Win a copy of For the Love of... Food Lovers

Current Masterchef winners Karena (26) and Kasey (24) have just released their first cook book For The Love Of on Saturday. The self-published hard back book includes more than 75 delicious recipes from everyday favourites to special recipes handed down from their family members.
The food is paired with beautifully styled food shots along with scenic shots of the sisters’ small beachside village of Maketu in the Bay of Plenty. Christchurch photographer Deborah Aspray worked closely with the girls to produce stunning shots throughout the book.
Karena and Kasey hit the road on a book tour from Gore to Kaikohe until May 25 so keep an eye open as they may be somewhere near you. Tour dates can be found at www.karenakasey.co.nz
RRP $59.99
HOROPITO ROAST DUCK AND FATTY POTATOES
Serves 4
Karena & Kasey Bird CookbookThis is a special dish we like to make when it’s duck-shooting season or ducks are on special at the supermarket. Duck is easy enough to cook — you just have to have a bit more patience than you do with chicken. This method allows the duck fat to render down and the meat to become deliciously tender and if you haven’t had duck fat roasted potatoes, you are in for a treat. If you can’t get any horopito, you can use thyme and lots of black pepper.
INGREDIENTS
1 whole duck
Salt and pepper
Olive oil
2 tbsp horopito (this can be found in speciality food stores)
1 kg baby potatoes
METHOD
Preheat the oven to 180°C.
Wash out the cavity of the duck and dry with paper towels. Place the duck on a rack in a roasting dish, making sure the skin is very dry. Rub with lots of salt and pepper, olive oil and the horopito. Place duck in the oven.
After the duck has roasted for an hour, take the tray out of the oven. Add the potatoes to the tray and place the rack and duck over the potatoes. Return to the oven for another hour.
Remove from the oven, cover loosely with tinfoil and leave to rest for about 15 minutes.
Don’t carve the duck — the best thing to do is to pull the meat away from the bones with a pair of tongs or with your fingers. Serve with your choice of winter greens.
BRISKET BURGERS
Serves 4
Karena & Kasey Bird CookbookWe created this dish one day when we discovered some nice meaty brisket bones in the fridge. Kasey whipped up these delicious burgers…only to get in trouble from Mum when she arrived home to see us eating the special treat she had bought for our dog!
INGREDIENTS
RUB
1 tbsp smoked paprika
1 tbsp ground cumin
1 tbsp ground coriander
3 cloves garlic, finely chopped
Salt and pepper
BRISKET
800 g beef brisket
2 tbsp oil
1 large onion, sliced
1 carrot, diced
2 cups chicken stock
1 tin tomatoes
3 tbsp jalapeno peppers
2 star anise
1 stick cinnamon
Salt and pepper
SLAW
¼ red cabbage, thinly sliced
1 spring onion, finely sliced
1 cup coriander leaves, chopped
1 carrot, grated
VINEGAR DRESSING
1 tbsp Dijon mustard
1 tbsp whole-grain mustard
1 clove garlic, crushed
3 tbsp white wine vinegar
¼ cup grapeseed oil
TO SERVE
Fresh buns
METHOD
FOR THE RUB AND BRISKET
Preheat oven to 160°C.
Combine all of the rub ingredients in a bowl. Cut the brisket into chunks, pat dry with paper towels and place in the bowl with the rub. Coat all of the meat with the rub.
Heat an ovenproof dish over a medium heat. Add the oil and cook the brisket pieces until browned. Add the onion and carrot and cook for a further 5 minutes. Add all of the remaining ingredients, season and bring to a simmer.
Cover and place in the oven for 1½ hours or until the meat is very tender. Remove the meat from the pot and place in a tray. Tear the meat into smaller pieces using two forks. Spoon over some of the cooking juices and season to taste.
FOR THE SLAW AND DRESSING
Combine all the slaw ingredients in a bowl.
To make the dressing, whisk together the mustards, garlic and vinegar, then slowly whisk in the oil until the dressing becomes a light yellow colour and looks creamy. Toss the dressing through the coleslaw.
Generously pile brisket and coleslaw onto freshly toasted buns.
NAUGHTY BANANA SPLIT
Serves 6
Karena & Kasey Bird CookbookThis takes a regular banana split to the next level. It’s one of those desserts you see and then shake your head, knowing how good it’s going to taste! The crunch from the caramel popcorn is what really sets it off. We make the butterscotch sauce using sour cream so it has a little bit of tanginess, which goes well with the caramelised bananas.
INGREDIENTS
BUTTERSCOTCH SAUCE
½ cup sour cream
½ cup brown sugar
100 g butter
BANANAS
6 ripe bananas
½ tbsp butter
3 tbsp brown sugar
2 tbsp cream
pinch ground cinnamon
TO SERVE
Ice cream
Shaved almonds or other nuts
Caramel popcorn (store-bought)
METHOD
FOR THE SAUCE
Place all the ingredients in a small saucepan over a low heat and stir and heat until everything is combined. This can be made ahead of time and reheated just before serving.
FOR THE BANANAS
Cut the bananas in half lengthwise.
Melt the butter in a non-stick pan over a medium–high heat.
Add the brown sugar and cream and leave to melt for 1 minute.
Lay the banana pieces on top, cut side up, and sprinkle with cinnamon. Cook for 1 minute. Turn bananas carefully and cook for another minute, basting with the pan sauce.
TO SERVE
Place two banana halves in each dish, with scoops of ice cream in between. Spoon the butterscotch sauce over the ice cream and top with shaved almonds or other nuts and popcorn.
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