Archive for the ‘cooking tips’ Category
A cake with mashed potato!?! Believe it! We shared this little beauty at the NZ Guild of Food Writers May Market Day.
This cake is moist and moreish with a slight crunch from the sugar crust. And if you weren’t told you would never guess it’s loaded with spuds!
The perfect way to use up leftover MASHED POTATOES and the addition of ground almonds mean it is also GLUTEN FREE.
The NZ Food Writers loved it so much we are sharing the recipe and we reckon you’ll love it too…
200g butter, softened
200g caster sugar
175g ground almonds
250g mashed potatoes
zest 3 lemons
2 tsp baking powder
For the drizzle
4 tbsp white sugar
juice 1 lemon
Heat oven to 180 degrees C.
Butter and line a deep, 20cm round cake tin.
Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition.
Fold in the almonds, cold mashed potato, lemon zest and baking powder.
Tip into the tin, level the top, then bake for 35-40 mins or until golden and a skewer comes out clean.
Cool for 10 minutes, then turn out onto a wire rack.
Mix the sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides.
Let the cake cool completely before slicing.
Check out our new “How a Potato Cooks”.
From the team at Potatoes New Zealand we wish you all a SPUDTACULAR EASTER WEEKEND.
Enjoy the choccy, but don’t forget to include potatoes on your menu!
The town has been selected for a pioneering initiative to ensure every outlet selling deep-fried chips cooks them to best practice standards for the food service industry – reducing fat and salt content and ensuring the crispest, most delicious result.
Food and Nutrition educator Glenda Gourley, Chair of The Chip Group, which works to improve the nutritional status of deep-fried chips sold in New Zealand, said that every hot chip retailer in Matamata will now be invited to take part in training, with organisers aiming for 100 per cent participation.
The group has been working with Matamata Council, Matamata Public Relations Association and health promoters Heart Foundation, Sport Waikato, and Pohlen Hospital on the scheme.
“We selected Matamata because it has 20 retailers selling hot chips in a relatively small area, catering both for residents and the many tourists visiting the area,” said Glenda.
“It is a very exciting opportunity for retailers too because chips cooked to best industry practice are crisper, tastier and lower in energy. With everyone cooking to those standards, it really will be the best chip town in New Zealand.”
Chip Group researchers have found chips in New Zealand, not cooked to industry standards, contain up to 20 per cent fat, compared to only seven to nine per cent for chips cooked to industry standards.
‘Mystery chip shoppers’ have already visited every one of the 20 outlets selling hot chips in Matamata, collecting samples for laboratory testing. The Chip Group will be repeating the exercise for comparison, following the training, and expects there to be a significant reduction in the fat content of hot chips sold in the town.
“New Zealanders eat millions of portions of chips each week,” said Glenda. “By training hot chip retailers to reduce the fat content of their chips, simply through improving their cooking techniques, we can ensure better chips – and that’s good for those retailers’ businesses too.”
The Tips for Better Chips training seminar will be run by Kate Underwood, The Chip Group’s training and education manager, alongside New Zealand’s champion chippie Michael Huang, owner of Oppies Takeaway in Rotorua, winner of the New Zealand’s Best Chip Shop title.
The session will cover everything from chip and portion sizes to salt use, the best oils to use and at what temperature and how to ‘bang, shake and hang’ baskets following frying to ensure as much fat is drained from the chips as possible.
Participants will receive a certificate to display in their shop showing they have taken part in training to serve healthier chips.
The Chip Group is made up of a range of food service industry providers and suppliers as well as support from health and Government agencies such as the Heart Foundation and The Ministry of Health.
For more information about the Chip Group and the 2013 Town Make-over please visit www.chipgroup.co.nz
Background on the Chip Group
The Chip Group is made up of a range of players in the food service industry, such as potato growers, chip manufacturers, oil suppliers, equipment suppliers and media. We also have the support of multiple health and government members such as the Heart Foundation and The Ministry of Health.
Our overriding goal is to improve the nutritional status of deep-fried chips served by New Zealand foodservice* by reducing fat (total and saturated) and salt content.
For more information/media enquiries, please contact:
04 499 8995
The Chip Group
02 206 68711
We know Kiwi’s LOVE potatoes, so you can be sure your Valentine will to. Include potatoes as part of your valentines menu this Thursday 14th. If you choose to spoil your special someone with spuds here are a few romantic ways to win them over!
Spice up your morning and treat them to Breakfast in bed with these Mexican potatoes and eggs.
Whisk them away to Morroco for the evening by preparing these Moroccan Potatoes with cumin and yoghurt chicken.
Make them blush by adding these flavourful and rosy red Blushing wedges to a juicy piece of your finest steak.
Or simply whip up this quick Warm Potato, capsicum and bacon salad, so you can spend more time with your valentine.
Also if you are taking your other half out for an Al-fresco date of Fish and Chips, look out for operators displaying The Chip Group Training Certificates – so you know you are getting better chips!
