Tomato, Sweetcorn and Basil Risotto Cakes (GF)

This fantastic gluten free and vegetarian recipe is from Alana MacKay, chef and owner of Rouge Cafe in Cambridge. Makes approx 7-8 risotto cakes. 2 onions, diced 2 tbsp vegetable or canola oil 250g Arborio rice 800g tomatoes, diced 670ml vegetable stock 2 spring onions, chopped 2 tbsp basil pesto ⅔ cup sweetcorn ⅔ cup grated cheese…

Potato Salad

This classic salad is great for using up leftover potatoes and the odds and ends of the ham. Cooked potatoes                     Capers Ham                                        Fresh herbs (parsley, chives, dill or coriander) Good quality aioli Sour cream Gherkins Chop the cooked potatoes into 1cm size pieces.  You can use par boiled or roast potatoes.  Mix with the potatoes…

Gremolata Smoked Salmon with Fresh Pasta

This is a great recipe we created from ingredients picked up from the Waikato Farmers Market.  extra virgin olive oil 1 onion finely diced ⅓ cup cream 180g Roberto’s Kitchen plain fresh fettuccini 75g Salmon Man gremolata hot smoked salmon handful of Lettuce Man’s baby spinach. toasted pine nuts (optional) Put a large pot of…

Corn and potato Chowder

Extra virgin olive oil 1 onion diced 1 celery stalk diced 500g potato 1 litre vegetable stock 2 cup frozen sweetcorn Chopped parsley Heat a little olive oil in a heavy based saucepan.  Sautee the onions and celery for approximately 5 minutes until translucent.  Add peeled and chopped potatoes with a litre of stock and…