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6
Frankfurter style sausages
6 bread rolls
Butter or margarine (optional)
2 Onions, sliced, & a little oil for frying
American Style Mustard Sauce
Tomato Sauce/Ketchup Boil the frankfurters following
the directions on the packet. Gently fry the
sliced onions in some oil until soft and a little browned. Slice
the rolls along the top lengthwise and spread with butter or margarine if you
want. Assemble the hotdog by putting some onion
in each roll, a frankfurter and then the mustard and tomato sauce as desired. Maybe
serve with a little salad made of fresh lettuce and tomato.
Serves 4 (2 Dogs
for the extra hungry or 1 _ each!) Filling:
1
tablespoon vegetable oil
1 onion, chopped finely
500g minced lamb or beef
2 tablespoons plain flour
2 tablespoons tomato sauce
1 cup frozen mixed
vegetables (such as peas, corn, carrot etc)
1/2 cup liquid beef stock Potato
Topping:
3-4 large potatoes, peeled and chopped
1 tablespoon butter
1 cup grated tasty cheddar cheese
salt & pepper Heat
the oil in a large frying pan. Add the onion and cook until soft and clear. Add
the mince and cook until well browned, stirring all the time. Add
the flour and stir for 1 minute. Add the tomato sauce, frozen vegetables and stock.
Bring to the boil and then reduce the heat and simmer for five minutes. Set aside.\ Cook
the potatoes in boiling water until tender. Drain thoroughly. Heat for a few seconds
to dry off all the water (shake the pan a bit to stop them sticking). Mash the
potato. Add butter and half the cheese, mixing until smooth and creamy. Add salt
and pepper to taste. Put the mince mixture into
a pie dish and top with the potato mixture. Sprinkle with the remaining cheese. Bake
at 180 for 25-30 minutes until the top is golden and it is heated all the way
through. Serves 4 Tips:
- Instead of the potato topping, why not try making a pastry
‘lid’ by cutting a sheet of ready rolled puff pastry to fit over the
dish, brushing with a lightly beaten egg and baking as above. Watch the cooking
time as you don’t want the pastry to burn.
- Try
making individual pies for each person by dividing the mixture and topping into
four single serve sized dishes, such as ramekins. Be sure to watch the cooking
times as smaller pies need less time to cook.
2 tablespoons olive oil
1/2 teaspoon fenucreek
seed
1/2 teaspoon cumin seed
2 dried chillis, chopped (optional)
1
teaspoon salt
12 Rawraw (taro leaves) OR a bunch of spinach
1 medium onion,
chopped
3 cloves garlic, chopped and crushed
1 medium sized can coconut
milk (If you can only find a large baked-beans size can, use just over half) Wash
and chop VERY finely the taro leaves. If you are using spinach instead, it doesn’t
need to be chopped so finely. Put to one side.
Put the oil in a deep pan and
set on a moderate heat. Add the fenucreek and cumin seed and warm through for
just a few seconds. Add onions and garlic and
cook until the onion is light brown. Add chopped
taro/spinach and stir. Add salt and chilli (if
using) and stir. Cover and cook until the taro
is very soft and mushy. It’s important to make sure the taro leave are REALLY
mushy because if they’re not soft enough they may irritate the throat a bit.
The taro will take longer than the spinach to cook. Keep checking to make sure
its not sticking – you may need to reduce the heat a bit. When
the taro/spinach is super-soft, reduce the heat to very low and add the coconut
milk and stir. Simmer very gently (don’t let it boil) until hot. Serve
on a bed of rice.
4 Large Pita Breads
6-8 beef
kebabs (you can usually buy them ready made from the supermarket or you can cube
some beef and thread them onto satay sticks yourself.)
2 tablespoons oil
1 pack hummus
1/2 a lettuce, shredded
2 tomatoes, thinly sliced
1
finely sliced onion
Greek style thick yoghurt
Tomato and/or chilli sauce,
whichever you like
Tin foil Put the pita breads
on a tray in the oven at 100c to gently warm through. Brush
the kebabs with the oil and fry, grill or BBQ them until browned all over and
cooked as you like it. Place a roughly A4 sized
sheet of tin foil on the bench in front of you.
Get 1 pita bread from the
oven and place on the foil. Lightly spread with some hummus. Then
layer a little lettuce and onion in the middle of the bread.
Take the meat
off two kebab sticks and place on the lettuce/onion.
Top with a slice or
two of tomato, a spoon of yoghurt and a squirt of either tomato or chilli sauce. Fold
each side of the pita bread in to the middle so it overlaps and bring the foil
up to wrap around it and hold it in place. Twist the bottom of the foil to stop
the juices flowing out, and leave the top free for your mouth to get to the goods! Make
up the remaining 3 pita breads in the same way. Serves
4 Tips:
- If
you or someone at home has a smaller appetite, just use one stick of meat rather
than two.
- Keep the already made kebabs warm
in the oven.
- You can find the hummus and the
yoghurt in the refrigerated bit of the supermarket near the cheese. If you can’t
get Greek style yoghurt just use plain, unsweetened. If you can’t find the
hummus, just skip it and use a little extra yoghurt instead!
- For
a vegetarian alternative you could buy some falafel from the refrigerated section
of the supermarket to replace the lamb. Follow the instructions on the pack for
cooking.
- You could also try lamb or chicken
kebabs rather than beef.
