Butterflied Roast Lamb

Ingredients

• 1 leg or shoulder of lamb (800 grams), boned and butterflied
• 3 cloves garlic, roughly crushed
• 2 teaspoons finely grated lemon rind
• 1-2 teaspoons lemon juice
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon light soy sauce
• freshly ground black pepper
• 1 teaspoon salt crystals

Method

• Make several shallow cuts in the thickest part of the meat.  This makes the thicker sections cook more evenly.
• Trim fat without breaking the meat apart.
• Mix garlic, lemon rind, lemon juice, ginger, soy sauce, pepper and salt and rub evenly all over the surface of the lamb.
• Marinade in the fridge overnight.  Take out and sit at room temperature for an hour prior to cooking.
• Preheat oven to 220 degrees Celsius and cook for 10 mins, then reduce heat to 190 degrees Celsius and cook for a further 45 minutes.
• Rest for 10-15 minutes before carving.
• Serve with a squeeze of lemon together with Algarvian tomato salad, roast potatoes and mixed leaf salad.

Braised Beef Olives

Ingredients

600 gram beef schnitzel

Stuffing:

• 1 small green red or yellow capsicum
• 2 tablespoons finely chopped onion
• 1/2 cup finely chopped celery
• 1 3/4 cups soft breadcrumbs
• 2 tablespoons finely chopped parsley
• salt and pepper
• 2 tablespoons dijon mustard
• 1 tablespoon soft butter
• 1 tablespoon lemon juice

Sauce

• 1 tablespoon olive oil
• 1 bay leaf
• 1 3/4 cups tomato juice
• 1 tablespoon flour

Method

1. Pound beef with a meat mallet or rolling pin to flatten and thin it slightly.
   
2. Trim off any fat. Cut into pieces roughly 12-15cm square.
3. Deseed and chop capsicum. Mix in the remaining stuffing ingredients and spread the stuffing on beef.
   
4. Roll up and tie with string or secure with cocktail sticks.
5. Heat oil in a frying pan and brown beef rolls evenly.
   
6. Place into a casserole dish with a bay leaf.
7. On a low heat, add 1 cup of tomato juice to the frying pan then whisk the remaining juice with the flour and stir in until simmering. Pour over beef olives.
8. Cover the casserole and place into the oven at 170 degrees Celsius for 1 1/4 hours.
9. Remove string or toothpicks and serve either whole or in slices with the sauce laddled over.
   

Budget Leftover Chicken and Vegetable soup with Perl Barley

This soup is really more like a brothy stew, which is beefed up by the chicken and pearl barley. For this recipe we will use what was our basic ingredients already "bought" for the previous three recipes, but you can incorporate parsnip, turnip, peppers, tomatoes, cabbage, beans and leaks if you prefer a more heartier dish!

Ingredients

1 litre home made chicken stock
1 cup of remaining chicken meat, cubed
3 carrots, peeled and sliced
2 ribs celery, sliced
1/2 remaining onion, diced
1/2 cup pearl barley
Salt and pepper to taste
1/2 cup chopped parsley
1 tablespoon olive oil

Method

1. Bring stock to the boil and add the remaining ingredients.
2. Turn heat down and simmer very gently for two hours.
3. Ladel into warmed soup bowls and sprinkle with parsley
4. Serve with a rustic heavy bread.

Main Ingredients - based on Tesco's prices at date of posting:
(Not including cupboard staples and already purchased ingredients etc)

Tesco Pearl Barley 500g - £0.38
Fresh Curled Parsley 35g - £0.68

Total cost: £1.06

TOTAL COMBINED COST OF FOUR FAMILY MEALS: £7.79

Seafood Chowder

Ingredients
1 cup of prawns, peeled, de-veined and roughly chopped
1 cup of scallops, roughly chopped
1 cup of mussel meat, chopped
500 gram snapper or cod fillet, cubed
1 onion, diced
2 large potatoes, peeled and diced
2 sticks celery, roughly chopped
1 carrot, finely sliced
1 cup creamed corn or tinned corn
1 litre fish stock or water
1 litre milk
1/2 cup heavy cream
1 tablespoon flour, dissolved in 2-3 tablespoons of water
2 tablespoons olive oil
200 ml cream
Parsley, finely chopped
Salt and pepper to taste

Method

1. Combine the fish stock and milk in a large pot and bring to a light simmer.
2. Add onion, potatoes, celery, carrot, creamed corn, and garlic and simmer for 20 minutes.
3. Add the fish and shellfish and simmer for 5 minutes. Stir in the cream, then slowly stir in the flour mixture and stir until thickened.
4. Season with salt and pepper.
   
