Recipes

Shortcrust pastry

It is well known that making pastry dough by hand can give varied results with temperature being the main culprit. Basically the warmth of your hand softens the butter too quickly and this can be worse when the air temperature is warmer in summer. By-pass the problem by using a food processor. I used the attachment on my stick blender.
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Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Ingredients for three individual pies:
  • 220 g cups plain flour
  • ½ tsp salt
  • 115 g unsalted butter diced and chilled hard
  • 2 ½ tbsp plus 1 tbsp iced water

Equipment

  • The pie tins inside measurements was 10cm x 14cm with a depth of 2.5cm

Method
 

  1. Assemble your ingredients
  2. Place the flour and salt in your processor and give it a quick pulse to mix
  3. Add the cubed butter and intermittently pulse the processor for about 30 seconds.
  4. The mixture should look like a course breadcrumb
  5. Add the 2 ½ tbsp of chilled water. Process again for up to 10 seconds
  6. There should be some change, but it won’t look like a ball of dough yet.
  7. With your fingers see if the mixture comes together. If not add a little more iced water and give it a quick pulse.
  8. Turn the mixture out and quickly work into a ball
  9. Wrap the pastry in plastic wrap and chill for one hour

Notes

The addition of caster sugar with the flour and salt will give you a sweet shortcrust pastry.
Don’t be tempted to substitute margarine instead of butter.

Honeycomb butter

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Course: Dessert
Ingredients Method

Ingredients
  

  • 50 g unsalted butter softened
  • 50 g light cream cheese room temperature
  • 1/8 tsp vanilla
  • 40 g honeycomb crushed

Method
 

  1. Using a whisk, cream the butter until it is pale
  2. Add cream cheese and vanilla. Continue beating
  3. When the butter and cream cheese is nice and fluffy whisk in the honeycomb
  4. Ready

Blueberry & Ricotta Pancakes

Ingredients for 3 servings:
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Course: Dessert
Ingredients Method

Ingredients
  

  • 2 egg yolks
  • 250 ml milk
  • ¼ tsp vanilla essence
  • 150 g self raising flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 30 g caster sugar
  • 25 g melted unsalted butter
  • 2 egg whites
  • 150 g blueberries washed and dried
  • 150 g fresh ricotta broken up into smaller lumps
  • blueberries garnish
  • 20 g butter for cooking

Method
 

  1. Assemble ingredients
  2. In a bowl mix the egg yolks, milk and vanilla
  3. Add the s.r.flour, salt, baking powder and sugar
  4. Whisk to form a smooth batter
  5. Mix in the melted butter
  6. Stir in the blueberries
  7. Gently fold in the ricotta
  8. In a separate clean bowl whisk the egg whites to a meringue consistency
  9. Gently fold in the egg white. Stir until the egg white is well distributed
  10. Should be used within 30 minutes
Cooking:
  1. In your frypan, over medium heat, melt a little butter
  2. When the butter is sizzling add a generous scoop, say 220ml
  3. Tilt the frypan to distribute the batter to give a diameter of around 12cm
  4. Cook for 2 – 2½ minutes – bubbles will start to appear. Turn the pancake
  5. Cook other side for about 1 – 1½ minutes
  6. Repeat until all the batter is used
  7. Serve one or two pancakes with whipped cream and maple syrup
  8. I topped mine with honeycomb butter, toasted almonds, some more blueberries and a dusting of icing sugar.

Japanese Fluffy Pancakes

Ingredients for two generous pancakes:
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Course: Dessert
Ingredients Method

Ingredients
  

  • 2 egg yolks
  • 25 ml milk room temperature
  • ¼ tsp vanilla
  • ¼ cup self raising flour
  • 1/8 tsp baking powder
  • salt scant
  • 2 egg whites
  • ¼ tsp cream of tartar
  • 30 g caster sugar
  • water for steaming
  • unsalted butter for cooking

Method
 

  1. In a bowl mix the egg yolks, milk and vanilla
  2. Add the flour, salt and extra baking powder to the egg mix
  3. Whisk to form a smooth thick batter
  4. Meanwhile melt a little butter in your pan over a low heat
  5. In a separate bowl whisk the egg whites until soft peaks form
  6. Continuing to whisk gradually add the sugar. Continue until all of the sugar has dissolved and a meringue has formed
  7. Carefully fold the meringue into the batter. Do not overbeat.
Cooking:
  1. Check that the pan is not too hot
  2. Using a set measure place the batter in the frypan. Let it find its own height
  3. Repeat until you have some well spaced pancakes to suit the size of the pan
  4. In the same order place another scoop of batter on top of each one
  5. Add about 10ml water to the pan (avoiding the pancakes) and cover the pan with lid
  6. Cook for 1 ½ minutes.
  7. Add a third scoop to each pancake before replacing the lid
  8. Cook for a further 4 minutes
  9. Turn the pancakes and add a little more water before replacing the lid
  10. Cook for a further 4 minutes. Serve immediately
  11. The finished pancakes can be served with your choice of sweet topping

Crepes

Ingredients for about 12 crepes:
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Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 2 eggs
  • 1 cup milk
  • ½ cup water
  • ¼ tsp salt
  • 1 cup plain flour
  • 20 g melted butter cooled
  • vegetable oil for cooking

Method
 

  1. Assemble ingredients
  2. Combine the flour and salt
  3. In a separate bowl combine by whisking the eggs, milk and water
  4. Whisk the flour mix into the egg mix thoroughly to make a smooth batter
  5. Finally mix in the melted butter
  6. Ready
Cooking the Crepes:
  1. A suitable sized crepe is around 15 cm diameter and should plate up nicely if you were rolling or folding the crepe. A flat non-stick pan with a minimum base diameter of 18cm should allow you to attain reasonable shape. A measured amount of batter is also important – around 50ml to 60 ml. A one quarter cup measure would be suitable. Initially, after heating a little oil in your pan, tip off the excess oil. I use kitchen paper soaked in oil and rubbed over the hot pan for subsequent crepes. The pan should be hot enough to set the batter but also allow the batter to run as you tilt the pan.
  2. Heat the oil in the pan
  3. Tip of excess
  4. Holding the pan by the handle pour into the batter a little off- centre
  5. Tilt the pan around the full 360 degrees to attain a circular shape
  6. Return to heat
  7. Cook for 1 -2 minutes. Light golden colour is good
  8. Turn with spatula and cook for a little less than a minute
  9. The side now facing you is the presentation side
  10. Turn the crepe out onto a plate
  11. Ready

Notes

For a thinner batter add a little more milk.            
A simple accompaniment is fresh lemon juice and icing sugar.

Pears Belle Helene

This recipe uses a chilled poached pear and the preparation of the chocolate sauce is pretty quick.
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Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Sauce Recipe for Pears Belle Hélène
  • 200 g dark chocolate.
  • 100 g milk chocolate.
  • 300 ml cream.
  • 10 ml brandy optional.

Equipment

  • You will need a small saucepan to heat the cream, a bowl for to mix the sauce plus a whisk or wooden spoon.

Method
 

  1. Break or chop the chocolate up and place in a bowl. Stainless Steel or Pyrex style is good.
  2. In a separate pot heat the cream to almost boiling before pouring the cream over the chocolate,
  3. Gently stir the combination until it is smooth. Serve warm or at room temperature.
  4. It will firm up if you refrigerate the sauce (for up to a week).
  5. Assembly:
  6. Your dessert plate should be at room temperature
  7. Drain the chilled whole poached pear well.
  8. Square off the base if required so that the pear is upright and stable.
  9. Coat half of the pear with chocolate sauce.
  10. A scoop of vanilla ice cream on the side
  11. Garnish with an edible garnish of contrasting colour – I used green mint leaf.

Notes

If you find this sauce too rich you could increase the ratio of milk chocolate and also add a little more cream
A gentle heating in a microwave (after refrigeration) will return the mix to sauce consistency.

Poaching Pears

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Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • Six ripe pears even in size
  • 1 litre water
  • 500 g sugar
  • 2 lemons
  • ½ small cinnamon quill

Equipment

  • You’ll need a peeler; a small scoop to core the pears; a small saucepan; A slotted spoon plus some greaseproof or silicon paper. To poach pears you will need sugar syrup.

Method
 

  1. In your saucepan place the water and sugar. Slowly dissolve the sugar over low heat before bringing the syrup to the boil. Avoid stirring the water
  2. Add the juice of 11/2 lemons and cinnamon to the water. Bring back to simmering
  3. Meanwhile peel and gently core the pears. Concentrate on retaining the natural shape of the pear. Shave off any dark bruising
  4. As you peel each pear, place the peeled pear in cold water that has had the juice of half a lemon added. This will stop the pears from browning.
  5. When all the pears are peeled, gently place them in the syrup. Make sure they don’t rest on the bottom of the saucepan.
  6. Cover with a circle of paper
  7. Turn your stove down till it is just simmering
  8. Cook for 20 – 30 minutes. Test with fine toothpick
  9. When cooked cool the pears in the syrup before refrigerating them.

Notes

In peak season fresh firm, ripe pears are deliciously sweet and scented. They offer lots of possibilities for desserts, cakes and salads.

 

Pear upside down cake

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Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 5 ripe pears peeled cored, cut into 2cm-thick wedges for fresh pears, a little thinner for poached pears.
  • 100 ml pear poaching liquid if available concentrated by 50% and 130g brown sugar, otherwise increase the brown sugar a little.
  • 270 g unsalted butter softened
  • 300 g caster sugar
  • 3 eggs
  • 1 2/3 cups (250g) plain flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 80 g almond meal
  • 1 cup 250ml milk
  • Thick cream to serve

Equipment

  • Your will need a greased and lined 25cm spring form tin and your electric mixer for this recipe.

Method
 

  1. Preheat oven to 180°C (not fan-forced).
  2. Sprinkle brown sugar and concentrated syrup over the base.
  3. Melt 100g of the butter and pour over brown sugar syrup mix. In a neat pattern top with overlapping pear slices.
  4. Place remaining butter and caster sugar in bowl of electric mixer beat on medium speed until light and fluffy. It should take about 5-6 minutes.
  5. Add eggs one at a time while beating. Turn the mixer off occasionally and scrape the sides of the bowl with a spatula.
  6. On a low speed fold in the dry ingredients.
  7. Mix in the milk to form a smooth batter.
  8. Pour all of the batter over the prepared pears.
  9. Place pan on a baking tray, to catch any possible leaks and place in the oven.
  10. Bake for 45 minutes and drop the temperature to 150c.Cover if necessary to prevent overbrowning. Continue baking for another 30 minutes.
  11. When ready take the cake out and cool for 20-30 minutes.
  12. Carefully invert the cake on to a suitable sized serving plate.
  13. Serve with thickened cream for afternoon tea or warm with vanilla ice cream as a dessert.

Notes

This recipe is suitable with drained poached pears or because of the extended cooking time you can use fresh pears as long as they are ripe.

 

ANZAC biscuits.*

What’s in a name? Well quite a lot when it comes to these famous biscuits, with enforceable regulations relating to its commercial production and use of the term ANZAC. In short the recipe has to contain certain ingredients. Fortunately those regulations don’t apply when you make them at home. But why change a good thing.
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Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 1 1/4 cups plain flour, sifted
  • 1 cup traditional rolled oats.
  • 1/2 cup caster sugar.
  • 3/4 cup Desiccated Coconut.
  • 150 g unsalted butter.
  • 2 tbsp golden syrup.
  • 1 1/2 tbsp bi carbonate of soda.
  • 1 1/2 tbsp water.

Equipment

  • Pre-heat your oven to 190c. You’ll need two baking sheets lined with baking paper (silicon paper) to fit the 24 plus biscuits or alternatively bake two single batches if you only have one tray.

Method
 

  1. In a bowl combine all the dry ingredients; mix well.
  2. In a small saucepan, over low heat, melt the butter and add the golden syrup; mix well; avoid boiling; warm is OK. Leave off the heat.
  3. In a small bowl combine the bi carbonate soda and water.
  4. Stir into the butter mix. It will foam up a little.
  5. Add the butter mix to the dry mix. Combine well to form dough. It will have a greasy texture which is a little warm.
  6. Now portion the dough and roll into balls about two thirds the size of a golf ball.
  7. Position on your baking sheet with and flatten slightly leaving a 5cm gap between each biscuit.
  8. Bake for 15 – 20 minutes. The shorter cooking time will give you a chewier biscuit, while the longer time will give you the traditional crispiness.

Notes

 
Notes:
• While not traditional, treacle or honey can be substituted for golden syrup.
• Experiment with brown sugar instead of caster sugar.
• Do not use instant oats as a substitute for traditional rolled oats.

Chicken Tetrazzini

Traditionally spaghetti was used (which is what I will use) but in Australia there has been a tendency to substitute penne or fusilli pasta.
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Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • One barbecued Chicken flesh retained, skin and bone put aside 1350
  • 1 litre vegetable stock
  • 300 g Spaghetti
  • 60 g butter
  • 3 garlic cloves finely chopped
  • 5 ml lemon juice
  • 250 g button mushrooms washed, drained and sliced
  • 80 ml 1/3 cup white wine
  • 50 g 1/3 cup plain flour
  • 500 ml 2 cups chicken liquid stock
  • 250 ml 1 cup milk
  • 300 ml cooking cream
  • 120 g 1 1/2 cups 50/50 grated cheddar and grated parmesan
  • 1/3 cup chopped fresh continental parsley plus extra to sprinkle
  • Salt and pepper.
  • 10 g extra butter for greasing the dish

Equipment

  • For this recipe you’ll require three saucepans, a fine strainer and a lasagne style dish

Method
 

  1. In a saucepan place the chicken bones, skin and any juices from the barbecued chicken bag. Cover with the vegetable stock. Bring to the boil and turn the heat down to low. Simmer this stock for 30 minutes.
  2. Cut the chicken meat into a large dice.
  3. In a separate saucepan cook the spaghetti in boiling salted water as per the instructions on the pack. Cook till underdone or “al dente”. When ready drain and rinse and put aside
  4. Pre-heat your oven to 180c
  5. In a separate saucepan melt the butter over medium heat. Sweat the garlic.
  6. Add mushrooms and lemon juice and sauté for 5 minutes, stirring occasionally. Keep cooking until the liquid produced has evaporated. Take off the heat and add the flour.
  7. Stir the flour in and cook for a further 1-2 minutes. Adjust the heat to prevent scorching before taking the saucepan off the heat
  8. Strain the stock and let it settle before removing any fat from the surface
  9. Add 500 ml of this stock to the mushroom saucepan. Return to the heat and bring to the boil while stirring.
  10. Add white wine. Combine well. Continue stirring
  11. Add milk and cream. Bring back to simmer while stirring
  12. Adjust seasoning
  13. Stir in half the cheese mixture and half the chopped parsley
  14. In your lasagne style dish cover the bottom with bottom with 2-3mm of sauce.
  15. Add the chicken
  16. Add the cooked pasta to the saucepan. Combine well.
  17. Turn out this chicken mix out into the dish. Spatula out all of the mixture.
  18. Sprinkle the rest of the parsley and cheese on top
  19. Bake for 15 minutes until the top is golden brown.
  20. When ready let it stand for five minutes before serving.

