In The Kitchen...with Michael Ingham


At Healthy Hospo NZ we’ve been trying to think of some ways to keep you healthy in your bubble (and outside, for those of you lucky enough to be in level 2!)


We teamed up with our buddies from Campari NZ and thought why not talk to some of our awesome Chefs around NZ and share some of their favourite recipes.


We will feature one chef a week, publish their favourite recipe, ask them a little about themselves and why they chose this particular recipe.

 

This week, we’d like to introduce you to Michael Ingham who works at Didas Wine Lounge in Auckland.



Michael: "I’m currently working as the Head chef of Didas wine lounge, where I have been since June 2020. We are a small wine lounge specialising in European style small plates and tapas that complement the impressive wine and spirit list we have.


I’m originally from the UK and have been working in Hospitality for around 12 years. I have been lucky enough to work in a lot of different restaurants across the UK, Australia and now NZ, from small bistros to large hotels, Michelin restaurants to outside catering. All this has enabled me to gain a lot of knowledge and experience that I put into the food I cook today. "


Why did you choose this recipe?

"My recipe which is a personal favourite is a King Prawn Pad Thai, I love this dish because it is packed full of punchy flavours, I have had a lot of previous experience in seafood and this has always been a crowd pleaser with my mates and a fun and easy dish to prepare."


To follow Michael on Instagram, check out @didasjervois

 

Bagna Cauda with Charred Broccolini


Ingredients:


  • 15 cloves garlic

  • Milk to cover

  • 200g anchovies

  • 100ml cream

  • 100g butter

  • 250ml olive oil

  • 1 bunch broccolini

Method:

  • Peel the garlic and place into a pan. Add milk until just covered

  • Cook the garlic slowly over a low heat until the garlic is completely soft

  • Add the butter and anchovies

  • Blitz until a smooth paste is formed

  • Whilst still blitzing the paste, slowly add a good quality olive oil to emulsify the mix. The more olive oil added, the thicker the mixture will be, so add until desired consistency.

  • Heat 2tbs of olive oil in a pan over a medium heat.

  • Grill broccolini until al dente and nicely charred on the outside

  • Serve the broccolini on top of a generous serving of the Bagna Cauda

 

If you end up giving this recipe a go, we'd love to know!

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