Recipes we use aboard Talisker
Last updated 25.11 2002
We New Zealanders are fortunate in
that we all live so close to the sea. Never more than 100 or so km, which means
we can catch, prepare and eat our seafood on the same day.
We savor the freshness by not coating seafood with heavy sauces to disguise their unique taste. Our guests complain that we have spoilt them because it will be so difficult for them to re-capture the fresh seafood experience. Seafood dishes in restaurants are never quite the same again.
often ask us for our recipes and we have decided to publish favorites here.
We trust that you will enjoy them.
* Soups/Chowders * Fish Batters * Fish & Shellfish * Salmon * Meats *
* Vegetables * Mayonnaise, Vinaigrette & Dips * Relishes, Chutneys & Sauces *
* Salads * Cheese Dishes * Desserts * Cakes & Biscuits *
Take 3-4 dozen Oysters,
Two and a half cups of Whole Milk Powder (you may use fresh milk),
Three quarters cup of Flour,
Salt and Pepper to taste.
Mix milk and flour to a cream and
slowly add the rest of the seven cups of water (if using milk powder).
Stir on heat with wooden spoon until thicken.
Do not leave stove, if you do,
turn off heat. Soup will
curdle quick as look.
When thickened take off heat and
leave 10 minutes, this makes for a creamier soup.
With the raw Oysters take off frill, strain Oyster juice.
Add about one cup of juice to the frills, microwave until boils – this forms the stock or flavor.
Reheat soup, stir constantly add
strained stock, frills are thrown away. One
or one and a half cups of stock depending on your taste, make up with water if
soup too thick (if using milk powder).
Half to one and a half
teaspoons of fresh Chili or chili in a bottle or several shakes of Chili powder.
Add two tablespoons of butter. Chunky
chop Oysters, add. Squeeze of lemon
or splash of white wine. Do not
boil. Pour in soup bowls,
optional, swirl of cream or sour cream, pinch of parsley or small sprig of
Up to 48 hours....... Cooked. 48 hrs to 72..... Soup.
Boil up six large mussels, save liquid
Sauté a small onion in two tablespoons of butter,
Add two tablespoons of flour, a shake of pepper
Mix to smooth paste with milk,
this makes a thick white sauce.
Remove mussels from shell and
puree three or more with a little of the liquid, add about half a cup of pureed
mussel liquid to the white sauce mixture. (about 75/25 of milk/mussel liquid).
Add tablespoon of butter. Chunky
chop rest of mussels, add.
Add a dash of white wine or
squeeze of lemon. Optional Garlic
DO NOT LET MIXTURE BOIL
This requires smoked cod as a base. I prefer cold smoked, but for hot smoked use Iris's method as per smoked salmon.
Cold Smoked Cod Fillets.
Fillet blue cod , leaving skin on, wash thoroughly. Rub flesh with 50/50 salt and brown sugar mix and leave stand overnight in refrigerator. Lay skin side down on chicken netting trays and smoke thoroughly (24 to 36 hours) in cold smoker. We prefer to use dry "dozy" kamahi. When done, carefully skin and bone fillets, taking care to remove the pin bones. If you are short of fish, retain the bony bits and simmer them in a little water for 10 minutes or so. Then strain very carefully to remove all bone. This water may then be used to cook the potatoes & onions.
Cut required quantity of smoked boned blue cod fillets into thumb sized chunks, cover with water and gently simmer for three or four minutes. Drain and retain water. Dice potatoes and onions into thumbnail sized pieces and cook until firm in the retained water. Do NOT add salt, the salt from smoking should be adequate. In the meantime make a very thick white sauce.
Combine all ingredients and adjust consistency to suit, using the water the potatoes and fish were cooked in. Season with black pepper if desired. Simmer gently for a few minutes and enjoy.
DO NOT LET MIXTURE BOIL
Cooked chopped mussels or any other shell fish can be added to the final simmering for variety. Also a small quantity of red or green peppers may be added to the potatoes and onions for added colour and flavour.
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Batter for Fish
One cup of flour, two teaspoons of
1-2 teaspoons of Turmeric, Splash of Olive or Vege Oil, Splash of Malt Vinegar.
