Meat Loaf in Pastry with a lean to the Greek Side

We are now home from the boat. Look at what we are missing. Its looks gorgeous.

Now onto food.

Years ago some friends of mine, Glen and Annie were called on by my husband, to supply him and his crew with dinner, while they slaved away making TV commercials at night.
At that time there was only one Post production Facility in New Zealand and it was in Auckland.
He flew up every week from Wellington,
Made several commercials stayed a couple of days and flew home.

Studios didn’t have any catering services in those days and eating junk food wasn’t an option.
Glen and Annie served them all sorts of tasty morsels and kept them sane.
Out of this came their very successful Catering Company, which they called Spring Onions.
Of course before long, everyone who worked at Vidcom, wanted their services and next thing you know they were doing Large Parties, Boardroom functions, lots of lunches.
One of their specialties was Pate En Croute.
A specially made Terrine... Cooled and wrapped in pastry.
Bryan a dear friend of ours loved it...he called it Meat Loaf in Pastry,
Which of course is what it actually is... a Posh version no less.

So for Bryan, I have made an actual Meat Loaf in Pastry.
With our friend Andy in mind, I opted for Greek flavours.
Probably best made with lamb to be more authentic... but I only had Beef

Meat Loaf mix
500 gms mince
1/2 cup fresh breadcrumbs (whiz up in food processor with a small onion, some rosemary, thyme sage and sea salt and pepper)
1 egg
1 tablespoon milk
100 gms cooked spinach ( I used frozen, great product)
75 gms feta, crumbled
Sea salt and freshly ground black pepper


1 packet frozen Puff Pastry
1 egg beaten with a little milk

Mix all the meat loaf ingredients together in a big bowl
Get it to a nice wettish consistency, not sloppy,
just enough to bind together


Roll out the pastry into a rectangle
Place meat mix down the middle

Brush egg wash around the sides
Fold over
Crimp edges

Leave to rest about 15 minutes...that pastry just needs to get its breath back
Brush well with egg
Put on a couple of little decorations if you feel inclined
Slash some steam holes

Into 200C oven for about 10 minutes then turn down to 180C

The pie is cooked when it is golden brown and you can see clear juices in the slits.
Too hot to eat straight away.

Leave for about 20 minutes
We had it with a homemade tomato sauce.
You could use ketchup it’s up to you.

The Best Chicken Pies - Good Picnic Food

Have just made a delicious pie filling. I keep on going back and tasting it. 

We are off to Matakana for the weekend and I am supplying Friday nights dinner. 

Didn’t think, the kids would like The Baked Salmon Florentine I am going to make, so I decided to whip up some pies for them. 

Chicken Pie Anyone? Yes Please Grandma.

Very simple but so so tasty.

You need to spend some time chopping. You don’t want big hunks of vege.

Particularly for kids, they have to eat those little jewels. They don’t even notice.

2 tablespoons olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 leek, tops removed, washed and finely chopped

1 medium potato, chopped into little cubes

Sea salt and freshly ground black pepper

1 tablespoon finely chopped fresh rosemary

1 tablespoon finely chopped fresh thyme

1 glass white wine

1 chicken breast, chopped roughly

2 chicken thighs, chopped roughly

2 tablespoons flour

1 chicken stock cube

1 cup hot water

Sauté onions in olive oil in a medium hot pan till soft

Add carrots and leeks and potato

Season with Salt and Pepper and sauté about 3 minutes

Keep an eye on them so they don’t brown

Add herbs and white wine

Raise the heat and reduce the wine

Lower heat again and add chicken

Stir

Add flour and cook about 3 minutes

Keep stirring, it can stick

Dissolve stock cube in hot water

Add to pan.

Bring to boil and simmer about 30 minutes

Let it reduce and thicken

Cool and use to make pies.

 Lucky kids

 Now I didn't think the kids would be thrilled with the addition of parsley so I saved a bit of the filling

Added some chopped parsley and made a couple more pies.

All the food groups, in this pie.

Chicken, vege, greens, (parsley)

Water for juice

Pastry, for the carbs

Butter, to grease the  tins

and Egg to wash the tops and make them pretty.

What more could one ask for?

Orange Buns - A real treat for Morning Tea -or maybe Apres lunch

A little snapshot out of the car window overlooking the Kerikeri inlet.
My first view of the Bay of Islands for about 4 years.
It is very beautiful place to be. we are so lucky.

Yesterday I made Oranges Buns. Like a little touch of sweetness for Morning Tea. Actually it became Apres Lunch. I didn't get up early enough, for these to bake in time for Morning Tea.
I have already done a post on this a couple of years ago, so click here and you can get the recipe and instructions on how to bake

Before baking

Just out of the oven

And what a beautiful 'bun out of my oven'

Tomatoes, Asparagus and Butter - What a Combo

There is little tastier than Tomatoes gently sauteed in Butter. Turn this into a Bechamel sauce, pour over Asparagus and little potatoes and bake with a cheesy topping. What a wonderful lunch.

