Savour Niue 202

  • What: Savour Niue 2020, a gastronomic adventure hosted by world-renowned Michelin trained chef, Mark Southon. Guests will enjoy a fun three-day programme including dining experiences that combine Mark’s signature cuisine with Niue’s fresh produce, a tour of food producers and markets, and a cooking masterclass with Mark.
  • Where: The event will take place on the stunning Pacific island of Niue.
  • When: 27th – 30th March 2020.
  • Booking details: Please go to www.savourniue.com for further event details and booking information.

Foodlovers February 2020

Happy New Year and I hope you managed to have some lovely relaxed time over the holiday break.
We are leaping into the year with some new exciting ventures.  Hosting tours is a passion of mine and I am now in my 7th year of doing this.
Late April we are off to Mexico and there are still spaces available, late in August we are heading to Croatia, the first of our foodlovers tour to this destination.
Both I am sure will be amazing, I guess Mexico has a special place in my heart as I have such wonderful memories of previous trips.  I know that Croatia will do the same.
For those of your happy to travel vicariously then we are sure to have stories and recipes to share.
Happy Cooking!

How to Make Really Good Hummus

Making smooth, creamy restaurant quality Middle Eastern hummus is unbelievably easy with a few simple tricks.
After years of making hummus, it has almost been an eureka moment when I realised I was making very average hummus and with little effort I could make wonderful hummus.
Is there a difference?  Yes there sure is.

Those few simple ingredients of chickpeas, tahini, water. lemon juice, garlic, cumin and salt can interact together in completely different ways and it is more complex than dried versus canned chickpeas.  While dried are superior, I do often grab for a can as the convenience factor is huge.

Hummus originates across the Middle Eastern countries with versions slightly different.  All pretty much rely on the same ingredients with the proportions being the variant.

Chickpeas

Dried chickpeas do make for a more luxurious creamy hummus although I often make hummus with canned,  the convenience factor is worth it.
If using dried chickpeas, make sure you soak them overnight, well covered in fresh water.
Drain, rinse and then place in a large saucepan with cold water and a big pinch of baking soda (bicarbonate soda). The baking soda raises the PH of the water and helps to break down the tough outer of the chickpea.  Simmer for 1 hour or until the chickpeas are soft – as in really tender and almost mushy.  Drain and rinse with cold water, rub with your hands loosening skins as is feasible and lifting them out (do not add any salt to the cooking water).
If using canned chickpeas they do need some more cooking to achieve silky smooth hummus.  Drain and rinse the canned chickpeas, place in a saucepan and cover with cold water and a pinch of baking soda.  Simmer for about 25 minutes and then drain, rinse and rub off skins.  The more skins you remove, the smoother the end hummus.  I certainly don’t remove all skins but I do rub off many.

Tahini

Hulled tahini makes for a creamier hummus, unhulled tends to be grittier and also can have a bitter flavour.  I buy Ceres tahini if shopping at the supermarket or if I happen to be at a specialty food store then I will buy Middle Eastern brands.

Garlic
Less is more with garlic, hummus should taste of all the components not just the garlic.  Use fresh garlic cloves and finely chop them with some sea salt.

Lemon Juice

Fresh lemon juice vs pre squeezed will always taste better.

Cumin

Ground cumin of any brand.

Water
Adding ice cold water to hummus helps to make a fluffier texture.  I add ice cubes to water and actually add the cubes into the food processor along with the water.

 

Deliciously Creamy Hummus

1 can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
1/4 cup hulled tahini
1-2 cloves garlic
1/2 teaspoon ground cumin
2 tablespoons lemon juice
3 tablespoons ice cold water
1/2 teaspoon sea salt
1 tablespoon extra virgin olive oil
If using canned chickpeas then pllace the rinsed chickpeas in a saucepan and cover generously with cold water and a pinch – 1/4 – 1/2 teaspoon – baking soda.  Simmer for 25-30 minutes.  Drain and rinse well with cold water, rub of loose skins as is feasible in terms of time.
Place chickpeas in a food processor with tahini, garlic, cumin, lemon juice, water and salt
Process until smooth.   Taste and adjust flavours to suit.
Spoon into a bowl or container and drizzle with olive oil. Refrigerate until needed.

