Bursts of flavour

Summer is coming and Chelsea Winter is bringing her signature flair to your table with some zesty dishes that are bound to become faves.

Roasted Beetroot Salad

There’s an air of sophistication to this salad. It celebrates the sweet, earthy beauty of the beetroot, which remains very much the star – but the lovely orangey vinaigrette enhances what’s there and livens it all up with citrus tang.

PREP 20 minutes

COOK 1 hour 30 minutes

SERVES 4–5 as a side

INGREDIENTS

6 beetroot (1.5kg), trimmed

¼ cup extra virgin olive oil

8–10 fresh thyme sprigs

2 tsp liquid smoke (optional but delicious)

½ cup crumbled feta (plant-based if preferred)

chopped fresh mint or coriander

pinch chilli flakes (optional)

Vinaigrette

zest of 1 orange

¼ cup orange juice

3 tbsp extra virgin olive oil

2 tbsp lemon juice or red wine vinegar

1 tbsp maple syrup

½ tsp dijon mustard

½ tsp fresh thyme leaves, chopped

½ tsp salt cracked pepper

Nuts

¾ cup macadamia nuts

1 tbsp extra virgin olive oil

3 tbsp maple syrup

METHOD

To roast the beets, preheat the oven to 200°C regular bake and line a
casserole dish or deep roasting dish with baking paper.

Place the beets in the prepared dish, massage in the oil, then toss in the thyme. Season with salt and pepper all over. Drizzle with the liquid smoke (if using).

Lay a second sheet of baking paper over the dish (this helps stop steam escaping) and cover with the lid or a tight layer of foil. Bake for 1 hour 30 minutes, or until the beets are easily pierced with a sharp knife. Remove from the oven.

To make the orange vinaigrette, whisk the ingredients together in a small bowl and set aside.

When the beets are cool enough to handle, peel off and discard the skins (the flavour will have penetrated through to the beets). Cut the beets into thin round slices. Put them in a large bowl with half the vinaigrette. Toss gently to combine and set aside.

To make the candied nuts, put the macadamias in a small pan with the oil and fry over a medium-low heat, shaking the pan often, until golden all over.
Add the maple syrup and cook for a couple of minutes until it’s all sticky and caramelised and turning golden brown. Season with a little salt and pepper and transfer to a plate to cool down (the caramel will harden). Chop roughly before serving.

To assemble, arrange the beetroot slices slightly overlapping in a large shallow bowl or a platter. Drizzle with the remaining vinaigrette then scatter with the candied nuts, feta and herbs. Finish with a crack of black pepper, a small sprinkle of salt and a pinch of chilli flakes if you like.

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Tabbouleh

This classic, stunningly fresh and flavoursome salad is hugely popular for good reason. It’s stunning served next to a protein as a simple meal, or proudly proffered as a bring-along for a potluck dinner or part of a summery barbecue spread. 

PREP 40 minutes

COOK 15 minutes

SERVES 6 as a side

INGREDIENTS

400g pearl couscous

1 tbsp vegetable stock powder

½ cup roughly chopped pistachios or pumpkin or sunflower seeds

3 tomatoes, cut into 1cm dice

1 small cucumber (170g), cut into 1cm dice

1 bunch spring onions, finely sliced on an angle

2 cups loosely-packed finely-chopped fresh parsley

1 cup loosely-packed finely-chopped fresh mint

2 tsp sumac (optional)

zest of 1 lemon

1 tsp salt

1 tsp fine black pepper

Vinaigrette

½ cup extra virgin olive oil

¼ cup lemon juice

1 tbsp maple syrup

1 ½ tsp ground cumin

1 tsp salt

1 clove garlic, crushed

METHOD

Cook the couscous according to the packet directions, adding the stock powder to the water. Drain, toss with a little olive oil and set aside. Allow to cool fully before making the salad.

Preheat the oven to 180°C regular bake. Place the nuts or seeds on a small tray and roast for about 6 minutes, until slightly golden and fragrant. Give them a stir partway through if you like.

