Tag: Spring

blue cod in crazy water
Gluten Free, Meal, Seafood, Spring, Summer

Blue Cod in Crazy Water

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Here I am cooking our beautiful South Island blue cod again.  Firm fleshed, white, delicate, delicious, locally and sustainably fished, there is nothing not to love about this fish. I spoke very briefly the other day to local seafood expert, restauranteur and chef Darren Lovell of Queenstowns amazing Fishbone Bar and Grill, about sustainably fished New Zealand seafood. I was heartened to take away from our conversation, the fact that he felt we had a lot to be proud of in our New Zealand fishing industry, and the work that is happening to ensure the long term sustainability of our fisheries.  Comments like this from informed people are great to hear, and it is always a conversation worth having regarding anything we choose to eat. The phrase ‘crazy water’  in the title of this recipe-  is from the Italian aqua pazza, which in translation may refer to the simple tomato, garlic herb and chilli broth, or to the sea water that the fishermen use to cook there catch – there seems to be no definitive answer to this.  It is though, a very alluring title and one that drew me to it straight away. The beauty in this dish lies in its simplicity and the integrity of the ingredients.  Show casing fresh fish with the best tomatoes you can find, a few fresh herbs, garlic, chilli flakes and your best extra virgin olive oil.   It is often simple meals  like this that show off the best of any countries real […]

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simple celeriac salad
Gluten Free, Salad, Spring, Winter

Quick and Delicious Celeriac Salad

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If the fennel I wrote about last week seems still exotic to me what do I now think of celeriac?  Not so sure.   I  wonder why, even though it is definitely not a vegetable I have grown up with or cooked with or eaten – it still almost falls in my mind, to the category of the much maligned swede.  Having said that, price wise it is more of a luxury vegetable, and certainly in culinary sense you will find it much used in french and european cooking – remoulade sauce and salad being very traditional uses of celeriac.  We also often see it on restaurant menus in soup or puree/mash under fish and meats and with its celery flavour it lends itself to all these ideas and many more salads. I have paired it today with walnuts, cornichon, apple, radishes and lots of fresh herbs -dill, parsley and mint.  This salad reminds me a little of my easy-raw-beetroot-salad in its simplicity of preparation and in its ability to satisfy.  This salad works well in many situations, it is great as a side with a main meal or made into a salad meal in its own right.  It works well teamed with lightly smoked and rich flavours – think about – smoked fish tumbled gently through this salad, with boiled egg and your favourite greens, or with chicken or pork braised in rich smoked paprica and lemon sauces or chorizo sausage, or you could eat it as part of a salad […]

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bloody mary steak salad
Autumn, Brunch, Gluten Free, Meal, Salad, Savoury, Seafood, Spring, Summer

Bloody Mary Steak Salad

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There is snow on the hills today and definitely our first taste of winter to come. My cherry tomatoes though, are oblivious to this, and are still giving the last of their summer bounty.  Ripening on withered vines, even the black tomatoes that I had given up on, are producing delicious fruits.  Most of my friends, with orderly lives have long since discarded their withered vines but – perseverance, gluttony and a blind eye to their unsightly appearance, has paid off for me and I will enjoy all they have to offer.   I have looked at this salad on one of my favourite food sites – Food 52 – for a long time, and finally made it this week.  I loved it and I am making my slightly amended version again now to share with you.  The dressing for this salad looks to have a lot of ingredients, but work with what you have.   I didn’t have any horseradish – sadly – because I do think this would be an amazing addition.  I also think you could double the balsamic vinegar if you don’t have sherry vinegar.  The hot sauce and the Worcestershire Sauce though are must haves for authenticity in your your Bloody Mary dressing.  It is not important to use the most tender cut of beef as you will be cooking it rare to medium rare!!!!! and slicing it thinly, making sure you trim any sinew or fat as you cut it.  These cuts have a […]

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ricotta,parmesan gnuddi
Brunch, Gluten Free, Meal, Salad, Savoury

Fresh Ricotta and Parmesan Gnuddi

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Gnuddi are gnocci-like little dumplings made with ricotta rather than potatoes.  It is said to be the filling for ravioli without the pasta, which to me sounds – and is – just the good bits. These are simple and light in texture, a little rich and delicious.  A great entree or vegetarian option, which won’t leave you feeling like you have missed out on something. I did make this ricotta myself, after a conversation that set me imagining warm fresh ricotta drizzled with honey and berries for breakfast. It is very delicious I promise you but not what happened this time! I had intended to pass on the recipe for making ricotta, but after making the ricotta and waiting for the subsequent draining my timing went way past breakfast. Considering the cost when using good quality milk, it actually very similar to the wonderful Zany Zeus ricotta. I was not convinced you would want to know how to make it after that result but do  let me know if you do want to know and I will happily show you how it is made. The method as it is is very simple. I then returned to ricotta gnuddi, an idea I have been working with, and now thanks to my beautiful fresh ricotta I have a recipe worth sharing. I  served these two ways today. Firstly, with a little crisp fried sage and brown butter and a simple salad of rocket with a lemon vinaigrette, and secondly with some fresh […]

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prawn potsticker dumplings and asian salad
Meal, Salad, Savoury, Snack, Spring, Summer

