Jax Cooks

Great food for family and Friends
Jax Hamilton with photographs by David Baird
David Bateman - $59.95
This cookbook, Jax’s first, is a real treat and a much-awaited debut. Jax Cooks  is a fabulous collection of 90 recipes woven around Jax’s life and experiences – her story told in food. These recipes will appeal to those who already love her style and to those who want to try real, tasty, easy-to-prepare food – Jax’d up, of course!

You’ll be taken on a culinary journey from Jamaican-style food in east London to heartland Kiwi dishes in Timaru, together with generous portions of the Mediterranean, Southeast Asia and the US. From her mother Dulcie’s Saturday Soup to Jax’d up school-day favs Fish & Chips and Wicked Waffles, Chicken Biriyani, North African Chermoula Spicy Lamb Chops, the Perfect Pad Thai and Jax’s very own wicked Lychee Margaritas.  A delicious medley of munchies, meals, drinks and desserts for both the experienced and the everyday cook.

Jax, a consummate storyteller as well as a great cook, says the idea to write a book began when a friend gave her a hand-bound book back in March 2006. Since that day, she has filled the pages with recipes. Recipes from her childhood and school days, recipes clipped from newspapers and adapted, some made up from food her children love and others inspired by individual ingredients. 

About the author

Jax Hamilton needs little introduction – since her appearance on last season's MasterChef NZ, where she won the affection and respect of hundreds of thousands of NZ viewers, she has become a well-recognised addition to the foodie scene in NZ. 
Aucklanders have the chance to meet Jax at The Women's Bookshop, 105 Ponsonby Rd, this Thursday 1 March at 6.00pm.

The publishers have kindly agreed to let me share the following recipe from Jax Cooks with you, photo by David Baird.

Corn and Zucchini Fritters with Bacon, Avocado and Aïoli

This is a very sophisticated way to combine breakfast and lunch and great for any number of people as the recipe can be reduced or multiplied as required.

Prep time – 20 minutes

Cook time – 15 minutes

Serves 4-6 

1 cup mayonnaise, either bought or home-made

½ clove garlic, crushed

410 g tin corn kernels, drained

2 zucchini, grated and water squeezed out

1 cup self-raising flour

1 tsp baking powder

¼ cup milk

3 eggs, separated

salt and freshly ground black pepper

4 tbsp of olive oil

12 slices bacon, cooked till crispy and kept warm

2 avocados, peeled and sliced

2 tbsp chopped fresh parsley

First make your aïoli by combining the mayonnaise and garlic. Refrigerate.

Mix together corn, zucchini, flour, baking powder, milk and egg yolks and season well. In a separate bowl, beat the egg whites until fluffy and stiff. Carefully fold the egg whites into your corn mixture.

Drizzle 2 tbsp olive oil in a large frying pan over a medium heat and cook the first 6 fritters by dropping spoonfuls of your mixture into the hot oil.  Wait until the bubbles have burst on the first side before flipping over.

When your fritters are golden brown, pop them in the oven to keep warm while you cook the remaining 6 fritters, using the rest of the olive oil.

TO SERVE: Place 2–3 fritters on each plate. Top with bacon, avocado and a giant spoonful of aïoli. Sprinkle with parsley.