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Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz |
The days seem to be getting hotter and even microgreen farmers are finding their soil is constantly drying out.
Lazing about in the sun and doing outside activities helps fuel a decent hunger, but you often feel like snacking rather than a big meal.
Maybe it's because of the heat that many people prefer smaller plates of food: salads, cold meats, dips, fresh bread – that sort of lazy summer snacking.
As I was walking around the Mount early one morning I noticed a few rabbits scurrying around and it reminded me of the crisp rabbit parcels I used to have on the menu.
It was like a rabbit stew, thickened and then wrapped into a tubular shape inside a spring roll wrapper. So I thought about all the people who wouldn't eat rabbit and what if I changed the main ingredient to chicken thighs and added potatoes – voilà, an instant summer snack!
This week I will also repeat last year's recipe for roasted peach chutney that goes so well with the crispy chicken, rosemary and potato parcels. Peaches are in now but take my advice and use golden queen peaches for this recipe.
You may be aware of the recent news media investigation into supermarket overcharging for their fresh produce. The price is one thing, but what about the freshness?
Buy local, buy from the farmers' market or even a farmers roadside stall. That way you can be sure you're getting fresh fruit and vegetables.
Chicken rosemary and potato parcels
12-15 rolls
Ingredients
1.5kg skinless boneless chicken thighs
2 cloves peeled chopped garlic
3 sprigs rosemary chopped
3 tablespoons lemon juice
4 tablespoon vegetable oil
Pinch sea salt
Freshly ground black pepper
1kg peeled boiled potatoes let go cold
1pkt spring roll wrappers supermarket freezer or Asian supermarket
2 tablespoons cornflour
¼ cup water
1 little egg white
Method
Cut the thighs up into pieces and marinate in lemon juice, oil, rosemary and garlic for 3-4 hours.
Season then bake in a moderate oven (180) for 15-20 minutes.
Strain off any liquid into a pot and thicken with some of the cornflour and water mixed together, then add potatoes slightly mushed and mix all together and allow to cool.
Once cooled, roll up into a cylinder and seal the roll using a glue of cornflour, egg white and water.
Shallow fry in hot oil and drain on kitchen paper. Serve with an aged peach chutney – mine lasts for a year!
Roast peach chutney
Ingredients
8kg golden queen peaches: blanched with skin removed and de-stoned
6 cloves of garlic
6 medium red onion sliced
Sprig of rosemary
500 mills cider vinegar
600 grams brown sugar or palm sugar
1 tbsp coriander
1 tbsp cumin powder
6-8 black cardamom pods
1 cinnamon stick
1 whole sliced lemon
Method
Prepare the peaches by criss-crossing the bottom with a sharp knife and plunging into boiling water, then into cold water to make it easier to remove the skin.
Cut the peaches up into large chunks.
Spread peaches in a large baking dish and roast as is for
about 40 minutes at 180 degrees Celsius.
While the peaches are cooking, cook up the vinegar, sugar and chopped onion, with ground cardamom and cinnamon in mortar and pestle and add this.
Once the peaches have browned, sprinkle over small bits of the rosemary, sliced garlic, and the lemon.
Pour the syrup over the peaches and return to oven for around 2.5-3 hours.
Sterilize jars and sit in a water bath. Fill to the top then return to the oven and cook in the jars with the lids not fully tightened.
Cook for another hour then, while still warm screw, the lids down tight and turn upside down until they're cool.
Try not to open for two or three months to let the flavours develop then you can enjoy the taste of summer in the middle of winter.