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A deboned, roast leg of lamb or mutton stuffed with honey, dried apricots, breadcrumbs, onion and herbs. Colonial Goose was popular in New Zealand and Australia in the early 20th century but is now quite rare. [94] [95] Crumbed cutlets Lamb cutlets breadcrumbed and fried. [96] Crumbed sausages Sausages covered in a breadcrumb batter pan fried. [97]
New Zealand is ranked 27th in beer consumption per capita, at around 64.7 litres per person per annum. The vast majority of beer produced in New Zealand is a type of lager, either pale or amber in colour, and between 4%–5% alcohol by volume. There are also over 100 smaller craft breweries and brewpubs producing a vast range of beer styles.
Early colonial pioneers in New Zealand had sheep aplenty, but goose was relatively scarce. To prepare dishes similar to those they had back home in the old country the pioneers were very inventive. Colonial goose is now a recognised classic, with some restaurants featuring it as a main attraction at midwinter festivities (21 June in New Zealand).
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An Afghan is a traditional New Zealand [1] [2] [3] biscuit made from flour, butter, cornflakes, sugar and cocoa powder, topped with chocolate icing and a half walnut.The recipe [4] has a high proportion of butter, and relatively low sugar, and no leavening (rising agent), giving it a soft, dense and rich texture, with crunchiness from the cornflakes, rather than from a high sugar content.
The third (1914) edition of the Edmonds 'Sure to Rise' Cookery Book. The Edmonds Cookery Book is a recipe book focusing on traditional New Zealand cuisine.It was first published as The Sure to Rise Cookery Book in 1908 [1] as a marketing tool by baking powder manufacturer Thomas Edmonds (today part of Goodman Fielder), but it is now known as a Kiwi icon.
5. Chicken Noodle Soup. Diners always have chicken noodle soup, and it's the ultimate comfort food you can make at home. This recipe is a classic, filled with celery, carrots, and homemade egg ...
2. Hoppin’ John. Southerners are usually eating Hoppin’ John (a simmery mix of black-eyed peas and rice) on New Year's Day. Like most “vegetable” recipes from around this area, it contains ...