New Zealand is located in the continent of Oceania. It has Fiji to the far north, the Pacific Ocean to the east, and south, Australia to the far west and New Caledonia (France) to the far northwest.
The capital is Wellington.
The official languages are English, Maori, New Zealand sign language.
The climate is connected to the latitude of the surrounding area. The summer is from December to February with subtropical highs. The winter is from June to August with blustery wet.
The staple foods are Kumara (sweet potato), Rewena Pararoa (potato sourdough bread), Manuka (honey from a tree), and seafood and so much more (https://www.republicworld.com /lifestyle/food/staple-food-of-majority-of-the-people-in-new-zealand-maori-tribe.html).
NEW ZEALAND-STYLE BEEF STEAK & CHEDDAR CHEESE PIES (https://food52.com/recipes/76077-new-zealand-style-beef-cheddar-pies):
- 1 TBSP olive oil
- 1 small onion, finely diced
- 1 clove garlic, minced
- 1 lb. lean ground beef
- ½ tsp salt
- 3 TBSP flour
- 1-1/2 C beef stock
- 1 tsp Worcestershire sauce
- 2 packages pre-rolled butter puff-pastry, thawed in the fridge
- ¾ C aged white cheddar cheese, finely diced
- 1 egg
- Heat oil in a large frying pan over medium heat. Add onion, cook, stirring often until tender and starting to brown on the edges, about 2-3 minutes. Add garlic, cook 1 minute. Add ground beef to pan and cook, breaking up with a wooden spoon, until no pink remains, about 5-6 minutes.
- Stir in salt and a few cracks of black pepper. Sprinkle flour over beef and cook, 1 minute. Pour in beef stock and Worcestershire sauce. Bring to a boil, scraping all the brown bits off the bottom of the pan. Reduce heat to medium-low and let simmer until gravy has reduced and thickened, about 6-8 minutes.
- Scrape beef mixture into a bowl and let cool to room temperature. Cover and refrigerate until completely chilled, this will take at least 1-2 hours. The filling can easily be made the day before.
- Remove puff pastry from fridge. Roll sheets to 1/8-inch thick. Cut puff pastry into twelve 4-inch rounds and twelve 3-inch rounds. Pre-mark where you will cut each round as you will have just enough dough for all the rounds. Place onto a parchment-lined baking sheet and let chill in the fridge for 30 minutes.
- Lightly grease a 12-cup muffin tin. Place larger puff pastry rounds in the base of each muffin tin, pressing along the sides so they are flush with the bottom and sides of the tin. The dough should slightly overlap the rims, stretch dough slightly if needed.
- Remove the chilled beef mixture from the fridge. Stir in the diced cheese. Evenly divide filling between each pie, packing them right to the top.
- Whisk the egg in a bowl. Brush the edges of the pastry overlap with the egg mixture and top with smaller pastry rounds. Press around the edges of the pies using the tines of a fork to create a seal. Cut a small slit into the top of each pie. Use the remaining egg to brush the tops of each pie. Place the tray in the freezer to chill for 15 minutes before baking.
- While the pies are chilling preheat the oven to 425F. Bake pies for 20-25 minutes, until golden brown. Let cool 10 minutes before serving.
ROASTED PARMESAN BROCCOLI (https://tasteandsee.com/roasted-parmesan-broccoli/);
- 1 large head of Broccoli sliced into 1-inch thick steaks
- 1 tsp salt and pepper
- Red pepper flakes
- 3-4 TBSP olive oil
- 4 clove garlic, thinly sliced
- 2 TBSP parmesan
- Lemon zest from half a lemon
- Preheat the oven to 425 F.
- Add sliced broccoli to a parchment paper-lined baking sheet.
- Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
- Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
- Bake for 6 more minutes, then sprinkle with parmesan and bake for 2 more minutes.
- Remove from the oven, then dust with lemon zest and enjoy!
HOKEY POKEY ICE CREAM (https://sugarandcharm.com/new-zealand-hokey-pokey-ice-cream-recipe):
- 1 C caster sugar (super fine sugar)
- ½ C golden syrup, (find this at Whole Foods or online)
- 3 TBSP baking soda
- Prepare a baking sheet with parchment paper and set closely to the range where you’ll be melting the sugar and syrup.
- Place the sugar and the syrup in a medium saucepan and stir until the mixture melts. It will become thick first, but as it heats it will melt into a gooey syrup. It takes about 5 minutes.
- Once the mixture is bubbling and richer in color, like a dark golden brown add in the baking soda and whisk quickly. Immediately pour the mixture on to the parchment paper while it’s still fluffy.
- Let it sit for about 15 minutes then bash it to pieces! The inside will resemble a honeycomb.
- Make the vanilla ice cream and add the homemade honeycomb to the base about 5 minutes before the ice cream is done in the ice cream maker.
- Leave some thicker ones for an extra crunchy ice cream texture! AND a few to sprinkle over the top.