Sample the Flavors of New
by Wendy Koro
These egg-free, oaty biscuits keep for extended periods
and are still a sentimental Kiwi staple. They were created during the
rationing of World War I to ship to soldiers serving far from home.
Perhaps the most important public holiday in New ZealandAustralia
and many surrounding islands also commemorate itApril 25th is
Day, honoring the bravery and sacrifice of the proud members of
the Australian and New Zealand Army Corps (ANZAC).
- 1 cup rolled oats
- 1 cup flour
- 1 cup sugar
- 3/4 cup dried coconut
- 4 oz. butter
- 2 Tablespoons Lyles Golden Syrup
- 2 Tablespoons boiling water
- 1 slightly rounded teaspoon baking soda
Combine oats, coconut, flour & sugar with whisk. Add melted
butter and syrup. Stir soda into boiling water and add to oat mixture.
Place one and a quarter inch balls of dough spaced 2 inches apart onto
silicone-lined baking tray and bake at 325 degrees for 15-18 minutes.
Carefully transfer to wire rack. Cool completely and store in airtight
Delicious Kiwi Lime Sorbet
- 1 cup water
- 1/2 cup granulated white sugar
- 1/3 cup Lyles Golden syrup
- 4 ripe kiwifruits, peeled and quartered
- 1/3 cup lime juice
- 1 1/2 teaspoons grated lime zest
Place water, sugar, and Lyles syrup in a heavy saucepan.
Bring to a simmer over medium heat, stirring constantly for about 2
minutes, until all sugar granules are gone and the liquid is clear.
Remove from heat and set aside to cool.
Process the kiwi and lime juice in a food processor
until pureed. Pour into a bowl and stir in syrup and lime zest.
Transfer to ice cream maker or if one is not available,
into a shallow metal (non-aluminum) pan, cover and freeze along with
an empty bowl and your electric mixer beater attachments. After about
an hour, scoop out the sorbet into the chilled bowl and whip with the
chilled beaters until light and fluffy. Then place the bowl, covered,
back in the freezer for another 2 hours or until firm enough to scoop
with Lemon Curd and Berries
Pavlova is unquestionably the most
popular (and S-W-E-E-T-E-S-T !!!) dessert in New Zealand, appearing
on almost every dessert menu in every restaurant regardless of its ethnicity.
I actually like this version because it's paired with some tart counterparts
- lemon curd and fresh fruit.
- 1 cup superfine granulated sugar
- 1 tablespoon cornstarch
- 3 large egg whites at room temperature
- 2 1/2 tablespoons cold water
- 1 1/2 teaspoons vanilla
- 1 teaspoon distilled white vinegar
- 2/3 cup granulated sugar
- 1 tablespoon cornstarch
- Pinch of salt
- 1/3 cup fresh lemon juice
- 1/2 stick unsalted butter
- 3 large egg yolks
- 1 Tablespoon lemon zest
- 1 cup heavy cream, whipped
- 1 teaspoon vanilla
- 4 cups mixed berries: strawberries, blackberries,
Preheat oven to 300F with shelf in center position. Trace a 7-inch diameter
circle on a sheet of parchment paper and place upside down on a baking
Whisk together superfine sugar and cornstarch in a small
bowl. Beat whites with a pinch of salt using an electric mixer at medium
speed until they hold soft peaks. Add water and beat again until whites
hold soft peaks. Beat in sugar mixture very gradually (1 Tblsp. at a
time) on medium high speed and then continue to beat a minute or two
once all mixed in. Add vinegar and vanilla and beat at high speed until
meringue is glossy and stiff, at least 5 minutes.
Gently turn mixture out onto parchment, shape into 7
inch circle. Make edges slightly higher than center. Bake until an outer
crust forms and meringue is pale golden, about 45 minutes. Inside will
be soft. Turn oven off and prop door open slightly. Cool meringue in
oven 1 hour.
While the meringue bakes, start the lemon curd by lightly beating yolks
in a small bowl, set aside. In a heavy saucepan, stir together sugar,
cornstarch and salt, then add lemon juice and butter. Bring to a simmer
over medium-high heat, and cook, whisking constantly for 1 minute. Next
whisk about 1/4 cup of the hot lemon mixture quickly into the small
bowl of egg yolks, then whisk the entire egg mixture into contents of
saucepan, stirring constantly to prevent curdling. Reduce to lowest
possible heat and cook, whisking constantly, until curd is thickened,
about 2 minutes. Do not allow mixture to boil. Transfer to a non-metallic
bowl and stir in zest. Cover with plastic wrap and refrigerate.
Beat heavy cream until stiff, add vanilla. Fold 1/4 cup of whipped cream
into curd and gently incorporate. Spoon lemon curd onto cooled meringue
and mound unsweetened berries on top. Serve remaining whipped cream
on the side.
Shanks with Mint Garnish, Potatoes, Carrots and Minty Mushy Peas
- 6 (six) 1-to 1 1/4-pound New Zealand lamb shanks
- flour for dredging
- Extra-virgin olive oil, about 2 Tablespoons
- 3 cups finely chopped onion
- 2 cups finely chopped carrots
- 1 heaping cup finely chopped celery
- 3 garlic cloves, minced
- 1 rounded tablespoon tomato paste
- 3 cups chicken broth (preferably low sodium)
- 1 1/2 cups dry New Zealand white wine
- 2 tablespoons minced flat leaf parsley
- 2 tablespoons chopped fresh thyme
- 2 bay leaves
- 2-3 tablespoons chopped fresh mint
- 1 tablespoon lemon zest
- 1 small garlic clove, pressed
- 1 green onion (green part only) minced
Potatoes and Carrots:
- 1 1/2 pounds whole baby potatoes (approx. 1 1/2 inch
- 8 ounces slender baby carrots, trimmed & peeled
- 2 tablespoons butter
- Minced parsley for garnish
Minty Mushy Peas:
- 2 tablespoons olive oil
- 1 bunch green onions, chopped
- 1 handful fresh mint, leaves only
- 16 oz. frozen baby peas
- Salt and fresh ground black pepper
Salt and pepper lamb shanks, lightly dredge with flour and add lamb
to hot oil in large pot and cook on medium high heat until browned on
all sides, turning often. Remove lamb and add onions, carrots, and celery
to same pot, saute until soft. Stir in garlic and tomato paste. Once
incorporated, add broth, wine, parsley, thyme, bay leaves and browned
lamb. Bring to a boil, then cover and reduce heat to a simmer. Cook
until lamb is very tender and begins to fall off bones, about 3 hours.
Discard bay leaves. Skim off fat and puree pan juices
until almost smooth. Correct seasoning to taste.
Potatoes and Carrots:
Bring large pot of salted water to boil. Cook potatoes until tender,
approximately 15 minutes. Remove with slotted spoon. Next cook carrots
in same pot until tender, about 5 minutes, and remove. Cover and hold
cooked vegetables at room temperature. When lamb is ready to serve,
combine vegetables in large saucepan with butter and minced parsley
and saute with salt and pepper until hot.
Mix all ingredients in small bowl. (Can be made an hour ahead and chilled.)
Minty Mushy Peas:
Gently saute the chopped onions, mint, and peas in the olive oil; cover
and cook on low heat until steamed through. Mash to desired degree of
mushiness using a fork, potato masher or food processor. Add butter,
salt and pepper to taste, being careful not to overwhelm the mild sweet
flavor of your mushy peas.
Transfer lamb and pan juices to large deep platter surrounded by potatoes
and carrots and bowl of mushy peas at one end. Sprinkle garnish over
lamb and serve.