MUM’S THE W0RD
How to treat a special person on Mother’s Day
This year our kids will be at opposite ends of the country, so I won’t be able to enjoy their company or culinary skills on Mother’s Day. I would be happy though to receive a restaurant voucher — it would help both me and the hospitality industry. However, I suspect my husband will cook up his amazing spaghetti bolognese for Mother’s Day dinner. He uses minced venison which is the same price as prime minced beef in our local supermarket. But it’s venison that makes a million dollar bolognese.
Mother’s Day has a place in my heart. My mum was a fantastic cook and she really enjoyed catering for a crowd. I guess her passion was instilled in me from an early age, but I didn’t realise it at the time. It’s something I have belatedly thanked her for over the years and especially on Mother’s Day, on May 8.
Mother's Day originated with the ancient Greeks and Romans but the celebrations as we know them are only about 100 hundred years old. The day is celebrated in over 40 countries although the dates can differ, and honours mothers and their influence on society. It has quickly become very commercialised — May’s retail sales boom.
ROCKY ROAD CAKE
Kids, whip up this amazing cake for your mum. If an 18cm x 9cm pan is not available use a 20cm one — the cake will just sit lower. I sprinkled dried rose petals on top of the cake.
Ingedients
■ Base: 250g packet malt biscuits
■ 1/2 cup desiccated coconut
■ 100g butter
■ 1/2 cup sweetened condensed milk
■ Topping: 75g sliced almonds
■ 250g marshmallows
■ 1 cup red glace cherries
■ 300g dark chocolate, chopped
Method
Crush the biscuits very finely in a food processor or with a rolling pin. Combine with the coconut in a mixing bowl.
Melt the butter in a microwaveproof bowl, about 1 minute 20 seconds on medium (50 per cent) power. Stir in the sweetened condensed milk, stir well to combine.
Line a 18cm round x 9cm deep loose-based cake pan with baking paper. Press the mixture evenly into the pan and refrigerate to set.
Meanwhile, lightly toast the almonds in a non-stick frying pan on medium heat. Cool.
Cut the marshmallows and cherries in half with scissors. Combine with the almonds.
Melt the chocolate in the microwave in short burst. Mix well.
Spread a little over the cake base. Pile half the marshmallows, cherries and almonds evenly on top. Drizzle with about 1/3 of the remaining chocolate so the ingredients stick together. Top with the remaining marshmallow mix. Drizzle the last of the chocolate evenly over the top. Refrigerate to set.
Serve the cake at room temperature. Use a large, heavy, serrated knife (eg a bread knife) to cut the cake into wedges. Run the knife under hot water for a few seconds then dry before cutting.
— Serves about 16
10-HOUR PANCAKES
Whisk the ingredients together in a bowl the night before, cover and refrigerate.
Ingredients
■ 1 cup each: plain flour, wholemeal flour
■ 1 Tbsp each: baking powder, caster sugar
■ 1 tsp ground cinnamon
■ 1/2 cup each: milk, plain yoghurt
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■ 2 large eggs
1 cup warm water butter or canola oil for cooking
Method
Combine the flours, baking powder, caster sugar and cinnamon in a bowl. Beat the milk, yoghurt and eggs together. Stir into the flour mixture. Cover and refrigerate for 10 hours or overnight. In the morning, add the warm water. Stir well.
Melt the butter in a heavy, nonstick frying pan. Add about a 1/4 cup of the batter. Cook until bubbles appear on the top. Flip over and cook the other side. Keep warm in a 100 deg C oven. Repeat until all the mixture is used.
Great served with microwaved or grilled bacon, poached or fried eggs and fresh fruit (eg sliced banana and kiwifruit) or fruit, yoghurt and maple syrup. — Makes about 16 pancakes
FRYPAN ROASTED CHICKEN
An electric frypan meal.
Ingredients
■ 1.5kg chicken
■ salt and pepper to taste
■ 2-3 Tbsp canola oil
■ 1 large onion, diced
■ 1 Tbsp each: chopped fresh parsley, sage, rosemary, thyme
■ 1 cup fresh breadcrumbs
■ 1 egg, beaten
■ assorted vegetables, optional
Method
Wipe the chicken inside and out and sprinkle with salt and pepper.
To make stuffing, heat 1 tablespoon of oil in an electric frypan. Saute´ the onion, until soft. Combine with the herbs, breadcrumbs and egg. Fill the cavity of the chicken with the stuffing. Tie the bird neatly with string.
Heat the remaining oil in the frypan. Add the chicken and lightly brown all over on medium heat. Cover and cook for about 1 1/2 hours on medium-low heat, breast-side up.
Peeled potatoes, kumara, pumpkin, parsnip and/or quartered red onions could be added about 45 minutes before the end of cooking. Turn the veg over occasionally.
— Serves 4-5
INSTANT BERRY ICE CREAM
Work quickly to keep the fruit frozen. Great topped with brandy snaps filled with whipped cream.
Ingredients
■ 2 cups frozen berries eg raspberries, strawberries or a mix
■ 1/2 cup each: icing sugar, chilled cream
Method
Tip the berries into a food processor or blender. Process until the berries are finely chopped.
Add the icing sugar, and process until well combined. Gradually pour in the cream adding enough to make a smooth ice cream. Clean down the sides once or twice using a spatula. Serve immediately. — Serves 4