Last Christmas…

Last week I wrote a ‘best of times, worst of times’ kind of essay on Christmas food (and much more besides) for Your Weekend magazine. I ran out of room to include this section, which looks back at last Christmas. How can it be a year ago?

Coconut Eton Mess with berries and pomegranate molasses

Christmas Day 2016, Wellington

My brother stands in the kitchen, taking the cork out of a bottle of champagne. My sister puts on her glasses to read a recipe on her phone. My husband rinses grit off a pound of West Coast whitebait while my nephew patiently teaches my daughter how to play Old Maid. My brother-in-law explains a complex psychological theory to me while I wrangle two kilos of pork loin into a roasting dish. I have been looking forward to this for months – Christmas under my own roof, with visitors from far away. Not even the discovery that our ancient car was stolen overnight bothers me. I have taken the advice of the kind woman on the insurance helpline who told me at 8am that “there’s nothing we can do about it today, just enjoy Christmas”.

Weeks earlier, I had not felt so good. I had just started a new job and was more unsettled by the Kaikoura earthquake than I wanted to admit. I needed a distraction and the Christmas menu fitted the bill perfectly.  I send emails to my siblings; my brother responds with a link to a Fanny Craddock clip on YouTube. My sister directs me to a Nigella Lawson recipe. I show my husband a photo. “Excellent choice,” he says. “But we’re having a ham too, right? And whitebait?”

In the end we have all of these things, plus new potatoes dug out of the garden on Christmas Eve. My brother makes a kind of Eton Mess with coconut yoghurt, cranberry-studded meringues and swirls of pomegranate molasses. My daughter makes us pose for family portraits with the hideous robotic toys she has been sent for Christmas. We laugh so much the neighbours must think we are mad. We want for nothing.

Later that night I crawl into bed, thinking about the person who stole our car. They broke into our neighbour’s car too, stealing his five-year-old’s brand new bike. I don’t care so much about our car, but I hope the bike has made someone happy.

 

Wherever you are this Christmas, I hope you have a happy and safe one with people you love.

The one secret sauce you’ll use all summer

Want a simple sauce you can use on just about anything? Look no further. This stir-together sauce takes about two minutes to make and enlivens all kinds of dishes. It’s good with cold chicken, as a side sauce for fish or prawns. You can also try it with very cold soft tofu or soft-hard boiled eggs. There’s just one piece of advice: don’t share this sauce recipe with anyone, or you’ll be drowning in it by the time summer ends. It’s THAT good.

Secret spicy sauce

The trick to this is using good quality curry powder. Other than that, there’s not much to it.

1 Tbsp hot curry powder

1 Tbsp freshly squeezed lemon juice

1/2 cup Greek yoghurt

1/4 cup mayonnaise

salt and pepper

Put the curry powder and lemon juice in a bowl and mix to a paste. Beat in the yoghurt and mayonnaise, then taste for seasoning – it may need a little salt, or a little more lemon juice. Store, covered, in the fridge for up to a week.

Have a great weekend everyone x

Five ways with cheese

Smile, it’s National Cheese Month! I know these things (National Donut Day, anyone?) are spurious at best, but if the New Zealand Specialist Cheesemakers Association wants us to dedicate October to the noble activity of eating cheese, I’m not about to argue.

Instead, I humbly offer you five of my favourite cheesy recipes…

 Secret cheese and onion bread – soft, white, pillowy dough, with a molten cheese middle. Blissful.

Roasted cauliflower cheese – exactly what it says, but with spices (and optional potatoes, or greens, or both).

Jenny’s cheesy potatoes – an absolute Corry family classic (no one can make them like Jenny can, but with practice, you can nearly reach cheese and potato nirvana).

Bermuda salad – a Moosewood Cookbook number, in which cheese plays an important but not overpowering role. I was dubious too, but it’s very good.

Sara Lee cheesecake – looks just like a bought one, tastes a million times better (and is about as easy to make as pulling one out of a packet).

What’s your favourite thing to do with cheese?

Five fab ways with beetroot

I have one plan for my winter vegetable garden. When – or if – the wind drops and the rain stops – I’m going to plan beetroot by the dozen. Their beautiful green and crimson leaves will look quite fetching on grey winter days and the roots will be protected from the wild weather, packed in cacao husks and zoo compost. At least, that’s the plan. In the meantime, I’ve made a list of my five favourite ways with beetroot, including a truly addictive dip. If I don’t get my own harvest sorted, I’ll be doing my bit to support local beetroot growers.

