Our two favourite Calzones!

I know we already have a calzone post, but these two recipes are tried and true. We even served them at a dinner party!

My wife has perfected dough making and has it so fast now! You can use store bought dough or short crust pastry sheets for ease, but probably not bases as they are too hard to fold.

Anyway, we have the following two: Spinach, feta and sun dried tomato and Salami, chorizo and mushroom!

Spinach, feta and Sun dried tomato: 

You will need: 

  • Dough for two people
  • Fresh spinach
  • Sun dried tomatoes
  • Feta
  • Mozzarella
  • Can of tomatoes
  • Salt & pepper
  • Large frying pan with oil
  • paprika
  • Tomato paste

Method:

  • Preheat oil in frying pan and add salt, pepper and paprika
  • Preheat oven to 200 degrees fan bake
  • Can of tomatoes and reduce down a bit
  • Add spinach and coat in tomato.
  • When spinach has wilted down, take off the heat
  • Let cool for a few minutes, then add sun dried tomatoes and mix in
  • Roll out your dough, spread out tomato paste with a 2cm gap from the edge.
  • Sprinkle on feta and mozzarella over tomato paste area
  • When warm/cold, add spinach mixture to left half of calzone
  • Fold up empty half and crimp the edge.
  • Bake in oven for 8-10 minutes

Salami and Chorizo 

You will need:

  • Dough for two people
  • Salami
  • Chorizo
  • Mushrooms
  • Mozzarella
  • Tomato paste
  • Bit of oil, salt pepper & paprika

Method:

  • Preheat oven to 200 degrees, fan bake
  • Chop slice salami, chorizo and mushroom and set aside.
  • Roll dough and spread tomato paste around, leaving 2cm gap from edge
  • Add toppings to left half, then mozzarella and fold, crimping edges
  • In a bowl, mix a bit of oil with salt, pepper and paprika
  • Lightly add oil over calzones
  • Bake in oven for 8-10 mins
Advertisements

The New Zealand Pasty

The Cornish pasty is a delicious and oft mispronounced delicacy from my birthplace of Cornwall. Much to my dismay, I see in the deli of my local Kiwi supermarket, “Cornish Pasties” with the wrong ingredients and a top crimp (top crimps are Devon pasties!)

First off, they are pronounced with an ahh not an aayyy. Second, this is not a Cornish pasty. Though delicious, it is distinct and not authentic. I introduce to you….the New Zealand Pasty!

You can use short-crust pastry or dough. We often use dough because we make a big batch and have calzone the next day. Either way tastes great.

You will need:

  • Dough or two short crust pastry sheets
  • 2x carrots
  • 1x potato
  • handful of frozen peas
  • Tomato paste
  • Mustard
  • BBQ sauce
  • Oxo cube
  • Half a cup of water
  • salt&pepper
  • Oil
  • Sharp knife and chopping board
  • Frying pan
  • Bowl
  • Baking paper and tray

Method:

  • Preheat oven to 200 degrees, fan bake
  • Run sink with warm soapy water
  • Put oil, salt and lots of pepper in frying pan
  • In bowl, add a bit of oil and decent amount of pepper
  • Dice potato and place in bowl, making sure lots of pepper gets on those potatoes
  • Dice carrots
  • Preheat pan and add carrots and potatoes (leaving most oil in the bowl). When soft, add peas and mince.
  • As mince browns, crumble in oxo cube, add tomato paste, mustard and bbq sauce and mix around heaps. Leave to simmer for a few minutes
  • Roll your dough out as large as stable and place one on baking tray and the other, leave for a bit.
  • When the mince is cooked, add mixture to dough, more to one side than the other, leaving about 2cm gap from edge. You want a good amount but don’t go over the halfway mark on the dough.
  • Fold the empty half over the top and crimp the dough.
  • Move the second dough over and do the same thing.
  • Brush with remaining oil from the potato bowl and cook for 8-10 minutes. (about 20 if using pastry)

Minced Beef Wellington

Really tasty dinner which doesn’t require too much effort but does have a longish oven time. Cooks enough to last you for lunches throughout the week, too. Serve with steamed veggies and mash potato, veggie couscous or just on its own.

