Recipes by Di Swann
Prior to cooking lamb have it at room temperature. Place meat flat side down into your pan. As a general rule of thumb, cook lamb between 180oC - 200oC. Once cooked rest your lamb five minutes for every 500 grams of meat. This allows the temperature to even out and causes the fibres to relax and reabsorb the juices.
Always use meat by the use-by date and as a general rule, fresh meat from the butcher or farmers market should not be kept in the fridge longer than two days.
When Blind Baking, if you don’t have ‘baking beans’ try using uncooked rice or dried beans. Keep them in a separate sealed container for repeated use.
Kia ora everyone,
Valentine’s Day is upon us again. To be honest, I have mixed feelings about it. For one, I don’t think you should have to buy things to prove you love someone. And I’m just not a fan of red roses, or the pressure to buy them at this time of the year. I love roses, but I prefer the old fashioned fragrant type.
An oil spray is an easy way to grease pans and will help reduce excess fat when cooking.
Nori is an essential ingredient in most sushi rolls. Nori is basically seaweed paper. Grown in the ocean, it is harvested and then dried and made into sheets. Nori is commercially cultivated mainly in Japan, China and South Korea and is now readily available in supermarkets throughout New Zealand. Stored well, (wrapped in a cool dry place) nori will last quite a long time.
HP Sauce is one sauce that should be in every pantry!
At the end of October I had the pleasure of representing Food in a Minute at the Hawke’s Bay Show.
For those of you who suffer from Coeliac disease, I know it must be hard to find recipes that appeal, fill you up and provide you with the energy and nutrients you need.