STICKY LEMON CHICKEN RECIPE

cuisine

STICKY Lemon

Ingredients 600g boneless chicken thighs or breasts chicken 1/2 cup cornfl our 1 egg 1/2 cup chicken stock 1/3 cup lemon juice 1/4 cup soy sauce 2 Tbsp brown sugar 2 Tbsp honey 2 tsp crushed garlic 2 Tbsp vegetable oil 1 Tbsp cornfl our mixed with 1/4 cup cold water 1 spring onion, sliced 1 tsp sesame seeds 1 handful fresh coriander (optional)

TIPS

• When preparing the chicken, the egg doesn’t need to be whisked, just crack it over and mix it through. • If you fi nd the sauce too sour, use less lemon juice or add a tablespoon more of brown sugar.

Cut the chicken into bite-sized pieces and place in a large bowl. Add the 1/2 cup cornfl our and toss to coat. Add the egg and mix to coat the chicken. Set aside while you make the lemon sauce.

Place the stock, lemon juice, soy sauce, sugar, honey and garlic in a bowl and whisk together.

Heat the oil in a large frying pan over a medium heat. Working in batches, add the chicken pieces and fry until crispy on both sides. Remove from the frying pan and set aside.

Wipe the excess oil out of the frying pan. Add the lemon sauce and simmer for 2 minutes.

Stir in the cornfl our mixture. Once the sauce starts to thicken, add the crispy chicken and turn to coat in the sticky lemon sauce.

Sprinkle with spring onion, sesame seeds and coriander (if using). Serve immediately.

Images and text extracted from

Everyday Favourites: Delicious, easy meal solutions for busy

families by Vanya Insull published by Allen & Unwin NZ, RRP: $39.99. Photography by Melanie Jenkins, Flash Studios.

delicious

GREEK FOOD & FINE WINES

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Greek philosopher Epicurus said: “We should look for someone to eat and drink with, before looking for something to eat and drink.”

Epicurus, born 341 BC, in Greece, knew a thing or two about eating, espousing the ethical philosophy of simple pleasure, friendship, and retirement, and founding his own epicurean school of philosophy. Down through the centuries since then, Greek food has gained a reputation far and wide for being healthy, delicious, fresh and fl avourful. Luckily in Christchurch, food enthusiasts don’t have to go far to fi nd outstanding Greek cuisine and good wine. The Athens Yacht Club in Victoria Street is the epitome of a Greek family restaurant. Owners Emilios and Rebecca Kotzikas take their inspiration from his Greek Cypriot heritage. Sharing good food in a family environment is a large part of Greek culture, and that’s where Emilios and the team o er a taste of his homeland, right here in our central city.

FAMILY-FRIENDLY

Family plays a vital role, whether it is families dining, helping to test new menu options, or being part of the wider restaurant family. Passionate chefs, quality ingredients, and traditional recipes dating back hundreds of years, are what has put this restaurant on many foodie’s maps. “We strive to bring you the total Greek experience with a ordable quality, authenticity, and hospitality being our top priority,” says Emilios. Both he and Rebecca believe that dining out should be a memorable experience, every time, and hospitality helps dictate that. “People forget what hospitality means. We look after them, greet them with a genuine smile, and make sure they have a great experience,” says Emilios. Wining goes with dining, and that’s especially true of Greek restaurants. Greece is, after all, the birthplace of Dionysus (god of wine), and the home of the fi rst wine making. Emilios is as passionate about the wines on o er at The Athens Yacht Club, as he is about the restaurant’s traditional Greek fare.

WINES TO SAVOUR

“We produce so many beautiful wines in New Zealand, it would be a sin not to embrace them,” he explains. Labels such as Greystone, Mon Cheval, Pegasus Bay, Amisfi eld, Butterworth, Te Mata, ManO-War, Maude, Blank Canvas, Nanny Goat, and Atra Rangi grace the wine list, a bonus for those who appreciate the fi ner things in life. From Otago, Canterbury, Marlborough, Martinborough, and Hawke’s Bay to Waiheke Island, the drinks list includes many wines not found elsewhere locally, along with speciality cocktails, craft beers, and fi ne French Champagnes.

WHY GO GREEK?

It’s fresh, fun, and full of so many traditions that once you take a bite, you’ll feel like you are laying back in Greece, sipping wine and dipping your bread in olive oil. Many traditional Greek dishes are made entirely of plant-based foods, and they’re perfect for pescatarians too as seafood is also a common ingredient. Eating Greek is a time to sit, bond, and connect with the people around you. Using local produce and premium meat and seafood, the carefully curated menu at The Athens Yacht Club celebrates the authentic fl avours of Greece. Nightly specials are on the menu, alongside classics such as fl amed cheese saganaki, slow roasted lamb, stu ed eggplant, crispy calamari and specialty vegetables and salads. Open seven nights from 5pm until late, bookings are essential. The Athens Yacht Club | 179 Victoria Street | Call 03 365 0435.

www.athensyachtclub.co.nz

YIAMAS

Emilios takes personal interest in the wine list, highlighting it with New Zealand produced wines, fi ne Champagnes and a few other international gems.

