Carrot and tomato soup:
<\/strong>serves 6 people
1kg carrots, peeled and grated
2 x 440gms tins chopped tomato
1litre water
2tbsp olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0
3 cloves of garlic
200 gms basil plus 6 small top leaves of basil for garnish
1 bunch parsley minus stalks
1 tsp chopped red chilli deseeded
black pepper and salt to season
300grams pancetta
6tsps cream
either 18 cherry tomatoes or 2 whole tomatoes cut in to 3cm chunks for garnish
6 slices of thinly sliced ciabatta baked in the oven till crisp and rubbed with a garlic clove
Method:
1.place\u00a0 carrots,\u00a0 tinned tomatoes, water , first lot of fresh tomatoes, garlic
first portion of basil and 2\/3 bunch of parsley ,1\/5 tbsps of the olive oil , chilli in pot and bring to boil
2. let simmer for 10 minutes untill carrot feels cooked add black pepper and a tiny amount of salt to season.
3.Let cool slightly , just enough that it can be blended safely with out splashing or burning issues.
4.Bring back to simmering add garnish tomatoes and simmer for 2-3 minutes more.
5.While soup is in this last stage use the remaining olive oil in a hot pan and fry off the
pancetta till crispy cut in to 4 cm strips, finely chop remainder of parsley and serve.
6.Place soup in to bowls with 3 cherry tomatoes or 3 chunks of tomato in each
7. place cream on top and swirl with a skewer lightly , then add on top crispy pancetta,
a small basil leaf and a sprinkling of chopped parsley and
a little black pepper and serve a garlic ciabatta croute on the side.
for the vegetarian option just leave out the pancetta.
cherry tomatoes to be used in summer , recipe will be reviewed
on a monthly basis as to which is the best price fresh tomato product
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<\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n 5.Place in\u00a0 the middle of a preheated 200 degrees celcius. oven, and bake the galette for 30-35\u00a0 minutes, or until it is golden and the potatoes are tender. <\/p>\n <\/p>\n <\/p>\n Honeyed Walnut and Blue Cheese Stuffed Chicken Breast:<\/strong><\/p>\n Serves 4<\/p>\n 4 x 150gm skinless chicken breasts 125 gms kikorangi blue cheese<\/p>\n 200 gms roasted honeyed walnuts plus 50 gms extra for garnish 300 gms flour<\/p>\n 400 gms panko bread crumbs 2 eggs beaten lightly<\/p>\n 2 tbps olive oil salt and black pepper to taste 400 gms mesculan salad plus 50 gms extra for garnish 600 gms potato and pumpkin mash<\/p>\n 100 gms manuka honey melted with 20 gms whole grain mustard Method:<\/p>\n Pat chicken breasts dry and make a horizontal slice half way through each breast , stuff with 30 gms cheese 50 gms walnuts and press each side together. place\u00a0 salt and pepper in to flour and mix together, eggs, bread crumbs, and\u00a0\u00a0 in\u00a0 3 separate\u00a0 dishes<\/p>\n then dip each breast in to each dish giving a good coating.<\/p>\n Let chicken sit in a\u00a0 covered dish in the fridge for 15 minutes to set.<\/p>\n place oil in\u00a0 metal pan to heat place chicken in hot pan and brown both sides then place in hot oven 180 degrees celcius and bake for 15 minutes or so untill fully cooked.<\/p>\n Let rest in a warm place for 5 minutes then slice diagonally in to 3 pieces surround the potato with 100 gms of mesculan then one chicken breast per plate resting on the mash and salad.<\/p>\n sprinkle 12.5 gms roasted honeyed walnuts and 30 gms of the melted honey mustard mix drizzled over the top of each chicken breast.<\/p>\n and garnish with 12.5 gms remaining mesculan.<\/p>\n <\/p>\n <\/p>\n <\/p>\n Roasted Honeyed walnuts:<\/strong><\/p>\n serves 8<\/p>\n 400 gms walnuts 150 gms manuka honey melted 100gms white sesame seeds<\/p>\n a pinch of salt and a grind of black pepper Method: 1.dry roast walnuts in an oven dish for about\u00a0 5 min at 180 degrees celcius<\/p>\n untill light golden colour , add honey and toast for 5 minutes more , tossing regularly<\/p>\n 2.take out of oven and toss\u00a0 with the sesame seed and season with salt and pepper and give\u00a0 the pan a good shake to coat evenly. tip tray evenly on to baking paper on top of a cake rack and let cool before storing in an airtight container.