Champagne bucket

Champagne bucket

Champagne bucketWe love a champagne bucket as a great way for keeping more than one bottle of either wine, sparkling or champagne chilled. In fact, it even looks great with beers in!

This silver-plated champagne bath with tan leather handles holds up to three bottles.

It’s perfect for parties and family gatherings when one bottle of wine or champagne is simply not enough. A stunning bath to keep all your wine and champagne chilled.

We found this gem at www.annabeljames.co.uk, an on line boutique selling gorgeous gifts, beautifully wrapped and delivered.

 

Blueberry Dumplings

Blueberry Dumplings

Blueberry DumplingsBlueberry Dumplings

Super easy, these blueberry dumplings are delicious as dinner, dessert, or both!

INGREDIENTS:

1ó cups of plain flour + extra ó cup hot water (not boiling)

125g blueberries 1 tsp white sugar (optional)

TO SERVE: Double cream (YUM)

INSTRUCTIONS:

Place flour in a mixing bowl and add hot water. Mix with a spoon until the mixture becomes doughy.

1. Take out onto a lightly floured surface and knead until the dough is soft, smooth and elastic. Add a little more flour if it’s too sticky. Then roll out the dough onto a lightly floured surface to about 2mm thin.

2. Using a drinking glass (about 8-9cm / 3-3.5in in diameter) cut circles out of the dough. Roll up the scraps and repeat with the rest.

3. Sprinkle blueberries with 1 teaspoon white sugar and mix.

4. Place a teaspoon of berries into the center of the pastry, fold over and pinch the edges firmly. Repeat.

5. Bring a large pot of water to the boil and cook dumplings for about 3-4 minutes (they will float to the surface and become slightly translucent when ready). Then serve with a big dollop of cream! ENJOY!

 

Moroccan BBQ leg of lamb

Moroccan BBQ leg of lamb

Moroccan BBQ leg of lambMOROCCAN BARBECUE LEG OF LAMB WITH GRAIN SALAD

Serves: 4-6

Preparation Time: 40 minutes + 1 hour/overnight marinating time

Cooking Time: 40-50 minutes

Ingredients:

1 cup Yoplait Greek Style Yoghurt, plus extra to serve

2 tablespoons Moroccan seasoning

2 teaspoons crushed garlic

1.3kg boneless leg of lamb, butterflied

1 cup rice and quinoa mix

1 cup red grapes, halved

1/2 cup roughly chopped toasted walnuts

2 spring onions, sliced

2 tablespoons finely chopped flat leaf parsley

1/3 cup extra virgin olive oil

juice of 1 lemon

Method:

1. Combine yoghurt, Moroccan seasoning and garlic in a large bowl or snap-lock bag. Add lamb; turn to coat. Cover and chill for at least 1 hour or overnight, turning occasionally.

2. To make the salad, cook rice and quinoa mix according to packet instructions. Allow to cool before combining with grapes, walnuts, onions and parsley. Combine olive oil and lemon juice in a screw-top jar and season to taste. Shake until well combined and toss into the salad.

3. Heat a barbecue, grill pan or grill to medium-high heat. Grill until meat is cooked to your liking (10-15 minutes per side for medium-rare). Rest 10 minutes before thinly slicing and arranging on a platter.

Serve lamb with grain salad and drizzle with extra yoghurt.

Notes:

Rice and quinoa mix is available in the rice section of the supermarket.

Any single or combination of grains can be used. Barley, rice, freekah or even lentils make excellent alternatives. Couscous would also work well.

Marinating any meat in yoghurt has a tenderising effect and gives a succulent result.

www.yoplait.co.nz

 

CHOCOLATE NUT TART

CHOCOLATE NUT TART

CHOCOLATE NUT TARTCHOCOLATE NUT TART

You will need:

• 50g Desiccated coconut

• 50g Whole almonds

• 50g Toasted pecan nuts

• 50 g Macadamia nuts

• 3 Egg yolks

• 40g Hazelnuts

• 90g Unsalted butter

• 45ml Cream

• 45g Liquid honey

• 100g Brown sugar

• 100g Dark chocolatebuttons

METHOD

Toast nuts and coconut separately. Cream butter and brown sugar, add eggs one at a time.

Mix in cream and honey. Fold cooled nuts into cream mix. Add chopped chocolate.

Place into blind baked pastry case and cook till set at 170 C

To serve:

Slice into wedges, add a scoop of ice cream, garnish with fresh mint

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PAN ROASTED HAPUKA WITH PRAWN MASH, TOMATO AND SAFFRON

PAN ROASTED HAPUKA WITH PRAWN MASH, TOMATO AND SAFFRON

PAN ROASTED HAPUKA WITH PRAWN MASH, TOMATO AND SAFFRONPAN ROASTED HAPUKA WITH PRAWN MASH, TOMATO AND SAFFRON

You will need:

• 600g Hapuka fillet, skinned and boned

• 320g Mashed potato – with 80ml boiled cream and 200g butter added while hot

• 160g Prawn tails – shelled

• 4 Tomatoes

• 1 Clove of garlic – crushed

• A pinch of saffron

• 60ml White wine

• Olive oil

Sauce:

Remove the skin from the tomatoes by placing into boiling water for no more than 8-10 seconds then plunging them into iced water.

