Easy Christmas Pudding Ice-Cream

Ingredients:

• 100g mixed dried fruit 
• 50g glace cherries
• 1/2 cup brandy
• 1/2 teaspoon mixed spice
• 1 litre good quality vanilla ice-cream

Method:

1. Place the dried fruit, brandy, orange zest and juice in a large bowl and allow to soak for an hour or overnight.
2. Remove the ice-cream from the freezer and allow to soften slightly.
3. Add ice-cream to the fruit, add the mixed spice and stir to combine.
4. Cover with plastic wrap and re-freeze.

Serve with some raspberries.

Make individual serves by placing the ice-cream mix into individual half-cup moulds.
To serve, dip the bottom of each mould in warm water for 10 seconds, then invert onto serving plates. If they don't come out of the moulds, dip the base in water again. If they have melted too much, put plate back in freezer until set.




Mixed Spice

Ingredients:

• 1 tbsp cinnamon, ground
• 1 tsp coriander, ground
• 1 tsp nutmeg, ground
• 1/2 tsp ginger, ground
• 1/4 tsp allspice, ground
• 1/4 tsp cloves, ground

Method:

Blend all spices together, and store in a sealed jar away from light.

Aloo Gobi (Cauliflower and Potatoes)

Ingredients:

• 1 cauliflower/gobi, florets removed and washed
• 3 medium size potatoes/aloo, chopped or sliced
• 1.5 inch ginger, chopped or julienned
• ½ tsp turmeric powder
• ¼ or ½ tsp red chili powder powder
• ¼ tsp garam masala powder
• a pinch of asafoetida (optional)
• a few coriander leaves for garnish (optional)
• 2 tbsp oil or ghee
• salt

Method:

1. In a thick bottomed pan, heat oil or ghee.  Add the aloo/potatoes and saute for 8-9 minutes on a low heat.
2. Add the gobi/cauliflower and saute for 8-9 minutes on a low heat. Continue to stir in between.
3. Spice up the gobi and aloo with turmeric powder, red chili powder and salt.
4. Saute for a minute.  Then add the ginger.
5. Mix everything well.  Saute the entire sabzi for some 10-12 minutes more.  Keep on stirring in between.
6. Now, cover the pan with a lid and let the aloo gobi cook in steam for some 14-15 minutes on a low heat.  Do not add any water.  Also keep on checking the sabzi in between.  Once the aloo gobi sabzi is done, sprinkle garam masala and mix it with the entire sabzi.
7. Garnish with coriander leaves.
 

Serve the Aloo Gobi with Rotis and a bowl of curd/yogurt.

Long Beans With Tomatoes

Servings 4-6

Ingredients:

• 1 lb fresh green beans, cut 2 in pieces
• 1 tablespoon ghee
• 1 inch gingerroot, grated
• 1 garlic clove, crushed
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne
• 1 teaspoon ground coriander
• 4 tomatoes, peeled seeded and diced
• 2/3 cup vegetable stock

Directions:

1. Blanch beans in boiling water and rinse in cold running water.
2. Melt ghee in saucepan add ginger root, garlic, stir add turmeric, cayenne, and ground coriander. Stir 1 minute.
3. 3Add tomatoes, tossing them until coated in spices.
4. Add stock, bring to boil and cook over medium-high for 10 minutes until sauce thickened stirring occasionally.
5. Add beans reduce heat and cook 5 min stir occasionally.

Vegetarian Tagine Recipe

Ingredients:

• 1 tablespoon Alfa One rice bran oil
• 1 medium brown onion, finely chopped
• 2 teaspoons Moroccan seasoning (or make your own)
• 1 cinnamon stick
• 3cm piece fresh ginger, grated
• 3 garlic cloves, crushed
• 1 medium carrot, halved, thickly sliced
• 650g butternut pumpkin, peeled, cut into 3cm cubes
• 1 1/2 cups vegetable stock 
• 400g can crushed tomatoes
• 1/2 (500g) small cauliflower, cut into small florets
• 400g can chickpeas, drained, rinsed
• 1 medium zucchini, quartered, thickly sliced
• 1 tablespoon honey
• Fresh coriander sprigs and couscous, to serve

