Salmon Patties With Lemon And Dill

• 800g  potatoes, peeled, halved
• 415g can pink salmon, drained, skin and bones removed
• 3 green onions, trimmed, finely chopped
• 2 tablespoons finely chopped fresh dill
• 1 teaspoon lemon rind
• 1 tablespoon lemon juice
• 2 eggs
• 1/2 cup plain flour
• 1 1/4 cups dried panko breadcrumbs
• Vegetable oil, for shallow frying
• 1 cucumber, halved lengthways, sliced
• 2 celery stalks, trimmed, thickly sliced
• 1/2 red onion, thinly sliced
• 1 1/2 tablespoons French dressing
• Lemon wedges, to serve
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• Place potato in a saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 15 minutes or until tender. Drain. Return to pan over low heat. Toss until excess liquid has evaporated. Mash potatoes. Place potato in a bowl. Stir in salmon, green onion, dill, lemon rind, lemon juice and 1 egg. Season. Using wet hands, shape into 12 patties.
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  Place flour and breadcrumbs in separate shallow dishes. Lightly whisk remaining egg and 1 tablespoon cold water in shallow dish. Coat patties in flour, shaking off excess. Dip in egg mixture. Coat in breadcrumbs. Place on a tray lined with baking paper.
• Heat oil in a large non-stick frying pan over medium heat. Shallow-fry patties for 5 to 6 minutes each side until golden and crisp. Transfer to a plate lined with paper towel.
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  Combine cucumber, celery, onion and dressing in a bowl. Toss to coat. Serve patties with salad and lemon wedges.
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Spinach And Parmesan Souffles

• 30g butter
• 1 1/2 tbs plain flour
• 185ml (3/4 cup) milk
• 1 bunch English spinach, ends trimmed, finely chopped
• 60g (3/4 cup) finely grated parmesan
• 3 eggs, separated
• Pinch of cayenne pepper
• Melted butter, to grease
• 2 tbs dried breadcrumbs
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• Melt the butter in a medium saucepan over medium heat. Add the flour and use a wooden spoon to stir until the mixture is smooth. Reduce heat to low and cook, stirring, for 1 minute or until the mixture bubbles. Remove from heat. Gradually add the milk, stirring constantly until the mixture is smooth. Place the pan over medium heat. Bring to the boil and cook, stirring constantly, for 3-5 minutes or until the mixture thickens. Add the spinach and cook, stirring, until the spinach wilts.
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  Remove the pan from heat and stir in the parmesan. Transfer the mixture to a large heatproof bowl. Stir in the egg yolks. Season with salt and cayenne pepper.
• Preheat oven to 200°C. Brush the base and sides of six 185ml (3/4-cup) capacity ovenproof ramekins with melted butter to grease. Divide the breadcrumbs among the ramekins and rotate to coat the inside. Shake out excess.
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  Use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Use a large metal spoon to fold half the egg white into the spinach mixture until combined. Gently fold in the remaining egg white until the mixture is just combined. Spoon the mixture evenly among the prepared ramekins.
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  Place the ramekins on a large baking tray. Bake in oven for 15 minutes or until the soufflés are puffed and golden. Serve immediately.

Fish Parcels With Lime And Sweet Chilli

olive oil cooking spray
    4  salmon  fillets
    1 tablespoon brown sugar
    1 teaspoon fish sauce
    Fresh lime juice (About 1/4 cup)
    2 tablespoons sweet chilli sauce
    2 spring onions, thinly sliced.
    lime wedges and steamed jasmine rice, to serve

    Preheat oven to 200°C. Spray 4, 30cm x 40cm sheets of baking paper with oil. Score thickest part of fish twice with a knife. Place fish onto baking paper.

    Combine  sugar, fish sauce, lime juice and sweet chilli sauce in a small jug. Brush fish with mixture.

    Top fish pieces with green onions. Bring long sides of paper together and fold over twice. Fold short sides in to form a parcel.

    Place parcels, seam side up, onto a baking tray. Bake for 12 minutes or until fish is cooked through. Open parcels. Top with coriander. Serve with lime wedges and jasmine rice.

Vegetarian Pizza

1 cup  grated mozzarella
    200g soft goat’s cheese, crumbled
    6 individual pizza bases
    1/2 cup  tomato paste
    4 ripe figs, thinly sliced
    Extra virgin olive oil, to drizzle

    Preheat the oven to 200°C.

    Combine the cheeses with a fork and season with salt and pepper. Place the pizza bases on a greased oven tray.

    Spread pizzas with tomato paste and top with the cheese mixture. Arrange sliced figs on top. . Drizzle with olive oil, sprinkle with mixed herbs and bake for approx 10 minutes or until the cheese is melted and golden brown.. Serve immediately

Fettucine With Garlic Prawns

500g fettucine pasta
    1 tbs olive oil, plus extra to toss
    4 cloves of garlic, crushed
    100g green prawns, peeled, deveined, tails intact
    2 tbs chopped fresh parsley
    Juice and zest of 1  lemon
    1 cup dry white wine
    125g unsalted butter, chilled, cut into small pieces.

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, return to the pan and toss with a little oil. Set aside to keep warm.

Place remaining oil and the garlic in a frypan and heat gently over low heat. When the oil is hot, add the prawns, chilli and half the parsley, increase heat to high and cook for 2-3 minutes. Remove the prawns and set aside, then add the lemon juice and white wine to the pan and allow to bubble and reduce for 2 minutes. Briefly stir in the cold butter and lemon zest until you have a smooth sauce. Return the prawns to the pan to heat through, then add the pasta. Toss together well and serve garnished with remaining parsley.

Serve with more of the white wine if you wish.

Beer Battered Fish And Chips

4 large (about 200g each) potatoes, peeled and cut into wedges
    2 tsp olive oil
    225g (1 1/2 cups) self-raising flour
    1 egg, lightly beaten with a few drops of water
    375ml (1 1/2 cups) chilled light beer
    Salt & freshly ground black pepper
    Vegetable oil, to deep-fry
    8 (about 120g each) white fish fillets (such as flathead or whiting)
    Lemon wedges, to serve

    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place potato on tray. Drizzle with olive oil. Cook in oven, turning occasionally, for 40 minutes or until golden brown.

    Meanwhile, place flour in a bowl. Add the egg and stir to combine. Gradually whisk in the beer until batter is smooth. Season with salt and pepper. Cover and place in the fridge for 30 minutes to rest.

    Add enough vegetable oil to a large saucepan to reach a depth of 8cm. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds). Dip 2 pieces of fish, 1 at a time, into batter to coat. Drain off excess. Deep-fry for 3-4 minutes or until golden brown and cooked. Transfer to a plate lined with paper towel. Repeat, in 3 more batches, with remaining fish and batter, reheating oil between batches.

    Divide fish and chips among serving plates. . Serve with tartare sauce and lemon wedges.

Lime Granita

3/4 cup sugar
1 1/2 cups fresh lime juice
1 teaspoon grated lime zest (1 lime)
3 cups water

In a small saucepan, combine sugar with 3 cups water.