Notes

I used an unseasoned barbecue chicken from Costco. It was 1.35 kg, which is heavier than the chickens sold elsewhere. I kept a little of the breast meat for some sandwiches
You will end up with too much stock so freeze it for future use
This recipe is easily adaptable for both seafood and vegetarian

Meatloaf Mignon

This recipe will give you three good size portions. For variety you could make one or two portions into meat loaf mignon and then turn the balance into meatballs to serve later in the week with spaghetti.
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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 20 ml olive oil
  • 100 g mix of onion/carrot/celery finely chopped
  • 250 g lean beef mince
  • One egg
  • 70 g coarse breadcrumb
  • 80 ml milk
  • 1/8 tsp paprika
  • 1/8 tsp thyme
  • 1/8 tsp chopped chilli
  • ¼ tsp onion powder
  • A few drops of Worcestershire sauce.
  • Salt and pepper to taste.
  • 3 x 35g approx rind less streaky bacon – 15cm-17cm long

Method
 

  1. In a saucepan sweat the onion mix in the oil and butter on a low heat about 3 minutes. Cool to room temperature
  2. In a small bowl soak the breadcrumbs with the milk
  3. In a separate mixing bowl place all other ingredients, except bacon. Mix by hand.
  4. Add the breadcrumbs to the meat mix. Mix really well.
  5. Cover and refrigerate the meat mix
  6. On a clean board, split the bacon length wise
  7. Form a cross with two strips of bacon.
  8. Divide the meat into three even portions. Form the in your hands in large balls.
  9. Place the meatball on top of the bacon and wrap the bacon around the meat.
  10. Repeat with the other two portions. Cover and refrigerate until needed
Cooking:
  1. Set oven or air fryer to 180c
  2. Place the three mignons in a small lightly greased baking dish and into the oven
  3. Cook for 15 mins before turning down to 150c for a further 20 minutes
  4. I served this with a Diane sauce. Mushroom sauce would also be suitable.

Notes

Assuming you are using fresh mince extra portions can be frozen in their uncooked state

Vegetable Parcel

So what do to when you have ingredients leftover? No I am not talking about “leftovers” I am referring to uncooked ingredients. It can be relatively easy as long as you follow two rules: The ingredients have to be useable i.e. still within their use-by date. The ingredients have to be compatible. It works best when you have a variety of ingredients – don’t overload with a single ingredient Apart from those suggestions it really is down to personal taste. This recipe made use of some filo pasty and an array of raw vegetables from the fridge as well as some cooked rice and mashed potato both of which were actual leftovers. It could be likened to a pasty without meat.
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Course: Main Course
Ingredients Method

Ingredients
  

  • Olive oil
  • Garlic optional
  • Brown onion
  • Red onion
  • Sweet potato
  • Pumpkin
  • Carrot
  • Green beans
  • Corn
  • Cauliflower
  • Broccoli
  • Red Capsicum
  • Cooked rice
  • Spring onion
  • Vegetable seasoning Vegeta
  • Salt and Pepper
  • Filo pastry
  • Melted butter
Ingredients (sauce):
  • Tomato blanched and skinned.
  • Bottled pizza sauce

Method
 

  1. Prepare all the vegetables (washing and peeling) and cut into 4mm cubes.
  2. Line the prepared vegetables in the order presented above
  3. Heat a little oil in your frypan and sweat the onions for about 5 minutes
  4. Progressively add the other ingredients with the ones requiring the least amount of cooking added last.
  5. I micro waved the rice and potato to heat them before adding them to the mix
  6. Combine everything well and adjust the seasoning.
  7. Transfer the finished mix to a bowl and refrigerate
  8. Prepare the sauce by mixing all the ingredients and blending. Heat the sauce gently on the stove top or in the microwave oven.
Assembling the parcels:
  1. The number of sheets of pastry you will need depends on the amount of filling. Generally I use no more than three but most of the time I use two sheets
  2. Follow the instructions on the packet of filo pastry.
  3. Place one sheet of pastry on your clean bench top
  4. Brush the surface of the pastry with melted butter
  5. Add a third sheet and brush with butter if you like*
  6. Cover with a second sheet of pastry. Brush a little butter on the end of the pastry furthest from you
  7. About 10 cm from the end of the pastry closest to you place two ice cream scoops of chilled vegetable filling.
  8. Roll the pastry over the mix and turn in the pastry sides. Continue rolling (not too tight) until you have a neat parcel.
  9. Brush the parcel with butter all over
  10. Place the parcel on a baking tray (the join of the pastry down first)
  11. Prick a couple of holes in the top of the pastry
  12. Bake at 170c – 180c for 25 minutes or until golden brown.
  13. Serve with a tomato cream sauce

Macadamia Blondie

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Course: Snack
Ingredients Method Notes

Ingredients
  

  • 500 g butter
  • 600 g white chocolate
  • 625 g caster sugar
  • 8 eggs lightly beaten (room temperature)
  • 4 tsp vanilla essence
  • 125 g self raising flour
  • 500 g plain flour
  • 300 g macadamia nuts chopped
GANACHE TOPPING
  • 800 g white chocolate
  • 300 g cream

Method
 

  1. Preheat oven to 150c
  2. Grease and line a gastronome tray with baking paper
  3. Place butter and chocolate in a bowl
  4. Melt over hot water, stirring occasionally until smooth
  5. Add caster sugar and stir until combined
  6. Slowly stir in eggs
  7. Add vanilla
  8. Fold in flour and macadamia nuts
  9. Pour into tray
  10. Bake for approximately 60 mins or until cooked in centre
  11. Cool, cover with ganache
GANACHE
  1. Melt chocolate and cream over saucepan until combined and smooth
  2. Cool until spreadable
  3. Spread over blondie

Notes

Hint - When baking, place another tray above the brownie.  This prevents the brownie from browning too quickly.

Pecan Mocha Slice

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Course: Snack
Ingredients Method

Ingredients
  

BASE
  • 600 g plain flour
  • 360 g butter
  • 220 g brown sugar
TOPPING
  • 80 g self raising flour
  • 300 g pecans chopped
  • 200 g malt
  • 220 g caster sugar
  • 130 g coconut
  • 50 g cocoa
  • pinch of salt
  • 8 eggs
ICING
  • 2 shots coffee
  • 500 g icing mixture
  • 200 g butter soft
  • 50 g cocoa
  • 120 g malt
  • 2 tsp vanilla
  • 2 Tbs water

Method
 

  1. Preheat oven to 160c
  2. Grease and line gastronome tray with baking paper
  3. Sift flour into a bowl
  4. Mix in brown sugar
  5. Rub in butter until it forms a dough
  6. Press dough into tray
  7. Bake for 10 mins
TOPPING
  1. Mix dry ingredients in a bowl
  2. Add eggs and mix until combined
  3. Cover base with topping
  4. Bake for approximately 30 mins
  5. Cool
ICING
  1. Beat butter and icing sugar until creamy
  2. Add coffee, cocoa, malt and vanilla
  3. Slowly add water (if needed) until the right consistency
  4. Spread icing over slice

Lemon curd slice

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Course: Snack
Ingredients Method

Ingredients
  

  • 500 g soft butter
  • 220 g caster sugar
  • 600 g plain flour
  • 120 g desiccated coconut
FILLING - 700g lemon curd
  • 500 ml lemon juice
  • zest and juice from 1 lemon
  • 190 g caster sugar
  • cornflour
  • 2 egg yolks
  • 35 g butter
TOPPING
  • 360 g soft butter
  • 300 g caster sugar
  • 40 g finely grated lemon rind
  • 8 eggs
  • 600 g desiccated coconut
  • 200 g plain flour

Method
 

  1. Grease and line gastronome tray
  2. Beat butter and sugar until light and fluffy.
  3. Stir in flour and coconut and mix well
  4. Press into tray
  5. Bake at 160c for approximately 15 mins or until lightly browned
  6. Cool slightly
  7. Spread with warm lemon curd
LEMON CURD
  1. Place lemon juice, zest and sugar in saucepan
  2. Bring to boil
  3. Simmer until sugar is dissolved
  4. Dissolve cornflour in 50ml water
  5. Remove saucepan from heat to add cornflour mixture
  6. Return to heat
  7. Bring back to boil
  8. Stir in egg yolks, one at a time
  9. When bubbles appear, remove from heat
  10. Stir in butter
TOPPING
  1. Beat butter, sugar and lemon rind until light and fluffy
  2. Add eggs one at a time, beating well after each addition
  3. Stir in flour and coconut
  4. Spread topping over lemon curd and smooth with the back of a spoon
  5. Bake at 160c for approximately 20 mins or until brown and firm
  6. Dust with icing sugar when cold

Chocolate coconut slice

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Course: Snack
Ingredients Method

Ingredients
  

BASE
  • 560 g plain flour
  • 550 g caster sugar
  • 40 g cocoa powder
  • 280 g desiccated coconut
  • 625 g butter melted
  • 3 tsp vanilla essence
ICING
  • 875 g icing sugar
  • 40 g cocoa powder
  • 150 g butter melted
  • hot water

Method
 

  1. Preheat oven to 160c
  2. Grease and line a gastronome tray with baking paper
  3. Mix dry ingredients for base
  4. Add melted butter and essence
  5. Press into tray
  6. Bake for 15 mins
  7. Cool slightly
ICING
  1. Sift icing sugar and cocoa together
  2. Add melted butter
  3. Slowly add enough hot water until the icing becomes the right consistency
  4. Spread evenly over slice
  5. Sprinkle with coconut

Scotch broth

Scotch broth is a hearty winter soup that I am sure you will enjoy. Mutton has been replaced by lamb and the vegetables are progressively added to maintain their shape and texture. The ‘greens’ are added closed to the end to maintain their colour. You’ll note that neither the lamb nor the vegetables are sautéed or sweated – everything is simmered. 
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Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

Ingredients for 5 litres:
  • 1 cup pearl barley soaked in 3cups of cold water for 6 – 8 hours
  • 1200 g boneless lamb shoulder or 900g boneless lamb leg
  • 2 litres vegetable stock
  • 2 bay leaf
  • Seasoning
  • 2 sprigs of thyme
  • 1 Swede or turnip about 250g, peeled, 1 cm dice
  • 250 g carrots peeled, 1cm dice
  • 650 g potato peeled, 1cm dice
  • 1 large leek trimmed, halved, washed, green and white separated
  • 2 celery stalks trimmed, peeled, 1 cm dice.
  • ¼ of a Savoy cabbage about 400g, cored, 1cm dice.
  • 1/3 cup curly parsley leaf rinsed, pat dried, roughly chopped (1/3 cup finished)
  • Salt and Pepper
  • Crusty bread to serve

Equipment

  • One sizable saucepan is all you will need for this recipe.

Method
 

  1. Soak the barley, preferably the night before.
  2. Prepare vegetables
  3. Place the lamb, stock, bay leaves and thyme in your saucepan. Slowly bring it to the boil before turning it down to simmer for one hour
  4. Gently skim the scum from the surface of the soup and discard the scum.
  5. Add the Swede, carrot and the white of leek. Continue simmering for a further hour
  6. Add a little water to compensate the evaporation.
  7. Add the barley and any of the water the barley hasn’t soaked up.
  8. Add the potato. Continue simmering for another 15 minutes
  9. Take out and discard the bay leaf and thyme
  10. The meat should be tender enough to take out of the soup. Cut the meat into a one cm dice, discarding any sinew or excess fat. Add the diced meat back into the soup.
  11. Add the green leek, celery and cabbage to the soup. Simmer for a further 15 minutes
  12. Gently skim the surface of fat. There should be more fat if you are using lamb shoulder. Alternatively carefully use some absorbent kitchen paper to soak it up
  13. Add the parsley and serve

Notes

Alternatively you could use lamb shanks, just allow for the bone’s weight.
I used boneless lamb leg. If you are using other cuts you will need to extend your cooking time by perhaps one hour before you add the carrot and Swede.
Turnip is another vegetable you could use as well as or instead of Swede
Maybe avoid parsnip
Kumara would make it more ‘down under ‘style. Add that with the potatoes.

 

Cacciatore Sauce Ingredients (for about 900 ml of sauce):

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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 40 ml olive oil
  • 1 medium onion peeled and thinly sliced
  • 1/2 red capsicum deseeded, de-stalked, white removed, thinly sliced
  • 1/2 green capsicum deseeded, de-stalked, white removed, thinly sliced
  • 4 garlic cloves peeled, crushed or thinly sliced
  • 200 g button mushrooms washed, pat dry, sliced
  • 5 ml lemon juice
  • Leaf from two sprigs fresh thyme
  • ½ tsp ground turmeric
  • Sea salt
  • Cracked black pepper
  • 1 tbsp tomato paste
  • Generous pinch of chilli flakes
  • 200 ml chardonnay or any dry white wine
  • 400 g can crushed tomatoes
  • 80 g of Kalamata olives drained and pitted.
  • Vegetable stock optional

Method
 

  1. Ingredients
  2. Heat the oil in a suitable sized saucepan
  3. Add the onion and garlic and sweat for two minutes
  4. Add both capsicums and continue cooking for another three minutes
  5. Add the mushrooms and lemon juice. Cook until the liquid from the mushrooms has evaporated. Turn the heat down
  6. Add the thyme, turmeric chilli flakes and tomato paste and cook for another two minutes
  7. Add white wine and tomatoes and bring the sauce to the boil before turning the heat down to maintain a low simmer for 10 minutes. Lid the saucepan
  8. Add the olives and continue cooking for another 10 minutes.
  9. Check seasoning and serve.
THE PASTA:
  1. Allow 100g pasta per person or a little more or less depending on your appetite
  2. Follow the instructions on the packet
  3. When the pasta is cooked to your liking drain the pasta.
  4. The pasta is best when you don’t rinse it.
  5. When it is well drained place your pasta in the mixing bowl with a little of the Cacciatore sauce and fold the sauce in
  6. Portion the pasta in pre-warmed serving bowls followed by a generous ladle of sauce
  7. Top with freshly grated parmesan cheese (optional)

Notes

You will find the colour of the green capsicum will dull with only a little cooking so you can replace it with more red capsicum or yellow. Alternatively sweat the green capsicum separately at the last minute and either fold into the finished sauce or place on top
Replacing the dry white wine with a red variety shouldn’t change the flavour too much but there will be a difference in colour
Drained and pitted green Manzanilla olives can be substituted for the black olives.