How do you make your hummus and any tips from you that haven’t been covered here?

Foodlovers Croatia Tour with Helen Jackson

 

Croatia has long been on my bucket list of tours so I am delighted to bring you this itinerary starting August 31st 2020.
We will miss the peak summer crowds but still have some welcome heat on leaving the New Zealand winter behind.
Our local guide will be with us every day and we also have transport and most meals taken care of.
You just have to sit back, relax and have fun!
Our hotels at this stage are indicative, depending on number and currency conversions we may be able to upgrade a little but these will be confirmed later.
Remember that this is your holiday so you do as little or as much as you like.
Questions?  Email me and I will get back to you straight away [email protected]

Day 1. Zagreb August 31st 

Arrival Zagreb, transfer to the hotel for check in and some free time (depending on flight). In the afternoon we will take a walk to the fortified, medieval Upper Town, you will visit St. Mark’s church, with its multicolor tiled roof, Parliament, the government palace, and many fine old buildings. Another highlight is the Lotrščak tower, where they fire a canon every day at noon. A very mystical place is also Zagreb’s Stone gate, the most significant shrine in Zagreb. Feel free to stop by, light a candle and pray for health, happiness, good luck and love.
Welcome dinner at Vinadol or something similar. (D)
overnight Hotel Jägerhorn or similar.

Day 2. Zagreb – September 1st, Istrian peninsula (Motovun) 

After breakfast we will board our van and head to Istria with a stop at Natura Tartufi where we get to see a truffle hunt and we will also have truffle tasting and lunch.
Next we travel on to Roxanich Hotel with some free time to relax followed by a wine tasting and gourmet dinner at the hotel.
(B,Tasting lunch,D)
Overnight Hotel Roxanich Motovun or similar

Day 3. Motvun – September 2nd, Poreč – Rovinj – Motovun

Today you can have sleep in and free morning to perhaps enjoy the Spa and pool at the Roxanich hotel.
We then head to the Pino olive oil farm, for a light lunch. Afterwards visit the town of Poreč famous for its 6th century basilica under UNESCO protection and finally arrive to Rovinj for the sightseeing and free time.
Here you will hear the legend of St Euphemia, a young Christian girl from Constantinople, which refused to give up Christianity, and was thrown to the lions. People say that her marble sarcophagus came floating in the sea to the coast of Rovinj after a big storm at dawn of July 13, 800. A small boy with two little cows managed to haul the sarcophagus up the hill. The people of Rovinj considered it a miracle, and they proclaimed St. Euphemia the patron-saint . Dinner at Da Baston restaurant or similar. Return to Motovun.
(B,L,D)
Overnight Hotel Roxanich Motovun or similar

Day 4. Motvun September 3rd

After brekafst visit of Motovun, the most beautiful small hilltop town in Istria and afterwards go to an agrotourismo for lunch with local products of the family. After lunch return to the hotel.
(B,L)
Overnight Hotel Roxanich Motovun or similar

Day 5. Motovun September 4th,- Plitvice lakes 

Today we leave the Istrian peninsula and drive to the Plitvice lakes. Stop on route at the Rastoke village, a small village with very few houses. Most of these were mills in the past, and water still runs through the village. It is very picturesque and relaxing.
There is also a possibility to visit one of the still operating mills.
Lunch in a restaurant near the lakes.
Dinner at our accommodation
(B,L, D)
Overnight Fenomen Plitvice or similar

 

