The Confident Cook
Whitebait Fritters
One of the truly unique specialties of New Zealand waters is whitebait. These tiny fish are a very expensive delicacy, unless you catch them yourself at river mouths in spring. I find them irresistible, and as soon as my local fish shop paints the ‘fresh whitebait’ sign across the window I just have to have them. If I could I would buy enough to fill the pan, tossing them with salt and pepper and a squirt of lemon. But to do that I’d probably have to take out a mortgage. So I make simple fritters with...
Whole Baked Salmon, Stuffed with Lemon, Ginger, Onion and Mint
Every time I cook a whole fish, everyone is impressed and seems to have no idea how easy this is. To serve a whole fish, leave it on the bone and offer sections of fish from the upper side. When all the flesh on one side has been eaten, do not try and ‘flip’ the fish, but rather take a firm grip of the skeleton and prise it up and away, leaving the underside sitting on the plate. This recipe is ideal for any large fish you may catch and wish to cook whole.
Whole Butterflied Lemon and Rosemary Chicken on Rocket with Citrus Salad
I first thought about splitting a chicken along the breast bone when I was in a rush to get it cooked on the barbeque, and figured the cooking time would be reduced. An added bonus was the fact that it became much easier to baste the chicken on both sides, resulting in a real flavour boost from the stunning combination of lemon, rosemary and olive oil. Ensure you cook your chicken over low heat as long, slow cooking renders this chicken meltingly tender and juicy. This citrus salad is a perfect accompaniment.
... Winter Vegetable and White Bean Soup with Sausages
This may be the heartiest soup you ever try. Lots of warming vegetables, some white beans and Italian-style sausages make this the perfect filling lunch on a cold day. If you would rather have tiny chunks of lamb or beef in the soup, feel free to add those.