597 Springs Road, Prebbleton Ph: 03 344 0559 unionfare.eatery@gmail.com www.unionfare.co.nz

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GREEK CUISINE AT ITS FINEST OPEN 7 NIGHTS 179 VICTORIA STREET

THE HUMBLE cheese toastie

Easy to whip up and seriously tasty, a toastie has always been the perfect ‘I don’t have any food in the house’ or ‘I had one too many wines last night’ meal.

Our nation loves toasties so much, that every year, The Great New Zealand Toastie Takeover scores the country for the very best. This year’s winner was Rich Johns, from Rotorua’s Okere Falls Store and Craft Beer Garden. His fl avour combination? House-smoked, beer-brined brisket, McClure’s Pickles, hop-salted mozzarella, smoked cheddar, watercress, and horseradish on Bread Asylum X Lumberjack Brewing spent grain sourdough with pickle brine sour cream and a beer gravy dipping bowl. While the winning toastie might take you a few hours to try and replicate at home, here are a few tasty combinations to try next time you fancy whipping up a toastie. KEEP IT CLASSIC You aren’t going for fancy with this one, just good honest comfort food. Layer a few di erent cheeses for ultimate fl avour – we recommend a combination of cheddar, mozzarella and gruyere. Ensure your bread is crusty white bread, and don’t forget the butter for a golden fi nish.

HOT AND SPICY For those that like a punch, this is the toastie for you. Use two cheeses, a melting cheese and a tasty cheese (Havarti and smoked cheese, or mozzarella and aged cheddar are winning combos), and then add a layer of spicy jalapenos and your protein of choice and toast away. THE GOURMET GRILL Everyone feels a little fancy sometimes, even the humble toastie. For a gourmet option, try a combination of cheeses like gruyere, white cheddar and muenster. Adding fl avours like tru e really up the indulgence, so shave in some tru e or for an alternative, try using tru e butter or tru e oil on the bread. Caramelise some onions for sweetness, and add in fresh herbs like thyme and rosemary for a delicious fragrant layer.

DID YOU KNOW The idea of grilling bread and cheese has been around for centuries, all over the world. Roman cookbooks say to combine bread and cheese when eating dinner. In France, the Croque Monsieur was fi rst on menus in 1910.

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In your kitchen

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THE ARTISAN BISCUIT

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VINEYARD VALLEY FOOD CART

Outstandingly delicious cuisine handmade daily on-site and fresh to you! Guaranteed the best by Chef Barb. Pies, sausage rolls, sandwiches, scones, sweets. Full range of barista coffees. Friday night fish & chips 5-7.30pm. Easy access situated by the gas station. Open 5am to 2pm Monday to Friday. Waipara Junction Ph: 021 0906 5268

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FLOURLESS hazelnut

brownie cake

COURTESY OF POLLY MARKUS SERVES 8

Ingredients

120g butter 250g dark chocolate – chopped 3/4 cup soft brown sugar 3 large eggs – at room temperature 1/2 teaspoon vanilla paste 2 cups hazelnut fl our 1/2 teaspoon baking powder 1/4 cup cocoa powder

Berry Compote

2 cups frozen mixed berries 2 tablespoons caster sugar (or more, to taste)

Method

Preheat the oven to 160°C fan bake. Grease a 20cm (8 in) springform cake tin with butter.

Melt the butter and chocolate in a large bowl in the microwave until nice and smooth. Do this in short bursts, giving it a good stir in between. Whisk in the sugar. Add the eggs one by one, whisking in between. Add the vanilla, whisking well until everything is combined. Add the hazelnut fl our and baking powder, then sieve in the cocoa powder. Stir until just combined but don’t over-stir.

Pour the mixture into the cake tin and bake for 45 minutes. The top should have a slight crust.

Let the cake cool in the tin for 15 minutes, then very carefully remove the sides and lift it o the base, placing it on a wire rack to cool completely. To make the Berry Compote, warm the berries in a medium saucepan on a medium heat until defrosted. Add the sugar, stir until dissolved, then remove from the heat. Serve with the cooled cake. IMAGES AND TEXT FROM Miss Polly’s Kitchen by Polly Markus, photography by Melanie Jenkins (Flash Studios), published by Allen & Unwin NZ, RRP $45.00.