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McClure's Pickles



Southern-Fried Pickled Fish Sandwiches with Pickle Green Goddess Sauce and Pickle Salt Chips - Cook & Nelson

Southern-Fried Pickled Fish Sandwiches with Pickle Green Goddess Sauce and Pickle Salt Chips

Get ready to drool over Brooke Moore's latest masterpiece, the Southern-Fried Pickled Fish Sandwich with Pickle Green Goddess Sauce and Pickle Salt Chips, the undisputed champion of the Great NZ Toastie Takeover 2023 and the ultimate pickle superstar of the year! Mixing old-school flavours with mouthwatering creativity, this sandwich is a true masterpiece of pickling and Brooke's culinary wizardry. By Brooke Moore Serves 2 Ingredients: 4 slices thick white bread 200g Moore Chicken Dry Mix (or any Southern-fried chicken coating you have on hand) 100g Moore Chicken Wet Mix, constituted with water (alternatively, you can use yoghurt) 1 jar of McClure’s Bread & Butter Pickles, brine and pickles separated 2 Warehou fillets 1⁄2 head iceberg, shredded 1⁄2 red onion, thinly sliced 1 handful McClures’ Bread & Butter Pickles Butter, at room temperature Pickle Green Goddess Sauce 250g Kewpie mayonnaise 250g sour cream 1 bunch parsley 1 bunch basil 1 bunch chives 2 bunches doing onions, green tops only 1 bunch dill 20ml kombu (omit if you can’t find) 200g McClures’ Bread & Butter Pickles Lemon juice, to taste Salt, to taste Sugar, to taste Salad 1 head iceberg, shredded 4 Campari tomatoes, cut into 1/8 1⁄2 cucumber, chopped 1⁄2 jar pickled beetroot 1⁄2 red onion, thinly sliced Handful of dill, picked Chips 4 Agria potatoes, peeled Pickle Salt 100g salt 25g brown sugar 1 jar McClures’ Bread & Butter Pickles, dehydrated (dehydrate at 65C for 48hrs) 2g celery salt Method Chips For the chips, cut rounds out of the potatoes with an apple corer. Keep the offcuts - these are still yum! Bring a pot of salted water to the boil and boil the chips until just cooked. Drain and spread out on a cloth-lined tray. Place in the refrigerator overnight to dry out. The next day, heat your deep fryer to 140C. Fry the potato chips for 10 minutes, then drain and set aside. Pickle Green Goddess Bring a pot of salted water to the boil and prepare an ice bath for blanching. Pick herbs and cut spring onion tops into smaller chunks. Blanch in the boiling water for 20 seconds, then using a slotted spoon, plunge into the ice bath. Drain herbs and place in a blender with the pickles. Blend until smooth. Whisk Kewpie mayonnaise and sour cream together and fold through the herbs. Add kombu. Season to taste with salt, sugar and lemon juice Pickle Salt Blend the dehydrated pickles in a high-speed blender to a powder consistency. Add remaining ingredients and mix thoroughly. Store in a sealed container. Fried Fish Brine Warehou in pickle brine for 3 hours in the fridge. After 3 hours, remove the fish from the brine. Heat your deep fryer to 175C. Place the fish in the Moore Chicken Wet Mix, then into the Dry Mix, pressing down to get a nice coating. Fry the fish until cooked and crisp. Drain on paper towels. Return the precooked chips to the fryer and cook until golden and crisp. Season with Pickle Salt. Salad Toss together the iceberg, tomatoes, cucumber, beetroot, dill and red onion with 2 tbsp Pickle Green Goddess. Assemble To build sandwiches, butter all slices of bread with soft butter. On the bottom slice, layer shredded iceberg and sliced red onion. Place the fried fish on top, drizzle with Pickle Green Goddess, then finish with pickles. Top with the remaining slice of bread. Serve with Pickle Salt Chips and salad. Share a picture of your pickle creations by tagging us on Instagram @cookandnelson.Enjoy!

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Southland Style Cheese Rolls with McClure’s Pickles - Cook & Nelson

Southland Style Cheese Rolls with McClure’s Pickles

By Kelly GibneyMakes 15 pieces These are an absolutely irresistible way to feed a crowd. If you’ve never madecheese rolls before, now’s the perfect time to discover how easy it is to make thisclassic kiwi treat. Kids will love having a go too. Pickles add the perfect bite to thecheesy filling.Ingredients: 1 250g can reduced cream ¼ brown onion, finely diced 1 packet onion soup ¼ teaspoon mustard powder 14 McClure’s pickles slices, diced (Sweet & Spicy or Bread & Butter will both work brilliantly) 2 cups grated tasty cheese 15 slices buttered white sandwich bread To serve: additional McClure’s pickles, tomato relish Method: Preheat oven to 180 degrees Mix together the reduced cream, diced onion, onion soup mix, mustard powder, pickles and grated cheese. Place each slice of bread buttered-side down on a clean surface. Spread a heaped tablespoon of cheese mixture down the middle of each. Roll up and press lightly to hold together. Place on a lined baking tray. Repeat until all the filling is used. Bake for 15-20 minutes until golden brown and the filling is melted. Can be served hot or at room temperature. We'd love to see your McClure's Pickles creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz.

