Google ‘pilsner’ and guess what pops up as second entry – Pilsner Urquell. So it’s highly appropriate therefore that the Czech brewer is championing International Pilsner Day. Continue reading
A valid new reason to say ‘cheers’
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Author Archives: Helen Jackson
Cooking the Christmas Turkey
It is wonderful at Christmas to take the time to enjoy some traditional pleasures such as the Roast Turkey Christmas Dinner. I love continuing traditions that my children will then take away with them, in our house a turkey is as essential as pavlova, chocolates Christmas crackers and cherries.
A roast turkey looks magnificent on the table and sets the scene for a delicious Christmas feast.
Selecting and Thawing Turkey
First up, do make sure you buy a turkey that will not only cater for your number of guests but will also fit into your oven. Ovens do vary in size and if yours is on the smaller then make sure you choose a bird that will fit.
Turkeys take time to thaw so once you have made your selection then defrost your bird in the fridge (or a chilly bin with ice packs that you replace) for 2 days.
Turkey Cooking
1. Take the turkey out of the fridge at least 2 hours before roasting. This is to take the chill from the meat which will help the meat to cook evenly. It will also help the skin to dry which is good for colour and crispness.
2. Calculate your cooking time. The turkey will need about 20 minutes per 450g plus an extra 25 minutes at the end of calculated time. Preheat the oven to 180°C (375 F)
3. Remove the giblets and neck from the turkey cavity.
4. Prepare the stuffing and insert into both the main cavity and also into the neck flap. Secure the cavities with skewers.
While a trussed turkey looks neat and tidy, we think the legs cook faster and get even crisp skin by leaving the bird untied.
5. Sit the turkey in a roasting dish and if you wish to add extra fat then either completely cover the bird with a layer of buttered muslin or drape with streaky bacon.
Remember that Tegel turkeys are tender basted meaning the meat remains moist and tender.
6. Roast the bird for the required time, to check if it is cooked insert a skewer into the thickest part of the thigh. If the juices run clear then the turkey is cooked.
7. Remove the muslin and rest the turkey with a tent of aluminium foil for about 20 minutes. While the bird is resting you can make the gravy.
8. Carve the turkey exactly the same way you would carve a chicken.
Turkey Stuffing
The choices of stuffing for turkey are endless and very much depend on your personal preference.
Some of us like something fruity with cranberry or apricot while others very much want the richness of a sausage meat type stuffing with spices and herbs.
Turkey goes particularly well with; sage, bacon, pork sausage, cranberries, apricot, garlic, onions, butter, garlic, oregano, parsley, celery, lemon, yoghurt, sage, rosemary, thyme, pistachio, orange…..
This year my stuffing of choice is Pork Sausage with Walnuts and Cranberry. It is full of flavour and also has great texture.
Some other favourites include;
Mediterranean Turkey Stuffing with the exotic flavour of chorizo, mushrooms, grains and pine nuts.
Pork with Fennel and Apple is probably my all time favourite stuffing, I always like the combination of pork and fennel seeds and the apple adds a fresh touch.
Greek Style Turkey Stuffing with a slight tang of yoghurt and fresh vibrant herbs is fabulous for our hot summer Christmas.
Leftover Turkey
Leftover cooked turkey should be refrigerated as quickly as possible and then can be used in a variety of recipes over the next few days. Some of our favourites include;]
Mexican Style Turkey Salad
Serves 4
Fresh,light and healthy, this salad is perfect following on from a day or two of festive eating.
2 corn cobs*
1 tablespoon oil
2 cups chopped cooked turkey
2 large handfuls rocket
1 red onion, finely sliced
2 tomatoes, diced
1 avocado, chopped
1 cup coriander leaves
1/4 cup extra virgin olive oil
2 tablespoons lime or lemon juice
salt and freshly ground black pepper[/lgc_column]
1. Strip husks from the corn, brush with oil and then barbecue or cook on a hot plate until the corn starts to colour and get dark brown flecks.
