Marinade:
1c Buttermilk – 1c water to 4tbsp buttermilk powder
1 1/2tsp onion powder
1tsp garlic powder
Night before: place chicken in enamel casserole dish with marinade. cover with plastic wrap and leave in fridge.
Day of: at 11am get chicken out of fridge to start thawing until cool, flipping over and squishing legs in when you can.
Place baking paper over chicken with casserole lid before cooking.
Cook for 1 1/2 hours in oven at 180. (4:30 at the latest)
4 large potatoes, peeled and cut into chunks
50g Butter, plus extra for buttering dish
1 Onion, finely sliced
5 Tbsp Flour
2 cups Milk, full cream
310g tinned Smoked fish
Preheat the oven to 190ºC lightly butter an ovenproof baking dish.
Cook the potatoes in a saucepan of boiling water until tender. Drain and mash with ¼ cup milk and 1 Tbsp butter. Set aside.
Melt the butter in a heavy-based saucepan and add the onion. Sauté until the onion is soft and clear, about 5 minutes. Remove from the heat, add the flour and stir well. Slowly work in the milk.
Place back over a medium heat, stirring continuously and cook until the sauce is thick. Season with salt and pepper. Place the tinned fish in a bowl and break up until fine, add to the sauce. Return to heat fora few minutes.
Spoon mixture into a shallow 8-cup ovenproof dish. Spread with mashed potato, fluffing surface with a fork for a crust. Dot potato with remaining butter and bake 200C for 20-25 minutes, until golden. Serve.
1 Egg
1 tbsp Milk
1/4 cup Breadcrumbs
600g Pork mince
1 tsp Garlic powder
Salt and pepper
1 – 2 Tbsp butter
Sweet’n Sour sauce
Whisk egg and milk together. Stir in breadcrumbs and leave for 2 minutes to soften.
Add pork mince and garlic powder. Season generously with salt and pepper. Use your hands to mix well, then shape rounded teaspoons of mixture into balls.
Heat butter in a large frying pan on medium-high heat, fry meatballs until browned all over.
Add to a large pot, or place in a small crockpot, pour in Sweet’n Sour Sauce and simmer for 10 minutes (one hour in a crockpot on high), until sauce has reduced a little and meatballs are cooked through.
Sweet’n Sour sauce
4 Tbsp malt vinegar
2 tsp brown sugar
4 dsp cornflour
4 Tbsp tomato sauce (or ketchup)
3/4 c pineapple juice
3/4 c water
In a pot combine the vinegar, tomato sauce and brown sugar. Stir in cornflour. Slowly add the juice and water. Cook over medium heat, stirring until thickened.
Total cook time 4 hours on high, 8 hours on low
1 onion diced
2 carrots diced
1 cup frozen peas
Mince 500 – 600 grams
1 tablespoon Worcester sauce
2 tablespoons tomato sauce
1 teaspoon salt
2 cups water
Method:
In a small pot add onion, carrot and peas and sauté in one tablespoon of butter.
In a large slow cooker at high temperature, add the mince.
Cover the mince with 1/2 a cup of the water, smash up the mince. Add to this the sautéd vegetables, the sauces and salt, and mix through.
Add the remaining water, enough to cover with a little extra. Cover with the lid and cook for 2 1/2 hours.
Once cooked mix 3 tablespoon of flour with a 1/4 cup of cold water to make a thickening paste. Add to mince stew, stir through cook for a further half an hour. Serve.
1 brown onion, finely chopped (2 tsp onion powder skipping sautéing)
2 cloves garlic, minced (1 tsp garlic powder)
2 Tbsp tomato sauce
2 tsp dried Italian herbs (oregano & basil)
½ tsp salt
Black pepper
500g sausage mince
1 egg
1/2 cup breadcrumbs (3 slices of bread processed)
3 sheets frozen puff pastry, partially thawed
1 egg, lightly whisked
Method
Preheat oven to 200°C.
Line an oven tray with baking paper.
Heat a little oil in a large frying pan over a medium heat. Add onion and cook, until soft. Add garlic. Transfer to a bowl and set aside to cool.
Into a food processor, add onion mix, tomato sauce, dried herbs, salt and pepper, mince, egg and breadcrumbs, then processed until well combined.
Put 1 sheet of puff pastry on a work surface. Place 1/2 shape into a long log shape down the long edge of the pastry. Brush opposite long edge with whisked egg. Roll up firmly to enclose filling. Repeat with remaining pastry, mince mixture and egg.
Slice rolls into four or more as preferred. Put sausage rolls on prepared tray.
Bake for 35 minutes or until pastry is golden and filling is cooked through.
Serves 4
INGREDIENTS
500g beef mince
1 onion, chopped
1 tsp salt
1 carrot
1 cup frozen peas
1 Tbsp tomato sauce
1 Tbsp Worcestershire sauce
1/2 cup water (to thicken)
3 Tbsp flour
1 cup cheddar cheese, grated
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten
METHOD
In a pot, add the beef and onion, cover with water, and mix.
Add the salt, carrots, peas, tomato sauce, Worcestershire sauce.
