Welcome to the WTMC Lodge Cookbook!



Welcome to the WTMC Lodge Cookbook!In this recipe book, you will find the dinner recipes you need for standard weeks at the lodge. For other recipes (breakfast, lunch, happy hour, small groups, other ideas), please see the other cookbook. The recipes are arranged in day-of-the-week order, starting with Monday.If you have any ideas for meals you’d like to see in future iterations of this cook book, or you notice anything that needs to be fixed, please email lodgefood@.nz and let us know!Handy HintsIf you don’t do a cooked breakfast, there are fewer dishes to deal with before everyone can get out and about for the dayThe earlier you do your dinner prep, the easier dinner cooking will bePrep dessert at the same time – if it needs baking, throw it in the oven as mains are served and it will likely be ready to serve as you’re ready to eat itIf dinner and dessert between them don’t fill everyone up, there are always biscuits, fruit and toast availableRecipes are calculated in sets of 5 people. Round up or down as you feel is appropriate for the party you have at the lodge.Many of the vegetarian dishes make awesome sides for every day meals. For a full lodge, cook 5 or 10 serves of a vegetarian main as a sideConsider TimingsAim for Happy Hour to start around 5 / 5:30pmDinner mains should be served between 6 and 7pm – aim for the earlier end of this bracket if a family-heavy group with lots of young childrenSome meals require a portion of the preparation to be undertaken in the morning, the trip leader should ensure they check the menu and arrange thisFood Safety and AllergiesAlways wash hands before preparing food, and ensure all surfaces are clean and regularly wiped downDo not move utensils between pots / pans when cooking allergy-friendly and normal foodCook allergy-friendly food first, above, or away from normal foodRecipes in this book have been updated to indicate easy ways to make food vegetarian, gluten free (free from barley, oats, wheat and rye) and dairy free where possible. For other allergies, it is the responsibility of the person with the allergy to work with the trip leader to arrange safe food.It is best to include those with allergies in the food preparation processThis version updated October 2019Contents TOC \o "1-3" \h \z \u Welcome to the WTMC Lodge Cookbook! PAGEREF _Toc27131025 \h 1Handy Hints PAGEREF _Toc27131026 \h 1Consider Timings PAGEREF _Toc27131027 \h 1Food Safety and Allergies PAGEREF _Toc27131028 \h 1Breakfasts PAGEREF _Toc27131029 \h 3Lunches PAGEREF _Toc27131030 \h 3Snacks PAGEREF _Toc27131031 \h 4Happy Hour PAGEREF _Toc27131032 \h 4Menus PAGEREF _Toc27131033 \h 5Day of Arrival PAGEREF _Toc27131034 \h 5Full Day in Lodge PAGEREF _Toc27131035 \h 5Departing Day PAGEREF _Toc27131036 \h 5Monday to Friday for School / Private Groups PAGEREF _Toc27131037 \h 6Monday PAGEREF _Toc27131038 \h 6Tuesday PAGEREF _Toc27131039 \h 6Wednesday PAGEREF _Toc27131040 \h 6Thursday PAGEREF _Toc27131041 \h 6Sunday PAGEREF _Toc27131042 \h 6Standard Weekends PAGEREF _Toc27131043 \h 7Friday / Sunday PAGEREF _Toc27131044 \h 7Saturday PAGEREF _Toc27131045 \h 7School Holidays PAGEREF _Toc27131046 \h 7Monday PAGEREF _Toc27131047 \h 7Tuesday PAGEREF _Toc27131048 \h 7Wednesday PAGEREF _Toc27131049 \h 7Thursday PAGEREF _Toc27131050 \h 7Friday PAGEREF _Toc27131051 \h 8Saturday PAGEREF _Toc27131052 \h 8Sunday PAGEREF _Toc27131053 \h 8Sides and Carbs PAGEREF _Toc27131054 \h 9Large Pasta PAGEREF _Toc27131055 \h 9Small Pasta PAGEREF _Toc27131056 \h 9Rice PAGEREF _Toc27131057 \h 9Couscous PAGEREF _Toc27131058 \h 9Herbed Couscous PAGEREF _Toc27131059 \h 9Steamed Vegetables PAGEREF _Toc27131060 \h 10Curried Winter Vegetables PAGEREF _Toc27131061 \h 10Non-Recipe Instructions PAGEREF _Toc27131062 \h 10Burgers and Fries PAGEREF _Toc27131063 \h 10Fish n Chips PAGEREF _Toc27131064 \h 10Bangers and Mash PAGEREF _Toc27131065 \h 10Friday / Sunday Night: DIY PAGEREF _Toc27131066 \h 10Mains with Mince PAGEREF _Toc27131067 \h 11Spaghetti Bolognese PAGEREF _Toc27131068 \h 11Beef Lasagne PAGEREF _Toc27131069 \h 12Shepherds Pie / Mince Pie PAGEREF _Toc27131070 \h 13Nachos PAGEREF _Toc27131071 \h 14Mains with Chicken Pieces PAGEREF _Toc27131072 \h 15Fruity Chicken Marinade PAGEREF _Toc27131073 \h 15Soy Chicken Marinade PAGEREF _Toc27131074 \h 16Lemon Tarragon Chicken PAGEREF _Toc27131075 \h 17Lodge KFC PAGEREF _Toc27131076 \h 18Meals with Pasta (but not mince) PAGEREF _Toc27131077 \h 19Macaroni Cheese PAGEREF _Toc27131078 \h 19Chicken & Leek Lasagne PAGEREF _Toc27131079 \h 20Chicken Fettucine PAGEREF _Toc27131080 \h 21Small Group Dinners PAGEREF _Toc27131081 \h 22Beef Stroganoff PAGEREF _Toc27131082 \h 22Basic Risotto PAGEREF _Toc27131083 \h 23All Day Cooks PAGEREF _Toc27131084 \h 24Roast Beef PAGEREF _Toc27131085 \h 24Corned Beef PAGEREF _Toc27131086 \h 24Beef Stew PAGEREF _Toc27131087 \h 25Vegetarian Dishes PAGEREF _Toc27131088 \h 26Creole Red Beans PAGEREF _Toc27131089 \h 26Moroccan Kumara Curry PAGEREF _Toc27131090 \h 27Lentils in Tomato Sauce PAGEREF _Toc27131091 \h 28Lazy Vegetarian Lasagne PAGEREF _Toc27131092 \h 29Puddings / Desserts PAGEREF _Toc27131093 \h 30Chocolate Self-Saucing Pudding PAGEREF _Toc27131094 \h 30Fruit Sponge Pudding PAGEREF _Toc27131095 \h 31Apple Tart PAGEREF _Toc27131096 \h 32Black Doris Plum Self-Saucing Pudding PAGEREF _Toc27131097 \h 33Lemon Cheesecake PAGEREF _Toc27131098 \h 34Fruit Crumble PAGEREF _Toc27131099 \h 35Bread Pudding PAGEREF _Toc27131100 \h 36Breakfasts Cold breakfasts and toast are included daily. The below items