All posts tagged: dinner

Slow Cooker Pork Shoulder Adobo

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Today marks 6 years since we visited the Philippines and I wanted to share this adobo recipe with you. Adobe is a chicken or pork stew with vinegar and black peppercorns from the Philippines. So beloved, it is served for daily meals, at parties and feasts. Traditionally made on the stove top, I adapted this for the slow cooker. This recipe makes a generous amount and adobo leftovers are a gift that keeps on giving. Serve with fluffy white rice, fresh cucumber slices and spring onion garnish. Slow Cooker Pork Shoulder Adobo 15 mins prep | 8 hours cookDifficulty: Easy | Serves 6 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦2kg pork shoulder (or 1.5kg diced pork pieces)1 Tbsp cooking oil2 onions, chopped1 Tbsp whole black peppercorns1 cup white vinegar½ cup light soy sauce1 Tbsp dark soy sauce3 Tbsp soft brown sugar8 cloves garlic, sliced5 dried bay leavesTo serve: spring onion, cucumber slices and rice 𝗣𝗥𝗘𝗣𝗔𝗥𝗔𝗧𝗜𝗢𝗡 This recipe was created for NZ Pork

Miso Glazed Salmon Tray Bake

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If you know me, you’ll know that I’m a bit obsessed with salmon. This beautiful Miso Glazed Salmon Tray Bake is an easy salmon recipe for spring. My recipe serves 4 but is easy to adapt to 1 or 6 portions if needed. Miso Glazed Salmon Tray Bake 15 mins prep | 45 mins cookDifficulty: Easy | Serves 4 INGREDIENTS2 Tbsp white miso paste2 Tbsp sake1 Tbsp brown sugar1 Tbsp soy sauce4 salmon fillets (120g to 180g each)500 grams new potatoes, halved2 red onions, cut into wedges1 large capsicum, deseeded and cut into thick strips1 Tbsp dried thyme3 Tbsp extra virgin olive oilSalt and pepper3 courgettes, cut into thick rounds1 bunch asparagus, woody ends removed1 Tbsp sesame seeds1 spring onion, thinly sliced PREPARATION This recipe was created for Borges.

Five Spice Honey Sriracha Ribs

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I’ve been perfecting my oven-baked rib recipe over the years. It’s pretty simple and best served with a bunch of sides. My favourites are slaw, buttery mash with loads of gravy, cauliflower mac and cheese. This is a mild heat level. If you want something with a bit more oomph, double the sriracha. Five Spice Honey Sriracha Ribs 30 mins prep | 2 hours cookDifficulty: Medium | Serves 4 INGREDIENTS2 Tbsp soft brown sugar2 Tbsp ground paprika1 Tbsp ground cumin1 tsp salt½ tsp ground Chinese five spice1.2 kg pork rib rack2 Tbsp sriracha2 Tbsp honey2 Tbsp barbecue sauce1 Tbsp light soy sauce Garnish: spring onion and sesame seeds PREPARATION 1. To make the rub, combine soft brown sugar, ground paprika, ground cumin, salt and ground Chinese five spice in a small bowl. Reserve. 2. Place the ribs on a chopping board so the bone side is facing up. Using a sharp knife, separate a corner of the membrane from the bone. Pinch the membrane and slowly peel it off. The membrane can be difficult to …

Lamb Biryani with cashews and sultanas

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I was talking to the lady at the spice shop. The moment I told her I was making biryani, her whole vibe changed. Lamb biryani? Her favourite! I could almost see love hearts in her eyes. I don’t know if this recipe would also be her favourite but this is my favourite lamb biryani. I’ve eaten biryani with cashews. I’ve eaten biryani with sultanas. I add both cashews and sultanas to my lamb biryani because it tastes amazing. The lovely thing about cooking is you get to tweak the ingredients list and you get to be a bit extra. Lamb Biryani with cashews and sultanas 45 mins prep | Marinate overnight | 1 hour 30 mins cookDifficulty: Medium | Serves 6 INGREDIENTS1kg bone in lamb shoulder (or 900g boneless)1 cup greek yoghurt4 garlic cloves, peeled and crushed4 cm piece of fresh ginger, peeled and grated2 teaspoons salt2 tablespoons vegetable oil2 onions, thinly sliced8 cardamom pods, gently crushed2 bay leaves1 tablespoon garam masala1 tablespoon ground Kashmiri chilli powder1 and ½ teaspoon ground turmeric, divided1 cup chicken …

