Sugar and Spice Candied Nuts
Today is National Nut Day and here is a recipe I adapted from Chocolate and Zucchini’s Easy Candied Almonds and Hazelnuts recipe here.
All posts filed under: Recipes
Grilled Chi Sandwich
Right by my work at the top of Mt Eden Road is the hilariously named “Wang Mart” – a Korean grocery shop selling mostly Korean goods. Within the shop is a counter where a lady makes kim-chi all day and sells a small selection of fresh vegetables. A kilo tub of her kim-chi will set you back a measly $8NZ. I’m no kim-chi expert, but I know a bargain when I see one.
Grilled prawns with cashew coriander pesto
Since I was diagnosed with Graves disease earlier this year, I’ve been eating more whole foods and incorporating nuts into my diet. I replaced the instant noodles in my desk drawer with a box of mixed nuts. Brazil nuts come highly recommended for Graves disease patients because they contain high amount of selenium so I always make sure there is a generous quota of Brazil nuts in my mix. The Nation’s Nuts National Nut Day falls on Tuesday 21 October 2014 and is a day which celebrates the humble and nutritious nut. Nuts are great for you and the NZ Nutrition Foundation recommends a handful of nuts per day. With vitamins, minerals, fibre and protein, nuts make a guilt free, low maintenance snack. Thanks to Alison’s Pantry, I get to experiment with cashews this month. Alison’s Pantry offer a bulk food range in New Zealand supermarkets. Great if you just want raw ingredients without the fancy packaging. Alison Holst is the “Mother of New Zealand Cooking” and growing up, every mum in New Zealand follwed her trusted …
Wild Venison
Meat Pack I made an order with Eketahuna Country Meats last week. The first time I ordered from them, which I blogged about here, we got 20kg of beef in various wonderful cuts. This time I went for their $145 mixed meat pack rather than all beef. Buying this way really pushes my growing edge and forces me to cook with cuts and meats I would never normally buy.
Peking Duck for busy people
Peking Duck is a dish that you fall in love with. World famous from Beijing, crispy roast duck is sliced with a high skin-to-meat ratio and eaten with spring onion (scallions), cucumber, hoisin (or plum) sauce and wrapped in thin Chinese pancakes. Think of it as Chinese duck tacos. Shared with others, you usually get 2-3 pieces per person as a starter dish. It may be frowned upon to scoff 10 pancakes and call it a meal, but would you judge me if I said I did exactly that twice for this post? Let’s call it “research purposes”. When dining at Chinese restaurants, my family orders Peking Duck on almost every special occasion. It’s a bit pricey, but it’s a treat. You should see our eyes light up when the dish is brought to the table. Your turn can’t come quick enough. When I introduced Peking Duck to The Koala, he was was a bit peeved that he had gone so long without it. He loved it too. Beijing Duck In 2006, The Koala and I ate visited Beijing and …
Crispy Roast Pork: Cantonese style
This post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things. Ash from Organic Ash is the host for this month’s event. If you have a blog and you are eating or cooking something new this month, click below to join. More information here. Crispy roast pork (siu yuk) can be found hanging among roast ducks and slabs of shiny red BBQ pork in the windows of Cantonese BBQ restaurants everywhere. Traditionally, pork is roasted with seasoning in a charcoal furnace and is served as an appetiser* with your choice of dipping sauce. Soy sauce and hoisin sauce are popular but I love it dipped in mustard. Served with a bowl of rice and some Chinese greens, it’s a simple and delicious dinner. It’s interesting to note that the words “siu yuk” directly translates to roast meat, not roast pork. I guess pork is so ubiquitous in Cantonese cuisine that meat equals pork by default. While I have made English-style roast pork on many occasions, I’d never considered cooking the …
Fig and Gorgonzola Rounds