(Turmeric for colour, Oil & Vinegar for crisp batter)
Salt & Pepper.
Mix together, add water to mixture
and mix to a smooth batter.
Batter is best made a few hours before needed.
Always flour fish, oysters or other seafood before dipping in batter,
this ensures batter sticks to seafood.
Batter for Shellfish
The same recipe as “Talisker
Batter for fish”, but substitute oyster/mussel or scallop juice for water.
If the liquor is too strong then cut it with water.
Make enough Batter for your needs, Batter improves if left for an hour or
two. Any longer do not add the baking powder until use because over time it
loses its potency when mixed with liquid.
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Salmon (Hot Method)
I use a very cheap ($NZ30) tin cover/tray/rack/2 burner smoker. Manuka shavings, Methylated Spirits.
Fresh or frozen (thawed) whole Salmon without head and guts. Fish should measure 30 cms or greater. Smaller Salmon use less sugar and salt.
Fillet fish and carefully recover
all small pieces off the frame. These smoke well and can be placed alongside one
of the fillets.
Dry salmon fillet both sides, then
mix together one tablespoon of brown sugar and one tablespoon salt.
Rub both sides of skin on fillet. Leave
in fridge for 24 hours, if you attempt to hot smoke fish before that time you
will have considerable shrinkage.
Next day, dry fish both sides with
paper towels, place one skin on fillet on Smoker rack. Two handfuls of wood
shavings goes in the tray, the fish on rack sits on top covered by tin cover
supplied with the smoker. The two burners have been half to three quarter filled
with Meths. Light meths, place all
other equipment on top, leave to smoke and cool for about an hour.
Repeat for other fillet.
With patience all the bones may be removed with tweezers.
The amount of Meths depends on the
thickness and length of the fish. Practice
HANDY STORAGE HINT
freezing the smoked Salmon I cut up the Salmon fillets in three,
the tray I use is cardboard cut to size covered in aluminium foil, place
a third of the fish on cardboard/foil tray then wrap well with food wrap (cling)
label and freeze. Do not leave more
than two months even in a good freezer.
Thaw naturally, decorate your
plate with lettuce leaves, wedges of lemon, sprinkle smoked Salmon with parsley.
Surround Salmon with small cracker biscuits.
Handy Hint Prior to smoking sprinkle fish sparingly with a seasoning, it could be pepper or chili powder or curry or garlic powder. It gives the fish a lift.
cooked pasts spirals,
100 gms smoked salmon,
3 or 4 spring onions,
1 cup sliced mushrooms,
½ cup grated gruyere cheese,
¾ cup cream.
pasta over a small baking dish, flake over the salmon. Scatter over spring
onions, mushrooms & cheese. Pour over cream.
Bake @ 200° C for 25 minutes or until golden.
A commercial cheese sauce may be substituted for cream & cheese.
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Chicken and Pine Nut Cream Sauce
Sauté one Onions and 3-4 rashers
of Bacon in a little oil,
Add about 2 tablespoons Pine Nuts.
Add 125mg Sour Cream to sauté mixture,
Enough Chicken Stock to thin the mixture.
Meanwhile cook one packet of
ribbon noodles, drain.
Add one chopped Avocado and a handful of chopped mushrooms,
Add half a boned out smoked
Optional:- spring onions, green
4 Boned Chicken Breasts,
2 tablespoons Honey,
2 tablespoons Whole grain Mustard,
Brush one side of breasts, oven bake 180 degrees C. for 15 minutes.
Turn, Brush other side with mixture,
cook further 15 minutes.
Cut venison steaks into ½ credit sized portions, about 15 cm thick. Marinade in your favorite marinade. We like a honey and soy mixture with ginger and garlic.
½ cup honey,
4 tblsp soy,
2 heaped tsp garlic,
2 heaped tsp chopped ginger. We use commercially prepared garlic and ginger.
and if necessary thin with a little red wine. This is all really to taste and
feel free to experiment.
Pour marinade over steak and leave for at least 12 hours. Any juices from the steak should be combined with the marinade.
Remove steak from marinade and fry in a smoking pan with a little olive oil until cooked through. Pour marinade over steak plus more red wine, cover pan and cook very slowly until meat tender and mixture reduced. Occasionally taste the mixture and adjust wine etc.
