Foodstyle Magazine - Winter 2014

  Winter 2014 - In this Issue Roast beef sandwichEbony satin chickenHeritage in melted cheeseHearty winter terrine

Roast beef sandwich

This is a modern spin on an old Kiwi classic that makes an ideal plated winter meal, but you must use a prime cut of beef for this dish – tender, with absolutely no fat or gristle.

You can’t go wrong with the new premium, restaurant-quality packed meat cuts available these days on the supermarket shelf. No waste, no trimming needed and ready to cook. Tender too. We have chosen a beef roast from Silver Fern Farms, but this dish works just as well with a prime roast of lamb or venison. They come in handy package weights of between 350g and 400g, or enough for three servings.



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Ebony satin chicken


Of the many recipes we have worked on for this magazine, this is one of our favourites. It is easy, exceptionally tasty and works for all occasions – served either hot or cold.

We also use the slow cooker because the chicken dish needs time to absorb those delectable Asian flavours right to the bone, while the meat needs to be succulent enough to be easily shredded (or ‘pulled’ as the Americans say) from the bones with a fork or fingers. Long, slow cooking also means, we found, that you don’t have to marinate the chicken beforehand (as in Allyson’s dish).

Because of the dark soy ingredients, this dish has a ‘tea-stained’ appearance that was a bit of a challenge for the foodstyle photographer. 



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Heritage in melted cheese


If you have a problem with eating hot, tasty, gooey cheese then please move on to another article. If you are prepared to indulge in a dish oozing in molten cheese that will have your cholesterol count screaming for statins, then please read on!

Where this recipe came from is anyone’s guess, suffice to say it took root in the lower South Island and has been an inexpensive snack in cafe pie warmers and domestic kitchens for a very long time.


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Hearty winter terrine


Making a terrine is a lot of kitchen fun on a cold, wet winter day, as everyone can muck in. It is also one detailed recipe that doesn’t need a lot of precision in terms of weights and flavour mixing.

Quick history lesson
Although the term ‘pate’ is a used loosely these days to describe both pureed smooth mixtures and meat-loaf like terrines of coarsely chopped meats, traditionally French pates (meaning pastry) were literally covered in pastry and those that weren’t were called terrines.

While smooth, pureed pates are easier to make with modern whizzers, it is the baked terrine that get all the compliments.
It is always a good idea to wrap your mixture in bacon to provide moisture as well as extra flavour, and it makes for good presentation. 


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