Tabla de contenidos para July - August 2019 en Food

The Scandinavians, experts at surviving and thriving during long winters, are also among the happiest people on earth. This may be attributed to the practice of hygge, or “creating a cosy atmosphere while enjoying the good things in life with good people.” Hygge is social, so cuddling up together with a hot chocolate is hygge, watching a movie with the kids is hygge, playing board games by the fire is hygge. Food is a significant feature of hygge and when it comes to cosy dishes, we’ve got you covered. So why not invite your nearest and dearest round and cook up some comfort? Our slow cooking feature on page 40 is a good place to start, or if dessert is your hygge happy place, then check out the sweet indulgence…

We love to read your feedback and see photos of the dishes you have created from Food magazine. Get in touch by email (foodmagazine@bauermedia.co.nz), post on our Facebook page (www.facebook.com/ foodmagnz), or upload to Instagram with the hashtag #foodmagnz and you could win a prize! Get more from the team at Food by receiving our regular newsletter – just click the ‘Sign Up’ box on our Facebook page To be part of our Foodie community, visit us at: instagram.com/foodmagnz facebook.com/foodmagnz…

NEW ZEALAND SENDS almost 300 million single-use cups to landfills every year, but a Kiwi company is aiming to tackle that waste head on. Founded by two Wellington women last year, Again Again’s cup-lending system has worked a treat in the capital, and is about to launch in Auckland. The system is simple: Coffee drinkers pay a $3 fully refundable deposit to ‘check out’ a cup, and this $3 is returned to them when they bring the cup back to any participating cafe (or they can simply swap the cup out for a clean one with their next drink). Because the cups reside at the cafe, this system addresses the problem of forgetting personal reusable cups – as well as the concern that only 1 in 400 compostable cups actually…

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Buying fruit and veges in season saves you money, and guarantees you’re eating the freshest food possible. Here’s our guide to what’s plentiful over the next two months. FRUIT ➽ Avocado ➽ Grapefuit ➽ Kiwiberries ➽ Kiwifruit ➽ Lemon ➽ Lime ➽ Mandarins ➽ Mango ➽ Oranges ➽ Passionfruit ➽ Rhubarb ➽ Tamarillos VEGETABLES ➽ Artichoke – Jersusalem ➽ Brussels sprouts ➽ Fennel ➽ Kohlirabi ➽ Leeks ➽ Parsnip ➽ Swedes ➽ Turnips ➽ Watercress ➽ Witloof ➽ Yams…

LEMON POPPY SEED PANCAKES WITH LEMON & BLUEBERRY SYRUP PREP + COOK TIME 25 mins MAKES 16 pancakes or 4 serves • 1½ cups sugar • ½ cup water • zest of 2 lemons • juice of 2-3 lemons • ¾ cup blueberries, fresh or defrosted, plus extra, to serve (optional) • 2½ cups plain flour • 4 teaspoons baking powder • pinch of salt • ½ tablespoon poppy seeds • 2 eggs, lightly beaten • 1½ cups milk • 60g butter melted, plus extra, for cooking 1 Place 1 cup of the sugar and ½ cup water into a medium saucepan and heat till sugar is dissolved, then turn up the heat and boil the syrup for about 5 minutes or until liquid is reduced by a third. Add the zest of 1 lemon and juice of 1-2 lemons (about 2-4…

• Whether it’s the cinnamon-coloured, buttery fleshed Beurre Bosc, the juicy, pink-tinged Doyenne du Comice, or the crisp, bright green Packham, New Zealand pears are the perfect fruit for winter puddings. • Pears will continue to ripen after harvesting, so purchase when firm and ripen at room temperature; they are ready to eat when the area around the stem gives a little when pressed – so ‘check the neck’. A good pear will become fragrant as it ripens. • Once ripe, you can store pears in the refrigerator. The cold temperature slows the ripening process and they’ll keep for three to five days. • Pears go well with chocolate, nuts, vanilla, many liqueurs and cheese.…

