Category Archives: New Zealand

NEW ZEALAND INSPIRED

15 Wednesday Mar 2017

Posted by in New Zealand, Recipes

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After giving a recent presentation about New Zealand to two middle school classes as part of International Week (during which I attempted to divert attention and gain favor with the miniature candy bars my Mum sent over to share)

I was inspired to share a little of my home country cuisine with friends we had invited for dinner.

HONEY LEMON RACK OF LAMB

1 rack of lamb

4 cloves garlic, halved

1/3 cup honey

1/4 cup packed light brown sugar

1/4 cup fresh lemon juice

1/8 teaspoon garlic powder

1/4 teaspoon salt

1 teaspoon lemon zest

1 tablespoon chopped fresh mint

1/4 cup finely chopped walnuts

Heat oven to 350F.

Cut 1-inch deep slits in lamb, insert garlic. Place lamb in shallow roasting pan, set aside.

In a small saucepan, combine honey, brown sugar, lemon juice, garlic powder and salt, cook over low heat until bubbly, stirring until sugar dissolves. Remove from heat, stir in lemon zest, mint and walnuts. Spoon glaze over lamb, bake for 25 to 35 minutes or until internal temperature registers 135 degrees, baste occasionally. Remove from oven, let stand 5 to 10 minutes or until internal temperature is 145 degrees. Slice and serve.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, April 2015

www.nwaonline.com/

PAVLOVA

4 egg whites, at room temperature

pinch of salt

2 cups sugar

1 teaspoon vanilla essence

1 teaspoon vinegar

1 tablespoon cornflour

3 tablespoons boiling water

Heat oven to 150C.

Beat all ingredients together in an electric mixer for 15 minutes until the mixture forms firm, glossy peaks.

Spoon the mixture onto greased baking paper in 8 small circles. Bake for 30 minutes, then turn the oven off and leave the pavlova inside for at least another hour. Do not open the oven during this time.

To serve, place onto plates and garnish with whipped cream and fresh fruit.

Enjoy!

Recipe adapted from Good Food New Zealand Style, Chanel Publishers, 2001

www.newzealand.com/‎

 

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CHOCOLATE DIPPED ANZAC BISCUITS

25 Monday Apr 2016

Posted by in New Zealand, Recipes

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A friend sent me this recipe more than two years ago with the comment “this sounds great but I don’t understand some of the descriptions – need a kiwi translator”. Although it took me a while to bake these wonderful Chocolate Dipped ANZAC Biscuits, once I did the kids enthusiastically consumed them even before the chocolate had cooled – with my Son saying how lucky I was to grow up eating these!! I had planned to deliver some to my thoughtful friend, along with interpretations and explanations, but my insatiable family made that impossible!!!

CHOCOLATE DIPPED ANZAC BISCUITS

chocolate dipped ANZAC biscuits

1 cup flour

1 cup sugar

1 cup desiccated coconut

2 cups rolled oats

125 grams butter

2 tablespoons golden syrup

1 teaspoon baking soda

3 tablespoons boiling water

1 cup chocolate, melted

Heat oven to 180C. Line baking trays with parchment paper.

Place the flour, sugar, coconut and oats in a bowl and stir to combine. Make a well in the center.

Place the butter and golden syrup in a saucepan and stir until the butter is melted.

Dissolve the baking soda in the boiling water. Add the butter mixture and the dissolved baking soda to the dry ingredients and mix to combine.

Roll heaped teaspoon amounts of the mixture into balls and place on the prepared baking trays.

Bake for 8 to 10 minutes until firm and golden brown. Remove to a rack to cool.

Dip one half of each biscuit into melted chocolate and allow to cool before serving.

Enjoy!

Recipe adapted from Baking Makes Things Better

www.bakingmakesthingsbetter.com/

ROASTED KUMARA WEDGES and BLUE CHEESE AND BEETROOT TARTS

12 Sunday Oct 2014

Posted by in Appetizers, New Zealand, Recipes

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Lovely friends stopped by to talk about their upcoming trip to New Zealand – they were leaving for Australia in less than a week and would be spending time in New Zealand also. We were fortunate to travel to India with this couple on a Rotary trip, and were so excited to see, and discuss their itinerary for the adventure Down Under.

I baked these Kumara Wedges and put together the Blue Cheese and Beetroot Tarts, we opened a bottle of New Zealand sauvignon blanc and then a bottle of New Zealand pinot noir.