Bring to a boil.

Reduce heat and simmer for 5 minutes.

Chill for 1 hour.

Stir in lime juice and zest.

Pour mixture into a shallow metal cake pan and freeze, crushing and stirring the lumps with a fork every 30 minutes for 2 to 3 hours, or until it has a slushy, granular texture.

Serve immediately.

Lemon Posset Puddings

 2 1/4 cups whipping cream
    3/4 cup plus 1 teaspoon sugar
    3 tablespoons fresh lemon juice
    1 teaspoon grated lemon peel

Bring cream and 3/4 cup sugar to boil over medium-high heat, stirring until sugar dissolves. Boil 3 minutes, stirring constantly, adjusting heat as needed to prevent mixture from boiling over. Remove from heat. Stir in lemon juice  and cool 10 minutes. Stir mixture again and divide among six 1/2-cup ramekins or custard cups. Cover and chill possets until set, at least 4 hours or overnight.

Mix remaining 1 teaspoon sugar, lemon peel in a small bowl and sprinkle over possets .
Serve with cream or ice cream.

Strawberry Shortcake

• 2 cups sliced strawberries, hulled
• 4 tbs (1/3 cup) caster sugar
• 1 egg
• 2/3 cup (160ml) milk
• 2 cups (300g) plain flour, sifted
• 1 tbs baking powder
• 100g unsalted butter, chopped
• 1/2 cup strawberry jam
• 200ml thickened cream, lightly whipped
• Icing sugar, to dust

1. Preheat oven to 180°C. Line base and grease sides of a 20cm springform pan.
2. Place strawberries in a bowl with half the sugar, stir to combine and set aside.
3. Beat egg with milk and set aside. Place flour, remaining sugar, baking powder and 1/2 teaspoon salt in a large bowl and rub in butter with fingertips. Add egg and milk and mix with a fork until combined.
4. Spread dough into pan. Bake for 15-20 minutes until golden. Remove and cool.
5. To serve, split cake and lift off top half. Spread bottom half with jam, cover with cream and top with strawberries. Replace lid and dust with icing sugar.

Peach Cobbler

1/2 cup melted butter
1 cup plain  flour
1 cup caster  sugar
2 teaspoons baking powder
Pinch salt
2/3 cup milk
1  egg
Filling
1 (28 ounce) can sliced peaches, drained
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Melt butter in a 9 x 13 inch pan. Mix together flour, sugar, baking powder & salt.
Stir in milk & egg.
Pour evenly over melted butter.
Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
Serve warm with ice cream or cream.

Roast Pork With Apple And Bacon Stuffing

• 50g butter
• 4 rashers  middle bacon, rind removed, finely chopped
• 1/2  brown onion, finely chopped
• 1 large green apple, peeled, finely chopped
• 1 1/4 cups fresh breadcrumbs
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 2 tablespoons finely chopped fresh rosemary leaves
• 1.5kg rolled pork loin
• 1 tablespoon olive oil
• 2 teaspoons sea salt
• Apple sauce, to serve

1. Melt butter in a frying pan over medium-high heat. Add bacon and onion. Cook, stirring, for 3 to 4 minutes or until onion has softened.. Cook, stirring, for 5 to 7 minutes ,. Remove from heat. Stir in apple, breadcrumbs, parsley and rosemary.
2. Remove string from pork. Unroll. Place on a board, skin-side down. Slice crossways through the thickest part of the meat without cutting through to skin. Open pork out to form 1 large piece. Press stuffing, in a wide row, on cut side of loin. Roll up pork to enclose stuffing. Tie with kitchen string at 3cm intervals to secure. Rub with oil. Sprinkle with salt. Place in a large, disposable foil baking dish.

     3  Preheat oven to 180 c  (350 F),cook pork at this temperature for 30 minutes then
         reduce heat to 150 c and Cook for 1 hour 30 minutes  or until juices run clear when a skewer is inserted into centre. Remove pork. Cover with foil. Stand for 10 minutes. Slice and serve with apple sauce.

Egg And Bacon Tart

• 2 sheets ready rolled shortcrust pastry
• 1 tablespoon olive oil
• 1  onion, finely diced
• 5 rashers middle bacon, rind removed, finely chopped
• 1 cup grated tasty cheddar cheese
• 4 eggs
• 1 teaspoon  flour
• 300ml cream
• 1/2 cup milk

1. Preheat oven to 200°C. Lightly grease a fluted 3cm deep, 23cm (base), loose-base flan pan.
2. Line base and sides of flan with pastry. Trim excess. Line pastry with baking paper. Half-fill with dried beans or rice. Bake for 10 minutes. Remove paper and beans. Bake a further 10 minutes or until golden.
3. Heat oil in a frying pan over medium-high heat. Add onion and bacon. Cook for 3 minutes. Drain on paper towels. Cool. Sprinkle over pastry. Top with cheese.
4. Reduce oven temperature to 180°C. Whisk remaining ingredients and salt and pepper in a jug. Pour over bacon. Place onto tray. Bake for 30 to 35 minutes or until set. Stand for 5 minutes. Serve.

Lemon Meringue Tart

250g plain flour
¼ cup (35g) icing sugar
200g cold butter, chopped coarsely
1 teaspoon finely grated lemon zest
1 egg yolk
1-2 tablespoons iced water, as necessary
½ cup (75g) cornflour
1 ¼ cups (280g) caster sugar
3 eggs
3 egg yolks
4 lemons, zested and juiced
½ cup (125ml) water
100 g butter, chopped into 1 cm cubes
3 egg whites
1 cup (220g) caster sugar
½ cup (125ml) water
To make the pastry: process flour, icing sugar mixture, butter and zest until they resemble breadcrumbs. Add yolk and 1 tablespoon of the water; process again until pastry begins to come together into a ball. If necessary, gradually add more water, a teaspoon at a time, until pastry does form a ball. Tip onto a lightly floured work surface and knead briefly until smooth. Shape into a flat disc. Wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven to 220°C or 200°C fan-forced. Roll out pastry between 2 sheets baking paper until 3mm thick. Press pastry into 24cm loose bottomed flan tin. Trim edges and dock base (to dock means to prick base using a fork). Line with baking paper and fill with dried beans, lentils or baking beads. Bake in preheated oven 15 minutes or until lightly browned. Remove paper and beans; return to oven. Bake a further 5 minutes or until pastry is lightly golden brown all over base. Allow to cool.
For lemon filling: Combine cornflour and sugar in medium bowl. Gradually add combined eggs, yolks, zest, juice and water; whisking to ensure mixture is lump free. Microwave on medium (50%-60%) for 10 to 15 minutes, stirring every minute or until mixture is thick. Or place mixture in medium bowl over a saucepan of simmering water. Stir occasionally until thickened – about 30 minutes. Beat butter into lemon mixture. Cover closely with plastic wrap and cool.
For meringue: Place egg whites in large bowl of electric mixer. Combine sugar and water in medium heavy based saucepan. Stir over low heat, without boiling, to dissolve sugar. Brush down sides of pan with wet pastry brush to remove any sugar crystals. Simmer, uncovered, without stirring, until mixture reaches firm ball stage (119 – 121°C) on a sugar thermometer (a teaspoon of mixture will form a firm ball when dropped in a cup of cold water).
Just before sugar reaches temperature, begin to beat egg whites until stiff peaks form. With motor operating, gradually pour sugar mixture onto egg whites until fully incorporated.
Spoon lemon mixture into pre-baked pastry case. Level top with a small palette knife. Pile meringue mixture on top, ensuring lemon mixture is completely covered. Return pie to preheated oven (220°C or 200°C fan-forced) and bake 10-15 minutes or until top is golden brown and crisp. Stand 5 minutes before serving.

