Yes We Can Cook

Vegetable Samosas

2008-11-26T17:44:00.003+11:00

2 large potatoes, diced finely
1/2 Cup peas or beans
2 Tablespoons oil or ghee
1 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 medium onion cut into small dice
1 teaspoon minced garlic
1 teaspoon minced ginger
2 teaspoons garam masala
Salt and Pepper to taste
2 - 3 sheets shortcrust pastry

Heat the oil in large fry pan. Add cumin and mustard seeds and fry until they splutter, about 2 minutes. Add the onions and cook until translucent. Add garlic, ginger paste and garam masala. Cook for about 3 minutes. Add potato and peas and about 1/2 Cup water. Cook gently over medium heat until the vegetables are cooked, about 12 minutes. Season to taste. Remove from heat and allow to cool.

Cut each sheet of pastry into 4. Place a Tablespoon on the filling in the middle of each pastry square. Fold over diagonally and seal edges by pressing together. Repeat for the rest of the mixture. Gently brush with ghee or melted butter.

Cook at 220 C for 15 - 18 minutes or until the pastry is golden.

Serve hot or cold as part of a meal, or as a snack.

Char Sui Pork Stir-Fry

2008-11-19T16:54:00.003+11:00

Serves 6

2 x 400 g packets hokkien noodles
2 Tablespoons olive oil
500 g pork fillet, thinly sliced
2 brown onion, halved, thinly sliced
2 teaspoons minced garlic
2 heads broccoli, cut into small pieces
2 red capsicums, cut into 5 mm strips
1 green capsicum, cut into 5 mm strips
2/3 Cup water
1 large jar Char Sui Sauce

Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add a third of the pork and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat until all the pork is cooked.

Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 3 minutes or until the onion softens. Add vegetables and stir-fry for 3 - 4 minutes. Add 2 tablespoons of water. Cover and cook for 2 - 3 minutes or until the vegetables are tender crisp.

Use a fork to separate the noodles. Add the noodles and char sui sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the pork and toss to combine.

Vegetable Stir-Fry

2008-11-19T16:48:00.004+11:00

Serves 6

2 red onion, cut into thin wedges
3 teaspoons minced garlic
2 Tablespoons peanut or vegetable oil
2 tsp grated fresh ginger
3 carrots, sliced thinly
2 heads broccoli, cut into small pieces
2 red capsicum, cut into 4 mm strips
1 green capsicum, cut into 4 mm strips
2 ½ Cups finely chopped green cabbage
2 handfuls snow peas
3 Tablespoons soy sauce

Heat the oil in the wok over medium-high heat. Add the onion, garlic and ginger, and stir-fry for 3 minute or until aromatic. Add the carrots and broccoli and stir-fry for 3 minutes. Add the rest of the vegetables and stir-fry for 3 minutes or until tender crisp.

Add the soy sauce and stir-fry for 2 minutes or until well combined and warmed through.

Spring Rolls

2008-11-19T16:41:00.003+11:00

100 g dried rice vermicelli noodles
3 tsp peanut oil
¾ Cup finely chopped green cabbage
3 carrots, peeled, coarsely grated
1 ½ celery stick, ends trimmed, finely chopped
3 spring onions, ends trimmed, thinly sliced
3 teaspoons minced garlic
2 teaspoons minced ginger
3 teaspoons soy sauce
30 frozen spring roll wrappers, thawed
Olive oil spray
Sweet chilli sauce, to serve

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Place noodles in a bowl and cover with boiling water. Set aside for 5 minutes. Rinse under cold running water. Drain. Squeeze out excess liquid. Cut into short lengths.

Meanwhile, heat the oil in a frying pan over medium heat. Add cabbage, carrot, celery and shallot. Cook for 3 minutes. Add garlic and ginger and cook, stirring, for 30 seconds. Stir in the soy sauce.

Transfer vegetable mixture to a large heatproof bowl. Stir in the noodles. Set aside for 10 minutes to cool.

Place 1 spring roll wrapper on a clean work surface. Place 1 tablespoon of the mixture diagonally along the centre. Brush edges with water.

Fold in the ends. Roll up firmly to enclose filling. Repeat with remaining wrappers and filling.

Place on the lined trays. Spray with olive oil spray. Bake for 20 - 25 minutes or until golden. Set aside to cool slightly.

Serve with sweet chilli sauce.

Lemon Chicken

2008-11-19T15:03:00.005+11:00

Serves 6

4 eggwhites
2 1/2 Tablespoons cornflour
1 kg chicken breast fillets, trimmed, thinly sliced
½ Cup vegetable oil, for shallow-frying
6 spring onions green onions, sliced diagonally

Lemon sauce
1 ½ Tablespoons cornflour
5 lemons, juiced
3 chicken stock cubes, crumbled
3 Tablespoons honey
2 ½ Tablespoons white sugar

Make lemon sauce: Combine cornflour and 3 Tablespoons cold water in a small saucepan. Stir until cornflour is dissolved. Add 1/4 cup cold water, lemon juice, stock cubes, honey and sugar. Place saucepan over medium heat and cook, stirring, for 5 minutes or until sauce comes to the boil. Reduce heat to low and simmer, without stirring, for 2 minutes.

Meanwhile, combine eggwhites and cornflour in a large bowl. Whisk with a fork until cornflour is dissolved. Add chicken and stir to coat.

Heat oil in a wok over medium-high heat until hot. Add chicken, 6 to 8 pieces at a time. Cook, stirring, for 2 minutes or until chicken is light golden. Transfer to a wire rack over a baking tray. Drain oil from wok (but don't wash or wipe wok).

Return chicken to hot wok and stir-fry for 1 minute or until sizzling. Pour over lemon sauce and stir-fry for 1 minute. Sprinkle with green onions.

Beef and Black Bean Noodle Stir Fry

2008-11-19T14:55:00.003+11:00

Serves 8

2 x 400g packets hokkien noodles
2 Tablespoons olive oil
800 g beef steak, cut into strips
2 brown onion, halved, thinly sliced
2 teaspoons minced garlic
2 heads broccoli, cut into small pieces
2 red capsicums, cut into 5 mm strips
1 green capsicum, cut into 5 mm strips
2/3 Cup water
2 jars Black Bean Stir Fry Sauce

Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 3 minutes or until tender. Drain.

Meanwhile, heat 1 teaspoon of oil in a wok over high heat. Add a quarter of the beef and stir-fry for 1-2 minutes or until browned. Transfer to a bowl. Repeat until all the beef is cooked.

Heat the remaining oil in the wok over medium-high heat. Add the onion and garlic, and stir-fry for 3 minutes or until the onion softens. Add vegetables and stir-fry for 4 minutes. Add 2 tablespoons of water. Cover and cook for 2 - 3 minutes or until the vegetables are tender crisp.

Use a fork to separate the noodles. Add the noodles and black bean sauce to the wok, and toss to coat. Add the remaining water to the sauce bottle and seal. Shake until well combined. Pour into the wok. Add the beef and toss to combine.

Chicken and Cashew Stir-Fry

2008-11-19T14:23:00.004+11:00

Serves 6

800g chicken thigh fillets, cut into 2cm pieces
4 ½ teaspoons cornflour
1 teaspoon vegetable or sesame oil
2 Tablespoons soy sauce
3 Tablespoons vegetable peanut oil
2 large red capsicum, deseeded, coarsely chopped
7 spring onions, ends trimmed, cut into 5cm lengths
½ Cup chicken stock
½ Cup salted roasted cashews

Combine the chicken, cornflour, sesame oil and 1 Tablespoon of the soy sauce in a medium bowl.

Heat 3 teaspoons the peanut oil in a wok over high heat until just hot. Add the capsicum and green shallot and stir-fry for 1-2 minutes or until tender. Transfer to a heatproof bowl.

Heat 3 tsp of remaining peanut oil in the wok over high heat. Add a third of the chicken mixture and stir-fry for 2-3 minutes or until brown.
Transfer to a heatproof bowl. Repeat with the remaining oil and chicken mixture, reheating wok between batches.

Return chicken mixture to the wok. Add the stock and the remaining soy sauce and cook until mixture boils. Return the capsicum mixture to the wok and stir-fry until heated through. Remove from heat. Add the cashews and toss to combine.

Middle Eastern Dips and Bread

2008-10-15T16:09:00.004+11:00

Hummus
500 g chick peas
1/4 Cup lemon juice
1/3 Cup Tahini
2 tablespoon cold water
1 Tablespoon olive oil for garnish
Parsley chopped, for garnish
Paprika for garnish
Salt and pepper, to taste

Mix chick peas, lemon juice, tahini and water in a food processor until a smooth paste is formed. Garnish with paprika, parsley and olive oil.

Muhammara (Hot Pepper Dip)
3 medium onions, finely chopped
½ Cup plus 1 tablespoon olive oil
¾ Cup crushed walnuts
¾ Cup breadcrumbs blended with cold water to a purée
2 Tablespoons paprika
Pinch of ground cumin
Salt
1 tablespoon pine nuts sautéed in a little oil

Using a deep frypan, sauté the onions gently in the oil until soft and golden. Add the walnuts, breadcrumb purée, paprika, cumin and salt to taste. Continue to sauté gently on a low heat until the ingredients are well blended - about 12 minutes. Remove from the heat, place in a bowl and garnish with pine nuts.

Baba Ghannouj (Eggplant Dip)
1 large eggplant
1 clove garlic
1/4 - 1/2 Cup lemon juice
3 Tablespoons tahini
1 teaspoon salt
3 teaspoons olive oil
2 Tablespoons lemon juice
2 teaspoon olive oil

Preheat oven to 180 C and bake eggplant for 30 minutes, or until outside is crisp and inside is soft. Allow to cool for 20 minutes. Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together, or pulse in a food processor hand. Place in serving bowl and top with lemon juice and olive oil.

