OUR RECIPES

Aoraki Salmon & Peter Timbs Meats Calazone

Welcome to the Italian Cornish pastie. Easily made and very portable, calzones are a great lunch item that can be warmed up or eaten cold.

We’ve teamed up with our friends from Peter Timbs to bring you a series of recipes combining your favourite salmon & with high quality delicious deli meats.

You can find our more about Peter Timbs here

Makes 5-6 Calzones depending on how thin you like the crust.

Method.

Dough

  1. Stir the yeast, salt, 1 desert spoon of oil and the sugar into the warm water.
  2. Add the flour bit by bit until a loose kneadable dough is formed. Knead for a couple of minutes.
  3. Rest in a warm place until dough has doubled in volume ( approx 30 mins).
  4. Roll out into approx 8 inch disks.

Preheat oven to 250°C.

Smoked Salmon Calzone

  1. Cut the Aoraki Hot Smoked Salmon into 5 cm square chunks
  2. Toss in a bowl with the ricotta cheese, sliced fennel, red onions, chopped sage and peppers
  3. Season with salt and fresh ground pepper
  4. Place a handful of the mixture in the center of the calzone disks, brush the edges with water and fold over and pinch to seal

Chorizo Calzone

  1. Slice the chorizo into 5 mm thick pieces
  2. Toss in a bowl with the mozzarella, cherry tomatoes, brown onion, garlic, olives and coriander
  3. Place a handful of the mixture in the Center of the calzone disks, brush the edges with water and fold over and pinch to seal

Brush the exterior with a little olive oil and place in the oven until golden brown (approx 13 minutes)

Serve or freeze for a future reheat.

Product used in this recipe.

Wholegrain Mustard
& Mānuka Honey Portion

Hot Smoked

Shopping list.

150g Peter Timbs Hot Chorizo (or mild if spice isn’t your thing)

Aoraki Wholegrain Mustard & Mānuka Honey

Dough

1 1/2 Cups Bread Flour

1/2 Cup Warm Water

2tsp Yeast

1/2 tsp Sugar

1/2 tsp Salt

1 Dessert spoon Olive oil

Salmon Calzone

200g Ricotta Cheese

1-2 Bell peppers, sliced

Small bunch sage, chopped

1 Red onion, sliced

1 Fennel bulb, sliced

Chorizo Calzone

1 Punnet Cherry tomatoes, halved

1 Brown onion, sliced

1 Cup Black olives, pitted

1 Small bunch Coriander, chopped

3-5 Cloves Garlic, minced

2 Cups Mozzarella cheese, grated

Recipes

Inspired by our place and Nature.

View all Recipes

Aoraki x Peter Timbs Open Sandwhich

Aoraki x Peter Timbs Cheese Board

Aoraki x Peter Timbs Chorizo Calzone