Pegasus Post: April 20, 2023
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8 Thursday <strong>April</strong> <strong>20</strong> <strong>20</strong>23<br />
Winter inspiration dished up early<br />
As the weather cools<br />
we start to look for<br />
more comforting<br />
recipes, and Philippa<br />
Cameron’s latest<br />
book Winter Warmers:<br />
Recipes and stories<br />
from a New Zealand<br />
high country station<br />
provides plenty of<br />
inspiration<br />
Mashed-potato pastry<br />
sausage rolls<br />
These sausage rolls are so soft<br />
and buttery they have become a<br />
firm favourite with the children,<br />
as well as in the smoko tins.<br />
This is also a great way to use up<br />
any leftover mashed potato that<br />
would normally hang out at the<br />
back of your fridge.<br />
Makes 6 large rolls<br />
Ingredients<br />
Mashed-potato pastry:<br />
50g butter<br />
75g flour<br />
1½ cups cold mashed potato<br />
½ tsp baking powder<br />
¼ cup milk<br />
Sausage filling:<br />
450g sausage meat<br />
½ tsp curry powder<br />
1 onion, grated or finely diced<br />
½ cup breadcrumbs<br />
tomato sauce (enough to<br />
combine the mixture)<br />
To decorate: handful of sesame<br />
seeds (optional)<br />
Directions<br />
Preheat the oven to <strong>20</strong>0degC<br />
fan-bake and prepare a baking<br />
tray.<br />
To make the pastry, rub<br />
together the butter and flour.<br />
Add the cold mashed potato and<br />
baking powder. Combine using a<br />
dough whisk or butter knife.<br />
Slowly pour in the milk (you<br />
may not need all of it) and combine<br />
to make a firm dough.<br />
Use clean hands to form the<br />
dough into a ball. Put the dough<br />
on a well-floured surface and roll<br />
out to a square about 5mm (¼in)<br />
thick.<br />
Cut in half, creating two rectangles.<br />
To make the filling, simply<br />
rinse out the bowl you used to<br />
make the pastry.<br />
Squeeze in the sausage meat<br />
and combine with the remaining<br />
ingredients.<br />
Spoon small amounts of the<br />
filling into the middle of each<br />
pastry rectangle, creating one<br />
long sausage down the middle.<br />
Wrap the pastry around the<br />
sausage meat, leaving the ends<br />
open.<br />
Cut each log into three pieces<br />
and place on the prepared tray.<br />
Sprinkle with sesame seeds (if<br />
using).<br />
Bake for 25 minutes until<br />
golden.<br />
Tips and tricks:<br />
• I grate my onions instead of<br />
dicing them. That way, I ensure<br />
there are no chunks for the fussy<br />
eaters to find.<br />
• Turn the pastry a quarterturn<br />
after each time you roll it.<br />
This will ensure you get more of<br />
a square shape.<br />
• You could use the mashed<br />
potato pastry as a topping on a<br />
fish pie or cottage pie.<br />
Curried cauliflower salad<br />
It’s sometimes hard to<br />
get inspiration for salads<br />
in winter, but this is one you will<br />
want to make time after time.<br />
The yoghurt is fresh and light,<br />
and the curry flavours help liven<br />
up a winter meal.<br />
Serves 4-6<br />
Ingredients<br />
1 head cauliflower, roughly<br />
chopped<br />
4<strong>20</strong>g can chickpeas, drained<br />
and rinsed<br />
1 cup unsalted cashews<br />
3 Tbsp honey<br />
2 Tbsp olive oil<br />
2-3 bulbs garlic, crushed<br />
2 tsp curry powder<br />
2 tsp ground cumin<br />
2 tsp ground coriander<br />
salt and pepper<br />
Yoghurt dressing<br />
½ cup plain yoghurt<br />
1 tsp curry powder<br />
good squeeze of lemon<br />
Directions<br />
Preheat the oven to 180degC<br />
fan-bake.<br />
Prepare a large roasting dish.<br />
Scatter the cauliflower over the<br />
prepared dish. Scatter the chickpeas<br />
and cashews on top.<br />
Combine the honey, oil, garlic<br />
and spices in a pot on a low heat.<br />
Heat until runny and combined.<br />
Drizzle the honey mixture over<br />
the cauliflower, chickpeas and<br />
cashews. Grind salt and pepper<br />
over the top.<br />
Roast for <strong>20</strong> minutes, tossing<br />
the mixture every 5-10 minutes,<br />
until slightly brown.<br />
Remove from the oven and set<br />
aside to cool.<br />
To make the dressing, combine<br />
all of the ingredients in a small<br />
bowl or jug.<br />
Transfer the cauliflower to a<br />
large bowl and toss through the<br />
dressing. – ODT<br />
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