Annies Pantry

Important Announcement

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COME AND GET BUSH TUCKER HERE !

DAMPER [As in bush tucker]
1 lb.. Flour
A Little salt
1 Tsp. Bicarb of soda..
A Little sour milk or buttermilk .
3 oz.. Clean fat or butter.
Mix flour ,salt and soda .Rub in fat .
Mix with the milk into dough .
Break into 4 pieces and place on heated stones
in an open fire and cover with red hot embers.
Bake for half an hour ,Then if cooked remove
from fire and dust the crust .

ROAST POTATOES [as in bush tucker]
Take a number of large size potatoes ,
Remove dirt by hand .
Prick with fork by hand or sharp object.place in red
hot embers and cover with ferns and hot ash.
Cover well with more hot embers .leave for 15 mins.
to 20 mins and test with skewers to pierce right thru.
if soft they are cooked . Make sure you put the fire out .

ROAST IN JACKET SPUDS.
Take a number of large size potatoes [1-2 per persons]
Clean and wrap in foil
*add herbs to foil before sealing well[opt]
Place in red hot embers aand cover well with hot ash and
more hot stones around edge of fire
Leave for 1/2 hour .
test with skewer [BY UNWRAPPING FOIL] to pierce
right thru cleanly.if soft they are cooked .if soft they are
ready to eat so peel of all the foil competely. Make sure
you put the fire out .

MINCE IN A BILLY.     [as in bush tucker]
Build a fire by
Digging out a 18" hole .keep turf to act as a windbreak,
Place layer of stones on the bottom. .
Start laying your fire with dry twigs and then larger dry wood
Lay more stones around sides
Light fire , mounding earth up around sides to protect it
from wind .
Get fire going for at least 20 mins.
Take 2- 3 "Y" Shaped large branches [PREF.GREEN] and
insert them in ground outside of each end of fire hole
Lay longer pole across the top of the end of
'Y SHAPE ' branches.
Take your billy [with a lid] - fill up1/3 with mince and
prepared veges [enough for each person]
top with water .put on lid to stop smoke getting in to food.
put on large crosspiece [branch]and let it hang over the
embers and wood.
Stir well hoping it will not stick.
After15- 20 mins. test thicker veges..If   Soft
Take off the pole and serve on tin plates
A Layer of Fern Leaves/Pine Needles makes for a
sweet smell for an earthy meal

*Damper can be made in the fire embers at
beginning of cooking
Don't forget to put fire out.

Possum Pie:
1 possum
2 tbsps salt. 1 tbsp vinegar.
1 large chopped onion.
2 med size whole onions.
Bay leaf. coriander and oregano
2 cups herb stock
1 leek -sliced large pieces.
4 carrots.-diced
tin of mushroom soup.
Pastry:
puff pastry.[enough for top also]
2 tbsps flour. 2 tbsps butter.lemon juice.
Method:
Remove fat,scent glands from possum and joint.
Cover with cold salted water and let stand overnite.
Drain water.Cover with fresh and add vinegar,onions,
bay leaf and herbs.
Bring to boil,cook on low 1- 1&1/2hrs.
Discard stock,cool and remove meat from joints.
Combine with veges.
Preheat oven 180oC-200oC.Line piedish with pastry.
add meat & veges to the dish.
Make roux sauce of melted butter and flour and
add lemon juice to the sauce.Stir in herb stock
and cook until thick.
Pour over posssum mixture and veges, top with
leftover pastry.Bake until golden color for 40 mins.

Pasta with Possum Stew.
1 jointed possum
6 slices thick bacon.
oil
flat mushrooms
tomatoes
parsnip-sliced
1 tsp minced ginger
3/4 cup red wine
3/4 cup chicken stock
herbs & seasonings.
1 cup thick cream
1 tbsp chopped chives.
cooked tagliatelle pasta.
Method:
Boil possum joints until tender. Remove, cool
and debone the possum.leaving meat in dish.
Take the bacon and cut roughly in uneven sizes pieces.
Put oil in pan and place both meats in pan and brown.
Stir in mushrooms, tomatoes,parsnip, ginger, red wine and chicken stock.

Once reached boiling point turn to simmer for 30 mins.Add seasonings.
Take off heat and add cream and chives,stirring all the
time - until thickening. Put back and heat till quite thick.
* Serve over large portion of cooked tagliatelle pasta.

Fiddlehead pie (it's really quiche)
Ingredients
1 uncooked 9-inch pie crust or make a scone dough
2 cups of fresh small fiddlehead ferns ,coarsely chopped
( first wash and clean them to remove the paper
thin membrane that clings to the coiled fern )
1 small chopped onion ;

2 Tablespoons of olive oil ;
1 cup shredded cheddar cheese - sharp or mild ;
4 eggs ;

1 cup of evaporated milk or half & half [thick cream]
1 Tblespoon of coarse mustard ;2 Tblespoons of flour
Precook pie crust in preheated 350-degree oven
(prevents soggy crust).
Saute fiddleheads and onions in olive oil.
Put in precooked crust followed by cheese.
Blend eggs, mustard, flour, half and half and
pour into pie crust over other ingredients.
Bake at 350-degree oven for 50 mins.
Pie is cooked when knife comes out clean when inserted in pie.
Let set for 5 mins or so before cutting.

Serve hot, warm, or cold. Serves: 8.

huhu grubs bugs

.....@ hokitika food festival

Damper Bread (Takakau)
Serves
Preparation Time
25 Minutes
Try this old-style flatbread recipe - with huhu grubs (or not)
Ingredients
6 cups Pam's Self Raising Flour
2 cups cold water
1 pinch PAM'S SALT 700G
as required Pam's Fresh Express Baby Rocket Leaves
as required huhu grubs

Method
Place the flour into a bowl. Add the salt and then the water. Mix together making sure the dough is a soft consistency and without over working it.
Place on a greased baking tray and put into a preheated oven. Cook at 200 degrees celcius for approx 30 mins.
Test the bread by placing a knife in the centre. If the knife is clean the bread is ready to eat. Place a damp cloth over the bread and allow to cool.
Slice and serve with sautéed huhu grubs, rocket, watercress, pikopiko ferns and balsamic vinaigrette.
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Sausage and Vegetables
INGREDIENTS:
1 package smoked sausage .
1 large onion. 1 can corn .1 can green beans .
1 teaspoon seasoning salt. 1/2 teaspoon garlic powder.
2 tablespoons butter, soft
PREPARATION: Cut onion in slices and pull apart.
Open corn and green beans and drain juice.
Mix all ingredients together well.
Add seasoning salt and garlic powder.
Divide onto five sheets of aluminum foil, fold up packets,
and cook on grill or over campfire
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Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
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