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One hot, one cold
No Comments 1st September 2010 | Posted by Sara
September is a funny time of year in NZ; it’s not too cold and not too hot – which coincidently reflects this month’s theme. It’s spring, and as well as baby lambs, freesias, daffodils and new food and wine harvests, it also means calmer, warmer, sunnier weather for us! Read the rest of this entry »
Lamb, olive, lemon and potato pie
No Comments 29th August 2010 | Posted by Sara
This recipe was created on our cooking day in Dunedin. I couldn’t come up with a lamb recipe to save myself. And I was nervous. After seeing the lamb hung up in Mike’s shed and breaking it down I wanted to give this animal some respect. There is no way you can go through that process and want to cook and serve a mediocre meal. Read the rest of this entry »
Earl grey bread & butter pudding
No Comments 27th August 2010 | Posted by Emma
This is the first recipe I have posted in which tea features as an ingredient, and by no means will it be the last. When last year I posted my recipe for Chai, I also introduced my passion for loose leaf tea. This passion is such that I see tea having the potential to be enjoyed in more ways than just its traditional form. Of late I have taken to experimenting with tea in my cooking Read the rest of this entry »
Naan bread
No Comments 25th August 2010 | Posted by Lauren
Soft, chewy naan bread is the perfect accompaniment to any curry – try serving these up alongside the Lamb Korma I posted earlier in the week, or with Emma’s Chicken Cashew Curry. I’ve had good results both frying these off in a heavy-based pan on the stove top and by baking in a very hot oven on a pizza stone. Read the rest of this entry »
Lamb korma
No Comments 23rd August 2010 | Posted by Lauren
The secret to this curry is long, slow cooking to develop deep flavours and render the lamb pieces melt-in-your-mouth tender. This type of cooking is ideally suited to cheaper, tougher cuts of meat such as the flaps or neck (just try and cut out any big veins of fat). I think we are all becoming increasingly aware of the importance of nose to tail eating – we can’t grow eye fillets and racks in Read the rest of this entry »
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