The Fearless Kitchen https://www.vanessabaxter.co.nz Corporate cooking with a conscience Sat, 24 Nov 2018 02:33:05 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.9 https://i0.wp.com/www.vanessabaxter.co.nz/wp-content/uploads/2018/07/VB_Podcast_200x200_1-e1530693755739.jpg?fit=32%2C32&ssl=1 The Fearless Kitchen https://www.vanessabaxter.co.nz 32 32 83502621 5 Office Christmas Party ideas that won’t have your team cringing https://www.vanessabaxter.co.nz/5-office-christmas-party-ideas-that-wont-have-your-team-cringing/ https://www.vanessabaxter.co.nz/5-office-christmas-party-ideas-that-wont-have-your-team-cringing/#respond Tue, 09 Oct 2018 03:46:55 +0000 https://www.vanessabaxter.co.nz/?p=7021 Are you tired of searching for a unique office Christmas party idea? Do people roll their eyes and wish they could take the day off instead of attending a work do?   It’s time to think outside the norm and book a spectacular office Christmas party which will engage the team, encourage participation and be … Continue reading 5 Office Christmas Party ideas that won’t have your team cringing

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Are you tired of searching for a unique office Christmas party idea?

Do people roll their eyes and wish they could take the day off instead of attending a work do?

 

It’s time to think outside the norm and book a spectacular office Christmas party which will engage the team, encourage participation and be the most talked about event for the season. If you book with us then you will be giving to others too.

 

Here are our top 5 picks for your office Christmas party theme ideas in 2018.

Cook with a Conscience

Book to create your own canapes or even the whole Christmas lunch as an engaging team build this year. Have your staff divided into teams and provided with achievable recipes and ingredients. Let them get creative together and empower them to present luscious morsels of food to share with the whole group. Create canapes and top up with the mains and desserts, or have different groups working on alternative courses to produce the whole meal. Whilst there are often initial grumbles, this is one of the most popular events and always receives extraordinary feedback. Find out more about the options here.

Floral Shirts Summer Fun

Create a theme that is simple for party goers to engage with. A floral shirt theme is fun because there are options for those who wish to be elegant alongside those who may wish to play a little with the theme and head for an op-shop. The Fearless Kitchen can create a menu to tie in with the floral theme, with delicious island inspired celebration dishes and cocktails or mocktails to match. You could have your guests create their own drink or decorate the canapes for prizes if you want to get really hands on. Give us a call to discuss.

The Long Lunch

We love to set up a long extended beautifully decorated lunch table in a unique setting for our clients. This can be simple yet elegant. Your staff will feel special and cared for as they enjoy their Christmas lunch with their peers in a glorious setting. You can keep the event simple by providing platters of food, buffet style. Alternatively, you can go all out and treat everyone to a 3 course meal. If the weather behaves itself then an outdoor setting is a glorious option. Ready to chat?

The Food Truck Fiesta

Food trucks are a hit and have exploded into Auckland with gusto this year. We love getting vendors together to create a feast for private groups. Choose complementary or diverse cuisines plus a dessert truck option and let your staff relax within a funky set up. Pick a cuisine theme or go for around the world. Get the trucks to create short choice options to avoid queues and fill the space with long tables to get folk connecting whilst they choose, chat and relax. Need help co-ordinating this? Call us and we can sort for you

 

Media Madness

For some teams the chance to get dressed up and looking their best is beyond their imagination. Set up a media style Christmas celebration and bring in the hair and make-up pros and a photographer too. As folk arrive they can head for a touch up and magical ‘up-do’ before letting themselves relax into the Christmas spirit. Invite whole families or partners to really create an extraordinary event with photos for memories. Invite your giveback community group if you want and let them join the fun together. Kids would have a blast being made up and photographed with grown ups.

 

Let us do the work for you:

The Fearless Kitchen is all about creating bespoke events that are tailored for you. We love to get creative and give you extraordinary options. Our favourite part is supporting others through our conscience giving program. For every event booked we give an event on your behalf. You can send employees to join us as volunteers or receive fabulous feedback from those you have touched with kindness.

 

Contact us today if you are ready to book an office Chistmas party with a difference this year.

