Monday, 21 July 2008

THE BLUESKIN BAYLEAF: A Winter feast

Here is a menu to prepare and share which is guaranteed to fill your
home with gorgeous smells from the kitchen. So light the fire, turn
off the telly, open some pinot and sit around the table for a good
winter meal.


Braised Leeks

• 2 medium leeks

• 1 1/2 cups of good chicken stock

• 1 lemon

Cut leeks into 1cm rings, brown with 1 T butter in a hot pan for 5 minutes.

Pour in the stock, cover and simmer for 15 minutes.

In a bowl, rub together 30grams butter and 3 T flour until it
resembles breadcrumbs.

Sprinkle over leeks in pot and stir, it will turn thick and gravy
like. Stir for 5 minutes.

Squeeze in the juice of 1 lemon and the zest of 1/2 a lemon. Salt,
pepper and serve.


Lamb chops

Preheat oven to Bake 160°C

• 6 lamb chops

• 1 onion

• shallots or garlic

• 1/4 cup Balsamic Vinegar

• 1 1/2 cups beef stock

Dust the chops in flour and brown with oil in a hot pan.

Add 1 chopped onion, sauté for 3 minutes then add chopped fresh
shallots and/or garlic. You want to retain the sweetness in the
garlic, so always add it after the onion is cooked. Put it all in a
casserole dish.

Pour over the vinegar and stock. Add a spoonful of herbs (the ones you
have been drying from your bumper summer crop to use in the winter,
rosemary is tasty with lamb) and a bayleaf. Add a shake of salt and
pepper.

Cover and bake in the oven for 1 hour. Check it every now and then to
make sure it does not dry out, if it has add more water, 1/2 a cup at
a time.

Serve with mashed roots and lightly steamed silver beet.


Coconut Sago with Ma's special Tamarillos

• 1 can coconut milk
• milk
• 1/2 cup dried sago
• 6 – 10 tamarillos

Bring the sago with the coconut milk and one empty coconut can of
cow's milk to a boil in a pot then turn down and simmer for 10 minutes
or until the sago balls are clear. You need to keep an eye on it and
make sure it does not stick. Add 1/2 cup sugar. Stir, then add a good
knob of butter. If it gets too thick, add a little more milk.

Put the tamarillos in another pot with water, bring to a boil for 2
minutes. Drain off the hot water and cover with cold water. You can
now easily peel the skins off. Chop them up, put them in a bowl and
add 1/2 cup sugar. Leave to stand for half an hour to draw the juices
out and it will go all syrupy.

Serve in bowl with a dob of cream (if you wish) and a sprig of mint.
Also makes a great breakfast!


Cooking classes

I am considering the idea of running cooking classes, maybe once a
month – is there any interest for this? Please tell me: fantail @
callsouth .net .nz.

by Rowan Holt

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Warrington, Evansdale, Waitati, Doctors Point), Dunedin, New Zealand.
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