Recipe

Serves 4: Ingredients: Method: Serving suggestions: Serve hot with your favourite roast – lamb, chicken, duck, turkey, beef or pork or as tapas with a dipping sauce. Variations:  Add fresh rosemary and thyme sprigs, or  peeled garlic cloves at the beginning of roasting. Tip:  Always buy the potato for its end use: floury varieties for baking, mashing and…

This wonderful coloured salad is a great meal by itself. Use the dressing given or use a favourite bought one. Serves 4 4-6 boiling or new potatoes 4 tomatoes, sliced into wedges 1 small red onion, peeled and sliced into rings 3 red, orange, yellow or green capsicums, roasted as below, and sliced 100g feta…

Classy café style winter vegetables; serve as a hot vegetable, or as a salad. Serves 4-6 300g pumpkin, peeled, deseeded and diced into chunks 2-3 mashing or baking potatoes, unpeeled and cut into chunks 2 onions, peeled and sliced into wedges 2-3 turnips, sliced into wedges, or use extra potatoes 2 Tbsp vegetable oil 1…

Wedges are delicious, especially served with bacon lardons. Serves 4 4 medium roasting potatoes, sliced into small thin wedges (8-10 per potato) 2 Tbsp canola oil pinch of salt freshly ground pepper parsley sprigs for garnish Preheat oven to 200ºC. Place oil and potatoes in a single layer on a large baking tray. Bake in…

The peppery flavour of the watercress and rocket mixed with the sweet orange, makes this a great tasting salad. Serves 4 500g new or boiling potatoes, thickly sliced 2 handfuls watercress, or baby spinach or rocket salad leaves 1 orange, peeled and segmented 1-2 smoked or roast chicken breasts, thinly sliced ½ bunch spring onions,…

Try this tasty potato and lamb dish and always choose Quality Mark beef and lamb. Thanks very much to Beef Lamb NZ for sharing this recipe. 2-4 lamb cutlets, or approximately 150g lean, trimmed Quality Mark lamb per serving sheep’s milk cheese (e.g. Hipi Iti) Potatoes: 1 or 2 small gourmet boiling potatoes per serving 2…

Adding capers to this warm potato salad makes a tasty dish. Serves 4 4 boiling or new potatoes, cut in large dice 2 tsp Dijon mustard 1 Tbsp red wine vinegar pinch salt freshly ground black pepper, to taste 3 Tbsp avocado or olive oil 4 shallots, peeled and finely chopped 1 Tbsp chopped capers…

For a delicious weekend brunch serve with a poached egg on top and aioli on the side. Serves 2 400g new or boiling potatoes, halved if necessary 1 red capsicum, deseeded and thickly sliced 2 rashers smoked back bacon, diced 1 Tbsp vegetable oil 1 courgette, coarsely grated 2 tsp sherry or white vinegar Preheat…

Fresh garlic and tomatoes combined with caraway seeds give this a different and great flavour. Serves 4 vegetable oil spray 500g New Zealand farm-raised diced venison 1 clove garlic, peeled and crushed 2 tsp caraway seeds 4 large tomatoes, skinned 2 cups herb stock 4 boiling or new potatoes, washed and diced Spray a heavy-based…

These tasty roast vegetables are a must for balsamic lovers. Serves 4-6 500-750g prepared vegetables: e.g. pumpkin, potato, kumara, beetroot, swede ¼-½ cup white balsamic vinegar glaze 4-5 lettuce or cabbage leaves 4-6 rashers middle bacon, grilled Preheat oven to 180°C. Place the vegetables in baking dish, drizzle with balsamic glaze and toss to coat…