Letters From Abroad - Settling in

Nov 24th 1967 Friday
Mr. & Mrs. P Schultz                                    Mrs. G Wrightson
72 Derwent St                                               186 London RD
Island Bay                                                     Twickenham
Wellington NZ                                               Middlesex UK

Dear Sandy and Pete

Do hope you can read this but I’ve tried to fit everything in.

Just received your letter, I’ve only just got home from work..It's 10 TO 6. Bit different that about 5 at home.
First day at work in new Glad Rags

I have now completed 2 weeks at Unilever and so everything seems to be going all right. Lab staff the same as home. All young and Colin would have a fit. We spend all day talking. Research is different than analytical.
You do something and have to wait a couple of hours till it is finished.
So you spend those 2 hours talking. So Colin should find he’s really well off with this hardworking Petone Staff.
Here are those Hard working Petone Staff

The Hardworking Staff also put on their Costumes and entertained the Children of the Staff at Xmas

Sandy and yours truly taking samples

Honestly talk about over employment. In my first week I don’t think I did more than about a total of 2 hours work. And guess who’s famous and is now a film star.
Of course, your hero. I spent the morning filming with only me and the Instron, which is an instrument for breaking strains on hair.
Unfortunately it won’t be going into cinemas. It is a Unilever film.
Who knows when the product we are dealing with comes into New Zealand you might see me. Boy it’s hard work though.
Hot lights, and repeating the same sequence, several times.
We finished about 12.30 and went to the local pub for a shout for someone who left today so we stayed till about 2.10 and slowly went back to work. Great even had my lunch paid for and all my drinks. This pub isn’t like the one I wrote to you about.
We do have a pub in the firm. There are clubrooms where you can buy pies, sausage rolls, play table tennis, snooker, darts, listen to music or play cards (bridge mind you) and just sit and relax.
I never bother to drink alcohol for lunch it’s not worth it, but you can if you want, I think I mentioned before that I work in the Shampoo and Skin section, which employs about 10 grads and 10 assistants.
The rest of the place is nearly all labs and they deal with basic research, Radio chemistry, dental care, biochemistry and anything dealing with Toilet Preps. Oh I forgot, there is also a canteen where you buy (oh I just burnt the bacon, I forgot it was in) a cooked meal either 1/9 or 2/6.
Scotch Eggs 1/9, grilled lamb chops and tomatoes 2/6.
Chips or boiled potatoes every day, Very satisfactory,
We are having a competition at the club on Tuesday night with the Organic Lab, I am in the Tiddley Winks team. 2/6 each and bangers and Baked Potatoes for supper, quite good. The crowd is good. Quite mad and we have a lot of fun.
The Fun Staff at Unilever Isleworth

Next week I hope I have a project to do on hair conditioners so it should keep me busy. I hope so as the day goes slow when you haven’t any work to do.
Dale’s work is quite good but I don’t think he is very happy there.
All very pompous and ex public school;. You can imagine it. He should be home soon. Hey guess what, my first day I arrived late. Got on the wrong train ended up miles from anywhere. Finally arrived about 9.30, not a bad start!
Well all your plans for Auckland seemed great. I don’t envy you moving though. What a job. I hate the thought of us coming home.
Boy you will end up nuttier, working on your own. I bet you are looking forward to going though.
You’ll be so much closer to relatives.
I know about Jackie, Jan wrote me. Also Glenys said Graeme Martin is getting married in March. It is shame about Jackie but I think it is for the best.
Funnily enough I was going to write to Colin and tell him about my job,
but seeing as I got your letter I thought I’d tell you. Tell him I will write in a couple of weeks when I’ve got something different to say.
Send my love to everyone, Bruce, Dave Williams, Roy, Owen etc.
Also send my regards to Miss Forbes.
We had a fabulous night last Saturday. The Ships Reunion.
Over 100 turned up. We took over a Pub by Kings Cross Station. Everyone got boozed. A real NZ Party. Loud.
Haven’t seen Tim for a couple of weeks. We haven’t got a car now but we intend buying a mini very shortly. So we can’t visit anyone at the moment. Oh they are just showing the All Blacks playing the French, we were going to see them in Paris tomorrow but we changed our minds
It was going to cost us about £20 for one day and we wouldn’t be able to see anything so we though we’d go over for a weekend with Rikki and Terry, (this couple we’re friendly with), in a couple of weeks.

