Four Sisters Food

Ingredients

1 onion, chopped

2 cloves garlic, crushed

1 tablespoon olive oil

4 plum tomatoes, quartered

Sprig each of rosemary, oregano and thyme

Method

Cook the onion and garlic in the oil, stirring, until softened and beginning to brown.

Add the tomatoes, reduce the heat, cover and simmer gently for about 20 minutes until soft.

Add the herbs and transfer to a food processor.  Blend to a puree.  Press through a sieve to make a smooth sauce.

Season to taste.

Ingredients

8 chicken thighs, skinless and boneless

2 tablespoons each chopped fresh rosemary, oregano and thyme (or any other fresh herbs available)

125g (4½ oz) feta cheese, cut into 8 sticks

1 tablespoon milk

2 tablespoons flour

salt and freshly ground pepper

Method

Open the chicken thighs.  Divide the herbs among the thighs.   Place a piece of feta in the centre of each thigh.  Season and roll up to enclose the cheese.

Put the thighs in an oven proof dish.  Brush with milk and dust with flour.

Bake at 180°C (360° F) for about 30 minutes, until golden brown.

Serve with tomato sauce

Serves 4

Ingredients

 4 cloves garlic, crushed

1 tablespoon fish sauce

Juice of 1 lemon

1 tablespoon grated ginger

2 tablespoons sweet chilli sauce

1 bunch fresh coriander (cilantro) chopped

1 tablespoon rice wine vinegar

2 tablespoons white wine

600 g (1 ¼ lb) whole fish like snapper, tarakihi, or fish steaks like hapuku

2 spring onions, cut into julienne strips

Method

Mix together the garlic, fish sauce, lemon juice, ginger, chilli sauce, coriander, rice wine vinegar and wine.

Place the fish on a large piece of double thickness heavy foil.  Pour the marinade over the fish and sprinkle with the spring onion

Wrap the fish in the foil to make a parcel.  Cook over medium heat on a barbecue plate for about 30 minutes, or until the fish flakes easily with a fork.  Alternatively, bake in a medium oven (180°C/360°F)

Serves 4

Ingredients

3 tablespoons olive oil

1 teaspoon coriander seeds

1/2 teaspoon mustard seeds

1 teaspoon Madras curry powder

1 tablespoon chopped fresh ginger

2 cups chopped onions

4 cups peeled, sliced organic carrots

1 teaspoon finely grated lemon peel

2 teaspoons fresh lime juice

5 cups of organic chicken broth

Plain yoghurt

Method

Grind the coriander and mustard seeds finely.  Heat the oil in a large heavy-bottomed pan.  Add the seed powder and curry powder .  Fry gently for about 1 minute.  Add the ginger and fry this for 1 minute.  Add the onions and fry for 3 minutes or until softened.  Add carrots, stock, lime peel and lime juice.  Bring to the boil and then cook over low heat for about 30 minutes.  Blend the mixture in a blender until smooth adding more stock if necessary.  Return to the pan to reheat.  Serve with a dollop of yoghurt.

Serves 6

Ingredients

250g Feta cheese

180g Gruyere cheese, grated

2 eggs, lightly beaten

15 sheets filo pastry

½ c olive oil

125g butter, melted

Method

1. Preheat oven to 180° C. In a bowl, mash feta with a fork. Add the Gruyere cheese, egg and pepper. Mix well.
2. Cut filo sheets into half, lengthways. Working with one strip keep the rest of pastry covered with a damp tea towel. Brush strip with combined oil & butter, then fold in thirds. Brush again with oil & butter.
3. Place one tablespoon of filling on the corner of the pastry strip. Fold the corner over the filling to form a triangle. Continue to fold until the filling is enclosed & the end of the pastry strip is reached. Repeat with remaining pastry & filling.
4. Place the triangles on a lightly oiled baking tray (or use baking paper). Brush with oil & butter mixture. Bake for 20 mins until golden & crisp

Ingredients

1 kg pork spare ribs (use free range if possible)

Juice of 1 lemon (or more if you like lemon)

4 cloves garlic, crushed

½ cup finely chopped parsley

1 desert spoon brown sugar

2 cups tomato juice

Method

Cut the ribs into pieces of about 6 ribs each. Place in a non metallic flat dish.

Mix all the rest of the ingredients together and pour over the ribs. Cover and allow to marinade in the fridge for at least 3 hours and longer if possible. Turn ribs occasionally.

Barbecue slowly until the ribs are tender – about 40 minutes.

If it is raining, bake the ribs in a moderate (180 degrees C) oven for about 1 hour until tender.

Cut into individual ribs and serve.

Serves 4

Ingredients

About half a loaf of Ciabatta or similar bread

Olive oil to toss with bread

2 cloves garlic, crushed

4 anchovy fillets

1 Tablespoon capers

1/2 teaspoon salt

Ground pepper

5 Tablespoons good quality olive oil

1 Tablespoon red wine vinegar

Sweet yellow, red or orange pepper, seeded and diced

Seeded and cubed English cucumber

2 vine or meaty tomatoes

1 small red onion, peeled, halved and sliced

Method

Preheat oven to 200 degrees

Tear the bread into bite sized pieces, toss with olive oil. Place on a baking sheet and bake in oven until lightly browned. Remove and set aside.

Mash the garlic, anchovies and capers to a pulp in a mortar and pestle, or blend in a blender. Put in a large work bowl.

Add the salt and pepper, olive oil, and vinegar and blend thoroughly. Add the bread, pepper, cucumber, tomato and onion and toss gently to coat in the dressing. Taste for seasoning.

Allow to stand for about 30 minutes then place in a serving bowl.

Serves about 4 as a salad.

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