 

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Beetroot Granola https://www.vanessabaxter.co.nz/beet-granola/ https://www.vanessabaxter.co.nz/beet-granola/#respond Thu, 06 Sep 2018 20:58:42 +0000 https://www.vanessabaxter.co.nz/?p=6942 Do you make your own granola? Why not? I can promise you, you will love the aroma of these grains and nuts as they caramelise in your oven. Follow our Fearless Kitchen recipe below and you will be hooked. Beetroot Granola Creating your own granola or toasted muesli is simple and far more economical than … Continue reading Beetroot Granola

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Do you make your own granola?

Why not?

I can promise you, you will love the aroma of these grains and nuts as they caramelise in your oven.

Follow our Fearless Kitchen recipe below and you will be hooked.

Beetroot Granola

Creating your own granola or toasted muesli is simple and far more economical than purchasing extravagant pre-made versions. This one uses beetroot for colour and sweetness.  You can add extra coconut oil if you prefer a chunkier version. You can easily eliminate the maple syrup as the dates add extra sweetness. Play with your own favourite flavours and enjoy the process along with the delicious crunchy outcome.

  • 250 g cooked beetroots (buy vacuum sealed or roast/boil/steam your own)
  • 200 g medjool dates (halved or quartered)
  • 2 cups rolled oats
  • 1 cup shelled pistachios
  • 1 cup raw almonds
  • ⅓ cup pepitas (pumpkin seeds)
  • ½ cup coconut shreds
  • 140 g coconut oil (minimum)
  • ⅓ cup maple syrup (optional)
  1. Preheat the oven to 160C.
  2. Place the cooked beets into a blender and process until you have a puree. Set aside.
  3. Mix together your dates, oats, pistachios, almonds, pepitas and coconuts shreds.
  4. In a small saucepan, gently heat the coconut oil and maple syrup until warm and combined. Add the puree to the oil and syrup and stir to combine.
  5. Add the liquid into the dry ingredients and mix with a wooden spoon and then your hands to fully combine.
  6. Scatter mixture onto your largest baking tray, lined with baking paper or a silicon mat.
  7. Cook until dry and toasted. This may take up to 45 minutes depending on the size of your tray. You must open the oven and gently toss and turn the mixture every 5 minutes to ensure you are cooking it evenly.
  8. Remove from the oven and allow to cool completely before transferring to an airtight jar.

Serve with heaped scoops of thick natural yoghurt.

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Nigella https://www.vanessabaxter.co.nz/nigella/ https://www.vanessabaxter.co.nz/nigella/#comments Wed, 07 Feb 2018 21:22:50 +0000 http://www.vanessabaxter.co.nz/?p=5581 An unfortunate childhood, just quite simply because it didn’t fit her, lead Nigella to retreat to books.  She didn’t want to run around.  She hated being told what it was she needed to learn.  Instead she curled up quietly and read.  She read the Brontes, but she equally read Enid Blighton.  Why should you be … Continue reading Nigella

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An unfortunate childhood, just quite simply because it didn’t fit her, lead Nigella to retreat to books.  She didn’t want to run around.  She hated being told what it was she needed to learn.  Instead she curled up quietly and read.  She read the Brontes, but she equally read Enid Blighton.  Why should you be superior about what you read?  Just read what you like.

Nigella spoke quietly and calmly once she settled into her comfy chair on stage at the Aotea Centre in Auckland.  She stunningly held presence from the moment she appeared, ravishing in a vivid voluminous red dress.  At 58 she is what many women would aspire to be, comfortable, beautiful, composed and thoughtful.

What caught me as she spoke was her consideration for the audience.  She entertained but with clarity of thought.  She is intelligent and reflective of her experiences and how they have shaped her life and herself as a person. Everything she discussed she did from the angle of positivity. Yet, she didn’t preach or sell us on how to be so ourselves.  She spoke of doing a little that frightens or scares you, but not so much that you can’t get out of bed in the morning due to that fear.  Yet, if you don’t do this then you are likely to be bored and that is equally as powerful at keeping you from wanting to face your day.

In regards to appearances on shows such as MasterChef, her response was around the emotion and atmosphere of the Australian show.  She loves it because she respects that those who go on the show are so keen to learn.  The Judges in Australia are equally as taken with trying to teach and help.  She’s honoured to be a part of that process. With so many commentators who don’t consider these reality shows from the angle of those who choose to be a part of them, it was lovely to hear her describe it in this way.

Appearance on other global shows were not necessarily as positive an experience.  Yet, there was no negativity or moaning from Nigella.  (I wonder if she even knows how to be negative after this evening.) She explains some of these life opportunities as those that she didn’t feel she was put on earth to partake in.  That they were accidental and not something she would repeat.  Then again, when she speaks of Anthony Bourdain and speaks of “Tony and I”, I feel a little pang of jealousy that she had the chance to work alongside such a remarkable man and so closely that he is known as Tony.

