The Fisher & Paykel family is spread far and wide across the globe, but there is one thing that ties us together…food really is at the centre of so much of what we do. In our Huntington Beach, California office, once a month a “One Ingredient” cooking competition is held, turning the staff kitchen into a hive of activity as people busy themselves over hot pans, baking pies, cooking pasta, and perfecting sauces, making dishes both savoury and sweet.
Anyone who has dined regularly at our family dinner table will have eaten broccoli pasta. Once upon a time it was our signature dish and we ate it with such enthusiasm that after leaving home I found I had completely lost any appetite for it, fearing I may never wish to consume it again! Many years passed and when we decided on Family Favourites as this month’s theme
This recipe reminds me of my dad. When we were kids and it was Dad’s choice for dinner it would be either mince on toast or devilled sausages with boiled potatoes; my sister and I were never excited about eating either of these staple meals. But what made up for our basic weeknight fare was that Dad was a secret foodie
This is the second of two recipes intended for our hangi which sadly was rained out. I had intended to marinate the chicken overnight, then wrapping it in banana leaves before placing it into the hangi baskets to spend the day slowly cooking. Whilst the rain quashed these plans I decided to resolutely stick to my guns and cook this recipe in the oven instead.
Our newest chief engineer, Simon’s background is as an electronics engineer. A passionate foodie, he is well travelled, has an extensive cookbook collection as well as a keen interest in both photography and brewing. This lovely little pesto recipe is his first blog post:
I’m one of those people who can’t sleep in on Christmas day. Compared to the 364 other days of the year when my eyes are intent on staying shut and my snooze button gets pressed half a dozen times, on Christmas day it’s another story. At around 6am my eyelids ping open and without a hint of tiredness I spring out of bed to make coffee and watch whatever Christmas show is playing
This recipe began life as a chicken ball. Bursting with flavour, its outward appearance (pale and insipid) did little to promote its culinary virtues. I saw in it the potential for greater things however and thus set about turning it into a chicken burger. Full of flavour, the patty itself required very little attention, other than a commitment on my part to actually put pen
There’s something liberating about dusting off the barbecue after a long, cold winter. It’s a sure sign summers on its way, and with it come long, lazy lunches and al fresco dinners while basking in the sunset. As it is barbeque month at OurKitchen it was only fitting to ask one of our work mates Kevin at our Huntington Beach (California) office to provide a recipe fit for a grill
I cannot claim this recipe as my own and instead I must admit that it is a specialty of the eldest of my two younger brothers, Tim. He whips it up in the blink of an eye, fires up the BBQ and before you know it the air is filled with the aroma of lemongrass and kaffir lime. And when in winter the rain drives you indoors then this is just as delicious
There has been the odd day of late when the sun has smiled down on us, encouraging the transition from the couch to deck chair; from the kitchen to the BBQ. We want to live outside, at least whenever nature will allow it!
- Whittaker's Chocolate
- spelt flour
- rye flour
- Rice & Grains
- Pulses & Legumes
- Pasta & Noodles
- Nuts & Seeds
- ice cream
- Green tomatoes
- full cream milk
- Fish & Seafood
- Dutch process cocoa