30 September 2011

Copa cabana on a plate

Fish, chips and salad.  Doesn't sound very blog-worthy, does it?  Okay, how about if it's fresh snapper, cumin-crusted big fat homecut chips, and a stirfried salad with so much colour it's like carneval has shimmied onto your plate?  Yeah, thought so. 

We've had this salad for the past two nights, and to be honest I'll be voting for the trifecta, 'cause it's so yum.  I think it would be awesome using any oil, but sesame is definitely the best, if you've got it.  It has a strong flavour, but doesn't overpower the veges.  Obviously, as with all salads, feel free to change certain veges, if you don't have them but have others.  Keep the colour though, it's such a good looking plate when there's more than white and green.  We had it with the beetroot one night, and without the other - you couldn't really taste the beetroot, but it did make it even more colourful, and you get the knowledge that you're eating super-high-antioxident food.  Just add it at the end, on top.  Buon appetito! 

sesame oil, to cook
red onion
garlic, finely chopped
ginger, finely chopped
brasil nuts and almonds, munched up a little
fresh sage
fresh thyme
beetroot (on top)

PS: The chips were cut up nice and chunky, then tossed with oil and cumin seeds, before chucking into the oven for a half hour or so. 

24 September 2011

It's kaimoana time again, friends

Sunny days, daylight savings on the way.  Time for BBQs and seafood.  With the ABs playing France tonight, we've got chips and sangers for the kids, but what about us, more discerning big kids?  Perusing the wares at the local supy this arvo we settled on prawns.  Skewered.  BBQed.  Mean. 

KB's a master of tasty seafood - full of flavour, but not overpowering the delicate nature of the fodder itself.  Tonight's was tasty as usual, but with the addition of a couple of different ingredients it took on an amazing silky texture, almost creamy, and flavoursome as hell. 

Mix the following (and anything else you have to hand and feel inclined to throw in), brush over skewered prawns, and go to BBQ town.

Lemon zest (plenty plenty plenty)
Wholegrain mustard
Salt and pepper
Capers, mushed up
dash of sugar

13 September 2011

the knave of hearts, he stole some tarts...

Every day I drive past at least two signs for berry farms.  At the moment the signs say 'closed' (oh, and 'COME ON ALL BLACKS!!'), but they're a reminder of goodness to come.  Fresh blueberries, raspberries and massive trays of sunny strawberries for only $6 (go the misshapen seconds trays!!).  Whilst I may still have a month or so to wait, it's never too early to break out the frozen berries for some muffins.  So, blueberry muffins it is, with a hint of white shocola.  Normally white chocolate has me sticking my tongue out in distaste (too sickly sweet), but with berries it seems to take on a whole new dimension, one of subtle, nutty, vanillayness.  Okay, perhaps it's a day for making up words.  Never mind, the muffins are so tasty, I'm sure the lexical authorities will forgive me.  

2 cups flour
1 tbsp baking powder
1/2 tsp cinnamon
5 tbsp raw sugar
1 cup white chocolate (chips, bits, whatever)
2 eggs, beaten
3/4 cup milk
75g butter, melted
1 cup berries
extra raw sugar, optional
  1. Preheat oven to 200 degrees celcius.  Grease muffins tins. 
  2. Sift dry ingredients into bowl.  Stir in chocolate and make a well in the centre. 
  3. Combine eggs, milk and butter.  Pour the mixture into well and add blueberries.
  4. Stir until just combined. 
  5. Pour mixture into muffin tins (about 3/4 full) and sprinkle with a little raw sugar. 
  6. Bake for 15-20 minutes until golden and inserted skewer comes out clean. 

11 September 2011

keep it simple, stupid

You know how sometimes you just hanker for something simple for dinner?  I don't mean a packet of 2 minute noodles, but just simple, fresh tastes.  Last weekend we had family staying and were lucky enough that they brought with them a rather large amount of eye fillet.  Needless to say it was on the menu a couple of times last week.  Perfect meal when you need something quick, easy, but still bursting with taste and nutrients.  We coupled it with a good ol' green salad.  Now, you may wonder why I'm blogging about how to make a salad, but never fear - I'm not going to break down how to make one (no one is THAT simple), but just to remind you of their existence.  We tend to forget the humble garden salad over winter, but damn, we shouldn't.  So put away your fancy foods and kitchen contraptions for a night and break out an old school iceberg.  Yum, fresh and leaves you with more time to watch the rugby and pour another wine. 
Nb: Meal is nicely finished off with a spot of custard.  Nom nom nom.   

06 September 2011

*teaser alert**teaser alert**teaser alert*

Right, this is just a little teaser, for Kush and Millie.  I have been terribly slack with the blog posts of late, but to be honest it's because I've just been terribly slack in the cooking arena.  Profs + work + musical theatre do not make for much spare time.  However, in an effort to remedy my slackness I got the camera out last night as we prepared a mini feast for our gastronomic senses.  So, watch this space...tastiness is a-comin'.  xx A

PS: The photo is from being at The Woodbox last weekend - OMG, the prawn and sweetcorn wontons were AMAZING.  Once I'm done with this play, those are next on my list.  Even have a wonton wrapper recipe bookmarked.  Nom nom nom.