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Pork Stir-Fry: NZ Pork


There’s nothing like a classic pork stir fry in your culinary repertoire. It’s a simple, no-fuss recipe that the whole family will love.

 

 

Prep time: 10 mins | Cook time: 10 mins | Serves 4

INGREDIENTS

400g NZ pork fillet, finely sliced
3 tbsp vegetable oil
1 tsp chilli flakes
3 garlic cloves, finely diced
1 knob ginger, finely diced
1 cup small broccoli pieces
1 cup sugar snap peas
1 red pepper, finely sliced
1 cup bean sprouts
1 bunch asparagus, sliced
1 carrot, finely sliced into matchsticks

To season
4 tbsp light soy sauce
4 tbsp Shaoxing wine
2 tbsp kecap manis – sweet thick soy sauce
2 tsp sesame oil

METHOD

  1. In a wok, heat the vegetable oil until really hot and fry the chilli flakes, garlic and ginger for two minutes.
  2. Add the sliced pork and fry until cooked – about five minutes.
  3. Add the broccoli, carrot and asparagus and fry until soft. Add the red pepper and snap peas and fry for a further two minutes.
  4. Add the seasoning sauces and bean sprouts, then toss together and serve immediately.

 

Moroccan Charred Chicken Skewers with Herby Labneh: The Collective


Moroccan flavours are the ultimate way to add flavour to chicken and we’ve got a nice, easy recipe for you to follow.

 

 

Ingredients: 

Labneh:
• 400g tub The Collective Straight Up Unsweetened Yoghurt
• 1 clove garlic, minced
• ½ tsp dried oregano
• ½ tsp dried thyme
• Pinch of chilli flakes
• ½ tsp salt

Chicken skewers:
• 500g chicken thigh, diced
• 2 tsp Moroccan seasoning/Ras el Hanout
• ½ tsp turmeric powder
• ½ tsp smoked paprika
• Extra virgin olive oil
• 1 tbsp runny honey
• 1 lemon
• 2 pita breads, toasted
• Fresh pomegranate, mint and rocket to serve

Preparation: 

  1. To make the labneh, combine the yoghurt, garlic, oregano, thyme, chilli and salt in a bowl. Stir well to combine.
  2. Set a sieve over a large bowl. Within the sieve, lay a piece of cheesecloth or new, clean kitchen cloths. Pour the yoghurt mixture into the middle of the cloth, then bring the cloth edges to the centre and secure with a peg or clip.
  3. Place in the fridge and leave to drain for at least 24 hours, and a maximum of 48 hours. Carefully remove the mixture from the cloth and place into a container and keep refrigerated.
  4. To make the chicken skewers, marinate the chicken by combining the diced thigh, Moroccan seasoning, turmeric, paprika, a drizzle of olive oil, honey and zest of one lemon. Season with salt and pepper, then stir to coat. Cover and marinate in the fridge for a minimum of 30 minutes.
  5. Thread the chicken pieces onto eight metal or soaked wooden skewers. Bring a BBQ or frying pan to a medium high heat, then cook for 5-7 minutes on each side or until lightly charred and cooked through. Cut the zested lemon in half, and place flesh-side down onto the BBQ to caramelise.
  6. To serve, spread the labneh down the side of a large plate, board or platter. Lay the chicken skewers alongside the labneh, with fresh rocket beneath. Garnish the labneh with olive oil, pomegranate, chopped mint and pepper. Serve with the caramelised lemon and toasted pita bread immediately.

 

Roast Carrots With Natural Kefir Yoghurt Peanut Miso Dressing


Sometimes you want to get a little creative in the kitchen, so why not take the opportunity to reinvent a classic like roast carrots, in a clever culinary way, using The Collective’s Natural Kefir Yoghurt as the hero.

