Home' Advocate Communications : Fiordland Advocate 9 January 2009 Contents According to the popular song, ‘when it’s
summertime the livin’ is easy’. And after
your Herculean efforts during the festive
season that’s the way it should be for all
The fridge will doubtless be crammed
with little bits and pieces as well as the
ham and the turkey remnants. Combine
these with a little imagination and delicious
‘throw together’ meals can be whipped up
in minutes. Leftovers will be a thing of the
Pasta and rice are always good holiday
standbys. Many dishes can be cooked in
one pan and include a mix canned of frozen
foods, flavourings and sauces — great for
holiday cooks with limited preparation
Fresh vegetables and fruit add variety to
the menu and respond well to fast cooking
methods such as stir-frying. And they can
be combined with protein foods — meats,
fish, eggs and cheese — for balance.
Keep some basics on hand - dried pastas,
rice, couscous, diced chilli paste, herbs,
spices, stocks, frozen breads, cheeses,
yoghurt, eggs as well as vegetables.
Page 10 | 9 January, 2009
Fine fast food
Heat the oil in a saucepan on low
heat. Cook the garlic until lightly golden.
Coarsely cut up the tomatoes in the
cans with kitchen scissors.
Add — with the juice — to the garlic.
Stir in the beans, ham or smoked
chicken and black pepper. Bring to the
boil, reduce the heat to a simmer and
cook, uncovered, for 5 minutes.
Meanwhile, preheat the grill.
Place the bread on an oven tray and
brush both sides with olive oil. Grill both
sides until lightly golden.
Serve with the bean stew.
3 tablespoons olive oil
2-3 large cloves garlic,
2 x 400g cans tomatoes
2 x 390g cans butter
beans, drained and
250g thick ham slice
or smoked chicken,
Ground black pepper
100g bag rocket
8 diagonally-cut, thick
slices French bread
4 cups extra virgin
250g dried penne pasta
2 tablespoons rice bran oil
300g skinned and boned chicken
1 small onion, finely chopped
4 cloves garlic, chopped
1/3 cup each: chicken stock, white wine
1⁄4 cup each: cream, basil pesto
Salt and pepper to taste
8 lemon wedges
Cook the pasta in boiling salted water, until
al dente, that is, just slightly firm to the bite.
Drain and place to one side. Heat the oil.
Quickly sear and brown the chicken. Remove
from the saucepan and set aside. Sauté the
onion, until soft. Add the garlic and cook for
20 seconds. Add the cooked pasta, stock,
wine, mascarpone and cream. Bring to the
boil and add the pesto, salt and pepper.
Simmer, until the sauce is the desired
consistency. Finally, stir in the chicken and
heat through. Serve with lemon wedges
on the side — you might like a little tart
lemon juice to counteract the creamy sauce.
400-500g beef or lamb schnitzels
1 1⁄2 cups fresh breadcrumbs
1⁄2 cup grated parmesan cheese
1 tablespoon finely chopped fresh thyme 1/4 cup flour
Salt and pepper to taste
1 large egg
2 tablespoons each: milk, olive oil
Place the schnitzels between 2 sheets of waxed paper or plastic
wrap. Using a rolling pin, flatten the meat to an even thickness.
Combine the breadcrumbs, parmesan cheese and thyme on a plate.
Combine the flour, salt and pepper on a plate. Whisk the egg with the
milk. Dust each schnitzel with seasoned flour. Dip into the beaten
egg and coat with the breadcrumbs. Refrigerate until ready to cook.
Heat enough oil to just coat the base of a frying pan. Sauté the
schnitzels over moderate heat for 1-2 minutes each side. Remove
from the pan. Serve immediately with lemon wedges, salad greens,
sliced tomatoes and crusty bread. Serves 4.
1⁄4 cup olive oil
250g assorted mushrooms eg flat,
white button, oyster, finely sliced
1 onion, diced
2 cloves garlic, crushed
1 1⁄2 cups Arborio risotto rice
5 1⁄2 cups chicken or vegetable stock
100g finely sliced chorizo, optional
1⁄4 cup shaved Parmesan cheese freshly
Black pepper to taste
Heat 2 tablespoons of the oil in a
large pan over medium heat. Sauté the
mushrooms until just softened. Remove
to a plate, cover and keep warm. Heat
the remaining oil in the pan. Add the
onion and sauté for 3 minutes. Add
the garlic and sauté until soft and
fragrant. Stir in the rice and cook until
the grains are shiny, about 1 minute.
Add a 1⁄2 cup of stock and bring to the
boil, stirring constantly. Cook the rice
briskly, stirring constantly, until most of
the liquid is absorbed. Repeat using 1⁄2
a cup of stock each time, cooking until
the rice is soft. To serve, fold a little
of the mushrooms and chorizo into the
rice. Serve the rice in wide bowls topped
with the remainder of the mushrooms
and chorizo, the Parmesan and black
Great served with a crisp salad.
This is a good time of the year to
rid the fridge of USOs — unidentified
shrivelled objects. Products that have
passed their ‘use by’ date should
also be disposed of to prevent holiday
dishes being tainted with less than
While cleaning the refrigerator isn’t
the most glamorous of jobs, it is very
important in terms of health and safety.
The longer tainted food sits in the
refrigerator or sticky spills remain on
the shelf, the higher the risk of cross-
contamination of other foods.
Take out all removable refrigerator
parts and wash with warm water and
mild soap or detergent. Wash the
gasket and door-liner with warm water
Wash the walls with a solution of
two tablespoons of baking soda to one
litre of warm water. Once everything is
washed, rinse and dry. Wipe down jars,
bottles and containers before returning
them to the fridge.
For a refrigerator with a removable
drain plug: remove the plug and force
warm water mixed with baking soda
through the drain. Thoroughly wash the
drip pan underneath the fridge.
Photo: Tracy Tibbles
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