Day 6. Plitvice lakes, September 5th, – Zadar – Split
After breakfast, we drive to the city of Zadar. The historic town of Zadar is rich in cultural and historical monuments. Here you can see the Roman forum dated to the 1st century AD, the church of St. Donatus dated to the 9th century AD. Of special interest are the famous Zadar Sea Organs, one of a kind in the world. From Zadar we continue to the Bibich winery in the Dalmatian hinterland. Traditional Croatian produce in Tapas style will served, accompanied with their award winning wines.
After lunch we continue to Split.
(B,Wine tasting, L)
Overnight Hotel Briig Split or similar

Day 7. Hvar September 6th,
Walking tour of Split,  the Diocletian’s Palace on the UNESCO’s List of World Cultural Heritage, with the Peristyle.  We will also have a food tour with tastings.
Next is a gorgeous ferry ride to Sari Grad on the island Hvar.
Once we arrive in Stari Grad, we drive through the fields of Hvar towards the main town – Hvar. Expect stunning views while we drive the Panoramic road above the city of Hvar. Dinner in one agritourismo or traditional restaurant on the island.
(B,Foodie tour,D)
Overnight Grand Hotel Amfora or similar

Day 8. September 7th,
Hvar
In the morning walking tour through the historical old town of Hvar, where you will see the piazza, the Arsenal, the first public theatre in Europe, cathedral.
After lunch we will hike up to the town fort overlooking the harbour to get some lovely scenic views of the Pakleni islands.
(B, L, D)
Overnight Grand Hotel Amfora or similar

Day 9.Hvar September 8th,
Today is for you to enjoy as you wish. For those interested we have the option of an excursion to the island Vis (The Mamma Mia! movie was filmed here) & the Blue cave on Biševo island.
(B).
Overnight Grand Hotel Amfora or similar

Day 10. Dubrovnik September 9th,
Departure from Hvar to Dubrovnik. We will go to the south tip of the island, town of Sućuraj and have some 20min ferry to the coast. On route to Dubrovnik we will stop in Ston and the winery Vukas on the Pelješac peninsula where we will taste the wine and fresh oysters and mussels from the winemakers own farm. Arrival in Dubrovnik.
(B,L,Wine tasting, D).
Overnight Hotel Kazbek Dubrovnik or similar

Day 11.Dubrovnik September 10th, Dubrovnik city tour. Meanwhile the old city of Dubrovnik was recently made famous due to Game of Thrones series which was filmed in the old town and the surroundings. Completed in the thirteen century, the old city has remained basically unchanged since. Its medieval ramparts encircle the city which pedestrians can enter through one of two gates – either way, you cross a stone bridge under the watchful gaze of the city’s patron Saint Blaise (Vlaho), to find yourself joining the evening promenade down the broad, stone-paved avenue known as Stradun. During the walking tour we will visit the Franciscan monastery. The Monastery complex includes the third oldest pharmacy in Europe which has been active uninterruptedly since 1317. After the sightseeing free time to explore the city on your own and fans may want to discover the Game of Throne filming location..
Dinner tasting menu at Restaurant 360.
(B,D)
Overnight Hotel Kazbek

Day 12. September 11th Departure Transfer to Dubrovnik airport (B)

Included
11 nights in 4* hotels
10 breakfasts
8 lunches
8 dinners
city taxes
Local tour guide
Mini bus for all land transfers
ferry to Hvar island
Local site seeing costs as per itinerary e.g Plitvice Lakes, Franciscan monastery Dubrovnik
Truffle tasting and hunt
Bibich wine tasting
Food tour in Split
gratuities for driver and guides

Price $7350 NZ for 11 nights twin share.
Single supplement available on request.

“Helen is well organised and very obliging to accomodate everyone on her tours. Because of her friendly nature she has a good relationship with the guides in the countries being visited which in turn makes the trips more enjoyable. I now consider her a very good friend.”
Kate (3 x traveller with Helen)

“The itineraries that Helen comes up with always have a lovely balance between sightseeing/cultural/ culinary activities and periods of relaxation coupled with some free time for shopping etc. Helen also tries to get away from the usual tourist traps and seeks out more authentic experiences.”