FLUFFY POTATO GNOCCHI WITH PARMESAN GARLIC & SAGE DRESSING PREP + COOK TIME 1 hour SERVES 6 • 1kg Inca Gold potatoes, baked or boiled with the skin on till tender • 300g plain flour, plus extra, for rolling • pinch of nutmeg • salt and pepper • 2 eggs, lightly beaten • 60g butter • 1 clove garlic, crushed • 1 teaspoon dried sage, or ½ tablespoon finely chopped fresh sage leaves • ¼ teaspoon salt • ¼ cup grated parmesan cheese, plus extra, to serve • black pepper 1 While still hot, skewer cooked potatoes on a fork and carefully peel off the skins. Dredge the bench with three quarters of the flour. Using a potato ricer held above the bench, press the potatoes so the flakes drop onto the floured surface. Toss lightly with flour as you go.…

Brown the meat Unless your slow cooker has a sauté function, use a heated, oiled, large frying pan, adding the meat in batches and turning it so it browns evenly. Make sure there’s a sufficient amount of oil in the pan so the meat caramelises rather than scorches. Be sure to have the pan heated before adding the meat, and maintain the heat during the browning process; if the pan is not hot enough, the meat will stew rather than brown. Why not just throw it all in together? Browning the meat before adding to the slow cooker not only enhances the flavour, it gives the meat a beautiful rich colour. Liquid content CASSEROLES, STEWS, CURRIES & TAGINES As a general rule, the slow cooker should be at least half…

ROASTED GARLIC & CAPSICUM POTATOES PREP + COOK TIME 1 hour 15 mins SERVES 8 Preheat oven to 200°C. Place 8 agria potatoes on an oven tray; drizzle with 2 teaspoons olive oil. Roast for 1 hour or until tender; season. Meanwhile, place 1 whole unpeeled garlic bulb on another tray; drizzle with 1 teaspoon olive oil. Bake for the last 30 minutes of potato cooking time or until garlic is tender. Cool garlic for 10 minutes on tray; peel. Cut a cross in the potatoes; squeeze upwards from the bottom. Scoop top third of potato flesh from each into a small bowl; mash with garlic. Spoon mash into potatoes. Top with 50g drained char-grilled capsicum and 2 tablespoons chopped flat-leaf parsley. Season. PER SERVE Energy 183kcal, 768kj • Protein…

APPLE STREUSEL BREAD & BUTTER PUDDING PREP + COOK TIME 1 hour 15 mins SERVES 6 • ⅓ cup plain flour • 2 tablespoons self-raising flour • ¼ cup firmly packed brown sugar • ½ teaspoon mixed spice • 80g butter, chopped • 5 medium Granny Smith Apples, peeled, cored and thickly sliced • ¼ cup water • 2 tablespoons caster sugar, plus ⅓ cup, extra • ½ teaspoon finely grated lemon zest • ¼ teaspoon ground cinnamon • 1 420g ciabatta loaf • 1½ cups milk • 2 cups cream • ½ teaspoon vanilla extract • 4 eggs • 1 teaspoon icing sugar, to serve • vanilla ice cream or cold custard, to serve (optional) 1 Preheat oven to 180°C. 2 Combine flours, sugar and mixed spice in a bowl; rub in butter until mixture resembles breadcrumbs. Cover; freeze 1 hour or until firm. 3 Meanwhile,…

MUSHROOM & BLACK EYE BEAN BURGERS PREP + COOK TIME 30 mins + cooling & chilling SERVES 4 • ⅓ cup olive oil • 1 small onion, finely chopped • 300g button mushrooms, quartered • 2 tablespoons fresh thyme leaves • 400g can black eye beans, drained, rinsed • 1 egg, beaten lightly • 1 cup finely grated parmesan cheese • 2 cloves garlic, crushed • ⅔ cup packaged breadcrumbs • 100g cabbage, thinly sliced • 2 tablespoons lemon juice • 4 x 85g white bread rolls, split • ⅓ cup mayonnaise • 1 small bulb fennel, thinly sliced, fronds reserved • 1 tablespoon hot chilli sauce 1 Heat 2 tablespoons of the oil in a large frying pan over medium heat; cook onion, mushroom and thyme, stirring occasionally, for 10 minutes or until softened and lightly golden. Cool for 10 minutes. 2 Place mushroom…