ClassicTomato sauce

makes about 2 - 2.5 litres finished sauce :
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Ingredients Equipment Method Notes

Ingredients
  

  • 40 g butter
  • 40 g plain flour
  • 60 g smoky bacon diced small
  • 1 cup carrots washed, small dice
  • 1 cup onions peeled, small dice
  • 1 cup celery washed, small dice, avoid leaf
  • 6 mushroom stalks optional
  • 4 parsley stalks
  • 2 cloves garlic peeled, thinly sliced
  • 2 sprigs thyme
  • 1 bay leaf
  • 3 400g cans crushed tomatoes
  • 1 litre vegetable stock
  • Scant salt and pepper

Equipment

  • You’ll need a thick bottom lidded saucepan or Dutch oven and a strainer for this recipe.

Method
 

  1. Ingredients
  2. Melt the butter in over medium heat and gently sauté the bacon.
  3. Add the carrots, onion, celery, mushroom stalk and garlic and sweat for a further 5 minutes
  4. Take the saucepan off the heat and mix in the flour. Return the saucepan to the heat and add the stock and tomatoes. Stir to break up the roux.
  5. Add the thyme, parsley and bay leaf
  6. Bring  liquid to the boil before turning down to a low simmer and lid the pot
  7. Simmer for 1.5 hours, stirring occasionally to prevent scorching
  8. Strain the sauce, avoiding pushing the vegetables through the sieve.
  9. If needed return the sauce to the saucepan to further concentrate the sauce
  10. A little seasoning when done
  11. Use, refrigerate or freeze the finished sauce

Notes

A dated recipe, but still tasty. More relevant for perhaps a cream of tomato soup
You may be wondering, after looking at the last picture, why do we throw away all the vegetables? Firstly remember it is a Tomato sauce not tomato and vegetable sauce. However if you take more care with preparing the vegetables, that is peeling the carrot and celery and making sure the cuts are actually even in size and then removing the thyme and bay leaf you would then have a different sauce without straining.

Kedgeree

While you could consider using leftover cooked rice, Kedgeree would benefit from fresh rice cooked pilaf style. This is rice cooked by absorbing just enough water or stock. Some recipes call for the separate poaching of the smoked fish in milk; I prefer steaming the fish on top of the rice.
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Course: Breakfast, Main Course
Ingredients Equipment Method Notes

Ingredients
  

Kedgeree ingredients for 2 – 3 servings:
  • 100 ml milk
  • 250 g -350g smoked haddock fillets
  • 1 cup Basmati rice
  • 10 ml Olive oil
  • 1¾ cups chicken stock or vegetable stock
  • 1 small bay leaf
  • 3 Cardamom pods split (optional)
  • 2 Curry leaves optional
  • Salt
  • Cracked pepper
  • 50 g butter
  • 2 small French shallots or 1small onion both peeled and finely chopped
  • 2 cloves garlic peeled, finely chopped or minced.
  • 10 g Curry powder I use ‘Clive of India’
  • 1 tsp ground cumin
  • Juice from half a lemon
  • 100 ml cream
  • Parsley rinsed, picked, roughly chopped. ¼ cup finished.
  • Coriander optional prepared the same as parsley
  • chives to garnish

Equipment

  • You’ll need a lidded saucepan and frypan for this recipe. A steamer style top for the saucepan would be helpful, but not essential

Method
 

  1. Assemble ingredients
  2. Macerate the smoked haddock in the milk for 30 minutes and then drain
  3. Prepare the smoked haddock into pieces that will fit within the saucepan or steamer’s diameter
  4. Heat your saucepan with the oil and add the dry rice; stir with a wooden spoon to prevent the rice from scorching on the bottom of the saucepan
  5. After 2-3 minutes add the stock, bay leaf, curry leaf, cardamom. The stock should boil at first before recovering. Season carefully now for better distribution.
  6. Stir the rice until it starts boiling again. It should have the consistency of a thin sauce. Turn the heat down to lowest temperature and give it a final stir.
  7. If you are using a steamer top for the fish place it on top and lid the saucepan. If you aren’t, just lid the pot.
  8. After about 5 minutes, quickly check the rice to make sure it is cooking by giving it a stir. Alternatively the heat may be too high and the rice is sticking; in either case adjust the heat. Lid the pot
  9. If you are not using a steamer top, place the fish directly on top of the rice now to cook. Try for a single layer of fish so it will cook evenly. Lid the pot
  10. After another 10minutes, both the rice and the fish should be done, regardless of which way you steamed the fish
  11. Remove the fish and let it cool a little.
  12. Remove the rice from the heat and carefully ‘fluff’ up the rice, before replacing the lid. Try and retrieve (and discard) the leaves and the pods. Leave the rice saucepan at the back of the stove to keep warm.
  13. With your fingers, flake the fish, being careful to remove and discard all the bones and the skin. Keep the flaked fish at the back of the stove
  14. Meanwhile heat the frypan and melt the butter. When sizzling add the onion and garlic.
  15. Gently cook for 2 minutes before adding the curry powder and ground cumin
  16. Continue cooking for a further 1 minute
  17. Stir in lemon juice. When it has evaporated add the cream. Bring to the boil.
  18. Either in the rice saucepan or a large bowl break up the rice (a dinner fork or chopsticks works well). Fold in the hot curry cream, mix well. Add the parsley and coriander. Mix well.
  19. Finally, carefully fold in the smoked haddock
  20. Serve with a poached egg and buttered toast. Garnish with chives.

Notes

I made up a vegetable stock with a powdered stock base.
I soak the fish in milk to make the fish less salty. Be careful with your seasonings as the fish will still be salty.
The fish will also add liquid to the rice so be careful not to add too much stock
Smoked haddock may still have fine bones particularly at the thicker end of the fillet
The fish will take longer to cook in a steamer top
In Australia, smoked salmon is a popular substitute for smoked haddock. However smoked salmon does not require cooking. Just fold through the salmon the hot cooked rice or alternatively just arrange the salmon on top.
As with any ‘green food’ extended cooking can leach the colour out to give a less appetising appearance. So be careful with your green herbs and any other green vegetables such as peas that you might consider adding
In our kitchen we have a glass top stove. These stoves not only take longer to heat up but they also retain heat. Take this into account when turning down the heat to a low simmer.

Beef Bourguignon

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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Marinating time 6 hours
Servings: 6
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 50 ml olive oil
  • 1 kg chuck steak 800g trimmed
  • 1 bay leaf
  • 1 cup red wine
  • 250 g carrots peeled and cut to approximately a similar size as the onions
  • 2 sprigs of fresh thyme
  • 12 pearl onions peeled, kept whole
  • 200 g shortcut rind less bacon
  • 2 garlic cloves finely chopped
  • 400 g mushrooms quartered.
  • 1 tbsp tomato paste
  • Plain flour a little to help absorb fat
  • 1 cup cold beef stock
  • Salt and cracked pepper to season

Equipment

  • I used a single Dutch oven for the stew. Alternatively you could use a slow cooker but you will need a frypan to do all that sautéing.

Method
 

  1. Assemble ingredients
  2. If the onions are bigger than say a 20 cent piece then take off a some layers
  3. Finely chop any of those onion layers
  4. In a bowl marinate the beef, thyme, bay leaf, carrots and pearl onions in the red wine; cover it and refrigerate for between 6 and 24 hours.
Ready to cook:
  1. Drain the meat and retain the liquid
  2. Heat the Dutch oven on the stove and add a little oil
  3. Evenly sauté the pearl onions and carrots for 5 minutes. Take out and keep on the side.
  4. Add a little more oil to the Dutch oven and sauté the mushrooms. Take out and keep on the side
  5. Add a little more oil and sauté the beef in batches. Take out and keep on the side
  6. Add a little more oil to the Dutch oven and on a lower heat sauté the chopped onion and garlic for 5 minutes. Do not scorch the onion.
  7. Take off the heat and add the tomato paste. Stir in.
  8. Add a little flour to absorb any oil of fat. Return the Dutch oven to medium heat
  9. Stir in the beef stock and dissolve any roux lumps before the liquid boils
  10. Meanwhile slowly bring the marinade to the boil. The beef juices will coagulate.
  11. Strain the relatively clear liquid into the Dutch oven and stir in
  12. Add the beef, pearl onions, carrots, thyme and bay leaf.
  13. Lid the pot and slowly simmer the stew for 2-3 hours, stirring occasionally
  14. In a separate pan gently sauté the bacon pieces. Do not make the bacon crispy. When ready drain the bacon and add it to the stew for the last 15 minutes of cooking
  15. Check the tenderness of the beef after 2 hours. This can be done by selecting a piece of beef of the Dutch oven pressing it firmly between two fingers to see if the meat separates.
  16. Check the seasoning. Find, remove and discard the thyme and the bay leaf.
  17. When cooked serve the Beef Bourguignon with mashed potato and a steamed green vegetable.

Notes

I used the bacon fat (from the sautéing pan) in the mashed potato. 
Fried bread croutons are a tasty topping when plating up.

 

Steak Diane

5 from 1 vote
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Servings: 2 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 2 160g fillet steaks trimmed
  • 10 ml Olive oil
  • Butter
  • 1 French shallot peeled and finely chopped
  • 1 tsp crushed garlic
  • 1 tsp Dijon mustard
  • 15 ml Worcestershire sauce
  • 20 ml Demi-glaze
  • 10 ml Brandy
  • 120 ml Cream
  • Salt and cracked pepper
  • Parsley washed, picked and finely chopped -1 Tbsp finished

Equipment

  • A stainless steel or non-stick frypan is all that is required for this recipe.

Method
 

  1. Prepare ingredients
  2. Prepare the fillet steak. Cut of flatten to about 5 mm thickness
  3. Heat the oil in the frypan
  4. Pat the steak dry and season with salt and cracked pepper
  5. Seal the steak in the frypan for 1 minute before turning. Seal the other side for a further 1 minute. Turn the heat down and take the steak out of the pan to rest on a plate.
  6. In the frypan add the butter and when the butter is sizzling add the chopped shallot and garlic. Sauté for 3 minutes on medium heat.
  7. Add, Demi-glaze, mustard and Worcestershire sauce
  8. Add any collected juices from the steak. Reduce the liquid a little. Avoid scorching
  9. Return the steak to the pan
  10. Flambé with brandy
  11. Add cream. Bring the sauce to the boil
  12. Take out steak and place on pre-warmed serving plates
  13. Reduce the sauce (if needed) to a coating consistency
  14. Add chopped parsley to the sauce. Ready
  15. Serve the sauce over the steak

Notes

Diane sauce is a stand-alone sauce that can be adapted to chicken, pork and lamb. It is also delicious on chips, as many a pub goer would know
I used reduced beef stock in place of Demi-glaze (Gravy)

 

Lasagne

5 from 1 vote
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Course: Main Course
Ingredients Method Notes

Ingredients
  

Ingredients for the 1.5 litres meat sauce:
  • 20 ml olive oil
  • 120 g onion finely chopped
  • 120 g carrot finely chopped
  • 120 g celery finely chopped
  • 1 tsp garlic crushed
  • 800 g lean beef mince
  • 20 g plain flour
  • 2 Tbsp tomato paste
  • 400 g can crushed tomatoes
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • ½ tsp dried oregano
  • 2 cups rich brown beef stock
  • 1 cup dry red wine
  • salt and pepper
  • chilli flakes – optional
  • worcestershire sauce - optional
Ingredients for Mornay sauce:
  • 800 ml full cream milk
  • 1 onion peeled
  • 2 clove
  • 1 bay leaf
  • 8 black peppercorns
  • 40 g butter
  • 35 g plain Flour
  • salt
  • ground white pepper
  • 200 g grated cheese – Gruyere cheddar, parmesan mix
Pasta sheets:
  • 375 g lasagne sheets
  • Hot water (if you are using dried lasagne sheets)
  • 200 g cheese mix

Method
 

Meat Sauce
  1. Prepare your ingredients
  2. In your saucepan, heat the oil and sweat the onion, carrot, celery and garlic for about 4 – 5minutes. A little colour is OK
  3. Add the mince and break up by stirring until there are no large lumps of mince. Continue cooking for about 10 minutes, until most of the moisture has evaporated.
  4. Stir in tomato paste. Cook for a further 1 minute. Take off heat.
  5. Stir in the flour – enough to absorb the fat and oil. Place back on the stove and cook for a further 1 minute
  6. Stir in the stock and tomatoes.
  7. Add the herbs. Turn the heat down to low.
  8. Give the sauce a stir before lidding the saucepan
  9. Simmer for 1 hour, stirring occasionally
  10. After 1 hour take lid off. Stir occasionally for 20 minutes
  11. Add red wine. Take out the bay leaf and thyme sprigs and discard. Ready.
  12. Keep warm, ready to assemble your lasagne
Mornay sauce
  1. Mornay sauce is a derivative sauce from a French ‘mother sauce’ – béchamel. Previous newsletters have looked at both espagnole and tomato sauces. Bechamel  or White sauce is the base for many other  sauces including Mustard, Nantua, Dill and Horseradish. You’ll need a small saucepan, whisk, spatula and a strainer plus a bowl to heat the milk, for this recipe.
  2. Push the 2 cloves into the onion, do the same with the bay leaf by making a small incision with a knife
  3. Place the onion, cloves and bay leaf in the milk
  4. Heat the milk to just under simmering temperature. Do not boil the milk
  5. In a saucepan melt the butter and add the flour to form a roux.
  6. Cook on a medium heat for about 1 minute. Avoid browning the roux. Take off the heat and cool slightly
  7. Remove the onion from the hot milk and discard.
  8. Add the hot milk to the roux. Whisk until the roux has dissolved. Return the saucepan to the heat and continue whisking
  9. The milk will thicken and then boil. Turn heat to low and continue whisking for 1 minute. Take off the heat. At this stage you have prepared Bechamel
  10. Stir in the grated cheese until it has melted.
  11. Strain the sauce. Ready. Keep warm ready to assemble your lasagne
Assembly:
  1. Set your oven at 170c
  2. In your baker cover the bottom with about 3mm of mornay sauce
  3. Place one lasagne sheet on the mornay sauce
  4. Cover the pasta with one quarter of meat sauce
  5. Add another pasta sheet, followed by another ¼ of the meat sauce
  6. The next layer will be lasagne sheet followed by a layer of mornay sauce
  7. The next two layers will be pasta sheets and meat sauce
  8. Top the last meat sauce with pasta sheet and cover with the rest of the mornay sauce
  9. Finally top the mornay sauce with the cheese mix
  10. Bake in the oven for 45 minutes until the cheese is golden brown and the sauces are bubbling.