Happy Valentines Day from Spuddy and the team at Potatoes NZ! xx
Keep your kids busy while you get ready for Xmas the It’s My Turn to Cook Tonight Bosch School Holiday Program is on this week. Download the e-book HERE. Full of lots of potato recipes co-sponsored by Potatoes New Zealand, will run live online on Thursday 20th December @ 10am!
The interactive show is the brainchild of food and nutrition educator Glenda Gourley, and her 18 year-old daughter Claire. Already it’s been hailed by celebrity chef and healthy food promoter, Jamie Oliver in his blog.
By encouraging children all over New Zealand to learn to cook their family dinner and eat together, the program also supports the Ministry of Health Food & Nutrition Guidelines for children and young people aged 2-18.
“We want to help children get savvy and confident with food in a way that’s fun, but also delivers results,” says Glenda. “It’s simple – kids who have food skills make better food choices.”
“The online program is a win-win. Parents can sit back and have their dinner cooked while their children learn healthy food skills, and enjoy hanging out with other kids learning to cook online,” she says.
“We encourage kids to start with simple and healthy dishes like mashed potatoes with spices or herbs, we’ll have them whipping up a scrummy potato salad, show them how to make healthy hash browns on the barbecue, or oven baked potato wedges with salsas and salad.” says Glenda.
The cooking session is highly interactive with the mother-daughter team giving step-by-step instructions direct to children. A range of activities encourage sharing and creativity through live-chats and fun games such as origami puzzles, Christmas gift ideas, and tips and tricks to make the food festive.
The class also recognises other aspects of food health and safety. “We include lots of other foodie things like how to make food choices, kitchen safety and helping children gain confidence both in the kitchen and on the computer,” says Claire.
Originally trialed as a pilot in April 2012, the response from participants was overwhelmingly positive. The program is supported by 5+ A Day.
For more information and to register online go to www.foodsavvykids.com
For more information contact:
Glenda Gourley, Potatoes NZ, 027 428 1646
Fiona Morris, Ideas Shop, 027 224 2542
The ‘Flick Test’ has been devised by Potatoes New Zealand to help shoppers identify sumptuous new season varieties such as Ilam Hardy and Jersey Benne that are available throughout New Zealand from early October, fresh from New Zealand growers.
“New season potatoes are a Kiwi favourite and with only a very short season, this test is an easy way to identify new potatoes from other tasty but not ‘new season’ potatoes,” says Todd Hughes, a board member for Potatoes New Zealand.
The flick test is based on the Potatoes New Zealand definition of a new potato as a young potato characterised by soft skin – so delicate that it can be easily flicked off by a finger.
“Considering growers work hard to deliver this delicate product in its finest form, shoppers should make sure they’re selecting the best!”
“Look for new potatoes that have smooth, undamaged and unblemished skins. They should be dry and feel firm to touch. If you can flick off the skin easily, then you have a new potato,” says Mr Hughes.
Because the skin of a new potato is so delicate, they’re rarely if ever peeled before cooking. And being young, they retain their shape and texture, and can be seasoned to match the meal.
“With their sweet taste, new potatoes are ideal for potato salads or simply boiled with a knob of butter and a few chopped herbs. Or you could combine them with Kiwis’ two other favourite vegetables, mushrooms and tomatoes, to make a tasty ‘super star’ vegetable combination,” says Mr Hughes. “It’s a short but abundant season, so make the most of it!”
For more cooking tips and tasty potato recipes check out the recipe section on our website here and get cooking!
Potatoes NZ 2012
For more information contact:
Glenda Gourley, Potatoes NZ, 027 428 1646
Amanda Woodbridge, Ideas Shop, 021 715 499
Collectively Potatoes, Tomatoes and Mushrooms are the 3 top sellers in the NZ, making up over 50% of the vegetable market. The start of spring brings us the best of New Zealand’s most loved and wanted vegetables.
We know a tomato is technically a fruit, and a mushroom is a fungi, but in everyday use, and how they are prepared and eaten, these guys are definitely vegetables!
Very different and very versatile, Superstars have 3 distinctly different tastes, textures and looks. They can be prepared in a multitude of ways from salads to soups, mashes to roasts for breakfast, snacks, lunch or dinner; any time of year! Their wonderful combination of taste and colour mean you can play it safe or introduce a range of new flavours and still guarantee that your family will love them.
We have put together a range of recipe ideas for you and your family to enjoy any time of day! But experiment yourself, get creative and play around with your own combination of the superstars. Share your ideas with us on Facebook and keep an eye out in your local supermarket for our Superstar support.
Individually they have an excellent nutrient profile, so when these three are combined they are a nutritional powerhouse. The dynamic trio of 1 potato + 1 tomato + 3 mushrooms covers a wide range of the nutrients including vitamin C, B-group vitamins, protein, iron, magnesium, potassium, fibre and antioxidants. You name it – they’ve got it covered.