Refreshing Raspberry Sorbet

• 1 cup  caster sugar
• 1  kg frozen raspberries, slightly thawed
•   2 tablespoons freshly squeezed lemon juice

1. Place the sugar and 1 cup water in a medium saucepan. Bring to the boil, stirring until the sugar dissolves. Simmer gently for 5 minutes, then remove from the heat.
2. Place the raspberries and lemon juice in a food processor or blender and process until smooth. Press through a nylon sieve into a large bowl; discard the seeds in the sieve.
3. Stir the sugar syrup into the raspberries. Cover and chill for about 1 hour. Reserve 1/2 cup to use as the sauce.
4. Pour the remaining mixture into an ice-cream machine and freeze according to the manufacturer’s instructions. Transfer to a large freezerproof container, cover and freeze until ready to serve.
5. If you don’t have an ice cream maker you can still make this by
   • Chill a 23×33 cm baking tin in the freezer.
   • Pour in the raspberry mixture and freeze until slushy, about 1½ hours, stirring every 30 minutes.
   • Place in a food processor and process until smooth.
   •Transfer to a large freezerproof container, cover and freeze until firm, about 4 hours. Before serving, let the sorbet stand at room temperature for 10 minutes.
6. Divide the sorbet between 8 dessert dishes. Drizzle each with 1 tablespoon reserved sauce and serve.

Lamb Skewers With Tzatziki

Ingredients

• 3 lemons, juiced
• 1 tablespoon dried Greek oregano leaves (see note)
• 1/2 teaspoon white pepper
• 1.6kg lamb (rump or leg), diced into 3cm cubes
• 1 small lemon, juiced, to serve

Tzatziki

• 1 large green ridge cucumber
• 2 cups thick, plain yoghurt
• 1 garlic clove, crushed

Combine 1/2 cup lemon juice, oregano, and pepper in a large ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 4 hours, stirring every 30 minutes, to marinate.

Make tzatziki: Peel and halve cucumber lengthways. Scrape seeds from centre and discard. Grate cucumber. Place in a sieve. Cover and stand over a bowl for 30 minutes to drain. Combine cucumber, yoghurt, garlic and 1/2 teaspoon salt in a bowl. Cover. Refrigerate until ready to serve.

Drain lamb, reserving marinade. Thread 4 pieces lamb onto each skewer.

Preheat a barbecue plate on medium-high heat. Lightly grease barbecue plate. Cook skewers, turning and basting with marinade, for 8 to 10 minutes for medium or until cooked to your liking. Place skewers on a platter. Sprinkle with 1/4 teaspoon salt and drizzle with 1 1/2 tablespoons lemon juice. Serve lamb skewers with tzatziki and Greek salad

Poached Pears In Cranberry Juice

• 2 Cups (500ml) cranberry juice
• 1/4 cup brown sugar,firmly packed.
• 1 stick cinnamon
• 4  ripe pears,peeled.
• Cream or Ice Cream To Serve

1. Combine the cranberry juice, brown sugar and cinnamon stick in a saucepan large enough to hold the pears standing upright. Stir over medium heat until the sugar dissolves. Bring to the boil and reduce heat to medium-low.
2. Add the pears and simmer, uncovered, spooning the juices over and carefully rotating the pears occasionally, for 40-50 minutes or until tender.
3. Remove from heat and cool pears for 30 minutes in the syrup. Discard cinnamon stick.
4. Serve the pears warm with cream or ice cream

Chive And Tuna Muffins

Olive oil (optional), to grease
2 cups plain flour
4 teaspoons baking powder (or 2 teaspoons cream of tartar plus 1 teaspoon bi-carb soda)
125g cheddar cheese
3 medium (about 550g) potatoes, unpeeled
185g can tuna in oil, undrained
1 bunch fresh chives, chopped
2 eggs, lightly whisked
Freshly ground black pepper, to taste
Preheat oven to 180C.
Brush a 12-hole 1/3 cup muffin tray with olive oil to lightly grease, or line with paper cases or use squares of baking paper.
Sift flour and baking powder or pulse briefly in food processor and place in a large bowl.
Grate or process cheese then set aside.
Grate or process potatoes.
Add tuna, chives, eggs, pepper and 3/4 of the cheese to potatoes and pulse to mix.
Add potato mixture to flour, stir with a large metal spoon until just combined.
Spoon the mixture evenly into the muffin pans and sprinkle with remaining cheese.
Bake in preheated oven for 25 minutes or until golden and cooked when tested with a skewer.

Lemon Cheesecake

• 1 Tin sweetened condensed milk
• 300 grams cream cheese
• 285 ml thickened  cream
• 4 lemons
• Grated rind of one lemon.
• 12 wheatmeal biscuits (crushed)
• 80 grams butter

1. You need a 23cm loose bottomed cake tin, melt butter slowly on stove and add the crushed biscuits.
2. once the butter has been absorbed then turn into loose bottomed tin and pat down gently, refrigerate
3. for the cheesecake mixture, place the soft cheese into a mixing bowl and start to soften with an electric mixer
4. add the sweetened condensed milk slowly, this will ensure no lumps from the cheese remain
5. then add the  cream.
6. add the lemon juice and rind to the bowl a bit at a time until the mixture starts to thicken.
7. once all of the lemon juice has been added transfer the mixture to the biscuit base and refrigerate till set.

Chocolate Pudding With Hot Fudge Sauce

• 100g self-raising flour
• 1/4 tsp baking powder
• 1 tbs Dutch cocoa powder
• 75g caster sugar
• 1 egg
• 1 tbs golden syrup
• 100ml milk
• 80ml (1/3 cup) light olive oil
• 2 tbs roasted chopped hazelnuts

Fudge Sauce

• 30g unsalted butter
• 90g good-quality dark chocolate, broken into pieces
• 300ml thick cream
• 20g icing sugar
• 20ml (1 tbs) brandy

1. Preheat the oven to 150°C and grease four 180ml dariole moulds. Sift dry ingredients into a bowl. In a separate bowl, combine egg, syrup, milk and oil. Add to dry mixture and combine until a smooth batter. Pour into moulds, place on a baking tray and bake for 30 minutes.
2. To make sauce, place ingredients in a pan over low heat and cook, stirring, until thick. Turn out puddings, pour sauce over top and garnish with nuts.

