Sam Heaven's Horopito Croissants
Sam Heaven is a rising star at SKYCITY Auckland. Sam showcases one of New Zealand's indigenous herbs, Horopito. Click here for the recipe.
- Claire Be
Mozzarella Tomato and Rocket Salad
This famous Italian salad normally includes basil. In this version, rocket is used to add a peppery bite. Try and find milky soft buffalo mozzarella as it has a better flavour than the cow's milk version. Add ripe, flavourful tomatoes and foodies for food lovers exceptional Extra Virgin Olive Oil and this dish becomes sublime. Eat immediately. Tip: never refrigerate this salad.
3 x 150g buffalo mozzarella cheese
4 large, juicy, ripe red tomatoes
4 large handfuls of fresh wild rocket, about 350g
6-8 T foodies for food lovers Extra Virgin Olive Oil with a dash of lime
foodies for food lovers sea salt and freshly ground black pepper
Drain the mozzarella. Slice thickly or pull it apart in big rough chunks that show the grainy strands. Arrange down one side of the large serving platter. Slice the tomatoes thickly and arrange them in a second line down the middle of the plate. If the slices are very large, halve them.
Add the wild rocket leaves down the other side of the platter. Sprinkle with flaky sea salt and pepper. Just before serving, trickle the foodies for food lovers exceptional Extra Virgin Olive Oil over it.
Make sure you have some crusty bread (slightly char-grilled tastes good) to mop up the juices. Mouth Watering!
- Foodiesnz Admin
1 head cauliflower, outer green leaves removed and broken into florets
foodies for food lovers Flaky Sea Salt
foodies for food lovers Extra Virgin Olive Oil
1 knob butter
2 t cumin seeds
2 t coriander seeds
1-2 dried red chillies
1 handful blanched almonds, roughly chopped
Zest and juice of 1 lemon
Preheat your oven to 200°C
Blanch the cauliflower in a large pot of salted boiling water for a couple of minutes. Drain and allow it to steam dry (you don't want any water left in your cauliflower or it won't roast properly). Add a good dollop of foodies Extra Virgin Olive Oil and the butter to the steam dried cauliflower. In a pestle and mortar, grind the spices and chillies with a pinch of salt, and mix them with the almonds. Lightly dry toast this mix in a large frying pan or wok. Add the cauliflower and when it gets a nice bit of colour on it, add lemon zest and juice. Toss well. Fry for about a minute longer then pop the pan into the preheated oven for about 15 minutes to crisp up.
- Foodiesnz Admin
Ruth Pretty's Famous Olive Oil Chocolate Mousse
This Chocolate Mousse is absolutely delicious and is a recipe Ruth prepared for us recently at the
Olives Festival in Hawkes Bay. Thanks Ruth!
150g dark chocolate preferably 70, coarsely chopped
½ c foodies for food lovers Extra Virgin Olive Oil
¼ c + 1 tbsp castor sugar
4 egg yolks
2 T Grand Marnier
4 egg whites
Pinch of salt
Place chocolate in a bowl set over a pot of simmering water and stir until it just begins to melt. It is important the bowl fits the pot snuggly and that the water doesn’t boil.
Slowly pour in the foodies for food lovers exceptional Extra Virgin Olive Oil, stirring as you pour. If the bowl begins to feel hot as opposed to warm then remove from heat and continue to pour and stir till chocolate has totally melted and all oil is used.
Place castor sugar and egg yolks into a bowl and whisk until pale and fluffy. Fold in the melted chocolate and then stir Grand Marnier. Place egg whites and salt in a bowl and whisk until there are soft peaks. Gradually pour in castor sugar and whisk until everything is mixed.
Fold the egg whites into the chocolate mixture and pour the mixture into serving glasses.
Chill for at less 4 hours or overnight.
- Foodiesnz Admin
My Onion Jam
Delicious on Meat and Salad sandwiches, with fritters, with cheese and crackers or adding to a frittata
2kg onions, finely sliced
2 T foodies for food lovers Extra Virgin Olive Oil
2 T grated fresh ginger
30g yellow mustard seeds
1 bay leaf
1 t fresh rosemary, if you have it
750g brown sugar
375ml balsamic vinegar
Place the onions, butter and oil in a saucepan and cook over a gentle heat until onions are tender.
Add the remaining ingredients and stir until the sugar dissolves.
Bring to the boil and simmer until dark in colour and jam like in consistency. This should take about 1 hour for this quantity but more for increased quantities
Pour into sterilised jars and seal.
Makes about 5 x 250ml jars
- Foodies for Food Lovers
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Honey and Chilli Glazed Pork Medallions
1 t chilli powder
1/2 t foodies for food lovers Flaky Sea Salt
zest of 1 lime
400g (1lb) pork tenderloin, trimmed and cut crosswise into 25mm (1-inch-thick) medallions
2 t foodies for food lovers Extra Virgin Olive Oil
1/4 c apple cider vinegar
1 T raw honey
6 - 8 baby carrots, washed and blanched for 3 minutes and then cooled (shocked) in ice cold water
Mix chilli powder, lime zest and flaky salt in a small bowl. Sprinkle over both sides of pork.
Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, about 1 to 2 minutes per side.
Add cider vinegar and honey to the pan. Bring to the boil, scraping up any browned bits and then add the carrots. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, about 3-4 minutes.
Remove the pork to a warm plate, reduce the heat to low and cook carrots for 2 minutes more and cover with the glaze.
Serve the pork drizzled with the glaze, carrots and your desired vegetables or salad.
- Foodiesnz Admin