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description= Food, recipes, meal inspiration and stories from award-winning New Zealand journalist and food writer Lucy Corry.;
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plan meals to a certain extent you need to shop with purpose and cook with efficiency that means when you get excited by seeing huge bunches of cavolo nero at the shops for 2 50 you need to think on your feet about what you re going to do with it in this case i let it sit in the fridge for a few days waiting for inspiration to strike we have a small ill designed fridge and it s fundamentally unsuited to having lots of stuff in it so when i realised the cavolo nero was balanced on sunday night s leftover roast chicken something stirred in my brain the chicken stripped of fat and skin went in the pot with an onion a carrot and some limp celery i covered it with water and an hour or so later i had a vat of delicious stock i sauted the rest of the celery another onion and some garlic in a bit of oil leftover from a jar of sundried tomatoes added a bowl of cooked quinoa from the fridge a kumara from the cupboard and the cavolo nero the stock went in along with some herbs from the garden and before long nothing had turned into soup we ate half of it on the spot and the rest went in the freezer not complicated not costly not wasteful why is this stuff dressed up to be difficult what s your favourite way to combat food waste labels chicken diy family greens herbs recipes storecupboard secrets vegetables what s for dinner winter posted by unknown at 06 44 no comments friday june 10 2016 the healing power of food i ve been thinking a lot lately about the healing power of food not just in the i ve had a bad day i m going to eat my feelings in the form of this doughnut but about the way food signifies care comfort and respite when our daughter was born the best thing that happened to us was the beautiful food parcels delivered by a friend who lived nearby she would send a text about 8am saying she would be walking past our flat on her way to work and that she would leave a food parcel at the front door i d stagger down bleary eyed and tearful from lack of sleep and there would be a still warm ham and zucchini quiche a cake and on real red letter days a tupperware container of her incredible muesli i ve never forgotten how good it was she seemed to instinctively know just when we needed it most i remembered that feeling a week ago when dropping off a modest food parcel to some friends with a new baby the new dad said how kind people had been inundating them with baby gear and i joked that what all new parents really wanted was someone to arrive at 9pm and say right i m taking over until the morning when i bring you breakfast in bed he laughed and then said seriously getting food is the next best thing i don t think you need to have a new baby to understand what he means any stressful life event is a good time for someone to arrive with dinner or a batch of biscuits or a loaf of bread they ve picked up from the bakery when my father died and the world seemed to be falling apart around us kind people flooded our house with flowers they were lovely but the thing that really cheered us up was a home delivered dinner from angel delivery organised by the thoughtful office manager at my work of course there are people facing crises everywhere in the world every day you don t have to have a new baby or suffered a bereavement to need a bit of comfort so my challenge to you to all of us is to do what we can however small it may seem if you re a cook then by all means use your skills if you re flush with funds then there s a whole raft of ways to spend your cash on other people here are some ways to help in new zealand with food money time or all three let me know if there are any i ve forgotten and i ll add them to the list angel delivery know someone who needs a bit of cheering up but you can t be there this is a brilliant service the food is fantastic and all the little details are beautifully done don t send flowers send food bellyful this is a volunteer service providing meals to families with new babies or sick family members you can volunteer your cooking or donate money eat my lunch buy your lunch from this crowd and they ll donate a lunch to a child in need if you live outside their delivery areas auckland or hamilton you can give two instead of buying your own lunch you can order two lunches to be delivered to hungry kids good bitches baking this is another voluntary organisation spreading sweetness in the community via home baking it s growing around new zealand but gbb founder marie fitzpatrick recently told me that people wanting to join or set up new chapters don t have to wait until there is a gbb in their area to do good i say you don t need my permission to make a cake and take it to your local hospice or soup kitchen you can just do it if you re not a baker but you d still like to help gbb also needs drivers and money for cake boxes etc the website has more information te