CRÈME CARAMEL PREP + COOK TIME 1¼ hours + chilling SERVES 8 • ¾ cup caster sugar, plus ⅓ cup extra • ½ cup water • 6 eggs • 2 teaspoons vanilla extract • 1¾ cups milk • 300ml cream 1 Preheat oven to 160°C. 2 Stir ¾ cup sugar and the water in a small saucepan over medium heat, without boiling, until sugar dissolves. Brush the side of the pan with a wet pastry brush to remove any undissolved sugar crystals. Bring to the boil; boil, without stirring, until the mixture is a dark golden colour. Taking care, immediately pour caramel into a deep 20cm round cake pan. 3 Whisk eggs, vanilla and extra sugar in a large heatproof bowl or jug. 4 Stir milk and cream in a medium saucepan; bring to the boil.…

Cheers! Fine Wine Delivery Co. is bringing you the freshest and most innovative way to drink your favourite craft breweries beer. Crowlers® are 946ml aluminium cans that are purged with CO2 for freshness, filled and sealed on the spot by our beer-ista to take home or deliver straight to your door. A true classic Sherwood Estate Stratum Riesling Waipara Valley 2018 is a classic expression of riesling at a stunning price – think citrus peel and honey fruit, a minerally secondary character and firm, sharp acidity with just a suggestion of fruit sweetness in the mouth. This is an elegant dry-ish wine that begs for seafood or spicy food. RRP $18 Platter perfection Are you entertaining tonight? New Huntley & Palmers Lavosh Crisps are the perfect cracker to impress your…

RECIPE SOPHIE GRAY PHOTOGRAPHY TODD EYRE STYLING EMILY SOMERVILLE-RYAN PULLED BEEF RAGU WITH CHEESY POTATO WAFFLES PREP + COOK TIME 3½ hours (oven); 8½ hours (slow cooker); 1 hour 15 mins (pressure cooker); SERVES 6 • 1.3kg topside roast or other slow-cooking beef cut, cut into 4 pieces • salt and black pepper • 3 tablespoons olive oil • 3 cloves garlic, crushed • 2 onions, chopped • 1 green capsicum, chopped • 1½ tablespoons paprika • 800g canned tomatoes, crushed • ¼ cup tomato paste • 2 teaspoons beef stock powder • 2 cups water • 1 teaspoon dried thyme, or 3 sprigs fresh thyme • 3 dried bay leaves • sour cream to serve 1 Pat beef dry and season well with salt and pepper. Heat 1 tablespoon olive oil over high heat in a heavy based pot. Add beef and sear…

INSPIRATION-PLUS We are not vegetarians but our diet these days focuses on veges with a toss of fish or meat, as opposed to a meat and three-vege type of plate. I bought the latest Food magazine last weekend and I’ve already made almost everything in the vege section and recommended the recipes to a couple of friends. Fabulous to find so much inspiration on a few pages. Thank you – could you please keep the ideas coming for this way of eating? And I definitely need to get better at using legumes and lentils (or are they the same family?) Judi Cameron VEGETARIAN JOURNEY I have loved your magazine over the years. It has become one of those mother, daughter, Nan-sharing times where we sit together and discuss the recipes…

HOW TO HAVE AN AVO when there aren’t any Our favourite bit of buttery green goodness is a fickle friend. One week there are simply bags of them and a few days later it seems a single avocado costs more than your daughter’s wedding. So before you head out to join Avocados Anonymous, check out our top tips to keep it green through the tough times. 1 Plan ahead and freeze them when plentiful. While frozen avos aren’t suitable for slicing, they can be mashed, added to a smoothie or smooshed onto a bagel. Freeze your peeled avocado halves in a resealable bag. Give them a good dousing in lemon juice first, or run them under the cold tap to reduce oxidation (browning). Or take it to the next level…

“I’d say my style is soul food with flair. I can whip together a salad,roasted vege... I’m pretty handy on the barbecue” He might have left the rugby field after announcing his retirement earlier this year, but Israel Dagg’s still making his mark – these days, in the kitchen! We spoke to the former Crusader-turned Beak & Sons ambassador about his love of food, cooking and, of course, meat! What’s your cooking style like? The answer might be slightly different if you were to ask my wife Daisy. She’s seriously an amazing cook and does the majority of our meals at home. I’d say my style is soul food with flair – now that has a good ring to it! I can whip together a salad, roasted vege... I’m pretty…

