Interview with Chef Monique Fiso of Hiakai restaurant in Wellington, New...

Gordon Ramsay Uncharted S01E02 New Zealand's Rugged South Part 2

Gordon Ramsay Uncharted S01E02 New Zealand's Rugged South Part 1

Monique Fiso

 Video of Monique Fiso

Meet top Samoan Māori chef Monique Fiso

SEPTEMBER 5, 2020

 CommunityNews & Talanoa

Screenshots

World renowned Samoan Māori chef Monique Fiso spent seven years cooking in Michelin star restaurants in New York. In 2015 she returned home to New Zealand and established Hiakai – one of Aotearoa’s finest restaurants. This week she sat down with Johnson Raela at her restaurant in Wellington to talk about the release of her brand new book.

“It’s just surreal that it’s done, because there was so much that went into it, and at moments it definitely felt like it was never going to get done,” says Monique.

The book, also bearing the name of her restaurant, takes readers on a journey of Māori cuisine, and features some stunning imagery of Monique foraging for food and delicious fine dining cuisine.

Since returning from New York, Monique’s appeared in numerous TV shows, won multiple awards, Hiakai was named in Time magazine’s 100 greatest places of 2019, and she’s shown Gordon Ramsay how to make an umu.

Monique’s cooking journey started as a child growing up in Porirua and helping her Samoan Nan on Sunday mornings with the To’onai for after church.

“Up at dawn, start saying the prayers, the moment the prayers are done it’s like, ‘Right, we need to get the taro going, the fa’is going, chop suey…”

Although she’s put Māori cuisine on the global culinary scene, she’s adamant that her Pacific roots also influence her cooking.

“There is a really strong Pacific influence that goes into a lot of the things we’re doing, but what’s been really cool is the most recent menu we’ve done has had a really strong Samoan influence.”

Watch the full story above.

Hiakai: Modern Maori Cuisine by Monique Fiso is out now.

Nadia Lims Comfort Kitchen

LInk to Nadia Lims comfort Kitchen 

Tahini Yoghurt Sauce to go on boiled vegetables

 Tahini Yoghurt (Ms Fotheringham will make a class batch)

 

½ cup Natural unsweetened thick yogurt

1 ½ - 2 tablespoons tahini paste

1 clove garlic minced

juice of  ½ a lemon

 

Combine yoghurt, tahini, garlic and lemons juice.  Season to taste with salt and pepper. 

Cutting an onion

 Step by step video about how to dice an onion.

Preparing an onion

Using the claw grip

Using knife bridge

Build a Salad Bowl

Jamie Oliver talks you through preparing garlic

Homemade Baked Chicken Drumsticks

Sourdough bread recipe

Link to sourdough recipe

This is the recipe my husband made during lockdown after much research and was his favourite.

Chicken Skill sheet

How to slice Capsicum

How to slice Broccoli florets

How to slice a Tomato

How to chop a Tomato

How to slice Coriander

Easy vinaigrette dressings | Heart Foundation NZ

Baking with Mr Jones - Muffins

Carrot and Cinnamon Muffins

1cup flavouring ingredient-------Grated carrot/ sultanas/ walnuts

2 cups self-raising flour

¾ cup sugar

1-teaspoon cinnamon

½ teaspoon allspice

1 egg lightly beaten

¾ cup liquid (usually Milk)

½ cup Shortening (oil)

1.     Preheat oven to 200°C. Line muffin tray with liners.

2.     Prepare flavouring ingredients.  Grate carrot and add walnuts and sultanas to make up a cup.

3.     Sift flour into a large bowl and add sugar and spices. (Dry ingredients)

4.     In a small bowl lightly beat egg and add milk and oil. (Wet ingredients)

5.     Make a well in the middle of your dry ingredients and tip in wet ingredients.  Using a large spoon fold everything together until there a no more lumps of flour being careful not to over mix.

6.     Spoon into muffin trays equally using two spoons. (Makes 12)

7.     Cook for 15- 20 minutes.

Gluten free tip:  Replace wheat flour with two cups rice of rice flour two teaspoons of guar gum and 4 teaspoons of gluten free baking powder. The muffin won’t stay fresh overnight so freeze those to be eaten later and reheat before eating.

