Josh Emett and other chefs share their favourite lockdown recipes. Photo / @kieran_e_scott
Josh Emett and other chefs share their favourite lockdown recipes. Photo / @kieran_e_scott
With the country in level 4 lockdown once again, chances are you're spending most of your time in your kitchen at home.
We all cooked and baked up a storm during last year's lockdown, but this time round your go-to recipes may be getting a little tired. There's only so many loaves of banana bread you can consume after all.
How about some tips from professional chefs to get you inspired in the kitchen again this lockdown? From a heartwarming risotto to finger-licking good ribs, here's some comfort recipes to help alleviate the boredom and fill the tummies in your bubble. The whole family can get involved and you might find some new favourite recipes to add to your collection.
James Kenny's risotto recipe is the perfect lockdown comfort food. Photo / Supplied
Alberts Group head chef James Kenny says this risotto recipe is perfect for a cold winter's night.
"It's cheap and easy to make, soul food that the kids will love.
"The trick to a good risotto is to keep the rice as hydrated as possible with a good stock, as the rice will continue to absorb after it is off the heat."
6. Start adding in the stock a ladle full at a time , letting the rice absorb the liquid before adding more
7. Cook for approximately 15-20 minutes until "al dente" or to your preference
8. Take off the heat, fold through the pumpkin, mushrooms, roquette and mascarpone cheese
9. Finish by grating over the Parmesan and serve.
Chicken, parsley and leek pot pie
The whole family will enjoy this chicken pot pie. Photo / @kieran_e_scott
Michelin star chef and household name Josh Emett shares his recipe for the ultimate chicken pot pie - a classic winter warmer the whole family can enjoy.
1. In a pot cook the carrots until half cooked then add the butter and melt then add the leeks and garlic and sweat down for two minutes.
2. Add the flour and cook out for 5 minutes until smooth. Start adding the stock bit by bit stirring all the time until completely cooked through and the sauce is smooth, season with sea salt then add the Dijon and the cream.
3. Remove from the heat and fold in the chopped chicken, the parsley and the thyme. Check the seasoning again then place in an oven proof baking dish and cool.
4. Mix the egg and milk together to make an egg wash. Once the pie mix is cool brush the outside of the dish with egg wash and lay your puff pastry over the top, remove any excess using a small knife. Then brush the top with the rest of the egg wash.
5. Decorate as you please then bake at 180' for 30-40 minutes until cooked through and pastry is golden and flakey.
Sticky glazed pork ribs
These sticky glazed pork ribs will go down a treat. Photo / @kieran_e_scott
Kiwi chef Jamie Hogg-Wharekawa returned from New York City at the end of 2020 and is now the new head chef for The Oyster Inn. Here he shares his mouthwatering recipe for pork ribs - the mess is worth it.
1. Mix together the brown sugar, salt, soy sauce, oyster sauce, black pepper, garlic, oil, chilli flakes and cumin.
2. Brush over the ribs and marinate for at least 2 hours. Preheat oven to 140'.
3. Wrap the ribs in tin foil and place on a baking tray, place in the oven for 1 and ½ hours or until meat is falling off the bone. Finish with chilli, coriander, spring onion and sesame seeds.