ROASTED KUMARA WEDGES

kumara wedges

ROAST KUMARA

500 grams kumara

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

salt and freshly ground black pepper to taste

DRESSING

1/2 cup yogurt

1/4 cup lemon juice

2 tablespoons chopped mint

1 teaspoon honey

1/2 teaspoon paprika

salt and freshly ground black pepper to taste

KUMARA WEDGES

Heat oven to 180C. Peel the kumara, cut into wedges and place in an oven dish. Drizzle the kumara with olive oil. Combine the spices and salt and pepper. Sprinkle over the kumara and toss to coat. Roast in the oven for 20 to 30 minutes, or until golden brown and cooked through.

DRESSING

Combine all dressing ingredients in a bowl. Serve with the kumara wedges.

Enjoy!

Recipe adapted from The Foodtown Magazine

www.foodmag.co.nz/

BLUE CHEESE AND BEETROOT TARTS

blue cheese and beetroot tarts

1/4 cup crumbled blue cheese

1/4 cup plus 2 tablespoons mascarpone

mini tartlet pastry

beetroot chutney

oregano leaves to garnish

Combine the blue cheese with the mascarpone. To serve, place a dollop of the cheese mixture into the tartlet cases, along with a spoonful of beetroot chutney. Garnish each tartlet with an oregano leaf and serve.

Enjoy!

Recipe adapted from The Foodtown Magazine

www.foodmag.co.nz/

TRAVEL TUESDAY – HAMILTON GARDENS – HAMILTON, NEW ZEALAND

05 Tuesday Aug 2014

Posted by in New Zealand, Recipes, Travel Tuesday

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A fun, beautiful, and free place to visit while in my hometown, are the Hamilton Gardens. Development began in the early 1960’s, which was the city’s waste disposal site at that time (Wikipedia).

This lovely spot is situated alongside the Waikato river, and was actually the venue of our rehearsal dinner. Not usually part of a wedding in New Zealand, we loved the idea of the American tradition, and brought our families and friends together at the Hamilton Gardens Cafe on the shores of Turtle Lake.

The Gardens are fascinating, one outdoor room leading into another, each with a unique theme.

hamilton gardens tiki

Italian Renaissance Garden

Italian Renaissance Garden

TRAVEL TUESDAY – OTOROHAUNGA, NEW ZEALAND

22 Tuesday Jul 2014

Posted by in New Zealand, Travel Tuesday

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My youngest son celebrated his birthday while we were in New Zealand, and we took a special trip to the Otorohaunga Kiwi House to commemorate the occasion. While passing through, Kihikihi, on the way to the Kiwi House, we happened upon a busy looking bakery, and stopped for a snack. Viands Bakery was a great choice, earning every one of its numerous awards – including New Zealand’s Bakery of the year in 2011 and 2012 and accolades for their pies over many years – of which there was such an interesting and delicious looking selection of both savory and sweet, it was difficult to choose just one. I finally settled on the beautiful Ginger, Peach, Pear, Cointreau pie, which was fabulous and made me instantly regret that I hadn’t bought one of every flavor to sample.

Ginger, Peach, Pear and Cointreau pie from Viands Bakery

Ginger, Peach, Pear and Cointreau pie from Viands Bakery

Viewing the fabulous Pies being made at Viands Bakery

Viewing the fabulous Pies being made at Viands Bakery

Max picked out several treats, but his favorite was a Sultana Bun that we named the Birthday Bun.

The Birthday Bun from Viands Bakery

The Birthday Bun from Viands Bakery

The Otorohaunga Kiwi House and Native Bird Park was an excellent experience, founded in 1971 to help protect and save the Kiwi, we learned a lot about the amazing birds, and experienced the fun and educational feeding of the nocturnal, flightless animals and saw first hand the wonderful and rather extraordinary relationship between the handlers and the birds – it was truly delightful.

Outside the Otorohaunga Kiwi House

Outside the Otorohaunga Kiwi House

We followed the well maintained nature trail, enjoying the native trees, and the largest private collection of other native birds and reptiles, before heading back home to continue the birthday celebration.

TRAVEL TUESDAY – MOUNT MAUNGANUI, NEW ZEALAND

08 Tuesday Jul 2014

Posted by in New Zealand, Travel Tuesday

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Mount Maunganui is a beach town, situated at the base of the volcano Mauao, and while in New Zealand, we drove the short distance from Hamilton, with the intention of dining at Delissi (16 Pacific Avenue, Mount Maunganui). Having watched the progress of the building and opening of this restaurant on Facebook, I couldn’t wait to try the food – and the menu and dishes we selected definitely didn’t disappoint.

Delissi Menu

Delissi Menu

English fish cakes, poached eggs, baby spinach, hollandaise and tomato salsa - Mums lunch

English fish cakes, poached eggs, baby spinach, hollandaise and tomato salsa – Mums lunch

My lunch - the Mediterranean vegetable falafel salad with tahini yogurt - delicious!