Toss the tomatoes and cucumber in a bowl with 1 tsp salt and leave to sit for at least 10 minutes. Drain off and discard the liquid.

To make the vinaigrette, place the ingredients in a bowl or jug and whisk to combine. 

To assemble the salad, place the cooled couscous in a large serving bowl. Add the drained tomato and cucumber, spring onions, herbs, sumac (if using), lemon zest, salt and pepper. Add the vinaigrette and toss to combine.

If you like, the tabbouleh can be served immediately — but it gets tastier if you let it rest for at least 30 minutes to allow the flavours to come together.

Serve sprinkled with the chopped nuts or seeds and topped with your choice of the pomegranate seeds, preserved lemon and/or extra sumac.

Tips & swaps

For another gluten-free option in place of the couscous, you could pulse half a medium cauliflower in a food processor to make ‘rice’. No need to cook it.

You can use halved cherry tomatoes instead of the regular tomatoes if you have them.

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Zingy Potato Salad

This feels like a ‘grown-up’ potato salad – it may not be slathered in creamy mayo, but it’s still satisfyingly luscious to eat. That mouthwatering, mustardy, garlicky vinaigrette is popping, and those are all the flavours that tasty little steamed potatoes just luuurve to wallow in.

PREP 20 minutes

COOK 15 minutes

SERVES 4–5 as a side

INGREDIENTS

1–1.25kg baby new potatoes

4 gherkins, very finely sliced

fresh dill sprigs, for garnish

Dressing

½ cup extra virgin olive oil

3 shallots, finely chopped (about 1⁄2 cup)

2 cloves garlic, crushed

2 tbsp red wine vinegar

1 tbsp chopped capers (optional but yum)

1 tbsp wholegrain mustard

2 tsp dijon mustard

2 tsp maple syrup

1 tsp dried dill or 1 tbsp chopped fresh dill

2 tsp salt

½ tsp fine white pepper

METHOD

To make the dressing, combine the ingredients in a jug or shake in a glass jar. Leave to sit for at least half an hour to infuse.

To make the salad, boil or steam the potatoes in salted water until just tender, but not mushy. Keep checking the progress, and when they are done, drain well and return to the saucepan. While they’re hot, add the dressing and toss to combine. Don’t worry if a few potatoes break up a bit – that’s nice.

Leave to cool to room temperature, then stir in the gherkins. Check the flavours and season to taste with salt and pepper if you think it needs it. It’s fine covered and left out for a few hours, and can be stored in a sealed container in the fridge for a couple of days. 

Serve at room temperature, topped with extra dill.

Tips & swaps

If you don’t have baby new potatoes, you can use larger waxy potatoes and cut them in half.

Use floury potatoes if you don’t mind it all going a bit mushy.

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Lemon Cream Pie

If you’re a lemon fan (and honestly, who isn’t?), you’re gonna want to try this because I have not held back on the zesty citrus injection. It’s such a refreshingly easy recipe to make – I especially love the crust part because there’s no precarious rolling, flipping or transferring of pastry and no faffing with baking beads or sagging during cooking. Just smoodge the base evenly into the tin, bake naked (the tart, not you), cool, then add the cooked lemon filling (also a cinch to make). 

PREP 40 minutes, plus 6+ hours setting time

COOK 15 minutes

SERVES 6

INGREDIENTS

Base

½ cup ground almonds

½ cup brown rice flour

½ cup buckwheat flour

2 tbsp tapioca flour, arrowroot flour or cornflour

⅓ cup coconut sugar

2 tsp psyllium husk

½ cup coconut oil, melted but not hot

2 tbsp just-boiled water

1 tsp pure vanilla extract

Filling

2 cups full-fat coconut cream

½ cup + 1 tbsp agave syrup or maple syrup

3 tbsp coconut oil

3 tbsp plant-based butter

3 tbsp lemon zest

½ cup lemon juice

¼ tsp ground turmeric

¼ tsp salt

¼ cup cornflour mixed with

¼ cup plant-based milk to make a slurry

To serve (optional)

fresh berries, such as raspberries, blueberries or sliced strawberries

edible flowers

whipped cream (plant-based if preferred)

METHOD

Preheat the oven to 180°C regular bake and have a 23cm round pie tin, tart tin or springform cake tin ready.