 

INGREDIENTS
1 large bunch of heirloom carrots
1 tbsp Olive oil
1 tbsp dried tarragon
3 tbsp The Collective Natural Kefir Yoghurt
2 tbsp peanut butter

1 tbsp miso paste
1 tbsp honey
1 tbsp apple cider vinegar
2 tbsp pistachios, roughly chopped
2 tbsp parsley, roughly chopped
Salt and pepper

PREPARATION

  1. Pre-heat oven to 180°C. Trim and wash a bunch of heirloom carrots and pop on a roasting tray.
  2. Drizzle with olive oil and sprinkle over with tarragon. Give the tray few shakes and roast in a 180°C oven for 20 minutes.
  3. To make the dressing, in a bowl, whisk together The Collective Natural Kefir Yoghurt, peanut butter, miso paste, honey and apple cider vinegar until smooth.
  4. Serve carrots on a platter, season with salt and pepper. Drizzle dressing over the roasted carrots and scatter with chopped pistachios and chopped parsley.

Pumpkin, Sundried Tomato & Feta Ravioloni in a Sage Cream Sauce


This exceptional recipe from Pasta Vera is a delicious way to get through autumn.

Traditional Italian meal, ravioli with sage butter

Serves 3-4

INGREDIENTS
400g Pasta Vera Pumpkin, Sundried Tomato & Feta Ravioloni
1-2 tablespoons butter
1/4 cup chopped pecans
1/3 cup finely chopped onion
1-2 tablespoons dried chopped sage or 1/4 cup of chopped fresh sage
3/4 cup dry white wine
2/3 cup cream
1/4 cup parmesan cheese shavings
Fresh sage to garnish

METHOD
Melt butter in a frying pan over medium heat.

Add pecans and stir until fragrant and slightly darkened in colour (about three minutes). Transfer the pecans into a small bowl.

Add the onion and sage to the same frying pan and sauté until fragrant for 30 seconds. Add the wine and cream and increase the heat, bringing the pan to a simmer until the sauce has reduced for around five minutes. Season with salt and pepper.

In a large saucepan, cook Pasta Vera Pumpkin, Sundried Tomato & Feta Ravioloni in boiling water for three to four minutes.

Serve the sauce over the ravioloni and top with pecans, parmesan shavings and fresh sage.


 

Never Fail Gluten-Free Vegan Vanilla Cake


This three-layered six-inch cake is sure to wow the most hard-to-impress guests!

 

By Sara Kidd

 

Prep time: 15 mins | Cook time: 27 mins

INGREDIENTS
Dry
1 ½ cup white rice flour
3/4 cup almond meal (almond flour is even better)
1/2 cup potato starch
3/4 cup white sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt

Wet
1 ½ cup soy milk
1 ½ tbsp white vinegar
1/2 cup vegetable oil
1 tbsp pure vanilla or 1 tsp vanilla bean paste
Egg Replacer
3 tbsp ground flaxseed meal
7 ½ tbsp hot water

METHOD
Preheat the oven to 160C/320F.

Grease and line three six-inch cake tins with vegetable oil and baking paper, and then dust the cake tin with a tiny amount of gluten-free flour to coat.

Make your flaxseed ‘egg’ by mixing flaxseed and water together and set aside to thicken.

In a large mixing bowl sieve flours, starch, baking powder, baking soda, salt and sugar together and give it a quick whisk to combine ingredients.

In a large jug, mix vinegar with soy milk until it becomes thick. Then add oil and vanilla and mix together. Add thickened flax ‘egg’ and stir.

Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined.

Pour batter into each cake tin making sure they both have the same amount of batter and tap on the bench to release air bubbles.

Place tins into the middle of your oven and bake for 25 minutes or until a skewer poked into the middle comes out almost clean.

Allow to sit in the cake tin for 10 minutes before turning onto a cooling rack.

Run a knife around the outside of the cake before flipping it onto your cooling rack.

Let it completely cool down and ice with your favourite vegan buttercream.


Pork & Coriander Pot Sticker Dumplings: NZ Pork Recipe


Golden, crispy and incredibly moreish, these homemade pork and coriander pot stickers are a seriously fine showcase of New Zealand pork. Simple to whip up, they make the ideal sharing platter for visitors or a way to get the kids involved in the kitchen.

