso coffee beans

Line a shallow baking tray or roasting dish measuring at least 25 x 35cm (10 x 14 inches) with baking paper. Roast the hazelnuts at 180C/350C for 12-15 minutes until they smell aromatic. Cool and then rub off the loose skins in a clean tea towel (don't worry about doing a perfect job they don't need to be fully skinned). Place the white chocolate in a double boiler or microwave proof bowl and cook until melted , about 2 minutes, stirring after 1 minute and then after every 30 seconds until it is melted and smooth. Melt the dark chocolate in a separate bowl, using the same method. It tends to take a little longer. Mix most of the roasted hazelnuts into the melted white chocolate. Roughly mark 5 long rows on the baking paper. Spoon the white chocolate mix into the 2nd and 4th rows, spreading it out to fill the rows evenly. Sprinkle extra nuts where needed. Mix the ground coffee into the dark chocolate. Spoon this mixture into the other 3 rows and spread it out evenly. Pull a knife across the rows 3 or 4 times each way to create swirls. Chill until set and then break into chunks. Serve on a platter or accompany with fresh berries.

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Vegetable Pakoras

I like to make these tasty snacks using beer as a raising agent instead of the traditional soda. Prep time 5 mins + standing Cook time 3-5 mins per batch Makes approx 30 Serves 68 2 cups chickpea or plain flour 2 tsp ground cumin 2 tsp coriander seeds or mustard seeds 1 tsp fennel seeds, roughly ground or chopped 2 tsp curry powder 2 cups beer 1/2 cup chopped fresh coriander 1 1/2 tsp salt ground black pepper Optional: 1/4 tsp baking soda 3 packed cups finely chopped or grated vegetables (eg carrot, broccoli, peas, pumpkin or kohlrabi) Optional: 1/4 tsp baking soda For frying: neutral oil (eg grapeseed or rice bran) Combine chickpea flour with cumin, coriander, fennel, curry powder and beer to form a smooth batter. Mix in the coriander, salt and pepper, baking soda, if using, and vegetables. Stand for 5 minutes. Heat 3-4cm (1 1/2 inches) of oil in a deep frypan and fry small spoonfuls of the pakora mixture - in batches of 3-5 at a time - for about 3 minutes until golden and cooked through. Remove the pakoras from the oil with a slotted spoon. Shake off any excess oil and place them on paper towels to drain. Serve at once, accompanied by raita, tamarind sauce or chutney, or prepare ahead and reheat in a 200C/400F oven for 5 minutes before serving.

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Tea Smoked Salmon

You can use this method to smoke all kinds of things - mussels, tomatoes, garlic or even smoking salt. Prep time 15 mins + 10 mins standing time Cook time 20 mins + 30 mins standing time Serves 6-8 1 side of salmon (or trout), skin on 2 tbsp scotch whiskey (or water) 1 tbsp brown sugar 1 tsp salt To smoke: 3 tsp tealeaves (or 2 tbsp untreated sawdust), 1 tsp sugar Mix scotch whiskey (or water), sugar and salt into a paste. Rub the mixture over the flesh side of the fish and leave to stand for 10 minutes before smoking (or up to 2 hours in the fridge, flesh side down in the whiskey mixture). Line the base of a wok or roasting dish with enough foil to reach 3-4 cm above the top edge of the wok or dish. Flatten the foil firmly on the base and sides of the wok. Sprinkle the tealeaves (or sawdust) and sugar over the foil. Position an oiled rack above the tealeaves and place the fish skin side down on the rack. Make sure there is enough room above the fish for the air to circulate and smoke the fish thoroughly. Cover the wok or roasting dish tightly with a lid and fold the overhanging foil in and around the edge of the lid to seal. Place the wok or dish on the stove top over a high heat for 4-6 minutes (by this stage the mixture should be smoking vigorously), then reduce to a low heat and cook for a further 12 minutes. Turn off the heat but keep the lid closed for another 15 minutes so the fish absorbs the smoky flavours while it cools. Before serving, remove the pin bones from the cooked salmon with a clean pair of tweezers or small pliers. Grasp one bone at a time and pull out in the direction the bone is lying.

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Braised Oxtails with Star Anise

This is one of those wonderful meals that require very little preparation and cook slowly until the meat is meltingly tender after a couple of hours. Prep time 10 mins Cook time 3 hours Serves 6 18-22 pieces of oxtails or beef shin, about 2-2.4kg salt and ground black pepper 2 cups tomato juice 2 cups water 1 tbsp brown sugar 2 tbsp rice wine vinegar 1/3 cup soy sauce 4 whole star anise 4 dried chillies 2 thumbs fresh ginger, thinly sliced (18 slices) rind of 1/2 orange,, removed with a potato peeler 1 whole head garlic, cloves peeled, halved and ends trimmed To garnish: thin slices of deep-fried leek or onion, as topping Pre-heat your oven to 220C/425F and line a large roasting dish with baking paper for easy clean up. Season the oxtails with salt and pepper and arrange in a single layer in the roasting dish. Roast for 30 minutes until well browned. Remove oxtails from the roasting dish, discard fat and place oxtails into a lidded casserole dish. In a separate bowl, mix together the tomato juice, water, sugar, vinegar and soy sauce, stirring to combine. Scatter over the star anise, chillies, sliced ginger, orange rind which has been carefully removed with a potato peeler so there is no pith, and garlic cloves. Pour the liquid over the browned meat, cover with a piece of baking paper to stop any exposed meat from drying out and cover the dish with a tight fitting lid. Turn the oven down to 180C/350F and cook for 2 1/2 hours until the meat is very tender. This dish can be cooked a day or two ahead, in which case bake for 2 hours then reheat for 40 minutes at 180C/350F.

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Caramelised Onions

These are useful for all manner of things, so worth making in large quantities. Prep time 5 mins Cook time 45 minutes Makes 3 1/2 cups

6 red onions, peeled and cut into thin wedges 1 1/2 cups water 1/3 cup brown sugar 1/3 cup balsamic vinegar 2 tbsp oil 1 tsp salt and few grinds black pepper Place all the ingredients into a large pot and bring to the boil. Reduce heat and simmer gently, stirring now and then, for about 40-45 minutes until the liquid has all but evaporated and the onions are very soft. Remove from the heat and cool before storing in the fridge in a covered container. Serve at room temperature or reheat in a small pan.

Pears in Verjuice

Verjuice You can buy commercially-produced Verjuice, but with very little effort you can create your own. Prep time 10 mins Makes 3 cups 1.6kg grapes (unripe)

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Pure the grapes in a food processor. Press the pulp through a strainer lined with 4-5 layers of fine muslin to remove the skins and seeds. Pour the juice into a jug or bottle and refrigerate for use within 12 hours or freeze for later use. Pears in Verjuice As the pears poach they absorb the tart flavour of the Verjuice and this is perfectly offset by the sweetness of the honey and the spiciness of the cinnamon. Prep time 15 mins Cook time 30 mins Serves 6 6 just-ripe pears 1/4 cup honey 3 cups (750ml) Verjuice (see above) 1 cinnamon quill

Peel the pears, leaving them whole with their stalks intact. Choose a saucepan that will snugly fit the pears sitting upright in a single layer Take a fine slice off the bottom of each pear to enable them to stand for serving. Put to one side. Place Verjuice, honey and cinnamon quill into a pot and bring to a simmer, stirring once or twice. Add the pears and poach for 30 minutes, turning occasionally. Remove the pears from the pot and reduce the sauce by two thirds. Serve the pears drizzled with sauce. They will keep for over a week in the fridge.

Sesame Lavosh

Lavosh is a thin, crunchy Middle Eastern bread that's delicious served as a pre-dinner nibble. Prep time 5 mins Cook time 15-20 mins Makes approx 40

1 cup plain flour 1/3 cup wholemeal flour 2 tbsp each black and white sesame seeds (or 4 tbsp just one kind) 1 tbsp finely chopped fresh oregano or 1 tsp dried oregano 1 tsp salt 1/4 cup olive oil 1 tsp sesame oil

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1/2 cup water To finish: olive oil and flaky sea salt Preheat oven to 165C/325F. In a mixing bowl stir together the flours, sesame seeds, oregano and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough. Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. Each quarter should yield a rectangle of about 34 x 16cm (13 x 6 inches). Cut each rectangle into strips of about 4 x 17cm (1.5 x 6.5 inches) and roll again - they need to be virtually see-through. Carefully transfer the strips to a baking tray, brush them lightly with oil and sprinkle lightly with flaky salt. Bake until they are crisp and pale golden, about 15-18 minutes. Allow to cool fully before storing in an airtight container.

Crunchy Home Made Fries

These moreish oven fries use just a skerrick of oil, making them a healthy adaptation of the traditional deep fried recipe. Prep time: 15 mins Cook time 1 hour Serves 6-8

8 medium-large (130-150g each) potatoes 1/4 cup flour 3 tbsp olive oil 1 tsp flaky salt ground black pepper Preheat your oven to 200C/400F fan bake. Line a large, shallow roasting dish with baking paper to allow for easy clean up. Peel the potatoes and cut them into chunky chips or wedges. Transfer them to the prepared dish, sprinkle them with the flour and toss to evenly combine. Drizzle the potatoes with oil and toss to coat. Spread out into a single layer in the dish and season with salt and pepper. Roast for about 1 hour until golden and crisp.

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Pistachio and Berry Ice Cream

My mother made this ice cream throughout my childhood. I call it three bowl ice cream, as you use separate bowls to create three mixtures which then combine to form the ice cream. Prep time 20 mins + at least 4 hours freezing time Serves 8-10

FOR THE FLAVOURING 1 cup currants 1/4 cup rum, amaretto or other liqueur or fruit juice 1 cup glace pineapple, apricots or paw paw, very finely chopped finely grated zest of 1 lemon 1 cup unsalted pistachio nuts 1 cup fresh or frozen raspberries ICE CREAM BASE 3 eggs 10 tbsp caster sugar, divided in half 2 tbsp boiling water 2 cups cream, chilled First line two 30 cm (12 inch) loaf tins or one 2.5 litre (80 fl oz) container with baking paper. Start by preparing the pistachio flavouring. Put the currants in a medium bowl and pour over the rum, liqueur or fruit juice. Stir, then set aside to steep for a minimum of 15 minutes or microwave the mixture for 1 minute. The alcohol helps give the ice cream a soft texture, but the more you use the softer the mixture will be, so don't overdo it. Stir in the pineapple, apricots or paw paw, plus the lemon zest and pistachio nuts. Reserve the berries to add at the very end. To make the ice cream base, begin by separating the eggs. Place the egg whites in one bowl and the egg yolks in another, ensuring no yolk gets mixed in with the whites. Once you have separated all three egg whites, add 5 tbsp of the caster sugar and beat the mixture until it forms stiff peaks. This will take about 6-7 minutes. Now take the bowl containing the three egg yolks and add the remaining 5 tbsp of caster sugar and the 2 tbsp boiling water. Without washing the beater, beat until the egg yolks

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are pale, thick and ribbony. You will know they are ready when they hold a figure of eight. In the third bowl, beat the cream to soft peaks. Try not to overwhip it, but if you do add a bit more cold cream and beat again. Gently add the egg yolks, cream and pistachio mixture to the beaten egg whites. Fold together using a large flat spoon, adding the raspberries right at the end and reserving a few berries for a garnish. Pour the mixture into the prepared tins or container. Freeze for at least 4 hours, or preferably overnight, until set. If you're freezing it for longer, be sure to cover it to prevent freezer burn or flavour taint. To serve, lift the ice cream out of the tin, cut it into slices and garnish with fresh raspberries.

Chilli Lime Salt

This simple flavoured salt adds zing to fish, chicken, beef or vegetable dishes. Prep time 5 mins Makes 1/2 cup

1 large fresh red chilli 1/2 cup flaky sea salt finely grated zest of 2 limes Slice chilli into tiny pieces. Put it in a mortar and pestle or food processor with the sea salt and lime zest and pound or blitz to form a fine crumb. If you want to store the salt for later use, dry it out in the oven at 150C/300F for 30 minutes.

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Silverbeet, Feta and Pinenut Roll

Silverbeet is the easiest thing to grow and superbly nutritious. I love it combined with pinenuts and cheeses in this delicious pie. Prep time 15 mins Cook time 40 mins Serves 6

250g silverbeet or spinach 2 tbsp butter 1 large onion, finely chopped 1 cup ricotta 3/4 cup feta, crumbled 1/2 cup grated parmesan 1/4 cup chopped coriander 1/2 tsp ground nutmeg finely grated zest of 1/2 lemon 1/3 cup pinenuts, toasted 1/2 tsp salt ground black pepper 1 egg, lightly beaten 8 sheets filo pastry melted butter or oil spray Preheat your oven to 180C/350F. Trim half of the white stalks from the silverbeet and discard them. Wash, dry and chop the leaves. Heat the butter in a medium pot and cook the onion over a low heat until it is soft but not browned. This should take about 5 minutes. Add the silverbeet and cook until the water from the leaves evaporates, leaving the pan dry. Removing the moisture from the silverbeet in this way helps stop the pie going soggy. Remove the pot from the heat and mix in the ricotta, feta, parmesan, coriander, nutmeg, lemon zest and pinenuts. Season to taste with salt and pepper. Stir in the egg. Place a sheet of filo on the bench. Brush it with melted butter or spray it liberally with oil. Place a second sheet on top and brush it with butter or spray it with oil. Repeat to

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form a stack of pastry 8 sheets thick. The filo dries out quickly so you will need to work fast. Cover the unused filo with a damp tea towel while you work. Form the silverbeet mixture into a sausage shape along the nearest edge of the pastry, leaving a 3cm/1 1/4 inch border at each end. Turn in the sides of the pastry like an envelope and roll it up gently to fully enclose the filling, forming a log shape. Transfer the log to a baking tray, brush the top with butter and bake until it is golden and crisp. This should take about 40 minutes.

Bean and Peanut Salad

I love to serve these wide, flat rice stick noodles in a bright green bowl with peanuts, beans and a sesame dressing. Prep time 10 mins Cook time 5 mins Serves 6

300g green beans, stalk ends trimmed 250g rice sticks 1/2 cup peanuts, roasted then roughly chopped 3 tbsp roughly chopped coriander 1 tbsp sesame seeds, toasted 2 cups bean sprouts 1/2 tsp salt ground black pepper For the dressing: 1 tbsp sesame oil 2 tbsp neutral oil (eg grapeseed) 1 tsp fish sauce To garnish: lime wedges Cut the beans in half and boil them in salted water for 3 minutes. Refresh in cold water to stop them cooking and retain their crunch and bright green colour. Drop the rice sticks into a large pot of boiling water. Remove the pot from the heat and allow to stand and cool for 10 minutes or longer. Drain the noodles then rinse in cold water. Put the beans and cooked noodles in a large serving bowl with the roasted peanuts, coriander, sesame seeds and bean sprouts. Make the dressing by putting the sesame oil, neutral oil and fish sauce in a jar and

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shaking to combine. Toss the dressing through the noodles and season to taste with salt and pepper. Serve as a salad at room temperature or toss in a hot pan for 2-3 minutes for a stir fry side dish to serve with meats. Garnish with lime wedges.

Chilli Jam

This amazingly flavoursome sweet chilli sauce is a super-useful fridge fixing and a jar makes a great gift. Prep time 10 mins Cook time 20 mins Makes 1 jar (2 cups)

1 head garlic, cloves peeled 6-8 long red chillies (eg Cayenne or Serrano), stems removed and flesh roughly chopped, seeds left in 3 big thumbs (100g) fresh ginger, peeled and roughly chopped Optional: 2 double kaffir lime leaves, deveined 2 1/2 cups caster sugar 6 tbsp water finely grated zest of 4 limes 1/2 cup rice vinegar 3 tbsp Asian fish sauce (nam pla) 1 tbsp soy sauce Sterilise some screw top jars and their metal lids. Pure the garlic, chillies, ginger and kaffir leaves, if using, to a coarse paste. Place the paste in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce. Stir the mixture over a medium heat until the sugar dissolves, then boil it for about 10 minutes until it is reduced by a third. It will bubble up like jam. Spoon the hot jam into the sterilised jars until it is filled to within 3mm of the top. Carefully cover with boiling water until the jars overflow and seal with the screw lids.

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Honey Vanilla Panna Cotta

Buttermilk is a low-fat alternative to the cream that is usually used in panna cotta, but you can use cream, or half cream and half milk. Prep time 20 mins Cook time 5 mins + 3 hours chilling time Makes 6-8

2 cups cream, divided in half 1 vanilla pod, split lengthwise, or 2 tsp vanilla extract 1/2 cup honey 1/2 cup sugar 4 tbsp cold water 4 tsp (2 sachets) unflavoured gelatine 2 cups buttermilk To serve: Sunshine Fruit Topping (see below) Place 1 cup of the cream in a saucepan with the vanilla pod, honey and sugar and heat, stirring, until the sugar has fully dissolved. Simmer for 1 minute. Remove the pot from the heat and lift out the vanilla pod. Split the vanilla pod open and scrape out the seeds. Add the seeds back into the cream mixture and whisk to combine (rinse the leftover pod and store it in your sugar container - it will add a nice flavour to the sugar). Place the cold water in a small bowl and sprinkle the gelatine over the top, stirring until it is fully absorbed. Add the soaked gelatine to the hot cream, stirring until it is fully dissolved. You will know when it is dissolved because there will be no visible granules. Cool the mixture for 15-20 minutes, stirring often (it needs to be cool before the buttermilk is added or it will split). Lightly whip the remaining cup of cream and stir it into the cooled mixture, then whisk in the buttermilk until the mixture is smooth. Divide the mixture between 6-8 serving glasses. Cover and refrigerate until set. This should take about 3-4 hours or up to 24 hours. To serve, divide Sunshine Fruit Topping over the top of the set panna cottas. Serve chilled. Sunshine Fruit Topping Wash, peel and finely dice 3 peaches. Mix with the pulp of 4 passionfruit and 1 tbsp liquid honey

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Roasted Pepper Pesto

You can make pesto with all sorts of vegetables or herbs, but I like this red pepper variation because the paprika gives it a wonderful smoky flavour. Make it in late summer when peppers (also known as bell peppers or capsicum) are in season. Prep time 20 mins Cook time 25 mins plus 20 mins cooling Makes 2 cups 6 red peppers 1/4 cup olive oil 2 cloves garlic, crushed 1 tsp paprika (plain not smoked) 1 tsp smoked paprika 1/4 cup almonds, roasted 1/4 cup fresh coriander, chopped salt and ground black pepper Rinse the peppers and pat dry. Place them on a baking tray and roast at 240C/475F for about 15-20 minutes until the skin is blistered and blackened. Remove the peppers from the oven and cover them with a towel or put them in a plastic bag to sweat. This will make it much easier to remove the skins later. Set aside to cool for about 20 minutes. While the peppers cool, heat the oil in a small pan and sizzle the garlic and paprika for a few seconds. This helps bring out their flavour. Place this mixture in the food processor or blender. Remove the skins and seeds from the peppers, saving the juices if you can. Place the flesh and any reserved juices in the food processor or blender with the garlic and paprika mixture. Add the almonds and coriander. Season to taste with salt and pepper and pure until smooth.

