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Up your gourmet game with Dragons Den Social Lounge’s international award-winning chef. CHICKEN, CHORIZO & PRAWN PAELLA (SERVES 4 – 6) Shopping List 2 cloves of garlic (peeled and finely diced)1 onion (peeled and finely diced)70g Spanish-style chorizo (sliced)100g pancetta (thinly sliced)2 skinless, boneless free-range chicken thighs (cubed)100g prawns100ml olive oil1 tspn sweet smoked paprikaPinch of saffron1 red capsicum (deseeded and roughly chopped)6 green beans (sliced)6 cherry tomatoes (halved) 1/2 broccoli head (cut into 1cm pieces) 150ml tomato purée1.1L chicken stock300g paella riceFresh flat-leaf parsley (roughly chopped)1 lemonMaking It Happen In a separate saucepan heat the chicken stock. Pour oil into a paella pan on a medium heat, add the garlic, onion, chorizo, chicken, prawns and paprika, and fry for around 5 minutes, stirring regularly. As the chorizo, chicken and prawns reach the point of just being cooked through, remove and place on a tray or plate until the final...
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Up your gourmet game with Dragons Den Social Lounge’s international award-winning chef. Chilli Soy Dipping Sauce This multi-tasking Japanese-based dipping sauce is the perfect accompaniment to dumplings, gyoza, yum cha, most fried foods and could be sparingly used as a dressing in a Thai beef salad. At Dragons Den we pair it with our New Zealand King Salmon Tempura Noir Rolls (pictured). If you’re new to dashi (a broth made from water, kombu [dried kelp], and bonito fish flakes) and mirin (a sweet rice wine) you can pick up some dashi powder and a bottle of mirin from your local Asian Supermarket. SHOPPING LIST 1 cup dashi soup stock (or ¼ tsp dashi powder to 1 cup of water) ¼ cup mirin ¼ cup soy sauce ½ tbsp sugar ½ chilli (red with medium heat) sliced with seeds Fresh coriander leaves to taste. MAKING IT HAPPEN Put dashi, mirin, soy sauce,...
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Up your gourmet game with Dragons Den Social Lounge’s international award-winning chef. Canterbury Spring Lamb Rack with warm green bean Parmesan salad (Serves 4) SHOPPING LIST  Rack of Canterbury spring lamb (4 chops) Salad 20-30 fresh green beans (trimmed & sliced) ¼ cup green peas 20-30 broad beans (shelled) ¼ cup Italian parsley ¼ cup Parmesan cheese Dressing 200ml extra virgin olive oil 2tsp parsley 2 cloves roasted garlic 2 anchovy fillets 1tsp capers 1 lemon (fine zest and juice) Flaky sea salt and fresh ground black pepper MAKING IT HAPPEN Sear the lamb rack in a hot frying pan and then roast in the oven for approximately 12 minutes at 200˚C. Cover loosely with foil and rest for 10 minutes before carving into individual chops. For the green bean salad, blanch green beans, peas and broad beans in boiling salted water for 20 – 30 seconds. Strain the beans...
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Up your gourmet game with recipes from Dragons Den Social Lounge’s international award-winning chef. SALMON & QUINOA SALAD (SERVES 4-6) Image: Stephen Goodenough SHOPPING LIST 600gm salmon fillet (skin on preferable)2 cups quinoa3 cups water6 red radishes (thinly sliced)1 cup watercress½ cup celery (thinly sliced)1 Granny Smith (thinly sliced)½ small radicchio (ripped)1 fennel bulb (thinly sliced)2 lemons (juice and finely grated zest)50ml extra virgin olive oilSalt and fresh ground pepper to taste MAKING IT HAPPEN Rinse quinoa, and bring to the boil with water. Simmer for 15 minutes, stirring regularly. Run under cold water to cool, strain and add to mixing bowl. Heat small amount of cooking oil to a medium-high heat in a heavy-based frying pan. Place salmon skin down and cook two-thirds through before turning off heat, turning the salmon and cooking for 2-3 minutes. Remove and let cool, reserving any salmon oil from the pan. Add lemon juice, olive oil, reserved salmon oil (cooled) to quinoa and season to taste. Add remaining ingredients (except salmon)...
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Put winter on ice with The Dirty Land’s alcohol alchemist Adam Wood’s take on a classic espresso martini. FIXIN’S 30ml Galliano Ristretto20ml vodka30ml espresso5ml Galliano Vanilla5ml GallianoAmaretto METHOD Fill a martini glass with ice and leave to chill. Half fill a shaker with ice, add all ingredients and shake vigorously. Empty ice out of the glass and strain the mix into glass. Garnish with three roasted coffee beans....
