Hand-harvested from Mission Estate-grown pinot gris and chardonnay vines, Mission Fête is a delicate sparkling wine with aromas of pear, apple and citrus. Enjoy a bottle of Fête this summer, paired perfectly with this delicious crumbed fish recipe by Mission Estate Chef Ricki Littleton to help you make the most of the warmer months this festive season.
250g white fish
2 eggs (whisked with equal amount of water)
Flour to dust
Panko to crumb
Lemon pepper seasoning
Salt and pepper to season
Oil to fry
Heat oil in a deep fryer or frying pan to 185°C. Put the flour onto a plate. Break the egg into a bowl and beat it an equal amount of water. Place the panko crumbs, lemon pepper seasoning, salt and pepper onto a plate. Cut fish into 60g pieces, coat each piece in flour and dip into egg mix. Coat fish in panko crumb mix and repeat process twice on each fillet for an extra crispy crumb.
To make the kumara fries, slice kumara into strips and fry for five minutes or bake in the oven at 200°C for 20-25 minutes or until golden brown.
While fries are cooking, carefully place fish into heated oil for around 3-4 minutes until crust is golden brown. Remove excess oil and season with salt and pepper. Serve immediately with kumara fries, tartare sauce and garden salad.
When cooked up young (not ripe) and seasoned right, jackfruit tastes like sweet and savoury, perfectly pulled pork or tender and juicy shredded chicken. From tacos to enchiladas and salads, jackfruit has become a go-to ingredient.
2 tablespoons tamarind concentrate
Juice of 2 limes
1/3 cup soy sauce
1/3 cup brown sugar
3-4 teaspoons chili sauce, to taste
1/2 cup chopped peanuts
1/3 cup sliced green onions
Soak noodles in a large bowl of hot water for 30 minutes to one hour, or until the noodles are softened. Mix together all of the sauce ingredients in a small bowl.
Heat the peanut oil in a large wok or skillet and stir fry the noodles for two minutes. Add the garlic, green onions, and jackfruit, then stir in the sauce. Cook for another four to five minutes, adding the bean sprouts in the last minute.
Plate the Pad Thai and garnish with chopped peanuts, sliced green onions, and lime slices.
Quick, tasty, decadent and beautiful to service for guests, these lamington balls are a beautiful addition to any festive feast. They even look the part!
1 cup raw cashews
1 1/2 cups shredded coconut
3 tbsp rice bran syrup
1 tbsp vanilla paste
2 tbsp coconut or soy milk
100g raw Lindt dark chocolate
3/4 cup desiccated coconut
1 cup frozen raspberries
1 tbsp rice bran syrup
1 tbsp chia seeds
Jam: Place raspberries and rice bran syrup in a saucepan over medium-low heat.
Allow the berries to cook slowly, stirring regularly and squashing them down with a fork. Cook until berries have broken down, about 5-10 minutes. Take off heat and stir in chia seeds. Set aside.
Lamington Balls: Place cashews and shredded coconut in a food processor and process until it resembles crumbs. Add rice bran syrup, vanilla and dairy-free milk and process until mixture comes together and gets a bit sticky. Transfer to a bowl and add chia jam, stir until it is swirled through. Take heaped teaspoons of mixture and roll into balls.
Line a tray with baking paper. Melt raw chocolate. Pour desiccated coconut onto a plate. Cover each ball in chocolate before rolling in coconut and setting on the tray to dry. Store in the fridge.
Chickpeas love a good spicing; otherwise they can be a bit bland and boring. Then they make a great base for filling, hearty, flavour-packed salads like this one with spice-roasted cauliflower, fresh mango, a kick of chilli and a creamy coconut dressing. There’s a bit of Pacific and Indian fusion going on here and the result is sublime.
1 small head cauliflower, chopped into florets
400g can chickpeas, rinsed, drained and patted dry with paper towels
1 cup natural cashew nuts
3 tablespoons olive oil
1 ¼ teaspoons curry powder
1 ¼ teaspoons cumin seeds, crushed
1 ¼ teaspoons coriander seeds, crushed
2–3 cloves garlic, finely chopped
2 tablespoons maple syrup
1 ripe mango, peeled and diced
3 handfuls of baby spinach
1 red or green chilli, finely sliced
2 spring onions, finely sliced (mostly green part)
½ cup chopped coriander
COCONUT YOGHURT DRESSING
½ cup natural unsweetened coconut yoghurt
Juice of 1 lime
¼ – ½ teaspoon curry powder
1. Preheat oven to 220°C. Line an oven tray with baking paper.
2. In a large bowl, toss cauliflower, chickpeas and cashew nuts with olive oil, curry powder, cumin and coriander seeds, garlic and maple syrup. Season with salt and pepper, tip onto lined tray and roast for about 15–20 minutes until cauliflower is just tender and golden.
3. Mix all dressing ingredients together and season with a little salt.
4. Set roast cauliflower mixture aside to cool slightly. Just before serving, toss with mango, baby spinach, chilli, spring onion and coriander and drizzle with the dressing.
1 cup (280g) hulled tahini
1 cup (220g) raw caster (superfine) sugar
⅓ cup (80ml) maple syrup
2 teaspoons vanilla extract
2 cups (280g) wholemeal (whole-wheat) spelt flour
¼ teaspoon bicarbonate of (baking) soda
¼ teaspoon baking powder
200g chopped dark chocolate
Preheat oven to 160°C. Line two large baking trays with non-stick baking paper.