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Potatoes, Kumara, Carrot, Onions,
Cook as roast vegetables in oil, Sprinkle Balsamic Vinegar over.
"Mini" Mushroom Pizzas
Take several large flat mushrooms and bake until half cooked. Treat as a "mini" pizza base, covering with your favourite pizza mix. Grill as for a standard pizza. A really great lunch.
An alternative is to cover with a moist chicken stuffing, bake and have with roasted chicken.
Scrub your favourite veges well,
leave skin on for that extra goodness. Place chopped up vegetables (potatoes,
carrots, kumara, pumpkin, onions, parsnip) in a roasting dish.
Add about a clove of minced garlic on chopped vegetables, also minced
ginger or grated fresh ginger to taste and a heaped tablespoon of honey.
I find best if vegetables cut up to quarter size of your fist.
Medium oven heat, toss vegetables every so often, will take 45 minutes or so to cook.
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I find salads very popular on board
and popular with the cook because once made up at home or on board they will
last up to a week refrigerated. For
a charter I usually make up Pasta Salad, Carrot Salad and a Coleslaw.
I find this combination popular
with everyone. For variety I will
add a Rice Salad and Bean Salad.
Soak in enough water to cover the 500
gram packet of Mixed Beans (purchased from supermarket) overnight. Next day bring to boil for five
minutes. Turn off heat and leave
for one hour then pour water off, add fresh water and simmer for thirty minutes.
Pour off water once more, always rinse
beans between boiling. We usually
pour off and discard the soaking
liquid. This removes impurities.
Half cup water
1 tsp salt
Three quarter teaspoon ginger 1 cup sugar
300mls white vinegar
Bring to boil, pour over beans
finely chopped onions
1 cup cooked, sliced green beans
1 cup crushed Pineapple
1 chopped red/green pepper
Mixed Bean salad in screw top jars in fridge, keeps for ages
****** Don’t boil beans too much or else they go mushy, boil them to just beyond a denté ******
Half head Cabbage, shredded,
Quarter cup grated Carrot,
4 tablespoons Peanuts, (roasted for 5 minutes, cooled).
2 teaspoons Sesame Seeds,
1 packet instant Chicken Noodles, broken into small pieces,
4 Spring Onions,
2 tablespoons sugar,
Half teaspoon Black Pepper,
Half teaspoon salt,
Quarter cup good cooking/salad oil,
3 tablespoons white vinegar,
1 seasoning packet from the “two minute instant noodles”
Mix altogether and pour through salad.
1 cup grated Carrot,
Half teaspoon Celery seed,
1 Medium Onion, Half teaspoon Mustard Seed,
Half green Pepper, Third cup sugar,
Half green Cabbage (shredded) Half cup Vinegar,
Third cup Salad Oil.
Chop onion and pepper, add to cabbage and carrots. Boil sugar, vinegar and celery seed, mustard seed and salad oil. Boil two minutes. Pour over salad immediately while still hot. Before serving mix altogether and pour off excess liquid. Keeps well in fridge for two weeks.
1 cup uncooked brown rice,
2 cups water,
Quarter cup soy sauce,
Half medium chopped onion,
3 Spring Onions,
1 red pepper (or carrot) chopped,
Half cup currants or raisins,
Half cup chopped Brazil/cashew nuts,
Half cup each of roasted pumpkin and sunflower seeds,
Simmer rice and water for 45 minutes
until water is absorbed. Add soy sauce and onion to hot rice, mix well and
leave two hours or overnight. Later add Spring Onions, pepper, currants, nuts
and seeds. Toss altogether, prepare dressing as
below, and mix dressing into salad.
Quarter cup olive oil,
2 tablespoons lemon juice,
1 clove garlic, 1 teaspoons lemon rind,
1 teaspoon grated root ginger 1 teaspoon honey or sugar,
Blend together in whiz or shake in
screw top jar.
