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Rhubarb & Strawberry Coppi

A coppi is a rustic, free-form, Italian-style pie. To ensure the butter is cold, pop it in the freezer for 15 minutes before using.Pastry Crust: 1 1/4 cups plain flour1/4 cup ground almonds1 tablespoon sugarpinch salt125g very cold butter3 tablespoons icy waterFilling: 400g strawberries, hulled and sliced4 cups 3cm rhubarb pieces, about 400g4 tablespoons sugarTopping: 1 egg, lightly beaten3-4 tablespoons sugar extra for sprinkling1 tablespoon butter, dicedCombine the flour, ground...

Palate

20 Alma Street, Hamilton07 834 2921www.palaterestaurant.co.nzMat McLean, head chef and owner of Palate restaurant, has a well deserved reputation as one of New Zealand’s leading chefs.With Mat at the helm, Palate has been a finalist in the Cuisine Awards every year — including Best Regional Restaurant in New Zealand in 2011 and 2012— endorsing its position as one of New Zealand's best restaurants. Palate has a one-hat endorsement from Cuisine (2015 and 2016).Rec...

Go Wild in the Waikato

I'm a relative newbie to the Waikato so my intrepid journey with Food Writers NZ into the wild, was an eye-opening experience.   We thought the term ‘wild’ was a misnomer when we arrived at our first port of call — Zealong. Just north of Hamilton — in a picture-perfect 48 acres — 1.2 million camellias provide leaves for Zealong’s ever-increasing tea varieties. It’s a scene of quiet sophistication where visitors can enjoy high tea or innovative a la carte meals. Zea...

Diabetic Muesli

There are few commercial mueslis suitable for diabetics on the supermarket shelves. Check you keep to the recommended serving size.4 cups rolled oats1/2 cup each: desiccated coconut, sultanas, craisins1 cup flaked almonds2 cups each: rye wholegrain flakes, bran flakes1 1/2 cups wheatgerm1/3 cup sunflower seedsCombine all the ingredients and store in an airtight container.Makes just over 10 cups.One third of a cup equals 1 serving....

Baked Raspberry Ricotta Cheesecake

A low-fat delight.Cheesecake: 500g ricotta cheese1/4 cup sugar2 large eggs1/4 cup low-fat plain yoghurt1/2 teaspoon vanilla essence1 teaspoon finely grated lemon peel1 1/2 tablespoons cornflour1/2 cup fresh raspberries, puréedRaspberry Sauce: 1 1/2 cups raspberries (reserve a few for the top)2 tablespoons icing sugarPreheat the oven to 180°C. Spray a 17-18cm springform pan with nonstick vegetable spray.Pulse the ricotta in a food processor, until smooth and thick. Add the sugar, eggs...

Asparagus Salad with Walnuts & Goat's Cheese

1/2 cup walnut halves24 asparagus spears2 tablespoons each: chopped rosemary leaves, olive oilfreshly ground black pepper and salt to taste50g soft goat's cheeseDressing: 3 tablespoons each: lemon juice, extra virgin olive oil, chopped parsleysalt and pepper to tastePreheat the oven to 190°C. Place the walnut halves in a small baking pan.Snap the tails from the asparagus. Place in another baking pan. Add the rosemary leaves and olive oil and toss well. Season.Roast the walnuts and the aspa...

Avocado & Red Onion Salad

Dressing: 3 tablespoons each: lemon juice, extra virgin olive oil1/4 - 1/2 teaspoon chilli paste and sugarsalt and pepper to tasteSalad: 1/2 small red onion1 large avocado1/4 cup coriander leavesWhisk the ingredients for the dressing, until well combined.Thinly slice the onion. Soak in icy water to crisp for 15 minutes. Drain. Quarter, stone and peel the avocado. Cut into 5mm slices. Arrange with the onion and coriander on two serving plates. Drizzle with the dressing. Serves 2 as...

Balsamic Roasted Tomatoes

12 medium tomatoes, plum preferably4 each: cloves garlic, basil leaves, thinly sliced,few sprigs thyme2 spring onions1 red chilliflaky sea salt and freshly ground black pepper to taste1/2 cup balsamic vinegar1 tablespoon brown sugar2 tablespoons extra virgin olive oilPreheat the oven to 170°C.Make a small cross in the top of each tomato. Place in a casserole so they fit snuggly. Sprinkle with the garlic, basil and thyme.Halve the spring onions lengthwise and cut into 4cm long lengths.Halve the ...