Za'atar flatbread
1/3 Cup olive oil
2 Tablespoons sesame seeds
1 Tablespoon ground sumac
1 teaspoon dried thyme
Pita Bread
Mild paprika, extra, to serve
Olive oil, extra, to serve

Combine the sesame seeds, sumac and thyme in a mortar and pound with a pestle until crushed. Place the bread, in a single layer, on 2 baking trays. Drizzle with oil and sprinkle with sesame mixture. Bake for 5 minutes or until crisp.

Egyptian Rice

2008-10-15T16:04:00.002+11:00

500 g beef mince
1 small onion, chopped
2 C beef stock
2 – 3 Tablespoons soy sauce
1 teaspoon Worcestershire sauce
2 C mushrooms, sliced
1 C rice
Salt and pepper to taste

Brown mince and onion. Add remaining ingredients. Cover and simmer until rice is done. To serve, put on top a dollop of yogurt or sour cream and sprinkle with toasted slivered almonds.

Moroccan Tagine

2008-10-15T16:00:00.001+11:00

2 teaspoons vegetable oil
2 Cups chopped onion
2 large cloves garlic, crushed
1 Cup carrots, sliced crosswise ½ cm thick
1 large green capsicum, cut into ½ cm strips
1 teaspoon ground cumin
½ teaspoon each: ground allspice, ground ginger, and turmeric
¼ teaspoon each: cinnamon, salt and cayenne pepper
1 Cup water
1 medium eggplant, peeled and cut into ¼ inch cubes
400 g can chopped tomatoes
400 g can chick peas, rinsed and drained

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, 3 minutes. Add carrots, capsicum, spices and ½ Cup water. Cook, stirring occasionally, 5 minutes.

Add all remaining ingredients. Cover and simmer over medium-low heat, 30 minutes or until vegetables are tender. Stir several times during cooking. Serve over couscous.

Lamb with Chermoula

2008-10-15T15:57:00.001+11:00

1 medium onion grated
2 teaspoons crushed garlic
8 Tablespoons chopped flat leaved parsley
½ teaspoon ground cumin
½ teaspoon saffron
½ teaspoon Harissa
½ Cup olive oil
2 Tablespoons lemon juice
l/2 kg leg of lamb

To make Chermoula:
Mix onion, garlic, parsley, cumin, saffron, harissa, olive oil and lemon juice together and stand for 1 hour.

Spread chermoula mixture into both sides of lamb and marinate for at least 2 hours. Over bake on 180 C for about 3/4 hour turning frequently. Cut in thick slices across the grain and serve.

Mixed Green Salad with Yogurt Dressing (Yogurtlu Karisik Yesil Salata

2008-10-15T15:52:00.001+11:00

Funky lettuce
2 cucumber, washed, discard the seeds, grated
12 fresh basil leaves, chopped
12 fresh mint leaves, chopped
3 Tablespoon fresh parsley, chopped
3 Tablespoon fresh dill, chopped
1 ½ Cup walnut halves, lightly toasted
Salt and pepper to taste

Yogurt dressing:
1 Cup Greek yogurt
4 garlic cloves, smashed with salt
6 Tablespoons extra virgin olive oil
2 Tablespoon lemon juice
2 Tablespoon white wine vinegar
1 teaspoon sugar
Salt and pepper, to taste
Paprika

Place all the salad ingredients in a salad bowl. Whisk all the dressing ingredients in a separate small bowl. Taste and if necessary add more salt or pepper.

Just before serving the salad, spread yogurt dressing all over the greens. Sprinkle some paprika to garnish.

Fattoush

2008-10-15T15:42:00.004+11:00

2 large pita bread, split horizontally
2 cos lettuce, torn into medium pieces
1 bunch spring onions, white and tender green parts only, thinly sliced
3 Lebanese cucumbers—peeled, halved lengthwise, seeded and thinly sliced
7 tomatoes, cut into wedges
3 bunches coarsely chopped flat-leaf parsley
1 bunch fresh mint leaves
2 ½ Tablespoons ground sumac
6 Tablespoons extra-virgin olive oil
Salt and freshly ground pepper

Preheat the oven to 180 C. Bake the pita bread directly on the oven rack for 10 minutes, or until the bread is dry and crisp but not browned. Let the pita bread cool completely, then break it into 1-inch pieces.

Meanwhile, in a large bowl, combine the lettuce with the spring onions, cucumbers, tomatoes, parsley, mint and sumac.

Immediately before serving, drizzle the olive oil over the salad, season with salt and pepper and toss to coat. Add the toasted pita bread pieces to the salad and toss again. Serve at once.

Spicy Couscous

2008-10-15T15:34:00.002+11:00

1 teaspoon vegetable oil
4 spring onions, chopped finely
2 red capsicums, finely diced
2 teaspoons minced garlic
1 teaspoon minced ginger
4 tomatoes, diced
2 zucchini, diced
2 C chickpeas
2 Cups boiling water
¼ teaspoons salt
1 teaspoon curry powder
2 teaspoons ground cumin
4 Tablespoons fresh parsley, chopped
¼ teaspoon ground cinnamon
½ teaspoon cayenne pepper
2 Cups couscous

In a medium-size frypan; heat the oil. Add green onions, capsicum, garlic, ginger, tomatoes and zucchini. Saute for 5 minutes, stirring periodically. Remove from heat and keep warm.

In a medium-size saucepan, combine the remaining ingredients .

Mix, cover and let stand 5 minutes, until liquid is absorbed. Add the first mixture and fluff with a fork.

Cucumber And Yoghurt Salad - Laban Khyar

2008-10-15T15:20:00.005+11:00

3 medium cucumbers
1 cups Greek yogurt
1 teaspoon minced garlic
1 teaspoon salt, or to taste
Fresh mint leaves, chopped finely

Peel cucumber and cut into thin round slices. Place in a glass bowl.

Combine garlic with salt. Add it to the yoghurt. Add the cucumbers.

Mix thoroughly.

Serve cold, garnished with mint.

Chicken Baked With Onions and Sumac On Bread - Musakhani

2008-10-15T15:16:00.002+11:00

16 chicken pieces
3 Tablespoons olive oil
4 loaves pita bread
6 chopped onions
½ cup water
1 Cup pine nuts
1 teaspoon saffron
3 Tablespoons ground sumac
½ teaspoon paprika
Salt and pepper to taste

Preheat oven to 180 C. Rub the chicken pieces with olive oil. Sprinkle with salt and pepper and place in a baking dish surrounded with chopped onions and water. Cook for 30 minutes, turning occasionally.

Meanwhile, lightly brown the pine nuts. Sprinkle the chicken with olive oil and cover with a mixture of pine nuts, saffron, sumac, and paprika.

Just prior to serving, transfer the cooked chicken to the top of the bread brushed with oil and arrayed on a large, oven-proof platter. Cook for about 5 minutes. Serve and eat with fingers.

Tabbouleh

2008-10-15T15:00:00.003+11:00

2 bunches fresh parsley, chopped
2 tablespoons fresh mint, chopped
1 medium onion, finely chopped
6 medium tomatoes, diced
1 Tablespoon salt
½ teaspoon black pepper
½ Cup bulghur, medium grade
6 Tablespoons lemon juice
6 Tablespoons extra virgin olive oil

Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

Veal Scaloppini in Lemon Sauce

2008-10-04T00:41:00.004+10:00

8 veal cutlets
½ Cup lemon juice
3 Tablespoons olive oil
Fresh sage and garlic to taste
Salt

Lightly pound the cutlets to flatten them out, salt them lightly, and marinate them in the lemon juice and a tablespoon of the olive oil for a half hour.

Heat the marinade, oil, and herbs to taste in a frypan, and when the mixture is bubbling add the meat. Cook quickly for about 1 - 1/12 minutes on each side, turning the meat once.

Note: You could cook this with chicken breasts that have been butterflied, instead of veal.

Chicken Cacciatore

2008-10-04T00:25:00.004+10:00

8 chicken pieces
½ Cup flour for dredging
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ Cup oil
400 g can diced toamtoes
1 large onion cut into chunks
1 green capsicum cut into chunks
1 Cup mushrooms
1 ½ Cup chicken stock
1 teaspoon dried oregano
1 teaspoon dried basil
¼ Cup fresh parsley chopped

Mix salt and pepper into the flour. Place chicken in flour and toss to cover.

In a large frypan cook the chicken in batches in the oil until brown.

Place chicken in a large pot and add the tomatoes and stock and cook for about 15 minutes. Add the mushrooms, onions and capsicum. Season with basil and oregano.

Cover and cook for around 45 more minutes.

Garnish with parsley and serve with pasta, rice or polenta.

Margherita Pizza

2008-10-04T00:13:00.003+10:00

Dough

3 Cups plain flour
1 Cup warm water
1 sachet yeast
1 teaspoon water

2 - 3 Tablespoons passata
½ kg tomatoes sliced thin
½ kg fresh mozzarella sliced
10 fresh basil leaves
2 Tablespoons extra virgin olive oil.
¼ teaspoon salt
¼ teaspoon freshly ground pepper

Preheat oven to 220 C.

Place yeast and sugar in water and allow to sit for 10 minutes or until it begins to bubble. Add to the flour and mix thoroughly. Knead until the dough is elastic. Roll out dough to the desired thickness.

Lightly cover the base of the pizza with passata. Place a layer of tomatoes. Place a layer of mozzarella on top of the tomatoes. Top with fresh basil and drizzle with olive oil. Sprinkle with salt and pepper.

Cook pizza for around 10 to 15 minutes or until crust is golden brown and cheese is melted.

Makes 2 - 3 pizzas (depending on size and thickness of the base).

