This is recipe I’m really proud of. It’s a little bit spicy and a little bit sweet, perfectly balanced when you use it in soft tacos with homemade guacamole and lashings of sour cream finished with a squeeze of lime juice, Mexican inspired sliders with a fresh coleslaw, decadent quesadilla or whatever you have at hand. It also freezes well for a quick dinner at the ready. Enjoy!
Here’s the basic recipe and directions but you should definitely feel free to just use this as a base to which you can add savoury bits and bobs like bacon bits, prawns, other shredded or chopped vegetables etc – it could almost be considered a Japanese version of ‘bubble and squeak’.
Matariki celebrates the harvest, family, sharing good food - all our favourite things. Did you know that Matariki played a significant role in determining when to plant certain crops, including kumara? Clear, bright stars indicated a good season but if they looked hazy and bunched together, this predicted a cold winter so planting was delayed. We're big fans of this humble homegrown favourite - kumara is sweet but savoury, gorgeous roasted, baked or mashed, served by itself but it also plays so well with others. If you're looking for a dish to serve at your Matariki feast we have the perfect recipe for you.
When we first moved to Ponsonby there was a little restaurant in Herne Bay that served a wonderful Chinese Hot and Sour Soup. I instantly fell in love with both its flavour and texture and particularly relished it when I was feeling a little under the weather. It's light and bursting with punchy flavour - and it's filling too so a small bowl is a perfect winter's night dinner.
This has been a favourite recipe in the Oldfield household for many years. I recall I got it from a Taste magazine originally but I’m very sorry, I don’t recall who wrote it. So, apologies to the author – but please know that your recipe is a winner and much loved by this family.
Work with me on this, even you avowed tofu haters. This dish is deliciously fragrant and has a gorgeous softly soupy texture which is perfect served over any of the rices – brown, white or cauliflower. Look for a medium firm tofu – extra firm is too stiff and silken tofu will break apart too much
Everyone loves a dumpling! They appear as comfort food in many cuisines from Italian gnocchi to Polish peirogies to Japanese gyoza but none appear so frequently on modern menus than those coming from China. Pork buns, siu mai and steamed dumplings are not as complicated to make as you might think – here’s our favourite prawn dumpling recipe and we encourage you to give it a go. The ingredients are all easy to find especially if you have a handy Asian supermarket. If not, there are recipes aplenty online for making your own dumpling pastry – even more authentic!