Scruffy Dining

01/10/2022

Exciting times from my lovely friends at Sovrano Estate

The only real Italian restaurant in Northland, We can not wait to announce the opening day...
In the meantime some preview of our menu..available Mid November....
Sovrano Estate 165a Waimate North Road Kerikeri

07/08/2022

Brunch Burger (2017 Te Waihou Bistro - Chef Jimmy Boswell)

I love making burgers and if I had a food truck I would be serving these sorts of "all in one" burgers.

What would your "Mega Burger" fillings be?

31/07/2022

Honey Pork Spare Ribs

Ingredients
2 tbsp Honey
2 tsp brown sugar
1/3 cup of olive oil
juice of a lemon
1 tsp salt
2 tsp ground pepper
4 cloves of garlic crushed
2 tsp paprika
2 tbsp oregano
1 tbsp yellow mustard
4 tbsp bbq sauce of choice
1 1.5kg rack of pork ribs

Directions

Preheat oven to 120C degrees.

Mix all of the glaze ingredients together in a large bowl except the bbq sauce, whisk well. Add the pork ribs and massage the glaze all over the pork ribs thoroughly.

Place ribs meat-side down on aluminium foil. Prick back of rib rack several times with a knife.

Generously apply coating of glaze to all sides of rib rack.
With rib rack meat-side down, fold foil around it to create a tight seal. Transfer to large roasting pan.

Bake in preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.

Increase oven temperature to 175 degrees C.

Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of rack.

Place rack meat-side up and return to oven, leaving foil open. Bake for 10 minutes, remove from oven, and brush another layer of barbeque sauce on meat-side only. Repeat baking and brushing with sauce 3-4 more times, for a total of 50 minutes baking time.

Cut rack into individual rib segments and serve with more barbeque sauce.

Recipe by Chef Jimmy Boswell
© 2017 Chef Jimmy Boswell

22/07/2022

Awesome recipe from a chef I have huge respect for :) Julie Le Clerc

Here’s something for your weekend menu. This much-loved rice dish of Anglo-Indian origin is packed with flavour thanks to the aromatic smoked fish and fragrant curry spices. Kedgeree can be eaten hot or cold, and while traditionally considered a breakfast dish, it works deliciously well for lunch or dinner too. I’ve recently discovered Waiheke-based 10 knots beautiful smoked fish and highly recommend it for making this dish.

Smoked Fish Kedgeree
1 cup basmati rice
4 free range eggs
300g 10 Knots Smoked Kahawai, Warehou, or Hoki
2 Tablespoons olive oil
1 large onion, finely chopped
30g butter
2 cloves garlic, crushed
1 Tablespoon mustard seeds
1 Tablespoon quality curry powder
Juice of 1 lemon
Salt and freshly ground black pepper
1/3 cup cream
¼ cup chopped fresh parsley or coriander
Lemon wedges, to serve
Bring a large pot full of water to the boil. Stir in the rice and cook for 12 minutes, then drain well and set aside.
While the rice is cooking, boil the eggs for 7 minutes, then immediately plunge into a bowl of cold water to stop the cooking process. Break the fish into flakes, discarding any skin and bones. Set aside
Heat oil in a large pot, add the onion and cook gently for 10 minutes until softened. Add the butter, garlic, mustard seeds and curry powder and cook for 1 minute more until fragrant. Stir in the cooked rice and lemon juice and cook for 1-2 minutes to heat through. Season well with salt and pepper.
Gently stir in the cream and smoked fish, taking care not to break up the flakes, and cook over low heat for 3-4 minutes to heat through. Remove from the heat, cover the pot for 1-2 minutes.
Peel the boiled eggs and slice in half. Serve kedgeree in bowls and top each with a halved egg. Sprinkle with parsley or coriander and serve with lemon wedges on the side, to squeeze over. Serves 4

06/07/2022

Happy World Chocolate Day everyone :)

23/06/2022

Making Scrambled Eggs With A Pinch Backing Powder

Back in the day, 50 or so years ago my mother said to add a “pinch” or 1/8th tsp of baking powder per two whisked eggs and lightly combine before putting on the heat and cooking right away.

I remember asking “why” and all she said was to make some scrambled eggs (SE) this way and eat. What I got was the fluffiest SE I had ever cooked and eaten.

This works by releasing small carbon dioxide bubbles both when it comes into contact with liquid (eggs and milk) and when it’s heated in the cooking process.

The result is a much lighter (fluffy) scrambled egg and will have people commenting on how incredible they taste.

I serve it on some avo smash for a very tasty and filling brunch.

18/06/2022

YMCA (yesterdays muck cooked again) leftovers toasted sandwich

Is that a YES or NO people

16/06/2022

This is our "Scruffy Burger" - Suggested dining attire "A BIB"

130g reversed seared scotch fillet (ribeye)
200g beef and pork patty
Bacon
Onion chilli jam
Apple slaw
Beetroot

11/06/2022

A child's neurological system begs to differ. ❤

08/06/2022

Braised Lamb Ribs with Rich Gravy – Scruffy Dining

Serves 4

A time saving recipe that can be slow cooker and uses some of the yummy lamb ribs you see in the meat shelves. You can also use pork ribs that have been cut into 3-4 inch (75-100ml) pieces.

