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Bring on the scones: Gorgeous Food


When it comes to the perfect morning tea, specialist bakery Gorgeous Food’s JoAnne Fryer says the humble scone is right up there in the popularity stakes. One that is frequently asked for is the cheese and chive scone.

 

“If you’re lucky enough to be passing by our doors around 6am, you can get them straight from the oven,” JoAnne says.

Other firm favourites with customers are tasty savouries from the pie warmer; freshly cut sandwiches; slices cut into dainty bite sized pieces to pop in the mouth; and there’s a posse of muffin-mad folk out there who can’t get enough of the Texan muffin with plump blueberries or raspberry and white chocolate.

If you can’t make it to Gorgeous Food for the most scrumptious morning tea ever, don’t despair, for JoAnne has very kindly shared her recipe of Cheese and Chive scones with us. Yay!

Cheese & Chive Scones

• 560g flour
(season with salt, pepper and paprika)
• 8tsp baking powder
• Sift the above together.
• Add 150g grated cheese
• 50g shredded parmesan
• ¼ cup chopped chives
(or other fresh herbs)

Mix together and add enough milk (approx. 2 cups) to make a firm batter. Drop large spoonfuls close together onto an oven tray lined with baking paper.
Sprinkle with paprika, parmesan and grated cheese. Bake in preheated oven at 200°C for 10 to 15 minutse until golden brown and cooked through.

Find Gorgeous Food at 66-68 Springs Road, Christchurch
Phone: 03 344-6044
Hours: Monday to Friday 6am to 3.30pm


 

Chicken Musakhan: Recipe


Serves 4

 

Ingredients

1 chicken (about 1.7kg), divided into 4 pieces (1.4kg) or 1kg chicken breasts (between 4 and 6, depending on size), skin on, if you prefer
120ml olive oil, plus 2–3 tbsp extra, to finish
1 tbsp ground cumin
3 tbsp sumac
½ tsp ground cinnamon
½ tsp ground allspice
30g pine nuts
3 large red onions, thinly sliced 2–3mm thick (500g)
4 taboon breads, or any flatbread (such as Arabic flatbread or naan bread) (330g)
5g parsley leaves, roughly chopped
Salt and black pepper

To serve 
300g Greek-style yoghurt
1 lemon, quartered

Preheat the oven to 200°C fan.

Place the chicken in a large mixing bowl with 2 tablespoons of oil, 1 teaspoon of cumin, 1½ teaspoons of sumac, the cinnamon, allspice, 1 teaspoon of salt and a good grind of black pepper. Mix well to combine, then spread out on a parchment-lined baking tray. Roast until the chicken is cooked through. This will take about 30 minutes if starting with breasts and up to 45 minutes if starting with the whole chicken, quartered. Remove from the oven and set aside. Don’t discard any juices which have collected in the tray.

Meanwhile, put 2 tablespoons of oil into a large sauté pan, about 24cm, and place on a medium heat. Add the pine nuts and cook for about 2–3 minutes, stirring constantly, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leaving the oil behind in the pan) and set aside. Add the remaining 60ml of oil to the pan, along with the onions and ¾ teaspoon of salt. Return to a medium heat for about 15 minutes, stirring from time to time, until the onions are completely soft and pale golden but not caramelised. Add 2 tablespoons of sumac, the remaining 2 teaspoons of cumin and a grind of black pepper and mix through, until the onions are completely coated. Remove from the heat and set aside.

When ready to assemble the dish, set the oven to a grill setting and slice or tear the bread into quarters or sixths. Place them under the grill for about 2–3 minutes, to crisp up, then arrange them on a large platter. Top the bread with half the onions, followed by all the chicken and any chicken juices left in the tray. Either keep each piece of chicken as it is or else roughly shred it as you plate up, into two or three large chunks. Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, 1½ teaspoons of sumac and a final drizzle of olive oil. Serve at once, with the yoghurt and a wedge of lemon alongside.

