Foodstyle Magazine - Spring 2015
Spring 2015- In this Issue Skewered lamb with hummus, Crayfish and onion cream pies, The hummus art sauce, Two delectable meat pies, Welcome back iceberg
Easy, light and tasty these lamb skewers are served with hummus and iceberg lettuce, both featured in this issue and a great combo meal for the warm months ahead.
The base for this pie is a traditional 'soubise' sauce made from onions and cream. This is a very versatile, sweet white sauce that will serve you well for numerous dishes, such as charred vegetables, and chicken, bacon and mushrooms. This pie is also 'gourmet' in size; designed as a catering item to be held and eaten with one hand.
can use any seafood. Our crayfish has been pre-cooked. If using rawn
prawn meat, scallop meat or a nice fish – it might pay to poach the
seafood lightly first so its 'water' is released. Otherwise, it may
make the pastry bottom soggy. If you are making a large 'dish' pie,
then don't bother with putting pastry bottom, which solves this
bi tahini (chickpeas with sesame paste) is something many can make, but
few make it well.
is impossible to provide extract measurements for these ingredients.
The flavour will vary from one day to another; typically dependant on
factors never quite understood in the food arts, suffice to say (as we
like saying in this magazine) taste, taste, taste the mixture and add
stuff and season (especially with salt) until you like it.
the work goes into the flavour of the fillings of these gourmet meat
pies, as the filling is what makes a pie, not the pastry. These are
also mini pies that are just the right size to be eaten in one hand
(while the other holds a drink) and were originally designed as
A pie also has to look good. Use a cutter to make two saucer shapes
crimp the edges carefully. Glaze the tops with a traditional milk/egg
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decades in exile iceberg lettuce has made a welcomed return in many
eateries around the world, including the likes of Al Brown's Depot in
In the summer 2014-15 issue of Foodstyle magazine we covered Al Brown's iceberg lettuce wedge served with ranch dressing at Depot in Auckland's Casino precinct. It is also published on page 246 of his wonderful book 'Oyster Bar Depot Eatery' (a must for any Kiwi recipe library).