Notes

Milk can burn easily – make sure you regulate the temperature and stir constantly.
I find that the microwave can heat the milk perfectly (without stirring)
Grate the cheese directly from the block. Avoid pre- grated packaged cheese for the sauce. If you have no alternative but pre-grated, avoid boiling the sauce after you add the cheese.  I used Jarlsberg cheese which is a good substitute for Gruyere cheese.
Portion leftovers and freeze them in labelled containers.

Shredded Middle Eastern Lamb with yellow Rice

Four to six servings
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Course: Main Course
Ingredients Method Notes

Ingredients
  

Ingredients spice mix for the lamb
  • 1½ tsp cumin, ground
  • 2 tsp coriander stem finely washed & chopped
  • 1½ tsp paprika
  • 2 tsp cardamom, ground
  • 1 tsp salt
  • ½ tsp milled black pepper
  • Juice of one lemon
  • 3 tbsp olive oil
  • 1½ tsp garlic, crushed
  • 1.5 kg leg of lamb or
  • 2 kg boneless lamb shoulder or
  • 900 g boneless leg of lamb
  • 3 cups water boiling from kettle
Ingredients for the Rice
  • 3 tbsp olive oil
  • 1 onion, medium size peeled and finely chopped
  • 2 tsp minced garlic
  • 1 cup basmati rice
  • 400 g can chickpeas drained, rinsed and drained again
  • 2 ½ cups water plus a little more.
  • 1½ tsp ground turmeric
  • 3 tsp garam masala, ground
  • 3 tsp coriander, ground
  • 3 tsp cumin, ground
  • 1½ teaspoons salt
  • ½ tsp milled black pepper
  • ½ cup currents
Garnish - to serve:
  • lemon wedges
  • plain yoghurt
  • coriander leaves (washed)
  • fresh tomato diced

Method
 

Method (for lamb)
  1. Pre-heat oven to 300 c.
  2. For the lamb spice mix, combine all the ingredients in a bowl
  3. Place the lamb in a roasting dish and coat the lamb all over with the spice mix
  4. Pour one cup of boiling water into the bottom of the pan
  5. Place in the oven and cook for 30 minutes
  6. Invert a similar dish on top of the roasting pan to form a cover over the lamb. It doesn’t have to be a perfect fit. Alternatively cover with aluminium foil. If the seal is loose you may need to add a little more water occasionally to ensure an even cooking process and to prevent burning the roasting pan. Return the lamb to the oven
  7. Cooking time should be around 3½ hours
  8. Lamb is ready when the meat can easily be pulled away from the bone with a fork
  9. If you think it is ready, take out of the oven and rest the lamb, covered at the back of the stove. If not, continue to cook as before. You can’t really overcook the meat as long as it still has water in the covered roasting dish.
Method (for rice)
  1. Assemble ingredients
  2. In a medium sized saucepan (capable of being lidded) add the olive oil and on a medium heat sweat the onion and garlic until it becomes translucent
  3. Add rice and continue cooking until the rice is hot and coated with the oil
  4. Add the other ingredients, except currants and water. Mix in well
  5. Add water, bring to simmer, turn the heat down to a very low setting
  6. The “consistency” should be similar to a thick sauce when stirred
  7. Cover the pot with the lid. It will continue to absorb the liquid. Basmati rice usually takes about 12 - 15 minutes to cook
  8. After about 10 minutes, stir in the currents and add a little more water to allow for the absorption qualities of the currents
  9. At the end of the cooking cycle give a stir of the rice to break it up (fluff it up). Replace the lid and push to the back of the stove. It will stay at a good serving temperature for a good half hour
Putting it together
  1. While the rice is cooking take the lamb out of the liquid, place on a large plate. Pour all of the remaining liquid into a jug. Let it settle and then remove and discard what should be a fair bit of glossy fat on the top of the liquid
  2. Transfer the liquid to a pan and on medium heat reduce the liquid to concentrate the flavours and thicken slightly
  3. While the liquid is reducing, strip the meat off the bone, discard any skin and “non meat” findings. Shred any large chunks to strips. A mixture of sizes is OK
  4. Add any juices collected on the plate to the reducing liquid (sauce)
  5. Add the shredded lamb to the sauce. You may have to do that in batches. Coat the lamb well
  6. Finally turn out the rice onto a warmed platter or individual plate. Divide the shredded lamb evenly onto your plates or pile it onto the single platter
  7. Finish with some strategically placed dollops of yoghurt, tomato and coriander leaves. Garnish with lemon wedges. Serve

Notes

Notes:
Naturally you can use fresh garlic or bottled. I find bottled Australian garlic a better flavour than an imported product.
Lamb shoulder is a cheaper cut.
Increase or decrease spices on the meat if you prefer.
You could replace the water for both the lamb and rice with a low salt chicken stock.
Remember that flavours concentrate as water evaporates and hence salt will as well. You can always add, but it is harder to take away.

Shortcrust pastry

It is well known that making pastry dough by hand can give varied results with temperature being the main culprit. Basically the warmth of your hand softens the butter too quickly and this can be worse when the air temperature is warmer in summer. By-pass the problem by using a food processor. I used the attachment on my stick blender.
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Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Ingredients for three individual pies:
  • 220 g cups plain flour
  • ½ tsp salt
  • 115 g unsalted butter diced and chilled hard
  • 2 ½ tbsp plus 1 tbsp iced water

Equipment

  • The pie tins inside measurements was 10cm x 14cm with a depth of 2.5cm

Method
 

  1. Assemble your ingredients
  2. Place the flour and salt in your processor and give it a quick pulse to mix
  3. Add the cubed butter and intermittently pulse the processor for about 30 seconds.
  4. The mixture should look like a course breadcrumb
  5. Add the 2 ½ tbsp of chilled water. Process again for up to 10 seconds
  6. There should be some change, but it won’t look like a ball of dough yet.
  7. With your fingers see if the mixture comes together. If not add a little more iced water and give it a quick pulse.
  8. Turn the mixture out and quickly work into a ball
  9. Wrap the pastry in plastic wrap and chill for one hour

Notes

The addition of caster sugar with the flour and salt will give you a sweet shortcrust pastry.
Don’t be tempted to substitute margarine instead of butter.

The Curried Scallop Pie

As already mentioned the curry sauce is a veloute. Basically it is prepared in a similar fashion as béchamel sauce. The roux is cooked a little longer, perhaps a minute and the milk is replaced by stock – in this case fish stock. The amount of roux will dictate the thickness of the sauce. A little extra texture comes with the added vegetables and the curry powder. I used fennel, which is a good accompaniment for seafood.
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Course: Main Course
Ingredients Method Notes

Ingredients
  

Curry Sauce:
Ingredients for 750ml sauce:
  • 65 g butter
  • 80 g onion peeled, finely chopped.
  • 80 g potato washed, peeled, finely chopped
  • 80 g fennel washed, finely chopped.
  • 20 g curry powder
  • 55 g plain flour
  • 500 ml fish stock
  • 5 ml lemon juice
  • 100 ml cream
  • Salt
  • ground white pepper
Assembling the pie:
  • 10 g butter melted
  • 100 g shortcrust pastry as per recipe
  • 4 - 8 Tasmanian Scallops per individual pie The weight of mine were 150g
  • 160 g curry sauce
  • 1 egg yolk mixed with 10ml milk

Method
 

Curry Sauce - method:
  1. Assemble ingredients
  2. In your saucepan on a moderate heat melt the butter on your stove top
  3. Sweat the onion and fennel for 2-3 minutes. Avoid colouring
  4. Add curry powder and gently cook for a further one minute
  5. Add the flour, combine well and cook for a further one minute
  6. Take off the heat and add the fish stock and lemon juice. Mix well to break up the roux. Return to the heat and bring to the boil. Sir until you have a smooth sauce
  7. Add potato. Simmer for 12 minutes
  8. Add cream. Bring back to simmer for 1 minute
  9. Check seasoning
  10. Ready
  11. Chill the sauce before using it in your pies
Assembling pie - method:
  1. Pre-heat your oven to 180c
  2. Lightly grease the pie tin with melted butter
  3. Roll out the pastry to approx 2mm thick
  4. Line your pie tins with the pastry. Avoid air bubbles under the pastry. Avoid stretching the pastry
  5. Trim the pastry to the edge of your pie tin
  6. Chill the pastry for a few minutes to firm the pastry up again
  7. Gather scraps into a ball and roll out the pie top to suit the size of your pie
  8. Fill the base with the scallops and enough cold sauce to give a domed effect after you lid the pie
  9. Brush the edge of the pastry with the egg yolk mix
  10. Cover the filled base with the pastry top
  11. Seal the pie by crimping the base and top together
  12. Brush the top of the pie with the egg yolk mixture
  13. Cut a couple of steam holes in the top of the pastry
  14. Place in the your oven and bake for 45 minutes, until golden brown and the sauce is bubbling through the steam holes

Notes

I used non stick metal pie dishes, offering a better heat transfer than ceramic or glass.
Place a baking sheet on the shelf below the cooking pies to catch any overflows

 

Tomato sauce #2 (Napoli sauce)

Ingredients for 500ml:
Print Recipe
Course: Main Course
Ingredients Method

Ingredients
  

  • 15 ml olive oil
  • ½ tsp minced garlic
  • 1 medium size onion peeled and finely chopped
  • 1 tbsp tomato paste
  • 400 g chopped/crushed tomatoes
  • 30 ml dry white wine
  • 1 bay leaf
  • 4 basil leaves rinsed and chopped
  • seasoning
  • sugar optional

Method
 

  1. In a small saucepan over a medium heat, sweat the onion and garlic in the olive oil for 4 minutes.
  2. Add the tomato paste and cook for another 1 minute
  3. Add the tomatoes. Rinse the can out with 50ml of water and add to the pot
  4. Add the white wine, basil leaves, bay leaf and a little seasoning
  5. Stir together and bring to boil before simmering slowly for 10 minutes
  6. Check seasoning and add a little sugar (optional)
  7. Ready

Tomato sauce #1

per person
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Course: Main Course
Ingredients Method

Ingredients
  

  • 125 ml Classic tomato sauce from newsletter # 13
  • ¼ tsp minced garlic
  • ½ small ripe tomato blanched, peeled, deseeded and chopped (4mm dice)
  • Dried basil to taste

Method
 

  1. In a small saucepan combine the four ingredients and heat
  2. Simmer slowly for 10 minutes. Ready
  3. Ready

 

Chicken Parmigiana

per person
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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 150-180 g chicken breast fillet
  • minced garlic to taste
  • ground paprika to taste
  • plain flour
  • 1 egg beaten
  • 30 g grated parmesan cheese
  • 1 tspn chopped parsley
  • 15 g olive oil
  • 15 g butter
Assembly Ingredients - per serve
  • 120 ml tomato sauce
  • 30 g grated mozzarella cheese

Method
 

  1. Assemble ingredients
  2. Flatten or cut the breast fillet to an even thickness of around 4mm
  3. Season both sides with a little garlic, paprika, salt and pepper
  4. Light dredge the chicken in flour, pat off excess
  5. In a small bowl mix the egg, parmesan and parsley
  6. Dip the chicken in the egg mix. Ensure good coverage
  7. In a non-stick frypan melt the butter with the oil over medium heat
  8. When the butter is hot enough to foam place your coated chicken fillet in the pan
  9. Add a little more egg mix to the chicken’s top side. Cook on medium heat for two minutes
  10. Turn the chicken and cook the reverse side for a further two minutes.
  11. Take out and place on absorbent kitchen paper.
  12. Ready
Assembly:
  1. Set your oven to grill setting, or turn on your air-fryer
  2. Place the cooked chicken on a suitably sized oven able dish
  3. Coat the chicken liberally with the tomato sauce and top with cheese
  4. Grill the chicken for about 3 minutes until the cheese is bubbling

Notes

An ideal side for the chicken is a vegetable risotto.
For a smooth tomato sauce use your stick blender.
I used baby bocconcini instead of mozzarella. 
 

Seafood Gumbo

Really important. Because this is quick to cook, make sure you assemble all the ingredients, before you start cooking. Avoid over seasoning or too much liquid. Remember you can always add, but you can’t take away.
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Prep Time 30 minutes
Cook Time 20 minutes
Servings: 6 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 50 ml olive oil
  • 2 tsp minced garlic or 4 cloves peeled and finely chopped
  • 150 g onion – One medium sized peeled and finely chopped.
  • 1 tsp minced chilli
  • 1 ½ tsp smoked paprika
  • ¼ tsp cayenne pepper
  • ½ tsp ground turmeric
  • 150 g celery – washed peeled, cut julienne
  • 150 g carrot – washed peeled, cut julienne
  • 100 g leek – the white part split, washed, cut julienne.
  • 150 g fennel washed, cut into julienne
  • 500 ml fish stock
  • 500 ml vegetable stock
  • 300 ml white wine
  • 40 ml lemon juice
  • Seasoning – Salt and pepper.
  • 200 g tomato - ripe blanched, skin and seed removed.
  • 18 Green prawns -shelled tail on, de-veined
  • 12 Mussels -in shell
  • 2 squid tubes – cleaned cut into twelve pieces
  • 450 g white fish fillet – skinless boneless, cut into six pieces. 300g net
  • 12 scallops - out of shell. 100g
  • 12 oysters – In the half shell out of shell
  • chopped parsley.

Equipment

  • A five litre Dutch oven or similar sized saucepan.

Method
 

  1. Assemble ingredients
  2. Sauté the garlic and onion in the oil, over low flame for 2 minutes. A little colour is acceptable.
  3. Add chilli, paprika, cayenne. Stir in for 1minute.
  4. Add celery, carrot and leek. Continue cooking/stirring for another 2minutes.
  5. Add liquids, bring to boil. Turn down to slow simmer.
  6. Add tomato. Check seasoning.
  7. Add Mussels and Prawns. Bring back to a slow simmer. Should take less than two minutes.
  8. Add Scallops and fish. Bring back to slow simmer.
  9. Add oysters, parsley. Taste test. Adjust to suit.
  10. Serve in large pre-warmed bowls with the rouille on the side

Notes

Substitute the seafood to suit your taste.
Decrease/Increase the spice to suit.
The ingredient list looks a little daunting; however you can break the recipe into two separate jobs. Firstly the vegetable broth which would include everything but the seafood and parsley. You could even consider cooking this the day before. The second part is naturally the seafood.

