Lauraine Jacobs
Lauraine Jacobs, current President of the NZ Guild of Food Writers, is an internationally respected food and wine writer and author of several cookbooks and one travel book, Matakana. Trained at the London Cordon Bleu School she has been writing on all matters culinary for more than 20 years, starting as food editor of Fashion Quarterly in the late '80s, and served as food editor for Cuisine magazine until 2009. Her bestselling cook book, The Confident Cook, is a much loved and used book in many New Zealand homes.
You'll find all the recipes from The Confident Cook on www.myrecipebook.co.nz, as well as few other tasty ideas from Lauraine Jacobs.
Asian-glazed Salmon with Oriental Salad
I love salmon but sometimes find it can be rather rich and oily. I discovered that a marinade for salmon made with Asian soy and oyster sauces seemed to cut through the richness. Serve small pieces of salmon as a refreshing start to a dinner.
Asparagus and Herb Risotto
This lovely creamy risotto represents to me the ultimate comfort food. To get the true flavour of asparagus, it is necessary to blanch it first and retain some of the water for the risotto. Blanch the asparagus tips separately and keep aside as they are tender and tend to disintegrate if stirred during the cooking process. They will also retain their bright green colour and can be used to garnish the risotto. The cheese and butter that are stirred in at the end of cooking process make the risotto rich and...
Avocado, Tomato and Prawn Cocktail with Creamy Lemon Dressing
This is a contemporary twist on the much-loved prawn cocktail, and it’s a spicy starter for a meal that will be much appreciated for a special celebration. You can prepare individual serves in small dishes or, if you prefer, serve the whole as a large salad. The dressing is light and tangy and can be drizzled on top up to 30minutes ahead.
Baked Asparagus with Parsley and Caper Mayonnaise
I cannot wait for spring for the foods associated with that season stand out in a world that demands produce all year round. The first asparagus of the season should be steamed and served with butter, but as the season progresses I like to add a few twists to the process. Inspired by a recipe in Paula Wolfert’s book A Slow Mediterranean, this is a rather different way of cooking asparagus. The thick spears are baked in olive oil in a baking paper case and develop an intensity of flavour,...
Baked Saffron Chicken with Asparagus and Butter Beans
The colours in this spring dish are smashing. The crispy crust on the baked chicken legs and thighs gives a crunchy contrast to the best of the new spring vegetables: asparagus and baby carrots. They are tossed together with large white Spanish butter beans in a light chicken and saffron broth. My friends at Sabato import high-quality Spanish products and their large jars of El Navarrico butter beans are superb.