Shelley (4x traveller with Helen)


Keen to come with me?  Email now for a booking form.
Numbers are strictly limited.

Liven up Summer with Sauerkraut and Kimchi

Summertime is a great time to catch up with friends and family, the days are warm and long and it is ideal for entertaining.

Over this time I try and keep the fridge, pantry and freezer stocked with things that I know can easily be put together to form a meal that is a bit more interesting than the standard family fare.

Along with cheeses and dips, a jar of kimchi and sauerkraut can literally bring life to many dishes, adding a great zing of flavour, texture and also visually adding interest.

Here are some of our favourite ways over summer with sauerkraut and kimchi.


This feature is brought to you by Living Goodness, New Zealand-based creators of fermented, raw sauerkraut and kimchi.

At Living Goodness, we pride ourselves on making premium quality and tasty fermented
foods.

1. Finger food e.g canapés can be easily put together with a few essential ingredients on hand.  Brush sliced baguette with olive oil and then grill to make bruschetta.  Top this with your favourite cured meats e.g. prosciutto or salami or smoked salmon and a dollop of sauerkraut.

2. Hot Smoked Salmon Canapes 
on blinis are also made even tastier with a sprinkle of sauerkraut.  We like Living Goodness Hearbeet for this one, beetroot and salmon are a great combination. The sour flavour of the kraut balances the richness of the salmon beautifully.

3. Pig in Blankets are always a party favourite.  Try wrapping (sausage roll style) chunks of cooked German style sausage such as bratwurst in butter puff pastry with some wholegrain mustard and a drop of sauerkraut.  Brush the outside with egg and sprinkle with a few caraway seeds.  Bake at 200 C until puffed and golden.

4. Bite sized Pinwheel sandwiches are another canapé idea, made with thinly sliced cured deli meats, Swiss cheese, sauerkraut and a little chopped gherkin.  Secure with a toothpick if necessary.

5. Kimchi Dip is ridiculously simple and perfect for summer holidays.  Mix 250g cream cheese, sour cream or mayo with about 1/3 cup Living Goodness kimchi (more or less to taste).  Mix well or pop in the blender for a quick whizz, taste and add a dash of fish sauce if you want to.  Rip open a bag of chips or crackers and you are there!

6. Devilled eggs are great for picnics and also parties.  Scoop yolks from halved boiled eggs, mash with Kewpie mayonnaise (Japanese) and then stir through chopped kimchi.  Stuff this mixture back into the whites and arrange on a platter with a small pinch of kimchi on top of each.

7. A healthy and nutritious summer dinner is easily made by combining cooked quinoa, flaked meat/fish (or slices of tempeh), salad leaves, kimchi, sliced radish and some toasted seeds to garnish.

8. New potatoes and summer go hand in hand and with that we all love a good potato salad.  Add some flavour, colour and texture interest to your next potato salad with a couple of spoonfuls of sauerkraut mixed through. You can of course give your potato salad a pretty pink hue by using Kimchi instead.

9. Sauerkraut is actually great in so many salads, pep up your coleslaw with some sauerkraut or chopped kimchi and a simple salad of baby spinach leaves with toasted sesame seeds, sauerkraut and soy dressing is just delicious.

10. Fish tacos are popular all year round but even more so in summer when the days are hot and hopefully we have access to freshly caught fish.  With a jar of Living Goodness kimchi in the fridge your tacos will be even more flavoursome.

 

11. Kimchi juice from the jar is great for adding to a dressing such as this one with seared tuna.

12. Along with aioli, mayo, hummus etc… pop a jar or bowl of sauerkraut or kimchi out onto the table as a condiment at your next barbecue.

13. Simple Sausage Sizzles can be made extra tasty by serving beef sausages in a warm long white roll with sauerkraut, Swiss cheese and sliced gherkin.  Finish off with mayo mixed with a little chopped dill (can be dried).   A Reuben sausage!