<\/p>\n Potato and pumpkin Mash:<\/strong><\/p>\n serves 4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 500 gms agra potatoes,peeled and chopped in to even size peices 300 gms buttersquash pumpkin peeled, deseeded and chopped in to even size peices<\/p>\n 1\/4 cup chopped parsley<\/p>\n 2 pinches grated nutmeg<\/p>\n salt 1 tsp plus salt and\u00a0 black pepper to taste<\/p>\n 2 tsps olive oil<\/p>\n 1tsps butter<\/p>\n 3 dessertspoons milk<\/p>\n 1dessertspoon sour cream Method:<\/p>\n 1.boil potatoes and pumpkin till cooked in salted water using 1 tsp salt, drain well and reserve water to use for vege stock for something else<\/p>\n 2.push potatoes and pumpkin through a potato ricer or mash very well with a sturdy masher<\/p>\n 3.then add parsley, butter, olive oil, milk, sour cream, nutmeg and season to taste<\/p>\n 4.mix all together with a wooden spoon till nice and creamy and velvety , dont over mix<\/p>\n it will make the potato a bit gluey<\/p>\n <\/p>\n <\/p>\n <\/p>\n Desserts:<\/strong><\/p>\n <\/p>\n A Peppermint Chocolate Dream:<\/strong><\/p>\n serves 6<\/p>\n 4 eggs separated<\/p>\n 1\/2 cup castor sugar<\/p>\n \u00a0500 mls cream<\/p>\n 30 mls Creme de Menthe<\/p>\n \u00a01\/3 cup finely chopped fresh mint<\/p>\n <\/p>\n Method:<\/p>\n 1.Steep fresh mint in enough boiling water to just cover leaves ,<\/p>\n for 5 minutes then drain well and let dry on kitchen paper.<\/p>\n 2.Whisk egg yolks and sugar\u00a0 in a bowl over a pot of hot water<\/p>\n on the stove till thick and creamy,dont let bowl get too hot<\/p>\n \u00a0remove and let cool to blood temp.<\/p>\n 3.whip cream and fold in creme de menthe and mint leaves place aside<\/p>\n 4.In clean bowl whisk egg whites untill stiff<\/p>\n 5.add egg sabiyon and egg whites alternatly\u00a0to cream folding in gently<\/p>\n till all mixed together.<\/p>\n 6.Either place in icecream churn and follow manufacturers instructions or<\/p>\n place in airtight bowl and freeze till solid, just making sure to mix the bowl up<\/p>\n regularly during the freezing process , if possible every hour or so.<\/p>\n <\/p>\n <\/p>\n <\/p>\n Tuile Basket:<\/strong><\/p>\n serves 12<\/p>\n <\/p>\n 115 gms butter, softened<\/p>\n 120 gms icing\u00a0 sugar<\/p>\n 4 egg whites<\/p>\n 3 ml vanilla<\/p>\n 145 gms\u00a0 flour<\/p>\n 200 gms good quality dark 70% chocolate<\/p>\n \n \n \n <\/p>\n \n <\/p>\n
Chicken Livers:
<\/strong>Serves 4
500gms chicken livers finely sliced
2 large onions sliced
300gms button mushrooms chopped in to chunks
2 cloves of garlic crushed
400 mls cream
2tbsps olive oil
400gms spinach destemed
1 cup white rice
enough water to cover rice in steaming dish
black pepper and salt to season
8 chives for garnish
plus EVOO for drizzling as a garnish
Method:
1.place rice in to steamer tray with water and cook for 10-15\u00a0\u00a0 mins untill rice iscooked
and fluffy.
2.heat up first lot of oil in a hot pan then add onions and garlic and sweat off
till onions are just starting to go translucent, add mushrooms and saute tossing
with the onions, add chicken livers gently cook with veges.
3. add cream and black pepper\u00a0 and salt to season and simmer , letting cream reduce to a thick
texture.
4. In a separate pot place spinach and a minimum amount of water place lid on and heat quickly untill
spinach has just wilted then drain of liquid.
5. place 150 gms rice on to plate 100gms spinach,on top , 1 ladle of chicken liver mix over the top
then garnish with 2 chives on each plate and a little drizzle of EVOO around the edge of the plate.