Butter Chicken

• 1 tbs grapeseed oil
• 1 large brown onion, finely chopped
• 3 garlic cloves, crushed
• 3cm piece fresh ginger, peeled, grated
• 1 cinnamon stick
• 2 tsp garam masala
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp dried chilli flakes
• 400g butternut pumpkin, peeled, cut into 2cm pieces
• 500ml (2 cups) salt-reduced chicken stock
• 70g (1/4 cup) tomato paste
• 800g chicken breast fillets, cut into 4cm pieces
• 125ml (1/2 cup) low-fat Greek yoghurt
• 1 1/2 tsp cornflour
• Steamed basmati rice, to serve

1. Heat oil in a saucepan over medium heat. Stir in onion, garlic and ginger for 4 minutes or until soft. Stir in cinnamon, garam masala, coriander, paprika, cumin, turmeric and chilli for 1 minute or until aromatic. Stir in pumpkin, stock and tomato paste. Bring to the boil. Reduce heat to low. Partially cover and simmer, stirring occasionally, for 8-10 minutes or until pumpkin is just tender. Stir in chicken for 7 minutes or until almost cooked through. Remove from heat.
2. Spoon 2 tbs of the sauce into a heatproof bowl. Whisk in yoghurt and cornflour until smooth and combined. Slowly stir into the chicken mixture. Stir over low heat for 3 minutes or until the sauce thickens slightly. Serve with rice.

Lemon Teacakes

• 65g butter, softened
• 1/2 cup caster sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup self-raising flour, sifted

• 1/3 cup milk
• 4 1/2 tablespoons lemon butter

Topping

• 10g butter, melted
• 2 teaspoons caster sugar

1. Preheat oven to 180°C/160°C fan-forced oven. Line 10 holes of a 12-hole, 1/3 cup-capacity muffin pan with paper cases.
2. Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk, adding 2 tablespoons lemon butter. Spoon mixture into prepared cases. Top each with 1 teaspoon remaining lemon butter.
3. Bake for 15 to 20 minutes or until golden and firm to touch.
4. Brush hot cakes with butter. Sprinkle with caster sugar. Cool. Serve.

Chicken Curry

• 2 tablespoons vegetable oil
• 750g chicken thigh fillets, trimmed, cut into thirds
• 1 brown onion, cut into thin wedges
• 2 garlic cloves, finely chopped
• 1 teaspoon ground turmeric
• 2 tablespoons red curry paste
• 1 lemongrass stem, trimmed, bruised, thinly sliced
• 1 small red chilli, deseeded, thinly sliced
• 400ml can coconut milk
• 15 fresh curry leaves
• 1 cup coriander leaves
• 1/2 lime, juiced
• steamed jasmine rice, coriander sprigs and lime wedges, to serve

1. Heat 1 tablespoon oil in a wok or large frying pan over high heat. Add half the chicken. Cook, turning occasionally, for 3 to 4 minutes or until golden. Using a slotted spoon, transfer to a plate. Repeat with remaining chicken.
2. Reduce heat to medium-high. Add remaining oil to wok. Add onion and garlic. Cook, stirring often, for 3 minutes. Add turmeric, curry paste, lemongrass and chilli. Cook, stirring, for 1 minute or until aromatic.
3. Stir in coconut milk and curry leaves. Bring to the boil. Reduce heat to low. Return chicken to wok. Cover and simmer for 15 to 20 minutes or until chicken is tender. Stir in coriander and 1 tablespoon lime juice. Spoon over rice and top with coriander sprigs. Serve with lime wedges.

Date And Banana Loaf

• Vegetable oil, to grease
• 300g fresh dates, pitted, coarsely chopped
• 185ml (3/4 cup) water
• 150g butter, chopped
• 450g (3 cups) self-raising flour

• 155g (3/4 cup, firmly packed) brown sugar
• 3 medium (about 300g) overripe bananas, mashed
• 3 eggs, lightly whisked
• 1 1/2 tsp vanilla extract
• Icing sugar, to dust

1. Preheat oven to 180°C. Brush twelve 160ml (2/3-cup) capacity non-stick mini loaf pans with oil to lightly grease. Place the date, water and butter in a medium saucepan and bring to the boil over medium heat. Remove from heat and stir until butter melts. Set aside for 5 minutes to cool slightly.
2. Combine the flour and sugar in a large bowl. Make a well in the centre. Gradually stir in the date mixture, banana, egg and vanilla until just combined.
3. Spoon batter among prepared pans. Bake in preheated oven for 25 minutes or until golden brown and a skewer inserted into the centres comes out clean. Remove from oven and set aside in the pans for 2-3 minutes before turning onto a wire rack to cool.
4. Arrange banana & date loaves on a serving platter. Dust with icing sugar and serve immediately.

Angel Food Cake With Poached Strawberries

Ingredients

• 6 egg whites
• 3/4 tsp cream of tartar
• 1/4 tsp salt
• 3/4 tsp vanilla essence
• 220g (1 cup) caster sugar
• 100g (2/3 cup) plain flour, sifted
• Icing sugar (optional), to serve

For the poached Strawberries

• 110g (1/2 cup) caster sugar
• 125mls (1/2 cup) water
• 2 x 250g punnets strawberries, hulled, washed (halved if large)

Method

1. Preheat oven to 180°C. Rinse a round 20cm cake pan with water and tap out any excess. Line the base with non-stick baking paper.
   
2. Place egg whites, cream of tartar and salt into a large mixing bowl. Use electric beaters to whisk until soft peaks form. Whisk in the vanilla essence. Gradually add the sugar, 2 tbs at a time, whisking well after each addition, until the mixture is thick and glossy. Use a large metal spoon to fold in the flour until just combined.
   
3. Spoon the mixture into the prepared pan and use the metal spoon to gently smooth the surface.
   
4. Bake in preheated oven for 20-25 minutes or until golden brown and firm to touch. Place a piece of non- stick baking paper on a wire rack. Turn the cake pan upside down on the lined rack and allow the cake to cool completely. Remove the cake pan and invert the cake.
   
5. Meanwhile, combine the sugar and water in a medium saucepan. Stir over a medium-low heat until the sugar dissolves. Add the strawberries and stir to coat well with the syrup. Cook for 30 seconds and remove from the heat.
   
6. Sprinkle  cake with the icing sugar (if using). Cut into slices and serve with the poached strawberries.
   

White Chocolate Brownies

Ingredients

200g butter, chopped
1 cup (220g) caster sugar
1 teaspoons vanilla extract
3 eggs, beaten with a few drops of water
½ cup (75g) plain flour
½ cup (75g) self-raising flour
300g white eating chocolate, chopped
150g frozen raspberries (Optional)


Method

Preheat oven to moderate (180°C/160°C fan-forced).


Grease a deep 19cm square cake pan, line base and two opposite sides with baking paper.


Melt butter and white chocolate in a medium heatproof bowl over a saucepan of simmering water

Stir in the sugar and vanilla, then the eggs, sifted flours, and raspberries.

