Uncategorized Archives - NZ's Favourite Recipes

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.

Beef stroganoff in 30 minutes with tender steak and a sour cream sauce that does not split. Serves 4, and the cut of beef that makes the difference.

Thai green curry with a properly cracked coconut cream and the sweet, salty, sour balance right. Serves 4 in 30 minutes, using what NZ shops stock.

Hot cross buns with a proper flour-paste cross and a sticky glaze, made from scratch. Makes 12 in about 3 hours, most of it the dough rising.

Cupcakes that rise flat and even instead of doming or sinking, with proper buttercream. Makes 12 in about 40 minutes, and the two-thirds fill rule.

Cottage pie with a filling thick enough to hold the mash up and a crisp forked top. Serves 6 in about 1 hour 20, plus the shepherds pie difference.

Lamb shanks slow cooked in red wine and rosemary until the meat falls off the bone, with a sauce reduced properly. Serves 4, 8 hours in the cooker.

Proper shortbread with the classic 3-2-1 ratio and cornflour for shortness. Makes 24 in about 50 minutes, and it keeps three weeks in a tin.

French toast with a proper custard soak and a low pan so the middle sets. Serves 4 in 20 minutes, and the bread that makes all the difference.

Proper Kiwi cheese scones – tall, light and heavy on the tasty cheese, with a cheesy crust on top. Makes 12 big scones in about 30 minutes.