Baked Brie in Puff Pastry with Nuts, Berries and Kawakawa Jelly.
Gooey, cheesy indulgence! This baked in puff pastry brie recipe is both super-easy and incredibly tasty, that's the perfect dish to share with friends over the weekend.
Ingredients (3-4 Serves)
One 250g wheel of brie
1/4 cup toasted chopped walnuts
1/4 cup dried cranberries
1 teaspoon chopped rosemary leaves
pinch of salt
1 sheet of puff pastry (thawed if needed)
one egg (beat with a splash of water)
Manaaki Kawakawa Jelly
frozen cranberries (defrosted)
In a small bowl mix together chopped toasted walnuts, dried cranberries, chopped rosemary, a pinch of salt and black pepper. Unwrap brie and remove any stickers. Spread 1 teaspoon of Kawakawa Jelly on brie and top with a mix of chopped nuts and berries.
Place the pastry dough on a surface and lightly dust it and the rolling pin with flour. Roll the puff pastry out slightly.
Wrap the cheese in puff pastry, trim off excess dough ends. Seam side up, create a small hole on the top, to release the steam. Then brush with an egg.
Place the brie in the freezer for one hour. After 45 minutes, preheat oven to 220C. Line a baking sheet with parchment paper. Place the brie on the prepared baking sheet and bake for 20-25 minutes or until it is golden.
Let cool 10 minutes before servings. Top the cheese with Kawakawa Jelly, dried and fresh cranberries, nuts and rosemary leaves. Serve warm with a glass of Tohu Awatere Valley Pinot Noir. Enjoy.
Black Bun Salmon Burger
These fish burgers are really really good! Nothing beats homemade. A truly mouth-watering cuttlefish ink bun with a sweet flavour of the sea, a juicy salmon patty with both fresh and smoked salmon for depth, and dreamy, smooth and creamy Horopito and Lemon Sauce. The perfect gourmet dinner! Serve with a refreshing glass of Tohu Nelson Pinot Gris.
Black brioche buns:
1/2 cup warm water (120ml)
40 ml warm milk
1 teaspoon dried yeast
1 Tbsp sugar
2 teaspoons cuttlefish ink
1 small egg, beaten
1 teaspoon salt
1 1/2 cup strong bread flour + 1 Tbsp
2 Tbsp soft butter
+ black sesame seeds
+ 1 beaten egg for glazing
250g salmon skin on
100g hot-smoked salmon
2 Tbsp panko crumbs
1 onion, grated
1 Tbsp chopped parsley
1 Tbsp chopped chives
1 teaspoon grated lemon zest
Manaaki Horopito & Lemon Sauce
ripe avocado, sliced
Combine water, milk, sugar, squid ink and yeast in a mixing bowl. Mix and let it stand until foam appears on the surface, that will take 5-10 minutes.
Combine flour and salt in a big bowl, make a well in the centre. Add a beaten egg and the milk mixture, and mix until dough forms. Then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Add another tablespoon of flour during the kneading process if the dough is too sticky. A right amount of flour is very important. If the flour is not enough, the buns cannot keep the shape properly.
Flatten the dough and spread it with one-third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 - 1,5 hours.
Knock back the dough, and using a dough scraper or a chef’s knife divide it into 5 equal pieces. Form each piece into a round shape, gently tucking ends underneath. Place the buns on a baking paper lined sheet, leaving about 5cm between each ball. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour.
Preheat the oven up to 180С.
Beat the remaining egg with a splash of water and gently brush risen buns. Sprinkle with a black sesame seeds. Bake for about 20 minutes. Transfer to a wire rack to cool completely. Toast lightly before serving.
Remove the skin and bones from salmon and cut salmon fillet into rough chunks. Blitz the salmon fillet, flaky hot-smoky salmon and onion in a food processor until they are chunky crumbs, then transfer to a mixing bowl, add remaining ingredients and mix well. Shape the mix into 5 burger patties.
Preheat the oven up to 200C.
Preheat the pan with some cooking oil. Add patties and brown on each side for about a few minutes turning them gently. Transfer the patties to the baking tray and finish in the oven for about 7-10 minutes for most tender and juicy patties.
Arrange a salmon patty into a warm crusty bun, covered with Philadelphia cheese, avocado and salad leaves, add a dollop of Horopito & Lemon Sauce. Serve the burger with a green salad. Enjoy!
Baked Ginger Chicken wings with Kamokamo Pickle.
Crispy, sweet and spicy Asian chicken wings are perfect for a party feast! They' re marinated to be extra tasty and juicy then baked in the oven until caramelized and crispy. Serve it with sweet and sour Kamokamo Pickle and a refreshing glass of Tohu Nelson Pinot Gris.
1 kg chicken wings, separated at joints, tips discarded
2 teaspoon grated garlic
1 Tbsp grated ginger
1/4 cup sweet soy sauce Kecap Manis
juice of one lime
1 Tbsp cooking oil (canola oil, grapeseed oil)
Manaaki Kamokamo Pickle
spring onion, thinly sliced
In the mixing bowl mix all ingredients for the marinade. Place the chicken wings in a zip lock bag. Pour the marinade over the chicken and turn to coat. Marinate for at least 6 hours (up to 24 hours).
Preheat the oven up to 200C. Line a tray with foil, and set a wire rack inside the rimmed baking sheets.
Place the wings on the baking tray in a single layer with the skin side up. Bake for about 40-50 minutes until skin is crispy, and wings are cooked through. Optional: Flip once during baking.
Garnish with spring onion and serve with Kamokamo Pickle in a separate bowl.