5. Serve piping hot with parsley sprinkled on top.
   

Gourmet Kiwi Burger

For those of you who have not yet tried pickled beetroot in a burger, you don't know what you are missing. This is what makes the quintessential kiwi burger "kiwi", so it is highly recommended. It's our replacement for gherkin - although we also use them! We don't just to a bun with bit of pre-frozen burger meat and throw a bit of lettuce and hope for the best. These are a work of art! Eating it can be a bit of a challenge, so break out the knife and fork...

(For one burger....change quantities to suit the amount you wish to make)

Ingredients

1 large soft burger bun
1 dessertspoon mayonnaise
1 dessertspoon tomato ketchup
3 large slices pickled beetroot
1 slice pineapple ring
125 grams of mince
Salt and pepper to taste
1 teaspoon Worcestershire sauce
1/2 small onion, diced very finely
1 tablespoon oil
3 slices of streaky bacon
1 slice of your favourite cheese (I use Camembert)
1 egg
Extra oil for frying egg
Torn lettuce of your choice
1 large slice of tomato

Method

1. Firstly, make the burgers. Mix mince with the salt, pepper, Worcestershire sauce and onion.
2. With clean hands, mould into a small ball and squeeze out excess moisture. Flatten with the palm of your hand and shape into burger rounds.
3. Heat oil in a non-stick frying pan or griddle and cook burgers for about 4 minutes on each side. Drain on kitchen paper, place onto a large plate and then put at the very bottom of a pre-heated 100 degree Celsius oven.
4. Fry bacon until cooked to your liking, drain keep warm in the oven.
5. Fry pineapple rings until cooked to your liking, drain and keep warm in the oven.
   
6. In a clean pan, heat two more tablespoons of oil and gently fry the egg by breaking the yolk with the back of a spatula. Remove when cooked to your liking, drain keep warm in the oven.
   
7. Cut buns in half and toast under a grill till golden brown.
8. Place the bottom half of bun on a warmed plate and spread with the tomato ketchup.
9. Assemble starting with beetroot, then pineapple, burger, bacon, cheese, egg, lettuce and tomato.
10. Spread the mayonnaise over the base of the top bun and place on top of burger. Secure with a satay stick and serve immediately.
    

Kiwi Pavlova

Here's how to cook a perfect pavlova, a Kiwi and Aussie favourite.

Ingredients

3 egg whites, at room temperature
3 tablespoons cold water
1 cup caster sugar
1 teaspoon vinegar
1 teaspoon vanilla essence
3 teaspoons cornflour
Slices of kiwi fruit, strawberries, passion fruit pulp, raspberries, blueberries

Method

1. With an electric beater on highest setting, beat the egg whites until they are stiff and form mountain peaks.
2. Add the cold water and beat again, gradually adding the caster sugar while still beating.
3. Gently fold in with a plastic spatula the vinegar, vanilla essence and cornflour.
4. Place on greased paper on a greased tray and shape into a circular shape, building up a shallow mound in the middle and bake at 150 degrees Celsius for 45 minutes, then leave to cool in the oven.
5. Top with whipped cream and fruit.

...and that's how to cook pavlova!

New Zealand Maori Hangi

Method

1. 
   
   Begin with digging two holes approximately 2 metres long, 1 metre wide, and 1 metre deep. Then lay down a dozen railway irons, cut into 30cm lengths. This replaces the traditional rocks which are not as efficient. Then on top of this build a bonfire and set alight.
2. 
   
   In the meantime, prepare the vegetables, which generally consist of peeled kumera (sweet potato) and sliced pumpkin, cabbage, and puha or watercress. Wrap each food type in separate tin foil bundles and place into wire baskets, which have been lined with damp linen sheets.
3. 
   
   Take out the white-hot irons out of the fire hole and place them in the adjoining empty hole. This is best done with rakes as the irons have holes you can hook on to. This must be done quickly - you don't want to lose the heat from the irons. The food baskets are then placed evenly on top of the irons. Make sure the linen is still damp. On top of the baskets you position six large, thick, dripping wet sacks. The dirt originally dug from the holes is now shovelled on top and patted down to ensure no steam leaks out. Always keep an eye out for escaping steam - it means your oven is leaking and the food is not being evenly cooked.
4. 
   
   After 4 hours remove the meat and vegetables and serve to your guests with various salads, breads, and sunshine.
   

