Author: Whānau Living

BBQ Vegetable Salad with Homemade Piccalilli Dressing and Banaffa Pie by Warren Elwin

Bite Magazine columnist, Warren Elwin joins Stacey in the Whānau Living kāuta to make a BBQ Vegetable Salad with Homemade Piccalilli Dressing and his twist on the Banofee Pie – a citrus baked pie topped with caramelized BBQ bananas Bbq Vege Salad with Piccalilli Dressing by Warren Elwin   Serves 6 • Prep 15-minutes • Grill 15-minutes Piccalilli Dressing
: 1 teaspoon Sugar 1 Tablespoon Red Wine Vinegar 1 Garlic Clove (crushed) 1 Tablespoon Mustard 1 teaspoon Hot Sauce 1 teaspoon Turmeric 1⁄4 teaspoon Salt Juice of a Lime Fresh Pepper 75 ml Olive Oil 1 Screw-Top Jar METHOD
: Place...

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DIY gift wrap

Maihi gives us some clever and creative ideas on how to wrap even the most awkward presents. Follow us! Facebook – @WhanauLiving Instagram – @whanau_living another Adrenalin Group production www.adrenalingroup.com...

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Kumara Bread and Kumara Waffles with Maple Sour Cream & Pecans by Brett McGregor

Brett McGregor returns to the Whanau Living kitchen and makes two delicious recipes with Kumara – our number one indigenous vegetable. Spiced Kumara Waffles and Kumara Loaf. Kumara Bread by Brett McGregor  Makes 1-Loaf • Prep 25-minutes • Cook 75-minutes INGREDIENTS: 1/2 Cup Chopped Walnuts or Pecan’s (optional) – toasted until lightly browned 1 3/4 Cups Flour 1 Cups Brown Sugar 1/3 Cup White Sugar 1 teaspoon Baking Soda 1/2 teaspoon Salt 1/2 teaspoon Ground Nutmeg 3/4 teaspoon Ground Cinnamon 1/4 teaspoon Ground Ginger 1 Cup Orange Kumara Puree 1/2 Cup Vegetable Oil 1/3 Cup Coconut Milk 1/3 Cup...

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Goat Kleftiko and Traditional Flatbread by Dariush Lolaiy

Dariush Lolaiy, Head Chef at Cazador, joins Stacey in the Whānau Living kāuta to make Goat Kleftiko and Traditional Flatbread Goat Kleftiko by Dariush Loliay Makes 4 •Cook 2-hours INGREDIENTS: 4-8 Goat Shanks (depending on size) 2 Onions (peeled and sliced)
6 Garlic Cloves 200ml Dry White Wine 3 Sprigs Fresh Oregano (or Thyme) 2 Lemons
4 Waxy Potatoes cut lengthways into wedges 50ml Extra Virgin Olive Oil
4 Tomatoes (halved) 200grams Feta (broken into pieces) METHOD
: Season the shanks liberally a few hours before cooking. 
Sear the shanks over high heat in heavy based pan with olive oil until browned all...

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