Recipe: New Zealand Inspired
I love trying new recipes, especially ones using authentic and fresh ingredients! Today I”m sharing two that I recently made for me and Baby M…and they were so delicious, I could eat them every day! The textures and flavors of meals made from quality and sustainable sources are unmatched. Enter: New Zealand Made With Care. They’re stewards of fresh New Zealand foods…some of which I’ve become obsessed with! Zespri Kiwifruit is so refreshing, especially in the morning, and I put Taylor Pass Honey on just about everything I can find…from bread to smoothie bowls and everything in between! A few more of my absolutely favorites include fresh Lewis Road Butter and grass-fed meat from Silver Fern Farms.
Where your food comes from matters, and the folks at New Zealand Made With Care understand that. Check out the #NZMadeWithCare website to learn more and follow them on Instagram!
Scroll down to see the delicious recipes I made!
LIME AND SESAME BEEF STIR-FRY
Prep time: 5 mins Cook time: 15 mins Serves: 2
Ingredients:
- 250–300g (8-10 ounces) lean beef, such as fillet or sirloin steak, sliced super-thinly across the grain
- finely grated zest of 1 lime
- 2 cloves garlic, finely sliced
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 190–270g (6.5-9.5 oz) dried udon or soba noodles, cooked according to packet instructions
- 1 head broccoli, cut into small florets, stem peeled
- 1 tbsp neutral oil
- 1 tbsp oyster sauce
- 2 tbsp water
- 1 head bok choy, leaves separated
- a handful of snow peas
- 1 spring onion, finely sliced
- 2 tbsp sesame seeds, toasted
- 2 tbsp lime juice
Directions:
- Mix beef with lime zest, garlic, soy sauce and sesame oil. Leave to stand on the bench while you cook the noodles. Add broccoli to the noodles in the last 2 minutes of cooking. Tip into a colander and cool under cold water; drain well.
- Heat oil in a wok or large frypan and stir-fry meat over high heat for 1 minute. Add oyster sauce, water, bok choy and snow peas and stir-fry for another minute.
- Add drained noodles and broccoli, spring onion and sesame seeds. Toss over high heat for 1 minute; mix in lime juice. Serve at once.
Original recipe found on A Free Range Life by Annabel Langbein!
STRAWBERRY AND WALNUT GELETTES
Cook time: Ready in 1¼ hours + chilling Serves: 8
Ingredients:
Walnut Pastry
- ½ cup walnuts
- 2½ cups flour or gluten-free flour
- 250g (8oz) butter, at room temperature
- ½ cup sugar
- 1 egg
Walnut Frangipane
- 80g (2¾ oz) butter, at room temperature
- 1 egg
- about 1 cup walnuts (80g/2¾oz)
- 1 tbsp flour or gluten-free flour
- 1 tbsp sugar
Strawberry Filling
- 3 punnets (750g/1½lb) strawberries, hulled and halved lengthways
- finely grated zest of 1 lemon
- 2 tbsp sugar, plus extra to sprinkle
- 1 tsp vanilla extract
Directions:
- To make the Walnut Pastry, pulse walnuts to a fine crumb in a food processor, taking care not to over-process or you will make walnut butter. Transfer to a bowl, add flour, mix to combine and set aside. Beat together butter and sugar in a food processor or mixer until pale and creamy. Add egg and mix to combine. Add flour mixture to butter mixture and mix until dough comes together in a soft ball.
- Turn pastry out onto a lightly floured board (it will be quite soft) and use floured hands to shape into 8 portions. Roll each portion out in between 2 pieces of baking paper to form rounds about 5mm/1⁄4in thick, and chill for at least 30 minutes before use.
- While the pastry is resting, make the Walnut Frangipane. Place all ingredients in a food processor and pulse to combine. Set aside.
- To make the Strawberry Filling, place all ingredients in a bowl and toss to combine. Set aside for 15 minutes to allow the strawberries release their juices.
- When you are ready to cook the galettes, preheat oven to 175°C/345°F fanbake.
- Remove a pastry round from the fridge and place on an oven tray. Remove and discard the top piece of baking paper. Place a heaped tablespoon of frangipane in the centre and spread out with the back of a spoon to evenly cover the surface, leaving a 5cm/2in border around the sides.
- Place an eighth of strawberry filling on top of the frangipane and then carefully use a spatula or the back of a knife to fold the sides of the pastry over the strawberries, working your way around the galette so the edges overlap. Sprinkle with a little extra sugar. Repeat with the remaining pastry rounds.
- Bake galettes until they are aromatic and the pastry is golden (about 30 minutes). Serve warm.
Original recipe found on A Free Range Life by Annabel Langbein!
