Innehållsförteckning för Issue 100 Dec 2021 /Jan 2022 från Dish

Welcome to the 100th issue of dish, including one recipe from every issue ever published. A few provided the nub of an idea for a new recipe and some had a wee update to bring them into 2021 – however most are exactly as they appeared in their original state. I am not going to do a lot of directing to different sections of the magazine here; rather, I encourage you to meander your way through the pages, packed with recipes for sharing – from nibbles with drinks, to sensational Christmas mains, spectacular sides, stunning desserts, amazing baking, banging barbecue and laid-back bites to enjoy with family and friends. In these strange times of vaccination targets and certificates, traffic lights and restrictions, it is a pleasure to have something to…

Sarah Tuck, Editor Fishsmith, Herne Bay, Auckland: I hadn’t eaten fish and chips for about 10 years (I know, right?), but during Level 4 I developed a hankering for a big ole paper-wrapped feed. While I could have made Claire’s outrageously good Best-ever Fresh Catch Beer-battered Fish and Chips (page 204), I wasn’t up for making three different options to accommodate both me and my two darling sons, who are in my bubble. I went full-on old-school with a piece of battered fish and a potato fritter with lashings of tartare sauce, while my eldest opted for the spice-rubbed fish tacos with coleslaw and ponzu mayo and my youngest, the panko-crumbed fillet of fish burger with cheddar cheese, McClure’s pickles and house sauce. Oh my God. We sat in a…

Roast Turkey with Rice, Leek and Pistachio Stuffing (gf) Nestled under a blanket of bacon to ensure succulent, juicy meat, this lightly spiced, fragrant rice stuffing is a perfect gluten-free alternative to a traditional bread stuffing. STUFFING ½ cup short grain rice2 tablespoons olive oilknob of butter1 small leek, thinly sliced2 teaspoons finely chopped rosemary or thyme2 cloves garlic, crushed¼ teaspoon each ground cinnamon and allspice¼ cup sliced dried apricots¼ cup dried cranberries1 cup chicken stock¼ cup pistachios, roughly choppedzest 1 small orange¼ cup chopped flat-leaf parsleysea salt and freshly ground pepper TURKEY 4-kilogram turkeyolive oil16-18 thin slices pancetta or shaved streaky baconbutter, softened¼ cup maple syrup STUFFING: Put the rice in a large bowl and rinse under cold running water until the water runs clear. Drain well. Heat the…

Meringue Torte with Figs, Turkish Delight and Pistachios (gf) Light and chewy with nuggets of dark chocolate, fig and Turkish delight, this dessert is absolutely fabulous. 6 large egg whites200 grams caster sugar150 grams ground almonds1 tablespoon cornflour100 grams soft dried figs, finely chopped100 grams Turkish delight, finely chopped50 grams dark chocolate, 72% cocoa, roughly chopped50 grams pistachios, roughly chopped TO SERVE 200ml cream, softly whipped with 1 teaspoon rosewaterextra pistachios and edible flowers for garnishing EQUIPMENT: Grease a 24cm springform cake tin and line the base and sides with baking paper. Preheat the oven to 170°C regular bake. Beat the egg whites to soft peaks, then gradually beat in the sugar until glossy and smooth. Combine all the remaining ingredients in a bowl, tossing them together so the figs…

Cheddar, Smoked Paprika and Sage Scones These light-as-air scones are fragrant with smoked paprika, sharp cheese and sage. Best eaten warm from the oven, but if you happen to have leftovers, they're great halved and toasted. 1½ cups plain flour2½ teaspoons baking powder1 teaspoon smoked paprika1 teaspoon sea salt50-gram piece cold butter150 grams aged cheddar, grated1 tablespoon finely chopped sage, plus 6 leaves for garnish1 large egg1 tablespoon wholegrain mustard½-¾ cup buttermilk Preheat the oven to 200°C fan bake. Combine the flour, baking powder, paprika and salt in a large bowl. Grate in the butter using the large holes on a box grater, then rub into the flour until it resembles fine crumbs. Coat the piece of butter in the flour as this makes it easier to hold when grating.…

Ah yes, Issue #42, 2012. I remember it well. We’d decided it was time to highlight the best wines, beers and ciders in the land. We’d put the word out and assemble a crack team of the best palates in the business to judge. We’d book out the boardroom, hire some glasses, and crank up the staffroom dishwasher for clean-up. How hard could it be? Cut to six MWs and winemakers crammed into a tiny meeting room, ploughing through 182 pinot noirs, using dozens upon dozens of glasses, stressing out the volunteers and causing the poor old dishwasher to seize up. Still, we found 10 gold medal winners and our Tasting Panels were born! We’ve since been lucky to work with the amazing Janet Blackman and Cameron Douglas MS from…