2 cups uncooked Pasta,
Boil 9 minutes until tender, drain
Quarter cup Tomato Sauce,
Quarter cup oil,
Half cup sugar,
1 teaspoon Paprika,
Half cup white vinegar,
Pepper to taste
Combine with cooked Pasta
Add chopped onion, green or red
pepper, grated carrot. Whatever
Pasta Salad number
cups of Pasta,
9 minutes until tender, drain
3 tablespoons of
3 tablespoons Vinegar,
2 teaspoons sugar,
1 teaspoon curry
Pour over pasta while warm, add grated carrot, raisins, nuts, parsley etc.
Cook two pounds (1
kilo) sliced carrots in salted boiling water till tender.
Drain and cool.
Add large sliced
onion and large green pepper cut in strips.
Add 1 – 2 Celery Sticks (optional)
Can of Baby Corn
one can Tomato Soup (440 gram)
Three quarter cup brown or raw sugar,
Half cup Salad Oil,
Three quarter cup white vinegar,
1 teaspoon salt and pepper.
Thicken with one
tablespoon flour blended with a little water, bring to the boil.
Stir, when thicken pour immediately over vegetables.
cool, lasts two weeks.
One 500 gram of
frozen minted Peas. Do not cook.
2 cups Red Roasted Peanuts,
Half cup chopped Mint.
Half cup white
One cup Salad Oil,
Half teaspoon Salt,
Half teaspoon Dry Mustard,
Two teaspoon prepared Mustard,
1 teaspoon Sucaryl or sugar.
Pour over thawed
Peas mixed with roasted Peanuts. Use
hot or cold.
Fresh Fish Salad
into narrow wedges (5mm). Place in salted (or sea) water 15 minutes
Rinse in colander in fresh water, squeeze and put into bowl.
Squeeze lemons or limes (through colander to catch pips) onto fish.
Leave approximately 10-15 minutes.
Sliced Green and/or Red pepper, thinly sliced onion, thinly sliced Spring Onions, grated Carrot
crushed Garlic to taste.
After 10-15 minutes squeeze juice from fish and put fish into serving bowl.
Add above ingredients and plenty of ground black pepper and Soya Sauce.
Toss together with salad servers, Serve as is or add Coconut Cream.
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Fish & Shellfish
Blue Cod Pie
boned blue cod fillets into credit card sized pieces. If very thick fillets cut diagonally
to keep reasonably thin. Place into a suitable baking dish. Cover with a
thick white sauce. A little mushroom instant soup mix or
cheese makes an interesting addition. Cover with cooked sliced potatoes and
onion rings. These should be slightly under rather than over cooked. Cover with
grated cheese and sprinkle with breadcrumbs. Bake in a moderate hot oven until
Marinated Blue Cod
Cod Fillets (Boneless)
Salt & Pepper ,
4-6 Lemons ,
2 Medium Onions,
400 ml can of Coconut Cream.
Optional:- Tomatoes, Chives, Spring Onions, Mushrooms, Peppers, Grated Carrot, Parsley.
and bone 6 blue cod fillets.
Cut up fillets into 2 cm cubes and place into medium bowl.
Finely dice onions and add seasoning to the fish.
Blue Cod Portions.
Cooked mashed potatoes.
Salt & Pepper,
1 cup grated cheese.
1 beaten egg and Breadcrumbs.
Cod with Pineapple & Ginger
4 Boned Cod Fillets,
1 Carrot cut into fine strips,
1 Onion, chopped fine,
small chopped celery sticks,
2 Tsp grated green ginger (or 1 Tsp ginger powder).
2 Tsp Butter.
all except fish in bowl and cook on high for 3 minutes.
Add half a 450gm tin drained crushed pineapple,
1 small chopped Red Pepper,
half cup cream or coconut cream,
2 Tsp Soy sauce and Fish.
Steak whole tuna. Steaks should look like entire eye filet of beef. Then cut into individual steaks about 20 cm thick. Sprinkle with a little rock salt and mixed herbs. Leave stand for about ½ hour.
Heat fry pan with a mix olive oil and butter. Pan MUST be smoking hot. Steak must be seared each side, cooking just enough to leave centre almost raw.
Tuna cooked this way is to die for!!!
Clean and scale whole tuna, removing fins and head. Stuff gut cavity with chopped onions, tomato, fruit (including tinned fruit). Place in a oven bag with 500 gm margarine and juice of tinned fruits and bake very slowly for several hours, basting often.