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Lamb Racks with Salsa Verde

Lamb racks are not cheap to buy, so my aim with this recipe is to take all the risk out of cooking them. The most important thing to remember here is that your oven needs to be really hot before the lamb racks go in. It's also important to rest the meat for almost as long as you roast it. Covering it with tin foil and tea towels keeps it warm before carving. Prep time 20 mins + marinading Cook time 15-20 mins Serves 6 3 lamb racks, trimmed, or 6 lamb back straps or 3-4 lamb rumps 4 tbsp Salsa Verde flaky salt and ground black pepper Rub the lamb all over with Salsa Verde and season with pepper and salt. Cover and stand for at least 30 minutes, or refrigerate for up to 12 hours. If you do put the lamb in the fridge, take it out 30 minutes before cooking so it can reach room temperature before going into the oven. Preheat the oven to 230C/450F. Transfer the lamb to an oven tray or heavy cast iron dish and roast for 16-20 minutes or until it is done to your preference. Remove the dish from the oven, cover it with tinfoil and then place a couple of clean cloths over the top to keep it warm while it rests for 10-15 minutes. Slice between the bones to separate the lamb into cutlets and serve accompanied by more Salsa Verde.

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Salsa Verde

Most cooks have their own twist on this classic recipe. I prefer not to include mint because I find the flavour too dominant, but I do like to add the yolk of a boiled egg because it adds depth to the flavour. Prep time 5 mins Cook time 8 mins Makes 2 cups 1 1/2 cups (2 big handfuls) parsley leaves, de-stemmed 1 handful (about 40) chives, chopped 1 cup olive oil 1/4 cup capers 3 cloves garlic 4 tbsp lemon juice 2 tsp Dijon mustard ground black pepper 1/4 small red onion, chopped 1 small tin (8-10) anchovies, drained yolk of one hard boiled egg Pure all the ingredients in a food processor until smooth. Salsa Verde keeps in a covered jar in the fridge for about a week or it can be frozen.

Bacon and Egg Pie

If you're looking for love, you have to make this pie! On the strength of this pie, my husband proposed to me - it really is that good. It's perfect for a picnic or weekend lunch.

26

Prep time 10 mins

Cook time 45-55 mins

Serves 6-8

3 sheets (450g) ready-rolled savoury shortcrust pastry 250g streaky bacon, cut into 2cm pieces 2 medium potatoes, peeled, cooked and thinly sliced 3 tbsp soft herbs (eg parsley, basil, chives or spring onion tops), chopped 14 eggs 3/4 cup milk 1 tsp salt ground black pepper

Preheat oven to 200C/400F. Place a flat baking tray in the oven to heat - the pie will sit on this, and the heat will help it to crisp. Cut a piece of baking paper to fit a 40 x 30cm (16 x 12 inch) baking dish or roasting pan. It should cover the base and reach about 3-4cm (1-1 inches) up the sides. Remove the baking paper from the baking dish or roasting pan and lay it flat on your bench. Dust it with a little flour and lay 2 pastry sheets on top. Join the pastry sheets by pressing them together firmly with a small overlap. Roll out the pastry to thinly cover the paper. Lift the paper with the pastry and lay into the baking dish or roasting pan, covering the base and 3-4cm (1 1/4-1 1/2 inches) up the sides. Sprinkle the bacon over the pastry. Top with the slices of potato and sprinkle with the herbs. Break 8 whole eggs over the top. In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, salt and pepper. Pour this evenly over the whole eggs. Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange the strips in a lattice pattern on top of the pie, trimming off any excess. Place the prepared pie on top of the heated baking tray and bake for 12-15 minutes until the pastry is starting to puff and turn golden. Reduce the heat to 180C/350F and bake until the pastry is golden and cooked through on the base (this should take a further 3540 minutes). Serve warm or at room temperature with a salad and pickles or chutney. It will keep in a covered container in the fridge for 2-3 days.

Tropical Marshmallows

This recipe calls for an electric mixer and a candy thermometer. But it is remarkably easy and delivers a real wow factor.

27

Prep time 15 mins

Cook time 25 mins + 3 hours standing time

Makes 28 pieces

1 1/2 cups coarse thread coconut 1/2 cup icing sugar 2 tbsp cornflour 1/2 cup orange juice (2 large oranges) 1/4 cup fresh lime juice (2 large limes) 6 tsp powdered gelatine (2 x 10gm sachets) 2 cups caster sugar 1 cup water 2 egg whites, at room temperature pinch of salt For dusting: 1 1/2 cups coarse thread coconut, mixed with 1/2 cup icing sugar and 2 tbsp cornflour

Combine coconut thread, icing sugar and cornflour. Lightly grease a shallow 35 x 22cm/14 x 9 inch dish with neutral oil and spread half of the combined coconut sugar mixture evenly across the base. Place the orange and lime juices in a small bowl, sprinkle the gelatine over the top and set aside. Place caster sugar and water in a saucepan (ideally one with a pouring spout) and cook over a low heat, stirring, until the sugar dissolves. Increase the heat to medium and boil until the syrup reaches 125C/250F on a sugar thermometer, about 15 minutes. While the syrup is boiling, place the egg whites and salt in a clean, grease-free bowl and whisk with an electric mixer until frothy. As soon as the sugar syrup reaches the correct temperature, remove it from the heat, add the citrus gelatine mixture and stir until the gelatine dissolves (it bubbles up a bit when first added). Gradually add the hot citrus gelatine syrup to the whisked egg whites, whisking continuously on medium speed until the mixture has doubled in size. Keep beating at a lower speed until the bowl feels just warm to the touch, about 8-10 minutes. Pour into the prepared dish and spread evenly with a lightly oiled spatula. Dust the top liberally with the other half of the coconut sugar mixture. Stand at room temperature until firm (about 3 hours). Using a sharp, hot, dry knife, cut the marshmallow into 6 or 7 strips across the width, and then slice lengthwise into 4. Roll in any loose coconut sugar to coat. If you're not using the marshmallows at once, transfer to a storage container, sprinkling with leftover coconut icing sugar and separating the layers with sheets of waxed paper. They will keep in a sealed container at room temperature for 2-3 weeks. These marshmallows are divine toasted - skewer them with wooden chopsticks and grill them over the embers of a fire, or use a blow torch to caramelise them.

28

Almond Butter
Prep time:10 mins + cooling Cook time: 15 mins Makes: 2 cups

300g raw almonds or cashews cup neutral oil, eg grapeseed tsp salt

Place almonds in a baking dish and mix through cup oil. Spread out evenly in dish and sprinkle with salt. Roast until golden and aromatic, about 12-15 minutes. Remove nuts from tray and allow to cool, about 30 minutes. Place cooled nuts in the bowl of a food processor and blend in bursts until they form a fine crumb. Slowly add an extra cup oil and continue blending to form a smoothish butter with a spreadable consistency do not blend too finely. Serve with lightly cooked cauliflower, celery and fennel. Store butter in a sealed jar in a cool place; it will keep for a couple of months.

Almond Praline
Prep time: 10 mins Cook time: 2-3 mins Makes: 2 cups

1 cup caster (superfine) sugar 2 tbsp water 75g sliced almonds (or other nuts)

Line a shallow baking tray with baking parchment or grease with oil. Place sugar and water in a saucepan over low heat. Stir just until sugar has dissolved. Bring to the boil without stirring, brushing down sides of pot with water to prevent crystals forming. Cook 2-3 minutes or until syrup turns a rich gold. Add nuts and pour at once into lined tray, tilting to spread out thinly. Cool then crush or break into shards. Store in an airtight container.

29

Aaron McLean, NZ Life & Leisure

Annabels Christmas Cake

Prep time: 20 mins Cook time: 1-3 hours Makes: 1 large or 4 small cakes

300g dried pitted dates, chopped, divided - 250ml water 2 tbsp golden syrup - tsp baking soda 300g glace red cherries - 160g dried papaya or mango chunks 160g dried pineapple rounds, quartered 160g dried figs, quartered 125g dried cranberries 125ml whiskey - 150g brazil nuts 230g whole almonds - 3 eggs 220g brown sugar 1 tsp vanilla essence - 1 tsp almond essence 200g high grade flour, sifted tsp baking powder 1 tbsp cinnamon 1 tsp ground cloves - tsp salt

Place dates in a pot with water, golden syrup and baking soda. Bring to a simmer. Cook until dates are mushy and liquid has been absorbed, about 5 minutes. Remove from heat and allow to cool. While dates cool place all other dried fruits in a microwave bowl with whiskey. Cover and cook on 50% power for 10 minutes. Stir well and mix in the nuts. Preheat oven to 130C. Line tins with baking paper (I use recycled 450g tuna cans for small cakes). In a large mixing bowl whisk together eggs, brown sugar and essences to combine. Stir in date and fruit mixture. Add flour, baking powder, spices and salt. Stir until evenly combined (there is very little batter). Spoon mixture (which will be very thick) into prepared tin/tins, pressing firmly with the back of the spoon. Bake until top of cake feels firm; 1 hours for small cakes and about 2-3 hours for one very large cake. Stand for 10 minutes, then turn out and brush with a little extra whiskey or brandy while hot. Wrap a clean cloth around the cake to prevent it drying out before storing in an airtight container. Cut with a hot knifeParte inferior do formulrio

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Aaron McLean, NZ Life & Leisure

Apricot & Whisky Glazed Ham

Prep time: 20 mins Cook time: 50-60 mins Makes: 1 large ham

1 whole cooked leg ham, bone in or out small handful whole cloves 300ml jar apricot jam cup whisky or brandy 1 tbsp seed mustard (optional)

Cut around the shank of the ham with a sharp knife. Using your thumb, in a pushing motion work the skin away from the thin layer of fat underneath work slowly so as not to rip through the fat. Lightly cut a criss-cross pattern all over the surface of the fat. (Dont cut too deep or it will split open during cooking). Push a whole clove into the centre of each diamond cut. Heat oven to 180C. Mix apricot jam with the whisky and mustard. Place ham in a large baking dish and spread over the glaze. Bake for 50-60 minutes, brushing with glaze from the bottom of the roasting pan every 10 or so minutes. Best served at room temperature.

Aaron McLean

Asian Pesto
Prep time: 5 mins Cook time: Nil Makes: 1 cup

big bunch of landcress or watercress whole coriander plant

31

2 cloves garlic, peeled 2 small chillies, stems and seeds removed cup roasted peanuts or roasted cashew nuts cup salad oil

Use landcress or watercress to make this indispensable pesto. Boiling water fixes the colour of the herbs and prevents them from oxidising. Wash a big bunch of cress and a whole coriander plant and remove and discard tough stems. Place in a heat-proof bowl and pour over boiling water to cover. Drain at once. Place in a blender with 2 cloves garlic, peeled, 2 small chillies, stems and seeds removed, cup roasted peanuts or roasted cashew nuts and cup salad oil. Pure all together until the mixture forms a smooth paste. Pesto will keep for 10-12 days in the fridge with a layer of oil on the top.

Richard Seifert

Asparagus, Avocado & Almonds with Sesame Citrus Dressing

Prep time: 5 mins Cook time: 3 mins Serves: 4

24 spears fresh asparagus, tough ends snapped off and discarded 2 just-ripe avocados, flesh cut in wedges cup almonds, toasted 2 tbsp sesame seeds, toasted

Sesame citrus dressing:

3 tbsp extra virgin olive oil 2 tbsp orange juice 1 tbsp lemon juice 1 tsp sesame oil finely grated zest of lemon, no pith sea salt and ground black pepper

Cook asparagus in enough lightly salted boiling water to cover. Cook 3 minutes then drain and refresh under cold water. Place in a bowl with avocados, almonds and sesame seeds. Combine the dressing ingredients and toss gently through salad. Serve at once.

32

Aaron McLean

Asparagus & Goat Cheese Tart

Prep time: 10 mins Cook time: 35 mins Serves: 4-6

100g goats feta 100g cream cheese 2 eggs cup cream finely grated zest of lemon 2 tbsp chopped chervil or parsley tsp salt ground black pepper 12-14 trimmed asparagus spears 25cm pre-cooked savoury shortcrust pastry shell

Preheat oven to 170C. Place feta and cream cheese in a bowl and beat with a wooden spoon to soften, then whisk in eggs, cream, lemon zest, herbs and seasonings until smooth. Arrange asparagus spears in a single layer in cooked pastry crust. Pour over cheese and cream mixture. Bake until set, about 35 minutes. Variation: In summer, use sweet corn and red capsicums in place of asparagus. Spinach is also delicious use 2-3 handfuls of chopped leaves and a little chervil in place of asparagus.

Annabel Langbein Media

Asparagus, Spinach & Lemon Risotto

Prep time: 10 mins Cook time: 25 mins Serves: 4-5 as a vegetarian meal or 6-8 as a side dish or first course

2 tbsp butter

33

1 medium onion, finely diced 1 cup risotto rice, eg arborio 4 cups hot vegetable stock

2 cloves garlic, crushed cup white wine

1 tsp salt ground black pepper finely grated zest of a lemon 1 tsp thyme leaves about 20 spears of asparagus, tough ends snapped off and discarded, spears cut into 3-4cm lengths 1 large bunch rocket or spinach, tough stems removed 1 cup shelled broad beans (optional) 1 packed cup (80g) grated parmesan cup toasted sliced almonds 1-2 tsp lemon juice, to taste

Heat butter in a medium-sized pot. Add onion and garlic and cook gently for 5 minutes. Add rice, stirring over heat for a minute or two until it starts to toast a little. Stir in wine and allow it to evaporate fully before adding stock, salt and pepper, lemon zest and thyme. Once stock boils, reduce to lowest heat, cover and cook for 15 minutes, lifting lid occasionally to stir. If mixture looks at all dry at this point add a little water it should be very sloppy. Stir in asparagus, cover and cook another 3 minutes. The rice should be just tender and creamy. Stir in rocket or spinach, optional broad beans and most of the parmesan and almonds. Just before serving add lemon juice and adjust seasonings to taste. Serve sprinkled with remaining parmesan and almonds.

Nick Tresidder

Asparagus Tarts
Prep time: 10 min Cook time: 15-20 mins Makes: 8

1 sheet puff pastry 4 tsp olive paste (optional) cup (100g) goat cheese or feta 16 trimmed asparagus spears finely grated zest of lemon salt and ground black pepper olive oil spray

Heat oven to 200C. Cut pastry into 8 even rectangles and place on a baking tray lined with baking parchment. Spread with olive paste. Crumble or slice cheese over top. Place 2 asparagus spears on top of each rectangle. Grate over a little lemon zest, season and spray with a little oil spray. Bake 15-20 minutes or until golden and pastry is cooked through. Serve warm.

34

Nick Tresidder

Avocados with Tomatoes & Balsamic Dressing

Prep time: 10 mins Cook time: Nil Serves: 4 Balsamic dressing:

3 tbsp olive oil 1 tbsp balsamic vinegar 1 tsp dijon mustard tsp sugar salt and ground black pepper

To serve:

2 just ripe avocados ( avocado per serve) 8 cherry tomatoes (2 per serve)

Prepare Balsamic Dressing by combining the ingredients. Choose perfect, just-ripe avocados, allowing per serve along with 2 cherry tomatoes. At serving time, halve the avocados and remove stones. Quarter cherry tomatoes and pile into avocado cavities, drizzle with Balsamic Dressing and serve.

Annabel Langbein Media

Baked Apples with Crme Anglaise

Prep time: 30 mins Cook time: 1 hour (depending on size of apples) Serves: 6

6 tart or baking apples such as Granny Smith or Braeburn 20 pitted dates, chopped cup chopped walnuts

35

6 tbsp brown sugar 2 tsp ground cinnamon 1 tsp ground cloves cup water 2 tbsp maple syrup 6 tsp butter

Preheat oven to 160C. Remove cores from the apples in a neat plug. Use a paring knife to enlarge the cavity to 2.5cm in diameter. Score the skin around the circumference of each apple with a sharp knife (this allows them to split neatly around the middle when they cook). Combine dates, walnuts, sugar, cinnamon and cloves. Stuff the mixture into the apples and place them in a shallow baking dish. Drizzle the water and maple syrup over the apples. Dot each apple with 1 teaspoon butter and bake them until they are wrinkly and soft and starting to puff. This should take about 1 hour, depending on the size of the apples. Serve hot accompanied by a dish of Crme Anglaise.

Aaron McLean, NZ Life & Leisure

Baked Sicilian Olives

Prep time: 10 mins Cook time: 30 mins Makes: 30 olives

30 black or green olives in brine, drained 4 cloves garlic, minced 2-3 thin strips lemon peel and orange peel, cut with a vegetable peeler 1 red chilli, seeds and pith removed, flesh finely chopped 10 fennel seeds cup olive oil

Crush olives with the back of a knife to break skin. Place in roasting dish with other ingredients. Bake at 160C for 30 minutes. Cool and pack in a jar with oil. They keep for months.

36

Annabel Langbein Media

Balsamic Chicken Breasts with Crispy Mint & Pinenuts

Prep time: 10 mins + marinating Cook time: 25 mins Serves: 6

6 single chicken breasts, skin on cup balsamic vinegar 3 tbsp brown sugar

Sauce:

1 tbsp olive oil 2 cloves garlic, crushed 3 cups chicken stock 1 cup white wine 2 whole sprigs mint 1 tsp grated fresh ginger salt cup whole mint leaves, fried cup pinenuts, toasted

Mix chicken with balsamic vinegar and brown sugar. Leave to marinate in the fridge for at least hour, or up to 12 hours. To make sauce, heat oil in a large heavy fry-pan and gently cook garlic for a few seconds. Add stock, wine and whole mint sprigs. Simmer for 10 minutes, or until reduced to of the volume. Add ginger. Remove from heat and discard mint. Sauce can be made well ahead of time and refrigerated. To cook chicken, pre-heat oven to 220C. Season marinated chicken with salt and place skin side up on a shallow baking tray and bake for 15 minutes until golden. At the end of cooking, brush any cooking juices over the skin to give it a great colour. Heat sauce and add marinade from the chicken. Remove chicken from oven, add to hot sauce, simmer very gently on lowest heat for 5-10 minutes. Place chicken on hot dinner plates, spoon over sauce and top with fried mint leaves and toasted pinenuts. Try serving the chicken with potatoes and steamed green beans.

