Winter is nearly over, which means it’s coming to the end of the tamarillo season here in New Zealand. So this week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com), using roast tamarillos with a Lime & Coconut Rice Pudding. I love the combination of the smooth creamy rice pudding with the slight tartness of the tamarillos. A perfect combination for comfort food if you ask me, and a tasty winter dessert. I haven’t met anyone who doesn’t like this dish.
Enjoy!
Read MoreThis week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com).
For something a bit special you can’t go past Jen’s slow roast leg of lamb with lots of chinese spices and herbs. Go easy on the Sichuan pepper and chilli flakes if kids are going to eat it, and just serve with good quality chilli sauce on the side for the adults. Jen is a fan of crisp chilli sauce, which you can find at Asian supermarkets.
The key for perfect slow cooked meat, is to let it rest well after it’s finished cooking. It will hold its heat for a good hour if it’s covered with foil, so make sure you include that time when planning a start time for cooking the lamb.
Serve with freshly cooked greens (what ever is in season), and rice or noodles - both are delicious!
Enjoy!
Read MoreThis week I have another recipe from fellow foodie Jen Pomeroy (www.themodernmess.com).
This Tomato & Coconut curry is a family favourite in Jen’s house, and is so quick and easy to prepare. Subtly spiced with the four different seeds, plus the fresh sweet cherry tomatoes really make the dish. The recipe came about as Jen had an oversupply of cherry tomatoes (always the way with tomatoes all ripening at the same time), one random eggplant, no legumes or meat, and chickpea flour and pantry staples. So thinking cap on and voilà and hour later a dish the whole family loved.
The pudlas are great to serve with a curry and so versatile. Plus kids love them! They are a thin crepe/pancake originating from India, and the batter consistency when mixed is like cream. The mix keeps well in the fridge so feel free to double it and crank some out for breakfast or lunch. This recipe makes 2 cups, so about 8 small crepes. You can add spices like cumin, or fresh grated ginger, or even grated vegetables in to the mix.
Chickpea flour is available at the supermarket, but the best place to buy it is at the Indian grocer or the organics shop.
Enjoy!
Read MoreYup we're in the middle of another cold hard winter - the ever revolving cycle of frosts then rain, more frosts, then more rain! So what better way to beat the chills than a crispy pork belly with spicy asian sauce! Best combination ever, right? It's such an easy sunday evening meal especially in the midst of winter.
After 2 - 3 hours of gentle cooking, followed by a blast under the grill you'll be rewarded with the most gorgeous crispy pork belly, spicy sauce and vibrant greens. Whats not to like? Enjoy!
Read MoreApologies - yes I know it's been a long between posts from the Food Union, but life has been a tad chaotic of late what with cookbooks and advertising clients all vying for my attention.
To rectify this lapse and appease the masses I've thrown together a scrumptious dish for you all from Emma Knowles at Gourmet Traveller using lamb racks and spices. I think its one of those trans seasonal dishes that could be good at any time of the year, and hits the spot in my book for flavour.
Enjoy!
Read More