Prep time: 12 mins
Cook time: 15 mins
Makes: 10

​I grew up eating Mum’s bacon and egg pies and they were delicious. The only problem was there was never enough. That’s why I’ve made individual serves – that way everyone gets to have some. I love the addition of peas into the mix… yum!

Ingredients
       10 rashers bacon (you could use slices of ham or rashers of prosciutto)
       8 eggs – lightly beaten in a jug (can add a little milk to make it go further)
       1 cup peas
       ½ cup tasty cheese (optional)
       2 tbsp parsley
       pinch salt

Instructions

1. Preheat oven to 200˚ fan forced (220˚ in normal oven).
2. Grease or line a muffin tray. Lay the Bacon into muffin tray moulds as the base. Combine the parsley and peas in a bowl then place a tsp or so into the moulds. Fill ¾ to the top with the beaten egg, top with cheese and place in oven.
3. Bake until golden.

Useful tips

• You can change the muffin tray lining of these pies, they can be puff pastry, slices of bread rolled out with a rolling pin, ham, bacon, prosciutto - what ever you have lying around. If you do use pastry or bread, chop the bacon into the egg mixture before baking.
• If using pastry prick the bottom of the pastry with a fork once it is in the muffin tray,this will stop it from rising.

Prep time: 45 mins
Cook time: 2 hours
Serves: 4

Pork belly. Double-cooked. Sticky. You’re welcome.

Ingredients
       1kg pork belly, diced
       ¼ cup light soy sauce
       3 tbsp brown sugar
       2 tbsp dry sherry
       1 cup pineapple juice
       ¾ cup water
       2 star anise
       cornflour for coating
       1 litre cooking oil
       ½ tsp sesame oil
       finely sliced spring onion to garnish
       lettuce leaves to serve

Instructions

1. Place the pork in a glass bowl. Combine the soy sauce, sugar, sherry and pineapple juice and pour over the pork. Marinate for at least 30 minutes.
2. Transfer the meat and marinade to a medium-sized saucepan and add the water and star anise. Bring to the boil, then reduce the heat and gently simmer until the pork is tender, up to two hours.
3. When the pork is very tender, remove from the heat. Strain and reserve the liquid to make a sauce.
4. Coat the pork lightly with cornflour. Heat the oil in a deep fryer to 170°C. Add the pork and fry until golden brown.
5. Place the reserved liquid in a saucepan and bring to the boil. Reduce to a thick consistency, then add the sesame oil. Add the crispy pork pieces and combine.
6. Serve topped with spring onions and in lettuce leaves as pictured.

Useful tip

• When the pork hits the deep fryer, take care as it'll spit and splutter at you!

 

Prep time: 15 min
Cook time: 40 min
Makes: 16

Cathy’s brownie recipe was a star at my mother’s café, Rhubarb, in Taranaki. She spent time in the States where she discovered the deliciousness of these chocolate brownies when she was 10 years old and visiting a family friend in Portland, Oregon. Twenty –two years later and she says her mouth still waters when this brownie comes out of the oven. If you like your brownies chewy, be sure to beat the eggs in really well!

Ingredients
       400g unsalted butter
       1 cup cocoa
       4 cups brown sugar
       ½ tsp salt
       2 tsp vanilla extract
       2 cups plain flour
       4 eggs
       1 cup chocolate buttons
       Icing sugar, for dusting

Instructions

1. Preheat the oven to 180 degrees Celsius. Lightly grease a 20 x 30 cm slice tin.
2. Melt the butter and cocoa in a large saucepan. Stir to combine, then add the sugar, salt and vanilla. Mix well. Take the pan off the heat, sift in the flour and combine.
3. Beat the eggs in a bowl until light and fluffy. Add to the mixture and stir until well combined. Pour into a tin. Pace the chocolate buttons on top in a pattern of your choice.
4. Bake for about 30 minutes or until if feels slightly firm. Cool in the tin, then slice. Dust with icing sugar.

Useful tips

• Be careful not to overcook the brownie or it will be dry.
• Throw in a few raspberries for something a little different

Prep time: 10 mins
Cook time: 20 mins
Serves: 4

I love loading up on lamb, especially when it explodes with flavours. This lamb recipe echoes the ingredients often used in Portuguese cooking. The tradition in that part of the world where meals are made from many smaller servings means you can try more dishes than you would usually – it becomes a true culinary adventure.

