woa food talk with Joanne Clarke
With cookbooks and food being amongst our favourite subjects on women on air a recipe page was inevitable. So Joanne will bring you some of her favourite recipes and some favorites of our foodie guests. Check this page often as Joanne will update it regularly.
Any recipes ideas, requests or questions just email Joanne at joanne@womenonair.org.nz
Potato
Favourites
Allyson Gofton
In the middle of winter there's nothing quite like cracking the crusty skin of a
well-baked Agria potato and scooping out the steaming golden centre (glistening
with a knob of real butter!). Or in summer - that first tangy bite into a new
potato; preferably a Jersey Bennie, nestled next to a fresh garden salad and a
well-cooked snarler from the BBQ.
Potatoes are the stuff food memories are made of - they are comforting, filling and they're crammed full of goodness to boot. On their own, or as a delicious side dish, spuds are a staple for many of us, providing nourishment and nutrients in one go.
There are literally hundreds of varieties and just as many ways to cook them and include them in a meal. New varieties pop up in our grocers every year and a myriad of new potato products in the supermarket make sure that the humble spud continues to tickle our tastebuds.
This book is a celebration of the potato - long may our love affair continue!
Soupe
de Poisson (Fish soup)
Serves 6
You will find fish soup on the
menu of many cafes and restaurants on the coast of France. This traditional
starter is served with croutons, grated cheese and a spicy mayonnaise called
rouille. Among others, St John Dory, red cod and groper are suitable fish for
this recipe.
Ingredients
1kg / 2lb 3oz whole gutted fish
3 onions
3 whole cloves
1 bay leaf
1 fennel bulb
1 branch celery
3 cloves garlic
5 tomatoes
55ml / 2fl oz dry white wine
1 pinch cayenne
2 140g/ 2 5oz tins tomato paste
Salt and pepper
Peel and quarter onions. Cut fennel bulb and celery branch into chunks. Remove gills from fish or have them removed by your fishmonger. Cook whole fish with onions and cloves in 2 litres cold water for 30 minutes.
Add bay leaf, fennel, celery, crushed garlic cloves, halved tomatoes and wine. Season with salt and pepper and cook for 15 minutes.
Blend with an electric blender or a food processor. Add cayenne and tomato paste and simmer uncovered over low heat for an hour.
Serve piping hot with
croutons, grated cheese and spicy mayonnaise (see below).
Tip:
As you need to mix the whole fish a food processor or electric blender is a must
to make this recipe easily.
Rouille (Spicy mayonnaise)
Make a mayonnaise: whip 1 egg
yolk with 2 teaspoons Dijon mustard and gradually add 200ml / 7fl oz vegetable
oil. Mix in 3 cloves garlic, crushed, and the flesh of 1 red chilli, crushed.
This spicy mayonnaise is traditionally served with fish soup.
Caramelised Apricot Cake
from Christelle Le Rue
This cake is served upside-down and has an attractive colourful look. It is very
moist and packed with apricots but may also be made with pineapple slices.
Ingredients
Preheat oven to 160C (325F). Grease a 23cm (9 inch)
round baking tin.
Apricot caramel
Place 150g / 5oz white sugar in a saucepan and dissolve by adding 4 tablespoons
apricot syrup. Cook
Fish curry
Christelle Le Ru
This
delicious and low-fat home-made curry is bound to be a hit. It can be mostly
prepared in advance, and you will just need
to add the yoghurt at the last minute. Fish such as Hoki and Tarakihi are
well suited to this recipe. Serves 4
Ingredients
600g / 1lb 5oz white fish fillets
3 lemons
3 onions
8 tomatoes
1 bunch parsley
2 tablespoons extra virgin olive oil
200ml / 7fl oz milk
150g / 5oz desiccated coconut
30g / 1oz sultanas
3 teaspoons curry powder
Salt and pepper
200g / 7oz low-fat natural yoghurt
Place the fish fillets on a large plate, and drizzle with the juice of two lemons. Set aside. Bring the milk to the boil and pour over the desiccated coconut. Cover and leave to infuse for 30 minutes.Place the finely sliced onions, quartered tomatoes, chopped parsley and olive oil in a large frying pan. Cook for 15 minutes. Add sultanas, curry powder and the juice of the remaining lemon. Season with salt and pepper. Cook for a further 5 minutes. Add the fish fillets and lemon juice to the vegetables. Sieve the milk and add it to the fish, along with one tablespoon of the desiccated coconut. Cook over medium heat for 20 minutes.