We are thinking of spending a week in Austria in January. The weather here has been good the last 2 weeks. NO RAIN but fairly cold. All Blacks won of course. Haven’t lost a game yet. Fabulous team We are very proud.
Things are getting tougher here what with devaluation etc. How’s it at home? Well you two, best of luck for moving, send us your address soon as possible. Hope I haven’t told you things I’ve said before but I write so many letters I don’t know who knows what
Love Gillian and Dale

PS
We have to work New Years Day too. No holidays here only Christmas Day and Boxing Day.

My Very First Post-Would you believe 5 years ago today - Delicious Prawns with Lemon Risotto

I was just thinking it must almost be an anniversary of my blog. Had a quick look and would you believe 5 years ago today I posted this recipe, along with a photo taken from my phone. How 'bout that? This is very exciting 5 whole years. I think this is still an excellent recipe.Perfect for this time of the year. Looking at the photo we were obviously on the boat and reading David Baldacci...and drinking wine. Look like not a lot has changed. Except for the book Now reading off the iapd.
So moving on.

Delicious Prawns with Lemon Risotto

Got the prawn idea from Rick Stein and have matched it with a risotto recipe from Tamasin Day Lewis

So first prepare the risotto
1 tbs olive oil
25 gms butter
2-3 shallots finely chopped
1 stick celery finely chopped
2 cups Arborio rice
150 mls white wine
4-5 cups chicken stock you may need more depending on the rice
1 tbs Rosemary leaves finely chopped
Zest of 1 lemon

To finish
1 egg yolk
Juice half lemon
4 tbs Parmesan cheese, grated
4 tbs full cream
25 gms butter
Sea salt
Freshly ground black pepper


Heat olive oil and 25 gms butter, sauté the shallots and celery till soft and before they colour, add 2 cups Arborio rice and stir around to coat the grains with the shalloty oil, slosh in the white wine, let the wine absorb into the rice
In another pot have 4-5 cups of chicken stock simmering away, and add 1 ladleful at a time stirring fairly constantly until the stock is absorbed and the rice is cooked (you need to taste after 15 mins to get the consistency right…the rice needs to get rid of any little hard centres)
Then throw in the rosemary leaves and parsley and the zest of lemon

Meanwhile mix together in a small bowl, 1 egg yolk, the lemon juice, parmesan cheese, and cream.
Beat well add freshly ground black pepper and sea salt to taste and maybe another squeeze of lemon juice, then add the butter (this gives a lovely sheen), give it all a final good beating and serve in nice big pasta bowls garnished with the prawns (below). So so good.

Hint get yourself a lemon zester and zest the lemons over the bowl to get all the oils.
I have finely peeled the lemon when lacking in a zester and sliced it very finely but zesting is the best.


Now for the prawns…You will need for greedy people

8-10 Large Prawns per person washed, shelled and de-veined
Olive oil 2-3 tbs
Juice 1 lemon
Sea salt
Freshly ground black pepper


For the Gremolta2 cloves garlic crushed and finely chopped
Zest of 1 lemon grated
3 tbs parsley finely chopped


Into a hot pan place 2-3 tbs olive oil, quickly sauté the prawns tossing frequently till pink and gorgeous, season with sea salt and freshly ground black pepper then squeeze juice of lemon let sit a couple of minutes to absorb seasoning.

Meanwhile make Gremolta commonly used as a garnish for Osso Buccho. And sprinkle over the cooked prawns just before serving

If you don’t want to bother with the risotto (but I highly recommend it) these prawns will still be delicious served with boiled jersey benne potatoes and a green salad with lemony dressing.

Leftover risotto turns into a wonderful little cakes.
Just mix in some extra grated parmesan cheese and form a flat cake
Place into a hot pan with 1-2 tbs olive oil, to get it started, turn heat down and cook slowly over med heat until you have a golden crust, turn over and same on other side

Delicious for lunch with a salad or brunch just like a hash brown.

Tasty and Easy Appetizer- Cheese and Ham Pinwheels

Look at these, if that doesn't make your mouth water, nothing will.

Our Mia has turned 9. Where did that time go?

So Mia's other Grandma had Family dinner to celebrate this occasion.
Karen made Fab little cup cakes. Chocolate Mint...Yum

Karen asked me to provide some nibbles to help soak up our wine.
I wanted to make something different.
Did a little bit of research, One of my favourite TV programmes is the Canadian "Cook Like a Chef".
This programme takes real Chefs who demonstrate different techniques and supply some good recipes.

