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Feta, pea and mint crustless quiche


This light and minty crustless quiche is lifted by the salty feta. Perfect for a packed lunch, it will also keep well in the fridge for up to two days. Serve warm or cold with a lightly dressed mixed salad.

 

SERVES 6 | PREP 10 mins | COOK 40 mins

 

PER SERVING 340 cals | PROTEIN 17g | CARBS 5.5g | FAT 27.5g | FIBRE 2g

INGREDIENTS

1 tsp olive or canola oil,
for greasing

200g feta, cut into roughly 1.5cm cubes

200g frozen peas, thawed

4 spring onions, trimmed and finely sliced

6 large eggs

200g full-fat crème fraîche

1 heaped tbsp finely chopped fresh mint

METHODS

  1. Preheat the oven to 200°C/fan 180°C and lightly oil a shallow round 20cm ceramic pie or quiche dish. It should be around 4cm deep.
  2. Arrange the cubes of feta and the peas in the dish and sprinkle over the spring onions.
  3. Beat the eggs and crème fraîche together in a bowl, then stir in the mint and season well with ground black pepper. (You probably won’t need salt as the cheese is salty already.)
  4. Pour the egg mixture over the feta and peas and bake for about 35 to 40 minutes, or until just set. (Test by inserting the tip of a knife into the centre – there should be no liquid remaining.)
  5. Leave the quiche to cool for a few minutes before cutting into wedges to serve.

 

 

Extracted from The Fast 800 Easy by Dr Clare Bailey and Justine Pattison. Published by Simon & Schuster Australia, RRP $35. Photography © Smith & Gilmour.


 

Grilled Bluff Oysters


When grilling oysters, you need to pick a species that is robust enough to stand up to the heat. The firmness of Bluff oysters makes them perfect for popping onto a barbecue with a spoonful of dressing or compound butter. This recipe comes from the early pop-up days of Hiakai.

Makes 12 | COOK 30 Minutes

INGREDIENTS

50g thick-cut pancetta, cut into matchsticks
1 large shallot, peeled and finely diced
1 clove garlic, peeled and finely diced
1T piri piri paste
Freshly squeezed juice and zest of 1 lime
Flaky sea salt
12 Bluff oysters, shucked and kept in the half shell

METHOD

Set a small sauté pan over medium heat. Add the pancetta and allow to cook until the fat renders out, stirring to ensure it caramelises evenly.

Add the shallots, garlic and piri piri paste to the pan. Cook until the shallots have softened and started to turn golden brown. Add the lime juice and zest, then remove from the heat.

Season with a little flaky sea salt and keep warm until needed.

When you’re ready to serve, bring a charcoal grill or barbecue up to a high heat. Put the oysters on the grill in their shells and cook for one minute, until the residual oyster juices in the shell start to bubble.

Spoon one teaspoon of the piri piri dressing onto each oyster and cook for another 30 seconds. When the dressing starts to bubble, remove from the heat and serve immediately.

 

Extracted from Hiakai by Monique Fiso, published by Godwit, Random House NZ, RRP $65.
Text © Monique Fiso, 2020. Photography © Amber-Jayne Bain, 2020

 


 

Shrimp Poke Bowl: United Fisheries


 

Prep 10 | Serves 2

INGREDIENTS

300g Sea Cuisine Cooked & Peeled Shrimp
250g cooked white or brown rice, or quinoa, barley, bulgur wheat or sorghum
1 Lemon
2 tbsp avocado oil
3 tbsp Sriracha soy mayonnaise
300g fresh vegetables e.g. edamame beans, carrot, avocado, green beans, radish, corn, cucumber, blanched broccoli, seaweed. The options are endless and is really about personal taste.

Optional: Dry seasonings like sesame seeds, toasted nori, shichi-mi tōgarashi, crispy shallots etc.

METHOD

Coat shrimp with the Sriracha soy mayonnaise.

In a medium bowl mix the avocado oil and lemon juice together and season to taste. Add the rice (or grain option) to the bowl and mix through, coating the rice (this adds a citrus freshness to the rice & helps stop it from sticking).

Into your preferred serving bowl layer your ingredients starting with the rice (or grain) at the bottom. Portion the shrimp in the middle on top of the rice and build your other ingredients around the shrimp. Finish by seasoning as you prefer.

