Posts Tagged ‘Nici Wickes’
Pork Leg roast with apple, fennel & crackle
Ideal recipe for a Sunday roast. Roasting whole apples along with your pork roast is a great way to create a truly delicious apple sauce and everyone knows nothing beats a pork roast with crackling! Ingredients (serves 8-10): 2.5-2.8 kg leg pork, bone in, skin on and scored (get your butcher to do this) ¼…
Read MoreRoasted Eggplants
Versions of this dish have been known to make priests faint it’s that good! A perfect roast for vegetarians for NZ Roast Day today. Or make as a side dish for a main meal. Whether you call them aubergines or eggplants, this recipe is tops! Serves: 4-6 Ingredients 4 medium sized eggplants or aubergines 1…
Read MoreSlow-roasted pork shoulder with crispy paprika potatoes
This is the most divine way to prepare pork, roasted with the apple cider vinegar which cuts through and balances out the fattiness of the pork beautifully. Spanish slow roasted pork shoulder in apple cider vinegar, served with crispy paprika potatoes.
Read MoreDalmatian inspired pot roast beef
The flavours in this dish are reminiscent of the famed Dalmatian dish pašticada – pot roasted beef with lots of herbs and spices in a rich, red wine gravy. Served as hot beef rolls, this makes a fantastic shared plate. Nici Wickes’s great pot-roast. Delicious! Ingredients (Serves: 6-8) 1.5 kg bolar or topside…
Read MoreGooey Citrus Self-Saucing Pudding
There’s something magical about self-saucing puddings and this one, laced with plenty of citrus, is so deliciously warming in winter but equally good served cold in summer.
Read MoreGreen Peppercorn & Mustard sauce
A sauce for all seasons and almost any roast meat, this simple combination of white wine and crème fraiche spiked with mustard and green peppercorns is marvellous with beef, lamb AND pork. Nici Wickes’ Green Peppercorn & Mustard sauce.It makes a great substitute for gravy. Ingredients (Makes 1 ½ cups) 200 mls white wine 50 mls cider vinegar 20…
Read MoreTrinidad Chicken Curry
This curry is delicious and great for those who enjoy a milder curry. It has an East Indian influence and uses the one key ingredient so common to Caribbean cooking – the green seasoning mix.
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