“While recently in Dunedin visiting friends, we went to the new No7 Balmac, where I experienced their flan. I’ve been obsessed with it ever since and desperately need to learn how to make it before I spend my life savings on air tickets to go back every weekend!”– SIAN CHURCH, AUCKLAND Food spoke to Penny Allan, head chef at No.7 Balmac. You are renowned for your wood-fired oven. What is it you love about cooking with applewood? We love cooking on applewood as it has a more subtle flavour than charcoal; it allows the flavours of the ingredient to stay dominant whilst adding a smoky grilled background to the finished dish. It’s especially great when grilling meat with fat, or vegetables tossed in oil. Your menu has lots of house-made…

• Lemonophiles will attest that this fruit is one of the most versatile – from zest to juice, its tangy tartness enhances savoury dishes as well as sweet. • Lemon packs a punch of vitamin C – beneficial for maintaining a healthy complexion, boosting immunity, increasing iron absorption and preventing scurvy. • They only ripen on the tree, so select well and store them away from direct sunlight or in a bag in the fridge. Both zest and juice can be frozen for year-round zing. • Using the cut side of a lemon and some coarse salt is a time-honoured way to scour wooden chopping boards. Sprinkle boards with salt, rub with a juicy lemon, leave five minutes, scrape, then rinse for lemony fresh boards. • Lemon water is a…

CAULIFLOWER CHICK PEA & PEANUT CURRY PREP + COOK TIME 35 mins SERVES 4 • 1 medium cauliflower • 1 tablespoon oil • 1 onion, chopped • 2 cloves garlic, crushed • 1 tablespoon grated fresh ginger • 1 tablespoon finely chopped lemon grass, or lemongrass paste • 2 tablespoons red curry paste • 2 cups coconut milk • 1 teaspoon ground turmeric • 1 tablespoon brown sugar • 2 tablespoons soy sauce • 1 tablespoon tomato paste • 1 tablespoon fish sauce • ⅓ cup crunchy peanut butter • 1 can chick peas, rinsed and drained • handful chopped coriander • salt • handful each chopped coriander and peanuts, to garnish (optional) • cooked rice, to serve 1 Remove the leaves and stalk from the cauliflower. Rinse and slice leaves. Peel stalk and slice longwise, then slice thinly. Separate head into florets; set aside. 2 Heat oil in…

• Creamy, golden and buttery sweet, Inca Gold potatoes are only available during winter. Originating in the Andean valleys of South America, they’ve been around since at least the 1500s and are perfectly suited to our rich volcanic soils. Their fluffy texture makes them ideal for roasting, mashing and baking. You could use other floury varieties too. • All potatoes keep best when placed in a well-ventilated, dry location, away from sunlight. • Nutritionally, potatoes supply a broad range of benefits, from protein and carbohydrates for energy to antioxidants and phytochemicals, vitamins and minerals – and the skins, provided you leave them on, are rich in fibre. As a result, spuds are one of the top five most important food crops on the planet.…

SPICY CARROT & COURGETTE BHAJI PREP + COOK TIME 30 mins MAKES 20 • 1 cup besan (chickpea) flour • 2 teaspoons coarse cooking salt • ½ cup cold water • ¼ teaspoon ground turmeric • 1 teaspoon chilli powder • 1 teaspoon garam masala • 2 cloves garlic, crushed • 2 small onions, sliced thinly • 1 medium carrot, grated coarsely • 1 medium courgette, grated coarsely • ½ cup loosely packed fresh coriander leaves • vegetable oil, for deep-frying • 1 cup mango chutney, to serve 1 Whisk besan flour, salt and the water in a medium bowl until mixture forms a smooth, thick batter. Stir in spices, garlic, onion, carrot, courgette and coriander. 2 Heat oil in a large saucepan; deep-fry tablespoons of mixture, in batches, until vegetables are tender and the bhaji are browned lightly. Drain on absorbent paper.…

