With entertaining season just around the corner, it’s time to get your BBQ game on! Give these two simple Asian-style pork recipes a whirl – you won’t be disappointed.
THAI STYLE NZ PORK PATTIES
Recipes and photos supplied by NZ Pork
400g NZ pork mince
½ tsp salt
½ tsp fish sauce
1 tbsp fresh ginger, grated
2 spring onions, chopped
1 tbsp sweet chilli sauce
1 egg, beaten
Small bunch coriander, chopped
½ tsp sesame oil
1 small red chilli
Combine all the ingredients together in a large bowl. Divide the mixture into 8 small patties and set aside.
In a pan, heat a little oil and cook the pork patties over a medium heat for 6 minutes on each side.
Serve with sweet chilli sauce on rice or in a burger.
KOREAN STYLE PORK CHOPS
4 NZ pork chops (boneless) or NZ pork steaks
1 tbsp olive oil
¼ cup soy sauce
2 tbsp honey
4 cloves garlic, minced
1 tsp sesame oil
1 tsp ginger, minced
2 tsp sriracha
Black pepper to taste
Preheat oven to 200°C. Mix together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over the pork and marinate for 20 minutes.
Heat olive oil in a large skillet. Add pork chops, without marinade and cook for five minutes without turning, or until the pork is nicely browned. Turn the pork over and pour the remaining marinade over them. Cook for another five minutes.
Place the skillet into the oven and cook for 10 minutes, until the pork is completely cooked through and the sauce is sticky. For thinner cuts of pork, you may not need to finish cooking them in the oven.
Zingy, refreshing, vibrant, healthy, easy to make and oh so delicious! Need we say more? With just three ingredients and very little added sugar, these Strawberry Lime Popsicles are the coolest little treats for a hot day.
2 punnets strawberries, hulled and quartered
(about 1 and a half cups when cut up)
1 tablespoon granulated sugar
2 cups lime soda
Clean fresh strawberries, remove stem and place in fridge until cool.
Place strawberries and sugar in a blender and blend. Make as smooth or as chunky as per your preference.
Pour strawberry puree evenly between ice block moulds. Top with lime soda. Leave about half an inch of space at the top to make room for expansion in the freezer. Insert popsicle sticks and freeze until solid.
After removing from popsicle moulds, extra popsicles can be wrapped in plastic wrap and stored in a freezer bag in the freezer.
Once you’ve mastered the recipe, you can play with flavour combinations. Mint, rhubarb, kiwifruit and coconut are all popular additions to the recipe above. So why not get creative? The world is, after all, your culinary oyster.
Have your cake and eat it too, with this berrylicious beauty. Refined sugar-free, gluten-free and nut-free, it is extraordinarily easy to make and doesn’t include any guilt! It’s the perfect option for entertaining this summer and you can work in whatever fruits – fresh, frozen or even canned – you choose.
3/4 cup desiccated coconut
10 medjool dates
1/3 cup sunflower seeds, pumpkin seeds, or fine rolled oats
1/4 cup melted butter
500g frozen berries of choice
4 tblspn pure maple syrup
1/4 cup cream
2 egg whites
Sliced fresh or frozen berries
Grease and line the bottom and sides of a 20cm spring-form cake tin with baking paper.
Run all base ingredients through a food processor until well combined. Press the resulting slightly sticky dough into the base of prepared cake tin using the back of a spoon. Place in the freezer while you make the filling.
Place frozen berries in the food processor and run through until they are a crumbly texture. Add the maple syrup and cream and continue running through the processor until you have the consistency of ice cream.
Add egg whites and continue to run through the processor for 1-2 more minutes, when it will become light, fluffy, smooth and ice-cream like. It will be pale pink in colour.
Spoon filling on top of the base and roughly smooth out the top. Return to the freezer immediately. Leave for at least 6 hours (or overnight) until set.
When ready to serve, remove from freezer then wrap a warm, damp dishcloth around the tin and run a hot palette knife around the edge of the cake to loosen. Release the springform tin and remove.
Garnish with the berries and slice using a hot knife to serve.
NB: If time is of the essence, use 3L store-bought ice cream. Place in a large mixing bowl and stir to soften slightly. Mix in berries as chunky or as smooth as you prefer before freezing overnight.
Creamy lemon cheesecake bars swirled with blueberries on a simple biscuit base. Careful, this may become a new favourite!