Olive Oil Roast Chicken with sage, garlic and onion stuffing

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When I’m not sure what to cook, a roast chicken always delivers. I have to share a recent revelation in our household. He prefers breast. I prefer thigh. You, what, now? At first I was judgemental but it actually works out perfectly. I absolutely love stuffing and this sage, garlic and onion stuffing is full of flavour. Serve with your favourite side dishes. I’ve made roast potatoes, honey tarragon roast carrots, some greens and of course, a vessel of gravy. Is gravy a side dish? The way I devour gravy it is! Olive Oil Roast Chicken with sage, garlic and onion stuffing 20 mins prep | 1 hour 30 mins cookDifficulty: Easy | Serves 4 INGREDIENTS2 slices white bread2 onions, peeled and sliced3 bulbs garlic¼ cup olive oil, divided¼ cup chicken stock3 tablespoons sage leaves, 
dried or chopped fresh, divided1 egg, beatenSalt and pepper1 free range chicken 1.5kg PREPARATION1. To make the stuffing, place the slices of bread on top of each other and cut into 1cm strips. Rotate 90 degrees and cut into 1cm …

5 Spice Pulled Lamb (Peking Style)

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In my family, many special occasions have been celebrated with Peking duck. This recipe for 5 spice pulled lamb using boneless lamb shoulder is inspired by Peking duck. My recipe for the thin pancakes is also below but if you can’t be bothered making pancakes, steamed bao bought from the frozen aisle at the supermarket would be an acceptable short cut. 5 Spice Pulled Lamb (Peking Style) 1 hour prep | Marinade overnight | 3.5 hours cookDifficulty: Medium | Serves 6 INGREDIENTS850 grams lamb shoulder (boneless)½ cup orange juice (or 1 orange)2 tablespoons hoisin sauce2 teaspoons salt2 teaspoons soft brown sugar1 tablespoon light soy sauce1 tablespoon Shaoxing wine1 teaspoon 5 spice powder1 red onion, sliced TO SERVE20 Peking pancakes (see recipe below)2 spring onions, cut into 7cm lengths and cut into slivers½ telegraph cucumber, cut 7cm matchsticksHoisin sauce PREPARATION 1. Place the seasoning ingredients into a bowl or container: orange juice, 2 tablespoons hoisin sauce, light soy sauce, salt, soft brown sugar, Shaoxing wine and 5 spice powder. Mix to combine. 2. Add the lamb …

Pork and prawn wontons

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The wonton. The less glamorous sister to the dumpling. Wontons are my ultimate comfort food but I’ve served these a little different to how we ate them growing up. This recipe makes 50 wontons and freeze well. So enjoy some now and freeze the rest for later. Wonton wrappers often come in packs of 100 so just double the recipe, or freeze half the wrappers. If you want to make the full 100 wontons, you might want to employ an extra pair of hands or put on your favourite podcast and settle in. Pork and prawn wontons Makes 50 INGREDIENTS 500g (1 lb) pork mince 250g (1/2 lb) shelled prawns, chopped 1 cup finely chopped cabbage 2 cloves garlic, finely chopped 1 tablespoon fresh ginger, finely chopped 1 tablespoon light soy sauce 1 teaspoon sesame oil 1 teaspoon sugar 1/2 teaspoon ground white pepper 1/4 teaspoon five spice powder 50 wonton wrappers PREPARATION Place the filling ingredients together in a large bowl and mix well. Take 1 wonton wrapper and place a heaped teaspoon of filling …

Arroz Caldo for two.

