Home' Advocate Communications : Fiordland Advocate 10 April 2009 Contents Page 8 | 10 April, 2009
Bruce W Meachen
Registered Master Painter
Ph 027 487 2200 or A/H Ph/fax 03 249 7469
TOWN & COUNTRY
- PA INT ING - WALL PAPERING
- WAT ER BLASTING - GIB STOPPING
REGISTERED MASTER PAINTER
Easter offers the opportunity to take
a break and enjoy the last warming
vestiges of summer. An opportunity
to go camping, enjoy a picnic at the
beach or invite friends over for a
In Europe there is a general tradition, not
confined to Christians, that Easter is the
time to start enjoying the season’s new
lamb. An Italian favourite is spit-roasted
suckling lamb while the Greeks favour
baby lamb, plainly roasted. In Britain a
leg, shoulder or saddle is roasted and
served with new potatoes and mint
I have opted for economical lamb
leg steaks. If you prefer, these can
be marinated for 30 minutes prior to
cooking in equal amounts of balsamic
vinegar and olive oil – add a mashed
green kiwifruit to help tenderise the
meat. Pat dry before cooking.
If you plan to make your own Hot Cross
Buns or Easter breads here are some
tips for using yeast:
Yeast should always be fresh – check
the use-by date on the jar.
Use high-grade flour – it is stronger
and has more gluten.
Work in an even, warm atmosphere –
draughts should be avoided.
Mixing and kneading must be
thorough to incorporate the yeast.
The second kneading should not be
too heavy or too much gas will
If using a recipe that requires
compressed yeast – not readily
available – substitute 1 tbspn (15g)
of dried active yeast granules for 30g
of compressed yeast.
3 tablespoons olive oil
4 lean lamb leg steaks
6 spring onions, sliced
2 cloves garlic, crushed
1 cup lamb jus or good stock
2 tablespoons each: thyme
salt and black pepper to taste
I used Essential Cuisine’s
delicious new classic lamb jus
in the sauce – available from
Lamb Steaks with
Lamb Steaks with
Lemon & Thyme
Lemon & Thyme
Mediterranean Pasta Salad
Easy Fruit Bread
2 tablespoons active yeast granules
1 tablespoon sugar
1⁄2 cup tepid water
1 egg, beaten
1⁄2 cup melted butter
2 cups tepid water
1 1⁄2 teaspoon salt
1⁄4 cup sugar
8 cups high-grade flour
2 teaspoons ground mixed spice
1⁄2 cup each: currants, mixed glace peel
Sprinkle yeast and 1 tbspn of sugar over
the tepid water. Stand in a warm place for
10 minutes or until frothy. Stir to combine.
Whisk the egg, butter, water, salt and sugar.
Combine with the yeast.
Sift the flour and spice into a large bowl
and stir in the currants and peel. Pour in
the yeast mixture and stand for 10 minutes.
Mix all the ingredients together slowly.
Turn onto a lightly floured board and knead,
until shiny. Alternatively, place in a food
mixer or processor and mix with a dough
hook, until shiny. Stand the dough in a
greased bowl in a warm place, covered with
greased plastic film, until doubled in bulk.
Punch down, divide mixture in half and form
in compact shapes. Place in two, lightly-
greased, 19cm x 12cm x 8cm loaf pans.
Cover with greased plastic film and allow to
rise until doubled in size – about 1 hour.
Place in a cold oven. Turn heat to 200°C.
After 15 minutes, reduce heat to 190°C
and bake for 20-25 minutes extra. When
cooked, the loaves should be golden and
sound hollow when tapped. Makes 2 loaves.
Heat the oil in a frying pan, add the lamb steaks
and cook over a moderate heat for about 5
minutes each side depending on the thickness.
Alternatively, the lamb can be barbecued. Remove
from the pan and keep warm.
Add the spring onions and garlic to the pan and
cook for 1-2 minutes, stirring occasionally.
Finely grate the lemon rind. Add to the pan with
the lamb jus, 2 tablespoons of lemon juice,
thyme, sugar and seasonings. Simmer gently for
Return the lamb to the pan and heat through
gently. Can be garnished with sprigs of thyme.
Dressing: 6 tbsp extra virgin olive oil
1⁄2 cup sun-dried tomatoes, patted dry
1⁄4 cup red wine vinegar
1 tablespoon capers, rinse and drained
1 garlic clove, crushed
Salad: 500g spiral pasta
400g tomatoes, coarsely chopped
250g fresh mozzarella cheese, drained,
cut into 2cm cubes
1 cup (packed) fresh basil leaves, sliced
3⁄4 cup freshly grated Parmesan cheese
1⁄2 cup chopped pitted Kalamata olives
salt and pepper to taste
4 hard-boiled eggs, halved
To prepare the dressing, blend all the
ingredients in a food processor until
the sun-dried tomatoes are coarsely
chopped. Set the dressing aside.
Cook the pasta in a large saucepan of
boiling salted water until just tender,
stirring occasionally. Drain. Transfer to
a large bowl. Add the dressing to the
hot pasta and toss to coat. Cool, stirring
occasionally. Add the chopped tomatoes,
mozzarella, basil, parmesan and olives
and gently toss. Season. Garnish with the
eggs just before serving. Serves 8.
Quick Chocolate Tart
The top of the filled tart can be decorated
with small, chocolate Easter eggs and
dusted with dark cocoa powder.
The Best Short Pastry: 1 cup flour
1⁄4 cup icing sugar
75g chilled butter, chopped
1 egg yolk
1-2 tablespoons icy water
Filling: 350g dark chocolate, chopped
1 cup cream
1 tbspn each: butter, dark cocoa powder
Place flour, icing sugar and salt in food
processor. Blend quickly. With the motor
running, add the butter and blend until
the mixture resembles breadcrumbs. Add
egg yolk and enough icy water to form
a pastry-like dough. Wrap in plastic film
and chill for 10 minutes. Roll out to fit a
lightly greased, 20cm flan dish. Chill 15
minutes. Preheat oven to 200°C. Line
pastry shell with greased foil. Bake for
15 minutes, remove the foil and continue
baking for 5 minutes, until golden.
Filling: bring cream to boil over low heat
or in microwave. Stir in chocolate, until
melted. Stir in butter and cocoa. Pour into
the baked flan and chill. Serves 8.
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