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Merry Meat Mains

Many people celebrate Christmas by serving meats that are ancestral. The fact that Kiwis of British origin still serve hot roasted meats and veg on a humid summer day is testament to that.  Turkey became popular in England after King Henry V111 introduced it to his Christmas table. Before the 16th century the wealthy English feasted on peacock or swan, while a pig’s head was the main course for everyone else.   Turkey was celebrated in Charles Dickens’s 1843 classic A Christma...

FAB FESTIVE DESSERTS

Christmas — a time to indulge in delicious desserts. But it's important to balance rich temptations with generous servings of fresh summer fruits. A (glass) bowl of mixed berries such as blackberries, raspberries, blueberries and strawberries is simple, eye-catching — and delectable. For variation, enhance berries with a balsamic syrup. Combine equal amounts of good balsamic vinegar and sugar. Heat, stirring, until the sugar is dissolved. Cool. Drizzle a little over the berries just ...

GF CHRISTMAS RING CAKE

My ring cake pan holds five cups. So any ring cake pan holding five cups will be ideal.70g each: hazelnuts, blanched almonds1 cup each: dried apricots, pitted prunes, coarsely chopped3/4 cup glacé pineapple chunks375g good quality dried fruit mix1/2 cup gluten-free flour1/2 teaspoon each: baking powder, ground mixed spice100g butter1/4 cup firmly packed brown sugar 2 eggs1 tablespoon orange flavoured liqueur1 teaspoon vanilla essenceTopping: whole or halved red and green glacé cherries, skinne...

BREAKFAST BOOST

That grouch that sits beside you in the office every morning probably didn’t have any breakfast. As the name suggests, breakfast breaks the overnight fasting period. It replenishes your energy levels and helps put you in the right frame of mind for the day.  The term ‘breakfast’ didn’t exist before the 15th century and the concept of specific breakfast foods is even more recent than that — sometime after the late 1800s.  Cultures throughout history have had widely differi...

GARLIC A-GO-GO

Garlic has been a favourite with chefs for years. But recently some international chefs have abandoned their friend. They’ve eliminated garlic from dishes saying customers have thanked them for giving them ‘a breath of fresh air’. But I can’t imagine aioli or most pasta or Asian dishes without a little garlic. If the chef wants an odour-free restaurant then there are ways of disguising the sharpness of this aromatic bulb. Black garlic is common white garlic that is aged for about six wee...

BROWN BROTHERS 1889 RANGE REFRESHING REBRAND

I’ve always admired the original logo featured on Brown Brothers Australian wine labels. It’s one of those designs that simply says, ‘time-honoured and trustworthy’.  And I am glad to see it still highlighted on their blazingly beautiful new labels for the 1889 range now known as the Brown Brothers Origins Series. The new labels are influenced by the ‘origins’ of the wines....

CZECH THIS OUT

Most tourists visit Prague to savour the unique ambiance of the Old Town area. My Bucket List attraction was the 1410 Town Hall astronomical clock around which many stories and fairy tales are woven.  And Czech food was a pleasant surprise. I knew traditional dishes were hearty, with an emphasis on pork, game and sausages often cooked in lard. However, times have changed. The influence of international food chains, international TV culinary shows and a booming tourist industry, has encourag...

TWO TERRIFIC TAMS

Although tamarillos are not the cheapest fruit at the greengrocers, when combined with apples, tamarind, onions, sugar, vinegar and spices they power a fabulous chutney with flavours and colour not found on supermarket shelves — and more economical than similar commercial products. Tamarillo ice cream is also a treat you can't beat. Tamarillos are native to South America but New Zealand is renowned for improving and commercialising them. Normally they are peeled before use. If very ripe, y...

COFFEE BREAK BAKES

Scones and muffins are top sellers in New Zealand cafés and coffee shops. However, these old-fashioned delights have evolved since grandma baked her plain scones and bran muffins. Additions such as caramelised onion or blueberries now add interest to scones and bacon and cheese or pumpkin, spinach and sunflower seeds can jazz up muffins. Scones are more like bread while muffins are more cake-like. Scones need gentle handling and should never be overmixed. If the dough is too crumbly add a littl...

SPICE OF LIFE

Love is like a spice. It can sweeten your life — however, it can spoil it too. Confucius.      Using spices in cooking is a balancing act. Too little can be too vague, too much can dominate. Chinese Five-spice is a pungent combination of ground cinnamon, star anise, fennel seeds, cloves and Szechwan peppercorns. It enhances pork, beef, poultry and seafood and should be used in moderation. Add just a little at the beginning of cooking as it can always be spiced up a...

ON THE BALL

There are three good things about bliss balls and truffles. One, they are generally mixed by hand and easy to make. Two, they don't require baking and three they taste delicious. These winners can be served as snacks, with coffee after dinner or they can be a substitute for dessert. Truffles, the chocolate variety, were so named because of their similarity from afar, to the famous fungi found underground.  Looking like dark, mushrooms, truffles are regarded as a savoury delicacy. And the af...

PASTA PLUS

Pasta and noodles are great comfort foods plus they are key ingredients in a huge range of delicious vegetable, meat and seafood combos. The origin of the noodle is disputed. The Chinese claim they first appeared about 4000 years ago in north-western China. However, the Italians also claim they created noodles. Whatever their origin. I love both, Chinese and Italian noodles. Chinese noodles are usually prepared from rice flour, bean paste and/or tapioca flour while Italian pasta noodles are prep...