Spread the mixture into prepared pan; bake in a moderate oven for about 35 minutes or until just firm. Cool in pan.

Turn out; cut into squares

Hot Cross Buns

750 gm (5 cups)	plain flour, sifted
55 gm (¼ cup)	caster sugar
2 tsp (14 gm)	dried yeast
1 tsp	allspice
½ tsp	cinnamon
250 gm (1½ cups)	sultanas
100 gm	candied orange peel, coarsely chopped
1	orange, finely grated rind only
300 ml	milk
100 gm	unsalted butter, coarsely chopped
1	egg
Glaze
55 gm (¼ cup)	caster sugar
¼ tsp	mixed spice

1	Combine 700 gm flour, sugar, yeast, spices, sultanas, orange peel and rind and 1 tsp sea salt in a bowl. Gently warm milk and butter over a low heat until butter melts and mixture is tepid. Add egg to milk mixture and whisk. Make a well in the centre of flour mixture, add milk mixture and stir. Turn dough onto a floured surface and knead for 10 minutes or until smooth. Place dough in a lightly oiled bowl, cover with plastic wrap and stand in a warm place for 40 minutes or until doubled in size. Knock back dough and cut into 16 equal pieces. Knead each piece into a ball, place in a lightly greased 22cm-square cake pan, cover with a damp tea towel and stand in a warm place for 40 minutes or until doubled in size.
2	Preheat oven to 220C. Combine remaining flour and ¼ cup water and stir to a smooth paste. Spoon into a piping bag fitted with a fine nozzle. Pipe lines down each row to form crosses. Bake for 10 minutes, then reduce temperature to 200C and bake for another 10 minutes or until golden. (They’re ready when they sound hollow when tapped).
3	For glaze, combine ingredients with ¼ cup water in a saucepan over medium heat, stirring until sugar dissolves. Bring to the boil, reduce heat and simmer for 1-2 minutes. Brush glaze over hot buns, then transfer to a wire rack to cool.

Coconut Prawns

You'll need 18 pre-soaked bamboo skewers.



18 large green king prawns, peeled, deveined (tails intact)
1/2 cup light coconut milk
2 tablespoons fish sauce
2 tablespoons lime juice
2 kaffir lime leaves, finely shredded (see note)
1 long red chilli, finely chopped
3 green onions, finely chopped
canola oil cooking spray

Place prawns, coconut milk, fish sauce, lime juice, kaffir lime leaves, chilli and half the onion in a bowl. Toss to coat. Cover. Refrigerate for 1 hour.


Thread prawns onto skewers. Spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook prawns, turning, for 3 to 4 minutes or until just cooked through. Top with remaining onion. Serve.

Barramundi burgers with tartare sauce

Barramundi burgers with tartare sauce

4 x 100g skinless barramundi fillets, pinboned
1/3 cup (50g) plain flour
1 egg, lightly beaten
2/3 cup (50g) dry breadcrumbs
1/3 cup (80ml) olive oil
4 bread rolls, split
Watercress sprigs, sliced tomato and sliced avocado, to serve

Tartare sauce

1 cup (300g) whole-egg mayonnaise
2 tbs lemon juice, plus lemon wedges to serve
2 tbs chopped cornichons (see note)
1 tbs chopped capers
1 tbs chopped flat-leaf parsley
1/2 tsp Dijon mustard


Season the fish fillets with salt and pepper. Coat in the flour, then dip in the egg and then into the breadcrumbs. Place on a plate and chill for at least 30 minutes.


Heat the olive oil in a deep heavy-based frypan over medium heat. In 2 batches, add the fish and cook for 3-4 minutes each side until golden and cooked through. Drain on paper towel.


Meanwhile, for tartare sauce, combine ingredients in a bowl and season to taste.


Spread a little tartare onto bun bases, then top with watercress, tomato, avocado and fish. Dollop with a little more tartare and place bun lids on top. Serve with lemon.

Tuscan Roast Pork Belly

Tuscan Roast Pork Belly

2.5kg piece boneless pork belly (skin on)
2 rosemary sprigs, leaves picked
1 tbs fennel seeds
Grated zest of 1 lemon
4 garlic cloves
2 tbs olive oil
2 cups (500ml) dry white wine
2 onions, thinly sliced
2 tbs plain flour
2 cups (500ml) chicken stock
1/3 cup (80ml) dry Marsala
Green beans to serve

Score the pork skin and fat in a criss-cross pattern, without cutting into the meat. Place pork on a rack in the sink and pour over a kettle of boiling water (this will result in crisp crackling). Dry well. Crush rosemary, fennel, zest and garlic in a mortar and pestle to a coarse paste. Stir in oil, then rub paste into pork skin. Cover and marinate in the fridge for at least 4 hours or overnight.
Step 2

Preheat oven to 220°C. Place pork in a roasting pan and pour over wine. Rub 2 tbs sea salt into skin, then roast for 30 minutes. Reduce heat to 160°C and return to oven for 1 hour. Scatter onions in pan and roast for a further 1 hour until skin is crisp and juices run clear.


Remove onion and pork from pan and cover loosely with foil. Rest for 15 minutes.


Meanwhile, discard all but 2 tbs fat from pan, retaining any juices. Place pan over medium heat and stir in flour. Cook for 1 minute, then whisk in stock and Marsala until smooth. Strain. Keep warm.


Thickly slice pork and serve with the green beans, lemon and gravy.

The Ultimate Chocoholic's Muffin

The Ultimate Chocoholic's Muffin

300g good-quality dark chocolate, roughly chopped
125g unsalted butter, roughly chopped
1 3/4 cups (260g) self-raising flour
1/4 tsp baking powder
1/4 cup good-quality cocoa powder
1/4 cup (50g) firmly packed brown sugar
3/4 cup (185ml) milk
2 eggs
3 x 80g Mars bars, thinly sliced

Preheat oven to 180°C. Grease a 6-hole jumbo muffin pan.


Place half the chocolate and the butter in a bowl over a pan of gently simmering water (don't let water touch the bowl) and stir occasionally until melted. Set aside to cool slightly. Sift flour, baking powder and cocoa into a large bowl and stir in sugar. In a separate bowl, whisk together milk and eggs, then add to dry ingredients and stir in along with chocolate mixture. Divide between muffin pans and bake for 20 minutes or until risen and cooked through. Remove and cool on a wire rack.

Place remaining chocolate in a bowl over a pan of gently simmering water (don't let water touch bowl) until melted. Cool slightly, place a little chocolate on the Mars bar slices, then pile onto muffins. Drizzle with remaining melted chocolate.

Homestead Meatloaf

Homestead Meatloaf

350g thinly sliced pancetta*
2 tsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
750g beef mince
1 tbs brandy
5 dried juniper berries*, finely crushed
1/4 tsp mixed spice
60g toasted pine nuts, roughly chopped
1/2 cup finely chopped flat-leaf parsley
Tomato chutney and baby spinach, to serve

Preheat oven to 190°C. Grease and line a 1-litre loaf pan, leaving enough overhanging to cover the top. Set aside 16 pancetta slices and finely chop the rest (about 200g).


