Recipes

Recipe of the Week

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Mushroom achari

Course: curry, Main dish, mushroom, spicy, vegetarian
Cuisine: North Indian, Punjabi, vegetarian
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Author: Wally Betts' Sock
North Indian dish served as part of a meal with 2 or 3 other curries and rice and/or naan or chapatis. 'Achar' is hindi for 'pickle',and the oil and spices used in this recipe are those used in Indian pickles. Adapted from a Sanjeev Kapoor recipe.

Ingredients

  • 40-50 button mushrooms
  • 3 tbsp mustard oil
  • 1/4 tsp asafoetida powder hing
  • 1 tsp cumin seeds jeera
  • 1/2 tsp onion seeds kalonji
  • 1/2 tsp fennel seeds saunf
  • 1 tsp mustard seeds sarson
  • 1/4 tsp fenugreek seeds methi dana
  • 1 medium onion chopped
  • 2 tbsps ginger-garlic paste
  • 1 1/2 tsp Kashmiri chilli powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp black salt kala namak
  • sea salt to taste
  • 3 tbsps rice vinegar
  • 1 tbsp chopped coriander leaves

Instructions

  1. Wipe the mushrooms with a damp cloth. Separate the caps from the stems.
  2. Roughly chop the stems and finely slice the caps.
  3. Bring the oil to high heat in a non-stick pan.
  4. Remove it from the heat, add the asafoetida and all the seeds and allow to fry for a minute or so.
  5. Add the onion and the mushroom stems. Cook, stirring, on a high heat for two minutes.
  6. Add the chilli powder, turmeric and black salt. Mix well.
  7. Add the vinegar, return to the stove on moderate heat. Cook until nearly dry (4-5 mins)
  8. Add the coriander leaves, stir in, transfer all to a serving dish and serve hot.

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

Recipe of the week

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Chocolate Cake

Cook Time: 40 minutes
Author: Faye Bunyan
A one bowl, easy delicious cake to make. Moist (never fails).

Ingredients

  • 1 1/3 cups Flour
  • pinch Salt
  • 4 tsp Baking Powder
  • 4 tbsp Cocoa
  • 1 1/2 cups Sugar
  • 1 tsp Vanilla
  • 125 gms Melted Butter
  • 1 cup Milk
  • 3 Eggs
  • 1/2 tsp Baking Soda

Instructions

  1. Sift dry ingredients into a large bowl, add milk, vanilla essence and eggs.
  2. Beat until smooth then add melted butter and beat again.
  3. Use a fairly good sized tin as this is a big cake.
  4. Line tin with baking paper.
  5. Bake in a moderate oven at 160 fan-bake oven, or 350 in a conventional oven for around 40 to 50 minutes.
  6. Cool.
  7. Ice with chocolate icing.

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

Recipe of the week

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Dragoon's Spicy Buffalo Wings

Course: Dinner
Cuisine: American, NZ
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Dragoon
These spicy buffalo wings (or drumsticks) are a delicious and fun meal to make. They are tangy and depending on what hot sauce you choose can be as spicy as you like. If you are using drumsticks instead of wings double the ingredients for the powder coating. I suggest serving this meal with rice and greek yoghurt or just chips if that is what you prefer.

Ingredients

  • 3/4 cup Plain flour
  • 1/2 teaspoon Cayenne pepper
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Salt
  • 20 Chicken wings or 12 drumsticks
  • 1/2 cup Melted butter
  • 1/2 cup Hot sauce your preference however I use Culley's Buffalo Wing Sauce

Instructions

  1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray. Place the flour, cayenne pepper, garlic powder, and salt into a large resealable plastic bag, and shake to mix.

  2. Add the chicken wings, seal, and toss until well coated with the flour mixture. Place the wings onto the prepared baking sheet.

  3. Preheat oven to 200 degrees C.

  4. Whisk together the melted butter and hot sauce in a small bowl.

  5. Dip the wings into the butter mixture, and place back on the baking sheet. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes.Turn the wings over halfway during cooking so they cook evenly.

  6. Remove from oven and serve.

Have you got a recipe you want to share with readers? Send it in via our Recipe Submission page.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

Recipe of the Week

 

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Million Dollar Chicken

Course: Dinner
Cuisine: Mexican, Middle Eastern, Moroccan
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Lynne Cullinane
This recipe is quick, easy and delicious combining Mexican and Moroccan flavours. It originally won a million dollars in bake off contest using Old El Paso products. This recipe was originally found in "The Best American Recipes 1999".

