recipes + relish

Base

1 x pack malt biscuits

150-200g butter

1. Melt butter and mix crushed buscuits together. Place in dish, flatten and put in the oven at 150 degrees.

2. 10 minutes (till brown) dont forget . Aunty likes to burn it .3/4 down the oven. Let it cool.

Topping

1 pack Lemon Jelly

1 can of Creamy Evaporated Milk (Nestle Carnation brand)

250 grams Cream Cheese

Vanilla essence

1/2 cup caster sugar

Cream to serve (whipped)

Mix 1 packet Jelly with half a cup of hot water. Put in fridge

Mix evaporated milk with 1 teaspoon of vanillia essence

Cream the cream cheese with 1/2 cup of sugar . Mix in evaporated milk. Add cooled jelly mix last. After jelly has cooled, Add lemon if you want . Pour over base and put back in fridge.

2. Cream the cream cheese with 1/2 cup of sugar . Mix in evaporated milk. Add cooled jelly mix last. After jelly has cooled, Add lemon if you want . Pour over base and put back in fridge.

Ingredients:

Makes: 20-25

1 cup chilled Milk*

¾ cup boiling Water

1 Tbspn Dried Active Yeast

1 Tbspn Sugar

4 Tbspn Oil**

4-4 ½ cups Flour***

1 ½ tsp Salt

Oil for frying

* Milk: regular cows milk, but you can substitute with other milks if dairy free.

** Oil: canola/vegetable oil, but you substitute with other oils (e.g. coconut oil) or melted butter.

*** Flour: high grade white flour, but you could swap out for a gluten free flour mix for a gf version.

Combine the boiling water and chilled milk in a large bowl. Test temperature with finger to make sure it’s not too hot (will kill yeast), or too cold (yeast won’t activate).

Add sugar, oil, and yeast, and stir. Set aside for 10-15 minutes until sponge-like from yeast activating.

Add 4 cups of flour and the salt. Fold together gently, being careful not to overmix. Add more flour if it’s still too sticky (usually another ½ cup is required).

Gently knead together into a ball, then leave in bowl and cover with a tea towel. Leave to proof until doubled in size (approx 1 hour).

Remove risen dough from the bowl onto a lightly oiled bench (oiling instead of flouring the surface makes for cleaner oil when frying).

Gently pat the dough out to a 2cm thick rectangle and cut into 6cmx6cm squares. Should make approx. 20 pieces. Spread out the pieces on an oiled surface, cover with a tea towel and leave to proof for another 15 minutes.

TIP: Roll the edge of a dinner plate along the dough to cut instead of a knife. This will seal the edges and produce a more 'pillow-like' outcome.

Heat a medium size pot of oil to 165°C. Make the oil deep enough so that the dough won’t be touching the base and can float while cooking.

TIP: To check temperature is hot enough, place end of a wooden spoon in the oil. If it bubbles, the oil is ready. Oil is too hot if the dough goes golden brown too fast and the inside is still doughy/uncooked.

Gently place dough in the hot oil in batches and cook until golden brown, approx. 30 seconds per side.

Base

1 x pack malt biscuits

150-200 g butter

Melt butter and mix crushed biscuits together. Place in dish, flatten and put in the over at 150 degrees.

10 minutes (till brown) dont forget . Aunty likes to burn it. 3/4 down the oven. Let it cool

Topping

1 pack Lemon Jelly

1 can of Creamy Evaporated Milk (Nestle Carnation brand)

250 grams Cream Cheese

Cream

Mix 1 packet Jelly with half a cup of hot water. Put in fridge

Mix evaporated milk with 1 teaspoon of vanillia essance

Cream the cream cheese with 1/2 cup of sugar . Mix in evaporated milk. Add cooled jelly mix last. After jelly has cooled, Add lemon if you want . Pour over base and put back in fridge.

By Karena and Kasey Bird

Ingredients

100g melted butter

1 c caster sugar

4 tbsp cocoa powder

1 1/3 cup flour

4 tsp baking powder

1/4 tsp salt

2/3 c milk

1/2 tsp vanilla essence

850g black Doris plums

Sauce

1/2 c brown sugar

1/2 c white sugar

2 tbsp cocoa powder

1 can of plum juice

Directions

Preheat oven to 180C.