37

Nick Tressider

Balsamic Dressing
Prep time: 5 mins Cook time: Nil Makes: cup

cup extra virgin olive oil 2 tbsp balsamic vinegar juice of 1 lemon 1 tsp brown sugar 1 tsp dijon mustard tsp salt ground black pepper

Whisk all ingredients, or shake together in a jar. Dressing will keep in the fridge for over a week.

Aaron McLean

Balsamic Glaze
Prep time: 5 mins Cook time: 10-15 mins Makes: cup

1 cup balsamic vinegar cup apple juice

Combine balsamic vinegar and apple juice in a small saucepan and bring to the boil. Simmer until thickened and reduced to cup, about 10-15 minutes. Pour into a bottle and cool to room temperature. Glaze will keep for weeks. Reheat gently to bring to a spoonable consistency.

38

Aaron McLean

Balsamic-Glazed Duck Salad

Prep time: 15 mins Cook time: 2 hours Serves: 4

12 dried or fresh figs cup freshly squeezed orange juice 6 large duck legs salt and ground black pepper 3 red onions, each cut into 8-10 wedges 1 tbsp extra virgin olive oil 1 tbsp honey 1 recipe Balsamic Glaze or commercial balsamic crema cup chicken stock

To serve:

4 large handfuls (150g) watercress or rocket 2 oranges, peeled and segmented

Preheat oven to 220C. Place figs and orange juice in a pot and simmer for 2 minutes. Prick duck legs all over with a sharp fork and season with salt and pepper. Place in a large, shallow roasting dish and roast until most of the fat has been rendered out and the skin is golden, about 45 minutes. Transfer legs to a platter and discard fat from the dish. Reduce oven temperature to 190C. Arrange figs and onion wedges in the roasting dish. Drizzle over the fig cooking liquid, olive oil, honey and 1 tablespoon of the balsamic glaze. Season with salt and pepper. Arrange duck legs on the onions and figs, pour chicken stock around and bake until duck is very tender, 1-1 hours. Remove from oven and stand for 20-30 minutes before serving. Divide watercress and oranges between 4 serving plates. Place duck legs, onions and figs on top. Pour the pan juices over and drizzle with a little balsamic glaze.

39

Aaron McLean, NZ Life & Leisure

Banana Cake
Prep time: 15 mins Cook time: 1 hour (less for smaller cakes small cakes or 12 muffin-sized cakes

Makes: 1 large cake, 4

250g butter, softened 1 cups sugar 4 eggs 2 tsp natural vanilla essence 4 very ripe bananas, peeled and mashed (about 2 cups) 2 tsp baking soda cup hot milk 3 cups flour 2 tsp baking powder

Lemon icing:

50g butter, softened 3 tbsp lemon juice 3 cups icing sugar

Preheat oven to 170C. Line a 23cm round cake tin with baking paper or prepare 4 x 10cm tins (recycled large 425g tuna cans are perfect) or 12 muffin tins. Beat butter and sugar until creamy. Beat in eggs and vanilla then bananas. Dissolve baking soda in hot milk and add to mixture. Sift over flour and baking powder and fold in. Spoon mixture into prepared tin(s) and smooth top. Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. One large cake will take 5060 minutes, allow 45-55 minutes for 4 medium cakes and about 20 minutes for muffinsized cakes. Cool in tin and ice when cool. Store in a sealed container in a cool place for 2-3 days or wrap un-iced cake and freeze. Lemon icing: Beat together butter, lemon juice, icing sugar and tbsp hot water until creamy.

40

Aaron McLean

Barbecue Eggplant Slices

Prep time: 10 mins Cook time: 10 mins Serves: 4 as an accompaniment

1 large or 2 medium eggplant, sliced into rounds about 1.5 cm thick 1 tbsp salt 3 tbsp oil 1 tsp crushed garlic juice of lemon 2 tbsp chopped fresh basil or parsley ground black pepper

Score the eggplant slices lightly with a sharp knife in a diamond pattern on both sides. Sprinkle the slices with salt and leave to stand for at least 30 minutes. Rinse off salt and pat dry with paper towels. Mix oil with garlic, lemon juice and herbs and brush over both sides of each slice. Arrange eggplant slices in a single layer on a preheated barbecue and cook over medium heat for about 10 minutes, turning frequently until the slices are golden brown and tender throughout. Season the slices and serve. Cook's note: This recipe can also be cooked conventionally in a frypan.

Aaron McLean, NZ Life & Leisure

Barbecue Spiced Fruit Pouches

Prep time: 10 mins Cook time: 10-12 mins Serves: 4

cup fruity white wine, eg riesling 2 tbsp maple syrup tsp ground cloves zest of 1 orange

41

6-8 stone fruit, eg plums, apricots or peaches

In a small mixing bowl, combine the wine, maple syrup, cloves and orange zest. Stir to evenly combine. Halve and destone 6-8 stone fruit. If fruit are large, cut each half into one or two wedges. Divide fruit into quarters and place each quarter on a large square of foil. Pull up the sides slightly to hold. Add 2 tbsp of the wine and maple syrup mixture. Form the foil into pouches, sealing the top with a tight twist. Chill until ready to cook. Place pouches on a heated barbecue. Cook for 10-12 minutes. Serve hot with ice cream, or chill and serve with cold runny cream.

Aaron McLean, NZ Life & Leisure

Barbecue Turkey
Prep time: 10 mins (plus marinating) Cook time: 2-2 hours Serves: 6-8 Brine:

2 tsp fennel seeds 2 tsp chopped rosemary leaves 2 tsp whole peppercorns cup salt cup sugar 8 cups water

Turkey:

4.5-5.5kg turkey (you can go bigger) rosemary sprigs, to cook cup barbecue wood chips (optional) cup sieved apricot jam, to glaze

Mix spices, rosemary, peppercorns, salt and sugar with water and stir until dissolved (if you use hot water to dissolve make sure it is cooled before adding to turkey) Clean turkey inside and out and place in a large clean whole proof bag or bucket. Pour over all the marinade including spices. Cover and stand in a cold place for at least 12 hours or up to 24 hours.

42 Half an hour before cooking, put the barbecue on to preheat. If using a Weber you will need 1 and a half packets of bbq briquets or charcoal. Move the coals to arrange a tinfoil pan in the centre of the barbecue (this collects juices as well as creating an indirect heat source). If you like a slight smoky flavour soak half a cup of untreated wood chips in cold water to add to the barbecue coals when you put the turkey on to cook. Remove the turkey from the marinade and dry inside and out with paper towels. Place a bed of rosemary on barbecue and arrange the bird on top breast facing upwards, so that the coals are around rather than directly under it. Sprinkle soaked wood chips onto coals if using. Cover barbecue and cook for 2 hours - check after 15 minutes cooking that the vents are not too open and its not too hot. Brush turkey with apricot jam and continue cooking until the juices in the cavity are brown not bloody, internal temperate in the thigh is 85 C, or the turkey times pops out( though I find at this stage it is slightly overdone). A 4.5kg turkey takes about 2 hours, larger birds will take longer. Remove the turkey from the barbecue and turn it to rest breast side down on a platter (this also allows all the juices to seep into the breast). Cover bird with tinfoil and place a couple of clean teatowels on top. Rest for at least 20 minutes before serving. Carve bird and serve with hot Spicy Mango Sauce.

Kieran Scott

Berry Compote
Prep time: 5 mins Cook time: 20-25 mins Serves: 8-10

3 cups mixed frozen berries, eg boysenberries and blueberries 1 cup sugar 1 vanilla pod 2 bay leaves

In a pot heat together berries, sugar, vanilla and bay leaves, stirring until the sugar has dissolved. Simmer for about 15-20 minutes until mixture is reduced and slightly syrupy. Remove vanilla pod and bay leaves. Serve warm. Sauce reheats well.

43

Aaron McLean

Berry Souffls
Prep time: 15 minutes Cook time: 5-6 minute Serves: 6

Berry sauce:

3 cups fresh or frozen raspberries or blackberries cup sugar cup water 1 tsp natural vanilla essence 1 tsp lemon juice 1 tbsp cornflour mixed with 1 tbsp water 3 large egg whites, at room temperature cup caster sugar

Optional:

cup chopped pistachios

This simplified version of a souffl (traditionally made with an eggy custard base) is foolproof and very light, using just sweetened whipped egg whites folded into a hot fruit pure. Even better, you dont need to be whisking when your guests arrive as the assembled souffls will hold in the fridge for several hours, ready to bake when needed. Combine berries, sugar, water, vanilla and lemon juice in a saucepan and bring to a simmer over medium heat. Add cornflour paste and stir until lightly thickened. Simmer for 2-3 minutes. In a large, very clean mixing bowl beat egg whites and caster sugar until thick and glossy and sugar has fully dissolved (rub a little mixture between fingers to check). Bring berry mixture back to a boil. Gently fold cup of the boiling berry mixture into the meringue, swirling it into a marbled pattern. Divide remaining berry sauce between six cup ramekins and top with meringue mixture. Sprinkle with nuts if using. If not cooking at once, place souffls in the fridge for up to 4 hours. Preheat oven to 190C. Bake souffls until just beginning to brown, 5-6 minutes. Do not overcook or they will shrink. Remove from oven and serve.

44

Buttercrunch Cucumber Pickles

Prep time: 20 mins + 12 hours standing Cook time: 15 mins Makes: 4 large jars

3-4 telegraph cucumbers, very thinly sliced (about 12 cups) 4 large onions, peeled and very thinly sliced cup salt 3 cups sugar 4 cups white vinegar 2 tsp turmeric 1 tsp celery seed 2 tbsp mustard seed 4 cloves garlic, thinly sliced

Place sliced cucumber and onions in a large, non-corrosive bowl, sprinkle with salt and cover with cold water. Leave at least 12 hours then drain off all liquid. Place the sugar, vinegar, turmeric, celery, mustard and garlic in a large pot and bring to the boil over high heat. Add the drained cucumbers and onions. As soon as the liquid boils remove from heat and spoon into sterilised jars, leaving 1cm at the top. Screw down tightly with plastic lids and store in a cool place.

Kieran Scott

Caponata Sauce
Prep time: 30 mins Cook time: 20 mins Serves: 6

cup currants 1 large eggplan 4 tbsp olive oil 1 onion, chopped 3 sticks celery, sliced 2 cups Italian tomatoes (oval, low acid), diced 1 cup tomato juice 3 tbsp balsamic vinegar 1 tbsp sugar 8-10 black olives, chopped 1 tbsp capers, soaked and rinsed salt and ground black pepper, to taste

Cover currants in boiling water and stand for 10 minutes. Drain. Cut eggplant into 2cm dice and soak in salted water for 30 minutes. Drain and dry.Heat olive oil in a large frypan and fry eggplant until golden and tender, about 15 minutes. Set aside. In the same pan, fry the onion until starting to colour then add currants and all remaining ingredients except olives and capers. Cook until celery is tender. Return eggplant to pan and add olives and capers. Season to taste with salt and pepper and set aside.

45

Christopher Way

Chicken & Bacon Wraps

Prep time: 5 mins Cook time: 35 mins Serves: 8

8 chicken breasts 8 rashers streaky bacon 8 bay leaves (optional) 1 tsp salt 10-12 grinds pepper

Preheat oven to 200C . Wrap bacon around chicken. If using bay leaves, place one on each breast under the bacon. Season with salt and pepper. Place chicken breast on baking tray lined with baking paper. Bake until golden and cooked, about 35 minutes. Serve with Greek Salad. Cooked chicken will keep in the fridge for 2 days or can be frozen.

Aaron McLean

Chicken & Mint Salad Rolls

Prep time: 30 minutes Cook time: Nil Serves: 8-10

100g rice vermicelli noodles 1 iceberg lettuce, very finely shredded 1 large carrot, peeled and coarsely grated tsp sugar 1 cup torn mint leaves (60-70 leaves) 3 tbsp chopped coriander leaves 2 cooked chicken breasts (200-250g), very finely shredded 30 small or 20 large rounds of rice paper

46

The kids often whip up rice-paper salad rolls like these for a summer snack. They are wonderfully light and refreshing to eat. Adding lots of mint is the key to their zingy taste. They can also be made with pork or shrimps. Place noodles in a bowl, pour over boiling water and soak for 10 minutes. Drain and cut in several places with kitchen scissors. Place lettuce and carrots in a mixing bowl with sugar and chopped herbs. Mix through noodles and chicken. Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench covered with a clean, damp cloth. Wait for a minute for the paper to soften and become flexible. (If you try to roll them before this they will split.) Place a small handful of the chicken mixture on the centre of each wrapper. Roll up tightly, tucking in the sides as you go. Transfer rolls to a plate, seam side down, and cover with a damp paper towel or plastic wrap. Chill if not serving at once; they will hold their shape for 24 hours. Serve with peanut chilli dipping sauce.

Nick Tresidder

Chicken & Mushroom Pie

Prep time: 15 mins Cook time: 1 hour & 10 mins Serves: 6-8

2 tbsp olive oil 400g button mushrooms, wiped with a damp cloth 3 strips bacon, diced 8-10 baby onions, peeled and halved 8-10 cloves garlic (1 small head), peeled and halved lengthways 400g can tomatoes in juice, chopped 1 cups red wine 3 cups good chicken stock 1 tsp finely chopped fresh rosemary 2 tsp finely chopped fresh thyme 2 tbsp finely chopped Italian parsley 2-3 bay leaves 1 tsp salt ground black pepper, to taste 3 tbsp cornflour 2 tbsp port or red wine

47

800g boneless, skinless chicken thighs, quartered 400g puff pastry 1 egg, beaten, or a little milk to glaze

Heat oil in a large, heavy pan. Add mushrooms and bacon. Brown well, then remove and set aside. Add onions and garlic to pan and cook gently 8-10 minutes or until onion is softened and starting to brown. Add tomatoes and their juice, wine, stock, herbs, seasonings and browned mushrooms and bacon. Simmer gently 20 minutes. Combine cornflour and port or wine and mix into sauce, stirring over heat until lightly thickened. Adjust seasonings to taste. Cool. Sauce can be prepared ahead of time to this point, cooled and chilled or frozen. Heat oven to 200C . Place raw chicken in a large, shallow baking or pie dish. Pour over cooled sauce and mix until evenly combined. Roll out pastry to cover top of dish. Cut a 3cm strip of pastry and run it around the edge to form a double layered rim. Crimp this with your thumbs or a fork. If desired garnish top with pastry leaf cut-outs. Brush with egg or milk to glaze and cut a few steam vent holes. Bake 40-45 minutes or until pastry is golden and crispy.

Annabel Langbein Media

Chicken Laksa
Prep time:

10 mins

Cook time:

12-15 min

Serves: 6

300g rice sticks

Laksa sauce:

2 tbsp neutral oil 2cm piece (1tbsp) root ginger, peeled and grated 2 cloves garlic, crushed finely grated zest of 1 lime about 2 tbsp laksa or curry paste, to taste (brands vary considerably in heat) 4 cups chicken stock 400ml coconut cream 1 heaped tsp brown sugar 1 tbsp fish sauce 1-2 whole chillies (optional)

48

2 tomatoes, cored and diced 2-3 (500-600g) skinless chicken breasts, very thinly sliced large bunch (200g) spinach, washed and de-stemmed a little salt and ground black pepper 6 hard boiled eggs, peeled and halved

Salad garnish:

telegraph cucumber, finely diced 150g bean sprouts 2 spring onions, finely sliced handful each of coriander and mint leaves red chilli, finely sliced

Place rice sticks in a heatproof bowl and pour over boiling water to cover, stirring to fully submerge. Leave on the bench to soak while you make the laksa sauce and salad garnish. To make the sauce, heat the oil in a large pot and sizzle ginger, garlic, lime zest and curry paste for a minute. Add stock, coconut cream, sugar, fish sauce, optional chillies and tomatoes. Simmer for 5 minutes, then add sliced chicken, reduce the heat to a low simmer and cook gently for another 3-5 minutes until chicken is cooked through. Just before serving mix in the spinach and season to taste. Prepare the salad garnish and arrange on a platter. Drain noodles and divide them between serving bowls. Arrange two egg halves on top of each and spoon over the laksa. Serve with the platter of salad garnish so everyone can help themselves.

Annabel Langbein Media

Chicken Teriyaki Noodles

Prep time: 15 mins + 15 mins marinating Cook time: 10 min Serves: 4

cup Teriyaki Marinade 400g boneless chicken breasts or thighs, very thinly sliced 2 tbsp oil 500g mixed fresh or frozen stir-fry vegetables, sliced, eg beans, broccoli, capsicum, celery, snow peas, peas, carrots 650g cooked udon or soba noodles, drained, or 270g dry noodles, cooked and drained 2 tbsp cornflour mixed with 2 tbsp water 1 cup water 2 tbsp oyster sauce

49

2 tbsp toasted sesame seeds (optional)

At least 15 minutes (or up to 4 hours) before cooking, mix marinade through chicken in a bowl. Cover and chill. Heat oil in a large wok, remove chicken from marinade (keep this for later) and stir-fry in batches over high heat until chicken is browned, 2-3 minutes. While chicken cooks, place vegetables in a bowl. Cover with boiling water, let sit for 2 minutes then drain thoroughly. (If using frozen vegetables, pour over boiling water to cover then drain at once.) Place cooked chicken, reserve marinade, drained vegetables and cooked noodles into a large pot. Mix cornflour with 2 tablespoons water and stir into chicken, noodles and vegetables with 1 cup water and oyster sauce. Simmer 2 minutes. Sprinkle with optional sesame seeds. Serve immediately.

Annabel Langbein Media

Chicken, Avocado & Grape Salad

Prep time: 10-15 mins Cook time: 6-8 mins Serves: 4

leaves from 1 soft lettuce, washed and dried 1 cooked chicken, bones, skin and fat removed, flesh torn into bite-sized pieces, or 400g cooked chicken, sliced 2 stalks celery, angle sliced 250g mixed black and green grapes, preferably seedless 1 large avocado, peeled and cut into chunks 2 tbsp flaked or slivered almonds, toasted

Curry yoghurt dressing:

cup Greek yoghurt or cream 2 tbsp lemon juice tsp curry powder tsp salt ground black pepper

Divide lettuce leaves between 4 serving bowls.

