This recipe makes two large pizzas, but you could also make small individual pizzas. In this case divide the dough into 14-15 pieces (about the size of an egg), and flatten each so they are thin and about 12cm in diameter. Remove the small pizzas from the oven after 10-15 minutes as the crust will still be soft so you can simply roll it up and eat.
Making a salad dressing is often as easy as being able to shake a jar – a perfectly simple thing to do. Homemade dressings generally taste infinitely better than anything you are likely to buy* although bought quality aioli and mayonnaise are useful to have on hand being less perishable than their homemade counterparts.
* There are of course some fabulous small producers making quality dressings such as Urban Hippie Miso dressing.
A tasty dressing can transform a salad from something that simply satisfies the 5+ a day requirements to an absolute taste sensation
Salads are often dressed with a vinaigrette style dressing. These are usually 3 parts oil to 1 part vinegar and then seasoned to taste with salt, pepper, garlic, mustard etc… and sometimes with the addition of a little sugar. Lemon juice can also be added to vinaigrette, this doesn’t replace the vinegar but works to enhance the flavour.
While we usually have a bottle of balsamic vinaigrette in the fridge, it is fun to vary vinegars and oils to suit the meal and the mood. Rice wine vinegar is often used in Asian style dressings, this is combined with a neutral flavoured oil and a drizzle of sesame oil(sesame oil is too strongly flavoured to be used on its own). In a standard vinaigrette the oil and vinegar combine by being shaken, forming a temporary emulsion but then separate again when left to stand.
Emulsified dressings are trickier to make and even the most proficient cook can “split” the aioli or mayonnaise. These dressings are made by whisking ingredients together that do not usually blend together to get a thick creamy mixture. Mayonnaise is a classic example but this method is also used for mixing oil into vinegar by adding the oil in gradually while whisking the oil. a hand held electric beater can be useful for this or a small electric blender.
Hollandaise sauce is also an emulsion, made by whisking egg yolks into butter, our video on how to make hollandaise in about 30 seconds gives a perfectly acceptable speedy cheat’s version of this classic sauce.
We recommend that you make dressings in small quantites and use within a few days. Some dressings are more stable but any using raw garlic,herbs etc… need to be refrigerated and used within a couple of days.
Some of our favourite dresssings include:
Basil dressing
Asian style vinaigrette
Walnut dressing
Caesar dressing
Pomegranate dressing (essential on raw energy salad)
Classic Vinaigrette
Aioli
This summer I have also been making feta and ricotta dressing, made by mashing either cheese and then mixing it into a vinaigrette.
Does anyone else make this?
What are your favourite dressings?
My children love Buffalo chicken and it is the most requested dish at birthday parties and other gatherings.
The recipe is simple and flexible to use with your favourite cut of chicken.
The sun is shining and with the rush of Christmas over we can now relax and enjoy easy entertaining with friends and family.
When it comes to dinner, chicken is often the meat of choice and we have put together some of our favourite chicken recipes using Rangitikei Corn-Fed Free Range Chicken.
Buffalo Chicken Drumsticks – Take 10 Rangitikei free range chicken drumsticks and place them in a ceramic dish. Drizzle over 1/3 cup (80ml) hot pepper sauce. Turn to coat the drumsticks and then refrigerate for at least 2 hours, longer if you can.
Heat the oven to 180 C (350 F). Place the chicken in a plastic bag with 1/3 cup flour seasoned with salt. Shake until the chicken has a light coating of flour. Drizzle 3 tablespoons oil into a roasting dish and arrange the chicken in a single layer. Bake for 45 minutes, turning at times until golden, crisp and cooked through.
While chicken is cooking finely dice 1 large stalk celery and finely chop 1 tablespoon parsley. Serve chicken drizzled with extra hot pepper sauce and sprinkle with celery and parsley.
Sensibly this should serve 4 but the flavour is so good you will find you munch through way more than you ever thought possible!
PS – serving these with a creamy blue cheese dip is extra delicious.
Piri Piri Chicken – Butterfly a size 16 Rangitikei chicken by placing the chicken breast side down on a chopping board and then using strong kitchen scissors or a chef’s knife, cut down either side of the back bone. Discarding the bone. Turn the chicken over and gently press to flatten. In the bowl of a food processor place 3 cloves garlic, roughly chopped, 2 red chillies, roughly chopped, 2 teaspoons sweet smoked paprika, 2 teaspoons dried oregano, 1/4 cup (60ml) lemon juice, 1/4 cup parsley leaves, 1 tablespoon olive oil, 1 teaspoon sugar and 1 teaspoon sea salt. Pulse until a paste.
