Subscribe to this list via RSS Blog posts tagged in recipe
Cityscape Recipes
By
Date
Category Recipes

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...
Cityscape Recipes
By
Date
Category Recipes

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,...
Cityscape The Drinks List
By
Date
Category The Drinks List

Looking for the next big thing in summer swilling that’s super easy to fix, crazy refreshing and guaranteed to blow your guests’ hair back? Then it’s time to turn back the clock, tap into a swinging classic and get your Aperol Spritz on. The go-to drink over the European summer, the revival of this thirst-quenching elixir knocked summer perennial Pimm’s off its perch during its recent blitz of Europe. Passing the Cityscape road test with flying colours and resembling bottled sunshine, this breezy, bitter-sweet, low(ish) alcohol aperitif is almost as easy to make as it is to drink. Booze hounds can kick it up a notch with a shot of gin to really get the party started. Aperol Spritz Grab some: Aperol Apéritif, 60 ml (if your local liquor store doesn't have it available, try New Zealand online retailers such as this one or this one). Prosecco (or another dry sparkling...
Cityscape Eating @
By
Date
Category Eating @

Recipe from Saggion di vino 600 g beef fillet, well trimmed 1 shallot, finely diced 1 cup Colonna Grandverde extra virgin olive oil 2 tbsp Romulo salted capers, rinsed and drained 4 Ortiz anchovies 1 sprig Italian parsley, chopped Small block Parmigiano Reggiano, shaved Method: Roll the trimmed fillet tightly in cling-film, twist both ends to form a log. Place into the freezer until the outside has become firm but the meat is not frozen through (approximately one hour). In the meantime, prepare the topping: dice shallot and anchovies, rinse capers thoroughly and drain, chop parsley. To serve: Remove the fillet from the freezer. Cut the meat with a long razor-sharp thin-bladed knife into thin slices. Arrange the slices, overlapping, in a circle directly on 4 medium-sized plates, covering the surface completely. Lace each Carpaccio with the olive oil, scatter with shallot, capers, anchovies and parsley. For the final touch, use...