Beer Battered Courgettes

4 medium courgettesfreshly ground salt and pepper to tastecanola oil for deep fryingBatter: 3/4 cup flour2 tablespoons cornflour1 1/2 teaspoons baking powder1/2 teaspoon salt3/4 cup Speights Old Dark Malt Ale or similarTop and tail the courgettes and cut into 1cm rounds. Season with salt and pepper,Heat enough oil in a small saucepan for deep frying.Meanwhile, sift the flour, cornflour, baking powder and salt into a bowl. Whisk in the beer, until a smooth batter forms.Working in batches, di...

Braised Banana Shallots & Leeks with a Red Wine Vinegar Glaze

6-8 banana shallots1 large leek2-3 tablespoons olive oilflaky sea salt and freshly ground back pepper to taste1/2 cup red wine vinegar1/4 cup caster sugarrosemary sprigs to garnishPeel and top and tail the shallots. Wash the leek well and cut the white end into 3cm rounds.Heat the oil in a non-stick frying pan. Add the shallots and leek. Season. Cover the cook on low heat for 5 minutes. Turn the vegetables over and continue to cook for about 10 minutes, until tender.Meanwhile, bring the red wine...

Broad Bean Salad with Mint & Feta

From Celebrate Marlborough Sauvignon Blancby  Belinda Jackson & Jan Bilton.100g round beans, trimmed500g (podded) broad beans1/4 cup mint leaves75g feta cheese, diced or crumbled3 tablespoons lemon juice6-8 tablespoons extra virgin olive oilflaky sea salt and freshly ground black pepper to tasteBlanch the beans separately in boiling water for about 2 minutes. Drain and refresh in icy water. Remove the skins from the broad beans.Place in a serving bowl with the mint leaves and feta.Drai...

Cauli the Californian Way

4 large cauliflower florets1/2 cup mascarpone or sour cream4-5 tablespoons mixed vegetable picklefreshly ground pepper to tasteSteam the florets until just tender. Place in a baking dish, flower-side up.Spoon a little mascarpone or sour cream over the top. Top with a little pickle then more mascarpone.Place under a preheated grill until the mascarpone is lightly browned. Serves 4....

Celebration Summer Salad

Red, green and white = festive.Salad: 250g round green beans250g low GI 90-second white rice250g cherry tomatoes2 small avocados8-12 basil leaves200g feta dicedDressing: 1/4 cup lemon juicepinch sugar2 cloves garlic, crushed5 tablespoons olive oilTrim the beans and cut into 5cm lengths. Blanch in boiling water for about 3 minutes or until crisp-tender. Drain, refresh in ice cold water. Drain and pat dry.Meanwhile, cook the rice in the microwave. Cool.Halve the cherry tomatoes. Halve, s...

Cool Kumara, Avocado & Ginger Salad

Ginger Dressing: 1 teaspoon grated root ginger1/4 cup lime or lemon juice1/2 cup Thai-style sweet chilli sauceSalad: 500g golden or orange kumara1-2 tablespoons olive oilflaky sea salt and freshly ground pepper to taste2 each: avocados, spring onions12 cherry tomatoes, halved1 Lebanese cucumber, cubed1/2 cup each: coriander, basil leaves4 tablespoons pickled pink gingerWhisk the dressing ingredients together and store in the refrigerator for up to 2 days, if necessary.Preheat the oven ...

Green Curry Coconut Potatoes

Different brands of Thai green curry paste have different strengths of (chilli) heat – so use according to taste.spray oil4 large potatoes, peeled and thinly sliced25g butter, thinly sliced1 cup EasiYo Greek n' Coconut Yogurt1-2 tablespoons Thai green curry paste1/2 cup creamfreshly ground black pepper to taste1/4 cup chopped coriander leaves and stemsPreheat the oven to 180°C.Spray a 29cm x 21cm baking dish with oil. Pat the potatoes dry with a paper towel. Layer in the baking dish, overlapp...

Herbed Baby Potatoes

Small potatoes are generally available year-round. However, large potatoes can always be shaped into bite-size pieces if necessary.500g small (petite) potatoes2 tablespoons wine vinegar1/2 teaspoon Dijon-style mustard3 tablespoons each: olive oil, chopped parsley, mint1 tablespoon chopped thyme1 spring onion, dicedBoil or steam the potatoes, until tender.Meanwhile, whisk the vinegar, mustard and oil, until smooth. Stir in the herbs and spring onions reserving some for garnishing.Drain the potato...

Panzanella

400g stale ciabatta or similar1kg ripe tomatoesflaky sea salt to taste2 each: red, gold peppers (capsicum)6 anchovies, drained, patted dry and halved2 tablespoons capers, rinsed and drained2 shallots, diced1 cup basil leavesDressing: 3 tablespoons red wine vinegar2 cloves garlic, crushed1/2 cup good quality extra virgin olive oilflaky sea salt and freshly ground black pepper to tastePreheat the oven to 150°C. Remove and discard the crusts from the bread. Break the bread into 3cm pieces and...