I really fancied these little Pinwheels supplied by Michael Bonacini
I mean when you are having a couple... there is nothing like little savouries.
The aroma drags you in... I defy you to turn these down
I have adjusted the recipe, to use ingredients I could get at the supermarket.
And it was very good
So actually I now "Own this recipe" to quote Simon Cowell

1 packet puff pastry


200 gms soft goat cheese
2 tablespoons thyme leaves
Freshly ground black pepper
Dijon mustard
100 gms thinly sliced ham
Or 100 gms smoked salmon
1 egg beaten with a little water

Mix soft cheese with thyme leaves and season with pepper
Roll out pastry into 2 rectangles
Spread mustard over one of the rectangles leaving a 1 inch border

Cover that with the cheese mix

Brush the border with egg wash
Layer ham over the top

I used smoked salmon for the second one

Roll it up to the egg wash border keep it tight.
Wrap in Gladwrap, tightly and into the fridge for at least 1 hour
Or you can do this in advance up to 24 hours.

Just before you want to eat them
Pre Heat Oven to 200C
Remove from fridge
Unwrap and brush with egg wash to glaze
Slice into little pinwheels

Brush again with the egg wash
Into oven for about 15 minutes
Till golden brown

They only lasted for about 10 minutes.

Roasted Maryland of Chicken - Pretty Lunch for One

I was about to make a sandwich for lunch, but it wasn't hitting the spot, so I rushed off to the butcher and bought a Maryland of Chicken Not the Southern Fried chicken usually associated with that name. Instead in this Antipodean part of the world it is the name that Butchers have given to the Thigh and drumstick joint of the bird.

I would much rather eat this cut of chicken than the breast which as we know can so easily be dry and then chewy. Personally I love to eat the meat of the leg and then pick up the bones and have a good gnaw on them. Its the primitive in me, I believe. I then, have the insane desire to throw the bones over my shoulder but I have resisted that. So far.

Anyhow back to lunch. There is nothing nicer than Roast Chicken, roasted of course, "Skin On".
I haven't given specific amounts, you can't really go wrong with any proportions of these ingredients.
Go for it.
I picked some Sage, Rosemary and Thyme and chopped the leaves with the zest of a lemon,
1 small shallot, some sea salt, good grind of black pepper 
All mixed up with a little good olive oil.
Chop away till almost a paste and then push this beautifully aromatic mixture under the skin of the leg.
Rub on a little more oil,  sea salt and pepper.
Sit on a bed of fresh herbs and another shallot to make a little rack for the roasting.
Add 1/2 cup chicken stock ( this helps to steam the chicken and keep it moist while the skin is meanwhile crisping up. Yum)
Gosh my mouth was watering. Is there anything better than the aroma of Roasted Chicken in your kitchen?
I had to eat a peach while I was waiting, to stave off the hunger pains.
This will take about 35 - 40 minutes till the juices run clear
Rest for at least 10 minutes.


Meanwhile make a pretty little salad.
I used Iceberg lettuce. I'm sorry, not fashionable but I love it, really crunchy
Bright red radish sliced
English Cucumber, sliced
1 x tomato quartered, de-seeded and sliced, reserve the seeds for the dressing
Spring onions, chopped

I love using the seeds of the tomatoes, to retain the juice.
Just squeeze them through a tea strainer or small sieve
This juice, makes a good base for a dressing
Season it with a pinch of sea salt, ground black pepper and a pinch of sugar.
This delivers a very intense tomato flavour.

I then turned this into a dressing with 2 tbs of Extra virgin Olive oil
2 teaspoons of rice wine vinegar
Stir well and dress your salad.
Cut your perfectly roasted chicken in two
Plonk on top of the salad.
Isn't that marvelous?

How healthy is that...even with the Skin on?

Spaghetti Carbonara - Dieters Dream...Not!

Being on the boat means being frugal and working through your pantry and fridge as best as you can.
The thing that you run out of first of course, is fresh vegetables.
Frozen meat, prawns, canned tuna, Vacuum packed salmon and other cold cuts
There is UHT milk and Cream in cartons. Plenty of tinned and dried food. Rice, Pasta etc
Its easy to make bread, but one day the fresh veges go, and its time for a trip to the shop. I had eggs, cream, bacon, onions.
I had an desire to make Spaghetti Alla Carbonara.
First I needed to check out a recipe.
I have lots of recipe books on the boat.