are found in the pantry, storeroom or fridge, with extra supplies in the store room.WeetbixCornflakesRiciesMuesliPorridgeToastSpreadsFruitYoghurt and milkAdditionally, cooked breakfasts are an option. Depending on provision, these could include English-style cooked breakfasts of bacon, eggs and baked beans. Where available, leftovers from last nights dinner also make a really yummy hot breakfast.Alternatively you could get a little fancier and try pancakes, corn fritters, French toast, frittata or breakfast muffins.Recipes for all these breakfasts can be found in the Edmonds cook book, stored in the kitchen. In future editions, they will be included in this cook book.LunchesThe lodge provides the makings of both take-away and eat-in lunches.Bread, spreads and fillings for sandwiches or wraps will be found in the kitchen fridge and pantry.Leftovers are free game unless marked for a specific GROUP meal (no-one may reserve group-cooked leftovers for personal use, they are group property). However, if they are specialty allergy-friendly items, please consider those with allergies first.If you are back in the lodge for lunchtime, feel free to make anything you feel for yourself and your party. Some ideas include:SoupScones / muffinsToasted sandwichesBaked beans / spaghettiCorn frittersPizzasFrittataLeftovers SnacksBiscuits and fruit are always available (unless the fruit has run out). Milo, tea and coffee are also provided.Additionally, please feel encouraged to bake if you are that way inclined. We have plenty of ingredients – and if you find any baking ingredient you want and we’re low on / missing, please let us know for next time.Happy HourYour skiing day is over, dinner is cooking, time for a nibble!We have a variety of soup flavours for making dip with, so please help yourselves!Here are some recommended quantitiesUp to 10Up to 20More than 20Reduced Cream (250ml)123Soup Mix2T4T6TCarrots2-34-66-8Crackers1 box2 boxes3 boxesCelery1/3 head2/3 head1 headAdditionally, people may like (if available):Pickled onionsWhole gherkinsGrapesTo make dip, mix soup mix and 2t lemon juice per can into the reduced cream, stir until well mixed, and refrigerate for as long as you can get away with.Feel free to get creative as well! Some examples of Happy Hour treats you may like to get people to make are soup, cheesy pizza breads or garlic bread.MenusDay of ArrivalDinnerHelp yourself to something light if you arrive in time, on a night when an existing group are not already established.We recommend soup and toast, or Macaroni Cheese, or review our “light dinners” or “small groups” sectionsSupperBiscuits, fruit, hot drinksFull Day in LodgeBreakfastCereal, Toast, Fruit, spreads every morningCooked breakfast as organised by lodge leaderLunchHelp yourself to sandwich makingsORMake something fresh, like soup, scones etcSnacksBiscuits (1 packet per 15 people per day), fruit, hot drinks, bakingHappy HourCrackers, cheese, dip, carrot sticks etcDinnerVaries dailyPuddingIce Cream and daily variationSupperBiscuits, fruit, hot drinksDeparting DayBreakfastCereal, Toast, Fruit, spreads every morningCooked breakfast as organised by lodge leaderLunchFeel free to pack a lunch before you help clean up the lodge. If you are part of a larger group, departing after lunch, making something fresh is also an optionSnacksFruit and hot drinks available for morning tea before you departMonday to Friday for School / Private GroupsMondayBasic: Spaghetti Bolognese with salad and garlic breadChange it up: Lasagne with salad or Shepherds pie with mixed vegesSpecial Request to make it fancy: Chicken and Vegetable LasagneSpecial Diets: GF – serve with GF pasta. DF – make Bolognese and keep cheese separate. Vege – separate lasagnes are available on pre-order.Dessert: Chocolate Self-Saucing Pudding TuesdayBasic: Roasted chicken pieces with mixed roast veges, peas and corn.Change it up: Use a seasoning mixSpecial Request to make it fancy: Lodge KFC with diced chickenSpecial Diets: GF/DF – ensure herbs and spices are fine, avoid pouring gravy on top. Vege – Vege sausages, burger patties or falafel will be in the freezerDessert: Fruit Crumble WednesdayBasic: Burgers with fries and coleslawChange it up: Add grated apple to the slaw and herbs to the friesSpecial Request to make it fancy: Chicken schnitzels, or mince to make your own patties.Special Diets: GF/DF – our usual burger patties are naturally GF/DF, ensure buns and fillings are stacked separately for preparation. Vege – suitable patties will be provided.Dessert: Jelly or Instant PuddingThursdayBasic: Beef Stew with mash and mixed vegesChange it up: Corned Beef with mash, mustard sauce and greensSpecial Request to make it fancy: Roast Beef with trimmingsSpecial Diets: GF – check flours and ingredients. DF - avoid milk in mash. Vege – Vege patties or sausages with vegesDessert: Cheesecake SundayBasic: Whatever you feel like out of the light dinners sectionDessert: Fruit saladStandard WeekendsFriday / SundayBasic: Whatever you feel like out of the light dinners sectionDessert: Fruit saladSaturdaySaturday meals will be a rotation of one of six options. Dessert for all Saturdays will be Plum Self-Saucing Pudding unless the trip leader has arranged otherwise.Burgers and FriesFish n ChipsNachosBangers and MashMince (Spaghetti Bolognese / Lasagne / Shepherds Pie)Diced Chicken (Fettucine / Lodge KFC)School HolidaysMondayBasic: Spaghetti Bolognese with salad and garlic breadChange it up: Lasagne with salad or Shepherds pie with mixed vegesSpecial Request to make it fancy: Chicken