puea marae this link has some great info on how you can help the homeless families taken in by the marae as well as donate to their givealittle page in australia check out eat up australia a not for profit lunch service that combines food recovery with feeding hungry children i ve just interviewed the founder lyndon galea for frankie magazine and he s a great guy with big plans posted by unknown at 10 16 5 comments friday april 29 2016 asian mint sauce remember mint sauce i wouldn t be surprised if you don t i d all but forgotten about it myself until last week when the mr brought home half a slow cooked lamb shoulder as a souvenir from a night out while i was reheating it for dinner the next evening watching fat pooling in the roasting dish and feeling too tired to make hummus i remembered the ultimate in traditional accompaniments five minutes later asian mint sauce let s be clear this is a mint sauce with vaguely asian ingredients not a sauce of asian mint though i m sure that would be nice and if you have some growing adding it would be a good experiment 2 tbsp grated palm sugar or brown sugar 1 2 cup rice vinegar a good pinch of flaky sea salt about 40 fresh mint leaves shredded put the sugar vinegar and salt in a small pot bring it to the boil stirring to dissolve the sugar and salt remove from the heat and add the mint stir and leave to cool then transfer to a lidded glass jar store in the fridge and use liberally on appropriated roast lamb among other things given the weirdness of our weather nearly may and it s still t shirt weather in most parts of new zealand while it s sleeting in the northern hemisphere it seems this fits the bill for lavender and lovage s cooking with herbs blogging challenge for april which focuses on herbs for spring and easter labels autumn diy gluten free greens herbs lamb posted by unknown at 06 52 5 comments monday april 11 2016 the perfect tuna sandwich no blog posts for ages and then what a sandwich i m afraid so truth is i feel like i ve lost my food mojo in the last couple of weeks life seems to have overtaken me there seems to be too much going on and not enough time to do it in i ve been doing a lot of running so i m perpetually hungry and tired and spending hours in the kitchen is a luxury i don t seem to have anyway i m hoping normal ish service will resume soon in the meantime here s a sandwich i perfected earlier in the year when i was on holiday combining lots of running with lots of gardening lots of reading and lots of sitting on our newly finished deck thinking how life was pretty sweet the perfect tuna sandwich not surprisingly good tuna and good bread are essential to the success of this sandwich the absolute best baguettes i ve found in wellington are the acme sourdough baguettes from prefab the best tuna is the sirena brand the one with the mermaid on the tin 1 x 185g tin good quality tuna in oil drained reserve the oil 2 tsp green peppercorns in brine drained 2 tsp capers rinsed and roughly chopped zest and juice of a lemon 2 tbsp mayonnaise salt and pepper put everything in a small bowl and mix well add a little more oil if necessary pile into a halved baguette with some crunchy lettuce eat immediately what have you been up to while i ve been away labels autumn bread fish lunch summer wellington posted by unknown at 21 21 6 comments sunday march 13 2016 three ways with guinness let s get something straight i ve never been one to join in the fun of st patrick s day not for me the early morning pints of guinness the purposeful wearing of kelly green or the joining of parades on march 17 not my circus not my monkeys as the saying goes so it has come as a bit of a surprise to find that i m actually a little bit partial to guinness i m probably more likely to find a four leaf clover than drink a pint of it in one go but it s not a bad drop all told and it s quite fun to play with as an ingredient especially if you get the cans with the little ball in them that help you pour it just like they do at the pub here are three ways to get some of that guinness goodness into you guinness granita with irish cream this idea came to me like a vision while i was running up mt victoria in the half dark one hot and sticky late summer morning it s every bit as refreshing as i hoped and it makes one can of guinness go a very long way the granita will hold in the freezer for a couple of weeks and you should get at least six to eight servings out of it the cream is best made just before serving the amount specified below is enough for four 1 2 cup caster sugar 1 cup boiling water 1 x 440ml can guinness 1 2 cup cream 2 tbsp bailey s irish cream or irish whiskey put the sugar and water in a bowl and stir well to dissolve the sugar slowly add the guinness and stir well then pour into a shallow freezer safe container put in the freezer and leave until partially frozen about 1 to 1 5 hours then scrape up the crystals with a fork and stir well return to the freezer for another 1 5 2 hours then scrape up the mixture into large crystals at this point you can serve the