Baking With Mr Jones Ep 11 Spicy Carrot, Fruit and Walnut Muffins

Mr Jone's Self Crusting Veggie Quiche

Self Crusting Veggie Quiche

INGREDIENTS:

1 large onion diced

2 garlic cloves or 1 & ½ tsp of preserved garlic

1 tablespoon butter

3 eggs - lightly beaten

Pinch salt

Pinch pepper

1 cup milk or ½ cup milk and ½ cup cream

½ cup self raising flour

1 tsp baking powder 

2 cooked and sliced potatoes

1 cup drained cooked vegetables such as: asparagus, broccoli, mushrooms, kumera, carrot, peas etc

METHOD:

Cook chopped onion and garlic in butter until tender and season with salt and pepper

Cool

Stir in eggs, milk - mix until combined

Add egg/onion mixture to the flour and combine

Add grated cheese and vegetables

(add ham, salmon, meat etc if you feel like it)

Pour into deep flan dish (I spray mine with baking spray first)

Lay sliced tomato, peppers etc across the top if you want to

Bake at 220 degrees for 20-30 minutes until lightly browned and set in the centre.

You can step this quiche up anyway you want to by adding or subtracting various vegetables or meats etc

Baking With Mr Jones Ep 9 Self Crusting Quiche

Vegetarian Dhal Curry with cauliflower and spinach

Here is a vegetarian recipe which is freezer friendly.  Once you click on the link you will find the recipe plus a short video.

Dhal-curry-with-cauliflower-and-spinach

Baking with Mr Jones recipe file Link

Enjoyed Baking with Jones.  Click on the link above to find all his and Ms Fotheringham's favourite baking recipes.

Baking with Mr Jones - Chocolate Slice - Recipe

Chocolate Slice

Slice:

110 gram icing sugar

175 gram butter (softened)

1 cup flour

1 tsp baking powder

1 tsp vanilla essence

1 cup cornflakes

1 tablespoon cocoa

Icing:

1 cup icing sugar

2 tablespoon cocoa

1 tsp butter

1 tablespoon boiling water

Slice:

Preheat oven to 180

Mix together butter and icing sugar until well combined using a wooden spoon

Mix in flour, baking powder and cocoa

Add vanilla essence

Mix in cornflakes

Press into greased tin

Bake at 180 degrees for 15 minutes then allow to cool

Icing:

Mix ingredients together (use a little extra water if needed)

Pour over slice and spread evenly

Allow to set

Cut into approximately 12 pieces

Baking with Mr Jones: Recipe Fay's Mumbles

Fay’s Mumbles

Ingredients:

125 grams butter

1 cup sugar

2 tablespoons golden syrup

1 cup flour

1 tsp baking powder

1 cup desiccated coconut

1 egg (beaten)

1 cup mixed dried fruit

5 weetbix

Method:

Preheat oven to 180 degrees

Coat a flat cake tin with baking spray and line with baking paper

Melt the butter, sugar and golden syrup in a pot on the stove

Add all other ingredients and mix thoroughly

Press into prepared tin

Bake for 20 minutes until golden brown

Cut onto bars while still warm

Allow to cool then store in airtight container

Bars will last for a week - they can also be frozen 

Baking With Mr Jones Ep 8 Mumble Slice

Baking With Mr Jones Ep 7 Chocolate Slice

Quick and easy family meals for lockdown

Here is another link to lots of family friendly recipes for lockdown.

Quick and easy family meals (From RNZ Nine to noon)

Kathrine Lynch is a budget food blogger based in Hamilton. She runs 'Busy Happy Kids'. Kathrine has some timely tips for inexpensive meals and she has drawn up a plan to feed a family on lockdown for 14 days - so supermarket trips can be kept to a minimum. Here are some recipes : Satay Pork Noodles, Bacon Fried Rice, Moroccan Style Meatballs and Beef Goulash.

Busy happy kids recipes for lock down

Nadias comfort kitchen

I have been watching Nadia's lockdown kitchen and she has some great ideas and recipes to try.  You can find the recipes at

Nadias comfort kitchen recipes

You can watch catch up episodes of the program on TV on demand
TVNZ on demand

If the links don't work and you would like a recipe email me and I will see if I can find it for you.

Anzac Biscuits: Baking with Mr Jones

Anzac Biscuits

Ingredients:

1 cup flour
Pinch salt

1 cup sugar

1 cup coconut

2 cups rolled oats

125g butter

2 tablespoons golden syrup

3 tablespoons boiling water

1 teaspoon baking soda

Method:

Sift flour into large bowl, add salt, coconut, sugar and rolled oats.

Melt the butter golden syrup together in the microwave checking every
20 seconds. (You can also melt this on the stove top in a pot)

Dissolve baking soda in the boiling water.

Make a well in the dry ingredients and add melted butter, golden syrup,
baking soda, water stirring all ingredients until well combined.