and Vegetable LasagneSpecial Diets: GF – serve with GF pasta. DF – make Bolognese and keep cheese separate. Vege – separate lasagnes are available on pre-order.Dessert: Chocolate Self-Saucing Pudding TuesdayBasic: Roasted chicken pieces with mixed roast veges, peas and corn.Change it up: Use a seasoning mix, serve with riceSpecial Request to make it fancy: Lodge KFC with diced chickenSpecial Diets: GF/DF – ensure herbs and spices are fine, avoid pouring gravy on top. Vege – Vege sausages, burger patties or falafel will be in the freezerDessert: Fruit Crumble WednesdayBasic: Bangers and Mash with mixed vegetablesChange it up: Sausage casserole Special Request to make it fancy: American style hot dogs in buns with saladSpecial Diets: GF – Burger patties replace sausages. DF – avoid milk in mash. Vege – vegetarian sausages.Dessert: Jelly or Instant PuddingThursdayBasic: Fish n Chips with salad or coleslawChange it up: Make a fancy salad, add herbs to chipsSpecial Request to make it fancy: Fish bites instead of piecesSpecial Diets: GF – will need to have burger patties / similar. Vege – Vege patties, sausages or FelafelDessert: CheesecakeFridayBasic: NachosChange it up: Make half meat and half vegetarianSpecial Diets: DF – serve cheese separately. Vege – make up a vege nacho mix tooDessert: Bread Pudding and CustardSaturdayBasic: Burgers with fries and coleslawChange it up: Add grated apple to the slaw and herbs to the friesSpecial Request to make it fancy: Chicken schnitzels, or mince to make your own patties.Special Diets: GF/DF – our usual burger patties are naturally GF/DF, ensure buns and fillings are stacked separately for preparation. Vege – suitable patties will be provided.Dessert: Black Doris Plum Self-Saucing PuddingSundayBasic: Macaroni Cheese and VegesChange it up: Add bacon Special Request to make it fancy: Chicken schnitzels or similar to serve alongsideSpecial Diets: May need to fend for self, or this days food may be changed entirely.Dessert: Fruit SaladSides and CarbsLarge Pasta1C per person, plus 1C extra for every 10th personBring a large pot of well-salted water to the boil. Add pasta and cook as per packet instructions until al dente. Drain and season with oil, herbs or butter as desired.510152025305C11C16C22C27C33CSmall Pasta1/2C per person, plus 1/2C extra for every 10th personBring a large pot of well-salted water to the boil. Add pasta and cook as per packet instructions until al dente. Drain and season with oil, herbs or butter as desired.510152025302 1/2C5 1/2C8C11C13 1/2C16 1/2CRice1/3C per person, plus 1/3C extra for every 10th personPut rice and cold water in pot. Bring to boil, stir thoroughly, replace lid, remove from heat and keep in warm location until all water absorbed (about 15-20 minutes for white rice, 30 minutes for brown rice)51015202530Rice1 2/3C3 2/3C5 1/3C7 1/3C9C11CWater3.5C7.5C10.5C15C18C22CCouscousPour boiling water over couscous, stir thoroughly, cover and leave to absorb for 7-10 minutes. Fluff with a fork and serve51015202530Couscous1.5C4C5.5F7C9C11CWater3.C8C11C14C18C22CHerbed CouscousFor every serve, mix in 1/2T parsley and 1t oregano immediately before serving.ALLERGENS: Dairy Free, contains Gluten, VegetarianCreamy Mashed PotatoServe: One large potato per person, plus one potato for every 5 people. Peel potatoes and dice into small chunks. Cover with salted cold water and boil until nearly falling apart. Strain. Add a generous dob of butter and mash. Add milk as needed to smooth consistency.Steamed VegetablesCut vegetables into chunks of a similar size, toss in a small amount of powdered garlic, and steam for approx. 5-10 minutes, until cooked but not soft.ALLERGENS: Dairy Free, Gluten Free, VegetarianCurried Winter VegetablesCombine seeds with oil and fry off in a frying pan for about 1 minute or until fragrant. Stir in Turmeric and salt. Toss quickly with vegetables, adding a little water if needed to make seasoning stick. Works with both roasted (season before cooking) and steamed vegetables (fry off once cooked).Seeds: Fennel, Coriander, cumin. Use all or some as preferred. 51015202530Seeds (ea)1t2t3t4t5t6tOil2T4T6T8T10T12TTurmeric1t2t3t4t5t6tSalt1/2t1t1.5t2t2.5t3tNon-Recipe InstructionsBurgers and FriesAll burger patties and fries should be oven baked from frozen. They should take about the same amount of time to cook.Recommend one patty per person plus two extra per five people in residence.Burger buns can be toasted if desired, they only need a couple of minutes eachServe with salad ingredients, including relish and slices of cheeseFish n ChipsAll fish pieces and fries should be oven baked from frozen. They should take about the same amount of time to cook.Recommend two pieces of fish per adult, and one per child.Ensure the fish (which is NOT Gluten Free) is cooked separate to the friesServe with salad or coleslaw and tartare sauce.Bangers and MashSausages can be cooked in the oven, on the hot plate, or on the BBQ on the deck if the weather is nice. Please only freeze uncooked sausages if you are confident they came fresh.Two sausages per person, plus two spare per five people is usually a good quantity.Friday / Sunday Night: DIYWe work on a presumption that on Friday and Sunday nights, most groups arrive after dinner unless they have specified otherwise. If you have arrived in time for dinner, here are some meal suggestions: See the “Light meals / Small groups” recipe pages for ideasPull together something from any leftovers departing groups haven’t consumedCheck the freezer for single portion meal optionsMake up