Heat oil in a frypan over low heat. Fry onion and garlic for 3-4 minutes or until soft, then cool. Use your hands to combine mince, onion mixture, chopped pancetta, brandy, juniper, spice, nuts, parsley, salt and pepper.


Line pan with reserved pancetta slices, slightly overlapping and extending over edges. Spoon mixture into pan, press down firmly, then top with remaining pancetta. Fold in edges and paper to enclose. Cover with foil and bake for 50 minutes. Remove foil and stand for 15 minutes. Drain juices and invert meatloaf onto a board. Serve 2-3cm slices, warm or cold, with chutney and spinach.

Traditional Roast Beef With Yorkshire Puddings

Traditional Roast Beef With Yorkshire Puddings

1 piece (about 1kg) beef scotch fillet
1 tbs olive oil
4 (about 150g each) sebago potatoes, peeled, quartered
500g kent pumpkin, peeled, deseeded, cut into 4cm pieces
2 tbs plain flour
125ml (1/2 cup) dry red wine
500ml (2 cups) beef stock
Steamed green peas, to serve

Yorkshire puddings

115g (3/4 cup) self-raising flour
1/2 tsp salt
1 egg, lightly whisked
250ml (1 cup) milk
2 tbs vegetable oil

Horseradish cream

85g (1/3 cup) sour cream
1 tbs drained grated horseradish
2 tsp Dijon mustard

To make the Yorkshire puddings, place the flour and salt in a bowl. Whisk together the egg and milk in a jug. Add to the flour mixture and whisk until smooth. Cover and set aside for 30 minutes to rest. Divide the oil among eight 80ml (1/3-cup) capacity non-stick muffin pans.

Preheat oven to 220°C. Season beef with salt and pepper. Heat half the oil in a roasting pan over high heat. Add the beef and cook for 2-3 minutes each side or until browned all over. Remove from heat. Place the potato and pumpkin in a large bowl. Drizzle with the remaining oil and season with salt and pepper. Gently toss until combined. Arrange the potato and pumpkin around the beef in the pan. Roast in oven for 40 minutes for medium or until cooked to your liking. Remove from oven. Increase temperature to 240°C. Transfer beef and vegetables to a platter and cover with foil to keep warm.


Place the prepared muffin pan in the oven for 5 minutes or until the oil is just smoking. Working quickly, pour the pudding batter evenly among the muffin pans. Cook in oven for 15 minutes or until puddings are puffed and golden.


Meanwhile, place the roasting pan used to roast the beef over medium heat. Add the flour and cook, stirring, for 2 minutes or until mixture bubbles. Add the wine and stock and cook, scraping pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 5-6 minutes or until mixture boils. Season with salt and pepper. Strain into a heatproof jug.


To make the horseradish cream, combine the sour cream, horseradish and mustard in a small bowl.


Thickly carve the beef across the grain. Serve with the potato, pumpkin, Yorkshire puddings, gravy, horseradish cream and steamed peas, if desired.

Passionfruit And Lemon Whoopie Pies

Passionfruit And Lemon Whoopie Pies

125g butter, softened
1 cup (215g) caster sugar
2 teaspoons finely grated lemon rind
1 egg
2 cups (300g) plain flour
1 teaspoon bicarbonate of soda
1/2 cup (125ml) buttermilk

Passionfruit butter

2 passionfruit
50g butter
2 eggs, lightly whisked
1/2 cup (100g) caster sugar
1 tablespoon lemon juice
1 teaspoon cornflour

Lemon icing

1 1/2 cups (230g) icing sugar mixture
2-3 teaspoons lemon juice

Preheat oven to 180°C. Line 4 oven trays with baking paper.


Use an electric mixer to beat the butter, sugar and lemon rind in a medium bowl until pale and creamy. Add the egg and beat until well combined.


Add the flour, bicarbonate of soda and buttermilk, in alternate batches, and stir until just combined.


Spoon level tablespoons of mixture onto the lined tray, 5cm apart, allowing room for spreading. Bake 2 trays, swapping halfway through cooking, for 8-10 minutes or until puffed and golden. Set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely. Repeat with remaining trays.


Meanwhile. to make the passionfruit butter, place the passionfruit pulp, butter, egg, sugar, lemon juice and cornflour in a small saucepan over low heat. Cook, stirring, for 5 minutes or until mixture boils and thickens. Transfer to a bowl and cover with plastic wrap. Place in the fridge for 30 minutes to cool completely.


To make the lemon icing, place the icing sugar in a medium bowl. Gradually add lemon juice, until a thick paste forms, adding more lemon juice or hot water to form a spreading consistency.


Place whoopies, base-side up, on a clean work surface. Spread a little of the passionfruit butter over the base of half the cakes. Spread a little of the lemon icing over the top of the remaining cakes. Sandwich 1 passionfruit butter cake with 1 icing cake and place on a serving plate. Repeat with remaining cakes.

Little Lemon Tarts

Little Lemon Tarts

2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
130g (1/2 cup) low-fat natural yoghurt
80g (1/4 cup) bought lemon butter
40g frozen raspberries, thawed
Icing sugar, to dust

Preheat oven to 180°C. Use an 8.5cm-diameter round fluted pastry cutter to cut 6 discs from the pastry. Line six 80ml (1/3-cup) capacity non-stick muffin pans with pastry discs. Bake for 10 minutes or until light golden. Set aside for 10 minutes to cool.


Place the yoghurt and lemon butter in a medium bowl and gently stir until combined. Spoon yoghurt mixture among pastry cases. Top with raspberries and dust with icing sugar to serve.

Beef And Cheese Mini Burgers

Beef And Cheese Mini Burgers

500g (1lb)beef mince
1 medium brown onion, grated
1 garlic clove, crushed
50g gherkins, finely chopped
1 tablespoon tomato sauce
1 egg, lightly beaten
8 dinner rolls
4 slices reduced-fat cheese, halved
Tomato sauce and American-style mustard, to serve

Place mince, onion, garlic, gherkin, tomato sauce and egg in a large bowl. Season with salt and pepper. Mix to combine. Roll 2 heaped tablespoons of mixture to make 8 balls. Flatten slightly. Place on a large plate. Cover with plastic wrap. Refrigerate for 30 minutes.


Heat a barbecue plate on medium-high heat. Cook patties for 3 to 4 minutes each side or until cooked through.

Meanwhile, preheat grill on medium. Cut each bun in half horizontally. Place halves, cut-side up, on a baking tray. Place patties on bottom half of buns. Top with one piece of cheese. Cook for 2 to 3 minutes or until buns are golden and cheese has melted.


Top mince patties with tomato sauce and American mustard. Sandwich with bun tops. Serve.