Mix together the butter, sugar and cocoa powder. Add the flour, baking powder and salt and mix until only just combined. Stir in milk and vanilla.

Place the plums into the bottom of a 20 x 25cm baking dish and cover with the pudding mix. Make sure the dessert only comes about two-thirds of the way up the side of the dish as this dessert can overflow.

Stir together the brown sugar, white sugar, and cocoa powder. Sprinkle over the top.

Heat the juice from the plums either in the microwave or on the stove top until hot. Just before putting the dish into the oven, carefully pour the hot syrup over the back of a spoon on to the mixture.

Bake for 40 minutes. Dust with icing sugar and serve with whipped cream or ice cream.

Using all of your feijoa peels, you can make fizzy feijoa drink. The skins naturally ferment when water and sugar are added.

You need

Clean empty bottles (old coke or juice bottles will do)

Feijoa skins

Sugar (1/2 a cup to a 3L bottle)

Method

Take all your peelings and give them a good rinse.

Pack the peels into the bottle you have (use the handle of a wooden spoon if you need). Leave about 3cm from the top.

Once they are all in, if it is a 3L bottle add a 1/4 cup of sugar. Then pour boiling water over all of the mix, completely covering the skins. None should be above the water (if they are it will go mouldy). Cover tightly and leave for three days.

You need:

Feijoas, peeled (save the peelings for feijoa fizz!)

White sugar (1 cup to every 3 cups water)

Water

Clean jars with lids

A big ass pot

Method

Bring water to the boil and add sugar. Once the syrup is made, place the peeled feijoas in the syrup. Once all fruit is in, let it boil for a minute.

Sterilise your jars and make them hot. You can do this with the boiling water method I.e. put them all in the basin, fill them with boiling water. Don’t let them get cold.

Using a slotted spoon, transfer the fruit to the hot jar carefully. Once full, top up with syrup, completely covering the fruit. Carefully screw on the lids as tightly as possible. Repeat until you have no more feijoas.

Chow’s jungle curry is a crowd favourite, to the point where I made it for 60 people at Taheke Marae. Che not bad. Here’s the recipe for you die hard fans that can’t get to the real deal quick enough.

Ingredients

100g Shallots, finely cut

50ml Canola oil

100g Green Curry paste (see note)

2 cans Coconut cream

30ml Soy sauce

30g sugar

500ml stock

½ t Turmeric powder

Salt & White pepper

Garnishes (dried onion, coriander)

Veges: Green beans, Spinach, Broccoli, Carrots, Peas, Spring onion (basically anything green)

OPTIONAL: Fish sauce to taste

Method

In a large pot, heat the oil and quickly fry the shallots until browned & caramelised. Add the paste and stir well for 30 seconds, lower the heat, add the palm sugar and cook until melted and well caramelised.

Add soy, turmeric, stir well then add the stock. Simmer this for 30 mins or until well reduced. (This is the time that you could add the chicken).

Once well reduced, add coconut cream, add veges, bring it to boil, simmer.

Season and when chicken and veges are cooked, ready to serve.

Notes

A store brought green curry paste will cut you curry making time down by 25mins or more and give you the flavours you need for a great curry sauce. Here’s a green curry paste recipe if you have more time!

GREEN CURRY PASTE

50ml Canola oil

2t Coriander seeds, toasted, ground

2t Cumin seeds, toasted, ground

2t Freshly ground white pepper

6 Green Jalapeno chillies - deseeded, chopped

300g Onion, finely diced

20g Garlic cloves, chopped

35g Galangal, peeled, chopped

4 Lemongrass stalks, chopped

8 Kaffir lime leaves

75g Coriander, roots & stems included, chopped

10g Vietnamese mint, leaves only

To get the best flavours, out of your seeds and spices, toast them in a dry skillet untilaromatic. Grind in a spice grinder or if you have a pestle and mortar use that. To make this paste hotter, leave the seeds in some of the chillies.