1 onion chopped
1 carrot peeled and cubed
1/2 cup frozen corn kernels
1 can chilli beans (or red kidney beans)
1
can peeled tomatoes (whole or chopped)
Chilli powder to taste
1 large
packet of corn chips (any flavour you like)
2 cups of grated cheese In
a deep saucepan, cook the onion in the oil until soft and clear.
Add the
carrot and cook for another minute. Add the corn,
beans and tomatoes (if you’re using whole tomatoes break them up with the
wooden spoon in the pot). Simmer for five minutes. Taste
the mixture and add more chilli powder if necessary. If you used plain kidney
beans you will definitely need some chilli! If you used canned chilli beans you
might want to add some more but it might be spicy enough already. Add just a quarter
of a teaspoon of chilli powder at a time as its strong stuff! Taste again before
adding more. Empty the bag of corn chips into
a large ovenproof dish, such as a lasagne dish. When
the bean mixture is to your liking, pour it over the corn chips and then sprinkle
the grated cheese over. Bake in an oven at 220
for ten minutes max – so the cheese is melted and bubbly but the corn chips
aren’t too soggy!! Serves 4. Tips:
- Its probably easiest to put the dish on the table and serve
a helping to each person with a fish slice.
- Maybe
serve the nachos with some sour cream on top and a little salad of lettuce and
chopped tomato on the side.
- You could mash
an avocado with a squeeze of lemon juice for an easy guacamole!
1 tablespoon oil
1 onion sliced
500g lamb, chopped into bite sized pieces
1 can Wattie’s Moroccan Spiced
Tomatoes
1 cup water
1 can chickpeas, rinsed and drained
1/2 cup
currant/sultanas
1 1/2 cups couscous
2 cups boiling water
60g butter,
diced
fresh coriander, chopped for garnish
1/2 lemon, sliced for garnish Heat
the oil in a large, deep pan. Add the onion and cook still soft. Stir in the lamb
and cook, stirring constantly till lightly browned. Pour in the tomatoes and cup
of water, bring to the boil than reduce heat and simmer gently, covered, for 10
minutes. Add the chickpeas and currants and simmer for a further ten minutes until
the lamb is cooked and tender. For the couscous:
place the couscous in a large bowl and stir in the diced butter. Pout the boiling
water over and stir through briefly. Cover the bowl and leave to stand for five
minutes until all the water is absorbed,. Fluff the couscous with a fork to separate
the grains.
Serve the lamb stew with the couscous with coriander and lemon
as garnish. Serves 4 Tips:
- For a more tasty couscous, stir in a teaspoon of vegetable
stock powder to the dry couscous before pouring in the boiling water.
1 pack of green Thai green curry
paste (see Tips below!)
1 tablespoon vegetable oil, such as canola
750g
Chicken fillets, cut into bite sized pieces
1 400ml can of coconut milk or
coconut cream
1 carrot, sliced
1 tablespoon fish sauce
1 tablespoon
brown sugar
1 tablespoon lemon or lime juice
1/2 cup snow peas
1/2
cup sugar snap peas
1/2 cup green beans, sliced (fresh or frozen is fine)
small bunch fresh coriander, chopped Heat
the oil in a wok or high-sided fry pan. Add the curry paste and fry, stirring
all the time for 1 minute. Add the chicken and
stir again for another 3 minutes. Add the coconut
milk, carrot, fish sauce, brown sugar and lemon juice. Bring
the mixture to the boil then reduce the heat and simmer for 10-12 minutes. Add
the snow peas, sugar snap peas and beans and coriander. Simmer for another 3 minutes. Serve
on a bed of plain rice. Serves 4 Tips:
- It’s probably easier to buy the curry paste single
serve sachet rather than a jar the first time you make it. If you find you love
it, then go for a jar and just use 1-2 tablespoons to suit your taste!
- If
you don’t want a curry that is too hot, use only half the paste in the sachet.
- If
you can’t get the sugar snap peas or the snow peas just used some sliced
spring onion instead and maybe some chopped mushrooms for fun!
- You
could use fish or tofu instead of the chicken if you prefer.
- For
variation, you could try red curry paste.
Ok,
so we’ve got a few main dishes sussed, but what about all those fabulous
sweet things that take our fancy? Here’s just a few ultra-quick tips for
some easy international endings… - If
you’re going Greek, see if you can find some Baklava in a bakery – it’s
a very sweet pastry filled with ground almonds and drizzled in a sweet honey goo
– YUMMO!
- For a quick home-made Greek style
dessert, place some thick Greek style yoghurt in a small dish and drizzle with
some lightly warmed runny honey and a sprinkle of chopped nuts!
- Why
not gather together some fresh (or canned) island fruits – such as guava,
pineapple and pawpaw and make a tropical fruit salad!
- Visit
your local Asian store and talk to them about what sweets they have – you
might find sweet rice cakes, green tea cake and buns or dumplings stuffed with
black bean paste!
- Apple pie & ice-cream
– the All-American favourite. Totally cheat and grab a good-lookin’
pie from the frozen section of the supermarket – you’ll find it next
to all the ice-cream!
- Ditto for the English
favourite sticky toffee pudding. Grab a self-saucing pud from the shelves and
enjoy with ice-cream and/or custard.
Keep
an eye on the website for more on making your own fabulous hot and cold puddings!!!
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