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Post by meandog on Oct 8, 2006 13:45:16 GMT 12
GRAHAM”S GORGEOUS GOODIE SNARLERS 6 good quality sausages 1 onion sliced up 1 carrot chopped 1or2 sticks of celery sliced (optional) Mix to a paste: 2 cups water,2 tablespoons flour,1 tablespoon sugar,1 teas. beef stock powder. Add; 2 tablespoons vinegar and 1 tablespoon of Worcestershire Sauce. Place sausages in oven proof dish,place onion,carrot,celery on top pour sauce mix over and cover. Bake for ½ hour at 160 degrees C.
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Post by meandog on Oct 13, 2006 6:45:42 GMT 12
Chicken Drumsticks. Mix 1/2 cup ketchup, 1/4 cup water, 1/4 cup brown sugar, 1 pkt Maggi onion soup mix, and pour over the chicken legs. Cover and bake for 1 hour.
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Post by meandog on Oct 13, 2006 7:12:58 GMT 12
SWEET CORN FRITTERS
1 cup flour 1 teaspoon Baking Powder 2 eggs Salt & pepper to taste 1 kumara 1 tin of Creamed Sweet Corn ½ onion 2 rashes of Bacon Chop onion & bacon finely and grate kumara,place in microwave bowl and cook on high for 3 minutes,stir after 1 ½ minutes,combine all other ingredients and mix well. Fry as normal.
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Post by meandog on Oct 13, 2006 7:15:07 GMT 12
CORNISH PASTIES.
For the Pastry ( This is for Short-crust)
One and a half Cups Plain Flour Lard or vegetable fat Pinch of salt Water For the pasty filling
Chuck steak Two Large potatoes Half large turnip (swede) One large onion Salt and pepper to taste Water Cornish Pasty Recipe Method The Pastry Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers. Tip mixture onto a lightly floured table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.
The Cornish Pasty Filling Finely chop the steak. Dice the potato, turnip (swede) and onion. You may prefer to slice them. Add seasoning. Mix all in a bowl or to be really authentic use your kitchen table top.
Using a floured table top roll out half the dough to a circle the size of a plate. Make a mound of the filling in the centre of the dough. Dampen round the edge of the dough with either water, or milk. Fold over the dough, to make a half moon shape, crimping the edges. Make a slit to let out steam. Brush with beaten egg to glaze.
Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F . The pasty is cooked when their undersides turn brown and crisp.
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Post by meandog on Oct 13, 2006 7:19:41 GMT 12
Raro Potato Salad
Boiled potatoes 1 small tin of Beetroot Peas cooked Finely chopped onion Hard boiled eggs Mayonnaise Little bit of Garlic crushed Little bit of grated Ginger Pepper Dice the potatoes and chop the beetroot,mix all other ingredients well to get the salad a pink colour, could also grate some egg over the finished salad. Serve on lettuce leaves on a large platter
(Raro = Rarotongan)
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Post by ivyplus on Oct 13, 2006 8:23:58 GMT 12
Thanks a lot for the Rarotongan potato salad. Certainly something I will try for the next bbq!
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Post by meandog on Oct 13, 2006 10:08:10 GMT 12
ASPARAGUS FRITTATA. 1 tablespoon of oil 1 bunch of asparagus 1 large onion finely chopped 2 rashers of bacon 4 eggs 1 cup of grated cheese METHOD: Heat oil in a heavy pan,saute the asparagus,onion and bacon for 4-5 mins or until onion is golden brown. Place in a well greased dish (25 cm dia), beat the eggs and pour over asparagus mixture, sprinkle with cheese. Bake at 200c for 20-25 mins or until set. Note this can be done with tinned asparagus or one can use steamed silver beet,just as nice.
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Post by meandog on Oct 16, 2006 9:19:28 GMT 12
This is one my mum used to make for an easy Sunday Nights meal. Need thick slices of bread for this, thicker than the sliced toast bread. Make up sandwiches containing bacon,onion,cheese, place these in a baking dish pour over a tin of tomato soup and let soak in. This is best done in the morning leave in the fridge until you need to cook,spoon over any surplus soup to make sure the bread has soaked up as much as possible. Bake in the oven until the the bacon is cooked about 30 mins. These are very filling so one per person, should be plenty.
