Food on the Table

Seafood Chowder

2011-01-06T22:17:00.000+13:00

Ingredients:

8 cups water
500g fish fillets
1-2 doz mussels
Assorted seafood medley bits
3oz butter
1/2 cup flour
1tsp curry powder
1/3 cup tomato paste or sauce
2tsp salt
2 medium potatoes, peeled and diced
2 medium carrots, peeled and diced
2/3 cup cream
Pepper and salt to taste
2 tbs chopped parsley

Method

Put water, fish fillets into a large pan, bring to boil.
Reduce heat and simmer for 30 minutes.
Strain the water off and keep aside. Place fish in a container and cover. Put aside.
Heat butter in a large pan, add curry powder, and flour.
Stil until combined.
Remove from heat and add the fish stock. Stil until combined.
Return pan to heat and add the tomato paste, potatoes and carrots. Stir until mixture boils.
Reduce heat, simmer gently covered for about 30 minutes, season with pepper.
Cut mussels and seafood medley.
Flake the cooked fish fillets.
Add mussels, fish and seafood, cream.
Simmer a further 5 minutes uncovered.
Add parsley stir until combined.
[optional] pour into a liquidiser

Ann's Pavlova

2009-01-09T14:47:00.003+13:00

Ingredients:
3 Tablespoons cold water
4 Egg Whites
1 Cup Sugar
1 tsp Vinegar
1 tbsp Corn Flour
1 tsp Vanilla Essence (or other flavours) (Optional)

Method:
Beat egg whites and water until you have stiff peaks (couple of minutes in electric mixer)
Add the sugar gradually, then the vinegar and cornflour.
Beat again for a quick minute, making sure all is combined.
Add Essence or other flavours
Cook for 20 minutes at 300 degrees and leave in oven (UNTOUCHED) until cool.

Tips:
Adding a strawberry essence and pink colour gives you a strawberry pavlova.
Sambucca concentrate works well with this recipe too.

Fish Cakes

2009-01-09T14:44:00.003+13:00

Ingredients:
1/2 lb Smoked Fish
3/4 lb Potatoes, Mashed (seasoned to taste)
salt
1 Egg
Parsley
1 cup breadcrumbs (fine)

Method:
Mix all ingredients together and coat with breadcrumbs
Shallow fry until golden brown all over.

Tips:

Pork Chow Mein

2009-01-09T14:31:00.004+13:00

Ingredients:

1 pkt Chicken Noodle Soup
1 cup Water
2 tbsp Soy Sauce (Light)
500g Pork pieces
3 tbsp canola Oil
1 onion, cut into wedges
1/2 cup frozen beans
1/4 Cabbage, sliced thinly

Method:
Combine Chicken soup, 1/4 water, soy sauce, and Sherry

Add pork pieces and marinate for one hour.
Heat oil in pan or wok, add the Pork
Toss meat over high heat until browned, add onion and toss for further 2 minutes
Add rest of water, pouring over the pork. Simmer for 10 minutes
Add veges and cook for further 5 minutes.

Tips:

This recipe can be done with chicken, beef, lamb, venison etc, just replace the pork pieces.

Mince Porcupines

2007-11-17T11:19:00.000+13:00

Ingredients:

500g Mince (Premium, Beef, Pork, Chicken, Casserole Mince)
One onion, shopped
1 tsb Mixed Herbs
1/2 c Rice
Tin condensed soup (eg tomato)
Salt [to taste]

Method:

Form the Mince, Onion, herbs, salt [to taste] and Rice into small balls.
Place into the casserole dish.
Pour soup over the balls.
Cook in oven for 30 minutes at 180c

Tips:

Choosing different soups make for various flavours in the final product.
You can add different herbs or extras for extra flavour.
For a bit of spice at Sweet chilli Sauce
Use the casserole mince tin to make this meal a vegetarian version.

Orange Scented Hoki in Creamy Wine Sauce

2007-08-08T19:21:00.000+12:00

Thanks to Food In a Minute for this recipe...

Ingredients:

525g bag Sealord Simply Natural Hoki Fillets
1 Tblsp chopped fresh parsley
grated rind of one orange
4 tsp oil
300g dried fettucini pasta
1 leek, trimmed, washed and sliced
600g pouch The Good Taste Company Smoked Fish and White Wine Chowder
1 Tblsp chopped fresh chives

Method:

Place the frozen Sealord Simply Natural Hoki Fillets on a baking paper lined grill tray. Combine parsley, orange rind, 2 tsp oil, season with salt and pepper, spread evenly onto Hoki fillets.
Cook under a fan grill at 200°C for 15 minutes or until cooked.
Cook the fettucine in boiling salted water for 12 minutes or until tender, drain well.
Heat the remaining oil in a deep non-stick pan, gently fry the leek until tender, but not brown. Pour over The Good Taste Company Smoked Fish and White Wine Chowder, bring almost to the boil.
Serve the hot drained fettucine smothered in creamy vegetable sauce and topped with grilled hoki fillets, garnish with chives and serve immediately with vegetables.