Ingredients

  • 1 tablespoon olive oil
  • 0.25 cup chopped almonds
  • 2 garlic cloves minced
  • 8 chicken thighs
  • 1 cup Old El Paso chunky tomato salsa or other store bought salsa
  • 0.25 cup water
  • 2 tablespoons dried currants
  • 1 tablespoon honey
  • 0.75 teaspoon ground cumin
  • 0.5 teaspoon cinnamon
  • 3 cups hot cooked couscous or rice

Instructions

  1. Heat oil in large frypan over medium to high heat until it is hot.
  2. Add almonds and cook for 1 - 2 minutes, or until golden brown.
  3. Remove nuts and set aside.
  4. Add garlic to the pan and cook stirring for 30 seconds.
  5. Add the chicken and cook, turning once until they are browned (4 - 5 minutes).
  6. Combine the salsa and all the remaining ingredients in a bowl.
  7. Add to chicken and mix well.
  8. Reduce the heat to medium, cover and cook, stirring occasionally for 20 minutes or until the chicken is tender and the juices run clear when pierced with a fork.
  9. Stir in the almonds and serve with couscous or rice.
  10. I double the sauce and use one jar of Old El Paso mild salsa and one of medium salsa.

Have you got a recipe you want to share with readers? Send it in with this form.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

Recipe of the week

 

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Apricot slice with streusel topping

Course: Dessert
Cook Time: 20 minutes
Author: Faye Bunyan

Ingredients

Base

  • 1 cup plain flour 150grm plain flour
  • 1/2 cup caster sugar
  • 90 g melted butter

Apricot Mix

  • 2 cups chopped dried apricots
  • 250 ml water
  • 1/4 cup caster sugar

Coconut Topping

  • 100 g melted butter
  • 1 cup desiccated coconut
  • 1/3 cup shredded coconut
  • 1/2 cup plain flour
  • 1/2 cup firmly packed brown sugar

Instructions

  1. Base: Mix ingredients together and spread into a greased baking slice tin.
  2. Apricot Mix: Put all ingredients into a bowl and microwave until soft and squashy.
  3. Spread mix over base evenly.
  4. Topping: Mix ingredients together and sprinkle over softened apricot filling.
  5. Bake in a moderate oven for about 20 minutes or until lightly browned.
  6. Cool then slice.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

Recipe of the week

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Bigos - Polish Hunter's Stew

Course: Main Course
Cuisine: east european, polish
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 4 people
Author: jelsie
A Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. Prepare this in the morning and put in a slow cooker for dinner. The quantity is generous and the stew tastes even better the next day. This recipe is a hodgepodge of several recipes from the internet, there is no real need to be exact with quantities or ingredients and the herbs and spices can be added to your own taste.

Ingredients

  • 500 grams pork belly cut into large chunks
  • 500 grams pork rump cubed
  • 500 grams beef or venison cubed
  • 2 pork kabanos sausages sliced
  • 3-4 slices bacon diced
  • 1/4-1/2 cabbage shredded
  • 1 jar sauerkraut 400-600 grams
  • 1 onion sliced
  • 2 carrots sliced
  • 3 cloves garlic crushed
  • 4-6 large field mushrooms sliced or 10 gm dried porcini, soaked and cut
  • 1 tsp caraway seeds
  • 4-8 juniper berries crushed
  • 1/2 - 1 can ccrushed tomatoes or 2-3 tomatoes diced
  • 2 bay leaves
  • few sprigs of thyme
  • 1 cup red wine
  • 1/2-1 litres stock beef or chicken
  • 3 tsp paprika dulce
  • salt
  • pepper
  • olive oil

Instructions

  1. In one pan, heat oil and brown small batches of meat
  2. Place in the slow cooker
  3. In a second pan, gently saute the onion, carrot and garlic.
  4. Add the bacon
  5. Add the kabanos
  6. Finally add the shredded cabbage and cook till it has lost some of the volume
  7. Add to the slow cooker, along with all the remaining ingredients
  8. Cook for 4-6 hours on low, stirring from time to time
  9. Check the seasoning and serve.

Have you got a recipe you want to share with readers? Send it in with this form.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

Recipe of the week

 

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Pineapple Cheese Cake

Course: Dessert
Author: Faye Bunyan

Ingredients

Base

  • 1 pkt wholemeal malt biscuits
  • 1/2 tsp cinnamon
  • 3 oz melted butter
  • 2 tbsp brown sugar

Filling

  • 1/2 to 2 tbsp gelatin
  • 1/4 pint whipped cream
  • 3 oz lemon juice
  • 1/4 cup boiling water
  • 1 tin sweetened condensed milk
  • 1 small tin crushed pineapple
  • 12 oz cream cheese

Instructions

  1. Base: Crush biscuits and mix together with remaining base ingredients.
  2. Lightly press into a flan or pie dish using the back of a spoon.
  3. Refrigerate until needed.
  4. Filling: Beat cheese until smooth.
  5. Add lemon juice and condensed milk.

