Pikopiko Takakau, Fiddlehead Fern Bread
Pikopiko fern is used in this bread for its flavour, texture and great looks as a garnish. Once the pikopiko has been cooked and cooled, the bread is quick and easy to make and is fabulous paired with horopito hummus and pikopiko
pesto. Makes 8 pieces. Time: 45 minutes, plus 30 minutes to reconstitute
and cool dried pikopiko or cook and cool fresh pikopiko.
10 pikopiko fern tips
2 cups plain flour
2 tsp pikopiko fern powder
2 tsp baking powder
1-2 cups soda water
Preheat the oven to 200C
Roughly chop 2 pikopiko fronds. Reserve the other 8 fronds of garnishing.
Sift the pikopiko powder, flour baking and salt into a bowl and mix together.
Add chopped pikopiko to the dry ingredients and make a well in the centre.
Add soda water and gently mix the ingredients together. The key to this bread is keeping the dough soft and wet. Overworking can make the dough tough and the bread rock hard.
Lightly spray a fry pan, baking tray or sponge tin with oil.With wet hands, place the dough into the pan or tin and press down slightly to make the dough flat
Arrange the reserved pikopiko fronds on top of the dough by lightly pressing them into it the design of your choice.
Place the dough in the middle of the hot over and cook for 20 minutes.
After 20 minutes, remove the bread from the oven and lightly brush the top with your favourite oil or an egg wash. Place the bread back in the oven for another 15 minutes or until golden brown.
Remove the bread from the oven and test it by inserting a knife in the centre. If the knife comes out clean and no wet dough sticks to the knife, the bread
Take the bread out of the pan and wrap it in a clean, damp tea towel. Leave it to cool on a rack.
Sprinkle foodies flaky sea salt on top of the bread after brushing
the loaf with egg wash in step 9.
Brushing the top of the bread with avocado or foodies extra virgin olive oil gives it a glorious green glaze.
The next day, split the bread, toast it under a grill and fill it with thin slices of lamb, aioli and fresh salad greens.
- Claire Be
This recipe is a short-cut version for all those times you are caught off guard and need a delicious dip in a flash. Don’t be fooled by its simplicity, you’ll love
the hot savoury, peppery horopito flavour. Makes 170g. Time - Six minutes to prepare but best when refrigerated for 2-3 hours.
A good pinch of foodies flaky sea salt
1 clove of garlic
2 teaspoons of foodies extra virgin olive oil
170g of your favourite prepared hummus
Add a pinch of salt and horopito pepper to the oil and whisk well.
Heat the oil mixture gently for about 5 minutes. This releases the citric flavours and aromatic oils from the horopito pepper. Cool to room temperature.
Pour the horopito infused oil into the prepared hummus and stir it through until well mixed.
Cover the hummus and refrigerate, allowing the horopito pepper to infuse for 2-3 hours.
For a smoother consistency, slowly drizzle in more oil to taste.
- Claire Be
Pikopiko wrapped in proscuittoSimply elegant, it will definitely impress your guests. Wrap Pikopiko fronds in Proscuitto and grill or barbeque until slightly charred. Delicious!
- Claire Be
Wash and chop a couple of good handfuls of Pikopiko fronds. Blanch briefly in boiling water, drain and cool. Toast sunflower seeds, crush lightly, and add to the Pikopiko with chopped garlic. Mix everything together with a little Foodies extra virgin olive oil and season to taste with salt and pepper. Serve with lemon wedges, and crusty bread.
- Claire Be
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