 

Recipe and photo supplied by NZ Pork

 

 

INGREDIENTS
Pot sticker dumplings
2 cups finely of chopped Chinese cabbage
½ tbsp salt
250g NZ pork mince
1 tbsp ground garlic
2 tbsp ground ginger
2 tbsp soy sauce
3 tbsp sesame oil
Small bunch of coriander, roughly chopped
1 cup of water
1 packet of wonton or dumpling wrappers

Dipping Sauce
Equal parts soy sauce, sesame oil and chilli paste
1 large spring onion, sliced

METHOD
1. To make the filling, mix together the cabbage, pork, garlic, ginger, soy sauce and coriander.

2. Place a small amount of filling in the middle of each dumping wrapper, folding them over to form a half moon shape.

3. Starting at one end, fold and pinch the wrapper tightly together, continuing this method until the dumpling is completely sealed. Set the dumplings aside to rest for about 15 minutes.

4. In a pan, heat the sesame oil until it’s really hot, then fry one side of the dumplings until golden brown. Carefully pour in one cup of water and cover with a lid immediately – allowing the top side of the dumplings to steam.

5. Once the water has evaporated, let the bottom crisp up. Remove from the pan and serve on a platter or in individual servings.

6. To make the sauce, combine all of the ingredients together in a bowl.


 

Culinary Downsizing


We’re all about embracing our inner foodies and even more so when it comes to entertaining after all, this is your opportunity to show off your inner Nigella.

 

But who wants to try balancing a plate of pasta while mixing and mingling, right?

Pint-sized portions are the name of the culinary game when it comes to cocktail-hour convenience, after all, it’s called finger food for a reason!

The ability for the edibles to safely sit at the end of a toothpick makes for a smear-free, quick and easy eat for your next event.

We wouldn’t recommend downsizing without giving you a few options to try out. We check out the latest and greatest in bite-sized entertaining.

1. Mr Meat-yagi: Give your next event a (karate) kick with cocktail meatballs. By adding a dipping sauce that’s sweet, smoking or salty – this appetiser will fight its way into the heart of your guests. Sauce on, sauce off: either way is enjoyable.

2. Mamma Mia: We all know a lover of lasagne. The creamy cheese combined with the hearty meat sauce is enough to make anyone’s mouth water. Bring the classic from plate to platter and watch as everyone’s eyes light up when it’s brought around the room in bite-sized portions.

3. Ex-skewers me: Meat on a stick… what’s not to love? Insert various other foods in between each bite-sized meat piece and we have a winner. Eat them separately or altogether in one mouthful – it’s up to you.

4. Mini morsels: The world really is your oyster when it comes to bite-sized portions after all, just about anything can be shrunk. So get clever, get creative and try something random like baby burgers, pint-sized pancakes or itty-bitty ice creams.

PRO TIP: Fancy toothpicks with decorated ends are a must when it comes to bite-sized party favour utensils; just because you’re downsizing doesn’t mean you’re downgrading!


 

Spicy Sprout & Mushroom Noodles with Five-Spice


INGREDIENTS
300g brussels sprouts and their sprout tops, the sprouts halved or quartered, the sprout tops shredded
1 tbsp oil or ghee
400g mushrooms, any type, roughly chopped
3cm piece of ginger, finely chopped or grated
3 garlic cloves, finely chopped or grated
1 fresh red chilli, seeds too, finely chopped
3/4 tsp five-spice
2 bundles of noodles
1 tbsp maple syrup
2 tbsp tamari
1 tbsp lemon or lime juice or vinegar
1 tsp fish sauce or extra tamari
2 tbsp black sesame seeds or chopped nuts or seeds, to serve
Fresh herbs such as coriander or mint, to serve (optional)
Chilli garlic sauce to serve (optional)

 

Fry the sprouts in oil or ghee in a wok or large deep-sided frying pan over a high heat for four minutes. For the first few minutes, fry them in an even layer, untouched for a minute or so, then stir or shake the pan to get to the other side.