  6. Dissolve gelatin in boiling water then add to the mixture.

  7. Mix well.

  8. Fold in whipped cream.

  9. Drain a small tin of crushed pineapple and add to the mixture.
  10. Spread filling on to base and keep in fridge for 1 hour before using.

  11. Decorate with whipped cream and pineapple.

Have you got a recipe you want to share with readers? Send it in with this form.

Please include photos. If you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

 

As much at home writing editorials as being the subject of them, Cam has won awards, including the Canon Media Award for his work on the Len Brown/Bevan Chuang story. When he’s not creating the news, he tends to be in it, with protagonists using the courts, media and social media to deliver financial as well as death threats.

They say that news is something that someone, somewhere, wants kept quiet. Cam Slater doesn’t do quiet and, as a result, he is a polarising, controversial but highly effective journalist who takes no prisoners.

He is fearless in his pursuit of a story.

Love him or loathe him, you can’t ignore him.

Recipe of the week

 

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Beer Braised Venison

Course: family casserole, freezer meal, Main Meat Course, wild venison
Cuisine: Farm Casserole, Hunters, Wild
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4 -6 people
Author: Ashley
A great venison stew, also works very well for beef. No pepper or chilli to make it kid friendly, but these can be added to make a great variation.

Ingredients

  • 3-4 large onions diced
  • 5 cloves of garlic chopped
  • Olive oil
  • 400 g of Bacon diced
  • 600-800 g Venison or Beef diced
  • 1 bottle lager beer eg Heineken
  • 1 can Watties tomato puree
  • 1 small Jar Leggos tomato paste
  • Quarter cup of cider vinegar.
  • Dried thyme and mxed herbs
  • VARIATIONS
  • Add quarter cup of red wine
  • Use 50/50 mix of beef and venison tip add more bacon if less venison is used!
  • Add Pepper or chilli to taste
  • Add diced carrot or diced potato or diced tomato

Instructions

  1. Use a large fry pan.
  2. Add olive oil for frying
  3. Fry the diced bacon, fat included, until browned, then put aside.
  4. Fry the onion and half the garlic until soft, put aside.
  5. In hot pan sear the diced meat in hot oil and when done add in the onion, remaining garlic and bacon.
  6. Add whole tin Watties tomato puree, stir
  7. Add whole jar Leggos tomato paste, stir
  8. Add bottle of lager beer.
  9. Add generous amount of thyme and mixed herbs
  10. Add quarter cup of cider vinegar
  11. Simmer mix for 5-10 mins
  12. Add mix to large covered casserole dish
  13. Place casserole dish in oven 160 Celsius for 90 mins
  14. Thicken with cornflour or Bisto
  15. Serve (for best flavour heat & eat next day) with rice or mash
  16. Freezes well

Have you got a recipe you want to share with readers? Send it in with this form.

Please include photos, if you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

Helper and problem solver for Cam Slater’s Whaleoil.

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Recipe of the week: **UPDATED

 

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Deb's Turkish delight cheesecake

Course: Dessert
Prep Time: 30 minutes
Refrigeration: 6 hours
Total Time: 6 hours 30 minutes

My favourite dessert ever.

Ingredients

Base

  • 250 g wine biscuits
  • 2 tbsp caster sugar
  • 2 tbsp cocoa powder
  • 100 g melted butter

Topping

  • 500 g cream cheese
  • half cup caster sugar
  • juice of a lemon
  • 1 tsp rose water
  • 1 tbsp powdered gelatin
  • half cup boiled water
  • 500 ml cream lightly whipped
  • 250 g rose Turkish delight
  • few drops red food colouring

Instructions

For the base

  1. Munch up biscuits, plus 100g of melted butter. Mix all ingredients together and press into tin. Put in the fridge to set while you make the topping.

For the topping

  1. Beat cream cheese, caster sugar, lemon juice and rose water. Sprinkle gelatin over boiling water and warm until dissolved, then stir into cream cheese mixture. Let the gelatine warm until it dissolves and maybe help it along with a bit of stirring. Fold in whipped cream. Set aside 1 cup of mixture and add food colouring to make it pink/red.

  2. Add roughly chopped Turkish delight to the main mix, and then lightly mix in pink mixture with the main mix to create a marbled effect.

  3. Spoon on to base and refrigerate for at least 6 hours, preferably overnight.

Have you got a recipe you want to share with readers? Send it in with this form.

Please include photos, if you have more than one photo, for example, photos for each stage of the preparation, then email the extra photos to recipes[at]whaleoil.co.nz along with the title of your recipe, and trained monkeys in the backend will add those to your recipe.

Helper and problem solver for Cam Slater’s Whaleoil.

Hands-on in the real world. Headlong in the online world.