50 Place chicken and other salad ingredients in a mixing bowl. Stir together yoghurt or cream, lemon juice, curry powder, salt and pepper in a small bowl. Gently toss through salad. Spoon salad on top of lettuce leaves. Variation: Use apricots or peaches when in season instead of grapes.

Aaron McLean

Chicken, Bacon & Apricot Wraps

Prep time: 15 mins

Cook time: 20 mins Serves: 8

8 dried apricots, chopped 8 dried pitted prunes, chopped cup dried cranberries or cherries cup brandy or cointreau - cup ricotta or sieved cottage cheese salt and ground black pepper 8 chicken supremes or single breasts 8 rashers bacon juice of 1 lemon

Mix chopped fruits with brandy. Microwave for 5 minutes or stand for an hour to absorb. Cool. Mix in ricotta. Season chicken pieces and wrap a rasher of bacon around the circumference of each piece so its sits up like a small collar. Top with a small handful of the fruit mixture. Chill until ready to cook. Heat oven to 200 C. Place wraps on a baking tray or roasting dish (lined with baking paper to save on washing up), squeeze over lemon juice and bake in the oven for 20 minutes until pale gold and the juices run clear when chicken is skewered in the centre. Leave to stand for 5 minutes.

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Annabel Langbein Media

Chocolate Ganache
Prep time: 5 mins

Cook time: 5 mins + standing Makes: 4 cups

500ml cream 500g best quality dark chocolate, roughly chopped

Pour the cream into a medium pot and heat it until it is almost but not quite boiling. Youll know its ready when bubbles start to form around the edge of the pot. Remove from the heat and add the chocolate. Stand for 2 minutes, then stir until the chocolate is fully melted into the cream. Whisk until smooth and glossy. When you start to stir it, you think it wont come together, but it will. If youre not using the ganache straight away, store it in a jar in the fridge for up to two weeks. When youre ready to serve it, gently warm in a pot or microwave to soften.

Kieran Scott

Chocolate Truffle Fudge Cake

Prep time: 10 mins Cook time: 10 mins + 1 hour setting Makes: 30 small pieces

125g butter cup caster sugar 2 tbsp milk 2 tbsp golden syrup 2 tbsp drinking chocolate 1 tbsp cocoa 250g packet plain sweet biscuits, crushed

52

1 cups chocolate cake crumbs or crumbed chocolate sponge nip of whisky or rum (optional) 60g glac cherries, chopped cup raisins 250g dark chocolate melted, for icing

Heat butter, sugar, milk and syrup. Add drinking chocolate, cocoa and biscuits and mix. Add all remaining ingredients apart from the dark chocolate and mix. Press into 20cm sandwich tin or flan dish. Melt dark chocolate and spread over to ice. Allow to set. Cut with a sharp hot knife. Store in the fridge in a sealed container.

Nick Tresidder

Cobb Salad of Corn, Avocado & Tomato with Basil Oil

Prep time: 10 mins Cook time: Nil Serves: 4

1 cups whole kernel corn, cooked, or thawed if frozen 4 tomatoes, cored and cut in wedges 1 large just-ripe avocado, cut in chunks 2 tbsp finely chopped red onion 2 spring onions, thinly sliced cup Basil Oil tsp salt ground black pepper

Toss all ingredients together and season to taste. Serve with meat or poultry. Storage: Prepared salad can be stored in the fridge for up to 2 hours. For longer storage add the avocado at serving time. Return to room temperature before serving. Chicken Cobb Salad: Shred the flesh of 1 cooked chicken or 2 smoked chicken breasts into the salad for a main course.

Clare Rogers30/03/2011

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Found the Salad so refreshing, especially with the cob corn taste, had the smoked chicken diced into it. Excellent. I follow all the recipes and have 2 of your books.

Christine7/04/2011 Love the sound of these ingredients mixed together but am intrigued about the basil oil - have yet to try this and being a fan of basil flavours think it would be a welcome addition to my pantry! Will definitely be trying this salad in the very near future: )

Nick Tressider

Coconut & Banana Flapjacks

Prep time: 20 mins Cook time: 10 mins Makes: 12

2 eggs, separated 2 cups milk cup sugar 1 tsp vanilla essence 2 cups plain flour 3 tsp baking powder tsp salt cup coarse thread coconut, lightly toasted 1 mashed ripe banana

To serve:

sliced banana, grilled bacon, maple syrup

Beat egg yolks, milk, sugar and vanilla. Combine flour, baking powder and salt, add to egg mixture and beat until smooth. Mix in the coconut and banana. Leave to stand for at least 15 minutes or up to 3 hours in the fridge. Whisk egg whites to soft peaks and fold into mixture gently. Heat a lightly oiled frypan. Spoon ladlefuls of batter into pan and cook over a medium heat. Flip flapjacks once the bubbles that form on the top start to pop. Serve with sliced bananas, grilled bacon and maple syrup. Variation: To make plain flapjacks, leave out the banana and coconut and add another 2 tbsp flour.

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Annabel Langbein Media

Crme Anglaise
Prep time: 15 mins Cook time: 5 mins Makes: 2 cups

2 cups milk cup sugar 3 egg yolks 2 tsp cornflour 1 tsp vanilla extract 5 cardamom pods (optional)

Heat the milk in a pot. While it is heating, put the sugar, egg yolks and cornflour in a bowl and whisk to combine. Mix a little of the hot milk into the egg yolk mixture, then stir the egg mixture into the remaining hot milk. Add vanilla and cardamom pods, if using. Stir over a low heat until thickened slightly, then allow to simmer for another 40-50 seconds, stirring gently. If youre not using the Crme Anglaise at once, cover the surface with waxed paper to prevent a skin forming. (It will keep in a covered container in the fridge for a week.) Gently reheat when required

Crisp Cauliflower & Cashew Salad

Prep time: 5 mins Cook time: Nil Serves: 6 as a side dish

200g cauliflower, cut into florets, stems discarded cup salted roasted cashews 2 tbsp chopped coriander leaves 1 tsp grated ginger 2 tsp neutral oil salt and ground black pepper

Place cauliflower and cashews in the bowl of a food processor and pulse a few times until mixture resembles coarse crumbs. Mix in coriander leaves, ginger, oil and a pinch of salt and a few grinds of pepper. Toss to combine evenly.

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Annabel Langbein Media

Crispy Fried Zucchini Flowers

Prep time: 10 mins + standing time Cook time: 3 mins per flower

3 tbsp olive oil 1 cup plain flour salt 150ml tepid water finely grated zest of 1 lemon, and/or torn basil or parsley leaves (optional) 1 egg white zucchini flowers

oil, for frying

Stir olive oil into flour with a pinch of salt. Add water and stir until smooth and creamy, adding more water if needed. Add some lemon zest or torn basil or parsley leaves as desired. Stand for at least 2 hours. Just before using, beat egg white until stiff and fold into batter. Dunk zucchini flowers into batter to lightly coat and shallow-fry in a small pan in about 1cm oil, turning as they brown. Drain on paper towels and serve hot.

Annabel Langbein Media

Crostini and Croutons

Prep time: 3 mins Cook time: 15-20 mins Makes: Approx 30

1 baguette or rustic country loaf extra virgin olive oil

56

Preheat oven to 180C. Slice the baguette on an angle into 1cm thick slices. Spread bread slices out on a baking tray and brush with olive oil. Bake until golden and crisp, about 20 minutes. Cool and store in an airtight container. These will keep for about a week and can be recrisped in a hot oven for 5 minutes.

Annabel Langbein Media

Double-Baked Souffls with Blue Cheese & Spinach

Prep time: 15 mins Cook time: 20 mins + 5-7 mins reheating Serves: 6-8

60g butter, plus extra to butter ramekins cup plain flour 2 cups milk pinch of ground nutmeg salt and ground black pepper 5 egg yolks 1 cup cooked spinach, all moisture squeezed out 150g crumbled, firm blue cheese cup fresh chervil or other fresh herbs, eg parsley or tarragon 6 egg whites

To reheat:

about cup cream a little fresh parmesan, shaved with a potato peeler

Pre-heat oven to 175C. Butter 8 small ramekins and put in the fridge. Then butter again this prevents mix from sticking. Melt butter in a large pot, add flour and stir over heat for a minute. Whisk in milk, nutmeg, salt and pepper, stirring constantly until sauce simmers and thickens. Remove from heat and beat in egg yolks, one at a time. Beat in spinach, cheese and half the herbs, reserving rest of herbs for garnish. Whip egg whites until stiff in a clean dry bowl. Add of egg whites to sauce and fold in until thoroughly mixed. Add remainder of egg whites and fold together as lightly as possible. Fill ramekins to top. Smooth tops and run your thumb around edge of dishes so souffls rise evenly.

57 Set ramekins in a deep roasting dish lined with a clean tea towel, so the dishes dont crack. Pour boiling water around them to come half-way up the sides of the dishes. Place immediately into hot oven. Bake until souffls are puffed, browned and just set in the centre, 15-20 minutes. Serve at once. For use later, take out of water bath and leave to cool the souffls will shrink back into the ramekins, pulling away slightly from sides. Unmould them into an ovenproof dish and keep covered in the refrigerator for up to 24 hours. To reheat, drizzle cream over souffls. Heat oven to 220C. Bake souffls until browned and slightly puffed, 5-7 minutes. Sprinkle with chervil, top with a few shavings of fresh parmesan and serve immediately. Variation: For Smoked Salmon Souffls replace spinach and blue cheese with 120g finely chopped smoked salmon and 1 cup tasty cheese.

Nick Tresidder

Easy Lime Hollandaise

Prep time: 5 mins Cook time: Nil Serves: 4-6

3 fresh egg yolks, at room temperature 2 tbsp lime juice tsp salt ground black pepper 100g butter

Blitz yolks, lime juice, salt and pepper in a food processor or blender. Heat butter until bubbling but not browned (it needs to be very hot for the sauce to fully thicken). With food processor motor running, gradually add hot butter to egg mixture in a slow stream. Chill if not using within a couple of hours. If sauce has been chilled, reheat with care as it will curdle if overheated. I find the best way to do this is to sit a bowl of sauce inside a bowl of hot water for a minute or two.

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Nick Tresidder

Espresso Granita
Prep time:

10 mins + 2 hours freezing Cook time: Nil Serves: 6

3 cups very strong hot coffee 1 cup sugar 2 tbsp liqueur (optional)

Mix coffee with sugar until sugar dissolves. Stir in liqueur if using. Pour into a shallow tray about 30cm x 18cm and freeze until slushy, about 2 hours. Stir with a fork, breaking up icy lumps, and freeze until firm. To serve, work a fork or spoon across the surface to shave off a fine ice, and scoop into serving glasses. (If mixture is very hard turn on to a chopping board and chop, then crush with a fork). Granita will keep for several weeks in a covered container in the freezer. Break up just before serving.

Aaron McLean

Fettucine with Prawns, Asparagus & Mascarpone

Prep time: 15 mins Cook time: 5-10 mins Serves: 2

300g fresh or 200g dried fettucine 1 tbsp olive oil 200g raw prawns 200g asparagus, chopped 1 clove garlic, crushed finely grated zest of 1 lemon salt and ground black pepper

59

80g mascarpone or cream cheese, softened 2 tbsp lemon juice 2 tbsp chopped parsley or chervil

Cook fettucine according to packet instructions. Heat olive oil in a heavy pan and add prawns, asparagus, crushed garlic and lemon zest. Season with salt and pepper. Stirfry over high heat until prawns change colour, 2-3 minutes. Drain pasta, reserving cup of the cooking liquid. Gently stir mascarpone or softened cream cheese into the reserved cooking liquid until melted. Add the pasta and toss to coat. Mix in cooked prawn mixture, lemon juice and chopped parsley or chervil. Adjust seasoning to taste and serve.

Aaron McLean

Fideua
Prep time: 10 mins

Cook time: 10 mins Serves: 6

cup extra virgin olive oil 4 cloves garlic, crushed 2 tsp smoked sweet paprika -1 tsp chilli flakes 375g dried angel-hair pasta or ribbon egg noodles cup white wine 4 cups fish or chicken stock 20 strands saffron 3 large tomatoes, chopped 1 tsp salt ground black pepper

Seafood:

300g prawns 1.3kg fresh mussels/and or cockles in the shell 400g boneless fish, cut into chunks

Garnish:

cup finely chopped parsley wedges of lemon or lime

60

diced flesh of 2 roasted red capsicums (optional)

This noodle-style version of paella can be prepared using seafood, chicken or even spicy sausage. The noodles cook much more quickly than rice so take note of the cooking time for noodles or pasta before you start. Heat oil in a large, deep pan and sizzle garlic, paprika and chilli flakes for a few seconds. Break up noodles or pasta into small pieces with your hands and add to pan. Stir over heat for a minute or two until noodles start to brown a little. Add wine, stock and saffron if using, cover and bring to a simmer. Add tomatoes, seasonings and all the seafood, stirring to combine evenly and pushing the mussels into the mixture to submerge their bases. Cover and cook until mussels open, 5-6 minutes. Garnish with parsley, wedges of lemon or lime and roast capsicums if using.

Nick Tresidder

Fish Curry
Prep time: 10 mins Cook time: 35 mins Serves: 4

cup coconut cream cup desiccated coconut cup roasted cashews 1 tsp brown sugar 1-2 seeded green chillies 2 cups coriander leaves juice and finely grated zest of 2-3 limes 3 cloves garlic 2 tbsp chopped fresh ginger tsp ground turmeric 1 tbsp cumin seeds 1 tsp salt 2 cups fish stock or chicken stock 2 medium potatoes, cut in 3cm dice 225g peeled, seeded pumpkin, cut in 2-3cm pieces 500g fresh, skinless white fish fillets, sliced in 3-4cm chunks

61 In a food processor pure together coconut cream, desiccated coconut, cashews, brown sugar, chillies, coriander leaves, lime juice and zest, garlic, ginger, turmeric, cumin seeds, salt and stock. Simmer 10 minutes. Add potatoes and pumpkin and simmer gently for 20 minutes. Add fish fillets and stir well, cover and cook for 5 minutes without stirring until fish is cooked through. Spoon into serving bowls and top with lightly cooked green beans. Accompany with rice.

Kieran Scott

Flash-Roasted Fish with Red Pepper Sauce

Prep time: 10 mins Cook time: 5-8 mins Serves: 4

flesh of 2 roasted red peppers cup stock or orange juice salt and ground black pepper 4 x 180-200g boneless fish fillets cup good olive paste, or herb pesto or other flavour paste 4-6 sliced courgettes or a large bunch green beans, ends trimmed off

Pre-heat oven to 250C. To prepare sauce, pure red peppers with stock or juice until smooth. Season to taste with salt and pepper. Put to one side (it will keep for several days in the fridge and can also be frozen). To cook fish, place fillets in a lightly oiled baking dish and fold under any thin edges. Spread with olive paste or another paste or pesto. Bake fish for 5-8 minutes until flesh shows very little resistance when pressed. Check after 5 minutes. Do not over cook the fish should still be slightly translucent in the centre and not flake too easily. While fish cooks, heat red pepper sauce and cook courgettes or beans. To serve, spoon Red Pepper Sauce into the centre of each plate. Top with a mound of beans and place fish on top.

62

Kieran Scott

Flash-Roasted Salmon with Chilli Lime Glaze

Prep time: 5 mins Cook time: 5-6 mins Serves: 6

6 fresh salmon fillets (150g), pin bones removed salt and ground black pepper cup Thai sweet chilli sauce cup fresh lime juice finely grated zest of 1 lime

Preheat oven to 250C. Arrange salmon in a baking dish lined with baking paper, season with salt and pepper. Mix chilli sauce, lime juice and zest. Spread half over fish. Bake for 5-6 minutes until cooked through. Heat rest of sauce and spoon over. Serve salmon fillets on rice with lightly cooked spinach.

Nick Tressider

Fragrant Seafood Spaghetti

Prep time:

10 mins Cook time: 10 mins

Serves: 4

2 tbsp olive oil 3 cloves garlic, crushed a pinch of red pepper flakes 50 fresh cockles or mussels, washed 1 large tomato, peeled, seeded and diced cup fruity white wine, eg riesling 400g dried spaghetti cup chopped Italian parsley ground black pepper 2 tbsp extra virgin olive oil 200g raw shrimps, prawns or scallops (optional)

63 Heat oil in a large pot and sizzle garlic and pepper flakes for a few seconds. Add shellfish, tomato and wine. Cover tightly and cook for 3-4 minutes, until shellfish open. Discard any that remain closed. Lift half the meat from shells, discard shells and return meat to pot. In a separate pot, cook pasta in unsalted water for 4 minutes less than manufacturers instructions. Drain, reserving 2 cups of cooking water. Add pasta and 1 cup of the cooking water to the shellfish pot, along with parsley, pepper and extra virgin olive oil. Cook for 4 minutes, adding more pasta water if the mixture appears too dry. Stir well to combine flavours and serve.

If using shrimps, prawns or scallops do not pre-cook them. Add these to the pasta pot with parsley etc and cook for just 2 minutes (you will probably need more salt).

Kieran Scott

Fresh Mango Salsa

Prep time:

3 mins Cook time: Nil Makes: 2 cups

2 mangoes, peeled and flesh chopped, or 425g can mangoes, drained and chopped 2 tbsp Thai sweet chilli sauce 2 tbsp fresh lime or lemon juice 2 tbsp chopped fresh coriander

Combine all ingredients. Chill in the fridge until ready to serve. Salsa will keep for up to 12 hours.

Nick Tresidder

Fruit Salad with Vanilla Syrup

Prep time: 5 mins + cooling time Cook time: 12 mins Serves: 4

Vanilla syrup:

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cup sugar 1 cup water 2 vanilla pods, split lengthways, or 2 tsp pure vanilla extract finely grated zest of lemon

Fruit salad:

6 kiwifruit, peeled and sliced 1 ripe green melon, peeled, seeded and sliced small bunch green grapes 1 punnet strawberries, hulled and sliced

To make the syrup heat sugar and water over medium heat, stirring occasionally, until sugar dissolves. Add split vanilla pods and lemon zest. Simmer gently for 10 minutes. Cool before using. Syrup will keep in fridge for months. To serve, place fruit in a serving bowl and drizzle over cup vanilla syrup. Variation: For Amaretto Syrup, add cup Amaretto to syrup. For Ginger Syrup add 3 tbsp finely chopped fresh ginger in place of vanilla.