Notes for cooks To ensure successful results in cooking, we recommend you invest in accurate measuring tools – measuring cups and spoons and a measuring jug are essential and electronic scales are particularly useful as they weigh accurately in both imperial and metric. Always follow one set of measures in a recipe. Do not mix them up. DISH USES: Large eggs (size 7). Level spoons and cup measurements. Liquids are always measured in a jug and dry ingredients in measuring cups. NB: One tablespoon is 15ml (the Australian tablespoon is 20ml). Oven temperatures Cool oven 225°F 110°C Very low oven 300°F 150°C Moderate oven 350°F180°C Hot oven 400°F 200°C Very hot oven 450°F230°C Measurements VOLUME 1 level teaspoon 5ml 1 level tablespoon15ml 1 oz/fl oz 28.35 grams/ml 1 pound 450…

Nobody was more surprised than me to suddenly find myself with a food magazine,” says Catherine Bell, dish founding editor. When she began the magazine in 2004, she owned the Epicurean Workshop, a famed Auckland cooking school and cookware shop, and had dreamed of starting a food title for years – but believed it was pie in the sky. “I had seen that there was a gap in the market,” she says. “The only food magazine at that time was Cuisine. Then I met John [Baker] and Julian [Andrews] and discovered they were thinking of starting their own publishing company. It all just came together. Magazine publishing was completely new to me, so it was sensible to join forces with two seasoned magazine publishers.” Catherine immediately asked Claire Aldous, who…

Chicken, Tarragon and Lemon Mayo Sandwiches Chicken sandwiches are eternally popular and often the first item to disappear when handed around. The key is well-buttered bread, which prevents any filling from soaking in and making the bread soggy. MAYONNAISE ⅔ cup good-quality egg mayonnaise1 tablespoon grain mustard2 teaspoons dried tarragonfinely grated zest 1 large lemon2 cloves garlic, crushed1 teaspoon sea salt grind of black pepper1 x rotisserie or roasted chicken TO ASSEMBLE 20 slices thin sandwich bread, I used a grain loafbutter, at room temperature FILLING: Stir everything except the chicken together in a large bowl. Remove the meat from the chicken, discarding the skin, bones and fat. Chop the meat into roughly 1cm pieces and add to the bowl. Gently fold everything together until well combined. TO ASSEMBLE: Butter…

Greek Roast Chicken with Feta and Oregano 1 x Rangitikei whole free range chicken80 grams soft feta cheese1 teaspoon fennel seeds, toasted and roughly crushed2 cloves garlic, crushed2 teaspoons lemon juicepinch of chilli flakessea salt and ground pepper3 small lemons, halved1 tablespoon honey1 tablespoon olive oil1 tablespoon lemon juice DRESSING 2 tablespoons olive oilfinely grated zest 1 lemon1 tablespoon lemon juice2 cloves garlic, crushed2 tablespoons chopped fresh oreganosea salt and ground pepper Preheat the oven to 180°C regular bake. Rinse the chicken under cold water, then dry well, inside and out, with kitchen towels. Put the feta, fennel seeds, garlic, lemon juice and chilli in a small food processor and blitz until smooth. Using your fingers, loosen the skin from the breast, taking care not to break the skin. Push…

Leek and Goat’s Cheese Tart with Walnut Pastry (v) Crisp, golden pastry topped with goat’s cheese, walnuts and baby rocket leaves makes a delicious lunch. PASTRY 1¼ cups plain flourpinch of salt70 grams walnuts, roasted120 grams cold butter, diced1 large egg yolk3 tablespoons chilled water FILLING 2 tablespoons olive oilsmall knob of butter3 large leeks2 cloves garlic, crushed2 tablespoons chopped thyme1 teaspoon sea salt½ cup cream2 large eggs2 large egg yolks2 tablespoons grain mustard¼ teaspoon freshly grated nutmegsea salt and freshly ground pepper150 grams goat’s cheese, cut into rounds TO SERVE baby rocket leaves and a few extra walnuts EQUIPMENT: Lightly grease a 24cm x 3cm tart tin with a removable base. PASTRY: Process the flour, salt and walnuts in a food processor until the walnuts are finely ground. Add…

Moroccan Lamb Burgers, Grilled Haloumi and Pistachio Salsa Spiked with aromatic herbs and topped with grilled haloumi and a fragrant salsa, this could easily be your star summer burger. BURGERS 1 cup panko breadcrumbs⅓ cup milk2 cloves garlic, crushed1 teaspoon each ground cumin and sweet smoked paprika½ teaspoon ground cinnamon1 large egg, beatenbig handful fresh coriander, finely choppedsea salt and ground pepper600 grams lamb mince SALSA ½ cup pistachios, divided in half½ cup each packed basil and mint2 cloves garlic, crushed1 tablespoon lemon juice1 teaspoon sea salt⅓ cup olive oil TO SERVE 200 grams haloumi, sliced4 hamburger bunskasundi or other tomato relish, rocket, strips of cucumber and thick plain yoghurt, to serve BURGERS: Combine all the ingredients except the salt and pepper and lamb in a large bowl and leave…

