Since I stopped working we have had to cut back on the amount of magazines we buy. It is unfortunately one of those luxuries that is quickly seen as unnecessary when the budget gets reworked to account for less money coming in! We have been fortunate enough not to go cold turkey as my mother has bought both Glen and I subscriptions for our birthdays, mine is Cuisine, Glen’s is Home and Building. We wavered though, half way through last year and also subscribed to Taste and Urbis. We were buying both anyway and figured we may as well get it at the cheaper subscription rate. According to the recent renewal I got from Cuisine I have been a subscriber for 10 years, I suppose I have the boxes of old copies to prove it too, if I could only find them!
I have stuck with Cuisine, even though I find it not as good as it used to be, mainly for the foodie info that they have and there has been the odd recipe I have felt compelled to make. Taste however is a whole different ball game, they have very accessible recipes and I would cook several things from each issue. They also have a really great website that I use all the time to look up the recipes rather than leafing through my old magazines!!! I got my new issue yesterday and there are plenty of new, inspiring ideas for my Christmas baking, which I am in the process of narrowing down to maybe 10 or so things to go in goodie baskets as gifts.
They have a great section called mid-week meals, which are usually nice and easy. That’s again the order of the day for me as I am still not enamoured with the idea of being in the kitchen! Tonight’s offering was Fish burgers with lemon mayo. It serves 4 people.
3 egg yolks
1 clove garlic
zest 1 lemon
juice 2 lemons
1 tsp sea salt
1 cup canola oil
4 fish fillets (eg tarakihi or gurnard)
butter and olive oil, for frying
4 soft bread rolls
4 wedges iceberg lettuce
4 lemon wedges, for serving
To make the mayonnaise place yolks, garlic, lemon zest and juice and salt in a food processor and whiz until mixed.Slowly add oil in a thin stream, with the motor running, and process until mayo thickens. Store in a clean jar (it will keep in the fridge for up to a week).Pan-fry fish in a little butter and oil until cooked through. Season with salt and pepper. Halve rolls and spread with Lemon Mayo. Pop in a fish fillet topped with lettuce.Push a long satay stick through the centre to hold the burger together, with a lemon wedge skewered on top.
I baked some baps to make this a little more special, putting some barley flakes into the mix to make them a little healthier! I also popped in some store bought onion marmalade (would usually make my own but was obviously having a weak moment!) and it livened it up a bit.
I absolutely love homemade bread and have switched to using a bread maker to make my dough and then I usually shape and bake the bread myself. I know there are probably howls of derision out there about using a bread maker and to be honest I was one of you in days gone by. Then life got very, very busy and I got given one to use and I haven’t looked back. I actually attempt a lot more different types of bread because of the ease with which it can be achieved. I have made pita, brioche, focaccia, Chelsea buns and an assortment of rolls and loaves. My standard recipe follows and I use this to make pita bread, bread rolls, pizza and focaccia. For the focaccia once it’s in the tin and I have pushed my fingertips in to make impressions I just top it with olive oil, rock salt and fresh chopped herbs. The pizza dough cycle takes just 45 mins and it makes having great food absolute childsplay!
Basic Bread machine recipe
4 c high grade flour
4 tsp Surebake yeast
1 tsp salt
4 tsp sugar
1 ½ c lukewarm water
2 tbsp oil
Chuck the whole lot into the breadmaker. I never muck around with putting it in a certain order, it hasn’t ever mattered! Set the machine to dough. Once ready shape and bake at 210 C for 10 –15 mins. (20 mins for focaccia)
Makes about 16 pitas, 2 large pizzas, 12 bread rolls, or 1 large focaccia