But nowhere could I find this dish.
Finally back to a favourite of mine
Open House (published in 1987) by Sarah Leah Chase Co-author of the Famous Silver Palate Good Times Cookbook
She has frequently been inspirational and I don’t know why I didn’t go there first. But there ya go. Maybe it was just time to get the others out and have a quick peruse!!!

I didn’t make it exactly like this. First not so much bacon…my better half, doesn’t eat bacon but I substituted smoked salmon for him
Plus I was only making for 2 people. I was also lacking in Mushrooms
Nevertheless the dish I made was delicious

I have given you Sarah’s recipe and it’s then up to you to go… where you want to go.
This feeds 4-6 people

450 gms Pancetta or good quality sliced bacon
1 medium onion peeled and cut into slivers
250 gms fresh mushrooms sliced
¼ cup dry white wine
5 eggs at room temperature
¾ cup cream
¾ cup coarsely grated Parmesan
Salt and freshly ground black pepper
450 gms spaghetti
½ cup chopped fresh parsley

Fry the bacon in a large skillet over medium heat
Remove and drain on paper towels and when cool crumble

Add onion to reserved fat and sauté till soft about 7 minutes
Add mushrooms and wine and cook for 5 minutes

Heat a large pan of well salted water to boiling, to cook the pasta

Whisk the eggs and cream together until well blended
Stir in Parmesan and season with S & P

Cook the pasta to the manufacturer’s instruction, but still firm to the bite.
Drain and add back to the still warm pot
Add egg mixture, mushroom and onions
Toss thoroughly

Add parsley

Top with bacon and in this case smoked salmon

Serve at once with some extra grated Parmesan, over the top if you wish

New Zealand Pizza? You Say – A Clash of Cultures Perhaps…or a Touch of Genius?

Bliss... Mr Dale relaxing in the pretty green waters of the Whangaroa Harbour

I want to call this a New Zealand Pizza if I’m allowed.

Our family have always been great ones for putting leftovers on top of toast, throw on some grated cheese and pop under the grill. We particularly loved cold potatoes. A British throw back to chip butties etc. Another huge favourite
I’ll digress for a moment. This is a very greedy tale. I loved chip butties for school lunch. My Mother refused to make them, she disapproved. So I would run across the road to the corner store and buy ½ Long John loaf. (You know the one you picked at if your Mother was stupid enough to get you to pick up the bread, from the store, after school. Frequently, there wouldn’t be much of the loaf left) So soft and fresh.
I then made a pan full of chips, sliced the bread, buttered it, placed the hot chips on top and wrapped them in greaseproof paper while still warm. Brown bagged them and off to school I went. I actually made 3 whole sandwiches… 6 slices of bread.
The aroma coming out of my school desk was too much for me and often I would lift the lid and have a quick bite. One day I had consumed them all before lunch. I had to sit there while all around people were tucking in.
I was only allowed to do this about once a fortnight. I guess my Mother was worried about me getting too fat.

So back to the pizza.
I made a very easy Tomato Sauce
Its so so simple.
I small onion peeled and finely chopped
1 clove garlic chopped
2 tablespoons olive oil
S & P
1 tablespoon dried oregano
1 can tomatoes
Large Pinch sugar
Splash of balsamic, I actually like to use white balsamic for this

Sauté onions and garlic till soft
Season with Salt, Pepper and oregano
Add tomatoes and sugar bring to simmer
Left gently cook till nice and thick
Add splash vinegar

Cook for another 4-5 minutes
Taste and adjust seasoning if necessary

Cool and put aside

To assemble pizza
Cold minted potatoes grated
Salami and or smoked salmon sliced finely
Grated Cheese Cheddar

Roll out the dough
Cover with tomato sauce
Add salami or salmon
Cover with grated potato
Then generous amount of cheese
Good grind black pepper

Into 200C oven for 10-15 minutes.
Cool a bit…other wise "Burnt Tongue Syndrome"
Biting into that potato cheesy mixture
Heaven

I now want to sing the praises of this bread recipe.
Click here to get the recipe
Not only have I made Pizza and Focaccio Style bread

BUT I have also turned it into a nice little white loaf

Good crumb

Makes excellent toast.

