Baker Gatherer
Hamiltonian Dane McGregor, otherwise known as the Baker Gatherer, started his baking journey with a love of food, childhood nostalgia, curiosity, and a willingness to experiment and create. Constantly learning and trialling new recipes and techniques, Dane has kindly shared some of his successes with UNO
Hamiltonian Dane McGregor, otherwise known as the Baker Gatherer, started his baking journey with a love of food, childhood nostalgia, curiosity, and a willingness to experiment and create. Constantly learning and trialling new recipes and techniques, Dane has kindly shared some of his successes with UNO.
Beer and Pretzel Cupcake
A beer and chocolate-flavoured cupcake, topped with cream cheese buttercream and pretzels.
Prep time: 40 minutes
Cook time: 20 minutes
Makes 12
Cupcake
130ml beer
120g butter
40g cocoa powder
200g caster sugar
1 large egg
70g sour cream
1 tsp vanilla extract
120g plain flour
1¼ tsp baking soda
For the Top
80g butter, room temperature
150g cream cheese, room temperature
420g icing sugar
1 tbsp milk
Pretzels
METHOD
Preheat the oven to 170°C bake and line a cupcake tray with 12 cupcake cases. Set aside.
In a medium-sized saucepan, add in the beer and first measure of butter. Stir on a low heat until melted and combined. Do not boil.
Remove the saucepan from the heat, then whisk in the cocoa powder and sugar until dissolved. Allow to cool slightly.
Using a freestanding mixer or handheld beater, beat together the egg, sour cream and vanilla in a separate bowl until combined.
Slowly pour the beer and butter mixture in with the egg mixture, while still beating on a low speed. When combined, add in the flour and baking soda and continue to beat until smooth.
Transfer mixture to a small jug and pour into prepared cupcake cases, filling to about ⅔ full.
Bake for around 16-20 minutes or until a toothpick comes out clean and cupcakes spring back when touched. Remove from the oven and allow to cool.
For the buttercream, add the butter and cream cheese to the bowl of a freestanding mixer or using a handheld beater, and beat for about 2-3 minutes until well combined.
Add the icing sugar in two stages, beating for another 3 minutes between each addition. If the buttercream is still quite firm, beat in small amounts of milk until desired consistency is reached.
Pipe blobs of buttercream on top of cooled cupcakes and decorate with pretzels. You can either roll the top of the cupcake in a saucer of broken pretzel pieces or spend some time arranging pretzels on top by hand. Enjoy!
Banana, Peanut Butter and Bacon Cupcake
A soft banana cupcake, topped with peanut butter buttercream and crispy bacon.
Prep time: 40 minutes
Cook time: 20 minutes
Makes 12
Cupcake
100g caster sugar
20g brown sugar
140g self-raising flour
½ tsp baking soda
2 large eggs
125g butter, softened
½ ripe banana (approx 70g)
1 tbsp milk
For the top
4-5 slices of streaky bacon
150g butter, softened
60g smooth peanut butter
270g icing sugar
1 tbsp milk
Peanut crumb
30g smooth peanut butter
30g icing sugar
METHOD
To start, flick oven on to 180°C bake and fill cupcake tray with cases. Set aside.
For the cupcakes, whisk together the sugars in a freestanding mixer.
Sift in the remaining dry ingredients and then add the eggs, butter and mashed banana. Beat for about 60 seconds.
Lower the speed and slowly add the milk before turning mixer back up for about another 30 seconds.
Fill paper cases about ⅔ full and bake for 16-20 minutes or until cupcakes spring back when touched. Allow to cool completely.
While the cupcakes are cooling, flick oven on to grill and grill slices of bacon on a sheet of greaseproof paper until cooked and crispy (or follow directions on pack). Allow to cool while you make the buttercream.
For the buttercream, beat butter and peanut butter in freestanding mixer
for 5 minutes, scraping sides down occasionally.
Sift icing sugar and add to the butter mixture in two stages, beating for another 3 minutes between additions.
On a slower speed, add the milk, then turn mixer speed back up and beat for another few minutes.
To make the peanut crumb, mix peanut butter and icing sugar together until it forms an even crumb and set aside.
Once the cupcakes and bacon are cool, pipe a blob of buttercream, cram full of crispy bacon, and sprinkle with the peanut crumb. This will have you all shook up!
Sconut
A fusion of a scone and donut, covered in cinnamon sugar and filled with jam and cream.
Prep time: 40 minutes
Cook time: 15 minutes
Makes 16-20
Sconut
510g plain flour
5 tsp baking powder
Pinch of salt
1 tbsp sugar
2 tsp cinnamon
1 tsp nutmeg
60g butter
¾ cup milk
1 tsp vanilla extract
Cinnamon sugar
80g butter, melted
200g sugar
1 tbsp cinnamon
Filling
4 tsp water (optional)
1 tsp gelatin (optional)
200ml cream
80g icing sugar
1 tsp vanilla extract
Strawberry jam
METHOD
To start, flick oven on to 180°C bake and line an oven tray with baking paper.
