Great book, easy to read and follow the instructions.
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Great book, easy to read and follow the instructions.
Got this as a gift for a non kiwi and was just what IĀ was after. The book is full of information about New Zealand along with great recipes.
Al Brown is all about New Zealand. The people, the places the food. Not just a cook book but an entertaining read. Well doneĀ Al.
Al Brown, star chef, author of Go Fish and Stoked and genius behind Depot and Logan Brown, serves up a loving portrait of regional New Zealand and its best produce. As well as delicious recipes from all over NZ, this beautifully designed book includes a special extraĀ ā a CD of songs from local bands to play as you read the book and cook the recipesĀ ā to get you into the regionalĀ mood.
Al'sĀ delight in the landscape, food and people of ten stunning areas of New Zealand is plainly evident in this gem of a book. He explores the main farmers' market of each region and visits their key producers, works out a menu that epitomises that region and serves up iconic, delicious recipes. Including Northland, Coromandel, South Auckland, Hawkes Bay, Wairarapa, Marlborough, Canterbury, Central Otago, Dunedin and Riverton, Al covers the country from north to south. Written in Al'sĀ characteristic jaunty style, there'sĀ about 60,000Ā words describing the delights of these places plus 30Ā wonderful recipes.
SAMPLE RECIPE (pictured left)
Crispy-skin Snapper with Tomatillo Salsa and Spiced
marrow
ServesĀ 6
Step 1.Ā Tomatillo Salsa
2Ā½ cups tomatillo, cut into 1cm dice
2Ā red capsicums, roasted, peeled, seeded and cut into 1cm dice
Ā¹āĀ³ cup finely diced red onion
Ā½ cup roughly chopped fresh coriander (leaves only)
1Ā tablespoon finely chopped fresh red chilli
1Ā teaspoon Spanish smoked sweet paprika
1Ā tablespoon cumin seeds, toasted in a dry pan and ground
1Ā teaspoon sugar
Ā¼ā Ā¹āĀ³ cup lemon juice
Ā¼ cup olive oil
sea salt and freshly ground blackĀ pepper
Combine all the ingredients in a large mixing bowl, seasoning to taste with salt and pepper. Add more lemon juice if needed. Refrigerate until required.
Step 2.Ā Spiced Marrow
18Ā pieces rampicante marrow (or similar), cut into 1cm thick rounds
18Ā pieces zucchini, cut into 1cm thick rounds
2Ā tablespoons olive oil
1Ā tablespoon Spanish smoked sweet paprika
1Ā tablespoon cumin seeds, toasted in a dry pan
and ground
sea salt and freshly ground blackĀ pepper
Place the rampicante marrow and zucchini in a medium-sized mixing bowl. Coat
with the oil
and spices and season with salt and pepper.
Heat a skillet over a medium heat. SautƩ the vegetable rounds on both sides
until coloured. Transfer to an oven tray and setĀ aside.
Step 3.Ā To Cook and Serve
6Ā ĆĀ 150g snapper fillets, skin on
cooking oil
sea salt and freshly ground black pepper
Spiced Marrow
Tomatillo Salsa
2Ā lemons, cut intoĀ wedges
Preheat the oven to 150ĀŗC.
Take a skillet or sautƩ pan and place over a medium heat. Take a sharp knife
and score each snapper portion a couple of times just through the skinĀ ā this
will help the fish stay flat in the pan, ensuring even cooking. Season the
snapper fillets.
Add a little cooking oil to the pan then cook the snapper fillets in batches,
skin side down, until golden and crisp. Turn and continue to cook the fillets
until just done. Remove and keep warm while you finish cooking the other
fillets.
Place the spiced marrow in the oven to reheat for 2Ā minutes.
Lay the cooked vegetables in the centre of your heated plates, top with your
snapper, crispy-skin side up. Generously spoon the tomatillo salsa over the fish
and serve with a wedge ofĀ lemon.
Author Biography
Al Brown, celebrity chef and genius behind Depot, 2012Ā Metro Supreme Restaurant of the Year, in Auckland and co-owner of Logan Brown in Wellington, is also the star of TV series Get Fresh, Coasters and Hunger for the Wild. He'sĀ the author of Stoked and Go Fish, which won People'sĀ Choice and Best Illustrated Book in the 2010Ā New Zealand Post Book Awards and Best Single Subject at the highly regarded International Association of Culinary Professionals Awards in theĀ USA.
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