Friday, February 16, 2007

Recipes for Sunday

Recipes: (you can let me know if these are authentic Australian and New Zealand recipes)

These 2 are from

Famous New Zealand Bacon & Egg Pie
Recipe #201918

6 servings
45 min 15 min prep
Change to: servings US Metric

2 sheets puff pastry
6-8 slices cooked bacon (fryed or grilled)
eggs (reserve one yolk for brushing pastry)
4 teaspoons
milk or double cream
onion (not too big)

leave the pastry out for 20 minutes atleast to stop it from tearing when using.
cut the rinds of the bacon and chop bacon.
whisk eggs putting one yolk to the side.
whisk in the milk or cream.
chop onion.
lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish.
prick the base with a fork.
sprinkle the onion all over the base.
chop the parsley (one whole packet).
mix the parsley and bacon in with the egg mixture.
pour into the dish.
cover with other sheet of pastry and crimp together and cut of any excess pastry.
decorate the top if you want.
cook for 25 minutes and check its not burning.
if so place some tin foil over and place back in the oven for another 5-10 minutes until cooked.

Chicken Parmigiana Jaffle
Recipe #207923
In Australia toasted sandwiches with sealed edges are called jaffles and sandwich toasters makers, which are now electric, are called jaffle irons. These are named after the original jaffle iron, which was a long-handled hinged iron implement for toasting sandwiches in a campfire.
2 Jaffles
10 min 5 min prep
Change to: Jaffles US Metric

120 g chicken breasts
1 1/2 teaspoons
tomato paste
4 slices bread
2 slices
ham, sliced
butter or margarine, to coat

Plug in the sandwich maker to heat up.
In a small frypan fry chicken until cooked. Cut chicken into slices.
Spread butter onto one side of the bread and tomato paste onto the other.
Place 2 of these bread slices into the jaffle maker, butter side down. Top with chicken, cheese and ham.
Place remaining slices of bread on top, paste side facing into the chicken filling. Cook in jaffle maker until browned to your liking

The next 2 I found at
this site

2 cups wholemeal(self raising)flour,3/4 cup grated cheese,1/2tsp paprika,1/2tsp black pepper,1tsp dried sage leaves,40g butter or margarine,1 cup milk(evaporated),3tsp milk,2tsp parmesan cheese(grated),2tsp poppy seeds.
In a food processor,add the flour,paprika,pepper, sage,add the butter and process, till crumbly.
Add the evaporated milk and milk,grated cheese and mix to a soft dough,on a lightly floured surface,knead the dough and shape into a flat ball(20cm)(8")
Using a sharp knife,cut almost through the dough(making 8 wedges),brush the top with milk and sprinkle with parmesan cheese and poppy seeds.
Bake at 180c(350f) for 25-30 mins..serve warm with lashings of butter.

750g floury potatoes(peeled and quartered), 1/2 cup milk, 80g butter, pinch nutmeg, 450g green veges(finely sliced), 3-4 rashers of cooked, chopped bacon.
Steam or boil potatoes until just tender, drain well, put the milk in a large saucepan and heat, add cooked potato and half the butter, then mash well until smooth and creamy.
Melt half the remaining butter in a large heavy based ovenproof pan and cook the green veges until tender, add these to the potato mix,add bacon and mix together , season with salt and pepper.
Preheat the grill, melt the remaining butter in the same pan, then spoon in the potato mixture, smoothing off the top, cook until the bottom is brown and crispy, remove from heat and place under the grill, until the top is also crisy.


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