Fleetwood Mac - 2009 Bash for the Bewildered - Images of Taranaki

Beautiful Mt Taranaki, a wonderful setting to Welcome Fleetwood Mac, back to New Zealand.

What a difference a few decades makes.
In 1977 Fleetwood Mac came to Auckland to perform at Western Springs.
As it turns out it was just 2 months after we moved to live in Auckland.
Fleetwood Mac were at their Peak having not long before that released the sensational "Rumours: Album.
As it turns out we were also at our peak. Early 30's young and stunning really.
We organised for a few of our equally stunning friends, to come from all over New Zealand, to join us at this great event.
A couple of buses were booked and complete with wine, beer, lots of fab food, picnic blankets sunscreen, hats...off we went. Like this year, the summer was slow to start but Auckland really turned on a superb day. We had the best time. The men treated the scene like a cricket match while we waited for the show to begin....all the gorgeous young girls who walked past, were scored on a 1 to 10 score particularly for the breasts...mmm I know, but it was 1977 after all...and it was the days of no bras for everyone...no matter what size or state of droopiness. We drank lots of wine in the sun, one of friends brought platters of smoked marlin from Whakatane. Hello Sailor were the openers and then on came Fleetwood Mac...gypsyish, whimsical Stevie Nicks. along with her then partner Lindsay Buckingham,...John and Christine McVie were still together. Mad old Mick Fleetwood bashing away at his drums. It was just wonderful.
You can understand how excited we were... to be going 32 years on.
New Plymouth is situated on the Western Arm of the North Island. It's jewel is Mount Taranaki...probably one of the most beautiful and truly symmetrical volcanic cones globally.
All of this was awaiting us as we prepared to take off on Saturday morning.

We are working hard on visiting all of New Zealand. We had been there before but a long time ago,

so it was like a new experience. Down the other side of the North island for a change.

Otorohanga, loved this store. Oto.Foodmarket... dot com perhaps?

next stop Te Kuiti we had lunch but I won't bother mentioning it, not the best lunch we have had but a bonus was this cute billboard across the road.

 

Escapees

 

Poor old Mum left at home with the kids.

 

Our first glimpse of that wild West Coast. Wonderful sight.

 

We found a little settlement called The Three Sisters. We imagined that there would some rocks or bumps or something. We got to a dead end, but what a superb Kiwiana Bach Area.

There was the shoe wall

 

This bach is so old that it has its own history. Printed for all to see.

 

This was on the right hand side of the bach. I guess this is idyllic in the summer. Right on the waterfront.

 

So typical New Zealand

 

Old letterboxes taker my fancy. I would have more but my friend (the driver) doesn't always want to stop.

 

Finally we arrive at our destination. Our friend Gay managed to talk one of her friends Julie, into moving out for a couple of nights and renting her house to us.

Once again we have landed on our feet. Look at these beautiful grounds.

 

Plenty or room for Mary, Heinzie, Dale and Myself...we could have played Musical Beds (I don't mean that in a grubby way) and had a different bed each night.

Unfortunately it was too chilly to use the pool.

 

Gay also booked us into "The Nice" Hotel for Dinner.

 

Dale and Heinzie who seem to have trouble finding something that they like on the menu, finally decided on a soup each which they shared.

 

Next this tasting platter.

 

Meanwhile the Mary and I were delighted with sweetbreads with a beautiful sauce and then

we both had the stuffed chicken breast.

Don't know what they were looking at here in the carport... but it was the beginning of the Bewildered.

The very Start of the Old Farts Tour.

 

It seems that opening the door is not an easy exercise. Oh dear

The next day  TOFs went to visit Gay at her fabulous property.

This lady does this wonderful garden all by herself. I am so impressed. We can barely keep our small courtyard in trim.

 

 

 

She rents out this paddock to a neighbour who is feeding this calf up. The poor little thing has only just left his Mum...he has a couple of sheep for company but they are pretty boring I would have thought.

 

We then went to Gay's local Cafe Lahar in Okato

 

Great breakfast menu, we were very impressed with the choice and the delivery.

 

One of the nicest breakfast we have had for a while. Dale and I had Eggs Benedict. Heinzie worked his way through a stuffed croissant.

 

Mary and Gay had huge plates of scrambled eggs and bacon with sour dough toast.

We even bought a couple of delicious muffins to take home for afters.

 

We were missing 2 tickets and I had to go and collect them, here is the entrance at 2pm.

The calm before the storm. Unfortunately our tickets were arriving till later in the day.

 

 So I staggered back down the road...home for a rest before the big night.

 

The Bowl of Brooklands is such a beautiful park and a wonderful natural amphitheater. Perfect for a concert. They filled it to the Max 17,500 both nights.

When we picked the tickets up finally, they were for 2 xVIP seats. Without further ado the Driver strode off for his seat, we graciously sent Mr Heinz to join him.

