All posts tagged: chips

Curious chips for seasoned foodies and a hot giveaway

Being a curious foodie can be a double-edged sword. I love trying new things, but am never satisfied with the same old flavours. Food tastes and food culture are constantly evolving and finding the next big flavour can be a constant pursuit. I often find inspiration from new foods, cuisines, chefs, and restaurants so I was delighted to learn that Eta have done the same by exploring dozens of ingredient, flavour combos and food trends around the world for the release of four interesting new Eta Uppercuts flavours. I’m excited to share with you two of the new flavours: Sriracha Chilli Corn Tapas, and Cheddar with Black Pepper Deli Cut along with the dips I have created to match. These recipes make generous portions of dip, good for 2-3 bags of chips each. Great as a snack or as a party food, I’ve tested these combinations with my enthusiastic band of guinea pigs friends and I’m pleased to say that both chips and dips were reduced to nothing. A tasty dip can elevate a great …

Fancy Steak and Chips

This is a sponsored post. The Koala and I love a good steak, but I don’t order steak when dining out because it’s so easy to cook at home for a fraction of the price. I often go for the fattier steaks because that’s what my tastes buds like, but when I heard there was a leaner steak coming out that still tastes good, I was all for it. The flat-iron steak is a relatively unknown cut to the kiwi palate. A butcher’s secret, this cut is for people in the know. It is called the oyster blade steak in NZ and Australia. It is known in the US as the flat-iron steak and in the UK as the butler’s steak. Affectionately known as the ugly steak, this flat, rectangular cut comes from the shoulder and is trimmed to make it very lean. Because it is so lean, it’s important not to overcook a flat-iron steak. Just 3 minutes on each side in a hot pan and 5 minutes resting time. This month, Silver Fern …

Baked fish and chips with coleslaw

Happy Easter everyone! Hope you all have some feasting and chocolate eating this long weekend. We have both Mondays and Friday off for Easter. Is that the same the world over? I thought it fitting to write about fish today since Good Friday is traditionally a day when you abstain from meat, but apparently, fish is fair game. Personally, I don’t morally differentiate between eating fish and meat, but hey, I didn’t make the rules. If you don’t eat meat on Good Friday, you don’t eat meat on Good Friday. We don’t eat fish and chips very often. It’s not one of our regular takeaway choices – it’s a summer treat reserved for afternoons spent at the beach. Fish and chip shops here can be a bit hit and miss. Fresh fish comes at a price. The fish and chip shops by us are either too greasy or too expensive so it’s easier just to go without. Our too greasy local was to be just around the corner from our Sandringham flat and their “number …

Friday Favourites: Fish Burger

An amazing meal isn’t just about the food. What you did that day, the company you keep, surroundings and other stuff can all affect your enjoyment of a meal. After a lovely day at the Muriwai last summer, I got to eat this beast for a late lunch. A big piece of deep fried fish, plenty of salad bits and tons of mayo/tartar. It was at the fish and chip shop attached to the store on the way out of Muriwai. I don’t know the name of it, but I’m sure you’ll find it. It still looks good half way through. What’s a kiwi day at the beach without some fish and chips?

$5 for 5kg

  I find it hard to pass up 5kg of potatoes for $5. 10kg for $10 is a common occurrence but who can eat 10kg of potatoes before they go funky? I don’t have an army to feed, so 5kg is more reasonable. Loose pototoes go for $2-3 per kilo. So even if you give away half of your 5kg bag, you are still better off. Now, what to do with all these pototoes? We’ve got lemons, sage and rosemary in the garden at the moment, so lemon, sage and rosemary wedges was calling out to be made. Lemon, Sage and Rosemary Wedges A spring time lunch for two. Ingredients 4 medium potatoes 1 tablespoon flour Zest of 1 lemon 1 tablespoon fresh chopped sage and rosemary 2 tablespoons oil Salt Pepper Sour Cream Cheese Preparation Preheat oven to 200°C. Cut potatoes into half and then into wedges. Place in a plastic bag and add flour, lemon zest, oil, salt and pepper. Shake well. Arrange potatoes onto a lightly oiled oven proof dish. Stand every piece …

Almost Fish and Chips

Lemon pepper fish with potatoes dauphinoise, salad with lemon ginger dressing. Lemon pepper fish came out of a box. Potatoes Dauphinoise Ingredients 3 potatoes 3 cloves of garlic 1 teaspoon dried herbs (optional) Half a cup of cream Plenty of salt and pepper 1 tablespoon oil Preparation Preheat oven to 175°C. Peel potatoes and slice into 2mm thick rounds. Peel and finely chop garlic. Coat the bottom of an oven proof dish with oil. Arrange 1 layer of sliced potato on the bottom of the dish. Drizzle with a cream and season with salt, pepper and a pinch of dried herbs. Repeat last 2 steps finishing with a layer of potato. Bake at 180°C for 45 minutes. Divide into desired portions and serve. Lemon Ginger Dressing Ingredients Juice of 1 lemon 1/4 cup oil 1 teaspoon mustard powder 1 teaspoon minced ginger Pinch of Salt Ground Pepper 1 teaspoon sugar Preparation Whisk all ingredients together. Can be refrigerated, just give the dressing a whisk/shake before serving.