 

Rouille

When you search for a recipe for rouille you generally will find the starch ingredient will be bread with the potato variety less common, but effectively it achieves a similar result. Apart from an accompaniment for the soup it also makes a great dip with crackers.
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Course: Side Dish
Ingredients Equipment Method

Ingredients
  

  • 100 g cold boiled or steamed potato peeled.
  • 1 red capsicum washed, split, deseeded, roasted and skinned.
  • 4 cloves garlic peeled
  • cayenne pepper to taste
  • salt and pepper
  • 2 egg yolks
  • 20 ml lemon juice
  • 100 ml e.v. olive oil
  • 30 ml warm gumbo stock liquid only

Equipment

  • you’ll need a stick blender for this recipe

Method
 

  1. Assemble ingredients
  2. In a bowl place the potato, capsicum, garlic, cayenne, seasoning, egg yolks and lemon juice
  3. Blend to a smooth paste
  4. Slowly add the olive oil while continuing to blend
  5. Thin with a little gumbo stock
  6. Ready
  7. Serve with crusty bread

Potato and leek Soup:

Ingredients for 2 litres
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Servings: 6 generous serves
Course: Soup
Ingredients Equipment Method Notes

Ingredients
  

  • 20 ml olive oil
  • 20 g butter
  • 3 onions peeled, 4mm dice
  • 2-3 leeks trimmed, split 6mm cut, cold rinsed
  • 3 potatoes peeled, 6mm dice
  • bay leaf
  • thyme sprig
  • 2 litres vegetable stock
  • seasoning

Equipment

  • You’ll need a single medium sized saucepan for this recipe.

Method
 

  1. Assemble ingredients
  2. Sweat the onion in the oil and butter for 6 minutes. Avoid colouring
  3. Add leek and sweat for a further 5 minutes
  4. Add potato and herbs
  5. Add stock, bring to boil
  6. Simmer for twenty minutes
  7. Adjust seasoning. Remove and discard herbs
  8. Ready

Notes

Check the leeks for sand and soil even if they look clean. Trim and cut and then cold rinse.  I used a good quality one litre vegetable stock, supplemented by some powdered stock and water.
Variations:
Potato and leek soup makes a good base soup, lending itself a number of tasty preparation methods.
Puree:
Using the basic recipe, take half of the cooked vegetables out and puree them with a stick blender, before returning them to the hot soup.  That way you have the thickness of the puree combined with the textures of the individual ingredients.
Vichyssoise:
Using the basic recipe, blend the finished soup and then strain the puree through a fine strainer. Chill the soup. Add 300ml of fresh cream. Adjust the seasoning and strain again. Serve chilled with chopped chives.
With Chicken:
Replace the vegetable stock with chicken stock. Garnish the hot soup with strips of poached chicken breast.
With bacon:
Start the basic soup recipe with 200g diced bacon. Sweat the bacon for 8 minutes before proceeding with the rest of the basic recipe. Finish with 200ml fresh cream. Adjust seasoning. Serve hot, topped with a sprinkle of chives and croutons.

Sauce Espagnole  - Our Gravy

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Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 25 g butter
  • 25 g bacon roughly diced.
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 25 g plain flour
  • 750 ml beef stock
  • 1 bay leaf
  • Two sprigs fresh thyme
  • Four fresh parsley stems
  • ½ tsp whole black peppercorns
  • 100 ml tbsp tomato puree

Equipment

  • You’ll need a heavy based saucepan and a fine strainer for this recipe

Method
 

  1. Heat your saucepan and melt the butter. When sizzling add the bacon
  2. Sauté the bacon for 5 minutes; add the diced vegetables and continue cooking until the bacon and vegetables are nicely coloured. Take off heat.
  3. Add the flour to absorb the fat. This is called a roux. Place the saucepan back on a low heat to cook out the flour for 2 minutes. Take off heat
  4. Add the stock and stir to dissolve the roux. Make sure the bottom of the saucepan is free of roux.
  5. Add the rest of the ingredients and bring the liquid to the boil.
  6. When boiling turn down to a low simmer.
  7. Simmer for one hour.
  8. Avoid seasoning at this stage
  9. Strain through a fine strainer
  10. Refrigerate, freeze or use straight away.

Notes

You may be wondering why I took the saucepan off the heat. The general rule when making roux is that you add cold stock to hot roux or vice versa. This is to eliminate the lumps that form when you add hot to hot.
As mentioned this is a base sauce and can be used in most recipes requiring a “gravy” style sauce.
Use the collected juices from the grilled meat to enrich the espagnole or a packet gravy mix

 

The Mixed Grill (part 2 - with meat)

(per person)
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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • One x Lamb cutlet French trimmed
  • One x thick Chicken and fetta Sausage
  • 60 g Pork fillet centre cut
  • 60 g Beef steak fillet or sirloin
  • 50 g Streaky bacon
  • One x fresh tomato ‘golf ball size’, firm, ripe, cored.
  • One flat mushroom
  • One garlic clove peeled, thinly sliced.
  • One slice about 4mmGranny Smith apple
  • Extra virgin Olive oil
  • Salt and pepper
  • 50 g frozen peas
  • Two leaves fresh mint
  • 250 g potato one large, peeled and cut into 70-80mm x 15ml x 15ml strips
  • 5 g butter
  • 200 ml canola oil
  • 80 ml sauce Espagnole gravy
  • Sharwood’s mango and ginger chutney to serve
  • Watercress or parsley garnish

Method
 

  1. Assemble and prepare all the non-meat accompaniments for your mixed grill – chips, mushroom, tomato, apple, garlic, parsley
  2. Blanch the chips for ten minutes in boiling water. The cut potatoes should still be holding together when done. Drain them, let them dry out and put aside till later
  3. Pre-heat your grill plate. It needs to be hot enough to grill but not too hot to char any single ingredient
  4. Pat all the meat dry and then lightly salt the lamb, chicken and beef
  5. Brush those meats with oil
  6. Start grilling the sausage and progressively add the other the other meats
  7. Adjust the heat accordingly
  8. When you are comfortable with how the meat is progressing add the mushroom you have seasoned, oiled and popped the garlic in.
  9. It’s time to get your deep fryer pot going and your other pot happening for the peas.
  10. When the oil is hot enough carefully add the potatoes
  11. Brush the tomato and apple with oil and add to the grill plate
  12. Add your peas to the boiling salted water
  13. Add the bacon to the grill plate
  14. When the individual grills are done to your liking, take them off and let them sit for a minute or two
  15. This should give you enough time to finish the chips, peas and gravy
  16. Drain the peas and add the butter and mint.
  17. Turn your deep fryer off and carefully take out the finished chips; drain them well and lightly salt them
  18. Add collected meat juices to the gravy
  19. Arrange everything on a pre-warmed plate.
  20. Serve with chutney on the side.

Notes

There’s a bit to think about in the recipe and timing is important
• Adjust the meats to suit your tastes
• Think about combining elements of this recipe with the vegetarian mixed grill from two weeks ago

Gremolata

Your last task is the Gremolata. Fresh chopped parsley does not have good keeping qualities so it’s best to not combine the individual ingredients until the last moment. Use sparingly if you are unsure.
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Course: Side Dish
Ingredients Method

Ingredients
  

  • Zest of ¼ medium size lemon finely grated
  • 1 finely minced small garlic clove
  • Leaf from 1/5th bunch of Italian parsley washed, picked, chopped not too small.
  • A pinch of sea salt

Method
 

  1. In a bowl mix the three ingredients together
  2. Sprinkle the mix on the top of your finished braise

Creamy Polenta:

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Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 20 ml extra virgin olive oil
  • One small onion peeled, diced
  • One garlic clove peeled, minced
  • Two cups chicken stock
  • ¾ cup of cornmeal polenta
  • 30 g butter
  • 1/3 cup shredded parmesan cheese
  • 10 ml cream optional
  • sea salt and fresh cracked pepper to taste

Method
 

  1. In a small pot, over medium heat, sweat the onion and garlic in the olive oil for about 6 minutes. A little colour is OK. Do not scorch or burn the onion or garlic
  2. Add the stock and bring to the boil. Turn the heat down to low
  3. Using your whisk to stir, pour the cornmeal into the stock in a steady stream’
  4. Turn the heat down til the mixture is barely boiling and continue to stir with the whisk
  5. Stir occasionally for the next for up to 15 minutes, depending on the coarseness of the grain
  6. Add the butter, parmesan, and seasoning
  7. Cook for a few more minutes
  8. Serve

Notes

The cooking time will vary depending on the coarseness of the cornmeal. If you are using fine grade (the most common) it will be about 5 minutes
Polenta will keep warm (covered) at the back of the stove
Cooked leftover polenta can be refrigerated for up to five days. To reheat the polenta on the stove, add a little boiling stock and breakup the polenta with your whisk. Stir it until it is creamy again.

Ossobuco

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Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup all-purpose flour
  • Two cross-cut veal shanks around 300g each
  • 2 tbsp of extra virgin olive oil
  • One medium sized onion peeled, small even dice
  • One medium size carrot peeled, small even dice
  • One small celery stalk washed, small even dice
  • Three garlic cloves peeled, crushed
  • One tbsp tomato paste
  • Two firm ripe tomatoes blanched, peeled and chopped
  • One cup dry white wine
  • 4 ooml veal stock or beef stock
  • One bay leaf
  • ½ bunch of Italian parsley washed, picked, chopped
  • Five sprigs fresh thyme sprigs leaf only
  • coarse salt and fresh cracked pepper to taste

Equipment

  • Choose either a lidded Dutch oven or an electric slow-cooker in conjunction with a frypan for this recipe.

Method
 

  1. If you are using a slow cooker, turn it on high setting and preheat the insert with some boiling water.
  2. In either your Dutch oven or your frypan place the oil and turn on high heat
  3. Pat the meat portions dry with absorb, season them and dust each shank portion with flour. Shake off excess flour. Adjust the heat.
  4. Place both portions in the hot oil. Seal until golden brown before turning. You need to achieve a similar colour on the other side as well as the edges of the shanks.
  5. Place the sealed shanks in the slow cooker (after draining the hot water) or on the side so you can cook the onion, carrot, celery and garlic in the frypan or Dutch oven. Add a little extra olive oil if needed
  6. Sweat the vegetables for about 6 minutes; a little colour is OK. Do not scorch or burn the vegetables.
  7. Add the cooked vegetables to your slow cooker or add back the veal shanks to the Dutch oven
  8. De-Glaze the frypan with white wine and add to the slow cooker. You are now finished with the frypan. Alternatively add the wine to the Dutch oven
  9. Adjust the Dutch oven heat to medium
  10. Add the tomato paste, tomatoes, stock, thyme and bay leaf.
  11. Bring the Dutch oven to the boil; turn down to lowest heat setting. Give it a stir before covering the Dutch oven
  12. Do the same with the slow-cooker.
  13. The cooking time will vary – depending on thickness. Allow 1 – 11/2 hours for either pot, stirring occasionally. After 1 hour test the meat and then every 10 – 15 minutes. Naturally expect the slow cooker to take a little longer than the Dutch oven
  14. When tender (but not falling of the bone) take out. Take out the bay leaf. Reduce the sauce if necessary. Check seasoning
  15. Stir in the chopped parsley. Ready

Notes

When not stirring make sure you try and keep the lid on your pot to prevent too much evaporation
Left over sauce can be frozen and used in other casseroles

Vegetarian Mixed grill:

It is important that the cooking times for all the vegetables are similar and this can be achieved by blanching. Some vegetables benefit from blanching in boiling salted water prior to grilling, particularly denser vegetables. I blanched the potatoes, corn, sweet potato and onion. Additionally I blanched the asparagus. The way you cut the vegetables is also important; different shapes will give you better presentation on your plate. If you are doing a large amount use your oven to keep the finished vegetables. The choice of vegetables is up to you – whatever is good in the market. Some vegetables are best avoided. These include leafy greens, peas and beans. The volume of vegetables you have to purchase will feed more than 4 persons, but keep in mind you have the rest of the week to use up your vegetables in other recipes Some of the zucchini will be turned into a blended sauce.
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Course: Main Course
Ingredients Method

Ingredients
  

  • Two Kestrel Potato – peeled 4 thick slices, blanched 10 minutes
  • One ear of corn – cleaned cut in four, blanched 8 minutes
  • One small sweet potato peeled, cut in four, blanches 7 minutes
  • Two small onion peeled, halved, blanched 7 minutes
  • One bunch of asparagus 4 spears, trimmed, blanched 2 minutes
  • Two Japanese eggplant washed, split
  • 1 x 200g Haloumi cheese 4 x 50g slices
  • One red pepper with garlic and pine nuts
  • Two medium size tomatoes washed, cored, halved
  • ½ Butternut pumpkin peeled, 4 x 1cm thick slices,
  • 350 g zucchini washed, 4 x 60g slices for grilling, the rest thinly sliced for the sauce
  • Four mushroom caps destalked.
  • Six cloves Garlic peeled, 4 slit, 2 chopped
  • One bunch basil – about 8-10 leaves
  • Salt and pepper
  • 10 g Pine nuts toasted
  • Extra virgin olive oil.

Method
 

  1. SAUCE
  2. Heat your small frypan with a little oil
  3. Add the chopped garlic, sauté for 30 seconds
  4. Add sliced zucchini. Cook for another one minute
  5. Add basil leaf, stir in.
  6. Season
  7. Blend all with stick blender
  8. When blended chill to retain colour
  9. GRILLING
  10. Heat you pan – hot enough to sear and brown the vegetables
  11. Brush the vegetables and the pan with oil
  12. Start with the vegetables which take the longest – potatoes, corn, sweet potato and pumpkin. Turn the vegetables occasionally
  13. Colour these before you put the next vegetables on – eggplant, zucchini red capsicum and mushroom
  14. Add 8 halves of garlic. Cook those a little before putting them onto the mushrooms
  15. Add onion, tomato and asparagus.
  16. Cooking times will vary. Adjust heat accordingly
  17. When finished serve with zucchini sauce. Sprinkle the grilled capsicum with pine nuts

Lemon sour cream cake with lemon syrup.

Pre-heat oven to 180c.
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Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • ½ cup Canola oil or any good non aromatic vegetable oil.
  • 3 eggs.
  • 1 tsp vanilla paste.
  • 1 tbsp lemon zest.
  • 2 tbsp lemon juice.
  • ½ cup milk.
  • 2 cups plain flour.
  • 2 tsp baking powder.
  • ½ tsp salt.
  • I cup caster sugar.
  • 1 cup sour cream.

Equipment

  • Select a 25cm spring form pan or alternatively a cup cake pan. Both non stick. Lightly apply non stick spray or lightly grease with butter.
  • Assemble your ingredients.

Method
 

  1. In a bowl whisk the oil, eggs, zest and lemon juice, add milk and continue mixing. Add sugar and mix until the sugar dissolves.
  2. In a separate bowl, sift the flour, baking powder and salt.
  3. Pour the egg mix into the flour mix. Stir to form a batter.
  4. Stir in the sour cream. Continue whisking until the sour cream has been dissolved.
  5. Pour into your choice of prepared pans.
  6. Bake for 30 -40 minutes.