To make the base, combine the ground almonds, flours, sugar, psyllium husk and a pinch of salt in a medium mixing bowl. Make a well in the centre and add the coconut oil, hot water and vanilla. Stir until the mixture just comes together.

While it’s still warm, crumble two-thirds of the mixture around the edges of the tin (the sides of the crust will be a little thicker than the base) and press it 3-4cm up the sides of the tin (you can use the back of a dessert spoon for this). You want the edges to be an even thickness.

Crumble the remaining dough over the base and press it down into an even, smooth layer (you can use the back of the spoon or the base of a metal measuring cup for this). It should end up about 5mm (¼ in) thick. Take care that it’s not too thick where the base meets the sides, or it ends up like a massive wedge. Lightly press down any jagged ridges on the sides with a finger. Bake for 15 minutes, then remove from the oven and allow to cool completely before filling.

To make the filling, place the coconut cream, agave or maple syrup, oil, butter, lemon zest and juice, turmeric and salt in a medium saucepan. Stir in the cornflour slurry. Place over a medium heat and stir constantly with a whisk until thickened – it might take a while, then suddenly start thickening, so don’t leave it alone. It should start to bubble a bit and be
the consistency of thick, shiny custard. 

Remove from the heat, transfer to a mixing bowl and to allow to cool – don’t refrigerate it. If you like, you can lay a piece of clingfilm on the surface to stop a skin forming.

When the filling is lukewarm, whisk it quickly to smooth out any lumps, then scrape it into the baked crust. Cover and refrigerate for at least 6 hours to set properly – leave it overnight if you can.

When ready to serve, scatter the top with berries and edible flowers (if using).

Serve with whipped cream on the side if desired. Leftovers can be stored
in an airtight container in the fridge for a day or two.

Tips & swaps

Dairy-free whipping cream is now available at all good supermarkets.

Extracted from Tasty by Chelsea Winter. Photography © Tamara West. RRP$55. Published by Allen & Unwin NZ. 

Savour the Bay

The BOP’s Plates of Plenty Challenge saw chefs from all over the region competing for the best dish. Here, some of the competitors – including the winners – share their divine recipes. Enjoy!

Cadera’s Blue Cheese Jalapeño Poppers

Mount Eliza Blue Cheese Popper in a Mount Brewing Co. High Line Hazy Pale Ale batter with Nana Dunn + Co curried onion chutney.

Makes 25 pieces

INGREDIENTS

Whole marinated jalapenos – we use La Morena

350g cream cheese

150g Mount Eliza Blue Monkey cheese

1 can Mount Brewing Co.

Hazy Pale Ale beer

1½ cups self-raising flour

Nana Dunn + Co’s Curried Onion Chutney to serve

METHOD

• Slice the jalapenos lengthways making sure not to cut the whole way through. Remove all the seeds.

• Combine cream cheese and blue cheese.

• Using a piping bag, fill the poppers with the cheese mixture being careful not to overfill
  - about three-quarters full.

• Mix beer and flour until smooth in texture.

• Dip the stuffed jalapeno into the batter to fully coat it and transfer straight into the deep fryer or oil at ideally 180°C.

• Cook until golden brown.

• Serve with the curried onion chutney.

Pearl Kitchen’s Pie & Beer

Smoked fish pie with blue cheese potato, curried onion chutney and smoked fish gravy, served with a beer.

Makes 10-12 pies.

