Recipes

shock-top beer bread
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Shock-Top Beer Bread – A Favourite

Ingredients: 2 ½ cups self-rising flour pinch salt tablespoon orange juice rind of ½ an orange & 1/2 lemon 2 tablespoons honey 1 x 330ml bottle of Good George IPA 50g butter, melted Method Mix the dry combo, rub butter in..then gently add beer (fold do NOT beat). Roll in to balls the size of tennis balls and pan them up as per photo. Cook on low in the pan or on a rack in the pan, on your MultiKai for about 16 - 22 min. Serve with beer. Choose your favourite tipple, or try one of the delicious offerings... read more >>
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Herb Beer Bread

Ingredients: 2 ½ cups self-rising flour pinch salt Small palm full of chives diced small teaspoon coriander flakes 2 tablespoons sugar 1 x 330ml bottle of Good George IPA 50g butter, melted Method Mix the dry combo, rub butter in..then gently add beer (fold do NOT beat). Roll in to balls the size of tennis balls and pan them up as per photo. Cook on low in the pan or on a rack in the pan, on your MultiKai for about 16 - 22 min. Serve with beer, what a match! For a delicious accompaniment, try one of the refreshing... read more >>
shock-top beer bread
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Wheelies Beer Bread – It’s wicked!

Ingredients: 2 ½ cups self-rising flour pinch salt 1 ½ tablespoon Greg’s Mixed Herb seasoning (or better still Rodgers Tuscan Seasonings) 1 x 330ml bottle or can of your favorite beer Good George Sparkling Ale is best) 50g butter, melted or margarine Serve with the beer. Method Mix the dry combo, rub butter in..then gently add beer (fold do NOT beat). Roll in to balls the size of tennis balls and pan them up as per photo. Cook on low in the pan or on a rack in the pan, on your MultiKai for about 16 - 22 min. Serve... read more >>
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MultiKai Hangi Stuffing

Ingredients for 10 hangi trays : 1 - Loaf Bread  (Crumbed) 1 - Medium size Onion (Diced) 1 - Large Carrot (Grated) 100 grams margarine (Melted) 10 grams mixed herbs or thyme Method Rub mixture together and make palm size balls. Related Products 2 BASKET FAMILY COOKER – TROLLEY $749.00–$895.00 5 out of 5 Select options Two Piece Knife Set $19.99 Add to cart
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Doug’s bubbling Apple Crisp

Cooking method: Indirect grilling Equipment: One MultiKai cooker & a 10-inch cast-iron skillet Ingredients for 8 servings: 8 sweet apples 1/2 teaspoon grated lemon zest 2 tablespoons fresh lemon juice 1/3 cup plus 1/2 tablespoon granulated sugar, or more to taste 2 teaspoons ground cinnamon 8 tablespoons (1 stick) cold unsalted butter, cut into 1-inch pieces 1/2 cup flour 6 Arrowroot biscuits 1/2 cup granola 1/2 cup firmly packed brown sugar 1 pinch salt Apple or cinnamon ice cream, (optional), for serving   Method Step 1: Peel and core the apples. Cut each in half crosswise, and then cut the... read more >>
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MultiKai Paua Shells (Abalone/Paua stuffed shells)

Ingredients for the stuffing: 1/2 pound hot or mild Italian bulk sausage 6 minced pauas 2 tablespoons extra virgin olive oil 4 scallions, trimmed and thinly sliced crosswise 1 small red bell pepper, finely chopped (about 1/2 cup) 1/4 cup chopped flat-leaf parsley 1 clove garlic, finely minced 1 teaspoon finely grated lemon zest 2 cups fresh bread crumbs, preferably homemade 3 tablespoons Sambuca Coarse salt (kosher or sea) and freshly ground black pepper Ingredients for the clams: 20 Paua shells cleaned well Lemon wedges, for serving Method Step 1: Heat a non-stick skillet over medium heat. Add the sausage... read more >>
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Doug’s Yeast Bread Recipe (Fried Bread)

Ingredients for 30 pieces 2 cups Champion standard flour 4 tablespoons sure to rise yeast 4 tablespoons sugar 1 cup of water 3-4 litres of canola oil Method Stir mix with warm water until doughy and sit bowl in warm water for 30 - 45mins for the mix to rise. Once risen add six handfuls of flour mix with the dough, then kneed for 10mins. Flatten dough out and cut into bite size pieces. Sit dough pieces on aluminium tray for 30-60mins to rise. Heat 3-4 litres canola oil in MKC hotplate (not too hot) drop dough pieces in for... read more >>
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Coconut Crabs

Use fresh crabs, once they have been in the fridge for a day or two, they just don’t taste as good and the meat is soft and watery. In the bottom of the MultiKai Cooker, place: 1 sliced onion 2 tablespoons of freshly chopped chilli Handful of sliced spring onions 1 cup of white wine 2 tablespoons of fresh ginger 1 cup of water Method Place fresh crabs into the baskets inside the MultiKai Cooker and steam cook for approx 6-7 minutes leaving them just undercooked. Remove crabs from the baskets. Add one can of coconut to the steaming liquid.... read more >>
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Doug’s Rewena Bread

Ingredients 5 cups plain white flour 3/4 cup sugar 4 cups of warm water 7 tablespoons Surebake yeast 3-4 cups flour Method Place the flour and Surebake yeast in a large bowl. Add warm water and mix together. Cover the mixture with a tea towel. Allow to sit in a warm place for the mixture to double in size. Time will vary depending on the temperature of where the mixture is placed. When ready add 3-4 cups of flour and mix together with a knife. Turn out onto a well floured surface and knead dough until dough has a smooth... read more >>
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Doug’s Nana’s Steamed Pudding

Ingredients ½ cup sugar (burnt) 1 cup sugar ½ cup water-mixture 200 grams butter 2 cups flour 2 eggs 1 tablespoon bi-carbonate soda Method Burn sugar mixture: Place ½ cup sugar in a pot and burn on high heat until the sugar mixture is black. Remove from the stove and slowly add ½ cup water. Leave to cool for approximately 10 minutes. Pudding mixture: Place flour, sugar, soda, melted butter, eggs and burnt sugar mixture into a bowl. Mix together with a whisk or wooden spoon. Well grease a metal container and pour in the mixture. Cover with tin foil... read more >>