My lunch – the Mediterranean vegetable falafel salad with tahini yogurt – delicious!

the mount - helen and darren

The very fabulous Darren and Helen – owners of Delissi

After our delicious lunch, we walked around the base of The Mount – enjoying the gorgeous views.

Overturned row boats by the beach

Overturned row boats by the beach

the mount - ocean the mount

 

QUEEN CAKES

02 Monday Jun 2014

Posted by in Breakfast & Brunch, Celebrations, New Zealand, Recipes

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The “Queens Birthday” is celebrated today in New Zealand. Always the first Monday in June, this holiday includes official celebrations such as the Queens Birthday Honours list and military ceremonies (Wikipedia http://en.wikipedia.org/wiki/Queen's_Official_Birthday), although I wasn’t aware of them growing up.

I made these Queen Cakes for breakfast this morning, and they were absolutely delicious – definitely fit for a Queen.

 

QUEEN CAKES

 

4 ounces of butter

4 ounces sugar

2 eggs

3 ounces flour

1/4 teaspoon baking powder

1 teaspoon lemon zest

4 ounces currants

 

Heat the oven to 400F/200C and lightly grease 12 patty pans (Queen cakes are not usually made in paper cases). Soften the butter and whisk the eggs lightly.

Cream the butter and guar very thoroughly until light and fluffy. Beat in the eggs a little at a time and add the finely grated lemon zest, the sifted dry ingredients and lastly the currants.

Spoon into the patty tins, which should be about 2/3 full, and bake for about 15 minutes. Remove from the pans when they have cooled a little.

Dust with icing sugar before serving.

Enjoy!

Recipe adapted from Ladies, A Plate, Traditional home baking, Alexa Johnston, 2008

http://www.ladiesaplate.co.nz/

ANZAC Biscuits

25 Friday Apr 2014

Posted by in Dessert, Holidays, New Zealand

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Commemorating ANZAC day.

ANZAC BISCUITS

2 1/4 cups rolled oats
2 cups unsweetened shredded coconut
1 1/2 cups flour
1 cup sugar
1/3 cup boiling water
1 1/2 teaspoons baking soda
10 1/2 tablespoons unsalted butter
3 tablespoons golden syrup

Heat oven to 350F.
Whisk oats, coconut, flour and sugar in a bowl. Stir water and baking soda in another bowl. Melt butter and syrup in a 1 quart saucepan over medium heat, add baking soda mixture. Stir wet ingredients into dry to make a thick dough. Drop cookies onto parchment paper lined baking sheets by the tablespoonfuls. Bake until golden, 10 to 12 minutes.
Enjoy!

Recipe adapted from Saveur, Number 162
www.saveur.com/‎ 

Oven-fried Fish Sticks with Tartar Sauce

25 Friday Apr 2014

Posted by in Entrées, Fish, New Zealand, Recipes

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We love the classic “kiwi takeaways” Fish and Chips, wrapped in newspaper and most delicious when eaten right by the beach.
The kids especially, ordered them every chance they had while we were on vacation in New Zealand, so I thought I would try a home made version, served with oven baked sweet potato and kumara fries. Even though we are miles and miles from the beach here in Fayetteville, Arkansas, the Oven Fried Fish Sticks still tasted wonderful.

OVEN FRIED FISH STICKS WITH TARTAR SAUCE

FISH STICKS
1 cup flour
1 1/2 cups panko bread crumbs
3 tablespoons water
1 egg, lightly beaten
1 1/4 pounds cod fillets
salt to taste
TARTAR SAUCE
1/3 cup mayonnaise
2 tablespoons chopped dill pickles
1 tablespoon finely chopped red onion
1 tablespoon chopped fresh parsley
1 tablespoon capers, drained and chopped
1 tablespoon fresh lemon juice

Heat oven to 375F.
To prepare fish sticks, place flour in a shallow dish or bowl. Place bread crumbs in a second shallow bowl. Combine water and egg in a third shallow dish, stirring with a whisk.
Cut fish into strips. Dredge in flour, shaking off excess. Dip fish in egg mixture and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Coat fish with cooking spray, and sprinkle with salt.
Bake for 30 minutes or until crisp (I turned the grill on at the end of cooking time for about 2 minutes).
To prepare tartar sauce, combine all sauce ingredients in a small bowl. Serve tartar sauce with fish.
Enjoy!

Recipe adapted from USA Weekend, November 2013
www.usaweekend.com/section/FOOD04/Recipe-Archive‎