Note: Poke Bowls can be a fun healthy snack or meal and this recipe offers a base to many different variations of ingredients and flavours.


 

Almond Meringue Torte recipe


 

COOK 1.5 | SERVES 10

Meringue nut layer

75g (½ cup) roasted almonds
4 egg whites
250g (1½ cups) icing sugar
1 tbsp white vinegar
30g (¼ cup) unsweetened
Dutch cocoa powder

Filling

600ml (2½ scant cups) thickened
(whipping) cream
75g (½ cup) roasted almonds, chopped
100g dark chocolate, finely chopped
135g (1 cup) raspberries
165g (1 cup) blueberries
165g (1 cup) strawberries, quartered

 

Method

Preheat the oven to 150°C. Line two large baking trays. Trace three circles approximately 20cm in diameter on the baking paper.

To make the meringue nut layer, place the roasted almonds in a food processor and pulse until they are ground, and resemble breadcrumbs. Set aside. Using an electric mixer, whisk the egg whites until soft peaks form, then slowly add the icing sugar one tablespoon at a time, while continuing to whisk. Whisk for 10 minutes or until stiff and glossy. Using a spatula, fold in the vinegar, cocoa powder and the ground almonds. Use the spatula to spread the meringue inside the outlines you’ve traced, smoothing out to the edges. Bake for 45 minutes or until the discs are crisp to the touch. Place on a wire rack to cool completely.

To make the filling, whip the cream in a bowl just until soft peaks form and set aside. In a separate bowl combine the almonds and the chocolate. In a third bowl combine the berries.

To assemble the torte, place the first disc of meringue on a serving platter and top with one-third of the cream, one-third of the almond/chocolate mixture and one-third of the berries. Repeat with the remaining discs.

 

 

Recipe extracted from Now for Something Sweet by the Monday Morning Cooking Club. HarperCollins. RRP $55


 

Asian style lettuce cups: Beef + Lamb NZ


Delicious and bursting with flavour, these Asian style lettuce cups are perfect served as a healthy lighter meal. We also like to use smaller lettuce cups to create bite sized tasty morsels and serve on a large platter at the next summer barbecue gathering. If you like to add a bit of heat be plentiful with the chilli.

 

 

INGREDIENTS

BEEF
1 Tbsp cooking oil
500g Quality Mark lamb mince
1 onion, finely diced
2 cloves garlic, crushed
1 Tbsp ginger, finely grated
½ tsp chilli flakes/chilli powder
230g can water chestnuts, drained
and finely chopped
2 carrots, grated
¼ Tbsp oyster sauce
2 Tbsp kecap manis (sweet soy sauce)
2 Tbsp soy sauce
100g bean sprouts

TO SERVE
½ cup roasted peanuts, chopped
12 romaine/iceberg lettuce leaves, washed and dried
1 radish, finely sliced
2 red cabbage leaves, finely sliced
2 spring onions, chopped
1 avocado, sliced
1 lime, finely sliced
coriander

ASIAN DIPPING SAUCE
1 Tbsp sesame oil
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbsp chilli flakes
1 Tbsp brown sugar

 

METHOD

BEEF
Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until translucent. Add the lamb mince and cook, stirring with a wooden spoon to break up any lumps. Add the garlic, ginger and chilli flakes and cook until fragrant.
Add the water chestnuts and carrot to the mince and cook, stirring for one minute or until combined. Add the oyster and soy sauces and cook, stirring for two minutes or until well combined and heated through. Remove from heat and add the bean sprouts and stir until just wilted. Taste and season if necessary.

TO SERVE
Place the lettuce leaves, cup-side up on a serving platter and serve immediately with the mince mixture. Garnish with thinly sliced carrot and red cabbage, spring onion, chopped peanuts and coriander. Serve alongside sliced avocado, radishes and Asian dipping sauce. Asian dipping sauce can be made by simply combining all ingredients in a jar and shaking.


 

Perfect panforte recipe


I always don a clean pair of dishwashing gloves to mix this dense festive Italian fruit cake, as it’s very heavy to mix with a spoon and you need to work fast so the toffee mixture doesn’t set before it’s mixed through the fruit and nuts. The recipe scales up easily and you can play around with different types of fruit and nuts as long as you keep the ratios consistent.


