NZ House and Garden / New Members / Login

















Entertaining
Asparagus rolls by Ellie go to Asparagus rolls by Ellie
For Father 
Web-only recipe - Courgette Blossoms With Goat Cheese go to Web-only recipe - Courgette Blossoms With Goat Cheese
Before the Ballet go to Before the Ballet
Web-exclusive recipe - Apple and Gorgonzola Galettes go to Web-exclusive recipe - Apple and Gorgonzola Galettes
Web-exclusive recipe - Cheddar Oatcakes go to Web-exclusive recipe - Cheddar Oatcakes
Mexican Wave go to Mexican Wave
Web exclusive recipe - Snow Cookies go to Web exclusive recipe - Snow Cookies
Casual Friday go to Casual Friday
Web exclusive recipe - Brownie Biscuit Ice Cream Sandwiches go to Web exclusive recipe - Brownie Biscuit Ice Cream Sandwiches
A treat from the Hornby Inner Wheel Club go to A treat from the Hornby Inner Wheel Club
Down in the woods go to Down in the woods
Web-only recipe - Pistachio Muesli Biscuits go to Web-only recipe - Pistachio Muesli Biscuits
Cake correction go to Cake correction
Extra rations go to Extra rations
Web-exclusive recipe: Mini Chocolate Cross Buns go to Web-exclusive recipe: Mini Chocolate Cross Buns
Web-exclusive recipe: Peter Gordon's Carrot, Cinnamon and Gingernut Cheesecake go to Web-exclusive recipe: Peter Gordon's Carrot, Cinnamon and Gingernut Cheesecake
A bit of the Irish go to A bit of the Irish
Web-exclusive - Stuffed Chicken Breast with Capsicum and Cashew Pesto go to Web-exclusive - Stuffed Chicken Breast with Capsicum and Cashew Pesto
Web-exclusive - Chicken Pies with Pumpkin Mash go to Web-exclusive - Chicken Pies with Pumpkin Mash
Bake him cornish pasties for Valentine's Day go to Bake him cornish pasties for Valentine's Day
Lazy days go to Lazy days
Web exclusive: Mixed Melon Feta and Olive Salad go to Web exclusive: Mixed Melon Feta and Olive Salad
Twelfth night go to Twelfth night
Web-exclusive: Orange and Date Muffins go to Web-exclusive: Orange and Date Muffins
Web-exclusive: Roast Lemon Chicken, Nashi and Avocado Salad go to Web-exclusive: Roast Lemon Chicken, Nashi and Avocado Salad
Web-exclusive: Chilled Pea, Kumara and Mint Soup go to Web-exclusive: Chilled Pea, Kumara and Mint Soup
A family tradition go to A family tradition
Web exclusive: Toffee Strawberries go to Web exclusive: Toffee Strawberries
Web exclusive: Caramelised Red Onion and Feta Bruschetta go to Web exclusive: Caramelised Red Onion and Feta Bruschetta
Web exclusive: Smoked Chicken Risotto Balls go to Web exclusive: Smoked Chicken Risotto Balls
Taste of the tropics go to Taste of the tropics
Gone fishing go to Gone fishing
Web-exclusive: Venison and Mushrooms with Red Wine Glaze go to Web-exclusive: Venison and Mushrooms with Red Wine Glaze
Web-exclusive: Hungarian Poppy Seed Rolls go to Web-exclusive: Hungarian Poppy Seed Rolls
Nice as pie go to Nice as pie
more stories 
  

For Father

Indulge dad this Father’s Day with a handsome feast that features new takes on some vintage favourites
 
 
 
 
Menu
Seafood & Saffron Chowder
Savoury Pinwheel Scones with Rosemary Butter
Warm Roast Beef & Horseradish Cream Sandwiches
Kumara & Bacon Salad with Honey Mustard Dressing
Apple & Pecan Spice Cake with Honey Cream Cheese Icing
Chocolate Chunk Peanut Brownies
 
 
Up to 2 weeks ahead: Bake peanut brownie biscuits.
 
Day before: Make scone filling and rosemary butter. Make chowder base. Prepare beef for roasting. Toss kumara with oil and salt and store in a plastic bag in the fridge; make dressing. Caramelise pecans for cake.
 
On the day: Bake pinwheel scones. Roast beef. Finish making kumara salad. Bake and ice cake.
 
Close to serving: Finish making chowder. Assemble beef sandwiches.
 

Seafood and Saffron Chowder
 
This impressive soup is really very simple to make. Be sure to use a firm-fleshed fish such as monkfish that will hold together when cooked.
 

  • 30g butter
  • 1 teaspoon each: crushed ginger and garlic
  • 1 onion, diced
  • ˝ leek, finely diced
  • 1 carrot, cut into small dice
  • 2 medium potatoes, peeled and diced
  • Good pinch of saffron threads
  • ˝ cup white wine
  • 4 cups fish stock
  • 300-400g firm white fish, cut into bite-sized pieces
  • 250g raw shelled prawns
  • 250g marinara mix
  • 300ml cream
  • 1 tablespoon cornflour
  • To serve: croutons, chives, sour cream

 

Heat butter in a large saucepan and briefly sauté ginger and garlic. Add onion, leek, carrot and potatoes and cook 3-4 minutes until fragrant.
 
Add saffron and wine and cook for 2-3 minutes until the liquid has nearly evaporated. Add fish stock, cover and simmer 15 minutes or until potato is tender. (The chowder can be made ahead to this stage.)
 
Add fish, prawns and marinara mix to pan and cook 5 minutes.
 
Combine cream and cornflour and add to soup. Gently heat until thickened and creamy. Season to taste with salt and plenty of freshly ground black pepper.
 
Serve chowder garnished with chunky croutons, chopped fresh chives and a small dollop of sour cream. Serves 6
 

Savoury Pinwheel Scones with Rosemary Butter

Feta, parsley and caraway seeds flavour these scrumptious scones. They are best eaten freshly baked but the filling and rosemary butter can be made ahead to cut down on last-minute work.
 

  • 2 tablespoons olive oil
  • 1 onion, diced
  • ˝ teaspoon caraway seeds
  • 100g feta, diced
  • 2 tablespoons chopped parsley
  • 3 cups flour
  • 3 teaspoons baking powder
  • ˝ teaspoon salt
  • 50g cold butter
  • ˝ cup grated tasty cheese
  • 1-1˝ cups milk
  • Rosemary butter:
  • 100g butter, softened
  • 1 teaspoon finely chopped fresh rosemary

 

Preheat oven to 210°C. Heat oil in a small saucepan and sauté onion and caraway seeds 5-10 minutes until softened and fragrant. Add feta and parsley and set aside to cool.
 
Sift flour, baking powder and salt into a large bowl. Grate in butter and rub in with the fingertips to combine. Stir in cheese and enough milk to make a firm, moist dough.
 
Turn dough out on to a clean surface and pat or roll into a rectangle about 22cm x 30cm. Sprinkle onion and feta mixture over and roll up from the longer side to form a log. Cut into 10 rounds and place cut side down in a circular pattern on a lined baking tray. Bake 10-12 minutes or until risen and golden.
 
Take scones from oven and cover with a clean tea towel until serving to keep them warm and prevent a hard crust from forming. Serve with combined butter and fresh rosemary. Makes 10
 

For all the recipes pick up the September issue, on sale August 23.


Story: Jo Wilcox
Photographer: Aaron Mclean
Stylist: Food: Jo Wilcox; general: Claudia Kozub




(c) 2006 Fairfax New Zealand Limited. All rights reserved.    Terms and Conditions  -  Advertising  -  Contact Us  -  Help