Viva Fever!
It is a very exciting time for Viva and our theme this week is in honour of that. Viva is the New Zealand Herald's weekly lifestyle magazine that devotes itself to all things luxurious and sophisticated. They have launched a new website and an iPad app that will now keep your finger on the digital pulse with fashion, beauty, design, food and wine and travel. The Food Hub is proud to have many recipes from Viva contributors past and present, so pour yourself a glass of champagne and browse at your leisure...
Viva la decadence
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Chicken liver pate
In a heavy-based frying pan, melt the butter. Add garlic, livers and thyme. Saute for 5 or 6 minutes until livers are cooked but still slightly pink in the middle. Stir in brandy and cream, then remove from heat. Put in batches into a blender. Blitz until completely smooth. Season with salt and...
Angela Casley
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Baked camembert
Preheat oven to 200°C. Place the cheese in a snug fitting ovenproof dish. Make six incisions in the cheese then push in the garlic and thyme. Pour over the wine then sprinkle on the paprika and bake for 15 minutes. Serve with bread.
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Champagne cocktail
Mix the sugar and salt together on a saucer. Dip your finger into water then run it around the rim of the glass. ; Dip into the saucer so the entire rim is coated. Put aside and repeat with the second glass. Puree the watermelon with the tequila and lime then add the bubbly. ; Pour into glasses...
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Pancetta-wrapped prawns with caper aioli and lemon
Season the prawns with black pepper. Tear each slice of pancetta lengthwise and wrap around each prawn. ; Heat a frypan or grill and cook the prawns for a couple of minutes on each side, depending on their size. Allow the pancetta to get crisp. ; To make the aioli, put the capers, garlic,...
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Roast duck crostini with beetroot pickle and mascarpone
Preheat the oven to 200 degC. Cut the beetroot in half, season, then wrap in tinfoil and bake for 1 hour. Cool, then peel and slice finely. Mix with the oil, vinegar, sugar and seasoning. Let marinate for at least 1 hour before serving. Heat a fry pan, add olive oil then slice the skin of the...
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Beef Wellington
Melt half the butter in a heavy based frying pan until hot. Sear the fillet all over and set aside until completely cold. Place the onion, garlic, mushrooms and thyme into a food processor and pulse until completely chopped. Add the rest of the butter to the frying pan then the onion, garlic,...
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Our favourite Angela Casley desserts
Chocolate mousse
Line a 20cm round tin with tinfoil. Place 200g chocolate in a heatproof bowl and place over hot water. Melt until completely...
Passionfruit terrine
Whether homegrown or store-bought, passionfruit is delicious spooned over greek yoghurt or added to a chilled vodka cocktail...
Profiteroles
Sift the flour andd salt on a plate.; Place water and butter into a saucepan. ; When the butter has completely melted, remove...
Pear clafoutis
Preheat oven to 200 degC. ; Grease a 23cm loose-bottomed tart tin. On a lightly floured board, roll the dough out and use to...
Tiramisu
In a mixing bowl beat egg yolks and sugar until pale. Add mascarpone and mix gently through until well blended. Whisk egg...
Featured Contributor: Angela Casley
Angela Casley grew up on a sheep farm on the Kaipara Harbour in a family where food has always played a central part. She did her culinary training in Britain in the 80s, where she specialised in private dinner parties for famous clients and events such as a banquet for 500 parliamentarians. During this time she also travelled extensively and developed a love for fresh exotic flavours. Angela focuses on providing cooks with recipes that succeed on every level - flavour, convenience and ease of preparation. Each week, as Viva's recipe editor, she will bring you brilliant and stylish food ideas to try out in your own kitchen. Read more about Angela here.