- #1733061BJB September 26, 2019 at 12:30 pm
1kg firm white fish fillets (skin on)
4 tbsp olive oil
1 brown onion, sliced thinly
2 cloves garlic , crushed
1/3 cup vindaloo curry paste
1 tin diced tomatoes
1/2 cup coriander leaves
Heat 2 tbsp of oil in a frying pan and fry the fish fillets skin side down and then turn. This is just to brown so it don’t cook them right through. Set aside.
In the same frying pan heat the other 2 tbsp of oil and fry onions and garlic for 2 mins then add curry paste. Fry off the curry paste for 2 mins to release the aromatics and then add the tomatoes and their juice. Bring to the boil and simmer for 5 minutes.
Add the fish and simmer for a further 5 minutes..
Serve with rice and coriander to garnish..#1733208BJB September 28, 2019 at 7:57 am
QUICK OLD MEATLOAF (Alison Holst )
500g minced beef
500g sausage meat
1 large carrot, grated
2 medium zucchini, grated
1 x 45g packet of onion soup mix
Optional Glaze – tomato sauce and/or sweet chilli sauce and soya sauce
Turn oven to 180C with a rack in the middle.
Put everything except the glaze ingredients in a large bowl.
Put your hand in a plastic bag and, using the bag as a glove, “squish” all the ingredients together in the bowl until everything is evenly mixed.
With wet hands, shape the mixture into a smooth, oval shape. Stand the loaf on baking paper, then brush it over with a mixture of the three sauces, in more or less equal proportions. (Save remaining glaze to brush over the loaf again when it is cooked.) If you like, cut smallish, chunky pieces of potato, kumara, pumpkin, etc., shake them in a plastic bag with a little oil to coat them, and arrange them round the loaf.
Bake the loaf (and vegetables) for 50 – 60 minutes. If you are not sure whether the loaf is cooked, cut it in half crosswise. The loaf is cooked when the centre is no longer pink.#1733577BJB October 2, 2019 at 12:39 pm
ASPARGUS and BACON BUNDLES:
2 bunches fresh asparagus
4 rashers streaky bacon
40g butter, melted
1 lemon zest and juice
Cracked pepper and sea salt
1 tsp fresh chopped herbs
200g Tatua Cheese Sauce
Trim asparagus and cut in half or 7-8cm lengths.
Blanch in boiling water for 1 minute then refresh under cold water.
Cut bacon rashers in half. Divide asparagus into bundles and wrap each with bacon.
Combine butter, lemon zest and juice, seasoning and herbs. Brush bundles generously with butter and grill on the bbq or in a frying pan until bacon is cooked and bundles are coloured, basting with excess butter as they cook.
Arrange on a serving plate and spoon over warm cheese sauce and grind over cracked pepper.
Makes about 8 bundles.#1733964BJB October 5, 2019 at 12:40 pm
SUMMER ROAST VEGETABLES:
large wedge buttercup, seeded and cut into thin wedges (peeling is optional)
4 small red onions, peeled and halved
1 medium green capsicum, seeded and cut into wedges
6 cloves garlic, peeled
thyme or oregano leaves
4 tablespoons olive oil
1 heaped teaspoon honey dissolved in 4 tablespoons water
1 tablespoon butter (optional)
salt and pepper
8 cherry tomatoes
soft green herbs, such as dill, parsley, chives
Preheat oven to 170C.
Put the buttercup wedges, red onions, capsicum and garlic into a roasting pan. The vegetables should be 1-2 layers thick.
Pour over the olive oil and honey dissolved in water. Toss the vegetables and then scatter with thyme leaves, salt and pepper and dabs of optional butter. Cover with foil and bake for 20 minutes.
Remove the foil and add the tomatoes. Baste the vegetables with pan drippings and put back into the oven uncovered. Bake for another 20-30 minutes until the vegetables are very tender and there is almost no syrupy liquid left in the pan.
Remove from oven and scatter with fresh green herbs.