ROASTED CHICKEN WITH WINTER FREEKEH SALAD PREP + COOK TIME 1 hour 30 mins SERVES 4 • 1.4kg whole chicken • ¼ cup extra virgin olive oil • ¼ cup finely chopped fresh flat-leaf parsley • 3 teaspoons fresh thyme leaves • 2 cloves garlic, crushed • 2 teaspoons dijon mustard • 2 teaspoons finely grated lemon zest • ¼ cup lemon juice, reserve squeezed lemon halves • 400g baby carrots, trimmed, scrubbed • lemon wedges, to serve FREEKEH SALAD • 1 cup wholegrain freekeh, rinsed • 250g brussels sprouts, outer leaves reserved, finely shredded • ⅓ cup walnuts, toasted, chopped • ⅓ cup dried cranberries, chopped • ½ cup fresh flat-leaf parsley leaves • 2 tablespoons walnut oil • 2 tablespoons lemon juice 1 Preheat oven to 180°C. 2 Pat chicken dry inside and out with paper towel. Combine oil, parsley, thyme, garlic, mustard, zest and…

• Preparation is key to quick weeknight meals. Start with a meal plan, then shop so you know you have all the ingredients you need. • Choose the quickest dishes for your busiest nights, and delegate tasks to whoever is home first. • Side dishes can be time consuming and fiddly to prepare. Cook extra rice and freeze flat in a plastic bag. It will defrost in the microwave in a couple of minutes, saving you precious time on a busy week night. • Couscous is about as quick as it gets. Simply place couscous in a bowl, add an equal quantity of boiling stock, cover for a minute or two, then fluff with a fork. Add other seasonings to compliment your dish. • Mix and match the vegetables –…

• Medjool dates are a great natural sugar alternative. Packed full of vitamins, minerals and fibre, they can help decrease cholesterol and boost bone health. Their sticky texture makes them excellent for binding, whether you’re making bliss balls or baking a pudding – just remember to pop out the pit before using. • Stevia comes in many forms: liquid, concentrated powders and granules. It can have a bitter aftertaste, but we have used granulated stevia with great results in baking and puddings. • Rice malt syrup is a sweetener made by culturing brown rice with enzymes. It has fewer calories than sugar and contains trace minerals, including magnesium, manganese and zinc. It’s naturally wheat, dairy and fructose-free, with a mild, nutty-sweet flavour. It’s about half as sweet as sugar and…

CARROT, HARISSA & QUINOA SOUP PREP + COOK TIME 15 mins SERVES 2 • 1 teaspoon harissa paste • 3 cups chicken stock • ½ cup black quinoa, rinsed, drained • 8 baby carrots, thinly sliced lengthways • fresh coriander and mint leaves, to serve 1 Place harissa and stock in a small saucepan; bring to the boil. Add quinoa; reduce heat to medium-low. Cover, simmer, for 8 minutes or until quinoa is softened. Skim any particles from the surface. 2 Add carrot to pan; simmer, covered, for 3 minutes or until just tender. Season to taste. 3 Serve soup sprinkled with herbs. PER SERVE Energy 228kcal, 955kj • Protein 8g • Total Fat 3g • Saturated Fat 0g • Carbohydrate 36g • Fibre 11g • Sodium 84mg • Sugar 12g Cook’s NOTES Leftover harissa?…

1 MAKING THE CARAMEL It’s important to brush the side of the pan with a wet pastry brush to remove any undissolved sugar crystals, as they can fall into the melted sugar and recrystallise it (turn it grainy). 2 WATCH OUT! IT’S HOT Take care when pouring the hot caramel into the cake pan as the mixture will be hot. Use a tea towel to hold on to the pan, and swirl to ensure the base of the pan is completely covered. 3 PREPARE TO BAKE Once the cake pan is inside the roasting pan, add enough boiling water to the roasting pan to come halfway up the side, being careful not to drip water into the crème caramel. 4 GENTLY TURN OUT Ease the crème caramel away from the…

Q WHY DO YOU ALWAYS HAVE TO BROWN MEAT OR SAUTÉ VEGETABLES FIRST IN A RECIPE? A Good flavour requires several chemical processes to take place. The Maillard reaction, which is triggered by high temperature, transforms the food’s proteins and sugars, resulting in browning and improved flavour. Searing, baking and roasting are all Maillard reactions. Caramelisation, the gentle browning of sugars, results in a nutty, sweet flavour. Any food containing sugars can caramelise – onions are a good example, as is, well, caramel. Caramelised food has a more multi-dimensional flavour than plain sugar, creating flavour notes such as toasty, buttery and nutty. Think of the difference between a steamed piece of courgette and a chargrilled piece – those crispy golden bits are caramelised. Q From time to time (not very…