2. Remove the corn from the heat and when cool enough to handle scrape the kernels from the cob using the back of a heavy knife.
3. Combine the turkey, rocket, onion, tomatoes, corn, avocado and coriander on a platter or salad bowl.
4. Drizzle with combined oil, lime juice and season with salt and freshly ground black pepper.*If fresh corn cobs are not available you can use frozen.
Turkey Pot Pie
Serves 4
Pot Pies are quick, easy and a family favourite.
50g butter
2 leeks, trimmed, halved and finely sliced
100g frozen spinach, roughly chopped
1 cup frozen peas
1 teaspoon thyme leaves
2 tablespoons flour
1 ½ cups chicken stock
½ cup cream
2 cups of sliced cooked chicken
1 sheet frozen puff pastry (approx 185g)
egg yolk or milk to glaze
1. Preheat the oven to 180°C fan bake.
2. Melt the butter in a large frying pan and gently cook the leeks until tender. Add the spinach, peas and thyme and cook a further few minutes.
3. Add the flour and cook gently stirring for a couple of minutes before adding the stock and cream, let the mixture boil and thicken.
4. Mix the chicken into the vegetable mixture and then mound the filling into a 4-cup capacity deep pie dish
5. Cover the pie dish with pastry, trimming as needed to form a neat lid across the base. Brush the pastry with egg yolk or milk to glaze.
6. Bake for 20 minutes or until the pastry is puffed and golden.
]
Vietnamese Style Turkey Salad
Serves 4
The elegant flavours of Vietnam are a lovely way to absorb left over turkey.
Dressing:
2 tablespoons each: lemon or lime juice, fish sauce, water
1 clove garlic, finely chopped
1-2 teaspoons chilli paste
½ teaspoon sugar
Salad:
1/2 red onion, thinly sliced
2 cups chopped cooked turkey meat
3-4 handfuls salad leaf mix
1/2 cup mung bean sprouts
1/4 cup each: coriander, mint, basil leaves
2 tablespoons each: sesame seeds, lightly toasted and roasted peanuts, roughly chopped[/lgc_column]
1.Combine the dressing ingredients together in a small bowl or jug and set aside.
2. Toss the onion, turkey, leaves, bean sprouts, coriander, mint, basil, sesame seeds and peanuts together in a large bowl or platter.
3. Drizzle with dressing and serve.
]
Turkey, Capsicum, Goats’ Cheese and Basil Frittata
Serves 4
Great for brunch, lunch or a casual dinner, frittatas are easy to make. This one makes the most of summer fare.
2 capsicum (red, green or yellow) chopped into 2-3cm chunks
1 red onion, diced
1 heaped cup chopped cooked turkey
10 eggs
¾ cup grated parmesan cheese
100g goats’ cheese
1 tomato, diced
handful fresh basil leaves[/lgc_column]
1. Preheat the oven to 180°C.
2. Heat a film of oil in a large (28cm) frypan and cook capsicum and onion until tender.
3. Switch the oven setting to grill.
4. Whisk the eggs in a large bowl and season with salt and freshly ground black pepper.
5. Pour the egg into the frypan and then quickly add the vegetables, turkey and parmesan cheese.
6. Cook until the frittata is almost set. Transfer the pan to the oven and grill until the top is puffed and golden.
7. Sprinkle the warm frittata with goats’ cheese, tomato and basil leaves.
Serve warm or at room temperature.
Turkey Tacos
Serves 4
Serves 4
1 1/2 cups finely shredded red or green cabbage
½ red onion, finely chopped
¼ cup coriander leaves
1/4 cup pumpkin seeds, lightly toasted
¼ cup aioli
1 cup shredded cooked turkey
8 small soft tacos
1 lime/lemon, chopped into wedges
1. Combine the cabbage, red onion and coriander leaves in a bowl. Drizzle over the aioli and toss to combine.
2. Warm tacos on a hot plate or sandwich press and serve with slaw, turkey and wedge of lime or lemon.
Delicious and Simple ways of using up leftover turkey include:
- Topping a pizza base with turkey, cranberry sauce and brie. Bake just until the base is crisp and then top with fresh rocket leaves. A great way to use lots of Christmas leftovers.