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Dalbyj
Chief of Staff
Hope Springs a Kernal
Posts: 2,378
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Post by Dalbyj on Oct 21, 2006 10:10:41 GMT 12
Easiest KFC Style Chicken...Ever!!!
Half cook chicken pieces, mix approx 1/4C chicken stock (powdered type) and 3/4C flour together. Beat 3 eggs. Once chicken pieces are 1/2 cooked, cool, dip in egg and roll in powdered mix. Then DEEP FRY until golden.
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Post by meandog on Oct 22, 2006 18:41:01 GMT 12
Had this for tea and it was great. I also added some frozen mixed veg in as well.
Devilled Lamb Kidneys 4 sheep kidneys 2 rashers bacon 1 small onion small spoon flour salt and pepper water 1 small tsp mustard dash of Worcestershire sauce. Cut the bacon into small pieces and cook until brown. Add the finely cut onion and continue browning. Add the sliced kidneys and cook a little. Add the flour, salt, pepper, and sufficient water to cover. Simmer for an hour or until the kidneys are tender. Add the mustard and Worcestershire sauce and, if necessary, more thickening. Serve on hot buttered toast.
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Post by ivyplus on Oct 30, 2006 7:39:34 GMT 12
I certainly will supply some bickies and cheese when you come for the grand opening of our winecellar. In the meantime you could try this one to light dry wine:
CHEESE CRISPS 1 1/2 cups plain flour 1 1/2 tsp baking powder 1/2 tsp salt 1/2 - 1 tsp curry or mustard powder 1/2 tsp paprika shake of pepper 150g cold butter 1 1/2 cups grated tasty cheese cold water Heat oven to 190oC with the rack just below the middle. Line a baking paper or a teflon liner.
Flour, baking, powder and seasoning into a food processor, add butter and grated cheese. Keeping mixture as cold as possible. When it resembles rolled oats, add water a few drops at a time until the particles stick together to make a firm dough. Do not overmix! Lightly flour the board and dough, and roll out thinly and evenly. Cut into squares, rectangles or fingers and place on the prepared baking tray. Bake for 10-15 minutes, or until golden.
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Post by baphomet on Nov 22, 2006 16:48:45 GMT 12
Raro Potato Salad (Raro = Rarotongan) Hehe I was looking for the Raro juice powder.
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Post by meandog on Nov 22, 2006 18:23:19 GMT 12
There is at times listed on TM but depending what area you are in, it is readily available in Otahuhu, Otara,Papatotoe, Onehunga. Also many Asian shops,even Binn Inn may have it.
I presume you are referring to Kava powder,if not try it. LMAO
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Post by ivyplus on Jan 2, 2007 8:32:23 GMT 12
Just looking through a cooking book from the 1940s. Maybe there are some left overs from XMAS.
TURKEY LOAF Carefully remove the bones from the remains of the turkey, and pass the flesh through a fine mincer. With a little onion. Season well with salt, pepper, and a little gravy and beaten egg. Roll tightly in a cloth, and boil for 1 1/2 hours in boiling water, to which an onion and a carrot have been added. Remove the cloth and serve hot. If wanted cold, glaze later.
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Post by meandog on Jan 5, 2007 9:36:13 GMT 12
Heres some of what I have advocated to folk, and I get some very strange looks. LMAO Are dandelions safe to eat? # 1 by Linda Daunter Dandelions have been used as a valuable salad ingredient in Europe for centuries. They are especially prized in France where they have been carefully bred to produce a number of different varieties. Ordinary wild plants are fine if you can't get the cultivated seeds but, as with gathering all wild foods, don't pick leaves from roadside plants that may be contaminated by traffic fumes or weed killers etc. Try transplanting a few plants into your garden - if they're not already there as weeds! They'll survive most conditions but do best in a semi-shaded spot with rich, well-watered soil. To reduce the bitter taste blanch them in spring, when the new leaves start appearing, by covering the plant with a container such as a bucket or a flower pot with the drainage holes covered so that no light can reach the plant. After about ten days you should have a crop of tender, very pale leaves. Bon appetite!
