Naturally, after all the outdoor activities we engaged in while at our beach house in New Zealand last Spring Break, (http://recipedoodle.com, 3/3/15) we very much looked forward to mealtimes.
I really enjoyed looking at the New Zealand magazines for recipe ideas, and incorporating into our meals, lots of beautiful fresh produce, seafood, and foods that are harder or impossible to find here.
Steamed Mussels, picked fresh from the bay
Bowl of cooked Pipis
I mainly made appetizers and sides to go along with the main meals and great New Zealand wines, and a little something sweet to finish off the evening.
– Figs fresh from the garden at the bach
Appetizer with ricotta, fig, crispy bacon and arugula
POTTED SMOKED FISH WITH TOAST
150 grams butter, melted
500 grams flaked smoked fish (I used trevally)
1/2 cup sour cream
3 teaspoons horseradish
1 tablespoon capers, drained well and coarsely chopped
1 lemon, juice and finely grated zest
toasted bread for serving
Place melted butter, smoked fish, sour cream, horseradish, capers, lemon juice and zest in a bowl and mix well. Season with sea salt and freshly ground black pepper. Place mixture in a serving dish, cover and refrigerate until set.
Remove potted fish from fridge 15 minutes before serving, garnish with extra capers and lemon zest, if desired, serve with fingers of toasted bread.
Recipe adapted from NZ House and Garden, March 2014
GREEK SALAD WITH OLIVE DRESSING
1/4 cup finely chopped, pitted kalamata olives
1/4 cup olive oil
2 tablespoons white wine vinegar
1 clove garlic, crushed
pinch of sugar
400 grams cherry tomatoes, cut in half
1 red capsicum, sliced
1 cucumber, thinly sliced
100 grams feta, crumbled
1/4 teaspoon dried oregano leaves
Whisk the olives, oil, vinegar, garlic and sugar in a jug. Season with salt and pepper. Combine tomato, capsicum and cucumber in a shallow serving bowl. Top with feta. Drizzle dressing over salad. Sprinkle with oregano.
Recipe adapted from recipes+, March 2014
Freshly peeled and sliced feijoas
125 grams butter
3/4 cup sugar
125 grams butter
1 teaspoon almond essence
1 1/4 cups flour
2 teaspoons baking powder
1/3 teaspoon salt
225 grams sour cream
3 tablespoons ground almonds
4 to 5 feijoas
1 tablespoon demerara sugar
pinch of ground ginger
Heat oven to 200C.
Line the base of a 23 cm cake tin with baking paper. Grease baking paper and sides with baking spray.
Cream butter and sugar. Beat in eggs one at a time until well combined, then add essence.
Sift dry ingredients into mixture. Add sour cream and ground almonds. Fold in carefully until well combined. Mixture should be quite thick. Carefully scoop feijoa pulp out of skins and cut into thin slices.
Spoon mixture into cake tin and very lightly press in cut fruit. Sprinkle demerara sugar and ginger evenly over fruit.
Place cake in oven and immediately reduce temperature to 180C. Bake for 50 to 60 minutes, turn oven off and leave cake in oven for 1 hour or overnight.
Recipe adapted from the Hamilton News, September 2012