Massage the paste into the chicken, cover and refrigerate for at least 2 hours but preferably 8 hours. Heat the oven to 200 C or a barbecue hot plate. Cook the chicken in the oven for 50 minutes or until golden, crisp and juices run clear when pierced with a skewer. For barbecue cooking, place the chicken, skin side up on an oiled hotplate at medium heat. Cook for 30 minutes before turning, increase the heat to ensure crisp skin and cook until juices run clear when the thigh is pierced with a skewer.
Serve with roasted potatoes, kumara and a crisp green salad.
Middle Eastern Chicken Salad – Barbecue or grill 1 eggplant until charred and tender. Allow to cool enough to handle and then scoop out flesh and chop into small pieces approximately 1.5cm in diameter. Arrange 2 large handfuls of rocket leaves on a large platter and cover with 2 cups cooked shredded chicken from a roasted Rangitikei Free Range Chicken, sprinkle over 1 heaped cup chopped cucumber, 2 radishes, finely sliced, 1/2 cup toasted almonds, seeds from 1/2 pomegranate, 1/2 red onion, finely sliced and a small handful cherry tomatoes, halved. Drizzle with tahini yoghurt dressing.
Za’atar Grilled Chicken – Butterfly a size 16 Rangitikei chicken by placing the chicken breast side down on a chopping board and then using strong kitchen scissors or a chef’s knife, cut down either side of the back bone. Discarding the bones. Turn the chicken over and gently press to flatten. Combine 2 cloves crushed and finely chopped garlic in a bowl along with 2 tablespoons za’atar (from your supermarket spice section), 2 teaspoons sweet paprika, 1 teaspoon sea salt and 2 teaspoons finely grated lemon zest. Rub 1 tablespoon olive oil into the chicken skin and then sprinkle over the spice mixture and pat to cover. Cover and refrigerate for at least 2 hours but preferably for 8 hours.
Preheat the oven to 200 C or heat a barbecue hot plate. For oven cooking, place sliced lemon and red onion wedges in a roasting dish and sit the chicken breast side up on top. Cook for 50 minutes until thigh juices run clear when pierced with a skewer. Alternatively place the chicken skin side up on a barbecue hot plate set at a medium temperature. Cook for 30 minutes before turning and cooking skin until crisp and golden. Test by piercing with a skewer to see if the chicken is cooked. Juices need to run clear.
Do yourself a favour and make our delicious Pomegranate Glazed Chicken sometime quick while supermarkets and greengrocers still have fresh pomegranates for sale.
What are some of your favourite summer chicken recipes?
Blue Coconut Cooking Oil is the most versatile cooking and beauty product in the NZ market and is a “must have” in every Kiwi’s big Christmas and Summer shop!
Pure, fresh, and clean tasting, Blue Coconut Cooking Oil is cold-pressed in the Pacific Islands and contains no additives, contaminants and is naturally cholesterol-free. It stays semi-solid at temperatures below 24°C, but unlike other hardened coconut fats and margarines it isn’t hydrogenated! Blue Coconut Cooking Oil is refined in New Zealand with natural absorptive clays and steam distilled to eliminate the strong coconut flavour.
Nothing truly beats Blue Coconut Cooking Oil to pan-fry freshly-caught fish in Summer! It has a high smoke point of 232°C and can be used to sauté, pan-fry, deep fry or roast vegetables, fish and meat to perfection! It can also be used instead of butter or margarine in most recipes and is tasteless and odourless. It will also last up to two years in your pantry – so leave it at the boat or bach and forget about it!
Don’t just save it for the kitchen however, as Blue Coconut Oil is also medical grade and nourishing for skin and hair health! Use it as a makeup remover, an under makeup primer or cheekbone highlighter for that healthy Summer glow, or comb through dry, sun-damaged hair for a deep-conditioning hair treatment.
Because of its anti-bacterial, anti-fungal and hypoallergenic qualities, Blue Coconut Oil can be beneficial for managing irritable skin conditions such as acne, eczema, and psoriasis, which can sometimes worsen over the hotter months. These qualities also make Blue Coconut Oil perfect for beach and water activities! Use for after-sun care to soothe skin or apply to those sore, itchy rashes and small scrapes and cuts associated with water sports.