1. Beetroot, Feta And Wasabi Dip
This dip is super easy to make if you use vacuum-packed ready-cooked beetroot (now finally widely available in New Zealand supermarkets – look for the LeaderBrand packs near the salad vegetables in your supermarket). I dollop it on crostini or crackers with a bit of cream cheese or strained Greek yoghurt, then sprinkle something green on top. The only other thing you have to do is not tip it down your front, especially when wearing anything white.

250g cooked beetroot
1 clove garlic, squashed to a paste with 1/4 tsp salt
100g feta, diced
2 Tbsp Greek yoghurt
1/2 tsp wasabi (or horseradish)
1 Tbsp freshly squeezed lemon juice

Put all ingredients in a food processor and whizz until a smooth puree forms (stop to scrape down the sides of the processor as necessary). Taste for seasoning, then scrape into a bowl and serve. Makes about two cups – store any leftovers in the fridge for up to three days.

2. Shocking Pink Beetroot Bread
This is a true ‘do not adjust your set’ representation of what this Beetroot Bread looks like in real life – it really IS that pink. It doesn’t have any discernable beet-y flavour, but the pinkness is pretty fun.

3. Raw Beetroot With Caraway, Fennel And Feta
One day I sent my beloved to the shops to buy caraway seeds – and he helpfully came back with a 500g bag. I’ve resisted the urge to make endless seed cakes, but I have found a use for them in this salad, which combines caraway with raw grated beetroot, fennel and feta.

4. Raw Beetroot Bliss Balls
These Raw Beetroot Bliss Balls are another pretty-in-pink flight of fancy – the colour is all-natural. Think of the anti-oxidants! If you’re trying to get your children (or other friends and family) to eat more vegetables, this is a very easy way to do it.

5. Big Bold Beetroot Soup
Beetroot is a key ingredient in this hearty winter soup for people who don’t like following recipes (particularly husbands, I have found). It’s big, bold, red – and delicious.

What’s your favourite thing to do with beetroot?

Iceberg lettuce with spicy buttermilk dressing

It’s hot. Not to hot to eat, but definitely too hot to cook. Last night I made the mistake of turning the oven on and nearly had a heat-related meltdown while cooking dinner, despite being fresh from a swim in the school pool and still being in my togs. If you’re basking in similar temperatures at the moment (as I write, it’s 6am and already 18C), then I suggest you forgo the oven and the stove for a dish that requires a bit of standing in front of the open fridge.

Iceberg Lettuce With Spicy Buttermilk Dressing Photo/Recipe: Lucy Corry/The Kitchenmaid

Iceberg lettuce with spicy buttermilk dressing and pickled onions
This is a homage to something on the menu at Wellington restaurant Charley Noble – I’ve become slightly obsessed with it and when I first worked out how to copy it we ate a different version for four nights in a row. If you can’t get hold of iceberg lettuce, try Little Gems.

1 red onion, peeled and thinly sliced
1/4 cup red wine vinegar
1 iceberg lettuce (or two Little Gems), washed and kept whole,
For the dressing:
1 clove garlic, crushed to a pulp with 1/4 tsp salt
1/2 cup buttermilk
1/4 cup mayonnaise (preferably home made, otherwise, try Best Foods’)
1/4 cup plain yoghurt
1 Tbsp lemon juice
2 tsp Dijon mustard
1/4 cup fresh dill, finely chopped
1 tsp Sriracha or other hot sauce

Put the onion and red wine vinegar in a small bowl, cover and set aside while you get everything else ready (this can be done in advance).

To make the dressing, put all the ingredients in a screwtop jar with a lid and shake well. Taste – add more hot sauce, lemon juice or salt as necessary. This can also be done in advance and stored in the fridge.

To serve, put the whole lettuce on a serving platter. Cut out the hard central stem, then cut through the middle into eight wedges – like you’re cutting a cake. Drain the onions and scatter over the middle, then drizzle about half the dressing over the lettuce. Any remainder dressing can be stored successfully in the fridge for up to three days.

What’s your go-to hot weather dish?