Fresh food ripe for the picking (+recipes)

Angela Redfern says writing cookbooks brings out the best in her. Her latest book, Ripe Recipes - A Fresh Batch, has certainly done that. The follow-up to the successful Ripe Recipes is packed with healthy recipes without compromising on flavour. Colleen Thorpe talks to Redfern about her book and her love of food

WHAT WOULD YOU CALL YOUR STYLE OF COOKING?

I have always made simple, healthy food with a focus on using seasonal fresh produce. Now that I have Sam, who is 7 months, I have less time so I have to keep it very easy and quick.

WHAT AND WHO HAVE INFLUENCED THIS STYLE?

When I lived in London I worked with Tricia Guild at Designers Guild. My time there has probably influenced me the most as I learned how to make delicious fresh, innovative salads and beautiful slices and cakes. My mother is a fabulous cook. Her famous venison pork pie with hot-water pastry features in our new cookbook, Ripe Recipes - A Fresh Batch.

YOU ARE COMMITTED TO SUSTAINABILITY. TELL US A LITTLE ABOUT THAT?

As a takeaway deli, we are very conscious of sustainability.

We ensure that all our packaging is biodegradable or recyclable, and we encourage customers to purchase re-usable coffee cups and to bring in their extra garden produce and trade it for coffee.

We also produce fertiliser from 16 Hungry Bin worm farms, and we sell it to customers for a gold-coin donation to Foundation of the Blind guide dogs. We are an active member of the Sustainable Business Network, which means doing things like minimising rubbish, reducing food waste, monitoring electricity and recycling.

HOW DID YOU CHOOSE THE RECIPES FOR THIS BOOK?

We looked at the variety of vegetables, colours and flavours that we could use. We wanted to push the boundaries a bit with our salads and incorporate ingredients that are beneficial to our health but tasty at the same time.

I gave my chefs and bakers free creative reign when it came to the recipes, and I then unified the ideas. This time we have also included some favourite recipes from the gang at Ripe.

We have been doing fun themed days at Ripe for a long time, like Mexican Day and Friday Pie Day, so we thought it was a good idea to include some of the customers' favourites from those days.

TELL US FIVE FOODS THAT CAN BENEFIT OUR HEALTH.

Coconut oil is fantastic for its antibacterial properties. What's even better is that it is good for the skin and hair. I use it for cooking and in smoothies.

Nuts are a terrific source of nutrients and give you lots of energy. Walnuts are great as they are high in protein and healthy omega-3s. Eating just two brazil nuts a day is a great way of getting selenium into your diet.

Of all the leafy greens, kale has the greatest level of calcium. It has abundant levels of magnesium and iron, which is great for our energy levels and encourages good sleep. It is great blended in smoothies or chopped into salads.

Fermented food, the rise of processed food and pasteurisation has caused a lot of important bacteria, which keeps our digestive system healthy, to disappear.

Small easy things like adding apple-cider vinegar to a little water, or eating a vinegar-dressed salad before a meal, is a great way of encouraging digestion.

Blueberries, fresh or frozen - these mighty purple berries are packed full of antioxidants.

CAN FOOD THAT IS GOOD FOR US REALLY BE TASTY?

Absolutely. I think we have proved this in our new book.

WHAT ARE YOUR THREE FAVOURITE NEW ZEALAND FOODS?

Bluff oysters are No1; then kumara mashed with garlic or on top of Ripe's shepherd's pie; and fresh, pan-fried snapper.

WHAT IS YOUR FAVOURITE RECIPE FROM THE BOOK?

Amy Melchior's massaman beef curry. It can be used with a variety of meats or a selection of vegetables for a delicious vegetarian option.

YOUR DESERT ISLAND DISH?

Caesar salad. Hopefully I could find some anchovies.

WHAT ARE THREE THINGS PEOPLE WILL BE SURPRISED TO LEARN ABOUT YOU?

I'm terrified of public speaking. I live at Red Beach now and travel into Ripe in Grey Lynn when I need to. I love driving fast cars.

WHAT WOULD YOU CLASS AS YOUR BIGGEST ACHIEVEMENT IN LIFE?

Having my first beautiful, healthy baby at 40.

Extract: Ripe Recipes - A Fresh Batch

PANKO TOFU WITH CASHEW NUT TOPPING

There are three golden rules to making a good tempura batter: keep it ice cold; don't over-mix; use it immediately. This batter can also be used with vegetables or prawns. For a nutritious meal, serve with warm soba noodles and steamed green vegetables.