Make an entrance The entry way to your home is the first impression visitors get so with a little bit of thought and some carefully chosen furnishings you can ensure that it’s a good one. The console table is a key piece for this transitory space – the perfect blend of style and function, setting the mood of your home while providing a landing place for keys, mail and mobile phones. Bring the outdoors in With indoor plants in vogue the addition of a potted plant, is a way to add life and freshness to your entry. If space allows, try a larger plant placed next to the console. Storage Many console tables have built in drawers and shelves for items that tend to create clutter such as pens, mail…

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Vegan sensation Looking for more plant-based alternatives to meat? Jackfruit may be your new go-to food. Ripe jackfruit are traditionally used primarily in sweet dishes, but it’s the young green jackfruit that are taking the food world by storm. The texture, similar to that of pulled pork, makes it a fast, easy and nourishing alternative to meat. Jackfruit is the largest tree-borne fruit in the world. Inside the huge oblong pods are multiple pale yellow bulbs. These bulbs have formed part of Indian and South East Asian cuisine for centuries. The fruit itself is rich in potassium, calcium and iron and a range of vitamins common to fruit. Bear in mind it’s much lower in protein than other meat alternatives; with only about 3g protein per cup, you might want…

SPICED PEAR PIE POPS PREP + COOK TIME 45 mins MAKES 14-16 • 2 medium pears, diced • ½ teaspoon ground ginger • ¼ teaspoon cinnamon • pinch of nutmeg • 2 tablespoons sugar • ½ tablespoon corn flour • 3 sheets puff pastry • 16 wooden popsicle sticks • ¼ cup chocolate hazelnut spread • 1 egg lightly beaten • 1 tablespoon brown sugar, for sprinkling (optional) • icing sugar to dust (optional) 1 Preheat oven to 200°C. Place pears, spices and sugar in a microwave safe bowl, cover, cook 3-5 minutes till becoming tender. Add corn flour, stir and cook 1 minute more. Cool. 2 Use a 7cm cookie cutter to cut discs from the pastry sheets, re rolling the trimmings as required. Place ½ the discs on a greased baking tray. Set remaining discs aside for the tops. 3…

• Coming from the same family as Brussels sprouts and broccoli, this versatile vegetable has become increasingly popular with followers of low-carb and keto diets. Blitzed in a processor, then lightly cooked in the oven or frying pan, cauliflower is an easy, nourishing alternative to rice and other grains. It is also an excellent substitute for potato. • Cauliflower is high in dietary fibre, vitamins C, K and B and minerals such as manganese, potassium and magnesium. It is very low in calories. • The head of the cauliflower (also known as the curd) is comprised of compact undeveloped flower buds, which are most commonly white, however, many other colours are available today, including purple and bright green. • Don’t discard the leaves and stems, as both are perfectly edible.…

ULTIMATE MINESTRONE PREP + COOK TIME 9 hours SERVES 4 • 3 cloves garlic, crushed • 1 medium onion, finely chopped • 1 stalk celery, trimmed, finely chopped • 1 medium carrot, finely chopped • 2 cups vegetable stock • 2 tablespoons tomato paste • 410g can crushed tomatoes • 400g can cannellini beans, rinsed, drained • 2 cups water (approximately) • ¾ cup dried small pasta tubes • 150g green beans, trimmed, cut into 3cm lengths • ½ cup frozen green peas • ¼ small cabbage, shredded • ⅓ cup finely grated parmesan • ½ cup loosely packed small fresh flat-leaf parsley leaves 1 Place garlic, onion, celery, carrot, vegetable stock, tomato paste and tomatoes in a 4.5-litre slow cooker. Cook, covered, on Low for 6 hours. 2 Add cannellini beans and enough of the water to make a thick soup consistency. Cook,…