Annabel Langbein Media

Frypan Frittata
Prep time: 10 mins Cook time: 15 mins Serves: 4

3 medium (300g) potatoes, boiled, or use leftover cooked potatoes 6 eggs 1 tsp salt ground black pepper cup parsley or basil, chopped 1 spring onion, thinly sliced 1 tbsp butter or olive oil

Variations:

100g Gruyre or cheddar cheese, grated, or feta, crumbled; or 1 red capsicum, roasted and sliced into strips; or 1 cup spinach, cooked and drained; or 100g smoked fish or salmon, flaked.

65 Cut cooked potatoes into 1cm cubes. Crack eggs into a bowl, add salt and pepper and whisk lightly. Add chopped potatoes, herbs, spring onion and any optional ingredients. Mix with a spoon. Heat a frypan with butter or olive oil over medium heat. Tip in egg mixture and spread out evenly. Cook over lowest possible heat, lifting cooked egg from base with a spatula now and then to allow raw egg to run underneath until egg becomes partially set. Take care it does not burn. Cook until base is fully set, 8-10 minutes, then place under grill and cook until top is set and golden, 3-5 minutes. Leave frypan handle sticking out of the oven. Allow mixture to cool for 10-15 minutes, run a knife around the edges and tip out of pan. Cut into wedges and serve hot or cold. Cooked frittata can be covered and kept in the fridge for up to 2 days. Variation: Oven-baked Frittata. Tip egg and potato mixture into a baking dish lined with baking paper and bake at 180C until set and lightly golden, 40 minutes.

Nick Tresidder

Gorgonzola Platter
Prep time: 5 mins Cook time: Nil Serves: 6

250-300g ripe gorgonzola 2-3 ripe juicy pears 6-8 fresh dates or figs 1 French stick

Arrange the following ingredients to create the platter.

66

Christopher Way

Greek Salad
Prep time: 10 mins Cook time: Nil Serves: 8-10

2 red peppers, cored and cut into 2cm chunks 8 medium ripe, sweet tomatoes, cut into 2cm chunks 1 telegraph cucumber, cut into small chunks 3 spring onions, thinly sliced 150g feta cheese, cut into 1cm chunks cup chopped mint leaves cup black olives (optional)

Dressing:

2 tbsp olive oil 1 tbsp lemon juice 1 tsp salt 6-8 grinds black pepper

Place vegetables in a large bowl. Add cheese, mint leaves and olives if using. Just before serving shake together oil, lemon juice, salt and pepper and pour over salad. Toss gently to combine. Serve immediately. Undressed salad can be stored in fridge for up to 12 hours before serving. Dressing can be made in bulk and will keep for several weeks in the fridge.

Nick Tresidder

Green Bean & Tuna Salad with Egg & Olive Dressing
Prep time: 2 mins Cook time: 10 mins Serves: 2

67

200g green beans 220g best-quality canned tuna, drained 12-16 cherry tomatoes

Egg & olive dressing:

1 hard-boiled egg, diced 6 kalamata olives, pitted and chopped 2 tbsp chopped Italian parsley 2 tbsp Lemon Dijon Vinaigrette 1 tsp capers

Boil beans for 6-8 minutes. Refresh under cold water. Divide between 2 plates and top with tuna and tomatoes. Mix dressing ingredients and spoon over salad. Fresh tuna salad: Use 300g fresh tuna steaks in place of canned tuna. Season tuna lightly with salt and pepper and sear in a hot pan for 1 minute each side. Thinly slice and divide over salad.

Aaron McLean, NZ Life & Leisure

Grilled Chilli Pepper Salsa

Prep time: 15 mins Cook time: 15 mins Makes: 1 cups

1-2 red chillies, to taste 2 large red peppers 2 cloves garlic, peeled 1 bunch (1 packed cup) coriander cup extra-virgin olive oil tsp each salt and ground black pepper

Grill the whole chillies and peppers over medium heat, turning frequently until skins are soft and charred all over, about 12-15 minutes. Place in a plastic bag or sealed container and leave to cool (the steam produced makes them much easier to peel). Peel off skins and discard seeds and pith. Puree chilli and pepper flesh with garlic, coriander, olive oil and seasonings. Garnish with several grinds of black pepper. It will keep in the fridge for 4-5 days or freeze in an iceblock container for a zingy summer taste to enjoy through the year.

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Aaron McLean, NZ Life & Leisure

Hazelnut Meringues with Mocha Filling

Prep time: 20 mins Cook time: 1 hour Serves: 6-8

1 cup hazelnuts 4 egg whites, from 7-10 day old eggs, cold 1 cups castor sugar 1 tsp vanilla essence finely grated zest of 1 lemon

Filling:

300ml cream 1 tsp vanilla essence 150g dark chocolate, chopped 2 tsp instant coffee, mixed with 1 tsp hot water 2 tbsp Frangelico liqueur (optional)

Preheat oven to 160C. Place hazelnuts on a baking tray and cook until lightly golden and aromatic, 12-15 minutes. Place in a clean towel and rub hard to remove most of skins. Allow to cool fully before roughly grinding - pulse a few times in food processor - dont let them get too fine. To prepare meringues, beat egg whites with an electric beater until they form soft peaks. Add sugar gradually, beating for about 10 minutes until thick and glossy. Whisk in vanilla and lemon zest. Use a metal spoon to gently fold in ground nuts. Do not overmix at this point or the oils in the nuts will deflate the mixture. Drop dessertspoonfuls of the mixture onto a baking tray lined with baking paper. As soon as you put the meringues in the oven turn the temperature down to 100 C. Bake until crisp, about 45 minutes. Remove and allow to cool fully before filling with mousse. To make mousse, melt chocolate in microwave for 1-1 minutes stopping every 30 seconds to stir. In a separate bowl, stir together cup of the cream, coffee, liqueur and vanilla. Pour the melted chocolate into the cream & coffee mixture stirring until smooth. Whip rest of the cream to peaks, then fold in the chocolate mixture stirring to form a smooth frosting. When cool, sandwich with filling mixture. Serve chilled or frozen.

69

Oils
Prep time: 5 mins Cook time: Nil Makes: 1 cups

2 cups (60g) tightly packed basil leaves tsp salt 1 cup oil, eg olive oil or grapeseed or a mix of both

Place basil leaves in a bowl and pour over boiling water to wilt. Drain at once and refresh under cold water. Drain thoroughly and pure with salt and oil until smooth. Strain off solids through a fine sieve if desired (I dont bother). Keep in the fridge up to 4-5 days or freeze in ice block containers. Mint oil: Substitute mint for basil. Rocket & parsley oil: In place of basil use a handful of rocket leaves 6-8 quite large leaves and 2 handfuls (1 packed cup) of Italian parsley, tough stems removed. Lime chilli coriander oil: In place of basil use 2-3 coriander plants, roots removed, 1 small red chilli, seeded, and the zest of 1 lime. Good for Asian dishes. Tuscan herb oil: In a food processor blend together until smooth 3 large handfuls basil leaves, stems removed, 2 peeled cloves garlic, the finely grated zest of 1 lemon, 1 tsp salt and 1 cups extra virgin olive oil. Transfer to a storage jar, cover and chill. The flavoured oil will keep in the fridge for 5-6 days and can also be frozen.

Aaron McLean

Honey Mustard Dressing

Prep time: 10 mins Cook time: Nil Makes: 1 small cup

cup neutral oil cup olive oil 2 tbsp white wine vinegar

70

2 tbsp lemon juice 2 tsp honey 2 tsp wholegrain mustard 1 tsp dijon mustard clove crushed garlic tsp salt ground black pepper

Shake together in a jar. Store in the fridge. Good to make in bulk.

Kieran Scott

Italian Grilled Chicken with Lemon & Herbs

Prep time: 10 mins + marinating Cook time: 5-7 mins Serves: 4

5 boneless chicken thighs, or 4 single boneless chicken breasts cup lemon juice 2 cloves garlic, crushed 1 tsp chopped rosemary 1 tsp chopped oregano salt and ground black pepper

Place each breast or thigh between plastic wrap and flatten to a thin schnitzel using a rolling pin or a heavy, flat implement. Combine all the remaining ingredients, except salt, and mix through the chicken. Marinate for at least 15 minutes or up to 4 hours in the fridge. Season with salt. Barbecue, pan fry or grill for 5-7 minutes until chicken is golden and cooked.

Aaron McLean, NZ Life & Leisure

Italian Nougat
Prep time: 10 mins Cook time: 10 mins Makes: 30 pieces

71

edible rice paper, to line tin 2 cups sugar 1 cup corn syrup or glucose syrup cup honey, eg blue borage pinch salt cup water 2 medium egg whites (not large eggs) 1 tsp vanilla essence 2 cups mixed nuts, eg almonds, pistachios and hazelnuts, shelled and toasted, skins rubbed off

Line the base and sides of a 33 x 22 cm baking tin with tinfoil and then edible rice paper. Place sugar, corn syrup, honey, salt and water in a deep pot and heat over low temperature until sugar is dissolved. Boil to 120C then take off heat. While mixture boils, beat egg whites until stiff. Slowly add about cup of the hot syrup, beating constantly, until the mixture holds its shape about 5 minutes. Cook remaining syrup over high heat to 157C (brittle thread). It will turn a rich caramel colour. Add vanilla and nuts to meringue. Pour syrup into the meringue, beating it as the syrup is added. Continue beating until very thick, 2 minutes. Working quickly, spoon mixture into prepared baking tin and spread evenly.You can put on rubber gloves and mould the mixture to make it easier as the mixture will be very thick and sets quickly. Cover with rice paper, cool then cut into squares. An airtight container is essential for storing this sweet treat. Edible rice paper is available from specialty food shops.

Nick Tresidder

Kahlua Affogato
Prep time: 5 mins Cook time: Nil Serves: 4

400ml strong hot espresso coffee cup Kahlua, Grand Marnier, Amaretto or other liqueur of choice 4 scoops good-quality vanilla ice cream candied nuts or fruits, to garnish (optional)

72

Prepare coffee and stir in Kahlua or other liqueur. Scoop ice cream into serving bowls or heat-proof glasses. Serve a small shot of the hot, boozy espresso on the side for each diner to pour over the ice cream. Garnish with chopped candied nuts or fruits, if desired.

Annabel Langbein Media

Leek & Mushroom Chicken Pot Pie

Prep time: 30 mins Cook time: 35-40 mins Serves: 4-5

3 tbsp butter 2 large leeks, white part only, washed and sliced 400g button mushrooms, sliced tsp each finely chopped fresh rosemary and thyme leaves 1 cups chicken stock 3 tbsp cornflour 1 cup milk salt and ground black pepper 800g-1kg boneless chicken thighs or other boneless chicken, visible fat removed, flesh cut into 2-3cm pieces

Pot pie topping:

1 cups flour 2 tsp baking powder tsp salt a pinch of pepper 2 tsp chopped rosemary or cup grated parmesan (optional) cup milk 2 tbsp flavourless oil, eg grapeseed or use bought flaky pastry

Melt butter in a large pot and cook leeks and mushrooms over a gentle heat for about 10 minutes, until softened but not brown. Add herbs and stock and bring to a simmer. Mix cornflour to a smooth paste with a little of the milk. Add to pan with remaining milk and stir over heat until lightly thickened. Season generously. Sauce can be prepared ahead to this point and chilled. About an hour before serving mix chicken through sauce and place in a pie dish.

To make the topping, mix flour, baking powder, salt and pepper and optional rosemary or parmesan. Make a well in the centre and pour in milk and oil. Use a knife to mix to a soft dough. Roll out on a lightly floured board to fit pie case.

73 Cover pie with rolled out topping, pressing firmly to seal edges. Cut a couple of notches in the top to allow steam to escape. Bake at 200C for 20 minutes, then reduce heat to 180C and cook 20-25 minutes until golden.

Cook's note: If preferred, individual pastry cut-outs can be cooked on top of the pie. This dough can also be used as a base for crusty savoury pies baked on an oven tray topped with onions, bacon and cheese, or other pizza toppings of your choice. Bake at 200C for about 30 minutes until golden.

Aaron McLean

Leeks Vinaigrette
Prep time: 5 mins Cook time: 15 mins Serves: 4

10 baby leeks, halved lengthwise tsp salt 1 tbsp extra virgin olive oil 1 tbsp Lemon Dijon Vinaigrette

Wash leeks well, removing any grit or soil. Lay leeks flat in a large, deep frypan or pot. Pour over boiling water to just cover, add salt and oil and simmer gently until tender, about 12-15 minutes. Drain leeks thoroughly. Divide between 4 serving plates and drizzle each one with Lemon Dijon Vinaigrette.

Aaron McLean

Lemon Carbonara with Spring Greens

Prep time:

10-15 mins Cook time: 5 mins Serves: 4

2 bunches asparagus, trimmed 100g snow peas or sugar snaps 3 whole eggs and 2 egg yolks finely grated zest of 1 lemon cup lemon juice

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tsp salt ground black pepper 1 cup (60g) finely grated parmesan cheese 400g dried fettuccine 2 tbsp butter 8 rashers (180g) middle bacon, diced 2 cloves garlic, crushed 2 tbsp chopped parsley

Bring a large pot of well-salted water to the boil for the asparagus and the pasta. Boil asparagus for 1 minute, remove and cool under cold water. Drain and put in a bowl with raw snow peas. In a separate mixing bowl, whisk together whole eggs, yolks, zest and lemon juice. Season and mix in parmesan. Place to one side. Cook the pasta according to manufacturers instructions; do not over cook.While pasta cooks, heat butter in a frying pan and cook bacon over medium heat until crispy. Add garlic and vegetables to bacon and stir-fry over heat until snow peas are just softened and bright green, 2-3 minutes. Drain cooked pasta, return to the pot off the heat. Toss through the raw egg and cheese mixture to coat. Pile into a serving dish with cooked bacon and vegetables and sprinkle over parsley. Toss to combine and serve. Serve with extra parmesan at the table.

Bruce Benson

Lemon Chilli Grilled Prawns

Prep time: 5 mins Cook time: 4 mins Serves: 4-6

500g raw prawn tails 1 tablespoon sweet chilli sauce 2 cloves garlic, finely minced tsp chopped red chilli finely grated zest of lemon

Mix prawns with chilli sauce, garlic, chilli and lemon rind. Chill until ready to cook (they can be kept up to 12 hours in the fridge). Lightly oil a barbecue hot plate and cook prawns about 2 minutes each side until they turn pink. Eat as they are or serve on Avocado and Snow Pea Salad

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Nick Tressider

Lemon Fish Pie

Prep time: 15 mins Cook time: 25-30 mins Serves: 4

White sauce:

70g butter cup flour tsp mustard powder a pinch nutmeg 3 cups milk salt and ground black pepper

Fish pie:

3 cups white sauce 3-4 tbsp lemon juice 500g boneless fish, cut into 4cm chunks 3 hard-boiled eggs, quartered 4 cups mashed potato, seasoned

To make the white Sauce, heat the butter and flour. Once butter is melted, stir over heat for about a minute. Add mustard powder and nutmeg. Gradually whisk in milk, stirring until a thick, smooth sauce is produced. Season to taste. Sauce thickens as it cools. Makes 3 cups. Mix lemon juice through white sauce. It should taste quite lemony. Pour about half the sauce into a shallow baking dish. Cover with fish and hard-boiled eggs. Pour over rest of sauce. Cover with a layer of mashed potato. Bake at 220C for 25-30 minutes, until sauce is bubbling and potato is golden on top.

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Nick Tresidder

Lemon Grass & Chilli Baked Chicken

Prep time: 5 mins Cook time: 45-50 mins Serves: 4

4 chicken thigh quarters 3 tsp finely grated lemon grass cup sweet chilli sauce cup water 2 tbsp fish sauce finely grated zest and juice of 2 limes tbsp minced fresh ginger

3 cloves garlic, crushed 1 tsp sugar

Preheat oven to 180C. Place chicken in a shallow baking dish. Combine remaining ingredients and pour over. Bake until chicken is cooked through and golden, 45-50 minutes.

Nick Tresidder

Lemon Herb Fritters with Goat Cheese

Prep time: 10 mins Cook time: 15 mins Makes: 24 medium or 60 small fritters

1 cups plain flour 3 tsp baking powder 3 eggs 1 cup chilled soda water or cold water tsp salt ground black pepper 1 cup finely chopped mixed soft herbs, eg basil, parsley, chervil, mint

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cup lemon juice finely grated zest of 1 lemon goat cheese watercress 2-3 tbsp flavourless oil, eg grapeseed, for frying

Fritter base: Combine flour, baking powder, eggs, soda water or water, salt and pepper in a mixing bowl, beating to make a smooth batter. Cover and store in the fridge until ready to cook up to 4 hours ahead. Heat a heavy frypan over medium heat and spray lightly with oil. Cook dessertspoonfuls of mixture, 2-3 at a time, turning to cook the other side as bubbles form in the mixture. Lightly re-oil pan between batches. Transfer cooked fritters to a rack. Lemon herb fritters with goat's cheese:
Prepare fritter batter base (above) and stir in all other ingredients except goats cheese and watercress. Cook as above.

Top with goats cheese and a sprig of watercress. Accompany with a green salad or with a dipping sauce if serving as finger food. Storage Cooked fritters can be chilled for up to 12 hours and reheated in a hot oven for 5-6 minutes.

Lemon Potato Salad

Prep time: 5 mins Cook time: 10 min Serves: 8

18-24 new potatoes, scrubbed cup cream 2-3 tbsp lemon juice 1 tsp dijon mustard 2 tbsp chopped fresh tarragon 2 tbsp chopped fresh mint

Place potatoes in a pot and cover with cold water. Lightly salt. Bring to the boil and simmer gently for about 10 minutes until just tender. Drain and cool. Combine cream, lemon juice and dijon mustard. Toss through the cooled potatoes and season well. Just before taking to the table, mix through chopped fresh tarragon and chopped fresh mint. Serve salad at room temperature.

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Aaron McLean

Macerated Tamarillos
Prep time: 10 mins + standing Cook time: Nil Serves: 4

6 ripe tamarillos boiling water cup sugar 1 tsp vanilla essence

Prick tamarillos with a knife in a few places, and place in a bowl. Pour over boiling water, stand 5 minutes then drain and peel and discard skins. Slice thinly into a noncorrosive bowl. Sprinkle with sugar and vanilla. Stand for at least 30 minutes, until a rich dark juice has formed. Chill until ready to serve. Macerated tamarillos will keep in the fridge for about a week.