INGREDIENTS

Blue cheese sauce

25g butter

1 tbsp plain flour

150ml milk

50g Mount Eliza Blue Monkey cheese, chopped or crumbled

Fish pie mix

1 onion, finely chopped

2 celery stalks, finely diced

1 carrot, chopped/diced small

250ml cream

1 tsp Dijon mustard

100ml of Mount Brewing Co. low carb ale

Olive oil for frying

1 small handful of flat-leafed parsley, finely chopped

500g-650g smoked kahawai, cut into biggish chunks

Pastry + egg wash

750g frozen puff pastry

2 egg yolks

15ml milk

Charred pearl onions

100g pickling onions

50ml sherry vinegar

METHOD

Blue cheese sauce

• Melt the butter in a pan over a medium heat, then stir in the flour and let cook for 1 min or so. Gradually pour in the milk, stirring constantly, until the sauce is smooth and all the milk has been added.

• Bring the mixture to a simmer and stir in the cheese. Cook until the cheese has melted, and the sauce has thickened slightly, then season to taste.

Fish pie mix

• In a pan, fry the onion, carrot and celery for about 5 minutes in the olive oil then add the ale, cream and bring to a boil. Add the spinach leaves and Dijon and stir to wilt.

• Add your chunks of smoked kahawai to the mix at the end as it's already been smoked.

Pastry + egg wash

• Cut your puff pastry into small circles or desired shape. Brush egg wash onto the bottom and add your fish pie mixture into the centre of the pastry leaving enough room at the sides so you can add another layer of pastry on top and can seal the sides. I used a fork on the edges to make sure the pastry was pushed down and sealed properly.

• Before baking, egg wash the top of the pastry. Bake at 175°C for 15 minutes.

Charred pearl onions

• Boil onions with skin on in vegetable stock or water until onions become soft.

• Let them cool down completely and cut them in half.

• Get a smoking-hot pan with a little olive oil and place the onions cut side down for about 30 seconds. The onion should start to char and go black — this is when you can add the sherry vinegar to deglaze the pan and the onions will soak up all that flavour.

• When the onions have cooled down, you can take out the middle heart of the onion (we will use this in the chutney) and start to take out the onions’ petals. They should be charred on the outside.

The Trading Post’s Agnolotti del Plin

A handmade pasta in a typical Piemontese shape, filled with Mount Eliza Blue Monkey cheese in a Noble & Sunday Earl Grey-infused butter sauce with Mama Kali's Farm microgreens.

Serves 5

INGREDIENTS

Pasta

350g flour

150g semolina

200g eggs

100g egg yolk

8g cocoa powder

Filling

300g Mount Eliza

Blue Monkey cheese

150g cream

1 egg white

Pinch of salt

Sauce

50g butter

Pinch of Noble & Sunday

Earl Grey tea

Fresh Mama Kali’s Farm microgreens

METHOD

Pasta

• In a bowl or on the table, place the dry ingredients, then in the centre place the eggs and yolk and knead to a smooth dough texture. Set aside in the fridge for 1 hour.

Filling

• Blitz in a food processor the cheese and cream quickly then add egg white until smooth and thin but not whipped. Place in a piping bag and refrigerate until use.

Pasta continued

• With the help of a pasta machine or rolling pin, laminate the pasta dough close to 1mm thickness and cut in long strips.

• Then pipe a small amount of filling along the longer side on the pasta strip (you want the filling to be one finger apart from one another).

• Proceed to fold the pasta over itself and pinch the pasta with your index and thumb between the filling – squeezing a touch towards the centre of the filling.

• With the use of a zig-zag cutter, cut between the pinched pasta and the “plin” will look like little lollies. Cook the pasta in salted boiling water for about 3 minutes.

• Remove and toss in a pan with butter and a pinch of Earl Grey to emulsify the sauce.

• Add cooking water a little bit at a time and continue tossing to avoid the pasta getting stuck to the pan. This also gives a velvety look to the sauce.

• Plate and garnish with microgreens and add grated cheese as per your liking.