14. A Cheese Board with farmhouse cheeses and bread is made even better with the addition of sauerkraut.  Sauerkraut is so often interchangeable with other pickles and sits so well on top of open sandwiches.

15. Grazing Platters are still in vogue this summer and adding some bowls of sauerkraut and kimchi amongst the cheese, meats, bread, crackers etc… all makes perfect sense.

16 green smoothie is a great place for some sauerkraut.  Pop it in with everything else and taste the flavour difference.

17 Lettuce cups are a perfect way to serve Asian style slow cooked pork and kimchi. High in flavour and low in carbs.

18.  Asian style Chicken Kebabs with Kimchi is fantastic.  Marinate the meat in soy sauce, sesame oil, honey, fish sauce, chilli etc… barbecue or pan fry, serve with rice on the side and a dollop of kimchi.

19.  Lucky enough to get your hands on some scallops this summer?  Flash them through a hot pan with a dash of oil and serve with a good pinch of kimchi on each – YUM!

20. So we all know that the best way to avoid a Hangover is not to drink in the first place.  However if that has already happened then you could follow the advice of many Russians and eat some sauerkraut.  At the very least the water and salts do help to hydrate.

Living Goodness Fermented Foods are sold around New Zealand.  Check out their stockist list to find your nearest retailer.

Random Act of Sweetness Month

 

November is Random Act Of Sweetness month and there are lots of reasons for you to make/bake/create delicious parcels of sweetness and gift them.
Aside from the fun and enormous feel good factor – whoever said it was better to give than receive, really did nail it – we also have some super good prizes that will be popping up for those who share the love across social media with a #randomactofsweetness
A big shout out to Anchor Dairy for sponsoring our feature and come and see the prizes (scroll to the bottom) courtesy of Anchor, Breville (new cake mixer anyone?) and more….

 

 

 

 

 

We know you will have your own favourite recipes but here are some of ours to get you started.

Chocolate Peppermint Slice
This is one of my most favourite treats.  It is a perfect mixture of crunchy chocolate base, peppermint filling and then a layer of dark chocolate on top….

 

 



Tan Square
has always been popular in our house.
It is possibly that my kids will grow up to remember this as the baking we always had and I too grew up in a house where tan square was a favourite.

 

 

Whether to top a Chocolate Afghan with a walnut or not can be polarising but the biscuits are anything but.  High in buttery sweet goodness with some crunch factor too, they are one of life’s delights.

 

 

Chocolate Raspberry Brownie combines delicious rich chocolate with the fresh taste of raspberry.  Visually pretty and a fabulous taste combination too, this brownie is great for afternoon tea or dessert with a dollop of ice cream on top.

 

 

Yo yo biscuits are perfect for gifting, you can make them tiny if you like and fill them with different icing flavours and colours.

 

 

 

Nellie’s Gingernuts have been a foodlovers favourite recipe for some years.  They are lovely and crisp so perfect with a cup of tea yet also have good snap factor.  The ginger flavour is great and once you have tried these it will be hard to go back to anything else!

 

As the festive season is just around the corner many of us start to think about shortbread, one of the most perfect of edible Christmas gifts.  I make mine at this time of year and freeze it.  Pull it out as needed and bake.

 

 

Chocolate Caramel Cracker Slice is certainly a real cracker.
It is so easy to make and so delicious.  I poached (with permission) the recipe from Tina Duncan in Christchurch as kept hearing from others how good it is.

 

Chocolate Weetbix Slice is another of those recipes that remains popular through the years.  I think it is the first recipe my kids learnt to bake and one that they still keep going back to.  Obviously the classic is just great but also worth trying is the Caramel Chocolate Weetbix Slice.

 

The first cake my kids ever baked was Chocolate Banana Cake and it is one that they regularly requested for birthday cakes.  I can’t say how many time I have made it but it would be close to 100.

