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Musings from the shed.

Rob Elshire

Rob Elshire

Child sexual abuse in Catholic church was ‘swept under the carpet’, inquiry finds | World news | The Guardian

Systemic, global, long time, and ongoing raping of children covered up by the church all the way to the top of the pope's pointy hat. Not just the article linked, but also those linked to from this article. It is very well documented that the Catholic Church has many child rapists amongst its clergy and leaders, and that they cover for these people while punishing those who were abused. For this reason alone, any decent person would condemn this horrible institution.

Rob Elshire

Recipe: Steak and Onion Pie


Ingredients

  • (Filling)
  • 1 cup sliced onions
  • 1/2 cup butter
  • 1 lb (500g) round steak, cut in small pieces
  • 1/4 cup flour
  • 1/2 teaspoon paprika
  • 1/8 teaspoon ginger
  • 1/8 teaspoon allspice
  • 2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 1/2 cups boiling water
  • 2 cups diced raw potatoes
  • (Egg Crust)
  • 1 cup sifted flour
  • 1/2 teaspoon salt
  • 1/3 cup butter
  • 1 egg, slightly beaten

Takes . Serves 4-6.

This comes from the Farm Journal's Complete Pie Cookbook (1965).

Filling:

  • Fry onions slowly in melted shortening, until yellow; remove from fat
  • Roll meat in mixture of flour, spices, and seasonings. (Or shake all together in paper bag.) Brown in hot fat.
  • Add water; cover and simmer until meat is tender, about 45 mintues.
  • Add potatoes and cook 10 minutes longer. Pour into 8" greased casserole. Place cooked onions on top and cover with Egg Crust.

Egg Crust:

  • Mix flour and salt. Add half of shortening and cut in until fine as meal. Add remaining shortening and cut until particles are size of large peas.
  • Add egg, mixing thoroughly into a dough. Roll out slightly larger than top of casserole. Make dime-size openings for steam to escape and fit do over top of casserole; fold under pastry edge and flute.
  • Bake in very hot oven (450F/230C.) 30 minutes. Makes 4-6 servings

Rob Elshire

Recipe: Black Bean Soup


Ingredients

  • 1 pound dried black beans (about 2 cups), rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
  • 1 pound smoked ham shank or hock
  • 2 bay leaves
  • 5 cups water
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons extra virgin olive oil
  • 1 large yellow onion, chopped fine (2 cups)
  • 1 medium kumara, chopped into 1/2-inch pieces (2 cups, chopped)
  • 1 carrot, chopped fine (1/2 cup)
  • celery rib, chopped fine (1/2 cup)
  • 1 teaspoon salt
  • 4 medium garlic cloves, minced
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 2 cups chicken stock (add 2 teaspoons of salt if using unsalted stock)
  • 1 tablespoon molasses
  • 1 red bell pepper, roughly chopped
  • 3 to 4 tablespoons lime juice (can substitute lemon juice)
  • Salt
  • Garnishes (not optional):
  • Chopped fresh cilantro
  • Sour cream
  • Avocado, peeled and chopped

Takes . Serves 12.

1 Cook the beans with the ham hock/shank: Place beans and ham shank or hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves.

2 Remove ham shank, cut up ham meat: Remove ham shank or hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.

3 Cook onions, celery, carrot, kumara, add spices: While the beans are cooking, heat olive oil in a large 6- to 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking.

Add the onions, celery, carrot, kumara, and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, 10 to 15 minutes.

Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.

4 Add beans, liquid, molasses, bell pepper to onion mixture: Once the beans are tender, add the beans, their cooking liquid, chicken stock, molasses, and bell pepper to the pot with the onion mixture.

Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.

5 Purée a third of the soup: Using an immersion blender, purée about a third of the soup. Or remove about 3 cups of the soup to a blender and purée it, return it to the soup.

6 Serve: Return the reserved ham pieces to the soup to serve. Add 3 tablespoons of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Add more salt to taste.

Serve with garnishes.

Note that the soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.

Note:

I've been making this one for years now. It is hearty, tastey and just awesome in winter. Every year, I make a double batch and freeze portions in quart containers. This meal was accompanied by Robyn's whole meal sourdough bread. Yum!

Originally found here: https://www.simplyrecipes.com/recipes/black_bean_soup/print/

Rob Elshire

Recipe: Cinnamon Rolls


Ingredients

  • 1/2 C warm milk
  • 1/4 C white sugar
  • 1 1/4 tsp yeast
  • 1/8 C melted butter
  • 1/2 ts salt
  • 1 large eggs at room temp (important)
  • 2 C flour
  • 1/2 C dark brown sugar
  • 1 1/4 T cinnamon
  • 1/8 C softened butter

Serves Nine servings.

Grease a square baking dish.

In a small bowl, stir together the milk, yeast, and sugar. Set aside for 5 minutes, until the yeast is foamy.

