Raspberry Chicken Salad

 

No-one likes to spend time in the kitchen, especially in summer. I know I’d much rather sit outside on a balmy summer’s night sipping on a chilled Sauvignon Blanc.This recipe takes little time to prepare, is low in fat, and most of all it is extremely tasty.

 

Ingredients (Serves 4)

• 4 boneless, skinless chicken breasts
• 2 cups of chicken stock
• 1 bay leaf
• Enough spinach leaves to feed you and your guests – or enough for you if you’re eating in a one-ball!!
• 1 small red onion, sliced finely
• 1 cup of fresh raspberries – more if you like it fruity
• 4 tablespoons of low-fat unsweetened yogurt
• 2 tablespoons of honey – good Kiwi honey if you can find it
• 1 tablespoon of raspberry vinegar
• ½ teaspoon of raspberry jam
• 1 handful of croutons or ½ a handful of flaked almonds
• Salt and pepper
  

 

Directions

1st step is to cook the chicken. You have two options here. Either simmer the chicken in the chicken stock with the bay leaf for 15-20 mins. Or, coat chicken in your favourite spices, allow to cool in the fridge for 30 mins then BBQ until cooked. For both methods allow chicken to cool once cooked.
2nd step is to arrange the spinach and red onions on the plates so it looks pretty!! Take the cooled chicken (remembering to pat dry the chicken if you simmered), slice it, and arrange it on the spinach any way you like. Sprinkle the raspberries around the plate.
To make the dressing mix together the yogurt, honey, vinegar and jam. Drizzle over the salad. Season with sea salt and freshly ground black pepper. Sprinkle with the almond flakes.
Easy!!

 

Wine

Monkey Bay Sauvignon Blanc

This sauvignon blanc from the Marlborough region in New Zealand is easy to find and always good to have on standby.
Wine Spectator gives this wine between 85 and 90 points and at $10US is great value for money.
It is light, crisp, has a clean finish and goes great with the Raspberry Chicken Salad.
Cheers!!!

Nutty Rice Burgers

 

Any chance I get to sit outside and use the BBQ is bliss to me. Then add to that cooking something really healthy, that still leaves you feeling like you’ve eaten junk food, and well, it doesn’t get any better.
These burgers might sound a bit different and they might not look exactly like a “real” burger but the are my favourite burgers to cook and eat. You will not be disappointed.

 

Ingredients (makes six burgers)

• 1 tablespoon sunflower oil
• 1 small onion, finely chopped
• 1&1/2 cups of finely chopped mushrooms (choose your favourite kind)
• 1 cup uncooked brown rice
• 1&1/4 cups breadcrumbs
• ¾ cup of finely chopped walnuts
• 1 egg
• 2 tablespoons fruity brown sauce (HP or A1 if you can get it)
• Dash of Tabasco sauce
• Salt and pepper
  

 

Directions

Cook the rice according to the instructions. Set aside.
While rice is cooking, heat the oil and sauté the onions until they start to soften. Add the mushrooms and cook for another 2 minutes.
Remove from heat and mix in the cooked rice, breadcrumbs, walnuts, egg and sauces. Season with salt and pepper.
Shape the mixture into six burger patties. Chill for at least 30 mins.
Throw the burgers on the grill and cook until heated through – about 6 or 7 minutes on each side. Dress with you usual burger favourites.
And good news!! Because these burgers are a healthier option than meat burgers you can throw more fries on your plate.

 

Wine

Concha Y Toro –Cabernet Sauvignon Puente Alto Don Melchor

Chile’s best wine, this cab sav has a little finesse to it.
The 2001 vintage (which I drank with the Nutty Rice Burgers) scored 95 points from Wine Spectator and the 2003 scored 96 points. This rating puts it in the classic wine category.
Wine Spectator described it as having a long finish – a description I didn’t quite understand until I drank this wine.
It will not overpower your food and at $45 is well worth hunting around for.
One of my favourite discoveries.
NB: As a general rule the 99, 01, 03, 05 are the best vintages for Chilean red wine

Coconut Shrimp with Mango and Lime Sauce

 

One of the benefits of my job is that I get to experience food from different cultures. Although this is a dish that may not be exotic, it is great for sharing with friends over a few drinks. This is my version of one of America’s favourite appetizers.