Using a large bowl, add all of the dry ingredients and mix thoroughly.
Add the butter and rub in to dry ingredients until it resembles a fine crumb.
Finally, pour in milk and vanilla, and mix through with a knife until dough comes together (add a little more milk or flour to get the right consistency).
Turn dough out onto a floured bench and knead for about a minute before rolling dough out to approximately 1cm thickness.
Using a circular cookie cutter or upside- down drinking glass, cut out circles of dough and arrange them on a prepared baking tray. Bake for 15 minutes or until risen and cooked through.
While baking, start prepping the cinnamon sugar. Melt butter in a bowl and set-aside. Also mix together the sugar and cinnamon in another
bowl too.
When the scones come out of the oven, immediately coat them in melted butter and cover with cinnamon sugar one at a time. Set aside to cool completely.
Once cooled, it’s time to fill with whipped cream. I like to use gelatin to stabilise the whipped cream, which then holds nicely inside the sconuts.
To start, add the water to a ramekin, then sprinkle over gelatin. Allow to sit for roughly 5 minutes.
Either using a freestanding mixer or a handheld beater, beat the cream,
icing sugar and vanilla for a minute to combine.
When the gelatin is set, place in the microwave for 10 seconds to melt back into a liquid before pouring into the cream mixture while beating on a high speed. Continue to beat until whipped.
To assemble your sconuts, slice in half, pipe with whipped cream and add a dollop of strawberry jam. Perfect to enjoy with a hot cup of tea!
Spiced Rose Shortbread
A smooth and warmly spiced shortbread, topped with sweet and fluffy rose-flavoured marshmallow.
Prep time: 30 minutes
Cook time: 15 minutes
Chill time: 30 minutes
Makes 12
Shortbread
180g butter, room temperature
70g icing sugar
225g plain flour
1 tsp cardamom
1 tsp cinnamon
1 tsp ginger
1/2 tsp salt
Marshmallow
60ml boiling water
1 tsp gelatin
100g caster sugar
1 tsp rose water
Pink food colouring
Dried rose petals (optional)
METHOD
Using a handheld beater, cream together the butter and icing sugar
until pale and fluffy. Add flour, spices and salt and mix through until a firm dough is formed.
Roll out dough until 1.5cm thick and slice into rectangles. Place on a tray lined with baking paper and chill in the fridge for 30 minutes.
Preheat oven to 180°C fan bake.
When dough has chilled, bake for approximately 15 minutes or until golden. Remove from oven and allow to cool completely.
For the marshmallow, add boiling water and gelatin to a large bowl, stirring to dissolve. Add sugar, rose water and colouring, and beat with a handheld beater on high for 10 minutes until thick, fluffy and sugar has dissolved.
Pipe on top of cooled shortbread and sprinkle with dried rose petals.
Whittaker's and Naomi Toilalo celebrate Matariki
Naomi Toilalo is the author of Whānaukai, New Zealand’s first entirely bilingual cookbook with recipes available in English with a full Te Reo translation.
Naomi is the author of Whānaukai, New Zealand’s first entirely bilingual cookbook with the recipes available in English with a full Te Reo translation.
KŪMARA CELEBRATION CAKE
300g Orange kūmara, peeled
1 tsp Salt
Zest of 1 ½ oranges
⅓ C Orange juice
1 Tbsp Vanilla
2 Eggs
⅔ C Brown sugar
⅔ C Caster sugar
⅔ C Oil, neutral
½ C Yogurt, unsweetened
2 ½ C Self-raising flour
½ tsp Baking soda
1 Tbsp Mixed spice
1 Tbsp Ground cinnamon
2 tsp Ground ginger
100g Whittaker’s Fijian Ginger and Mandarin chocolate
Pre-heat the oven to 140 fan bake or 150 bake.
Grease two 19cm or 20cm cake tins with butter and line with baking paper.
Grate the kūmara into a large bowl. Add the salt, orange zest, orange juice and vanilla. Stir to combine and leave aside.
Add the eggs, brown sugar and caster sugar in to a large bowl. Whip together until smooth.
Continue to whip as you slowly add the oil and yoghurt.
Sift the flour, baking soda, mixed spice, cinnamon and ginger on to the egg mixture. Add the kūmara mixture on top and fold all the ingredients together.
Chop the chocolate into small pieces and fold it in the batter.
Divide the mixture between the two cake tins.
Bake for 25 minutes and then place a large tray on top of the cake tins (this helps keep the moisture locked in). Bake for a further 15 minutes or until the cakes spring back when pressed in the centre.
Remove from the oven. Tip the cakes upside down on to a cooling tray straight away to help flatten them out. Cool the cakes as you prepare your delicious frosting.
THE CHOCOLATE FROSTING
180g Whittaker’s 62% Dark Cacao chocolate
3 Tbsp Cream
190g Butter, softened
½ C Icing Sugar
2 tsp Vanilla
Add the chocolate and cream to a small bowl. Gently melt it in the microwave in 20 second bursts, stirring well between each time. Once smooth, leave to cool for 5 minutes.
