Taste of sev­eral coun­tries in book

Napier Courier - - News -

Neigh­bour­hood Eats cook­book is a trea­sure trove of more than 250 best-loved fam­ily recipes from the kitchens of Hawke’s Bay fam­i­lies, brought to­gether by the par­ents of Napier Cen­tral School.

At the heart of the cook­book is that ev­ery fam­ily has a favourite recipe, a sen­sa­tional se­cret that has been passed down from gen­er­a­tion to gen­er­a­tion, a culi­nary clas­sic that al­ways puts a smile on peo­ple’s faces.

Th­ese tried, tested and loved recipes have been grouped into 12 chap­ters from Bake, Party, Fast and Com­fort to a col­lec­tion of pic­nic cre­ations.

Three fam­i­lies share their rea­sons for choos­ing th­ese recipes — and the recipes.

Boe Stit­son — Veni­son mas­saman curry

■ Why did you choose this recipe?

Back in Thai­land, my grand­mother, aun­ties and un­cles cook food to taste, adding and ad­just­ing in­gre­di­ents as pre­ferred. I chose this recipe be­cause it was the first dish that my mother taught me to cook when I was young. Most of all it is the dish I would pick to cook when I have fam­ily and friends over for lunch or din­ner.

■ What does this recipe mean to your fam­ily?

This recipe meant a great deal to my fam­ily.

When I was young my mum and I didn’t have a lot of money. So cook­ing a big pot of curry and a pot of steamed rice would go a long way.

■ How does this recipe re­flect your cul­ture?

In Thai­land where I grew up, there wasn’t much money around. Ev­ery­one had to work very hard. So cook­ing a dish like curry would feed the whole fam­ily and most of the time we didn’t have to go too far to find the in­gre­di­ents be­cause we would grow ev­ery­thing our­selves. Food forms a cen­tral part of any oc­ca­sions. It doesn’t mat­ter what the oc­ca­sions is there will be food in­volved. There is the old say­ing is ‘Eat­ing alone is bad luck’.

■ Are the in­gre­di­ents in the recipe eas­ily avail­able lo­cally and if so from where?

Yes you can get the in­gre­di­ents from the lo­cal veg­eta­bles shops in­clud­ing at HongKeLong Asian Food in Austin St.

Thai mas­saman curry recipe — Lexi and Jack Stit­son In­gre­di­ents

850g veni­son

2 x 400ml cans co­conut cream 2 tbsp Mas­saman curry paste 1 tbsp palm or brown sugar

1 tsp tamarind juice

2 tbsp salt

4 medium pota­toes, cubed 2 medium ku¯ mara, cubed 1 can pineap­ple pieces, drained 2 cups cashew nuts

2 medium onions, cubed Method

Cut the veni­son into cubes, set aside. Heat the co­conut cream in a wok on a medium heat, adding the curry paste, fish sauce, salt, tamarind juice and sugar. Keep stir­ring un­til mixed well to­gether and then add the veni­son, pota­toes, ku¯ mara, onions, pineap­ple and cashew nuts. Turn down the heat and sim­mer un­til the veni­son is nicely cooked and ten­der. Serve with steamed rice.

Ka­t­rina An­der­son and Colin McKen­zie — Neen­ish tarts

■ Why did you choose this recipe?

We choose this recipe be­cause it re­lates to a fam­ily tra­di­tion from Aberdeen, Scot­land and has been passed down through the gen­er­a­tions.

The cur­rent gen­er­a­tion who at­tend Napier Cen­tral School are the third gen­er­a­tion learn­ing to make the neen­ish tarts here in New Zealand.

■ What does the recipe mean to your fam­ily? Is there a tra­di­tion/cel­e­bra­tion that in­cludes this?

This is an im­por­tant recipe to our fam­ily as it in­volves an ac­tiv­ity that fam­ily brought out from Scot­land when they ar­rived 65 years ago.

Ev­ery New Year’s Eve since ar­riv­ing in New Zealand, the neen­ish tarts have been made and en­joyed by fam­ily and many fam­ily friends. It’s great to see that the tra­di­tion will con­tinue for many decades to come, cre­at­ing more fam­ily mem­o­ries.

■ How does this recipe re­flect your cul­ture?

It is a Scot­tish tra­di­tion to cel­e­brate New Year’s Eve and Hog­manay. In Scot­land they be­lieve the house­hold re­ceives good luck if the first per­son to knock on their door af­ter mid­night and step over the thresh­old is a dark-haired per­son. This is called first foot­ing. If there was no dark haired per­son then the per­son first foot­ing was re­quired to carry a lump of coal. The house­hold must of­fer the first footer a wee dram and a neen­ish tart.

■ Are the in­gre­di­ents eas­ily avail­able lo­cally and if so from were?

