Nor'West News: May 03, 2016

them sideways.
They want to know what’s
around the corner. They love the
20
2
tried and true, the trusted and
faux pas. They adore routine and
recipes that never fail.
They are the kind of people
Tuesday [Edition May datE] 3 2016
that make me steam with envy
because they have a schedule.
reliable. They always carry
tasty bites
Q&
A
with GLENYS WOOLLARD
Do you have a recipe for Rice
Perfection Bubble Crunch? all puffed up
Place 50g butter, 3
tablespoons sugar and 1
Huntsman’s
HUNTSMAN’S rounded tablespoon honey CHICKEN Chicken PIE Pie
(whatever kind is on hand)
Prep: in a heavy-based 35 minutes pot, stir Cook: I like 1 tohour
make this with a
Serves
over heat
6
until
Recipe
boiling then
by Annabel
speedy dough
Langbein
topping
cook gently for 4 minutes or
until golden. Remove from
INGREDIENTS
2 tbsp butter
Cook: 1 hour
4 rashers bacon, finely Serves chopped 6
2 onions, finely chopped INGREDIENTS
2 tbsp butter
2 stalks celery, finely chopped
4 rashers bacon, finely
400g mushrooms, sliced chopped
2 onions, finely
1 tbsp the heatthyme and stir in 3leaves
cups chopped
rice bubbles (gluten-free if 2 stalks celery, finely
1 tsp
you like),
finely
3 tablespoons
chopped rosemary
chopped
leaves
2 tbsp choppedcornflour roast peanuts mixed 400g with mushrooms, 1½ cups
(optional) and 3 tablespoons sliced
water chopped sultanas. Press 1 tbsp thyme leaves
into a buttered slice tin 1 tsp finely chopped
1 cup
using the
white
back ofwine
a spoon, rosemary leaves
700-800g mark into squares skinless, when setboneless 2 tbsp cornflour chicken mixed
but still warm.
with 1
thighs, cut into thirds
1 ⁄2 cups water
1 cup white wine
salt Howand do I cook ground pears in red 700-800g skinless,
black boneless pepper, chicken to taste
wine?
Dumpling topping: 2 cups thighs, cut self-raising
into thirds
Put 2 cups red wine, 1/2 cup salt and ground black
flour, sugar and plus 6 cloves extra in a 1 tsp finely pepper, tochopped
taste
saucepan. Bring to the boil,
rosemary stirring to dissolve leaves sugar, Dumpling topping:
½ then tsp add each 6 wholesalt pears, and fine 2 cups black self-raising pepper
peeled but with stalks
¾ cup milk
¼ cup oil
1 beaten egg, to glaze
METHOD
Preheat oven to 180 deg METHOD C fanbake.
Preheat oven to 180C
Melt butter in a heavy-based fanbake. Melt frypan; butter in a
add intact. bacon, Cover and onions poach forand celery and cook
30 minutes or until tender medium heat until softened
over medium heat until softened without
then use a slotted spoon to
browning transfer the pears (8 minutes). into a Add mushrooms
heatproof bowl. Boil the until the pan is dry (5 minutes).
and cooking herbs the liquid and until cook until Add cornflour pan mixture is dry and wine
syrupy and reduced by half, and stir until sauce boils and
(5
remove
minutes).
cloves then
Add
pourcornflour mixture wine the reduced and stir syrupuntil over thesauce boils and slightly
whipped thickens. cream. Season well, tip into a shal-
pears . Chill and serve with stir in chicken.
low
If youcasserole have a food question
dish
email
and stir in chicken.
To Glenysmake at dumpling topping, put flour,
glenyswoollard@clear.net.nz
might not like. No matter what
the dollar damage, even if it’s a
bargain bottle, expanding their
horizons isn’t worth the grief of
possibly getting it wrong.
Risk is a nasty four-letter
word (best left to losers like me
apparently), but I’m ok with
that. I love discovering new
wines, new brands, new styles. I
Perfection all puffed up
Annabel Langbein has made it her mission to get New Zealanders all around
the country potlucking this winter. The bestselling cookbook author and
publisher is helping along the way with the release of Annabel Langbein A
Free Range Life: Share the Love. This recipe is an extract from the book
that’s crisp on the
outside and light and
pillowy in the middle.
