Recipe: Justin Thompson (Wallis Bistro and The Shack in Raglan) | Photography: Ashlee DeCaires | Styling: Vicki Ravlich-Horan This is a family favourite of ours and is perfect for a comforting Sunday night dinner and can easily be doubled to cater for a larger group. It will work well with lamb shanks, lamb neck chops or any…
1 tbsp flour 2 tsp Chinese five spice ½ tsp ground cardamom 500g beef cheeks 1 onion 2 cloves garlic 1 cm piece fresh, peeled ginger 1 tbs Chinese cooking wine 1 tbs fish sauce 1 tbs soy sauce 2 tsp brown sugar ½ tsp chilli flakes Mix the flour with the Chinese five spice…
Tagines traditionally marry sweet and savoury, so with this in mind we used beautiful local persimmons, which are in season during winter months to go with this warming comfort dish. Quince, apple or pear would all also work. Serve your tagine on a bed of couscous, or as we did delicious nutty millet with some…
Serves four oil ½ onion 1 garlic clove 250g mushrooms (I used Swiss browns) 4 rashers of streaky bacon 3 tbsp flour 500g chicken thighs, boneless and skinless 1 tsp fresh thyme, chopped (or ½ tsp dried thyme) ¾ cup good quality chicken stock ¼ cup white wine 1 tsp corn flour ¼ cup cream…
Slow cooked duck legs make for a wonderful ragu. Done well, long and slowthe meat will just fall off the bone. We served ours with parpadelle pasta, but a soft polent or mashed potato would also work well. Any leftovers will freeze well or make into a delicious pie. 4 duck legs 1 onion, peeled and…
I love tarragon but struggle to find or grow the pungent French variety. Russian tarragon is a lot easier to get but does not have the same flavour. If you do get your hands on fresh French tarragon it freezes well meaning you will have it on hand for dishes like this or the always…
Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank. A very traditional dish from Milan, osso buco is now available in New Zealand. If you can’t find it though, oxtail would work just fine. 800g osso buco 1 leek, washed…
This recipe is vegetarian and easily vegan and gluten free but very wholesome and tasty! I used red lentil but you can use other lentil varieties such a puy they just won’t break down as much so it’s really a matter of preference.
Beef shin is a great cut to cook slowly. With lots of connective tissue, when cooked slowly it becomes very tender and tasty. It’s also quite a cheap cut. I add in the bone to my braises as the marrow is so good for you.
The first time I had Irish Stew I thought the chef didn’t know what he was doing. I was used to my Mum’s stews which were thick and dark. Thankfully I was polite and didn’t comment until I had tried it and quickly discovered it was in fact delicious!
