Recipezaar: New Zealand,High Protein recipes

BBQ Kiwifruit Lamb Kebabs

Mon, 03 Mar 2003 20:03:36 -0500

This is posted in reply to a request for kiwifruit recipes. Kiwifruit is excellent for tenderising meat and together with NZ lamb - Good kai, Mum! Perfect for the BBQ. -- posted by Missy Wombat

Spiced Maple Spareribs

Wed, 06 Aug 2003 20:00:23 -0400

I found this on a New Zealand Pork site, but added extra ginger and 5 spice when I made it. -- posted by JustJanS

Curried Fish Fingers

Tue, 05 Jul 2005 23:00:24 -0400

Fresh fish fingers with a delicate curry flavour. In NZ I like to use snapper but any firm white fish should be fine to use. A cheap meal if you catch your own fish :) this is another from my old trusty (1970's)Alison Holst cookbook. -- posted by Jen T

Lamb Chops With Mint Jelly Crust

Tue, 09 Aug 2005 22:04:58 -0400

Simple to make and classic mint and lamb taste. I like to serve these with jacket baked potatoes and some steamed green veggies and carrot sticks. -- posted by Jen T

Cheese and Olive Bites

Mon, 10 Oct 2005 19:47:55 -0400

Tasty cheese and olives bites - great with a glass of wine :) -- posted by Jewelies

Broiled Orange Roughy - Low Fat and so Healthy!

Sun, 23 Oct 2005 20:43:50 -0400

Terrance from Auckland shared his favourite recipe with us. Orange Roughy is a white, mild, firm textured fish popular from the cold deep waters of New Zealand. You can substitute halibut or red snapper. -- posted by ~Rita~

Savoury Fish Bake

Fri, 09 Jun 2006 17:55:11 -0400

Posted for RecipeZaar World Tour 2006, this is a recipe adapted from the small community cookbook from Dixon House on the West Coast, South Island of New Zealand, now sadly out of print. Serving size and prep. time are guestimates. -- posted by kiwidutch

Wiener Schnitzel

Sat, 17 Jun 2006 19:18:40 -0400

I grew up on meals like this, you have to try it -- posted by Perfect Pixie

Beef Fillet With Herb Crust

Thu, 13 Jul 2006 15:39:37 -0400

At Christmas we were visiting home to New Zealand. While there we went to dinner round at my aunty's and she made this splendid dish. I made her fork up the recipe because it was so wonderful. -- posted by Perfect Pixie

Branston Pickle and Cheese Sandwich

Mon, 24 Jul 2006 21:32:36 -0400

Soo good, I always got this at school, I will have to thank our chefs for this one. This only tastes good cold, so I wouldn't recommend trying to heat it up -- posted by Perfect Pixie

Mayo and Cheese Sandwich

Mon, 24 Jul 2006 21:32:38 -0400

Simple, but great. -- posted by Perfect Pixie

Peanut Butter

Mon, 24 Jul 2006 21:35:19 -0400

I LOVE peanut butter, crunchy or smooth, here is a fab recipe to make it -- posted by Perfect Pixie

Mousetraps

Thu, 10 Aug 2006 12:56:53 -0400

This is so great -- posted by Perfect Pixie

Peanut Butter Cups

Sat, 12 Aug 2006 14:30:05 -0400

Adopted from australian womans weekly cookbook, very nice and very simple -- posted by Perfect Pixie

Pork With Apricot Glaze

Thu, 24 Aug 2006 19:50:19 -0400

My grandma's invention, she loves to entertain and this is one of her dishes she will serve up. It also works very well microwaved if you are in a rush -- posted by Perfect Pixie

Peanut Butter Oreos

Mon, 28 Aug 2006 22:19:59 -0400

I saw this on a childhood movie of mine, "The Parent Trap", i thought it looked disgusting, but knowing me had to try it and boy do they know good food!!!LOL -- posted by Perfect Pixie

New Zealand High Country Sheep Station Roast Lamb

Wed, 13 Sep 2006 20:24:59 -0400

This is the recipe that was used on the New Zealand high country sheep station I spent my early years growing up on. It's simple in the extreme. Kiwi's generally don't like their meat with any red still showing, so if you like your meat still walking this is not one for you :) It was preferred to make rich gravy's, homemade mint sauces etc to serve with this. If cooking mutton (tougher but lots cheaper) instead of lamb, start the same but cook at least 30-60 minutes longer at slightly lower temp again when turning down the temperature. Long and slow is the key, Enjoy! -- posted by kiwidutch

Tuna and Sweet Potato (Kumera) Patties

Fri, 19 Oct 2007 23:43:42 -0400

A quick n easy week night meal! Recipe source - Australian Good Taste Mag. Yummy cold too, a nice addition to a picnic basket or lunchbox. -- posted by Stardustannie

Tempura Prawns

Tue, 03 Jun 2008 00:08:25 -0400

These are good if you are having friends over for a drink.. Best cooked straight away. They are great served with sweet chili sauce, or a garlic sauce. Are great for a main meal. -- posted by Aussie_Ang

Drop Dead Gorgeous - Garlic Studded Roast Leg of Lamb

Sun, 11 Jan 2009 20:56:14 -0500

This is the name my daughter came up with when I served this roast leg of lamb for Boxing Day this Christmas holiday! We love roast leg of lamb and this was a variation on my normal way of roasting it. I would have studded the leg with fresh rosemary as well as garlic, but I could not find it under the snow and heavy frost, another time! I am spoilt for choice with fresh lamb in France (and when I go home to the UK), but when I cannot get hold of fresh local lamb, I buy frozen New Zealand or Australian leg of lamb - which is always excellent. One tip I would like to share is ALWAYS allow the meat to rest for at least 10 minutes before carving - it allows all the juices to run back into the lamb and makes it moist, tender and easier to carve. Serve the slices of meat on hot dinner plates with lashings of piping hot gravy and you're done! Roast leg of lamb will go nicely with roast, mashed of gratin potatoes and a medley of fresh seasonal vegetables, especially green beans. Save the roasting juices to make your gravy - allowing them to cool slightly before skimming off the fat that will rise to the surface. This would be an ideal meal for Mother's Day and Easter - Spring lamb is delectable if you can get hold of it fresh. -- posted by French Tart

Lamb Kebabs

Sat, 09 May 2009 00:17:08 -0400

A very simple way to serve lamb. I love to cook these on the barbecue and serve them with new potatoes and a couple of salads. Recipe by Alison Holst, posted for ZWT5. Preparation time does not include marinating time. -- posted by Helen Hes