Cooking with Kiwi Kitchen
Resulting from its British colonial heritage, culinary culture in New Zealand has been characterized by simple fodder like steak and chips, fish and chips and roast meats. However, driven by demand for tourists who increasingly sophisticated in the region and influenced by both Asian flavors and Pacific, New Zealand cuisine has evolved rapidly to meet the tastes gourmet. Menus for New Zealand now combine the incredibly fresh produce, meats and seafood with an eclectic mix of indigenous plants and exotic plants to create complex, flavorful dishes.
Fortunately, travelers heading to these dreamers, green islands in the South Pacific do not have to wait long to get into a celebration of Kiwi. For example, Air New Zealand offers a gourmet menu inspired New Zealand to passengers traveling in business class and Premier, Pacific Premium Economy. Designed by world renowned chefs consultant, a range of options are combined with authentic native wines to offer travelers a glimpse into the culinary culture of the country before reaching the ground.
For a sample of New Zealand cuisine at home, try this recipe for a handpicked chefs consultant for Air New Zealand and currently available on all flights from North America.
New Zealand Snapper glasses and Arugula Salad with Vanilla, Saffron Aioli
Yield: 4 servings
4 ripe tomatoes
12 gourmet potatoes
4 fillets of snapper fresh medium
1 cup fresh arugula
Place the tomatoes in a tray of rock salt in the oven to 320 ° C and bake until the skins begin to split.
Remove from oven and keep warm. Cut the potatoes into thin slices and fry pan with olive oil and sea salt until golden and crisp.
In a large saucepan, fry the snapper (sprinkled with sea salt) skin side down until golden. Turn the steaks to finish cooking the fish. To stop the fillets from curling up, use a piece of fish to press down on the fillets, so they go to pot. Hold for 20 seconds at the beginning.
Mix the arugula in a bowl with 1 teaspoon of New Zealand or extra virgin olive regular.
Arrange the potato slices on warmed plates and tighten the “circles” of vanilla aioli, saffron potatoes around. Place snapper on top with arugula and roasted tomatoes to the side. Brush with lemon caramel and serve hot.
Vanilla Saffron Aioli
1 tablespoon white wine vinegar
1 / 2 teaspoon of saffron in New Zealand or regular
1 vanilla bean or 1 teaspoon vanilla extract
1 / 2 teaspoon fine salt
1 egg yolk
6 oz grape seed oil
Boil the vinegar and saffron together. Cut the vanilla bean in half lengthwise and rub the seeds in fine salt. If using vanilla extract, skip this step. In a bowl, mix the salt and vanilla extract to the yolk, mix with vinegar and slowly add the oil, stirring well. Place in a bottle until ready to use. This makes it easier to serve and refrigerate 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 until golden caramel color. Remove from heat and let cool slightly before carefully mixing the lemon juice. Use a brush to coat the fillets of sea bream.
This authentic dish New Zealand can help spice up your menu.