Roll spoonfuls of the mixture into balls and place on lined baking tray
flattening slightly with a fork

Bake at 180 degrees for 12-15 minutes until golden brown in colour

Transfer to cake rack to cool, Biscuits will become crisp as they cool

Store in airtight container

Makes 3 dozen

Altuisa Cake: Baking with Mr Jones

Altuisa Cake

1 cup dates

1 cup boiled water

1 tsp baking soda

Heat slowly together - cook until dates are tender

Add 125 gms butter - melt and then remove from heat

Add

1 beaten egg

1 tsp vanilla essence

1 cup sugar

1 and ½ cups flour1 tsp baking powder

Beat together in pot then turn out into lined baking tray

Bake at 180 degrees for 30 minutes

While cake i baking

In a pot

1 cup coconut

1 cup brown sugar

60 gms butter

2 tablespoons milk

Slowly bring to boil, simmer for 2 minutes. Pour over cake and bake a further
10 minutes

Baking With Mr Jones

Baking With Mr Jones Ep 5

Jamie Oliver's principles for superb salads includes salad dressings

Cooking at home during lock down

This is a resource developed by the heart foundation and great ideas about all the things you need to think about and links to great recipes.  You may like to share it with your family.

Cooking at home during lockdown link

Lemon Honey Baking with Mr Jones

Mr Jones's Lemon Honey / Lemon Curd Recipe

Lemon Honey/Lemon Curd (Microwave)

¾ cup lemon juice and grated lemon rind from one lemon

4 eggs

125g butter

1 cup sugar

Put lemon juice, lemon ring, butter and sugar onto large microwave proof jug

Melt together in the microwave on full power - approximately 2-3 minutes or until butter has melted

Stir well together until sugar has dissolved

Beat eggs in a separate bowl until well blended

Pour a small amount of the hot liquid into the egg mixture, beating as you pour then pour the egg mixture back into the hot mixture, beating as you pour.  Once combined, microwave on high for 3 to 5 minutes. Check the mixture and stir after every 60 seconds and then every 30 seconds as the mixture begins to thicken cook until mixture thickens to the consistency of runny honey

Lemon Honey

Recipe: Lemonade Scones from baking with Mr Jones

Lemonade Scones

●     5 cups flour

●     5 tsp baking powder

●     1 can lemonade made up to 350 mls with soda water or water

●     1 cup runny cream

●     Mix flour and baking powder together with a fork

●     If adding other ingredients such as cheese, dates or sultanas add to the dry ingredients and stir through

●     Add the lemonade to the cream in a large pouring jug (they will froth together so a large jug is necessary) and then pour into the dry ingredients

●     Mix through with a table knife

●     Turn out onto a floured surface and knead out flat folding on itself and re-kneading flat several times

●     Cut into 12 portions

●     Place on a floured or buttered over tray (or line a tray with baking paper)

●     Cook at 200 degrees for 10-15 minutes

Lemonade Scones

Baking with Jones:Lemonade Scones

What to do when you don't have the right measuring equipment in your kitchen.

Hi All
I just thought some of you may like to do some cooking and not have the correct measuring equipment to match the recipes.  Here is a short video clip to give you some ideas on how to manage that.  If you scroll down you will see some other useful information on measuring which could be helpful if you don't have any scales.  Happy baking.

Link to video about what to do when you don't have a measuring cup and measuring spoons

No flour needed Chocolate Fudge

Having been to the supermarket this week I saw no flour on the shelf.  Here is a recipe where I am hoping if you want to do some baking in these strange times you will be able to find the ingredients.  This is one of my favourite and I have made it for many years.

Helen’s Chocolate Fudge

2 eggs beaten

240g butter

1 cup sugar

3 Tablespoon cocoa

1 teaspoon vanilla essence

2 packets wine biscuits crushed

Optional ½ c almond slices or other chopped nuts to press into the top

Combine the beaten eggs, butter, sugar and cocoa in a pot.  Slowly bring to a boil stirring constantly.  Add the crushed biscuits and press into a sponge roll tin. (16 cm x 27  (I line with baking paper for easy removal of fudge.)  Press the nuts into the top or ice as preferred.  Chill and slice when firm.

Variations

Add 1 cup of sultanas and ½ cup chopped walnuts.  Ice with chocolate icing.

Add 3 Tablespoons of chopped glace ginger and 6 chopped dried apricots.  Ice with chocolate icing.

Mix in ½ cup of coconut top with peppermint icing them chocolate icing.

Note:  My sponge roll tin is 16 cm x 27 cm but it makes quite a thick slice. Don't worry if yours is larger it will just make a thinner slice.  If you don't have a tin you could use two ice cream containers.

Crushing biscuits:  If you have a plastic bag you can put them and using a rolling pin or a can or jar gently bang them.  If you don't have a plastic bag you could put the biscuits in a folded tea towel.

This is what it looks like you can put nuts on the top or make an icing.  I couldn't make one for you as I didn't have the ingredients!