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Singapore style Prawns and noodles:
<\/strong>serves 4
20 shelled and deveined King prawns and 4 King prawns with shell and head intact
3 cm peice of ginger thinly sliced
2 thin long red chillies deseeded and thinly sliced
4 large cloves of garlic thinly sliced
4 tbsps kikkoman soy sauce
600gms singapore style noodles (fresh)
1 red capsicum sliced in thin strips 1cm
1 green capsicum sliced in thin strips 1cm
1 yellow capsicum sliced in thin strips 1cm
300gms diagonally sliced 1cm celery
1tbsp olive oil
1 tbsp butter
2 spring onions finely chopped on a diagonal
Method:
1. In a hot deep frypan add olive oil and butter, then add ginger, chilli,garlic
raw prawns cooking the unshelled ones as well and removing when just cooked
and keep hot.
2. to rest of prawns add chopped capsicums and celery,toss regularly
then add soy sauce\u00a0 tossing in well,
3.add noodles and toss through till noodles are hot and everything is mixed in well
4.divide evenly between 4 plates with 5 prawns in each plate
then garnish with an unshelled prawn and 2 dessertspoonfuls of spring onions.
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Mains:
Preserved lemon and roasted pepper risotto:
<\/strong>serves 4
2 preserved lemons
2 red peppers
1\/4 tsp of saffron strands
2 tbsps olive oil
1 tbsp butter
1 small finely chopped onion
2 tbsps finely chopped parsley
2 cups of arborio rice
6 cups of vegetable stock
100gms shaved parmesian
100gms fresh lemon zest
black pepper and salt to season
2 cloves of garlic finely crushed
Method:
1.Roast peppers over gas flame turning regularly to blacken the skin
when skin is evenly blackened rub off all the outside on a dry towel, destem
and deseed and cut in to 1cm strips.
2. cut lemons into 1cm strips discarding the flesh
3.heat oil and butter in saucepan, add garlic and onion and saute till
tender and lightly golden.
4.Add lemon and pepper and sautee briefly
5. Add rice and stir to coat with the oil (the heat should be fairly high).
6.just start adding stock. About one and a half cups at a time, add the hot stock to the frying pan,
stirring to mix and then leaving on a low heat to absorb.
\u00a0Stir frequently. When the rice has absorbed most of the stock mix the saffron with some of the liquid and mix in,
\u00a0add another quantity, continuing until the stock is all added.
\u00a0About 5 minutes before the risotto is cooked (before you add the last quantity of stock, check the rice for doneness)
It should take between 20-30 minutes
7. add parsley and black pepper and stir through, season to taste
place in deep bowls and garnish with 25 gms of parmesian and 25 grams of lemon zest on each bowl.
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recipes for the Vegetable stock and for preserved lemons.
Vegetable stock
serves 4
100gms carrots
100gms onions
100gms celery
100gms leek
1.5 litres water
Method:
1 chop all vegetables roughly
2.place all ingrediants in to saucep and add the water and bring to the boil
3.allow to simmer for about 1 hour
4. skim as necessary , strain and use.
Preserved Lemons:
<\/strong>Traditionally, a very small variety of lemons is used, and preferred for its thin skin and abundant juice. The large, thick-skinned variety commonly grown here works very well, with a few alterations to the traditional method of simply salting and squeezing extra juice into a jar.