Ingredients
       2 tbsp olive oil
       1 red onion, sliced
       1 tbsp smoked paprika
       3 cloves garlic, crushed
       1 red chilli, finely sliced
       125ml sherry or Madeira
       1 kg lamb steaks, diced
       2 tbsp chopped fresh parsley
       1 tsp salt
       10 wooden skewers, soaked in cold water
       10 bay leaves, sliced in half lengthwise

Instructions

1. Heat a frying pan on medium-low and add a little oil. When hot, throw in the onion and cook for around 10 minutes or until golden. Add the paprika, garlic and chilli and combine well. Add the sherry or Madeira and stir, scraping any bits off the bottom of the pan. Cook until the sauce has reduced a little, then set aside to cool.
2. When cool, blend or process the sauce until smooth. Place it into a bowl and add the lamb, parsley and salt. Mix well, cover and marinate for as long as you can.
3. Thread the lamb onto the skewers with the odd bay leaf between pieces. Cook under a hot grill for 10 minutes or on the barbecue, turning often, until cooked to your liking.
4. Serve with a fresh green salad. You could also add a side of asparagus since its coming into season. Blanch it, cook on the bbq, season and serve with a knob of butter and a squeeze of lemon.

Useful tip

• You can de-skewer the lamb and serve in lettuce cups.

Prep time: 15 min + marinating
Cook time: 10 min
Serves: 4
 
I love the name of this dish, it conjures up many different thoughts, but rest assured no tigers wept while this dish was being cooked . . . unless they could smell but not taste its deliciousness.

Ingredients

       For the beef
       4 tbsp fish sauce
       2 tbsp oyster sauce
       2 tbsp soy sauce
       4 cloves garlic, chopped
       2 tbsp vegetable oil
       2 tsp sugar
       2 tbsp whisky
       4 sirloin steaks
 
       For the dipping sauce
       1 red chilli, finely sliced
       1 shallot, finely chopped
       2 good handfuls of fresh coriander,chopped
       2 tbsp fish sauce
       6 tbsp lime juice
 
       To serve
       1 spring onion, sliced
       2 cups rice, cooked as directed
       2 limes, sliced
       ½ cucumber, sliced
 
Instructions

1. Place the fish, oyster and soy sauces, garlic, oil, sugar and whisky in a bowl and combine. Add the steaks and massage the marinade into the beef. Cover and set aside at room temperature for 1 hour or overnight in the fridge if you have time.
2. Meanwhile, in a small bowl combine the chilli, shallot, a quarter of the chopped coriander, fish sauce and lime juice. Add a teaspoon of sugar if you like it a little sweeter.
3. Heat your barbecue to high and when sizzling hot, grill the beef for about 3 minutes on each side, or to your liking. Remove to rest for 2 minutes.
4. When ready, slice the beef thinly, place a handful of chopped coriander and sliced spring onions on top and drizzle with the sauce. Serve with hot steamed rice, sliced lime and cucumber on the side.

Prep time: 15 min + marinating
Cook time: 15 min
Serves: 8 

Ingredients
       1 tsp vegetable oil

       1⁄2 cup mirin

       1⁄4 cup red miso paste

       1⁄4 cup packed light brown sugar
       1⁄4 cup soy sauce

       2 tbsp grated ginger

       1 kg side of salmon, skin on and pin bones removed, cleaned and dried

       2 spring onions, thinly sliced
       2 tsp sesame seeds, toasted

Instructions

1. Heat your grill to high and arrange a rack in the middle of the oven. Line a large rimmed baking tray with tinfoil and coat the foil with the oil. Set aside.
2. Whisk the mirin, miso, sugar, soy and ginger in a small bowl until combined. Reserve  cup of the miso mixture in a small bowl and set aside. Sieve the remaining miso mixture, discarding the solids, and set aside.
3. Place the salmon on the baking tray skin side down. With
a sharp knife score the salmon with shallow diagonal cuts spaced 4 cm apart. Brush the salmon with the reserved miso mixture. Cover and chill for 30 minutes.
4. Remove the salmon and place under the grill until it’s
just opaque in the centre and golden brown on top, about 10–12 minutes. Remove the salmon and gently place it on a serving platter. Sprinkle with the spring onions and sesame seeds. Place the remaining sauce on the side.

Useful tip

• If the side of salmon is longer than the baking tray, tuck the tail end of the fish under itself after the miso mixture has been applied.

Prep time: 20 mins
Cook time: 10 mins
Serves: 4

Summer in NZ is simply stunning, especially if you have time to do a little fishing. Celebrate your catch with this cracker of a dish, which works well with any firm fleshed white fish. It’s bright and full of flavour, and the addition of macadamia gives it a great texture.

Ingredients
       4 Tarakihi fillets
       3 oranges
       300g green beans
       Asparagus – sliced diagonally
       100g macadamia nuts and/or 100g pistachio nuts
       3 tbsp macadamia oil
       2 tbsp extra virgin olive oil
       ½ red onion, finely sliced
       2 cloves garlic (minced)
       Small handful mint – roughly chopped
       Maldon Flaky Sea Salt
       2 tbsp capers

Instructions

The salad
Boil a large pot of water and plunge beans for 3 minutes. With 1 minute to go, plunge asparagus. After 3 minutes, plunge the lot into cold water to stop the cooking process and keep the vibrant green colour.