Aaron McLean

Malay Laksa Base

Prep time: 3 mins Cook time: 5-6 mins Serves: 4-6 Makes: 7 cups

Laksa flavours

2 tbsp flavourless oil

2 tsp minced fresh ginger 1 tsp ground turmeric 1 red chilli, seeded and finely chopped, or tsp chilli flakes 2 fresh kaffir lime leaves zest of 1 lime, finely grated 1 tbsp fish sauce

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1 tsp brown sugar

Malay laksa base

laksa flavours 400ml coconut cream 1 litre fish stock or chicken stock 2 tomatoes, cored and chopped salt & ground black pepper

Heat oil and cook ginger, turmeric and chilli for a few seconds. Add all other laksa flavour ingredients, coconut cream, stock and tomatoes and simmer 5 minutes. Season well with salt and pepper. Remove kaffir leaves. Cool, cover and chill for up to 2 days if not using at once, or freeze. Recipe is easily doubled or trebled.

Storage Base will keep in the fridge for several days or can be frozen.

Nick Tresidder

Mango Passion Topping

Prep time: 5 mins Cook time: Nil Makes: 3 cups

1 cups chilled whipping cream 1 tbsp icing sugar 1 tsp vanilla extract cup passionfruit pulp or syrup flesh of 1 peeled mango or fresh pineapple, thinly sliced

Whip cream to soft peaks with sugar and vanilla. Fold in cup passionfruit pulp. Dollop onto pavlova, ice cream or other dessert of your choice, top with sliced fruit and drizzle with the remaining passionfruit pulp.

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Nick Tresidder

Maple Roasted Vegetables

Prep time: 15 mins Cook time: 40 mins Serves: 6

pumpkin, cut into smallish wedges 2 kumara, peeled and cut into chunks 3 parsnips, peeled and quartered lengthways 3 tbsp extra virgin olive oil 2 tbsp maple syrup tsp salt ground black pepper 2 red peppers, cored and quartered 300g green beans or asparagus, trimmed

Preheat oven to 200C. Toss pumpkin, kumara and parsnips in a bowl with oil, maple syrup, salt and pepper. Spread out in a single layer in a large roasting dish, adding any excess oil and syrup from the bowl. Roast until almost tender and starting to caramelize, about 40 minutes, turning halfway through cooking and adding peppers and beans or asparagus in the last 15 minutes. A splash (1-2 tsp) of sherry vinegar into the hot roasting pan once vegetables are cooked adds a great flavour.

Aaron McLean

Mediterranean Chicken Salad

Prep time: 15 mins Cook time: Nil Serves: 4

3 poached chicken breasts 2 tbsp lemon juice

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tsp salt ground black pepper 300g cherry tomatoes, halved 2 red capsicums, thinly sliced cup kalamata olives 130g rocket leaves 1 red chilli, minced (optional) cup Tuscan Herb Oil 2 just-ripe avocados, sliced

Shred chicken breasts and place in a bowl with lemon juice. Season with salt and pepper. Add all other ingredients except herb oil and avocados. When ready to serve, add herb oil and avocados and toss to combine. Variation: This salad is also delicious made with grilled prawns or baby octopus in place of chicken.

Nick Tresidder

Mediterranean Stuffed Salmon Fillets with Lime Hollandaise

Prep time: 10 mins Cook time: 6-8 mins Serves: 6-8

6 x 150g boneless, skinless salmon fillets, cut from the thick end salt and ground black pepper juice of lemon

Stuffing:

cup finely chopped Italian parsley cup pine nuts, lightly toasted finely grated zest of 1 lemon 10-12 pitted black olives, chopped

Line a baking tray with baking parchment. Using a very sharp knife cut a thin slash on an angle on the top of each piece of salmon. Combine parsley, pine nuts, zest and olives and stuff about 1 tbsp mixture into each slash. Cover and chill until ready to cook. Heat oven to 220C. Season fish with salt and pepper and squeeze over lemon juice. Bake 6-8 minutes or until just cooked through. Serve salmon with a spoonful of Easy Lime Hollandaise and Flash-Roasted Cherry Tomatoes. Accompany with roasted baby potatoes and green beans.

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Aaron McLean

Mediterranean Summer Grill Plate

Prep time: 15 mins Cook time: 40- 55 mins Serves: 8-10

1-1.2kg piece beef fillet, sirloin, flank steak or Cervena venison, 5-6cm thick cup olive oil 2 large cloves garlic, crushed tsp finely grated lemon zest 2 tbsp lemon juice 1 tbsp chopped fresh rosemary black pepper

Per person allow any combination of 4-5 of the following:

-1 fresh artichoke 1 medium potato 1 small zucchini or a small handful of beans 2-3 flat mushrooms -1 red or yellow pepper 2-3 black olives 1 medium to large tomato sweetcorn cob 2-3 small carrots head garlic 1 small onion

Trim the meat to an even-sized piece, folding in any thin edges and secure with string. Place in a clean plastic bag or dish. Combine the oil and garlic and pour half over the meat. Sprinkle over lemon zest and juice, rosemary and black pepper and marinate for at least 30 minutes or up to 12 hours in the fridge. Reserve the rest of the garlic-flavoured oil for the vegetables (see below for vegetable preparations). When ready to cook, preheat a barbecue plate or grill. Lift the meat from its marinade and place onto the grill. Cook over high heat for about 5 minutes each side, then turn heat down to its medium-low setting (for a charcoal cooker, lift the cooking rack until you can hold your hand at the same level over the heat source for 5 seconds before it feels too hot). Cook for 15-20 minutes. Grill the vegetables, brushing well with garlic oil. They will take about 10 minutes to cook. Stand the meat for 5 minutes before carving. Vegetable preparations (can be done well in advance if required): Artichokes:

83 Drop into a big saucepan of water with the juice of 1 lemon and boil for 10 minutes. Drain, cool and split in half lengthwise. Scoop out the hairy choke, peel the tough outer skin off the stalks and brush all over with garlic oil. Potatoes: Quarter the potato and boil for 5 minutes. Zucchini or beans: Cut the zucchini into long diagonal slices or leave the beans whole. Blanch the green vegetables for 1 minute in a large saucepan of boiling water, then cool under cold water and drain. Mushrooms: Wipe the mushrooms with a damp cloth, peeling and trimming stalks if necessary. Peppers: Cut into fat strips removing the pith and seeds. Olives: Drain the olives from the brine. Cut in half. Sweetcorn and carrots: Cut the sweetcorn into 5cm rings and blanch, along with the carrots. Eggplant: Slice 1-2cm thick, brush either side with oil. Garlic: Cut the garlic in half horizontally Onion: Peel and blanch the onion.

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Nick Tresidder

Meringues
Prep time: 15 mins Cook time: 1 hour + cooling Makes: About 150 tiny or 60 medium meringues

5 large egg whites pinch of salt 160g caster sugar 160g icing sugar 1 tsp natural vanilla essence

Make ahead: these need to be made at least a day ahead and will keep for several weeks in an airtight container

Heat oven to 180C/350F. In a very clean bowl and using an electric beater, beat egg whites with salt until stiff. Add caster sugar and beat on high speed for 10 minutes. Fold in icing sugar and vanilla. Spoon tiny spoonfuls of mixture onto baking trays lined with baking parchment. Place trays in preheated oven and immediately turn heat down to 120C/250F. Cook for an hour. Turn off oven and leave meringues to cool in oven. To serve: sandwich meringues with whipped cream up to an hour before serving. Other serving ideas: Sandwich meringues with flavoured whipped cream, eg mix in lime curd, Berry Compote, passionfruit pulp or Kahlua liqueur. Dust lightly with sieved cocoa if desired.

Cristopher Way

Mexican Burritos
Prep time: 15 mins Cook time: 15-20 mins Serves: 8-10

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Beef filling:

8 cups Mince Sauce (make fresh or thaw if frozen) 1 packet taco seasoning cup chopped coriander or parsley (optional)

Filling ingredients, choose from the following, allowing per person:

-1 tomatoes, thinly sliced 6-7 thin slices of cucumber 2-3 tbsp grated cheese -1 button mushroom, thinly sliced grated carrot small handful finely shredded lettuce (allow one whole lettuce for 8-10 servings)

To serve:

lite sour cream tomato salsa sliced avocado or guacamole refried beans fresh coriander leaves or chopped spring onions 16 fresh flour tortilla wraps

Place Mince Sauce in pot. Mix in the packet of taco seasoning and coriander or parsley. Simmer 5-10 minutes, stirring now and then so it does not catch and burn. The mixture should be quite thick and not too sloppy. Serve in a bowl. Prepare all of the filling ingredients and accompaniments place in serving bowls. Stack 8 tortillas on a plate cover with a paper towel and microwave for 2 minutes. Repeat to cook the rest. Or, wrap all the tortillas in tinfoil and warm in a 180C oven for 10 minutes. Serve everything on the table for people to assemble themselves. To assemble, pile fillings into warmed wrappers and roll up tightly.

Aaron McLean

Mexican Harvest Soup

Prep time: 20 mins Cook time: 30 mins Serves: 8

2 tbsp oil 1 large onion, diced 2 red capsicums, cut into chunks

86

50g tomato paste 1 tbsp ground cumin 1-2 fresh chillies, minced 600-800g pumpkin, cut into chunks 3 potatoes, cut into chunks 1 large kumara, cut into chunks 4 chicken breasts or 600g boneless thighs, thinly sliced 6 cups well-flavoured chicken stock 3 cups water 1 tsp salt ground black pepper

Garnishes:

2 spring onions, very finely chopped packed cup fresh coriander, chopped 3 tomatoes, diced

Heat oil in a large pot and gently sizzle onion with capsicums, tomato paste, cumin and chillies until softened but not browned, about 10 minutes. Peel and chop pumpkin, potatoes and kumara into 2-3cm chunks. Add to pot with chicken, stock and water. Season with salt and pepper and bring to a simmer. Cook until vegetables are tender, about 15 minutes. Adjust seasoning to taste. Just prior to serving mix in spring onions, coriander and tomato. Bring back to a simmer just before serving.

Nick Tressider

Mince Sauce
Prep time: 15 mins Cook time: 45 mins Serves: 16-18

2 tbsp oil 4 medium onions, peeled and chopped 2kg premium beef mince 2 tsp salt 24 grinds black pepper 8 cloves garlic, crushed 2 x 140g tubs tomato paste 6 x 400g cans tomatoes in juice 2 large carrots, peeled and grated

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2 tbsp beef stock powder 2 tbsp Worcestershire sauce 1 tsp sugar

Heat a teaspoon of the oil in a frypan over medium heat. Add onions and cook until the onions start to soften, without browning (6-8 minutes). Transfer to a medium-sized stock pot. Add a quarter of the mince to the frypan, season with salt and pepper. Increase heat to high so meat can brown. Use a wooden spoon to stir meat around the pan until it is broken up and no longer pink (5 minutes). Place browned meat into the pot with onions. Keep cooking the meat in batches as above, transferring it to the pot as it is browned. Add all remaining ingredients; stir to combine evenly in the pot. Cover and simmer over lowest heat for 30 minutes, stirring now and then. When you tilt the spoon the mixture should come off in a clump rather than pouring like a sauce. If it looks too dry then add a little water. Taste for seasoning and add more salt and pepper as needed. Remove from heat. The master meat sauce is now ready to use. Allow the sauce to cool fully before chilling or freezing. Sauce will keep in the fridge for 4-5 days or it can be frozen for up to 6 months in sealed containers.

Nick Tresidder

Mint & Parsley Pesto

Prep time: 10 mins Cook time: Nil Makes: 1 cups

1 packed cup mint leaves 1 packed cup parsley leaves, without stalks finely grated zest of 1 lemon 2 cloves garlic, peeled cup toasted walnuts or almonds tsp salt cup extra virgin olive oil ground black pepper, to taste

Pure together mint leaves, parsley, lemon zest, garlic, toasted walnuts or almonds, salt and olive oil until smooth. Season with salt and freshly ground pepper, to taste. Keeps up to 2 weeks in the fridge (cover the top with a layer of oil).

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Nick Tresidder

Miso-Glazed Salmon
Prep time: 5 mins Cook time: 5 mins Serves: 4

4 boneless skinless salmon fillets (120-150g each)

Miso glaze:

2 tbsp water 1 tbsp white miso 2 tsp brown sugar 1 tsp soy sauce 1 tsp sesame oil

Preheat grill to high. Place salmon on a baking tray lined with baking paper (for easy washing up). Combine miso glaze ingredients and spread over salmon. Grill fish 8-10cm from heat source for about 5 minutes without turning until lightly glazed and just cooked (salmon should give when gently pressed).

Aaron McLean

Moroccan Chickpea & Chicken Salad

Prep time: 15 mins Cook time: 2-3 mins Serves: 4

2 x 300g cans chickpeas, rinsed and drained 3 tbsp olive oil 1 tsp sweet smoked paprika 2 tsp ground cumin finely grated zest of 1 lemon tsp salt

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ground black pepper 3 tbsp lemon juice 4 cooked chicken breasts, shredded into bite-sized pieces 8 tomatoes, quartered 2-3 roasted red capsicums, thinly sliced 140g baby spinach leaves cup Greek yoghurt

Garnish:

4 tsp dukkah

Place chickpeas in a pot with oil, spices, lemon zest and seasoning and stir over heat for 2-3 minutes until mixture sizzles and smells aromatic. Remove from heat and allow to cool 5-10 minutes. Mix in lemon juice and place in a large mixing bowl with chicken, tomatoes, capsicums and spinach. Gently toss to combine then divide between 4 serving plates. Dollop on yoghurt and scatter over dukkah

Kieran Scott

Olgas Crostata
Prep time: 20 mins Cook time: 30 mins Makes: 2 x 23-25cm tarts

4 cups plain flour 1 cups sugar 3 tsp baking powder a pinch of salt 3 large eggs cup olive oil 1 tsp vanilla essence 2 tbsp vodka or other alcohol finely grated zest of 1 lemon cup jam

Heat oven to 170C. Mix together flour, sugar, baking powder and salt on a clean bench top. Lightly beat together eggs, oil, vanilla, alcohol and rind. Make a well in the dry ingredients and add the egg mixture. Using your hands, work the flour in gradually to form a dough. Work dough lightly until it comes together into a smooth ball.

90 Divide dough into thirds. Roll out all pieces to about 1cm thickness. Press 2 of them into the base of 2 x 23-25cm shallow baking pans. Spread each generously with jam. Cut remaining piece of dough into small strips and roll out into long, very thin sausage shapes. With strips, form a ring around edge of dough and make a criss-cross pattern on top of the tarts. Cut tiny diamonds of leftover dough and place into the centre of each criss-cross. Bake for 30 minutes, until lightly golden. Store in an airtight container and use within 1-2 days.

Kieran Scott

Pan Bagna
Prep time: 10 mins + chilling Cook time: Nil Serves: 2 Makes: 20 thin slices

1 loaf French bread

Salsa verde:

1 packed cup parsley leaves packed cup mint leaves 1 bunch chopped chives cup olive oil cup capers 3 cloves garlic 2 tsp Dijon mustard 2-3 tbsp lemon juice medium onion, chopped a small can of anchovies

Filling:

4-5 hard-boiled eggs, sliced 1 tbsp capers, chopped flesh of 1-2 roasted red peppers, cut in thick strips salt and ground black pepper

Slice the loaf lengthwise. To make Salsa Verde, pure together parsley, mint, chives, olive oil, capers, garlic, mustard, lemon juice, onion and anchovies. This recipe makes about 1 cups - more than you will need for Pan Bagna, but you can store the remainder in the fridge where it keeps for several weeks and is a great summer staple.

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Spread both cut sides of the bread with about cup of Salsa Verde. Slice the eggs over one half, top with capers and red peppers and season with salt and pepper. Cover with the other half of the bread, wrap up tightly and then weight the loaf down with something heavy and chill for several hours. To serve, slice with a sharp knife. Serves 2 for lunch or makes about 20 thin slices for finger food.

Aaron McLean

Passionfruit & Vanilla Terrine

Prep time: 15 mins + 3 hours chilling Cook time: 10 mins Serves: 8-10

Preserved passionfruit syrup:

1 cup passionfruit pulp 1 cup white or brown sugar

Passionfruit & vanilla terrine:

600ml cream cup sugar 2-3 strips lime zest, cut with a peeler (no pith) 2 tsp vanilla essence 6 tsp gelatine 2 tbsp lime juice 600ml greek yoghurt cup strained preserved passionfruit syrup passionfruit pulp or extra syrup, to serve

Preserved passionfruit syrup: Make Preserved Passionfruit Syrup in advance. It is a great way to preserve passionfruit equal volumes of passionfruit and sugar create a rich macerating syrup. Place passionfruit pulp in a sterilised jar and pour over sugar. Cover and store in fridge. Shake occasionally over the first day or two until all the sugar dissolves. Keeps in fridge for months. Syrup can be sieved to remove pips if preferred. Passionfruit & vanilla terrine: Heat cream and sugar with lime zest and vanilla. Bring to a simmer, remove from heat and discard lime rind. Dissolve gelatine in lime juice and stir into the hot cream. Whisk in yoghurt and Preserved Passionfruit Syrup until evenly combined.

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Transfer mixture to a 2 litre container (an icecream carton works fine), or chill in individual moulds lined with plastic wrap. Chill for at least 3 hours until firm. Serve in scoops, or loosen edges and unmould. Accompany with passionfruit pulp or Preserved Passionfruit Syrup. Terrine will keep in the fridge for up to 4 days.

Kieran Scott

Pasta Alla Norma

Prep time: 10 mins + soaking time Cook time: 20 mins Serves: 4

3 tbsp salt 6 cups water 1 large aubergine, diced into 3-4cm cubes cup extra virgin olive oil 4 cloves garlic, minced 6 medium-sized tomatoes, diced 1 large red capsicum, diced salt and ground black pepper, to taste 400g dried penne or other pasta shapes cup chopped basil leaves a pinch of chilli flakes cup grated salted ricotta or pecorino, to serve

Dissolve 3 tbsp salt in 6 cups water. Add aubergine and leave for 15-30 minutes. Drain and dry aubergine. In a large heavy pot heat 2 tbsp of oil. Add aubergine and cook over medium heat for about 7-8 minutes, until golden and softened. Add garlic in last minute. In a separate large pot, heat rest of oil and fry tomatoes and capsicum. Cook uncovered for 5 minutes. Season to taste. While sauce cooks, cook pasta for 2 minutes less than manufacturers instructions. Drain, reserving cup of liquid. Add pasta and reserved cooking liquid to tomatoes and capsicum. Stir to combine. Cook uncovered for 2 minutes, stirring frequently, to allow pasta to absorb flavours of sauce. Divide between plates and top with aubergine. Garnish with basil and chilli flakes and pass round the cheese.

