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Southern-Fried Pickled Fish Sandwiches with Pickle Green Goddess Sauce and Pickle Salt Chips - Cook & Nelson

Southern-Fried Pickled Fish Sandwiches with Pickle Green Goddess Sauce and Pickle Salt Chips

Get ready to drool over Brooke Moore's latest masterpiece, the Southern-Fried Pickled Fish Sandwich with Pickle Green Goddess Sauce and Pickle Salt Chips, the undisputed champion of the Great NZ Toastie Takeover 2023 and the ultimate pickle superstar of the year! Mixing old-school flavours with mouthwatering creativity, this sandwich is a true masterpiece of pickling and Brooke's culinary wizardry. By Brooke Moore Serves 2 Ingredients: 4 slices thick white bread 200g Moore Chicken Dry Mix (or any Southern-fried chicken coating you have on hand) 100g Moore Chicken Wet Mix, constituted with water (alternatively, you can use yoghurt) 1 jar of McClure’s Bread & Butter Pickles, brine and pickles separated 2 Warehou fillets 1⁄2 head iceberg, shredded 1⁄2 red onion, thinly sliced 1 handful McClures’ Bread & Butter Pickles Butter, at room temperature Pickle Green Goddess Sauce 250g Kewpie mayonnaise 250g sour cream 1 bunch parsley 1 bunch basil 1 bunch chives 2 bunches doing onions, green tops only 1 bunch dill 20ml kombu (omit if you can’t find) 200g McClures’ Bread & Butter Pickles Lemon juice, to taste Salt, to taste Sugar, to taste Salad 1 head iceberg, shredded 4 Campari tomatoes, cut into 1/8 1⁄2 cucumber, chopped 1⁄2 jar pickled beetroot 1⁄2 red onion, thinly sliced Handful of dill, picked Chips 4 Agria potatoes, peeled Pickle Salt 100g salt 25g brown sugar 1 jar McClures’ Bread & Butter Pickles, dehydrated (dehydrate at 65C for 48hrs) 2g celery salt Method Chips For the chips, cut rounds out of the potatoes with an apple corer. Keep the offcuts - these are still yum! Bring a pot of salted water to the boil and boil the chips until just cooked. Drain and spread out on a cloth-lined tray. Place in the refrigerator overnight to dry out. The next day, heat your deep fryer to 140C. Fry the potato chips for 10 minutes, then drain and set aside. Pickle Green Goddess Bring a pot of salted water to the boil and prepare an ice bath for blanching. Pick herbs and cut spring onion tops into smaller chunks. Blanch in the boiling water for 20 seconds, then using a slotted spoon, plunge into the ice bath. Drain herbs and place in a blender with the pickles. Blend until smooth. Whisk Kewpie mayonnaise and sour cream together and fold through the herbs. Add kombu. Season to taste with salt, sugar and lemon juice Pickle Salt Blend the dehydrated pickles in a high-speed blender to a powder consistency. Add remaining ingredients and mix thoroughly. Store in a sealed container. Fried Fish Brine Warehou in pickle brine for 3 hours in the fridge. After 3 hours, remove the fish from the brine. Heat your deep fryer to 175C. Place the fish in the Moore Chicken Wet Mix, then into the Dry Mix, pressing down to get a nice coating. Fry the fish until cooked and crisp. Drain on paper towels. Return the precooked chips to the fryer and cook until golden and crisp. Season with Pickle Salt. Salad Toss together the iceberg, tomatoes, cucumber, beetroot, dill and red onion with 2 tbsp Pickle Green Goddess. Assemble To build sandwiches, butter all slices of bread with soft butter. On the bottom slice, layer shredded iceberg and sliced red onion. Place the fried fish on top, drizzle with Pickle Green Goddess, then finish with pickles. Top with the remaining slice of bread. Serve with Pickle Salt Chips and salad. Share a picture of your pickle creations by tagging us on Instagram @cookandnelson.Enjoy!

