Kidneys in Sherry and Mustard Sauce
These kidneys in sherry and mustard sauce make a great brunch or lunch. Recipe thanks to Jax Hamilton, runner-up in Masterchef NZ season 2 in 2011.
These kidneys in sherry and mustard sauce make a great brunch or lunch. Recipe thanks to Jax Hamilton, runner-up in Masterchef NZ season 2 in 2011.
Bone broth is a great way to warm your body, soothe your gut and make sure you’re using all parts of the animal. Bone broths taste great and can be used in place of any stock or simply in a cup on their own with turmeric or other spices.
After a delicious roast chicken meal, I throw the carcass into a pot with water to simmer while we do the dishes. By the time we’re finished, it is ready to strip any leftover morsels from bones. If not planning a soup or risotto in next day or so, I just pop it in ice cream container in the freezer so next time I’m needing stock…voila!
By: Christine, Lower Hutt
This delicious spiced chicken and pumpkin bake is a great one-dish meal to feed your family. Once you have made this dish, save some of the cooked pumpkin to make pumpkin falafel wraps and hummus.
If you have ever taken on the daunting task of cleaning out your refrigerator, you’ll be familiar with the unorganised clutter, half-used sauces and wilted produce lurking at the back…
Are you a picky eater, not necessarily in the food you like to eat, but more in the way you like your food to look? Do you only pick the…
Fishing is a favourite Kiwi pastime – especially this time of year. There’s not much that beats tucking into a fresh fillet straight from the sea. Did you know that…
One thing that worked well for our large flat was Sunday vegetable soup.
Before we would buy our vegetables at the Sunday markets we would try to use all of the leftover vegetables that we already had. Soup was a good way to do it – we’d start with a base of stock and potato, or potato, carrot & celery, or stock and coconut milk, and then just add ingredients from there, experimenting with different veges, spices and textures to make something delicious. We’d keep it simmering all day and developed quite a few great recipes this way!
By: Frith, Wellington
Tis the season for eating. No matter how much we (over)indulge on Christmas Day, there always seem to be leftovers. Leftovers are a valued part of Christmas, with many Kiwi…
Use leftover casserole or stew as soup base. Chop anything large, add liquid stock and water, add extra chopped veges and/or a can of chopped tomatoes and a handful pasta when the vegetables are nearly cooked.
By: Carla, Timaru
If you want to waste less food and save more money, but aren’t confident in the kitchen or need inspiration, it can be hard to know where to start. Thankfully,…
Don't waste the woody ends of your asparagus spears, use them to make this delicious asparagus stalk soup.
I rarely have waste, but live in an apartment so my cut offs and scraps can’t be composted easily. I just keep a bag in the freezer and put all my cut-offs and scraps into that. Likewise I freeze any bones or chicken carcasses I have. Then when I have time I can make stock and freeze for soup or casseroles at a later date.
By: Tracey, Wellington
For many Kiwis the first asparagus spears in the supermarket are a sign that summer is just around the corner. As asparagus only has a short season each year (from late…
These croquettes are a delicious way to use up leftover chicken or turkey.
It can be hard to beat the simple pleasure of biting into a crisp apple. But what about the less-than-perfect apples that are on offer at reduced prices? They may…
This apple chutney is a great way to preserve apples - and if you like things hot, you can add chilli to give this chutney some kick.
Mince pie is a Kiwi classic and this recipe allows you to use either mince or shredded roast beef. Add a sprinkle of cheese to make it a mince and cheese pie.
Spinach and feta is a classic Greek taste combination so why not try lettuce and feta? With kumara added in as well could this soon become a Kiwi classic? Be adventurous and give it a go!
This addictive pork, apple and sage filling can be used to make small pies in a muffin tin or pie maker, or a large pie in an oven dish.