Lamingtons

Ingredients

1/2 cup butter
3/4 cup white sugar
1 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
4 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
4 cups caster sugar
1/3 cup cocoa
2 tablespoons butter, melted
1/2 cup milk
500 grams desiccated coconut

Method

1. Preheat oven to 190 Celsius.
2. Grease and flour an 20 x 30cm baking dish.
   
3. Sift together the flour, baking powder, and salt, then set aside.
4. In a large bowl, cream together the 1/2 cup butter, 3/4 cup sugar and the vanilla until light and fluffy. Add the eggs one at a time, beating well with each egg. Add the flour mixture alternately with the milk and then beat well.
5. Pour the mixture into the baking dish and 30 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
   
6. Stand for 5 minutes, then turn out onto a wire rack and let it cool completely.
   
7. Store overnight to give the cake a chance to firm up before Icing.

Icing

1. In a large bowl, combine caster sugar and cocoa.
   
2. In a saucepan, heat milk and 2 teaspoons butter until the butter is melted.
   
3. Add the milk to the sugar mixture and mix well to create a fluid, but not too runny icing.

Assemble

1. Cut the cake into 24 squares.
   
2. Place coconut in a shallow container.
   
3. Using a fork, dip each square into the icing, then roll it in the coconut.
   
4. Place onto rack to dry.
   
5. Continue for each piece. The Icing will drip, so place a sheet of parchment paper under the rack to catch the drips.
6. The sponge can also be cut in half horizontally before icing and sandwiched with cream!
   

Fried Crumbed Scallops

Ingredients

Serves 4

24 Plump fresh Scallops, roe on
1/2 cup plain flour
1 cup hard bread crumbs
3 eggs, beaten
1 teaspoon paprika
1 teaspoon salt
Vegetable oil for frying
Lemon wedges

Method

1. Pre-heat oven to 100c.
   
2. Wash scallops and pat dry with clean towel.
3. Put flour, eggs and bread crumbs in separate shallow bowls.
4. Add paprika and salt to flour and mix evenly.
5. One scallop at a time, dip into flour mixture, then egg, then roll in bread crumbs and place scallops on one level on tray.
   
6. Continue with the rest of the scallops and place tray in fridge for 30 mins to "set" crumb mixture.
7. Heat a frying pan over the hob and add about an inch of oil.
8. Test with one scallop first and oil is ready when you hear sizzling.
9. Fry in batches until golden brown (about 2 minutes), arranging scallops around the edge of the pan - don't over crowd the pan - and place in the oven in an oven proof dish which has been lined with kitchen towel while you finish frying the remaining scallops.
   
10. Serve with baked potato with sour cream, lemon wedges, tartare sauce and crispy green salad.
    

Mussels in White Wine, celery and Garlic

Ingredients

Serves 4

24 mussels
3 tablespoons olive oil
1 Spanish (red) onion, sliced lengthways
3 cloves garlic, crushed and roughly chopped
1 celery rib, finely chopped
2 teaspoon ginger, finely chopped
2 cups white wine
1 cup cream
Salt and Pepper
1/2 cup parsley, chopped

Method

1. De-beard mussels and clean shells. Keep in cool water until ready to cook.
2. In a large saucepan, gently sweat onions, celery, ginger and garlic for 5minutes.
3. Add wine and bring to the boil, reduce head and simmer for 10 minutes.
4. Add mussels and cook until their shells open (disguard any that have not opened).
5. Stir in cream (do not boil or cream will separate) and season with salt and pepper to taste.
6. Divide into 4 large soup dishes and garnish with chopped parsley.
   

Smoked Fish Pie (with local NZ fish)

Ingredients

Serves 4-6

Prepare the fish

1 whole smoked kahawai (or a firm smoked white fish)
5 pepper corns
two bay leaves
1 cup of milk

1. Carefully remove all the flesh from the fish, omitting any bones and place in a large microwavable dish
2. Add pepper corns, bay leaves and milk
3. Cook on high for 4 minutes
4. Remove fish, strain liquid and set aside

Prepare the Sauce

50grams butter
1 heaped tablespoon flour
Strained flavoured milk from the fish preparation
50grams grated cheddar cheese

1. Heat butter in a saucepan until melted.
2. Add flour, stirring constantly until it foams.
3. Slowly, stirring as you go, add flavoured milk.
4. Bring to the boil and stir until thickened.
5. Add cheese and season with salt and pepper to taste.
   
6. Add more milk if too thick.

Prepare the Pie

2 cups pre cooked rice, of which 1 tsp tumeric was added to water while cooking
3 desert spoons oilive oil
1 onion, diced
2 cloves garlic, crushed and chopped
2 celery ribs, sliced
4 hard boiled eggs, halved
1 cup of cooked shellfish of your choice e.g. shrimp, scallops, muscles
1 cup grated cheddar cheese

1. Heat olive oil in large frying pan and add onion, garlic and celery. Cook until onion has turned opaque.
2. In a large bowl combine the sauce, flaked smoked fish, vegetables and shellfish.
3. Spread rice across the bottom of an oven proof dish then spoon the sauce mixture on top of it.
   
4. Carefully insert the boiled eggs so that they are covered by the sauce.
5. Sprinkle with the cheddar cheese and place back in a pre heated oven on 170c for 30 mins.
6. After 30 mins turn oven to grill mode and grill off the top of the pie until golden.
   
7. Serve with mixed green leaf salad.