Series One Recipes - Episode Four
Bronwyn and Jodi's Pizza Swirls
Ingredients
1 kilo of basic scone mix
600 grams of water
Pizza sauce
Onions
Tasty cheddar cheese
Egg wash
Q: How do you make it?
Method
Just add your water to your basic scone mix -- mix it together
and knead it,
roll it out into a square shape until it's very thin.
And then cover with tomato paste.
Sprinkle cheese and onions.
Roll together, slice and egg wash.
Put it onto a baking tray.
In a moderate oven 18 to 20 minutes.
Bronwyn and Jodi's Bacon and Cheese Puffs (8 dozen)
Ingredients
Three eggs
Three cups of flour (self raising)
Three tablespoons of mustard
500 grams of cheese
600 grams of onion
250 grams of diced bacon
Two cups of milk
Method
Mix eggs and milk together.
Add flour, cheese and the onion and the bacon.
Fill mini muffins tins.
Bake for eight to 10 minutes.
The whole world's "Pigs on horseback"
Ingredients
Prunes.
Bacon strips. (There are lots of brands of these strips of streaky
bacon)
Method
Roll a prune in bacon.
You should get two per bacon strip.
Roll until you have run out of prunes and or bacon.
Cook in a 180 oven for 8-12 mins until the room is full of the
wonderful smell of cooking bacon, the bacon is crisp and the prunes
hot.
Take care when eating. Burnt mouth danger!!!!
Richard's Cheese rolls
Ingredients
1 tin reduced cream
1 packet onion dip
300g cheese, grated.
1 tsp mustard powder.
A little minced onion (1 small onion, or to taste)
White pepper.
White bread, thin sliced.
Soft butter.
Method
Make dip, add cheese.
Add mustard, onion and ý tsp white pepper.
And combine.
Assembly
Butter bread and
Spread 2/3 of the unbuttered side with cheese mix. And roll up
(from the cheese side to the uncheese.)
You choose, square or diagonal roll.
Note: Too much filling and it oozes out all over the place in the
oven, too little and you've got a dried up bit of bread.
I reckon it's about 1 heaped dessertspoon per piece of bread, but
it's a matter of opinion rather than exact fact.
Assemble ahead of time and keep covered with a damp tea
towel.
Bake in a 180 oven for 12-15 mins until golden brown.
Beware burnt mouth hazard!!!!
Kevin's Red Wine Stew
Ingredients
Stew.
600g blade steak
2 onion (or one very large)
Bay leaf, parsley, thyme, as bouquet garni
Salt and pepper
2 Tbl olive oil
1/3 bottle (more or less) red wine
Mushrooms (200g button, more or less)
Unsmoked bacon (100g roughly chopped, more or less)
Packet of stock.
I clove garlic
Gremolata
Zest of lemon, good big handful of parsley
1 clove garlic.
Chop together. (I take this as an opportunity to develop my
chopping technique, it can be as fine as you can make it)
Method
Kevin says&
'Now we do it in two stages, there is a three stage version which
is much posher but it takes a bit more time, one of the things I
don't much like doing is spending a lot of time at it so I do the
marinade first, that takes perhaps about three hours, four hours,
five hours maybe, even six, but the main thing is don't make it the
night before, it's too fussy you take up too much room and it
doesn't improve it, it gets too winey I think about six hours
maximum.'
Marinade
Chop beef, onion and add bouquet garni with the 1/3 bottle red
wine. Marinate according to your wishes, following Kevin's advice
above.
When you've finished marinating the meat you take it out, you dry
the meat off and you give it a quick fry so you sear the outside of
the pieces of meat.
Fry the bacon chopped up.
And then you add all the other ingredients.
Kevin says, 'Now if you want to, you save the bacon and the
mushrooms till the very last and you add them in, say, the last
half hour or so, that seems to me to be a bit fussy I like the
taste of everything to go right through so I don't do the posh
version, I do the popular one, that's popular with me!'
Simmer on top of stove for 2 hours or cook in a 170 oven for 2
ý hours.
Check seasoning.
Serve with parsley, lemon rind and garlic chopped together
(gremolata).
Richard's Stew for about 20
Ingredients
About 3 kg of shin, diced.
Seasoned flour
Oil
1 bottle red wine
6 onions, or 3 onions chopped and a whole bunch of pickling onions,
but 6 onions is easier.
3 carrots
3 stalks celery
1 kg mushrooms roughly chopped
4 cloves garlic
Stock or water
Method
Lightly flour the meat and brown (in batches) carefully.
The browning is a key flavour source.
Transfer the meat to the (big) casserole.
Brown the diced vegetables.
Soften and lightly brown that is.
Add the vegetables to the casserole and deglaze the pan with a
bottle of wine.
Add the mushroom (and the picking onions )
Add stock or water to just, almost cover.
Cook in a 180 oven for up to five hours.
If the stock and wine and all was hot it'll take less time. % hours
is pretty much right if the whole thing was cold (room temp) before
going into the oven. If it were from the fridge it would take
longer. It's really a matter of checking, and remember that it can
sit around for quite a long time, reheats well, but the one thing
it won't do is cook any faster, so do it ahead and trust your
judgment of when it is done.
Debbie's Pav
Ingredients
6 Egg whites
1 1/2 cup Sugar
4 1/2 tsp cornflour
1 1/2 tsp white vinegar.
Cream and fruit to decorate.
(Don't forget the wonderful possibilities afforded by different
coloured jelly crystals in patterns, dissolving into the whipped
cream!)
Method
Beat the whites until stiff.
Then add the sugar a dessertspoon at a time. This will take 10 mins
to complete. Sugar should be dissolving as you go.
Fold in the cornflour and vinegar and bake.
Put the shaped pav in to an oven preheated to 150, and turned down
to 120 when you put it in.
After an hour turn oven off.
Take pav out when cool.
Richard's Pav dessert or I've seen somethin similar called Balclutha Marshmellow Variety Sweet, so that's what we'll call it!
Ingredients
1 pav, Debbies recipe.
Berry fruit oir other fruit.
Passionfruit
Cream, whipped
Marrshmallows
Method
Smash up pav and combine ingredients gently.
Top with passionfruit.
Eat.