soup from the tubs in the pantry and serve with toastMains with MinceSpaghetti BologneseIngredientsGarlic, crushedOnion, finely diced MinceTinned tomatoesTomato pureeOregano, BasilWholegrain mustardMethodSoften onions and garlic in a small amount of butter or oilAdd mince and cook until brown (be careful not to crowd the pot!)Mix together tomatoes, oregano and mustard, and add to mince.Bring to a simmer. After 10-15 minutes, taste and season as appropriate. Add any vegetables being cooked in the sauce and water if looking dry.Continue simmering until ready to eat. Serve with pasta, mixed vegetables and grated cheese.1015202530Garlic3 cloves4 cloves5 cloves5 cloves6 clovesOnions23457Mince1.5kg2.25kg3kg3.75kg4.5kgTomatoes1 can2 cans2 cans3 cans3 cansTomato Puree1 can3 cans3 cans5 cans6 cansHerbs (ea)2t3t3t4t5tMustard 3t4t4t5t6tSalt and pepper to tasteMake this Gluten Free: Serve with gluten free pastaMake this Dairy Free: Ensure cheese is served separately and onions are cooked in oil.Make this vegetarian: Replace mince with Lentils in Tomato Sauce Beef LasagneIngredientsBolognese MinceLasagne sheetsCheese sauceGrated CheeseMethodCook Bolognese mince as per Spaghetti Bolognese recipeIn large oven dish, layer mince, lasagne sheets and a small amount of cheese sauce.Repeat until all meat in dish. Top with final layer lasagne, remainder of cheese sauce and grated cheese.Bake at 180 for 40-60 minutes or until pasta is softServe with green salad and garlic bread1015202530Lasagne Sheets200g300g400g500g600gCheese Sauce2C3C4C5C6CCheese1C1.5C2C2.5C3CMake this Gluten Free: Ensure Bolognese is Gluten Free, use Gluten Free pastry Make this Dairy Free: We recommend serving the Bolognese instead.Make this vegetarian: Make Lentil Bolognese sauce in place of mince, or cook our Vegetarian Lasagne recipeShepherds Pie / Mince PieIngredientsOnion, finely dicedCarrot, gratedMincePeas / cornBeef stockWorchestershire sauceTomato sauceCornflourPotatoes, boiled and mashedCheeseMethodFry onions in a little butter until tender. Add carrots and soften.Gradually add mince and cook until brownAdd vegetables, stock and sauce and simmer 30 minutes, ensuring you taste and season. Add more water or stock if drying out.Thicken sauce if required with cornflourPour mix into oven dishes and top with mashed potato and grated cheeseBake at 180?C for approx. 30 minutes, until top is golden brownServe with mixed green vegetables. Options also to include additional vegetables inside pie.For Mince Pie, top with pastry rather than potato, brushed with milk and pierced1015202530Onion23567Carrot34578Mince1.5kg2.25kg3kg3.75kg4.5kgPeas500g750g1kg1.25kg1.5kgStock1C2C3C4C5CW Sauce2T3T3T4T5TT Sauce2T3T3T4T5TPotatoes1.5kg2.25kg3kg3.75kg4.5kgCheeseAs desired to top pieSalt and pepper to tasteMake this Gluten Free: Ensure stock and sauces are gluten free. Avoid adding breadcrumbs.Make this Dairy Free: Skip cheese on top, allow people to do this themselves. Fry onions in oilMake this vegetarian: Replace mince with Lentils in Tomato Sauce (see recipe in Vegetarian section)NachosIngredientsOnionMinceGarlic, crushedPaprikaCuminCoriander (Optional)Chilli powderCanned tomatoesKidney beansBeef StockTomato PasteBrown SugarMethodBrown mince in small batches in a little oil. Drain oil and remove to bowl. Soften onions and garlic over a medium head and cook until well softened (about 8 minutes)Add mince back to pan, with all other ingredients. Stir regularly and simmer until thick (around 30 minutes). Season to taste with salt and pepperVariationsAdd grated carrot, peas and/or corn to stretch the mince, or to sneak in vegetables on a family weekendAdjust spices as desired based on groupServe with flatbread wraps or corn chips, shredded lettuce, grated carrot and cheese, and salsa / avocado / sour cream. 1015202530Onion23456Mince1.5kg2.25kg3kg3.75kg4.5kgGarlic Cloves610121518Herbs1t ea1.5t ea2t ea2.5t ea3t eaChilli0.5t0.5t1t1t1.5tTomato Cans23456Kidney Beans23456Beef Stock3C4.5C6C7.5C9CTomato Paste1/2C3/4C1C1.25C1.5CBrown Sugar2t3t4t5t6tMake this Gluten Free: Check beef stock is gluten free, offer corn chipsMake this Dairy Free: Check wraps / corn chips, offer cheese / sour cream on side. If wraps / corn chips are unsuitable, serve with rice.Make this vegetarian: Replace meat with beans and mixed small vegetables. Serve with rice.Mains with Chicken PiecesAll chicken pieces mains require the chicken to be removed from the freezer the night before the meal is due to be cooked. It should be defrosted in the back sink.Marinades should be prepared in the morning, with the chicken left to marinade over the day. Ensure raw chicken is kept covered and all utensils used in preparation are cleaned thoroughly.Chicken pieces take between 30-45 minutes to cook through, depending on quantity and how packed the roasting dish is. Please ensure you check that the chicken is cooked before serving.In addition to the marinade / spice recipes recommended below, roasting in a small amount of oil and basic herbs (rosemary and oregano for example) is also an option.ALLOW TWO PIECES OF CHICKEN PER PERSONAlways cook all defrosted chicken. Never re-freeze.On request, this can be changed to diced chicken, rather than bone-in pieces.Fruity Chicken MarinadeIngredientsFruit chutneyDry white wine (or lightly sweetened water)GingerGround cuminChilli powderMethodCombine all ingredients in a bowl. Pour over chicken and marinate during dayPlace chicken and marinade in single layer, cover and bake at 180?C.Remove chicken, thicken marinade with cornflour if required and