The toaster on the boat requires a bit of expertise not to get Burnt toastIts amazing what one can do when one is pressed

Pizza Bianca and the Crowd Went Wild

So Pizza
This was a real hit.
The crowd went wild

A Pizza Bianca

It is so nice to make a pizza without the usual tomato base. A dollop of sour cream, a good grate of Parmesan, smothered with caramelized onions and topped with prawns.
Beautiful
Make the pizza dough as per recipe here 

This recipe makes 2 pizza bases


Meanwhile Prep...
2 med onions sliced
½ yellow pepper sliced
Sauté in 2 tablespoons olive oil
Season with sea salt, freshly ground black pepper, ½ tsp of sugar
And the leaves of 2-3 sprigs of fresh thyme
Cook altogether till onions and pepper are soft and melting
Cool


Take 12 prawns
Add 2 cloves garlic finely chopped
Zest of 1 lemon finely grated
Toss with olive oil, sea salt, pepper and a little chili flakes
Set aside


3 tablespoons sour cream
4 tablespoons grated Parmesan Cheese
Heat oven to 200C
To assemble

Line a greased pan with Pizza Dough
Spread it with sour cream and grated Parmesan
Layer on the onion mix
Dob prawns on top
Another grind of black pepper, to finish off

Into oven, it should take about 10 minutes depending on your oven.

We all gobbled that up and meanwhile I had popped Pizza number 2 into the oven
I am a big fan of Pizza Marguerita, using fresh tomatoes
Just seasoned tomatoes and beautifully melted cheese
Once again, can’t get more simple than this

Take 3 med tomatoes, chop roughly
Toss with 2 tablespoons olive oil
Season with sea salt and freshly ground black pepper
Rip up 6-8 basil leaves
Add to tomatoes
Pour over pizza base
Cover with strips of mozzarella cheese
Drizzle a little extra virgin olive oil over... and bake once again till base is brown and cheese bubbling.

Yumo.

Gnocchi - Its easy when you know how.

 

I never really got Gnocchi, thought it was a bit boring. Obviously I hadn’t really tasted it properly.
This recipe that I got from Chef Michael Smith is perfectly simple and is excellent.
The little gnocchi pillows just melt in your mouth, with the added extra, of brown sage butter
Heaven.
Sorry if you are on the Atkins, or watching the calories, stop here.
Otherwise carry on, you are in for a treat.

The Gnocchi is made from Kumara (Sweet potato)
No eggs just some oil to moisten.

There is a little trick rolling them down the fork and I haven’t got that right yet but I am on my way. This is not necessary but the ridges formed by the fork hold the sauce.

Has to be fresh sage but that is easy to come by. Sage is one of the herbs easily grown in pots. If I can do you can!

So here we go


Sweet Potato (Kumara) Dumplings (Gnocchi).

3 medium Kumara
1 cup flour plus extra for rolling out
2 tablespoons olive oil
1 tablespoon dried oregano
Sea Salt and freshly ground Black Pepper


1/4 cup unsalted butter
6 fresh sage leaves

Heat oven to 170C
Place Kumara on baking sheet and bake for about 1 hour till they are squishy
When they are cool enough to handle
Split open and spoon flesh into a large bowl
Add oregano, 1 cup flour. Salt, pepper and olive oil
Mash and knead everything into a dough
If the dough seems a bit wet add a little more flour
The trick is to add the least amount of flour to bring the Kumara into a workable dough

Turn out on floured board and roll into a ball.

Cut in half and roll each half into a sausage

Meanwhile bring a large pot of water to the boil
Salt the water liberally as you would for pasta.
Cut each sausage into 2.5 cm pieces
Toss them around in flour, to stop them sticking together

 Now is the time to roll them if you wish

Just roll down the fork and the tip of the prongs will make little ridges

Drop them into the boiling water you can do about 10 at a time.
Cook them till they float to the surface about 2-3 minutes

In another pan melt butter over medium heat
Add sage leaves
Let butter brown and bubble
DON'T burn
It will have a lovely nutty smell
Remove gnocchi from pot and place in sage butter

Toss around for a minute or two till they brown
Continue and repeat with the rest of the gnocchi.
Look at these. So yummy

I placed the extra, not eaten by us, on a tray and free flow froze them for a later date.
NOW leftovers
I had of course the Baked Kumara Skins
Popped them on a greased tray

There was leftover Pumpkin Risotto
Filled the skins.

There was also Sage Brown Butter in the pan
Too rich to eat the lot, over the Gnocchi

Warm the butter
Add 2 medium chopped tomatoes
Saute about 2 minutes
Add enough flour to make a roux
Stir well
Season with S & P

and add water stirring while it thickens.
Let simmer for about 5 minutes

Pour over filled skins
Cover with grated cheese

Into a hot oven say about 10 minutes

Sprinkle with a little parsley
Voila Lunch!