Chocolate Cheesecake

Chocolate Cheesecake

Melted butter, to grease
1 x 250g pkt plain chocolate biscuits, coarsely broken
1/2 tsp ground cinnamon
150g butter, melted
250g dark chocolate, finely chopped
155g (3/4 cup) caster sugar
3 eggs
3 x 250g pkts cream cheese, at room temperature
2 tbs cocoa powder, sifted
1 tsp vanilla essence
2 x 300g ctns sour cream
Cocoa powder, extra, to serve
Double cream, to serve

Preheat oven to 160°C. Brush a 24cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper.


Place the biscuit, cinnamon and butter in the bowl of a food processor and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Place the chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water) and stir for 5 minutes or until melted.


Use an electric beater to whisk together the sugar and eggs in a large bowl until light and creamy. Add the cream cheese and beat until well combined. Use a metal spoon to fold in the chocolate, cocoa powder and vanilla until just combined. Add the sour cream and stir to combine.


Pour the mixture into the biscuit base and smooth the surface. Bake for 1 hour or until just set in the centre. Turn oven off. Leave cake in oven, with door ajar, for 2 hours or until cooled completely (this will prevent the cake from cracking). Cover and place in fridge for 2 hours to chill. Dust with extra cocoa powder and serve with cream.

Capsicums stuffed with tomato & olive rice

• Olive oil, to grease
• 3 red capsicums
• 3 green capsicums
• 275g (1 1/4 cups) medium-grain rice
• 2 tbs olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 400g can chopped tomatoes
• 85g (1/2 cup) stuffed green olives, coarsely chopped
• 45g (1/4 cup) pine nuts, toasted
• 20g (1/4 cup) finely grated pecorino
• 1 tbs chopped fresh mint
• 1 tbs chopped fresh chives
• 1 tbs chopped fresh continental parsley
• 3 bocconcini, halved
•  
• Preheat oven to 180°C. Brush a large ovenproof dish with oil.
• Step 2
  Cut the tops from capsicums and reserve. Remove the seeds and white membrane and discard. Cook the capsicums and tops in a saucepan of salted boiling water for 10 minutes or until just tender. Remove with a slotted spoon. Place capsicums and tops, cut-side down, on a baking tray. Set aside for 15 minutes to drain.
• Step 3
  Meanwhile, cook the rice following packet directions. Transfer to a large heatproof bowl.
• Step 4
  Heat the oil in a non-stick frying pan over medium-low heat. cook the onion and garlic, stirring often, for 6-8 minutes or until soft. Add the tomato. Cook, stirring occasionally, for 10 minutes or until the mixture thickens. Add to the rice. stir until combined. Stir in the olive, pine nuts, pecorino, mint, chive and parsley. Season with salt and pepper.
• Step 5
  Divide the rice mixture among the capsicums. Top with the bocconcini and reserved capsicum tops. Place in the prepared dish. Bake for 35-40 minutes or until the capsicums are tender and the rice is heated through.
•  

Fusilli with pancetta, tomato and rocket

• 2 teaspoons olive oil
• 1 red onion, finely chopped
• 100g pancetta, trimmed, rind removed, diced
• 2 garlic cloves, crushed
• 400g can diced tomatoes
• 350g dried fusilli pasta
• 2 cups shredded fresh rocket
• 1/4 cup shredded fresh basil
•  
•  
•  
• Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until tender. Add pancetta. Cook, stirring occasionally, for 5 minutes or until pancetta is crisp. Add garlic. Cook, stirring, for 1 minute or until garlic is just golden.
• Add tomatoes and 1/4 cup of cold water. Bring to the boil over high heat. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 10 minutes or until sauce is slightly thickened.
• Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
• Stir pasta, rocket and basil into tomato mixture. Season with salt and pepper. Divide pasta mixture between bowls. Serve.
•  

Bacon And Edd Tartlets

Bacon And Egg Tartlets

These are really easy to make and are absolutely delicious.
1 cup wholemeal plain flour (see note)
3/4 cup plain flour
125g butter, chopped
2 to 3 tablespoons chilled water
1 tablespoon olive oil
1 red onion, chopped
5 rashers bacon, fat trimmed, chopped
80g baby spinach leaves, trimmed
1/4 cup thickened cream (see tip)
4 eggs
1 egg yolk, whisked
mixed salad leaves, to serve
Place flours and butter in a food processor. Process until mixture resembles fine crumbs. Add 2 tablespoons of chilled water and process until pastry comes together, adding more water if necessary. Turn pastry onto a lightly-floured surface. Knead for 1 minute or until smooth. Wrap in baking paper. Refrigerate for 15 minutes or until firm.


Preheat oven to 190°C. Line 2 large baking trays with baking paper. Heat oil in a frying pan over medium heat. Add onion and bacon. Cook, stirring, for 4 to 5 minutes or until onion tender. Add spinach. Cook for 1 minute until just wilted. Remove from heat. Stir in cream. Season with pepper.


Divide pastry into 4 equal portions. Roll out each portion between 2 sheets of baking paper to an 18cm circle. Place pastry circles on baking trays. Spoon bacon mixture into the centre of each, leaving a 2cm border. Fold up pastry edges, pinching pastry and leaving half the bacon mixture exposed.


Crack 1 egg into each tart. Combine egg yolk and 1 tablespoon cold water. Brush pastry with egg mixture. Bake for 20 minutes or until egg is just cooked. Season with pepper. Serve with salad.

One-pot pasta with bacon, tomato and ricotta

One-pot pasta with bacon, tomato and ricotta

1 tbs olive oil
200g bacon rashers, rind and excess fat trimmed, coarsely chopped
2 garlic cloves, crushed
1/2 tsp dried chilli flakes
125ml (1/2 cup) white wine
350g dried tortiglioni pasta
625ml (2 1/2 cups) water
250ml (1 cup) passata (tomato pasta sauce)
100g bought baked ricotta, thinly sliced
1/3 cup fresh continental parsley leaves

Heat the oil in a large saucepan over medium-high heat. Add the bacon, garlic and chilli and cook, stirring, for 3 minutes or until bacon is golden.


Add the wine and cook for 2 minutes or until wine reduces slightly. Add the pasta and stir to coat. Add the water and passata. Season with salt. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 20 minutes or until the pasta is al dente and the liquid has reduced and thickened.


Divide pasta mixture among serving dishes. Top with the baked ricotta and parsley. Season with pepper to serve.

Mavrou (African Curry)

A traditional dish from the Cape Malay region of South Africa.


4 cardamom pods, bruised (see note)
3 tsp sweet paprika
2 tsp ground coriander
1 tsp cayenne pepper
1 tsp ground turmeric
1 tsp ground cumin
1/4 tsp Masterfoods allspice
1 cinnamon stick
1.2kg gravy beef, fat trimmed, cut into 4cm pieces
4cm-piece ginger, peeled, finely chopped
3 garlic cloves, finely chopped
1 1/2 tbs vegetable oil
1 brown onion, coarsely chopped
375ml (1 1/2 cups) chicken stock
250ml (1 cup) crushed tomatoes
125ml (1/2 cup) water
Saffron rice, to serve

Combine the beef, ginger, garlic, cardamom, paprika, coriander, cayenne pepper, turmeric, cumin, allspice and cinnamon in a glass bowl. Season. Cover. Marinate in fridge for 1 hour.