Extracted from ‘Falastin: a cookbook’ by Sami Tamimi and Tara Wigley (Ebury Press, $60). Sami is Executive Head Chef and co-founder of Ottolenghi restaurant in Notting Hill.
Photography by Jenny Zarins

 

Grilled Prawns with Miso Butter Recipe: United Fisheries


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

 

What you need:

500g Sea Cuisine Raw Prawn Cutlets (defrosted)
2 Tbs Butter (melted)
3 tsp Miso paste
1 Tbs Mirin
2 Tbs Japanese sake (optional)
1 tsp Fresh ginger (grated)
Garnish: toasted sesame seeds, spring onion, chilli flakes

What to do:

In a large bowl, whisk together the butter, miso, mirin, sake and ginger, mixing well. Add in the prawns and marinate for 10 minutes.
Trim and portion the spring onion into 50mm batons, these can be grilled at the same time with the prawns.

Cooking Options:

FLAT PLATE BBQ GRILL: Heat your grill on medium high heat. Grill the prawns on each side for approximately 1 to 1.5 minutes or until cooked through.

COOKING ON STOVE: Heat your grill pan over a medium high heat. Add the prawns and grill each side for 1 to 1.5 minutes or until cooked through.

COOKING IN GRILL OVEN: Turn your oven to grill and move the rack to just below heating element. Using a suitable grill or baking tray add the prawns. Grill for 1 to 1.5 minutes each side or until cooked through.

NOTE: Grill the spring onion at the same time with the prawns.

TO SERVE:
Divide the grilled prawns into four separate bowls or present on a platter. Finish by garnishing with toasted sesame seeds, grilled spring onion batons, chilli flakes.


 

Roast bolar with homemade spice rub: Beef + Lamb NZ


We can’t think of a better family Sunday lunch or dinner than roast beef with all the trimmings – Yorkshire puddings, rich gravy and crispy roast potatoes.

 

RECIPE SUPPLIED BY BEEF + LAMB NEW ZEALAND

 

Serves 6 

Ingredients:

BEEF
1.2kg Quality Mark beef bolar

SPICE MIX
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon sweet paprika
½ teaspoon dried oregano
Good pinch dried red chilli flakes
2 cloves garlic, crushed
¼ cup oil
Juice of ½ lemon

CRISPY ROAST POTATOES
1.5kg floury potatoes, peeled and cut into halves
¼ cup oil
25g butter

TO SERVE
• Your choice of roast seasonal vegetables
• Gravy
• Yorkshire puddings
(find recipe at www.recipes.co.nz)

METHOD:

BEEF
Combine all of the spice mix ingredients together in a small bowl. Rub over the beef bolar and place on a wire tray on a baking dish. Reduce the oven temperature to 200°C and place in the oven to roast for 40-45 minutes for medium-rare beef.
Remove beef from the oven and place on a warmed plate, cover loosely with foil and a clean tea towel and leave to rest.

CRISPY ROAST POTATOES
Place potatoes in a saucepan of salted water and bring to the boil. Reduce the heat and allow to simmer for 5-8 minutes, just so they are slightly soft around the edges. Drain and place saucepan back over the heat. Shake saucepan to dry off potatoes. Score the surface of each with a fork to scruff them up.
Place oil and butter into a roasting dish and place in oven to heat. Add potatoes, tossing well so that every surface is covered. Roast for 45 minutes at least until thoroughly golden and crisp. Sprinkle with a little salt before serving.

TO SERVE
Serve slices of beef with the potatoes, peas, gravy and Yorkshire puddings if you wish.


 

Apple, lemon + thyme crumble recipe


I feel like all too often we think of apples merely as the base of a dessert, to which we add berries or other more vibrant fruits. Here I wanted to celebrate the humble apple in all its glory, adding only a little lemon and thyme to accentuate, not cover-up, the beautiful natural sweet and sour flavour of in-season apples.

 

 

For a dairy-free or vegan version, use 60ml (1/4 cup) solid virgin coconut oil, plus a pinch of fine sea salt in place of the butter. The results are not quite the same, but still yum.

Any leftovers are lovely eaten cold with yoghurt for breakfast, or warmed through if you have the time and/or can be bothered!

If like me, you like to plan ahead to make life easier, double up the crumble recipe and freeze half in a zip-lock bag for later use.