Prep: 35 minutes
flour, plus extra
1 tsp finely chopped
rosemary leaves
1
⁄2 tsp each salt and fine
black pepper
3
⁄4 cup milk
1
⁄4 cup oil
1 beaten egg, to glaze
heavy-based frypan; add bacon,
onions and celery and cook over
without browning (8 minutes). Add
mushrooms and herbs and cook
slightly thickens. Season well, tip
into a shallow casserole dish and
To make dumpling topping, put
flour, rosemary, salt and pepper in
a bowl. Shake together milk and oil
in a jar, make a well in the centre of
dry ingredients and use a knife to
mix in the liquids quickly, mixing to
rosemary, salt and pepper in a bowl.
Shake together milk and oil in a jar, make
a softish dough. Turn out on to
a lightly well floured in the boardcentre and cut about of dry ingredients and
12 rounds. Arrange overlapping
use rounds a knife on top of the to filling, mix brush in the liquids quickly,
mixing
with beatento egga and
softish
bake untildough. Turn out on
topping is puffed and golden and
to sauce lightly is bubbling floured (40 minutes). board and cut about
12 ■ WIN: rounds. You could Arrange win one of overlapping rounds
on
four
top
tripsof for two
the
tofilling, Wanaka tobrush with beaten
have lunch at Annabel’s place,
egg just by and holding bake youruntil own topping is puffed and
potluck gathering. You’ll find all
golden the detailsand at: http:/ sauce is bubbling (40 minutes).
/www.annabel-langbein.com/
annabel/blog/share-the-lovepotluck/
Annabel Langbein A Free Range
Life: Share the Love,
Annabel Langbein Media, $24.95.
viognier with vavoom at 15 per
cent alcohol (Petane Station —
fantastic), sparkling wines from
the far north and all sorts of sips
from the far corners.
BEETROOT
LEADERBRAND’S PINK
BEETROOT PANCAKES
Learn new skills for a
new hobby at Papanui
1 cup self-raising flour
1 egg
1/2 cup milk
1 pack of LeaderBrand Beetroot
2 Tbsp sugar
Sliced banana and mint to
serve
Juice beetroot or whiz in a
blender until smooth. Place with
Daylight saving has ended and the
evenings have become longer
why not take the opportunity
to take up a new hobby, learn
a new skill, meet some new people and
have fun at the same time then join one
of Papanui High School’s exciting range of
Adult and Community Education Courses
all other ingredients a bowl and
for Term 2 beginning from 9 May. We have
whisk together until you have a
smooth a wide batter. range of courses to choose from
Heat a pan on a medium heat
and and placeguarantee a large tablespoon you of will find something to
the
appeal
batter in the
regardless
pan. Wait untilof age or interests.
small bubbles appear on the
pancake A surface new and course then flip. on offer for Term 2 is
Cook until golden.
Digital Serve pancakes Scrapbooking with maple which is an ideal
syrup
task
andto fresh
complete
slices of banana.
over the winter. If
Garnish with mint.
you have a pile of photos and want
to do something creative with them,
then attending this course will teach
you the techniques that will enable
15
MINUTE MEAL
FLASH-IN-THE-PAN
VENISON
500g venison medallions
2 green capsicum
1 tablespoon each: olive oil,
finely grated root ginger
1 clove garlic, crushed
freshly ground black pepper to
taste
3-4 tablespoons red wine
2 medium tomatoes, quartered
Slice the meat into 5mm thick
ribbons. Seed and thinly slice the
peppers. Heat the oil in a large
heavy frying pan on high. Add the
ginger, then the venison, stirring
well. Add the capsicums and
seasonings, stirring constantly.
Pour in the wine and continue stirfrying
for about 2 minutes. Add the
tomatoes and cook for 1 minute to
heat through. Serve with rice or
noodles. — Serves 4
NOR’WEST NEWS
you to preserve memories and moments
in a creative way. Students will need to
bring a laptop with their photos already
scanned and be familiar with using the
laptop and file storage and retrieval. This
course is being taught by Fiona Brooker
who is a professional genealogist and has
taught both family history and digital
scrapbooking throughout New Zealand.
For further information and enrolment
in these or any of our courses please visit
our website www.papanui.school.nz or
telephone our office on 3520701.
If you have a pile of photos and want
to do something creative with them,
then attending this course will teach
you the techniques that will enable you
to preserve memories and moments
in a creative way.
NIGHT CLASSES
PAPANUI HIGH
TERM 2 2016
Huge range of classes from
Art to Yoga
Come down and enjoy the fun!
To enrol, please
phone our office on: 352 0701
See our full range of courses on
www.papanui.school.nz
Term 2 begins
9 May 2016