If you don’t have pizza bases on hand then use the same flavour combination in a toasted sandwich. - Turkey and Vegetable Hash is a fabulous Boxing Day breakfast. Simple chop leftover roast vegetables such as potato, onion, kumara and pumpkin. Heat in a frying pan with a film of oil, a dash of paprika, salt and ground black pepper. Once edges start to crisp then add chopped turkey to the pan and toss until piping hot. Serve with a poached egg on top and a sprinkle of chopped parsley.
- For a Middle Eastern flavour toss chopped roasted beetroot, toasted pistachio nuts, rocket leaves with shredded cooked turkey then drizzle with a yoghurt, cumin, mint and garlic dressing.
- Fried Rice is easy to make and family friendly. Simply add chopped turkey to your usual recipe as the meat component.
- Love Caesar Salad? How about making a turkey Caesar, with bacon as well of course…
How do you use up leftover roast turkey?
Join the Godfather of Italian cooking for A Carluccio Christmas at Gusto at the Grand
All eyes turn to Gusto at the Grand next month as celebrated chef Sean Connolly welcomes the godfather of Italian cuisine, Commendatore Antonio Carluccio (OBE, OMRI), to his kitchen for A Carluccio Christmas at Gusto at the Grand.
On 26 November the two chefs are joining forces to curate a traditional Italian Christmas feast paired with specially selected wines. The exclusive lunch is followed by a question and answer session led by Sean with Antonio talking about his life and love of his native Italy’s cuisine.
Antonio Carluccio is a much respected Italian cookery writer, cook, restaurateur and food expert and has been championing Italian food for more than 50 years. He met Connolly at the Slow Food Festival in Turin in 2010, where the two forged a firm friendship that has lasted for many years.
Recognised as one of New Zealand’s leading chefs, Connolly spearheaded Gusto from inception and cites Carluccio as his main inspiration for the Auckland restaurant.
“I am very excited to be joining my good friend Sean for the first time at Gusto,” says Antonio Carluccio. “We both share the same philosophy of simple, authentic Italian food and passion for fresh seasonal ingredients, all of which guests will be able to experience at our luncheon.”
Sean Connolly says, “Antonio’s culinary knowledge on Italian cuisine is astounding and we’re thrilled to be bringing him to New Zealand for this one-off event. I’m really looking forward to sharing my kitchen with the master of Italian cooking.”
A Carluccio Christmas at Gusto at the Grand takes place from 12 noon until 3pm on Thursday 26 November at SKYCITY’s Gusto at the Grand on Federal Street, Auckland.
Tickets to A Carluccio Christmas at Gusto at the Grand are limited and are available to purchase as tables of 10, costing $1,200 ($120 per head) which includes lunch and wine pairing. Tickets can be reserved by calling 09 363 7061 or emailing [email protected]
About Gusto at the Grand
Gusto at the Grand is SKYCITY’s premier Italian at Auckland’s Federal Street. Award-winning Australasian chef Sean Connolly brings to the city an Italian restaurant where the ingredients speak for themselves and the dishes are rustic and true to traditional values. Delivered to table in a relaxed setting, the food is simple and served in the hum of a five-star international hotel. Gusto (pron. guh-stoh) is open seven days a week from 6.30am for buffet breakfast and a la carte lunch and dinner as well as for room service for guests staying at SKYCITY’s Grand Hotel.
Gusto at the Grand, 90 Federal Street, Auckland, New Zealand: Reservations 09 363 7030; www.gustoatthegrand.co.nz / [email protected]
About Antonio Carluccio
Commendatore Antonio Carluccio is an OBE, OMRI and a much loved and respected Italian cookery writer, cook, restaurateur and food expert. He was raised in the rural north west of Italy giving Antonio a rare and privileged breadth of culinary knowledge. It was in Piedmont at the age of seven that Antonio started his life-long pastime of hunting and collecting mushrooms and fungi with his father.
