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From the JULY 2007 issue:
In the Winter, the Strait sometimes throws its toys, and the ferry is cancelled, and this
means…no bread at the Shop! Following is a recipe from Kerry Squire:
Oatmeal bread
The first recipe is for a breadmaker, but anyone who makes bread by hand will know
how to put it together.
For a 750 g loaf:
3 teaspoons Surebake active yeast mixture
3 cups (480g) high grade flour
1 scant teaspoon gluten flour
2 tablespoons skim milk powder
¼ cup golden syrup
1½ teaspoons salt
½ cup rolled oats
2 tablespoons oil
270mls water
Put in the breadmaker in the order listed, and select the Basic/Light setting.
Alternatively, put in under the dough setting, then remove, shape into rolls and leave
in a warm draught-free place, covered with pleated oiled gladwrap (or a tea-towel), to
double in size, then bake at 180°C for 15-20 minutes until golden brown.
In the Winter, the Strait sometimes throws its toys, and the ferry is cancelled, and this
means…no bread at the Shop! Following is a recipe from Kerry Squire:
Oatmeal bread
The first recipe is for a breadmaker, but anyone who makes bread by hand will know
how to put it together.
For a 750 g loaf:
3 teaspoons Surebake active yeast mixture
3 cups (480g) high grade flour
1 scant teaspoon gluten flour
2 tablespoons skim milk powder
¼ cup golden syrup
1½ teaspoons salt
½ cup rolled oats
2 tablespoons oil
270mls water
Put in the breadmaker in the order listed, and select the Basic/Light setting.
Alternatively, put in under the dough setting, then remove, shape into rolls and leave
in a warm draught-free place, covered with pleated oiled gladwrap (or a tea-towel), to
double in size, then bake at 180°C for 15-20 minutes until golden brown.
From the December 2006 issue:
Crayfish sauce:
Carolyn Squires has shared a simple and delicious sauce to go with crayfish: combine
plain yoghurt with some wasabi paste (to taste) and serve.
Crayfish sauce:
Carolyn Squires has shared a simple and delicious sauce to go with crayfish: combine
plain yoghurt with some wasabi paste (to taste) and serve.
From the August 2006 issue:
Welcome to the Galley
Welcome to S.I.N.’s new feature The Galley. The wealth of culinary knowledge on
this island could fill volumes of cookbooks. If you have a favorite recipe, go ahead
and share it with the community! Don’t be shy, send SIN your recipes!
As the librarian I am aware of other peoples’ reading habits, so I know I’m not the
only person guilty of “armchair cooking”: reading fat glossy cookery books with no
intention of actually following the long tedious gourmet recipes. But I do like to look:
meals pornographically photographed, accompanied by two pages of fussy
instruction. A paragraph for the preparation of ingredients; a paragraph for the
mixing of dry foods; a mixing of wet things; a combining of the two; a cooking of the
two; and finally, the garnishing and serving of the dish. And all of this for mushroom
soup!
I recently acquired a copy of Kiwi Cookbook published in 1968, and cracked its spine
to discover the other end of the recipe spectrum. For example, a recipe for swan
(yes, swan) is as follows: “swan, flour.” No quantities, no bruised and slightly
toasted pine nuts. No need to braise, no call to fricassee. The garnish is the beak.
I’ve always got my cooking tweedles waving for a happy medium. The recipes from
the Oban Presbyterian Church and HMB PTA booklets are nice old tried and true:
flip to any page, and often you can press your thumb over the emboldened
ingredients and a few fingers over the direction of any given recipe. That’s a five-
finger-rule: if you can block the text with one hand then it’s manageable. I know I
mentioned the website www.epicurious.com before and I’ll sing its praises again: use
its search engine to type in whatever ingredients you have on hand (except for
muttonbird, I tried it) and it will produce recipes for you. Let’s say, just for example,
that you are metrically challenged, and you order 35 kilograms of pork chops to be
sent on the Wednesday night ferry from New World for a two-person household, well,
you might have your tweedles waving for some pork chop recipes. Never mind.
Please send your favourite recipes to the Editor and share them with the community!
Welcome to the Galley
Welcome to S.I.N.’s new feature The Galley. The wealth of culinary knowledge on
this island could fill volumes of cookbooks. If you have a favorite recipe, go ahead
and share it with the community! Don’t be shy, send SIN your recipes!
As the librarian I am aware of other peoples’ reading habits, so I know I’m not the
only person guilty of “armchair cooking”: reading fat glossy cookery books with no
intention of actually following the long tedious gourmet recipes. But I do like to look:
meals pornographically photographed, accompanied by two pages of fussy
instruction. A paragraph for the preparation of ingredients; a paragraph for the
mixing of dry foods; a mixing of wet things; a combining of the two; a cooking of the
two; and finally, the garnishing and serving of the dish. And all of this for mushroom
soup!