 

Ingredients

• 20 large shrimp (uncooked – peeled with tails on)
• 300 grams of sweetened shredded coconut (not desiccated)
• 1 cup of plain flour
• 1 teaspoon salt
• Half a can beer (Waikato Draught – if you dare!)
• Oil for deep frying (amount will vary depending on your fryer or pan size)
  

 

Sauce

• 1 large mango
• 1 teaspoon honey
• Zest of half a lime
• Dash of Tabasco sauce (add as little or as much as you like)
  

 

Directions

First make the batter. Sift the flour into a bowl. Add beer and salt and stir until smooth. If the batter appears too thick add a dash more beer. Set aside.
To make the sauce blend the mango flesh, honey, lime zest and tobacco until it is really smooth. Pour into a bowl for dipping. Garnish with the zest from the remaining lime. Chill in the fridge.
Next get your oil ready for deep frying.
Then take your shrimp and dip them in the batter and roll them in the coconut. Place in deep fryer - about ten shrimp at a time. Cook for 3-5 mins or until golden in colour. Remove from oil and drain on kitchen paper.
Serve hot with the chilled sauce.

 

Wine

Tyrrells Lost Block Semillon 2002

As this wine is low in alcohol (10%) it means I can drink plenty while cooking the coconut shrimp.
One of the best features of this wine is that it will cellar for years and develop in taste and colour. It is a light, crisp white wine that has citrus fruit characteristics and a clean finish.
I drank the 2002 with this appetizer but most vintages of this wine are great. Its cellaring capacity means that I can buy any vintage and go on the road for a year or two and know that I can come back to a wine that will be better than when I bought it. A great reward for all my hard work playing golf.

Squidgy Chocolate Log Roll

 

This recipe is included at the insistence of Steve Collins – a fellow touring pro and my web designer. The recipe is straight from the pages of one of Delia Smith’s cookbooks. So thanks Delia. It is without doubt the most requested of any of my kitchen creations. Although it takes a bit of time to prepare it is fairly straight forward to make and the end result is well worth the effort. This cake is very sweet and rich and a little goes a long way. It’s 99% wicked and 100% satisfaction. Enjoy!!!

 

Ingredients

Cake

• 6 large eggs (separated)
• 5oz (150g) caster sugar
• 2oz (50g) cocoa powder
  

 

Filling

• 8oz (225g) plain cooking chocolate
• 2 tablespoons water
• 2 large eggs (separated)
• 8floz (225ml) double cream
  

 

Directions

Pre-heat oven to 350F (180C). Prepare a baking tin/dish (29cm x 18cm x 2.5cm) by greasing the inside surfaces and lining it with silicone or greaseproof paper.
Begin with the chocolate filling. Break the plain chocolate into small pieces and place in a mixing bowl along with the water. Place the bowl over a saucepan of barely simmering water and wait for the chocolate to melt – stir occasionally. Remove from the heat and beat with a wooden spoon until smooth.

 

Beat the 2 egg yolks, first on their own and then into the warm chocolate mixture. Set this aside for about 10 minutes to allow the mixture to cool slightly.
Whisk the 2 egg whites until they are stiff and then fold them into the chocolate mixture. Cover the bowl with cling-wrap and chill in the fridge for at least an hour.
Meanwhile you can get on and cook the cake. First place the 6 egg yolks in a bowl and whisk until they just start to thicken. Add the caster sugar and continue to whisk until the mixture thickens slightly – be careful not to thicken the mixture too much. Mix in the cocoa powder and set aside.

 

Next, using a clean, dry bowl whisk the 6 egg whites to soft peaks. Then carefully fold the egg whites into the chocolate mixture – gently and thoroughly. Pour the mixture into the prepared baking tin. Bake on the centre shelf for about 20-25 mins or until springy and puffy. Remove from oven and allow to cool in the baking tin.
At this point you’re probably starting to wonder why you bothered to make this bloody cake but press on. It’s worth it in the end.

 

When the cake has cooled turn it out onto greaseproof paper that is liberally dusted with icing sugar. Peel away the greaseproof paper that was lining the baking tin and should now be on top of the cake. Be careful you don’t rip the cake - as I have done that many times.

 

Take the chocolate mousse filling from the fridge and spread over the cake. Whip the double cream to soft peaks and spread over the chocolate mousse layer.
Finally, gently roll up the cake to make a log shape. This can be tricky and a second set of hands wouldn’t go astray at this point. The cake will crack a little but this is normal as it helps give the cake the log look. Dust with a little more icing sugar.
Serves 8 people – none of whom will be disappointed.

 

Wine

Chalone Vineyard Pinot Noir 2005

Normally it would be appropriate to suggest a dessert wine to have with a cake such as the Squidgy Chocolate Log. However the last time I made this dessert I had already had my fair share of wine with my meal that I opted for a coffee with my slice of cake.
However the wine above is one of the many I sampled while having my dinner and I can highly recommend it. I usually like pinots when they have aged a bit. The problem is the older pinots tend to be quite expensive and the younger ones tend to be too sweet and have a strong, pungent nose.
This pinot seems to be less sweet and much less offensive on the nose. The lower alcohol factor is also a bonus…….. for some! So for a fraction of the price of a Burgundy (about $35) you can have a great wine that is very close to the elegance of a fine wine.