About Sean Connolly
Sean’s philosophy on great dining is all about bringing people together. He takes pride in offering a relaxed, uncomplicated atmosphere that complements his fresh and honest, produce-driven fare, simply prepared to let the natural flavours shine through. He began his career in the UK before travelling to Australia, opening a string of award-winning restaurants including Sean’s Kitchen in Adelaide, The Morrison in Sydney, his two hatted restaurant Astral and The Grill by Sean Connolly, as well as Gusto at the Grand in Auckland.
Marcel’s Tandums – The chilled Summer treat!
Marcel’s Tandums are a food category first, an original product that prior to 2014 had not been made and sold anywhere in the world!
Marcel’s Tandums are an irresistibly fluffy indulgence with a flavoured and creamy mascarpone filling. Each Tandum is individually free-flow wrapped for your convenience. Simply unwrap and eat – no heating required!
Marcel’s Tandums have been specifically created as a satisfying snack on-the-go. They are ideal for schools, caterers, convenience stores, supermarkets, and dairies. They are particularly handy for mothers who are looking for a lunch box treat or after school snack for their children. Tandums are also available on selected international airlines and have been successfully exported to Asia, including Starbucks Malaysia.
Single Tandums (available in Chocolate or Passionfruit) are located in the bakery department chiller section of participating supermarkets and have a shelf life in the fridge at home for up to five days. Tandums are also available in a family-friendly six-pack in Passionfruit – perfect for the boat, bach, or Summer picnic, and are available in the freezer section of participating supermarkets nationwide.
Marcel’s is the retail brand of New Plymouth-based Van Dyck Fine Foods, and Tandums are the latest addition to the Marcel’s retail range. Many readers will be familiar with Marcel’s other mouth-watering products, including hotcakes, mini hotcakes, crepes, and blinis for easy Summer entertaining.
In 1999 Marcel Naenen and Inge Vercammen emigrated from Belgium to New Plymouth and started Van Dyck Fine Foods. Marcel, a successful bakery engineer in Europe, designed the factory and high-tech baking equipment himself.
Fourteen years later, Van Dyck Fine Foods’ factory is more than twice the size and a much-respected brand in the food service and consumer markets. In addition to retail Van Dyck supply the hospitality sector with high quality pre-cooked crepes, hotcakes, mini hotcakes and blinis for catering.
Marcel’s Tandums are available individually from the bakery department chiller section, or in a six-pack in the freezer department of participating supermarkets and specialty food stores nationwide. Singles RRP $1.79 or six-pack RRP $8.50. For more information, visit: www.marcels.co.nz.
For interviews or images, please contact Isadora Sutherland at Food Marketing Ltd.
Email: [email protected] or Phone: 09 579 1862.
Greek Style Turkey Stuffing
The lovely tang of yoghurt combined with lemon, prosciutto and the freshness of herbs, all combine to make this stuffing light and luscious yet very flavoursome.
(It is also wonderful with chicken).
Makes enough to stuff a size 4-5kg Turkey
Lewis Road Bakery Bread
Bread and butter just got a whole lot better
Unable to find the perfect bread for his award-winning butter, Lewis Road Creamery founder Peter Cullinane decided to try to create his own.
Available in select stores from this week, the launch of Lewis Road Bakery Premium Kibbled Grain Bread marks the popular brand’s first journey outside of the dairy aisle.
Each loaf of Premium Kibbled Grain Bread is made the old-fashioned way with a long fermentation of 24 hours. This results in a bread full of both flavour and goodness with generous quantities of three types of grains.
Peter, a self-confessed ‘bread and butter’ man, admits he was pretty underwhelmed with what was on offer in the supermarket.
“I like bread that doesn’t skimp on grain yet still has a moist, fresh texture,” he says. “The way bread used to be. And when my search for such a bread proved fruitless, I thought why not bake our own?”
