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Welcome to our Lodge Recipes and to those from around the world. To share your favourites, just email:
members@windsorlodge.co.nz
First recipe off the rank is from the Lodge and is a good simple place to start. We like to 'wing it' when cooking and rarely stick to a recipe so the simpler the better. This is just a variation on Baked Trout and the result of using these ingredients is a well-presented dish if entertaining.
Just a few simple steps:
Must catch that trout first!
Preheat your oven to 180 degrees and no more. There is no rush!
Preparation for the trout is basic so please leave the head and skin on...again, it is nice for presentation.
Combine 2 teaspoons of Sun-Dried Tomato Pesto and 1 teaspoon of Crushed Chiles. Mix well and line the inside of the Trout evenly.
Lay the Trout out on a sheet of Mono (aluminium) Foil. Make the sheet big enough to fold around the Trout with a seam along the top. Drizzle 1 teaspoon of Garlic-infused Rice Bran Oil down the side of the Trout (no more than a teaspoon). Lay some sliced lemon around the underside/edge of the trout to add that aromatic finish when cooked. Seal up the foil then lay in baking dish. Set in oven for 45mins to 1 hour. It should be ready to serve but just check! The flesh will be quite crimson and look good on the table.
Serve with a Greek Salad in summer or a side-dish of scalloped potatoes in winter. Don't forget a nice Red to compliment your efforts.
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This recipe is courtesy of the Roberts family!
FISH CAKES
500 g Trout diced
2 Tbspn Green Curry paste
2 Tbspn flour plus xtra for coating 
1 egg
1/ cup sliced spring onion
1 Tbspn Fish sauce
1 tspn sugar
1 tspn Lime zest
2 - 3 Tbspn for frying
DIPPING SAUCE
1/4 cup Sweet chilli sauce
2 Tbspn Lime juice
1 Tbspn chopped coriander
1 tsp Fish sauce
Put all ingredients in food processor. Pulse to a coarse paste and refrigerate while you make the dipping sauce.
Combine all sauce ingredients in a bowl and whisk until well blended. Set aside. Take dessert spoons of fishcake mix and shape into patties. Lightly roll in extra flour and fry fish cakes in oil on a medium to high heat until golden and cooked through. Serve with dipping sauce
First catch your Trout as always!
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