Simon Gault’s Roast Beef with Chorizo Gravy, Smoked Paprika and Courgette Fritters
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Author Archives: Helen Jackson
Roast Chicken with Celeriac Mash
Chicken with Porcini Mushrooms
Butterfly Chicken with Farro Risotto
Sumac Roast Chicken with Couscous stuffing
White Chocolate, Rum and Raisin Rice Pudding
July
I think it may be time for a new profile picture as I certainly don’t have bare arms in Wanaka this week. With ski field temperatures barely above zero it is certainly a week for soups and casseroles (if only I had thought to cook, freeze and bring some with me).
Lentil and Vegetable Soup is one of my winter favourites and my recipe was inspired after having having the same in a Wanaka cafe last winter. A large pot of vegetable soup means that the kids are both happy and I know they are getting plenty of goodness to keep them going.
Happy Cooking!
Chicken with White Beans, Spinach and Lemon
Jaffa Peanut Brownies
Simon Gault’s Moroccan Marinated Roast Beef with Dutch Babies
A spectacular dinner for friends matched with Selaks Reserve Hawke’s Bay Syrah. The Dutch babies will be a hot topic of conversation at the table as they will have risen like the best soufflé style Yorkshire puddings. My mum often cooked these with our roast dinners and I can tell you they will be great to mop up the delicious sauce in this recipe.Match with Selaks Reserve Hawke’s Bay Syrah
Serves 6-8
Butter Chicken Party Pies
Moroccan Chicken Pies
Smoked Chicken, Kumara and Spinach Filo Parcels.
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Chicken Empanadas
Preheat the oven to 200°C.
Remove the skin from the chicken and chop the meat into small chunks around 2cm diameter.
Heat the olive oil in a frying pan and gently cook the onion and garlic until tender.
Add the chilli, paprika, cumin, chorizo and olives,cook for a further minute or two before adding the white wine and lime juice. Season with salt and freshly ground black pepper.
Allow the wine to bubble and reduce. Mix in the chopped chicken.
Taste and adjust seasonings if needed and set aside.
Cut 10 pastry discs of approximately 10cm in diameter. If using pastry sheets you will be able to patch pastry pieces to suit.
Spoon filling onto one half of each pastry circle. Brush the edges with egg wash, fold over and roll the edges over to seal.
Poke holes in the top with a fork to allow steam to escape.
Bake for 10 minutes until the pastry is golden and crisp.
