Visitor Info Line - Kaipara Konnection - Dargaville.BIZ

I never believed in Santa Claus because I knew
no white man would be coming
into my neighborhood after dark. ----Dick Gregory
Season chops, steaks, kidneys, tomatoes and mushrooms with salt and pepper. Lightly oil the medium-hot barbecue
and grill ingredients in descending order for a total cooking time of 12-15 minutes.
Set aside in a warm place and make the sauce.
In a clean saucepan, gently heat the cream and whisk in powdered stock until dissolved, adding the mustard last.
Remove from the heat.
Do not boil.
Divide the ingredients into equal portions and serve with the sauce.
HERB BREAD
Ingredients
700g flour
2 tsp yeast
2 tsp sugar
200ml - 300ml lukewarm milk
2 tsp Salt
1/2 tsp Rubbed Thyme
1/2 tsp Rubbed Rosemary
1/2 tsp Rubbed Oregano
Sieve flour into a bowl and make a well in the centre.
Sprinkle the yeast into the well, mix with milk, cover and leave to stand for 30 minutes.
Add salt and herbs and knead to a dough.
Cover and put to rise in a warm place for 60 minutes.
Divide the dough into 12 pieces and form each into a ‘sausage’ about 30 cm long.
Wrap these in a spiral around long sticks and bake by holding over the glowing charcoal, or barbecue for a few minutes
each side.
SCOLLOPS
Ingredients
scallops, garlic, butter, white wine, black pepper
Mix up a little bowl of garlic butter, about 1 teaspoon of garlic to 200 g butter.
Clean the scallops so only the orange and white parts remain.
Give the scallop shells a good scrub in seawater and put two or three scallops in each.
Place a small knob of garlic butter on top of scallops, add a couple of tablespoons of white wine and a good grind of
black pepper.
Carefully place the shells on the barbecue grill and cook for a few minutes only. The scallop meat should just turn white
and the butter melt into the wine.
Read More: http://www.kiwiplanet.co.nz/foodworld/
New AsiAN RestAuRANt
RestAuRANt
73 Victoria Street Dargaville. Phone (09) 439 8388
Dine in - Takeaways - Open 7 Days - Licenced