Angela Casley: Quick and easy teriyaki salmon

Chicken stock

Soy sauce

Mirin

Ginger

salmon

Tbsp Oil

In a small pot place the stock, soy sauce, mirin and ginger. Bring to a simmer for 8 minutes allowing the sauce to combine well and reduce until slightly thickened. Remove the ginger slices before serving.

Rub the top of the salmon with a little oil and place on the grill, skin side up. Cook for 4 minutes each side depending on the thickness or until done to your liking.

Remove from the barbeuce, spoon over the teriyaki sauce and serve.

Bastille Day: Little French apple galettes

ready-rolled flaky pastry

apricot jam, sieved if lumpy

Tbsp gin

apples

pistachio nuts, lightly toasted and chopped

Preheat the oven to 190°C. Line one or two baking trays with baking paper.

Using an 10cm diameter bowl or similar, cut out 4 rounds from each pastry sheet. Place on the paper-lined trays. Mix the gin into the jam, then brush the rounds with the jam mix.

Peel, core and thinly slice the apples. Place the slices over the pastry circles, overlapping them slightly like scales on a fish. Brush with more jam and sprinkle with the pistachios.

Bake for about 25 minutes, until the pastry is crisp and slightly browned around the edges.

Excellent served with crème fraiche, whipped cream or ice cream.

Slow-cook beef cheek and herb dumplings

400 g Beef cheeks (Main)

Onion, chopped

Garlic, crushed

Tbsp rosemary

Tbsp Thyme

Tbsp Parsley

Red wine

Potatoes

Tbsp Butter

Salt and pepper, to taste

Egg, lightly whisked

Breadcrumbs

Preheat an oven to 160C. Sear the beef cheek in a frying pan until browned. Place it in a casserole with the onion, garlic, herbs, wine and stock. Cover and place into the oven for 3½ hours. Stir a couple of times during cooking. It is done when the meat just falls apart. Remove from the oven. Take the cheek from the liquid and shred into a bowl. Add ½ cup of the cooked onions and garlic to the meat, mashing it in for all those good flavours to combine. Discard the rest.

Peel and boil the potatoes inapot of salted water until soft. Drain and mash with 1 Tbsp butter. Add the shredded meat, combine well, check the seasoning again and cool.

Take small handfuls of the mixture and roll into balls. Place on a plate and refrigerate for 20 minutes.

Remove from the fridge. Dust the balls with flour, then dip into egg and roll in the breadcrumbs. Refrigerate until ready to cook.

Half fill a pot with flavourless oil. Cook the balls a couple at a time, turning for even cooking. (This stage can be done ahead of time then reheat in the oven.)

Cheap Cheerful Beef Cheeks

kg Beef cheek (Main)

Carrots,

Onions,

Garlic, chopped

tins Tomatoes

Pumpkin, chopped

Tbsp Standard flour

thyme

Salt

Pepper

tsp Olive oil

tsp Parsley, chopped

Heat pan, add 1 tsp olive oil, add garlic and onion, stir until golden. Add tomatoes and red wine or beef stock if preferred. Stir for 10 minutes. Pour into crock pot.

Heat pan add 1 tsp olive oil, dust flour, salt and pepper over beef cheeks and add to pan, turning to get golden in colour. Transfer to crock pot and add chopped vegetable as required. Place sprig of thyme on top, cover with baking paper, place lid on top.

Cook for 8 hours, to serve, pull meat apart and spoon into bowls or plates with either rice, couscous or potato mash. Sprinkle parsley over the top and enjoy!

'The Pot' pork and puha with steamed vegetables

kgs Pork bones (Main)

tsp Salt, for the pot

Bay leaves, (optional)

kg Puha, remove flowers, tarnished leaves, long stalks and rinse (Main)

Carrots, sliced

¼ Pumpkin, sliced

Kumara,

Potatoes, use small or gourmet potatoes

Put the pork bones and bay leaves in a large pot and drown them in cold water. Add the salt and bring to the boil with pot lid off.

Still with pot lid off, simmer very gently for an hour or so until the meat is falling off the bone.

Add puha to the pot. With pot lid on, simmer very gently for about 5-8 minutes. Turn element off, and allow puha to steam in the pot with the lid on for 5-10 minutes.

Before serving, gently turn puha over in the stock of the pot.

In another pot, steam or gently boil the vegetables with a teaspoon of salt until soft.

To serve, plate up and finish off by pouring a little of the stock water over the dish. Season to taste.

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Angela Casley: Quick and easy teriy...

Bastille Day: Little French apple g...

Slow-cook beef cheek and herb dumpl...

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'The Pot' pork and puha with steame...

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Top Tags

Angela Casley: Quick and easy teriy...

Bastille Day: Little French apple g...

Slow-cook beef cheek and herb dumpl...

Cheap Cheerful Beef Cheeks

'The Pot' pork and puha with steame...

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