Method:

1. Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add Moroccan seasoning, cinnamon, ginger and garlic. Cook, stirring, for 1 to 2 minutes or until fragrant.
2. Add carrot and pumpkin. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Cover. Reduce heat to low. Cook, stirring occasionally, for 20 minutes or until vegetables start to soften. 
3. Add cauliflower. Stir to combine. Cover. Cook for 10 minutes or until vegetables start to soften. Add chickpeas, zucchini and honey. Cover. Cook, stirring occasionally, for 10 minutes or until vegetables are tender. Season with salt and pepper.
4. Sprinkle tagine with coriander sprigs. Serve with couscous.

http://www.taste.com.au/recipes/28746/vegetarian+tagine

Sausages And Lentils

Ingredients:

• Sausages x 6
• Bacon rashers x 4
• Onion chopped
• Leak chopped
• Olive oil 2 x tbsn
• garlic tsn
• Chillie tsn
• Fresh thyme tsn  chopped
• Fresh rosemary tsn  chopped
• Tinned lentils x2
• Water 600ml  (1 1/2 empty lentil tins)
• Chicken stock powder heaped tsp
• Bay leaves x 2
• Tomatoes x 4
• Parsley to garnish

Method:

1. Cook the sausages and bacon, chop up the cooked sausages and bacon into bite sized bits and set aside.
2. Put olive oil in pan and heat up then gently cook onion and leak for 10 minutes (add garlic and chilli if so inclined after five minutes). Add thyme and rosemary in last 2 minutes of cooking.
3. Add Drained and rinsed lentils, water, chicken stock, tomatoes, sausages, bacon and bay leaves to the onion mixture and rinse lentils then add to onions.
4. Continue cook for 15 min to 20 mins till tomatoes almost dissolved.
5. Add salt and pepper to taste.

Sprinkle parsley over top to garnish and serve with crusty bread and salad

Pulled Pork

Ingredients:

• 1 tbsp. paprika
• 2 tsp. smoked paprika
• 1 tsp. ground cumin
• 1 tsp. oregano
• 1 tbsp. olive oil
• 800g pork scotch fillet (pork neck)
• 125ml (1/2 cup) Kikkoman Honey and Soy Marinade and Sauce
• 60ml (1/4 cup) Kikkoman Naturally Brewed Soy Sauce
• 750ml (3 cups) chicken stock
• 1 tbsp. maple syrup
• Coleslaw and bread rolls, to serve

Method:

1. Preheat oven to 160°C. Combine paprika, smoked paprika, cumin, oregano and oil in a large bowl. Add pork and turn to coat in the spice mixture
2. Heat a large heatproof casserole pan over medium heat. Add pork and cook, for 5 minutes or until browned all over
3. Add Kikkoman honey and soy marinade, Kikkoman soy sauce and chicken stock, bring to the boil. Transfer pan to the oven and cook pork for 3 hours, turning occasionally or until tender
4. Cool 10 minutes. Remove from pan. Reserve cooking liquid
5. Place 250ml (1 cup) reserved cooking liquid and maple syrup in a small saucepan. Bring to the boil. Reduce heat to low and simmer uncovered for 3 minutes
6. When pork is cool enough to handle, shred meat. Toss through reserved cooking liquid
7. Serve pork with coleslaw and bread rolls. Or try with Asian slaw

As an alternative, the maple syrup can be replaced with Honey.  Add grated apple and aoli (garlic mayonnaise) to the coleslaw.

http://myfoodbook.com.au/recipes/show/pulled-pork?v=1

Creamy Salmon Fettuccine

Serves 4

Ingredients :

• 375gm fresh fettuccine (e.g.: Latina)
• 250gm cooking Salmon
• 50gm Butter
• 1/2 leak, finely sliced
• 1 garlic clove, crushed
• 1 heaped teaspoon capers
• 1 tablespoon chopped dill
• 1 teaspoon plain flour
• 1 cup (250ml) cooking cream

Method

1. Toss salmon in plain flour.
2. Melt butter in a large saucepan over medium heat then add leek and cook until softened but not coloured.
3. Add garlic and cook, stirring, for 30 seconds then add salmon.
4. Once Salmon is cooked add capers, dill and cream.  Stir till thickened.  Keep warm.
5. Add fettuccine to boiling water and cook for 2 minutes, drain and toss in salmon mixture.