Add the softened butter, icing sugar and vanilla to a large bowl. Whip it until light and fluffy.
Add the warm chocolate mixture a tablespoon at a time to the butter mixture as you whip continuously. Once it is all incorporated, refrigerate for 5 to 10 minutes to thicken slightly.
ASSEMBLY
Spread half of the chocolate frosting on to one of the cooled cakes. Add the second cake and spread on the remaining frosting. Note: This buttercream can also be spread to cover the sides of the cake too if you prefer.
To top it I used dried orange slices, fresh strawberries and rosemary. You could also top it with maple candied pecan nuts and add some caramel for a touch of glam.
Enjoy with your whānau and friends this Matariki!
KEKE ĀRANI ME TE KŪMARA (KŪMARA CELEBRATION CAKE)
KEKE ĀRANI ME TE KŪMARA
Kia 300 karamu kūmara ārani
Kia kotahi kokoiti tote
Kiri ārani o tētahi me te haurua ārani
Kia hautoru kapu wai ārani
Kia kotahi kokonui wanira
Kia rua hēki
Kia rua hautoru kapu huka hāura
Kia rua hautoru kapu huka one
Kia rua hautoru kapu noni
Kia haurua kapu miraka tepe (kāore he huka)
Kia rua me te haurua kapu puehu parāoa whakatipu
Kia haurua kokoiti pēkana houra
Kia kotahi kokonui rau kikini whakauruuru
Kia kotahi kokonui hinamona kuoro
Kia rua kokoiti tinitia kuoro
Kia kotahi rau karamu tiakarete manarini me te tinitia
Whakamahanatia te umu kia 140 te pāmahana.
Hinuhinutia kia rua ipu keke (19, 20 rānei henimita te rahi), ā, whakaritea ki te pepa tunu.
Waruwarutia te kūmara ārani ki te oko rahi. Tukua te tote, kiri ārani, wai ārani me te wanira. Whakaranuhia. Waiho ki te taha.
Raua atu te hēki, huka hāura me te huka one ki te oko rahi anō. Wepua kia māene.
I a koe e wepu tonu ana, āta riringihia atu te noni me te miraka tepe.
Tātaritia te puehu parāoa whakatipu, pēkana houra, rau kikini whakauruuru, hinamona me te tinitia ki runga i te ranunga hēki. Tukua hoki te ranunga kūmara ki runga. Whakaranuhia te katoa.
Tapahia te tiakarete kia iti te rahi. Kaurorihia ki te ranunga.
Whakainatitia te ranunga ki ngā ipu keke e rua. Divide the mixture between the two cake tins.
Tunua ngā keke mō te 25 mīniti, kātahi whakatakotoria tētahi heri nui ki runga i ngā ipu keke (kia mau tonu ai te mōwai) . Tunua anō, mō te 15 mīniti.
Tangohia ngā keke kua tunua i te umu. Huripokia ki ngā heri hauhau kia papatahi pai ai ngā keke. I ngā keke e makariri haere ana, mahia te pani reka tiakarete.
TE PANI REKA TIAKARETE
Kia 180 karamu tiakarete parauri (62 te ōrau)
Kia toru kokonui kirīmi
Kia 190 karamu pata kūteretere
Kia haurua kapu puehu huka
Kia rua kokoiti wanira
Raua atu te tiakarete parauri me te kirīmi ki te oko iti. Āta whakarewaina ki rō ngaruiti. Ia 20 hēkona, kaurorihia te tiakarete. Gently melt it in the microwave in 20 second bursts, stirring well between each time. Waiho mō te 5 mīniti kia makariri hāere. Leave to cool for 5 minutes.
Tukua te pata kūteretere, puehu huka me te wanira ki tētahi oko rahi. Whakapāhukahukatia kia tāhungahunga.
Tāpirhia tētahi kokonui o te tiakarete mahana ki te ranunga pata i a koe e tāwhiuwhiu tonu ana. Whakamātaohia mō te 10 mīniti kia kukū ai te pani reka. Once it is all incorporated, refrigerate for 5 to 10 minutes to thicken slightly.
TE MAHI HANGA KEKE
Pania tētahi haurua o te pani reka ki tētahi o ngā keke. Tāpirihia atu te keke tuarua ki runga. Pania te toenga o te pani reka ki runga i taua keke,( ki ngā taha hoki o ngā keke mēnā e hiahia ana).
Hei whakarākei, tāpirihia ngā ārani raki, ngā rōpere māota me te rohimere. Hei whakaaro anō, mahia ngā nati rare me te karamea. Mānawatia a Matariki e te whānau!