Yes all the in­gre­di­ents are read­ily avail­able from su­per­mar­kets in New Zealand Neen­ish Tart recipe — Se­yarna, Tessa and Han­nah An­der­son, and Hunter and Sum­mer McKen­zie

In­gre­di­ents

Pas­try

180g but­ter soft­ened

cup caster sugar

1 free range egg, lightly beaten 1 cup self rais­ing flour

1 cup plain flour

Fill­ing

125g but­ter soft­ened cup ic­ing sugar sifted cup sweet­ened con­densed milk 11⁄2 tbsp lemon juice

Ic­ing

11⁄2 cups ic­ing sugar

2 tbsp milk

11⁄2 tbsp co­coa

1 tsp milk, ex­tra

Method

Pre­heat the oven to 180*C and grease 2x 12 hole patty pans. Cream the but­ter and sugar, then add the egg and beat un­til com­bined. Fold through the sifted flours and knead un­til the pas­try is smooth. Chill the pas­try in the fridge for 10-15min. lightly flour the sur­face, roll out the pas­try to about 1/2cm thick and cut into 24x 6.5cm rounds. Line the patty pans with pas­try and blind bake for 15-20min or un­til golden brown.

Cream the but­ter and the sugar un­til pale in colour. Slowly add sweet­ened con­densed milk and lemon juice al­ter­nately, mix­ing well af­ter each ad­di­tion. Fill the pre­pared pas­try cases with the mix­ture and chill in the fridge un­til set, ap­prox. 3 hours. Com­bine the ic­ing sugar and milk in a bowl and mix well. Place half the ic­ing mix­ture in a sep­a­rate bowl, add the co­coa and ex­tra milk and stir un­til well com­bined. Us­ing the white ic­ing mix­ture, spread this over the fill­ing of half of each tart for a smooth fin­ish. Al­low th­ese to set for 5 min. Re­peat with the choco­late ic­ing to the other half of each tart. Al­low th­ese to set for 5 min.

Ola Sawaie — Shak­shouka from Jor­dan

■ Why did you choose this recipe?

I chose this recipe be­cause it is de­li­cious, full of nu­tri­ents and easy to pre­pare.

It also can be eaten with pita bread for break­fast, lunch or as a side dish for din­ner.

■ What does the recipe mean to your fam­ily?

I have learnt how to cook Shak­shouka from my mother and she learnt how to cook it from her mother and so on. So Shak­shouka holds an emo­tional bond with my her­itage and with the Jor­da­nian cul­ture in general be­cause it is a very pop­u­lar dish in Jor­dan es­pe­cially in the North­ern part (where we come from). To­day my fam­ily also en­joys eat­ing this flavour­ful dish when we gather at the din­ing ta­ble here in Napier.

■ How does this recipe re­flect your cul­ture?

This recipe is an up­grade to a more pop­u­lar dish in all parts of Jor­dan which is called Gal­layet Ban­dora and that means lit­er­ally fried to­ma­toes.

Adding eggs to this dish made Gal­layet Ban­dora even richer and more nu­tri­tious. Then peo­ple started to call it Shak­shouka to make it dif­fer­ent. In my cul­ture, fam­ily bonds are very im­por­tant so when fam­ily mem­bers or even friends sit at the din­ing ta­ble shar­ing and eat­ing from the same plate — in this case eat­ing Shak­shouka — and di­vid­ing pita bread among them, they em­pha­sise the mean­ing of fam­ily bonds.

■ Are the in­gre­di­ents in the recipe eas­ily avail­able lo­cally and if so from where?

The main in­gre­di­ents are to­ma­toes, olive oil and eggs.

Farm­ers es­pe­cially in the Jor­dan val­ley and in the north­ern part plant olives and to­ma­toes so they are avail­able in the lo­cal mar­kets.

The price of 1 kilo of to­ma­toes is al­most 1 NZD and some­times it can reach to 50 NZ cents. That’s why this dish is very pop­u­lar among Jor­da­nian peo­ple, re­gard­less of their fi­nan­cial sta­tus.

Shak­shouka recipe — Salma Thainat In­gre­di­ents

2 large tbsp ex­tra vir­gin olive oil 2 cloves gar­lic, peeled and chopped

5 — 6 ripe to­ma­toes, sliced thickly

4 large free range eggs

cup fresh pars­ley, chopped salt and pep­per pinch of red pep­per flakes cayenne pep­per

Method

Heat the olive oil in a large iron pan. Add gar­lic with a pinch of salt and pep­per and cook un­til golden.

Add the to­ma­toes and sim­mer un­til the mix­ture re­duces (10 — 12 min), sea­son­ing to your taste. Us­ing a wooden spoon, make six wells in the tomato mix­ture and gen­tly crack an egg into each. Re­duce the heat, cover and cook un­til the egg whites are set. Un­cover, add pars­ley and sea­son with pep­per as pre­ferred. Serve with warm pita bread.

Hold­ing their freshly baked neen­ish tarts are cousins (from back left) Tessa An­der­son, Se­yarna An­der­son, Hunter McKen­zie and in front Han­nah An­der­son.

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