Serve with a sprinkle of  parmesan cheese

Variation: Add par boiled broccoli or peas with the salmon.  Evaporated milk can be substituted for cream.

Lamb and Rosemary Lasagna

Ingredients:
  Meat Sauce: 
     2 onions, chopped
     2 clove of garlic, crushed
     100g pancetta, diced
     500g lamb mince
     1kg roma tomatoes chopped
     ½ cup finely chopped fresh rosemary
     Table spoon of tomato paste
     Packet fresh lasagne sheets

  Cheese Sauce:
     2 cups milk
     2 tbsp butter
     2 tbsp plain flour
     ½ cup grated parmesan/ cheddar cheese


Method:
  Meat Sauce:

1. Sauté onion, pancetta and garlic until soft.
2. Add lamb mince and cook until brownedl
3. Stir in diced tomatoes, rosemary and a table spoon of tomato paste. Season with salt and pepper to taste.
4. Cover and simmer for 10-20 mins.

Cheese Sauce:

1. Heat butter in a saucepan over low heat. Add flour and mix until smooth.
2. Gradually add milk and gently bring to the boil, stirring until thick and smooth.
3. Add parmesan or cheddar cheese, stir until melted.

To Construct:

1. Preheat oven to 180°C.
2. In the baking dish layer meat sauce, cheese sauce and lasagne sheets.
3. Repeat layers, finishing with cheese sauce. Scatter over mozzarella cheese.
4. Cover loosely with foil, bake 20 minutes. Remove foil, bake a further 5-10 minutes until browned.

You may wish to replace the cheese sauce with an authentic Béchamel sauce:

Béchamel sauce:
  40 g butter
  40 g plain flour
  ½ litre milk (2 x cups)
  ½ small onion, roughly chopped
  1 bay leaf
  1 whole clove
  a little freshly grated nutmeg
  sea salt
  ground white pepper

Method:

1. Melt the butter over medium heat and add the flour. Stir until the mixture forms a smooth paste. Cook, stirring constantly, for 2–4 minutes, taking care not to let the paste colour. Remove from the heat and leave to cool.
2. Put the milk, onion, bay leaf, clove and nutmeg in another saucepan and heat gently until simmering. Remove from the heat and leave to stand for 15 minutes to allow the flavours to infuse.
3. Strain the warm milk onto the cooled paste and whisk together. Bring to the boil, whisking vigorously to avoid lumps, then reduce the heat to low and simmer for 10 minutes. Season with salt and white pepper.

Pumpkin soup

Serves 6

Ingredients :
2 tbs olive oil
1 onion, finely chopped
1 leek, white part only, finely sliced
1 garlic clove, crushed
1/2 tsp ground coriander
1 tsp ground cumin
1/2 tsp freshly grated nutmeg
1kg peeled pumpkin, diced
1 large potato, peeled, diced
1L chicken or vegetable stock
1/2 cup (125ml) thin cream

Method
1. Heat oil in a large saucepan over low heat, add onion and leek and cook for 2-3 minutes, until softened but not coloured. Add garlic and spices and cook, stirring, for 30 seconds. Add pumpkin, potato and stock and bring to the boil. Turn heat to low, cover and simmer for 30 minutes. Allow to cool slightly, then blend in batches.
2. Return soup to pan, stir through cream and reheat gently. Season and add a little more nutmeg if desired.