Dough: In a large mixing bowl, combine the melted butter, salt, and eggs. Stir in the yeast mixture until combined. Add flour a cup at a time. The mixture will be sticky. Use your hands to roughly knead the mixture, then turn it out onto a floured surface. Knead 4-5 minutes until smooth, sprinkle with more flour if needed, and form into a ball.

Brush a large bowl with oil and place the dough inside. Cover with plastic wrap and set aside in a warm place to rise until doubled in size, about an hour. In the microwave is a good place.

Preheat oven 200C

Punch down dough and roll out on a floured surface into a 20x7-inch rectangle. Spread butter and sprinkle with the cinnamon sugar to within 1/4 inch of the edges.

Starting at one of the shortest 14 inch end, roll tightly into a log, then slice into 9 rolls. Place the rolls into the greased baking dish cut-side up, cover, and let rise for 1 hour. Place in oven and bake 10-15 minutes.

Rob Elshire

Recipe: Poached Quince


Ingredients

  • 6 Quince: quartered, cored, buggy bits cut out (not peeled)
  • 7 C Water
  • Juice 1 small lemon
  • 1 C Sugar
  • 1/3 C Honey
  • 1 t Vanilla

Takes . Serves Enough for quince custard cake, plus a little extra.

Robyn's Protocol

Bring syrup ingredients to boil to dissolve sugar -- in large pot

Reduce heat to simmer

Add quince

Cover with lid ajar

Remove quince pieces from syrup then boil to reduce (will turn red!)

Notes:

Quince were cooked after 50 min. Could probably do less.

Sweetness level good. Try less water.

 

Rob Elshire

Recipe: Braised Lamb with Korean Chilli and Ginger


Ingredients

  • 1.3–1.5 kilogram boned shoulder of lamb
  • 2 onions, sliced
  • Marinade
  • 3 tablespoons gochujang (Korean hot pepper paste)
  • 2 tablespoons finely chopped ginger
  • 3 cloves garlic, chopped
  • 3 spring onions, roughly chopped
  • ½ cup packed coriander
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar

Takes . Serves Six generous servings. Usually much more..

Marinade: Put all of the ingredients in a food processor and process until smooth. Place the the sliced onion in a casserole and place lamb on top. Spoon on the marinade. Gently massage the marinade all over the lamb. Refrigerate for up to 24 hours.

Preheat the oven to 200°C fan bake.

Remove the lamb from the fridge 1 hour before cooking.

Place ½ a cup of water in the casserole. Season with salt; roast with lid off for 15 minutes.

Reduce the temperature to 140°C fan bake.

Cover casserole with lid. Bake for 4–6 hours or until the meat is extremely tender and will easily pull apart with a fork.

Original recipe from: https://dish.co.nz/recipes/braised-lamb-korean-chilli-and-ginger

Rob Elshire

Recipe: Honey Garlic Dijon Pork Tenderloin Marinade

Ingredients

  • 1 pork tenderloin (about 1 lb.)
  • ½ cup honey
  • ½ cup Dijon mustard
  • 2 tablespoons soy sauce (or substitute with tamari or coconut aminos for gluten-free option)
  • 1 tablespoon minced garlic
  • Leaves from 2 sprigs fresh rosemary, minced (can substitute with about ½ teaspoon dried rosemary)
  • Leaves from 2 sprigs fresh thyme, minced (can substitute with about ½ teaspoon dried thyme)
  • Salt and pepper, to taste

Takes . Serves Four.

Instructions:

  1. In a bowl, whisk together honey, Dijon mustard, soy sauce, garlic, rosemary, and thyme. Season pork on all sides with salt and pepper, to taste.
  2. Place pork in a large zip-top plastic bag. Pour half of the marinade over the pork and toss to coat. Seal the bag and refrigerate the pork in the marinade for at least 30 minutes, or up to 24 hours. Rotate the pork occasionally so that the marinade touches all sides.
  3. Set aside the remaining ½ of the marinade in a separate bowl, cover, and refrigerate for later.

To cook the tenderloin in the oven:

  1. Remove pork from the marinade and place in a baking dish that has been coated with cooking spray. Discard bag with the marinade. Allow pork to come to room temperature while you preheat the oven.
  2. Preheat oven to 400F (200C).

  3. Cover with foil and bake for 25 minutes.
  4. Remove cover, brush with reserved marinade, and place under the broiler for about 5 minutes (or until a crispy crust forms on top), and pork reaches an internal temperature of 140 degrees F.
  5. Remove from oven and allow pork to rest for about 10 minutes before slicing. Serve with any remaining refrigerated marinade.

To cook the tenderoin on the grill:

  1. Remove pork from the marinade and allow to come to room temperature while you heat the grill. Discard bag with the marinade.
  2. Heat the grill to medium heat. Place pork on the grill and cover. Cook for about 12-14 minutes, turning every few minutes, until pork reaches an internal temperature of 140 degrees F.
  3. Allow pork to rest for 10 minutes before slicing. Serve with reserved marinade from the refrigerator.

Review:

This was really, really good. A keeper.