Country Cooking

Slow-cooked rabbit delights

Nov 6th, 2017 | By
slow cooked rabbit

When someone drops a buck rabbit off at your front door, you do not flinch. You allow the husband to bundle the recently deceased creature up, process it and let it marinate in lemon juice and olive oil. Early the next evening you brown the joints in a frypan with bacon, before adding plump, black

[continue reading…]



Pea and ham soup with a twist

Jun 12th, 2017 | By

Jazzing up the classic Pea and Ham soup is a grand idea on these chill Winter days, says Annette Taylor. Not much beats a bowl of hearty, steaming soup and one of my favourites  was pea and ham.  For years I’ve turned ham hocks and dried split peas into the well-known winter warmer; it’s cheap,

[continue reading…]



Mushrooms galore!

Apr 19th, 2017 | By
Horse mushroom

Mushroom season is upon us.  And one of the best types is in paddocks right now. Horse mushrooms (Agaricus arvensis) are the biggest of the local mushroom varieties – they can be 15cm or more across the cap – and they have a deliciously rich flavour with a hint of aniseed. Last year we didn’t

[continue reading…]



Lemon cordial all year round

Mar 20th, 2017 | By
Lemons

  The hot summer days are coming to an end but there’s still nothing quite like a cool glass of cordial after a day in the garden – or strenuous book reading. And in winter it makes a delicious hot lemon drink on those cold nights. Lemon cordial is really easy if you have a

[continue reading…]



Summer pie for all

Feb 15th, 2017 | By
Summer Pie

You’d think I would remember this. But no. The last time I cooked this fantastically tasty recipe was back in 2003 when I wrote about it in my cooking column in the Waikato Times. Which is a bit ironic, because the subject was about memory being a funny old thing. ‘There are many things I’ve

[continue reading…]



Relishing the chillies

May 9th, 2016 | By

This is simply the most splendid chilli sauce I’ve experienced – packed with complex, intense flavours and hot enough to knock your socks off. We were going to turn our small harvest of jalapeno chillies into a jar of pickled peppers to be kept in the fridge and used as needed. But we’re still getting

[continue reading…]