28 September, 2014, 12:00 am
TIGER MEAT PIE
4 only meat pies (chicken or beef)
4 each unwashed potatoes, wash, peel and chop in quarters
1 tablespoon whipping cream
1 tablespoon Rewa butter, softened
½ teaspoon salt
pinch ground white pepper
3 cups frozen green peas, defrosted
½ cup fresh mint, finely chopped
Gravox instant gravy powder (beef or chicken)
1. Boil the potatoes in salted water until soft. Drain water.
2. With a fork or potato masher, mash the potatoes into a smooth paste. To get it really fine, pass it through a fine mesh strainer.
3. Add the butter, cream, salt and pepper. Check seasoning. Put aside.
4. Meanwhile, boil the peas according to packet instructions. Don’t overcook! Mash the peas and fold through the fresh mint
5. Make the gravy according to the packet instructions.
6. Reheat the pies in the oven, reheat the mash potato.
7. Put each pie on a plate and cover with a thick layer of mashed potato, then mushy peas.
8. Make a slight hole in the top and pour enough gravy on top so it just overflows.
9. Add tomato sauce if you wish!
CREAMY MUSHROOM SAUCE FOR GRILLED STEAK
1 teaspoon REWA butter or ghee
150g button mushrooms (fresh or tinned)
3/4 cup whipping cream
1 teaspoon ground black pepper
1 teaspoon ground sea salt
2 cloves of garlic, crushed
1. Heat oil in or butter a medium saucepan over medium-high heat. Add sliced mushrooms and stir-fry until they are lightly browned, reduce heat to medium.
2. Add cream, salt and pepper and bring to a boil. Reduce to simmer for 5-8 minutes, stirring occasionally and watching that the cream doesn’t overboil.
3. Once the sauce has reduced by half, add crushed garlic, if using, and cook for another minute.
4. Remove from heat and serve over your favourite beef steak or grilled chicken
MEDITERRANEAN LAMB CHOPS
This marinade recipe was inspired by our visit to the Parkview Hotel in Orange. This would be a great option to experience at Fiji’s many late night BBQ stands.
8 Lamb Forequarter Chops
1 tablespoon olive or vegetable oil
1/2 bunch fresh herbs (basil, thyme or oregano), leaves picked
1 tablespoon lemon juice
2 teaspoon lemon skins, finely sliced
3 garlic cloves, crushed
1. In a large bowl, combine oil, fresh herbs, garlic, lemon juice and rind. Season to taste. Add chops, turning to coat. Marinate 1 hour in the fridge.
2. Meanwhile, heat oil in a large frying pan on high, grill the lamb chops each side until medium well.
3. Serve with root crops or rice with a big salad