I have been making an Asparagus and Tomato casserole for years. Originally I sourced this from The Lower Hutt Plunket Society Triple Tested Cook book. One of my well thumbed and stained cook books from the early 70's. This time I added some boiled new potatoes to bulk up the meal. A wonderful addition. You could of course add cooked pasta.

In the boat we have a good pantry and one of the staples is canned Asparagus. Of course a must for Asparagus rolls, this vegetable is the poorer cousin of the fresh variety but hey better canned than none.

1 can Asparagus, drained
4 small potatoes sliced and boiled in salted water till just tender, drain


3 tablespoons butter
4 medium tomatoes,roughly chopped
Sea salt and freshly ground black pepper
3 tablespoons flour
1 cup milk (approx)

Breadcrumbs and grated cheese

Heat butter in a pot and add chopped tomatoes
Season with Salt and Pepper
Saute gently about 3 minutes
Add flour and cook another 3-4 minutes to cook the flour taste out.
Add milk and stir till thickened
you may need to add more the sauce shouldn't be too thick
Continue to simmer about 4 minutes

 

Meanwhile layer asparagus and potatoes in a casserole dish

Season with some freshly ground black pepper

 Pour sauce over the top of them

Cover with breadcrumbs and grated cheese
Bake in 180C oven till bubbly and golden

Should take about 20-25 minutes.

Don't be too greedy and eat too fast... tomatoes hold their heat and many a burnt roof of mouth, has happened in our house. Just too tempting to hold back.

Hundertwasser Toilet, Kawakawa- Bay of Islands - Homemade Mince Pies

There has been an enormous tragedy in New Zealand and our hearts go out to all in Canterbury. Christchurch City has enormous destruction from this mammoth earthquake and every New Zealander here and around the world is really feeling for our compatriots in the South Island.
I have been at home for a week and I was glad I was, so that I could watch this tragedy unfold on television. But after a week it was time for me to go and join my husband on the boat.
While I was away in Auckland he moved from the Whangaroa Harbour to the beautiful Bay of Islands.
A sight for sore eyes. If you have never been to this part of the world. Put it on your Bucket List,

On the drive up I stopped in Kawakawa for a coffee and relief stop. Kawakawa is the home of the famous

Hundertwasser Toilet. We have passed through so many times but seeing as I had the need, I decided to spend my penny there. What an amazing place. read about it here

Then of course after leaving Kawakawa, I reach Kerikeri, wonderful fresh Fruit and Vege at roadside stalls
As I was leaving one of these stalls I heard the cooing of doves and there they were
Wild doves all perched in the tree. Gorgeous

Back on board it's back to cooking and I fancied some French Bread Rolls for lunch
Thanks to Terry Thompson's Cajun Creole Cooking Book, I have a great recipe.
Check it out here
Crunchy crusts and a crumb full of holes.
Stuffed full of of avocado, salami /smoked salmon, cheese and tomato.
Excellent.

Been listening continually to the radio, as we hear the story of the tragedy of Christchurch, our second biggest city here in New Zealand

People have been amazing, including supplying food to the poor people in Canterbury, who have no power, water or sewage. If I was able, I would be making pies to supply those in need.
So I fed us instead. Bit hard to contribute food from a boat in the Bay of Islands.
I thought I should make a basic Grandma style of mince.

Mince and Mushroom Pie 
1 packet Puff Pastry

1 onion finely chopped
250 gms minced beef
Sea salt and Pepper
2 tablespoons Flour
1 cup Beef Stock
Large dash of Worcestshire sauce
Large dash Tomato ketchup

2 tbs Vegetable oil
200 gms mushrooms roughly chopped
Sea salt and Pepper
1 tablespoon dried oregano
1 glass red wine

In a pot saute chopped onion
Add minced beef, season with Salt and pepper
Fry till brown
Add flour and stirring, cook it out
Add beef stock, ketchup and Worcestershire sauce and simmer till it thickens

Meanwhile in another hot pan add chopped mushrooms
Saute quickly in oil
Season with Salt, pepper and oregano
Add wine and reduce
When reduce add to mince cook for another 5-10 minutes
Cool completely
This mixture should be fairly thick for the pie

Roll out pastry and line tins
Fill with cold mince mixture and bake
till golden brown
Two for dinner tonight - two for tomorrow

I quickly sauteed carrots, courgettes and celery in some butter. Seasoned and then added a little water. Let
simmer till water is absorbed. Tender, tasty and great with a pie. Dale accompanied his with Homemade ketchup. I had mine naked. Both worked.

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.