https://www.foodinaminute.co.nz/Recipes/Bacon-and-Egg-Pie

This curry was one of the dishes in our VWOAP 2019 dine menu and has been featured as one of our weekly specials. It’s pretty mild, but really tasty. If you have lots of time, simmer it slower and longer.Hope you go well, I’ll have more recipes to keep you busy. If you have any recipe requests of your favourite Chow dishes, I will do my best! Happy Cooking! Kristan Mulcahy – Executive chef - @chowellington 

Serves 4-6

Ingredients

1.2kg Chicken thigh meat, cubed 

20g Paprika

5g Turmeric

10g Salt

70g Canola oil

600g Onion, finely diced

25g Garlic, minced

10g Ginger, minced

1 can Coconut cream

25ml Fish sauce (plus more to season) 300ml Water

5g Curry powder (Madras)

2.5g Cayenne pepper

Serve with Jasmine rice and fresh coriander, spring onion, blanched green beans, lime

METHOD

Place cut chicken in a large bowl with paprika, turmeric and salt. Mix well and leave at room temperature while preparing the rest of the ingredients

In a large pot, heat the oil over medium low heat, add in the onions, cook slowly for ten minutes, add the garlic and ginger and cook for a further couple of minutes.

Add the chicken, stir in with the onions. Pour in the coconut cream, increase the heat and bring to a simmer.

After five minutes, lower the heat to medium low and add in the fish sauce, stir in the water and bring back to the near boil.

Once at the near boil stage, lower the heat and cook for 50-55 mins, stirring occasionally.

Stir in the curry powder and cayenne pepper, simmer briefly and remove from heat. Taste and re-season with salt or more fish sauce.

Ingredients

3 cups plain flour (or use self-raising and omit the baking powder) 

3 tsp baking powder 

2 tsp sugar 

1 tsp salt 

375ml beer (or make up the extra with water) UPDATE: Corona doesn’t seem to work.

Top with seeds / onion, cheese, salt pepper etc

Method

Preheat the oven to 180c regular bake and line a small/medium loaf tin with baking paper.

Add the flour, baking powder, sugar and salt to a large mixing bowl. Stir to combine.

Pour in the beer/water and stir again to combine into a sticky dough. Scrape in to the prepared tin with a spatula and smooth out.

Sprinkle with the toppings you like and drizzle with olive oil.

Bake in the oven for 40 minutes – it will have risen and puffed up and be all golden and delicious looking.

This is a recipe shared on the Kai Maori Facebook page. Never fail tried and true recipe of 30yrs +. (I usually double this mixture to get 3 puddings or you can stick to this recipe to make 1 generous pudding)

Ingredients

4 cups standard flour

2 cups sugar

1 extra cup sugar (to burn)

1/2 Ib butter

4 tsp baking soda

2 tsp mixed spice

3 eggs

3 cups milk

1 large fruit tin

Foil

String

Large pot with fitted lid

How to

Place 1 cup sugar in a pot. Stir & bring to the boil. As soon as it bubbles, froths & rises take off the boil and stir till slightly cooled, add hot water from recently boiled jug. Let sit to cool. Consistency should be like runny honey and not catching or toffee like. If this happens ... boil again & add more water.

Place flour, sugar & butter in a large basin/bowl and rub together by hand until fine and with no lumps of butter.

In a separate bowl add eggs, baking soda, mixed spice and milk. Whisk together until no lumps.

Add egg mixture to flour mixture, mix well.

Lastly add cooled burnt sugar mixture. Mix well until there are no more lumps.

Grease inside of tin well (with butter).

Pour mixture into tin. Cover tin with 1 layer of foil and push/lift up to allow rising space. Tighten foil around tin, add 2 more layers of foil tightening around tin.

Wrap string tightly around tin and tie off. More string is best to ensure seal is tight and peace of mind. You may even wish to tie a doubled extra piece of string to the sides and over the top of the foil to make a handle.

Place in a large pot of boiling water, place lid on top. Keep pot on boil for 2 1/2 hours.

Remove tin from pot of water, cut string, carefully ease pudding onto a dish, leave to cool (if you dare).