Place the tahini, sugar, maple syrup, vanilla and egg in a large bowl and mix well to combine. Place the flour, bicarbonate of soda and baking powder in a medium bowl and stir to combine. Sift the flour mixture into the tahini mixture and mix well to combine. Add the chocolate and fold to combine.
Roll heaped tablespoons of the dough into 24 balls and place on the trays. Flatten the cookies slightly and bake for 12–14 minutes or until light golden. Allow to cool on the trays.
500g NZ pork shoulder, cut into 2cm cubes
1 tsp salt
¼ tsp white sugar
1 tsp soy sauce
1 egg white
2 green onions, finely sliced
½ cup cornflour Sauce
1 tbsp vegetable oil
3 celery stalks, sliced
1 green pepper, cubed
1 red onion, cut into wedges
1 cup water
¼ tsp salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ tsp soy sauce
Juice and contents 1 can pineapple chunks (225g) To fry
3 cups vegetable oil To thicken
2 tbsp cornstarch
¼ cup water
Place cubed pork in a medium bowl and season with salt, sugar and soy sauce before mixing in egg white and green onions. Cover and place in the fridge for one hour.
In a large deep pan or deep-fryer, heat the vegetable oil to 185°C. Remove the pork from the fridge and coat in cornflour. Fry the pork in the hot oil for about 10 minutes – until evenly browned. Drain pork on paper towel and set aside.
In a wok over medium heat, heat a little oil and stir in celery, pepper and onion. Cook until the vegetables are tender then remove from heat and set aside.
To make the sauce, mix the water, salt, sugar, apple cider vinegar, ketchup and soy sauce in a large saucepan over high heat. Bring to the boil then stir in the cooked pork, vegetable mixture and contents of pineapple can.
Bring sauce to a boil before stirring in cornflour and water mixture to thicken. Cook for a further 5-10 minutes until shiny and thick.
If I ever decide to open a restaurant, dumplings would feature prominently on the menu. There is something incredibly satisfying about making dumplings and eating them is even more gratifying. So expect to find not just one dumpling recipe in this cookbook.
60 WONTON WRAPPERS
300g raw prawn meat, finely chopped
100g white or savoy cabbage, finely shredded
1 medium carrot, finely shredded
1 cup chopped English spinach
2 large cloves garlic, peeled and coarsely grated
20g ginger, peeled and coarsely grated
2 large stalks spring onions, finely chopped
2 tablespoons finely chopped coriander leaves and stems
2 tablespoons soy sauce
2 tablespoons mirin
1 teaspoon sesame oil
1 teaspoon cracked white pepper
2 teaspoons cornflour
2 tablespoons dark soy sauce
4 tablespoons Chinkiang black
2 tablespoons light soy sauce
2 tablespoons water
2 teaspoons sesame oil
2 teaspoons chilli oil
4 teaspoons raw sugar
¾ teaspoon Szechuan pepper
1-2 large red chilli, finely diced
2 rounded tablespoons finely
sliced coriander stems and roots
3-4 spring onion stalks, finely sliced
Black Bean XO Sauce
1-2 spring onion stalks, finely chopped
Microwave the shredded the cabbage for one minute, then squeeze out as much of the moisture as possible between your palms. Do the same for the carrot and English spinach.
Place all the ingredients for the filling in a large glass bowl and mix until well combined. I find it easiest to use a large fork to stir, followed by a spoon to finish off the mixing. This will ensure you don’t compress and mush up the mixture too much.
For the dressing, mix all its ingredients in a glass jar. This can be made a few days in advance and stored in the fridge for up to a week or two.
To wrap a dumpling, place one teaspoon of the filling in the middle of a wonton wrapper. Dab the edges of half the wrapper with water, then fold the wrapper over the filling to make a triangle. Seal the dumpling by gently pressing outwards from the filling to the edges to ensure that there are no air pockets.
Hold the dumpling with the long side of the triangle away from you and bring the two sealed edges of the wrapper to the bottom. Secure by putting a tiny bit of water on one of the edges, overlapping with the other, and pressing gently. Repeat with all the filling and wrappers.
Bring a medium to large saucepan of water to the boil. Poach the dumplings a bunch at a time, taking care not to overcrowd the saucepan. The dumplings will float when they are cooked. Remove with a slotted spoon and place in individual bowls or a large plate. Sprinkle over the black vinegar chilli dressing, a dollop of my Black Bean XO Sauce (recipe in book) and scatter with chopped spring onions and crispy shallots.
1 cup small broccoli pieces
1 cup sugar snap peas
1 red pepper, finely sliced
2 tbsp light soy sauce
2 tbsp kecap manis (sweet thick soy sauce)
2 tsp sesame oil
To soften the dried noodles, submerge them in boiling water and leave for 5-10 minutes. Once cooked, cool in cold water, drain and set aside.
In a bowl, mix together the light soy sauce, the Shaoxing wine and cornflour. Coat the pork in the mixture and set aside for 20 minutes.
Heat the vegetable oil in a wok until hot and add the garlic, ginger and chilli flakes. Fry gently for about 2 minutes. Add the pork mixture and continue to fry until cooked through – about 8 minutes. Add the veggies and fry for a further 2 minutes.
Add the drained noodles and toss with the pork and veggies until well coated. Fry for about 3 minutes, then add the kecap manis, soy sauce and sesame oil.
Season with salt and serve on a plate or in a bowl.