Recipes

A few of our tried and true recipes that show you how simple it is to add a little spice to your life.

Spiced Whitebait with Toum

Why not try something a bit different (and lighter) than the usual whitebait fritters. The flavour of the whitebait is not overpowered by the cumin and Toum, just enhanced.

Eggplant & Fennel Salad with Toum Dressing

Toum goes well with the "meaty" texture and flavour of eggplant in this salad. Once the eggplant and fennel is cooked it is so simple to put this impressive salad together.

Spice-charred Chicken with Toum

Toum goes best with grilled chicken. This recipe does have a light spicy lift to it with the Berbere paste. 'Garlicy' but great.

Crab Parcels with Red Harissa

This is Ground's version of what are commonly called "Briks" in the Middle East. A savoury "pie" parcel that should appeal to everyone. Usually made with warka pastry, spring roll wrappers are a good substitute.

Roast Chicken with Red Harissa

A warm twist to a traditional roast chicken.

Spiced Carrot Salad with Feta, Olives and Red Harissa

Although called a salad, this dish is unusual in that it can be eaten like a part of a mezze table, or tapas spread, as the spicy carrot mixture is spreadable.

Tunisian Capsicum Salad with Red Harissa

This salad looks stunning and has a wonderful flavour with the mix of egg yolks and Red Harissa. An easy but spectacular salad with a difference.

Muhamara (Walnut & Pomegranate Dip)

This dish is called Acuka in western parts of Turkey and Muhammara in the south. The original dish from Syria has walnuts and Aleppo peppers whereas the Turkish version has Turkish chilli flakes and capsicums, cumin and pomegranate molasses. Serve it with warm flatbreads or as a sauce on the side of kebabs.

Mexican Fritters

So simple, but so exotic.

7-Layer Mexican Dip

A fun and colourful party dip to serve with corn chips.

Avgolemono (Greek egg and lemon soup)

Every Greek grandmother has their own version of this classic soup and chicken dish. Ground's recipe is based on a traditional recipe (always the best) and uses our Moroccan Preserved Lemon.

Preserved Lemon and Rocket Sauce

This versatile tangy sauce can be served over the top of poached chicken, veal cutlets, eggs or firm fish.

Moroccan Couscous with Preserved Lemon, Pistachio & Pomegranate

A light, exotic salad great with fish, lamb and chicken.

Squid with Rocket, Potatoes, Eggplant & Preserved Lemon

Kingfish, tuna or baby octopus are just as good as squid with the roast vegetable 'salad'. It seems like a lot of garlic, but when cooked this way the cloves lose their sharp pungency and have a mellow smooth flavour.

Moroccan Tomato & Preserved Lemon Salad

This fresh tomato salad is obviously best if you use vine-ripened tomatoes, not watery flavourless supermarket tomatoes. Never keep your tomatoes in the fridge; they will not ripen and develop their flavour fully.

Membrillo Almond & Sherry Tart

This recipe plays on the traditional Galician dessert with a twist.

Chermoula Char-grilled Baby Octopus

There is nothing nicer than char-grilled baby octopus on the barbeque in summer. This recipe adds piquancy to the octopus.

Persian Jewelled Pilaf

A different take on rice pilaf. Spectacular looking and tasty.

L'viv spiced cookies

Simple cookies with an exotic touch

Hot Smoked Salmon Salad with Chermoula Dressing and Sautéed Limes

The combination of Chermoula and sautéed limes is wicked! And of course hot smoked salmon, avocado and bulgur make this a salad meal that is fresh, healthy and delicious. It will really impress.

Barbequed Chermoula Fish in Banana Leaves

How simple is this! You can get banana leaves (often frozen) from Asian supermarkets or Polynesian shops.

Chicken Tagine with Chermoula

This is a more traditional way to use Chermoula. We have used a deep frying-pan to make this dish, but of course if you have the 'real deal' you should use a pottery tagine to make this in.

Pumpkin Parmesan & Thyme Scones

These delicious savoury scones work every time. And they keep their light and fluffy texture for a couple of days .

Bay Roasted Tomatoes

A great way to use end of season tomatoes and bay tree trimmings

Best Humus

We used to sell masses of humus at the Lyttelton Farmers' Market. This one was one of the most popular. Very creamy!