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Smash Burgers with McClure's Sweet & Spicy Pickles - Cook & Nelson

Smash Burgers with McClure's Sweet & Spicy Pickles

By Kelly Gibney Serves 4 This is the only way to make burger patties. The burger sauce is an absolute must-do. It’s perfect for dipping French fries too. Make sure not to form patties with the mince at all. It’s the rough portions of meat on the searing hot pan that guarantees loads of delicious caramelized bits – the tell tale sign of a perfect smash burger. Our recipe makes a double patty burger for extra decadence. INGREDIENTS: 1 tablespoon oil 800g beef mince Sea salt and cracked black pepper 8 slices cheese Burger sauce ½ cup good quality mayonnaise 10 sliced McClures Sweet and Spicy pickles – diced 2 teaspoons American style mustard 1 tablespoon tomato sauce 1 tablespoon brine from McClures Sweet and Spicy pickles ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika Generous pinch salt To serve Toasted brioche buns Lettuce Sliced tomatoes Sliced red onion Extra slices McClures sweet and spicy pickles McClures whole spicy pickles to serve on the side if desired. METHOD: Mix together all the sauce ingredients and place in the fridge for at least 30 minutes for the flavours to develop. Divide the mince into 8 roughly equal portions. Heat a pan (a cast iron pan is perfect) or a BBQ hot plate until very hot. Lightly oil. Place portions of meat in the pan as space allows. Use a metal spatula to press down very firmly to flatten. Season generously with sea salt and cracked black pepper. Wait until you can see the meat browning really well at the edges before flipping it over – usually a minute or two. Place a slice of cheese over each patty and cook for a further minute. Assembly Spread one half of the toasted bun with the burger sauce. Place lettuce leaves and sliced tomatoes on the bottom bun. Top with two burger patties. Finish with sliced red onion and extra pickles. We'd love to see your McClure's creations! Tag us on Instagram @cookandnelson or Facebook @cookandnelsonnz

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Mushroom Pickle & Cheese Toastie By Annabelle White - Cook & Nelson

Mushroom Pickle & Cheese Toastie By Annabelle White

MAKES: 4 toasted sandwiches INGREDIENTS: 8 slices sourdough bread 16 slices McClure’s Sweet & Spicy or McClure’s Bread & Butter pickles 4 large Portobello mushroom caps, gills removed and sliced Handful of  Rocket  8 thin slices Haloumi cheese (2 long slices per sandwich)  3 Tbsp mayonnaise 3 Tbsp Parmesan cheese  1 clove garlic  2 tsp fresh thyme  1 Tbsp Balsamic vinegar 1/8 teaspoon salt 1/8 teaspoon pepper 2 Tbsp olive oil 8 Tbsp butter, softened, divided METHOD: In a fry pan (we used our Ironclad Legacy pan), heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms and sliced garlic and thyme in a single layer until golden and beginning to crisp, turning halfway through, Allow a good 5-10 minutes.  Sprinkle with Balsamic vinegar salt and pepper. Remove mushrooms. Place haloumi cheese in pan and lightly cook just 30 seconds each side. You just want to slightly warm/colour the cheese. Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same pan over medium-low heat; toast until golden brown, 2-3 minutes. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise and Parmesan. To assemble sandwiches, top toasted side of 4 bread slices with mushrooms, cheese and then pickles. Top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same pan and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

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The Perfect Winter Warmer: McClure's Bloody Mary Beef - Cook & Nelson

The Perfect Winter Warmer: McClure's Bloody Mary Beef

Winter is one of our favourite times of the year. One of the things that we love most about the colder months is spending quality time in the kitchen preparing warming soups, stews and slow cooked recipes that would turn the most rain soaked frown upside down. One of our latest food discoveries is this fantastic Bloody Mary Beef recipe which cooks away by itself while you get on with your day. This recipe can be cooked in an oven, crock pot or other slow cooking apparatus. Try it out and let us know what you think, we would love to hear your feedback!

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