It’s official, the best nutrition and education brains in the country have made a recommendation*, parents are advised to involve their kids in food shopping and cooking family meals. (Especially those involving POTATOES!)
This is a trump card for any parent. It is not just you nagging to get your kids to help – evidence from the experts actually backs you up! Your kids are likely to be healthier if they help with dinner because study after study shows that a child who has practical food skills makes better food choices.
The challenge, as always, remains to convert guidelines into action. Juggling the demands of work, school and family mean many parents struggle with the practical reality of making it happen. For example, most of us know our kids should eat more fruit and vegetables but get stuck on the ‘how-to’. An innovative online cooking program, supported by 5+ A Day, addressing this may be what you are looking for.
Utilizing the inspirational skills of food educator Glenda Gourley and her teen daughter Claire, the mother-daughter team created It’s My Turn to Cook Tonight Bosch School Holiday Program. It harnesses the power of role models by using a teen to inspire children. Running 2-4 October this program gets your children cooking your dinner, in your home, using your food.
Originally trialed as a pilot in April this year, the response by participating parents and kids was overwhelmingly positive**. The program is also gaining international attention, the Jamie Oliver Foundation recognized, praised and blogged about it on their website. Closer to home, the positive impact of Claire’s cooking strategy was the major question in NCEA Home Economics level 1 final exam last year.
The children learn to cook while they hang out with other kids online. It’s not just cooking, they slip in all sorts of other foodie things – like making food choices, reading labels, kitchen safety, plus they gain confidence both in the kitchen and on the computer. Activities and competitions encourage the children to share, contribute, be creative, create an occasion to eat together and do something nice for other people.
So here is a clear action plan to implement the new guidelines. Enroll your kids in the It’s My Turn to Cook Tonight Bosch School Holiday Program at www.foodsavvykids.com and sit back while your kids have fun, learn food skills and cook your dinner. The ultimate win;win, for parents. No, you are not being lazy insisting your children cook you dinner – you are encouraging your kids to get food skills that will last a lifetime. The school holidays could well be a holiday for you too!
*The Ministry of Health released Food and Nutrition Guidelines for Healthy Children and Young People (aged 2-18 years) were released on August 6th. Full details may be found on www.healthed.govt.nz There are a range of recommendations including eating together as a family, eating from the four food groups daily, drinks, ensuring food safety and physical activity.
** Feedback from parents and children who particiapted in the April cooking program may be viewed under ‘rave reviews’ http://cookingprogram.itsmyturntocooktonight.com/rave-reviews
For more information:
Mob 0274 281646
New Zealand Potato growers and packers are hard at work in the paddocks of Pukekohe. They are doing a fine job at making sure the spuds at your local grocery or fresh market are good enough for you to eat! A few months ago I was given an extensive guided tour of three big names in the New Zealand Potato Industry.
Turners and Growers, Wilcox and Masters Produce are based in the Pukekohe region and all three do things a little differently. But for each of them producing top-quality potatoes that can be enjoyed all year round is their top priority. I experienced every step of the journey from paddock to plate. From watching the harvesting, pack-house tours, quick-guide to the machinery, quality control, cook-testing different varieties, right through to the packing process and delivery.
There is a lot more to learn about potatoes than you may think. Our website is packed full of information and provides everything you need to know about potatoes. So go and check it out! We have also been busy uploading some delicious new potato recipes, like this Cajun Style Steak and Chips!
There is no doubt about it New Zealanders are avid potato-lovers. Kiwi Chefs know that by including potato dishes on their menu, means happy customers. Chef Simon Green, from The Sebel Trinity Wharf in Tauranga took a few moments out of his busy schedule to share his favourite potato recipe and stories with us.
After 25 years working as a Chef, Simon has been Executive Chef at The Halo Restaurant at The Sebel Trinity Wharf in Tauranga for the last 18 months. His fondest potato memories were as a little boy enjoying Potato, ham and cheese croquettes hand made by his mum. Despite being a well-acclaimed Chef, he is still your typical kiwi, and loves to eat Fish and Chips from paper on Mount Maunganui Beach while watching the sun go down.
We agree with Simon that it is potatoes versatility that makes them so great. “They can be cooked virtually any way, and with so many different varieties.” Says Simon. He knows how important they are to have on a menu, due to being the most versatile of all the starch/carbohydrate ingredients. The Gratin Dauphinois is the most popular potato dish served at The Halo Restaurant, and is served with the Eye and Scotch Fillet Steaks. This specialty dish comes from the Dauphine region of France and consists of thinly sliced potatoes layered in a baking dish with cream/milk and a flavoursome cheese.
Simon has kindly shared the recipe for this delicious Potato Rosti which features on his Halo menu and in the image below. But he also has a handy-tip to share with us about preparing potatoes at home in the kitchen. “Thicken soups with diced potato not flour to keep them light and keep the flavour”.
We know that spuds are satisfying, value for money and full of nutrients, they even get the tick of approval from professionals! So no matter who you are and where you cook there is always a place for potatoes on your plate!
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