Foodstyle Magazine - Spring 2014
Spring 2014 - In this Issue Lamb Ravioli with mint & lemon butter, Seafood pikelets with crab & cognac mayo, Chicken with a bang, Prawn and pasta salad.
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.
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.
Coffee for connoisseurs
Introducing the ECM Technika available exclusively at Coffee Systems.
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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.
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.
use the anchovies that feature in the mayonnaise/sauce – even you hate
them – they work/blend a magic flavour into this salad.