All posts filed under: Dinner

1200 x 800 fetaured images - Book Pizza

Pizzas

The lovely pizza dough recipe on page 186 comes direct from my dad Roland, who runs gluten-free bakery Dovedale Bread. While they’re not gluten free, they make for mighty fine pizzas. So have a go at making the pizza bases yourself or you can use shop-bought ones. Here are three of our favourite toppings . . . Preparation time: 30 minutes • Cooking time: 30 minutes • Serves 6 Gambretti (chilli prawns) 400g raw prawns 1 tablespoon olive oil 1 red chilli, finely chopped 3 cloves garlic, chopped Pizza sauce 1 cup grated Parmesan 1 lemon, halved Salt and pepper Handful of baby rocket leaves Method: In a frying pan, sauté the prawns in olive oil and add the chilli and garlic, stirring until the prawns are mostly cooked through. Spread pizza sauce on each pizza base, top with the prawns, Parmesan, and the juice from one lemon half, seasoning well, before cooking in a hot oven (about 230°C) for 12–15 minutes. When the pizza is cooked, remove from the oven, garnish with a good handful of fresh rocket …

1200 x 800 fetaured images - Book Crispy skin salmon

Crispy Skin Salmon

Salmon is a household favourite and a great healthy fish to eat as it contains lots of good fats and omega 3. We love to serve ours simply with seasonal veg and delicious crispy skin. Preparation time: 10 minutes • Cooking time: 25 minutes • Serves 4 4–6 orange kumara a knob of fresh ginger 1 large tablespoon butter Salt and pepper Balsamic Glaze (see page 183) Seasonal veges 4 salmon fillets, de-boned with skin on 2 tablespoons coconut or canola oil Method: Heat a large pot of salted water. Peel the kumara and chop into even chunks. Boil for 10–20 minutes, until soft. As the kumara cooks, make the glaze (see page 183). Once the kumara is cooked, drain and add ginger and butter and plenty of salt and pepper. Mash well or use a stick blender. Set aside and keep warm while you cook the fish. Prepare the salmon by patting down gently with paper towels until dry. (This is the key to crispy skin — you must remove all the excess moisture.) Season the flesh …

1200 x 800 fetaured images - Book Filo Parcels

Chicken & Basil Filos

These little beauties are absolutely delicious, and a meal I often cook when guests come over. They take a little bit of preparing but are super-fast to cook. Izzy often asks for these filos, but they are not exactly the most highly nutritious meal so I like to save them for special occasions. Note a pastry brush will really help with this recipe. Preparation Time: 20 minutes • Cooking Time: 10 minutes • Serves 6 6 boneless, skinless chicken thigh cutlets 1 cup olive or vegetable oil 1 onion, chopped Salt and pepper 3 zucchinis, grated 250g punnet sour cream 250g punnet cream cheese 135g tub basil and cashew pesto 375g packet filo pastry ¼ cup Parmesan Sweet chilli sauce, to serve Method: Preheat the oven to 180°C fan bake. Line an oven tray with tinfoil or baking pape Chop the chicken into small pieces and place in a frying pan on medium heat along with the onion and a little oil. Add salt and pepper to taste and fry the chicken and onion until chicken is completely cooked. …

1200 x 800 fetaured images - Book Nachos

Vege-packed Nachos

Nachos are always a great rugby-night meal, especially for the kids. They are also a really great way to hide some veges in amongst all the other naughty ingredients. You can add any other seasonal veg you want, or replace the chicken with mince. Preparation Time: 10 minutes • Cooking Time: 5 minutes • Serves 6 4 boneless, skinless chicken breasts (or tenderloins) 1 onion, diced Olive oil 420g can chilli beans 500g tomato-based pasta sauce 2 tablespoons sweet chilli sauce ½ eggplant, finely diced 5 button mushrooms, diced 1 zucchini, finely diced Salt and pepper Corn chips Grated cheese (mozzarella is awesome) ½ cup Guacamole (see page 183) ½ cup sour cream ½ cup Salsa (see page 183) Method: Cut chicken into pieces and place in a frying pan with the onion and some olive oil. Cook until onion has browned and the chicken is nearly cooked. Add beans, pasta sauce and sweet chilli sauce. Simmer on medium heat until the chicken is completely cooked. Mix eggplant, mushrooms and zucchini through chicken mixture and cook for another couple …

1200 x 800 fetaured images - Book Teriyaki Chicken

Izzy’s pre-game Teriyaki Chicken on Rice

This little beauty of a meal was taught to me by good friends of ours, the Robertson’s. From when I first cooked it, it has become part of our weekly diet. Izzy refuses to have any other meal the night before his games. One of the most simple, tasty and oh-so-popular recipes we have stumbled upon! Preparation Time: 10 minutes • Cooking Time: 15 minutes • Serves 4 1½ cups rice 3 cups boiling water 5 boneless, skinless chicken thigh cutlets 400g Teriyaki Sauce (shop-bought or homemade, see page 181) ¼ cup sesame seeds 1 spring onion 4 cups coleslaw (shop-bought or homemade, see page 184) 2 tablespoons sesame seed dressing (shop-bought) ¼ cup Kewpie mayonnaise Avocado slices, to garnish Method: Place rice and water in a rice cooker and leave to cook for about 15 minutes. If you do not have a rice cooker, then cook in a large pot on the stove, or in the microwave in a covered microwave-proof container, for 12–15 minutes. Slice chicken thigh cutlets and add to the Teriyaki Sauce with the …

