In The New Zealand Cook's Bible, you will find everything from how to saute a potato and fillet a fish to the best method for roasting beef and selecting the right knife. It is a comprehensive cookbook, covering traditional methods and techniques, modern ingredients, terms and tools, and delicious, easy-to-follow recipes. The New Zealand Cook's Bible has been written by Lesley Christensen-Yule and Hamish McRae.
Stock.
Left-over bones from roast chicken? Why not make a tasty stock? A good home-made stock is the best base for delicious nutritious soups, stews or sauces. To find out more, click here.
Mixing a light muffin
Made a batch of muffins and they’ve turned out chewy and heavy? This is usually the result of over-mixing the batter. To make a better muffin, click here.
Warming winter dumplings.
Looking for winter comfort food? Next time you make a meaty stew or hearty soup, add some old-fashioned home-made dumplings. Not only do they make you feel good but they help the budget by making the meal go further. Easy to make in the food processor. To find out how, click here.
How to boil an egg.
Can’t even boil an egg? Don’t know whether to start in cold water or hot? Or how long to boil it for? To learn how to boil an egg, click here.
- Rice.
A warming curry on a wintery night? Perfect. But a great curry can be let down by gluggy rice. So look for quality long grain white rice like basmati or fragrant Thai jasmine and then get the ratios right- 1 part rice to 2 parts water. For best results, use the absorption method. To find out more, click here.
- Buying Fresh Fish.
Fancy a nice piece of fish for dinner but can’t decide how or what to buy? First up use your eyes – the freshest fish fillets are glossy and wet with no signs of dryness or dull colour. To find out more about fish quality click here.
- Don’t mistake steaks.
Did you know that not all steaks are created equal? You can grill a sirloin steak but not a blade steak. You can stew a skirt steak but not a fillet. Knowing the best methods for the each cut is important for successful cookery. Meat cuts can be bamboozling. To find out more about beef steak cuts click here.
- A roast meal is a soul food on a winter’s evening or a hearty meal for a hungry family. Don’t come unstuck with the gravy-making. Click here for tips on making a great gravy.
- One of the tricky things about preparing a pasta meal can be figuring out how much dried or fresh pasta is needed and then sometimes there’s a degree of anxiety about knowing exactly when it’s cooked enough. To find out more about cooking and storing pasta click here.
- Did you know that an egg stored at room temperature loses its freshness 4 to 5 times faster than eggs stored in the fridge? Click here to find out how to get the best out of eggs.
- Buying potatoes is no longer as easy as picking up a bag of spuds at the shops. You need to know the best type for the job at hand. And then it helps to know how many to buy and how to look after them. Click here to learn more.
- “Plain old boiled vegetables” needn’t be dull. In fact, boiling is not only an easy and versatile way of preparing vegetables but it’s healthy too. To find out how to create spectacular boiled vegetables, click here.
- Made a cake and don’t know what went wrong? To solve cake- baking problems, click here.