I recently acquired a copy of Kiwi Cookbook published in 1968, and cracked its spine
to discover the other end of the recipe spectrum. For example, a recipe for swan
(yes, swan) is as follows: “swan, flour.” No quantities, no bruised and slightly
toasted pine nuts. No need to braise, no call to fricassee. The garnish is the beak.
I’ve always got my cooking tweedles waving for a happy medium. The recipes from
the Oban Presbyterian Church and HMB PTA booklets are nice old tried and true:
flip to any page, and often you can press your thumb over the emboldened
ingredients and a few fingers over the direction of any given recipe. That’s a five-
finger-rule: if you can block the text with one hand then it’s manageable. I know I
mentioned the website www.epicurious.com before and I’ll sing its praises again: use
its search engine to type in whatever ingredients you have on hand (except for
muttonbird, I tried it) and it will produce recipes for you. Let’s say, just for example,
that you are metrically challenged, and you order 35 kilograms of pork chops to be
sent on the Wednesday night ferry from New World for a two-person household, well,
you might have your tweedles waving for some pork chop recipes. Never mind.
Please send your favourite recipes to the Editor and share them with the community!
From the July 2006 issue:
Noeline Fife’s “never fail” oyster soup:
Make a roux sauce or however you make a
white sauce. Place oysters and their liquid
in a separate saucepan. Have the roux base
boiling and then bring the oysters just to a
boiling point, add to soup and serve.
Noeline Fife’s “never fail” oyster soup:
Make a roux sauce or however you make a
white sauce. Place oysters and their liquid
in a separate saucepan. Have the roux base
boiling and then bring the oysters just to a
boiling point, add to soup and serve.
From the July 2006 issue:
In honour of this month’s Oban Globetrotter
article about Savannah, Georgia
(and because I notice that Ship to Shore
stocks buttermilk from time to time).
“Down-home” buttermilk fried chicken:
Cut four boneless skinless chicken breasts
into finger-size strips and place in bowl.
Pour enough buttermilk over to cover
them, then add generous amounts of
crushed garlic, a few dashes of Worcester
sauce, a sprinkle of Cajun spice (or dash of
Tabasco). Marinate for at least two hours
or overnight, stirring occasionally. Heat a
cm deep of oil in skillet until smoking hot.
Mix a couple cups of flour with two teaspoons
of baking powder. Dip chicken
pieces in flour then add to pan and turn
heat down a bit. Brown until crispy, each
side about 4-5 minutes. Place on paper
towel or newspaper to drain oil. Eat.
(Dipped in mayonnaise if you want to be
really piggy.)
In honour of this month’s Oban Globetrotter
article about Savannah, Georgia
(and because I notice that Ship to Shore
stocks buttermilk from time to time).
“Down-home” buttermilk fried chicken:
Cut four boneless skinless chicken breasts
into finger-size strips and place in bowl.
Pour enough buttermilk over to cover
them, then add generous amounts of
crushed garlic, a few dashes of Worcester
sauce, a sprinkle of Cajun spice (or dash of
Tabasco). Marinate for at least two hours
or overnight, stirring occasionally. Heat a
cm deep of oil in skillet until smoking hot.
Mix a couple cups of flour with two teaspoons
of baking powder. Dip chicken
pieces in flour then add to pan and turn
heat down a bit. Brown until crispy, each
side about 4-5 minutes. Place on paper
towel or newspaper to drain oil. Eat.
(Dipped in mayonnaise if you want to be
really piggy.)
From the August 2006 issue:
Here’s a recipe for easy and tasty tartare sauce
Start with:
Half a small red onion, chopped up fine
A squirt of lemon’s optional, so’s a glass of wine
(The lemon’s for the sauce, the wine for Chef You)
Some dollops of Best Foods Lite Mayo (the Shop, Aisle 2)
(When I said some dollops of mayo I meant half a cup.)
Two tablespoons capers, all chopped up
Directions:
Go fishing, catch fish, fillet
Bring home, fry, in skillet
Mix ingredients (except wine), and serve with fish.
Feel happy you live here, say grace if you wish
Enjoy. (I know this poem stinks but the sauce is delish.)
And send SIN a recipe for your favourite dish!
Here’s a recipe for easy and tasty tartare sauce
Start with:
Half a small red onion, chopped up fine
A squirt of lemon’s optional, so’s a glass of wine
(The lemon’s for the sauce, the wine for Chef You)
Some dollops of Best Foods Lite Mayo (the Shop, Aisle 2)
(When I said some dollops of mayo I meant half a cup.)
Two tablespoons capers, all chopped up
Directions:
Go fishing, catch fish, fillet
Bring home, fry, in skillet
Mix ingredients (except wine), and serve with fish.
Feel happy you live here, say grace if you wish
Enjoy. (I know this poem stinks but the sauce is delish.)
And send SIN a recipe for your favourite dish!
the GALLEY
Local recipes from the pages of the Stewart Island News.
Local recipes from the pages of the Stewart Island News.