Croquette Potatoes

Makes 10 – 12 portions Deliciously addictive, with the combination of the crunchy coating and creamy interior.
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Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg Kestrel Potatoes
  • 50 g Butter
  • Two Egg Yolks
  • Salt and pepper
  • 400 g Panko Breadcrumb
  • Flour
  • One Egg plus two egg whites
  • Vegetable oil Canola or similar, but not Olive oil

Equipment

  • You’ll need a saucepan to boil the potatoes plus a second similar saucepan (or clean the first one) for your temporary deep-fryer plus a fine wire sieve and a couple of bowls, a whisk, a spatula, a large spoon plus a slotted metal spoon for your finished croquettes.

Method
 

  1. There are a couple of ways to portion the potato to make it ready for crumbing.
  2. You can use a disposable piping bag to form long tubes and then cut or use a large ice cream scoop to do individual portions.
  3. For both preparation methods the potato is best handled very gently at room temperature but should be chilled after crumbing to firm them up before frying.
  4. The crumbing procedure is flour egg and breadcrumb – in that order.
Cooking
  1. In a small saucepan pour 400ml oil and bring to frying temp – around 175c. Keep an eye on the temperature. Check the temperature by dropping a little loose breadcrumb in. It should bubble vigorously.
  2. Gently lower the croquettes into the oil. Maintain separation. Don’t overload.
  3. Regulate the cooking temperature, up or down
  4. Cook for one minute. With your slotted spoon turn them to prevent scorching on one side
  5. Total cooking time is 2 minutes or until golden brown.
  6. Take the croquettes out with your slotted spoon and on to absorbent kitchen paper. Do another batch
  7. You should able to do at least 3 batches without keeping the cooked ones warm
  8. Serve

Notes

You can substitute a generic brand breadcrumb if you wish. They tend to retain more oil and colour more quickly
Yes you can keep them warm in a slow oven but the croquettes will lose their crispness if kept too long
The finished oil should still be usable. Strain or filter the cooled oil, seal the oil in a dark container, date and label the container and keep in the fridge.

Delmonico Potatoes

My recipe cooks the Kestrel potatoes in a microwave for about 16 minutes, whole, the day before and grates the cold skinned potato. Alternatively you could cook them in your oven at around 175c, covered and with a little water but it would take longer. I have also added natural yoghurt to the recipe. If you use your microwave remember to treat with caution when removing the HOT cooked potatoes. You will need a small saucepan, a baking dish, a grater and a bowl plus your dishes for crumbing, for this recipe. I used two smaller Pyrex dishes instead of a baking dish to achieve the same result.
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Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • One kilo Kestrel potatoes.
  • 125 ml Pure cream
  • 125 ml full cream milk
  • 125 ml natural yogurt
  • 150 g grated cheese
  • One small onion peeled; finely chopped.
  • 65 g butter
  • Salt and pepper
  • 80 g course breadcrumb
  • Smoked paprika

Method
 

  1. Rinse the potatoes in cold water and place them in a microwave safe bowl. A little water in the bowl is OK. Cover the bowl with plastic wrap or microwave safe plate. Cook for about 16 minutes
  2. Refrigerate the potatoes overnight.
  3. The next day skin the potatoes (discarding the skins) and course grate the potato
  4. Pre-heat your oven to 175c
  5. Grease a suitable size baking dish with a little of the butter and add the grated potato. Put aside
  6. In the saucepan on medium heat sweat the onion in about 50g butter. Avoid colouring the onions
  7. When the onions are transparent (about 3 minutes) add the cream, milk, yogurt and half the cheese. Bring to the boil before turning down the heat. Simmer for two minutes. Season.
  8. Pour the cream mix over the grated potato
  9. In the meantime melt the remaining butter and mix into the breadcrumb
  10. Top the potato with the remaining cheese and breadcrumb
  11. Finish with a little sprinkling of paprika
  12. Place the dish in the oven and bake for 30 minutes or until the cheese/ breadcrumb is golden brown

Notes

If you prefer the finished product to be softer increase the cream, milk and yogurt proportionally.
This recipe works well when it is baked in a muffin pan for individual portions. Make sure the pan is well greased
Your finished product can be frozen

 

Granny Smith Apple and Quince Crumble

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Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Crumble:
  • 70 g Unsalted butter softened
  • 1/3 cup Brown Sugar
  • 1¼ cup Plain flour
  • ½ cup Oats
  • ½ Coconut – desiccated or shredded
  • Couple of drops of vanilla paste or essence
Filling:
  • 2 x medium G.S. apples washed, peeled, cored, cut in thin wedges
  • One Quince washed ripe, medium size, peeled, cored, cut in wedges
  • ¼ cup caster sugar.
  • 2 cups water
  • ½ cinnamon stick
  • ¼ lemon

Equipment

  • Makes four individual portions (4 x 10cm diameter ramekins)

Method
 

Method crumble
  1. In your mixer cream the butter, brown sugar and vanilla.
  2. On low speed add the flour. Beat until breadcrumb consistency
  3. Add oats and coconut. Continue beating on low speed. After a couple of minutes the crumble should have a coarse granular appearance. Ready.
Method filling
  1. In a small saucepan over medium heat place the sugar, water, cinnamon and lemon
  2. When the sugar is dissolved add the Quince. Simmer for 35 to 40 minutes, until the Quince is tender.
  3. When done take off heat.
  4. In a separate saucepan (lidded) place the apple and a ½ cup of the Quince syrup.
  5. Bring the apple to the boil and give it a stir. Turn the heat down and lid the pot
  6. Cook for 5 -8 minutes. The apples can over cook very quickly. When tender remove from heat.
  7. Add the Quince and a little of the syrup to the apple. Gently mix the two fruits together.
Assembly:
  1. Set your oven to 175c
  2. Divide the apple/quince mix between the four ramekins
  3. Spoon the crumble mix over the top of the apple generously
  4. Place the ramekins on a baking sheet and then into the oven.
  5. Cook for 35 minutes or until the top is golden brown and the fruit is bubbling up the side.
  6. Serve with Vanilla ice cream.

Notes

The crumble mix keeps very well in the fridge and of course the freezer, as does the cooked fruit.
This crumble mix is suitable for all types of fruit crumbles such as berries, peaches and rhubarb.
Retain the unused syrup for future use.

 

Tarte Tatin

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Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 200 ml water
  • 150 g caster sugar
  • 75 g unsalted butter
  • 5 x Granny smith apples washed, peeled, cored, cut in 4- 6 wedges
  • 1 x 25 cm square sheet of puff pastry, thawed and cut into a circle (the diameter of your dish).
  • Unsweetened whipped cream for serving

Equipment

  • Many Tarte Tatin recipes call for a skillet that you can also place in the oven. I used a 22cm glass Pyrex and hoped for the best. You could use a lined spring form but you will need to have a tray under it when it goes in the oven. You will need a small saucepan to cook the caramel and a clean wooden spoon.

Method
 

  1. Lightly grease your skillet or dish with butter
  2. Place the water in the saucepan and the pour the sugar into the centre. Turn to medium heat. Bring to boil slowly. Do not stir the sugar.
  3. Preheat your oven to 190c
  4. The sugar should have dissolved by the time the water boils. Again leave the saucepan alone. You probably have about 20 minutes before the caramel is ready.
  5. As the water evaporates the sugar becomes syrupy and shortly after you will notice a hint of light caramel colour. This is good.
  6. Turn the heat down to low the colour will darken quickly.
  7. Take the saucepan off the heat.
  8. Carefully add the butter. It will bubble vigorously. Stir with the spoon until the butter is incorporated. The caramel should have a creamy texture. Return to the heat.
  9. Add the apple. Gently stir to coat the apple. Continue the cooking process for 3-4 minutes as you stir. You need to retain the shape of the wedges but at the same time cook them a little.
  10. Arrange the apple in the base of your dish. The outside of the apple faces down, for best presentation. Once you think it looks OK fill in any gaps with smaller bits of apple.
  11. Pour the caramel mix over the apple.
  12. Finally cover the apple with the pastry round. Push the pastry down the sides. There is no need to brush the pastry with anything as the pastry forms the base of this dessert.
  13. Place the dish in the oven. Bake until the pastry is golden brown – about 35-40 minutes.
  14. When ready, take out and cool for about 15 minutes.
  15. Invert the Tarte Tatin on to your serving plate.
  16. Serve warm with whipped cream.

 

Salsa Verde

Makes about 2 cups
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Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • One small bunch Continental Parsley picked and washed. Net about 40g
  • 3 x Anchovy fillet
  • 2 x Garlic cloves peeled
  • One x Egg yolk
  • 10 ml Lemon juice
  • 10 ml White wine vinegar
  • Salt
  • Pepper
  • 170 ml extra virgin Olive oil
  • Parmesan cheese optional
  • Dijon mustard optional

Method
 

  1. Place all ingredients (except oil) in your blender or in a suitable container or jug and use a stick blender.
  2. Blend for a minute or two until you have a thin paste.
  3. Gradually add the oil and continue to mix with the blender.
  4. You should have sauce consistency.
  5. Check seasoning.
  6. Use immediately or seal and refrigerate. Good for one week in the fridge.

Notes

Parmesan can be added unless you want it dairy free.
I added a teaspoon of Dijon mustard to my sauce.

Pan grilled Barramundi Fillet, Salsa Verde, heirloom tomatoes and green oak lettuce

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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 200 g per portionBarramundi fillet, skin off
  • One heirloom tomato. Firm ripe, cold washed, gently cored. Sliced thinly
  • Green oak or butter lettuce leafs. Washed pat dried
  • 70 ml per portion Salsa Verdi
  • Olive oil
  • Salt and pepper
  • Lemon wedge

Method
 

  1. Pre-heat your non-stick frypan with a little oil.
  2. Pat the fish fillet dry. Season very lightly.
  3. Place the presentation side of the fish fillet in the hot oil. (The inside, opposite the skin side).
  4. Leave for 2/3 minutes until it forms a golden crust. Turn the fillet.
  5. Cook for a further 2/3 minutes. Take the pan off the heat. Push the pan to the back of the stove. Cover the fish. There should be enough heat in the pan to finish cooking the fish, without overcooking. Leave for a further 1 ½ minutes, while you quickly finish the garniture.

Notes

Some fish are served with the skin on. I think this dish works better skinless.
The Salsa Verde can be used as both an accompaniment for the barramundi and also as a salad dressing.
Plate the grilled fish with either the sauce on the side or separate and the lettuce and tomato also on the plate.
For larger thinner fish fillets you might consider cutting the fish into three pieces and then layering them (lasagne style). i.e: three layers of barramundi interspersed with two tomato/lettuce layers, but you will need to work quickly before the lettuce wilts.

 

Lamb Madras

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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 600 g lamb shoulder trimmed and diced (2cm dice) to give you about 600g net.
  • I x large onion peeled and roughly chopped
  • 2 x garlic cloves peeled
  • 2 ½ tsp minced ginger
  • 40 ml vegetable oil
  • 40 g ghee
  • ½ tsp ground cinnamon
  • 2 tsp paprika
  • 2 ½ tbsp medium hot curry powder
  • ¾ tsp tamarind paste
  • ½ tsp ground fenugreek
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 10 ml lemon juice
  • 3 tbsp tomato paste
  • 2 medium size ripe tomatoes blanched, peeled and de-seeded, chopped
  • 400 ml of full fat coconut milk
  • Coriander leaf natural yoghurt and thinly sliced chillies, to garnish
  • Boiled rice

Method
 

  1. Add the onion, garlic, ginger and a little of the oil to your food processor and blend to a paste.
  2. Heat a little ghee in a frying pan over a high heat. Add the onion mixture and fry for approx. 5 minutes, stirring occasionally, until starting to turn golden brown. Turn the onion mix out into a lidded saucepan. Turn the saucepan to a low heat setting
  3. Add the rest of the ghee to the pan and when hot sear the lamb. When the meat is sealed, add all the dry spices and salt to the pan. Stir and cook for a further minute. Add the meat and spices to the saucepan.
  4. Add the coconut milk, tomatoes, lemon juice and tomato paste the pan. Bring to the boil and add to the saucepan.
  5. All the ingredients are now in the saucepan. Give it a good stir. Turn up the heat and stir until simmering. Lid the pot and turn the heat down until it maintains a slow simmer.
  6. The lamb may take more than 2 hours until its tender. Give the pot an occasional stir. Add a little water if you feel it is too dry, but it shouldn’t need it.
  7. When ready serve with boiled rice. Top with garnishes.

Notes

I boned out a 1.2 kilo lamb shoulder to achieve a little over 600g of relatively lean meat. I would suggest you purchase the lamb already diced.
This perfect dish to cook and freeze. While freshly cooked rice is best you can portion the curry with cooked rice and freeze. Don’t forget to label and date.
You can extend the recipe by adding diced potatoes to the curry for the last hour of cooking.

 

Onion jam

yields around three cups of jam.
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Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 4 x white or brown onions peeled, quartered and thin sliced.
  • 1 tbsp olive oil.
  • ½ tsp salt.
  • One bay leaf.
  • ½ tsp ground black pepper.
  • ½ cup Balsamic vinegar.
  • ½ cup red wine vinegar.
  • 1 cup brown sugar.

Method
 

  1. On a medium heat add the oil to a saucepan, followed by the onions, bay leaf and seasoning.
  2. Sweat the onions for 10-12 minutes until they are translucent. Avoid burning.
  3. Add vinegars and brown sugar. Stir the mix. The sugar will dissolve quickly.
  4. When the mix boils, turn the heat down to keep the mix simmering.
  5. The jam will be a light brown colour.
  6. Over the next half hour the colour will gradually darken as the water evaporates and the sugar cooks.
  7. Stir occasionally. The mix shouldn’t stick until the liquid is syrupy.
  8. When the mix reaches the ‘hot jam’ consistency it’s ready. Check seasoning.
  9. At this point you may want to make it sweeter or more vinegary. You could adjust the flavour now if required but continue cooking to achieve the correct consistency.
  10. The jam is best served at room temperature.

Notes

Also called Caramelised Onion or Onion Marmalade, this is very much a personal taste accompaniment. You could increase the sweetness or piquancy, or add suitable herbs or even citrus. You could also use Spanish onions. My recipe is easy, with good keeping qualities in the fridge or you could bottle it (using traditional methods) for longer term storage

Sour cream sauce 250ml (approx.)

Print Recipe
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 15 g butter.
  • 15 g flour.
  • 200 ml chicken stock.
  • 20 ml lemon juice.
  • 50 ml sour cream
  • Salt
  • Ground white pepper
  • 1/3 bunch chives picked, cold rinsed. 1mm chop.

Method
 

  1. In a small pot melt the butter. Turn to medium hot heat.
  2. Add flour. Mix in. This mix is called a roux.
  3. Cook the roux for 2-3 minutes. Continue stirring the roux. Avoid browning.
  4. Take off the heat and add the chicken stock and lemon juice.
  5. Put the pot back on the stove and whisk the liquid to break up the roux totally.
  6. Bring the mix to the boil, stirring all the time. Turn the heat down to simmer the sauce.
  7. Simmer for a further 4 minutes. Stirring with a silicon spatula will be helpful here to keep the sauce from sticking.
  8. Stir in the sour cream.
  9. Take off the heat. Season with the salt and pepper.
  10. Keep warm.
  11. Add chives just before serving the sauce.