In spite of such stories she is still surprised when others define her as being in the food industry.  She ‘writes’ and she has happened to write books about food and with recipes.  She loves to cook and she loves to eat.  She doesn’t feel there should be a hierarchical perception around this though.  Why should someone who loves to cook be an authority over those who don’t?  Cook because you enjoy it.

Her care and consideration on stage is testament to her desire for order and perfection in what she produces.  Whilst she is not interested in a tray of cookies all looking the same, she does wish to produce books and shows that reflect quality.  Her own shows are recorded 5 times to create one episode.  Each of these focuses on a different aspect such as sound, closeup, side view and from above.  She attributes quirky and fun names to each take and the crew have been with her from the start.  She is known as Deputy sound because she loves to bring as much of the cooking sounds into the show to make up for the omission of aroma via a screen.  Her Producer cringes whenever she needs to use a knife because she is clumsy.  Can you imagine?  She bumps into things, cuts herself and is constantly grating her own fingers.

I felt such an affinity with so much of what she shared.  No more than when she spoke of wishing she was Italian.  “You are either are Italian or you wish you were”  (that is my quote!) Yet, I went to Italy and learned Italian and cooking.  She went to Florence and worked as a Chamber Maid, trying on ladies coats and spraying herself with their fragrances as she cleaned their rooms.

Some current lifestyle gurus advise us to’ just do want you want and don’t try to do all that you can’. There is a feeling that you will be happier if you simplify your life.  However, Nigella believes in doing all that you can do.  Take risks and don’t be frightened of failure.  Failures lead to success.  Her advise to a Mum in the audience for youth today is the same as the advise to her own children, “Do it now”

I came home content. I loved her. I wasn’t sure what it would be like to simply listen to Nigella and not see her cook.  It was fabulous.

She reminded us about the power of being ourselves.
She reminded us to laugh at ourselves.
She reminded us to be comfortable with who we are and acknowledge it.
She reminded us to be fearless.

 

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Cooking with Plums https://www.vanessabaxter.co.nz/cooking-with-plums/ https://www.vanessabaxter.co.nz/cooking-with-plums/#respond Wed, 10 Jan 2018 06:44:49 +0000 http://www.vanessabaxter.co.nz/?p=5539   Last week, I had a missed call from a teacher at my sons’ school.  It was just after the New Year break and I was still hanging about on my deck at a Bach in the Coromandel.  I honestly thought, good grief, how could the boys be in trouble already when school is still … Continue reading Cooking with Plums

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Last week, I had a missed call from a teacher at my sons’ school.  It was just after the New Year break and I was still hanging about on my deck at a Bach in the Coromandel.  I honestly thought, good grief, how could the boys be in trouble already when school is still out!

So, it was with much relief to discover that it was actually kilos of fresh plums on offer and a query as to who may appreciate them being gifted.  After a massive washing basket full were delivered to the City Mission here in Auckland, I figured I could do some justice to some too. I arrived presumptuously to the door, with silver pail in hand, and was met with the aroma of bubbling plum jam.  Intoxicated by the perfume of fresh stone fruit, it was with excitement that I came home to determine how to best utilise this beautiful gift.

Never one to just do a single recipe (Master Chef memories flooding in) I came up with the plan for roasting some and serving immediately with a coconut rice pudding for those of us at home.

I recreated the almond and pear tart from my own cookbook (The Fearless Kitchen) into a plum and almond cake, which was totally delicious.

The rest became sauces and chutneys.  I say chutneys in the plural because I did one batch with tomatoes and one with apples, and a typical Kiwi plum sauce – which I must admit is addictive.
I have Kirsten Day’s book “In a Pickle” to thank for the plum chutney and sauce recipe.  Super simple and straightforward and I had pots bubbling in no time.

The plum and tomato chutney was inspired by another Kiwi cookbook author and blogger, Nicola Galloway and you can check her out here  www.homegrown-kitchen.co.nz – her recipe is for a sauce, but I decided to peel and core the apples and create a chunky chutney.  I noticed another reader had attempted to do the same – great to have a recipe that can result in two outcomes!

