"Heroes of the Mine"- Dedicated to Our Miners, Their Families and Friends

This week a big box of photos and memorabilia was delivered to me. It had been in storage for about 10 years.
As I was sifting through papers, belonging to my Father, on Wednesday morning... I came across this poem written by My Grandfather, dated 5th March 1927
It was particularly relevant and poignant, due to the terrible tragedy, unfolding here in the West Coast of New Zealand.
As I was typing the Poem, to send to my family, there was a newsflash, that there had been a second explosion and that the 29 Miners, trapped in the mine would have perished.
In shock, I Googled 1927, and found that indeed there was another terrible tragedy, on 1st March 1927 in
The Marine Colliery
Cwm, Blaenau Gwent
55 souls perished.
This area was close to my family home in Rogerstone, Monmouthshire, Wales

My Grandfather, John Samuel was obviously moved by that disaster and on the 5th March 1927, he wrote this poem,
I had to share it. So relevant.
I never knew my Grandad (he died aged 65 in 1929). I wish I had.

Heroes of the Mine

Not alone on the fields of battle
Mid the roar of shell and gun
Where the awful fight is raging
Is the name of Hero won.
Who will dare to tell the story
That our heroes all are dead?
No, we have them by the thousand
In the fight for daily bread
Facing death with all its terrors
In the dark and tragic mine,
Risking all to save a brother
With an energy sublime
Once again that awful message
Flashes through the morning air
Filling homes that were so happy
With its note of sad despair.
While the cry for willing helpers
Stirs each faithful loyal heart,
Ready, stands a band of heroes
Eager there to play their part.
Nurses, Doctors, grim old miners
Quickly answers to the call,
If by chance to save a brother
In the fight they too may fall.
Noble deeds has been recorded
That should stir our hearts with pride,
Men of stations high and lowly
Stand together side by side
Let those deeds be ne-er forgotten
Deep engraved upon each heart,
For a duty done so nobly
Each one played a heroes part.

John Samuel 5th March 1927

Easy Healthy Bread

Annabel Langbein’s Easy Bread
I was watching Annabel Langbein’s TV Programme on TV1 and she made this very easy bread.
I decided to try it and it was very good.
I halved the recipe and just made one loaf.

Now it does need time to cool, before you cut or it just becomes a mess, but it tastes terrific.

4 teaspoons honey
2 cups very hot water
2 cups cold water
7 teaspoons yeast

2 3/4 cups whole meal flour
2 3/4 cups strong white flour
3 teaspoons salt
2 cups sunflower seeds

Handful of pumpkin or sunflower seeds to topping (Optional)

Into a bowl add the honey and the hot water
Dissolve the honey and add the cold water
This should now be hand hot water, perfect for yeast to work
If it is a bit hot, let it cool a little
Sprinkle yeast on top and let it bloom
Set aside 5 minutes

In another bowl place the flours and the salt and the sunflower seeds

Add yeast and water

Mix and pour into 2 greased loaf tine
Sprinkle top with Pumpkin or Sunflower seeds
Snip top of loaves with scissors or slash with a night

Into 80C oven for 20 minutes to help rising

Then turn up to 210C and cook a further 30 minutes.

I found that the 30 minutes was not long enough so I did the Doris Grant trick
Took the loaf our of the tin and put it back into the oven for another 10-15 minutes.

When you remove it tap it
It should sound hollow
Then it’s done.

It is delicious.
Toasted a slice for breakfast, with melted Butter, Vegemite and Tomato slices.
Yum

Peach, Blueberry and Craisin Pie, Absolutely Fabulous

I have been messing around with fruit pie fillings and this is so good I have to share it.
I used bought frozen pastry but next time I will make my own.

A hint from Ina Garten, when cooking fruit pies, toss the fruit in a little flour to thicken the juices while it cooks.

When it hot its like eating hot chunky berry jam.
Wonderful

1 400 gm tin sliced peaches (drained and chopped into chunks)
1 1/2 cups of frozen blueberries (thawed)
Handful of Craisins
2 heaped teaspoons flour
2 tablespoons demerara sugar

2 x sheets of frozen Sweet Short pastry
1 egg whisked with a tablespoon of water (egg wash)
1 tablespoon demerara sugar

Place all the fruit, flour and sugar into a bowl and toss well
Set aside

Meanwhile heat oven to 190C
Grease a 20cm pie tin
Roll pastry to fit tin
Also roll a lid
Let rest in fridge for 20 minutes

Remove from fridge
Prick base with fork
Fill with the fruit

Brush edges with egg wash
Top with lid
Press edges together
Make a couple of slits in the top

Brush with egg wash and sprinkle over with the remaining demerara sugar

Into oven for 25 minutes
Remove and cover with foil and put back into oven for another 15 minutes.
Look at it beautiful

Hint: I found that even after that time, the bottom is still not cooked properly
If this happens to you
Let the pie cool a little
Remove from tin and put back into the oven, onto a hot baking sheet.
Loosely cover with foil to stop burning
And give it another 10 minutes

Remove and cool
It is divine. I just love it.

