Elite life
New Zealand (New Zealand Recipes)
Makes 1 dozen
Ingredients:
4-5 Over-ripe mashed bananas
2 tablespoons of sweetened condensed milk
1/4 cup (50g) brown sugar
2 teaspoons of baking powder
2 cups (200 g) flour
Cooking Instructions:
Combine all and put heaping spoonfuls into muffin tins. Bake at 350 F (200 C) for 10-15 minutes, until muffins begin to brown on top. Serve warm with butter.
Servings: 4
Ingredients:
2 tablespoons butter
1 small onion, chopped
1/2 teaspoon curry powder
2 tablespoons flour
2 cans smoked fish or approx. 3 cups of your own
3/4 cup (180 ml) milk
Black pepper
2 sheets pre-rolled flaky pastry
1 egg yolk
Cooking Instructions:
Melt butter in a saucepan. Add onion and cook until clear. Stir in curry powder. Cook for 30 seconds. Stir in flour and cook until frothy. Gradually add milk, stirring constantly until mixture boils and thickens. Remove from heat. Add fish and pepper to taste. Stir and set aside until cool. Place one sheet of pastry in a pie tin. Spread fish mixture over pastry and then dampen edges of pastry with a little water. Carefully top with the second sheet of pastry and crimp the edges together in your favorite design. Lightly beat egg yolk and brush top surface of pie. Bake at 425 F (220 C) for approximately 20 minutes or until crust is golden.
Makes 14 to 16 cookies
Ingredients:
1/4 - 1/2 cup (100 g) softened butter
1/4 cup (50 g) white sugar
2 Tablespoon sweetened condensed milk
1 Tablespoon Baking powder
1 cup (100 g) flour
3/4 cup (100 g) chocolate chips
Cooking Instructions:
Combine butter and sugar until creamy. Add milk, and stir. Add baking powder and flour and combine until just mixed. Add chocolate chips and mix all together. Roll dough into balls (golfball size or smaller) and place on an ungreased cookie sheet. Press down with fork tines. Bake in a moderate over at 350 F (180 C) and remove when the bottoms become golden brown.
Ingredients:
2 cups (200 g) flour
4 tablespoons of baking powder
1/4 teaspoon salt
1 cup (100 g) grated cheese
About 1/4 cup (50 ml) of milk
Cooking Instructions:
Sift the dry ingredients together, add 3/4 cup cheese. Add milk and mix into soft dough. Roll or patg dough into scones and place 1" (2,5 cm) apart on a baking sheet. Sprinkle the remaining cheese on top. Bake at 350 F (220 C) and bake until golden.
Servings: 4
Ingredients:
4 fish steaks (hapuka, tuna, kingfish)
4 tomatoes, blanched and sliced
4 teaspoons malt vinegar
1 cup (100 g) soft breadcrumbs
2 teaspoons finely chopped onion
2 tablespoons melted butter
Cooking Instructions:
Wash and pat fish steaks dry. Place in a baking pan. Arrange tomato slices on top. Sprinkle with vinegar. In a bowl combine breadcrumbs, onion and butter. Spoon this mixture on top of tomatoes. Cook at 350 F (180 C) for approximately 20 minutes or until fish is cooked through.
Servings: 4
Ingredients:
1 cup (100 g) flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup (125 ml) milk (approx.)
4 1/2 oz (125 g) or approx. 1 fillet firm white fish cut in strips
Oil for shallow frying
Lemon wedges
Cooking Instructions:
Mix flour, baking powder and salt into a bowl. Add egg and sufficient milk to mix to a smooth batter. Dip pieces of fish in mixture and fry in a large frying pan until golden on both sides. Drain on absorbent paper and serve with lemon.
Servings: 4
Ingredients:
4 Lamb cutlets
1 Clove Garlic
3/4 lb Tomatoes
1/2 c Dry white wine
2 Onions
2 oz Butter
Cooking Instructions:
Skin the tomatoes and slice the onions and simmer in Butter with garlic. Add the white Wine when the tomatoes and onions are almost cooked and cook for a further ten minutes. Place the cutlets in a buttered Casserole and pour the mixture over them. Cover and cook for 90 minutes at 350 degrees.