Eat hot or cold.
Juices make an excellent fish chowder if thickened.
Tuna Pie (Serves 6-8 people).
A very easy luncheon
dish. Freezes well.
Half cup of Milk,
3-4 Silverbeet Leaves,
Half cup Grated Cheese 6-8 Mushrooms (sliced),
1 cup Rolled Oats 1 large Carrot (grated),
Quarter teaspoon of Dried Herbs 1 Onion (chopped),
250 grams Cottage Cheese 2 tomatoes (optional),
185 grams Tin Tuna in Brine Half cup of grated cheese (second measure)
Lightly beat milk and eggs.
Add first measure cheese, oats salt and pepper, herbs and cottage cheese.
Drain and flake Tuna and add. Add
All vegetables, mix thoroughly. Transfer
to flat ovenproof casserole dish. Sprinkle
with second measure cheese. Bake
180 degrees for 40-60 minutes. Serve
hot or cold.
Clean Scallops carefully. We make sure we retain the "roe". It adds colour and flavour to the dish.
I coat the scallops in flour and then poach in butter and white wine. If more than a pan full, place cooked scallops to one side until all done and then remove from the heat. Add cream to pan and reduce slowly. When suitably thickened return the cooked scallops and bring all to heat.
Button mushrooms cooked with the scallops also adds a nice touch.
If desired a grated cheese top can be added and baked until brown
This dish is very rich but does retain the delicate scallop flavour.
Opening Mussels (The French Way)
half a gallon of mussels in a wide deep pan, add 1 shallot or very small onion,
5/6 stalks of parsley, a
sprig of thyme, ¼ bay leaf,
a pinch of pepper, ¼ pint dry white wine.
Cover pan tightly and cook over a sharp heat for 5/6 minutes, shaking the
pan from time to time. Remove from heat as soon as mussels open.
Blue Cod Livers
Don't turn your nose up,
cod livers are a real delicacy. We would cook about two cups full for two
Be sure to remove the bile duct when collecting.
Wash livers carefully in
Place a small amount of butter in a sauce pan and sauté about ¼ the amount of finely diced onions as you have livers. Add livers and continue to cook. As livers change colour, add salt and pepper to taste and a small amount of vinegar, continue to cook and add flour to thicken. Livers will break down to a paste.
When cooked they make a wonderful spread on toast or as a side dish with steak. A small amount of anchovy paste may be added if desired during cooking. Omit salt in this case as anchovies are very salty.
NOTE:- Fresh Livers cannot be frozen, although do freeze quite well after cooking
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Mayonnaise, Vinaigrette & Dips
1 tsp powered mustard,
sugar to taste, (from 1 tsp to 1tbsp, depending on taste),
1 tbsp vinegar, (malt, white, cider, honeygar, spiced) (honeygar is 80% cider vinegar, 20% honey)
(you may like to use either fresh or bottled lemon juice or 60/40 lemon and lime mix. You will need a little more than if using vinegar).
whizz all ingredients and then slowly whizz in good cooking oil (not olive oil, makes mayo bitter). Amount depends on thickness of mayo required.
If a "fancy" mayo or good dip is required then whizz briefly any or all of the following into the mixture.
whole seed mustard, gherkins, spring onions, chives, capers, dried tomatoes.
4 egg yolks,
Vegetable Oil, (excellent quality)
Beat egg yolks well and then very very slowly drizzle in 1 to two cups vegetable oil while still beating. Do NOT use olive oil. Mixture should thicken. Takes about 15 to 20 minutes.
Add a tsp French mustard, salt to taste and about a tsp malt vinegar. Keep beating until mixture very thick. refrigerate.
This requires a beater to
add air to the mix. A whizz doesn't seem to work.
with everything and simple to make
a Whizz add:-
egg, Herbs like Parsley, chives, dill.
White Vinegar – 2 tablespoons
Soya Bean Oil (Not Olive Oil) about one cup
oil quietly into beaten egg and herbs.
Do not beat too fast or everything will separate.
Very popular with our
guests on board “Talisker” where salads are served with most meals.
“Honeygar” is a commercial
brand for a mixture containing 80% Cider Vinegar and 20% honey.