Breakfast Frittata

 

I call this a frittata because it sounds a bit more posh but you could easily call it a chunky omelet. It’s a great brunch dish that you could serve hot or cold.

 

Ingredients

• 4 eggs
• 50 grams butter
• 2 onions, chopped
• 3 cups of grated vegetables. – I used carrots, zucchini and potatoes. You could use different types capsicums as this will add great colour to the final product.
• 2 tablespoons water
• ½ cup grated sharp cheese
• ¼ cup fresh parmesan cheese
• Salt & pepper
  

 

Directions

Take the grated vegetables and put them on some kitchen paper – pat dry and set aside. Melt butter in large frying pan. Add the onions and cook until clear. Add the vegetables and cook, stirring occasionally, for about 10 mins or until veggies are just tender. In a bowl beat the eggs and then add the water, cheese and a pinch of salt and pepper. Pour this mixture over the veggies and gently cook until the egg mixture is set.

Sprinkle with the parmesan cheese and put under the grill until golden brown.

 

Wine

1994 Leasingham Classic Clare Sparkling Shiraz

My favourite brunch wine is a sparkling shiraz. This uniquely Australian wine should be served slightly chilled and is a fun wine to drink. It takes a while to mature (the 1997’s have just been released) and the flavours are very typical of any bold shiraz. You may find it difficult to find but once you've tried it you'll be a fan for life.

Ricotta Cheescake With Honey Strawberries

 

This is a variation on the traditional style of cheesecake. For this recipe I made individual cheesecakes but I’m sure you could adapt it to do one large cheesecake. The strawberries and honey go great together but if you’re not a fan of strawberries you could pretty much use any fruit you like.

 

Ingredients

Cakes

• 500g (18 ounces) fresh ricotta cheese
• ¾ cup / 150g granulated sugar
• 2 tablespoons / 40g honey (as always a good Kiwi honey works best!!)
• 3 large egg yolks
• 1 tablespoon fresh lemon juice
• 2 teaspoons of lemon zest
  

 

Topping

• 1 pint/ 450g fresh strawberries – quartered
• 1 tablespoon honey
• Powdered sugar (confectioner’s sugar) to dust
• 2 large egg yolks
  

 

Directions

Preheat oven to 300 F / 150 C. Line the bottom of four 4-inch springform cake tins with parchment paper.

 

Using a metal spoon push the ricotta cheese through a fine sieve into a large bowl. Next whisk the sugar, honey, egg yolks, lemon juice, and zest into the cheese and blend well.

In a separate bowl beat the egg whites into firm peaks. GENTLY fold the egg whites into the cheese mixture.

 

Pour the mixture into the cake tins and bake on the centre rack of the oven for about 30mins – or until cakes puff and are just set in the middle. Remove from oven and allow to cool for about 20mins. The cakes should sink a little while they cool.

 

While the cakes are cooling toss the strawberries in the honey. Allow to sit for 15mins. Juices will come out of the strawberries.

To serve, place each cake on an individual plate and top with some strawberries. Drizzle some of the juices over and around the cake – a little goes a long way. Dust with powdered sugar.

 

Wine

Martinelli Zindfandel Russian River Valley Jackass Vineyard

This Zindfandel is a high powered wine with an alcohol level of 16.9%, so you can really taste the booze. But in saying that, the Jackass has some beautiful berry and coffee flavours, and a nice freshness to it. A full bodied wine that oozes fruit and alcohol.

I think it is a good example of how powerful yet textured the Zindfandel grape can be.

Not for the lightweight drinker and best to be savoured with a hearty meal.

Afgan Biscuits

 

For all my American friends these are cookies not “biscuits”. Afghans are one of New Zealand’s favourite chocolate biscuits but after some internet surfing I have been unable to trace the origin of their name. So if anyone knows I’d love to hear all about it.

They really are very easy to make and always a winner in our house.

 

Ingredients

• 220g butter
• ½ cup sugar
• 1&1/2 cups plain flour
• 2 tablespoons cocoa powder
• ¾ cup cornflakes
  

 

Icing

• 1 cup powdered sugar/icing sugar1
• Tablespoons cocoa powder
• 3 tablespoons water
• Walnuts

 

Directions

Pre heat over to 180 C or 350 F. Grease a baking tray. Can also use baking paper.

 

Combine butter and sugar into a mixing bowl and beat with a beater until light and fluffy. Sift into the butter mixture the flour and cocoa power and mix with a spoon until blended well. The mixture will be fairly stiff at this point – don’t panic as that’s normal. Fold in the cornflakes. Don’t worry too much about breaking them up.