THE NO KNEAD DOUGH
¾ C warm milk
¾ C lukewarm water
3 Tbsp brown sugar
1 sachet instant yeast, 8g
2 C high grade flour
3 Tbsp neutral oil
1 ⅓ C high grade flour
1 ½ tsp salt
1 block of Whittaker’s Hazella chocolate (broken in to pieces)
1.25L rice bran oil
CINNAMON SUGAR
¾ C caster sugar
2 ½ tsp cinnamon
Add the milk, water and brown sugar in to a bowl. Stir to dissolve the sugar.
Sprinkle over the instant yeast and stir with a whisk. Allow the yeast to activate for a few minutes (it should rise to the top).
Add the 2 cups of flour and the oil in to the activated yeast mixture. Stir with a whisk until smooth.
Cover and leave to rise for 20 minutes.
Add the remaining 1 ⅓ C flour and the salt in to the bowl. Mix until all the flour is incorporated in to the dough.
Once combined, stretch and fold the dough 30 times in the bowl. Take a piece of dough from the side of the bowl and lift it high and press it in the middle, turn the bowl a 1/4 turn and repeat the pattern. Each time you do a 1/4 turn, it is 1 count.
Cover and leave the dough to rise for 1 hour to 1 hour 15 minutes.
Once risen, gently tip the dough on to a table. Cut into 12 equal squares.
Take a piece of dough, place three pieces of Hazella chocolate in the middle. Fold in the dough and pinch the seams. Place it on an oiled tray to rise as you repeat the pattern, making 12 in total.
Rise the fry bread for 35 - 45 minutes in a warm place.
As they rise, prepare the cinnamon sugar by combining the caster sugar and cinnamon together in a bowl.
Heat the oil in a cast iron pan to around 165-175 degrees.
Fry three fry bread at a time for 2 minutes on each side and roll in straight in to the cinnamon sugar. Serve immediately!
PARĀOA PARAI POKE KORE ME TE TIAKARETE HĀNATI (NO KNEAD FRY BREAD WITH HAZELLA CHOCOLATE)
TE POKENGA POKE KORE
Kia toru hauwhā kapu miraka mahana
Kia toru hauwhā kapu wai aromahana
Kia toru kokonui huka hāura
Kia kotahi pēke īhi tere (kia 8 karamu)
Kia rua kapu puehu parāoa kounga
Kia toru kokonui noni
Kia kotahi me te hautoru kapu puehu parāoa kounga
Kia kotahi me te haurua kokoiti tote
Kia kotahi paraka tiakarete hānati
Kia 1.25 rita noni
HUKA HINAMONA
Kia toru hauwhā kapu huka one
Kia rua me te haurua kokoiti hinamona
Riringihia atu te miraka, wai, me te huka hāura ki te oko nui. Kaurorihia kia rewa ai te huka.
Ruia te īhi tere ki runga. Koheritia. Waiho mō te rima miniti.
Raua atu kia 2 kapu puehu parāoa me te noni ki rō ranunga īhi. Whakaranuhia ki te koheri.
Tūpokina ki te tī taora mō te 20 miniti kia rewa ake ai te pokenga.
Tukua te toenga o te puehu parāoa me te tote ki te oko. Whakaranuhia.
Kia 30 nga wā koe e kume, e pōkai ana. Kūmea te pokenga mai i te taha o te oko, waiho ki waenganui. Hurihia te oko ki te hurihanga hauwhā. Hāere tonu kia 30 nga hurihanga.
Tūpokina ki te tī tāora mō tētahi hāora me te 15 miniti kia rewa ake anō te pokenga.
Ka tino rite ana te pokenga, tapahia kia 12 ngā wāhanga pokenga.
Tīkina tētahi o ngā pokenga, ā, tāpirihia atu ngā tiakarete e toru ki runga. Pōkaitia ngā taha ki waenganui. Kinitia te pokenga. Waiho ki tētahi heri, pania ki te noni. Me pērā te mahi ki ngā pokenga katoa.
Waiho te katoa o aua pokenga kia rewa ake mō te 35 ki te 45 miniti.
I a rātou e tipu ana, whakaritea te huka hinamona. Whakaranuhia te huka one me te hinamona ki tētahi pereti āhua rahi.
Whakamahanatia te noni kia 165 ki te 175 te pāmahana, ki rō hōpane rino kia rewa ai.
Paraitia ngā pokenga ki roto i te noni wera, e rua miniti mō ia taha. Kātahi, pōkaitia ki roto i te huka hinamona. E kai!
Whittaker's Honey Nougat & Almond 'Panna cotta'
With Spiced Red Plum Compote, Cocoa Almond Shards and Vanilla Chantilly Cream.
with Spiced Red Plum Compote, Cocoa Almond Shards and Vanilla Chantilly Cream
By Chef Will Mordido
Whittaker's Honey Nougat & Almond 'Panna cotta'
800mL Almond Milk (unsweetened)
200g Whittaker's Honey Nougat & Almond Chocolate
13g Gelatine leaves
Soak gelatine leaves in ice water, adding each leaf to the water one by one to evenly hydrate.
