Skip to content

Leek and Feta Tart

June 18, 2011

Who likes a good tart? As far as I know…EVERYONE.

Went to the Masterton Farmers Market today. German dude there does the BEST bread around(and its really close to where I live, so score!).  And then I saw it. Castlepoint Feta.

For those who know me, they know I got married out by the beach there. Rugged coast, etc etc. Plus my wife LOVES feta. And I knew I had some leeks in the fridge, and some shortcrust in freezer.


So aways I went. Sliced up some leeks, whilst my pastry was blind baking.

Leeks. Sliced. Poor things didn't even see me coming.

Then I removed the gold from the fridge. Terrific crumbly firm feta. OM nom.


Feta. Salty and Firm.


Eggs. Eggsellent. Four should do it, and then I'll splash some milk in. (no cream, I'm on a budget here!)

Then I beat the bejesus outta the eggs, and set up my tart, put the sweated leeks and Feta in the blind baked pastry.


Before Egging.


Then Its just a matter of adding the custard, and baking at 180 for about 20 minutes until its set.


Done and done. Delish....

Yeah, I was a bit ambitious with not trimming the pastry. (Oven is a bit keen sometimes.) But this went down a treat. Leeks were lovely and soft, and the feta gave it a great salty tang.


I give this 4 stars . Next time I’ll be more careful with the pastry. Great for this miserable winters day though.




May 31, 2011

Check out my profile!

If you like animals, you’ll love LAMB!

May 14, 2011

First-apologies for the delay between posts. Baby takes preference! And now he’s almost a month old, his noms are more important than mine! Although his are pretty much the same all the time.(Milk, milk and more milk).

During the weekly shop, I was really on the lookout for something a little different. And of late lamb has been ludicrously expensive. Still like everything else, we export the good stuff.

However, Pak n Slave has a $6 meat section, which sometimes throws up some good ‘uns.  Usually its Chicken Maryland, or some chicken wings. But this week was different. LAMB. Ok, it’s just chops, but four of them for SIX BUCKS.  400 grams of meaty, slighty fatty goodness.

LambFour for 6 bux!

Now, With baby in the house, I have been told to cut down on the amounts of garlic/hot sauce/chili etc.  Apparently bubs doesn’t like it and I’m a fan of sleeping.

So’s I head to the cupboard, and in a fury of chopping/hunting/gathering-make this!

Leeks/onions/beef stock/mint

Leeks/onions/beef stock/mint

A cacophony of stock/leeks/onions/mint with a little help from Mr Worcester, red wine vinegar(to help cut through the fatty/salty) and some soy for colour.

the usual suspects

The usual suspects-Nothing but the finest here!

Now this potion needs some meat. So I brown off those suckers-note my new cast Iron Pan. Thanks sale at Briscoes!

Lamb in the pan stan.

"it's so warm in here..."

Once they got a bit of a tan goin, into the potion they went, then into a slow oven at 160 degrees.

Now…I need something else. Spuds are good. and boring. And related to Deadly Nightshade apparently.  So I need a beer first.

Emersons Book Binder. Delicious, and nutritious.(and only 3.7 alc)

Then, its came to me. FREAKING HASSELBACK POTATOES. Peeled, sliced and into the oven tray.

mmm...warm and toasty.

Now, time to relax while these cook. In the meantime, here’s yet another cat pic.


Now, I know some people are dirty pervs so here’s an action shot

Hasselbacks-dont they look like Slaters?

So this went on for a while, until this!

Finished! Lamb with rich rich gravy and hasselback potatoes. OM NOM.

Not too much work, for a really hearty and nice wintery meal. And to be honest I went back twice for more of that oniony/leek gravy goodness. I think I might just make some of that to have with chips one day.

Til next time….


Vegan banana muffins

January 30, 2011


I look to the cupboards, find waaaaay to many brown bananas on the bench. And in summer time the flies tend to like ’em. I’ve got a day off, and am a hungry hungry hippo.

To be honest, the only way I eat bananas is in a smoothie or baked goods. I know they are full of goodness etc, but ick. The texture alone is enough to put me off. Caramelized dehydrated ones however-hold me back!

