Chris Pointer Recipes
Corned Beef (Silverside)
Tender corned silverside simmered with malt vinegar and brown sugar, with the mustard sauce. Serves 6 in about 3 hours, or all day in the slow cooker.
Chilli con Carne
Chilli con carne with real depth from a long simmer, cocoa and cumin. Serves 6 in about 2 hours, and an honest answer on whether beans belong in it.
Chocolate Mousse
Chocolate mousse that sets light instead of dense, with the temperature trick that stops it seizing. Serves 6 in 20 minutes plus chilling. No gelatine.
Fish Pie
Fish pie with the fish added raw so it never overcooks, and a sauce thick enough to hold. Serves 6 in about an hour, using hoki, snapper or terakihi.
Pasta Salad
Pasta salad that stays moist instead of drying out in the fridge. Serves 8 in 25 minutes, and why you cook the pasta past al dente for this one.
Coleslaw
Coleslaw that stays crunchy instead of going watery in an hour, with a proper creamy dressing. Serves 8 in 20 minutes, and it holds up on a buffet.
Chicken Soup
Real chicken soup built on a broth from a whole chicken, clear and full flavoured. Serves 6 in about 2 hours, and why you must not let it boil hard.
Tomato Soup
Tomato soup with real depth, from tinned tomatoes in winter or roasted fresh in summer. Serves 4 in about 50 minutes, and how to fix the acidity.
Braised Beef Cheeks
Beef cheeks braised for three hours until they collapse under a fork, in a red wine sauce. Serves 4, and the trimming step that most recipes leave out.
Tomato Relish
The tomato relish Kiwis grew up with – thick, tangy and spiced. Makes about 5 jars, and it keeps a year in the cupboard. Best after a month resting.