So, I figured that it would be a lovely share to write out my recipe for the cake.  It is moist, decadent and full of the flavour of Summer.  I just know you are going to love it as much as my son and I have done.  I have even managed to squirrel some away into the freezer for that first week back to school when the boring blues set in for us all!

Plum Cake

A deliciously moist Summery dessert, laden with fresh plums and a hint of almond and dark chocolate.

  • 175 g butter
  • 600 g plums
  • 175 g brown sugar
  • 175 g self-raising flour
  • 175 g ground almonds
  • 3 eggs
  • 1 tsp baking powder
  • 50 g dark chocolate
  • 2 tbsp almonds
  1. Heat oven to 180C/fan 160C. Butter and line the base of a round 20cm cake tin. Roughly chop the plums.

    Put the sugar, butter, in an electric mixer and mix until smooth.

    Add self raising flour, ground almonds, eggs and baking powder and mix again for 1-2 mins, until smooth and light. Stir in the chopped plums and chocolate, then tip into the prepared cake tin and smooth the top.

    Scatter over chopped almonds. Bake for 40-50 mins until the top is golden and the cake feels firm to the touch. Cool in the tin for 10 mins, then turn out, remove the paper and cool on a wire rack.

 

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Beer Braised Brisket https://www.vanessabaxter.co.nz/beer-braised-brisket/ https://www.vanessabaxter.co.nz/beer-braised-brisket/#respond Fri, 16 Jun 2017 05:42:52 +0000 http://www.vanessabaxter.co.nz/?p=5151   Beer Braised Beef Brisket 1 kilos beef brisket (3-4cm pieces) 1 tbsp peanut oil 3 small garlic cloves (finely chopped) 2 cm knob of ginger (finely chopped) 4 tbsp soy bean sauce 1 tbsp gochujang (chilli sauce) 2 x 300ml bottles of dark lager 1/2 cup beef stock 1 small cinnamon quill 1 whole … Continue reading Beer Braised Brisket

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Beer Braised Beef Brisket

  • 1 kilos beef brisket (3-4cm pieces)
  • 1 tbsp peanut oil
  • 3 small garlic cloves (finely chopped)
  • 2 cm knob of ginger (finely chopped)
  • 4 tbsp soy bean sauce
  • 1 tbsp gochujang (chilli sauce)
  • 2 x 300ml bottles of dark lager
  • 1/2 cup beef stock
  • 1 small cinnamon quill
  • 1 whole star anise
  • 1 tbsp soy sauce
  • 1 tsp castor sugar
  • Vietnamese Mint (finely chopped)
  • coriander leaves
  • Toasted Sesame Seeds

Instructions

  1. Place brisket pieces in a pot of cold water. Bring to a boil. When scum comes to top, drain then rinse brisket under cold water. Pat dry with paper towel.
  2. Place two tablespoon of oil in a wok over high heat. When smoking, add beef in small batches and saute until well browned then reserve to one side. Add remaining oil followed by garlic and ginger and stir-fry until fragrant, then add the chilli bean sauce and gochujang.
  3. Stir over high heat for a minute until fragrant. Add beef pieces, stir through until well coated then add beer, stock and whole spices.
  4. Reduce heat, cover wok with a lid, and simmer over a very low heat for 1 ½ hours.
  5. Remove lid. Continue to cook until beef is tender and liquid has reduced to a saucy consistency. It is wonderful if you can cook it for 4-5 hours.
  6. Stir in soy and sugar. Adjust seasoning, then serve. Top with chopped herbs and toasted sesame seeds.
  7. Serve with sticky rice

 

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Kids need to cook https://www.vanessabaxter.co.nz/kids-need-to-know-how-to-cook/ https://www.vanessabaxter.co.nz/kids-need-to-know-how-to-cook/#comments Tue, 30 May 2017 05:21:38 +0000 http://www.vanessabaxter.co.nz/?p=5080 Yesterday’s article in the Herald by Niki Bezzant was, in writing, what I verbalise and hear constantly as I inspire kids and teens in the kitchen.  My holiday cooking programs are filled consistently with children who simply love to cook and are not being given the chance at school.  Many of those who I cook … Continue reading Kids need to cook

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Yesterday’s article in the Herald by Niki Bezzant was, in writing, what I verbalise and hear constantly as I inspire kids and teens in the kitchen.  My holiday cooking programs are filled consistently with children who simply love to cook and are not being given the chance at school.  Many of those who I cook with tell me that they do Food Technology but all they do is bake.  I find this so surprising considering where we are at as a Nation around concerns of obesity and the desire to improve the education around nutrition.

