Share a recipe ... unique to ...

[Ahuvah]

you or your country.

 

Not sure if you want to try this yourselves it's pretty involved ... but being brought up a Witness in New Zealand you get the opportunity to share in what we call a 'Hangi'  (pronounced hung - e ) often because

it's a great way to feed a large crowd.

 

Now for those of you who do not know - a Hangi is Maori for the method of cooking underground. There are short ways of doings this - and long traditional ways .. we have replaced flax baskets with wire baskets they are more sturdy, but the flax baskets are the old way.

 

Method:

 

Some days before you intend your hangi to proceed - on a full moon - you take with you the fittest, strongest brothers from the congregation and go to the nearest river bed - for this you will need:

 

One Car

Several Brothers

and preferably a trailer.

 

As you walk over the river bed looking for the rocks that have a glow in the moonlight (these are the ones that hold the heat better - this stage is often skipped - I wonder why? lol) and you (being a sister of course) ORDER the young brothers as to which stones are to be picked up.

 

You take your stones home - you may or may not wish to paint faces on them, but it's not usually the done thing.

The night before:

 

A group of brothers and sisters gather at your home, where the food is being brought in - and the brothers come with guitars.

 

Food that is common in Hangi:

 

Kumera ... NZ's sweet Potato

Potatoes

Chicken

Lamb chops

Pork

Stuffing (herb and onion mmmm)

Pumpkin or squash

 

These are all prepared and wrapped in cabbage leaves and placed in wire baskets ready for the next day. (The meat is usually at the bottom with the veges and stuffing at the top) A large crowd you could be looking at four to six baskets.

 

The hole is usually dug by this time too.  About five - six feet deep.

 

The day of the Hangi:

 

Early in the morning the wonderful brothers get up and make a fire beside the hole ... they roll the stones that have been gathered into the flames and literally roast them until they are red or white hot. They then roll the stones into the pit and add manuka chips - flavours the food -  and lower the baskets of food into the pit.  They cover the food with damp sacking. Then quite simply bury the food.

 

Meanwhile the sisters are inside making Pineapple custards pies, trifle, ambrosia etc.

 

Later on that day - this can take as long as 12 hours to cook. Everyone stands around and watches them unearth the food - this amazing aroma wafts up through the people and if we aren't hungry enough you are now. The brothers pull up the food and take it to the waiting table outside. The evening begins and done right this is the most amazing food. Done wrong and you won't eat another hangi again.

 

Anyway - now it's your turn - tell us about your unique food/meals or methods.

 

xxx

[dilip kumar]

Sis to be frank

I don't miss the food but the association of all brothers and sisters being together. That's more digesting.

Psalms 133 :1

[Ahuvah]

This section is about food though dear brother ... and food can also bring us together for that wonderful association. So do you have a recipe? I'd love one from you.

[dilip kumar]

I meant when I read this topic I went into imagination of how loving a atmosphere it would have been there. And I expressed my views spontaneously.

[dilip kumar]

Ok one I will share.

Take a brinjal. Slice it into two. Make diamonds onto it with the tip of your knife.

Sprinkle salt. Keep it for some time.

Then deep fry it till they are brown in colour .don't deep fry them to black.

Then add some dry powders like red chilli,coriander powder and mango powder. A very small pinch of turmeric will also do. Then take a empty pan. Keep the brinjal and add two to for spoons of oil. Heat it at s low flame for ten minutes. And while heating it don't forget to keep the pan covered. It will make them tender and lovely to eat. Can be had with chapatti. You can add tomatoes pieces in the pan and sauté then before reheating the spiced brinjals.

[Ahuvah]

Oooh sounds lovely - now all I have to do is find out what a brinjal is. (You got one of your famous thumbnails for that?)

[dilip kumar]

Brinjal in India - eggplant

[CHecker]

In our part of the country we don't have much of traditional cooking methods like you shared Mandi. I'd sure like to try it someday.

 

But we do have Salmon, halibut and for us pasture raised beef prime rib. This weekend it's prime rib with homemade aju. We'll make a 6 gallon stock pot of aju from bones I have in the freezer, I'll take them out tomorrow and Wednesday we'll start the process of trimming the prime rib and putting the scraps in the pot and getting the mirepoix together. The stock takes 3 hours initially, then we strain out the veg scraps, pour it back into the stockpot add worcestershire, beef stock paste and some red wine and cook for another 3-4 hours. It becomes the most delectable aju you have ever tasted. Allowing it to reduce and the flavors to blend makes it amazing.

The prime rib is coated in a mixture of garlic/onion powder/sea salt/black pepper. Placed on a wire rack and put into a pre-heated 450 oven for 30 minutes to sear, then reduce the temp to about 300 until the roast is 115 internal temp for a medium rare Prime Rib.

While it's cooking us sisters make a vegetable salad with homemade ranch/blue cheese dressing and a fruit salad with homemade whipped topping.

 

Like you Mandi, very little store bought, all made with love and the hands of the friends. Wonderful association, we're going to have so much fun.      

[Ahuvah]

Oooh I might try this - hubby loves beef. Thanks Cheryl.