1-2 tbsp(s) oil
600-800g lamb ribs. The small ones that are cut close are the best in our view.
1 large onion peeled and rough chopped chopped
2 large carrots, palved and chopped into pieces
3 cloves garlic, minced
1 cup red wine
2 cups beef stock, (beef stock cubes are fine)
1 tsp dried thyme
2 tbsp tomato puree/paste
2 bay leaves
¼ tsp salt
¼ tsp pepper
1 tbsp Worcestershire sauce

Gravy
2 tbsp cornstarch/cornflour
5 tbsp cold water

Set your slow cooker to low setting.

Heat the oil on high in a large frying pan and brown off the lamb ribs in batches.

Remove them to the slow cooker bowl.

In the fry pan over a medium heat add the onion and cook for 3-5 minutes, stirring.

Add in the garlic and stir through for 1 minute. Add the wine and bring to simmer cook stirring for 5 minutes. Add in the rest of the ingredients and bring to a simmer then transfer to the slow cooker.

Place the lid on and cook on low for 6-8 hours.

To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan on a high heat.

Mix the cornstarch/cornflour and water so its completely combined now slowly pour the mixture into the cooking liquid whilst whisking until the gravy thickens.

Serve on plates or in large bowls with mash first, some of the braised ribs then top with gravy.

Serve hot.

Pour the rest of the gravy over any ribs that are left if they last that long.

05/06/2022

Easy Oven Pork Belly Burnt Ends – Scruffy Dining

This recipe is all about the sweet and sticky treats that are pork belly burnt ends. The belly is absolutely all about fat and the bits that aren't fat are tightly bound up with loads of collagen.

As the collagen slowly cooks it breaks down with the fats in the meat into sweet, juicy and yummy bits that are like a meat dessert treat.

Note: If you can get a pork brisket seperate the point of the brisket from the flat. The poing end of a brisket also makes fantastic pork burnt ends.

500g (1.1lb) pork belly, cut into 1 inch cubes
1 cup of smoked bbq sauce of choice

Pork Dry Rub

2 tbsp of brown sugar
1 tsp garlic powder
1 tsp smoked paprika
½ tsp pepper
½ tsp chilli flakes (optional and vary to taste)

Cover the pork cubes in the pork dry rub ensuring to coat all sides. You can place in a large plastic bag, seal and shake to eavenly coat the meat cubes.

Place on a raised cooking wire rack inside a roasting dish. This allows the fat to render out of the pork as it slow cooks.

Place in the center of a pre heated oven at 150C (130C fan) and cook for 2 hours.

Remove the pork from the oven and transfer to an aluminum tray. Glaze the pork thoroughly in the bbq sauce, making sure to coat all sides.

Place the tray in the oven and continue to cook for another 30-40 minutes. Check the pork ends every 10 minutes and glaze with more bbq sauce as required. Glaze at least 2/3 times to make sure they are nice and sticky.

Once the outside of the pork has caramelised and you have that nice crunchy bark remove from the oven and rest. If you need to, turn the oven up high for 5-10 mins to get that perfect bark.

05/06/2022

📷 unknown

05/06/2022

Mince Ragù with Basil and Tomato Sauce – Scruffy Dining

A Ragù is a traditional Italian meat sauce that is typically served with pasta. In Italy a Ragù usually contains ground (minced) beef, tomatoes, onions, celery, carrots, red wine and seasonings.

A Ragù sauce is typically a thicker meat sauce that is usually served over pasta an is quite often cooked very slow over several hours and served the next day.

500g (1.1lb) mince (beef, lamb or Pork. A blend is always good)
4 tbsp olive oil
2 medium onions, diced
1 carrot, fine chopped
1 celery stalk, fine chopped
3 cloves garlic, minced
2 large bay leafs
1 tbsp fresh rosemary, chopped
2 tbsp fresh Basil rough chopped
2 large red bell peppers, washed, cored, seeded, diced
800 g canned tomatoes, peeled, crushed
250 ml dry wine (optional replace with stock if wine not desired)
200 ml beef stock
salt and fresh ground pepper, to taste

Heat the oil in a large enough saucepan over high heat. Add the onion, garlic, carrot and celery and sauté for 5 minutes.

Add the meat and cook until it just begins to change color. Don’t play with the meat to long as you will be cooking this dish off for an hour or three.

Add the rosemary, bay leaf, basil and peppers. Continue to cook, stirring occasionally over low heat, for about 10 minutes.

Stir in tomatoes and chicken stock and cook (simmer) sauce for about ten more minutes over a low heat. Add the wine and season with salt and pepper.

Cover and cook over low heat for about 1.5 hours, stirring frequently. Remove cover after 1.5 hours and cook to reduce the ragu until its thickened. I do not like to use thickeners as I want all the great flavours to be as natural as possible.

Just before serving, about 5-10 min check and adjust seasoning to taste.

