New Zealand Recipes
Here are some of the top recipes for foods New Zealanders love to cook!
When women on the home front made these biscuits for overseas armies during the First World War they were known as ‘Soldiers Biscuits’ and were made simply from flour, sugar, water and milk powder. They were very crunchy, quite tasteless and designed to stay fresh for long periods. Now the recipe for ANZAC biscuits incorporates some tastier elements and they are baked in large quantities for ANZAC Day on April 25th.
This national treats take 20 minutes to prepare and 15 minutes to cook.
- 225g Sugar
- 180g Butter Melted
- 150g Plain flour
- 90g Unsweetened Desiccated Coconut
- 90g Rolled Oats
- 1 tbsp Golden syrup
- 1 tsp Baking Soda
- ¼ tsp Salt
For those of you who like to have all your ingredients prepped in order of use, the order for this recipe is: Butter, Golden Syrup, Baking Soda, Flour, Oats, Sugar, Desiccated Coconut, Salt.
- Preheat the oven to 180C and line a baking tray with greaseproof paper.
- Over a medium heat melt the butter in a small saucepan.
- Add the golden syrup and baking soda to the butter, stir thoroughly. Take off the heat and set aside.
- In a large mixing bowl, combine the flour, oats, sugar, desiccated coconut and salt.
- Once the dry ingredients are well mixed add the melted butter. Stir until it forms dough.
- Take roughly 1 ½ tbsp of dough and roll into a ball, flatten between the palms of your hands. Put the flattened dough on the baking tray.
- Repeat until all the dough is gone. Make sure there is ample room between the biscuits to allow for spreading.
- Bake the biscuits for between 10-12 minutes.
- Once they are golden brown in colour remove from the oven and leave to cool on the tray for five minutes.
- Let the biscuits finish cooling on a wire rack. Then Enjoy!
Despite inspiring rivalry between New Zealand and Australia this pudding remains delicious and is very easy to make. It is common in New Zealand to make a child a pavlova instead of a birthday cake and to cover it in sweets. As humidity and meringues are not the best of friends this recipe works best if prepared on a dry day. Although you can use any kind of fruit you like kiwis are often used by New Zealanders, for obvious reasons!
This pavlova recipe takes 10-15 minutes to prepare and 45 minutes to cook.
Serves 6 generous portions or 8 smaller portions.
- 4 Egg Whites
- 4 Kiwifruit Sliced
- 240 ml Whipping Cream
- 225g Caster Sugar
- 60g Icing Sugar
- 1 level tsp Cream of Tartar
- 1 tbsp Cornflour
- 1 tsp Vanilla Extract
For those of you who like to have all your ingredients prepped in order of use, the order for this recipe is: Egg Whites, Cream of Tartar, Caster Sugar, Cornflour, Vanilla Extract, Whipping Cream, Icing Sugar, Kiwifruit.
- Preheat the oven to 200 degrees C and line a baking tray with baking parchment.
- Put the egg whites in a large mixing bowl and sprinkle with cream of tartar.
- Using an electric whisk (if you have one) beat the egg whites and cream of tartar until stiff.
- In a separate bowl blend the caster sugar and cornflour.
- Whilst continually beating the egg whites on a medium speed add the sugar and cornflower mixture to them a tablespoon at a time until everythings combined.
- When finished the meringue should be bright white, glossy and form stiff peaks. At this stage gently fold in the vanilla extract.
- Reduce the heat of the oven to under 100 degrees C and spread the meringue mixture in a large circular shape on the baking parchment.
- Bake in the oven for an hour, then turn the oven off leaving the cooked meringue inside for a minimum of several hours.
- Whist the meringue is drying out in the off oven put the whipping cream in a mixing bowl with the icing sugar and whip until thick and sweetened throughout.
- Once the meringue is ready, top it with the whipped cream before coating the whipped cream with layers of the sliced kiwi. This can be refrigerated, stored in an airtight container or eaten immediately!
Maori Fried Bread
This is a very basic but tasty and traditional Maori recipe. It’s quick and easy to make these little crispy dough balls and they go fantastically with soups, stews and casseroles.
This recipe takes a maximum of 10 minutes to prepare and 10 minutes to cook.
- 525 g Self-Raising Flour
- ½ tsp Salt
- Cold Water to Mix (measure by eye)
- Good Quality Frying Oil (Enough to fill a fat fryer or half fill a large saucepan)
- Preheat the oil to between 180 and 190 degrees C.
- Sift the flour and salt in a mixing bowl and stir thoroughly.
- Make a well in the centre of the flour and gradually add the water.
- Gently mix the flour and water as you go and stop adding water once soft dough has been formed. Don’t overwork the dough!
- Turn it out onto a lightly floured surface and shape until cylindrical and roughly 1 ½ inches thick.
- Cut the roll of dough into the desired amount of pieces, remembering that they will double in size once cooked.
- Fry in the oil in small batches (each piece should have room to grow).
- Remove from the oil once golden brown and doubled in size. Drain slightly on a paper towel and then scatter on top of your favourite soup and enjoy!