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Banana and Dark Chocolate Self-Saucing Pudding with Chocolate and Coffee Sauce - Cook & Nelson

Banana and Dark Chocolate Self-Saucing Pudding with Chocolate and Coffee Sauce

This delicious recipe comes to us from our friends at Kōkako Coffee by the talented Kelly Gibney. The classic, cosy kiwi dessert gets a major upgrade here with the natural sweetness of bananas, creamy oat milk, dark chocolate chunks and a coffee infused sauce that delivers ultimate richness. Ingredients 1 ripe All Good fair trade banana, peeled and mashed 1⁄2 cup All Good Barista Oat Milk 1 free range egg 1/3 cup melted coconut oil (cooled a little) 1 cup white spelt flour (regular will work too) 2 tsp baking powder 3 Tbsp dark cocoa powder 1/3 cup coconut sugar 60g Tonys Chocolonely 70% dark chocolate, roughly chopped For the Sauce: 1 cup coconut sugar 3 Tbsp dark cocoa powder 1 cup hot Kōkako filter coffee 1⁄2 cup boiling water To Serve: 1 banana, peeled and halved lengthways Method: 1. Preheat oven to 180c 2. Whisk together the banana, milk, egg and coconut oil. In a large bowl sift the flour, baking powder and cocoa powder. Stir through the sugar 3. Create a well in the middle and pour in the wet ingredients. Stir until just combined and then fold in the chocolate 4. Grease an oven-proof 1.5 litre capacity baking dish. Spoon the batter into the centre of the dish. Smooth the top slightly but the batter does not need to be spread right to the sides. Top with the halved banana, cut-side up. Press lightly into the batter 5. Whisk together the sugar, cocoa, coffee and boiling water for the sauce. Carefully pour into the dish. It can be helpful to do this over the back of a large spoon to stop the boiling water disturbing the surface of the pudding batter 6. Bake for 25-35 minutes until the pudding feels lightly firm and springs back when pressed 7. 
Ideally allow it to sit for 10-15 minutes before serving

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Caramel Sea Salt Chocolate Chip Cookies - Cook & Nelson

Caramel Sea Salt Chocolate Chip Cookies

Looking for something to whip up this weekend? We think the only thing more delicious than chocolate chip cookies are these gooey-delicious caramel sea salt chocolate chip cookies. Special shout out to @‌beckybakes for this delish recipe.Ingredients 125g butter 100g light brown sugar 75g white granulated sugar 1 tsp salted caramel flavoring 300g plain flour 1 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp sea salt 1 Tony’s milk caramel sea salt bar, chopped into chunks Recipe Combine butter, light brown sugar & white granulated sugar in a bowl. Mix. Add the egg & salted caramel flavouring. Mix. Add the plain flour, baking powder, bicarbonate of soda & sea salt. Mix. Knead mixture into a dough & add the Tony’s chunks. Roll into 8 balls Freeze for 30 minutes (or up to 3 months if you want to keep some for later) Bake for 10-12 minutes at 180°C Decorate chunks of Tony’s Drizzle with salted caramel sauce Leave to cool for 30 minutes Admire your work. 🍪 And feast on your salty-sweet treats!

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Ginger Toddy - Cook & Nelson

Ginger Toddy

The Ginger Toddy is a cozy cocktail that is perfect for those chilly evenings when you want to warm up and indulge in a delicious drink. This cocktail features the aromatic and spicy Seedlip Spice 94, expertly paired with fresh pear juice and a ginger and cinnamon syrup that gives it a delightful kick. INGREDIENTS Seedlip Spice 94: 50 ml Fresh Pear Juice: 35 ml Ginger & Cinnamon Syrup: 15 ml GLASS & GARNISH Warmed heatproof mug Garnish with crystallised Ginger cube METHOD Combine all ingredients & heat with steam wand or on the hob

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French 0.5 - Cook & Nelson

French 0.5

Elevate your celebration with a perfect champagne alternative crafted with the refreshing Seedlip Grove 42 and non-alcoholic sparkling wine, bringing together a blend of citrus and floral notes that tantalize your taste buds without the alcohol.INGREDIENTS Seedlip Grove 42: 35ml Lemon Juice: 15ml Sugar Syrup: 10ml Top with NA sparkling wine GLASS & GARNISH Chilled Champagne flute Garnish with Lemon disc METHOD Add all ingredients into a cocktail shaker Shake & double strain into a chilled Champagne flute Garnish with Lemon disc

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