Quantities of Garlic, Mint, Parsley, Lemon juice, Mustard seed are to taste.
Ingredients:- Three quarters of a
cup of Honeygar,
Olive Oil - 1 cup,
2 teaspoons chopped garlic,
2 tsp Mint,
Parsley to taste,
2 tablespoons Lemon juice,
2 tsp Mustard seed.
Mix all ingredients, whizz.
Jar of Salsa
Mash one Avocado,
Chunky chopped one Tomato
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Relishes, Chutneys & Sauces
"Talisker" Black Sauce
1 gallon Vinegar,
2 small tins Treacle,
1 oz Cloves,
2 lbs Brown Sugar,
2 dessert spoons Cayenne Pepper,
2 oz crushed Garlic,
1 bottle Anchovy Sauce.
Boil all together for 45 minutes, thicken with 1 cup flour, mixed with vinegar. Be careful, it may go lumpy!!. Strain & bottle. Anchovy Sauce is critical to the mixture. It is best kept for several months to mature, we work 12 months ahead.
Rhubarb & Lemon Chutney
1 kg Rhubarb,
25 gm Ginger. (We use "John West" brand),
25 gm Garlic. ( " " " " ),
1 tablespoon Salt,
2.5 cups Malt Vinegar,
1 kg Sugar,
500 gm Sultanas.
Cut the Rhubarb into small pieces, Whizz the lemons, Combine both in a saucepan with ginger, garlic and salt. Add the vinegar slowly and bring to the boil, then add sugar and sultanas. Boil very slowly until thick, taking care not to burn. Allow to cool and bottle in clean jars. If you prefer a hot chutney, add the appropriate amount of minced chili pepper (John West).
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Hot Cheese Dip
An appetiser or luncheon dish.
Cook bacon/ham separately, place on a side dish if there are Vegetarians in the group.
1 Cobb Loaf, (whole round loaf)
250 grams of Cream Cheese,
250 grams of Sour Cream,
300 grams Tasty Cheese (grated),
Small Onion or 3 Spring Onions (chopped),
Bacon or ham – 3 rashers (chopped),
Ground Black Pepper,
Slice lid off Cobb, ease fingers around the inside of the
crust and lift out bread, Slice into fingers, slice the lid as well. Soften
Cream Cheese and beat in all other ingredients, place in the loaf shell.
Filled loaf now placed on oven tray, filling tends to dribble down loaf, bake 40 minutes in oven at 150 degrees centigrade, then either place fingers around the loaf and bake further 20 minutes or arrange fingers around loaf at time of baking. Turn bread fingers occasionally to prevent burning.
Arrange cooked filled Cob Loaf on plate with fingers around the base.
Guests use the bread fingers as a scoop. Beautiful and fun for all.
250 grams Spinach
100 gram butter,
325 gram Mushrooms, sliced, Juice half large lemon,
Grated Cheese, Parsley,
(instruction on packet) Sauté mushroom in butter for a few minutes.
Add lemon juice. Season with a little salt and lots of black pepper.
Add to noodles with cheese and parsley.
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Beware.........This is very rich!!.
Slice bananas in half lengthwise, then cut to manageable size across. Roll in dried coconut and sugar (brown or white). Fry in hot butter, adding a little dark rum. This may flambé if cooking over gas, adding a nice caramalised flavour. Place cooked bananas to on side but keep hot.
Add cream to pan, amount depends on servings. 300 ml will make enough for 8 people. Heat gently, adding more dark rum to taste, also sugar to taste until thickened. Pour over hot bananas and serve with ice cream.
Peel and slice medium apples. I would use about 1½ per serving. Slice into medium pieces, discarding core.
Crumble mix is 1 part sugar to 1½ parts flour. You will need enough to cover apples to about 20 cm. White & brown sugar mixed gives a nice caramel crumble, but do use a little more as it is not quite as sweet as plain white sugar. Mix well and then work slightly softened butter or margarine into mix. When mix will just "hold" when pressed you are about right for the butter. Too much and the crumble will be more like cement, too little gives a crumbling crumble.
