Ingredients

1 cup water
1 cup couscous
200g tub baba ganoush
2 x 185g cans Sealord Tuna Sensations Sundried Tomato and Olive
1 egg
¼ cup chopped parsley or basil
Flour for dusting

Fresh tomato mayonnaise

1 cup mayonnaise
¼ cup sundered tomato pesto
1 tomato, deseeded and finely chopped
2 Tbsp chopped basil
Grated rind 1 lime (optional)

Method

Pour the water over the couscous. Stand for 10 minutes then fluff with a fork. Add the baba ganoush, tuna, egg and parsley or basil and mix well. Refrigerate for 30 minutes until the mixture is firm.

With wet hands mould the mixture into eight large patties or 24 small ones, then toss each patty lightly in a little flour. Shake off excess flour.

Heat a dash of olive oil in a non-stick pan and cook the patties for 4-5 minutes each side until warmed through and golden brown. Serve with the fresh tomato mayonnaise, extra slices of tomato and salad greens. These are great for filling toasted pita pockets.

Fresh tomato mayonnaise

In a bowl mix together the mayonnaise, tomato pesto, diced tomato, basil and if using, the lime rind.

Cook’s Tip

Baba ganoush is an aubergine-based dip and is readily available in the chilled section or the supermarket. The dish comes from the Middle East and is also popular in the Meditterranean. The aubergine is usually oven roasted for about 45 minutes and then the softened flesh is blended with tahini (made from chickpeas) and seasoned with cumin, salt, lemon juice, garlic and herbs.

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The Old-fashioned is a classic whiskey cocktail that has been served since around 1880 at the Pendennis Club in Louisville, Kentucky and is (disputedly) the first drink referred to as a cocktail. It is the perfect ideal of what a cocktail should contain: a spirit, a sweet, a bitter, a sour and water. Typically, the Old-fashioned is made with bourbon, however you can experiment with other types of whiskey for an equally excellent drink. Have a light old-fashioned with Canadian whiskey or one that’s more sour with a Tennessee whiskey. Club soda is often used to top off this drink, but this is not a traditional method.

INGREDIENTS:

• 1 sugar cube
• 2-3 dashes Angostura bitters
• 2 orange slices
• 3 oz bourbon
• maraschino cherry for garnish

PREPARATION:

1. Place the sugar cube at the bottom of an old-fashioned glass.
2. Saturate the cube with the bitters.
3. Add one orange slice.
4. Muddle these ingredients.
5. Fill the glass with ice cubes.
6. Add the bourbon.
7. Stir well.
8. Garnish with a second orange slice and a maraschino cherry.

source: http://cocktails.about.com

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Ingredients

• 6 x 180-200g Quality Mark eye fillet, sirloin, scotch fillet, or tenderised barbecue steaks (or 6 x 250-300g T-bone steaks)
• 1-2 Tbsp oil
• 1-2 Tbsp salt
• 3 Tbsp cracked black pepper (or mixed peppercorns)
• 1 tsp garlic powder (optional)

For the Mustard Cream

• 250g sour cream
• 2 Tbsp wholegrain (or regular) prepared mustard
• 1 tsp instant powdered chicken stock
• 2 Tbsp fresh chives, chopped
• 1 tsp prepared horseradish (optional)
• 1 tsp pickled green peppercorns (optional)

Method
Combine the salt, cracked pepper and garlic powder. Oil the steaks individually and press the peppercorn mixture onto each side of the oiled steaks. Barbecue steaks over a high heat for 3-5 minutes per side (or 5-7 minutes per side for T-bones), turning once. Combine all the mustard cream ingredients, blending well. Serve each steak with a dollop of mustard cream.

Serves 6

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Ingredients
1 cup fresh breadcrumbs
(or use prepared couscous)
1/2 peeled and finely chopped onion
1 tbsp minced fresh ginger
300g bottle Wattie’s Bit on the Side Cracker Cranberry Sauce
2 kg 100% New Zealand Pork boned sholder, well scored
2-3 tbsp oil
1 tbsp salt

Cranberry Apple Sauce
3 peeled, cored & sliced apples
1 tsp minced fresh ginger
1/2 tsp ground cinnamon or a small cinnamon stick

Method

1. In a bowl toss together the breadcrumbs or couscous, onion, ginger and 1/2 cup of the Wattie’s Bit On The Side Cracker Cranberry Sauce.2. Spoon the stuffing into the 100% New Zealand Pork boned shoulder. Tie the pork together with string to secure the stuffing. Rub the pork liberally with oil and salt.

3. Place in a 220^oC oven for 20 minutes and then lower the temperature to 170^oC for a further 2 hours, until the pork is cooked and crackling crispy.

4. While the pork is cooking, place the remaining Wattie’s Bit On The Side Cracker Cranberry Sauce into a saucepan with the apples, ginger and cinnamon and simmer for 15 minutes until tender. Serve the apples hot or cold with the pork.

For more great pork recipes, visit www.nzpork.co.nz

Simmer

Hint: This recipe will also work well with a roast boned leg of pork and boned roast loin of pork. The cooking time for the loin will take less time once you lower the temperature; about 1 1/2 hours. To know when pork is cooked, pierce with a carving fork or metal skewer and if the juices run clear it is cooked. If still pink, return to the oven for extra time.

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These pear muffins are a delightful fall treat. Cinnamon, ginger and nutmeg add a nice flavor. As always, these muffins are at their best warm from the oven, but they freeze well, too.

INGREDIENTS:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 3/4 cup non-fat milk
• 1 large egg, lightly beaten
• 2 tbsp canola oil
• 1 large, ripe pear, peeled, cored and chopped

PREPARATION:

Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.

Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear. Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.

Makes approx 12 muffins.

Per Serving: Calories 148, Calories from Fat 26, Total Fat 3g (sat 0.3g), Cholesterol 18mg, Sodium 233mg, Carbohydrate 27.2g, Fiber 1.4g, Protein 3.4g

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In this healthier version of traditional Kung Pao Chicken, the chicken is stir-fried instead of deep-fried, reducing the fat content.

Serves 3 to 4

INGREDIENTS:

• 2 boneless, skinless chicken breasts, 7 to 8 ounces each
• Marinade:
• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 teaspoon sesame oil
• 1 1/2 teaspoons cornstarch
• Sauce:
• 2 tablespoons dark soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sugar
• Other:
• 8 small dried red chili peppers
• 2 cloves garlic
• 2 green onions (spring onions, scallions)
• 4 tablespoons oil for stir-frying, or as needed
• 1 teaspoon Szechuan peppercorn, optional
• 1/2 cup peanuts or cashews
• a few drops sesame oil, optional

PREPARATION:

Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar.

Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

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