Peter says he was fortunate to enlist the support of Malcolm North, one of New Zealand’s most experienced bread makers, and worked with him to make a bread the way he remembered it to be back in the day.
Malcolm’s recipe begins with kibbled grains that have been single cut for minimum intervention and to retain more of the natural goodness. They are steeped overnight for natural fermentation enabling them to soften, which aids digestion and helps to unlock the whole grain benefits.
The grains are then kneaded slowly and evenly through the dough, which is then left to naturally ferment further to develop flavour. The dough is then cut into individual loaves, which are left to rise slowly to develop a great texture.
Each loaf is then slow baked to perfection in small batches before being packaged, unsliced, in a wax paper bag to help retain freshness and delivered fresh to stores.
“Most of the mass-produced, plastic wrapped bread found in the supermarket today is made very quickly with little fermentation other than a short final proof time,” says Peter.
“Our bread takes time to produce, which results in a loaf with a wonderful moist texture that stays fresher for longer and is bursting with flavour – the perfect base for our Lewis Road Creamery butters.”
Lewis Road Bakery Premium Kibbled Grain Bread (RRP $6.99) is available from 29 October at select specialty food stores and supermarkets in Auckland, with wider distribution to follow.
For a list of stockists visit lewisroadcreamery.co.nz
Banana Caramel Cake
A favourite in our house, this is the requested birthday cake from each of my children.
Salted Caramel Meringues
Sticky, chewy and oh so delicious, resist them if you can!
40 Tips to Reduce Food Waste!
The statistics are horrifying, while millions in the world starve, here in the Western world it is estimated that 30-40% of all food produced is thrown out. Continue reading
Magical Sri Lanka
“Hello, where are you from?”
“New Zealand.”
“Ahh Daniel Vettori, he is a very good cricket player.”
This conversation happened more times than you might imagine on my recent trip to Sri Lanka. Cricket is the universal language here and eager to practice English, the locals are generous in praising talent, even for their rivals. Continue reading
Asparagus Season, Our Recipe Picks
Asparagus season is here and we have a list of fabulous recipes to help you make the most from your green jeweled stems.
Selecting and preparing asparagus
Always look for stems that are firm and crisp. Pick bunches where stems are of similar size and leave behind any with dry split stems.
Thick or thin spears is really just a matter of personal preference.
Snap asparagus ends off where they naturally break when you bend them. These can be stored in a sealable plastic bag in the freezer and used for asparagus soup at a later date.
To store asparagus, leave the rubber band on the bunch and stand with spears pointing upwards in a small jug with about 5cm of water in the base. Place a small plastic bag over the top and then store in the fridge for up to a week. Change the water every few days.
Cooking Asparagus
I personally like cooking asparagus on a griddle plate with a drizzle of oil, you can also grill or roast it.
When cooking in water, drop spears into rapidly boiling water with a sprinkle of salt, cook for approximately 5 minutes or until the spear can just bend over touch the base. Remove from the water and serve with butter or extra virgin olive oil.
Our Top 10 Asparagus Recipe Picks
Asparagus, prosciutto and poached eggs on toast.
Not that this needs a recipe but it is a delicious way to start the day.
Farro Salad with Asparagus, Peas and Feta
Great with frozen peas but amazing with fresh peas from the garden.
Asparagus with Goats’ Cheese, Pine nuts and Currants
Serve alongside grilled meats or as part of a shared plate meal.
Asparagus, Courgette and Pine Nut Pizza
A light and healthy version to a traditional pizza.
Asparagus Spears with Tarator Sauce
Asparagus, Courgette and Prosciutto Tart
Simple to make and very delicious to eat.
Risotto with Asparagus and Broad Beans
We use farro but you can always use rice if you would rather.
Asparagus, Cherry Tomato and Halloumi Salad
Full of flavour, colour and texture.
Asparagus and Hollandaise
A classic combination made easy with easy blender hollandaise sauce.
Prawn, Asparagus and Dill Blinis
Great for spring canapes.
