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Ady Breeds Eating with Ady www.sunlive.co.nz |
The long weekend has been and gone, with the Queen bestowing ‘gongs' on the deemed worthy, maybe in a few years, I can get one for trying to be the protector of peace and order in Tauranga.
I trust you had a good one and it was great to see you all avoided disaster on the roads during the weekend with a zero death rate.
We were lucky not to have had more serious carnage on the streets of downtown Tauranga, however, with some of the ruckus down on The Strand.
Some of you were having a good time, possibly not the boys in blue though, who have to try to keep in line all you youngsters fuelled up on sugar, testosterone and god knows what else.
With the disgusting mess I see down on The Strand the morning after, they must have a difficult time.
When are the council and liquor licensing folk going to remedy this problem?
I know the boss is getting long in the tooth, but he has partied with the best, and even he will not venture down there after 10pm.
Me? Blow that, I would rather stay in bed.
The entire drinking culture is ‘tail about face'. Why they need all the pubs open to 3am is beyond me. In the past that is what they had strictly controlled nightclubs for: dancing and having a good time. Now with the cost of alcohol, all the youngsters are getting smashed on cheap plonk at home, then heading into town at about 11pm for a little mayhem and debauchery (not all, but a lot) and spoiling the late night fun for the rest.
If this is going to continue, the council at least needs a few workers with high pressure hoses cleaning up the mess so some of us that actually get up and meet the day, before noon, do not have to keep our eyes focused on the ground to avoid the blood and broken glass.
And while they are at it, please cut the jolly palm fronds!
That's it from me, enough of the ‘Recipe for Disaster' – here's some heart warming winter warm up ideas, from the ‘dog under the duvet'.
Roast rack of pork
with spiced cranberry and port sauce, and savoury stuffed apples
Cranberry sauce
Ingredients
½ cup dried cranberries
1 small thumb of ginger, finely grated
1 orange, juice and finely grated zest
1 lime, juice and finely grated zest
2 x 275g jars whole berry cranberry sauce
¼ cup port
½ teaspoon ground cloves
½ teaspoon ground ginger
1 rack of pork with 8 chops (about 2kg)
2 tablespoons olive oil
Sea salt
Method
Preheat oven to 220C. Place pork, rind side up, in a large roasting pan lined with baking paper. Rub olive oil over rind and sprinkle liberally with sea salt, rubbing salt in well.
Bake 20 minutes then reduce heat to 180C and cook 70-90 minutes or until juices run clear when a skewer is inserted. Remove pork from oven, cover loosely with foil and leave to rest for 30 minutes before serving with hot cranberry sauce.
Sauce: Place dried cranberries, ginger and citrus juices and zest in a microwave-safe bowl. Heat on medium power for one minute. Stand 30 minutes.
Add cranberry sauce, port and spices and mix well. Heat on full power for 40 seconds then stir and repeat several times until the sauce is well combined and hot.
Serves 8
Savoury stuffed apples
8 cooking apples, eg granny smith
Prepare these in the morning and pop them into the oven to cook while the pork is resting.
Stuffing
1 small onion, very finely chopped
1 clove garlic, very finely chopped
Olive oil for frying
¼ cup walnuts
¼ cup pistachios
¼ cup dried cranberries
Pinch of salt
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
1 tablespoon liquid honey
Preheat oven to 180C. Cook onion and garlic with a dash of oil in a small pan over gentle heat until onion is soft and transparent. Remove from heat and stir in remaining stuffing ingredients.
Core apples and cut a line through the skin around the circumference. Place in a lined baking dish and fill with stuffing. Bake until tender, about 30 minutes.
Serve apples hot with the roast pork, crackling and spiced cranberry and port sauce.
Serves 8