This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. Phuong from My Kitchen of Love is the host for this month’s event. If you have a blog and you are eating or cooking something new this month, click below to join. Orleans I’ve been obsessed with New Orleans since I was an angsty teenager. Long, long before I had any interest in food, I fell in love with the people, the French influence, the mystery and the vampires. I blame Anne Rice novels. I’ve yet to visit New Orleans but it is number 100 on my bucket list. When I “grew up” and my interest for food developed, my obsession with New Orleans deepened. At the start of March, on Fat Tuesday (Mardi Gras celebration day in New Orleans) my friends and I converged on the newish Auckland restaurant, bar, speakeasy, smoky blues and jazz club called Orleans, in Britomart. Traditionally the day of debauchery before Lent starts, Fat Tuesday is all about living large with …
Make Tzatziki
Have you heard of Tzatziki? Tzatziki is a thick yogurt and cucumber dip that works with range of dishes. It’s cooling and lovely and surprisingly easy to make. Tzatziki has been on my foodie bucket list for a long time. I put it on there because The Koala was obsessed with Delisio Greek Tzatziki flavoured chips. He’s since moved on but the Tzatziki remained on my list. Had I known how easy and versatile it was to make, I probably wouldn’t have waited all these years. Below is a recipe for Tzatziki and a bonus 2 recipes that complement it. Tzatziki Recipe adapted from Nici Wicke’s recipe here. Makes about 2 cups Ingredients 1 cup Greek yogurt* 1 cup grated cucumber, squeezed of excess liquid ½ teaspoon salt 2 cloves of garlic, minced 1 tablespoon chopped mint 1 tablespoon extra virgin olive oil 1 teaspoon lemon juice Preparation Mix all ingredients in a bowl. Taste and adjust seasoning to your liking. Chill prior to use and stir before serving. Use as a dipping sauce, a side …
Cumin Hash Browns
The Koala’s favourite brunch spot in Auckland is a local cafe in Sandringham called Okra. Even though they have changed hands (staff bought out the owners), much of their menu is the same and their big breakfast which includes a cumin spiced hash brown has been consistently good for a decade. Okra’s hash brown is a mashed and fried variety but I have grated these as it is quicker than mashing. Hash browns are a great gluten-free toast alternative for breakfast and since I’m watching my gluten intake, we had these babies instead of toast. This is my interpretation of Okra’s cumin hash browns. This recipe makes 2 good sized hash browns but can easily be double or tripled if you have more hungry mouths. Cumin Hash Browns Makes 2 Ingredients 1 egg 1/2 teaspoon cumin 1/4 cup grated Parmesan (Parmigiano-Reggiano) 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon salt 1 medium potato 2 tablespoons oil for frying Preparation In a bowl, beat egg and add the cumin, parmesan and seasonings. Peel and grate …
Do Something With Eggplant Part 2: Eggplant Misocheese
A couple of years ago I tried to conquer my most loathed vegetable: the eggplant. The slimy fruit of nobody, I never thought I could like it. I grilled it and paired it with orzo salad and we ate it for dinner one night. The Koala left most of his eggplant on his plate. He wasn’t a fan either. I thought I had cooked it correctly but the evidence was clear. Eggplant 1, Genie 0. Your comments told me that I should give eggplant another chance (at some stage). Let’s call that experiment Part 1. Two years later, I have a different view on eggplant. Let’s call this Part 2. A few weeks ago, a group of us dined at Nishiki in Freeman’s Bay. I was delagated the pleasure of ordering for all (one of my favourite pastimes). One of Nishiki’s best dishes is the Bei-naso Misocheese (eggplant miso cheese) and I ordered 3 for the table. $9NZ for half an eggplant may seem steep but if you’ve ever tasted it, you’ll agree that it is …
Something Something Fritters
Fritters are a New Zealand summer icon. Any neighborhood fish and chip shop sells mussel fritters, paua (abalone) fritters, even pineapple fritters. These are usually deep fried, but at home, most kiwis pan fry or bbq (grill) fritters. I had never tried making a fritter. It was one of those simple iconic New Zealand foods that had somehow escaped me. A few weeks ago, with sweetcorn the cheapest it will ever get, 5 ears for 2 bucks, it was time to fritter. Sweetcorn fritters with salsa cream Makes 4 giant fritters or about 20 to 30 fun size fritters Recipe adapted from Lifestylefood.com.au Ingredients for fritters Sweetcorn kernals cut from 2 cobs 1/4 cup sliced spring onion A handful of coriander, chopped 1 cup grated cheese 1 1/4 cups flour 1 teaspoon baking powder paprika salt freshly ground black pepper 2 eggs, beaten 3/4 cups milk vegetable oil Preparation In a large bowl, combine corn, spring onion, coriander, grated cheese, flour, baking powder, salt, paprika and pepper. Stir to distribute ingredients evenly. Add beaten eggs and milk and …