In a pot, add almond milk and Whittaker's Honey Nougat & Almond chocolate. Bring to a gentle simmer, stirring until the chocolate is melted, then bring to the boil and remove from the heat.
Strain the gelatine, and squeeze out any excess water. Then add to the hot pot of your almond milk and chocolate mixture. Stir until gelatine has melted then strain the mixture into a jug with a spout.
Pour 100ml of the mixture into each glass and allow to chill in the refrigerator until set.
Spiced Red Plum Compote
x2 Star anise
x1 Cinnamon quill
1 tsp Heilala Vanilla paste
300ml water
80g Honey
x5 Red Plums
10g cornflour
30g water
To make the poaching liquid, add star anise, cinnamon quill, honey, Heilala Vanilla and water to a pot then bring to the boil. Lower the heat to a gentle simmer for 10mins.
Cut the plums in half, remove the seeds and place on a baking tray.
Return your poaching liquid to the boil then pour over the plums. Tightly cover with foil, place in a preheated oven at 150°C and cook for 10mins. Check the plums and if needed, cook for a further 5-10mins or longer depending on their size.
Once cooked, remove from the oven and using a slotted spoon gently remove plums from the poaching liquid and carefully peel off the skin while still warm. For best results, allow the plums to cool in the poaching liquid (overnight is ideal) .
Weigh out 250mL poaching liquid and bring to the boil. In a jug, mix together cornflour and 3OmL water and pour into the boiling liquid whisking until thickened. Allow to cool.
Cut plum halves into 4 wedges (smaller if they are bigger) then fold into the thickened poaching liquid.
Cocoa Almond Tuile Shards
50g Standard flour
50g Icing sugar
50g Egg whites
25g Cocoa powder
50g Unsalted Butter
20g Slivered almonds
In a bowl, mix together sifted flour, icing sugar, cocoa powder. Add egg whites and mix to a smooth paste.
Melt butter in a microwave or pot on gentle heat then slowly pour into the bowl and stir until combined.
Using an offset palette knife, spread the tuile mixture very thinly on baking paper or silicone mat then sprinkle the slivered almonds on top.
Place in the bottom rack of a preheated oven at 150°C for 15mins, checking every 5mins until the tuile is dry and crispy. Allow to cool then break into shards.
Vanilla Chantilly Cream
200mL Cream
40g Icing sugar
1 tsp Heilala Vanilla paste
Whisk together all ingredients to a soft peak and transfer to a piping bag.
To assemble
Remove your set panna cotta from the fridge, spoon on plum compote, pipe on the vanilla Chantilly cream and finish with Cocoa and Almond Tuile Shards.
Finish by dusting over Freeze dried plum powder (optional)
Adventurous tastes
Keen to explore some new flavours? These plant-based recipes by The Intrepid Vegan will really take you places.
Keen to explore some new flavours? These plant-based recipes
by The Intrepid Vegan will really take you places.
Recipes & Photos Tracie Heasman
METHOD
Preheat the oven to 200ºC.
Toss to coat the cauliflower and garlic in the olive oil and stock powder, then place on a baking tray and roast in the oven for 20 minutes, until golden.
Meanwhile, place the cashews in a bowl and cover with boiling water. Soak for 15 minutes, then rinse under cold water and drain.
Remove the tray from the oven, and when cool enough touch, carefully peel the garlic cloves. In a blender, combine the cooled garlic and cauliflower with the cashews, plant milk, lemon juice and nutritional yeast, then blitz until smooth.
Cook the pasta according to the packet instructions, then drain and return to the pot. Pour the sauce over the top and gently stir through.
Serve in bowls, sprinkled with cashew parmesan.
METHOD
Place the broccoli, seeds, berries and onions in a large bowl and toss to combine.
To make the dressing, place all of the ingredients in a blender and blend until smooth and creamy.
Pour the dressing over the salad and mix until just combined. Transfer the salad to
a serving bowl and garnish with the extra spring onion.
METHOD
Preheat the oven to 180ºC and line a tray with baking paper.
Spread the kūmara on the tray and bake for 20 minutes or until golden and tender. Place the kūmara, plant milk and cinnamon in a blender, blitz until combined, then set aside.
Heat the oil in a large frying pan over a medium heat, then sauté the garlic and sage for 2 minutes or until the garlic is almost golden and the sage is crispy. Add the spinach and stir gently for 1 minute or until wilted.
Add the kūmara mixture and stir for 1 minute or until heated through, then add the cooked gnocchi and toss to coat. Fold through the coconut yogurt and serve.
METHOD
Preheat the oven to 180ºC and line a tin with baking paper.
Place all of the ingredients in a blender and blend to form a thick, uniform batter. Transfer the batter to the tin and bake for 10-12 minutes.
Allow to cool completely before dusting with icing sugar and cutting into squares.
Fare well
Flavour-forward and ready in a flash, these three recipes from The Fast Five, Donna Hay’s new cookbook, will delight and impress.