Zucchini e Pomodori

2008-10-04T00:06:00.003+10:00

6 zucchini
1 red onion, sliced thin
2 cloves of garlic, chopped
2 Tablespoons olive oil
1 Tablespoons butter
6 tomatoes, sliced
¼ Cup fresh parsley, chopped
½ Cup fresh grated parmesan cheese
1 teaspoon oregano
½ teaspoon salt
½ teaspoon fresh ground pepper
½ teaspoon crushed red pepper flakes

Preheat the oven to 180 C.

Cut the zucchini into thin slices lengthwise.

In a frypant, sauté the onions and garlic in the oil and butter for 2 minutes.

In a greased backing dish, cover the bottom with the zucchini slices. Add a layer of tomatoes. Sprinkle half the parmesan cheese, parsley, oregano, salt pepper and red pepper over the top. Add half of the onions. Add another layer and bake for 40 to 45 minutes.

Serves 6 to 8 people.

Eggplant Parmagiana

2008-10-03T23:59:00.003+10:00

2 -3 large eggplants

Olive oil

1 bottle passata

500 g shredded mozzarella

Dried breadcrumbs

Preheat oven to 180 C.

Slice eggplants 1 cm thick. Heat a heavy pan, add 1 - 2 Tablespoons olive oil and begin lightly frying eggplant slices on both sides and remove and drain as you go.

Take a cassarole dish and spread some passata on base. Sprinkle some crumbs and layer eggplant slices, sauce and cheese until the last layer is sauce with mozzerella on top. Sprinkle liberally with crumbs and bake in centre of oven for at least 30 mins. It is cooked with a skewer or knife can be inserted using no pressure. Allow to cool a little before cutting and serving.Experiment with quantity of sauce you like, it may be too wet or not wet enough.

Grilled Polenta

2008-10-03T23:54:00.003+10:00

4 Cups water

1 teaspoon salt

1 Cup medium coarse polenta

1 cup milk

2 cloves garlic, minced

1 small red onion, chopped

½ Cup sundried tomatoes soaked until soft, drained, and chopped

1 Tablespoon fresh basil, minced

1 Tablespoon fresh parsley, minced

Heat water to boiling.

In a small pan, sauté the chopped red onion and the 2 cloves of minced garlic in olive oil. (This will be added to the cooked polenta later.) When the water has boiled, add the cornmeal and salt, and simmer gently over medium heat, stirring frequently with a wire whisk, being careful that it does not boil over.

Add milk and whisk until liquid is absorbed and polenta is smooth, about 10-15 minutes. Add additional salt, if necessary.

Add the sautéed red onion, sun-dried tomatoes, and basil and parsley to polenta, and stir well. Turn off heat.

While the polenta is still creamy, pour it out onto a baking sheet. Cover, and chill for at 1 - 24 hours.

Once it's set, cut into 12 squares, and brush each side with olive oil. Place the squares on a hot grill, and cover. Grill until polenta is golden brown, about 3 minutes per side.

Greek-style Chicken

2008-09-27T00:45:00.002+10:00

8 chicken pieces
1 teaspoons sweet paprika
1 head garlic
Fresh oregano
12 back olives
1 lemons, cut into wedges

Pat dry the chicken, place in a large baking dish and toss in the paprika. Add the garlic. Drizzle with oil, sprinkle with oregano and season well. Bake for 30 minutes. Add olives, basting chicken with the juices, and cook for 15 minutes.

Greek Salad

2008-09-27T00:43:00.003+10:00

6 Tablespoons extra virgin olive oil
2 Tablespoons fresh lemon juice
1 garlic clove, crushed
Pinch of sugar
Salt and pepper to taste
400 g feta, crumbled
8 tomatoes, quartered
1 cucumber, sliced
24 black olives
4 Tablespoons chopped fresh herbs such as oregano, parsley, mint or basil

Make the dressing by whisking together the oil, lemon juice, garlic, sugar and seasonings in a small bowl. Set aside.

Put the tomatoes and cucumber in a bowl. Sprinkle over feta and toss to combine.

Just before serving, whisk the dressing again, pour over the salad leaves and toss together. Scatter over the olives and chopped herbs and serve.

Keftedes (Meatballs)

2008-09-27T00:41:00.003+10:00

1/2 kg beef mince
1 medium onion, diced
1 egg
1 Tablespoon chopped mint leaves
Salt, pepper and oregano seasoning
1 Cup flour
Olive oil, for cooking

Mix the meat with the mint, the egg and the onion. Season with oregano, salt and pepper. Form into egg size balls. Heat the oil. Roll the meatballs in flour and place in the hot oil. When turning brown, turn, cook other side and serve hot.

Spanakopita (Spinch Pie)

2008-09-27T00:36:00.001+10:00

16 sheets filo pastry
1 kg spinach, defrosted
1 kg féta cheese
250g butter
2 teaspoons minced garlic

Preheat oven to 200 C.

Mix the féta cheese with the spinach to make a mixture, adding the chopped garlic.

Spread some butter on an oven tray. Place each thin pastry on the tray, buttering each one using a brush. After you have done 8 fílo slices, place the spinach/féta mixture and spread over the entire oven tray, covering the 8 pastry slices. On top of this, place the remaining pastry slices, buttering each one of them as well. Place in oven and cook till brown.

Tzaziki

2008-09-27T00:33:00.005+10:00

500 grams Greek yoghurt
3 garlic cloves
1/2 Cup olive oil
1/2 sliced cucumber

Put the yoghurt in a bowl. Put the garlic through a garlic press and using the edge of a knife, spread the garlic coming our of the press on the yoghurt. Take the cucumber and peal the skin. Slice it thinly, either with a knife or using a salad slicer. Mix the ingredients and slowly add the oil. The oil will be absorbed, and when it is done, the tzazki is ready.

Baklava

2008-09-27T00:28:00.003+10:00

1/2 box filo pastry
455 g chopped nuts
225 g butter
2 g ground cinnamon
1 Cup water
200 g white sugar
1 teaspoon vanilla extract
1/2 Cup honey

Preheat oven to 175 C. Butter the bottom and sides of a 9x13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover filo with a dampened cloth to keep from drying out as you work. Place two sheets of pstry in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

Remove baklava from oven and immediately spoon sauce over it. Let cool.

Patates Fournou (Garlic Potatoes in the Oven)

2008-09-27T00:26:00.003+10:00

Salt and freshly ground black pepper, to taste
Dried oregano
5 garlic cloves
Olive oil
4 large potatoes
3 lemons (juiced)
Dried thyme

Preheat oven to 180 C.

Wash, peel and cut the potatoes into pieces (pieces should be slightly larger than a mouthful).

Arrange the chopped potatoes in a large baking pan.

Pour olive oil over them and 3 tablespoons of oregano, salt, pepper, squashed garlic cloves and a pinch of dried thyme. Pour the lemon juice over the potatoes and mix well.

Bake the potatoes for 18 minutes or until cooked.

Thai Dipping Sauce

2008-09-27T00:22:00.003+10:00

1/3 Cup cold water
1 teaspoon sugar
2 Tablespoons fish sauce
1 small red chilli, finely chopped
1 Tablespoon chopped coriander

Place the cold water in a small bowl, add the sugar and stir until it dissolves. Stir in the fish sauce, vinegar, chilli and coriander leaves. Serve the spring rolls with the Dipping Sauce.

Spicy Thai Beef Salad with Nam Jim Dressing

2008-09-27T00:14:00.003+10:00

600g beef rump steak

1 Tablespoon extra virgin olive oil

Salt and freshly ground black pepper

200g salad mix

2 Lebanese cucumbers, seeded, sliced thinly

3 sping onions, sliced thinly

¾ cup toasted cashews

Fresh coriander leaves

Nam Jim Dressing

4 spring onions, sliced thinly

1 clove garlic, peeled, quartered

1 small fresh red Thai chilli, chopped finely

2 teaspoons finely chopped coriander root

1 tablespoon brown sugar

2 teaspoons fish sauce

2 tablespoons lime juice

¼ cup extra virgin olive oil

Heat a grill plate. Rub the steak with the oil, sprinkle with salt and pepper. Cook steak over high heat until browned on both sides and cooked as desired. Transfer to a plate, stand, covered, for 10 minutes; slice steak thinly.

Nam jim dressing: Blend or process all ingredients until smooth.

Arrange salad leaves, cucumber, shallots, steak and cashews on a platter. Drizzle with Nam Jim Dressing and top with coriander leaves, if desired.

Mee Goreng

2008-09-27T00:10:00.002+10:00

500 g dried egg noodles
6 Tablespoons oil
8 eggs, lightly beaten
Salt & freshly ground pepper
4 teaspoons minced garlic
4 teaspoons minced ginger
4 carrots, peeled, halved lengthways, sliced diagonally
300 g cabbage, hard core removed, shredded
2 Tablespoons kecap manis
4 teaspoons chilli sauce
4 Tablespoons fried onions, to serve
Snow peas, cut very finely on the diagonal, to serve

Place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes or until just soft. Drain.

Heat 1 tbs of the oil in a wok over a medium-high heat. Add one-quarter of the egg and swirl around the hot wok to form a thin omelette. Cook for 1 minute or until just set, season with salt and pepper. Transfer the omelette to a chopping board. Roll up and thinly slice. Repeat with the remaining egg to make 4 omelettes.