This will give you nice golden edges, which adds flavour.

Chop the mushrooms, then add them too, stir-frying for five minutes along with the ginger, garlic, chilli and five-spice. If you’ve got sprout tops, add them now to briefly fry.

Meanwhile, get the noodles cooking in a second saucepan following the label instructions; they should be ready once the sprouts are.

Once the sprouts are tender and the mushrooms have started to go golden and any liquid they have released has been cooked off, add the maple syrup, tamari, citrus (and fish sauce if using) to the sprouts pan and mix everything together.

Finish by adding the cooked noodles and tossing everything together for 30 seconds so the noodles pick up the flavours, adding a tiny splash of water if you need to. Serve with the sesame seeds, fresh herbs and chilli sauce (if using) on top.

Extracted from Eat Green by Melissa Hemsley, published by Random House UK, RRP $50. Copyright © Melissa Hemsley 2020. Photography © Philippa Langley 2020


 

Decadent Chocolate Truffles


Truffles are an easy recipe that will reap many brownie points from your Valentine this year, especially when you personalise them with their favourite flavour combo.

 

 

INGREDIENTS
250g high quality dark chocolate (62 percent cacao or higher)
1/2 cup of heavy whipping cream
1 teaspoon of vanilla extract

OPTIONAL FLAVOUR FUSIONS
Mint leaves (chopped with stems removed, about 1 cup)
Cinnamon and cardamom (1 cinnamon stick, 2 cardamom pods)
Amaretto (1-2 tablespoons)
Espresso powder (1 tablespoon) and coffee liqueur (1 tablespoon)
Hazelnut essence (1/2 teaspoon) and toasted chopped hazelnuts
Orange oil (1/8 teaspoon) and orange liqueur (1-2 tablespoons)

OPTIONAL COATINGS
Truffle coatings
Cocoa powder
Finely chopped hazelnuts
Finely chopped almonds
Chocolate sprinkles
Drizzle with melted chocolate

METHOD
In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula every few minutes).

If you are using one of the optional flavour fusions, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Strain away any solids and return the cream to a simmer before proceeding with the recipe.

Ganache:
Chop the chocolate into small pieces and place it in a separate bowl. Pour the hot cream over the chocolate and add the vanilla. Allow to stand for a few minutes then stir until smooth.

Allow the ganache to cool, then place in the refrigerator for two hours.

Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands), then roll them in your optional coatings.

Place the truffles on a baking sheet lined with parchment paper and put them in the refrigerator overnight.


 

Black forest in a glass


Whether you’ve got leftover brownie or cake to use up, or you make one from scratch, this rich Black Forest is a treat to tempt any Valentine.

 

INGREDIENTS
Cake and cherry mix
4 slices of chocolate cake or brownie
2 tablespoons of a cherry liqueur
410g can of pitted black cherries
2 tablespoons white sugar
1 stick of cinnamon
2 teaspoons cornflour
4 scoops vanilla ice cream

Chocolate Sauce
100g chocolate, melted
1/2 cup of cream

METHOD
Cake and cherry mix
Break cake or brownie into small pieces, sprinkle with cherry liqueur and set aside.

Drain and reserve half a cup of liquid from the pitted black cherries. Place 1/2 cup of the cherry syrup in a saucepan with white sugar and the cinnamon stick. Cook over a medium heat, stirring constantly until the sugar is completely dissolved. Bring this to the boil, before removing from heat.

Dissolve the two teaspoons of cornflour in one tablespoon of water, then add this cornflour mixture to the cherry syrup mixture and cook over a medium heat until sauce boils and thickens.

Remove pan from heat, discard cinnamon stick, then stir in cherries and set aside.

Sauce
Combine melted chocolate and cream in a small bowl and mix well.

TO SERVE
Place half the cake into the base of four individual serving glasses.

Add half the cherry mixture to each glass, then top with remaining cake and cherry mixture. Place a scoop of ice cream on top then pour over chocolate sauce.

Serve immediately.