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It’s been a month since we got back from the Philippines and winter has landed heavily on New Zealand. I’ve pulled out my old winter coat and I’m wrapped in my biggest scarf. I’m contemplating new slippers. Is two pairs of slippers really enough? All I want is comfort food. I love comfort food. If I could figure out how to make a living devouring the world’s comfort foods, I would be in heaven. One comfort food that I grew up with is congee. Rice porridge. Placed somewhere between soup and risotto, it’s a bowl of steaming goodness. My Cantonese parents made congee when we were sick or just needed comfort. Congee was brought to the Philippines by Chinese migrants, where the locals tweaked it and gave it a Spanish name: Arroz Caldo. ARROZ is “rice”, CALDO is “hot” and this tricked up relative to congee was on my list of dishes to try. Many parts of the Philippines serve a yellow-hued Arroz Caldo (coloured with safflower) however, we visited the Visayas where they serve …

Vietnamese Shaking Beef

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It’s been a minute since The Koala and I visited Vietnam. We visited in January 2011, completely unprepared for the winter. We got off the plane in the early, early hours of the morning, were accosted by motorcycle drivers, dropped our bags off at our hotel and went in search for our first meal on foot. We happened upon a little noodle shop that was packed first thing in the morning. We figured that any place that was packed with locals for breakfast would be a good bet. Once we were seated, we realised the shop only sold eel. Options included fried eel, eel soup, eel noodles or eel porridge. Every item on the menu was under $2NZ. And that’s how we ended up eating eel for our first meal in Vietnam. We couldn’t speak a lick of Vietnamese but we got through our trip by pointing and our drawing skills helped us out more than once. Still, we made some incredible food memories and I still think fondly upon the Vietnamese way of cooking and eating. …

“Shrimp grits” Congee

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“Shrimp grits” congee 15 mins prep  |  45 mins cook Difficulty: Easy  | Serves 4 Ingredients 1 cup long grain rice, washed 3L water or stock 2 tablespoons butter 400g peeled prawns 5 cloves garlic, chopped 2 tomatoes, sliced A thumb size piece of ginger, cut into batons 1 spring onion, thinly sliced Optional: hot sauce Garnish: chopped coriander Preparation Place rice and water in a saucepan and bring to boil. Turn down to medium and partially cover with lid so that steam can escape and it doesn’t boil over. Cook for 30-45 minutes until the consistency of porridge. Stir every now and again to prevent grains sticking to the bottom of the pot. Add more water if the porridge is looking too thick. The congee is done when you can see that the individual rice grains have broken down into soft flakes. Season with salt to your taste, remove from heat and divide into serving bowls. While the congee is cooking, make the topping. Melt butter in a frying pan. Add the prawns, garlic, …

Prawn sushi bowls

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Avocados are back in season, baby. It’s time to GORGE. This recipe features my current favourite way to eat avocado: Cut in half, flesh scooped out. Topped with a dollop of mayo, a rosette of pickled ginger and a sprinkling of black and white sesame seeds. Measurements below are rough. Tweak to your own taste, appetite and preferences. I’ve made a quick sushi vinegar rice but you can totally use plain rice, brown rice or black rice. Prawn sushi bowls 15 mins prep  |  30 mins cook Difficulty: Easy  | Serves 2 Ingredients 1 cup raw peeled prawns 1 teaspoon salt 2 cups cooked sushi rice 4 tablespoons rice vinegar 2 teaspoons sugar 1 perfectly ripe avocado 2 tablespoons mayonnaise Pickled ginger* Black and white sesame seeds 2 to 3 cups fresh vegetables, sliced, diced or cut into batons Vegetables: radish, capsicum (bell pepper), carrot, red onion, shelled edamame beans, cucumber, daikon, bean sprouts, tomato, cabbage. Sliced spring onion for garnish. 2 tablespoon sushi/sashimi soy sauce with sliced chilli (optional) Preparation Bring a saucepan of …

Smokey hummus and roast veggie trumpets (and a giveaway)