COOL CURRIES

Creating a curry from scratch is a real pleasure. However, not all of us can afford the time during the working week. And that is where ready-to-use curry powders and pastes come into their own. Many of them are top notch substitutes for MYOs. Depending on the region, most Asian curries are created around a spice blend such as ginger, turmeric, fenugreek, cardamom, cumin, coriander and chilli. Not all of these are hot so if you’re making your own blend then use the ‘hot’ spices such as chi...

FRENCH FAN’S FARE

One of the most celebrated dates on the French calendar is the14th of July — the anniversary of the storming of the Bastille in 1789, which signalled the beginning of the French Revolution. It is a day of leisurely family activities and celebrations. In the evening in Paris, a grand concert takes place and around 11pm the sky explodes with a magnificent firework display which features a different theme each year. I’m a great devotee of French cuisine and the respect that the French peopl...

FRUITFUL WINTER

You have to hand it to Mother Nature. It may be cold and miserable outside, but she fronts up with colourful fresh fruit that is packed with the vitamins, minerals and antioxidants to help ward off winter illnesses.  Kiwifruit, citrus and tamarillos are chockfull of vitamin C as well as other nutrients, and of course we have apples and pears for cheerful chomping. These delights are great snacks and they contribute to the ‘five plus a day’ servings of fruit and veg mantra promoted ...

MIDWINTER MERRY MAKING

Throwing a midwinter Christmas/Matariki party is high on my celebration calendar this year. It will be a great antidote for the winter blues. I love a cheerful get-together with family and friends. And the cooler temperatures are more suited to indulgent dishes. Matariki is the Māori name for the cluster of stars also known as the Pleiades. It rises in midwinter and for many Māori it heralds the start of a new year. Iwi across New Zealand understand and celebrate Matariki in different ways and...

IN VOGUE VEG

Versatile cauliflowers have become firmly established as the darlings of the vegetable lovers’ society. In recent times they’ve been: ‘riced’, cut into veggie steaks, roasted whole, mashed, stir-fried and ‘souped’ up. “The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it.” William E. Simon, American businessman and philanthropist.Caulis are an excellent source of vitamin C and a good source of vitamin K and folate. They...

GLUTEN-FREE DELIGHTS

Most of us can enjoy eating whatever we feel like — albeit in moderation. But some of us are not so lucky. Studies show that one out of 70 people are wheat and gluten sensitive but four out of five of them don't know it. Coeliac disease is a medical condition. People with the disease have a permanent intestinal intolerance to the gluten found in wheat, barley, rye, semolina, oats, malt, spelt, bran, triticale or brewer’s yeast. Symptoms can include chronic fatigue, bloating, headaches, i...

LOVE BITES

Winter is the season for TV binge watching. And at the same time, satisfy your inner self with a few scrumptious nibbles. Snacks are a popular addition to the daily menu. They provide extra energy and warmth during the cooler months whether it’s after school or sport or during the holidays or weekends. Nourishing foods that taste great are the best. And they’re simple so all the family can do their own thing. Kiwis love toasties. You can pack a truck load of nutrients between two s...

WEEKDAY WINNERS

Weekday meals can be easy and economical. And there are some cuisines that fit the bill every time. Asian flavours appeal to most people — think curries, stir-fries and dumplings. These meals are speedy and special. Just keep a selection of economical, multi-purpose spices and herbs in your pantry.  Another fave cuisine with flavour is Mexican. I keep soft tortillas in the freezer so I can whip up a treat even if the traditional ingredients are not on hand. There are always good subst...

SUPER BOWLS

Soup is the food that suits all seasons — especially winter. This most versatile of all dishes is deservedly a universal favourite with virtually every culture having their own unique version — Spanish Gazpacho, Japanese Miso, Italian Minestrone, Russian Borscht, French Onion, Chinese Won Ton are just a few. Soup is your ticket to a world food tour without leaving home.  Soup is as old as the history of cooking. Archaeological evidence from China indicates the first bowl was ser...

MUM’S THE W0RD

This year our kids will be at opposite ends of the country, so I won’t be able to enjoy their company or culinary skills on Mother’s Day. I would be happy though to receive a restaurant voucher — it would help both me and the hospitality industry. However, I suspect my husband will cook up his amazing spaghetti bolognese for Mother’s Day dinner. He uses minced venison which is the same price as prime minced beef in our local supermarket. But it’s venison that makes a million dollar...

VEGGIE VARIETY ACTS

According to American humourist Fran Lebowitz ‘Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat.’ An amusing quip but only partially true. While meat plays the main role and veggies are relegated to the supporting cast in many culinary productions, veggies often share top billing with meat or even take the lead. And of course, they can have the limelight all to themselves. It's worth noting that frozen veggies are often cheaper and more nutritio...

PEAR POWER

Pears — with their delicate  flavour— are one of the world’s oldest cultivated fruits. In 5,000 BC, Feng Li, a Chinese diplomat, first grafted pears for the commercial market. In The Odyssey, Homer, the Greek poet, praised pears as a ‘gift of the gods.’ Roman farmers documented extensive pear growing and grafting techniques. And for the Renaissance Masters, pears were a popular still-life subject.   Thanks to their versatility and long storage life, pears were a ...

EASTER ENTERTAINERS

Around the world, Easter is a time when traditional treats take pride of place on the menu. Dried fruits and nuts feature in numerous Easter bakes. Hot Cross Buns, generally considered an English custom, combine spices with currants, peel and raisins. They were originally made to honour an Anglo-Saxon goddess 'Eastre'. With the advent of Christianity, goddesses went out of favour, but the bun remained and was decorated with a cross. Lamb — a symbol of spring in the northern hemisphere &mda...