serve as a sauceServe with rice or herbed couscous and vegetables of your choiceUp to 1010 - 1515 - 2020 - 2525+Fruit Chutney1/2C3/4C1C1 1/4C1 1/2CWine5T8T10T12T15TGinger2t4t6t8t10tCumin2t4t6t8t10tChilli1/2t3/4t1t1 1/4t1 1/2tGarlic, salt and pepper to tasteMake this Gluten Free: Check spices and fruit chutney, serve with riceMake this Dairy Free: Check fruit chutneyMake this vegetarian: Serve something else (we have an ever-growing range of Vegetarian recipe ideas, and if you want to add one, please contact us)Soy Chicken MarinadeIngredientsSoy sauceGround gingerMustard (prepared, wholegrain or mild English)Worcestershire sauceGarlicbutterMethodCombine all ingredients except butter in a bowl. Pour over chicken and marinate during dayBrown chicken in butter, then place in roasting dish and cover in tinfoilbake at 180?C – remove foil for last 10 minutesServe with rice and steamed vegetables or coleslawUp to 1010 - 1515 - 2020 - 2525+Soy Sauce2T4T6T8T10TGinger2t4t6t8t10tMustard2t4t6t8t10tW sauce2t4t6t8t10tGarlic cloves34567Salt and pepper to tasteMake this Gluten Free: Check saucesMake this Dairy Free: Check mustard, use oil to brown chickenMake this vegetarian: Serve something else (we have an ever-growing range of Vegetarian recipe ideas, and if you want to add one, please contact us)Lemon Tarragon ChickenIngredientsButterTarragon leavesBrown sugarLemon rind and juiceLemon (sliced)Garlic clovesMethodCombine butter, lemon rind and juice, tarragon and sugar in a bowl. Toss through chicken.Place chicken in single layer in baking dishes. Pour over remaining sauceDot chicken with lemon slices and garlic cloves.Bake uncovered at 220 ?CServe with rice or roast potatoes, and vegetables such as peas, carrots and cabbage.Up to 1010 - 1515 - 2020 - 2525+Butter200g300g400g500g600gTarragon leaves3T4T5T6T7TBrown sugar3T4T5T6T7TLemons (for rind)12345Salt and pepper to tasteMake this Gluten Free: This is naturally Gluten FreeMake this Dairy Free: Replace butter with oilMake this vegetarian: Serve something else (we have an ever-growing range of Vegetarian recipe ideas, and if you want to add one, please contact us)Lodge KFCIngredientsOreganoParsleySageThymeMustard powderTurmericPepperPaprikaGingerGarlic powderChicken stock powderMethod – diced chickenIn a pestle and mortar (or a large bowl), combine all ingredientsPlace chicken in bowl and stir or shake to combineFry on hot plate until cookedMethod – chicken piecesCombine all ingredientsDip each chicken piece in beaten egg, then cornflour, then spice mixBake in oven 30-40 minutesServe with roasted potatoes or chips, salad or mixed vegetables1015202530Herbs2t ea3t ea4t ea5t ea6t eaChicken1.5kg2.25kg3kg3.75kg4.5kgEggs4681012Cornflour2C3C4C5C6CMake this Gluten Free: Check herbs and stock powderMake this Dairy Free: Ensure oil is used to cook chicken Make this vegetarian: This seasoning would work well on diced tofu, fried separatelyMeals with Pasta (but not mince)Macaroni CheeseIngredientsMacaroni pastaCream, crème fraiche, or sour creamNutmegWholegrain MustardGrated cheeseMethodCook pasta as per instructionsWarm cream, mustard and nutmeg in a separate pot until steamingAdd cheese, stir until dissolvedVariationsAdd cooked bacon and onion or mixed vegetablesTop with breadcrumbs and extra cheese and grill until goldenServe with salad or vegetables1015202530Macaroni5 1/2C8C11C13 1/2C16 1/2CCream600ml900ml1.2L1.5L1.8LNutmeg1/2t1/2t1t1t1.5tWholegrain Mustard2t (heaped)3t (heaped)4t (heaped)5t (heaped)6t (heaped)Grated Cheese3C3.5C4C4.5C5CChicken & Leek LasagneIngredientsButterLeekFlourDijon mustardChicken stockCooked, shredded chicken (or chicken mince) Lasagne sheetsGrated CheeseMethodPreheat oven to 180Bake, poach or fry chicken until cooked. Set aside to cook slightly, then shred with a pair of forksMelt butter, and cook thinly sliced leek until soft. Add flour, and cook, stirring constantly, until mixture thickens and bubbles. Slowly stir in mustard and stock, stir over moderate heat until thickens.Remove and reserve 2/3C (per 5 serves) of the sauce, then stir in the chicken.Oil baking tray. Starting with a lasagne sheet, layer chicken and pasta, finishing with chicken. Top with reserved sauce and grated cheese.Bake, covered, 30 minutes. Uncover and bake a further 20 minutes. Stand 5-10 minutes before servingServe with green vegetables and garlic bread.1015202530Butter60g90g120g150g180gLeek1 2345Flour1/4C1/2C3/4C1C1.25CMustard2t3t4t5t6tStock2C3C4C5C6CChicken1.5kg2.25kg3kg3.75kg4.5kgLasagne Sheets200g300g400g500g600gCheese1C1.5C2C2.5C3CMake this Gluten Free: Use cornflour rather than flour, ensure chicken stock is GF and use GF lasagne sheetsMake this Dairy Free: Skip cheese on top, or use dairy-free cheese. Fry leeks in oilMake this vegetarian: I don’t know that I would try? If you have an idea of what could replace the chicken, let us knowChicken FettucineIngredientsChicken StockBacon, dicedChicken thighsOlive oilButterGarlicMushrooms (optional)Dry white wineLemon zestCreamParmesanCornflourMilkSpinachMethodSimmer chicken stock until reduced by half – this will take about 10 minutesFry bacon until crispy, drain on paper towelsSeason chicken with salt and pepper and fry off in bacon oil, turning as little as possibleAdd butter and oil to a pan (same pan if bacon and chicken not cooked on hot plate) and stir until butter meltedAdd mushrooms, wine and lemon zest. Turn up heat and let wine bubble for 30 secondsShred chicken into chunks and return to pan with bacon, chicken stock, cream, parmesan and combined milk and cornflourAdd spinach and cook