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
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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,
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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
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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
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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
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Our blueberry bush is groaning with fruit at the moment. Most years the birds got more than their share, until we foiled their evil designs by throwing a net over the hard-working bush. The other morning I was greeted by a blackbird stuffed to perfection, and wanting help getting out! We’re going to
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