Jul. 18th, 2008
Starters - Irish stew.
Requires 3-4 cups stock (I recommend beef, but vege is good as well), 500g - 1kg cubed gravy beef or mutton, 4-6 chunked potatoes, vegetables of choice (I recommend onions, beans and carrots), and herbs of choice with some salt and pepper.
Add everything together and simmer for 3-5 hours when the meat should be very tender. I refer to this as Irish cooking - throw everything together and pray. Serve with bread, season with pepper and salt to taste and freeze what isn't used.
Mains - baked crumbed fish
2 fish fillets, 1 egg, milk, breadcrumbs, herbs (optional)
Mix the egg and a little milk together, pass the fish through and then crumb thoroughly. Allow the crumbs to soak up the milk/egg mixture. Place into a pre-heated oven to bake at 160 deg C on a flat tray. Turn occasionally.
Serve with steamed vegetables and pasta of choice.
Mains- Spag Bol
Mince (100G per serving), 1/2 cup of water, a tomato pasta mix (jars at the supermarket), Optional veges - onions, capsicum - red or green, peas, garlic, herbs to taste.
Cook the meat until browned in a saucepan. Add the pasta sauce until the meat is covered, I find 400-500 g of mince takes half of a 600g jar. Sometimes I will use less and top it with tomato sauce/paste and other condiments. Add the water to thin it down as well as all other ingredients and simmer until it thickens once more. Serve with pasta and cheese of choice, freeze what is not used.
Note - It is because of the freezing that I add the other vegetables. Some Spag Bol purists will cry sacrilege, I call it planning for when I can't be arsed cooking :)
Desert - pancakes
1 cup flour (I personally recommend buckwheat, makes them very healthy), 3/4 cup milk, 1/4 cup water, 1 egg, pinch of salt.
Combine all ingredients until batter is smooth. Note - if you use regular flour (white/wholemeal), it will be much thinner than using Buckwheat. Cook on a medium heat until the surface of the pancake is slightly yellow and flip. Cook for about 2 more minutes. Serve with topping of choice. Pancakes can be frozen and re-heated.
* You can crush a cinnamon sick into the batter and add a teaspoon of sugar and a teaspoon of vanilla - this gives it a wood-smoked flavour.
* For a slightly tart pancake, add a tablespoon of lemon juice. This goes nicely with a sweet jam.
* A couple of teaspoons of cinnamon and sugar makes for a sweet pancake with a bit of spice.
1/2 - 1 cup of milk
dash of salt
2-4 slices of toast bread (I recommend wholegrain)
Combine all ingedients and dip the bread in the egg mix, ensuring both sides are covered. For best results, allow it to soak for a few seconds.
In a well oiled medium heat pan, place the egged bread and cook until both sides are golden brown.
For differences try adding the following to the mixture before cooking:
* Add a dash of Worchestershire sauce - I recommend Lea & Perrins.
* Replace the salt with Garlic or herb salt.
* Add a sprinkling of your favourite herbs.
* Add a sprinkling of pepper.
This dish is protein rich, but also goes well with things like Bacon, Ham and other dishes where eggs accompany the mains.
Originally named Soldier Biscuits, the name Anzac biscuit was applied shortly after Gallipoli.
Enjoy this piece of NZ Heritage.
½ cup Flour
½ cup Sugar
¾ cup Coconut
¾ cup Porridge oats
100 g Butter
1 Tablespoon Golden Syrup
½ teaspoon Baking Soda
2 Tablespoons Boiling water
Pre-heat oven to 180o C. Add flour, sugar, coconut and oats together in a large bowl and combine well.
Melt butter and golden syrup together in a pot.
Dissolve baking soda with the hot water, and then add to butter mixture.
Add Butter mixture to dry ingredients and combine well.
Put level tablespoons of mixture onto a greased tray 4-5 cm apart and press down with a floured fork.
Bake for 15 minutes or until golden.
Makes approx 22
* Side note - I made these while I was in the UK, partly because I wanted to taste NZ cooking again. Because of the sheer number it makes, I shared it with the folks at the Bar that I worked at. The manager at the time was a Kiwi, the 2IC was an aussie. They both went into extacies of delight when they tried them - the biscuits were still warm and slightly soft. Just right. Since then, I've shared them with many people, even having 3 professional chefs ask for the recipie from me :)