Just before serving, add the yoghurt and cook over low heat for another 5 minutes. Serve with basmati rice. Tip: For a creamier dish, use crème fraiche instead of yoghurt. To avoid curdling, do not cook this dish for too long after adding the crème fraiche or yoghurt.
Cooking Times
Kate Frazer
In a salute to our love affair with nostalgia, award-winning food writer Kate
Fraser has compiled a beguiling collection of recipes and anecdotes from the
kitchens of a series of fictitious characters. Between them, these engaging men
and women provide a fascinating retrospective of our culinary traditions. While
they are fictitious, the recipes come from the author’s family collection,
updated to include modern ingredients, equipment and techniques.
Together they
represent a culinary journey from the 1930s to the present day, as we learn
about hard times in the 1930s with Ettie, growing up in a 1940s village with
Janet, see retirement through the eyes of May in the 1950s and Rosemary grow up,
and in the 1960s see Marion through her first dinner party and Dot raise a few
eyebrows. We turn vegetarian with Peter and Roz in the 1970s, then open a cordon
bleu café in the 1980s with Barbara. William is a popular television chef in the
1990s, and we come full circle with Ellie and Carrie who encounters the Slow
Food Movement in 2008. While each is enchanting in its own right, together they
present a tasty overview of the development of our national food culture, by a
talented and highly respected food writer.
Braised Steak and Onions
1
strip pork belly, diced
1 kg shin filet or
gravy beef, cut into large pieces
flour for dusting
15-20gm butter
4 large onions, sliced
1 tsp brown sugar
1½
tbl flour
2 cups beef stock
1 bay leaf
2 tbl parsley, chopped
place diced pork in a large heavy based
casserole dish over low heat and cook gently until fat runs.
remove from pan and put aside. dust beef pieces with flour. turn up heat to
medium and quickly brown beef in batches
in pork fat. remove beef and set aside, wipe the pan to remove any browned
flour. add butter and return to low heat add onions and cook
gently until soft and brow. Sprinkle in sugar mix well. Add second lot of flour
and stir in well, slowly add stock stirring all the time
return beef, pork and onions back to pan add bayleaf and cover with tight
fitting lid.
Cook in preheated 170º oven for 2-3 hours checking occasionally that the meat is
still covered with liquid. Serve with parsley added. serves 4
CHICKPEA
, SPINACH & POTATO CURRY from Alison Holst
"Popular Potatoes"
for 4 large helpings
2 tblsp canola oil
1 large onion diced
2 cloves garlic, crushed, peeled & chopped
1 tblsp finely chopped root ginger
2-3 [about 300g] waxy potatoes, cut into 1cm cubes
2-3 tsp curry powder
1/2 - 1 tsp cumin seeds optional
2-3 bay leaves
1 250g package frozen spinach thawed
1 400g can whole tomatoes in juice
1 310g can chickpeas drained
1/4-1/2 cup water if required
2 tsp garam masala
salt & pepper to taste
2 tblsp chopped fresh coriander
Heat oil in large pot Add onion, garlic & ginger & stir fry until onion is softened & turning clear. Add potatoes curry powder, cumin seeds & bay leaves. Cook 1-2 mins-then add spinach with its liquid & tomatoes in juice. Crush tomatoes & stir in the chickpeas.
Gently simmer for 15 mins or until potato is tender, adding a little water if mixture looks too dry. When potatoes are cooked, add garam masala & season to taste with salt & pepper. Add chopped coriander Serve in bowls as is or with rice, naan bread or poppadums & assorted chutneys & relishes
Annabelle
Cooks Healthy
Annabelle White
Cook your
way to a healthier lifestyle with these delicious recipes and tips for
breakfast, lunch, dinner and snacks. Light and refreshing breakfast ideas:
buttermilk waffles with fruit salsa. Brunch suggestions: seafood kedgeree, tuna,
spinach and feta panini. Inspired lunch ideas: Greek salad with tuna,
salmon cakes. Afternoon pick-me-ups: glazed lemon and buttermilk cake,
reviving juices. Fresh and vibrant dinners and desserts: slow-cooker lamb
shanks, warm fruit salad.
SLOW COOKER LAMB SHANKS
perfect for winter.
1/4 cup flour
1 tbl mixed herbs
4-5 lamb shanks
1
onion, chopped
3
cloves garlic, roughly chopped
3/4 cup port
2
carrots peeled and roughly chopped
2
stalks of celery, roughly chopped
2
medium potatoes or kumaras peeled and roughly chopped
1/4 cup tomato paste
1 cup beef stock
2 tbl fresh rosemary
1 tbl brown sugar
Combine flour with mixed herbs. Toss the shanks in the flour and place in slow cooker. add all remaining ingredients, including any remaining flour. Cover and cook on high for 5-6 hours or 8-10 hours on low.