6 – 8 lemons
1\/2 cup coarse sea salt
1 litre preserving jar, sterilised
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\n ![](\"http:\/\/www.cuisine.co.nz\/images\/space.gif\")
<\/td>\n![\"Step](\"http:\/\/www.cuisine.co.nz\/contentImages\/food\/lemonstep1.jpg\")
<\/td>\n<\/td>\n1. 1. Wash and dry the lemons (if you are using store bought lemons you will need to scrub them well to remove their wax coating and any pesticide that might remain). Cut a thin slice from the top and bottom of each lemon.<\/td>\n <\/td>\n<\/tr>\n<\/table>\n\n
\n <\/td>\n![\"Step](\"http:\/\/www.cuisine.co.nz\/contentImages\/food\/lemonstep2.jpg\")
<\/td>\n<\/td>\n2. 2. Cut through each lemon vertically, leaving about 1cm at the base; don’t cut right through. Turn upside down and rotate; make another vertical cut top to bottom, again leaving about 1cm at the base. You will have four quarters all still attached.<\/td>\n <\/td>\n<\/tr>\n<\/table>\n\n
\n <\/td>\n![\"Step](\"http:\/\/www.cuisine.co.nz\/contentImages\/food\/lemonstep3.jpg\")
<\/td>\n<\/td>\n3. 3.Gently open the cuts in the lemons and fill with as much salt as possible (usually about a tablespoon per cut). Hold one cut end together while you fill the other cut, to avoid the salt spilling out.<\/td>\n <\/td>\n<\/tr>\n<\/table>\n\n
\n <\/td>\n![\"Step](\"http:\/\/www.cuisine.co.nz\/contentImages\/food\/lemonstep4.jpg\")
<\/td>\n<\/td>\n4. 4.Carefully squeeze the lemons into the sterilised jar, compressing them as you go so some juice comes out, but try to retain their shape as much as possible.<\/td>\n <\/td>\n<\/tr>\n<\/table>\n\n
\n <\/td>\n![\"Step](\"http:\/\/www.cuisine.co.nz\/contentImages\/food\/lemonstep5.jpg\")
<\/td>\n<\/td>\n5. 5. Fill the jar to halfway with extra lemon juice if necessary, wipe the top of the jar clean with a cloth dipped in boiling water, then seal. Store the lemons in a cool place (not the refrigerator) for one month before using. The lemons will release more juice as they pickle, if they are not fully covered. Turn the jar a few times during the month.
Before using, rinse and dry the lemons, remove and discard the flesh, then use the peel as required.<\/td>\n<\/tr>\n<\/table>\n
Recipe taken from Cuisine Magazine
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Beef Schasliks:
<\/strong>Serves 4
600 gms scotch fillet steak
16 baby onions
2 cloves of garlic crushed
16 equal sized button mushrooms
16 cherry tomatoes
2\u00a0 -3 large courgettes cut in to 1cm peices
500 mls mushroom sauce
2 D spoons\u00a0 olive oil
black pepper and salt for seasoning
fresh herbs for garnish such as dill,\u00a0 or chives,fresh thyme
4 potato and pea galettes
Method:
1.chop steak in to 4\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 cm cubes and place on 4 metal skewers
alternating with vegetables, brush each with olive oil
2.sprinkle with garlic, black pepper
and place on a hot grill and cook turning once,season with a little salt
serve rare to medium unless customer requests other wise
3.place 1 skewer on top of each potato galette
and pour 125 mls of mushroom sauce over top and round the edge of the plate
garnish with fresh herbs
this is for a summer menu , menu will be revised seasonally
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recipes for Mushroom sauce and potato and pea galette
Mushroom Sauce<\/strong>
300 gms sliced button mushrooms
1\/2 a large onion finely chopped
2 tsps fresh thyme leaves
2dsps olive oil
2 dsps flour
500 mls beef stock hot
50 mls red wine
black pepper
Method:
1.Pan fry onions and mushrooms with thyme leaves in olive oil
till onions are golden brown, add flour , mix in till all ingrediants are coated
2.and cook for 2 minutes stirring regularly, add hot stock a little at a time till
sauce is thick and smooth , add red wine and let stock simmer for a few minutes till
reduced by 1\/3\u00a0 , stirring regularly, then pour 100 mls over schaslik and around the edge of the plate.
Potato and Pea Galette<\/strong>:
serves 4
4 large baking potatoes
To taste, salt and pepper
1 tablespoon oil
2 tablespoon butter melted
1cup peas, (frozen is fine)
1\/4 cup finely chopped parsley
100mls\u00a0 sourcream
Method:
mix the peas, sour cream and parsley together
<\/font><\/font>1.In a small bowl stir together the butter and the oil.
2.In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device,
\u00a0slice the potatoes thin. Working quickly to prevent the potatoes from discoloring,
3.brush the insides of 4 10cm diameter x8cm moulds\u00a0 with some of the butter mixture and fill with a layer of the potato slices,
\u00a0overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the peas and parsely sourcream mix,
and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the peas and parsley,sour cream mix in the same manner.
4.Finishing with a layer of potatoes and butter mix
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place 150 gms potato and pumpkin mash piled in the centre of the plate<\/p>\n
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<\/p>\nMethod:<\/font><\/h2>\n
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