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Fresh Herbs vs. Dried Herbs
19 Jul 2011If you want to replace fresh herbs with dried, double the amount of fresh.
Tips for Perfect Pork
18 Jul 2011- » Using a meat thermometer is an easy way to ensure your pork is cooked the way you like it every time. Insert the thermometer into the middle of the thickest part of the pork, avoiding the bone. 71°C is the ideal for ‘medium done'.
- » Cook pork until the juices run clear when the meat is pierced.
- » Always allow the meat to rest before carving, this allows the juices to settle. Carve the meat across the grain.
- » For shoulder roasts the secret to carving is to use a sharp knife and follow the line of the bone.
Fresh or Dried Pasta in Lasagne?
11 Jul 2011Dried pasta does not need to be pre-cooked but make sure that the pasta is well covered with filling and sauce to avoid the edges getting too crispy.
Washing & Storing Fresh Herbs
04 Jul 2011Fresh herbs tend to go black if stored wet. If you are washing herbs before use, make sure you dry between paper towels before chopping and/or storing.
Try these additions for our Country Beef Hotpot
27 Jun 2011- » Substitute your favourite Wattie’s Just Add Mince Simmer Sauce for the Italian Mince sauce in this recipe.
- » Add different vegetables such as parsnips, pumpkin, kumara and potatoes – making sure that they are cut into hearty chunks.
- » Add a handful of sliced mushrooms when adding the red kidney beans towards the end of cooking.
- » Try substituting canned lentils or chickpeas in place of the red kidney beans.
Want Crispier Pastry?
20 Jun 2011For crispier pastry, use a fan-assisted oven.
Wattie's Student Sport Volunteer Awards
16 Jun 2011Thank a young volunteer by nominating them for a Wattie’s ® Student Sport Volunteer Award, the youth category of the SPARC Sport Volunteer Awards, and win them great prizes.
Read MoreSeafood Gumbo Variations
14 Jun 2011Create your own special Gumbo by adding your favourite seafood combinations – mussels, prawns, calamari or scallops. For an authentic twist, add a dash of hot Tabasco sauce.
Flavour Enhancer
13 Jun 2011It’s important to soften the vegetables well before adding the other ingredients. Cooking and softening slowly allows the flavours of the vegetables to be released. Putting a lid on the pan allows the vegetables to ‘sweat’ and soften more easily as steam is created.
Freezing Cannelloni
30 May 2011Once cooked, cannelloni can be frozen. Thaw in the refrigerator before reheating. You may find that the sauce has been absorbed into the pasta. Pour over a little water. Cover with foil and heat in the oven. Alternatively, cover with cling film and heat in the microwave. Do not re-freeze once thawed.
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