Robyn Martin’s relish
KAFFIR LIME CURD
Cut the central vein from the kaffir lime leaf and discard. Cut
the leaf into very fine shreds. Grate the rind and squeeze the juice from the
limes.
Place the lime leaf shreds, rind and sugar into a double boiler. Mix to combine
the place over a simmering water. heat gently for 5 minutes pressing the
mixture with a wooden spoon to release the flavours from the leaf and rind. add
the butter (cubed) and strained lime juice. heat and stir until butter melts.
Lightly beat the eggs and strain through a sieve into the sugar
mixture. Cook over simmer water, stirring constantly, until the mixture is thick
and coats the back of the spoon. This will take about 20 minutes. Pour into hot
clean dry jars, cover with a disk of waxed paper, wax side down. Seal when cold
and store in the fridge
Optional: brush with beaten egg or milk
Topping:
Preheat oven to 180oC. Grease a 25cm spring-form or loose-bottomed cake tin and line the base with baking paper. Beat butter and sugar together until creamy. Add eggs and vanilla and beat well. Beat in yoghurt, then add sifted dry ingredients and stir gently to just combine (mixture will be a thick consistency). Spread into prepared tin and sprinkle over rhubarb.
Combine topping ingredients and sprinkle over cake. Bake until golden and a skewer inserted into the middle comes out clean, about 50-69 minutes. Stand 15 minutes before turning out. Allow to cool before cutting. Store in an airtight container.
Variations: In summer, use stone fruit. In autumn, use feijoas or apples and flavour topping with 1 tsp ginger in place of cinnamon.
Roast or boil 2 beetroot until tender. Cool, peel
and dice into 1cm cubes. Mix through 2 tbsp olive oil and season with salt and
pepper. In a separate owl mix 2 cups of couscous, the finely grated zest of 1
lemon, 1 tsp salt and 2 cups of boiling water. Stand about 10 minutes then break
up with a fork.
Mix in 2 finely diced spring onions, 2 sliced stalks celery or 3/4 cup thinly
sliced, peeled kohlrabi, 100g crumbled feta, 1/2 packed cup mint and/or
coriander leaves and 1/4 cup lemon juice. Transfer to serving bowl and top with
1/2 cup toasted almond slivers, 1/4 cup chopped pistachios and the beets or, if
preferred, toss everything together
With her ‘shop locally, cook seasonally’ mantra, Judith Cullen trawls through colourful, eclectic, high quality markets, meeting the producers face to face and tracking down the finest fresh produce. In Dinner in a Basket, she takes us on a foodie’s journey, introducing each region’s finest produce, and providing a tantalizing array of delicious recipes. As with her first highly successful cookbook, Judith Cullen’s Cooking Classes, Judith encourages food-lovers and family chefs to build up their menus around what is readily available at each turn of the season.
This cookbook covers six food-producing regions with an introduction to each and its markets, along with luscious and inspiring recipes that focus on the ‘in-season’, local produce as well as the cheeses, olive oils and other locally produced culinary delights. The recipes vary from Tunisian fish tajine, to Spring roasted yams with feta and bacon, from Zucchini soup with Soba noodle salad, to chocolate fig and walnut cake. Judith’s recipes incorporate flavours from around the world but emphasis is always on the freshness, the taste and the essence of the ingredients.
Cut the turkey down the breast bone and spread out. Place on baking dish. Tuck the marjoram underneath the turkey. Cut a few slits into the turkey meat. Mix together the garlic, olive oil, sea salt and pepper and rub mixture over the turkey skin and into the cuts.
Cover with tin foil and bake at 180oC for 11/2 hrs-2 hrs. Remove from the oven. Transfer to an oven-proof serving dish. Pile the Fig and Bacon Crumble on top and bake uncovered for a further 15mins at 200oC. Leave to rest for 15-20 mins before serving.
In a saucepan heat the port. Add the figs and cherries. Leave to soak for 20-30 mins. In a frying pan saute the onion and garlic in olive oil until very soft. Add the pine nuts, diced bacon, parsley and lemon zest and continue to cook. Place the diced bread in a large bowl. Add the onion and bacon mixture and combine. Pout over the chicken stock and add the figs and port mixture. Season. Transfer to an oven-proof dish and bake at 180oC for 30 minutes. Drizzle with a little extra-virgin olive oil.
Joanne Clarke is the author of "Never Trust A Skinny Cook!" which is available at all good book stores and published by Hazard Press