granita or scrape into a covered container and leave in the freezer until you re ready when you re ready to serve whip the cream with the baileys or whiskey until soft peaks form scrape about half a cup of the granita into a glass then top with a large spoonful of the cream serve immediately 2 black velvets this isn t my invention but i ve always loved the story associated with it after the death of prince albert in 1861 a london bartender invented a drink that looked suitably sombre for those in mourning by mixing guinness and champagne together it takes a little bit of skill to get it right without the glasses overflowing but it s otherwise a very simple drink just half fill a champagne flute with sparkling wine not your best french champagne unless you re a member of the guinness family or similar then carefully carefully carefully top up with chilled guinness 3 guinness affogato if you don t have time to make a guinness granita as detailed above you can still have a guinness y pudding scoop some best quality vanilla ice cream into a chilled glass then pour over half a shot of espresso coffee and half the same quantity of guinness top with some shards of very dark chocolate have a great week everyone slainte labels autumn chocolate gluten free icecream picnic pudding recipes posted by unknown at 15 11 6 comments sunday february 28 2016 black doris coconut ice cream the hand chalked blackboard sign loomed in front of us like a vision it was a hot windy day in the wairarapa and the promise of real fruit ice cream was the perfect cure for three crochety travellers after two hours in the car we drove into the orchard and parked outside the tin shed shop inside in 40 degree temperatures a sulky queue waited while one sweating woman operated the till and another worked the ice cream counter i began to realise that we had made a wrong turn the fruit and vegetables which i d first assumed to be grown on site looked like they d travelled as far as we had the fridge was full of dog meat none of the staff looked like they d eaten a vegetable that wasn t a deep fried chip for a very long time the real fruit ice cream sealed the deal this was no artisan orchard operation more like a factory production line the real fruit was pre bagged frozen stuff fed into a tube with cheap blocks of vanilla ice cream the resulting concoction spewed in a swirl out the other end of the machine caught by a cone that tasted of stale communion wafers but by then it was too late we paid handsomely for our ice creams and sat outside in the shade wishing we d stopped at a dairy for three of tip top s finest instead nothing beats a good ice cream nothing quite disappoints like a bad one the good stuff is easy to make at home here s how black doris coconut ice cream last weekend my sister brought me a bag of tiny black doris plums from hawkes bay they were slightly too soft for eating so i decided to have a bit of an experiment with them instead this incredibly good ice cream was the result i based the coconut custard on this chocolate and cinnamon ice cream recipe by emma galloway an ice cream so good it inspired me to acquire an ice cream attachment for my kitchenaid it s very easy the only hard bit is waiting for the custard to chill if you don t have an ice cream maker then you should probably try making this just as a custard set it in small bowls and top with a lid of melted dark chocolate 10 small black doris plums 2 tbsp sugar 4 egg yolks 1 2 cup caster sugar 1 x 400ml tin coconut cream i used kara brand 1 tbsp vanilla extract 4 egg yolks 1 2 cup caster sugar heat the oven to 200c and line a small baking dish with foil halve and stone the plums then place cut side up in the dish sprinkle over the 2tbsp of sugar and bake for 25 minutes set aside to cool slightly then mash into a puree you should end up with about 1 cup of fruit to make the custard put the egg yolks and sugar in a bowl and beat until white and fluffy an electric mixer is the easiest way to do this while that s happening put the coconut cream vanilla and plum puree in a saucepan over medium heat bring to near boiling point then pour onto the egg yolk mixture whisking all the time pour this mixture back into the saucepan and return to the heat stirring constantly for about five minutes or until it is thick enough to coat the back of a spoon transfer to a bowl and cool completely before refrigerating stirring occasionally to stop a skin from forming on the top when the custard has chilled thoroughly churn in an ice cream machine according to instructions have a great week everyone x labels fruit gluten free icecream pudding recipes summer treats posted by unknown at 16 20 4 comments tuesday february 02 2016 lemon verbena syrup an elegant fruit salad four years ago not long after my mother died someone i didn t know very well left a lemon verbena tree on our doorstep i found this gesture incredibly touching and kind not least because my parents garden had a huge lemon verbena tree and mum often made tea from the 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