 

 


Sticky Lemon Loaf is a great cup of tea kind of loaf.  The syrup makes it a wonderful moist loaf and it is one that is great for a few days.

 

 

 

 

 

Gluten free Chocolate Chip Cookies are as good as any others, absolutely no compromising with these ones!

 

 

 

 

Oaty Ginger Crunch started off life at the Wholemeal Cafe in Takaka but has found its way into kitchens around the country.  The oaty base makes it so much more interesting than the original although I wouldn’t say no to a slice of that either.

 

 

 

 

 

Caramel popcorn is great, right?  Try adding in chocolate and some nuts and you get an awesome mix of Caramel Chocolate Nut Popcorn that is just the thing to pop into a bag and deliver to a friend in need.

 

 

 

 

 

Of course we have masses more recipes here and these are just a few.
Our last idea for now is an Allsorts Unbaked Slice.  If unbaking sounds like you then also check out our Caramel No Bake Slice, Citrus Slice, Hedgehog Slice and of course Lolly Log.

 

What are your favourite recipes to gift?
#RandomActOfSweetness anyone?

We have these amazing prizes to randomly give to those who bake/create and post an image on social with the #RandomActOfSweetness hashtag

1 x Breville Bakery Boss bench mixer (valued at $839.95)
2 x Breville Mix & Store Hand Mixers (valued at $94.95 each)
3 x Magnolia Kitchen Baking Books
1 x $100 New World Voucher
4 x Henergy Cage-Free Egg Vouchers for 1 dozen eggs

*All prizes will be allocated by December 3rd 2019.
Prizes delivered to NZ addresses only and sorry but we can’t send the fabulous Breville mixer to an RD address so need an alternative.

October 2019

There are so many things to love about spring with strawberries and asparagus being top of my list.
A party in New Zealand just wouldn’t be the same without a chicken sandwich and nearly everyone I know has a recipe or knows of one that is simply the best.  We decided to get some of these ideas together for our Best Chicken Sandwich feature.  There are also a few jars of mayo and aioli up for grabs, courtesy of our good friends at Best Foods.
Bookings have started to come in for my Tour of Mexico, leaving late April 2020.  I know this will be amazing as Mexico is a country of wonderful flavours, sites and experiences.
Happy Cooking!

How to Make the Best Chicken Sandwich

 

New Zealanders have long had a love affair with party style chicken sandwiches and I am almost thinking that we can call them our own.  By using the term “party style” I am meaning the type of elegant chicken sandwich that is produced at cocktail parties as opposed to the one that is packed into a lunch box.

This feature is kindly brought to you by Best Foods™, makers of mayonnaise and also garlic aioli.
New Zealand’s favourite mayonnaise is made with real, simple ingredients: eggs, oil and vinegar. Best Foods™ is also committed to using certified cage-free eggs in our product

 

 

 

Pretty much everyone I know knows someone who makes THE BEST chicken sandwiches and I am told that I must get the recipe, so of course I do, but first things first.

The bread – sandwich sliced bread is, I think, unanimous.  The choice then lies between white, wheatmeal and multigrain with white coming out as a top choice.  Freshness is most important, with two friends saying that they will only buy bread on the day required and always from the bottom shelf in the supermarket bread aisle, as that is where the freshest bread is.  They check the expiry date.

The butter – most would agree that chicken sandwiches benefit from a thin spread of butter, this seals in the filling and prevents the bread from absorbing moisture and becoming soggy.

The chicken – probably the best chicken sandwiches are made from a roasted/rotisserie chicken where the crisp skin is chopped into the mixture.
Lauraine Jacobs, suggests roasting the chicken with “a very tasty herby stuffing”, this is chopped into filling as well.
Some others also suggest using the stuffing, whether it is homemade or from a store bought rotisserie chicken.

Mayonnaise – every chicken sandwich recipe I’ve seen includes mayonnaise, vital for moisture and also for flavour.  Best Foods Mayonnaise is a name that is repeated over and over again (which is why we invited them to sponsor this feature).
Recipes tend to use around 2/3 cup mayonnaise to 1 chicken.

