Black Angelfish

Black Angelfish

The Black Angelfish of New Zealand alternatively the Black Scalyfinas they are also known as with it's scientific name being,(Parma album-scapularis), is a damselfish from the family Pomacentridae (Damselfishes), found around northeastern New Zealand at depths from the surface to several meters. As they are Herbivorous meaning they eat plant life you will find them over these shallow rocky reefs with plenty of leafy lettuce.

The Black Angelfish is like a caretaker maintaining areas where the leafy vegetation is.They grow between 24 and 30 centimeters.

These fish have a great defensive system as they can turn a patch above and behind their eye own appearing to be bigger than they are. This patch looks like a big eye to other fish. A great example of this is in the video below.

Black Angelfish Video

Homemade Pasta

HOMEMADE PASTA

Making your own pasta is easy and a fun thing to do as a family alas my youngsters are all grown up now but they still like to lend a hand in the kitchen on visits. The dough is very basic but you can make it in alternative ways like wholemeal or gluten free. To roll and cut your pasta your can buy a pasta machine like the one here or alternative tools at Stevens

Pasta Ingredients

• All purpose flour 2 cups
• Eggs x2
• Pinch of salt

Method:

• Place your flour in a bowl or a food processor with bollom blade
• Put in pinch of salt and blend into flour
• Put in both eggs and blend together with processor or by hand
• Put some flour on bench and by hand knead till firm by adding a bit of water or flour to get consistency correct
• Leave pasta on bench for 30 minutes to rest
• Now you can use your pasta machine or by hand to roll and cut
• Once pasta is cut separate strands like spaghetti 
• Place pasta into pot of salted boiling water and cook for a few minutes then place in a strainer and cool under cold water. 
• Once this is done put pasta into a bowl and drizzle some Virgin olive oil over it and mix in.
• Now your pasta is ready for use.
• Pasta can be kept fresh for 2 to 3 days

PORK BEAN CURRY

These are the ingredients that I have use but you can replace beans for barley or lentils or combine a lot of different things to create a taste that suits yourself on a tight budget

Ingredients

• 600grams Pork Mince
• One onion diced coarsely 
• One carrot grated
• Quarter cup olives
• Teaspoon capers
• Bay leaves four only
• Salt and Pepper to taste
• Beef stock or cup of soup packet mix with water
• Tomatoes three or can of tomatoes
• Beans one cup
• Lentils half a cup
• Curry - Make your own or pre made mixes
• Beurre Meuniere (butter flour mixed together to sandy consistency)

Method

• In a pan place a bit of olive oil if you have it or any other oil like soy.
• Add onions carrot celery if you have it and cook till tender remove from pan place on a dish
• Put your choice of meats into the pan and brown on a high heat then once browned add a bit of white wine or water to deglaze the pan (Lift up sediments in pan) 
• Put all your other ingredients into pan including beans tomatoes lentils bay leaf, capers etc except for Beurre Meuniere
• Add your cup or two of beef stock or other like cup of soup or water
• Bring to boiling point then bring down to a simmering and add your curry, mix in well
• Add enough Beurre Meuniere to thicken to your desired amount then leave to simmer and thicken. Add your salt pepper to you taste

I had mine on sticky rice but you can serve with anything or by itself as a thick soup