Place apple pieces into a baking dish (a little cinnamon sprinkled over is nice) and cover with crumble mix. Bake in moderate hot oven until golden on top. Apple will still be firm. I prefer apples slightly crunchy and also a little tart as the crumble then makes a nice counterpoint. If you like the apples softer cook slightly before adding crumble mix. Small amounts of just about any dried fruit may be added to the apples for something a little different. Also a little golden syrup drizzled over the crumble before cooking makes for an interesting topping.
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Now famous: served on our half day charters around Paterson Inlet, Stewart Island.
12 muffins (use muffin tin)
2 cups of flour
4 teaspoons of Baking Powder
Half cup ordinary sugar
Quarter cup of dry milk powder or (one cup of fresh milk, I use milk powder)
One cup pureed Apple
first two dry ingredients into a large bowl.
Add sugar and milk powder (if using powder)
In a pot or using a microwave, melt butter, remove from heat add one cup
of water if using the milk powder, (add the fresh milk if using whole milk) one
egg. Beat to combine the three.
Combine liquid with pureed Apple and dry ingredients.
Do not overmix. Mixture
should be folded in using a spoon. Grease
muffin tins, Three quarter fill pan.
with second measure of sugar 1
tablespoon with half teaspoon Cinnamon. Sprinkle
on muffins before baking. Bake 220
degrees C for 12-15 minutes until muffins spring back when pressed in the
middle. Remove from oven, let stand
for 2-3 minutes.
SECRET TO MAKING GOOD MUFFINS IS NOT TO OVER MIX.
of Superwine Biscuits (crushed)
250grams of Butter
2 tablespoons Cocoa
2 eggs, beaten
1 cup of Sugar
butter slowly, add everything except crushed biscuits, bring nearly to the boil
then add crushed biscuits
(still have pot on a low heat). Pour into square Sponge Roll tin ,mixture should be about 2 cm thick.
ICING:- Melt 50 grams of butter, add, 1-2 heaped tablespoons of Cocoa, 1 and half cup Icing Sugar
and 2 tablespoons of boiling water. Half teaspoon Vanilla. Mix to smooth, ice biscuit base when hot. Sprinkle with dry Coconut, shake out excess. Refrigerate until icing set. Cut into small portions.
Chocolate Chip Biscuits
50 grams (2 tablespoons) sugar
1 cup flour
1 teaspoon Baking Powder
2 teaspoon Sweetened Condensed Milk
2 tablespoons Chocolate Chip
Cream butter and sugar add rest of ingredients, place small biscuit size balls of mixture onto greased baking tray, flatten mixture with fork. Bake 12-15 minutes in moderate oven.
250 gm Butter,
1½ cups Brown sugar
½ tin sweetened condensed milk
2 cups flour
2 cups rolled oats
2 tsp baking powder
½ cup coconut
melt butter, sugar & condensed milk together in a large pot. Add flour, rolled oats and baking powder. Divide in half and spread each half onto a greased tray. Spread with a knife into 30 cm squares, keeping edges neat & straight.
Cook @ 150 deg C for 10 to 15 minutes, till light golden brown. Cut each tray into 25 biscuits (5 * 5. Gently loosen, move and leave on tray. To harden biscuits a little more, return to oven which has been turned off and leave another 5 to 10 minutes.
When cold pack in airtight container plastic bags. Will keep for up to a month.
½ of a cup of dried apricots, prunes, figs, sultanas, currents, nuts or seeds may be added to vary the biscuit
500 grams sultanas
(raisins or currants),
250 grams butter,
350 gram sugar (one and half cups of sugar),
Half teaspoon Vanilla Essence,
350 grams flour ( three and three quarter cups),
1 teaspoons Baking Powder.
Ps You can add a 150 gram packet of mixed peel or cherries or ginger if you feel like – don’t boil.
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We hope that all these recipes aren't too cryptic and that you enjoy them.
Please feel free
to email us at
if you have tried and enjoyed any of them.
Contact Us At :-
Charters ( http://www.taliskercharter.co.nz
Peter & Iris Tait,( email@example.com )
11 View St, P.O. Box 66, Stewart Island , New Zealand,
phone / fax +64 3 219 1151
Web site created by Peter Tait, ( firstname.lastname@example.org )
site updated August 2002
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