Notes

Thin this sauce, if needed, with a little white wine and/or stock.

Roasted tomato sauce 250ml (approx.)

Pre-heat oven at 175c.
Print Recipe
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 30 ml Olive oil.
  • One medium onion peeled, rough 1cm dice.
  • Four medium size ripe truss tomatoes, washed, cored, halved.
  • 2 cloves garlic.
  • One bay leaf.
  • 6 x basil leaf.
  • 1 tbsp tomato paste.
  • Salt Cracked pepper.
  • 60 ml dry white wine.
  • Chicken stock or water.

Method
 

  1. Place the Onion, tomatoes, bay leaf, basil and garlic in a small baking dish and sprinkle with all of the oil.
  2. Place in the oven and roast for at least half hour.
  3. Turn oven done to 150c and continue roasting the tomatoes for another half hour.
  4. Occasionally check to make sure the mix does not burn. Stir occasionally. Replace evaporated juices with a little stock or water.
  5. Eventually the tomatoes will ‘collapse’ and the onions will be transparent and ready to take out of the oven.
  6. Discard the bay leaf. Spatula all of the tomato mix into your blender. Season with salt and pepper. Add white wine. Puree the mix. Check seasoning. The sauce is finished. Keep it warm for service.

Notes

Adjust the consistency with stock or water.
You can pass the mixture through a fine sieve if you prefer a smooth finish.
You could add a little chopped chilli at the beginning to give the sauce a little kick.

 

Goulash soup

Who doesn’t like hot soup on a cold day? This recipe for goulash soup is both hearty and nourishing and perfect for lunch or dinner or putting your feet up on a wintery afternoon to watch a favourite movie. A non-stick frypan and a lidded pot or slow cooker will be handy for this recipe. Serves 4 to 6 persons.
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Course: Soup
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil.
  • 400 g beef chuck steak trimmed, 1cm cubes.
  • 1 medium brown onion peeled and chopped ½ cm cubes.
  • 1 medium carrot peeled and chopped ½ cm cubes.
  • 1 stick of celery washed, peeled ½cm cubes.
  • 2 garlic cloves crushed.
  • 11/2 tsp sweet paprika.
  • 1 tsp caraway seeds.
  • 2 Bay leaves.
  • 1 litre beef stock.
  • 20 ml lemon juice.
  • 400 g can diced tomatoes.
  • 450 g potatoes washed and peeled, 1cm cubes.
  • Salt and Pepper.
  • Chopped fresh chives to serve.
  • Sour Cream to serve.

Method
 

  1. Pre-heat your slow cooker. Alternatively put a very low heat under your pot.
  2. Add oil to pan and turn up the heat. Sear the beef in batches and add to your pot.
  3. When all the meat is browned add the onion and garlic to the pan. Cook for 5 minutes until brown, occasionally stirring. Add carrot and celery and continue cooking. Add the paprika and caraway to the pan and continue cooking and stirring. When all the vegetables are soft add them to the pot.
  4. Deglaze the pan with a little beef stock and add to the pot.
  5. Add the rest of the beef stock, lemon juice and tomatoes to the pot. Stir. Lid and bring the pot to a slow simmer. Simmer for 11/2 hours or until meat is just tender.
  6. Add potatoes and continue simmering for 20 minutes.
  7. Check seasoning with salt and pepper.
  8. Remove bay leaves.
  9. Serve the soup in heated bowls, topped with a dollop of sour cream and a sprinkle of chives.
  10. Crusty bread on the side is a good accompaniment.

Notes

For a thicker soup you could lightly flour the meat before searing or add a little flour to absorb the oil when you add the paprika.
A little lemon zest, unbranched, will enhance the flavour.

Souffle Rothschild

Serves 4
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Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • . 25g unsalted butter.
  • . 20g plain flour.
  • . 120 ml milk.
  • . 115g caster sugar.
  • . Vanilla paste scant.
  • . 4 x medium eggs at room temperature.
  • . ¼ x tsp crème of tartar.
  • . ½ x cup glace fruit finely chopped (Cherry, Pineapple, Papaya)
  • . ½ x punnet strawberries hulled, rinsed gently dried and halved or left whole if small
  • . 1tbs Grand Marnier.
  • . A little caster sugar or sugar syrup for strawberries.

Equipment

  • You will need four 200ml ramekins for this recipe plus a small saucepan and a stand mixer with the whisk attachment.

Method
 

  1. In your saucepan melt the butter. Use a little of the melted butter to individually grease the insides of the ramekins.
  2. Using just a few grams of the sugar coat the inside of the ramekins. Once done tip out any excess sugar from the ramekins. There should be very little; it can be added back to the rest of the sugar. Keep the ramekins warm.
  3. Separate the eggs into clean bowls.
  4. Turn the heat up on the butter and add the flour. Cook the flour and butter (this is called a roux) for about one minute, before taking the saucepan off the heat.
  5. Whisk in the cold milk to the saucepan. Keep whisking until the liquid has broken down the roux. Return the saucepan to the heat and continue stirring until the liquid thickens. Turn the heat down to a low setting.
  6. Continue stirring as it slowly boils for three minutes. Add the sugar and vanilla. Stir until the sugar dissolves.
  7. Take off heat. Stir in egg yolks, one at a time. Return the saucepan to the heat when the egg yolks have been incorporated. Cook for a further one minute. Take of heat. Let the mix cool to room temperature. This mix is called Crème Patisserie.
  8. Set your oven to 400c
  9. When the Crème Patisserie has cooled drain the Grand Marnier from glace fruit. Pour the Grand Marnier/syrup over the strawberries. Chop the glace fruit into a small dice and add the fruit to the Crème Patisserie. Make sure the fruit is mixed in well.
  10. In your stand mixer place the egg whites. Add the Crème of Tartar to the egg whites. Turn your beater on firstly at a low speed for 30 seconds. This helps
  11. break down the egg white and distribute the Crème of Tartar.
  12. Turn mixer up to a medium speed. You are looking for the egg whites to form a meringue consistency of stiff peaks; it could take a couple of minutes. Avoid over beating.
  13. When the egg white (meringue) is ready, take about one quarter of it and gently stir into the Crème Patisserie before gently folding the rest of the egg white. Mix well.
  14. Finally divide the mix between the ramekins. About three-quarters full or a little more is good, any less would look lead to a less appealing dessert.
  15. Place the individual ramekins in your pre-heated oven. Do not open the oven door again until they are cooked. Cooking time will be a little less than twenty minutes.
  16. Check them after about 12 minutes (through the oven door window). The Soufflés should have risen above the rim of the ramekin.
  17. When ready they should be a golden brown on top.
  18. Serve immediately with the marinated strawberries.

Chicken Marengo

Serves four.
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Course: Main Course
Ingredients Method Notes

Ingredients
  

  • . 30g butter.
  • . Salt and pepper.
  • . Plain flour for dusting chicken
  • . 600g chicken thigh fillets trimmed, quartered or 750g skin-on, bone in chicken thighs.
  • . 1 medium size brown onion peeled and thinly sliced.
  • . 2 cloves garlic - peeled and minced.
  • . 200g sliced mushrooms.
  • . 1 cup chicken stock.
  • . 1 tbsp tomato paste.
  • . 80ml 1/3 cup white wine.
  • . 500g ripe tomatoes skin removed, deseeded and chopped in 1cm pieces.
  • . 2 tsp dried oregano leaves.
  • . 30ml Brandy.
  • . 8 medium green prawns peeled, deveined.
  • . 1/4 cup chopped fresh continental parsley.
  • . Zest from half an orange.

Method
 

  1. Turn your slow cooker on to the high setting. On your stove top pre-heat your frypan. Add butter to frypan.
  2. Season the chicken thighs and coat them in flour. Pat off excess. Butter should be sizzling. Adjust heat down to avoid butter burning.
  3. If you are using whole thighs place them in the frypan skin side down. For thigh fillets it is less important.
  4. Cook the chicken for 2-3 minutes until it is golden brown before turning and repeating on the other side. After this place the chicken in the slow cooker.
  5. Add the onion and garlic to the pan. Gently sauté to golden brown. Add mushrooms and continue cooking for 1-2 minutes. Add onion mix to slow cooker.
  6. Deglaze the pan with a little of the chicken stock and put that liquid in the slow cooker as well. Place the frypan to the side for future use.
  7. Now add the tomato paste, white wine, tomatoes and oregano to the slow cooker. Give the chicken a little mix. Lid the slow cooker. After 30 minutes it should be time to turn the slow cooker down to low. Continue cooking for another 30 minutes.
  8. Meanwhile, lightly blanch the orange zest for about 30 seconds. Boiling water out of the jug should suffice. Refresh the zest in cold water and then drain. Keep aside.
  9. When you think the chicken is ready, check the seasoning and turn to “keep warm”. Add orange zest.
  10. Heat your frypan again with a little olive oil and sauté the prawns until just ready.
  11. Finally add most of the chopped parsley and brandy to the chicken. Stir it in.
  12. To serve. If you are using whole thighs, place those on your serving plate first and then ladle the sauce over. Top with the cooked prawns and a sprinkle with parsley. If you are using thigh fillet ladle out even portions. And finish as before.

Notes

This dish works best with minimum liquid so keep the lid on the slow cooker as much as possible. If you feel it is too dry ad a little more chicken stock.
The amount of flour retained on the surface of the chicken will dictate the thickness of the final dish.
Black olives have also featured in the Marengo recipe, but it is debatable if they were part of an original recipe.
If you use the egg option, it is served sunny side up, on top of this dish.
If you were tempted to create a one pot meal (using thigh fillets) you could add pasta to the last 10 or so minutes of cooking time. You would definitely need to add some more stock, adjust the seasoning and of course the bread would be optional. Alternatively, you could serve it with crusty bread.

Pojarski Cutlet

A key component of the traditional Pojarski is the incorporation of butter and cream to help maintain the cutlets moist texture. The butter can be in the form of softened butter. My recipe uses all the butter from the cooked vegetables. The two different sauces work well with this dish.
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Course: Main Course
Ingredients Method

Ingredients
  

  • Ingredients mince mix:
  • 100 g mushrooms cold rinsed, dried, sliced.
  • One medium onion peeled, medium size chop.
  • One medium carrot about 120g, peeled, medium size chop.
  • One stick celery washed, string removed either with a peeler or pulled off with finger tips. Alternatively use the tender inside sticks. Medium chop.
  • 40 g butter
  • 2 xsprigs fresh thyme leaf only.
  • 500 g minced veal pork or chicken, or a mixture of all three, but not just chicken.
  • 100 ml thickened cream.
  • ½ tsp salt
  • ¼ tsp ground pepper.
  • ½ tsp ground nutmeg.
  • 2 x egg yolks
  • 80 g white bread made into breadcrumbs.
  • Olive oil or other good quality vegetable oil for shallow frying.
  • Ingredients coating:
  • One egg.
  • 60 ml milk
  • 50 g plain flour.
  • 200 g approx. packet of Panko crumb.

Method
 

  1. In a lidded pot and melt the butter. Add the vegetables and Thyme.
  2. Turn up the medium heat, give them a stir and lid the pot. Turn the heat down. Avoid colouring the vegetables. You are “sweating” the vegetables and they will need an occasional stir and this should take about 12 minutes until they are tender.
  3. When ready, cool the mix a little and using a spatula turn the vegetables and the melted butter into your blender. Blend to a coarse paste. Cool this mix in the fridge.
  4. In a suitable sized bowl place the mince, seasonings, nutmeg, egg yolks and the white breadcrumbs. Mix well.
  5. Add in the chilled vegetable mix. Continue mixing until well combined. The mixture will have a sticky texture. Cover and refrigerate.
  6. Meanwhile in a new separate bowl prepare the egg wash with the egg, milk and leftover egg whites
  7. In a separate shallow dish place the flour, while the Panko crumb should be placed in another shallow dish. You will be crumbing the meat mix. Other terms used for the same process are “breading” and the French term “pane”.
  8. Preheat your oven to 180c.
  9. Divide the meat mix into four and form the portions into large meatballs.
  10. In order pass the meatballs through flour, brushing off excess. Next the the egg wash and finally the crumb. Press the down crumb firmly (avoid wet spots) before placing the crumbed meatball on a clean tray.
  11. While on the tray flatten the meatball to about 2cm thick and at the same time shape it into something similar to a pork loin cutlet or veal cutlet or an elongated kidney shape.
  12. When all done place them in the fridge until you are ready to cook.
  13. Heat the oil (medium heat) in a fry pan (about 3mm) and place the Pojarski Cutlets in. After about 3 minutes, when golden brown turn them and achieve the same on the other side.
  14. Remove the cutlets and place on an oven tray and then the oven.
  15. The cutlets should be cooked in around 20 minutes.
  16. Accompanying sauces are Sour cream sauce and Roasted tomato sauce (recipes follow).
  17. The cutlets were served with mashed potato and green beans wrapped in bacon.

 

Friands

Assemble your ingredients.
Print Recipe
Servings: 12 friands
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 6 egg whites.
  • 125 g hazel nut meal or almond meal. Generally retailed as ground almonds or hazel nuts.
  • 240 g icing sugar mixture.
  • 75 g gluten free flour.
  • 185 g unsalted butter melted, but not hot.

Equipment

  • Select a traditional friand baker’s pan or alternatively a small cupcake size pan (non-stick). Small paper patty-pans are also good.

Method
 

  1. Using your whisk lightly beat the egg whites until the whites have broken up and aerated slightly. You are NOT making pavlova.
  2. Add ground nuts, icing sugar and flour. Stir until well combined.
  3. Add melted butter. Mix well, for a couple of minutes until the butter is incorporated.
  4. Regardless of what pans you are using, fill each mould to just below the rim.
  5. Bake for about twenty minutes.
  6. When ready (they should be springy to touch), let them cool for about 5 -10minutes, until you turn them out onto a wire rack.
  7. Dust with icing sugar to serve.

Notes

The uncooked mix freezes well as does the cooked friands. If you are freezing it uncooked, estimate a ‘batch’ quantity before you fill your container.
Ordinary plain flour is OK to use. I use the gluten-free type and have some mix in the freezer as a quick option for unexpected visitors.
If you actually want gluten free, check that your corn flour is made using maize.
Lots of easy flavour variations – a few are listed below.
Variations:
Either mix. Place some berries on the top of each friand before you bake. 2-4 raspberries, 3-6 blueberries, 1-2 blackberries; depending on the size of the friand.
Almond mix. Add 100g of grated white chocolate to the uncooked mix. Finish with raspberries.
Almond mix. Add one ripe, mashed banana to the uncooked mix and top individual friand with one or two slices of banana.
Almond mix. Add 2 tsp grated lime zest to the uncooked mix. Top with a a quarter thin slice of lime.
Almond mix. Add 2 tsp of grated orange zest and one tbsp of poppy seeds to the uncooked mix.

