The Confident Cook
Gratin of Potatoes with Olive Oil and Freshly Dried Bay Leaves
Potatoes are a staple in my cooking. I love them simply roasted or mashed with butter and herbs. For a special occasion I love to prepare this gratin, which is soft and flavoursome. If you have a mandoline you will be able to cut very fine, even slices, but a sharp knife and careful cutting will produce a good result. Be sure to select a firm, waxy variety that will keep its shape, such as Rua, Desiree or Nadine.
Green Vegetable Pasta with Sheep’s Milk Feta
Sometimes I crave a vegetable meal like this. Lightly cooked fresh vegetables tossed with pasta and dressed with herbs and a spicy vinaigrette make an easy-to-prepare meal that will impress. The delicious, crumbly sheep’s milk feta adds the finishing touch.
Grilled Aubergine with Walnut Sauce
Aubergines are extremely versatile, as well as tasty. Here, they are brushed with olive oil and lemon thyme and grilled on the barbeque, but they may also be lightly grilled in oil in a heavy ridged frying pan. Inspirational vegetarian chef Deborah Madison includes a similar recipe in her excellent book, The Savory Way. This is a superb entrée for a late-summer dinner or vegetarian meal.
Grilled Marinated Spicy Lamb with Chunky Kumara and Green Bean Salad
It was very exciting when our daughter invited us to dinner at her new flat for the first time. Katie continues to grow in confidence in her own cooking. She found this recipe of mine on the Cuisine website and did a terrific job of preparing it for us. The combination of tender lamb, sweet kumara chunks, crisp green beans and a minty orange dressing makes this a great way to show off classic kiwi ingredients. Prepare everything ahead and leave the veges at room temperature, ready for the warm lamb to...
Grilled Salmon and Salad with Hints of Vietnam
This dish will look spectacular on a buffet or as the centerpiece for a luncheon, with the unusual hints of Vietnamese flavours in both the marinade and pungent spicy salad. The marinade seems to reduce the oiliness of the fish and gives a savoury flavour.
