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NEW ZEALAND RECIPES

(SOME OF THEM ARE MAORI, OTHERS ARE JUST FROM NEW ZEALAND)

 

A MAORI SPECIALITY

1 human being
You can add spice if you want to

This is an ancient Maori recipe. The Maori used to eat the humans raw, but with all the bacteria and pollution in the world today, the safest thing will probably be to cook or fry them. If you want the meat to be extra juicy you can do as the Maori, catch the human a couple of weeks before it is to be eaten and put it in a cage. It shall only receive healthy food with a lot of proteins. When the human has become fat enough, you can eat it.

 

FRUITY ROAST LAMB

Leg of Lamb
1 cup cooked Prunes
1 cup dry Red Wine
1 cup cooked dried Apricots
1 clove Garlic
cup Brown Sugar
Pinch of Tarragon cup Water
teaspoon Rosemary
teaspoon Cinnamon
1 Bay Leaf
teaspoon Allspice
Freshly ground Pepper
teaspoon Cloves
teaspoon Salt

Place lamb in a plastic or roasting bag. Add next 7 ingredients, squeeze as much air from the bag as possible, so meat is coated with liquid, seal bag and marinate meat for 12-24 hours. Drain mean, dry thoroughly and roast at 170 C (325 F) for 30 minutes per 500 g (lb). While lamb cooks, simmer the prunes and apricots, brown sugar, water, cinnamon, allspice and cloves, with the strained marinade for 5 minutes. Ten minutes before lamb is cooked, transfer it to a shallow ovenware dish; pour fruit and syrup over it. Baste frequently. Allow to stand 10 minutes before carving in thick slices.

 

LAMB STUFFED BABY MARROWS

250 g (8 oz) raw minced lamb
cup grated Cheese
4 baby Marrows 18-20 cm
teaspoon Marjoram
(7-8 inches long
1 teaspoon Salt
1 Onion, chopped
teaspoon Pepper
1 clove Garlic
2 tablespoons chopped Mint
2 tablespoons Oil
1 Egg, lightly beaten
2 slices Canadian Bacon, chopped
1 cup Tomato juice or purée
1 cup soft Breadcrumbs

Cut marrows lengthwise and scoop out pulp with an apple corer. Chop the pulp and fry with onion and garlic in oil in frying pan until lightly browned. Add minced lamb and brown with vegetables, keeping heat high enough to evaporate any liquid. Remove from heat and stir in bacon, breadcrumbs, half the cheese, marjoram, seasonings, mint and egg. Spoon mixture into shells. Pour tomato juice or puree around marrows, and sprinkle with remaining cheese. Cover with foil and bake at 180 C (350 F) 30-40 minutes, until shells are tender, then remove foil and brown top. (Thicken liquid if desired). Serve on rice with a green salad.

 

LEMON HONEY

2 cups Sugar
4 Eggs
12 tablespoons Butter
Rind & juice of 4 Lemons

Grate yellow parts of the lemons (avoid white part as it is bitter), strain the juice, beat eggs a little. Put all ingredients into a double boiler. Stir well until mixture thickens. Do not allow to boil. Put into hot jars immediately. Cover when cold.

Serve on bread and butter or pikelets.

 

PIKELETS

2 Eggs

1 tablespoon Butter (melted)
1 full measuring cup of Milk
1 level teaspoonful of Baking Soda
1 heaped teaspoonful of Cream of Tartar
2 level cups of Flour
4 level tablespoons Sugar

Beat together eggs and sugar with beater. Add melted butter and blend. Add mile and blend. Slowly add dry ingredients. Beat all together to a thick creamy consistency. Have griddle very hot and well greased. Drop tablespoons of mixture on griddle. When surface of pikelets bubble, turn. Leave until light brown. Best served immediately.

 

AFGHANS

7 oz Butter
cup plus 1 tablespoon Sugar
1 cups Flour
cup Cocoa
1 cups Cornflakes

Soften butter, add sugar and beat to a cream; add flour, cocoa and lastly cornflakes. Put teaspoonsful on a greased oven tray and bake about 15 minutes at 350 F. When cold, ice with chocolate icing and put half a walnut on top of each one.

Chocolate Icing: 1 tablespoon Butter
2 tablespoon boiling Water
2 oz Chocolate
1 cups Icing Sugar

Melt the butter, water and chocolate; add the icing sugar. Mix together until it coats the back of a spoon. You can add more water (very little) or icing sugar.