Roast the macadamia and pistachio nuts for 5-10 minutes until golden (watch carefully). Take out and let cool. Roughly chop.

Peel oranges and slice into wedges.

Combine drained beans and asparagus in a bowl. Squeeze a little orange juice over, then add orange. Add minced garlic, nuts, red onion, mint and coriander. Gently mix.

Blend oils and dress salad gently, then stack onto warm plates. Season to taste with the flaky sea salt.

The fish
Heat a large pan; add 2 tbsp oil, place fish skin side down for 2-3 minutes depending on size. When skin is golden and crispy, turn over for another 1-2 minutes.

Once turned, add capers to pan, squeeze over orange juice and add a knob of butter.

Place fillets on top of salad, pour pan juices over, season and serve.

​Useful tips

• Perfect with new season potatoes
• If using a thick fillet, dust in seasoned flour before cooking.
• Cook fillets for 2 minutes per side for every 2cm of thickness.

Prep time:20 mins
Cook time:15 mins 
Serves: 6

​The perfect start to any weekend - Kumara Waffles! The kids will love them, and so will you!

Ingredients
       2½ cups all-purpose flour
       ⅓ cup packed light brown sugar
       2¼ tsp baking powder
       1 tsp baking soda
       ½ tsp salt
       2 tsp ground cinnamon
       1 tsp ground ginger
       ¼ tsp ground cloves (optional)
       4 large eggs
       1 cup milk
       1 cup buttermilk
       1 cup Orange Kumara, boiled, mashed (cooled)
       6 tbsp unsalted butter, melted
       Chopped pecans, for serving
       3 tbsp Maple syrup
       1 cup sour cream
       2 pears, sliced

Instructions

1. In a large bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger and cloves.
2. In a separate large bowl, whisk together the eggs, milk, buttermilk, kumara and melted butter. Add the dry ingredients to the bowl with the wet ingredients, folding just until combined. The mix will be slightly lumpy.
3. Combine the maple with the sour cream and set aside.
4. Preheat the waffle baker and lightly grease it with butter. Add a portion of the batter to the waffle baker, close the lid and cook until fully baked. Remove the waffle then repeat with the remaining waffle batter.
5. Top the waffles with pear, chopped pecans, maple and sour cream. Serve immediately.

Prep time:20 mins
Cook time:1 hour
Serves: 6 (20 potatoes)

As seen in Food Magazine. Trust me – these potatoes are little morsels of deliciousness. Cheese and spuds is a sublime flavour combination, and the Little Diggers are extra tasty. Enjoy!
​
Ingredients
       20 Little Diggers potatoes
       4 tablespoon vegetable oil
       2 tablespoon flaked sea salt combined with ½ tablespoon of cracked black pepper
       ½ cup sour cream
       80g blue cheese
       3 tablespoons chives, thinly sliced

Instructions

1. Preheat oven to 180ºc. Wash and dry the potatoes thoroughly and add them to a large bowl.
2. Drizzle with the oil and combine to well to ensure even coverage
3. Dip the potatoes in the salt and pepper mix one at a time to coat lightly. Spread them out evenly on a baking tray and bake for an hour or until tender.
4. Whisk together the sour cream and blue cheese until smooth. Season with a touch of salt.
5. Slice a cross in the top of each potato and gently squeeze to open. Remove any excess salt.
6. Top each potato with a small dollop of the blue cheese mix, then sprinkle over the chives to serve.

Prep time: 15 mins
Cook time: 30 mins
Serves: 4

A delicious rice pudding you can put together quickly for a tasty dessert the family will love!
​
Ingredients
       2 cups milk
       1 cup Trident Coconut Milk
       1 cinnamon stick
       1 vanilla bean, split and seeds scraped
       1 tsp salt
       1 ¼ cups jasmine rice, washed and drained well
       1 cup white sugar
       1 ¼ cups cream
       1 tsp lime zest

Instructions

1. In a saucepan combine the milk, coconut milk, cinnamon stick, vanilla bean and salt. Bring to the boil and add the rice, give it a good stir to prevent it sticking and turn the heat down low. Cook, uncovered, until all the liquid has been absorbed, about 30 minutes. Remove from the heat and stir in ⅔ cup sugar. Set aside to cool completely.
2. Whisk the cream to soft peaks and fold into the cooled rice mixture along with the lime zest. Remove the vanilla bean and cinnamon stick and then divide the rice between 6 serving bowls. Sprinkle the remaining sugar over the top of the rice and caramelize with a blowtorch or under a very hot grill.

Useful tip

• Demerara sugar caramalizes best with a torch.