My family own a farm so I've been around food production my whole life. We would grow our own vegetables, milk our own cows, kill our own meat.  This love of food has now become an obsession.  I think cooking and eating food is nearly the best thing in the world. Here are some recipes I have been working on. Some have been inspired by others and there is a shout to those people at the bottoms of those recipes.  Oh, and you can buy my BBQ sauce which I make by hand. Its spicy, bourboney and friends of mine eat it out of the jar. 

 

 

BBQ Sauce

 

Made from local and imported ingredients

325ml

 

This is my BBQ Sauce. It's delicious.

 

 

$ 19.50 NZ including postage within New Zealand

Please email to order

SOME RECIPIES 

Spicy Ceviche with Coconut Cream

 

250 grams fresh sashimi grade fish

4 limes

1 chilli, deseeded and finely sliced

1/2 a large red onion, diced

A large handful of coriander

1 small can coconut cream

Salt

 

Slice the fish into bite-sized chunks. Squeeze over the lime juice. 

Add the chilli and red onion. Add the coriander, and season with salt. Mix everything together. Leave for 20 minutes to half an hour until the fish starts to turn white. Add the coconut cream and serve in a bowl, garnished with fresh coriander.  

 

Serves 2-4 depends on how greedy you are. 

food spacer

 

Vegan Berry Chocolate Mousse 

 

1 block dark chocolate (250g)

1 block silken tofu (250-300g) 

1 1/2 cup mixed berries (strawberries, raspberries, blackberries, blueberries all work well. Frozen or fresh)

 

Melt most of the chocolate in a bowl over gently simmering water. Off the heat, beat the tofu into the melted chocolate. Mix in half the berries.

Chill the mousse.

 

Put a big spoonful of mousse into each bowl, top with remaining sliced berries and grate over remaining dark chocolate.

 

Serves 2 - 4 

 

Inspired by Dylan Taylor 

Chicken Ratatouille

 

2 Onions

6-8 cloves of garlic

4 courgettes

2 aubergines

1 capsicum

2 tomatoes

1 dessert spoon oregano (dried or fresh)

1/2 cup olive oil

1 whole chicken, skin on

1/2 cup chopped parsley 

A few knobs of butter, about 75g

1 lemon, quartered

 

Preheat the oven to 180.

 

Sweat the onions and a couple of sliced cloves of garlic in some olive oil over a medium heat, in a covered pan (I have since edited this recipe) Just add cut up onions and garlic to baking dish with the rest of the vegetables, it will be totally as good. Roughly slice courgettes, aubergines and capsicum and place in a baking dish, along with the oregano and remaining cloves of garlic, peeled and whole.  Mix through sliced tomatoes and olive oil. Season with salt and pepper.

 

Push the butter and parsley underneath the chicken's skin. Stuff the lemon into the chicken's cavity. Season with salt and pepper, and drizzle over olive oil. Place the chicken on top of the vegetables and cook for 2 hours at 180 degrees. Remove the chicken, wrap it in tin foil, and return the vegetables to the oven for another hour at 200. Put the chicken back in the dish and heat everything in the oven for another ten minutes. 

 

Serves 6.

Inspired by Anthony White. 

Lemon, Whisky, Cinnamon, Ginger and Honey Drink

 

1 tbsp ginger, peeled and diced

Juice of 1 lemon

1 tsp honey

30 ml whisky

1 cinnamon stick

 

Place the ingredients in to a glass or mug of your choice, fill with hot water and stir! 

 

Serves yourself.

 

Inspired by whiskey. 

Roasted Beetroot & Pumpkin Spicy Soup

 

Half a good sized pumpkin

5 average sized Beetroot

1 Chilli (if you have chipotle use one of those)

50mls of olive oil

3 Good pinches of salt

Good grounding of pepper

2 Cans of Coconut cream

1 Dollop of Sour Cream

Chives for garnish

Olive oil for garnish

Pepper for Garnish

 

Pre heat oven to 200c

Peel the pumpkin and beetroot. Cut the pumpkin and beetroot with the beetroot being a smaller pieces than the pumpkin, put in roasting dish.

Pour olive oil, salt, and pepper over top and mix through. Put into oven for two hours, until cooked. Turn once every thirty mins.

 

Put in a large pot. Pour over coconut cream and add chopped chilli. Get your kitchen wand (or blender) and mix until smooth consistence.

Put pot on stove and heat through.

 

To plate, put on plate, put a sour cream on top, dash of olive oil, ground pepper and chives.

 

Inspired by cold days

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