But First Dessert’s Biscoff Cheesecake

If you haven't tried Biscoff yet – this is your sign to run to your nearest supermarket, grab some Biscoff and whip up this delicious cheesecake.

Serves 8

INGREDIENTS

Base

240g Biscoff biscuits

80g butter

Cheesecake

450g cream cheese

200g Biscoff spread

250g cream

Topping

200g white chocolate

50g Biscoff spread

100g cream

METHOD

• Line a 20cm x 20cm cake tin (or individual cake rings like we use) with baking paper.

• Crush 240g Biscoff biscuits in a bowl, pour melted butter in and mix together well.

• Press into the bottom of the cake tin, place in the freezer to set and begin to prepare the cheesecake mix.

• Add cream cheese, cream, and Biscoff spread into a bowl. Whisk until nice and thick. Spoon this on top of the biscuit base and use a spatula/spoon to make sure it's nice and smooth for the ganache topping.

• Pop the cheesecake into the fridge for at least 3 hours to set before adding the ganache topping.

• Put the white chocolate and Biscoff in a bowl and set aside. Heat cream in a pot, stirring frequently to ensure it doesn't burn. Pour the hot cream over the chocolate and Biscoff. Whisk until nice and smooth. Gently spread the ganache over the cheesecake.

• If you have any remaining cream or crushed biscuits, whip the cream and pipe swirls on top of the cheesecake (if you have piping bags/nozzles) or sprinkle over the crushed biscuits.

• Pop the cheesecake into the fridge for at least another hour or two before slicing.

Year-round faves

Taupō local Vanya Insull, aka VJ Cooks, shows busy families how easy it is
to throw together classic Kiwi recipes that taste as good as they look.

Sticky pineapple chicken bowls

These bowls are so fresh and delicious. The combination of the sticky chicken and rice with avocado, radish, and edamame beans is a family favourite.

Ready in 30 minutes  |  Serves 4

Ingredients

1 tsp sesame oil
600g boneless chicken thighs, diced
400g can pineapple pieces
3 tbsp low-salt soy sauce
2 tbsp sweet chilli sauce
1 tbsp cornflour
1 tsp crushed garlic
1 tsp crushed ginger

To serve

2 cups cooked rice 
1 cup edamame beans, cooked
2 radishes, finely sliced
flesh of 1 avocado, sliced
1 spring onion, finely sliced
1 tsp sesame seeds

METHOD
Heat the sesame oil in a non-stick frying pan. Add the chicken and cook, stirring, for 5 minutes.

Drain the can of pineapple pieces, reserving the juice. 

Add 1 cup of pineapple pieces to the frying pan with the chicken and cook for 3 minutes, until the pineapple starts to brown.

To make the sauce, measure 100ml of the reserved pineapple juice into a bowl or jug. Whisk in the soy sauce, sweet chilli sauce, cornflour, garlic and ginger.

Make a gap in the centre of the frying pan, add the sauce and cook, stirring, until the sauce thickens up and the chicken is cooked through.

To serve, divide the cooked rice between 4 serving bowls, then top with the sticky chicken and pineapple. Add some edamame beans and some sliced radish, avocado and spring onion to each bowl and sprinkle with sesame seeds.

Tips and tricks

Diced pork would also be amazing in this dish.

I like to give the leftover pineapple pieces to my kids as a snack or save them to use on a pizza.

Seed and nut bars

If you’ve ever eaten a sesame snap, you’ll have an idea of how these bars taste. Chewy and crunchy with a subtle honey flavour, they’re a great alternative to muesli bars in school lunchboxes.

Ready in 20 minutes + setting time  Makes 16 pieces

Ingredients

½ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
1 cup desiccated coconut
½ cup rice bubbles
½ cup coarsely chopped roasted cashews
½ cup coarsely chopped roasted almonds
100g butter
⅔ cup brown sugar
¼ cup honey

METHOD
Line a 27 x 17cm slice tin with baking paper.

