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Cityscape Foodie File
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With the resurgence of making things yourself and the added pressure reality television cooking shows are piling onto even the most basic concept of hosting a dinner party, there’s never been a better time to take charge in the kitchen and upskill your at-home gourmet game. Read on for the lowdown on where and how to learn to make your own cheese, pasta and preserves and through to doling out delicious desserts, the satisfaction of baking your own bread, curing your own meats and pulling off an epic, multi-course dinner party for the ages – who says you can’t take the heat? As luck would have it, rather than taking the ‘a magician never reveals his tricks’ approach, many of our city’s top chefs are only too happy to let the rest of us in on their killer kitchen secrets, with a number of Christchurch’s best eateries running associated cooking...
Cityscape Foodie File
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Category Foodie File

Cityscape hits up Cashmere Cuisine's Kurt Robinson for some BBQ pointers. DRY-AGED RIB-EYE Salt, pepper and a BBQ is all you need. Why Rich and beefy this fatty cut, dry-aged to perfection, is the BBQ king pin. How Sear over medium-high, direct heat until charred, 3–4mins perside. Move to medium-low, indirect heat and continue grilling before searing edges. Pro tip Let the meat reach room temperature before cooking. FRESH SALMON A light alternative to red meat. Why A rich yet delicate protein and excellent source of Omega 3. How Place on tinfoil and sprinkle with a small amount of brown sugar, salt, pepper, squeeze of lemon juice and sweet chilli sauce. Wrap tightly to seal and cook for about 20mins on medium heat with BBQ lid down. Pro tip Get boneless salmon to avoid those pesky pin bones. MEATY STICKY PORK RIBS No knife and fork required! Why A tasty moreish pork cut perfect for the whole family. How Marinate ribs overnight in a good smoky BBQ...
Cityscape Recipes
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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...
Cityscape Recipes
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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)...
Cityscape Recipes
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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...