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 he
Scene is the theatre programme from Theatreworks,
which plays from 12:00-12:30PM on the last monday of the month, and repeated
at the same time on the following two mondays.
here
are several segments in The Scene,
but one of the popular ones is "Theatre
cooks" where well known theatre-type people share their
favourite recipes. Each month the recipe is repeated here.
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Caeser's Salad
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30.09.2002
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From
Gavin Rutherford
Buy a bottle of Caeser Salad Mix from the supermarket.
Take a Chicken breast which has been seasoned and slice into slivers.
Put on to fry in a little olive oil and then add a little sliced bacon.
Get whatever greens you would like in your sald and put them into a bowl. Make a little bed in the lettuce to place your meat.
If you like anchovies, take an anchovy and chop it up and put it in with the chicken and bacon.
Add cooked meat when it has cooled a little to the salad bowl.
Either grill bread in the oven, or simply toast it, then cut into small cubes to add to the salad as croutons.
Top with a sprinkle of slice of parmesan cheese.
Add the bought salad-mix to the salad, and toss through.
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SPAG BOL ' A LA RHYS'
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August 2002
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From
Rhys Latton
1 jar of tomato paste
200 grms mince
2 rashers of bacon
2 bay leaves
Lots of Basil, Olive Oil and garlic
2 onions
1 packet of spaghetti
Veges: 2 carrots finely chopped; 1/4 broccolli and 1 courgette
Cook the bacon, mince, garlic and onions until meat brown.
Boil the water. Throw in the pasta and cook until al dente.
Throw in the rest of the ingredients. Add salt and pepper to taste. Serve with grated parmesan and a glass of shiraz. (or 2)
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FAMOUS WINTER CASSEROLE
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29 JULY 2002
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From
TOM HARRINGTON
PREHEAT OVEN TO 220'C
500 grams cubed beef
Put in plastic bag with a little flour, some pepper, some lemon pepper and a touch of cayenne. Shake it up so mixture coats the beef.
Chop up and onion finely and cook in a drop of oil in a pan until the onion is clear.
Put the cooked onion into a casserole dish.
Leave the oil in the pan, and add the coated meat cubes to brown. Stir them so that the flour doesn't stick and burn.
Put browned meat on top of onions in the casserole dish.
Cut up 3 potatoes, 2 parsnips and 2 carrots. Put in pan to cook with 2 cups of red wine and 2 cups of water and bring to the boil.
Put the boiling juice and the veges on top of the meat and onions.
Add any fresh herbs you like, and turn oven down to 160'c before putting in the casserole.
Cook for about 2 hours or until meat is tender.
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Yummy Vegetable Soup
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24 June 2002
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From
Erin:
Put everything into a big 4 litre soup pot.
Chop up some onions and saute. Add 2 litres of water and if you're not a vegetarian, a sheep shank.
Chop up potatoes, courgettes, carrots kumaras whatever you like. Into big chunks. When water starts boiling throw all the veges in.
Previously you would have gone to the pic n' mix section of your supermarket and bought about 2 cups of soupmix.
Add this, and give everything a good stir. Make sure nothing sticks to the bottom of the pan.
Simmer for a couple of hours, stirring every few minutes to ensure nothing sticks.
When the barley is soft and expanded and the veges are lovely and mushy, remove the bone, add salt and pepper and......
EAT IT ALL UP....YUMMY
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Work, Rest and Play Pudding
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27 May 2002
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From
Martin Phelan
Take a 1 litre block of icecream.
Cut it into slices and put the blocks onto plates and put the plates into the freezer.
The icecream must freeze very hard and get very very cold.
Take 3-4 Mars Bars and slice them very thinly.
Melt them in a heavy bottomed pot on a medium hot stove top ring. Stir constantly
Add a little dollop of butter and a little brandy. Keep stirring.
When Chocolate is almost melted pour in pottle of double cream. Stir some more.
Pour hot gooey chocolate syrup over frozen icecream, and it will caramalize as it cools.
YUMMY
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CHEESE SCONES
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01.05.02
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From
RICHARD HUBER
There are two secrets to this recipe.
1. Use lots of grated tasty cheese.
2. Mix it delicately. DON'T KNEAD.
3 cups of sifted flour and 2 tspns of baking powder in a bowl.
Put in enough cheese, that when you look at it, you can see LOTS of cheese. (about 3 handfuls).
Gradually stir in the milk, (bit by bit) until you have a nice moist mixture.
Stir gently moving from the outside of the bowl
Put on lightly floured tray, and push once down with the hand.
cut into scone sizes and cook in preheated oven. (180 c) until lightly browned and smelling yummy.
Probably about 10 minutes.
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Lavender Sorbet: |
02
/ 2002
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From Linden Hood
Take 50-60 gms of
lavender flowers (Use English lavender if possible) put in with 1 glass
of sweet wine and heat on stove in a glass or stainless steel saucepan.
DO
NOT BOIL
Gently warm for about
10 minutes then drain off wine and throw away the mushy flowers
Add as much water
as you have of wine. That is to a glass of wine, add a glass of water.
Add about 200 grms of sugar to that and warm gently until sugar is dissolved.
AGAIN
- DON'T BOIL
Put resulting thick
syrup in a container like an icecream container and put in freezer. When
about 1/2 frozen, beat with a fork until fluffy. Then continue freezing
until frozen. (If you want, when beating mixture, you can add 1 egg white
for added fluffiness).
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| Contact
Information: |
| Email: |
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| Postal
address: |
Hills
AM
Dunedin Community House
283 Moray Place
Dunedin
New Zealand |
| Phone: |
(03)
4716161 |
| Fax: |
(03)
4716162 |
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Copyright © 1995 HillsAM 1995. All Rights Reserved.
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