Heads and wings
Dear reader, I have fallen in love with some weird fish bits. Creamy, fatty, sweet, savoury and undeniably moreish. They are wings. Salmon wings. Salmon wings (also known as salmon collars) are one of those budget cuts that will probably become too popular (like pork belly, beef brisket and lamb shanks) and see a price increase. Get them while they are still cheap! If you have never had salmon wings before, think of them as ribs or buffalo wings of the sea. You may get your hands dirty but it’s worth it. One day I was just ambling through my local supermarket, minding my own business when I spied a tray with 2 large salmon heads. I didn’t expect to see salmon wings at the supermarket. I’ve never cooked with salmon wings but I’d seen a few blogs mention them before so I grabbed them instantly. The salmon heads cost about $2.22NZ ($1.84US) each and had plenty of eating on them. If you are not confident with fish bones or are serving less adventurous eaters, …
Make Onigiri
This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. Louise from Crumbs and Corkscrews is the host for this month’s event. If you have a blog and you are eating or cooking something new this month, click below to join. Yesterday, I re-watched the movie Spirited Away at Silo Cinema. Silo Cinema is a free, weekly open-air-cinema in downtown Auckland at Silo Park. Right on the water’s edge looking across the harbour bridge, with the moon in view, movies are projected onto a big unused silo. Aucklanders bring blankets, snacks, tipple, friends or family for a cheap night out. Magic. I’m a huge fan of Hayao Miyazaki/Studio Ghibli (pronounced jee-blee or ji-bu-ri). His animations are rich in imagination, characters, colour and often sumptuous food scenes. Watching Spirited Away reminded me once again why I put onigiri on my foodie bucket list. Onigiri or rice balls are portable, cheap, filling and can be thought of as Japanese soul food. Unlike sushi, which are made by highly trained sushi chefs, rice …
Duck Liver, Cognac and Sage Pâté
This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. Leah from Sharing The Food We Love is the host for this month’s event. If you have a blog and you are eating or cooking something new this month, click below to join. ‘Gnac Merry Christmas and happy holidays everyone! It’s a great season for eating and drinking. Let’s begin with a little shout out to Cognac. The Koala and I have been enjoying Cognac since winter. At 40% alc/vol it’s a serious tipple but goes down smooth as silk. I also love how low maintenance it is. Just pour and enjoy. No ice, no mixer, no fluff and cheaper than I would have guessed. With Cognac in the house, I wanted to do something else with it this month and perusing my foodie bucket list, I found just the thing. Years ago, I was a little obsessed with liver after I read about the super rat science experiment: “A group of scientists that have been …
Duck fat two ways
I refuse to believe every “new fact” I read about food because facts change as science and attitudes change. You can shop around for the truth you want to hear. Once you find it, you can hold onto it tightly. Blind to other truths. So today I read that duck fat is considered by some as a healthy fat. Healthier than butter, closer to olive oil. Oh GOOD. Because I bought a jar of duck fat just last week. One version of the truth is good enough for me. A new fat I’ve never cooked with duck fat before, so in the spirit of research here’s two simple recipes that might inspire you to cook with duck fat. Duck fat can be found in glass jars in the oil section or in plastic tubs in the meat section of your supermarket or at fancy food shops. You can even make your own duck fat as a by product of cooking duck like this. Duck Fat & Sage Roast Potatoes Sage is easy to grow and …
Hannibal Buress got me into pickle juice