Brown 'nanas aren't the most attractive of the fruits.

I’m thinking, cos it’s my Sunday(well it’s actually Saturday-but I work Sundays so I’m totally outta whack)-MUFFINS! You know the things that people have when they

“DONT HAVE THE BALLS TO HAVE CAKE FOR BREAKFAST!”-Thanks Kitchen Confidential-how i love thee.

However, we have no butter. Or measuring spoons. And probably no eggs. So off to the Briscoes sale and I gots me this!

Measuring spoon of death.

And no eggs, or butter. But at least I can measure stuff now. I love being an adult-cos I bought cup measures, and a new set of tongs!

So, I think like a vegan. ie: What can I have, instead of what can’t I have.  And now I have the iMac in the Dining room, Google is my Pal.

I give full credit to this recipe.

So now I have a recipe, do I even have the basics? Turns out YES! Apart from Cardamom-but no biggie.

Ready for action

And then, taking out all frustrations of last week, i mush the ‘nanas.

Yeah, I used a whisk. Beat those bananas bad.

Then, following the recipe-which was awesome by the way, added the other goodies.

almost mixed up goodness

Then dropped ’em into the tin.

Dodgy pic to show my complete lack of consistency in quantity.

25 minutes later in the oven, and out came these!


And of course, obligatory shot with margarine on top-to keep with the vegan theme.

Money shot. Supported by Masking tape and beehive water dispenser.

In closing-these are awesome. Really easy to make, and a great use for skanky bananas. Half a cup of oil might be scary to some, but these are so moist and yum. The bananas make for a great texture, and a fantastic crowd pleaser. I give them two noms up!


Epic Venison Noms

January 28, 2011

So last night I started going thru the freezer for something to Nom.

I found this…

Tasty Venison Filet noms

mmmm...Tasty Venison Filet Noms.

A Quick defrost gave the above.

Now because my wife is pregnant-its a big NO NO to have medium/rare meat. Which is the way I’d normally treat this wonder of nature.(It was from the Brother in law, so wild…not farmed rubbish).

So’s…I puts me thinking cap on, and decide on a braise.  That way it’s still tender, and tastes good reheated later on.

I also found out an interesting thing….Kittens LOVE Venison.


Myf, after a small Bambi Munch.


So then , I perused the fridge, found an onion, and some mushrooms.

Red onions

Red Onions, sweating like little piggies

Button mushrooms

Oh button Mushrooms. Give me some of that B Vitamin goodness.

Chopped up these, and add them with the browned meat.  Covered in some stock-and let the cooking begin!

Whilst cooking, I was listening to “The Roots-How I got Over”.  Great album. If you haven’t got it-GET IT!  I have it on vinyl and seriously, it kills. Totally.

Getting away on me a little.

Now I can hear the purists: He said BRAISING! Well it is partially covered meat, on a slow heat. Technically anyways.

Well while this was trucking along, it needed a little something. Then I remember something my sister had given me:


Bag O'green. Jordanian Zatar

Jordanian Zatar. The pungent Thyme. This stuff is awesome, gives it a big hit.  So in goes a couple of spoons of that to the broth.

Simmer for a couple more minutes. The Zatar even thickens it slightly (take that cornflour!).

Then we serve with some cous cous. I use instant because I’m lazy. And top with sour cream to enrich.

dinner is served

Wild Venison with Zatar and Cous Cous.

That was so goddamn good, its making me hungry again.

Till Next Time,


Yet another Food blog, this time by a ginger Kiwi.

January 27, 2011

Yep, Ive joined the ranks of “Food Blogger”


“What does he know” I can hear you scream…


Well 2 years of study at Wellington Polytech-Now Massey university- I completed the two year cert in Catering, Hospitality, and Tourism. I cooked for a grand total professionally for about 2 years after that.


I’m a far better salesperson than cook.


However, being the lad that I am, I love to give advice, and people are constantly asking me questions about cooking. So here we go I guess?


You can expect ecletic, unsual and tasty noms. With some average at best photography, and dodgy food porn ingredients.


Day one to follow…


Aaron P.