Ginger Crunch

Ginger Crunch seems to have been around forever, but it is still incredibly popular! Make it yourself, or better still, teach your kids how to make them for themselves – there are a couple of steps, they’re not really very complicated.

Base:

125g butter

1/4 cup sugar

1 tsp baking powder

1 cup standard (plain) flour

1 tsp ground ginger

Icing:

2 Tbsp butter

2 tsp ground ginger

2 rounded household Tbsp golden syrup

1 Tbsp water

2 cups icing sugar

about 1/2 cup chopped peanuts (or other nuts) to top if desired

Heat oven to 180°C (170°C fanbake), with the rack just below the middle. Line the sides and bottom of a pan about 18x28cm with baking paper, allowing enough extra paper on the sides for lifting the cooked slice out, or thoroughly non-stick spray a 23cm square loose bottomed pan.

For base, cut the cold butter into nine cubes, then process in brief bursts with remaining base ingredients, until the mixture is the texture of coarse breadcrumbs. If mixing by hand, warm butter until soft, mix it with the sugar, and then stir in the sieved dry ingredients.

Spread the crumbly mixture into the pan and press it down firmly and evenly. Bake for about 10 minutes or until evenly and lightly browned. It will still feel soft while it is hot. While the base cooks make the icing, since the base should be iced while hot.

For icing, measure the butter, ginger, golden syrup and water into a small pot or microwave bowl. Heat, without boiling, until melted. Remove from the heat, sift in the icing sugar, and beat until smooth. As soon as the base is cooked, remove it from the oven. Pour the warm icing onto the hot base and spread carefully so it covers the base evenly. Sprinkle with chopped nuts if desired, then leave the square to cool and set, marking it into pieces while still warm. Do not remove from the pan until it has cooled completely.

Note: If you like a really thick icing, use one and a half times the icing recipe!

Photography: Lindsay Keats

Fresh Salmon Burgers

Do you like hamburgers but want to try something different? Why not give these delicious salmon burgers a try? With a hint of lemon and dill they’re fresh but satisfying.

For 4 servings:

500–600g salmon fillets

2 slices bread

2 spring onions, chopped

2 tsp horseradish sauce

zest of 1/2 lemon, grated

1–2 tsp chopped dill

1/2 tsp salt

pepper to taste

about 1/4 cup panko or other dried breadcrumbs

about 1 Tbsp oil to fry

To serve:

4 hamburger buns

1/4 telegraph cucumber, thinly sliced

lettuce

Dilled Sour Cream Sauce:

1/4 cup sour cream

2 Tbsp lemon juice

1–2 tsp chopped dill

salt and pepper to taste

Remove the pin bones from the salmon fillet and cut the flesh from the skin. Cut two-thirds of the salmon into rough chunks and the other third into 1/2–1cm dice.

Tear each slice of bread into 6–8 pieces and put them in a food processor. Process into crumbs then add the roughly chopped salmon, spring onion, horseradish and lemon zest. Process until the mixture is evenly mixed and forms a sticky paste.

Stir the diced salmon, dill, salt and pepper into the processed mixture.

Divide the salmon mixture into quarters and shape each quarter into a patty about 10–12cm across and 1 1/2–2cm thick. Dust both sides with the breadcrumbs. Refrigerate the finished patties for about 10 minutes.

While the patties cool, make the Dilled Sour Cream Sauce by measuring the sour cream, lemon juice and dill into a small bowl. Then stir until smooth and season to taste with salt and pepper.

Heat the oil over a medium to high heat in a non-stick frying pan. Add the patties and cook for 3–5 minutes per side until golden brown and firm when pressed gently in the centre.

Halve the buns (toast lightly if desired), arrange a bed of lettuce on the bottom half, then add the salmon patty. Top with sliced cucumber, a generous dollop of the Dilled Sour Cream Sauce, then the lid. Serve with a salad and perhaps some potato wedges on the side.

Photogrpahy: Lindsay Keats

Chicken Enchiladas

The ingredients list for this tasty and interesting meal may seem long, but it’s really quite simple and, if you like Mexican food, is it definitely worth persevering! If you want to simplify the process you can buy canned enchilada sauce and you can use leftover cooked rotisserie chicken. The dish can also be assembled in advance and then refrigerated and baked when required.

Enchilada Sauce:

400ml can tomato purée

1 cup hot water

2 Tbsp tomato paste

1 tsp oregano

1 tsp cumin

1 tsp smoked paprika

1/4–1/2 tsp chilli powder

1 tsp garlic salt

Filling:

2 Tbsp canola oil

2 medium–large skinless, boneless chicken breasts

salt and pepper

1 medium onion, diced

1/2 large or 1 small red pepper, deseeded and diced

2 cloves garlic, peeled and chopped

2 tsp cumin

1 tsp smoked paprika

1 tsp oregano

1 cup frozen corn kernels

400g can diced tomatoes in juice

1/4 cup chopped coriander leaves

1/2 cup salt

10–12 tortillas

1 1/2–2 cups enchilada sauce

1 cup grated tasty cheese

sour cream

chopped coriander to garnish

Make the enchilada sauce by combining all the ingredients in a saucepan or bowl. Bring to the boil, then reduce the heat and simmer for 5 minutes.

To make the filling, heat the oil over a medium to high heat in a large non-stick frying pan. Season the chicken with salt and pepper, then fry for 5 minutes on each side or until cooked through. Lift the cooked chicken from the pan and set aside until cool enough to handle.

Add the onion, red pepper and garlic to the pan and cook, stirring occasionally, for about 5 minutes or until the onion is soft and turning clear.

Stir in the spices and oregano and cook for a minute longer, then add the corn and diced tomatoes and juice.

Shred the chicken breasts and stir them into the sauce with the coriander and salt.

Preheat the oven to 180°C and spray a shallow 20 x 30cm casserole dish with non-stick spray.

Microwave the tortillas for about 20 seconds (this makes them flexible). Brush each tortilla with about a tablespoon of the sauce, place about a quarter of a cup of filling across the middle of the tortilla, then roll up. Place the filled tortilla, seam-side down, in the prepared casserole dish. Repeat until the dish is full.

Pour the remaining sauce over the filled tortillas, then sprinkle with the cheese. Place the casserole on a rack in the middle of the oven and bake for 20–25 minutes or until golden brown.

Remove from the oven and garnish with sour cream and coriander leaves. Serve with rice and perhaps shredded lettuce on the side.

Photography: Lindsay Keats