You will need:

  • 400g beef mince
  • 2x carrots
  • 1x potato
  • 2x handful frozen peas
  • Paprika
  • Oil
  • Salt & pepper
  • Tomato paste
  • Oxo cube
  • Large bowl
  • Peeler, knife & chopping board
  • Frying pan
  • Baking tray with baking paper
  • 3 flaky puff pastry sheets (frozen)

Method:

  • Fill sink with warm soapy water
  • Add oil, salt and pepper to your frying pan
  • Preheat oven to 180 degrees fan bake
  • Peel and dice your carrots and potato
  • Add to frying pan and toss in oil
  • Heat frying pan and add paprika, salt & pepper
  • As they start to soften, add tbsp tomato paste and crumble in an oxo cube
  • Stir around until soft.
  • Add veggies to large bowl with some of oil, keep rest in pan.
  • Take pastry sheets out of freezer and lay out flat
  • Add frozen peas to large bowl
  • Add beef mince to large bowl and mix all together, until it is evenly proportioned
  • Take approx. a third and spread into a sausage shape along one pastry sheet.
  • Repeat for the remaining two
  • Roll along the side like a newspaper and then fold in the ends
  • Use remaining seasoned oil from pan to seal the ends and give a nice finish to the rolls.
  • Place in oven for 35-40 minutes – until golden brown.
  • Slice up and serve

Home-made DOUBLE DOWN!

The home-made double down. Nomnomnom. You can use breast or mince for this, but I’d recommend mince for a softer meal. The set up is pretty much the same as chicken burgers, with a few differences.

Breast: 

You will need:

  • 2x chicken breast
  • panko crumbs
  • flour
  • 1x egg
  • Sharp knife & chopping board
  • Frying pan with oil, salt and pepper
  • Paprika
  • Bacon
  • Mushrooms

Method:

  • Run sink with warm, soapy water
  • Add oil, salt and pepper to frying pan
  • Add flour and paprika to bowl one
  • Whisk egg in bowl two
  • Add crumbs to bowl three
  • Slice along the chicken breast, length-ways, so you get nice thinish slices
  • Dredge in flour, dip in egg, dredge in crumbs, put on plate
  • Wash hands, heat frying pan and cook for about 6 mins each side until cooked through
  • Meanwhile, in a second frying pan, add streaky bacon and sliced mushrooms, cook until crispy.
  • When chicken is done, add to plate, place bacon and mushrooms in the middle
  • Add your sauces and place second one on top.

Mince 

You will need:

  • 400g chicken mince
  • Panko crumbs
  • Flour
  • 2x eggs
  • half a cup of cheese
  • Paprika
  • 3 normal bowls
  • 1 large bowl
  • chopping board and sharp knife
  • Large frying pan with oil, salt and pepper
  • Bacon, mushrooms

Method:

  • Run sink with warm soapy water
  • In first normal sized bowl, pour flour and mix in paprika
  • Second bowl whisk one egg
  • third bowl, add crumbs
  • in Large bowl, add grated cheese, 1 cup crumbs, 1 egg and chicken mince
  • mix together and shape four patties, about 2cm thick
  • Dredge each patty in flour, dip in egg, crumb.
  • Wash hands, heap up pan
  • Cook for 6-7 mins each side until cooked through.
  • Meanwhile, in a second frying pan, add streaky bacon and sliced mushrooms, cook until crispy.
  • When chicken is done, add to plate, place bacon and mushrooms in the middle
  • Add your sauces and place second one on top.
    *Be really careful when flipping as they tend to stick more than breast*

Chicken patties 2 ways

You can either use breast or mince, both have advantages… Breast is succulent and doesn’t run the risk of sticking to the pan, but you have to cut it thin. Mince won’t taste bad overcooked but it can stick pretty badly.
Either way, served with fresh lettuce and some melted cheese on a toasted bun, these things are delicious!