Flavour-forward and ready in a flash, these three recipes from The Fast Five, Donna Hay’s new cookbook,
will delight and impress.
Recipes and styling Donna Hay
Photos Chris Court + Con Poulos
Ginger pork and pineapple skewers
Serves 4
INGREDIENTS
600g pork fillet, trimmed and thinly sliced
250g pineapple, skin on and sliced into 8 thick wedges
Sliced Lebanese cucumber, coriander and extra sliced long red chilli, to serve
Ginger marinade
3 green onions, finely chopped
1 tbsp ginger, finely grated
2 cloves garlic, crushed
2 tbsp fish sauce
⅓ cup brown sugar, firmly packed
2 tbsp extra virgin olive oil
Chilli pickled carrot
2 tbsp apple cider vinegar
2 tsp honey
1 long red chilli, sliced
4 carrots, peeled and shredded
METHOD
To make the ginger marinade, combine the green onion, ginger, garlic, fish sauce, brown sugar and
oil in a large bowl.
Add the pork and the pineapple and mix to combine. Refrigerate for 20 minutes to marinate.
To make the chilli pickled carrot, combine the vinegar, honey and chilli in a bowl. Add the carrot and toss to combine. Set aside.
Preheat oven grill (broiler) to high. Line a large baking tray with non-stick baking paper.
Thread the pork and pineapple onto 8 metal skewers and place on the prepared tray. Brush
with any remaining ginger marinade and grill
for 10–12 minutes or until just cooked through.
Serve with the chilli pickled carrot, cucumber, coriander and the extra chilli.
Butter chicken burger
Serves 4
INGREDIENTS
600g chicken mince
1 cup fresh sourdough breadcrumbs
⅓ cup butter chicken paste
½ cup coriander leaves,
finely chopped
1 onion, finely chopped
warmed naan bread, cucumber ribbons, extra mint leaves, store-bought mango chutney and fries, to serve
Minted yoghurt
1 cup plain thick yoghurt
2 tbsp mint leaves, finely chopped
1 tbsp lemon juice
METHOD
To make the patties, place the mince, breadcrumbs, butter chicken paste, coriander and onion in a bowl and mix to combine. Divide the mixture into 4 patties.
Heat a large non-stick frying pan or barbecue over medium-high heat. Add the patties and cook for 4–5 minutes each side or until cooked through. Remove from the pan.
While the patties are cooking, make the minted yoghurt. Combine the yoghurt, mint and lemon juice.
To assemble, top the naan bread with the minted yoghurt, cucumber ribbons, extra mint leaves, the patties and mango chutney. Serve with smoky potato fries.
TIP: Feel free to serve these patties in regular burger buns, if you like.
Banoffee brûlée tarts
Serves 4
INGREDIENTS
1 cup almond meal
1 cup flaked almonds
2 egg whites
¼ cup raw caster sugar
2 bananas, peeled and thinly sliced
¼ cup coconut sugar
caramel sauce, to serve
Whipped vanilla cream
½ cup mascarpone
½ cup plain thick yoghurt
1 tsp vanilla bean paste or vanilla extract
METHOD
Preheat oven to 180°C (350°F). Line a large baking tray with non-stick baking paper.
Place the almond meal, flaked almonds, egg whites and the caster sugar in a bowl and mix to combine. Divide the mixture into 4. Place on the prepared tray and press out into rough 12cm (4¾ inch) rounds. Bake for 14 minutes or until golden around the edges.
To make the whipped vanilla cream, whisk the mascarpone, yoghurt and vanilla until soft peaks form.
Place the banana slices on a baking tray lined with non-stick baking paper and sprinkle with the coconut sugar. Using a kitchen blowtorch, cook until the banana starts to caramelise.
To assemble, divide the whipped vanilla cream between tart bases. Top with the coconut caramel sauce and the caramelised banana.
TIP: If you don’t own a kitchen blowtorch, use the grill in your oven (broiler) to caramelise the banana.
Plant-based pleasers
Raglan local Emma Galloway shares some of her most popular recipes from her latest cookbook, Every Day.
Raglan local Emma Galloway shares some
of her most popular recipes from her latest cookbook, Every Day.
Words EMMA GALLOWAY
photos supplied
Emma Galloway’s website, My Darling Lemon Thyme, is responsible for introducing what were once alternative ingredients into many Kiwi homes. These gluten-free, vegan recipes from Every Day are so packed with delicious flavour and nutrition, they might even convince the most ardent meat eater to become flexitarian. From a spicy Vietnamese noodle dish and protein-packed burgers, to the flavourful Middle Eastern pilaf and chocolate-topped cheesecake bars, these recipes will cater to many requisites – but mainly to great taste.
Tempeh + mushroom burgers with smashed avocado
These burger patties keep well in the fridge for a couple of days – chill for at least 30 minutes before cooking because this helps keep them together. Store-bought gluten-free bread has come a long way and good gluten-free burger buns are now readily available.
