Series Two - Episode Seven Recipes
Ian & Susie Todd -Scotch Broth
Ingredients:
1 Venison Shank (or 5 slices of beef
shin)
3 Onions
Parsnips
1 Celery stalk
3 small leeks
Garlic
Parsley
1 Potato
Salt & Pepper
Water
Process:
1. Make the stock:
Brown 2 onions and shank (or beef shin) in a little bit of oil and
then put in a larger pot.
2. Cover with water and season lightly with salt and pepper.
3. Add vegetables for stock (2 carrots, 2 parsnips, 1 small leek,
celery, garlic).
4. Cook slowly on stove for at least 4-5 hours.
5. Cool over night - remove fat from top of stock.
6. Add 2 grated carrots, 1 parsnip, 1 finely chopped onion, 2 small
leeks and 2 sprigs of chopped parsley.
7. Add 2 tbsps of lentils or soup mix and a diced potato.
8. Boil all the above slowly for a couple of hours until
tender.
Check and adjust seasoning if necessary.
Sisi Cifuentes - Mince Dish
Ingredients:
1 kg Ground Beef
1 minced Onion
1tsp minced garlic
Olive oil
1/3 cup stewed tomatoes
1 Carrot diced
1 potato dicedPotato
8 x Baby Corn cut into chunks
1 Tbl Tabasco sauce
4 tbs minced olives & Capers
Salt & Pepper
1 TblWorcester sauce
1 C Beef Stock
Process:
1. Brown the onions, add garlic and mince.
2. Add a small amount of Worcester sauce.
3. Mash it all together and then add salt and pepper.
4. Add the stewed tomatoes then add chopped carrots, chopped potato
and baby corn.
5. Add a little bit of beef stock.
6. Add a dash of Tabasco, and a tablespoon of minced and capers and
olives.
7. Cook until crunchy
Di Gilchrist - Apricot Sponge
Pudding
Ingredients:
A jar or two 150g tins of apricots (Slightly
drained)
4 Medium eggs
3/4 Cup
sugar
1 1/2 - 2 cups of flour (self raising)
100g Butter melted
Process:
1. Beat egg whites till stiff, add the sugar gradually then
add yolks, the melted butter and beat them in for only a
minute.
2. Fold in sifted flour (use a knife to mix)
3. Put apricots in an oven proof dish.
4. Then spoon sponge mixture over the apricots.
5. Cook at approx 45 minutes at 150ºc
Richards Mince Menu.
Central Otago Minestrone, or mince on toast.
Ingredients
3 onions chopped
50 g butter
500 g mince
2 carrots, grated
1 1/2 Tbl dried oregano
3 dessertspoons tomato paste
2 - 2 1/2 cups water (or stock)
Salt, pepper
2 cloves garlic finely chopped
Method
Melt the butter in a good sized saucepan over a medium high
heat
Add the onion and soften
Add the mince and stir. Breaking up mince and browning
lightly.
Add remaining ingredients,
Season to taste
Cover and turn down to a low simmer for an hour.
Let cool, and re-heat with chopped garlic before checking
seasoning, adjusting if necessary, and serving on toast.
Kiwi Kitchen Burgers
Ingredients
4 toast slices bread
1 medium onion, roughly chopped,
500g mince
2 Tbl tomato sauce
1 tsp mustard powder
2 tsp salt
Black pepper
3 Tbl red wine
Method
In a food processor pulse together the bread and the onion,
until coarsely combined
In a large bowl combine this bread and onion mixture with the other
ingredients.
When ready to make hamburgers, shape into patties and cook on a
flat plate, or in a frying pan.
Assemble with all the things you like to have in your burger.
My list for a burger party would include;
Chow chow
Shredded iceburg lettuce
Onion rings (soaked in water to soften onion blast)
Beetroot
Cheese
Fried egg
Tomato sauce
Mayonaise
Leila's Apricot Balls
Ingredients
3/4 cup Dried Apricots
1 cup dessicated cocnut
1/4 cup sweetened condensed milk.
1/4 cup castor sugar (for rolling balls in)
Method
Mince the apricots into a bowl
Add the coconut and the sweetened condensed milk
Mix together and then roll into walnut sized balls.
Rolll the balls in castor sugar and refrigerate until you
serve.
I keep them in the refrigerator in a glass jar with a screw top
lid.
