Series One Recipes - Episode Three | Kiwi Kitchen | Television New Zealand | Television

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Series One Recipes - Episode Three

Jack's Crumbed Scallops

Ingredients

A boat
A scallop dredge
eggs
seasoned flour
dried breadcrumbs
Salt/pepper

Method

Get up early.
Find good scalloping spot.
Dredge no more than the legal limit of scallops per person, in your area.
Shell and clean scallops.
Crumb scallops, flour, egg, breadcrumb.
Cook on a bbq hot plate with oil.

Richard's Scallops.

Ingredients

5 scallops per person, thawed.
1 lemon
2 tomatoes peeled and finely chopped
2 clove garlic finely chopped
Butter, oil
Thyme.

Method

Have everything ready when the pan is hot.
Most important pat the scallops dry. Well dried = seared and browned=delicious!
Add 2 Tbl butter and 2 Tbl oil to the hot pan
Throw in the chopped garlic ,quickly followed by the well dried scallops.
Let them brown a bit, then give the pan a bit of a shake to roll them around.
Spoon the scallops onto the serving plates, beside a hunk of nice bread.
Then make the sauce.
Toss into the pan 1/2 cup water (or chicken stock if you are that way inclined)
The tomatoes
The thyme
The juice of the lemon.
Check seasoning and spoon sauce over.

Writing this now, I'm tempted to put in a tsp of brandy right at the end, but that's now, not then and possibly not tomorrow either.

Grahame's Stuffed Aubergines in Olive Oil

I'm giving you Grahame's 1975 recipe 'cause I prefer it!

Ingredients

4 medium sized aubergines, stalks removed
Olive oil
2 green peppers, thickly sliced
2 ripe tomatoes, thinly sliced
Salt
2 onions thinly sliced
2 cloves garlic
3 tbl tomato concentrate
1/2 tsp allspice
1/2 tsp sweet paprika
Finely chopped parsley.

Method

Wash and dry the aubergines and make a deep slit lengthwise down each eggplant, leaving an inch each end. Then using a potato peeler, peel off long strips of skin (off the aubergine, not yourself or any members of your family) to create an attractive striped look.

In a frying pan soften the onions, peppers, garlic, then stir in the tomatoes and tomato paste. Add the paprika, all spice and salt to taste. Simmer gently for 5 min.
Heat the oven to 200.

Arrange the aubergines slit side up in an oven proof dish. Prize open the slits and spoon in the vegetable mixture. Mix any remaining mixture with 300 ml of water and pour into the dish.

Bake for 45 mins , or until the aubergines are soft and the sauce reduced.
Serve hot or cold, sprinkled with chopped parsley.

Richard's Lasagna

Ingredients

Fresh lasagna sheets. Some where between 1 and 2 packets, depending on the size and shape of the dish you are going to assemble. You need 4 layers of pasta.

Vegetable mixture

2 onions
4 cloves garlic
1 carrot grated
1 red pepper and one green pepper finely chopped
1 bunch silver beet, chopped
3 zucchini chopped
1 largish aubergine, chopped
8 mushrooms, chopped.
Cook all this, lightly salted, in a wide sauté pan, until softened.
(You can make this a single vegetable lasagna, like silverbeet, or make it inventive, make it a choko lasagne, if you are that way inclined, just have about 6-8 cups of softened vegetables)
When cool add 1 cup cottage cheese and 1 egg, and combine.

Tomato sauce

2 cans tomatoes
3 cloves garlic
2 Tbl oregano
1/2 cup red wine
Seasoning.
Whirr it up.

White sauce

2 Tbl butter
3 Tbl plain flour
1 1/2 cup milk.
1 1/2 cup grated cheese.

Lightly cook the flour in the butter
Add the milk and cook, beating.
(Don't worry too much about lumps. A baked white sauce will (almost) always de-lump in the baking.)
Take off the heat add the cheese and season with pepper and salt.

Assembly

A wide lasagna dish.
Add 3 Tbl oil to bottom of dish, then ý of the tomato sauce
Then a layer of lasagna sheet.
Then 1/3 of the vegetable mixture.
Then lasagna sheet, then another third of the vegetable mix.
Then another sheet of lasagna.
Then the remaining vegetables and top it with another lasagna sheet.
Press gently down, then stab a knife through all the layers of lasagna in several places to stop it ballooning up when it cooks.
Then tip over the tomato sauce and the cheese sauce, cover and bake for up to 2 hours, probably about 100 mins, in a 180 oven.
Let it stand for 20 mins before serving.

Tersha's Crumble

Ingredients

Fruit

200 g rhubarb
200g peel, cored, chopped apples
1 cup water
1 cup sugar
one cinnamon stick
one piece of orange peel

Crumble

1/2 cup plain flour
1/2 cup rolled oats
1/2 cup sliced almonds]
1/2 cup dark cane sugar
75 g Butter
Mixed spices

Method

Boil up the water, sugar, cinnamon stick, add the fruit and take off the heat.
Leave for 10 mins, while you make the crumble topping.

Mix together the flour, sugar, oats and mixed spice
And then rub in the butter. Mix in the sliced almonds and you are ready to assemble.

Spoon the fruit into a oven dish, leaving the syrup behind!
Cover with the crumble mixture, without pressing it down.

Cook in a 190 oven for 20 min.
Serve with crème anglais and or vanilla bean ice cream or thick creamy yoghurt
or whatever takes your fancy.

Richard's Crumble

Ingredients

Fruit mixture

I used 4 peaches and 6 nectarines, pitted and sliced
And tossed with a Tbl flour and ý cup sugar.
This depends on how sweet and how juicy the fruit is.
If the fruit is sweet, less sugar, if the fruit is really dripping juicy, then maybe more flour, but then if the fruit is that nice, why not just eat it raw?
In winter, make this 8 granny smiths sliced.
Put fruit into dish.

Topping