Basic Muffin mix

Pre-heat your oven to 200
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Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups of plain flour.
  • 3 tsp baking powder.
  • ½ tsp salt.
  • ¾ cup caster sugar.
  • One large egg around 60g
  • One cup milk.
  • ¼ cup vegetable oil.
  • ½ tsp vanilla paste.

Equipment

  • Prepare with non-stick spray or butter a medium size muffin pan or line the same with paper patty pans.

Method
 

  1. Sift all your dry ingredients (flour, baking powder, sugar and salt) into a mixing bowl.
  2. In a separate bowl use your whisk to break up the egg before adding the milk, oil and vanilla. Mix well
  3. Make a hollow or well in the centre of the dry mix and pour in the egg mix. Whisk until combined. Use your spatula to scrape the batter down the sides of the bowl.
  4. At this point you can fold in some other ingredients of your choice. See variations.
  5. Divide the batter evenly into your pre-prepared muffin pan or paper patty-pans, no more than ¾ full.
  6. Bake in your pre-heated oven for about 25 minutes. When done they should be springy to touch.

Notes

The “raw” batter freezes well. Don’t forget to label it.
Variations:
Muffins lend themselves to many different flavours. Not only sweet but also savoury, including:
Fresh berries – blueberries or raspberries. Add one cup of either to the batter.
Choc-chips, again one cup of dark, milk or white choc-chips added to the batter.
Add one cup of chopped fresh dates to the batter.
One cup of grated vintage cheese or crispy bacon pieces added to the batter or a combination of both.
Dried fruits such as sultanas or diced apricots can also be used. Again one cup of either. Allow extra 30 ml of milk in the batter to compensate the fruit.

 

Almond shortbread

This Almond Shortbread recipe is a good example of a biscuit, even though its title implies otherwise. The egg yolk makes it more durable and it has excellent keeping qualities.
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Course: Snack
Ingredients Method

Ingredients
  

  • 450 g Unsalted butter
  • 80 g pure icing sugar.
  • One tsp vanilla paste.
  • Two egg yolks room temperature
  • 600 g Plain flour sifted
  • 100 g ground almonds
  • Extra icing sugar for dusting

Method
 

  1. In your mixing bowl add the butter, icing sugar and vanilla. Use the paddle attachment on low speed to slowly combine the ingredients, before increasing the speed to medium. You are ‘creaming’ the ingredients.
  2. After about two minutes will notice the colour becomes paler. Spatula down the sides of the bowl to make sure that all the sugar and butter have combined.
  3. Add the egg yolks, one at a time. Continue mixing on medium speed until the egg yolk has blended in.
  4. Mix the flour and almonds together and on slow speed add this dry mix to the creamed butter.
  5. Mix until all your ingredients have formed dough. It shouldn’t take long – say about 30 seconds.
  6. Place the dough in a bowl and cover or wrap in plastic wrap. “Rest” the dough in the fridge for 30 minutes.
  7. Set up for rolling the dough. You’ll need a rolling pin, a pastry sheet, a pastry brush, a little plain flour (to prevent the dough sticking), your choice of biscuit cutter shape and a palette knife.
  8. Pre-heat your oven to 180c. Lightly grease a baking sheet.
  9. Turn the pastry out on your lightly floured pastry sheet. Use flour sparingly on your rolling pin.
  10. Roll the dough out to around 8mm thick.
  11. Using your cutter cut out the individual biscuits. Avoid the ragged edges of the rolled out dough. Transfer the shapes to the baking sheet.
  12. Brush any excess flour off the dough scraps. Reform these scraps and repeat the process until all the dough has been used up.
  13. Bake for 10-15 minutes until light brown in colour.
  14. Slide baked shortbread onto a wire cooling rack.
  15. Unless you are storing them in an airtight container dust with icing sugar and serve.

 

Basic cookie dough

This cookie dough is good base dough which will give you almost endless flavour possibilities and the dough can be frozen. I’ll tell you how.
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Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup unsalted butter softened.
  • ¼ cup caster sugar.
  • ½ cup brown sugar.
  • One egg at room temperature.
  • One tsp vanilla extract.
  • 1 and ½ cups plain flour.
  • ½ tsp baking powder.
  • ½ tsp salt.

Equipment

  • An electric mixer is best for this recipe.

Method
 

  1. In your mixing bowl add the butter and sugars. Use the paddle attachment on low speed to slowly combine the ingredients, before increasing the speed to medium. You are ‘creaming’ the ingredients. After about two minutes will notice the colour becomes paler. Spatula down the sides of the bowl to make sure that all the sugar and butter have combined.
  2. Crack the egg in a separate bowl and add to the butter mix along with the vanilla. Mix on medium speed until the egg has combined. Again use your spatula. The mixture will be a lot wetter.
  3. In a separate bowl sift the dry ingredients (flour, baking powder, salt).
  4. On low speed now, add half of the sifted ingredients. Combine this first before adding the other half of the dry ingredients. Avoid over mixing. In fact you could probably mix the second lot in just with the spatula. Try and scrape all the mix off the paddle. The mix is ready and you have a couple of options:
  5. Baking the cookies:
  6. With the finished cookie dough you can mix in your favourite extra. It could chopped nuts, choc bits, dried fruits, smarties or other suitable lollies. It’s your choice.
  7. To bake pre-heat your oven to 175c. Next either grease your baking sheets lightly with butter or line those same baking sheets with baking (silicon) paper.
  8. Using a standard ice cream scoop (to ensure even size cookies), scoop the mix, so that is flush with the scoop edge.
  9. Place the portions flat side down and flatten slightly with the back of a table fork.
  10. The cookies shouldn’t spread too much but ensure that there is ‘space’ between each, say 2cm.
  11. If you want larger cookies just combine two scoops before repeating the two previous steps.
  12. Bake until the edges are golden brown. That should be approx. 10 minutes.
  13. When ready remove from oven and after 5 minutes, slide them onto a wire cooling rack.
  14. Serve freshly baked or store in an airtight jar for up to a week. Yes you can short term freeze the finished cookies.

Notes

Freezing the cookie dough.
As I mentioned earlier raw cookie dough can be successfully frozen for future use and I believe it is a better option than freezing baked cookies.
  • Firstly estimate the amount of dough required for enough cookies to fit on your baking sheet. Say enough for ten cookies.
  • On a 30cm square sheet of greaseproof paper or silicon paper place the dough about 10cm from the edge closest to you.
  • Next spread the mix in a rough tube shape leaving about 5cm clear paper on both the left and right sides of the paper.
  • You can now, using light pressure ‘roll’ the paper up into a cylinder about 5cm in diameter. The ends of the paper should be clear of mix.
  • Finally twist the ends of the paper (like a wrapped chocolate). With the ends secure gently roll to ensure an even log shape.
  • Next, repeat the process with plastic wrap. Don’t forget to name and date the cookie dough
  • Place in freezer.
  • The day before you need to bake the cookies take the required number of rolls out of the freezer and place in the fridge.
  • To bake, remove the wrapping and cut your portions.
  • With your hands roll the dough into balls, before placing on your baking sheet. Flatten each one slightly with the back of a table fork. Ensure suitable spacing. Bake.

 

Apricot Almond Slice

This recipe was developed for baking in a standard full size “gastronorm” tray. The external dimensions for a full size gastronorm tray are 530mm x 325mm x 70mm which may be a little large for your oven but they do come in half size as well.The tray needs to be fully lined with silicon paper (baking paper). This makes for easy turning out, when the slice is cold and you will find the washing up much easier. The other rule is that you do not cut the slice while it is still the tray, even though you will be tempted.You may already have a baking tray and if it is in the vicinity of 330mm x 270mm x 65mm it should be suitable for a half batch recipe.
Print Recipe
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients for a full batch:
  • Base:
  • 270 g unsalted butter softened.
  • 225 g brown sugar.
  • 555 g plain flour.
  • Topping:
  • 450 g brown sugar.
  • 6 eggs.
  • 150 self-raising flour.
  • 200 g flaked almonds.
  • 200 g slivered almonds.
  • 400 g dried apricots chopped.
  • 220 g shredded or desiccated coconut.

Equipment

  • Preheat your oven to 160c. Line your baking tray.

Method
 

  1. For the base ingredients sift the flour into a mixing bowl and then mix in the brown sugar.
  2. Rub in the butter and work the mixture to form dough.
  3. Press this mix firmly into your prepared tray to form the base. Use the back of a soup spoon to press down the edges. Bake the prepared base for 10 minutes.
  4. While the base is baking prepare the topping.
  5. Mix all the dry ingredients in a bowl until well combined. Add the eggs and combine well.
  6. When the base is ready cover it with the topping mix evenly.
  7. Return the slice to the oven and bake for a further 30 minutes.
  8. Turn the tray after 15 minutes to ensure it cooks evenly.
  9. When ready take out and leave to cool to room temperature. Give it an extra hour in the fridge before you attempt to turn it out and portion it.

Notes

This slice freezes very well

 

Caramel coconut slice

This recipe was developed for baking in a standard full size “gastronorm” tray. The external dimensions for a full size gastronorm tray are 530mm x 325mm x 70mm which may be a little large for your oven but they do come in half size as well.The tray needs to be fully lined with silicon paper (baking paper). This makes for easy turning out, when the slice is cold and you will find the washing up much easier. The other rule is that you do not cut the slice while it is still the tray, even though you will be tempted.You may already have a baking tray and if it is in the vicinity of 330mm x 270mm x 65mm it should be suitable for a half batch recipe.
Print Recipe
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients for a full batch:
  • Base:
  • 225 g Plain Flour.
  • 225 g Self raising flour.
  • 135 g desiccated coconut.
  • 330 g Caster sugar.
  • 300 g Unsalted butter melted.
  • Filling:
  • 1200 g sweetened condensed milk.
  • 180 g unsalted butter.
  • 150 g brown sugar.
  • 6 tbsp golden syrup.
  • Topping:
  • 6 eggs lightly beaten.
  • 225 g caster sugar.
  • 540 g shredded coconut.

Equipment

  • Preheat your oven to 160c. Line your baking tray.

Method
 

  1. Mix the dry ingredients for the base. Add the melted butter.
  2. Press this mix firmly into your prepared tray to form the base. Use the back of a soup spoon to press down the edges. Bake the prepared base for 15 minutes.
  3. Meanwhile combine all the filling ingredients in a pot and stir over medium heat until it is just simmering and it is thick and glossy – about 8-10 minutes.
  4. Pour over the par-baked base and set aside to cool slightly while you make the topping.
  5. In a bowl combine the topping ingredients.
  6. Sprinkle this mixture evenly over the filling. Bake for 10-15 minutes or until the topping is golden brown.
  7. When ready take out and leave to cool to room temperature. Give it an extra hour in the fridge before you attempt to turn it out and portion it.

Notes

This slice freezes very well

Caramel Swirl Brownie.

This recipe was developed for baking in a standard full size “gastronorm” tray. The external dimensions for a full size gastronorm tray are 530mm x 325mm x 70mm which may be a little large for your oven but they do come in half size as well.The tray needs to be fully lined with silicon paper (baking paper). This makes for easy turning out, when the slice is cold and you will find the washing up much easier. The other rule is that you do not cut the slice while it is still the tray, even though you will be tempted.You may already have a baking tray and if it is in the vicinity of 330mm x 270mm x 65mm it should be suitable for a half batch recipe.
Print Recipe
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients for a full batch:
  • Brownie:
  • 500 g unsalted butter.
  • 740 g dark chocolate.
  • 880 g caster sugar.
  • 8 teas vanilla essence.
  • 8 eggs lightly beaten.
  • 600 g plain flour.
  • Caramel:
  • 800 g condensed milk.
  • 100 g unsalted butter.
  • 100 g brown sugar.
  • 6 tbsp golden syrup.

Equipment

  • Preheat your oven to 160c. Line your baking tray.

Method
 

  1. For the brownie melt the butter and chocolate in a bowl over hot water.
  2. Stir in the sugar and vanilla essence. Mix well.
  3. Stir in the eggs, one at a time, mix well.
  4. Fold in the flour. Combine well.
  5. Pour half this mix into the prepared baking tray. Set aside.
  6. For the caramel, combine the ingredients in a pot, stirring over medium heat for 8-10 minutes until simmering, thick and glossy. Cool slightly.
  7. To finish assembling the slice, pour half the caramel mix randomly over the brownie mix in the tray, before topping with the rest of the brownie mix. Finally pour the rest of the caramel mix, again randomly over the brownie mix.
  8. With a skewer gently swirls the caramel mix through.
  9. Place the tray in the oven and bake for 40 -50 minutes.
  10. When ready take out and leave to cool to room temperature. Give it an extra hour in the fridge before you attempt to turn it out and portion it.

Notes

This slice freezes well.
Slightly warmed topped with ice-cream – yum.

Choc Brownie

This recipe was developed for baking in a standard full size “gastronorm” tray. The external dimensions for a full size gastronorm tray are 530mm x 325mm x 70mm which may be a little large for your oven but they do come in half size as well.The tray needs to be fully lined with silicon paper (baking paper). This makes for easy turning out, when the slice is cold and you will find the washing up much easier. The other rule is that you do not cut the slice while it is still the tray, even though you will be tempted.You may already have a baking tray and if it is in the vicinity of 330mm x 270mm x 65mm it should be suitable for a half batch recipe.
Print Recipe
Course: Snack
Ingredients Equipment Method Notes

Ingredients
  

  • Brownie:
  • 500 g unsalted butter.
  • 740 g dark chocolate.
  • 880 g caster sugar.
  • 8 teas vanilla essence.
  • 8 eggs lightly beaten.
  • 600 g plain flour.
  • Icing:
  • 400 g dark chocolate.
  • 1 cup sour cream warmed to room temperature.

Equipment

  • Preheat your oven to 160c. Line your baking tray.

Method
 

  1. For the brownie melt the butter and chocolate in a bowl over hot water.
  2. Stir in the sugar and vanilla essence. Mix well.
  3. Stir in the eggs, one at a time, mix well.
  4. Fold in the flour. Combine well.
  5. Pour this mix into the prepared baking tray.
  6. Place the tray in the oven and bake for 40 -50 minutes.
  7. When ready take out and leave to cool to room temperature. Chill slightly. Turn out.
  8. Meanwhile in a bowl melt the chocolate over hot water.
  9. Gently stir in the sour cream. Mix well
  10. Spread the icing evenly and let set before portioning.

Notes

If freezing it is better not to apply icing.