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HOT DISHES.

A TIN OF HEAT. With the aid of other ingredients, economical but appetising hot dinners can be prepared from a tin of meat. Boil some rice until tender, then drain it, pour cold water through it, and put the colander in a warm place to dry the rice'. While it is cooking .fry one or two chopped onions in dripping. Cut the: meat into small dice and add it and the rice to the onions, together with a small tin of tomatoes, some pepper, and salt if necessary (the meat itself will provide enough salt tor some of these dishes). Stir s-11 together until very hot. but do not cook. Left-over potatoes can be treated in a similar way. Dice the potatoes and fry until brown and wisp, add the meat, tomatoes and seasoning and heat up.

Tinned meat combines well with macaroni or spaghetti. For instance, boil some macaroni in stock or water with an onion in it. Drain the macaroni and chop the onion; cut the meat into very small pieces. Put in layers in a piedish with .the onion and some seasoning. Add a little of the liquid, sprinkle the top with bread crumbs and grated cheese, and pour just a little fat' over. Put in the oven for about twenty minutes and brown the top.

A simple dish, is made in the same XB.j as shepherd's pie. Mince the meal tnd season it with pepper. Add a little gravy if available, or stock or even water. Cover with .mashed potatoes beaten .with milk,\ pepper and salt. Roughen the top and brown. Or the diced meat can be put in layers with •diced, cooked potatoes seasoned with salt aiid pepper. Add liquid almost to fill the dish (gravy, white sauce or thickened stock), and bake in a quick oven. Fried. All kinds of quickly fried dishes can be made with tinned meat. For inBtance, dip pieces (not too thin, as this meat breaks easily) into a rather thick batter and fry quickly until brown. Or it can be dipped in egg and bread crumbi and fried. Or mince the meat, moisten it slightly, put a little on small squares of thin pastry, moisten the edges, and turn each corner into the centre,, fastening down. These can bfe dipped in egg and bread crumbs and tried, or else dropped into boiling soup or salted water and boiled for about half an hour. Stews can also be made with tinned meat, but the method is somewhat different from the ordinary stew, because, the meat is as far as possible merely heated up and not cooked for a long period. Therefore the vegetables should be cooked first, in stock or with some bones. For example, first cook onions, potatoes and carrots, or any other vegetables to hand, with a handful of split peas a/td the liquid, until tender. Thicken the liquid if it seems too watery, .and drop in the pieces of meat juft-a,fewLminute* Jaefore lie stew is required. Dumplings, made with half a pound of ftour> half a teaepoonful each of salt and baking powder, a pinch of pepper and three ounces of suet, may be put in the broth also for the last halfhour. The same paste may be used to make a meat roll or meat pudding. For the roll mince the meat and mix it with i little chopped onion, spread on the paste, roll up and cook in the usual way.

Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/newspapers/AS19400919.2.93.2

Bibliographic details
Ngā taipitopito pukapuka

Auckland Star, Volume LXXI, Issue 223, 19 September 1940, Page 13

Word count
Tapeke kupu
578

HOT DISHES. Auckland Star, Volume LXXI, Issue 223, 19 September 1940, Page 13

HOT DISHES. Auckland Star, Volume LXXI, Issue 223, 19 September 1940, Page 13

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