Kai Lelei - Recipes for Large Families - Health Navigator NZ

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Pork StewServes 101 kg lean pork pieces1T canola oil4 onions, peeled and chopped2c frozen mixed vegetables½ t dried mixed herbs or sage¼ t salt2 ½ c water4 cooking applespepper to taste1. Heat a heavy-based saucepan and brown the porkpieces, then remove from saucepan2. Add oil and cook onion until soft3. Return meat to saucepan, add mixed vegetables,mixed herbs, salt, pepper and water4. Cover and simmer for about 30 minutes5. Peel, core and slice apples6. Place apple on top of meat and continue to simmera further 20 minutes until meat is tender and applesoft7. Serve with rice, taro, kumara or noodlesBEEF ANDVEGETABLESTIR-FRYServes 8800 g lean beef, finely sliced2T reduced salt soy sauce1 T grated ginger1 clove garlic, crushed2 onion, sliced finely4 carrots, sliced finely2 c cauliflower pieces2 c broccoli pieces1 t canola oil1. Slice the meat into strips and mix with the soysauce, ginger and garlic. Leave to marinate.2. Chop all the vegetables3. Fill a large pot with water and bring to the boil.4. Add the vegetables and cook for 5 minutes (do notcook until soft) and drain5. Heat a frying pan with the oil. Add the meat andcook for 2 minutes6. Add the vegetables and cook for another 5minutes7. Serve on rice or with noodlesBacon and TaroFrittersServes 8 – 103 c cooked and mashed taro1 c flour1t baking powder2 rashers lean bacon, cooked and chopped2T canola oil1. Mix the taro, flour, baking powder and bacontogether and shape into patties2. Heat a small amount of oil in a frying pan, add thepatties and cook until golden brown3. Turn and cook the second side until brown4. Remove from the pan and drain on absorbent paper5. Serve with a saladcorned beef andVegetable dishServes 82 x 340g cans reduced fat corned beef2 onions, chopped2 courgettes, chopped4 tomatoes, chopped3 c chopped cabbage2 stalks celery, choppeda little water1. Warm the can of corned beef and drain off the fat2. In a saucepan add the onions and some water. Cookfor a few minutes3. Add the corned beef and vegetables4. Add a little more water if necessary and cook untilvegetables are tender5. Serve with taro, green bananas, rice or noodles10 Kai Lelei Recipes for Large Families - 2nd Edition
Island Chop SueyServes 8 – 101 packet (240g) bean thread vermicelli1 c hot water1T canola oil1 kg diced lean beef or pork4 cloves garlic, crushed1t finely chopped green ginger2 onions, chopped800 g prepared vegetables2T water1T reduced salt soy sauce1. Place the vermicelli in a bowl and cover withhot water and soak until soft, drain and cutinto 20cm lengths with clean scissors2. Heat the oil in a large saucepan or wokand add the meat, garlic, ginger, onion andvegetables3. Stir-fry for 4 – 5 minutes then add thevermicelli, water and soy sauce to the meat4. Simmer for 15 minutes or until the meat istender5. Serve with salad Lu / palusamiFor every 2 people10-15 medium-size clean taro leaves1 c cooked lean beef or fish, diced1 onion, finely diced½ creduced fat or lite coconut creamaluminium foil1. Layer taro leaves overlapping each other to forma leak-proof circular shape on and around themiddle of the aluminium foil2. Place meat as a heap in the middle of the taroleaves layer3. Sprinkle finely diced onions over the meat4. Gather and hold the edges of the taro leaves layerup forming a bowl then pour the coconut creamon and around the meat5. Quickly fold the taro leaves edges inwards tooverlap and enclose the ready to bake lu6. Fold the aluminium foil edges inwards to overlapand enclose the ready-to-bake lu.7. Place on an oven dish and bake at 200˚C for 1 hourKai Lelei Recipes for Large Families - 2nd Edition 11
Page 1 and 2: RECIPES FORLARGE FAMILIES2ND EDITIO
Page 3 and 4: aFamily is ahealthier familyKai Lel
Page 5 and 6: CONTENTSRECIPESPAGESALADSOrange and
Page 7 and 8: a tip from bob:Soups can be the bas
Page 9: Mutton BakeServes 8 - 10½ c flour
Page 13 and 14: SAUSAGESSaucy SausagesServes 5 - 66
Page 15 and 16: Fish CakesServes 8½ onion, finely
Page 17 and 18: PASTASpaghettiServes 8 - 10A Tip Fr
Page 19 and 20: Chicken andMushroomCasseroleServes
Page 21 and 22: saladsOrange and GreenPepper SaladS
Page 23 and 24: DESSERTSStewing FruitWash and / or
Page 25 and 26: Kai Lelei Recipes for Large Familie
Page 27 and 28: sconesMakes 12a tip from bob:Margar
Page 29 and 30: Eat a varietyof foodsthe food group
Page 35: aFamily is ahealthier family

Kai Lelei - Recipes for Large Families - Health Navigator NZ

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