1.5 cups basic biscuits
6 Tablespoons or 90g melted butter
1/3 cup (67g) granulated sugar
450g cream cheese, softened to room temperature
1 large egg
1/3 cup caster sugar
Zest of 2 medium lemons
Juice of 1 medium lemon
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Preheat oven to 180°C. Line an 8-inch square baking pan with foil with some overhang and set aside.
Crust: Using a food processor or blender, process biscuits into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan and bake for five minutes. Allow to cool while you prepare the filling.
Filling: Beat the cream cheese for 1 minute or until smooth. Add the egg, sugar, lemon zest, lemon juice and vanilla extract and continue to beat until smooth and creamy. Gently fold in the blueberries and spoon the filling onto the crust.
Bake for 30-35 minutes, or until the cheesecake has set and the edges are lightly browned. The bars will be very puffy but will sink slightly as they cool. Allow to cool for 30 minutes at room temperature on a wire rack, then chill in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.
At the beginning of this month, the Farmers Market Spring Festival launched all-new ‘market to table’ cooking demonstrations. Jax Hamilton introduced the first of these with her usual enthusiasm and flair from the kitchen verandah at Riccarton House.
The demonstrations will continue from 10-10:30am every Saturday during the warmer months, with chefs sharing culinary techniques and unique ways to utilise produce that can be purchased fresh right from the growers in the market. The recipes will then be available on the website.
“I love Christchurch Farmers Market, it’s my local and I’m there most Saturdays to support my community and the produce passionately displayed,” Jax says.
“Being able to inspire the crowds this spring to create something simple, seasonal and delicious is exactly what I’m about. Food is a gift and what we eat needs to be produced with love.”
Christchurch Farmers Market runs every Saturday from 9am-1pm on the grounds of the historic Riccarton House & Bush. For more details and the schedule of chefs, visit www.christchurchfarmersmarket.co.nz or email firstname.lastname@example.org. Jax shares one of her favourite recipes.
LAMB SALAMI PIZZA W FRESH ROCKET & LABNEH DRESSING
Lamb Pizza 40g tomato puree 2 cloves garlic, crushed 2 tbsp olive oil ¼ cup tomato sauce 2 x pizza bases 20 slices lamb salami ½ red onion, finely sliced ½ red capsicum, de-seeded, finely sliced 75g cherry bocconcini 100g feta 50g rocket Handful mint/parsley chopped Salt and pepper
Mix together the puree, garlic, olive oil and tomato sauce. Add a little more oil if it’s a little thick. Set aside.
Preheat oven to suggested packet temperature. If you have one, pop your pizza stone in too. Dust your bench and take your bases, divide the tomato sauce and spoon/spread all over. Top with salami, onion and capsicum. Rip the bocconcini into bite sized pieces and sprinkle over the top.
Take half the feta, crumble in your fingers and sprinkle over the pizza, drizzle with a little more oil, season with plenty of black pepper and a little salt. When the oven is to temperature, pop in and bake until the cheese has melted and the crust is golden and gorgeous. Remove from the oven. Sprinkle over the rocket, remaining feta and garnish with labneh dressing and chopped herbs.
2 balls labneh Drizzle of lemon olive oil or regular Pinch chilli Salt and black pepper
Whisk ingredients together, taste and season.
Star anise is the star of the culinary show with these chocolate fondant cakes with orange ice cream, adding spice to what is a fairly traditional cake.
For the orange ice cream
300ml double cream
300ml full fat milk
1 orange, zest and 2 tbsp juice
6 egg yolks
1/2 cup caster sugar
For the star anise chocolate fondant
50g butter, softened, plus extra for greasing
140g dark chocolate (min. 70 percent cocoa solids), chopped, plus 40g grated
1/3 cup ground almonds
2 eggs, separated
1/2 cup cornflour
3/4 tsp freshly ground star anise
1/2 cup caster sugar
4 dark chocolate truffles
For the orange ice cream, make a crème anglaise first. Heat the cream, milk and orange zest in a saucepan until just boiling. Remove from the heat and set aside to infuse for 5-10 minutes.
Beat the egg yolks and sugar together until well combined. Whisk the cream mixture into the eggs, pour the mixture back into the saucepan and return to heat.
Stir in the orange juice and continue to cook until the crème anglaise thickens (but not boiling). Set the crème anglaise aside to cool, then chill in the fridge.