Heat the remaining oil in the wok over a medium-high heat. Add the garlic, ginger, carrots and cabbage and stir-fry for 1-2 minutes or until just tender. Add the noodles, kecap manis and chilli sauce and stir-fry for 5 minutes.
Divide the mee goreng among serving plates. Sprinkle with the fried shallots. Serve topped with the omelette and snow pea sprouts

Green Chicken Curry

2008-09-27T00:06:00.002+10:00

1 Tablespoon oil
1 onion, chopped
1 – 2 Tablespoons Green Curry Paste
1 ½ Cups coconut milk
½ Cup water
500 g chicken thigh fillets, cut into bite sized pieces

1 lemongrass stick
100 g green bean, cut into short pieces
6 kaffir lime leaves
1 Tablespoon fish sauce
1 Tablespoon lime juice
1 teaspoon finely grated lime rind
2 teaspoons soft brown sugar
¼ Cup fresh coriander leaves

Heat the oil in a work or large pan. Add the onion and curry paste to the wok and cook for about 1 minute, stirring constantly. Add the coconut milk and water to the wok and bring to the boil.

Add the chicken piece, lemongrasss and kaffir lime leaves to the wok. Stir to combine. Simmer, uncovered, for 15 – 20 minutes or until the chicken is tender. Add the fish sauce, lime juice and ring, and brown sugar to the wok. Stir to combine.

Remove lemongrass and sprinkle with fresh coriander leaves just before serving.

Serve with steamed rice.

Thai Fish Cakes

2008-09-27T00:01:00.001+10:00

450 g firm white fish fillets
3 Tablespoons cornflour
1 Tablespoon fish sauce
1 egg, beaten
½ Cup fresh coriander leaves
3 teaspoons Red Curry Paste
1 – 2 teaspoons chopped red chillis, optional
100 g green beans, very thinly sliced
2 spring onions, finely chopped
½ C oil for frying
Basic Dipping Sauce

Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.

Transfer the fish mixture to a large bowl. Add the cliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded Tablespoons of the mixture at a time into flattish patties.

Heat the oil in a medium frypan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.

Fresh Spring Rolls

2008-09-26T23:45:00.007+10:00

50 g bean vermicelli

2 Cups hot water

8 dried rice paper wrappers

16 medium cooked prawns, peeled

16 fresh mint leaves

1 medium carrot, cut into thin strips

1 Cup fresh coriander leaves

1 Tablespoon grated lime rind

2 Tablespoons chilli sauce

Dip a rice paper wrapper into luke-warm water, allow to soften and place on a work surface. Place 2 prawns side-by-side in the centre of the wrapper and top with 2 mint leaves, 1 Tablespoon coriander, a few carrot sticks, a little lime rind and a small amount of rice noodles. Spoon a little chilli sauce over the top.

Press the filling down to flat it a little, bring in two sides; bring in two sides and roll up the parcel. Lay seam-side down on a serving plate and sprinkle with a little water; cover with plastic wrap. Repeat with the remaining ingredients.

Note: For a vegetarian alternative, swap the prawns for cucumber strips.

Refried Beans

2008-09-10T14:39:00.004+10:00

3 cans red kidney beans, drained
2 Tablespoons oil
1 teaspoon butter
1 medium onion, chopped

In a large frying pan, heat the oil and butter and sweat the onion until softened.

Mash the beans as fine as you like, then mix them with the onion mixture.

Add some hot water 1 Tablespoon at a time to give you the same consistency as double cream.

Serve. Delicious :-)

Guacamole

2008-09-10T14:28:00.004+10:00

4 avocados, peeled, stones removed, roughly chopped
1 bunch green onions, thinly sliced
2 - 3 tomatoes, finely diced
½ C sour cream
2 limes, juiced
5 drops Tabasco
Salt and pepper, to taste

Place avocado in a shallow dish and mash with a fork until smooth. Add onions, tomato, sour cream, 2 tablespoons lime juice, Tabasco and salt and pepper. Stir until well combined. Cover surface with plastic wrap. Refrigerate until ready to serve.

Fresh Salsa

2008-09-10T14:18:00.004+10:00

5 tomatoes, finely diced
1 can corn, drained
1 avocado, finely diced
1 red capsicum, finely diced
3 spring onions, very finely chopped
Juice of 1 lime
4 Tablespoons parsley, finely chopped

Combine all of the ingredients in a bowl. Mix well.

Chicken Enchiladas

2008-09-10T14:16:00.002+10:00

4 chicken breast fillets, poached and shredded
4 spring onions, finely chopped
4 Cups grated cheddar cheese
Salt & freshly ground pepper
16 tortillas
2 x 400g can crushed tomatoes
½ C parsley leaves
1 large green chilli
2 teaspoons minced garlic
2 Tablespoons cream

Preheat oven to 190°C. Combine chicken with spring onions, half the cheese and season with salt and pepper.

Heat a small frying pan over a medium heat. Cook tortillas for 5 seconds on each side or until golden. Divide chicken mixture between the tortillas and roll up tightly. Place seam side down in a 19cm x 27cm ovenproof dish.

Place tomatoes, coriander leaves, chilli, garlic, cream into a food processor and process until smooth. Pour over enchiladas and sprinkle with remaining cheese. Bake for 20-25 minutes or until cheese is golden and sauce is bubbling.

Chunky Salsa

2008-09-10T13:59:00.002+10:00

1 Tablespoon olive oil
1 brown onion, finely chopped
1 long red chilli, finely chopped
1 small green capsicum, finely diced
1 Tablespoon tomato paste
500g tomatoes, diced

Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 3 to 4 minutes or until soft. Add chilli and capsicum. Cook for 2 minutes or until tender. Stir in tomato paste and tomatoes. Bring mixture to the boil.

Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until thick. Remove from heat. Cool completely.

Chicken in Green Almond Sauce

2008-09-10T13:51:00.003+10:00

12 chicken pieces
2 Cups hot chicken stock
1 onion, chopped
1 garlic clove, chopped
2 Cups fresh coriander, coarsely chopped
1 green pepper, seeded and chopped
1 chilli, seeded and chopped
5 tomatoes, diced
Juice of 2 lemons
1 C ground almonds
2 Tablespoons oil
Salt, to taste
Fresh coriander, to garnish
Rice, to serve

Preheat oven to 200 C.

Place the chicken pieces in a flameproof casserole of shallow pan. Pour in the stock and bake in oven for 45 minutes, until tender. Drain the stock in a measuring jug and set aside.

Put the onion, garlic, coriander, green pepper, chilli, tomatos and lemon juice and the almonds in a food processor. Puree fairly coarsely.

Heat the oil in a fry pan, add the almond mixture and cook, over low heat, stirring with a widen spoon, for 3 – 4 minutes. Mix with the stock and return to the pan with the chicken.

Heat the chicken through. Add salt to taste.

Serve at once with coriander and accompanied by rice.

Picadillo

2008-09-10T13:47:00.001+10:00

4 Tablespoons oil
1 kg beef mince
2 onions, finely chopped
4 teaspoons minced garlic
1 to 2 teaspoons of minced chilli or to taste
440 g can diced tomatoes
2 Tablespoons tomato paste
½ teaspoon of ground cumin
1 Cup beef stock
1 Tablespoons cornflour

In a large pan or saucepan heat the oil and add the mince. Cook over a medium heat until well browned.

Add the onion, garlic and chilli and stir through. Cover and sweat for 2 to 3 minutes.

Stir through the tomato paste and crushed tomatoes, and cumin.

Barely cover the mixture with beef stock and simmer for 30 minutes. The amount of stock added will determine the consistency. If the sauce is a little thin, lightly thicken with cornflour mixed with a little cold water. Add salt and pepper to taste.

Chimichangas

2008-09-10T13:45:00.004+10:00

Makes 14

Picadillo (see recipe here)
14 warmed tortillas
1 Tablespoon oil

Spoon 2 - 4 Tablespoons of filling down the centre of each tortilla. Fold the edges, then the top and bottom, envelope-fashion, and fasten with a toothpick.

Heat oil in frypan over moderate heat. Fry the chimichangas, a few at a time, for about 1 – 2 minutes, or until golden.

Drain and keep warm while you cook the rest of the chimichangas.

Quesadillas

2008-09-10T13:38:00.003+10:00

Makes 14

14 tortillas
2 C grated cheese
Picadillo (see recipe here)

Have warmed tortillas ready, covered with a cloth.

Mix the cheese and picadillo together.

Heat fry pan then, holding the tortilla in your palm, put a spoonful of filling along the centre, avoiding the edges.

Fold the tortilla and seal the edges by pressing together well, use a little water if necessary. Brown on both sides.

Remove the quesadilla and transfer to a plate to keep warm while cooking the remaining quesadillas.

Serve hot.

Creamy Tuna Vol e Vont

2008-09-03T14:16:00.004+10:00

1 can tuna, drained
1 tub Philadelphia cream cheese
1 red onion, finely chopped
Salt and pepper, to taste
12 vol e vont cases
2 Teaspoons parsley, finely chopped

Preheat oven to 180 C.

Mix the tuna, cheese and onion. Season to taste. Place a small amount of mixture in each case until it is gently rounded.

Bake for 15 minutes or until heated through.

Sprinkle with parsley and serve.

Note: Vol e vonts are little pastry cases that you can buy from the supermarket - look in the gourmet or bakery sections.

Stuffed Mushrooms

2008-09-03T13:58:00.004+10:00

8 large field mushrooms, stems removed
Cooking spray
1 ½ Cups cooked white rice
2 teaspoon mild curry powder
1 teaspoon ground turmeric
8 green onions, finely chopped
2 teaspoons crushed garlic
4 Tablespoons flat-leaf parsley leaves
5 tomatoes, finely chopped

Preheat oven to 200°C. Place mushrooms, stem-side up, in a single layer in roasting pan.

Heat a large, non-stick frying pan over medium heat. Spray with oil. Add rice, curry powder, turmeric, onion and garlic. Cook, stirring, for 3 minutes or until heated through.

Chop half the parsley. Add to frying pan with tomato. Cook, stirring, for 3 minutes.

Spoon rice mixture into mushrooms. Spray tops with oil. Roast for 25 minutes or until mushrooms are tender.

Transfer mushrooms to a serving plate. Sprinkle with remaining parsley leaves.