Ready: 1 1/4 hours | Serves: 2 | Vegan

INGREDIENTS

1 cup skin-on almonds
1 cup hazelnuts
21⁄2 cups dried fruit, such as mixed peel, raisins, chopped dried figs,
dried cranberries or dried cherries
2⁄3 cup plain flour or gluten-free flour
2 tbsp cocoa
1 tsp cinnamon
1⁄2 cup honey
1⁄2 cup sugar
60g (2 1⁄4 oz) dark chocolate, chopped
Icing sugar, to dust

Method

Preheat oven to 180°C (350°F) fanbake. Thoroughly grease a 20cm (8in) diameter springform cake tin or line it with baking paper. Line a shallow roasting dish with baking paper for easy clean-up. Spread almonds and hazelnuts out at either end of prepared roasting dish and roast until nuts are fragrant and skins are splitting on hazelnuts (12 to 15 minutes). Cool. Place hazlenuts in a clean tea towel and rub between your hands to remove most of the loose skins (don’t worry if they don’t all come off). Transfer nuts to a large bowl, add dried fruit, flour, cocoa and cinnamon, and stir to combine.

Boil honey and sugar in a pot until mixture reaches ‘soft ball’ stage. You’ll know it’s ready when it reaches 112 to 116°C (234 to 241°F) on a candy thermometer, or when a small drop of mixture dropped into a glass of cold water forms a soft ball when rolled between your fingers.

Remove from heat, add chocolate and stir until it is melted and the mixture is smooth. Pour into dry ingredients and, working quickly, mix with gloved hands or a very strong wooden spoon until combined. Press evenly into prepared cake tin and bake until set (about 35 minutes). Remove from tin while still warm. When cool, dust liberally with icing sugar.

 

Extracted from Bella: My life in food by Annabel Langbein. Food photography by William Meppem. RRP$49.99. Published by Allen & Unwin NZ.

 


 

All a pickle: Gordon’s Pickles


Someone once said, “Good pickles are crisp, enduring and devilishly hard to make”. That person clearly had not met the team at Gordon’s Pickles. They are passionate experts on pickles of all shapes and flavours from sliced and whole gherkins with dill or chilli and honey, to traditional pickled onions.

 

One of the company’s most popular products is its table, or Quirky Gherkins, with a tangy punch from the vinegar complemented with spices and turmeric.

Gordon’s Pickles is so accomplished at creating its impressive range of quality pickles that the team even have time to give their customers recipes for their products.

With Christmas fast approaching the store also has a great variety of gift ideas.

Gordon’s Pickles retail shop The Picklery is open at 1 Timothy Place, Wigram weekdays from 8am to 4pm.

 

GORDON’S ‘QUIRKY’ GHERKIN ROLLS

1 loaf of thin bread
1 pottle of cream cheese
1 jar of Gordon’s Quirky Gherkins
Cracked black pepper

Trim crusts off bread. Lay 12 slices on your bench. Spread with cream cheese and pepper. Lay gherkins in a row near the bottom of each bread slice. Roll up and wrap in tin foil. Store in the fridge until ready to eat and enjoy.

You could substitute Original Gordon’s Dill Pickle with its hit of dill and garlic (and no added sugar) for the Quirky Gherkins.


 

Paprika Spiced Cutlets


Prep: 30 mins | Cook: 18 mins | Serves: 8

 

 

INGREDIENTS

Lamb
2 x Quality Mark 8 bone lamb racks, trimmed of any silver skin
oil for rubbing

Smoked paprika mayonnaise
3 egg yolks
1 teaspoon Dijon mustard
1 cup olive oil
lemon juice, to taste
1 teaspoon good quality smoked paprika (we used bittersweet smoked paprika)

TO SERVE

1 punnet watercress micro greens

Smoked paprika mayonnaise
Place the egg yolks and Dijon mustard in the bowl of a small food processor. Process until combined, then very slowly drizzle in the olive oil. Add lemon juice as the mixture thickens. Season with salt and more lemon juice to taste. Stir through the smoked paprika. Transfer to a bowl, cover and keep in the fridge.

Lamb
Heat a barbecue plate until hot.
Rub lamb racks with a little oil and season. Place on the barbecue, flesh-side-down and barbecue for 3-4 minutes. Turn racks (on to bones), cover each with foil and barbecue for a further 15 minutes, for lamb that is only slightly pink. Remove to a board, cover loosely with foil and a tea towel and leave to rest for at least 10 minutes.