Best Meat Sauce for Pasta

I have to say... I have worked out my best recipe, (for my palette), for Meat Sauce for Pasta.
Sophia our granddaughter agrees with me and she has great taste buds.
I have incorporated plenty of vegetables, great for the kids.

Its probably not a lot different than many others, but here it is anyway
I like to fry the mince meat separately to a good flavour, then add to vege mixture.


2-3 tablespoons olive oil
500 gms minced beef
1 onion finely chopped
1 large clove garlic finely chopped
1 carrot grated
1 courgette grated
1 stick celery finely sliced
6 mushrooms finely chopped


Sea salt and freshly ground black pepper
Pinch red chili flakes
1 tablespoon dried oregano
150 mls white wine
140 gms tomato paste
400 gm tin of tomatoes
Water

 Put 1 tablespoon olive oil  into a hot pan, add mince and brown

Season with Salt and pepper
Add white wine and reduce till alcohol is absorbed
Set aside

Meanwhile heat a another pan to medium heat
Add 2 tbs olive oil
Add onions saute till softened
Add garlic then carrot, celery, courgettes and mushrooms
Season with Salt and pepper, chili flakes and oregano
Saute till soft

Add tomato paste and cook out for a few minutes
Add tomatoes and cooked mince
Rinse the tomatoes tin and the mince pan, with water, about 300 mls
Add to pan

Bring to boil and simmer about 30 minutes.
It will reduce down and become rich and fabulous.
Taste and adjust seasoning if necessary.
Now, it is ready for any dish requiring meat sauce.
It freezes well, great to have on hand, just double the ingredients and always have some on hand.

Carrot Soup Island Style

The Beautiful No-Ever Beach

Our host family Tony, Kathy with their girls including the brand new baby 48 hours old.
Tony supplied us with a leg of suckling pig.  Freshly
I have only had this once before and it is so fabulous, as long as you get your head around baby pigs. BUT we all eat lamb and milk fed veal…so, I guess its not much difference.
The Skin was so white and the flesh a very pale pink.

It roasted beautifully. What a crackling. My friend Lois, who is a champion Pork cooker would be proud.

Anyway only 4 of us ate the roast so there was a lot left over. Being my Mother’s daughter, nothing ever goes to waste so I set about and made
A Japanese Pork Curry, Thursday's Dinner
The leftovers were dinner on Friday night
Curry on Toast

Still had a lot of meat left over so I carved off the best bits and made

A Pork and Ginger Beer Stew with Green Capsicum, onions and white wine.

And with the bones and residual meat

A beautiful gelatinous stock.

And Carrot Soup

We did that pig justice

Carrot Soup
50 gms butter
6 carrots peeled and cut into small cubes, (you could grate it)
Sea salt and black pepper
1-2 teaspoons ground coriander
2 cloves garlic finely chopped
100 mls ginger beer
Meat Stock, preferably homemade Of course I used the pork stock
I think Veal or chicken would be just as good Beef a little strong perhaps.
A good slosh of Thai Ginger Sauce (Shop bought, or if you are lucky enough Heinzie’s version)

Melt the butter in a pot
Add carrots
Gently sauté till they are coated with the butter
Season with S & P and coriander
Stir
Add garlic
Stir again then add ginger beer
Simmer till it reduces and the carrot start to soften

Add the stock about 600 mls I think
Add Thai Ginger sauce
Simmer again till carrots really soft
20- 30 minutes.
Cool
Blitz in blender till smooth

And serve. Deep orange colour and delicious.

The Stock was really simple.

I used what was in the fridge
Threw in the pork bones and any residual meat that I hadn’t used
2 onions cut in half
4 celery stick
Bunch parsley
4 cloves garlic
Green capsicum scraps
Couple of chillies
½ bottle white wine
Sea salt and Black pepper
Water to top the pot up.

I cooked it for about 2 hours just simmering away
Strain it
Cooled and removed fat from the top
And Voila
Stock fit for a king.