The Koala and I laugh about pickle juice. Probably too much. To find out why, watch this bit from funny man Hannibal Buress. It’s gold. The Koala is addicted to pickles so we also have an abundance of pickle juice in this house. We usually throw it out. Cooking with pickle juice wouldn’t be part of my radar but the seed was sown. Hannibal Buress made me experiment with pickle juice. I hope he likes this recipe! It ain’t swordfish but the salmon market is pretty stable. 😉 Note: recipe may vary as pickle juice is a man-made product and comes in all manners of strengths. I found ours mild with a little sweetness and delicately flavoured the fish. I felt that could have done with a little more oomph but The Koala thought the flavour was just right. I served this with pumpkin mash and some rainbow silverbeet (rainbow chard) for colour. There’s something fun about a widly colourful all-natural plate of food. But if you want to be a bit more subdued, rice …
First visit to the butchery and 20 Hour Slow Cooked Pork Belly
This post is part of Our Growing Edge, a monthly blogging event to encourage us to try new food related things. Alice from Nom Nom Cat is the host for month’s event. If you have a blog and have cooked, eaten or experienced a new food this month, come and join this event. We have been shopping smarter and started a new routine that will hopefully stick. Supermarket: once a month Produce delivery: twice a month Asian grocer: twice a month Free range butcher: once or twice a month Specialty food shop: once a month This results in a shopping trip once a week but the best quality items for the best prices. Westmere Butchery I’ve been meaning to visit Westmere Butchery for ever. Highly recommended by my meat eating friends, they specialise in free range, free farmed and organic meats and their prices are reasonable. They also make award winning sausages on premises. Years ago, a friend brought beef and scallop sausages to a BBQ. That sausage made quite an impression on me apparently. Fat scallops dotted throughout …
The Koala’s Taters
The aioli I made today paired wonderfully with hot smoked salmon, roast broccoli spears and The Koala’s special potatoes. Our kitchen is mostly my domain, but The Koala has a few recipes up his sleeve, one of them being these fried potatoes. These potatoes are easy to make and uses very few ingredients. We usually have these with steak or fish and the crunchy outer gives way to a fluffy interior. Koala’s Taters (The Koala’s special recipe) Serves 2 Ingredients 3 medium potatoes 1 cup cooking oil Salt Preparation In a medium saucepan, bring 1 litre of water to the boil. Peel the potatoes, leaving whole. Once water is boiled, add potatoes and cook for 15 minutes. Drain potatoes and once cool enough to handle, cut into 1.5 to 2cm (about 3/4″) thick slices. Heat 1 cup cooking oil in a deep skillet or a saute pan. Once oil is hot, using tongs carefully add potato slices to the oil in a single layer. Fry for 10-15 minutes until golden, turning once. Remove potato slices …
More Herbs, Less Salt Day
August 29 is officially More Herbs, Less Salt Day. I adore herbs and I wish I’d done a herb garden instead of our vegetable garden. I suppose it’s still not too late for that. I’ve grown rosemary, mint, coriander, basil, parsley, sage, tarragon and thyme. They’re all pretty sad looking at the moment, but hopefully this spring will give them magic beanstalk powers. My favourite herb is coriander and I can eat that stuff like spinach. The Koala loathes it though so I don’t cook with it but rather, dump it on top of my own plate as a garnish. Luckily it’s the kind of herb that works fine for that. What is your favourite herb? Are there any herbs you dislike? In honour of More Herbs, Less Salt Day, here are five of my favourite herb-filled recipes. All of these are particularly simple to prepare. Just click in the images below to be redirected to the recipes. Enjoy!
Slow Cooked Orange Pulled Pork (with crackling)
We are hoarding oranges. We don’t eat oranges, but they keep turning up, hence the collection. I have good intentions, I mean to eat them, which is why I haven’t cancelled or blacklisted oranges. If we had a juicer we might get through what we we receive from our boxes. Therefore, the next best thing is to use orange as an ingredient. Luckily, we love our meat with fruit in this house and The Koala was eager for me to test out another pulled pork on him. I used a boneless pork shoulder for my Hoisin pulled pork recipe but this version uses one with bone in as it was cheaper this week. Feel free to use either. I am loving our first winter living with a slow cooker. A hand-me-down from Mum, it’s worth the extra space it takes up on our counter. To save on time and dishes, I used the ceramic pot and lid from our slow cooker to marinade in. This requires substantial fridge space so if you don’t have this, …
Bunny Eats Design 