These delicious cookies are so easy to bake, they can be whipped up in under 30 minutes. They are rich in fibre, and energy, and keep in an air tight container for weeks (unless they are demolished first!)

Ingredients

Ready in 30 minutes and makes approx 40 cookies

2 cups museli

2 cups plain flour

2 cups thread coconut

2 cup soft brown sugar

250 gr butter

1/2 cup golden syrup

4 tbsp boiling water

1 tsp baking soda

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Edible Easter treats

For me, Easter in New Zealand marks the end of the warm Autumn days and the beginning of the cooler months.  We enjoy the novelty of lighting the fire and enjoying warm home cooked meals with a glass of one of Hawkes Bay’s finest red wines.

This year, Easter falls in the middle of the school holidays, and like many parents I am struggling to come up with creative ways to entertain the kids for two whole weeks! And keep them away from screens…  Easter often brings cold, wet weather, so some of the parents of DISH have come together with some of our favourite Easter recipes, simple enough to make with the kids on those wintery days, when all you want to do is spend the day snuggled inside!

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Gluten is a protein and is found in grains such as spelt, wheat and rye.  Gluten is a useful when making bread and pasta as when the flour (which contains gluten) is mixed with water, it creates a glue-like “sticky” consistency, making the dough strong and elastic.  It gives bread a delicious chewy texture. Salt also helps to preserve the strength of gluten. 

On the other hand, when butter is added to a dough mixture, it shortens the strands of gluten, making the dough “short”.  Butter contains fat, and the fat weakens the strands of gluten, so they can’t join together to make a strong elastic dough.  This is why butter is added to dough such as brioche, short pastry or baking which require a soft tender mixture.

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Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.

With these beautiful long summer days drawing to an end, many keen fishermen are eager to spend us much time out on the boat before winter sets in. Furthermore, many have exhausted their BBQ repertoire over the past couple of months. For this reason, we felt the need to give some fresh inspiration to the avid fisherman. Here is a great way to enjoy the catch of the day!

Begin with a whole snapper, gutted and descaled.

Oil two large sheets of foil, place the fish on one of the oiled sheets, and place the other sheet of foil over the top, oiled side facing down.  Crimp the edges of the foil to seal.

Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.

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Here in the Hawkes Bay we have been enjoying some beautiful summer weather with temperatures soaring above 30 degrees, and it therefore seems very fitting to be cooking outside and making the most of these glorious mild evenings.  Even though the mere male is very comfortable his place in front of the BBQ grill, here are a few friendly tips to seal in all those delicious flavours and keep your meat succulent and flavoursome;

  • Start with a very hot grill
  • Remove your Protein from the fridge in advance, because meat is best cooked at room temperature
  • Season the meat with salt, pepper and a little oil. (Avoid oiling the grill because it can burn and char the meat).
  • Turn the protein only once.  Leave it on the grill until you can remove it easily to cook the other side.  If it sticks, it isn’t quite ready to be turned, so leave it for an extra minute.
  • The protein is Medium Rare when blood starts coming to the surface.
  • Good old Watties are a staple at most kiwi barbeques, however there are many different options to add flavour to your BBQ. Above all, you will impress your friends!

Chimichurri sauce is the perfect way to add flavour and freshness to proteins without over powering them.  This sauce is traditional of Argentinean BBQs, similar to pesto and is gluten free!

Recipe

Chimichurri Sauce

1 cup Flat leaf parsley

2 Tbsp fresh oregano

2 tsp crushed garlic

¼ cup olive oil

2 Tbsp red wine vinegar

Salt and pepper to season

1 tsp fresh chilli or ½ tsp dried chilli.

Put all ingredients in blender and blitz, season to taste.

This sauce is beautiful served with BBQ Lamb rump, fresh lettuce, coriander, and pomegranate seeds with a drizzle of fresh lime juice.

Enjoy!

