Peter Gordon

Jan 17, 2025 | rnz.co.nz | Peter Gordon

For 6 starters I like to serve this as an individually plated starter as you can portion control it, make it look great and it won’t topple down when you move it to your plate. But you can also increase the quantities and make it part of a shared main course served on a large platter, and let people help themselves as best they can.

Jan 10, 2025 | rnz.co.nz | Peter Gordon

Peter Gordon’s Summer Kai Kōrero on RNZ National Summer Weekends Saturday 11th January Mexican inspired nutty orange, cinnamon, vanilla and chocolate cake You can use any nut here but I like the combination of ground almond and slightly chunkier hazelnuts Gluten Free, Dairy Free if the chocolate is DF 2 oranges 220g unrefined caster sugar 200g ground almonds 6 eggs 1 teaspoon vanilla extract / 2 teaspoons vanilla essence 30g unsweetened cocoa powder / 4 tablespoons + 1 teaspoon (if using...

Jun 4, 2024 | nigella.com | Peter Gordon

IntroductionChickpeas are incredibly easy to cook from dried but you will need to soak them overnight in water and baking soda before cooking them, so if time isn't on your side you can resort to canned ones. I used broccoli and asparagus in this dish because they were in season when we shot the photograph, but you can also use sweetcorn, pumpkin, carrots, aubergine (eggplant) or other vegetables instead.

Sep 19, 2023 | thepost.co.nz | Emma Boyd |Joanne Helsop |Peter Gordon

Cuisine Chop Chop: How to make risottoA well-made risotto is rich and satisfying without being too heavy or stodgy, perfect for the in-between season that is a typical Kiwi spring. Risotto will also take just about any vegetable you throw at it, so if you still have a solid pumpkin supply try the more wintry first recipe, while if asparagus has come in where you are, the last one will have you and your tastebuds rejoicing.

Jun 12, 2023 | broadsheet.com.au | Peter Gordon

This is a take on the classic Kiwi bacon and egg pie. More like a quiche in some ways (there’s no pastry top), it’s rich, comforting and delicious whether eaten warm or cold the next day. To be fair, it’s not that easy to purchase food cooked in the hāngī (traditional Māori earth oven) so you might need to replace the pork with fat smoky bacon lardons or some regular roast pork belly, adding a little smoked paprika to give it that lovely smoky hāngī flavour.