Cut the tomato into chunks, about 8 pieces from one tomato. In a pan, pour a little olive oil. When hot, add the garlic and saffron. When starting to colour, add the tomatoes. Cook on high for two minutes.

Add the white wine to add moisture and to wilt the tomatoes. Cook for another two minutes, or until the raw wine taste has gone.

Season to taste. Keep the mash hot. Add the cream and butter and mix in thoroughly. In a hot pan, add a little oil and place the fish into the oil away from you. Do not move the fish at all for at least a minute. This will give the fish a chance to colour up. If the fish is 2cm thick it will take 4-minutes either side to cook.

In the same pan as the fish, add the prawn tails and sauté till cooked. Fold the prawns into the mash and mix over heat.

To serve:

Serve the mash in the centre of the plate. Place the fish on the mash and add the tomato saffron sauce .

Serves 4

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TROPICAL MANGO SUSHI

TROPICAL MANGO SUSHI

TROPICAL MANGO SUSHITROPICAL MANGO SUSHI

For the salsa:

• 1 medium ripe mango – peeled and finely diced

• 1 shallot – peeled and finely chopped

• 1 small red chilli – finely sliced

• 1 tsp coriander leaves – finely chopped

• 1 tsp fish sauce

• 1 tbsp fresh lime juice

• 1 tsp wasabi powder

• Rice paper wrappers

For the rice

• 1 cup uncooked short grain rice

• 1.5 cup water

• 2 tblsp rice vinegar

• 1.5 tsp sugar

• 1 tblsp mirin

• 1 tsp salt

METHOD

Cook the rice with the water, covered, until the water has been absorbed. Then cook on low for 5 more minutes and turn off. Leave for 5 more minutes.

Combine the vinegar and sugar till dissolved. Mix into the rice and set aside.

Soften the rice paper in a little water and cut into 4 strips per sheet.

Wet your hands and mould 2 tablespoons of rice into a small block. Wrap the sides of the block or disc in the rice paper. Continue with all the rice.

To Make the mango salsa, mix all the ingredients together. Top the rice with mango salsa and serve at room temperature

Makes 12

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Recipe: Brown sugar and hazelnut meringues

Recipe: Brown sugar and hazelnut meringues

Recipe: Brown sugar and hazelnut meringuesRecipe: Brown sugar and hazelnut meringues

You will need:

• 300g Brown Sugar

• 150g Egg Whites

• 80g Toasted Hazelnuts

METHOD

Over a simmering bain-marie, whisk the egg whites and brown sugar till hot and well mixed

Beat cool in an electric mixer. Near the end, add half of the hazelnuts that have been broken first

Put spoonfuls onto a baking paper lined tray and place in a oven preheated to 150C

Cook for 15 minutes and then turn the oven off and leave for one hour

Remove and cool

Serve with fresh berries and lightly sweetened Mascarpone

Garnish with rose petals for that extra touch

www.thedifference.co.nz

 

Recipe: Lamb with parmentier potatoes & Japanese eggplant

Recipe: Lamb with parmentier potatoes & Japanese eggplant

Recipe: Lamb with parmentier potatoes & Japanese eggplantRecipe: Lamb with green beans, parmentier potatoes & Japanese eggplant

You will need:

• One Lamb rack (will serve two people)

• 10 strips Pancetta

• Olive Oil

• Beans

• Potatoes

• Fresh Thyme

• Eggplant

• Red Wine Jus

• Salt

• Wood Shavings

METHOD

Clean the bones of the rack to remove any excess fat or stringiness. Brown on a high heat with a little olive oil. Season and put aside.

Trim 60g of beans per person and blanch in boiling water and refresh in cold water. Drain and put aside.

Peel and cut potatoes into large cubes. 60g of dice per person. In a heavy pan melt 50g of butter with 4 sprigs of thyme. Add the potatoes over medium heat and keep moving allowing to colour and crisp. Drain when cooked and a lovely brown.

In the remaining butter saute three slices of Japanese eggplant per person approx. 2cm high. Again drain and set aside after about 8 minutes.

Set up your smoker or an oven tray with 3 tablespoons wood shavings soaked with 1 teaspoon water and 1 teaspoon oil. Place a wire rack or tin foil on top of the wood shavings and place on the heat. At the first signs of smoke, place the lamb into the smoker and cover. Leave on the heat in the smoke for 5 minutes. Turn off and remove. Wrap the cooled lamb in the pancetta and secure with toothpicks. NB: The smoking should be done in a well-ventilated area or outside

Lastly you will need a nice red wine jus to serve.