another couple of minutes. Season to tasteToss through pasta Serve with a green salad, garlic bread, and parmesan on the side1015202530Stock4C6C8C10C12CBacon500g750g1kg1.25kg1.5kgChicken1.2kg1.8kg2.4kg3kg3.6kgOil4T6T8T10T12TButter50g75g100g125g150gGarlic14 cloves21 cloves28 cloves35 cloves42 clovesMushrooms600g900g1.2kg1.5kg1.8kgWine1C1.5C2C2.5C3CLemon11.522.53Cream3C4.5C6C7.5C9CParmesan2C3C4C5C6CCornflour3t4.5t6t7.5t9tMilk0.5C0.75C1C1.25C1.5Cspinach4C6C8C10C12CMake this Gluten Free: Check stock, serve as a sauce for pasta (do NOT stir through pasta), allow GF to serve first to avoid cross-contamination Make this Dairy Free: We’ll have to get back to you on that one. Make this vegetarian: We’ll have to get back to you on that one.Small Group DinnersThese recipes are easiest to cook if you have under 10 people staying at the lodge. They often require use of smaller pots and pans than would cope with feeding any more than this, or have more technical cooking techniques, not so easily managed when cooking in bulk.Beef StroganoffIngredientsOnionGarlicLemonMushroomsSteakPaprikaOil and butterSour creamMethodFinely dice onion and garlic, grate lemon zest. Chop mushroomsCut steak into thin slices, then dust with mixed lemon zest, paprika and salt & pepperFry onion and garlic in oil until soft. Increase heat and add mushrooms and butter. Remove from pan once mushrooms golden brownRe-oil pan, and fry beef off in small batches until browned but still pink inside. Stir mushrooms back in.Remove from heat and add sour cream (and parsley if desired)Serve with pasta or rice, bread, and green beans5 people10 peopleOnion12Garlic (clove)12Lemon12Mushrooms200g400gSteak500g1kgPaprika1t2tButterKnobCouple of knobsSour cream50ml100mlMake this Gluten Free: This dish is naturally Gluten Free. Consider served sides.Make this Dairy Free: If you know how to make a dairy-free sour cream alternative easily, let us know Make this vegetarian: Replace steak with multiple varieties of mushroomBasic RisottoIngredientsButterRice (Arborio is best)OnionGarlicVegetable or Chicken Stock (hot)ParmesanMethodHeat oil or butter in large fry pan. Add rice and stir until all oil collectedAdd 2 large ladles of stock, stir until stock absorbedRepeat until all stock is gone or rice is fully cookedStir through grated parmesan, salt and pepper to tasteVariationsAdd meat of your choice, utilise suitable stock. It is recommended the meat is pre-cookedAdd vegetables of your choice – recommendations include mushrooms, roasted pumpkin, or peasServe with garlic bread, steamed vegetables or salad5 people10 peopleOnion?1Garlic (clove)24Rice1.5C3CStock4C8CParmesanAs desired for tasteMeat? - 1C1 - 2CVegetables3C6CMake this Gluten Free: Check stock and meatMake this Dairy Free: use dairy-free cheeseMake this vegetarian: Just don’t use meat! All Day CooksRoast BeefMethodInside a foil pouch, place beef, garlic cloves, sliced onion and black pepper to tastePlace in baking dish and slow roast at 80 all dayAn hour before dinner, remove foil and increase temperature to 180Serve with mixed roast vegetables, gravy, Yorkshire puds (if you’re feeling bold), peas and corn.Make this Gluten Free: This dish is naturally Gluten Free. Consider served sides.Make this Dairy Free: This dish is naturally Dairy Free. Consider served sides. Make this vegetarian: Cook something else.Corned BeefIngredientsCorned BeefWhole Grain mustardDijon MustardHoneyBrown SugarMethodPlace beef on a rack inside a roasting pan, fat side up. Add 2cm water to bottom of panCombine mustards and honey. Spread half mixture over meatSprinkle half sugar over meatLoosely cover meat and pan completely with foil. Do not allow a ventBake at 80 all day (check at least once to ensure there is still water)Half an hour before dinner, remove from oven and transfer to clean baking sheet lined with foil. Increase oven temperature to with remaining mustard and sprinkle with remaining sugarCook until top browns slightly, remove and rest 10 minutesServe with mashed potato, cabbage, other mixed vegetables and mustard sauce1015202530Whole Grain Mustard1T2T3T4T5TDijon Mustard5T7T10T13T15THoney1T2T3T4T5TBrown Sugar1/4C1/3C1/2C2/3C3/4CMake this Gluten Free: This dish is naturally Gluten Free. Consider served sides.Make this Dairy Free: This dish is naturally Dairy Free. Consider served sides. Make this vegetarian: Cook something else.Beef StewIt is recommended that the preparation for a stew or casserole be undertaken in the morning, as cooking times can be up to 2 hours, depending on the cut of meat and the quantity prepared. If cooking a casserole, someone should be tasked with returning to the lodge early to turn the oven on.IngredientsBlade steakTomato Soup mixWhite vinegarSoy sauceMarjoram or OreganoThymeGarlic, crushedWaterOnions, dicedCarrots, finely dicedMethodIN THE MORNING: Dice meat and toss in soup mix. Brown on hot plate and put bine all ingredients in casserole dish, stir wellCover and cook at 150?C for 2 hours, stirring once or twice while cooking. For larger quantities, separate into multiple casserole dishesLeave to stand 10 minutes after removing from oven. If sauce requires thickening, use cornflour.Serve with roasted or mashed potatoes and mixed vegetables. Hand-made rolls would also work well1015202530Steak1.5kg2.25kg3kg3.75kg4.5kgSoup mix1/4C1/4C1/2C1/2C3/4CVinegar2T3T4T5T6TSoy Sauce3t4t5t6t7tOregano2t3t4t5t6tThyme1t1t2t2t3tGarlic3 cloves4 cloves5 cloves5 cloves6 clovesWater2.5C3.5C5C6.5C7.5COnions23456Carrots23456Make this Gluten Free: Use herbed cornflour in place of soup