Pies, and slices.And Salads too.
Sausage and Kumara Slice
Served hot or cold, this slice is terrific family food!
500g sausage meat
1 onion, finely chopped
2 medium sized kumara, grated (500g)
1 apple, unpeeled and grated
1 cup grated tasty cheese
4 eggs, beaten
freshly ground black pepper
With wet hands line a 23cm diameter quiche dish with the
sausage meat. Place the onion, kumara, apple, cheese and
beaten eggs in a bowl, mix well. Pile into the sausage meat case.
Gently press down. Sprinkle with the nutmeg and freshly ground
black pepper. Bake at 180°C for 40 - 45 minutes until golden
brown and set in the middle. Serves 4.
Upside Down Tart
This is also delicious with carrots, parsnip, asparagus or peppers!
If your pan isn’t ovenproof,transfer to a quiche dish before
adding the dough.
2 Tbsp butter
4 cups whole peeled shallots or chunky sliced onions
2 cloves garlic, sliced
2 Tbsp butter
2 Tbsp brown sugar
2 Tbsp vinegar
scone or bread dough (made from 1 ½ cups flour)
Melt the butter in a heavy based oven proof pan over a gentle
heat. Add the shallots and garlic. Cover and simmer over a very
low heat for 25 - 35 minutes or until golden, succulent and moist.
Add the extra butter, brown sugar and vinegar. Cook a further 2
-3 minutes until syrupy. Remove from the heat. Roll the dough to
form a circle the same size as the pan. Place on top of the
vegetable mix, tucking in around the edges of the pan to seal. If
using bread dough allow to rise before baking. Bake at 180°C
for 12 - 15 minutes or until golden brown. Leave in pan until
ready to serve. Place a large plate over the tart and tip
upside-down. Serves 4 - 6.
Note: To peel the shallots easily, soak first in boiling water. To
peel the shallots easily, soak first in boiling water.
Salad Meals - Bacon and Egg Salad
This salad meal is especially popular with men.
4 rashers bacon (200g)
2 pita breads
1 bunch well washed spinach, discard outer leaves and stalks
OR 12 - 15 assorted lettuce leaves
2 red skinned apples, cut into wedges
3 sticks celery, sliced
2 cups cherry tomatoes OR 5 tomatoes, cut into slices
4 eggs, lightly poached
Dressing
2 Tbsp oil
1/4 cup lemon juice or vinegar
1 tsp poppy seeds
1 Tbsp sugar
freshly ground black pepper
Remove rind and visible fat from the bacon. Cut into 2 cm
squares. Lightly fry in a non-stick fry pan or microwave on high
power for 2 - 3 minutes or until cooked. Split the pita breads,
toast, and cut into triangles/wedges. Arrange the spinach leaves
on a plate and add the apples, celery and tomatoes. Add the
bacon and pita bread. Top with the egg. Pour over the dressing.
Serve immediately. Serves 4.
Fruity Watercress and Chicken
Fresh and absolutely delicious!
8 - 10 lettuce leaves (iceberg)
2 cups watercress sprigs
1 cup crunchy sprouts
3 spring onions, sliced
2 cups chopped and sliced cucumber
2 cups prepared fruits, e.g halved strawberries, chunks of melon,
pawpaw or persimmon, kiwifruit
1 cup sliced smoked chicken
Dressing
¼ cup lemon or lime juice
1/4 cup light olive oil
2 Tbsp sugar
freshly ground black pepper
Arrange the lettuce and watercress onto serving plates. Top
with the sprouts, spring onion, cucumber, fruit and chicken.
Blend the lemon juice, oil and sugar together until the sugar
dissolves, pour over salad.
Serves 4.
Beef and Horseradish Salad
A wonderful combination of flavours make this colourful salad
meal a favourite.
12-15 mesclun mix / lettuce leaves
1 ½ cups tomato wedges
2 peppers, sliced
2 cups lightly blanched broccoli florets
3 cups cooked, chunky sliced golden kumara
100g thinly sliced pastrami OR 350 g beef sirloin or scotch fillet,
rare roasted and sliced thinly
½ small prince, or honeydew melon, peeled, deseeded and sliced
½ cup sour cream or plain yoghurt
1 Tbsp horseradish cream sauce
2 Tbsp milk
Arrange the salad greens on individual serving plates.
Arrange/scatter the tomatoes, peppers, broccoli, kumara, beef
and melon slices over the lettuce. Blend the sour cream,
horseradish sauce and milk until smooth and creamy, adding a
little extra milk if necessary to achieve a pouring consistency.
Drizzle over the salad.
Serves 4.
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