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NZ On A Plate


Brett McGregor's recipes

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New Zealand on a Plate - Christchurch episode - Brett McGregor

Hot chorizo salad with spinach, tomatoes and parsley

6 vine ripened tomatoes
3 chorizo sausages- diced
8 slices of danish salami- diced (optional)
1 clove of garlic- smashed and sliced
2tbsp olive oil- divided measure
1 tbsp sherry vinegar
3 cups baby spinach leaves
1/2 cup macadamias- toasted
1/4 cup fresh parsley
Salt and black pepper to taste


Preheat your oven or bbq to 200. When hot place your tomatoes onto an oven tray and drizzle with a little olive oil and a good sprinkling of salt and pepper and roast your tomatoes for about 20 minutes or until just beginning to break down.

Place a large pan onto a high heat. When hot add the remaining oil and throw in the chorizo. Cook for 2 minutes then add the garlic. Continue to cook until the chorizo is beginning to caramalise and go crispy.

Throw in the Salami and spinach and cook for about 30 seconds. Add the vinegar then remove from heat and fold through macadamias. Finally combine the tomatoes and parsley reserving a little for garnish.
This is great served with a beautiful chunk of fresh ciabata.

PIZZA RECIPE 1- Pepper crusted venison with onions and courgettes

1 thin pizza base
Wild meat sauce
150g venison loin- trimmed
1 slice shoulder bacon- fried and sliced thinly
1 courgette- peeled into ribbons
1/4 cup mozerella- grated
Red wine onions
1 tbsp olive oil
1 red onion- sliced finely
1/4 cup red wine
1 tbsp red currant jelly
Salt and pepper to taste
Heat a medium sized saucepan on a medium heat. Add the oil and onions and cook gently until transparent and sweet. Add the red wine and red currant jelly, season and cook until all liquid has gone. Set aside.
Rub for venison
Zest of an orange- blanched and roasted until dry
1/2 tsp black peppercorns-ground
1/2 tsp green peppercorns- ground
2 juniper berries-ground
1/2 tsp salt
Place all ingredients into a mortar and pestle and grind into a fine dust. Roll the venison in the rub to completely cover the loin.
Place a pan onto a high heat. When hot add a little oil and sear the outside of the venison. Do not cook the whole way through. You want to have a nice caramalised outer and rare inner. Set aside to rest. Cover with cling film tightly and place in the fridge to set. Remove when cool and slice thinly.
Preheat your bbq to 220. Pour enough of the sauce to cover the base and spread evenly. Add the onions, slices of venison, bacon and ribbons of courgette and top with mozzarella. Cook until base is crisp and cheese is beautifully golden. Superb.
Pumpkin puree with goat's cheese and bacon crumble topped with fresh basil and baby cress, rocket and olive oil
200g pumpkin- peeled and diced
1 1/2 tsp ajowan seeds- toasted and ground
1 tbsp butter
Salt and pepper to taste
1 slice shoulder bacon- cooked and diced finely
50g goat's cheese- crumbled
1/4 cup watercress
8 basil leaves- sliced finely
1/4 cup rocket
Olive oil
Salt and pepper to taste
Preheat your oven/ bbq to 220
Boil the diced pumpkin until soft. Remove from heat, drain and mash with the toasted Ajowan seeds, butter and season to your liking. You really want to have a very smooth pumpkin puree that spreads easily over the base.
In another bowl crumble the feta over the bacon and combine gently. Sprinkle over the top of the pumpkin puree and top with torn fresh basil and watercress. Place into the bbq and close the lid.
In another bowl add the rocket and drizzle over some olive oil, season and set aside.
Cook the pizza until the base is golden and crisp. Remove and arrange the rocket over the top and serve. Delicious.
Flat bread- flat bread with garlic, parmesan, mozzarella and sundried tomatoes topped with wild sauce.
1 romanos thin pizza base
2 cloves of garlic- smashed and sliced
1/4 cup parmesan cheese- grated
1/4 cup mozzarella- grated
1/4 cup sun-blushed tomatoes
2-3 tbsp wild meat sauce
Salt and pepper to taste
Heat your bbq until almost smoking. Take one Romano's thin base and sprinkle over the garlic, cheeses and finally the tomatoes- making sure to cover the base evenly. Pour over the sauce and cook until golden.
Foolish Traveller 
2 cups raspberries - hulled
2 cups blueberries
1/2 cup castor sugar
1 tsp vanilla extract
1/2 cup crème fraiche
25g white chocolate
25g dark chocolate
3 sprigs of mint
4 meringues
Mash the raspberries and boysenberries with the sugar and vanilla extract. Add a little water if needed to help loosen. Pass the puree through a fine sieve if you want or leave.
 In another bowl stir the crème fraiche to loosen then add the berries a little at a time and gently fold through. Add the sliced mint, chocolate and broken meringues and combine gently.
Serve in a glass piled high with a mint leaf to garnish.
White Chocolate Cones with Nougat and pistachio Semifreddo
Serves: 10-12
340g white chocolate
2 eggs
1/3 cup caster sugar
400ml thickened cream
1 teaspoon vanilla
150g soft almond nougat, chopped or ripped finely
150g pistachio nuts- chopped

Chocolate or strawberry sauce for serving- not sure which one to use? Did not receive the wine or chocolate?
50ml cream or thickened cream
60g dark chocolate, in pieces
1 punnet strawberries
2 tbsp icing sugar
To make cones
Cut five or six 25cm squares out of baking paper. Fold squares diagonally and cut to form 10-12 triangles. Twist gently to create a cone shape and staple together.
Cut around on the bottom to make a smooth edge and ensure the cone stands upright.
Use a glass or something similar to hold your cones upright.
Melt the white chocolate in a bowl over simmering water. Use the back of a spoon to coat the inside of the cones with an even layer of chocolate. Set aside to cool.
Beat thickened cream in a medium bowl until softly whipped. Beat the eggs with the sugar and vanilla in a large bowl until lighter in colour and thickened. Fold the cream lightly into the egg mixture, half way through, add the nougat and around 100g pistachios and finish folding through. 
Scoop the mixture into each of the cones and place in the freezer for a few hours or overnight, until firm.
To serve:

Break the dark chocolate into pieces and place into a bowl. Heat the cream in a saucepan until almost boiling then pour over the chocolate. Place in a squeeze bottle. Remove baking paper from white chocolate cones and place on the plate. Drizzle with chocolate sauce and scatter the remaining pistachios. Serve.