I have many more photos to post from our trip but I was so very inspired by the fresh breakfasts, lunches, dinners, produce, meats, road-side fruits, cheese, everything that I’ve been excited since we’ve been back to cook the ideas running through my head. The word that most resonates with me is fresh. And that’s exactly how New Zealand cuisine is. Each meal we had showed off the region so that you could taste the seasonal freshness and locality; even see it in surrounding gardens, sea sides, pastures and climates.
There was a lot of citrus and strong flavors in the Canterbury & Marlborough regions where we were the first two days. So I made up a bbq sauce for chicken — it’s sweet and saucy spicy all at the same time, really popping in your mouth. It needed something to cool it down so I made a winter cabbage coleslaw, keeping it healthy with greek yogurt and fresh squeezed lemon juice. The pomegranates add a sweet crunch. And because bbq and beer go so well together, we had winter ale 🙂
Thank you so much for letting me share my cooking with you all. I cannot tell you how much I appreciate you not only reading my blog, but also trying out my ideas and giving me such great feedback. Those of you who have written emails lately about every topic under the sun, thank you!! You are the sweetest, or just make me laugh, and are an encouragement to me.
Sweet & Saucy BBQ Chicken
2-4 free-range chicken breasts
2 T. honey
juice of 1 fresh squeezed lemon
4 T. organic ketchup
about 3 T. olive oil
1 T. apple cider vinegar
2 cloves fresh garlic, minced
1 T. raw sugar
1 T. worchester sauce
1 teas. red pepper
1 teas. paprika
1 teas. cumin
1 teas. ground mustard
1 teas. salt
Combine all of the ingredients except the chicken in a bowl. Taste; it should have a kick to it but also very sweet. I don’t use exact measurements so feel free to add more of whatever you’d like to according to your taste. Wash and pat dry the chicken and rub in olive oil and some salt and pepper. Place them in a large ziplock bag. Pour in half of the bbq sauce into the bag and get all sides of the chicken covered. Refrigerate for atleast two hours, but overnight is best to let it marinate. Refrigerate the rest of your sauce. Heat up your grill and cook your chicken — on our old charcoal grill it took about 30 minutes — basting each side with the sauce as you turn it. Once it’s cooked, pour the remaining sauce on top for even more flavor.
Winter Cabbage Greek Yogurt Coleslaw
1/2 head of purple or green cabbage, chopped
1 large carrot, shredded
1/2 red onion, thinly sliced
handful of fresh cilantro
1/2 pomegranate worth of seeds
8 oz. plain non-fat greek yogurt
1 lemon’s worth of fresh squeezed juice
2 cloves garlic, crushed
about 3 glugs or Tablespoons of EVOO
1 T. apple cider vinegar
good pinch of salt, about 1 T.
Combine all of the ingredients for the dressing and toss with the cabbage, carrot and red onion. Serve with the bbq chicken and garnish with pomegranate seeds.