Servings: 4
Ingredients:
20 Toheroas
1 c Flour
1 Onion
1 ts Baking powder
1 Egg
1/2 ts Curry powder
1/2 c Light ale
Cooking Instructions:
Toheroa are conch type shellfish. Prepare the ingredients by mincing the toheroa, chopping the onion up finely, beating the egg. Mix together the toheroas onion and Egg and add the beer. Stir in the flour, Baking and curry powder. Add salt and pepper to taste. Fry quickly in Hot deep fat.
Servings: 4
Ingredients:
1 lb Neck and breast of mutton
1 sm Carrot
1 sm Turnip
1 tb Flour
2 Sticks Celery
1 tb Drippings
1 Onion
1 pt Stock
1 tb Tomato Sauce (ketchup)
Cooking Instructions:
Cut the Meat into mouthful size pieces and trim off the fat. Slice up the vegetables. Melt the dripping in a pan. Dredge the Meat with the flour and fry until brown. Take out the Meat and fry the vegetables, then put all the ingredients in the pan and seson to taste. Simmer for one and a half hours.
Servings: 4
Ingredients:
1 1/2 lb Lean lamb
2 tb Soya sauce
2 Cloves Garlic
1 ts Salt
2 ts Sugar
Cooking Instructions:
Cut the Lamb into thin slices Mix together the remaining ingredients. Coat all pieces of Lamb with the Sauce and allow to soak 15 minutes in a dish. Grill on each side for 5 minutes and serve immediately.
Servings: 4
Ingredients:
750 g boned, butterflied leg of lamb
½ tsp crushed garlic
2 Tbsp red wine vinegar
1 Tbsp light olive oil
½ tsp ground cumin
½ tsp dried mint
Mango, Avocado and Mint Salsa:
2 Tbsp pinenuts
½ large mango or ½ 400g tin drained sliced mango in juice
½ large avocado
2 Tbsp mint, finely chopped
¼ red onion
1 Tbsp spiced vinegar
Cooking Instructions:
Mix the crushed garlic, red wine vinegar, olive oil, cumin and mint together in a large plastic bag and shake to mix. Trim any visible fat from the lamb and place in the bag with the marinade. Seal carefully and massage bag to coat the lamb in the marinade. Leave in the fridge for several hours or overnight, if time permits. When ready to cook the lamb, preheat barbecue grill. Remove lamb from the marinade, remove any excess marinade using a paper towel. Place 2-3 metal skewers long ways through the lamb to make it easier to handle on the barbecue. Place on the barbecue grill and cook over a low-medium heat for 40-50 minutes, depending on the thickness of the meat. You will need to turn it every 10-15 minutes to ensure it cooks evenly. Cook until the lamb is tender when tested with a fork and has reached the required degree of doneness.
Alternatively, cook the lamb in the oven. Preheat oven to 190°C. Place lamb, skin side up, on a rack in a roasting dish. Cook on fan bake for about 20 minutes, turning over and cooking for another 15-20 minutes, or until lamb is tender when tested with a fork and has reached the desired degree of doneness. Once lamb is cooked, remove from barbecue or oven, wrap in tinfoil, cover with a clean teatowel and rest for 15-20 minutes before slicing and serving on a heated platter, accompanied by the mango, avocado and mint salsa.
Mango, Avocado and Mint Salsa: Place the pinenuts on an ovenproof tray and bake for 5-7 minutes, tossing half way through this time, until they are golden brown all over. Remove from the oven and set aside. Make salsa by peeling mango and avocado and chopping roughly. Toss together in a small serving bowl with the washed and finely chopped mint and peeled and finely chopped red onion. Add the spiced vinegar and mix to combine. Just before serving, mix the toasted pinenuts through the salsa.
