Orphans Kitchen is a restaurant on Auckland’s Ponsonby Road that serves the kind of cosy food you expect at your local bistro – with finesse. Here’s a taster from their mid-winter dinner.
Brussels sprouts, beets & goats curd salad
Serves 6
200g golden baby beetroot, scrubbed (keep small leaves)
Splash of olive oil
Salt to season
2 cloves garlic
Fresh thyme
2 Tbsp water
250g goat’s curd
Cracked black pepper
1kg Brussels sprouts
50g toasted pinenuts
SHALLOT JAM
200g shallots
1 Tbsp fresh rosemary, chopped
2 Tbsp olive oil
Pinch of salt
50ml sherry vinegar
50g caster sugar
Nasturtium flowers to garnish
Preheat the oven to 200°C. In a bowl toss the beets in a bit of olive oil and season with salt. Make a small parcel with tinfoil, and put in the beets, garlic, a few sprigs of thyme and 2 tablespoons of water. Seal tight by crimping the edge of the tinfoil. Place on an oven tray and bake for 40 mins or until tender.
Recipe Tom Hishon
Photography Manja Wachsmuth
Styling Alice Lines
