These new recipes from Kathy Paterson and Lucy Corry come from new e-cookbook Cosy, a fund-raising initiative from Food Writers New Zealand.
Cosy is an electronic cookbook from Food Writers New Zealand filled with warming winter recipes for Kiwi cooks and all profits go to Meat the Need, a national charity with a goal to supply much needed meat to City Missions and Food Banks throughout New Zealand. Featuring recipes from well-know Kiwi foodies, such as Nadia Lim and Annabel Langbein, we are lucky to have two recipes from the cookbook to share here, from Be Well writers Kathy Paterson and Lucy Corry.
2020 New Zealand version of the Woolton Pie
The Woolton Pie is a savoury pie of root vegetables with a whole-wheat crust, promoted by Lord Woolton, the head of the Ministry of Food in wartime Britain. Evidently, the British public weren’t that fond of the bland flavour of the pie due to rationing of other ingredients at the time. That can be easily remedied - add extra herbs, chopped spring onions, choose equal amounts of vegetables so one flavour does not overpower the other, add a little tasty cheddar cheese, fry off some chopped bacon or pancetta, but for the real secret – cut faster cooking vegetables slightly larger and add vegetables at different times during the initial cooking to prevent them becoming too soft.
Get the recipe here.
Malaysian braised pork belly
Wellington foodie Shirleen Oh taught me how to make this version of a Malaysian Chinese classic. I knew I’d nailed it when I took leftovers to work one day and a colleague nearly burst into tears when she smelled it, saying it was exactly like what her mum made at home in Kuala Lumpur.
Get the recipe here.
Cosy is $10 per download and available for purchase from June 8. For more information or to purchase your copy, go to www.foodwriters.org.nz