To finish the dish:

Place the lamb into a pre-heated 180C oven for 8 minutes or until cooked medium rare. Remove and rest, covered with foil. While the lamb is in the oven, re-heat the potatoes and eggplant in the oven for 5 minutes. Reheat the beans in boiling water, remove and season with olive oil and salt.

To serve:

Place beans onto the centre of the plate, with potatoes and eggplant around. Before cutting the lamb, remove the toothpicks. Cut the lamb and serve on the beans and drizzle with jus. Garnish with fresh thyme

www.thedifference.co.nz

 

Rocket Poached Beef

Rocket Poached Beef

Rocket Poached BeefRocket Poached Beef with Confit Mushroom and Baby carrots and Horopito

Rocket oil

  • 300g rocket lettuce
  • 20g Horopito
  • 20 flake salt
  • 300g Pomace Oil
  • Blend to a fine green oil. Set aside
  • Beef Fillet Portions x 150g each

Heat a pan with a little oil and brown the well-seasoned beef fillet.

Place this into the cold rocket oil and a baking tray. The oil must cover the beef to be effective.

Let this rest for 4 hours.

Confit Mushrooms.

Choose nice big Portobello mushrooms and peel the outer skin from them. Remove the stem. Place on a baking sheet. Brush with rosemary infused olive oil and bake at 100C for 60min only.

Baby Carrots

Clean the baby carrots and then when required roast for 12 minutes at 200c to serve.

To serve.

Place the rocket oil beef in the oven for 12 – 15 minutes. longer may be needed to cook to your preferred amount. Rest for 5 minutes.

 

Serve with confit mushrooms, baby carrots and roast potatoes. Add a nice jus.

www.thedifference.co.nz

 

Guinea fowl with baby gem

Guinea fowl with baby gem

Guinea fowl with baby gemGuinea fowl with baby gem, peas, mustard and perla potatoes

For the meat

  • Guinea fowl breast(s) 200g : 6 whole
  • Flake salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Sunflower oil : 20 ml

For the vegetables

  • Baby gem lettuce(s) : 3 whole
  • Unsalted butter : 25 g
  • Chicken stock : 100 ml
  • Flake salt : 3 pinch(es)
  • Fresh thyme : 3 sprig
  • Flat leaf parsley : 0.25 bunch

For the vegetables

  • Perla potato(es) : 600 g
  • Fine salt : 6 pinch(es)
  • Banana shallot(s) : 1 whole
  • Flat leaf parsley : 0.25 bunch
  • Olive oil : 50 ml
  • Maille Dijon mustard : 10 g
  • White wine vinegar : 10 ml

For the sauce

  • Banana shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Unsalted butter : 10 g
  • Chicken stock : 100 ml
  • Dry white wine : 100 ml
  • Double cream : 100 ml
  • Maille wholegrain mustard : 20 g
  • Tarragon : 0.25 bunch
  • Frozen pea(s) : 75 g

 

Method

For the potatoes

Place the potatoes in a sauce pan of cold salted water and bring to the boil. Reduce the heat and simmer until tender. When the potatoes are cooked, drain and allow to cool.

Peel and finely dice the shallot. Pick and roughly chop the parsley

Make the dressing for the potatoes by whisking together the Dijon mustard and white wine vinegar. Slowly whisk in the olive oil until you have a thick dressing.

When the potatoes are cool enough to handle, cut into small pieces and dress with the vinaigrette and stir through the shallot and parsley. Keep to one side.

For the sauce

Peel and finely dice the shallot and garlic. Pick the leaves from the tarragon and carefully chop. Sweat the shallot in a sauce pan with the butter until soft. Add the garlic and cook for a minute. Deglaze the pan with the white wine and reduce the wine by half. Add the chicken stock and reduce by half. When the stock is reduced add the double cream. Bring the sauce to the boil and then pass through a sieve. Stir in the wholegrain mustard and check the seasoning. Before serving, reheat the sauce and add the peas and tarragon.

For the baby gem

Cut the baby gem in half lengthways. Pick and roughly chop the parsley. Heat a frying pan until hot and add half of the butter. Cook the baby gem cut side down until they are golden brown. Turn over and season with salt and pepper. Add the sprigs of thyme and the chicken stock to the pan and bring to the boil. Reduce the heat to a simmer, add the remaining butter to the pan and cover with baking parchment or foil and cook for 5 minutes until the centre of the baby gems are tender. Add the chopped parsley and keep warm.

For the guinea fowl

Preheat the oven to 200’C.

Heat frying pan until hot and add the sunflower oil. Season the guinea fowl with salt and pepper. Cook the guinea fowl skin side down until the skin is golden brown. Seal the flesh side and then turn back over to the skin side and transfer to the oven and cook for 8 to 10 minutes.

To serve

Reheat the sauce and add the peas and tarragon.

Place the potato salad in a ring in the center of the plate, place a braised baby gem on top. Slice the guinea fowl supreme into 3 or 5 slices and fan on top of the baby gem. Finish the dish with the sauce.

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