Vennison - V03

Venison with Roast Veggies & Red Wine Jus

Hello lovley people. Izzy and I have been having a bit of chill time in Gizzy where he has been on a few hunting trips. We were lucky enough to return home with a huge bag full of venison steaks, sausys and patties. So here comes a lovely venny dinner for you hunters out there! Venison with Roast Veggies & Red Wine Jus Preparation Time – 15 minutes Cooking Time – 30 minutes Serves – 2 people Ingredients 4 x 150g venison steaks 1 tbsp. butter 2 cups fresh spinach 2 large potatoes 1 large kumara ½ onion Salt & pepper Olive oil Red Wine Jus 2 cloves garlic, crushed 1 tablespoon butter 1 cup red wine 1/2 cup soy sauce 1 tablespoon brown sugar 2 tablespoons sweet chilli sauce 1/2 cup water Salt and pepper Method Prepare the roast vegies by peeling and cutting into small bite size pieces. Coat the veggies with olive oil and salt and pepper and place in an ovenproof dish or tray. Cook in the oven for 30 minutes …

Burger - V01

Beef burgers with Onion rings and Chunky Fries

Nothing better then a tasty burger with super juicy and tender patties! This version is so easy to prepare and is a nice treat for a mid week meal. For the patties- 800g beef mince 1 brown onion, grated 1 egg 1 teaspoon minced garlic Handful of chopped italian parsley 2 tablespoons worchester sauce 1 cup of breadcrumbs (I used Panko) Big sprinkle of salt and pepper For the onion rings- 1 brown onion, cut into 1cm slices and separated 1 cup of soda water 1/2 cup self raising flour 1 teaspoon garlic salt Canola oil for frying For the chips- 4 large potatoes, cleaned and sliced but with skin left on 1 tablespoon olive oil To serve- 8 brioche or sesame burger buns Iceberg lettuce, washed and trimmed 2 tomatoes, sliced Brie cheese, sliced Smokey BBq sauce Garlic aioli To make the patties, combine all the ingredients in a large bowl and mix together with clean hands. Form into patties and place on a baking paper lined tray. Refrigerate while you prep your other …

Pumkin Soup - V02

Roasted Pumpkin Soup

Due to the chilly weather conditions around NZ at the moment, this is a repost for all you special people and my absolute favourite soup! Keep warm!!! Roasted Pumpkin Soup Preparation Time: 10 minutes Cooking Time: 55 minutes Serves 4 1kg buttercup (or other) pumpkin 2 potatoes 2 tablespoons olive oil 1 tablespoon garlic and herb salt 1 onion, finely sliced 2 cloves garlic, crushed 30g butter 2 cups chicken stock 1 cup milk 1/2 cup coconut cream 1 teaspoon salt 1 teaspoon pepper 4 rashers bacon 1/4 cup Parmesan 5 leaves fresh basil, chopped Preheat the oven to 180°C. Carefully slice the skin off the pumpkin and cut into medium-sized pieces. Peel the potatoes and cut into similar sized pieces as the pumpkin. Drizzle with olive oil, season with garlic and herb salt and place in the oven to cook for 45 minutes. Place the onion, garlic and butter in a non-stick frying pan and cook for about 5 minutes or until onion softens. When pumpkin and potatoes are cooked remove from oven, cool …

Ribs - V02

Ribs

Ribs and Rugby! Great way to spend a cold Saturday night! This is a quick cheat recipe for pork ribs if you don’t have heaps of time. Easy glaze- 4 tablespoons soy sauce 4 tablespoons tomato sauce 3 tablespoons red wine vinegar 2 tablespoons golden syrup 2 tablespoons cane sugar 2 teaspoons English mustard Pinch of cayenne pepper teaspoon of chilli flakes Good grind of black pepper and Rock salt Approx 1kg of pork ribs To make the glaze, cook all ingredients in a saucepan on low heat until the sugar melts, for just a few minutes. Remove as much of the white membrane from your pork ribs and brush both sides with the glaze on an oven tray, covering with tinfoil. Cook in a 180 fanbake oven for an hour or until tender. Amber

Beef & Pea Pies - V03

Beef & Pea Pies

Just made these little beauty’s today and they were simply delish! Let the meat tenderise in the slow cooker during the day then it’s only a small amount of time to prepare the pastry and pie tins. Preparation time: 15 minutes Cooking time: 4 hours Serves: 4 people Ingredients 800g beef (slow cooking or casserole cut) 1 onion (chopped) 3 tbsp apple cider vinegar 3 tbsp Worchester sauce 3 tbsp tomato sauce 1 tbsp smoked paprika 1 tbsp chicken salt 2 cups beef stock 2 tsp salt 1 tsp pepper 1/2 cup frozen peas 400g ready rolled puff pastry 1 egg 1 cup grated cheese 4 pie pans Pastry brush Method Chop beef into small cubes and add all ingredients up to the pepper in the slow cooker. Cook on high for 3 hours or low for 6-7 hours until the beef has tenderised. With half an hour left in the cooking add the peas to the slow cooker and set oven to fan bake 180 degrees. Grease pie tins with oil or butter. Cut …