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This post was made possible thanks to the folks at Lisa’s and Farrah’s , who know a thing or two about quick and easy meals. Scroll to the bottom of this post to enter the giveaway. I love hummus. My absolute favourite way to consume chickpeas. Who’s with me? I love hummus slathered, spread, dipped or dolloped. I have absolutely eaten hummus with a spoon. Lisa’s is a beloved name in dips and their latest creation is the new Lisa’s Smokey Hummus. Delicately pair Lisa’s Smokey Hummus with the savoury and sweet flavours of roasted vegetables, honey and miso. I’m so pleased with how these turned out. I tested this recipe out on two hungry men who devoured them with glee. Super easy to assemble, hearty and full of flavour, this recipe is sure to be put on rotation at your house. I’ve used Farrah’s wraps which are generously portioned. My recipe uses one wrap, cut in half and cone folded to form two cute trumpets. You will need a microwave for this recipe meaning …

Smokey Mezze Bagel (and a giveaway)

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This post was made possible thanks to the folks at Lisa’s  and Abe’s Bagels, who know a thing or two about quick and easy meals. Scroll to the bottom of this post to enter a delicious giveaway featuring both brands.   This post is for everyone who enjoys a good mezze platter. Traditionally served at the beginning of a meal – according to Wiki, mezze comes from the Persian word mazze meaning taste or snack – and as much social ritual as a meal. Grazing with friends is one of the more enjoyable ways to spend an afternoon. A great addition to any mezze platter is Lisa’s new Smokey Hummus. I love smoke and I love hummus but I’ve never tasted a smokey hummus before now. The smoke is subtle, not overpowering at all. The cream and lemon notes go beautifully with other mezze ingredients. I love the process of picking out the next morsel and combining items together. You curate every mouthful. Pick. Bite. Select. Down the hatch. Flavour, texture and colour go a …

Perfect picnic food with Californian Medjool Dates

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This post was made possible thanks to big and juicy Californian Medjool Dates. These whole fruit treats are a natural source of fibre and a wonderful to refined sugar. Available at Huckleberry stores and in the fresh produce section of your local supermarket. Scroll down for giveaway details.   We have had a deliciously warm summer in Auckland. Great picnic weather, and typically for Auckland, some not so great picnic weather. To me, perfect picnic food works at ambient temperature and extra points if it can be eaten with hands. I’ve created these Moroccan chicken pies with Californian Medjool Dates to be enjoyed hot or cold. Chicken, dried apricots and Californian Medjool Dates pair beautifully with cumin, turmeric, cinnamon and ground ginger. These spices are warming but don’t pack any heat, making them excellent for a range of palates including little ones. The filling can be made ahead of time and the pies filled and baked before you head out. And if you plan on bringing these to your next picnic, place pies a tea …

Five spice roast pork belly with peaches

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Summer is in full swing. It’s muggy AF and I am chancing mosquitos to sleep with the window open. So far so good. I haven’t left Auckland this summer, instead, I’m enjoying local day trips. I’ve hit 70k steps every week so far – it’s only been 2 weeks – and regularly include Mt Eden summit in my daily walks. I’m a little obsessed with my FitBit and doing well with my “more steps” resolution. Yesterday, The Koala and I explored Duder Regional Park, enjoyed ice cream truck treats and swum at random beach on our way home. We usually stay central, or head north or west so exploring east is new for us. I hope to discover more of Auckland’s regional parks this year. My first recipe of the year is fiercely seasonal and embodies the kinds of food I love to eat. A shit-ton of vegetables (another resolution) and some beautifully cooked free range meat. Yes please! I usually order pork belly if I see it on the menu so it makes sense …

Celebration Stuffed Chicken Breast

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This post was made possible thanks to Freshlife who have two summer hampers to give away. Competition closed. Winners: Congratulations to Kate Rassie and Holly Jay P! You are the winners of the Freshlife Summer hampers. November is my favourite month as it’s my birthday month. Each year, I use my birthday as an excuse to celebrate for at least 2 weeks. In my world, celebrating includes great food and great company. My social life really amps up this time of year, as I get ready for the summer season. Sometime before Christmas are mandatory end-of-year catch ups, often over grazing platters and bottles of whatever you fancy. There will be cheese, crackers, fresh and dried fruit, nuts and various cold cuts. Having a few staples in your pantry is ideal and Freshlife nuts and dried fruit are great to have on hand for those occasions. Cooking at home over summer should be painless, delicious and not too harsh on the wallet. A recipe to celebrate Made with Freshlife’s pistachio kernels, dried cranberries and silver platter …