• The word ‘curry’ originated in the Indian sub-continent, probably from the Tamil word ‘kari’, meaning ‘sauce’ or ‘relish for rice’. • A curry is generally understood to mean vegetables or meat cooked with a combination of spices, such as turmeric, ginger, cumin, coriander, chilli and cardamom, and may or may not have a sauce, as dry curries are common. • Making curry at home is satisfying and frequently inexpensive, as it is fundamentally a peasant cuisine. The cheap ingredients are made interesting and delicious by clever application of spices, and curry doesn’t have to be hot. Chilli is the heat source so if you prefer a mild dish, adjust the amount of chilli. • Keep your spices in sealed containers rather than in boxes so they stay fresh, and…

Perfect parcels of puff pastry  Vol-au-vents, those puff pastry cases with a hollow centre, have been missing in action in recent years, but we think it’s time for a comeback! Baked until golden and crisp, the shells are filled with just about any filling you can dream up. They’re usually bite-sized, but a bigger version is a great way to serve your favourite filling without the fuss of pie tins. Using a cookie cutter or a knife, cut the pastry into circles. You’ll need 2 pieces for each vol-au-vent. Brush half the pieces lightly with beaten egg and transfer to a greased tray. Use a smaller cutter to remove the centres from the remaining pieces of pastry and lay the rings carefully on top of the bases. Glaze the rings…

Tool School Cast iron casserole, slow cooker or pressure cooker? Cast IRON CASSEROLE A heavy cooking pot, usually with a pair of handles and lid. Heavy-duty construction means once it gets hot it stays hot for a long time. With thick walls enveloping the food on all sides, it can cook evenly and gently. Pros: Can be used on the stove top, in the oven, over coals or as a pot. Lasts for decades. Ideal for long-cooking, low-temperature stews and braises, as it allows the flavours to meld while the meat becomes yieldingly tender. Cons: Cast iron cookware can be expensive; it’s also heavy – and that cast iron casserole will be even heavier when full. Sizes vary – you may need to adjust the liquid in the recipe so…

APPLE BUTTER PREP + COOK TIME 7 hours MAKES 3 cups • 1kg apples, peeled, cored, thinly sliced • 1 cup apple juice • ¼ cup caster sugar • 1 teaspoon ground ginger • ½ teaspoon ground cinnamon • ¼ teaspoon cooking salt • 4 whole cloves • 1 vanilla bean, split lengthways 1 Combine apple, juice, sugar, ginger, cinnamon, salt and cloves in a 4.5-litre slow cooker. Cook, covered, on High for 6 hours. 2 Uncover; add vanilla bean. Boil, uncovered and stirring, for 20 minutes or until thick and browned. Discard vanilla bean and cloves. 3 Pour hot apple butter into hot sterilised jars; seal immediately. Label and date jars when cold. PER SERVE (1 Tbsp) Energy 19kcal, 70kj • Protein 0g • Total Fat 0g • Saturated Fat 0g • Carbohydrate 4g • Fibre 1g…

FRIENDLY LITTLE LIONS PREP + COOK TIME 1 hour + freezing & standing MAKES 22 • 2½ cups firmly packed chocolate mud cake crumbs • ½ cup ready-made milk chocolate frosting • 375g white chocolate melts • orange food colouring • 22 lollipop or popsicle sticks • 12 orange fruit jubes • 22 brown Smarties • 88 yellow Smarties • 66 orange Smarties • 66 red Smarties • 132 x 2.5cm lengths vermicelli noodles • ½ quantity royal icing (see page 126) • black food colouring 1 Using a fork, combine cake crumbs and frosting in a medium bowl. Using wet hands, shape level tablespoons of mixture into 22 balls, squeezing firmly. Place on an oven tray lined with baking paper; freeze for 1 hour or refrigerate for 3 hours or overnight, until firm. 2 Melt white chocolate in a medium heatproof bowl…

Chef, reality TV judge, author, restaurateur, Josh Emett has done it all – but social media star? That’s a new one. It’s been a busy year for the MasterChef New Zealand judge. A good chunk has been taken up with the release of his new cookbook, The Recipe, a collection of ‘must-try’ recipes by chefs the world over (more on that in a minute) and running his ever-expanding restaurant empire. But it’s the simple videos he and wife Helen are posting to Instagram, showing Josh creating their evening meals step by step, that has really excited foodies, fans and followers alike – much to Josh’s slight bemusement. “I’m pleasantly surprised at how successful they’ve been!” he tells Food, laughing. “I mean, we started planning [the videos] last year; we wanted…