Crunch – there is an expectation of some sort of crunch in a chicken sandwich with suggestions including celery, red onion, walnuts, pistachios, cashew nuts, pine nuts etc… (we did have one comment that pine nuts can go soft between sandwiches being made and then served).

What else – Other ingredients include; dried cranberries, rocket, mango chutney, tarragon, basil, parsley, basil, coriander, mint, chives.  All give flavour and the cranberries provide colour.

An electric knife is pretty much mandatory, nearly all party sandwiches are served crusts removed and to do this in any quantity without squashing the bread you will need an electric knife.  Failing this then use a very sharp serrated bread knife.

Damp paper towels are essential for keeping sandwiches fresh and soft.

PROPORTIONS

1 chicken = 2/3 cup mayonnaise = 1 3/4 loaves bread 
2 chickens = 1 3/4 cups mayonnaise = 3 1/2 loaves bread
These are approximates and based on buying a rotisserie chicken or size 14 chicken


THE FLAVOUR VARIATIONS

Di Eady’s reputation for amazing chicken sandwiches will be sure to live on through generations.  Her daughter Jo, shares these tips from Di;
Always used a roasted chook (chopped not shredded).
Mix with parsley, spring onion, chopped celery and salt.
Bind with Best foods mayonnaise and a sprinkle of the Masterfood’s steak pepper.
It is essential to have fresh bread bought on the day and an electric knife.
For a change Di would sometimes add the stuffing from cooked chook or add lemon zest and a little mint. Bread must be buttered. She liked to make the filling quite generous and cut them into triangles.

Di’s tip: Don’t be mean on the mayo!

Christine Horton and Di Eady were great friends and both famous for their chicken sandwiches.
Christine says;
Roasted chicken (cook in an oven bag) shredded
finely chopped celery
Best foods mayonnaise
Salt ( plenty ) pepper
finely chopped parsley
toasted pine nuts
Finely chopped spring onion
Electric knife essential!

Coronation chicken sandwiches are popular and vary from many of the usual chicken sandwich recipes.  Juliana Hilson’s chicken sandwiches are famous amongst her Christchurch friends.  The recipe is similar to Coronation chicken but with the absence of curry powder.  She adds mango chutney and also some chopped cashew nuts for crunch.
Juliana’s chicken sandwiches 

 

 

Jayne Morton is also known for her sandwiches to which she says;
I either poach chicken breasts or get a cooked chook.
I chop or break up all chicken and add:
Best foods mayo
Squeeze of lemon juice
Roasted pine nuts
Spring onion/ parsley/ chives/ mint ( whatever is around!)
Finely diced celery
Finely sliced iceberg lettuce
Cucumber ( if I have any!!)
salt and pepper

Penny Blundell’s chicken sandwiches are famous in Hawkes Bay where she is always asked to bring them to parties (even though she is renowned for being a great cook).

Penny says:
For a crowd l cook
1 chicken in a broth with herbs and spices.
Shred the chicken and add a bit of the broth.
Mix with Best foods mayonnaise (about 3/4 cup) and some cream (2-3 tablespoons)
curry powder
diced celery
coriander and or parsley
Spring onions
salt and freshly ground pepper.
Spicy chutney and sometimes a bit of chilli flakes for a bit of bite

Penny’s tip: Make the filling the day before you need it and then add more cream or mayo if too dry on the day.