Makes 4 | Gluten-free | Vegan
INGREDIENTS
1 tbsp olive oil
1 onion, finely diced
2 cloves garlic, finely chopped
250g button mushrooms, trimmed and finely chopped
1 tsp fresh thyme leaves, finely chopped
1 tsp paprika
250g packet tempeh, roughly chopped
30g gluten-free breadcrumbs
Fine salt and freshly ground black pepper
Olive oil, to cook
4 gluten-free burger buns, sliced in half
1 large ripe avocado, smashed in a bowl with a little lemon juice, salt and pepper
Good-quality mayonnaise (vegan or regular), pesto, lettuce or microgreens, red onion, tomato relish and avocado, to serve
Method
Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so they’re almost dry, tender and golden (this is important because you don’t want any excess moisture or your patties won’t hold together). Add paprika and cook for a further 20–30 seconds.
Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time.
If you don’t have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape. Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden.
Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few microgreens or lettuce, some onion slices or pickled red onions. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.
Note: The patties can be frozen for up to 3 months – just defrost in the fridge overnight before using.
Black pepper tofu bún cha
Bún cha is a grilled pork and noodle dish from Hanoi, Vietnam, served with piles of herbs and the famous nuoc mam cham dipping sauce made with fish sauce, lime/vinegar, sugar, chilli and garlic. Here’s a vegan take, with peppery tofu and a soy sauce-based version of nuoc mam cham, served with tasty sweet and sour Vietnamese pickles which you can make 4 to 5 days in advance and store in the fridge.
Serves 3–4 | Gluten-free | Vegan
Ingredients
DRESSING
2 tbsp gluten-free soy sauce
2 tbsp brown/white rice vinegar
2 tbsp golden caster sugar
1 bird’s eye chilli, finely chopped (de-seed for less heat)
1 clove garlic, finely chopped
BLACK PEPPER TOFU
Coconut or olive oil
300g packet firm tofu, cubed
2 tbsp gluten-free soy sauce
1 tbsp pure maple syrup or golden caster sugar
2 tsp freshly ground black pepper
Rice vermicelli, cooked according to packet instructions or soaked in boiling water for 10–15 minutes, then drained
Baby cos lettuce, sliced
Cucumber + mint leaves to serve
Method
To make the dressing, combine dressing ingredients in a small jar and shake well.
To make the black pepper tofu, heat a large frying pan over medium-high heat, add a little oil and pan-fry tofu until golden on all sides. Reduce heat and add soy sauce, maple syrup and black pepper. Continue to cook, stirring often, until the sauce thickens and the tofu is golden and coated.
To serve, arrange rice vermicelli in bowls, top with black pepper tofu, arrange a handful of lettuce leaves, some sliced cucumber and mint leaves in each bowl and drizzle a little dressing over the top.
Carrot + daikon pickles
Ingredients
100ml boiling water
65g (⅓ cup) golden caster sugar
½ tsp fine salt
100ml brown/white rice vinegar
1 carrot, finely shredded (use a mandolin or finely slice with a knife)
1 cup finely shredded daikon (approx ¼ of a large daikon)
Method
To make the pickles, combine boiling water, sugar and salt in a bowl then stir until dissolved.
Add vinegar and set aside to cool completely, before adding the grated carrot and daikon.
Mix well and set aside for at least 30 minutes.
Tomato pilaf with black lentils and caramelised onion
This delicious and nutritious almost-one-pan-meal was inspired by Turkish tomato pilaf and Mujadara, a tasty combination of rice, lentils and onions found throughout the Middle East. This dish manages to extract every ounce of flavour from just a handful of simple ingredients. Use puy-style or brown lentils in place of black lentils, if you prefer.
Serves 4 | Gluten-free | Vegan
Ingredients
115g black (beluga) lentils, rinsed well
60ml olive oil
4 cloves garlic, finely chopped
250g vine or cherry tomatoes, finely chopped
340g white basmati rice, rinsed and drained well
750ml water
Coriander leaves, roughly chopped, to serve
Caramelised onions
2 tbsp olive oil
3 onions, finely sliced
Fine salt, to taste
Method
Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.
Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy.
Add rice and stir then add water and a good pinch of salt. Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.
To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn’t catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.
When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.
Cardamom + dark chocolate “cheesecake” bars
A great make-ahead dessert as it stores 4–5 days in the fridge. Use freshly ground cardamom seeds for fuller flavour but cardamom spice works fine, too. Start this recipe the night before to soak the cashews. Tip: Cashew pieces are cheaper than whole ones and give the same result.
Makes 12–14 slices | Gluten-free | Vegan
Ingredients
Base
240g dried pitted dates, roughly chopped
100g raw almonds
1 tbsp virgin coconut oil, melted
Filling
375g raw cashew nuts, soaked overnight in cold water and drained well
185ml virgin coconut oil, melted
125ml freshly squeezed lemon juice
125ml pure maple syrup
2 tsp vanilla extract
¼ tsp fine salt
2 tsp ground cardamom
Chocolate topping
85g dairy-free dark chocolate, roughly chopped
60ml coconut milk
2 tbsp pure maple/brown rice syrup
Method
Soak the cashews overnight.
