48 28 | Mahurangimatters 1 April 2013
Cuisine Mothers Day Flowers, Plants & Gifts
with Andrea Hinchco Interflora
Says it best. Shop 5, Riverside Arcade • 62 Queen St, Warkworth • Ph 09 425 9418
0800 FOR FLOWERS • 0800 367 356
www.tastematakana.co.nz
Reliving family picnic traditions Our long hot summer has revived memories of the summers of childhood and there has been much reminiscing lately with friends about the pleasure of the old-fashioned picnics we enjoyed as children. Thoughts of simple homemade food on a rug, accompanied by billy tea and Dad’s infamous ginger beer (it had tendency to explode without warning) can generate much nostalgia for those of us around my age. While we barbecue and eat outside at home these days much more often that we did 40 years ago, there is no reason not to relive the excitement of preparing and packing up a mountain of baking and sandwiches and then driving to some out-of-the-way spot for lunch. The word “picnic” first appeared in the English language during the 16th century, and was associated with the practice of eating an elegant meal out of doors, not to be confused with a farm worker’s meal out in the paddocks. These days, with the huge range of chilly bags, containers, foldable chairs and designer picnicware, it is so easy. Why not search back through old family recipe books for favourite recipes from yesteryear and introduce a new generation to the custom? My family, when asked their favourite picnic food, were unanimous: sausage pie. So I have tried to write down the basis of a recipe that has only ever been a concept handed down to me by my Mum. Back in the day she would have used sausagemeat bought from the local butcher but I have found it preferable to take the meat from a good sausage to get a better texture.
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• 7 eggs • 1 small onion, grated • Small bunch flat leaf parsley, chopped • 100g tasty cheese, grated • 2 large tomatoes, sliced • Salt and freshly ground black pepper.
• 750g sausages, skinned • 1 cooking apple, peeled and grated • Shake of Tabasco • 50g fresh breadcrumbs • 400g packet puff pastry
Place a baking sheet in the oven and heat to 220C. Divide pastry in two, one piece slightly bigger than the other. Roll out the larger piece and place it in bottom of a 24cm pie tin, preferably with removable base. Sprinkle grated cheese over pastry. In a bowl, mix together the sausage meat, onion, apple, parsley, breadcrumbs and Tabasco. Season to taste. Spread mixture evenly into pie dish. Make six indentations and break an egg into each one. Carefully place a layer of tomato slices on top. Roll out remaining pastry to fit the top. Beat last egg with a fork and use to seal the pastry and brush evenly over top to glaze. Place pie dish onto preheated baking tray and cook for 40 to 45 minutes until crisp and golden. Cool on a rack and when cold keep refrigerated until packing picnic box. Can be made the day before needed.
Exquisite stationery Writing Accessories ~ Unique Gifts 16 Mill Lane, Warkworth • 425 0302 Email: info@tastematakana.co.nz
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