Servings: 4
Ingredients:
600g lamb backstrap
2 medium kumara
Fresh cracked black pepper and sea salt
Bottle of your favourite Chardonnay
Quince paste
Bunch of bok choy
Bunch of broccolini
500g fresh snow peas
Handful of sliced brown mushrooms
Cooking Instructions:
Peel kumara and slice into rounds approximately 1.5cm thick. Sprinkle with a small amount of olive oil if desired. Place on heated oven tray and bake at 180°C for approximately 30 minutes. Prepare lamb by rubbing in olive oil, freshly cracked black pepper and sea salt. Heat a fry pan over medium/high heat and add seasoned lamb. Seal the backstraps on both sides until the lamb turns a golden brown colour. Remove from pan and set aside. Add to the fry pan 250ml of Chardonnay, then stir in approximately 2 tablespoons of quince paste and add some freshly cracked black pepper. Reduce heat to medium/low then return lamb to the sauce. Cook the lamb to desired taste, turning once. Set aside lamb once cooked as desired and rest. Thicken sauce if required. Stir fry remaining vegetables in a second fry pan. Slice lamb and serve with stacked kumara rounds and vegetables. Spoon over sauce. Serve meal with leftover Chardonnay.
Servings: 4
Ingredients:
500 g Quality Mark boned sirloin
1 bag washed mesclun
1 red onion
1 cup cherry tomatoes
6 small crisp radishes
½ cup walnut pieces
¼ cup walnut oil
2 Tbsp red wine vinegar
Juice & finely grated rind of half an orange
½ tsp salt
½ tsp sugar
Cracked pepper & rock salt to season
Cooking Instructions:
Remove the beef from the fridge ½ hour prior to cooking, to bring it to room temperature. Rub the beef with cracked pepper & rock salt. Pre-heat oven to 160°C. Sear meat in a very hot pan on all sides. Transfer to an oven dish and roast for 15 minutes. Cover loosely with aluminium foil and rest for 15 minutes. Heap salad leaves onto a platter with the thinly sliced onion. Tuck cherry tomatoes and radishes around. Toast the walnut pieces in a dry pan. Leave to cool. Meanwhile, combine walnut oil, vinegar, orange zest & juice and salt & sugar in a small screw-top jar. Shake well to emulsify. Carve the roasted, rested beef into thin slices. Arrange over salad on platter. Sprinkle with walnuts. Drizzle salad with dressing.
Ingredients:
6 lamb medallions
1 packet rich brown gravy
1 Tbsp butter
3-4 sprigs fresh rosemary
¼ cup ginger wine
1 Tbsp runny honey
Cooking Instructions:
Make up gravy according to directions on packet, but adding less water, to make a thick sauce. Heat the butter in a frying pan and cook the lamb, with the rosemary, until the lamb is browned on both sides. Add ginger wine and cook for 2 minutes. Add honey and cook a further 2 minutes. Add 3 to 4 tablespoons of the thickened gravy. Heat through the juices in the pan and serve immediately with potato cakes or new baby potatoes and freshly cooked vegetables.
Ingredients:
300g chuck steak, cubed
1 red onion
1 can pineapple, cut into 2 cm cubes
1 can skinned tomatoes in juice, cut into 2 cm cubes
1 each green pepper, carrot and parsnip, cut into 2 cm cubes
Soy sauce
1 Tbsp flour
1 cup peas, cooked
Cooking Instructions:
Brown chuck steak in fry pan. Slice red onion and cook in same pan with the beef juices until soft. Transfer to a slow cooker with the pineapple, tomatoes, pepper, carrot and parsnip. Add a good shake of soy sauce. Put on lid and cook on high for 1 hour, then turn t low and cook a further 3-4 hours. Season to taste. If thickening is needed, mix a heaped tablespoon of plain flour, whisking to remove all lumps. Add to meat as needed when cooked and turn to high for 15 minutes. Add peas just before serving. Serve with new unpeeled scrubbed potatoes and steamed broccoli.
