Nanam: Pan fried Kingfish

Thanks to Nanam for sharing with us this delicious taste of the Phillipines, to recreate in our own homes! Pan fried Kingfish: in Spicy soybean glaze with sautéed Kale and leek and mint GLAZE: 25g peeled garlic 25g Vegetable oil 25g whole grain mustard Pinch of salt 125g soy bean paste 50ml White vinegar 50g Brown sugar 1pc of birds eye chilli Method – glaze: Blend everything together into a smooth paste. Pour in a small sauce pan and simmer slowly for 15 mins, stirring every 5 minutes to prevent burning. Set aside to cool down. Sauteed Kale and Leek 1Tbsp Olive oil 100 g Cavalo nero (Chopped thinly) 100g Leek (Chopped thinly) 5g Mint (chopped finely) Lemon (half) 10g brown sugar 1tsp flaky salt Method

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Mexico: Rosé Sangria

Mexico Takapuna are bringing a little fiesta to your place, with their delicious Sangria recipe! Quantity: 1 litres Ingredients 500ml x your favourite bottle Rosé ¼ red apple sliced ¼ orange sliced 3 x lemon wheels ½ peach sliced 8 x pieces frozen strawberries 20ml x rosewater 80ml x apple juice 80ml x cranberry juice 50ml x lime juice 8 x mint leaves 8 x basil leaves Carafe: Add a scoop of ice to fill the carafe. Glass: garnish with apple and orange   Method – make 4 hours prior to drinking In a 1 liter carafe add Rosé first. Add the rest of the fruit – cover with glad wrap & place in the fridge for 4 hours to start a fermenting process. This is

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Zomer Cafe: Fish Pie

A lovely nostalgic winter warmer, with the addition of smoked kahawai makes it really special and really kiwi.  This is great for sharing at the table centre or storing in the freezer for holidays or special events. Serves 4 For the topping 750grams Agria potato. 50grams butter. 200grams grated tasty cheese. 1 Teaspoon fresh dill chopped. For the sauce  2 onions finely diced. 1  leek finely sliced. 100grams butter. 100grams plain flour. 1.2 litres of milk.  200grams smoked Kahawai.  2 tablespoons grain mustard. 150grams grated tasty cheese. 150grams peas For the filling 250grams white fish (Gurnard is perfect and affordable) 300grams salmon  Method: TOPPING: Cook the potatoes in boiling water until soft Mash with butter, then add cheese and dill. SAUCE: Sweat off the onions

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Bird on a Wire: Katsu Chicken Burger

Thanks to Bird on a Wire for this delicious recipe for their Katsu Chicken Burger! Bring a Taste of Takapuna home to your family with these burgers – why not get the kids involved and get them to build their own! Ingredients (Serves 4) 4x Waitoa Free Range Chicken Thigh FilletsTonkatsu SauceMayoCornflourOil for cooking Asian Slaw:100g red cabbage150g white/green cabbage125g grated carrotSmall handful coriander, chopped2 tsp mixed white and black sesame seeds Pickled red onion:1 red onion, thinly sliced½ cup apple cider vinegar1 cup warm water1 Tbsp sugar1 ½ tsp salt Method Butterfly chicken thigh fillets so they are able to cook evenly. Marinate chicken thighs in Tonkatsu sauce for minimum 4 hours, or overnight. Heat 2cm oil in a pan (or use a deep

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Zomer Cafe: Blueberry Scones

They may look like muffins, but these delightful Zomer scones are something a bit different to try your baking skills on. Easy to make and a guaranteed hit fresh out of the oven. Ingredients: 115g cold butter 260g flour 100g sugar 2 ½ tsp baking powder 220g frozen blueberries 120g cream 1 egg Brown sugar, for sprinkling Method: Preheat the oven to 210 °C. Cut the butter into small pieces and rub it into the flour, sugar and baking powder in a mixing bowl. You can use a kitchen mixer paddle attachment or your hands. Keep going until you can see no chunks of butter. Next, add frozen blueberries to the mix and mix briefly to coat the blueberries. In a small bowl, briefly mix

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Nanam: Salmon ‘Binalot’

Experience Filipino cuisine at home this Taste of Takapuna month! Jess Granada from Nanam is sharing the recipe to her famous dish so you can create your own amazing Filipino-style salmon with candied walnut salad. Ingredients: Marinade: 100g shallots, chopped 200g gherkins, chopped 2 Tbsp fermented soybean 2 Tbsp fermented black bean 50g spring onion, chopped 4 thin slices of lemon Dash of Vietnamese fish sauce, to taste Fish: 250g salmon 2 Tbsp olive oil Salt and pepper, to taste Banana leaf Salad: 30g white sugar 60g roasted walnuts Pinch of salt 1/4 of a lemon Salt and pepper, to taste Mixed rocket and baby spinach greens Method: Preheat the oven to 180 °C. Mix all the marinade ingredients in a bowl. Season the salmon

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