 

By Emma Galloway from A Year In My Real Food Kitchen – Harper Collins 2016

 

Serves 4-6

Ingredients

4 large granny smith apples, peeled, cored and sliced
4 large pink lady apples, peeled, cored and sliced
The finely grated zest of one lemon

85g (2/3 cup) sliced almonds
70g (1/2 cup) fine brown rice flour
55g (1/2 cup) ground almonds
70g cold butter, chopped into small pieces
50g (1/4 cup) muscovado or unrefined raw sugar
3 teaspoons finely chopped thyme

Method

Preheat oven to 180C (350F). Place sliced apples and lemon zest in a saucepan, add a little splash of water, cover with a lid and bring to the boil over high heat. Reduce to a simmer and cook for 8 to 10 minutes, stirring occasionally until apple is tender. Transfer to a two-litre ovenproof dish (or four to six smaller ones if you’d like to make individual crumbles).

Place sliced almonds in a dry frying pan over medium-high heat and cook 3 to 4 minutes, stirring often until lightly toasted. Remove from the heat and set aside. Put rice flour, ground almonds and butter in a bowl. Use your hands to rub in the butter until it resembles coarse breadcrumbs (it will feel a little more moist than regular crumble at this stage). Stir in sugar, toasted almonds and thyme. Scatter some crumble mixture over the apples, then squeeze the rest of the crumble together with your hands to form large clumps before gently scattering on top.

Bake for 40 to 45 minutes for one large dish, or 30 to 35 minutes for smaller ones, until the top is golden brown and the filling bubbling up and over the crumble in places. Serve warm with vanilla ice cream, vanilla custard or plain yoghurt.


 

Slow-cooked American-style Pulled Pork Sliders: NZ PORK


Slide into dinner time with these divine pulled pork sliders, slow-cooked to perfection!

 

 

PREP: 10 MINUTES
COOK: 12 MINUTES
SERVES 12

INGREDIENTS
2-2.5kg boneless NZ pork shoulder
3 tbsp brown sugar
3 tsp salt
1 tsp smoked paprika
½ tsp black pepper
2 tsp crushed red pepper flakes
1 tsp garlic powder
1 tsp mustard powder
1 tsp cayenne pepper
1 onion, quartered
1 cup cider vinegar
1 tbsp Worcestershire sauce
BBQ sauce to taste

METHOD

  1. Combine brown sugar, salt, paprika, pepper, red pepper flakes, garlic powder, mustard powder and cayenne pepper in a bowl.
  2. Rub spice mixture over NZ pork shoulder – covering all sides generously.
  3. Place NZ pork shoulder in slow cooker. Add the onion, cider vinegar and Worcestershire sauce.
  4. Cook on low for 12 hours, or on high for 8 hours. Once cooked, remove the pork and shred with two forks and mix through your favourite smoky BBQ sauce.
  5. Evenly distribute the pulled pork into 12-15 portions, and place on buttered sliders with creamy coleslaw.


 

Peach Cobbler: Magnolia Table


If a warming winter dessert is on the culinary cards for you, make it this outstanding Peach Cobbler from Joanna Gaines’ latest book, Magnolia Table.

 

PHOTO AMY NEUNSINGER

 

PREP: 15 MINUTES
COOK: 50 MINUTES

INGREDIENTS:
4 cups sliced peeled fresh or frozen peaches
1¾ cups sugar
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
¾ cup whole milk
8 tablespoons (1 stick) unsalted butter
½ teaspoon ground cinnamon
Vanilla ice cream, for serving

METHOD:

  1. In a large saucepan, combine the peaches and ¾ cup of the sugar. Cook over medium heat, stirring often, until the sugar dissolves, the juice is thickened, and the peaches are softened but still firm, 8 to 10 minutes.
  2. In a large bowl, whisk together the flour, remaining 1 cup sugar, baking powder, and salt. Stir in the milk and mix until combined.
  3. Place the butter in an 8 × 8-inch baking dish and set it in the oven. Preheat the oven to 180°C. Take out the dish when the butter has melted, 3 to 5 minutes.
  4. Pour the batter into the dish on top of the melted butter. Spoon the peaches and juice over the batter and sprinkle the cinnamon on top.
  5. Bake until a tester inserted in the center comes out clean, about 35 minutes. Serve warm with ice cream.

 

From Magnolia Table, Volume 2 by Joanna Gaines. HarperCollins RRP $59.99. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.


 

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.