Prawn Potsticker Dumplings with a Fresh Asian Salad

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Delicious light summer food with the bonus that, by spending a little extra time, you can put a batch or two in the freezer for Christmas entertaining.  This did involve a little bit of time but once they are in the freezer you will thank yourself!   These little dumplings are full of fresh, light, zingy asian flavours and are so delicious. I chose not to put chilli’s into the dumpling mix as I wanted the prawn and fresh herb flavours to be the heroes.  I always love dumplings and love that here they can become part of the main event for dinner. For the photos today I have served them up as an individual generous portion (slightly greedy – I hate it when there aren’t enough of the good bits in a meal ! ) but, when I have friends and family for a meal I mostly resort to big platters and I would love to serve this on a big platter with a jug of dipping sauce and little bowls for everyone on the side. It was interesting to me that these potstickers are really good at room temperature (and not too bad cold) which also makes for helpful salad meals.  A friend and fellow dumpling maker is here for Christmas and the plan is to have a dumpling dinner, so watch out for more photos on Facebook and Instagram, no pressure Chloe! Prawn Potstickers (makes approximately 70) 800 grams raw prawns tails removed and well drained 1 […]

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haloumi and green vegetable fritters
Gluten Free, Meal, Savoury, Spring, Summer

Halloumi and Spring Vegetable Fritters

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Often I crave large helpings of green vegetables.  Today after melting in the heat yesterday the weather has changed to damp and dreary so something a little comforting seemed in order.  Fritters fit that comfort food bill every time, and these do it leaving your conscience in a good place too. Although the weather is dreary my little vegetable patch is starting to yield a few goodies and add to that the wonderful array available in the market and the choice is there to play.  You can make this with pretty much whatever greens  you have in your fridge and or garden.  Recipes like this make me happy because I get to use the whole vegetable, I love the fact that I can grate the broccoli stalk and any other stalks into the allocation of of vegetables.  It is also a good way of clearing out all those odds and ends that accumulate in your fridge at the end of the week.  The flavours I have used here are more of a mediterranean bent, and so choose your herbs accordingly, parsley, mint, and even basil if you should be so lucky. Haloumi and Green Vegetable Fritters 3 eggs 3 tablespoons brown rice flour (you can use any flour you like here it is just to add a little thickening and body) 1 teaspoon salt pinch pepper 1 teaspoon cumin seeds (optional) Chilli or chilli flakes to taste (optional) Approx 100 grams halloumi 5 cups fairly finely chopped and grated green […]

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involtini and kale salad
Meal, Salad, Savoury, Spring, Summer

Spring Involtini

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Involtini is an Italian word for a small bite of food consisting of some sort of outer layer wrapped around a filling. It seems the market is awash with lush spring vegetables calling to me to get to the kitchen. This is a delicious little spring starter, light dinner,or side dish. A little bit of effort, involving a bit of slicing and standing over the chargrill pan, but then it’s all fun and as creative as you want to be.  I teamed this with a kale salad, but any simple salad would go just as well.  The ingredients and vegetables I used are really just a rough guide, though the eggplant and courgettes make for good sturdy wrappers.  The cheese could just as easily be feta or haloumi for these. I felt they were equally delicious as they were straight after wrapping ( this keeping them a bit light and fresh) or,  given a hot fast bake to meld and melt all together.  Left to sit for a while  the tomato juices and combined flavours start to run a little, and are delicious served with a slice of toasted ciabatta to mop it all up.   Ingredients on the day[ enough for 4 starters or 2 main course) 1 mozzarella ball, equivalent amount of feta or haloumi. 1 eggplant bunch fresh basil 3-4 courgettes 1-2 red peppers 1 red onion 1/2 bunch asparagus 1 punnet of cherry tomatoes sticks or skewers to secure involtini Optional extras or substitutions such as […]

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Raw Thai Noodle Salad
Gluten Free, Salad, Savoury, Spring, Summer

Raw Thai Spiralised ‘Noodle’ Salad

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Super light, zesty and delicious for our warm spring and summer evenings. I fear that i may be killing you with gadgets (waffle irons and now spiralisers)!   I  blame my first food mentor and good friend Jan Pinkney a connoisseur, researcher and user of great gadgets, I confess to being easily led though!   My intention  in my culinary life was to be a good plain knife chef, but at a point I gave in to the temptation and am now fully gadgetised.  This said that they are not necessary, just toys, food and cooking enablers and enhancers for those of us like myself who, are very happy playing in the kitchen.  These noodles can easily be coarsely grated or peeled in strips using your usual kitchen peeler, the flavours will still be zesty and delicious. This recipe lends itself to adaptations depending on what vegetables you have to hand and, if you plan to serve it with fish, chicken, meat or vego, or have it as is as a simple and satisfying meal.  The dressing will keep for a week or so in the fridge. I often blend together ginger lemongrass kaffir lime leaves and chilli and freeze it in small wraps of clingfilm for dressings like this or as a base for my Thia’ish soups and salads, this way I make sure I use these ingredients when they are at there best price and quality. Thai Salad Dressing Chop dry ingredients roughly and blend in food processor […]

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