Kai Restaurant

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Smoked haddock and rainbow chard lasagne

1. Poach the smoked fish in the milk and once it has become soft and flaky, take it off the heat and remove it from the milk, but hold on to the milk (...)

Home-made pasta with pistou

1. To make the pasta, pop the flour and salt on to your worktop and make a small well in the pile. Using a fork, start whisking the eggs into the flou(...)

Vine tomato fattoush with poached eggs and saffron yoghurt.

At the height of summer in New Zealand, you can expect to pay about five dollars a bucket for sweetcorn and let me tell you – it is glorious. It has n(...)

Vine tomato fattoush with poached eggs and saffron yoghurt.

Preheat an oven to 180 degrees Celsius, or equivalent. Slice the pittas in half to make four thin rounds. Place the pittas on a nonstick sheet pan. (...)

Gubbeen and bacon biscuits.

Preheat the oven to 180 degrees Celsius, or equivalent. Grate the butter into the flour, like you’re making scones, and rub until they resemble bread(...)

Sweetcorn fritters with chilli butter

1. To make the chilli butter put the lime juice, harissa and butter into a food processor. 2. Blitz until smooth and then chill this until all of you(...)

Sticky orange and ginger chicken tray bake

Apart from vegetarians and vegans, almost everyone seems to love chicken, whether you’re having it in a simple, thrown-together tray bake, or in a com(...)

1. Preheat an oven to 180 degrees Celsius. 2. Rub the chicken thighs all over generously with the gochujang paste. 3. Peel and roughly chop the sweet (...)

1. Melt the butter in a small saucepan. 2. Once it has melted, stir in the flour and cook for 1-2 minutes. 3. Gradually add the milk, stirring all the(...)

1. Give your spatchcock chicken a good coating of the sriracha, season and leave to marinate for up to two days, refrigerated. 2. Preheat an oven to 1(...)

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