Foodstyle Magazine - Spring 2014

  Spring 2014 - In this Issue Lamb Ravioli with mint & lemon butterSeafood pikelets with crab & cognac mayoChicken with a bangPrawn and pasta salad.

Lamb Ravioli with mint & lemon butter

A perfect spring dish with a degree of difficulty but bursting with flavour and to be served on any occasion, as a light or main meal. Alan Titchall.


Quality lamb meat (loin fillet, steaks or medallions)
4 x pasta sheets

Meat filling flavourings
½ tsp cumin
Pinch of chilli flakes
½ tsp lemon pepper
½ cup pistachio nuts (crushed)
1 x red pepper or sweet chilli (finely diced)
1 white onion (finely diced)
3 x garlic cloves (finely diced)
½ cup Fresh mint leaves (finely sliced)
2 tbs neutral cooking oil .


Seafood pikelets with crab & cognac mayo

Batters made for sweet and savoury recipes are very much the same and for this recipe we have used a batter without the sugar to make a seafood pikelet, or fritter if you like. It is also the same batter as for making waffles so feel free to get the old machine out and make this mixture into a seafood waffle (but you will need to dice the seafood finer). Note we don’t use mussels in our seafood mix – they are too strong in flavour.

2 Squid tubes
250g Prawn meat
1 can crab meat fresh of tinned
100g Scallops.


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Chicken with a bang

The Blue Breeze Inn on Ponsonby Road  in Auckland never ceases to surprise its patrons with its clever play on Asian cuisine. Its pork buns and taro dumplings are favourites. Over recent months the menu featured a flavour-packed version of Chinese ‘bang bang chicken’ and it inspired us to create this one.

The original recipe is a Chinese street vendor’s snack from the Szechuan region; made up of shredded chicken covered with a spicy-hot sauce. It is supposedly called ‘bang bang’ (or bon bon) because the vendors used mallets to loosen up the cooked chook before pulling apart the meat.


Prawn and pasta salad

We are giving away a favourite recipe here. This scrummy pasta salad was on Foodstyle menus for some 30 years, and still remains popular with family, friends and ex clients. And it’s easy to make.

The feature protein for this salad is the prawns, so buy large, shell-on, or shelled, prawn bodies (large scrimp if you live in North America). Small prawns or shrimps won’t cut it. 

Please use the anchovies that feature in the mayonnaise/sauce – even you hate them – they work/blend a magic flavour into this salad.