The three women went to find our standing position.

As far as the concert was concerned, we picked the wrong place...Our view was OK but somehow the sound didn't envelope us. It was hard to be really involved.

Our major mistake was the lack of stimulant. They sold wine there but it was a hassle to buy and as people walked past with their plastic glasses, it had the air of Chateau Weasels Piss.

Unfortunately it was cold...so even though the Band were fabulous...the girls shivered and just wished were sitting in the  car in the warm.

I know, Wimpy, but if we had maybe imbibed a little more we may have had a better time.

We need alcohol with our concerts...Sad but true.

Dale and Mr Heinz were up here at the front.

Old Lyndsay looking pretty good

They are still a Super group.

One of the bonuses of small amounts of alcohol. All feeling very chipper in the morning.

Bye Heinzies, we had a great time. (Yet again)

Thanks Gaye and Julie great hosts.

 

More Simple Comfort Food - Prawns

As I have said before, keep prawns in your freezer.
They are as cheap as chips and defrost quickly, delicious and good source of protein

Once again, using what was in the house, I made this dish.
Only took the time it takes, to peel, chop and cook potatoes

Quantities are not necessary I'll leave that up to how greedy you are

I used
1 large potato peeled and cubed
1/2 cup frozen peas

Couple of hundred grams of prawns
Olive oil
Zest of a lemon
Sea salt and freshly ground black pepper
1 large tomato chopped


First thaw the prawns
Toss with olive oil, tomatoes
S & P and lemon zest

Cook your potatoes until just tender
Add peas to same pot and  cook for further 3 minutes
Drain

Meanwhile while the potatoes are cooking
Heat oven to 210C  
Throw prawns into oven
Cook exactly 6 mins
Remove from oven and set aside until potatoes are ready

Toss everything together, including the juice from the prawns

Serve
Simple, quick and delicious

Best Prawn Pasta - Quick and Easy

I always like to keep Prawns in the freezer.
Quick thaw and you have a meal that is quick and easy and luxurious.
This dish is in 3 easy stages
For 2 people 
So for the Prawns
First grab however many prawns you would like
I like plenty!
Thaw them
2-3 Tablespoons Olive oil
Zest of 1 lime
Sea salt and freshly ground black pepper

The Vege
1 medium red onion finely chopped
3 medium tomatoes, roughly chopped
2-3 tablespoons vinaigrette
1-2 chilies finely chopped
S & P

The Pasta
100 gms per person of penne or fusilli 
whichever you have in the pantry

Juice of the lime
Handful Chopped Coriander
Save a few leaves for garnish

When the prawns are thawed
Marinate them in the Olive oil S & P and lime zest
In a gratin dish

Season the onions, tomatoes, chili  and pour over the  vinaigrette
Set aside

Let the prawns and the tomatoes and onion marinate for about 30 minutes

When you are ready
Heat the oven to 210C

Bring a pot of  salted water to the boil
Add the pasta and cook for about 8 mins
Drain
Meanwhile pop the prawns in the pre heated oven
Cook for 6 minutes

Remove from oven and set aside

While the prawns and the pasta are cooking
Place the Tomatoes and onions into a saute pan
Just gently warm them through

Now your 3 stages are ready

Assembly
Easy
Add  prawns juice and all to the tomato mix
Add lime juice and chopped coriander
Taste and check for seasoning and adjust if necessary

Add Pasta
Toss well
Serve and garnish  with some extra coriander leaves
and Voila
Dinner

Spiced Lamp Pita Bread - Kid Friendly Dinner

Joseph and Mia holding a note. I think they held it for about 20 seconds Much to the amusement of their Grandfather

 Miss Cleo enjoying her dinner

I saw Rachel Allen make these stuffed Pita Breads on one of her programmes and got the recipe from the uktv.co.nz/food site
I thought it would be excellent for the Kids for Dinner

They all loved it
It was lightly spiced... perhaps a bit bland for adults I think
Nevertheless it was tasty
I doubled the spices and have noted that in the recipe below
I also added some  Homemade Tomato Chutney
I like that added extra

Ingredients

2 tbsp olive oil
1 onion, peeled and chopped
1 large garlic clove, peeled and crushed or finely grated
2 tsp turmeric
2 tsp ground cumin
2 tsp ground coriander
450 g minced lamb
225 g potatoes, peeled and cut into 5mm cubes
75 g frozen peas
Large dollop of Tomato Chutney
To serve

4-6 pita bread
Greek Yogurt

Method

Pour the olive oil into a large frying pan on a high heat and, when hot,
Add the onion and garlic and season with salt and pepper.
Fry, stirring frequently, for 6–8 minutes or until the onion is cooked and golden at the edges.

Add the spices and mince and cook for 4–5 minutes or until the mince loses its raw colour.