Serve from the pan, hot, warm or cool.#1734053BJB October 6, 2019 at 12:33 pm
1/4 cup flour
2 tablespoons milk
1/4 cup grated cheese
1/4 cup chopped veggies (grated carrot, zucchini, potato, silverbeet chopped finely, corn, peas – pretty much whatever is in fridge)
butter or oil for cooking
Beat together flour and egg with two tablespoons of milk, unitl it is a reasonably thick, smooth batter (add a little more add milk if necessary).
Add cheese and veggies to mixture, combine well.
Heat oil or butter in mid-heat frypan. Drop tablespoon-lots of fritter mix into pan.
Flip over fritters when bubbles appear on top and bottom is golden.#1734144BJB October 7, 2019 at 12:50 pm
2 large potatoes, peeled and halved
500g trevally fillets, cubed (or any fish)
1 tablespoon butter
1 tablespoon grated onion
1 tablespoon chopped fresh parsley
3 tablespoons oil for frying
Prep: 15 minutes |Cook: 30 minutes
1. Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
2. Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
3. Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Shape the mixture into patties.
4. Heat oil in a large frypan over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
You could use a tin of Smoked Fish, if wished.#1734776BJB October 14, 2019 at 12:22 pm
1 large eating apple, peeled, cored and sliced
4 stalks rhubarb, thickly sliced
2-3 tablespoons caster sugar
125g caster sugar
60g rolled oats
30g chopped nuts
Prep: 10 minutes |Cook: 45 minutes
1. Preheat oven to 200 degrees C.
2. Combine apple and rhubarb in an oven-proof dish; sprinkle over sugar.
3. In food processor, combine flour, sugar, butter, oats and nuts. Blend until you have a nice, crumbly mixture. Spread over the top of apple/ruhbarb mix.
4. Bake in preheated oven for 45 minutes or until top is golden and fruit mix is bubbly.
5. Serve with whipped cream or vanilla ice-cream.#1735439BJB October 21, 2019 at 2:29 pm
1 1/4pounds skinless, boneless chicken breast halves
1can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup, (or Watties would be great, also. )
How to Make It
Place the chicken into a 2-quart shallow baking dish. Spread the soup over the chicken. Cover the baking dish.
Bake at 400°F. for 25 minutes or until the chicken is cooked through.#1735689BJB October 23, 2019 at 5:58 pm
BREAD and BUTTER PUDDING:
2 Tbsp butter, softened
6–8 thick slices stale bread
2 Tbsp currants
¼ cup sugar
2 tsp finely grated lemon zest
2 cups full-cream milk
1. Butter the slices of bread and cut them into triangles.
2. Arrange the slices in layers in an ovenproof dish interspersed with the currants, sugar and lemon zest.
3. Beat the eggs and milk together and pour over the bread. Set aside for about 30 minutes, pushing the bread back down into the milk occasionally.
4. Preheat the oven to 180˚C.
5. Put the dish into a roasting pan filled with hot water and bake for about 45 minutes or until golden and set. Serve dusted with icing sugar.
Try spreading the bread with jam, add chocolate chips or use slices of stale brioche or raisin bread.#1736809BJB November 8, 2019 at 2:12 pm
1 kg of potatoes
1 tablespoon salt
4 tablespoons olive oil – divided
2 tablespoons chopped fresh green herbs (optional)
Black pepper, to taste
Scrub the potatoes clean. Cut off any parts where the potato has begun to sprout.
Place the potatoes in a pot and fill with water until just covered.
Add 1 tablespoon of salt.
Bring the mixture to a boil over medium-high heat and cook until the potatoes are soft (about 20 minutes).
While the potatoes cook, preheat the oven to 180 degrees Fahrenheit and drizzle or brush 1 tablespoon of the olive oil over a large baking sheet.
When the potatoes are cooked, drain them in a large colander.
Flatten the cooked potatoes using the back of a fork or a potato masher and arrange in a single layer on the lined baking tray. The thinner they are, the crispier they’ll be.
Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes. Sprinkle with salt and pepper.
Bake for 20-25 minutes or until golden brown.
Serve on its own as a snack or side or with your favourite sauce.
This recipe works well with any potato variety, and you can add extra flavour by sprinkling the potatoes with parmesan cheese and garlic butter.
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