Now, if you want cook up a stew to put those Maori fried breads in then there’s nothing more fitting than boil up. If you would rather include traditional ‘dough boys’ then make up the same dough mixture as used for the fried breads, roll into balls and pop in your boil up (making sure to cover the pan with a lid) 15-20 minutes before it has finished cooking. Whilst boil up is versatile – in that you can alter the meat/vegetables you include – this recipe sticks to the most commonly used ingredients in order to get that authentic taste.
This takes just 30 minutes to prepare but between 3-4 hours to cook – a great dish to knock together at lunch time and leave to look after itself until dinner.
Serves 4 as a hearty meal
- 4 Meaty Pork Bones Rinsed with cold water
- 8 Medium Sized Potatoes Halved
- 4 Medium Sized Kumara (sweet potato) Peeled, washed, quartered
- Puha (Spring Greens or Cabbage can also be used) Thoroughly Washed, Roughly Chopped
- Put the pork bones in a large pot. Add cold water until the bones are just covered.
- Bring to the boil then leave to simmer for 2 ½ hours, topping up with boiling water when the level drops.
- Add the potatoes. Five minutes later add the kumara. Make sure they are covered by water.
- Turn the heat up slightly and cook for a further 15 – 20 minutes.
- Add the chopped puha (or spring greens/ cabbage etc). Cook gently for a further 15 minutes.
- When the potatoes and kumara are cooked through and the puha is tender season to taste. The meat should be tender enough to fall off the bone. Serve either with the bones or with the bones removed.
Kumara, or sweet potatoes, have been a staple part of New Zealand food culture for centuries. They come in a variety of colours (golden, red and yellow) and are naturally quite sweet. Kumara are hugely versatile and can be mashed, boiled, baked or fried. This recipe is a variation of the American pumpkin pie, using Kumara as the star ingredient.
Takes 30 minutes to prepare and around 50 minutes to cook.
- 1 Sweet Short Crust Pastry Case (feel free to make your own)
- 450g Kumara Peeled and Chopped into 1 inch chunks
- 75g Soft Brown Sugar
- 2 Large Whole Eggs
- 1 Egg Yolk
- 275 ml Double Cream
- 1 tsp Ground Cinnamon
- ½ tsp Allspice
- ½ tsp Nutmeg
- ½ tsp Ground Ginger
For those of you who like to have all your ingredients prepped in order of use, the order for this recipe is: Kumara, Eggs, Egg Yolk, Cream, Cinnamon, Allspice, Nutmeg, Ginger, Sugar, Pastry Case.
- Preheat the oven to 180 degrees C.
- Steam the chunks of kumara until very tender. Puree until smooth.
- Take a large bowl and beat the whole eggs and egg yolk together.
- Put the cream, spices and sugar in a saucepan and place on a medium heat. As it simmers whisk to bring everything together.
- Take off the heat and leave to cool slightly before gradually adding to the beaten eggs, stirring throughout.
- Add in the kumara puree and thoroughly combine everything.
- Put the mixture in the pastry case and level out.
- Bake in the oven for 40 minutes. It should puff up around the edges but remain a bit wobbly in the centre.
- Leave to cool and serve slightly warm or completely chilled, with lashings of cream!
Rosemary and Garlic Lamb Chops
New Zealand is famous for its lamb, and when the meats that good why would you spoil it? This is a simple recipe for delicious lamb chops. These chops are great served with roasted or new potatoes and any other kind of vegetables you fancy!
The chops take less than10 minutes to prepare. How long you cook them for is a matter of taste but for a medium/well done chop, cook for 10-15 minutes.
- 4 Large Lamb Chops
- 2 Garlic Cloves Minced
- 2 tbsp Rosemary (fresh or dried)
- 4 tbsp Olive Oil
- 1 tbsp Butter
- Put the butter and olive oil in a large frying pan over a medium-high heat.
- Season the lamb chops with pepper.
- Once the oil and butter are hot carefully put the lamb chops in the frying pan to sear. Turn over after a minute to sear the other side.
- Reduce the heat slightly and rub the garlic and rosemary onto the visible surface of each lamp chop. Cook for 4 minutes.
- Turn the lamb chops over so that the rosemary and garlic coated surface is facing downwards in the frying pan. Add salt and cook for a further 4 minutes.
- Once the middle of the chops are cooked to your liking remove from the pan and leave to rest before serving.
Often the daiquiri cocktail is associated with raspberries, but this New Zealand twist on the traditional recipe is scrummy.
This refreshing summer drink takes 5 minutes to prepare and needs no cooking time.
- 2 Kiwifruits Peeled and Sliced
- 4-6 tsp Caster Sugar
- 2 tbsp Lime Juice
- 100ml Rum
- 2 Drops Green Food Colouring
- 10 Ice cubes Crushed
- Excepting the sliced kiwi, put all the ingredients in a blender and blend until smooth.
- Serve in a frosted glass with slices of the kiwi. Cheers!