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    Sunday, August 17, 2014

    Seafood Fritters- Prawns, Spinach. Easy Peasy

    After receiving a copy of The Great New Zealand Cookbook, the first thing that inspired me was Al Browns Tuatua Fritters.
    I rushed off to the Fish Market and picked up some fresh Clams and Cockles, the closest seafood to Tuatuaa
    Then I cooked these up and the fritters were fabulous
    All wrapped in white bread. othing much better than that
    Well, I have made something this weekend, which is pretty close
    In my freezer, I had prawns and spinach
    The fridge had eggs
    And in my pantry, flour, onion, lemon and Sriracha Sauce
    I cooked up large fritters for our lunch and with the remainder, made some small ones,which I took to my friend Catherine's Sunday night drinks

    Very tasty
    So grab

    1 cup defrosted prawns chopped
    3 little lumps of spinach thawed and chopped
    1 onion finely chopped and sautéed in some olive oil
    Sea salt and pepper
    4 eggs
    1/3 cup self raising flour
    Zest of a lemon
    Sriracha sauce up to you how much you use
    It is hot so be careful

    Rice Bran Oil for frying
    Sauté the onion, chop the prawns and spinach
    Zest the lemon

    In a bowl add the flour, add beaten eggs and which till smooth
    Season with S&P and Sriracha sauce
    Mix together and add to the batter

    In a hot pan add the rice bran oil
    Enough to just cover the bottom of the pan
    Add the batter in spoonfuls
    Turn the heat down to medium
    Cook on one side for 2-3 minutes
    Flip and cook another 2-3 minutes
    Onto a paper towel to drain

    Slather slices of white bread or in this case Mollenberg sliced bread, with Mayo
    Place a fritter on one side
    Sprinkle with a little lemon juice and a good grind of pepper
    Fold over and devour

    Let all run down your chin

    Wednesday, August 06, 2014

    I have discovered the Best Hamburger Patty

    I have discovered the Best Hamburger Patty
    The photo doesn't really do it justice
    But you get the idea

    I used a technique that I've gleaned from watching Food TV

    This involves, adding vegetables, finely chopped, to the Hamburger Mince
    It was moist, so tasty and we loved it
    It's a good way to get some vege into kids, without them knowing

    I made my own buns
    Treated like a bap so that they were a soft roll
    But of course use bought ones, if you cant be bothered
    For the recipe click here

    I stirred some grated tasty cheese into my delicious Chili Mayo
    Homemade as well.
    I have been using the vinegar from pickled gherkins. when I make the Mayo
    Then I added some Sriracha Sauce to get the Chili Hit
    This makes a Mayo that really tickles your taste buds

    I didn’t bother to add any accompaniments, but if you were doing this for guests...
    You could make some chips then maybe add some beetroot and lettuce to the finished burger

    But with the addition of mushrooms, red pepper and onion to the mince
    You had your vege content, all inclusive
    I like using Vegeta for seasoning it really does add that extra oomph

    Put 500 gms Minced beef
    into a large bowl

    1 Onion  roughly chopped
    4 large mushrooms roughly chopped
    1/2 red pepper roughly chopped
    All into food processor
    Whizz till it’s almost a paste

    Sauté  the vege gently in olive oil just to soften
    Remove and cool them
    Add to mince which has been seasoned with Vegeta

    Form into Patties
    Season with Sea salt and freshly ground black pepper
    Lightly brush with olive oil
    Grill on a hot pan about 3 minutes each side

    Let rest for a few minutes
    Meanwhile toast your buns lightly
    On bottom lay a good blob of Mayo and Cheese
    Put the patty on Top
    Tomato ketchup on top half
    Jam together


    Tuesday, August 05, 2014

    Bacon and Egg Pie - Shall We Mess with a Classic

    So many recipes over the years, for Bacon and Egg Pie... 
    I guess when you mess with it, by rights you should call it another name.
    But Nah I'll stick with B & E
    By the way I think Bacon and Egg Pie, is best eaten warm not hot
    The flavours really get through then

    This is also a good way to bump up the 5 a day Vege,
    that we are supposed to consume, to be healthy
    I've added celery and tomato to this pie.
    The tomato, I squeezed the seeds out of as they bleed and can make the pie filling too wet
    No waste though , the seeds and juice went into my chicken soup
    But... I replaced them with a little balsamic glaze for an added flavour
    The amounts are varied, depending on the size of your tin

    Gather together some grated cheese (1 cup)
    1 tablespoon olive oil
    6-7 bacon slices cut into pieces
    1 small onion chopped
    2 stick celery sliced

    6 little tomatoes, seeds removed
    Salt and pepper
    Drizzle of Balsamic Vinegar
    6 large eggs

    Place the olive oil in a frypan
    Add bacon, only cook for a few minutes, to get the juice and fat running
    Remove and put aside
    Add and saute onions, celery  till soft but not brown

    Halve and squash the tomatoes, to remove the seeds and season with salt and pepper
    Drizzle with a little Balsamic
    So line your greased tin with Flaky Puff Pastry, store bought off course
    Cover with the grated cheese
    Layer with half of the bacon, onions. tomato, celery

    Whisk eggs
    Season with Salt and pepper
    Save a little for glazing the pastry lid

    Pour over the top
    Then another layer of bacon

    Top with Pastry lid
    Brush with reserved egg wash

    Pre-heat  oven to 190C
    Bake for about 30 to 40 minutes, till top is golden and crisp
    Let sit in tin for about 10 minutes and unmould
    If the bottom is not cooked pop back into oven onto a hot baking sheet and cook another 5 minutes
    Nothing worse than a soggy bottom

    Doesn't that look good. I reckon