Tip in the potatoes and 50ml of water then cover with a lid.

Reduce the heat to medium and simmer for 8–10 minutes
or until the potatoes are just tender.
Add the peas and cook uncovered for a further 2 minutes.

Shortly before the spiced mince is ready, toast the pita breads and
Pour the Greek yogurt into a small serving bowl.
Season the cooked lamb to taste and serve with the toasted pittas and the bowl of yoghurt.

Best Comfort Food - For The Love of Leeks

I love Leeks. This isn't exactly Jacques Pepin's recipe but he inspired me to make this.
Leek Gratin (a Traditional French Dish) is braised Leeks, covered with Cheese sauceTopped with Breadcrumbs and grated cheese
Baked till bubbly

I decided to top with mashed potatoes
Give it the New Zealand touch!
This makes it a real filling meal

You can make this Gluten free by substituting flour with cornflour
As simple as that
Leeks were cheap at the Supermarket this week.
I was thrilled, they are so delicious. So sweet and such a pretty colour

Normally I slice them and saute them in a little butter or oil
Season with salt and pepper then add about 100 mls water
Just enough to steam them
Cover and cook for about 5 8 minutes till they are just tender

Great base for a Fish Pie also to have as an accompaniment to your favourite protein

But this recipe is Braised Leeks
Smothered with a Cheese Sauce
Topped with Creamy Mashed Potatoes
I don't make a puree...just normal old mashed potatoes suits me

Baked and served when bubbling and golden brown
 For 3 greedy people

2 leeks with hard green leaves removed

For the Roux
4 tablespoons butter 
4 tablespoons flour
1 teaspoon mustard, I used Dijon
Sea salt and freshly ground black pepper
2 cups milk, warmed
2 bay leaves

3/4 Cup Grated cheese. 
I used Gruyere which is a traditional cheese for Bechamel Sauce

Extra butter or Olive oil Spray

3 large potatoes peeled and cubed
Butter 
Hot Milk
Cook the potatoes, till tender
Drain
Add the hot milk
Mash
Add cold butter and beat till it reaches the consistency that suits you

Clean the leeks and cut into pieces
Place into a pan with the bottom just covered with salted water
Lay the leeks in one layer
Bring to boil and simmer covered, for about 10 minutes
Till leeks are just tender.
Drain, reserve the liquor for the sauce
There won't be a lot
Place into a gratin dish

 Meanwhile make your Bechamel Sauce
First make your Roux

Melt butter
Add flour
Stir well and cook out the flour taste, about 3-4 minutes
Season with Salt, pepper and mustard
Meanwhile warm the milk with the bay leaf
Add to roux
Stir briskly and then use whisk to make sure there are no lumps
Add the cooking liquor
Bring slowly back to boil and cook for about 5 minutes
Add grated cheese 
Taste
Adjust seasoning if necessary
Pour over leeks

Spoon the mashed potatoes over the top

Spread around, and then fork it
This gives nice peaks to make brown crispy bits
Either dot with some extra butter. or as I did spray with an olive oil spray

Bake in 180C oven for about 30 minutes till brown on top and bubbling

Guaranteed to delight

Excellent Lamb and Mint Pasta - Kid Friendly Food

When I have the kids over on Thursdays I like to treat them like any other Dinner Party Guests. 

Let's introduce them to new foods, as well as cooking old favourites

Time to do some research.

My MYSKY was full of Cooking Programmes that I hadn't viewed 
I thought, two of my favourites Giada de Laurentis and Jacques Pepin would probably have something delicious for the kids

The dinner got thumbs up from the kids

Correct... I found a great Lamb and Mint Pasta Dish from Giada

This was a Lamb Ragu, I served it over Penne

It would also make an excellent Shepherds Pie

This amount fed 4 kids and 2 adults 
I made my own Marinara sauce and also I used white wine. 
Use what you have I reckon... and lamb takes white wine as well as red

500 gms penne pasta

For the Lamb Ragu
2 tablespoons olive oil
2 shallots, chopped
500 gms ground lamb
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup red or white wine

4 cups marinara sauce, store-bought or home made
1/2 cup fresh mint leaves, torn
1/2 cup ricotta cheese

Directions
Homemade Marinara
This is one of the most simple sauces, well worth making extra and keeping in the freezer
2 tablespoons olive oil
1 onion chopped
2 cloves garlic finely chopped
1 carrot chopped
1 stick celery chopped
2 cans chopped tomatoes
Sea salt and Freshly ground black pepper
1 tsp sugar
2 bay leaves
Little water 

Place on pan on medium heat add olive oil
Add onions saute gently till soft
Season with Salt and Pepper
Add garlic, carrot and celery


Saute another 5 minutes
Add tomatoes
Wash the tins out with a little water
Season again with S & P and sugar

Bring to boil and simmer for about 20 minutes
Set aside

Meanwhile, in a large skillet warm the olive oil over high heat. 
Add the shallots and the garlic and cook until tender, about 3 minutes.
Add the ground lamb, salt, and pepper. 
Cook until the lamb has browned and the juices have evaporated.
Add the wine, scraping up any brown bits from the bottom of the pan using a wooden spoon.
Simmer until the wine has reduced by half.
Add the marinara sauce and simmer over low heat until the flavors have blended, about 10 minutes. Add the mint and ricotta and stir until mixed.