Breast: 

You will need:

  • 2x chicken breast
  • panko crumbs
  • flour
  • 1x egg
  • Sharp knife & chopping board
  • Frying pan with oil, salt and pepper
  • Paprika

Method:

  • Run sink with warm, soapy water
  • Add oil, salt and pepper to frying pan
  • Add flour and paprika to bowl one
  • Whisk egg in bowl two
  • Add crumbs to bowl three
  • Slice along the chicken breast, length-ways, so you get nice thinish slices
  • Dredge in flour, dip in egg, dredge in crumbs, put on plate
  • Wash hands, heat frying pan and cook for about 6 mins each side until cooked through

Mince 

You will need:

  • 400g chicken mince
  • Panko crumbs
  • Flour
  • 2x eggs
  • half a cup of cheese
  • Paprika
  • 3 normal bowls
  • 1 large bowl
  • chopping board and sharp knife
  • Large frying pan with oil, salt and pepper

Method:

  • Run sink with warm soapy water
  • In first normal sized bowl, pour flour and mix in paprika
  • Second bowl whisk one egg
  • third bowl, add crumbs
  • in Large bowl, add grated cheese, 1 cup crumbs, 1 egg and chicken mince
  • mix together and shape four patties, about 2cm thick
  • Dredge each patty in flour, dip in egg, crumb.
  • Wash hands, heap up pan
  • Cook for 6-7 mins each side until cooked through.
    *Be really careful when flipping as they tend to stick more than breast*

For burger toppings or recipes, check out our other burger post and the vegetarian post

Crumbed of floured fish

A really quick and easy dinner, packed with flavour! Serve with mashed potato, chips or couscous with veggies! Serves 2

This recipe doesn’t need a sauce but our tomato sauce  (without the oxo cube) with some extra pine nuts works a charm, or even just the left over butter from the pan is pretty delicious!
You will need:

  • 2 large fillets of white fish (Tarakihi works best, but cod/hoki/snapper will work)
  • Flour
  • Panko Crumbs (optional) 
  • Egg (Only if crumbing)
  • Salt & pepper
  • Oregano/Thyme
  • Buter
  • Frying pan
  • Fish slice
  • 3x bowls (one if not crumbing)

Method: 

  • Run a sink of warm, soapy water
  • Add butter to frying pan with salt and pepper
  • Pour flour into one bowl and stir in some salt, pepper and herbs
  • Pour crumbs into another bowl (if crumbing)
  • Whisk an egg in third bowl (if crumbing)
  • Give your fillets a quick squizz to make sure they are bone free
  • Dredge in flour, dip in egg, dredge in crumb, then place on a plate.
  • Heat up frying pan to medium-high and place fillets in for 4 mins each side.
  • Serve with mashed potato/kumara, veggie couscous or chips

Easy peasy chips!

A great side and quick to make, here are my easy as kumara or potato chips. Serves two

Kumara (sweet potato for non-Kiwis) 

  • One large orange kumara (can probably use red or white, but I haven’t tried yet)
  • Oil
  • Salt & pepper
  • Paprika
  • Sharp knife & chopping board

Method

  • Preheat oven to 180 degrees fan bake
  • Line baking tray with baking paper
  • Wash kumara
  • Chop in half, lengthways and again sideways
  • Slice 1-2cm wide chips
  • In a bowl, add oil and paprika, salt & pepper tossing the potatoes
  • Add to baking tray and bake for 35-40mins

Potato:

  • 1-2 large potatoes
  • Oil
  • Salt & pepper
  • Rosemary and thyme
  • Sharp knife and chopping board

Method

  • Preheat oven to 180 degrees, fan bake
  • Line baking tray with baking paper
  • Wash potato
  • Chop in half lengthways and again width ways
  • Slice 1-2cm wide chips
  • In a bowl, add oil and herbs, salt & pepper, tossing the potatoes
  • Add to baking tray and bake for about 40mins