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Our gift vouchers are handwritten on beautiful foiled card, valid for one year and sent out the same day we receive your order. Please note orders received on Saturdays, Sundays & Mondays will be processed on Tuesday morning. Due to Covid-19, courier delivery times may be delayed.
Our 600-page book captures the life of one of New Zealand’s most awarded local eateries. It includes over 2,000 images documenting its inner workings as well as the secrets of the 100 recipes that have made it hard to get a table for the last 12 years! First published in 2012, we have reprinted it due to popular demand. The Engine Room Eatery | RRP $60 Natalia Schamroth & Carl Koppenhagen Photographs by Kieran Scott Creative direction by Alt Group Published by Random House New Zealand 600 pages | 19.5cm x 25.5cm (ISBN 9781869799748)
Heat a sauté pan over medium heat, then add 1 tablespoon of oil and heat for 1 minute. Add the sausages and cook for 6 to 8 minutes, turning them while they brown, adjusting the heat as needed. Remove them from the pan and set aside on paper towels to drain.
In a soup pot, heat the remaining ¼ cup (60 milliliters) of the oil. Add the garlic over medium heat. The temperature must be high enough to lightly cook the garlic but not so high that the garlic browns. Cook until aromatic, stirring occasionally, 2 to 3 minutes.
Add the beans, stirring them into the oil and garlic. Season with salt and pepper, and cover the pan. Cook the beans, covered, for 3 minutes to infuse the flavors, and then stir in ½ cup (120 milliliters) of the stock.
Using a slotted spoon, remove about one-third of the beans and process them through a ricer or food mill back into the pan. (You can alternatively squish the beans through a slotted spoon or mash them in a bowl.) This will thicken the soup. Stir in the remaining ½ cup (120 milliliters) stock, keeping the mixture simmering. (You might need to add a little warm water if the soup’s too thick.) Add the sausage and parsley, and stir to combine. Taste and adjust the seasoning.
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Before reheating, add 2 tablespoons of warm water, then stir the soup to combine everything evenly. Drizzle the top with a thin line of the oil just before serving.
Rinse the beans, picking through and tossing any broken pieces away. Put them in a saucepan with 6 cups ( 1 ½ liters) of cold water, and add more if needed to cover the beans. Add the bay leaf, garlic, thyme, celery and onion: There’s no need to chop them, so toss them in whole. (Don’t add the salt until after they’re cooked.)
Bring the water to a slow boil over medium-high heat, stirring occasionally, and then adjust the heat to maintain a low simmer. Leave the pot uncovered, and skim away the foam that collects on the surface. Add more water as needed to keep the beans covered as they cook.
The beans should be done in 45 to 60 minutes, but the many variations in bean size and age will affect cooking time, and some can take up to 2 hours to cook. Taste them every 10 minutes or so after 45 minutes. The beans should be tender but not mushy. Add salt once the beans are tender, and discard the herbs, garlic, celery and onion.
Refrigerate the beans in their cooking liquid in an airtight container if they’re not being used right away. They’ll keep for up to a week. Drain before using.