Foodstyle Magazine - Summer 2016-2017

  Summer 2016-2017 - In this Issue Summer salad medley, Left-over savoury terrineFancy sandwiches for fancy occasionsAsian venison salad, Steak with blue-cheese butterThe mighty chip

Summer salad medley

A palette of summer vegetables to suit any occasion, dressed with a simple Dijon mustard and lemon juice dressing. 

Ingredients
Cos lettuce
Asparagus
Avocado
Cherry tomatoes
Red peppers
Cucumber
Radishes
Fennel bulb



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Left-over savoury terrine

Left-over meats during the summer are unavoidable and there numerous recipes, such as the classic Shepherd's Pie, to make those day-old cooked proteins live again in terms of flavour. This is a straight forward recipe for using 'leftovers' from any occasion - be it meats such as ham, vegetables or both. 

In the spring 2013 issue of this magazine we made a similar baked terrine using smoked salmon and related to the old ‘Duncan Hines sandwich’ from America. This is another version based on old bread and custard to 'contain'  the protein into a terrine or savoury loaf.
 



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Fancy sandwiches for fancy occasions

These three 'cocktail sandwich' recipes are taken from the venerable kitchen books of Foodstyle Catering and they have been produced in their thousands for over a quarter of a century. Called 'Baby Clubs' they have been one of the most popular finger-food items on the menu.

These are triple-decker – meaning three slices of bread and two separate fillings. They don't need the ubiquitous 'tooth pick' to hold them together as the fillings, made of natural products, 'glue' the segments together. All three are also 'firmed' with thin slices of cucumber (side pictures 1 and 2). If you don't like cucumber – move on.


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Asian venison salad

This prime venison and bean salad with Asian dressing is served cold. We have used Silver Fern Farms venison medallions straight from the packet, but any prime cut of meat works just as well with this very flavoursome dish.

Salad Ingredients
Venison medallions (six will serve four people)
Salt & pepper
Red and green peppers
Red onion
Red chilli pepper
Broad beans (or Japanese shelled Edamame soybeans)
Lemon rind



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Steak with blue-cheese butter

Eye-fillet steak with butter flavoured with blue cheese is as classic as it gets, and for good reason – it tastes so good (as long as you are a meat eater), and is surprisingly easy to cook if you follow a few basic steak-cooking rules.

This meat cut, eye-fillet, is the easiest cut to cook and the most tender of all beef cuts. Accordingly, it is the most expensive cut. In New Zealand eye-fillet costs between $35 and $50 a kilogram so treat it with respect. We have used Silver Fern Farms which is aged and fully trimmed and ready to rock. The product is packaged as Tenderloin Eye Fillet and it comes as one piece of meat. Cut it in half for two servings.



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The mighty chip

Alan Titchall reviews the world's obsession with the perfect chip.


Trust me, Googling the word ‘potato chip’ will make your eyes spin in different directions with the sheer volume of information. You won't believe so much can be written about deep-fried spud cuttings. 

So much history since the humble tuber vege was shipped from South America in 1536 to land in boiling hot European oil; so many names for the same chip; so many shapes; so many cooking theories; and so many condimentary sauces.



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