Using a tablespoon, spoon balls of the mixture onto your prepared tray. Flatten the ball slightly. Bake for 20 mins.

 

For the icing simply combine the icing sugar, cocoa powder and water in a bowl and mix with a spoon until smooth. Top each biscuit with as little or as much icing as you like. Remember it is quite sweet so a little goes a long way. Place a walnut on top of each biscuit and put in the fridge for 10 mins – if you can wait that long!

 

For something a little different you can add ¼ cup of desiccated coconut to the biscuit mixture.

 

Wine

2001 Joseph, Angel Gully Shiraz – McLaren Vale

This wine is a great example of how good an Australian shiraz can be. From my favourite wine growing area in Australia, this wine is full of beautiful blackberry and raspberry flavours but still has the peppery accent typical of a shiraz.

This vintage received 95 points from Wine Spectator and will really benefit from a little longer in the cellar. At around $50US a bottle it’s a great buy.

Pumpkin Soup

 

Nothing could be easier to make than a good old fashioned pumpkin soup. It’s great as an appetizer for a dinner party or simply as a hearty winter meal served with a crusty bread. This recipe is void of any added fat so it’s a nice meal for the health conscience. Of course I have been known to add a couple of dollops of heavy cream to it so it can also be for the not so health conscience.

 

 

Ingredients

• 1kg (2.2lbs) Pumpkin – I used half butternut and half “regular” pumpkin
• 1 medium onion
• 2 small/medium potatoes
• 500ml chicken stock (can also use vegetable stock)
• 500ml water
• ¼ teaspoon ground nutmeg
• Salt & pepper for seasoning
• 2 dollops of heavy or double cream – optional!!!Garnish
• Sour cream & chives
  

 

Directions

Coursely chop all vegetables into cubes about 2 inches by 2 inches. Place into a large saucepan. Completely cover veggies with half stock and half water. I used 500ml of each but you may need a little more or a little less. Add the nutmeg and a good amount of salt and pepper. Bring to the boil and then let simmer until veggies are soft.

 

Remove all contents of the pan and place in a blender or food processor. Depending on the size of your food processor you may need to do this in 2 or 3 stages. Taste for seasoning – add more if necessary. Mix in the cream if you wish.

 

Garnish with a spoonful of sour cream and some chopped chives.

 

Wine

1996 Penfolds St Henri Shiraz

When I first had this wine I was told it had the label “poor man’s Grange”. Although it is most definitely cheaper in price than Penfolds Grange it’s rich and dense colour, it’s unique aroma, and it’s berry flavours let this wine stand on it’s own as a great Australian red.

This shiraz from South Australia is rich and plush when young and then will develop soft earthy characteristics when it matures. A beautiful wine whether young or old.

Ice Cream Chritsmas Cake

 

For all my friends in the northern hemisphere I apologise for this Xmas recipe. This ice cream cake is a great alternative to the traditional Xmas cake or Xmas pudding. It’s so easy to make even Carey has made it!!!!

 

 

Ingredients

• 2 Litres vanilla ice cream
• 2 x 300ml thick cream
• 4 x large (85g) Cherry Ripe bars
• 150g pecans – chopped
• 4 tablespoons of whiskey
• 500g raspberries (frozen are fine)
• 2 tablespoons of raspberry or blackberry jam
• Mint for garnish
  

 

Directions

Take ice cream out of freezer and allow to soften a little why you prepare the other ingredients.

 

Line a round mixing bowl (or any other appropriate Xmas pudding shaped container you may have) with cling warp and place in freezer.

 

Chop the Cherry Ripe bars and pecans into course chunks (around 1cm x 1cm).

 

In a large mixing bowl gently stir the thick cream into the ice cream. Mix in the nuts, Cherry Ripe and the whiskey.

 

Take the bowl out of the freezer and fill with the mixed ingredients. Don’t worry if it doesn’t fill all the way to the top. Freeze for at least four hours.

 

When ready to serve remove from freezer and place into a bath of water for a few seconds to loosen things up. Put your serving plate over the top and flip it upside down. Remember to remove the cling wrap.

 

Decorate with as many raspberries as needed. Place the mint on top.

 

Take the remaining raspberries and the jam and heat up in a pan until smooth. Let cool. Pour a little over each serving – or if you prefer use chocolate sauce .

 

If you have the bowls you can make individual cakes. This can be made ahead of time and kept in the freezer – which makes it an ideal Xmas dessert. If you’re anything like me it’s tough enough making sure all the veggies are ready at the same time without having to worry about getting dessert ready as well.

Merry Xmas!!!!!!