Lahmucan (Turkish Lamb Pizza)

This traditional snack food is served all over Turkey. The lamb mince is always chopped by hand with the other ingredients to make the right texture for the topping. Try to use lamb mince that is not too fat or too lean.

5-Spice Roast Pork for Bahn Mi

A quintessential Vietnamese pork sandwich, the 5-spice makes the pork so addictive and helps cut through the fattiness

Doro Wat with Berbere

This is a traditional Ethiopian chicken stew made with Berbere, where both the chicken and the egg are used. No need to worry which came first.

Vietnamese Nem Crispy Rolls

Nem Rán are often served alongside Bun Cha (grilled pork and noodles) at street stalls, or on their own wrapped in lettuce leaves with fresh herbs and nuoc cham

Poached Quince & Apple Pie

A great autumn dessert.

Pasta Tapoa

This pasta dish is reminiscent of Pasta Arriabata, but with a good earthy flavour from the Berbere.

Chopped Tomato Salad with Berbere

This wonderful salad requires a bit of chopping, but then you just throw everything together for a salad with a refreshing zing.

Minted Couscous Salad with Berbere

Couscous makes a nourishing and interesting salad, not just a base under meat and fish. This one is full of all sorts of goodies, so makes a meal in itself.

Harira Soup with Berbere

This is actually more like a stew than a soup, as it is full of vegetables, pulses and pasta. Easy to make, filling and tasty. Make enough to freeze the leftovers for later.

Berbere-Spiced Carrot Soup

A more western soup but with a little spice to tantalise the tastebuds.

Baharat-Spiced Almonds

Baharat is great with any roast nuts, or a mix of nuts and seeds

Mint, Potato and Kumara Parcels with Baharat

A recipe that will please any good Kiwi who likes their kumara and potatoes. The addition of warming spices that go so well with kumara lifts these potato parcels to another level.

Nani's Pumpkin Pie

My grandmother's easy pie with happy spices. You should use roasted pumpkin made into puree for this.

Turkish Cauliflower Salad

This is a more-ish dish that can be served warm or cold.

Mrouziya (Honey Spiced Lamb with Ras al Hanout)

This Moroccan dish is a little more complicated because of the addition of the traditional smen, which you will have to make yourself (you will find the recipe on our web site). The advantage is that once made, smen can be kept and added to other dishes to make them interesting. If you really can't be bothered making smen then use equal parts of olive oil and butter (or Asian ghee), though the result won't be quite as authentic.

Smen (Aged Butter)

Smen, an aged butter similar to Asian ghee, is a prized flavouring ingredient in Moroccan dishes. Smen is made from clarified butter, dried herbs, and salt. It is aged in small earthenware pots in a cool, dry place until it acquires an aroma and consistency similar to Roquefort cheese. Berber farmers in southern Morocco bury a tightly sealed pot of smen on the day of a daughter's birth, unearthing it years later to flavour the couscous served on her wedding day.
Berber tradition notwithstanding, I suggest you use the smen within six months. You will need to make the smen well in advance as it requires a couple of weeks to develop its flavour. A teaspoon or two is usually all that is required to impart the characteristic taste to a dish of couscous or to the sauce of a tagine. You can substitute equal parts butter and olive oil in place of smen in a recipe, if you prefer.

Cajun-Spiced Mussel Fritters

Delicious served as canapes or as bigger fritters for lunch.

Ground's Easy Chicken Stew with Ras al Hanout

This recipe is simple to make, but still has a nice Moroccan flavour.

Ceviche with Ras al Hanout

Pacific Islanders, Mexicans and South-East Asians all have a recipe for raw fish 'cooked' in the acids from citrus fruits. A simple and divine way to eat fish. Use any good white fish, but make sure it is really fresh. The addition of the Ras al Hanout gives this dish a new depth of flavour.

Venison and Juniper Pie

The rich venison and the juniper blend beautifully in this warming pie.

Ras al Hanout-Spiced Aubergine

A lovely deeply-flavoured vegetable stew. This is one of those dishes that is all the better for a day in the fridge, during which time the flavours seem to mellow.

Aruk

Iraqi Jewish version of latkes made with mashed potato and herbs. Delicious.