Leanne Hegan’s chicken sandwiches get rave reviews.
She says she doesn’t pay too much attention to being specific with ingredient quantity and essentially it is;

2 rotisserie chicken, finely chopped
3 1/2 loaves sandwich sliced bread
1 3/4 cups Best foods mayonnaise (work out amount by looking at moisture content of filling).
1 red onion, finely chopped (not too big)
1-2 stalks celery, finely chopped
small handful parsley, chopped
small bunch chives, finely chopped
1/3 cup pine nuts, lightly toasted
salt and freshly ground black pepper

Auckland Girls’ School St Cuthberts have a recipe in their cookbook that is named
“Best Chicken Sandwiches in the World.
These chicken sandwiches vary from those already mentioned else, using;
1 smoked chicken breast
1 can of reduced cream
1 tub of sour cream
1 packet of Maggi onion soup mix.
They also have a handful of mixed fresh herbs (parsley, dill, chives, chervil, coriander) and a good bunch of rocket leaves.
This makes enough for 1 loaf of sandwich bread.

One of my favourite fillings is
Chicken Pistachio and Avocado Sandwiches
with the pistachios offering crunch and the creaminess of the avocado making the sandwiches even more luscious.

 

Do you or someone you know make really good chicken sandwiches and if so what are your filling tips?

 

 

 

Cathedral Cove Naturals Coconut Yoghurt

 

Cathedral Cove Naturals new Body Balance Coconut Yoghurts are deliciously nourishing, and full of prebiotics and probiotics to support good gut health to reinvigorate the body from within. They are made with all-natural ingredients, vegan and free from dairy, gluten, refined sugars, additives and preservatives.

Carefully designed by Hamish Pilkington, Cathedral Cove Naturals founder, every ingredient in the Body Balance Coconut Yoghurts is purposefully chosen to promote health and vitality, improve gut health and provide long-lasting energy. They supply healthy and satiating fats from coconut cream and are low in sugar.

Cathedral Cove Naturals probiotic coconut yoghurt is complemented by a nourishing blend of Chia seeds which provides prebiotic fibre, plant-based protein, Omega-3 fatty acids (known for their anti-inflammatory effects), and overall providing a long, slow release of energy, to keep blood-sugar levels stable.  Body Balance Coconut Yoghurts come in two flavours Raspberry and Chia, and Mango, Passionfruit and Chia and are the perfect choice for adding a summery touch to spring; with all flavours coming from 100% real fruit. Both make for a deliciously nourishing, sustaining breakfast served with Cathedral Cove Naturals Cereals and fruit; great for pre or post gym workout, desserts, or simply enjoyed by the spoonful.

Body Balance Natural Yoghurts are produced in small batches to ensure the products are consumed at their optimal and most nutritional stage. All ingredients are responsibly sourced to bring you natural and honest products, giving you the best start to your day!

Sustainability has always been a strong priority with Cathedral Cove Naturals, with a focus to bring consumers food in its most natural form.  The Cathedral Cove Naturals product range all come in recyclable and reusable glass jars to aid in minimising plastic in New Zealand’s oceans and landfills. Available in 300g glass jars (RRP $6.00) available at all Countdown supermarkets, and participating New World, Pak’N Save, Four Square, health food and specialty stores nationwide.

Cathedral Cove Naturals is a NZ owned family business, founded by Hamish Pilkington in 2000. Hamish was involved in the family organic macadamia farm in the Coromandel Peninsula before branching out on a quest for a healthier lifestyle for his family and himself. He began developing his own natural cereals and coconut yoghurts at home because he struggled to find delicious products with all-natural ingredients; containing no gluten, dairy or preservatives. The reaction to the products from friends was so enthusiastic he began to manufacture on a larger scale to meet the demand for mouth-watering nourishing natural products.

 

Best Foods Mayonnaise and Aioli

Best Foods™, makers of mayonnaise and also now garlic aioli.
New Zealand’s favourite mayonnaise is made with real, simple ingredients: eggs, oil and vinegar.
Best Foods™ is also committed to using certified cage-free eggs in our product

 

 

To enter into the draw to win one of 8 sets containing;
235g Best Foods Garlic Aioli
405g Best Foods Mayonnaise
340ml Best Foods Real Squeeze Mayonnaise.

Simply fill in your details below.

    Prize to be delivered to NZ address only. Competition open to NZ residents.