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Kieran Scott

Pasta with Asian Pesto & Roasted Pumpkin

Prep time: 10 mins Cook time: 30 mins Serves: 2

400g pumpkin, peeled, de-seeded and cut into 3cm pieces 3 tbsp olive oil 1 tsp crushed garlic salt and ground black pepper 200g dried fusilli, or pasta tubes cup Asian Pesto parmesan shavings, to serve

Pre-heat oven to 220C. Place pumpkin in a roasting dish, mix through oil and garlic, season with salt and pepper. Roast for 30 minutes until lightly golden, stirring once. Cook pasta according to manufacturers instructions while pumpkin roasts. Drain pasta and toss through pesto and roasted pumpkin. Garnish with shavings of parmesan cheese.

Kieran Scott

Pasta with Prawns & Peas

Prep time: 10 mins Cook time: 22-23 mins Serves: 4

2 tbsp olive oil 1 large or 2 medium onions, cut in thin wedges 1 large clove garlic, minced cup white wine 4 tomatoes, roughly chopped 2 bay leaves

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finely grated zest of 1 lemon, no pith salt and ground black pepper 300g pappardelle noodles or fettuccine 300g prawn meat or other seafood, eg squid or mussels, no shells 1 cup shelled peas, thawed if frozen 2 tbsp lemon juice cup cream 2 tbsp finely chopped parsley

Heat oil, fry onion and garlic over gentle heat for about 10 minutes until onion has softened. Add white wine, tomatoes, bay leaves and lemon zest and cook for another 10 minutes. Season to taste. Cook noodles according to manufacturers instructions. Add prawns, peas, lemon juice and cream to sauce. Simmer for 2-3 minutes until prawns are cooked through. Adjust seasoning, add parsley. Toss sauce through cooked noodles. Variation: Split 2-3 small lobsters in half, leave in the shells and cook in sauce as with prawns.

Aaron McLean, NZ Life & Leisure

Pear & Tamarind Chutney

Prep time: 5 mins Cook time: 20 mins Makes: Approx 1 cup

cup Tamarind Pure (see below) cup brown sugar 2 tsp mustard seeds 1 tsp fresh ginger, minced 2 ripe pears, cored and chopped

Tamarind puree:
cup tamarind cake

1 cup boiling water

In a saucepan heat together tamarind pure (see below), brown sugar, mustard seeds, ginger and pears, cored and chopped. Simmer gently until thick and pears are tender, about 20 minutes.

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The sweet/sour pulp of the big seed pod of the tamarind tree is sometimes described as a mix between dates and limes. It comes in a compressed cake form with seeds or as a seedless pure, the easier option. To produce cup tamarind pure from the cake form, put cup into a bowl and cover with a cup of boiling water. Leave to cool then work with your hands to a pure. Sieve. Pure will keep in the fridge for several weeks.

Annabel Langbein Media

Pear, Walnut & Haloumi Salad

Prep time: 15 min Cook time: 10-20 mins Serves: 6 as a starter

4 tbsp neutral oil (eg grapeseed) 1 cup fresh walnut pieces 2 just ripe pears juice of lemon 250g haloumi, thinly sliced 6 handfuls (150g) fresh watercress sprigs or baby spinach leaves 2 avocados, cut into chunks (optional) salt and ground black pepper

Heat 3 tbsp of the neutral oil in a frypan and fry the walnuts over a medium heat until lightly browned about 2-3 minutes. Lift out of the oil with a slotted spoon and drain on a paper towel. Reserve the oil to dress the salad. Alternatively, roast them dry on an oven tray at 180C for 12-15 minutes.

Halve and core the pears and slice each half into 6-8 wedges. Place in a mixing bowl and toss gently with the lemon juice. Heat the remaining 1 tbsp oil in a frypan over a high heat. Fry the haloumi slices until they are golden on both sides. Place watercress or spinach in a large mixing bowl. Add the pears and their juices, the walnuts and their oil (if the walnuts have been baked, add 2 tablespoons olive oil), the fried haloumi and the avocado, if using. Season to taste with salt and pepper then toss gently. Transfer to a serving bowl or individual plates to serve.

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Aaron McLean

Prawn Salad Rolls with Peanut Dipping Sauce

Prep time: 30 min Cook time: Nil Serves: 8-10

100g rice vermicelli noodles 1 iceberg lettuce, very finely shredded 1 large carrot, peeled and coarsely grated tsp sugar 1 cup torn mint leaves (60-70 leaves) 3 tbsp chopped coriander leaves 200g cooked prawn meat, chopped 30 small or 20 large rounds of rice paper

Dipping sauce:

2 tsp peanut butter cup Thai sweet chilli sauce 2 tsp fish sauce 2 tbsp lime juice 2 tbsp chopped roasted peanuts

Place noodles in a bowl, pour over boiling water and soak for 10 minutes. Drain and cut in several places with kitchen scissors. Place lettuce and carrots in a mixing bowl with sugar and chopped herbs. Mix through noodles and prawn meat. Dunk sheets of rice paper into warm water to fully immerse then transfer to a bench covered with a clean, damp cloth. Wait for a minute for the paper to soften and become flexible. (If you try to roll them before this they will split.) Place a small handful of the prawn mixture on the centre of each wrapper. Roll up tightly, tucking in the sides as you go. Transfer rolls to a plate, seam side down, and cover with a damp paper towel or plastic wrap. Chill if not serving at once; they will hold their shape for 24 hours. Serve with Peanut Chilli Dipping Sauce. To make the Peanut Chilli Dipping Sauce, mix together all the dipping sauce ingredients. Makes 1 cup.

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Kieran Scott

Prawn, Papaya & Avocado Cocktail

Prep time: 15 mins Cook time: Nil Serves: 8

cup finely chopped mint leaves -1 tsp good-quality curry powder 3 tbsp lime or lemon juice 1 tbsp Thai sweet chilli sauce cup homemade mayonnaise or good-quality commercial mayonnaise 500g cooked prawns, without shells 2 just-ripe avocados, diced 1 papaya or green melon, diced rocket leaves or soft lettuce leaves salt and ground black pepper

Stir the chopped mint, curry powder, lime or lemon juice and Thai sweet chilli sauce into the mayonnaise. Add prawns and chill in the fridge until ready to serve (up to 24 hours). Toss in avocados, papaya and rocket leaves. Season with salt and pepper. Serve in beakers, or in a basket of soft lettuce leaves. For a buffet, toss papaya and avocado with half the lemon juice. Mix remaining lemon juice with curry powder, chilli sauce, mayonnaise and prawns. Scatter a bed of rocket leaves on a large serving platter. Top with papaya and avocado and the prawns.

Aaron McLean

Preserved Artichokes in Olive Oil

Prep time: 20 mins Cook time: 25-30 mins

fresh artichokes

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olive oil to cover 1 tsp salt per potful sliced lemons, cloves of garlic and fresh herbs (optional)

Leave tiny artichokes intact. For larger artichokes, halve them lengthways, remove hairy chokes with a spoon and trim off tough outer leaves. Place artichokes in a pot so they fit snugly in a single layer. Add enough olive oil to cover and teaspoon salt. Cover and cook over lowest heat for 25-30 minutes. The oil should never get so hot it sizzles. Allow artichokes to cool in oil then pack into clean jars and cover with oil. They will keep for months in the fridge. Cook's note: To vary the flavour, add a couple of cloves of garlic, a handful of herbs or some slices of lemon to the artichokes as they cook.

Aaron McLean, NZ Life & Leisure

Preserved Figs
Prep time: 10 mins Cook time: 3 hours Makes: About 8 jars

3 lemons, halved and thinly sliced 50g preserved ginger 300ml malt vinegar 1.2 litres water 3 kg sugar 6kg figs

Place the sliced lemons, ginger, vinegar, water and sugar in a large preserving pan or pot. Bring to a boil, stirring until sugar has dissolved. Add figs and simmer gently for 3 hours until figs are soft. Bottle in about 8 sterilised preserving jars, filled to overflowing with a little syrup or boiling water and sealed. Wipe jars clean and store in a cool dark place.

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Aaron McLean

Quince Conserve & Paste

Prep time: 30 mins Cook time: 24-30 hours

1 litre water 2.5kg sugar 8 (2.5-3kg) medium whole quinces

Bring to the boil sugar and water to make syrup, stirring to dissolve sugar (15 minutes). Wash the whole quinces, removing any fuzz, and add them to the syrup. Simmer until mixture turns deep, dark red, approximately 80 minutes, turning fruit now and then so it cooks evenly. Quince Conserve: Carefully lift fruit from syrup. Allow to cool before removing the cores. Dice 2 of the quinces and return to the syrup. Simmer until it jellies, 10-15 minutes. To test, put a spoonful of the mixture onto a chilled saucer. Allow to cool for a few seconds. The surface should set. Push it with your fingertip; if it wrinkles up, it's ready. Pour into sterilised, warm jars and seal tightly while still hot. Quince Paste: Pure the remaining fruit. Transfer this pure to an oiled (18 x 28cm) sponge roll tin. Preheat oven to 80C and bake for 24-30 hours until firm enough to slice. (This drying process preserves the quince jelly.) Cool, slice and store in a jar of caster sugar.

Kieran Scott

Red Pepper Sauce

Prep time: 15 mins Cook time: 1 hours Makes: 6 medium jars

16-20 red or yellow peppers

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2 cups cider or rice vinegar 2 cups white wine vinegar 6 cups sugar 1 tsp salt

Remove seeds and roughly chop peppers. Put in a large heavy saucepan with cider or rice vinegar and white wine vinegar. Bring to the boil. Reduce heat and simmer for 15 minutes. Transfer to food processor and process until smooth. Return juice to washed saucepan, add sugar and salt and stir over low heat until sugar dissolves. Gradually bring to the boil and simmer very gently for a further 15-20 minutes until lightly thickened. Ladle into warm, sterilised glass containers or jars and seal while hot.

Nick Tresidder

Richard Harris Seared Squid & Glass Noodle Salad

Prep time: 20 mins + marinating Cook time: 3-4 mins Serves: 6

500g baby squid tubes, each cut into 4-5 pieces oil, for frying

Dressing:

2 tbsp freshly squeezed lime juice 2 tbsp fish sauce 1 tbsp sugar - tsp crushed dried chilli flakes (use more if desired)

Thai marinade:

1 tbsp oyster sauce 1 tbsp sweet soy sauce 2 tbsp fish sauce 1 large clove garlic, minced

Glass noodle salad:

50g glass noodles (vermicelli) 3 spring onions, sliced very finely on the diagonal

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3 cups mixed fresh Asian herbs, torn, eg 1 cup each torn mint and coriander leaf, cup each torn fresh basil and Vietnamese mint cup crispy fried shallots (optional, can be bought from most Asian food stores)

To garnish:

cup roasted chopped peanuts fresh lime wedges chilli jam or -1 long, red fresh chilli, seeded and sliced very finely

Place dressing ingredients in a jar, cover and shake thoroughly until sugar has dissolved. Combine marinade ingredients in a clean bowl with squid. Marinate 30 minutes then drain. Heat 1 tablespoon oil in a heavy frypan until very hot and cook squid over high heat in 34 batches for 45-60 seconds, just until it changes colour. Add extra oil to pan between batches. Set squid aside and allow to cool completely. Pour boiling water over noodles and leave to cool (they will hold for hours without losing texture). Drain thoroughly, dry with paper towels and cut into shorter threads. In a mixing bowl combine drained noodles with spring onions, herbs, cooked squid and enough dressing just to coat all ingredients. Mound salad into centre of serving plates and sprinkle with optional crispy shallots. Scatter with chopped peanuts. Garnish with lime wedges and fresh chopped chilli. Serve immediately.

Aaron McLean

Roasted Fish with Lemon-Caper Crumb

Prep time: 20 mins Cook time: 10 mins Serves: 6

Lemon-caper crumb:

2 canned anchovies (I use DAmico or Ortiz) 1 tbsp capers finely grated zest of 1 lemon cup olive oil 2 tbsp finely chopped flat-leaf parsley 20g grated parmesan 100g (2 thick slices) crustless artisan bread, eg sourdough, cut into chunks 18-24 spears asparagus

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4 thick fillets blue nose or hapuku salt and ground black pepper roasted cherry tomatoes and asparagus

To make Lemon-Caper Crumb, place anchovies, capers, lemon zest, oil, parsley and parmesan in a food processor and blitz to a pure. Add bread and pulse mixture several times to form a coarse crumb. Dont let it get too fine. Put to one side until ready to cook. Cook asparagus in boiling water for 1 minute. Cool under cold running water then drain. Preheat oven to 220C. Place fish and asparagus in a lined baking dish and season with salt and pepper. Sprinkle fish with a little of the crumb mix and spread out the rest in a separate shallow baking dish. Bake fish, asparagus and crumbs until fish is just cooked (time will depend on thickness of fillets about 10 minutes). Crumbs should be golden and crisp if required, leave in the oven for an extra minute or two while fish rests. Serve fish sprinkled with extra crumbs. Accompany with asparagus and Flash-Roasted Cherry Tomatoes.

Annabel Langbein Media

Roasted Pepper Pesto

Prep time: 20 mins Cook time: 25 mins + 20 mins cooling Makes: 2 cups

6 red peppers cup extra virgin olive oil 2 cloves garlic, crushed 1 tsp paprika (plain) 1 tsp smoked paprika cup almonds, roasted

cup fresh coriander, chopped salt and ground black pepper

Rinse the peppers and pat dry. Place them on a baking tray and roast at 240C for about 15-20 minutes until the skin is blistered and blackened. Remove from the oven and cover with a teatowel or put in a plastic bag to sweat. This will make it much easier to remove the skins later. Set aside to cool for about 20 minutes. While the peppers cool, heat the oil in a small pan and sizzle the garlic and paprika for a few seconds. This helps bring out their flavour. Place this mixture in a food processor or blender.

103

Remove the skins and seeds from the peppers, saving the juices if you can. Place the flesh and any reserved juices in the food processor or blender with the garlic and paprika mixture. Add the almonds and coriander. Season with salt and pepper and pure until smooth. Pesto will keep in a covered container in the fridge for a week.

Annabel Langbein Media

Rocket, Avocado & Bacon Salad

Prep time: 5 mins Cook time: 5 mins Serves: 4-6

3 rashers bacon 120g rocket leaves 1 avocado, sliced cup Balsamic Dressing 30g fresh parmesan

Cook bacon until crispy. Toss together rocket, avocado and bacon with Balsamic Dressing. Sprinkle over parmesan shavings.

Annabel Langbein Media

Rosemary Chilli Oil

Prep time: 5 mins Cook time: 6-15 mins Makes: 1 jar

cup rosemary leaves (stripped off stalks) 2 chillies, halved lengthways (optional) 1 cup olive oil.

Infused oils add an aromatic depth to marinades and dressings and also make a flavoursome garnish. You will need to heat the oil for coarse-leaved herbs such as rosemary and wet ingredients such as chillies or garlic, which (unless vinegar is added) need gentle cooking to evaporate the water in their cells (the water will cause fermentation). Place cup rosemary leaves (stripped off stalks) into a small pot with 2 chillies, halved lengthways (optional), and 1 cup olive oil. Heat very gently for about 6 minutes so the rosemary gently sizzles or bake in the oven at 150C/300F for 15 minutes. Store in a clean jar. Oil will keep up to 2 months. Strain before use.

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Nick Tresidder

Rosemary Grilled Tuna on Green Bean Nioise Salad

Prep time: 10 mins Cook time: 5 mins Serves: 6

cup Rosemary Chilli Oil or extra virgin olive oil 4 steaks freshest tuna or other game fish finely grated zest of 1 lemon salt and freshly ground black pepper

Nioise dressing:

2 small cloves garlic, crushed 3 semi-dried or sundried tomatoes, finely sliced cup extra virgin olive oil 2 tbsp lemon juice salt and ground black pepper 2 tbsp torn basil leaves or chopped parsley 1 anchovy, finely minced (optional)

Salad:

300g baby French beans, trimmed 200g cherry tomatoes, halved cup small nioise or other tasty, small black olives 2 tbsp tiny capers (nonpareils)

Pour oil over fish and mix through with lemon zest, salt and pepper. Cover and chill for 1-8 hours. Place dressing ingredients in a jar, seal and shake well to combine. Drop beans into boiling water and cook for 4 minutes, refresh under cold water and drain well. Place in a bowl with tomatoes, olives and capers. Toss with dressing. Season to taste. Lift fish out of marinade and grill 10cm from heat for 2-3 minutes each side or fry in a very hot pan or on a barbecue hot plate for about 1 minutes each side until still pink in the centre (all game fish should be served slightly rare). To serve, divide salad between serving plates and top with a piece of fish.

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Aaron McLean

Rouille
Prep time: 5 mins Cook time: Nil

1 large boiled potato 6 cloves garlic, peeled and minced 1-2 tsp minced chillies 1 egg yolk tsp paprika cup extra virgin olive oil salt

Puree together all the ingredients, adding salt to taste. Serve as a topping on croutons. Will keep in the fridge for 2-3 days.

Aaron McLean

Rum Sabayon with Winter Fruits

Prep time: 10 mins Cook time: 10 min Serves: 4-6

Sabayon:

2 egg yolks cup sugar cup rum (I use Appeltons) cup cream

Fruit:

2-3 oranges, peeled and segmented

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4-6 kiwifruit, peeled and sliced (use gold or green) pineapple, peeled and sliced in thin wedges

The light custard base for the sabayon mixture can be made ahead of time and chilled. All kinds of fruit go well with this rich, creamy mixture. Beat egg yolks and sugar in a heatproof bowl until very pale and thick. Whisk in rum. Set bowl over a saucepan with 4-5cm of simmering water (water should not touch base of bowl) and continue whisking vigorously until sauce thickens and coats the back of a spoon, about 8 minutes. Remove from heat and place bowl immediately into cold water to prevent further cooking. Mix cream into cooled sabayon. If not using at once, cover and chill; sabayon will keep up to 24 hours in the fridge. To serve, place prepared fruit in heat-proof shallow bowls. Whisk sabayon before pouring 2-3 tablespoons over each serving. Place under preheated grill until sabayon just starts to turn golden, 2-3 minutes. Serve at once.

Nick Tresidder

Salad of Beets, Beans, Walnuts & Goat Cheese

Prep time: 10 mins Cook time: 40 mins Serves: 4

4-6 (about 600g) small beetroot, peeled and cut into 6-8 wedges 1 tbsp brown sugar 2 tbsp balsamic vinegar cup extra virgin olive oil salt and ground black pepper cup walnut pieces 4 handfuls fresh rocket (arugula) or watercress, coarse stems removed 1 cup peeled broad beans or frozen green soya beans, thawed (about 2 cups unpeeled) 100g goat cheese, sheep cheese or feta

Heat oven to 180C. Place beetroot in a shallow roasting pan lined with baking parchment. Mix through sugar, vinegar and oil and season with salt and pepper. Spread out to a single layer and roast 40 minutes or until tender and starting to shrivel. Leave in pan to cool.

