New Zealand Woman’s Weekly Food Editor, Nici Wickes brings inspiration into the kitchen, from her travels around the world, with two fabulous recipes Prawn & Pea Fritters with Minted Yoghurt Dipping Sauce and Caramelised Pork Claypot with rice and coleslaw on TV show Whānau Living.

Caramelised Pork Claypot with Rice & Coleslaw
By Nici Wickes
Serves 4-6 • Prep 15-minutes • Cook 40-minutes

500g Pork Pieces
2 Tablespoons Oil
2 Tablespoons Fish Sauce
2 Onions, sliced
3 Garlic Cloves, sliced
Freshly Ground Black Pepper
¼ Cup Light Soy Sauce
2 Tablespoons Brown Sugar
¼ Cup Water
Juice from one Lime (or lemon)
Lime wedges to garnish
Bean sprouts

Place the pork in a bowl with the oil, fish sauce, onion slices, garlic and pepper 
and toss to combine.  Cover and refrigerate until ready to cook (optional).

Heat a large frying pan over medium high heat. Add the pork mixture and stir fry 
for 5-minutes or until the pork begins to brown. Add the soy sauce, sugar, lime juice 
and water and heat until simmering. Transfer to a clay pot (or casserole dish with a lid). Bake at 200ºC for 35-40 minutes until pork is cooked through and sauce is rich and syrupy.

Can substitute chicken breast or thigh for pork.

Prawn & Pea Fritters with Minted Yoghurt Sauce
By Nici Wickes
Serves 12-15 small fritters • Prep 15-minutes • Cook 10-minutes

200g Frozen Raw Prawns (thawed, chopped to about pea-sized pieces )
1 Cup Peas (squashed by hand)
2  Spring Onions (sliced thinly)
½ teaspoon Sea Salt
1  teaspoon Lemon (or Lime zest)
2  Eggs – separated
2  Tablespoon Flour
Rice Bran Oil (for frying)
2  Lime wedges (to serve)

Separate eggs and in one bowl whisk the egg whites until soft peaks. In another bowl mix the egg yolks, prawn pieces, peas, spring onions, sea salt, lime zest and stir in the flour. Mix to combine, then fold the egg whites through until incorporated.
Heat one Tablespoon of oil in a pan and once hot, drop spoonfuls of the fritter mixture carefully and neatly into the pan. Cook for 2-3 minutes until golden brown and then turn. Cook until the fritters feel firm to the touch. The best way to gauge whether they are cooked is to use you index finger and try to ‘wobble’ the top relative to the bottom with small side to side movements. If it wobbles, this means that the middle is un-cooked. There’s nothing worse than an uncooked fritter!

2 Tablespoons Chopped Mint
½ Cup Plain, Unsweetened Yoghurt
1 Tablespoon Lemon Juice
¼ teaspoon Sea Salt
1 Tablespoon Olive Oil

Whisk all ingredients together and taste check for seasoning. Add more lemon juice or mint to taste.

Serve these tasty little fritters with lime wedges and minted yoghurt dressing.
Great when your taking a plate to a BBQ.
Always on hand – as the main ingredients can be used from the freezer.


To download a .pdf version of this recipe click here