I would serve with a wide, ribbon style pasta.

Tip: I quite often make the Ragù the day before and let it develop even better taste covered in the fridge overnight.

Recipe by
Chef Jimmy Boswell
New Zealand 2012

04/06/2022

Rhubarb Compote – Scruffy Dining

This recipe for Rhubarb Compote is easy to bring together and offers a wide range of choices as to how to serve it.

The rhubarb was grown in an awesome family garden in Tokoroa, picked fresh and made into compote within a couple of hours. Now thats fresh :)

This will be made into a dessert with a baked sponge top.

8 cups fresh chopped rhubarb
Juice of 1 lemon
1 cup water
2 cups brown sugar
2 tsp ground cinnamon
1 tsp each ground nutmeg and ginger
Pinch of salt
1/2 tsp pure vanilla extract

In a 4-6lt heavy based pot add the chopped rhubarb and the rest of the ingredients and combine together.

Over a medium heat bring to a simmer an cook for about 20-25 minutes, stirring every so often or until rhubarb has completely cooked down and the mixture looks saucy.

This is an awesome base to make so many things. More on these choices to come soon...

03/06/2022

Leftover puff pastry and some smokie, streaky (belly) bacon?

These are raw honey and chilli oven glazed, double smoked streaky bacon strips in puff pastry foldovers.

So quick and yummy for a Sunday brunch or when you have unexpected visitors :P

02/06/2022

Hungarian Goulash

This recipe is perfect to make in bulk to freeze or portion into containers with mash or rice to freeze as heat and eat meals for easy, no fuss dinners.

2 medium onions, diced
2 tablespoons oil
2 tablespoons paprika
¼ cup flour
600g stewing beef, cut into 1" cubes (gravy beef or beef shin is great with its rich flavour)
2 cups beef stock or water
1 cup diced tomatoes, canned
2 cups of diced carrots
1 teaspoon salt
¼ teaspoon pepper
1 cup red wine (optional)

In a large pot heat the oil with the onions over medium heat, cook till translucent. Stir in paprika and mix well.

In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.

Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining stock, red wine, diced tomatoes (potatoes and carrots if using), salt and pepper, season to taste.

Stir and bring to a boil, cover, then reduce to a low simmer for about 1 ½ -2 hours or until tender. Stir often, add more stock or water

Serve with creamy mash.

01/06/2022

‘Pavington’ Again New Zealand does it first.

I am going to make my take on a ‘Pavington’ in the next few days. Its a bucket list cooking thing for me 😛

50% Lamington | 50% Pavlova
Ladies and gentlemen this is the ‘Pavington’

31/05/2022

500g (300g and a 200g) patty stack finished in the oven with 3 cheese mix.

How would you serve this?

30/05/2022

Love leftovers.

Italian chicken schnitzel cooked last night topped with chilli flakes, cheese and roasted crown pumpkin. Perfect on this very wet day.

What do you make extra of just so you have leftovers??

26/05/2022

Awesome time of the year for us here in New Zealand.

Its the time of the year where real people with real products get together and celibrate atrisan foods that have been produced with so much love.

We wish everyone that entres the best of luck :) and we look forward to sharing who and what are in the "running"

New Zealand Food Awards, powered by Massey University. Celebrating New Zealand food and beverage product and business innovation, excellence and sustainability.

25/05/2022

Pappardelle with meat sauce (ground beef and red wine). A real winter warmer.

Who wants the meat sauce recipe?

Italian Meat an Red Wine Sauce

Ingredients

Sauce

400g beef mince (ground beef)
1 cup dry red wine
1 400g (12oz) can diced Italian tomatoes
1 large onion, diced
3 tbsp tomato paste
1 cup stock (broth)
1 tsp dried rosemary
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
½ cup tomato paste
Salt and pepper to season
½ cup chopped Italian parsley

Method

Brown the mince in stages in a large pot so its all browned, fat drained off. Set aside in a bowl.

In the same pot place over a medium-high heat and brown the onions for 5 minutes in a little oil so soften them, not brown.

Combine all the remaining ingredients except the mince and season with salt and pepper. Bring to a simmer over a medium-low heat and reduce the volume by 1/3.

Once reduced add the browned mince and combine. Bring to a low simmer over a low heat and cook for 1-2 hour, stiring occassionally.

Serve the meat sauce over pasta and top with grated hard cheese of choice and garnished with parsley or chives.

25/05/2022

Pine nuts, yum

know what you can forage....

23/05/2022

Seasoning

17/05/2022

15/05/2022

Cooked Rice Pudding – Scruffy Dining

Super simple and a great use of cooked rice thats leftover.

2 cups cooked long grain rice
2 cups whole milk
3 tablespoons plus 1 teaspoon sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon

In a large saucepan, combine the rice, milk, sugar and salt.

Cook, uncovered, over medium heat until thickened, stirring often, about 20 minutes.

Remove from the heat and stir in vanilla and cinnamon.

Spoon into serving dishes.

Serve warm. If desired, top with whipped cream, cinnamon