Because of its versatility and shelf-life, why not keep a tub of Blue Coconut Oil for the kitchen, bathroom, bach and boat this Summer?
Many Pacific Island communities supply coconut oil for Blue Coconut. You can check the batch number of your pack online to see whether your oil has come to you from the island of Rabaul, Vanuatu, Samoa, or Fiji. Buying this product will help improve the lives of these island communities and will also improve yours. To learn 50 ways Blue Coconut Oil will improve your Summer, visit the website: www.bluecoconut.co.nz.
Blue Coconut Cooking Oil 400g RRP $7.99 or 1L RRP $12.99, is available nationwide from participating supermarkets and specialty food stores.
For more information, interviews or images, please contact Isadora Sutherland at Food Marketing. Email: [email protected] or Phone: 09 579 1862.
With some of the kids breaking up from school within the next few weeks I am starting to think about homemade treats that we can make for teachers. With that in mind I thought I would share with a you our top Homemade Gifts from the Kitchen, which started out being 10, has now grown to 15 and my tomorrow is likely to be significantly more. It isn’t too early to make shortbread, it freezes beautifully and means that you can have oven fresh shortbread as you need it!
I am hoping that is what I will find time for later this week.
The other sweet treat that freezes well is a rolled pavlova/pavlova roulade. You just make it up with cream and all and then wrap and freeze until needed.
So easy!
Happy Cooking!
Homemade gifts are always gratefully received, they are popular with both those who love to cook and those who would rather leave it to others.
Over the years we have gathered a list of tried and true recipes that we believe are worth sharing.
This feature is brought to you by Pams.
Shortbread really does have to be top of the list as it truly is one of the highlights of the festive season. We believe we have shortbread completely covered and you can see all of our recipes plus variations right here on How To Make Perfect Shortbread.
Chocolate bark is so super easy to make and also looks lovely You can experiment with a variety of nuts and dried fruit but these crushed candy canes on Mint Bark look festive and taste lovely as well.
One of the ulitmate of Christmas indulgences is Rocky Road. Whether you use white chocolate or dark, nuts and fruit or the more frivolous marshmallows, it is something to be savoured and devoured!
Feel like something with savoury crunch? Fennel and Dill Lavosh can be cooked in batches while you are in the kitchen doing other things. It is lovely and crisp and perfect served with a glass of wine.
White Christmas is a nostalgic Christmas treat for many, it is quick and simple to make and can look very pretty and festive.
This Raspberry Coconut Ice needs no cooking and is so very simple to make.
Summer holidays and chutney go hand in hand. We particularly like having a Caramelised Onion Relish on hand and this one is super delicious.
Nut mixes are always useful for serving when people pop in at drinks time. Package them in a jar, tie with string or a ribbon and there you have a tasty gift.
Chocolate Crack is one of the best things about December and about the only time of year that are are willing to make it! Break it into chunks and wrap it in cellophane as a sweet and decadent gift.
Simple and economical to make, Labneh (yoghurt cheese) is a fabulous accompaniment to summer meals.
Like chocolate and like malt? if so then you are sure to enjoy Chocolate Malt Truffles, mmm…
Another very simple idea that looks fabulous are these gorgeous little Fruit and Nut Chocolates
A bag of meringues is simple to do for those who like making them and such a welcome gift for those who don’t. They are also such and easy thing to take to shared dinners.
Panforte is delicious with creamy blue cheese or just as it it is. It is easy to make and such a treat.
While Russian Fudge does take time and care to make, it is one of those things that is loved by many and you are likely to be praised for your efforts.
I almost finished this list without including one of my all time favourites being Chocolate Nut Brittle. Is anyone else a fan?
For those that like treats a little less refined then a bag of Bliss Balls is sure to be a hit.
To help you get started with your Edible Christmas Gifts we have some packs of Pams baking ingredients to share.
Each pack will have some of our favourite Pams ingredients in and as we want to get your started on your baking we will be drawing 3 winners on December 4th and another 3 on December 11th.
To go into the draw simply enter your details below.
Snowy white meringues that are crisp on the outside, chewy in the centre with chunks of dark chocolate. These meringues really are the best.
So very pretty and with a distinct raspberry flavour, these meringues are perfect with ice cream or cream and fresh berries.