Haloumi Kebabs

2008-09-03T13:49:00.003+10:00

24 cherry tomatoes
2 large brown onion, cut into thin wedges
500 g haloumi cheese, cut into 24 pieces
2 red capsicum, cut into 24 pieces
4 zucchini, cut into twelve 2cm-thick rounds
24 button mushrooms
2 large lemon, juiced
4 Tablespoons olive oil
1 Tablespoon thyme leaves, chopped
2 small red chilli, deseeded, finely chopped

Thread tomatoes, onion, haloumi, capsicum, zucchini and mushrooms alternately onto skewers. Place kebabs, in a single layer, on a large plate.

Whisk 1/4 cup lemon juice, oil, thyme, chilli and salt and pepper in a small bowl. Brush kebabs with marinade. Cover and refrigerate for up to 30 minutes, if time permits.

Cook kebabs on high heat for 3 to 4 minutes, turning often, or until vegetables are tender and cheese starts to melt. Serve kebabs warm.

Lamb Koftas

2008-09-03T13:48:00.002+10:00

750 g lamb mince
2 red onion, finely chopped
1 Cup firmly packed fresh continental parsley leaves
4 teaspoons crushed garlic
1 ½ teaspoon ground cumin
1 ½ teaspoon ground coriander
1 teaspoon ground cinnamon
2 Tablespoons tomato paste
1 Cup breadcrumbs
2 eggs, lightly whisked
Salt & freshly ground black pepper
1 Cup plain flour
3 Tablespoons olive oil

Line a baking tray with plastic wrap. Combine the lamb, onion, parsley, garlic, cumin, coriander, cinnamon and tomato paste in a large glass bowl. Add the breadcrumbs and egg, and stir until well combined. Season with salt and pepper.

Divide mixture into 16 portions and shape each portion into a 4cm ball. Place on prepared tray. Cover with plastic wrap and place in fridge for 15 minutes to chill.

Place flour on a plate. Roll kofta in flour and shake off excess. Heat half the oil in a frying pan over medium heat. Add half the kofta and cook, turning occasionally, for 8 minutes or until cooked through. Transfer to a plate lined with paper towel. Repeat with the remaining oil and kofta, reheating oil between batches. Arrange on a platter to serve.

Chicken and Chorizo Skewers

2008-09-03T13:41:00.003+10:00

6 chicken breasts, cut into 2cm pieces
1 Tablespoon olive oil
2 garlic cloves, crushed
2 teaspoons ground oregano
2 teaspoons sweet paprika
1 Tablespoon lemon juice
2 teaspoons brown sugar
4 chorizo sausages, thinly sliced diagonally

Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. If there is time, place in the fridge for up to 2 hours to marinate.

Evenly thread the chicken, alternating with chorizo, among the skewers.

Heat a char-grill pan or barbecue on high. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through.

Stuffed Baked Potatoes

2008-09-03T13:32:00.004+10:00

7 large potatoes, halved horizontally
2 Tablespoons butter, softened
1 Cup sour cream
1 Cup peas, cooked
1 can creamed corn
6 slices bacon, diced
1 ½ Cup grated cheese

Preheat the oven to 180°C.

Wash the potatoes well, then dry. Wrap each potato in foil, place on a baking tray and roast for 1 hour, or until cooked.

When cool enough to handle, scoop out the flesh and place in a bowl with the butter, cream, peas, corn, bacon and 1 Cup grated cheese.

Season with salt and pepper and mix together. Pile back into potatoes, top with remaining cheese and return to the oven for 20 minutes or until golden.

Pasta Salad

2008-08-15T12:11:00.004+10:00

1 packet pasta, cooked according to directions on packet
440 g can corn, drained
1 – ½ Cups green beans, trimmed, cut into 3cm pieces, cooked
1 red capsicum, cut into thin strips
3 ripe tomatoes, chopped
¼ Cup flat-leaf parsley leaves, finely chopped
Dressing of choice

Transfer pasta to a large bowl. Add corn, beans, capsicum, tomato and parsley to warm pasta. Toss until well combined. Add dressing and salt and pepper. Toss gently to combine. Serve.

Cucumber Salad

2008-08-15T12:03:00.005+10:00

2 Tablespoons lime juice
2 Tablespoons rice vinegar
1/3 Cup fish sauce
2 Tablespoons caster sugar
1 small red chilli, seeded, cut into thin strips
1 small red onion, finely chopped
1/2 Cup chopped fresh parsley
1 telegraph cucumber, chopped

Combine the lime juice, rice vinegar, fish sauce and sugar in a small bowl, stirring to dissolve the sugar. Place the cucumber, chilli, onion and coriander in a medium bowl, pour over the dressing and stir to combine.

Greek Salad

2008-08-15T11:56:00.003+10:00

3 Lebanese cucumbers, sliced
6 firm, ripe tomatoes, roughly chopped
1 red capsicum, chopped
1 red onion, thinly sliced into rings
250g marinated Greek kalamata olives
250g Greek feta cheese
1 tablespoon dried Greek oregano leaves
1/2 cup extra-virgin olive oil
1/4 cup white wine vinegar

Combine cucumber, tomato, capsicum, onion, olives and feta in a large bowl. Sprinkle salad with oregano and 1 teaspoon salt. Drizzle with oil and vinegar. Toss to combine. Serve.

Potato Salad with Dill Dressing

2008-08-15T11:47:00.004+10:00

1 kg chat potatoes, scrubbed
1 red onion, very finely diced
4 boiled eggs, crumbled
1 can corn kernels, drained
1 – 1 ½ C peas, cooked according to packet directions
200g carton light sour cream
¼ Cup Paul Newman’s Ranch Dressing (I don't usually recommend brands but there is no substitute for this one)
Dill, finely chopped

Place potatoes into a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 15 minutes, or until tender. Drain.

Stand for 10 minutes. Cut each potato in half. Place into a bowl. Add onion, eggs, peas and corn.

Combine sour cream, dill, and salt and pepper. Drizzle sauce over potatoes. Season with salt and pepper. Toss gently to combine. Serve.

Cheese-Stuffed Beef Rissoles

2008-08-15T11:39:00.002+10:00

1/3 cup milk
2 slices white bread, crusts removed, crumbled
500g beef mince
1 tablespoon worcestershire sauce
1 tablespoon dijon mustard
2 teaspoons thyme leaves, chopped
1/4 cup flat-leaf parsley leaves, chopped
Block cheese

Place milk, bread, beef, worcestershire sauce, mustard, thyme and parsley in a large bowl. Mix well. Divide mixture into 8.

Cut 8 x 1 cm cubes from the cheese. Press a cheese cubes into centre of each beef portion. Shape portions into balls then flatten slightly. Cover and refrigerate for 20 minutes.

Preheat barbecue plate and grill on medium-high heat. Spray rissoles patties with oil and cook for 5 minutes each side or until golden.

Barbequed Corn

2008-08-15T11:37:00.002+10:00

4 cobs of fresh corn, husks removed and cut in half
1 Tablespoon tbs olive oil

Preheat a barbecue to medium. Brush the corn with the olive oil and cook, turning frequently, for 10 minutes or until tender and golden brown.

Bacon-wrapped Chipolatas

2008-08-15T11:33:00.002+10:00

24 chipolata sausages (or 12 regular sausages twisted in half and then divided)
8 rashers rindless bacon

Place sausages in a large saucepan. Cover with cold water. Bring to the boil over high heat. Remove pan from heat. Allow sausages to stand in water for 10 minutes. Drain.

Cut bacon in half lengthways and then cut each piece in half crossways. Wrap a piece of bacon around each chipolata. Secure with a toothpick.

Preheat a barbecue plate on high heat. Add sausages. Cook for 2 to 3 minutes each side or until golden and heated through.

Satay Chicken Skewers

2008-08-15T11:31:00.002+10:00

20 small bamboo skewers
8 chicken breasts, each cut into four long strips
2/3 Cup smooth peanut butter
1 Cup chicken stock
2 Tablespoons soy sauce
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil

Soak skewers in cold water for 30 minutes. Drain.

Thread 1 chicken strip lengthways onto each skewer, making sure the it is flat. Place in a large dish. Repeat until all the chicken is used.

Whisk the peanut butter, stock, soy sauce and lemon juice together. Spoon 1/2 the peanut sauce over the skewers and turn the skewers to coat the chicken with the sauce. If time permits, cover with plastic wrap and place in the fridge overnight to marinate.

Place remaining peanut sauce in a small sauce- pan and bring to the boil over high heat. Simmer, uncovered, stirring, for 1 minute or until the sauce thickens slightly. Place in a small serving bowl, cover with plastic wrap and keep in the fridge until required.

Heat the oil on barbeque over medium-high heat. Add ½ the chicken skewers and cook for 3-4 minutes each side or until light golden and cooked through. Transfer to a serving plate and cover loosely with foil to keep warm. Repeat with the remaining chicken skewers. Serve accompanied by the peanut sauce.

Real BBQ Sauce

2008-08-15T11:28:00.002+10:00

2 Tablespoons olive oil
2 small onion, peeled, chopped
4 garlic cloves
600 g can peeled tomatoes, drained
4 Tablespoons tomato puree
2 Tablespoons brown sugar
2 Tablespoons Worcestershire sauce
2 Tablespoons sweet chilli sauce
4 Tablespoons white wine vinegar
2 Tablespoons Dijon mustard

Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly. Place in a blender and blend until smooth. Store in an airtight container in the fridge for up to 2 weeks.

Coleslaw

2008-08-15T11:19:00.005+10:00

4 Cups finely shredded cabbage
2 large carrots, peeled, coarsely grated
1 white onion, finely diced
½ Cup good-quality whole-egg mayonnaise
1 Tablespoon Dijon mustard
1 ½ Tablespoons fresh lemon juice

To make the coleslaw, combine the cabbage, carrot and onion in a large bowl. Whisk the mayonnaise, mustard and lemon juice in a small bowl until well combined. Taste and season with salt and pepper. Add to the cabbage mixture and gently toss until well combined.

