A self-proclaimed "party girl", New Zealand celebrity chef Jo Seagar loves a do-it-yourself celebration. She tells Rebecca Fox it can be done with panache and style.
Jo Seagar wanted to bottle her "she’ll be right" attitude and share it.
Instead she has written Better than a bought one to help people to host a party or special celebration such as a wedding, baby shower, high tea, cocktail function or a simple dinner at home.
"People get daunted by the cost, their ability and expectations raised by reality TV."
Seagar, who is still based in Oxford, Canterbury, hopes her new cookbook imparts that "you can do it" mentality to readers.
"People panic and think they have to have a thousand menu choices, but it’s better to keep the choices under eight."
She has divided the book into sections based on 12 occasions, but admits there could easily be 20. Each section has a "menu" of recipes for the event.
"I love a party. I grew up in a family which made big fusses over birthdays, weddings and engagements.
"It’s one of the great joys of life having your loved ones around a table whatever the occasion."
Having a party around Matariki is an idea she loves - a winter bonfire on the beach.
"It’s so much ours. Then Christmas in a caravan - we Kiwis do that all the time. All you need is the inspiration."
"A wedding doesn’t have to cost a fortune. The big ones are often not as much fun as those in back garden or farm shed or just a glass bubbles on the beach.
"It is all about the genuine welcome and celebration."
That’s why she has written this book - to impart some of that knowledge and show it is easier than people think.
"I’m a trusted person for recipes and advice. I worked hard to be in this position of trust, so these are dishes I’ve tested and know work."
She has peppered the book with helpful tips such as having a small dish or tray on hand if serving skewered food, so people can easily discard their sticks or that small bite-sized food is important so people can hold a glass and eat a the same time.
There is also plenty of advice on food that can be made ahead of time and reheated.
When not writing cookbooks, Seagar is taking "foodie" tours all over Europe during its spring and summer.
"I always have a project on the go."
One of those projects is writing a novel — "the big romantic love story" based during the Russian Revolution.
It’s a new process she is enjoying and having the ability to chop and change in a way she can’t with recipes.
She is also volunteer and ambassador for Hospice, a job she takes job seriously.
"It’s my job raise awareness and help raise funds."
Broccoli cheese mini-muffin bites
A perfectly sized, easy-to-make appetiser, full of goodness and they taste great.
Makes 24
Prep time 10 minutes
Cooking time 15-20 minutes
Ingredients
1 head broccoli, broken into florets
1 cup grated tasty cheese
20 Snax, Ritz or similar plain cracker
biscuits, crumbled into small pieces(this can be done in the food processor)
2 eggs
salt and freshly ground black pepper to taste
Method
Heat oven to 180degC. Spray a 24-cup mini-muffin tin with non-stick baking spray.
Place the ingredients into the bowl of a food processor and run the machine in short bursts until everything is well combined.
Spoon into the prepared muffin cups and bake for 15-20 minutes until firm and set with the tops golden brown. Cool for 1 minute in the tin then carefully ease out and serve warm.
Celebration tip: The rule of thumb for cocktail food is that it should be something you can pick up in one hand to eat, leaving the other to hold your glass. Obviously, there can be exceptions, so make sure there are plenty of sideboards and tables where guests can rest their glasses and discarded items.
Salted caramel pecan mini cheesecakes
We have used these as little individual desserts in lieu of a celebration cake. You could always put a candle in one for the birthday boy or girl or top with bride and groom decorations or little flags.
Makes 12
Prep time 10-15 minutes
Cooking time 15 minutes
Chilling time 2 hours
For the cheesecakes
½ cup toasted pecan nuts
8 Digestive or similar plain biscuits
2 Tbsp brown sugar
50g butter, melted
250g traditional cream cheese (not lite orspreadable cream cheese)
1 egg cup
½ caster sugar
For the salted caramel sauce
Makes 2½ cups (you will only need ½ cup for this recipe but it stores well in the refrigerator)
2 cups brown sugar
300ml cream
50g butter
1 tsp vanilla essence
1 teaspoon salt
To assemble
12 toasted pecans to garnish
flaky sea salt to garnish
Method
For the cheesecakes
Heat oven to 180degC. Spray 12 x 3cm mini straight-sided, loose-bottomed cake cups with non-stick baking spray. These special tins are available in good bakeware stores.
Place the pecans, biscuits, brown sugar and melted butter in a food processor and pulse until the biscuits are crumbled and the mixture is well combined. Divide the mixture among the 12 cake cups and press into the bases. A small round spice jar seems the perfect implement to press in the mixture.
Place the cream cheese, egg and caster sugar in the food processor (no need to wash it). Process until well combined. Divide among the tins.Bake for 15 minutes until risen and the cheesecake feels almost set and firm in the centre. They will be just lightly browned. Cool, then remove from the tins by running a knife around the edge and pushing up from the bottom. Chill in the refrigerator for at least 2 hours.
For the salted caramel sauce
Combine all ingredients in a medium saucepan. Stir over a medium heat until the sugar dissolves and the butter has melted.Bring to a boil while continuously stirring, then remove from the heat and cool. Store in the refrigerator for up to a month.
To assemble
Have the mini cheesecakes chilled for at least 2 hours. Place a pecan on top of each cheesecake then drizzle a couple of teaspoons of caramel sauce over each so it trickles down the sides. Sprinkle with a few flakes of sea salt and serve.
Keep chilled for up to 24 hours, but best to drizzle the caramel sauce just before serving.
Cooks tip: The cheesecake recipe can be easily doubled and baked in two batches. These can be made ahead of time and frozen at this stage for up to 3 months.
Get it
Better than a Bought One, by Jo Seagar, published by Random House, $50.
To see
Jo Seagar, Southland Hospice fundraiser Afternoon High Tea, Ascot Park, Invercargill October 14, 2pm-4pm, followed by Dunedin Public Library, October 15, 6pm.
