CELEBRATING 75 YEARS
Here are all your favourite Kiwi recipes gathered together in one beautifully bound volume...  
A collection of best-loved recipes celebrating 75 years of Wattie’s in Kiwi kitchens.

The Wattie’s story began just after the Great Depression in 1934 in Hawke’s Bay, where beautiful New Zealand produce wasted away uneaten because of the cost of transporting fresh produce to the major markets in Auckland and Wellington. Meanwhile, in Auckland, jam was being made from fruit pulp imported from Australia. Here was an opportunity just waiting to be realised. The bounty of the Bay needed someone with vision and courage to make the most of its huge potential. Along came 32-year-old James (Jim) Wattie and his 28-year-old friend Harold Carr. Theirs is a great Kiwi story of combining ingenuity with the drive to make it work.

Today Wattie’s is New Zealand’s most iconic and recognised food brand. From our grandparents, to our parents, to our children, everyone knows the Wattie’s name. When I visit my family in NYC I always take them a tin of Wattie's baked beans, (and a loaf of Vogels !).

To celebrate Wattie’s 75th Anniversary, Penguin Group (NZ) and Wattie’s have collaborated to produce a handsome hardback, Wattie’s Kiwi Favourites Cookbook.  Most of us have a recipe we remember fondly from our childhood that includes a Wattie’s ingredient and the Wattie’s Kiwi Favourites Cookbook celebrates some of these favourite dishes that have been enjoyed by Kiwis over the last 75 years. Actually there are loads that I remember from childhood days in Gisborne and the publishers have given me permission to reproduce two of them below.

All of the favourite recipes (corn fritters, bubble & squeakmeatloaf, shepherd's pie,  mince on taost, macaroni cheese,Sunday roast, pavlova etc etc), are interspersed with historic moments and images from Wattie’s history, including their expansion to my old home town of Gisborne, which reflect the way NZ was and how it has changed in the last 75 years. The Wattie’s Kiwi Favourites Cookbook is the quintessential book that I am sure is going to be in many Kiwi homes.

2 AUGUST 2010 RELEASE DATE
RRP $40.00 | Hardback | 192pp | colour and black & white images throughout

Corned Beef
with Mustard Sauce

Serves 6
For this recipe, it doesn’t matter if your piece of corned beef is big or small – simply
cook for 30 minutes per 500 g.

Ingredients
Corned beef
1 Tbsp vinegar
1 bay leaf
1 Tbsp golden syrup or maple syrup
2–3 small pickling onions
2 carrots, peeled and cut into thirds
3–5 whole peppercorns
1.5−kg piece corned beef
Mustard sauce
1 Tbsp butter
1 Tbsp flour
1 cup milk
1–2 tsp prepared mustard

Method
1. To make the corned beef, place all the ingredients in a large saucepan and cover
the beef with water. Bring to the boil and simmer for 1Q hours.
2. Make the mustard sauce by melting the butter in a small saucepan. Add the
flour and cook until the mixture starts to bubble. Add the milk a little at a time,
constantly stirring so that the sauce doesn’t become lumpy or stick to the saucepan.
Keep adding the milk, stirring after each addition, until it has all been added.
Remove from heat and stir in the mustard. Season with salt and white pepper.
3. Serve slices of hot corned beef with mustard sauce.
Cook’s Tip
Corned beef can also be served with cauliflower, mashed potatoes and white sauce. .
To make a white sauce, follow the mustard sauce recipe, but leave out the mustard.

Curried Sausages
Serves 4—6

Ingredients
6 sausages
2 Tbsp butter
1 small onion, sliced
2 Tbsp flour
2 tsp curry powder
1 Tbsp Wattie’s Tomato Sauce
1 cup milk
1 potato or 1 carrot, peeled and diced into 1−cm cubes
1 cup water

Method
1. Brown the sausages in a frying pan then set aside. Cut into slices when cool enough
to handle.
2. Heat the butter in a deep frying pan over a medium heat. Add the onion and
sauté for a few minutes. Add the flour and curry powder to the pan and cook for
1 minute while stirring. Add the tomato sauce and a little milk, stirring so there
are no lumps. Mix in the potato or carrot and continue adding the milk and
water, a little at a time, stirring after each addition.
3. Return sausages to the pan and cook until potato or carrot is cooked and the
sauce has thickened.
4. Serve on cooked rice with cooked Wattie’s Frozen Peas.
Cook’s Tip
Some variations of this recipe also have slices of apple or a few sultanas added with
the potato