107 Toast walnuts in a separate roasting dish for 15 minutes at the same temperature. Add walnuts, rocket leaves and beans to cooled beetroot and toss to coat in pan oils. Divide between 4 serving plates. Slice cheese over the top. Cook's notes: Broad beans and soya beans both have a short season but are always available frozen. Frozen broad beans can be popped straight out of their skins. Fresh broad beans must first be podded then blanched in boiling water for 2 minutes before peeling off the greyish outer skin. Walnuts turn rancid very quickly. Always check the smell before using.

Annabel Langbein Media

Salsa Verde
Prep time: 5 mins Cook time: 8 mins Makes: 2 cups

1 cups (2 handfuls) parsley leaves, de-stemmed 1 handful (about 40) chives, chopped 1 cup extra virgin olive oil cup capers 3 cloves garlic 4 tbsp lemon juice 2 tsp dijon mustard ground black pepper small red onion, chopped 1 small tin (8-10) anchovies, drained yolk of one hard boiled egg

Pure all the ingredients in a food processor until smooth. Salsa Verde keeps in a covered jar in the fridge for about a week or it can be frozen.

Aaron McLean

Scarlet Strawberry Jellies

Prep time: 15 mins + 3-12 hours chilling Cook time: Nil Serves: 6

108

500-600g fresh ripe strawberries (2 punnets), hulled cup caster sugar 4 tsp gelatine 3 tbsp cold water 1 cup apple juice, heated to a boil cup lime juice

Place three-quarters of the hulled strawberries in a blender or food processor with the sugar. Whizz to a pure. Sprinkle gelatine over cold water in a cup and leave to absorb for 2-3 minutes. Add the boiling apple juice and soaked gelatine mixture to pured fruit and blitz for 30 seconds to dissolve sugar and gelatine. Pour into a 1 litre measuring jug, add the lime juice and if needed add extra apple juice to make 3 cups total volume. Pour jelly mixture into 6 serving glasses and chill until set, about 3 hours or overnight. Slice remaining strawberries and use to garnish jellies.

Annabel Langbein Media

Sesame Lavosh
Prep time: 15 mins Cook time: 15-18 mins Makes: Approx 40

1 cup plain flour cup wholemeal flour 2 tbsp each black and white sesame seeds or 4 tbsp just one kind 1 tbsp finely chopped fresh oregano or 1 tsp dried oregano 1 tsp salt cup extra virgin olive oil 1 tsp sesame oil cup water

To finish:

extra virgin olive oil

flaky sea salt

Preheat oven to 165C and line an oven tray with baking paper. In a mixing bowl stir together the flours, sesame seeds, oregano and salt. Mix the oils and water together and add to the dry ingredients, stirring to form a soft, pliable dough.

Divide the dough into 4 pieces and roll each out on a lightly floured board as thinly as possible. Each piece of dough should yield a rectangle about 34 x 16cm. Cut each rectangle into strips measuring about 4 x 17cm and roll again. They need to be virtually see-through. Carefully transfer strips to a baking tray, brush lightly with oil and sprinkle with flaky salt. Bake until crisp and pale golden about 15-18 minutes. Allow to cool fully then store in an airtight container.

109

Aaron McLean

Sicilian Artichokes, Potatoes & Olives

Prep time: 10 mins Cook time: 15 min Serves: 4 as a side dish

cup extra virgin olive oil 2 cloves garlic, crushed 3 anchovies 8-10 cooked or preserved artichoke halves 300g potatoes, cut into chunks and boiled in lightly salted water until just tender 12 kalamata olives, pitted and chopped cup chopped fresh coriander

Heat oil in a large heavy-based pan and gently cook garlic and anchovies over low heat until anchovies soften to a pasty texture, about 5 minutes. Add artichokes and potatoes, cover and cook over low heat for about 10 minutes, stirring occasionally. Mix in olives and coriander. Cover and cook gently for another 3-5 minutes to heat through and infuse flavours. Cook's note: To pit and chop olives, crush them with the side of a cooks knife, remove stones then chop.

Aaron McLean, NZ Life & Leisure

Snapper with Ginger Miso Sauce

Prep time: 15 mins + 30 mins standing Cook time: 20 mins Serves: 2

large thumb of fresh ginger, grated or cut into fine julienne 1 tsp sesame oil 1 tsp miso 1 tsp sugar

110

2 tbsp Japanese soy sauce or shoyu 1 whole cleaned and scaled snapper (about 1.1-1.3kg whole weight, 800-900g gutted weight) juice of 2 limes or lemons

To serve:

1 bunch broccolini or a head of broccoli cut into florets cup toasted cashews or roasted almonds 2 spring onions, cut into long, thin strips

Place ginger, sesame oil, miso, sugar and soy sauce in a bowl and mix to combine. Cut 3-4 deep slashes in each side of the snapper. Place fish in a shallow bowl or plastic bag and pour over the ginger soy mixture. Turn fish in this mixture to coat evenly. Stand for 30 minutes, or cover and chill for up to 8 hours before cooking. Place fish and its marinade on a large piece of foil, spoon over the lime or lemon juice and wrap up tightly to seal. Place fish on to a preheated barbecue and cook over medium heat for 20 minutes. Or preheat oven to 200C. Bake fish uncovered for 18-20 minutes or until flesh gives without resistance when pressed through the foil and eye is starting to whiten. Place cooked broccolini or broccoli on separate plate with nuts. Arrange fish on top and pour over pan sauce. Garnish with spring onions. Serve with Rice.

Annabel Langbein Media

Speedy Chilli Lime Dressing

Prep time: 2 min Cook time: Nil Makes: cup

cup freshly squeezed lime juice 2 tbsp fish sauce 1 tbsp sugar 1 tbsp neutral oil 1 tsp oyster sauce 1-2 small hot red chillies, seeded and finely diced finely grated zest 1 lime 1 kaffir lime leaf, finely shredded (optional)

Shake ingredients together in a small jar. Cover and chill if not using. Dressing will keep in the fridge for 2 weeks.

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Nick Tresidder

Spicy Chicken Cakes

Prep time: 10 mins Cook time: 4-6 mins (per batch) Makes: About 30 small cakes or 20 medium cakes

300g lean skinless chicken, roughly chopped small handful coriander leaves 1 spring onion, finely sliced finely grated zest of 1 lime or lemon, no pith 2 tbsp sweet Thai chilli sauce 2 tsp fish sauce 1 egg white salt and ground black pepper cup coconut cream flavourless oil, eg grapeseed, for frying

To serve:

avocado salsa Basil Oil rocket leaves (optional)

Place all ingredients, except coconut cream and oil, in a food processor and blend to a coarse pure. With motor running, add coconut cream in a slow stream and mix until evenly combined. Heat a lightly oiled frypan and cook small spoonfuls of mixture 2-3 minutes each side over medium heat until cooked through and springy to the touch. Serve on rocket leaves and accompany with avocado salsa and basil oil. Variation: This recipe can also be prepared with raw prawn meat or fish.

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Aaron McLean, NZ Life & Leisure

Spicy Mango Sauce

Prep time: 10 min Cook time: 5 mins Makes: Just under 3 cups

2 x 425g cans mangoes in light syrup, drained (reserve liquid for cocktails) 1-2 red chillies, deseeded and chopped 3 large cloves garlic, minced 1 tbsp finely grated fresh ginger 2 tsp ground cumin 2 tbsp lime juice cup chopped fresh coriander 1 tbsp rice vinegar 1 tsp salt tsp fine white pepper flesh of 1 roasted red pepper, deseeded and skinned

Place everything in a food processor or blender and puree until smooth. Transfer the mixture to a saucepan and simmer for 5 minutes. Sauce can be prepared a day or two ahead of time and kept in the fridge. Serve hot or at room temperature, as preferred.

Aaron McLean

Spicy Prawn & Glass Noodle Salad

Prep time: 20 mins Cook time: 4-5 mins Serves: 6 as a starter or 4 as a main meal

1 recipe Chilli Lime Dressing 500g raw prawns, shelled oil for pan

Glass noodle salad:

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60g (1 small packet) glass noodles (bean thread noodles) 2 spring onions, whites and greens sliced very finely on the diagonal 3 packed cups mixed fresh Asian herbs, eg 1 packed cups torn mint and cup each of coriander and torn basil leaves cup chopped roasted peanuts, to garnish

Mix half dressing through prawns in a bowl or clean plastic bag and reserve remainder. Cover prawns and chill for at least 30 minutes or up to 2 hours. Preheat a heavy pan or grill plate until very hot, add a little oil and cook drained prawns 2-3 minutes each side or until cooked through. Place prawns in a bowl, pour over reserved dressing and mix through. Leave to stand while preparing the rest of the salad components. Place glass noodles in a separate mixing bowl and pour over boiling water to cover. Stand until transparent, about 2 minutes, then rinse under cold water, drain thoroughly, dry with paper towels and cut into shorter threads. Combine noodles, spring onions and herbs with cooked prawns and dressing, tossing to combine. Mound salad in centre of serving plates and scatter over chopped peanuts. Serve immediately.

Annabel Langbein Media

Steak with Green Peppercorn Sauce

Prep time: 15 mins Cook time: 15 mins Serves: 5

5 thick cut (4cm) eye fillet (or scotch fillet) steaks salt and ground black pepper 4 tsp butter cup port 2 heaped tbsp green peppercorns 1 cup beef jus

Tie a piece of string around the circumference of each steak to hold them tight. Season steaks with salt and pepper and place a teaspoon of butter on each steak.

114 Preheat a heavy frypan over high heat. Place steaks in pan, butter side down and brown well for a minute on each side. Remove from pan and transfer to a shallow baking tray lined with baking paper. Return the pan used for browning the steaks to the heat without cleaning. Add the port and stir to deglaze the pan brownings. Add the green peppercorns and beef jus. Bring to a simmer. Taste and adjust seasonings. Sauce can be made ahead and reheated as needed. When ready to serve, heat oven to 220C and roast steaks for 7 minutes, or until done to your liking. Stand for 3-5 minutes before serving. Accompany with hot green peppercorn sauce and serve with mashed potato and lightly cooked green vegetables.

Aaron McLean

Strawberry & Kiwifruit Meringue Roulade

Prep time: 20 mins Cook time: 15 mins Serves: 8

4 large egg whites, preferably free range, at room temperature a pinch of salt 1 cup castor sugar 1 tsp cornflour 1 tsp boiling water icing sugar, for sprinkling

Filling:

150ml cream 1 punnet strawberries, hulled and halved cup toasted almond slivers 4-6 kiwifruit, peeled and diced, or cup passionfruit pulp

Heat oven to 170C. Line a swiss-roll tin with greaseproof paper. Dip into cold water, shake off excess. Beat egg whites to soft peaks. Add salt and gradually add sugar until meringue is thick and glossy. Beat in cornflour and water. Spread mixture in tin and bake for 8 minutes; reduce heat to 160C and cook a further 5-7 minutes the top should not be sticky. Remove from oven and cool. Tip meringue onto a board sprinkled with icing sugar.

115 To make filling, whip cream to soft peaks. Fold in remaining ingredients. Spread filling over meringue and roll up. If you really want to go to town on the presentation, serve with vanilla custard and fruit puree made from raspberries rubbed through a sieve and sweetened with icing sugar. Decorate plate with diced fruit.

Aaron McLean

Strawberry Sauce
Prep time: 5 mins Cook time: Nil Makes: 1 cups

12-15 strawberries, hulled cup good-quality berry jam, eg raspberry 2-3 tbsp Grand Marnier or kirsch (optional)

In a blender or food processor puree strawberries with jam. Add Grand Marnier or kirsch, if using. Store in the fridge for up to 5 days. Serve drizzled over ice cream or other desserts.

Nick Tresidder

Strawberry Souffls
Prep time: 10 mins Cook time: 4-6 mins Serves: 6

1 portion Strawberry Sauce 2 egg whites cup caster sugar tsp vanilla essence 1 punnet ripe strawberries, hulled and sliced

Preheat oven to 220C. Place half the strawberry sauce in a pan and heat, stirring until boiling. Using an electric beater and bowl, whisk egg whites to soft peaks. Add sugar and beat until sugar has dissolved and mixture is thick and glossy. Fold in hot berry sauce and vanilla. Spoon

116 remaining berry sauce into 6 ramekins. Spoon over the meringue mixture, swirling peaks on the top. Bake for 4-6 minutes until souffls just start to brown. (Dont keep cooking until they rise or they will shrink too much as they cool). Take to the table straight away, served with sliced strawberries. Variation: In place of berries use dried apricots or prunes. Place 150g dried apricots or prunes in a pot with cup white wine, cup orange juice, finely grated rind of 1 orange and 3 tbsp honey. Simmer for 10 minutes then pure. Heat pure as for berry souffls before folding into the meringue mixture.

Aaron McLean, NZ Life & Leisure

Summer Mango Salad

Prep time: 15 mins Cook time: Nil Serves: 8

250g snow peas 2 just ripe mangoes, flesh cut into chunks 2 just ripe avocadoes, flesh cut into chunks 1 red pepper, seeded and white pith removed, cut into thin strips 2 spring onions, thinly sliced small red onion, very thinly sliced

Ginger lime dressing:

2 tbsp neutral oil 2 tsp fish sauce 2 tbsp lime juice 2 tsp grated fresh ginger ground black pepper

Place snow peas in a bowl, pour over boiling water. Stand for 1 minute, drain and cool under cold water. Drain well and place in a salad bowl with other vegetables (dont add the avocadoes until just before serving). Shake dressing ingredients together in a jar. When ready to serve gently toss dressing through the salad.

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Annabel Langbein Media

Teriyaki Salmon Kebabs

Prep time: 20 mins Cook time: 1-3 mins Serves: 8-10

1 cup Teriyaki Marinade 1-1.2 kg boneless skinless salmon cut into 2cm cubes bamboo skewers or disposable wooden chopsticks 2 tbsp toasted sesame seeds (optional)

At least 15 minutes (or up to 4 hours) before cooking, mix the marinade through salmon in a bowl. Cover and chill. Thread 3 or 4 pieces of salmon on to bamboo skewers or chopsticks. To grill: Place grilling rack 10cm away from heat source. Preheat grill on high. Grill kebabs for 1 minute, turn over, brush with leftover marinade and grill for another 1-2 minutes until golden and just cooked through. To bake: Preheat oven to 220C. Place on a baking tray allowing a little space between each. Bake kebabs until golden and cooked through, approximately 6 minutes each side, brushing with leftover marinade half way through cooking. To barbecue: Preheat barbecue grill to medium-high. Cook kebabs for 2 minutes on each side or until golden and cooked through. Brush with leftover marinade between each turn. If kebabs get too brown before they are fully cooked, put them to one side of the barbecue away from the direct heat source and continue cooking until done. Serve on rice with lightly cooked greens or salad Refrigerate for up to 24 hours or can be frozen (raw or cooked). Thaw before grilling.

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Kieran Scott

Thai Pumpkin Soup

Prep time: 10 min Cook time: 30 mins Serves: 4

2 tbsp olive oil 1 onion, finely chopped 1 tbsp brown sugar 2 cloves garlic, crushed 1 medium pumpkin (about 1.2kg), eg buttercup, peeled and diced 2 cups water 400ml can coconut milk 1-2 fresh or dried chillies, finely chopped 1 tbsp lemongrass, minced, or tsp finely grated lemon zest 1 tbsp fish sauce salt and ground black pepper cup fresh coriander or parsley, chopped

Coconut sambal:

2 cloves garlic, crushed big handful fresh coriander cup roasted peanuts finely grated zest of lemon 1 red chilli, minced cup thread coconut, toasted

Heat oil in a big pot and gently cook onion, sugar and garlic until softened (8-10 minutes). Add all other ingredients except fresh coriander and simmer until tender, about 20 minutes. Mash roughly, adjust seasonings to taste and mix through coriander. Garnish with coconut sambal. To make coconut sambal, blend together garlic, coriander, roasted peanuts, lemon zest and chilli. Mix in toasted coconut. Store in fridge for up to 3 weeks.

119

Nick Tresidder

Velvet Chocolate Mousse

Prep time: 15 mins + 4-24 hours setting Cook time: 5 mins Serves: 8

250g dark bittersweet or good-quality eating chocolate, chopped 2 cups chilled cream 4 egg whites cup sugar 1 tsp vanilla extract

Place chocolate and 1 cup of the cream in a saucepan. Stir over gentle heat or microwave at 50% power for 2 minutes until chocolate is melted. Cool. Whisk egg whites in a clean bowl with sugar until stiff. In another bowl whisk remaining cream with vanilla until it forms firm peaks. Fold a third of the egg whites into the cooled chocolate to lighten the mixture. Fold in remaining egg whites then the cream. Chill until quite firm, about 4 hours or up to 24 hours, before serving. Scoop mousse into cups to serve. Prepared mousse can be covered and chilled for up to 48 hours.

Annabel Langbein Media

Vietnamese Dressing
Prep time: 2 mins Cook time: Nil Makes: 1 cup

cup Thai sweet chilli sauce cup rice vinegar 2 tbsp fish sauce finely grated zest of 1 lime or lemon, no pith

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2 tbsp lime or lemon juice 2 double kaffir lime leaves, finely shredded (optional)

Place all ingredients in a small jar and shake to combine. Good with Vietnamese Roast Chicken Noodle Salad and other Asian salads.

Aaron McLean

Zucchini & Basil Bruschetta

Prep time: 5 min Cook time: 5 min Serves: 16 -24 Makes: 5-6 as a snack

3 zucchini (400g), coarsely grated 3 tbsp olive oil 2 large cloves garlic, crushed finely grated zest of 1 lemon tsp chilli flakes (optional) tsp salt and ground black pepper 50g feta, finely crumbled 10-12 basil leaves, finely torn

To serve:

about 16 grilled bruschetta bases or Crostini

Grate zucchini on to a clean tea towel, then pull up the sides and twist and squeeze tightly to remove as much liquid as possible. Heat oil in a large frypan over medium heat. Add zucchini, garlic and lemon zest and stir-fry for about 5 minutes until zucchini has softened without browning. Remove from heat and season with salt and pepper. Cool for 5 minutes. Mix in feta and basil. Spoon on to bruschetta bases and serve.