MasterChef New Zealand’s inaugural winner Brett McGregor (featured in SPAS IFIK July/August 2010 issue 39) has always been inspired by his travels. The inspiration translates to the kitchen in his new book Taste of a Traveller which reflects recipes picked up along the windy traveller’s road from Asia to North Africa and back home (not missing everything in between).
The collection draws from diverse tastes and experiences of which he loves to recreate at home through cooking, evoking the sensations and memories of his time abroad. Re-creating some of the stand out dishes from Brett’s favourite countries, the cook book explores the fresh intense flavours of Asia, which have always intrigued him. He’s spent years developing his own style and take on some classic dishes. It’s the same with Spain and Northern Africa. Fresh Spanish tapas and Moroccan tagines are influences on his cooking style.
There’s also a great section on Kiwi cooking which includes old favourites like roasts. To inspire you in the kitchen, Brett shares some of his favourite recipes with SPAS IFIK. Brett McGregor was a Christchurch deputy
principal at an Intermediate school before winning the very first MasterChef NZ title. Now he’s establshing a career as a food writer and TV host.
PIPI WITH GARLIC, PARSLEY AND CORIANDER
Serves 4
This is a creation of mine using sweet pipi, although it is one of those recipes that would be just as delicious using any shellfish.
INGREDIENTS
2kg pipi (or any shellfish)
4 cloves garlic, finely chopped
1 red chilli, finely chopped
grated zest of 1/4 lemon
2 tablespoons lemon juice
100ml olive oil
1/2 cup chopped coriander
1/2 cup chopped parsley
salt and freshly ground black pepper to taste
METHOD
Place the shellfish in salted water and refrigerate for 1-2 hours to loosen any grit.
Heat a wok to smoking point, then throw in the shellfish. When they just begin to open, toss the garlic, chilli, lemon zest and juice and oil into the wok. Stir to combine and cook on high for 1 minute. Add the coriander and parsley, mix well, season with salt and pepper, and serve.
You can also throw the shellfish on the barbecue to cook them, then combine in a bowl with the other ingredients.
PUMPKIN AND KUMARA WITH COCONUT MILK
Serves 4
This is a recipe that Tracey enjoys. At times she doesn’t feel like eating meat and enjoys the tastiness and simplicity of this dish. It can be prepared in advance and reheats well – you can throw it in the freezer and take it to work for lunch. I have not used any fish sauce in this recipe to cater for vegetarians.
INGREDIENTS
3 cups peeled and 2cm-diced pumpkin
1 large kumara, peeled and cut into 2cm dice
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon ground white pepper
400ml can coconut milk
1 cup water
1/2 cup peanuts to garnish
1/2 cup chopped coriander to garnish
METHOD
Bring a large saucepan of water to the boil, add the pumpkin and kumara and parboil (around 10 minutes). Remove from the heat and drain.
Heat a wok and add the pumpkin, kumara, sugar, salt and pepper. Combine well, then add the coconut milk and gently bring to a simmer.
The sauce should start to thicken as it reduces, but if it gets too thick just add a little water to thin. Cook until the kumara and pumpkin are soft but not mushy.
Meanwhile, toast the peanuts in a small, dry frying pan until golden. Remove from the heat, allow to cool, then crush.
Check the seasoning of the pumpkin and kumara mixture, place in individual bowls and top with the peanuts and coriander.
SUNDAY ROAST LAMB
Serves 4
I have been asked many times if I think the traditional Kiwi roast is endangered now that we are influenced by many different cuisines. I think not! How could the great Kiwi roast ever disappear? I reckon we will play with the flavours and make subtle changes and try new ways of reinventing it, but the roast gone? I don’t think so. This one has been a family fave for many years. I hope you enjoy, too.
INGREDIENTS
1 leg of lamb, bone in
1 bulb garlic
oil for drizzling
4 sprigs rosemary
1/2 cup white wine
salt and freshly ground black pepper to taste
METHOD
Preheat your oven on high to 180°C. Place the lamb in a roasting pan. Cut the top off the bulb of garlic, place in the pan and drizzle with the oil. Then add the rosemary and wine and season the lamb with salt an pepper.
Place in the oven and reduce the heat to 180°C. Roast for around 1 hours or until cooked to your liking. Remove from the oven and rest for at least 10 minutes before carving.
To make gravy, place the roasting pan over a medium heat, squeeze the garlic out of its skin into the pan juices and simmer to reduce, adding a little extra water if necessary. Serve with your favourite roast vegetables, such as potato and kumara, and the gravy.
Extracts taken with permission from Taste of a Traveller: New Zealand’s First MasterChef by Brett Mcgregor. Published by Random House New Zealand. Food Photography by Aaron McLean. RR P NZ$55.00
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