Roast Chicken with Sage and Onion Stuffing

Ingredients:
2 x 1.5kg whole chickens
2 tbsp olive oil
Salt and pepper, to taste
Parsley, to garnish
Steamed green beans, to serve
Sage and onion stuffing:
  75g butter, chopped
  1 tbsp olive oil
  1 onion, chopped
  2 sticks celery, chopped
  250g bacon rashers, chopped
  12 slices white bread, torn
  1/3 cup chopped fresh parsley
  2 tbsp dried sage

Method:
1. Remove and discard neck and any giblets from chickens. Rinse chickens under cold water. Pat dry inside and out with absorbent paper.
2. To make sage and onion stuffing, heat butter and oil in a large frying pan. Add onion, celery and bacon. Cook, stirring occasionally, until onion is soft. Add bread and herbs. Mix well to coat bread in onion mixture.
3. Divide stuffing among cavities of chickens. Tuck wings under chickens and secure crossed legs with kitchen string. Brush with oil. Season with salt and pepper. Place chickens in a large greased baking dish.
4. Cook, uncovered, in a moderate oven (180C), for about 1? hours, or until chickens are brown and juices run clear when tested with a skewer.

Serve chickens with steamed green beans. Garnish with parsley.

Lamb and vegetable stew

 

Recipe can be made a day ahead, serves 6

Ingredients:
1kg diced lamb forequarter
1/2 teaspoon seasoned pepper
1/2 cup (75g) plain flour
1/4 cup (60ml) vegetable oil
20g butter
1 medium (350g) leek, sliced
11/2 cups (375ml) beef stock
2 medium (2409) carrots, sliced
1 medium (2009) parsnip, sliced
2 celery sticks, thinly sliced

Method:
Toss lamb in combined pepper and Hour, shake away excess flour. Heat 2 tablespoons of the oil and butter in large heavy—based pan, add lamb in batches, Cook, stirring until well browned; drain on absorbent paper.
Heat remaining oil in same pan, add leek, cook, stirring, until soft. Return lamb to pan with stock, simmer, uncovered, about 10 minutes or until thickened slightly; stir in carrots, parsnip and celery.  Cook for at least 1 hour or until lamb is tender.

Dry Potato Curry (Sukhe Alu)

Serves 3 – 4 or 6 as an accompaniment

Ingredients:
Potatoes 400gm
Oil 1 ½ tablespoons
Panch Phora 1 teaspoon
Onion, finely chopped 1 medium
Chopped fresh mint or coriander 2 tablespoon
Salt 1 ½ teaspoons (optional)
Chilli powder (optional) ½ teaspoon
Hot water 50ml
Garam masala 1 teaspoon
Lemon juice 1 tablespoon

Method:
Peel potatoes, cut into halves and quarters or if very large, into cubes.  Heat oil in a saucepan and sprinkle in the Panch Phora.  When the seeds start to brown, add onion and fry gently for a few minutes.  Add chopped mint, turmeric and add salt and chilli powder (if required).  Add potato, stir well and sprinkle with hot water.  Cover saucepan tightly and cook over a very low heat for 20 minutes, shaking pan occasionally to prevent potatoes from sticking.  Sprinkle with Garam Masala and lemon juice, replace lid and cook for a further 10 minutes.

Dhal (Lentil Puree)

Ingredients:

Red lentils 200ml

Oil 1 ½ tablespoons

1 Onion finely sliced

2 Cloves finely chopped garlic

1 Teaspoon finely chopped fresh root ginger

½ Teaspoon ground turmeric

200ml Coconut milk

400ml Water

Salt to taste

6 -12 Curry leaves

Method:

Wash lentils thoroughly, removing those that float to the surface. Drain well.

Heat oil and fry onion, garlic and ginger until onion is golden. Add turmeric and stir well. Add drained lentils and fry for 1 – 2 minutes. Add water & coconut milk, lower heat, cover and cook for 15 minutes. Add salt (if required) mix thoroughly and continue cooking until lentils are soft and the consistency is thick, similar to porridge. Add curry leaves 10 minutes before serving.

Serve Dhal plain or garnish with sliced onion, fried until golden brown.

Eat with boiled rice, Indian breads, curry or just by itself.

Mum's Homemade Bircher Muesli

Ingredients:
2-3 cups of whole grain quick oats

2-3 cups all bran (or rice bran)

1/2 cup diced apricots

1/2 - 1/4 cup raisins
1/2 cup sultans

1/4 cup sunflower seeds

1/4 cup pine nuts

1/4 cup pepita seeds (pumpkin seeds)

Method:
Combine all ingredients plus any dried fruit to taste*.  Store in an air tight container.