October 2015
After 2 glorious weeks in Sri Lanka it is taking a while to come back down to daily routines. Amazing how quickly one can get used to having their morning omelette cooked to order and an amazing array of delicious buffet fare for breakfast, lunch and dinner. Now it is me cooking the dinners again and they are nowhere near as tasty!
Thankfully there are spring treats just around the corner such as asparagus and West Coast whitebait.
Happy school holidays and happy cooking!
Nourishing Winter Soup Recipes
With the chill of winter a bowl of hot nourishing soup can be just the thing for warming body, mind and soul.
Soup is of course easy to make and many can be created without a recipe using the contents of your fridge, pantry and garden.
Tips to Make Super Tasty Soups
* Sweat your base vegetables i.e. onion, garlic, celery, carrots, leeks, in olive oil or butter over a low heat until tender.
* Use homemade stock or those that are sold in pouches along with the meat in your supermarket chiller. These stocks are low in salt and made naturally. The pouch stocks are concentrated so need to be watered down.
* Consider the cooking time of each ingredient and add it accordingly.
* Add pasta to the soup no more than 15 minutes prior to serving.
* A tablespoon of miso paste adds flavour to soup.
* A squeeze of lemon juice at the end of cooking can bring out the flavour in soups such as pumpkin, broccoli or courgette.
* The rind of hard cheeses such as Parmesan are great at adding flavour to vegetable soup. Simmer the rind with the soup and remove prior to serving.
* If making noodle soups then cook your noodles within the soup. If planning to freeze some of the soup then add the noodles to the soup once it has thawed and reheated as the noodles won’t last well being frozen and reheated.
Our Favourite Soup Recipes
Lentil soup is essentially a meal in a bowl and is one of our most favourite winter soups.
Pea and Ham Soup is a perennial favourite,usually made with dried split peas we like this version using frozen peas, it tastes fresh and the colour is vibrant.
The Best Vegetable Soup is my children’s favourite soup. It is old fashioned in style, just like nana used to make.
We add alphabet pasta, sold and distributed by Sabato.
Garlic Soup has a leek and potato base but is rich with the flavour from two heads of roasted garlic. For a truly delicious experience serve it with hot toast spread with pate…
This Smoked Chicken and Corn Chowder is super filling and satisfying. It can of course be made with non smoked chicken but if doing so then maybe add some bacon for depth of flavour.
For a touch of spice this Chicken Soup is light but oh so tasty.
For a delicious velvet smooth soup try this Creamy Cauliflower Soup.
What is your favourite soup?
Chicken to Impress
Chicken recipes are always a favourite and made more so when you use a good free range chicken such as Rangitikei.
Aside from the free range status, we choose Rangitikei in our house for its superior flavour and texture.
We love to entertain and while the food needs to taste fabulous it is generally served in a relaxed and casual style.
Chicken is often our meat of choice and we have selected 5 of our most favourite recipes to share with you.
Marinated Butterflied Chicken with Pumpkin and Farro Risotto
Butterfly chicken is perfect when you really want to cook dinner with speed. It is quick to cook in the oven but also perfect for barbecues in summer.
This one is marinaded with loads of fab flavours.
Full of fragrance and flavour, this Middle Eastern style stuffed chicken is hugely popular.
Pomegranate Glazed Chicken with Tabbouleh
This not only looks stunning but tastes fresh and fabulous.
Yes you do need to buy pomegranate molasses but you can find ideas and recipes here that will soon have you using bottles of this wonderful ingredient.
Roast Chicken with Celeriac Mash
Sometimes it is the simple things in life that are most effective and this roasted chicken with a creamy celeriac mash is just the sort of thing that winter and spring cooking is all about. Comforting and delicious just make sure you cook plenty of this highly popular mash!
Chicken with Porcini
Rich and aromatic this Italian inspired chicken dish is full of wonderful flavours and just the thing for serving with creamy mash/polenta and steamed greens.
You may also like to try
Lemon and Herb stuffed chicken
Rolled Chicken with Peas Pine nuts and Herbs
Our thanks to Rangitikei Chicken.
