• Recipe: Michael Van de Elzen's Salsa Verde

    1 month ago - By NZ Life & Leisure

    This sauce is simple yet addicting, perfect for the summertime.
    Recipe: Michael Van de Elzen
    INGREDIENTS
    ½ cup basil leaves, chopped
    ½ cup Italian parsley, chopped 2 tbsp baby capers, drained and chopped 1 clove garlic, crushed zest and juice of 1 lemon 2 tbsp finely grated Parmesan 4 tbsp avocado oil sea salt freshly ground black pepper
    METHOD
    Place basil, parsley, capers, garlic, and lemon zest in a bowl. Add enough avocado oil to make the mixture wet.Add the Parmesan and remaining avocado oil. Add the lemon juice, and salt and pepper to taste. Store in a jar in the fridge until ready to...
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  • Recipe: Mike Van de Elzen's Barbecued Snapper with Peperonata and Potatoes

    Recipe: Mike Van de Elzen's Barbecued Snapper with Peperonata and Potatoes

    1 month ago - By NZ Life & Leisure

    Cooking the snapper on the bone creates even more flavour in this dinner dish.
    Words: Mike Van de Elzen
    I never used to be a huge fan of eating whole fish. I think it's a Van de Elzen thing, as we didn't eat it when we were growing up. But the rewards outweigh the chances of getting the odd scale or bone stuck in your teeth.
    Cooking fish on the bone imparts far more flavour, and there's less chance of the meat drying out. There's also a layer of fat under the skin, which helps to keep in the moisture during cooking.
    If you don't want the hassle of cooking a whole fish, try fish fillets...
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