Popcorn stuffed chicken

2007-08-06T20:45:00.000+12:00

Ingredients:

Size 18. chicken
1 cup melted butter
1 cup stuffing
1 cup of uncooked popcorn
Salt & pepper to taste

Method:

Preheat oven to 220c.
Brush chicken well with melted butter, salt and pepper.
Fill cavity with stuffing and popcorn.
Place in baking pan with the neck end towards the back of the oven.
Listen to the popping sounds.
When the chicken's arse blows the oven door open and the chicken flies across the room, it is done.

This weeks recipe from Pams

2007-07-29T23:18:00.000+12:00

Hi there, this weeks special recipe is from the New Zealand Pams website...

Roast Beef Fillet

A great favourite this one... :)

Nutritional Information (per serving; )
Energy	1444kJ (345kcal)
Protein	47.4g
Fat	17.3g
Carbohydrate	0g

Per person per 150g of lean beef meat

Cheese on Toast

2007-07-13T21:04:00.000+12:00

Ingredients:

Couple of slices of bread
Slices of Cheese
Chutney/Relish [Optional]
Margerine or butter
Paprika [Optional]
Salt and Pepper [Optional]

Method:

Butter one side of the slices of bread, and place butter side down on an oven tray. Turn oven on to bake at 180C.
Spread chutney or relish if required.
Place cheese slices on top of the bread, top with Salt and Pepper, and Paprika to taste.
Cook in the oven until the bread is toasty and cheese is bubbling nicely

Tips:

Adding bacon, ham etc under the cheese adds surprises.

Simple White Sauce

2007-07-07T21:56:00.000+12:00

Ingredients:

2 Cup Milk
1 Tbsp Plain Flour
1 Nob of Butter
Extra milk for mixing

Method:

Pour the milk into a medium saucepan, Bring to the boil (Careful not to burn milk)
Mix the Plain flour and a small amount of extra milk in a shaker.
Pour the flour mixture into the saucepan, stirring all through.
Add the Nob of butter and continue stirring, until the butter has melted.
Add salt and pepper to tast

Tips:

Add Cheese at the end to get Cheese Sauce
Can be used with leaks, cauliflower

Air Oven Pork Roast with Crackling

2007-07-07T21:46:00.000+12:00

Ingredients:

1 Pork Roast with Skin on
1 Air Oven (or similar device)
1 Canola Oil
1 Tsp Salt

Method:

Score even marks into the Pork skin, like cross hatches
Rub the Salt over the Skin and into the score marks
Rub in the Oil over the salt and skin
Place the Pork in the Air Oven Skin side up first at 200c/392F, turn on for 30minutes
Turn the pork over and reduce to 160C/320F for One hour
Turn again and increase temperature back to 200C/392F for 30minutes
The Pork juices should run clear when cooked and the crackling should be Very Brttle.

Tips:
Add any vegetables that you would like roasted when you turn the pork over for the one hour. They should be done when the pork is finished.

Vegetarian Curry Pies

2007-07-06T21:14:00.000+12:00

Ingredients:

1 Can of Sanitarium Casserole Mince
1 Small Onion, chopped finely
1 Loaf of Bread (Sandwich Sliced, white or wheatmeal)
1 S&B Japanese Curry Paste pack
1 Cup of Frozen mixed veges
1 large pack of Instant Mash Potatoes

Method:

Pre-heat the oven to 180C/350F/Gas Mark 4
Cook the onion until near translucent
Add the Casserole Mince
Taking the empty can, add one cup of water
Add the frozen veges and simmer for 5 minutes
Cut the crusts of the edges slices of bread
Butter (or marge) one side of the slices.
Using a large muffin tin (or more than one) place the bread slices into the bottom of each muffn cup (butter side down), and place one heaped tablespoon of the mince mixture into the middle of the bread cases.
Fill a piping bag (or a cookie gun) with the made up Instant Mash potatoes and dispense onto the top of the mixture, making sure you cover all the mixture.
Place as many muffin trays in the oven on one layer as possible (Some people have Really big ovens) and cook until the bread is toasted.
Take out and stand to cool.

Makes Approx 3 dozen (depending on the size of the muffin tins)

Recipes for your table

2007-07-06T21:00:00.001+12:00

Hi there, welcome to my new Blog, called 'Food on the Table' I hope to be able to bring recipes to the masses, either originals (with permission) or new varieties of these recipes.

Adding to these recipes either by myself or through moderated posts from readers...

Cheers,
Robbie