Aussie Beef Pies

2008-07-30T13:41:00.000+10:00

Makes 12

1.2 kg beef mince
1 brown onion, coarsely chopped
2 teaspoons minced, crushed
2 tsp chopped fresh thyme
400g can chopped tomatoes
½ Cup beef stock
3 sheets frozen ready-rolled shortcrust quiche pastry, just thawed
1 egg, lightly whisked
4 sheets frozen ready-rolled puff pastry, just thawed
Tomato sauce, to serve

Heat the oil in a large saucepan over medium heat. Add the onion, garlic and thyme and cook, stirring, until onion is soft. Season with salt and pepper. Add the beef and cook, stirring occasionally, for 5 minutes or until browned.

Stir in the tomato and stock. Bring to a simmer. Reduce heat to low and cook, covered, for 10 minutes. Set aside to cool.

Preheat oven to 220°C. Place a baking tray on the middle shelf. Cut the shortcrust pastry sheet into quarters. Line pie tins with shortcrust pastry, allowing the sides to overhang. Brush the edges with egg. Divide the beef mixture evenly among the pastry cases.

Cut each puff pastry sheet in half diagonally. Top the pies with puff pastry and trim excess. Press the edges to seal.

Brush the pies with egg. Cut a small cross in the centre of each pie.
Place the pies on the baking tray and bake in oven for 25 minutes or until golden and puffed. Serve with tomato sauce.

Notes & tips
To freeze ahead
Wrap each cooled pie in 2 sheets of plastic wrap. Freeze for up to 3 months. To reheat, preheat oven to 200°C. Bake the frozen pies for 20-25 minutes.

Potato Wedges with Rosemary

2008-07-30T13:24:00.000+10:00

1kg potatoes
1 Tablespooon olive oil
Coarse salt and freshly ground black pepper
Rosemary, chopped, to taste
Crushed garlic, to taste

Preheat the oven to 200C. Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a baking tray. Transfer the potatoes to the oven and bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven.

Chilli Cream
300ml sour cream
1 teaspoon ground cumin
2 tablespoons chopped fresh parsley leaves
1 teaspoon sambal oelek

Combine all ingredients in bowl; mix well.

McDonalds-style Sweet and Sour Sauce for Nuggets

2008-07-30T13:21:00.000+10:00

1 Cup Apricot Jam
3 Tablespoons Heinz Sauce
3 Tablespoons Italian Dressing
3 Tablespoons Soy Sauce

Makes about 2 cups. Refrigerate up to 2 weeks.

Oven-Fried Chicken Nuggets

2008-07-30T13:18:00.001+10:00

1 kg boneless, skinless chicken breasts
2 ½ Cups crushed cornflakes or breadcrumbs
1 teaspoon onion salt
½ teaspoon pepper
¼ teaspoon paprika
¼ teaspoon chicken salt
4 Tablespoons butter, melted

Cut chicken breasts into 36 nuggets. Cover a cookie tray with aluminum foil; spray with vegetable cooking spray.

In medium bowl, mix together crushed cereal, onion salt, pepper, paprika and chicken salt. Pour mixture onto waxed paper. Roll each chicken nugget in melted margarine and then in crumb mixture, turning to coat. Arrange nuggets in single layer on prepared baking pan and bake in 170 C oven about 25 minutes or until brown.

Big Mac-style Burger

2008-07-30T13:14:00.000+10:00

Makes 1

1 sesame-seed hamburger bun
2 frozen hamburgers
Salt
1 Tablespoon Big Mac Sauce
1 white onion, finely diced
Shredded iceberg lettuce
1 slice American cheese
3 dill pickle slices

Cut bun horizontally into three even layers.

Place the top and bottom of the bun on a hot pan or griddle, face down, and toast them to a light brown. Set aside, but keep the pan hot.

Cook the patties in the hot pan over medium heat for 2 to 3 minutes on each side. Salt lightly.

Build the burger in the following stacking order from the bottom up: bottom bun half of dressing half of onion half of lettuce American cheese beef patty middle bun remainder of dressing remainder of onion remainder of lettuce pickle slices beef patty top bun

Mcdonald's Big Mac Sauce

1 Cup Miracle whip
1/2 Cup sweet pickle relish
1/3 Cup creamy French dressing
1/4 Teaspoon Black pepper
1 Teaspoon minced onion

Stir together and chill.

KFC-style Twister

2008-07-30T13:11:00.000+10:00

Makes 10

5 Tablespoons plain flour
2 ½ teaspoons ground black pepper
2 ½ teaspoons salt
1 ½ teaspoon onion powder
20 chicken breast tenders, or chicken breasts cut into 20
Olive oil spray
5 egg whites
5 teaspoons milk
1 ½ Cups plus 5 tablespoon bread crumbs
10 burritos
KFC Twister Sauce (recipe follows)
Shredded iceberg lettuce
Slices tomato (cut 1/8 inch thick)

In a resealable plastic bag, combine flour, pepper, salt and onion powder. Shake to mix well. Add chicken. Shake to completely coat the chicken with the flour mixture. Refrigerate at least 10 minutes.

Preheat oven to 240 C. Lightly mist a nonstick baking sheet with oil spray.

In a small bowl, combine egg white and milk. Beat with a fork until smooth. Place breadcrumbs on a small sheet of baking paper next to the bowl.

Dip one of the chicken tenders into the egg-white mixture, being sure to coat completely. Allow any excess egg white mixture to drip off. Dip into the breadcrumb to coat completely. Repeat dipping a second time into the egg white mixture and the breadcrumbs. Place on the reserved baking sheet. Continue with the second piece of chicken. Place, not touching, on the baking sheet. Lightly mist both sides with oil spray. Season to taste with salt and pepper.

Bake 5 minutes. Carefully flip the chicken. Bake 4 to 6 minutes, or until the breading starts to crisp, and the chicken is no longer pink inside.

Meanwhile, preheat a large nonstick skillet over medium heat. Place the tortilla in the skillet. Heat for 1 to 2 minutes per side, or until warm.

Starting at the 9 o'clock position on the tortilla, spread the sauce in an even strip (about 3 inches wide) running across the tortilla, leaving about 1 inch bare at the end of the strip.

Top the sauce-covered area evenly with the lettuce, tomato and chicken. Fold the bare end over the filling ingredients. Roll the tortilla tightly, finishing it seam-side down on the plate. One end of the wrap will remain open.

KFC TWISTER SAUCE

3/4 cup plus 1 teaspoon light mayonnaise
3 teaspoon sugar
1 ½ teaspoon ground black pepper

In a small bowl, combine mayonnaise, sugar and pepper. Stir to blend well. Cover with plastic wrap. Refrigerate for up to one month.

KFC-style Coleslaw

2008-07-30T13:03:00.000+10:00

8 Cups finely chopped cabbage
1 medium carrot, shredded
1/3 Cup sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 Cup milk
1/2 Cup mayonnaise
1/4 Cup buttermilk
1 1/2 Tablespoon white vinegar
2 1/2 Tablespoons lemon juice

Be sure cabbage and carrots are chopped into very fine pieces. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth. Add the carrots and the cabbage. Mix well. Cover and refrigerate for at least 2 hours before serving to allow flavors to develop.

Mexican Vegetable Soup with Cornbread Muffins

2008-07-23T14:09:00.000+10:00

1 tablespoon vegetable oil
1 large onion, chopped
3 cloves garlic, crushed
2 tablespoons ground cumin
1 tablespoon ground sweet paprika
2 teaspoons ground coriander
400g canned chick peas, rinsed, drained
400g can red kidney beans, rinsed, drained
700 ml passata
2 sticks celery, chopped
1 medium carrot, chopped
1 litre chicken stock

Cornbread Muffins
1 cup self-raising flour
½ cup polenta
¼ cup caster sugar
260g can corn kernels, rinsed, drained
2 teaspoons ground coriander
3 eggs, lightly beaten
60g butter, melted
1 cup buttermilk

Heat oil in pan, add onion, garlic and spices, cook, stirring, about 5 minutes or until onion is soft. Stir in chick peas, beans, undrained crushed tomatoes, paste, celery, carrot and stock, simmer, covered, 30 minutes. Serve with cornbread muffins.

Muffins: Grease 12-hole muffin pan. Sift flour into bowl. Add the remaining ingredients.Mix until just combined. Spoon mixture into pan.Bake at 180 C for about 30 minutes or until golden.

Serves 6 - 8.

Cream of Chicken Soup

2008-07-23T14:04:00.000+10:00

1.25kg chicken boneless thighs
2 litres (8 cups) chicken stock
2 large onions
4 sticks celery
90g butter
1 medium potato
1/3 cup plain flour
Salt and pepper to taste
2 chicken stock cubes
½ cup cream

Melt butter, add peeled and finely-chopped onion, finely-chopped celery and peeled and finely-chopped potato, cook gently until onion is tender. Add flour, stir until combined, cook 1 minute, remove pan from heat. Add chicken stock to pan all at once, stir until combined. Return pan to heat, stir until soup boils and thickens, reduce heat, simmer gently for 2 minutes. Season with salt and pepper, add crumbled stock cubes. Cover pan, simmer gently 10 minutes.

Brown chicken in a separate pan. Cut meat into very small pieces. Just before serving, add chicken and cream to pan, heat through gently. Serve.

Curried Lentil and Pumpkin Soup

2008-07-23T13:58:00.000+10:00

1 Tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 teaspoons curry powder
1 ½ cups dried red lentils
1.75kg butternut pumpkin, peeled, seeds removed, and chopped
5 cups vegetable stock
Natural yoghurt, to serve

Heat oil in a large heavy-based saucepan over medium heat. Add onion and garlic, cooking for 2 to 3 minutes until soft. Stir in curry powder and cook, stirring, for 30 seconds.