The Pasta
Bring a large pot of salted water to a boil over high heat. 

Add the pasta and cook until tender but still firm to the bite, stirring occasionally,
about 8 to 10 minutes. 

Drain pasta.
Add the  cooked pasta and stir to coat. Serve immediately.

And a Chocolate Roulade from Monsieur Pepin 
This is from his Essential Pepin Website

CAKE

1/2 cup granulated sugar

1/4 cup water

6 large eggs, separated

6 ounces semisweet chocolate, melted

2 tablespoons very strong coffee

FILLING

1 1/2 cups heavy cream

2 tablespoons confectioners’ sugar

1/2 teaspoon pure vanilla extract

2 teaspoons kirsch (optional)

1 tablespoon icing sugar

Preheat the oven to 190 degrees, with a rack in the center.

FOR THE CAKE: 

Mix the sugar and water in a saucepan, 

bring to a boil, and cook over medium heat for 2 minutes to make a light syrup. 

Put the egg yolks in the bowl of a mixer or another large bowl. 

Slowly pour the hot sugar syrup over the yolks, mixing vigorously with the whisk. 

Continue whipping the mixture for about 5 minutes, until fluffy, smooth, and pale yellow in color. 

Add the melted chocolate and coffee and mix well.

Whip the egg whites in a large bowl until they hold firm peaks. 

Add about one third of the whites to the chocolate mixture and mix vigorously with the whisk. 

Add the remaining whites and fold in with a rubber spatula, mixing just enough to combine the ingredients; 

do not overmix.

Cut a piece of parchment paper large enough to line a 12- by 16-inch baking sheet (or use a nonstick baking mat). 

Butter the paper and coat with flour, shaking off any excess.

Little trick with the paper

Butter 1 half of it

Fold in half to spread the butter

Place in baking tray

Lift and turn over and push into place in tin

this stops it from slipping

 

Spread the batter in the pan; it will be about 1/2 inch thick. 

Bake for about 12 minutes until set and puffy. 

Cool to room temperature; then cover with plastic wrap. 

(Rolling the cake is a delicate operation, but the wax paper aids in the removal and rolling of the cake. 

The plastic wrap keeps the cake moist, making it possible to be rolled.)

FOR THE FILLING: 

Whip the cream until it holds a soft peak. 

Add the confectioners’ sugar, vanilla, and kirsch and continue beating until the cream is firm.

TO ROLL THE CAKE: 

Remove the plastic wrap and slide a knife all around the sides to loosen the cake. 

Spread the raspberry puree on the cake top with whipped cream 

Starting from a long side, roll up the cake, with the wax paper still on, 

peeling the paper off a little at a time as you roll the cake; 

avoid pressing down on the cake as you roll, so that the whipped cream is not squeezed out. 

Continue rolling and removing the paper, and 

finish with the seam underneath so that the cake looks smooth on top. 

Use two large spatulas to slide the cake onto a serving platter. 

Put the icing sugar in a sieve and shake it over the cake to coat the top. 

Refrigerate until ready to serve.

Cut into slices and serve.

It needs whipped cream on the side to "cut down the richness" 

Lovely Buttery Veges, Well Seasoned, some Water and Voila Summer Green Soup

It’s Sunday, I decided that I didn’t want to go to the supermarket.

End of week… so use up vege in the fridge

I was reading Nigel Slater’s Kitchen Diaries and he is inspirational,

It was his phrase, “There’s something jolly about peas boiling”

I just got up, mid sentence

I knew I had frozen peas, then

Looked in the fridge and I have made the “bestest” soup

2 tablespoon butter

1 med potato chopped

3 spring onions chopped

3 courgettes chopped

1 cup frozen peas

1 tablespoon Vegeta vegetable stock

Water

8-10 mint leaves

Salt, freshly ground black pepper  and a pinch of sugar

Sauté potatoes in butter

Add Vegeta and Freshly Ground Black Pepper

Stir make sure well covered in the melted butter

Add a little water and let reduce for about 5 minutes

Add courgettes, spring onions

Sauté again about 5 minutes

Add peas, sauté about 5 minutes

Add enough water, just to cover

Add sugar,

Taste and adjust seasoning if necessary

-->

Bring to boil and simmer about 10 minutes

Add chopped mint

Blitz

Serve

This was so good, it’s a keeper, will make it again