* Add any dried fruit that you like in 2 tablespoon amounts (e.g.: 2 tablespoons chopped dried mango, 2 tablespoons chopped dried apple, 2 tablespoons dried pineapple etc.)

Coconut beef curry with turmeric rice

Serves 4

Ingredients:
2’ tablespoons oil
1 large onion, sliced
2’ tablespoons vindaloo curry paste
1 kg chuck steak, trimmed and cubed
1 cup (250 ml) beef stock
900 ml coconut cream
1 ‘/4 cups (250 g) basmati rice
1‘/4 teaspoon ground turmeric

Method:
Heat the oil in a large saucepan over medium—high heat. Add the onion and cook for 2-3 minutes, or until starting to soften. Add the curry paste and stir for 1 minute, or until fragrant. Add the steak and brown evenly for about 5 minutes.

Pour in the stock and bring to the boil. Reduce the heat to very low and simmer, covered, for 1 hour, or until the meat is tender. Uncover and cook for 15 minutes to reduce the sauce.

Add the coconut cream, return to the boil, then simmer over low heat for 15-20 minutes, or until the beef is tender and the sauce has reduced.

About 25 minutes before the beef is ready, rinse the rice and place it in a large saucepan. Add the turmeric and 13/4 cups (440 ml) water and bring to the boil. Reduce the heat to very low, then cook, covered, for 10 minutes.  Remove from the heat and leave to stand, covered, for 10 minutes. Divide the rice among four wide serving bowls and top with the beef curry.

Note: Although this curry cooks for a
long time, it is prepared very quickly.

Beetroot and Feta Salad

 
Ingredients
250g (about 2-3) beetroot
1 small Spanish onion, grated
2 tbs chopped fresh coriander
2 tbs chopped fresh mint
60ml (1/4 cup) extra virgin olive oil
60ml (1/4 cup) macadamia oil*
40ml (2 tbs) lemon juice
1/2 cup pine nuts, lightly roasted

Method

1.  Steam or microwave beetroot until tender. Rub skin gently to peel, then cut into small dice. Place in large bowl and add onion and fresh herbs.

2.  In a separate bowl, combine oils and lemon juice, and season. Toss beetroot, feta and pine nuts in the dressing.

Cauliflower gratin

Cooking time: 40 minutes, Preparation time: 10 minutes, Serves 4

Ingredients
1 large cauliflower, (1.3kg), outer leaves removed, broken up into bite size florets
50 g butter
¼ cup plain flour, (40g)
2 cups milk, (500ml)
2 cups tasty cheddar cheese, grated (220g)

Method:
1. Preheat the oven to 200ºC conventional/180ºC fan forced. Cook the cauliflower in a large saucepan of boiling water for 3–4 minutes, or until just tender. Transfer the cauliflower to a bowl of iced water and cool completely. Drain cauliflower well and allow to dry completely.
2. Melt the butter in a medium saucepan. Whisk in the flour and cook over low- medium heat, stirring constantly for 3–5 minutes. Do not allow mixture to brown.
3. Slowly whisk in the milk until smooth and bring to a low simmer, then stir over low heat for 8–10 minutes until sauce thickens and is smooth. Mix in 1 cup of the cheese until melted and smooth. Season with salt and pepper.
4. Place the cauliflower in an even layer in a large ovenproof dish and drizzle the sauce evenly over the cauliflower. Sprinkle over the remaining cheese and bake for 15–20 minutes until pale golden on top. Remove from oven and let stand for 5 minutes at room temperature.

Serving Suggestion: Serve as an accompaniment to the beef rib roast with wholegrain mustard.