My philosophy is that children need to learn the basics in the kitchen.  This will inspire them to be in the kitchen more often, to be able to feed themselves when necessary and to make better and broader choices around food.  Whilst they are still young, they love the opportunity to use a knife, to practice some of the techniques they watch on TV and to be able to produce a meal for Mum and Dad.  These are the key years to engage with kids and to empower them with some responsibility around shopping and cooking.  When we can capture them and their minds and show them practically how to cook, then it becomes a life skill.  No different to learning to play the piano or to focus on hitting a tennis ball.

As parents have become busier and the modern family has become the norm, it seems that the process of cooking and eating together has become less frequent. Yet, it is imperative to change the way food is bought and consumed, because a nation of kids who cannot cook (albeit terrific for me as a cooking coach) could result in a nation of adults who live on packaged foods.

We don’t need to hear over and over again that a real diet of real food is better for us than packaged food.  There are enough crusaders and documentary makers to fill our screens for a year with this information.  People know this – yet they keep on with poor habits.  For me, I don’t think there is any need to constantly be repeating the same premise to people, especially without digging deeper to see where the real issue may lie.  Part of it is simple economics of course, but for sure a part of it is the lack of skill in the kitchen.

“School is, as the researchers identify, an important place to learn basic life skills, of which cooking is one. We can’t assume this is happening at home any more. If a child grows up not knowing how to cook, as an adult they are going to have to entrust their own health to other people, only some of whom care about their health. ” Niki Bezzant, NZ Herald, May 29th 2017.

Yesterday I worked with some of NZ’s most vulnerable youth.  They are pretty capable kids in a lot of ways.  Maybe in ways we would prefer they were not!  Yet, not one of them had ever rubbed butter into flour and were unaware that it would create a scone dough.  Last week we made our own pasta and they were amazed to see it was simply eggs and flour.  Next week I am going to show them pizza, just so they can have an appreciation for yeast.  Are these perfect and healthy meals?  No, they are not, but I hope to show and teach some basics along the way.  In baby steps I believe through this hands on approach these kids will be able to pick up a recipe one day and at least be able to understand how to follow it.

If no one shows you how to rub butter into flour, you simply will not know what to do!

So, come on NZ, it’s time to jump on board and really sort out our issues with child obesity.  Let’s get Fearless in the Kitchen and get our kids cooking.

 

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Waffle Time https://www.vanessabaxter.co.nz/waffle-time/ https://www.vanessabaxter.co.nz/waffle-time/#respond Fri, 05 May 2017 08:19:31 +0000 http://www.vanessabaxter.co.nz/?p=5010 3.5.3226   Waffle Time My Step Dad, Tom, makes us waffles amd we all love them – crispy on the outside and gooey soft on the inside – I love the little ridges which collect pools of syrup or goodies like blueberries 250 g self raising flour 1 ⁄2 teaspoon salt 2 Tb sugar 2 … Continue reading Waffle Time

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Waffle Time

My Step Dad, Tom, makes us waffles amd we all love them – crispy on the outside and gooey soft on the inside – I love the little ridges which collect pools of syrup or goodies like blueberries

  • 250 g self raising flour
  • 1 ⁄2 teaspoon salt
  • 2 Tb sugar
  • 2 eggs (separated)
  • 1/2 cup melted butter (or oil)
  • 2 cups milk
  1. Sift the dry ingredients together in a large bowl.

    Separate the eggs.

    In small bowl, beat egg whites until stiff.

    Mix together the egg yolks, milk and butter/oil and stir slightly.

    Add to dry ingredients and mix well with a whisk.

    Fold in beaten egg whites softly.

    Cook in waffle iron or a Le creuset griddle pan.

Video: Let’s cook together – waffles

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The Fearless Kitchen: Cookbook https://www.vanessabaxter.co.nz/cookbook-details-and-pre-order/ https://www.vanessabaxter.co.nz/cookbook-details-and-pre-order/#respond Wed, 22 Mar 2017 05:35:09 +0000 http://www.vanessabaxter.co.nz/?p=4881 The Fearless Kitchen It’s here! My cookbook hits shelves on the 14th August, and I’m so crazy excited to finally be able to share this with you……….. So here’s what’s up! You get: 80 amazingly delicious recipes for that are perfect for cooking up at home when you are feeding your family and friends. Easy family friendly and … Continue reading The Fearless Kitchen: Cookbook

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The Fearless Kitchen

It’s here!

