Home' Advocate Communications : Fiordland Advocate 14 June 2012 Contents WHAT’S COOKING
Page 12 | 14 June, 2012
I recently enjoyed my annual visit
to Wellington to the Food Show. I
should have gone with just a few
dollars cash rather than my credit
card because, typically, I ended up
with some impulse buys that have already found the rubbish bin.
However, there are always a few gems that last the distance. This year’s
find was a mini tortilla baker set. These non-stick metal pans are similar
in shape to fluted brioche moulds but are designed so bread wraps
can be moulded against the sides and baked quickly until crisp. The
resulting baskets are marvellous for serving rice and chilli dishes, or
salads. I first admired tortilla baskets 25 years ago in the USA and was
delighted to eventually find the moulds to make my own.
The mini tortilla bakers have more than one use: as tins to bake cakes
or bread, or mould desserts. The Farrah-brand wraps purchased
with the tins are Wellington-made but available nationwide from
supermarkets. They’re yeast and dairy-free and don’t crack when they
Wraps have become a popular everyday lunch treat. Pita bread pockets,
mountain bread, Persian naan and Mexican-style flour tortillas all make
good wraps. The secret is to warm the breads a little before wrapping or
Other Food Show gems: Two previous finds that really take the cake
include Ezi-Seal Discs and Magic Lock bag sealers. The flat silicone
Ezi-Seal discs are of varying diameters that lie snugly over a microwave
bowl, saucepan or casserole or for use as a pot stand. They’re okay to
use in the oven up to a temperature of 240°C and they’re a breeze to
Magic Lock sliding bag sealers are also another favourite. Instead of
tying bags of frozen foods with those little wires that leave the food
bunched up, the re-usable, stick-like sealers keep the bags flat making
them easier to store. They are also excellent for sealing bags of nuts or
chips. Both these items are everyday winners.
Wrap and roll
500g each: kumara, pumpkin
400g spinach, washed and chopped
3 courgettes, sliced into 1cm
2 teaspoons canola oil
10-15 mushrooms, sliced
5 x 25cm flour tortillas
250g cream cheese
freshly ground black pepper and
salt to taste
6 tablespoons sweet chilli sauce
2 cups passata or good tomato
100g feta cheese
Peel the kumara and pumpkin.
Steam, until tender. Mash
Steam the spinach, until wilted.
Cool then squeeze out the excess
Lightly fry the courgettes in the oil
until crisp-tender. Remove. Fry the
mushrooms until lightly coloured.
Meanwhile, preheat the oven to
Place a tortilla in a well-greased
25cm springform cake pan.
Spread with the mashed pumpkin.
Dot with the cream cheese.
Place another tortilla on top.
Spread with the cooked kumara
and drizzle with the sweet chilli
Top with another tortilla. Cover
with the spinach. Top with 1 cup of
the tomato sauce.
Top with the fourth tortilla. Add
the courgettes and then the
Place the final tortilla on top.
Spread with the remaining tomato
pasta sauce. Crumble the feta on
Bake for 30 minutes.
Cut into wedges to serve.
Cafe-style vegetable tortilla stack
2 large eggs, hardboiled
3 tablespoons mayonnaise
1 teaspoon Dijon-style mustard
1 large round wrap
6 crisp lettuce leaves, sliced
1⁄2 cup shredded carrot
1 dill pickle, sliced into batons
Peel the eggs. Mash together with
the mayonnaise and mustard.
To make the wrap pliable, heat
briefly in the microwave or a
sandwich maker, or wrap in foil
and heat over steam.
Place the bread on a flat surface
on a sheet of waxed paper.
Spread the egg mixture over the
first quarter of the wrap nearest
to you. Lay the remaining fillings
in lines parallel to the egg to just
Starting from the side closest to
you, firmly roll it up. Spread a little
mayo along the final edge to help
it hold together.
Cut the wrap in half through the
middle to display the filling.
Egg and veggie lunch wrap
Marinade: 1⁄2 cup plain, low-
fat Greek yoghurt
3 tablespoons olive oil
1 tablespoon dried oregano
1⁄2 teaspoon chilli pepper
salt and freshly ground
pepper to taste
Chicken: 750g skinned and
boned chicken breasts, cubed
Tzatziki: 1 small cucumber,
seeded and diced
5 cloves garlic, crushed
2 tablespoons finely chopped
fresh dill or mint
1 cup plain Greek yogurt
salt and pepper to taste
To serve: 4 tablespoons olive oil
1 large tomato, thinly sliced
1 small onion, thinly sliced
6 pita breads
Combine the marinade
ingredients. Add the chicken and
Cover and marinate in the
refrigerator for at least 2 hours.
Combine the tzatziki ingredients.
Cover and refrigerate, until
To serve, heat the oil in a large
heavy non-stick frying pan. Drain
the chicken. Pan-fry in batches,
Meanwhile, warm the pitas in the
microwave, or wrapped in foil in
Halve the pitas. Fill with the
tomato, onion, chicken and
lashings of tzatzki. Serves 6.
Greek-style chicken wraps and tzatzki
4 round multigrain wraps
Filling: 1 tablespoon canola oil
1 medium onion, diced
500g skinned and boned chicken,
1 teaspoon diced chilli
420g can tomatoes with chilli
400g can kidney beans, rinsed and
1 cup whole corn kernels
chopped coriander or parsley to
4 cups cooked long grain rice
Kiwifruit Salsa: 3 kiwifruit, peeled
1 teaspoon lemon juice
3 tablespoons finely chopped mint
salt and pepper to taste
Preheat the oven to 180°C.
Meanwhile, warm the wraps
through in the microwave for about
30 seconds, until pliable.
Press into non-stick metal moulds
to make basket shapes. Bake
for about 10 minutes, until crisp.
Remove and cool on a wire rack.
Heat the oil in a non-stick frying
pan. Add the onion, chicken and
Sauté until the onion is limp. Add
the tomatoes, beans and corn.
Cover and simmer for about 10
minutes, until the chicken is
Thicken, if preferred, with a little
cornflour and water paste.
Place the rice in the base of each
basket then top with the chicken
mixture. Garnish with coriander or
parsley. Serve with the combined
Tex-Mex chicken basket with
Tex-Mex chicken basket with kiwifruit salsa
FOR FLUTE & PIANO
& FILM MUSIC
BY DEBUSSY, CHOPIN,
GAO PING & OTHERS
TICKETS ALSO AVAILABLE
Distinction Hotel Reception
TE ANAU – SUNDAY,
17 JUNE 2012 7.00PM
TICKETS $25 | STUDENTS $15
0800 327 484
A winner is drawn every week!
Drop in to Te Anau Subway to
register your birthday and be
entered into the draw when
your birthday arrives.
Don’t miss out !
HOW DO I ENTER ??
come and have
lunch on us!!
6” Sub & Drink
& your choice of either
2 cookies, 1 bag of chips or
1 bag of apples
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