Recipe of the day
Roast loin of lamb stuffed with hipi iti and spinachNow that cheese made from sheep's milk is available (through Kapiti cheeses), this stuffing with sheep's milk cheese has a natural affinity for lamb.
Salmon with crushed potatoes & gherkin aioli
Ray McVinnie's seasonal ideas for simple mealsby Ray McVinne | Cuisine issue #155 | Friday, 21 December, 2012
Poach a salmon fillet in salted water until just cooked. Remove and drain well. Serve on slightly crushed boiled new potatoes, blanched green beans and/or asparagus with a sauce of bought aioli mixed with finely chopped gherkins, capers, chopped parsley and a little wholegrain mustard.
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