Place the sunflower, pumpkin and sesame seeds in a dry frying pan over a gentle heat and toast for 5 minutes, stirring constantly to ensure they don’t burn.

Transfer to a large mixing bowl and add the coconut, rice bubbles, cashews, and almonds. Set aside.

Place the butter, sugar and honey in a small pot on a low heat, until melted and bubbling. Continue to bubble for a further 2–3 minutes, stirring constantly.

Pour over the dry ingredients and quickly mix to combine.

Transfer to the prepared tin and spread out to the edges, pressing down firmly with the back of a spoon.

Chill until set, then cut into 16 bars. Store in an airtight container in the pantry.

Meatball subs

The beauty of these subs is that you can either make them from scratch with the meatball recipe below or, if you’re short on time, you can use pre-made meatballs from the supermarket.

Ready in 30 minutes  |  Serves 4

Ingredients

500g lean beef mince
¼ cup breadcrumbs
1 small onion, grated
1 egg
2 tbsp barbecue sauce
1 tbsp Worcestershire sauce
1 tsp dried mixed herbs
1 tsp garlic powder
½ tsp salt
1 tsp oil, for frying
325g tomato pasta sauce

To serve

4 long rolls
1 cup grated cheese
fresh Italian parsley, chopped

METHOD

Preheat the oven to 200°C fan grill. Line a baking tray with baking paper.

To make the meatballs, place the mince in a large bowl with the breadcrumbs, onion, egg, barbecue sauce, Worcestershire sauce, herbs, garlic powder, and salt. 

Mix together with your hands or a wooden spoon. 

Shape into 12 large meatballs or 16 smaller meatballs.

Heat the oil in a large frying pan and fry the meatballs until nicely browned and cooked through.

Add the pasta sauce and cook, stirring, for a few minutes, until heated through.

Cut the rolls in half and place them on the prepared tray. Divide the meatballs and sauce between the rolls.

Scatter with the cheese, then place under the grill for 10 minutes until
the cheese is golden and bubbling.

Scatter with parsley and serve immediately.

Tips and tricks

You can eat these as they are or add your favourite toppings, such as sour cream, mayonnaise, barbecue sauce, or fresh salad ingredients.

Chocolate whip cheesecake cups with berries

These deconstructed cheesecake cups have it all − a crumbly cookie base,
a creamy chocolate cheesecake centre, and a tart berry sauce. They can be prepared the day before and topped with fresh berries just before serving.

Ready in 30 minutes + chilling time Serves 4-6

Ingredients

150g plain biscuits
80g butter, melted
2 cups frozen mixed berries
2 tbsp caster sugar
100g milk chocolate
225g cream cheese, softened
½ cup icing sugar
1 cup cream
sliced fresh strawberries, to serve

METHOD

To make the cookie crumbs, place the biscuits in a food processor and blitz to a fine crumb. Add the butter and blitz again until combined.

To make the berry coulis, combine the berries and sugar in a pot and simmer over
a gentle heat until the berries have broken down. Mash any large berries if need be.
Set aside to cool, then chill until needed.

To make the chocolate whip, break the chocolate into a microwave-proof bowl and microwave in bursts until melted. Allow to cool slightly.

Place the cream cheese and icing sugar in the bowl of a stand mixer and whisk until smooth. With the mixer still running, slowly pour in half the cream. Once combined,
add the remainder of the cream and continue to whip until soft peaks form.

Remove the bowl from the mixer. Gently pour in the cooled melted chocolate, carefully folding it through to create chocolate swirls. Do not combine completely.

To assemble, divide half the cookie crumbs between 4-6 glass tumblers. Add half the chocolate whip and then half the berry coulis. Repeat with the remaining cookie crumbs, chocolate whip and berry coulis.

Chill for at least 4 hours or overnight, before serving topped with the strawberries.

Tips and tricks

You can use super wine biscuits or arrowroot biscuits in this recipe.

Images and recipes from Summer Favourites by Vanya Insull, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin, RRP $39.99.