Kiwi Cuisine Recipes From Britian

Stemming from its British Colonial heritage, culinary culture in New Zealand has long been characterized by straightforward fodder such as steak and fries, fish and chips and baked meats. However, driven by the demands of increasingly sophisticated tourists to the region and influenced by both Asian and Pacific flavors, New Zealand cuisine has quickly evolved to cater to gourmet tastes. Today's New Zealand menus combine the incredibly fresh produce, meat and seafood with an eclectic mix of indigenous plants and exotic vegetables to create complex, flavorful dishes.
Fortunately, travelers heading to these dreamy, green islands in the South Pacific don't have to wait long to indulge in a Kiwi feast. For example, Air New Zealand offers a gourmet New Zealand-inspired menu for passengers traveling in its Business Premier and Pacific Premium Economy classes. Designed by world-renowned consultant chefs, an array of authentic options are paired with fine native wines to offer travelers a glimpse of the country's culinary culture before they even hit the ground.
For a sample of New Zealand cuisine at home, try this recipe handpicked by one of the consultant chefs from Air New Zealand and currently available on all flights originating from North America.
New Zealand Glazed Snapper and Arugula Salad with Vanilla Saffron Aioli
Serves 4
4 vine-ripened tomatoes
12 baby gourmet potatoes
4 medium fillets of fresh snapper
1 cup fresh arugula
Place tomatoes on a tray of rock salt in the oven at 320° F and roast until skins begin to split.
Remove from oven and keep warm. Slice potatoes into thin slices and pan fry in olive oil with sea salt till golden and crispy.
In a large pan, fry the snapper (sprinkled with sea salt) skin-side-down until golden. Turn the fillets over to finish cooking the fish. To stop the fillets from curling up, use a fish slice to press down on the fillets as soon as they go in the pan. Hold for 20 seconds at the start.
Toss arugula in a bowl with 1 teaspoon of New Zealand or regular extra-virgin olive oil.
Arrange potato slices on warmed dinner plates and squeeze "circles" of vanilla saffron aioli around the potatoes. Place snapper on top with arugula and roast tomato to the side. Brush with lemon caramel and serve while hot.
Vanilla Saffron Aioli
1 tablespoon white wine vinegar
1/2 teaspoon ground New Zealand or regular saffron
1 vanilla pod or 1 teaspoon of vanilla extract
1/2 teaspoon fine salt
1 egg yolk
6 oz. grape seed oil
Boil the vinegar and saffron together. Cut the vanilla pod in half lengthwise and rub the seeds into fine salt. If using vanilla extract, skip this step. In a bowl, whisk vanilla salt or extract onto the yolk, whisk in vinegar and slowly add in the oil, whisking well. Place in a bottle until ready to use. This makes it easy to serve and will keep in the fridge for up to four days.
Lemon Caramel
1/2 cup sugar
2 tablespoons water
1/2 teaspoon salt
Juice of 1 lemon
Boil sugar, water and salt till golden caramel in color. Remove from the heat and cool slightly before carefully stirring in the lemon juice. Use a pastry brush to coat the snapper fillets.
This authentic New Zealand dish can help spice up your menu.

Want to find out about mimolette cheese and cottage cheese diet? Get tips from the Cheese Facts website.

Tags : anolon advanced 12 piece cookware set kitchenaid gourmet distinctions 10 piece set

Cooking Recipe For British Cuisine

British cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it's not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and spotted dick appear on restaurant menus.
And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world. There is no other nation in the world that does a roast of beef to such perfection, nor any better accompaniment to the succulent meat than a puffed, piping hot Yorkshire pudding prepared in its drippings, and few cuisines have a dessert that can compare with the pure heaven that is a well made trifle or treacle tart.
British cuisine is a blending of the practical with the nutritious. If it is, as some say, unimaginative, that may be because the food itself needs little imagination to fancy it up and make it palatable. It is certainly not because the British mind lacks imagination when it comes to food - the common names for everyday meals sometimes require a translator just so you'll know what's on your plate. A walk through a restaurant take-away menu offers such dishes as 'mushy peas', steak and kidney pie, fish and chips and bangers and mash.
There are well-known British dishes for eating at each meal. Some of the most popular include:
Breakfast:
A full English country breakfast includes meat, eggs, pancakes or toast and side dishes like hash and bangers and mash. It's hearty fare, the sort that is set on the table for dinner in most other cultures. It often includes leftovers from last night's dinner, diced and fried together with seasonings and butter, sometimes called country hash.
Tea:
The tradition of mid-afternoon tea is one that's been observed by the British for centuries. Among the most common dishes served at mid-afternoon tea are finger-foods like crumpets with jam and clotted cream, dainty watercress sandwiches and scones with raisins or dried fruits.
Sunday Dinner:
The Sunday dinner has a long tradition as being a family occasion - the one meal of the week at which all family members gathered. A roast joint of meat - beef, lamb, pork or chicken - is nearly a requirement, and it is served with a potato and vegetable, and very often accompanied by Yorkshire pudding.
Puddings and custards feature prominently in British cuisine. Baked, boiled or steamed, puddings are usually made with suet and breading, and studded with dried fruits and nuts. One of the most popular and delightful British desserts is the trifle, and there are nearly as many variations as there are cooks. The base is a sponge cake, often left over from another meal. Soaked in Madeira or port, it is layered in a dish with custard, jam, fruits and Jell-O and topped with whipped cream. The end result is a delicious mélange that is features all that is good about British cookery - plain, practical cooking that is meant to fill the belly and satisfy the taste buds.

Find tips about mimolette cheese and cottage cheese diet at the Cheese Facts website.

Thanks To : all clad copper core 3 quart saute with lid circulon infinite circulon 10 piece cookware set