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Up your gourmet game with recipes from Dragons Den Social Lounge’s international award-winning chef. Polenta Fries Recipe SHOPPING LIST For the fries:700ml chicken stock250gm polenta – fine (not quick cook)40gm parmesan (good quality like Parmigiano-Reggiano)Salt and fresh ground black pepperFresh rosemary (finely chopped)Greaseproof baking paper, flat baking tray, oil For the Rosemary Garlic Salt:1 tsp fresh rosemary (chopped)1 tsp garlic flakes (lightly crushed) 50gm flaky sea salt MAKING IT HAPPEN Bring chicken stock to the boil in a medium saucepan, then add polenta, stirring rapidly to remove lumps, and cook out for 2–3 minutes to form a smooth, firm paste. Remove from the heat and stir through the parmesan, salt, pepper and rosemary. Line a baking tray with enough paper to cover both the bottom and fold over the top. Pour the mix onto the baking tray and spread with a spatula to form a 20mm thick base, then fold excess baking paper over top of mix and use a tray or board to press the mix. Refrigerate until...
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Cityscape twists the arms of The Dragon’s Den Social Lounge’s owner Andrew Brown and mixologist Jamie Andrew Lawton for the recipe for their bodacious Figural Effect cocktail which they matched to killer nibbles honey roasted figs with soft feta, toasted macadamia and Serrano ham – you’re welcome! FIXIN’S 30mls London Dry Gin 1/2 a honey roasted fig* chopped 20mls lemon juice 10mls Beach Tree Honey ¼ Rosemary sprig 30mls Pink grapefruit juice 1 Egg white Soda to top Rosemary sprig for garnish METHOD Take your roasted fig and honey and muddle in a shaker till pulp. Add gin, rosemary, lemon, grapefruit and egg white. Shake without ice, then add ice and shake hard. Double strain into long glass filled with ice and top with soda and Rosemary garnish. *FOR THE HONEY ROASTED FIGS 450g figs 2 tbsp red wine 1 tbsp brown sugar 2 tbsp honey 2 tsp lemon zest Preheat...
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Looking to wow your friends/significant other with a sensational gourmet brunch with next to no effort? Then make way for the F.A.T – feta, avocado and tomato – the seriously addictive (seriously, we’re addicted!) Saturday mid-morning fix that’s killing it on the international café scene. You can thank us later… You’ll need 1 ripe avocado, halved and stoned 2 tbsp of dill, finely chopped Sea salt and pepper Juice from half a lemon 100g feta cheese, crumbled 100g cherry tomatoes, halved 2 thick slices of sourdough toast 2 tbsp extra-virgin olive oil 2 dill sprigs for garnishing Plating up Roughly chop the avocado and smash in a bowl with dill, salt, pepper and lemon juice. Lightly stir through crumbled feta (reserving some for garnish) ensuring chunks of avocado and feta remain (this is important). Spoon over the hot buttered (yes, only butter will do!) sourdough toast. Mix halved cherry tomatoes with...
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Are you barely able to look at a bunny for days after Easter! Here’s how to use ‘em up. 1. Melt that bunny! Just for fun, melt him down and pour him into a different mould (x-rated optional!). 2. Oh so saucy Melt him down in a saucepan to make a yummy dessert sauce to keep in the fridge. 3. Chip off the old block Let out some frustration and pound that bunny into pieces – then use them in muffins. Dangerously Decadent Chocolate Chilli Fondue This devilish dessert is not for the faint-hearted! The rich dark chocolate, the heat of the chilli and the luxurious liqueur combine to make a fondue so delicious that you’ll be licking out the bowl. Let the kids have their Easter bunnies and Cadbury Creme Eggs – this indulgence is for the grown-ups! Ingredients 1 medium fresh chilli, finely chopped, or ½ tsp chilli powder...
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Supplied by Rod Cross, The Cornershop Bistro In the heart of Sumner Village, The Cornershop Bistro is a neighbourhood restaurant in the best possible sense. Casual enough for a relaxed weekend brunch and sophisticated enough for a romantic dinner, it’s the kind of place that inspires loyalty amongst locals. 32 Nayland Street, Sumner p. 03 326 6720 www.cornershopbistro.co.nz Ingredients: Mould 250 – 300 g of soft French goats cheese into eight balls and ‘double’ crumb with fine white breadcrumbs (flour, egg wash, crumb. Repeat). Refrigerate. Roast 500 g beetroot on a bed of rock salt for 1 hour. Cool, peel and dice into 1 cm cubes. 100 g of toasted peeled and crushed hazelnuts 2 handfuls of young rocket leaves mixed with a little flat-leafed parsley and chives Your favourite ‘French’ vinaigrette Oil for shallow frying Method: Fry the crumbed cheese in plenty of oil until golden brown then set aside...