Mango Daquire Recipe

Ingredients:

1/4 cup Maliboo liqueur
1/4 cup white rum (eg: Bacardi)
1/4 cup vodka
1/4 cup Cointreau liqueur
1 Tblspn lime juice
1/2 cup soda water
1 cup ice
2 cups diced mango 

Method:

Place rum, vodka, liqueurs and lime juice into blender then add mango, ice and soda water.  Blend till smooth.  Enjoy in moderation....

Ziggy's Grandma's Mango Chutney

Ingredients:

• 30 green common mangoes
• 3 litres (brown) malt vinegar
• 2 kg raw sugar
• 175g garlic
• 250g glace ginger
• 300g currants
• Chillis (to taste)
• Salt (to taste)

Method:

1. Combine all ingredients except for 1/2 of the vinegar and sugar in a large container and leave out overnight covered with a tea towel.
2. Place remaining vinegar and sugar in a large pot and heat slowly to create a syrup.
3. Add combined ingredients and cook till desired consistency.
4. Cool before putting in jars.

Tomato Chilli Jam

Ingredients:

• 500g (5-6) ripe tomatoes (cores removed and roughly chopped)
• 4 red chillies
• 10g (5) garlic cloves (peeled)
• 20g (2 thumbs) ginger (peeled & roughly chopped)
• 30ml (2 tbsp) Thai fish sauce
• 300g (1 cup plus 1/3 cup plus 2 tbsp) caster sugar
• 100ml (6tbsp plus 2 tsp) red wine vinegar

Method:

1. Place half of the tomatoes all of the chillis, garlic ginger and fish sauce in a blender or a food processor and blend to a fine puree.
2. Place the puree, sugar and vinegar in  non-reactive pot and bring to the boil slowly, stirring all the time.
3. Cut remaining tomatoes into a 5mm dice , seeds, stem and all
4. Turn heat down to a medium boil and add diced tomatoes
5. Cook on a medium boil for 20-25 minutes , stirring every 5 minutes to release the solids that settle ton the bottom.  Be sure to scrape the sides of the saucepan during cooking so the entire mass cooks evenly.
6. When it is ready the jam will look thick and be fully amalgamated.  if you wish apply the stand jam test 
7. Pour into sterilised jars and seal.  Tomato Chilli Jam can be kept for up to 12 months

Recipe Lemon Myrtle Fish

Ingredients:

• 1 cup white rice
• ½ teaspoon turmeric
• 10 strands saffron
• 250g fillet barramundi
• 50g butter
• ½ cup plain flour
• 6 cherry tomatoes
• 10g baby spinach

Sauce:

• 10 g Butter
• ½ cup thickened cream
• dried, ground lemon myrtle
• ½ cup white wine
• lemon

Method:

1. Place 3 cups of water in a saucepan to boil, add the rice, turmeric and saffron and simmer until the rice has absorbed all the water.
2. Press rice into mould (optional) and set aside.
3. Coat the barramundi fillet with a dusting of flour.
4. Melt 50g butter in a shallow saucepan until it begins to bubble, add the fillet presentation side first.
5. Cook until golden brown, then turn and cook for a further minute.
6. Transfer to an oven tray and place into a pre heated oven at 180°C for 5 to 10 minutes while you prepare the white wine sauce.
7. Quarter cherry tomatoes, place in pan with spinach until wilted.
8. To serve, turn out rice onto a heated plate with spinach and tomatoes.
9. Place the barramundi fillet on the plate and cover with sauce.

Sauce:

1. Heat 10g butter in a saucepan, add the thickened cream and simmer until it starts to reduce.
2. Add the white wine and reduce by half.
3. Before serving, add a pinch of salt and pepper, lemon myrtle and the juice of the lemon wedge.

Warm Roasted Vege Salad

Ingredients:

• 500g baby red rascal potatoes, washed, halved
• 500g sweet potato, peeled, cut into 4cm pieces
• 4 garlic cloves, peeled
• 2 tablespoons extra virgin olive oil
• 1 large (185g) red capsicum, thickly sliced
• 1 large (180g) red onion, cut into thick wedges
• 1/4 cup toasted pine nuts
• 80g baby rocket leaves

Dressing:

• 2 tablespoons lemon juice
• 1/4 cup extra virgin olive oil
• 2 teaspoons wholegrain mustard
• 2 tablespoons chopped fresh oregano leaves

Method :

• Preheat oven to 220°C/200°C fan-forced. Place potato, sweet potato, garlic and oil in a bowl. Toss well to combine. Place mixture, in a single layer, onto a large oven tray. Season with salt and pepper. Roast for 20 minutes.
• Turn potato and sweet potato. Add capsicum and red onion tray. Roast for 15 minutes then add pinenuts to vegetables to roast for a further 5 minutes or until vegetables are browned and tender. Set aside for 10 minutes to cool slightly.
• Meanwhile make dressing. Place lemon juice, oil, mustard and oregano in a screw-top jar. Secure lid. Shake well to combine.
• Place rocket, pine nuts and vegetables in a large bowl. Pour over dressing. Toss gently to combine. Serve.

http://classicrock.teamrock.com/features/2016-01-11/david-bowie-the-starman