mix, ensure soy sauce is GF or omit.Make this Dairy Free: This is naturally dairy freeMake this vegetarian: Serve something else (we have an ever-growing range of Vegetarian recipe ideas, and if you want to add one, please contact us)Vegetarian DishesCreole Red BeansIngredientsRed Kidney BeansWater Green pepper, dicedOnion, dicedCelerySaltPepperCreole seasoningGarlic, crushedMethodIf kidney beans are dry, check to ensure all clean, and soak overnight. If canned, rinse thoroughly.IN THE MORNING – place beans in a large pot and cover with water. Add all other ingredients. Cover and bring to the boilReduce heat to low and simmer, stirring when you can, until the beans are tender – about 4 hoursServe with rice as a vegetarian main, or as a side for sausages or chicken. If desired, add additional vegetables in last 20 minutes before serving5101520Kidney Beans500g1kg1.5kg2kgWater3L6L9L12LGreen Capsicum1234Onion1234Celery Stalks481216Salt2T4T6T8TBlack Pepper2T4T6T8TCreole Seasoning2T4T6T8TGarlic cloves36912Make this Gluten Free: This dish is naturally Gluten Free. Consider served sides.Make this Dairy Free: This dish is naturally Dairy Free. Consider served sides. Make this Vegan: We believe this dish is naturally Vegan.Moroccan Kumara CurryIngredientsButterGarlicCuminCorianderCinnamonGingerSugarTurmericChilli PowderCanned tomatoesDiced kumaraCanned chickpeasMethodMelt the butter, cook off the spices (note all except chilli are equal quantities), garlic and onion until fragrantAdd kumara and any other vegetables wantedCook for around 5 minutes, then add tomatoes and chickpeas. Cook a further 20 minutes or until kumara is softServe with rice and naan as a main, or as a side dish with chicken5101520Butter2T4T6T8TGarlic cloves2468Spices, sugar1.5t ea3t ea4.5t ea6t eaChilli powder1t2t3t4tTomatoes2334Kumara (Med)2344Chickpeas1223Make this Gluten Free: This dish is naturally Gluten Free. Consider served sides.Make this Dairy Free: Replace butter with oil. Make this Vegan: Replace butter with oilLentils in Tomato SauceIngredientsLentilsOnions, dicedGarlic MushroomsCapsicumTomato PureeBay leafBasilOreganoThymeSugarMethodTHE NIGHT BEFORE: Cover lentils with approximately 4x their volume with boiling water. Cover and leave to stand at least 12 hours. When starting dinner preparation, check water, add bay leaf and return to heat. Sautee the onions and garlic in oil or butter until tender. Add mushrooms and capsicum, cook until liquid evaporates.Add tomato puree and seasonings. Salt and pepper to tasteDrain any remaining water from lentils and add to sauce. Return to heat until warm through.Serve as replacement for Bolognese / lasagne mince5101520Lentils1C2C3C4COnion1122Garlic1223Mushrooms100g200g300g400gCapsicum1223Tomato Puree1 tin234Herbs, Sugar1t ea2t ea3t ea4t eaMake this Gluten Free: This dish is naturally Gluten Free. Consider served sides.Make this Dairy Free: This dish is naturally Dairy Free. Consider served sides. Make this Vegan: We believe this dish is naturally Vegan.Lazy Vegetarian LasagneIngredientsMushroomsChopped tomatoesLasagne sheetsCourgetteSpinachRicottaMilkMozzarella Parmesan (opt)MethodPreheat oven to 180. Oil a baking dish and set asideIn a large pan, add a small amount of oil and cook diced mushrooms over a medium heat for about 8 minutes, or until well softenedMix any herbs you wish with the tomatoes, then spread half the tomatoes over the base of the dish. Top with lasagne sheets, then half the mushrooms, half the courgette and spinach, half the remaining tomatoes and just enough ricotta to spread over the mix.Cover with another layer of pasta, then the remaining mushrooms, courgette, spinach and mushrooms. Spread another small dollop of ricotta, and cover with a final layer of lasagne.Whisk remaining ricotta with milk until smooth. Spread over pasta and then sprinkle cheeses over top. Bake 40 minutes until goldenServe with steamed vegetables and garlic bread5101520Mushrooms200g400g600g800gCans Tomato2468Lasagne6-7 sheets12-14 sheets18-21 sheets24-28 sheetsCourgette1 large2 large3 large4 largeSpinach2C4C6C8CRicotta1.25C2.5C3.75C5CMilk1T2T3T4TMozzarella0.25C0.5C0.75C1CParmesan1T2T3T4TMake this Gluten Free: Use Gluten Free Lasagne SheetsMake this Dairy Free: We will have to get back to you about thatMake this Vegan: We will have to get back to you about that Puddings / DessertsChocolate Self-Saucing PuddingIngredientsButterMilkVanillaEggSelf-raising FlourBrown SugarCocoa PowderBrown sugarHot WaterMethodMelt and slightly cool butter, then combine with egg and milkSift dry ingredients into a bowl, create a well in the middle, mix in liquids until smoothPour into greased, oven-proof dish and sprinkle with topping mixtureGently pour the hot water across the back of a spoon over the topBake at 180 for 40-45 minutesServe with ice cream and fruit1015202530Butter200g300g400g500g600gMilk1.25C2C2.5C3C3.75CVanilla2t3t4t5t6tEgg24568Flour2.5C3.75C5C6.25C7.5CBrown Sugar1.25C2C2.5C3C3.75CCocoa Powder7.5T11T15T19T22.5TTOPPING INGREDIENTS BELOWBrown Sugar2C2.75C3.75C4.5C5.5CCocoa Powder5T7.5T10T12.5T15THot Water3C4.75C6.25C7.75C9.5CMake this Gluten Free: Use Gluten-Free flour. Check cocoa powderMake this Dairy Free: We’ll have to get back to you on that one. Make this vegetarian: This dish is naturally vegetarianFruit Sponge PuddingIngredientsButterVanillaWhite sugarEgg FlourBaking PowderMilk Fruit – recommend diced apple (with cinnamon), or canned plumsMethodCream butter, vanilla and sugar. Add eggs and beat well. Stir in sifted flour and baking powder. Add milk last to smooth