600g (2 blocks) soft tofu

Vegetable oil for deep-frying

1/2 cup (75g) flour

4 tbsp cornflour

3/4 cup (180ml) chilled soda water

4 ice cubes

1/2 tsp salt

1 & 1/2 cups (90g) panko breadcrumbs

1 cup Tamarind Cashew Sauce

2 tbsp sesame seeds, toasted

1/2 cup Japanese Dipping Sauce

Drain and pat dry tofu with paper towels. Cut each block into 6 cubes. Place over a high heat a wok or large saucepan filled with plenty of oil for deep-frying.

While oil is heating, combine the flours in a medium-sized bowl. Add soda water, ice and salt. Very lightly whisk together. Do not worry about small lumps as it is important not to over-mix the batter.

Place panko crumbs in another bowl.

To check if oil is hot enough, drop a little of the tempura mix into the hot oil. If it rises to the surface immediately and is crispy, the oil is hot enough to start frying the tofu. Dip cubes of tofu into tempura batter, then coat with the panko crumbs.

Carefully drop 3 or 4 pieces of tofu into the oil at a time, so as not to overcrowd the pan. Fry for a few minutes or until crispy and golden. Drain well on paper towels. Repeat process until all the tofu is cooked.

Top with a little Tamarind Cashew Sauce, a sprinkle of the toasted sesame seeds, and a drizzle of our Japanese Dipping Sauce.

TAMARIND AND CASHEW SAUCE

1/4 cup cashews, toasted and finely chopped

2 tbsp sesame seeds, toasted

1/4 cup fresh basil leaves, finely chopped

1/4 cup fresh coriander, finely chopped

2 cloves garlic, peeled and finely chopped

1 spring onion, green part only, finely chopped

2 tbsp soft brown sugar

2 tsp tamarind pulp

2 tbsp white vinegar

Zest and juice of 2 limes or 1 lemon

2 tbsp sesame oil

1/2 tsp salt

Place all ingredients into a bowl and stir until combined.

THE GREEN QUEEN

This is a great salad by Gawain Cowley. It's bound to bring out the superhuman strength in all of us.

1 & 1/4 cups (250g) buckwheat, reserve 1/4 cup for toasting

2 cups (80g) kale, finely sliced

2 cups (80g) baby spinach

5 brussels sprouts, stemss removed, leaves separated

200g green beans, tops and tails removed, julienned

50g snow peas, thinly sliced

2 spring onions, white and green parts, finely sliced

180g crunchy bean-sprout mix

1 cup (250ml) Green Queen Dressing

Salt and freshly ground black pepper

To prepare buckwheat, place a medium-sized saucepan of water over a high heat and bring to boil. Add one cup of the buckwheat and boil for 10 minutes or until tender. Remove from heat and strain. Set aside to cool.

Place the remaining buckwheat in a dry frying pan over a medium heat. Toast for 2-3 minutes, stirring constantly. Remove from heat and set aside in a small bowl.

To prepare salad, place a large saucepan of water over a high heat and bring to boil. Add all of the vegetables (except the spring onions and bean sprouts) and blanch for 30 seconds. Strain, refresh under cold running water, drain again.

Place blanched salad greens, spring onions, crunchy bean sprouts and boiled buckwheat in a large bowl. Pour dressing over the salad, season to taste with salt and pepper, and toss well to combine.

Transfer the salad to a serving dish and sprinkle with the toasted buckwheat. - Serves 6 to 8

GREEN QUEEN DRESSING

This dressing is packed full of goodness. Add it to any salad that needs a good boost of flavour.

1 whole bulb garlic

1 cup (250ml) olive oil

1 & 1/2 cups (60g) baby spinach, roughly chopped

1/2 cup (20g) fresh basil leaves, roughly chopped

1/2 cup (20g) fresh mint, roughly chopped

1/2 cup (20g) fresh curly parsley, roughly chopped

Juice of 1 lemon

2 tbsp apple cider vinegar

1 tbsp soft brown sugar

1 tsp salt

Preheat the oven to 180C. Slice through the top of the garlic bulb, exposing the cloves. Drizzle over one tbsp of the oil, wrap in foil and bake for 30 minutes or until caramelised. Remove from the oven and set aside to cool. When cool, squeeze the garlic from the bulb into a small bowl.

Place all salad ingredients in a food processor, including the garlic, and process until smooth.

Ripe Recipes - A Fresh Batch by Angela Redfern, with photographs by Sally Greer and illustrations by Michelle Ineson. Beatnik Publishing, $59.99