Creamy Chick-Pea Soup with Dukkah

With this soup served in little teacups it makes an elegant appetiser. Or you could just serve heaps of it in soup bowls for the family dinner.

Egyptian Dukkah Fried Eggs and Labne

OK, here's a recipe for you guys that just want your bacon and eggs for breakfast. But with a difference!

Roast Carrots with Dukkah & Pomegranate

Easy and exotic.

Sicilian Pumpkin, Pecorino, Spezie & Baby Spinach Salad

If you can't find pecorino cheese, you can use a fresh parmesan or other grana padano cheese.

Spezie Spiced Arancini

Arancini means 'little orange' and these deep-fried rice croquettes are named after the oranges they resemble. They are usually filled with mozzarella so that when they are broken open the stringy, melted cheese is mixed with the rice, which contrasts with the crisp crumb. The addition of Spezie to this one makes them truly Sicilian.

Za'atar-encrusted Pork Fillets

So easy to put together but tastes so great. This recipe is for a large group, so cut it back to suit..

Layered Fish Salad with Za'atar

This salad is actually a platter with layers of fish, salad and potatoes that serves as a one-dish dinner for 4. It is fresh and filling with a great combination of flavours. You can add other bits and pieces to taste.

Pesce Crudo with Pounamu Dukkah

A Kiwi adaptation of an Italian raw fish dish with an Asian twist!

Courgette and Pounamu Dukkah Pasta

A very quick and easy way to create a healthy delicious pasta meal.

Nepalese Potato Salad

Served warm or cold, this dish was a big seller at the Ground Culinary Centre.

Rosticciana

This Tuscan pork ribs recipe is so much nicer than American ribs recipes that drown this beautiful meat with a sweet sticky sauce. This tasty, moist, smoky, crunchy, spicy ribs dish is the way they are meant to be eaten.

Love In Pieces

This unusual sweet comes from Minas Gerias in Brazil. It is like a caramelised custard and is really delicious on its own or served with cheese.

Creamy Chilled Basil, Pea & Lettuce Soup

Here is something a little different if you are getting tired of salads but still have loads of lettuce left in your fridge. It's easy to do and it's not too unusual! The cloves just help bring out the basil flavour.

Waterfall Beef Salad

This classic Thai dish is called waterfall for the sounds the juices make as the beef lands on the grill. A great mix of textures and flavours.

Cajun Prawns & Rice

A very simple and quick dish with a bite. Reminiscent of Etouffee or Jambalaya.

Liver Cleanser Salad

One of Ground Culinary Centre's most popular salads. Crunchy, delicious and good for you..

Herb Fritters

This is another modern reconstruction of an ancient method of flavouring a flour, beer and egg batter with wild spring herbs/weeds and flowers before frying

Beetroot Chocolate Cake With Mascarpone Icing

A simple but decadent earthy cake.

Green Tomato and Chai Cake

If you can make a cake using carrots, courgettes or beetroot, then why not with green tomatoes? Surprisingly, unlike other cakes with vegetables in it, this cake is not at all dense. It is quite light, spongy and moist

Tamarillo Gingernut Cheesecake

A true Kiwi dessert.

Arabica Lentil Braise

A wonderfully aromatic and rich dish, which is also very versatile.

New Potatoes

Simple ideas on using new potatoes.

Lettuce

Other ideas for using lettuce.

Basil

Other ideas on using basil.

Limes

Other ideas on using limes.

Zeytinyağlı Kabak (Turkish Slow-Cooked Courgettes)

In this recipe, the courgettes/zucchini are cooked until they are completely soft. They make a nice spread on slices of Turkish bread, or serve it with grilled fish, or warm or cold as a side dish.

Tonnato on Tomato

Tonnato sauce is usually served over sliced veal or chicken. But this fresh and tasty version on good ripe tomatoes is light and delicious.

Tomatoes

Black Cardamom & Cumin Rice

The black cardamom adds smokiness, the cumin earthiness, and the lime lifts the rice.

Blueberry Yoghurt Tart

A healthy desert that looks fantastic. A big seller at Ground Deli.

Arabica Mushroom Risotto Cakes

This finger food was a popular one at any Ground catered event. You can vary the toppings on the bite-sized rice cakes.