Dan Dan Noodles and a $100 Prezzy Card giveaway

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This post was made possible thanks to MAGGI 2minute Wholegrain Noodles – Made with the goodness of wholegrain and are 99% fat free. They are available at all supermarkets. Dan Dan. Fun to say. Fun to eat. Dan Dan Noodles are a common street food from China’s Sichuan Province which  is also responsible for Kung Pao Chicken and Mapo Tofu. If you know these dishes, you’ll know the fiery, punchy flavour profile of the region. Dan Dan Noodles are egg or wheat noodles served with a meat topping, preserved or pickled vegetables, peanuts or sesame seeds, a sweet sesame soy sauce or soup and of course, Sichuan pepper.  Served from street food peddlers, these noodles are an inexpensive, filling meal with lots of flavour. Spice level varies, but this is more about the satisfying tingle of Sichuan Pepper than the burn of chilli. There are many variations on this dish but those are the key elements. For the sake of research, I’ve eaten a few bowls of Dan Dan Noodles to get a feel for …

Vege Wonton Noodle Soup

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This post was made possible thanks to MAGGI 2minute Wholegrain Noodles – They are made with the goodness of wholegrain and are 99% fat free. Available at all supermarkets. Do you have a favourite meal? Is it comfort food? I am all about comfort food. As stated on my ABOUT page, wonton noodle soup is my favourite meal. I grew up on wontons and back in the day, I folded many, many wontons for our Chinese take away. Unpretentious. Easy to portion to suit your current appetite. Easy to digest. While I love the Cantonese classic of pork and prawn, I decided it was time to reinvent this old favourite to be vegetarian-friendly. Perfect for spring, this light yet satisfying meal is a hug in a bowl. I make no claims on the authenticity of this recipe. It is fusion at best. Win! MAGGI 2minute Wholegrain noodles come in Chicken or Beef 5 packs, are baked, not fried and are 99% fat free. Thanks to MAGGI’S 2minute Wholegrain Noodles I’m giving away a set of …

Oven baked flounder with tomatoes

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If you don’t like eyes looking at you from your plate, then flounder are the worst. I grew up eating yellowbelly flounder. My parents steamed whole fish with fresh ginger and a touch of hot oil and soy, served with rice and a side of greens. Fish doesn’t need much messing around with. While I’m sure not everyone feels the same way, there’s something I find super appealing about fish served whole. Fun fish fact: Flounder are born with an eye on each side but as they develop, one eye grows over to the other side to join the other. Yellowbelly flounder are available year round and I’ve paired them here with tomatoes which also available year round as they are grown in glasshouses. When buying whole fish, Look for bright clear eyes, shiny tight scales and a moist flat tail. A fish with a dry tail is a sad sight. Your flounder will probably be gutted and most places may have scaled your fish, if not ask, for them to be scaled or do …

Pork belly adobo and a Crockpot giveaway

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This post was made possible thanks to Crockpot and I am delighted to give away a Crockpot Sear & Slow CHP700 (RRP $299.99). Just complete the entry form at the bottom of this post to enter. Pork belly adobo is comfort food. Adobo is the (unofficial) national dish of the Philippines. A country of 100 million people, inhabiting 7000 islands, you will find many variations, both regional and personal of this delicious Pinoy stew. Some cooks make it with pork, others with chicken, others still with both chicken and pork. Accepted ingredients are soy sauce, vinegar, sugar, garlic and bay leaf. With default savoury, sour and sweet notes, variations include the addition of ingredients such as pineapple, coconut milk, potatoes or hard boiled eggs. I’ve added potatoes to my slow cooker adaptation which soak up the sauce and takes on a gorgeous hue. What I love about this dish is that aside from the pork belly, if you cook regularly, you may already have these ingredients at home. The ingredients list feels familiar and not too …