To make the cheesecake base, line a 28cm x 18cm slice tin with baking paper, overlapping the sides by 2cm. Put the pitted dates, almonds and melted coconut oil into a food processor and pulse until finely ground. Press the mixture into the tin, using the back of a spoon to pack it in firmly.
To make the filling, place all the filling ingredients into a high-powered blender and blend on high until smooth. If you don’t have a high-powered blender, finely grind the cardamom seeds in a mortar and pestle first, before adding to the blender. Pour the mixture over the base and smooth the top. Allow to set in the fridge for at least 6 hours or preferably overnight.
To make the chocolate topping, place the dark chocolate into a small heatproof bowl set over a saucepan of boiling water, making sure the water doesn’t touch the bottom of the bowl. Add the coconut milk and the maple/brown rice syrup and heat gently until melted. If it starts to look a little split (this can happen because of the coconut milk), whisk to bring it back together into a smooth sauce. When just melted, remove from the heat and set aside to cool slightly, before spreading over the cheesecake. Return to the fridge until set. Once set, slice into 12–14 bars, using a sharp knife warmed under running hot water.
Recipe: Lightning Kombucha with Libertine Blends
A fresh, fizzy, probiotic drink that is easy to make at home with a few simple ingredients.
A fresh, fizzy, probiotic drink that is easy to make at home with a few simple ingredients.
INGREDIENTS
2 Lightning green teabags or 2 Roxy black teabags
1L water
1/4 cup caster sugar
1 Scoby + previous liquid (large enough to cover at least 1/4 of the kombucha surface)
EQUIPMENT
One large fermentation jar. Anywhere between 1.5-3 litre capacity.
Fermentation bottles. These can be purchased from any brewing shop, don't use square bottles as they are more prone to some unwanted explosion! I used 500mL round glass bottles with a swing top lid and silicone seal.
A piece of sterile, breathable cloth. Big enough to wrap over the opening of your fermentation jar, and a large rubber band to use during the first fermentation. I used a Chux cloth.
METHOD
Infuse the teabags in 500ml of boiling water for 10 mins, until nice and strong.
Add sugar and stir to dissolve, then pour in the remaining 500mL of cold water.
Wait until the tea has cooled to below 30°C, or overnight, before adding pouring it into your sterile fermentation jar containing your scoby in its starter liquid.
Cover with a breathable cloth, such as a couple of chux cloths, and secure with a rubber band. Ensure air can still pass into the fermentation vessel, as this will keep your scoby alive!
Leave in an airy place for 7-14 days; this time very much depends on the temperature of the room, and how much of your scoby is covering the surface of the kombucha.
Taste the kombucha every couple of days - it should taste sweet at first, but you will notice it will become more acidic as time passes. You are ready to bottle your kombucha when it has reached the perfect sweet/sour spot for you!
I left my black tea kombucha for 14 days, while the green tea I only left for 7 days. During each batch of booch you make, your scoby will grow another layer. When it gets too big, separate a few layers and give it to a friend in some starter liquid to spread the kombucha love!
The Global Kitchen recipe: Roasted lamb rump with pea purée
Global Kitchen cookbook includes favourites from the restaurants’ head chefs hailing from Brazil, India and New Zealand, creatively merging South Pacific, Asian, South American and European cuisine.
London restaurateur Lloyd Rooney and Kiwi partner Mike Fraser are known for producing innovative seasonal menus and have earned a reputation locally and on the international culinary stage. Global Kitchen cookbook includes favourites from the restaurants’ head chefs hailing from Brazil, India and New Zealand, creatively merging South Pacific, Asian, South American and European cuisine.
PHOTO GRANT ROONEY
Lamb
6 x 200g lamb rump (cap on)
50ml canola oil
800g baby potatoes
2 Tbsp dukkah
Salt and pepper to taste
Pea puree
500g frozen peas
200g butter
Salad
200g frozen peas
2 long red chillies
1 small red onion
1 bunch of mint
1 bunch of parsley
50g feta cheese
100ml The Quay vinaigrette
Preheat an oven to 200°C. Rub lamb with salt, pepper and canola oil. Heat oil in heavy-based fry-pan over medium heat. Place lamb fat-side down and keep moving and pressing frequently for about 10-12 minutes. Once the fat is fully rendered, transfer rumps to an ovenproof dish to roast for 8-10 minutes. Remove from heat and rest for 10 minutes. Bring a pot of salted water to the boil, add the peas and boil for 3 minutes. Strain peas and combine with butter in a mixer. Blend until smooth and season well. Finely chop salad ingredients and toss in vinaigrette.
SERVES 4
For more recipes like this, check out Global Kitchen by Lindy Davis, or book your own experience and buy the book at: FIREATTHEMOUNT.CO.NZ | NO8MOUNT.CO.NZ