Auckland chef Jeremy Schmid, the man behind Dominion Rd's Two Fifteen Bar and Bistro, this year released his first cookbook, Bangers to Bacon - a guide to making, cooking and using sausages and cured meats.
To me, summer holiday food means ...
Fresh, easy to prepare and tasty, with lots of fresh vegetables and hopefully some freshly caught fish if I have had some luck.
When a crowd unexpectedly descends, my favourite loaves and fishes trick is to ...
Pull out my new book Bangers to Bacon and make the spicy beef and tomato fritters - great on the barbecue for a crowd.
My best meal/dish this year was ...
I had the chance to go to a good friend's house where Clinton, a friend, made his fish curry. One of the best I have had and am looking forward to the next invite.
My favourite cookbooks/food books I read this year were ...
I have found PS Desserts by Philippa Sibley very useful and it has all the basics that come in handy. All the recipes I have used work really well, are easy to understand and follow.
Next year I'll be ...
Making lots of Paleta handcrafted iceblocks, my latest venture, and selling them at Clevedon Markets and outside the Auckland Maritime Museum in our new cart.
Spicy beef and tomato fritters
225g (1 cups) self-raising flour
1 cup milk
6 small vine-ripened tomatoes, deseeded and diced
3 cloves garlic, crushed
2 Tbs chopped fresh basil
1 Tbs olive oil
50g aged cheddar cheese, grated
Salt and pepper to taste
160g beef sausages, cut into pieces
Extra oil for cooking
Makes 14-16 fritters
Fritters are always a great lunch dish. They are very easy to put together and everyone loves them. These are also very tasty cooked on a barbecue for those long summer lunches.
1. In a bowl, beat the flour, eggs and milk together to form a batter, then add the remaining ingredients except the sausages.
2. In a frying pan, sautee the beef sausage pieces until just cooked. Add them to the fritter mix.
3. In a large flat frying pan over a medium heat, add a little oil and fry large spoonfuls of the mixture until golden brown on one side, turn, and brown the other side.
4. Serve with mayonnaise, herb creme fraiche or a spicy tomato salsa.By Catherine Smith Email Catherine