helen jackson

I am not really sure what defines a pesto. I make something very pesto ish with no cheese. It has roasted walnuts & almonds ground with garlic, flat leaf parsley, basil, verjuice and evoo. i could eat it by the spoonful. It is fantastic accompaniment to chicken.

This is great - a form of guacamole but with presrved lemon added which works really well. Preserved Lemon and Avocado Dip 1 large ripe avocado, peeled and roughly chopped 1 small red onion, finely chopped 1/3 cup coriander leaves, chopped 1 green chilli, seeded and finely chopped 1 medium vine ripened tomato, de seeded and chopped juice of 1 lime 1 clove garlic, crushed sea salt ½ preserved lemon, skin only, finely chopped Gently combine all ingredients in a bowl. Serve with parmesan and pine nut crisps.

Maybe I am a real sucker for myths as I don't wash mushrooms and I tell people who come to my classes not to, I tell them to wipe with a damp paper towel. Am I wrong on this one as well?

I really did think that a potato added to reduce saltiness worked. Is it a myth????????

this recipe is seriously good -and easy. Ox tail serves 6 6 ox tails, sawn into sections and trimmed of fat salt and freshly ground black pepper flour butter olive oil 1/2 cup brandy 1 large onion diced 3 carrots, peeled and diced 1/2 bottle dry red wine 1 bay leaf 1 sprig thyme 6 cloves garlic, peeled and sliced 2 cups beef stock 2 cups tomato juice 1 cup kalamata olives, pitted Coat oxtail with seasoned flour and brown in batches in a pan with butter and olive oil. Transfer to a large casserole, preferably cast iron. Saute onion and carrot in pan until tender, pour over brandy and wine and bubble fiercely. Tip over oxtail. Add herbs, garlic and liquid. Cover with baking paper and place on lid, cook in oven for 2 1/2 hours. Pour liquid off into a jug and scoop off fat as it rises to the surface. Pour sauce back over meat, add olives and continue to cook for another 45 minutes or until meat is falling off the bone.

Maybe I stand alone on this but I just can't do pesto at all. (I may have overdosed some years ago) Love basil, pine nuts, parmesan, garlic and evoo all individually but not pesto. I do like salsa algreste however with basil, Italian parsley, walnuts, garlic, almonds, verjuice and evoo.

have heaps of new recipes from your posts to try out for future

wow so many wonderful ideas - thankyou. Menu is done and all are happy. This is some of what I am doing............ Thai fish bites skewered with sugar cane risotto cakes flavoured with spinach and gorgonzola served topped with capsicum chutney and shaved parmigiano Beef, guiness and mushroom pies with anchovy & thyme scone topping Australian king prawns in coconut wonton wrappers with mango and chilli salsa Porcini & olive tapenade served on warm potato gallette & drizzled with truffle oil Mini spring onion pancakes filled with Chinese bbq’d duck and hoisin sauce Creamy new season asparagus and dill soup served in demitasse cups Thai Beef noodle salad with basil & mint served in Asian tea cups Freshly shucked Pacific oysters shots New season scallops served on silver spoons with chilli jam and creme fraiche

Bobo's sugo is great - my only exception in bottled vs homemade. It is fairly expensive but I always have a jar on hand.

Spaghetti tossed with lemon infused olive oil, chilli prawns, rocket (arugula) & sea salt.

I made a soup today with smoked paprika in it. A pureed vege soup made with roasted pumpkin, carrot, kumara and flour potato. I added the paprika to the onions and garlic at the beginning, cooked them in a little oil and then added chicken stock and roasted veg. It worked well.

did I miss the banana jam recipe somewhere? Banoffi pie is good!

Why are vinaigrettes complicated and tricky? Mine are not but maybe I am not making them right.

Yes... and blueberies, apples, strawberries and so on. Salads are a good place for an unexpected ingredient. I am so not with you. I cannot stand sweet surprises in my salads. toasted pine nuts, seeds, crispy prosciutto etc... are all great and fine but as for fruit - keep it for the fruit salad as dessert. My only exception with fruit in salads is sliced pear tossed with rocket (arugula), parmigiano, crispy prosciutto, good balsamic and evoo. Simply delicious. Oh I lie - of course melon or balsamic strawbs are great with prosciutto but then that is hardly a salad.

NZ and Australia have a ban on caviar - so no Beluga for us! It has been in place now for a couple of years or so and there are no suggestions of lifting it at this stage.

thanks so much lizziee - I will definitely try these. I normally do oysters in a warm champagne sauce and then serve them on china spoons but will do yours instead.

tell me more, tell me more........ what are these and how do you make them?

Numbers are 200. Yes full access to ovens etc... we will be serving the food at the party. Upmarket means trendy, high budget, high quality fare for clients who are bankers mid 30's-40's and travel the world dining from the best. They want theatrical food with impact - great flavours of course. thanks Helen

Suvir thanks for all your suggestions. I am still very receptive to any other ideas that anyone may have. I'm doing the menu today and a tasting plate on Tuesday - all needs to be high impact - both flavours and presentation!

Pad Thai for me - it's the ultimate in comfort food. Egg noodles with cottage cheese, cinnamon & sugar is intriguing me - never heard of that before so will give it a try - not sure if it sounds good though or not - will let the 6 year old be the judge! Are there any tips or suggestions I should know before I make it?

I love gazpacho with a good splash of sherry vinegar and I too leave out the chilli. For an extra touch I have also finished it with a couple of large prawns on the top of each serving. Gazpacho blanco is seriously good.......

thanks Nina.

all great ideas thanks, would really like the details of the basil leaf topped with cheese etc... don't know if I will be able to find the Food & Wine issue in NZ.

I have agreed to cater an extremely upmarket cocktail party where they want to wow the punters with taste sensations that are new and exciting. All sounds great except I don't feel that new and exciting! Any ideas would be greatly appreciated.

Try drizzling sliced fresh peaches with vincotto - be sure to allow generous servings as they will disappear quickly.