Lamb Curry

Serves 6-8

Ingredients:
Boned shoulder of lamb 1.2 kg
Ghee or oil 2 tablespoons
Onions chopped 3 large
Garlic chopped 3 cloves
Finely chopped fresh root ginger 1 tablespoon
Curry powder 2 tablespoons
Salt 3 teaspoons
Vinegar or lemon juice 2 tablespoons
Tomatoes chopped 3 large
Fresh red or green chillies 2
Garam masala 1 teaspoons
Chopped fresh coriander or extra mint 1 tablespoon

Method:
Cut lamb into squares.  Heat oil in a saucepan and gently fry onion, garlic and ginger until soft and golden.  Add curry powder, salt, vinegar and stir thoroughly.  Add lamb and cook, stirring continuou8sly until lamb is coated with the spice mixture.  Add tomato, chillies and coriander (or mint) cover and cook over a very low heat for 1 ¼ hours or until lamb is tender stirring occasionally.  The tomatoes should provide enough liquid for the meat to cook.  But if necessary, add a little hot water (approximately 100ml or ½ cup, just enough to prevent meat from sticking to saucepan.  Add Garam Masala and chopped coriander for last 5 minutes of cooking time.

Variation: Lamb and potato curry.  Make Lamb Curry (see above).  For last 30 minutes of cooking time, add 400-600ml (2-3 cups) hot water and 400 gm potatoes, peeled and cut into quarters.

Chicken curry with coriander and tomato

Serves 6
Preparation time: 20 minutes (plus overnight standing)
Cooking time: 20 minutes

Ingredients:
700g skinless, boneless chicken breast, cut into large bite—sized pieces
2 large green capsicum, seeds and membranes removed, thinly sliced
2 cups fresh coriander, tough stems removed, leaves coarsely chopped
2 large cloves garlic, finely chopped
5cm piece fresh ginger, thinly sliced
freshly squeezed juice of 2 lemons
1 tablespoon red curry paste
1 tablespoon peanut oil
6 roma tomatoes, chopped, with skin on 

Method:
1. Combine the chicken, capsicum, coriander, garlic, ginger, lemon juice and red curry in a large bowl or plastic bag and toss well to coat. Refrigerate overnight, if possible, turning from time to time.
2. Heat the oil in a large pan over moderate heat, add the chicken and capsicum and all of the marinade, and saute until the chicken is nearly cooked, about 10 minutes.
3. Add the tomatoes and cook a further 5-10 minutes, or until the chicken is cooled through and the tomatoes are hot. Serve hot.

Thai fish (or Chicken) curry

Ready to eat in 30 minutes Serves 4
Ingredients:
2 tablespoons peanut oil
1-2 tablespoons red curry paste
6 spring onions, finely chopped
2 1/2 cups (625 ml) coconut milk
2 tablespoons fish sauce
2 tablespoons sugar
1/2 teaspoon ground turmeric
1 fresh red chilli, finely chopped
1/4 cup (15 g) chopped fresh coriander leaves
3 Kaffir lime leaves
1 kg firm white fish fillets (e.g snapper, ling, ocean perch or cod), cut into 2 cm pieces
2 tablespoons shredded fresh basil

Method:
1. Heat the oil in a large heavy—based pan over medium heat. Add the curry paste and spring onion
and cook gently, stirring frequently, for 3 minutes. Add the coconut milk, fish sauce, sugar, turmeric, chilli, coriander and lime leaves. Bring to the boil, stirring, then reduce the heat and simmer for 10 minutes.
2. Add the fish pieces, cover and simmer for 5 minutes, or until the fish is cooked. Remove the lime leaves. Season to taste with salt and pepper and stir in the basil before serving.

 If using chicken: substitute 1kg of chicken pieces for fish.  Fry off chicken in batch's first and put aside till sauce is combined.

Note: This curry is delicious served with steamed jasmine rice.

Mango and Chicken Salad

Ingredients:
4 x mangoes
Roast chicken
Bunch of coriander
2 x limes
Red onion

Method:
Slice cheeks off mangoes and score, scoop out diced mango into bowl with spoon.  Remove meat from chicken and dice.  Finely dice red onion.  Combine mangoes, chicken and onion in a bowl. Roughly chop coriander and add to mixture.  Squeeze over juice of limes and serve.

Twist of Thai:
Make a dressing of 2 Tbsp olive oil, 4 Tbsp lime juice, 2 Tbsp fish sauce, 1 tspn sesame oil, 1/2 tspn chilli.  Pour over mango, chicken, onion and coriander before serving.