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Post by ivyplus on Jan 5, 2007 10:13:02 GMT 12
Heres some of what I have advocated to folk, and I get some very strange looks. LMAO Are dandelions safe to eat? # 1 by Linda Daunter Dandelions have been used as a valuable salad ingredient in Europe for centuries. They are especially prized in France where they have been carefully bred to produce a number of different varieties. Ordinary wild plants are fine if you can't get the cultivated seeds but, as with gathering all wild foods, don't pick leaves from roadside plants that may be contaminated by traffic fumes or weed killers etc. Try transplanting a few plants into your garden - if they're not already there as weeds! They'll survive most conditions but do best in a semi-shaded spot with rich, well-watered soil. To reduce the bitter taste blanch them in spring, when the new leaves start appearing, by covering the plant with a container such as a bucket or a flower pot with the drainage holes covered so that no light can reach the plant. After about ten days you should have a crop of tender, very pale leaves. Bon appetite! In Europe you can buy at supermarkets these pale tender leaves. I love them in salads. You can also make "honey" out of the flowers. I just tried to find the recipe but I can't remember where I have put it. If you are interested I am sure I could get hold of it.
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Post by meandog on Jan 5, 2007 10:25:49 GMT 12
I have that many recipes now Ivyplus I would not get around to doing anything with it, but thanks all the same. When I had the deli we sold Dandelion Coffee which was made from the root of the plant and roasted. It did not have the caffiene but did have the flavour. I think it was put out by Healtheries or Red Seal. Dandelion is very high in iron, for ones that need that extra boost.
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Post by ivyplus on Jan 5, 2007 13:56:28 GMT 12
I have that many recipes now Ivyplus I would not get around to doing anything with it, but thanks all the same. When I had the deli we sold Dandelion Coffee which was made from the root of the plant and roasted. It did not have the caffiene but did have the flavour. I think it was put out by Healtheries or Red Seal. Yes I have heard about this coffee substitute but never tried it. If times get tuffer I wouldn't mind trying it! Dandelion is very high in iron, for ones that need that extra boost.
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Post by meandog on Feb 20, 2007 19:25:24 GMT 12
This was on TV yesterday and has stirred up a lot of interest on other forums so I decided to share on here. Rick Stein's Cannelloni Tomato sauce: Heat some olive oil. Add finely chopped onion and garlic, sweat off. Add a can of Italian tomatoes. Simmer gently until reduced right down. In another pan heat 2 tablespoon vinegar. Add 1 teaspoon of sugar. Boil down then add to tomatoes. Season with salt and pepper. Place tomato sauce in bottom of baking dish. Filling: Melt some butter in a saucepan. Add 3-4 sliced leeks. Stir through butter. Add some (lemon) thyme. Cook gently. Add 2 cloves garlic, a bit of water, salt and pepper. Stir through. Add some ricotta cheese to leeks. Mix. Place 1 tablespoon of leek mix onto a sheet of fresh lasagne. Roll up into cannelloni shape. Lay along top of tomato sauce in a row. Bechamel sauce: Add some milk to a pan. Add 1/2 onion studded with 3-4 cloves, 1-2 bayleafs and a few peppercorns. Simmer, don't boil. In another pan melt some butter and add flour to make a roux. Cook gently 3-4 mins. Pour the heated milk through a sieve into the roux. Stir continously on a low heat until thick. Add some cream and grated Provolone cheese. Stir in an egg yolk (for extra richness) and some salt. Pour sauce over cannelloni and sprinkle with extra cheese. Bake 200 C for approx. 30 mins. PS: He did not give measurements/quantities for some of the ingredients
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Post by meandog on Feb 28, 2007 12:59:49 GMT 12
SMOKED CHICKEN FRITTATA Ingredients 750 gram pack Wattie's Potatoes O'Brien Recipe Mix 300g Tegel Manuka Smoked Chicken Breast 6 large eggs 3/4 cup lite cream 6 semi-dried tomato halves, chopped A couple of handfuls baby spinach leaves, well washed 100 g feta cheese, diced Method 1. Heat a large deep non-stick frying pan with a dash of oil, Add Wattie’s Potatoes O’Brien Recipe Mix and cook for 5-6 minutes, stirring frequently until hot and just lightly coloured. 2. Cut or shred the Tegel Manuka Smoked Chicken Breast in to bite sized pieces and add to the pan with the semi-dried tomatoes, spinach and feta. 3. Beat the eggs with lite cream and season with salt and pepper and pour over the ingredients in the pan. Cook gently over a medium heat for 3-4 minutes. 4. Transfer to the oven and cook at 180 degrees C for 15 minutes or until golden and set. Serve immediately with a crisp salad.
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