cuisine.co.nz - food


	Cured & Braised Pork Belly with Lentils

	Originally a preserving technique, salting the meat the day before helps to concentrate the flavours.


	Espresso & Chocolate Brioche Pudding with Cointreau Chocolate Sauce

	This is a great variation on a classic bread pudding, which I have always enjoyed, but have sometimes found pretty heavy going.


	Grapefruit Tart

	You can make this tart with any citrus. If using lemon, add 60ml of fresh juice, but with more delicate juices, such as orange, you need to simmer it to intensify the flavour.


	Prune & Armagnac Tart

	The words “posh” and “tart”, I suspect, are rarely used in the same sentence. However, that’s exactly how I would describe this wonderful dessert.


	Butter Baked Fish With Fennel & Peas

	This is a simple recipe, but you need to have a few things just so.

1. Baked Pumpkin Gnocchi with Braised Leeks & Tomato Sauce : In this gnocchi I have used pumpkin instead of potato and added cheese and semolina for texture.
2. Black Bean, Tortilla & Tomato Chilli Soup with Green Salsa : This is a classic Mexican dish. It’s very simple, but impressive and certainly unusual.
3. Braised Chicken with Green Olives & Peas & Almond Couscous : This stovetop braise is served with couscous which, if you use the Tipiak brand, is prepared by simply pouring boiling water over it.
4. Sirloin Steak with Red Wine Jus & whipped Anchovy & Olive Mash : This meal – a twist on steak and mash – is inspired by a recipe in Stéphane Reynaud’s excellent book on traditional French food, Ripailles.
5. What to do with...... : Ever bought an ingredient you're not quite sure how to use? Check our index of "what to do with..." articles for great ideas on things to do with all sorts of exotic items, from avocado oil to vincotto.
6. Recipe Search : Search over a thousand recipes from the Cuisine archives.
7. Eating Out : Get the lowdown on restaurants all over the country.

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