Heat oil in a saucepan over medium heat. Cook the onion for 5 minutes or until light golden. Stir in the beef mixture for 5 minutes or until browned. Add the stock, tomato and water. Bring to the boil. Reduce heat to low.


Cook, partially covered, stirring often, for 1 hour 50 minutes or until beef is almost tender. Uncover and simmer for 10 minutes or until mixture thickens slightly. Serve with rice.

Fettucine With Chicken And Basil Pesto

Fettucine With Chicken And Basil Pesto
200g dried fettuccine
2 tablespoons olive oil
2 single chicken breast fillets, thinly sliced
2 tablespoons basil pesto
1 cup cream
shaved parmesan, to serve
basil leaves, to serve

Cook fettuccine according to the packet directions.


Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add chicken and cook, stirring often, for 5 minutes or until brown.


Add pesto, cream, salt and pepper to frying pan. Reduce heat to medium-low. Cook for 5 minutes, or until sauce has thickened slightly.


Drain pasta. Add to pesto mixture. Toss over low heat until well combined. Transfer to serving bowls. Top with parmesan and basil. Serve warm.

Ragout Of Beef With Red Wine

Ragout Of Beef With Red Wine This is a winter favorite-perfect for those cold nights.

1 bunch (about 6-8) spring onions
4 bacon rashers, rind removed, chopped
2 garlic cloves, crushed
1 kg beef chuck steak, cut into 3cm cubes
2 tbs plain flour
2 tbs tomato paste
375mls (1 1/2 cups) red wine
375mls (1 1/2 cups) beef stock
2 carrots, sliced diagonally
250g medium button mushrooms
1/2 bunch fresh thyme, chopped
1/2 cup chopped fresh parsley


Preheat oven to 180°C. Trim roots and cut leaves from the spring onions leaving 4cm of the leaves still attached. Cook the bacon in a large ovenproof casserole dish over medium heat for 3 minutes or until the fat is translucent. Add the spring onions and garlic and cook for 2 minutes or until the onions are coated in the bacon fat and their leaves are bright green. Increase the heat to high, add the beef and cook, stirring frequently for 5 minutes or until the beef is browned all over. Add the flour and cook, stirring constantly, for 1 minute. Stir in the tomato paste. Gradually stir in the red wine and stock and then add the carrots, mushrooms and thyme. Bring to the boil and remove from heat. Cover and cook in preheated oven for 2 hours or until beef is very tender. Stir in the parsley and serve with plain boiled rice.

Syllabub With Strawberries And Lemon

A classic,easy to prepare,delicious dessert.

1 x 250g punnet strawberries, washed
1 x 300ml ctn thickened cream
125ml (1/2 cup) dessert wine
55g (1/4 cup) caster sugar
2 tsp finely grated lemon rind
2 tbs fresh lemon juice

Reserve 4 strawberries. Hull the remaining strawberries and thinly slice.

Combine the cream, wine, sugar, lemon rind and juice in a bowl. Use a metal balloon whisk to whisk until firm peaks form.


Place half the sliced strawberries among serving glasses and spoon over half the syllabub. Continue layering with remaining strawberries and syllabub. Top with reserved strawberries to serve.

Sesame Chicken With Noodles

• 350g fresh thin Singapore noodles
• 1/3 cup sesame seeds
• 500g chicken tenderloins
• 1 tablespoon peanut oil
• 1 medium brown onion, cut into thin wedges
• 1 garlic clove, crushed
• 300g broccolini, trimmed, chopped
• 2 tablespoons fish sauce
• 1 tablespoon hot chilli sauce
• 2 tablespoons dark soy sauce
• 1 cup beansprouts, trimmed
• 1 long red chilli, seeded, thinly sliced
• 4 green onions, thinly sliced
•  
•  
•  
• Cook noodles to packet directions. Drain.
• Place sesame seeds on a plate and roll chicken to coat. Heat half the oil in a large non-stick frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes on each side or until golden and cooked through. Transfer to a large plate lined with paper towel.
• Meanwhile, heat a wok over high heat. Add remaining oil. Add onion, garlic and broccolini. Stir-fry for 2 minutes or until onion softens. Add noodles, fish sauce, chilli sauce, soy sauce, beansprouts and half the chilli and green onions. Stir-fry for 5 minutes or until heated through. Divide noodle mixture between serving bowls. Top with chicken. Serve sprinkled with remaining chilli and green onions.

Lemon Coconut Slice

• 1/2 cup sweetened condensed milk
• 100g butter
• 200g Granita biscuits
• 1 cup desiccated coconut
• 1 lemon, rind finely grated
•  

• Lemon icing

  • 2 cups icing sugar mixture
  • 40g butter, softened
  • 2 lemons, juiced
   
•  
• Grease and line a 3cm-deep, 15.5cm x 25cm (base) slab pan (see note). Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring, for 4 to 5 minutes or until butter melts.
• Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut and 2 teaspoons lemon rind in a bowl. Add hot butter mixture. Stir until well combined.
• Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm.
• Make lemon icing: Place icing sugar mixture, butter and 2 1/2 tablespoons lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve

Homemade Ravioli

6 to 6-1/2 cups all-purpose flour

6 eggs

3/4 cup water

2 teaspoons  Extra Virgin Olive Oil

 

 

 

SAUCE:

1 can (28 ounces) crushed tomatoes

1-1/2 cups tomato puree

1/2 cup grated Parmesan cheese

1/3 cup water

1/3 cup tomato paste

3 tablespoons sugar

2 tablespoons minced fresh basil

1 tablespoon minced fresh parsley

1 tablespoon minced fresh oregano

1 garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon pepper

 

 

FILLING:

1 carton (15 ounces) ricotta cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese

1/3 cup grated Parmesan cheese

1 egg, lightly beaten

2 teaspoons minced fresh basil

1 teaspoon minced fresh parsley

1 teaspoon minced fresh oregano

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

 

Directions

• Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
• Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
• In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
• Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
• Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. Yield: 6 servings.

 

 

 

 

Snapper Cooked In Parchment (En Pappilote)

Ingredients:

• 4 5-oz 1-inch thick red snapper fillets
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried parsley
• 2 teaspoons orange zest
• 3 roma tomatoes, sliced
• 12 black olives
• 2 tablespoons butter

Preheat oven to 375F degrees. Cut 4 12-inch by 12-inch squares of parchment paper and set aside. Season fish with salt, pepper, herbs, and zest, and then place each fillet, topped with evenly divided vegetables and butter, slightly off center near the middle of each parchment square.
Put a baking sheet in the oven to heat. Fold parchment squares in half until edges meet and fold over, starting at a corner and working in one direction, crimping and overlapping edges as you go. Place parchment packets on hot baking sheet and cook in preheated oven for 17-20 minutes. Carefully slide fish onto dinner plate and serve.