Churn two-thirds of the crème anglaise in an ice cream machine, according to the manufacturer’s instructions. Transfer the ice cream into an ice cream container and chill in the freezer until needed.
Pass remaining crème anglaise through a sieve into a bowl, cover with reusable wrap and chill in the fridge until needed.
For the star anise chocolate fondant, preheat the oven to 180°C and grease four ramekin dishes. Add a small amount of the grated chocolate to each, turn them to coat the sides and bottom, shaking out any excess.
Bring a little water to the boil in a pan, then reduce heat until the water is simmering. Suspend a heatproof bowl over the water, not allowing the base of the bowl to touch the water. Melt the chocolate and butter together in the bowl, then remove from the heat and whisk in the ground almonds, egg yolks, cornflour and star anise.
In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Whisk in the sugar, a little at a time. Fold the egg white mixture into the melted chocolate mixture.
Half fill the ramekins with the chocolate mixture, place a chocolate truffle on top and fill the ramekins with the remaining chocolate mixture. Place in the oven to bake for 10-15 minutes, or until risen and slightly wobbly.
Sprinkle with any remaining grated chocolate and cocoa, before serving with mint leaves and orange slices.
Raspberries, chocolate, cheesecake and brownie are some of the best things in life, so why not put them all together for a decadent winter treat?
Makes about 24 brownies
1 cup unsalted butter
2 1/4 cups sugar
1 1/4 cups baking cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon powdered coffee
1 tablespoon vanilla extract
4 large eggs
1 cup flour
2 cups chocolate chips
CREAM CHEESE BATTER
Two 150g packages cream cheese, at room temperature
3/4 cup sugar
1/2 cup flour
2 teaspoons vanilla extract
1/4 cup heavy cream
2 large eggs
100g fresh raspberries
25g caster sugar
A squeeze of lemon juice
Preheat the oven to 180°C. Lightly grease a 9×13-inch baking pan.
Brownie batter: In a large saucepan, melt the butter, then stir in the sugar, cooking until the mixture is smooth and shiny. Remove from the heat and stir in the cocoa, salt, baking powder, powdered coffee powder and vanilla. Allow to cool for about five minutes. Whisk in the eggs, then the flour, stirring until smooth.
Cream cheese batter: Beat the room temperature cream cheese until it is completely smooth and there are no lumps. Mix in the sugar and flour, then the vanilla, cream and eggs.
Next fold the chocolate chips into the brownie batter and spoon half the brownie batter into the prepared pan. Add the cream cheese batter to the top of the brownie batter.
Whip up the raspberry coulis by placing raspberries, caster sugar and a squeeze of lemon juice (no more than 1 tsp) into a bowl and beating with a hand blender. Place the coulis on top of the cream cheese batter, then add the remaining brownie batter onto the cream cheese, swirling these together.
Bake the brownies for 35 to 45 minutes, until a toothpick or knife inserted into the centre comes out clean and the edges are set. Remove the tray from the oven and loosen the edges with a knife. Cool completely before cutting.
Can be frozen and added to the lunchbox as needed. Freezing this decadent slice may, after all, be the only way it will last more than one meal!
Nothing soothes the soul and fills the tummy quite like a soup in winter. Here’s one of our favourites.
6 cups peeled, seeded and diced butternut squash
1/4 cup olive oil
1 tbs salt
1 tsp freshly ground pepper
3 tbs butter
3 cups chopped onions
1/2 cup chopped carrots
1 clove crushed garlic
1 or 2 sprigs fresh thyme
4 cups chicken stock
4 cups water
Blue cheese to taste
Crème Fraîche, for garnish
Pumpking kernels, for garnish
Preheat oven to 230°C. Line a rimmed baking tray with baking paper. Toss squash in a bowl with olive oil, 1 tsp of the salt and 1/2 tsp of the pepper. Transfer squash to the baking tray and roast until lightly caramelised and tender. Set aside.
While the squash is roasting, melt the butter over medium heat. Add veges, 2 tsp salt and 1/2 tsp pepper to pot. Cook until soft. Add stock and water. Bring to the boil, reduce the heat, then simmer for 15 minutes. Add the roasted squash to the pot and remove it from heat. Discard the thyme sprigs.
Blend the soup until completely smooth. Serve hot, garnished with crème fraiche, crumbled blue cheese and pumpkin kernels, with toasted and buttered crusty bread