My cookbook hits shelves on the 14th August, and I’m so crazy excited to finally be able to share this with you………..

So here’s what’s up! You get:

  • 80 amazingly delicious recipes for that are perfect for cooking up at home when you are feeding your family and friends.
  • Easy family friendly and healthy recipes.
  • Lots and lots of options for anyone who’s looking for recipes that can cover every meal of the day.
  • Tips on how to make the recipes and also how to get others into the kitchen and involved.
  • Pantry basics, equipment basics and loads of help and ideas for substitutions.
  • Information on products that you may not have heard before
  • Extraordinary Todd Eyre Colourphotos for every recipe – just like these

I started working on this cookbook in July 2016, and there were days where it seemed like I would never be able to finish. Between all the recipe creation, testing, styling, shooting, writing, and editing, I honestly feel like I did nothing else for about 6 months of the year.

I had no idea how much work went into writing a cookbook when I first went into it, nor the amount of tears of frustration that ensued.

That being said, it’s SO worth it. I could not have done this without a team of amazing people who took all my recipes and Todd’s photos and put them together into a gorgeous book, and definitely not without the support of my ‘gang’, followers, ‘friends’ and family.

So THANK YOU.

If you buy my book – this will mean the world to me 🙏

RRP: $39.99 signed and delivered directly to your door in NZ.

BUY NOW

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Curried Black Beans https://www.vanessabaxter.co.nz/curried-black-beans/ https://www.vanessabaxter.co.nz/curried-black-beans/#respond Sat, 18 Mar 2017 21:00:35 +0000 http://www.vanessabaxter.co.nz/?p=4824 Curried Black Beans This is a simple curried version of homemade baked beans!! The boys loved them so much that I thought – maybe someone else’s family will too! 200 g Black turtle beans (soaked over night and then boiled for 20 minutes) 2 Tb olive oil 3 shallots (finely diced) 1 Tb curry powder … Continue reading Curried Black Beans

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Curried Black Beans

This is a simple curried version of homemade baked beans!! The boys loved them so much that I thought – maybe someone else’s family will too!

  • 200 g Black turtle beans (soaked over night and then boiled for 20 minutes)
  • 2 Tb olive oil
  • 3 shallots (finely diced)
  • 1 Tb curry powder
  • 2 tins 400g tomatoes (chopped or whole)
  • Salt and pepper
  • Lime juice (optional)
  1. Gently heat the oil in a heavy based pan. Add in the shallots and curry powder and gently sautee until the shallots are soft and fragrant. Tip in the beans and the tinned tomatoes and season with salt and pepper. Cook on a simmer for 45 minutes until thick and fragrant, Add lime to taste.

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Chilli Jam https://www.vanessabaxter.co.nz/chilli-jam/ https://www.vanessabaxter.co.nz/chilli-jam/#respond Sat, 18 Mar 2017 02:28:44 +0000 http://www.vanessabaxter.co.nz/?p=4820 Chilli Jam I make chilli jam often. I always make it a little differently than the time before so it is hard to write a ‘true’ recipe. I was initially inspired by Christine Manfield’s recipe which I used to follow to the letter when I would cook up huge batches in Indonesia. My maid (and … Continue reading Chilli Jam

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Chilli Jam

I make chilli jam often. I always make it a little differently than the time before so it is hard to write a ‘true’ recipe. I was initially inspired by Christine Manfield’s recipe which I used to follow to the letter when I would cook up huge batches in Indonesia. My maid (and yes I had a maid) would be blown away that I would cook the jam for 12 hours. It was always amazing!! This one is easier and I tend to let it bubble away for 3-4 hours but you could go for longer if you think to start earlier in the day!

  • 300 g large red chillis
  • 50 g birds eye chilli
  • 1 brown onion
  • 2 cloves garlic
  • 1/8 cup oil
  • 1 Tb tamarind paste
  • 50 g palm sugar (or brown sugar
  • 2 tins 400g tomatoes
  1. Chop the chillies (removing the seeds) and the onions and garlic and blend together in a food proceeor to a paste with the oil.
  2. Cook the chilli mixture in a heavy pan on a low heat until aromatic and darker – around 1 hour.
  3. Add in the tamarind paste, palm sugar and tomatoes.
  4. Cook for 2 to 3 more hours. Stir occasionally to stop it from sticking to the bottom of the pan.
  5. Store in a large jar in the fridge.

 

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