Add lentils, pumpkin, and stock. Stir until well-combined. Bring to the boil. Reduce heat to medium-low. Cook, partially covered, for about 20 minutes, stirring regularly until pumpkin is just tender.

Serve immediately, topped with a dollop of natural yoghurt if desired.

Pea, Bacon and Zucchini Soup

2008-07-23T13:50:00.000+10:00

1/3 cup extra virgin olive oil
1 brown onion, halved, finely chopped
2 garlic cloves, crushed
250g bacon, rind removed, finely chopped
3 (about 500g) green zucchini, ends trimmed, coarsely chopped
500g peas
2 liters vegetable stock
2 Tablespoons finely chopped fresh mint
Salt & freshly ground black pepper

Heat 1/4 cup oil in a large saucepan over medium heat. Add onion, garlic and half the bacon, and cook, stirring, for 10 minutes or until bacon is light brown. Add zucchini and peas and cook, stirring, for 1 minute or until heated through. Add stock and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes or until zucchini is tender. Remove from heat. Stir in mint.

Heat the remaining oil in a frying pan over high heat. Add remaining bacon and cook, stirring, for 5 minutes or until crisp. Transfer to a plate lined with paper towel.

Place half the pea mixture in the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with the remaining pea mixture. Place over low heat and cook, stirring, for 3 minutes or until heated through. Season with salt and pepper. Sprinkle with crisp bacon and serve.

NOTE: We didn't blend our version of this soup

Vegetable, Bacon and Risoni Soup

2008-07-23T13:44:00.000+10:00

1 Tablespoon olive oil
1 brown onion, finely chopped
125g bacon, chopped
2 garlic cloves, crushed
2 carrots, peeled, chopped
1 potato, peeled, chopped
1 celery stick, chopped
2 small zucchini, chopped
6 cups beef stock
400g can diced roma tomatoes
1/3 cup dried risoni pasta
1/3 cup flat-leaf parsley leaves, roughly chopped

Heat oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until soft. Add carrot, potato, celery and zucchini. Cook, stirring, for 5 minutes. Add stock and tomatoes. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 45 minutes or until vegetables are soft.

Stir in risoni. Cook for 12 - 15 minutes or until risoni is tender. Season with salt and pepper. Stir through parsley. Serve.

Easy Alfredo Sauce

2008-07-16T14:10:00.000+10:00

475 ml heavy whipping cream
115 g butter
150 g Parmesan cheese

In a medium saucepan combine cream, butter and cheese. Cook over low heat until smooth. Remove from heat. Sauce will thicken upon standing.

PS: This was so good the only photo that could be taken was an "after" shot

Boscaiola

2008-07-16T13:56:00.000+10:00

350 g mushrooms
2 shallots
350 g canned tomatoes, drained
A small bunch of parsley
A clove of garlic
The leaves of a sprig of rosemary
A few leaves of sage
Olive oil
Chicken stock
Salt & pepper
Freshly grated parmesan

Clean the mushrooms, brushing the dirt away from the stems, and separate the caps from the stems; dice the stems and cube the caps, keeping them separate. Mince the shallots and the herbs and sauté them for a few minutes in 4 tablespoons of oil in a casserole. Add the diced stems, cook another minute, and then add a half cup of chicken stock and the tomatoes. Season with a little pepper and simmer the mixture for a half hour. Add a little more stock and a drop of water, and the cubed caps.

Beef Ragu

2008-07-16T13:43:00.001+10:00

2 Tablespoons olive oil
1 brown onion, finely chopped
1 carrot, peeled, diced
2 celery sticks, diced
100g bacon, finely chopped
2 garlic cloves, crushed
700g beef mince
1 cup beef stock
700ml bottle Italian tomato pasta sauce

Heat oil in a large, heavy-based saucepan over medium heat. Add onion, carrot, celery, bacon and garlic. Cook, stirring, for 7 to 8 minutes or until soft.

Add mince. Cook, stirring with a wooden spoon, for 2 to 3 minutes or until mince begins to brown. Add stock. Simmer for 2 minutes. Stir in pasta sauce and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour. Season with salt and pepper.

Quick Tomato Sauce

2008-07-16T13:33:00.000+10:00

2 Tablespoons olive oil
1 small onion, peeled, finely chopped
1 garlic clove, crushed
2 teaspoons tomato paste
410g can crushed tomatoes
1 teaspoon sugar
1 tsp dried mixed herbs

Heat the oil in a saucepan. Add the onion and garlic and cook over low heat until the onion is softened. Add the tomato paste, crushed tomatoes, herbs and 1/2 cup water. Simmer for 25 minutes until thick. Season with salt and pepper.

Carbonara Sauce

2008-07-16T13:03:00.000+10:00

2 teaspoons olive oil
200g sliced bacon, roughly chopped
3 garlic cloves, crushed
2 egg yolks (at room temperature)
2 eggs (at room temperature)
1/2 cup thickened cream
75g parmesan cheese, finely grated

Heat oil in a large, non-stick frying pan over medium heat. Add bacon and garlic. Cook, stirring, for 5 minutes or until bacon is crisp. Drain on paper towel.

Whisk egg yolks, eggs, cream and three-quarters of the parmesan together in a bowl. Season with salt and pepper.

Add egg mixture and bacon mixture to pasta.Season with salt and pepper. Toss over low heat until well combined. Serve with remaining parmesan.

Minestrone

2008-07-03T11:22:00.000+10:00

440 g can chickpeas or kidney beans, drained
2 Tablespoons oil
2 onions, chopped
2 cloves garlic, crushed
½ C chopped bacon pieces
4 egg (Roma) tomatoes, peeled and chopped
¼ C fresh parsley
9 ½ C beef or vegetable stock
1 carrot, peeled and chopped
3 potatoes, peeled and diced
¼ C tomato paste
2 zucchini, sliced
½ C green peas
½ C small macaroni
Salt and freshly ground black pepper
Parmesan cheese and pesto, to serve, optional

Heat the oil in a large fry pan and cook the onion, garlic and bacon pieces, stirring, until the onion is soft and the bacon golden.

Add the tomato, parsley, beans and stock. Simmer, covered, over low heat for 20 minutes. Add the carrot, swede, potato and tomato paste, cover and simmer for a further 15 – 20 minutes.

When you are nearly ready to serve, add the zucchini, peas and pasta. Cover and simmer for 10 – 15 minutes or until vegetables and macaroni are tender. Season to taste with salt and pepper. Serve with a little grated parmesan and a little pesto.

Wonton Soup

2008-07-03T11:21:00.001+10:00

4 mushrooms, very finely sliced
4 spring onions, very finely sliced, to garnish
125 g pork mince
Salt, to taste
3 teaspoons soy sauce
1 teaspoon sesame oil
1 spring onion, finely chopped
2 teaspoons grated ginger
1 T finely chopped water chestnuts
24 wonton wrappers
5 C chicken stock

In a bowl mix together the mushrooms, mince, salt, soy sauce, sesame oil, spring onion, ginger and water chestnuts.

Working with only one wonton wrapper at a time (cover the other wrappers with a clean, damp tea towel) place a level teaspoon of the filling in the centre of each wrapper. Moisten the edges of the wrapper with a little water and bring the sides up to form a pouch. As you fill the wontons set the aside on a plate dusted with flour while making the others.

Cook the wontons in batches in a large pan of rapidly boiling water. Bring the stock to the boil in another pan. Place the wontons in small bowls, garnish with the curls of spring onion and pour into hot stock.

Creamy Chicken and Sweetcorn Soup

2008-07-03T10:59:00.000+10:00

2 chicken breasts, cut into very fine strips
1 onion, finely diced
5 C chicken stock
2 Tablespoons cornflour
1/3 C water
440 g can creamed corn
440 g can corn
8 spring onions, finely chopped
Salt and freshly ground pepper, to taste

Heat the stock in a medium heavy bottom saucepan and add the onion and chicken. Reduce the heat and leave the stock to simmer, uncovered for 5 minutes.

Blend the cornflour and water together until smooth. Add to the pan, stirring continuously, and stir over medium heat until the soup boils and thickens slightly. Reduce the heat, add the creamed corn, spring onion and cream and stir gently to combine. Season to taste with salt and pepper and leave to simmer for a further 2 minutes before serving immediately.

Pie Crust Mushroom Soup

2008-07-03T10:57:00.000+10:00

400 g large field mushrooms
2 Tablespoons butter
1 small onion, finely chopped
1 clove garlic, crushed
¼ C plain flour
3 C chicken stock (or vegetable stock for a vegetarian recipe)
2 Tablespoons fresh thyme leaves
1 C cream
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten

Preheat oven to moderately hot 200 C. Roughly chop the mushrooms, including the stems. Melt the butter in a large heavy based saucepan and add the onions, cook over medium heat for 3 minutes, until soft. Add the garlic and cook for 1 minute further. Add the mushrooms and cook until soft. Sprinkle the flour over them and stir for 1 minute.

Stir in the stock, add the thyme and bring to the boil. Reduce the heat to simmer, covered, for 10 minutes. Allow to cool before processing in batches. Return the soup to the pan, stir in the cream and pour into 4 ovenproof bowls.

Cut rounds of pastry slightly larger than the bowl tops and cover each bowl with pastry (use small deep bowls rather than wide shallow ones or the pastry may sag into the soup).

Seal the edges of the pastry and brush lightly with the beaten egg. Bake for 15 minutes, until golden and puffed. Serve immediately.

