Ingredient: butter Recipes
Corned Beef (Silverside)
Tender corned silverside simmered with malt vinegar and brown sugar, with the mustard sauce. Serves 6 in about 3 hours, or all day in the slow cooker.
Fish Pie
Fish pie with the fish added raw so it never overcooks, and a sauce thick enough to hold. Serves 6 in about an hour, using hoki, snapper or terakihi.
Tomato Soup
Tomato soup with real depth, from tinned tomatoes in winter or roasted fresh in summer. Serves 4 in about 50 minutes, and how to fix the acidity.
Beef Stroganoff
Beef stroganoff in 30 minutes with tender steak and a sour cream sauce that does not split. Serves 4, and the cut of beef that makes the difference.
Hot Cross Buns
Hot cross buns with a proper flour-paste cross and a sticky glaze, made from scratch. Makes 12 in about 3 hours, most of it the dough rising.
Cupcakes
Cupcakes that rise flat and even instead of doming or sinking, with proper buttercream. Makes 12 in about 40 minutes, and the two-thirds fill rule.
Cottage Pie
Cottage pie with a filling thick enough to hold the mash up and a crisp forked top. Serves 6 in about 1 hour 20, plus the shepherds pie difference.
Shortbread
Proper shortbread with the classic 3-2-1 ratio and cornflour for shortness. Makes 24 in about 50 minutes, and it keeps three weeks in a tin.
French Toast
French toast with a proper custard soak and a low pan so the middle sets. Serves 4 in 20 minutes, and the bread that makes all the difference.
Waffles
Most homemade waffles are pancakes with a pattern on them. They come out of the iron looking right and they’ve gone soft and floppy by the time the second batch is done. Crisp waffles are a different batter and one piece of technique, and neither is difficult.