Spice dusted lamb, Indian potato cake, pea herb dressing tomato jam and Quinoa Feta balls

This beautiful dish currently features on the Summer menu at Church Road Winery Restaurant, Taradale, Napier, and was created by our Executive Chef, Jenny Parton.

The Quinoa feta balls are a delightful accompaniment to the dish.  The crispiness of the quinoa and the soft “melt in your mouth” texture of the feta is a pleasure on the palate.

Quinoa Feta balls are a perfect accompaniment to your Antipasto platter, a tomato and basil salad, a cheeseboard or  a beef or lamb dish.  Try out this simple recipe, and wow your guests at your next dinner party!

6 garlic cloves, peeled and crushed
1 tsp Rosemary
150g Feta
1/2 cup quinoa

Cook black quinoa.  Dry off and fry in deep fryer or a pot of hot oil with a metal sieve until popped.

Whip feta with a fork, mix with crushed garlic and rosemary. Chill down.  Roll into balls and before placing on your plate,  coat in crispy black quinoa.

Enjoy!

Peanut Butter Ice cream recipe

Peanut Butter Ice cream recipe

Peanut Butter Ice cream Recipe Courtesy of “Duck and Waffle” by Daniel Doherty

Here at Dish, we are always experimenting, trying new recipes, combining tastes and ideas to create new and tasty menus. And this is one of our new favourite recipes….

The recipe for this sumptuous and highly addictive Peanut Butter Ice cream is out of one of my all time favourite cookbooks “Duck and Waffle” by Daniel Doherty , and it is a compilation of recipes and dishes at the infamous 24/7 London Restaurant “Duck and Waffle” .

We are well and truly addicted to this ice cream and wanted to share the recipe with you!  Here we have combined it with a rich White Chocolate mud cake, Berry Coulis and Fairy Floss.  You could also make it into an Ice-cream sundae for the kids topped with caramelised nuts such as hazelnuts, almonds or peanuts, drizzled with chocolate sauce and topped off with a healthy dollop of whipped cream! Yum!!

Recipe:
500ml milk
500ml double cream
1 vanilla pod
190g caster sugar
4 tablespoons good quality smooth peanut butter
10 egg yolks

To make the ice cream, bring the milk, cream and vanilla to the boil in a large saucepan.  Meanwhile, put the sugar, peanut butter and egg yolks into a bowl and whisk very well. (Sugar absorbs moisture, and if you don’t mix straight away you will have pieces of dried egg yolk where all the moisture has been removed by the sugar, so beware!)

Once the milk and cream comes to the boil, pour half in to the yolk mix and whisk together.  Pour this back into the remaining milk and cream in the saucepan and heat until gently thickened.  You can use a thermometer to check this. (84°C is the correct temperature – any higher and the eggs will scramble and the ice-cream will be lumpy) Alternatively if you don’t have a thermometer, cook until the mixture coats the back of a wooden spoon and stays there without running off straight away.

Strain the mixture and transfer to another bowl to stop it cooking, then cool and churn.

If you don’t have an ice-cream machine, freeze the mixture in four batches and once frozen, blend in a food processor. Return to the freezer after blending.

Barbeque Spiced Pig's Ears

https://nz.pinterest.com/pin/417638565426623365/

A strange recipe I know, but these crispy, salty, sweet and smokey pigs ears are incredible! I love challenging people out of their comfort zones with food, and recently did so with these at a dinner party. Reluctant to try them at first, my guests were all brave and needless to say, there were none left over!

Try the recipe, it is well worth it.  This recipe is out of one of my favourite cookbooks “Duck and Waffle” by Daniel Doherty , and it is a compilation of recipes and dishes at the infamous 24/7 London Restaurant “Duck and Waffle”

The spice mix is also fantastic on chicken, lamb or beef.

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thai-style-market-fish-salad
We are excited to share the recipe for our Thai Style Market Fish Salad which is currently featuring on the menu at Church Road. We love this Dish, it has delightfully crisp fresh flavours, making it the perfect meal this summer!
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