Oven Hangi

I discovered this recipe while doing a photo shoot for a NZ Beef and Lamb brochure.  The recipe did not grab me at first glance but having made it, it is now one of my favourite meals.  It is like a kiwi roast but much simpler.  There are heaps of variations on the theme also.  I often replace the stock with a tin of crushed tomatoes mixed with 2 tablespoons of balsamic vinegar, 1 tablespoon brown sugar, 1 teaspoon mustard and some chopped rosemary.  Wonderfully easy and great comfort food!
Serves 4
Time to make 2 1/2 – 3 hours

Continue reading

Pumpkin, feta and spinach fritters with tomato and raisin sauce

Pumpkin, feta and spinach fritters with tomato and raisin sauce
The salty tang of feta is beautifully balanced by the sweet and sour sauce.
Great when you have left-over pumpkin. For a gluten free version replace self-raising flour with brown rice flour and 1 teaspoon baking powder.

Serves 4
Time to make 30 minutes

Continue reading

Apricot curry chicken with quinoa

I am sorry that recipes and comments have been thin on the ground this year – am on extended leave at the moment in Europe and recipe development has not been easy.  I will be back on home turf early July so promise to be more diligent then.  In the meantime I hope you like this delicious take on a recipe I found while in London (by Charlie Trotter).

Apricot curry chicken with quinoa
Serves 4
Time to make: 30 minutes Continue reading