 

What are the vegetables you use?

Edited January 19, 2015 by Stormswift

[CHecker]

Mirepoix is celery, onions, garlic, carrot, they're known as aromatics. When I make aju I use the raw veg and lots of it.

When I make stock I like to roast the veg and lightly smoke the bones first this gives a depth of flavor you can't get from a seasoning. 

 

Just remembered, we have some Hawaiians here and they do a whole pig kind of like you mentioned. Had it once at a young brothers' graduation many years ago, ummm.

Edited January 19, 2015 by bagwell1987

[Audj]

Mmm... Poutine!

French fried potatoes. Cheese curds. Brown gravy.

Put the fries in a dish. Pike on the curds and smother with the sauce.

I'm told fresh squeaky cheese curds are hard to find outside of Quebec and it's immediately surrounding areas. If you can't find them you could do this with fresh grated mozzarella or mild cheddar.

[LeslieDean]

Cheryl, I am going to try your method for au jus!  Does it freeze well?

[CHecker]

My goodness, it's wonderful frozen too.

 

I didn't have enough to freeze because I made a little soup with it- leftover prime rib and peas only, it was an amazing soup. Then I made a double batch of rice with peas with it, made bbq beef patties to go with the rice, so I have dinner for 3 days and breakfast for 2 days. The brother that is on disability and eats here with us got 3 dinners too, one with pan fried fish and 2 with bbq beef patties. So my 4 gallons of Au Jus fed so many for so long.

 

We have to go pick up beef in a few days, butchering occurred 2 weeks ago, and we have more bones to make some smoky beef stock with, I pressure can this stock.  And I had her save the fat too so I can render it down to make soap and have lard for cooking. Someone I know eats the kidneys and tongue and liver, the brain isn't used and heart isn't something we do either but most of the animal is used. I would love to have the hide to process but I don't have the ability here to do it.

 

Sorry, long winded again. This is my passion, can't tell can you.

Please don't let me tell you about Elk hunting this coming year   but do ask me about our fishing trip to Huntington, Oregon for Catfish!! We have 9 people who are planning on going so far. What can be better? Getting natural fish for the freezer, good friends, camping, stories, sharing fellowship. I can think of nothing better.

 

Now for a good catfish recipe.............we have cast iron kettles for recipes while we camp......... 

Edited January 29, 2015 by bagwell1987

[Sheila]

Brinjal in India - eggplant , aubergine

lol

 

Hi Dilip, a few years ago I was given a tip on how to pick the best eggplant or aubergine to buy - it has to be a male fruit which are soft and tasty.  ( The female fruit are hard and tasteless).  The male fruit have a largish spot on the bottom of the fruit, female fruit don't have this spot, they have a line  (yes, honestly - the difference is very obvious when you know what you're looking for.l)   We grow our own eggplants, they usually last a couple of years and have huge fruits and lots of them, but we only keep the male plants - tried growing one female plant but ended up throwing it into the compost - too tough. 

 

They taste great when sliced lengthways up to about 1 and 1/2 inches from the top, the slices then fan out.   Place thin slices of onion and tomato (lightly salted) between the slices, sprinkle oil over the top to stop it drying out, and bake in the oven.   Delicious.

 

I'm thinking that it would also be nice along with some fried bacon strips.    Anything goes well with bacon.

[well]

Hi Dilip, a few years ago I was given a tip on how to pick the best eggplant or aubergine to buy - it has to be a male fruit which are soft and tasty. ( The female fruit are hard and tasteless). The male fruit have a largish spot on the bottom of the fruit, female fruit don't have this spot, they have a line (yes, honestly - the difference is very obvious when you know what you're looking for.l) We grow our own eggplants, they usually last a couple of years and have huge fruits and lots of them, but we only keep the male plants - tried growing one female plant but ended up throwing it into the compost - too tough.

They taste great when sliced lengthways up to about 1 and 1/2 inches from the top, the slices then fan out. Place thin slices of onion and tomato (lightly salted) between the slices, sprinkle oil over the top to stop it drying out, and bake in the oven. Delicious.

I'm thinking that it would also be nice along with some fried bacon strips. Anything goes well with bacon.

Can you show me the difference of male and female eggplants by picture?

[Mike]

Can you show me the difference of male and female eggplants by picture?

but please be modest and keep a sense of dignity!

[jhowell]

I guess one of my personal favorites that is unique is gator balls....they are quite the conversation piece at get togethers

2-3 lbs alligator tail meat.

Cut into 1" cubes

Buttermilk

Siracha sauce

Garlic powder

All purpose flour

Salt & pepper.

Deep fryer & peanut oil

Mix flour with garlic powder for a batter.

Swirl siracha sauce into bowl of buttermilk...how much depends on desired heat level (I make it hot). Use a large bowl so you can add meat.