To serve
Slice the lamb racks into cutlets and place on a serving plate. Top each with a dollop of smoked paprika mayonnaise and a sprinkling of micro greens. If wished, sprinkle with smoked paprika.


 

Passionfruit slice: Two Raw Sisters


 

Ingredients

base
¾ cup dried coconut
½ cup almonds
½ cup buckwheat or rolled oats
¾ cup dates, softened in boiling water for 5 to 10 minutes, then drained
2 tbsp coconut oil, melted
1 tsp ground ginger
½ tsp vanilla bean paste or extract
Pinch of sea salt

filling
½ cup cashew butter
1 overripe banana
3 tbsp coconut oil, melted
2 tbsp honey
½ tsp vanilla bean paste or extract
Pinch of sea salt
Pulp of 3 passionfruit

to serve
Coconut yoghurt
Pulp of 1 passionfruit
Drizzle of honey

Method

To make the base, place the coconut, almonds and buckwheat into a blender or food processor, and blend until you have a rough flour.

Add the remaining ingredients, and blend until you have a cookie-dough consistency. Line a tart tin with beeswax wraps or cling film, and press the base into the tin, using the back of a spoon.

Press the mixture up the sides to create a crust. Set aside. To make the filling, place all of the ingredients, except for the passionfruit pulp, into the blender or food processor, and blend until smooth.

Pour the filling over the base and bang  the tin on the bench top a couple of times  to get rid of any air bubbles and get a smooth finish.

Spoon the passionfruit pulp over the filling, and with the handle of a spoon or a wooden skewer gently make a ripple effect.

Place the slice in the freezer for two hours, to set. Once the slice is set, remove it from the freezer, and top it with coconut yoghurt, passionfruit, and a drizzle of honey.

Cut it into slices and enjoy.

Store the slices in an airtight container in the freezer, where they will keep for up  to four months.

When you are wanting to eat a slice, allow about 10 to 15 minutes for it to thaw.

 

Two Raw Sisters All Eaters Welcome by Rosa and Margo Flanagan, food photography by Margo Flanagan, RRP $39.99, available now, published by Bateman Books.

 

Sticky soy chicken with sesame noodles


Serves 4

PHOTOGRAPHY: CON POULOS
RECIPES AND STYLING: DONNA HAY

 

Ingredients

1 tbsp light-flavoured extra virgin olive oil
150g (5¼ oz) dried soba noodles, cooked
2 zucchini shredded using a julienne peeler
2 tbsp white or black sesame seeds
coriander (cilantro) leaves, to serve

chicken meatballs
600g (1 lb ¼ oz) chicken mince
¼ cup (50g/1¾ oz) white chia seeds
2 cloves garlic, crushed
2 tbsp finely grated ginger
2 tbsp hoisin sauce
1 large green chilli, finely chopped
2 green onions (scallions), finely chopped

sticky soy sauce
½ cup (125ml/4¼ fl oz) soy sauce
1 tbsp white miso paste (shiro)
¾ cup (180ml/6 fl oz) mirin (Japanese rice wine)
1 tbsp sesame oil
2 tbsp rice wine vinegar
¼ cup (90g/3 oz) honey

Method

Preheat oven to 220°C (425°F).

To make the chicken meatballs, place the chicken, chia seeds, garlic, ginger, hoisin, chilli and onion in a bowl and mix to combine. Roll heaped tablespoons of the mixture into balls, place on a tray lined with baking paper and set aside.

Pour the oil onto a large deep-sided baking tray. Bake for five minutes or until hot. Add the meatballs to the tray and bake for five minutes.

To make the sticky soy sauce, whisk together the soy, miso, mirin, sesame oil, vinegar and honey. Remove the meatballs from the oven and carefully pour the soy mixture over the meatballs. Return to the oven and bake for 15 minutes or until the meatballs are cooked through and the pan sauce is thickened.

To serve, place noodles and zucchini into serving bowls and sprinkle with sesame. Top with meatballs, sticky soy sauce and coriander.

 

Recipes extracted from Everyday Fresh by Donna Hay, published by HarperCollins, RRP$50