Cover with water and bring to a simmer.
Cook for 3/4 of an hour.
Mix the flour and water and mix in.
Cook for a further 5 minutes on a low temperature, or until it thickens.
Remove from element and cool.
Line 4 pie tins with pastry. Divide the beef mixture evenly among four tins. Sprinkle cheese over mixture before laying on the tops. Preheat oven to 220°C (200°C fan-forced).
Poke a hole in the pie lid with a knife.
Bake for 20 minutes or until the pastry is puffed and golden. Serve.
batter
225g of plain flour
1 pinch of salt
1 pinch of black pepper
1 pinch of nutmeg, freshly grated
1 pinch of sugar
3 eggs
275ml of milk
12 sausages, pricked with a fork
25g of dripping or duck fat
Make the batter well in advance.
Sieve the flour, salt, pepper, sugar and grated nutmeg into a bowl
Make a well in the centre and break in the three eggs
Use a hand held whisk to slowly incorporate the eggs and then – while continuing to whisk – slowly add in the milk until the batter has the consistency of double cream. Whisk thoroughly to ensure there are no lumps of flour in the mixture. Place in the fridge for a least 1 hour
Preheat the oven to 200°C/gas mark 6
Place a roasting tin in the oven until scorching hot
Add the fat and the sausages to the hot tin and return to the oven. Shake at regular intervals until the sausages are coloured all over and the fat is hot
Remove the batter from the fridge and give it a quick whisk. Once the sausages are evenly coloured, remove the tray from the oven and immediately pour the batter over the hot sausages – the batter should start to sizzle
Return to the oven immediately and cook for 30–40 minutes, or until the batter is well risen and golden
Serve immediately with onion gravy
For the gravy
1 onion, finely sliced
1tbsp vegetable oil
2tsp flour
2tsp English mustard
2tsp Worcestershire sauce
300ml (½pt) vegetable stock
Fry the onion for 5 minutes until golden. Sprinkle on the flour and cook, stirring until thickened. Add mustard, Worcestershire sauce and, gradually, the stock, stirring until smooth.
Serves 2-3
INGREDIENTS: Per Hangi Package (slow cooker should hold 2-3 Hangi packages)
1 chicken drum stick
1 pork strip or chop
1 ball of stuffing
1-2 Potato pieces
1-2 Kumara pieces
1-2 Carrot pieces
1-2 Pumpkin pieces
2-3 Cabbage leaves
Salt and pepper
Smoked Paprika (optional)
Manuka Smoke Concentrate Spray (optional – available from gourmet food stores)
METHOD:
Place meat, chopped vegetables and stuffing on a cabbage leaf, season with salt and pepper, smoked paprika and spray with Manuka Smoke. Wrap up each parcel securely in tin foil.
Put 6-8 small rolled-up balls of tin foil (or 2 ramekins upside-down) in the bottom of the slow cooker and pour in water to just cover the balls/ramekins.
Place foil wrapped packages of meat and vegetables on top of tin foil balls.
Cover with a damp tea-towel over the top of the crock pot with the sides hanging down outside and place lid on top. Cook for 6-8 hours on High. Do not lift lid until time is up.
Stuffing
Serves 2-3 Hangi Packages
INGREDIENTS:
4 Slices Bread
1 x Egg
1 x Onion
1 Tablespoon Mixed Herbs Salt & Pepper
METHOD:
Tear bread into small pieces and place in food-processor to create breadcrumbs
Finely chop onion, add remaining ingredients and mix into small balls.
IDEAS:
You could use store-bought stuffing if you want, and you can make stuffing using your hands (don’t need a food-processor). A great meal when you don’t have a kitchen.
Serves: 4
Preparation time: 10 minutes
Cooking time: low 7-8 hours, high 4-5 hours
4 Tbsp malt vinegar
2 tsp brown sugar
4 Tbsp tomato sauce (or ketchup)
3/4 c pineapple juice (from 410 gram tin pineapple slices or pieces putting the fruit aside)
3/4 c water
2 chicken breasts, sliced
4 dsp cornflour
2 Tbsp Water
Directions
Combine vinegar, brown sugar, tomato sauce, pineapple juice, and water, in the bowl of a slow cooker. Stir in chicken and cover.
Cook on low for four hours or on high for two hours. Stir in the pineapple pieces.
In a small bowl, combine cornflour with second amount of water, then stir this into the chicken mixture.
Cook on high, stirring often, for 20 minutes or until sauce is thickened. Serve with green vegetables..
1 kg diced chicken (or any meat)
1 large onion diced
2 Tsp Garlic
2 cups mixed vegetables
4 Tbsp Dark Soy sauce
Vermicelli
Oil
Put vermicelli in a bowl and cover with hot water leaving to soak for 5 about minutes.
Drain water and cut vermicelli into two inch long pieces
Heat oil in a pot and add onions and garlic. Cook gently
Add chicken and cook until brown, then add mixed vegetables and soy sauce
Add chopped vermicelli and stir until all mixed
Cover the pot and cook on a low heat for 10 minutes
