Famous

1. TOASTY COCONUT CHIPS & NUTS

          I must confess that I have a talent for burning nuts. The telltale bitter smell permeating the air is rather embrassing to a pastry chef. This is why I purchased two kitchen timer and why I still hear chef Nancy Silverton's voice saying ''never toast nuts on the stovetop - use the oven.'' Believe me, it's worth it.

Recipe :
* 1 1/2 Cups  Coconut Flakes
* 1/2 Cups  Whole Almonds
* 1/2 Cups  Macadamia Cups
* 1/2 Cups  Brazil Nut Pieces
* 1 tsp  Coconut or Nut Oil
* 1/4 tsp  Vanilla Sugar
* Pinch  Ground Chili Pepper
* 3/4 tsp  Vanilla Salt Flakes

Procedure :

• Preheat oven to 150 C / 300 F
• Spread coconut flakes on a baking tray/ cookie sheet and bake for 6 minutes, until lightly toasted. Leave to cool. Turn oven up to 160 C / 325 F and , on another baking tray/ cookie sheet, toast remaining nuts for 10-12 minutes, just until you can smell them. Remove and transfer to a medium bowl and mix in coconut flakes.
• Warm coconut oil in a small pan or microwave, add vanilla sugar and chili powder. Drizzle over nut mix and toss to coat. Sprinkle vanilla salt flakes over nuts and spoon into serving bowl.

2.  KUMARA GRATIN

          Kumara is the New Zeland name for the sweet potato. It was a staple of the maori longbefore the pakeha ( white Europeans ) touched the shores of Aotearoa. The flesh colour ranges from pale vellow to rich red. This recipe uses the sweeter and darker - fleshed variety. Which in the IS is. Raither deceptively. Known as a red yam. With melt - in - your - mouth. Hot - out - of - the - oven layers of oozey cheese, kumara and vanilla caramelized onions, this dish is a moreish accompaniment to roasted chicken or the pork chop

Recipe :
* 500 gr  Kumara or Sweet Potato, orange
* 1 tsp  Vegetable oil for baking pan
* 1 Cup  Caramelised Onions
*100 gr  Parmesan cheese, grated
* 100 gr  mild gouda cheese, grated
* to taste  fresh cracked pepper
* 240 ml  Cream

Procedure :

• Preheat the oven to 180 C
• Peel and very thinly slice the kumara into a bowl or tray and set aside.
• Lightly oil a small loaf tin/ pan or individual 240 ml ramekins. Begin with a double layer of kumara, followed by a layer of caramelized onions. Scatter a bit of both cheese on top and sprinkle with pepper.
• Repeat layers 2-3 more times, finishing with the cheese and pepper. Press the layers with the palm of your hand to level the top.
• Slowly pour the cream a bit at a time over all and allow it to settle into the gratin.
• On a foil-covered baking tray/cookie sheet, bake for about 1 hour, until the top is golden brown and the kumara is fork tender. Leave to cool 20 minutes to seet the gratin, which makes slicing easier.