batterPour batter over hot fruit in a greased oven-safe dishCook 45 minutes to 1 hour at 200Top with a sprinkle of icing sugarServe with ice cream1015202530Butter315g475g625g775g950gVanilla1.25t2t2.5t3t3.75tSugar1.25C2C2.5C3C3.75CEgg58101215Flour2.5C3.75C5C6.25C7.5CBaking Powder5t7.5t10t12.5t15tmilk5t7.5t10t12.5t15tFruit5C7.5C10C12.5C15CMake this Gluten Free: Use Gluten-Free flourMake this Dairy Free: We’ll have to get back to you on that oneMake this vegetarian: This dish is naturally vegetarianApple TartIngredientsButter (very soft but not melted)Castor sugarEggOrange rindVanilla essenceFlourBaking powderDiced appleIcing sugarMethodThoroughly cream together butter, sugar, egg, orange rind and vanilla essenceAdd flour and baking powder and stir until well combinedSpread 2/3 of the mix inot the base of a greased and lined springform tin (23cm)Spread over the appleWith floured hands, dot the remaining dough over the topBake at 190 for 40 minutes. Dust with icing sugar before serving warm with ice-cream, or cool with whipped cream. Leftovers make a great breakfast or lunch addition102030Butter250g500g750gSugar3/4C1.5C2.25CEgg123Orange123Vanilla1t2t3tFlour2.5C5C7.5CBaking Powder2.5t5t7.5tDiced Apple500g1kg1.5kgMake this Gluten Free: Use Gluten-Free flour. Check icing sugar (omit if not)Make this Dairy Free: We’ll have to get back to you on that one. Make this vegetarian: This dish is naturally vegetarianBlack Doris Plum Self-Saucing PuddingIngredientsSelf-Raising FlourSugarButterEggMilkVanilla EssenceCanned PlumsJam (Plum or Berry) – 375g jarsBoiling WaterMethodSift flour and sugar together in a bowl. Rub in butter until mixture resembles breadcrumbsCombine egg, milk and vanilla. Pour into dry ingredients and mix together gentlyPlace drained plums in bottom of greased pie dish, pour over batter and smooth topMix jam and boiling water and pour carefully (over the back of a spoon helps) over top of the batterBake at 180 for 35-45 minutes, or until the pudding is golden and well risen. Stand 5 minutes before servingServe hot with ice-cream and / or whipped cream1015202530Flour4C6C8C10C12CSugar0.5C0.75C1C1.25C1.5CButter200g300g400g500g600gEgg23456Milk2C3C4C5C6CVanilla2t3t4t5t6tPlums500g750g1kg1.25kg1.5kgJam2 jars3 jars4 jars5 jars6 jarsBoiling Water2C3C4C5C6CMake this Gluten Free: Use Gluten-Free flour. Make this Dairy Free: We’ll have to get back to you on that one. Make this vegetarian: This dish is naturally vegetarianLemon CheesecakeIngredientsPlain biscuits (wine or vanilla wine for example)Butter, meltedSweetened condensed milkCream cheeseLemon juiceLemon rindMethodCrush the biscuits using a rolling pin and a bowl. Add melted butter, 1/3 lemon rind and mix.Line a springform tin with the crumb mixture, including up the sides. Compress well and refrigerate while mixing fillingPut cream cheese in large bowl and microwave until just soft (about 30s per 150g).Stir well then add condensed milk, lemon juice and rind, stirring well between each ingredientPour mix into base and refrigerate until needed (recommend 2-4 hours minimum)VariationsOmit some lemon juice and replace with orange for a less tangy tasteOmit all lemon, and instead stir through drained plums and grated white chocolateServe with ice cream or whipped cream, and fruit102030Biscuits1 pack2 pack3 packButter50g100g150gCondensed Milk1 tin2 tin3 tinCream Cheese125g250g375gLemon Juice0.5C1C1.5CLemon Rind369Make this Gluten Free: Use Gluten-Free biscuits Make this Dairy Free: We’ll have to get back to you on that one. Make this vegetarian: This dish is naturally vegetarianFruit CrumbleIngredientsPlain flourRolled oatsDessicated / shredded coconutBrown sugarMixed spice or cinnamonButterFruit (bagged apples, or tinned plums recommended)MethodPreheat oven to 190.In a bowl, combine dry ingredients, then rub in butter until combinedPlace fruit in oven proof dish and spread crumble over topBake 30-40 minutes or until golden and fruit is hotServe while hot with ice-cream or cream, and custard1015202530Flour0.5C0.75C1C1.25C1.5COats0.25C1/3C0.5C2/3C0.75CCoconut0.25C1/3C0.5C2/3C0.75CBrown Sugar0.25C1/3C0.5C2/3C0.75CSpice0.5t0.75t1t1.25t1.5tButter75g110g150g190g225gFruit2kg3kg4kg5kg6kgMake this Gluten Free: Use Gluten-Free flour, replace oats with crushed gf weetbix or rice porridgeMake this Dairy Free: Skip butter – use spread instead Make this vegetarian: This dish is naturally vegetarianBread PuddingIngredientsButter, softenedOld breadCurrants or raisinsWhite sugarLemon zest (optional)EggsMilkIcing sugarMethodButter the slices of bread and cut them in to trianglesArrange the slices in layers in a baking dish, interspersed with the currants, sugar and lemon zestBeat the eggs and milk together and pour over the bread. Set aside for up to 30 minutes (if you can), pushing the bread back down into the milk occasionally.Place the pan into another roasting pan full of hot water and bake at 180C for about 45 minutes or until golden and set.Dust with icing sugarServe while hot with ice-cream or cream, and custardVariations: Spread some or all bread with jam. Add chocolate chips. Use any fancy bread on hand.1015202530Butter4T6T8T10T12TBread slices12-1618-2424-3230-4036-48Currants4T6T8T10T12TWhite Sugar1/2C1C1.5C2C2.5CLemon Zest4t6t8t10t12tEggs812162024Milk2C3C4C5C6CMake this Gluten Free: Make a separate dish with stale GF bread (if your GF guests are interested)Make this Dairy Free: Skip butter – use spread instead Make this vegetarian: This dish is naturally vegetarian ................
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