Put the meat in the bowl of buttermilk. Then take meat out and put in large Ziploc bag with the flour& garlic powder mixture. Seal the bag and shake to coat the meat. Drop meat into hot oil (450 degrees) for approx 4 minutes, or until the peices are a nice golden brown. Don't overcook as it will be tough. Put the hot pieces of meat in a bowl and sprinkle with salt& pepper. Serve with more siracha on the side. It's like popcorn chicken...but way better

[Old]

Can you show me the difference of male and female eggplants by picture?

 

but please be modest and keep a sense of dignity!

Must not have made it past the censors. 

[rocket]

Must not have made it past the censors. 

 

No Eggplant censors here. 

[well]

No Eggplant censors here.

I do believe it has been censored in behalf of "people" who may be "over sensitive"

[Raindrop]

 

They  (aubergine/eggplant) taste great when sliced lengthways up to about 1 and 1/2 inches from the top, the slices then fan out.   Place thin slices of onion and tomato (lightly salted) between the slices, sprinkle oil over the top to stop it drying out, and bake in the oven.   Delicious.

Eggplant are great too as tortillas: just like above, peel, slice length wise - not too thin though, brush both sides with oil (I do it with either coconut oil or butter if there is no coconut oil at home). When soft and lightly brown, roughly cut into pieces, add salsa, pieces of chicken breast previously seared and finally add grated cheese. Spoon the mixture in a tortilla and roll it then bake for 10-15 mn or just until brown.

My brother in-law who "hates" eggplant had it and liked it.

[Ahuvah]

With eggplant it's in how you cook it and what you have with it.  (The male ones are the ones with beards).

[Old]

On 1/28/2015 at 8:44 PM, bagwell1987 said:

My goodness, it's wonderful frozen too.

 

I didn't have enough to freeze because I made a little soup with it- leftover prime rib and peas only, it was an amazing soup. Then I made a double batch of rice with peas with it, made bbq beef patties to go with the rice, so I have dinner for 3 days and breakfast for 2 days. The brother that is on disability and eats here with us got 3 dinners too, one with pan fried fish and 2 with bbq beef patties. So my 4 gallons of Au Jus fed so many for so long.

 

We have to go pick up beef in a few days, butchering occurred 2 weeks ago, and we have more bones to make some smoky beef stock with, I pressure can this stock.  And I had her save the fat too so I can render it down to make soap and have lard for cooking. Someone I know eats the kidneys and tongue and liver, the brain isn't used and heart isn't something we do either but most of the animal is used. I would love to have the hide to process but I don't have the ability here to do it.

 

Sorry, long winded again. This is my passion, can't tell can you.

Please don't let me tell you about Elk hunting this coming year   but do ask me about our fishing trip to Huntington, Oregon for Catfish!! We have 9 people who are planning on going so far. What can be better? Getting natural fish for the freezer, good friends, camping, stories, sharing fellowship. I can think of nothing better.

 

Now for a good catfish recipe.............we have cast iron kettles for recipes while we camp......... 

 

Making me hungry.  

Going to be hard to get lard from a beef, soap and candles ok, but lard comes from pork. Tongue and heart sound good to me. My mother used to boil the kidneys. The house smelled like a urinal.  

Catfish sounds good. We used to by farmed catfish, but we don't see them here on the coast. We will await a good fish story! 

[CHecker]

That was such a long time ago, I'd forgotten all about it.

Yes, lard is from pork, but I didn't have them save the fat for me. I bought a big box of it instead.

This last year I did save the tongue and oxtail. Still need learn from another sister how to cook it well, I guess it's great. Glad to have all the bones, my one pup ended up with allergies to kibble so now I'm making dog food with rice, carrot, cabbage, ground turkey made in beef broth/stock.

The brother that was giving me details on fishing for catfish had a stroke shortly after that posting, then he fell asleep in death a couple months ago. So my interest in catfish has waned. Lew has mentioned going on a cod trip, I am motion sick too bad so I'll stay on land

 

Your bar is really bad but have you ventured out there for fishing? Can't say I'd ever be brave enough.

Edited May 30, 2017 by bagwell1987

[RichardPNZ]

Bacon and Egg Pie

At its most basic

 

Ingredients

1. 8 large eggs
2. 1/2 cup bacon, chopped
3. 1 Egg yolk beaten with a tablespoon of water
4. 1 Salt and pepper to taste
5. 400g block (or sheets) of store bought 'puff' pastry

Instructions

1. Great for lunches, brunches, dinner or a picnic.
2. You will need a 20.5 x 20.5cm cake pan, or alternatively a round 23cm pie dish is ideal.
3. Preheat oven to 200°C.
4. Roll out two thirds of the pastry on a floury bench to line a shallow greased 23cm pie tin.
5. Scatter  half of the bacon, break in the eggs and season, then scatter on the remaining bacon.
6. Roll out the remaining pastry to make a lid.
7. Crimp the pastry edges together with your fingers and trim off any excess.
8. Use the trimmings to decorate the pie if you wish (attach these with a dab of egg wash).

9. Cut four small vents in the pastry lid with a sharp knife.

10.  

    Brush with beaten egg mix and bake 35 - 40 minutes until rich golden brown and crispy

     

Lots of variations from here people add potatoes, onions,  peas. Whisk the eggs.