Maddie Ballard Deputy Editor @maddieballard27 Maddie has always wanted to write about food but has spent a lot of time doing other things, including studying poetry, teaching German, working as a librarian and reporting on London’s recycling infrastructure. Now, she’s landed a dream job in food media and will probably never do anything except edit and eat noodles again. If she’s not baking a cake or listening to any and every podcast featuring Samin Nosrat, she’s probably sewing a new piece of clothing, one of her favourite hobbies. She doesn’t like talking about herself, which is why this is in the third person. Conor Fox Art Director @conorfox When she’s not working her design magic on our pages, Conor – dedicated foodie that she is – can probably be found…

SARAH TUCK Editor Editor extraordinaire Sarah sets the editorial vision and tone for dish, oversees everything from design to digital strategy, creates recipes for every issue and is somehow always full of beans. She tells us about her remarkable journey since taking the helm in 2019. How long have you worked for dish? Sarah: I started at the end of May 2019. I’d been doing freelance recipe development, styling and photography for dish, Cuisine, Stuff and a few other places for a few years before that, and I loved the creative side of freelancing – but my background is a bit more corporate and I missed using that part of me in my work. Also, working freelance was lonely! My kids had left home and my ex had also left,…

Smoked Salmon Carpaccio with Shaved Fennel, Orange and Capers TO PLATE 2 x 180-gram packs Sanford and Sons NZ King Salmon, Cold Manuka Smoked1 fennel bulb, thinly sliced, fronds reserved1 orange, peeled and thinly sliced2 tablespoons each toasted pine nuts and capers, well drained DRESSING 4 tablespoons olive oil1 tablespoon lemon juice2 tablespoons orange juice2 cloves garlic, crushed1 tablespoon wholegrain mustardsea salt and ground pepper DRESSING: Whisk all the ingredients together and season with salt and pepper. TO PLATE: Arrange the salmon, fennel and orange on a large serving platter. Spoon over the dressing and top with the pine nuts, capers and a few fennel fronds. SERVES 6 For more delicious recipe ideas, visit sanfordandsons.co.nz…

Warm Roasted Potato Salad with Parmesan, Walnut and Garlic Mayo (gf) (v) Transform hot roasted potatoes by tossing them through a garlicky, nutty mayonnaise and you have a delicious accompaniment to any meal. 800 grams waxy potatoes, scrubbed (we used assorted colours)2 red onions, peeled with root left on10 cloves garlic, skin on3 tablespoons olive oilsea salt and ground pepper DRESSING 6 of the garlic cloves roasted with the potatoes⅓ cup walnuts, toasted½ cup good-quality egg mayonnaise1 tablespoon olive oil1 tablespoon wholegrain mustard2 tablespoons freshly grated parmesan, plus extra for garnish2-3 teaspoons lemon juice or white wine vinegar2 tablespoons finely chopped parsley Preheat the oven to 200°C regular bake. Cut the potatoes into large chunks, leaving any tiny ones whole, and slice each onion into 6 wedges through the root…

Croque Madame One of my all-time favourite indulgent brunches! BÉCHAMEL SAUCE 2 tablespoons butter2 tablespoons plain flour1½ cups whole milk1¼ cups grated parmesanpinch freshly grated nutmeg2 teaspoons Dijon mustardsea salt and ground pepper TO ASSEMBLE 4 large slices sourdough or ciabatta3 tablespoons butter6 slices good-quality ham off the bone1 cup Caramelised Onions (see recipe below, optional)½ cup grated gruyère2 fried eggs BÉCHAMEL SAUCE: Heat the butter in a saucepan over a gentle heat until just melted. Stir in the flour with a wooden spoon. Add the milk in three lots, stirring continuously, until well incorporated. Simmer for 5 minutes, whisking while cooking, until thick and silky. Add the parmesan, nutmeg and mustard and stir to combine. Season to taste with salt and pepper, then refrigerate to cool. Preheat the oven…

Chilli Prawn Pasta Ready in a flash, this pasta with a kick is the perfect mid-week meal solution. 1 tablespoon olive oil120 grams pancetta or streaky bacon, chopped5 mini sweet capsicums, sliced24 raw prawn cutlets2 red chillies, sliced4 cloves garlic, crushed2 x 400-gram tins of cherry tomatoes2 tablespoons tomato paste420 grams dried linguine or spaghetti Heat the olive oil in a large frying pan and add the pancetta. Cook for 3-4 minutes, until starting to go crispy, then add the capsicums. Cook, stirring, for 1 minute, then add the prawns, chillies and garlic. Cook for 3-4 minutes, turning the prawns once. Add the cherry tomatoes and their juice and the tomato paste and stir to combine. Cook together for 5 minutes. While the sauce is cooking, cook the pasta according…

dish FAST is chock-full of quick and easy classics and up-to-the-minute recipes, specially developed to help Kiwis get food on the table in double-quick time. The collection of 100+ seasonal recipes from dish magazine offers a wealth of super-speedy, simple and delicious dishes. Whether you’re a couple, a single, a family or a group of friends, this book offers maximum impact food with minimum fuss. On sale NOW RRP $45.00, available from all good bookstores, and online at dish.co.nz.…