All posts tagged: chutney

Learning to shuck oysters and a recipe for Oysters Tamarind Kilpatrick

From my father, I inherited a fierce love for fresh oysters. If there was ever a moment I didn’t love raw oysters, I don’t remember it. As a kid, I ate my weight in oysters and any buffet worth visiting had fresh oysters in it’s offerings. Those in our family who loved them would eat a plate piled high. As a young adult, I once (or twice) turned up to family gatherings armed with several dozen shucked oysters on a polystyrene box, knowing they would go down a treat. Oysters are cheaper and fresher if you shuck them yourself but I’d never shucked oysters before. I vaguely remember my uncle wrestling with oysters but that didn’t interest me as a kid – I just wanted to eat them. In anticipation of the Te Matuku Oyster Festival on Waiheke this Saturday, I had the opportunity to shuck and cook up some plump Waiheke oysters. I’m no pro yet, so I won’t be sharing any shucking tips but I watched a bunch of Youtube videos (including this …

Tamarind chutney and blue cheese pizza

Happy Friday guys! Just a quickie recipe for a Friday when you can’t really be bothered cooking but don’t feel like takeaways either. Read on for punchy flavour, minimal fuss. This recipe is super easy and uses Jenny’s Tamarind Chutney, a locally made product with a loyal following. With a tangy sweet flavour and plenty of spice, this chutney elevates the simplest dishes. I tried Jenny’s Tamarind Chutney a few years ago at a food festival and it’s one of those products that keeps popping up in food magazines. My friends and family RAVE about this chutney so I’m not surprised it’s currently in the running for Bite’s People’s Choice Awards. Make sure you vote before 25 September because every vote goes into the draw to win $250 to spend at The Sugar Club. Enter your vote here. It’s weird to think that 6 years ago when I started this blog, I hated blue cheese. As in, “Ewww gross, get that stuff away from me”. In that short space of time, my palate has changed and developed …

We don’t have feijoas coming out our ears.

Really we don’t. Our tree is giving us a respectable 3 to 6 fruit a day. Totally manageable. This week, I learned that feijoas (pronounced fee-jo-ahs) thrive in our sub tropical climate and also don’t have any natural pests here. Every day, I check the lawn under and gather up any fallen fruit. Although Tofu doesn’t seem to be interested in feijoa this autumn, he could just be trying to trick me into nonchalance. I’ve caught him hoeing into them in other years so I’m not so easily fooled. I’m still squirreling away all the macadamia nuts that are dropping onto our lawn. I haven’t bought a macadamia nut cracker yet so I’m just collecting and collecting. The only way I can get them open right now is using a brick and smashing the nuts on concrete. But it’s not pretty and kind of caveman like to be honest. I hope my neighbours don’t see me smashing bricks and nuts in the backyard…and eating the results. The nuts have a great flavour, but aren’t crunchy. I’ve already …

Herb Chicken with Garlic Potatoes, Beetroot Chutney and salad.

I can’t be bothered thinking up a post heading today. It is what it is. Herb Chicken with Garlic Potatoes, Beetroot Chutney and salad. Herb Chicken Serves two Ingredients 2 chicken breasts, sliced into 1 inch strips 2 tablespoons of dried herbs – I used oregano 1 tablespoon oil 1 tablespoon soy sauce Generous twist of sea salt Generous crack of pepper 1 tablespoon flour 1 clove garlic, finely chopped Preparation Mix all ingredients together in a bowl. Chill for 30 minutes. Add a little oil to a hot pan, pan fry chicken until golden. Garlic potatoes Serves two Ingredients 3 medium potatoes, peeled and into cubed Salt Pepper 3 cloves garlic, chopped roughly half an onion, diced Oil for shallow frying A knob of butter for flavour Preparation Boil potatoes for about 15 minutes. Drain and set aside. Add a generous amount of oil to a hot pan. Add onion and garlic and cook until softened. Add butter and potatoes. Season with salt and pepper. Cook until golden brown. Serve with a salad.