A Taste of Home by Brett McGregor - winner of the first MasterChef NZ title - Delicious recipes that are affordable, easy and quick to make.

A Taste of Home

Brett McGregor

RRP: $45.00 - Random House NZ

Publication: 18 October 2013

New Zealand’s first ever MasterChef winner is back with this exciting new book of his much-loved recipes where he combines his two favourite passions — family life and fantastic food.

‘My cooking style is tasty, fresh and easily achievable,’ explains Brett. ‘And this food philosophy translates to the everyday recipes in my first book, Taste of a Traveller, which heroes seasonal, fresh and affordable ingredients in tasty dishes inspired by my travels.’ Now you can see this cooking style reflected in his new book A Taste of Home sharing recipes from the heart.

With fresh, simple delicious and cost effective recipes that we all love, this book is perfect for the home cook. ‘I realised long ago that food does not have to be complicated or expensive to be great, especially when it’s food for the family. But it does have to be fresh, simple and delicious. I have also realised that recipes with a list of ingredients as long as my arm are for master chefs to cook for me when I go out to enjoy a meal.’

Jam-packed with tricks, tips and advice from Brett; the book includes an impressive list of how-tos: how to cook fish, how to whip cream; make the perfect scrambled eggs, marinades, sauces, and chutneys. It’s a great instruction manual for the beginner as well as those who’ve been cooking for a while.

‘I believe there is a whole new generation that needs to know these simple techniques which are so essential to becoming a great cook. Why not pass on the skills you have picked up along the way to the people you care about?’

There are great ways to cook with mince; lots of delicious salads; hearty, filling meals like stews, pasta and bakes; tasty dinners with a touch of Mexican or Asian influence; plus scrumptious desserts and baking. Something in here for everyone, A Taste of Home is a treasure trove of recipes for the family and a must-have cookbook for those who enjoy getting in the kitchen.

Recipes include prep time, cook time and lovely introductions from Brett as well as gorgeous photographs from Aaron McLean. Brett also shares his gardening tips for growing herbs, believing that a great cook will use everything around them to help transform a meal from average to something quite delicious. Says Brett, ‘For me, this means growing ingredients at home that can add a little magic. Fresh herbs are extremely easy to look after on the deck of your house or, if you have the room, in your garden.’

What an amazing journey the whole MasterChef experience has been for Brett. It has been two years since he left teaching — previously been a deputy principal at an intermediate school in Christchurch; he is following his dream of working with food and has never looked back.

Still inspiring kids but this time in the kitchen, he and his son Jack regularly appear on Good Morning and Brett is involved with Let’s Cook, a programme that helps support schools in their great work teaching kids to cook. They have two aims: to inspire kids and teachers, and to provide brand new cooking equipment for schools.

It’s a nationwide programme, and Brett tours the country cooking with as many kids in schools as he can, as well as posting weekly cooking challenges, where students can win prizes, learn new cooking skills and boost their confidence in the kitchen.

Brett lives in Auckland with his wife Tracey and son Jack. For more information, check out www.brettmcgregor.co.nz.

And last night I made this dish from the new book which went down a treat:

Chicken stew

I adore Spanish food and love to cook this for family and friends. It is easy to prepare and packs a great flavour. The addition of fennel really makes it sing.

Prep time 15 minutes

Cook time 50 minutes

Serves 4

½ cup extra virgin olive oil

2 chorizo sausages, diced

6 chicken thighs, deboned,
  skinned and diced

1 leek, finely diced

1 stick celery, finely diced

1 fennel bulb, finely diced

3 cloves garlic, chopped

1 tbsp sweet paprika

1 cup sherry

⅓ cup sherry vinegar

1 × 400g can tomatoes

2 cups water

1 cup combined fresh parsley
               
and coriander, chopped,
to serve

Heat a heavy-based frying pan until almost smoking and add the olive oil, then the chorizo and chicken. Cook until nicely golden and the oil is changing colour from the chorizo. Add the leek, celery, fennel, garlic and paprika. Sauté until everything is turning golden.

Deglaze the pan with the sherry and vinegar — stand back, the reaction will be strong! Bring to the boil and reduce by half. Add the tomatoes and water. Season and simmer for 30 minutes.

Fold the herbs through and serve.

Top tips

•
Add a can of chickpeas to make the dish stretch further.

•
Olives are a great addition too.

Recipe extracted with permission from A Taste of Home by Brett McGregor, published by Random House NZ, $45.00.

Note publication is next Friday, 18 October. Order your copy now !