 

BLUE RIBBON LEG OF LAMB

Leg of Lamb

1/4 cup Oil
4 oz Ham
2 medium Onions, sliced finely
4 oz Mushrooms
6 tablespoons Tomato paste
3 oz stale Bread
2 cups Lager
1/4 cup Cream
Salt & Pepper
1 Egg 2 oz Butter
1 pinch dried Tarragon
4 tablespoons Flour
Salt & Pepper to taste

Bone the leg of lamb. Remove the outer skin and discard most of the outside fat. Wipe dry, then pepper and salt the cavity. Remove rind from ham. Mince together ham and mushrooms. Soak bread in cream and beaten egg mixture. Add tarragon, pepper and salt to taste, and minced ham and mushrooms. Fill cavity. Reshape leg and sew up.

In large frying pan heat oil and seal meat on all sides. Remove and drain. In the same pan fry onion slices until lightly browned. Reduce heat, stir in tomato paste, then, a little at a time, add the lager. Add pepper and salt as needed. Place meat in covered dish, pour over sauce and bake at 180 oC (350 oF) for 2 1/4 hours. When cooked lift out meat carefully, remove string and slice thickly so slices are about 1 cm (1/2 inch) thick. Place a slice of lemon on each slice of meat and serve with roux sauce made from strained meat juice.

 

MINTED LAMB TARTLETS

1 lb lean breast of Lamb, minced
2 tablespoons Onion Stock powder
1/2 cup Water
2 tablespoons Oil
1 lb Short Pastry
1 large Onion finely chopped
1 Egg yolk
4 tablespoons finely chopped Mint

In a heavy frying pan, heat oil and fry onion until transparent. Reserve. Fry minced meat until lightly browned. Sprinkle in flour and cook 5 minutes more, stirring constantly. Add mint, onion stock and water, cover and simmer for 1 hour. Meanwhile roll out pastry and use it to line a dozen medium sized patty tins. Cool cooked mixture and fill pastry cases. Dampen edges of pastry for upper crusts and press in place. Snip tops, so steam can escape. Brush with beaten egg yolk. Bake 200 oC (400 oF) for 20 minutes. Serve hot or cold.

 

BACON & EGG PIE

Flaky Pastry
6 Eggs
4 oz Canadian Bacon
Salt & Pepper

Grated Onion
2 Tomatoes
Parsley

Roll out half of the pastry and line 8 inch pie plate. Cover with chopped bacon. Break in the eggs. Sprinkle with pepper and salt, grated onion, sliced tomatoes and chopped parsley. Cover with other half of pastry. Bake about 45 minutes at 200 oC (400 oF). Serve hot or cold.

 

FUDGE CAKE

1/4 lb Butter
1 cup Sugar
2 tablespoons Cocoa
1 teaspoon Vanilla essence
1 Egg
1/2 lb Vanilla wine biscuits (Graham crackers can be used)

Melt butter, add sugar and cocoa. Remove from heat and add beaten egg and vanilla, and lastly add well crushed biscuits. Press into a greased tin. Make chocolate icing and spread on fudge cake when cold.

Chocolate Icing:
1 tablespoon Butter
1 tablespoon boiling Water
2 oz Chocolate
1 1/4 cups of Icing Sugar

Melt the butter, water and chocolate; add the icing sugar. Mix together until it coats the back of a spoon. You can add more water (very little at a time) or icing sugar.

 

ANZAC BISQUITS

1/4 lb Butter 1 cup Coconut
2 tablespoons Golden Syrup
1 cup Wholemeal
1 teaspoon Baking Soda
1 cup Rolled Oats (or chopped Walnuts)
4 tablespoons boiling Water
1 cup Sugar
3/4 cup Flour

Melt butter with golden syrup; add baking soda dissolved in boiling water. Then sugar, coconut, wholemeal, rolled oats and flour. Roll into small balls on cold tray; leave space. Cook 1/2 an hour in slow oven.

 

A GREAT NEW ZEALAND FAVOURITE - PAVLOVA!

4 Egg Whites
1 generous cup fine sugar
Pinch of Salt
1 teaspoon White Vinegar
1 teaspoon Vanilla
Whipped Cream and Sliced Fruit

Beat egg whites and pinch of salt until stiff and dry, then gradually beat in sugar until it is dissolved. Fold in vanilla and vinegar. Place mixture on round piece of buttered waxed paper (6 to 8 inches in diameter) on cold oven tray. Place in preheated oven at 250 degrees Farenheit for 1 1/2 hours. Turn oven off and leave cake in for a further 30 minutes to cool. Remove the paper gently. Top with whipped cream and decorate with sliced fruit. For a center which has more of a marshmallow consistency, a teaspoon of corn starch may be added.


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