Pearl Couscous Salad

350g cherry tomatoes, halved through the stem ends3 large cloves garlic, unpeeled2 tablespoons extra virgin olive oil1/4 cup warm water1 tablespoon lemon juicesalt and pepper to tasteCouscous: 1 1/2 cups stock or water1 cup Israeli or Lebanese couscous1 tablespoon olive oil1/2 cup pitted kalamata olives, sliced1/4 cup each: chopped parsley, mint 1 tablespoon chopped thymePreheat the oven to 180°C. Place the halved tomatoes — cut-side up — in a roasting pan. Add the garlic,...

Chicken Laksa

120g rice stick noodles1 tablespoon canola oil60g packet Singapore laksa spice paste1 1/2 cups chicken stock400g can light coconut milk300g skinned and boned chicken breast, thinly sliced1 kaffir lime leaf, julienned1/2 cup each: loosely packed Vietnamese mint leaves, coriander leavesTopping: 1 carrot, julienned and blanched1 cup bean sprouts or snow pea sprouts4 lime wedgesVietnamese mint and coriander leaves to garnishCook the noodles according to the instructions on the pack.Heat the oil...

Chinese Five-Spice Duck With Fennel & Olives

I purchased my duck from my local butcher but they are often available from delis or online. Reserve any duck fat drained from the roasting pan to roast potatoes at a later date. If fennel bulbs are unavailable, use celery and a few fennel seeds.2.1kg duck, thawed, any giblets removed4 shallots, sliced1 large stalk celery, choppedhandful fennel fronds1 teaspoon each: salt, Chinese five-spiceVegetables: 1 each: large red onion, fennel bulb8 large pitted green olivesGlaze: 1 tablespoon e...

Creamy Pea Pappardelle with Olive Oil

4 tablespoons NZ extra virgin olive oil1 small onion, diced1 3/4 cups frozen peas3/4 cup watersalt and pepper to taste1/2 cup cream, optional100g pappardelle pasta or fettuccineHeat 2 tablespoons of the olive oil in a saucepan. Sauté the onion on medium, until softened. Do not brown. Add the peas, water and season generously.Cover and cook until the peas are tender. Remove half the peas and some liquid from the saucepan. Purée until smooth with a hand blender or in a food processor. Return to ...

Herby Chicken Kebabs

Marinade: 1/2 cup French dressing1 teaspoon each: sugar, chilli paste1/2 cup each: packed mint leaves, coriander leaves, finely choppedKebab: 500g skinned and boned chicken breasts3-4 courgettesWhisk the French dressing, sugar and chilli paste until well combined. Add the finely chopped herbs.Cut the chicken into 2.5cm cubes. Place in the marinade, stirring to coat well. Marinate in the refrigerator for 5-30 minutes.Using a very sharp knife, cut the courgettes into thin strips. Bring a...

Ken's Chicken Chow Mein

Based on chef Ken Hom's delicious recipe for Chicken Chow Mein. Because we are such a meat-eating nation I doubled the amount of chicken plus served it with cashew nuts to bring good fortune in the New Year.Noodles: 200-250g dried egg noodles1 tablespoon sesame oilMarinade: 1 teaspoon sesame oil2 teaspoons each: light soy sauce, Shaoxing rice wine or dry sherrysalt and white pepper to tasteStir-fry: 200g skinned and boned chicken breasts2 tablespoons rice bran oil1 tablespoon chop...

Kerala-Style Curry

This is a fragrant curry — great with or without the heat of the chillies.1 tablespoon each: whole cumin, mustard, fennel and fenugreek seeds5 teaspoons whole coriander seeds3-4 dried chillies, optional3-4 tablespoons canola oil3 large shallots, diced1 teaspoon each: crushed garlic, grated root ginger15 curry leaves1.5kg boneless stewing beef, goat or lamb, cut into 2.5 cm cubes400g can diced tomatoesPlace the seeds and chillies (if using) in a heavy frying pan on medium heat. Stir until s...

Mexican Meatloaf

This recipe makes enough to serve two meals for four people. The loaf can be served hot or cold.1 small onion, quartered4 cloves garlic1 red pepper (capsicum) seeded and chopped2-3 teaspoons chilli paste or chopped chilli1kg lean minced beef1 cup fresh breadcrumbs1 large eggSauce: 2 cups tomato salsa2 tablespoons lemon juicechilli paste to tastePlace the onion, garlic and red pepper in a food processor and finely chop. Combine with all the other ingredients, mixing very well. Pat ...