Double Potato Soup

2008-07-03T10:43:00.000+10:00

Serves 6

1 Tablespoon butter
2 large potatoes, chopped
1 medium onion, sliced
1 bay leaf
1 ½ C water
½ large chicken stock cube, crumbled
¼ C cream
2 Tablespoons chopped fresh chives

Sweet Potato Soup
1 Tablespoon butter
1 large kumara (chopped
1 ¾ C water
½ large chicken cube, crumbled
2 T cream

Potato soup: Melt butter in medium saucepan, add potatoes, onion and bay leaf, cover and cook over medium heat for about two minutes or until onion is soft. Stir in water, stock cube and cream and bring to the boil, reduce heat and cover, simmer for about 10 minutes or until potatoes are soft. Remove bay leaf, blend or process mixture, in several batches until smooth. Stir in chives.

Sweet Potato Soup: Melt butter in medium saucepan, add kumara, cover and cook over medium heat for 5 minutes. Stir in water, stock cube and cream. Simmer for about 10 minutes or until kumara is soft. Blend or process mixture in several batches until smooth.

Place each soup in separate jugs, pour simultaneously into serving bowls. Pull skewer through the soup for a marbled effect.

Kung Pao Chicken

2008-07-02T15:06:00.000+10:00

1/3 teaspoon salt
2 teaspoons soy sauce
2 teaspoons chicken stock
1 teaspoon cornflour
1 Tablespoon egg white, lightly beaten

For the sauce:
1 Tablespoon thick soy sauce
1 – 2 Tablespoons chilli sauce
2 teaspoons white wine vinegar
2 teaspoons sugar
6 Tablespoons water

Cut the chicken into 1 cm cubes. Put in a bowl.

Prepare the marinade: add the salt, soy sauce, chicken stock cornflour and egg to the dish. Mix well and leave to marinate for 15 – 30 minutes.

Prepare the sauce: mix together the soy sauce, chilli sauce, vinegar, sugar, cornflour and water.

Heat a wok over a high heat. Add the oil and swirl it around. Add the dried chilli, stir, then add the garlic and ginger and stir to release their aroma. Add the chicken. Sliding the spatula to the bottom of the wok, turn and toss for about 60 seconds, Splash in the chicken stock around the side of the wok, stirring and tossing continuously. Add the spring onion and stir for another 30 – 45 seconds, the chicken should be almost cooked by now.

Add the well-stirred sauce to the wok. Continue to stir while it thickens.

Add the peanuts, stir to mix a few times, then remove to a warm serving plate. Serve immediately.

Rustic Steamed Beef

2008-07-02T14:58:00.000+10:00

350 g beef, trimmed
1 packet Chinese mushrooms, reconstituted
1 ½ teaspoons thick soy sauce
3 Tablespoons peanut oil
3 – 4 spring onions, cut into 5 cm sections, shredded lengthwise

For the marinade:
1 cm piece fresh ginger peeled and finely grated
¼ teaspoon salt
¼ teaspoon sugar
1 Tablespoons thick soy sauce
6 turns pepper mill
2 teaspoons chicken stock
2 teaspoons cornflour
2 Tablespoons water
1 Tablespoon peanut oil

Slice the beef into pieces about 2.5 cm x 4 cm and 6 mm thick. Put into a bowl.

Prepare the marinade: add the ginger, salt, sugar, soy sauce, pepper, chicken stock and cornflour to the beef. Add the water 1 Tablespoon at a time, and stir in the same direction to coat the meat. Leave to marinate for 20 – 30 minutes, Blend in the oil just before ready to steam.

Drain the mushrooms and squeeze out excess water but leave the mushrooms damp. Slice into thin strips. Mix in the soy sauce and 1 Tablespoon oil. Mix the mushrooms into the beef. Spread out on a heatproof dish with sloping edges.

Steam the beef in a wok or steamer over high heat for 10 minutes for medium-done beef or 13 – 15 minutes for well done, remove from heat. Add the spring onion on top of the dish.

Heat the remaining 2 Tablespoons of oil in small saucepan until just smoking, Pour over the spring onion to cook partially.

Remove the dish from the wok or steamer and serve immediately.

Orange Chicken With Red Chiles

2008-07-02T14:52:00.000+10:00

Marinade:
1 Tablespoon cornflour
2 Tablespoon chicken stock
500 g boneless chicken breast, cut into 1/2 inch pieces

Sauce:
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2 green onion, minced
1 teaspoon ground Szechuan peppercorns
2 Tablespoon chicken stock
2 Tablespoons soy sauce
1 Tablespoon hot bean sauce
2 Tablespoons orange peel, shredded
4 teaspoons honey
1 teaspoon sesame oil

For the Stir-fry :
4 Tablespoons peanut oil
12 small dried hot red chiles

Combine the ingredients for the marinade in a bowl, stir well, and add the chicken. Let sit for 30 minutes.

Combine all the sauce ingredients in a bowl, stir well, and set aside.

Heat the wok over high heat.

Add the peanut oil and when it is very hot, add the chillies and marinated chicken. Stir-fry for about 1 minute. Add the sauce and stir-fry for an additional 30 seconds. Remove the chillies before serving.

Note: We used 1 chilli for the stir-fry and left it in. Adjust the heat content to suit your taste-buds.

Hot and Spicy Szechuan Noodles (Dan Dan Mian)

2008-07-02T14:39:00.000+10:00

1/2 Tablespoon Szechuan peppercorns
1 1/2 Tablespoon peanut oil plus extra 1 teaspoon
250 g pork mince
2 cups chicken stock
4 tablespoons soy sauce
1 1/2 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 teaspoons sesame oil
1 teaspoon chili oil
1/4 teaspoon white pepper
500 g udon noodles or fresh wheat noodles
4 spring onions, finely sliced, for garnish

Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant.

Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns.

Cool, then strain the oil into a saucepan, discarding the peppercorns.
Add the chicken stock, soy sauce, balsamic vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan.

Keep warm over medium heat.

Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture.

Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes.

Serves in a large bowl and top with the pork and garnish with spring onion.

Note: We left the pork out for a fine vegetarian side dish

Szechuan Pork Tenderloin

2008-07-02T14:26:00.000+10:00

100 g pork tenderloins, sliced 1/4-inch thick
3 Tablespoons soy sauce
1 teaspoon steak sauce
2 garlic cloves, minced
2 Tablespoons minced fresh onions
1/8 teaspoon crushed red pepper flakes (or to taste)
2 Tablespoons peanut oil
2 Cups cauliflower florets
2 medium any color sweet bell peppers, cut in 1-inch squares
2 Tablespoons coarsely chopped dry roasted peanuts
Hot cooked rice

Stir together pork tenderloin slices, soy sauce, steak sauce, garlic, onion and red pepper in a large ziplock bag. Marinate 30 minutes in the refrigerator.
Preheat wok & add oil. Stir fry pork tenderloin mixture on high heat 4 - 5 minutes.Stir in cauliflower and pepper squares & continue stir frying until vegetables are barely cooked. Top with peanuts and serve with rice.

Tossed Noodles with Ginger and Spring Onions

2008-07-02T14:01:00.000+10:00

250 g fresh egg noodles
3 Tablespoons peanut oil
5 cm fresh ginger, cut into silken threads
8 spring onions, cut into 5 cm sections and then into silken threads
½ teaspoon salt
2 Tablespoons oyster sauce

Plunge the noodles into boiling water in a large saucepan, bring back to the boil and continue to boil uncovered until al dente (about 1 – 2 minutes). Separate the noodles with a fork while boiling.

Drain in a colander and then remove to a warm dish.

Heat a wok over high heat until smoke rises. Add the oil and swirl it around. Add the ginger, stir for a few seconds, then add the spring onions and stir thoroughly until hot. Season with the salt. Remove from the heat.

Return the noodles to the wok and toss them with a pair of chopsticks or a fork. Add the oyster sauce and toss again. Remove to a warm serving dish and serve.

Wendy's Zucchini Slice

2008-06-25T14:02:00.001+10:00

1 cup oil
700 g zucchini
2 large onions
2 cup grated cheese
2 cups SR flour
10 eggs, slightly beaten
salt, pepper

Grate zucchini. Chop onion. Combine everything is a bowl. Put into a well-greased pie or quiche dish. Bake in moderate oven 30-40 minutes until golden. Nice hot or cold.

Vegetable Strudel

2008-06-25T13:56:00.000+10:00

Makes 2

1/3 cup water
1 brown onion, halved, thinly sliced
3 garlic cloves, chopped
200g mushrooms, quartered
200 g potatoes, finely diced
200 g pumpkin, finely diced
200 g sweet potatoes, finely diced
6 green shallots, trimmed, chopped
1 bunch fresh chives, cut into 1cm lengths
Salt & freshly ground black pepper
3 teaspoons cornflour mixed with 3 teaspoons water
150g sour extra light cream
1 Tablespoon Dijon mustard
16 sheets filo pastry
1 Tablespoon melted butter

Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Combine water, onion and garlic in a medium saucepan and simmer, covered, for 5 minutes or until onion is soft.

Transfer to a deep frying pan. Add vegetables and ½ C water. Cook over high heat, tossing, for 10 minutes or until liquid evaporates. Remove from heat. Add green shallots and chives. Season with salt and pepper. Set aside for 15 minutes. Drain any liquid.

Combine cornflour mixture, sour cream and mustard. Stir into vegetables. Brush a pastry sheet with a little melted butter. Top with another sheet and brush with butter. Repeat layering, brushing sheets with butter until you have used 8 sheets. Repeat for the other patry base. Spoon filling lengthways along centre of pastry, leaving 8cm border at narrow ends. Fold 1 long side over filling, fold in narrow ends, then fold remaining long side over. Hold together and place on lined tray, seam-side down. Brush with remaining butter.

Bake for 25-30 minutes or until golden. Serve with salad.

Mushroom and Walnut Scrolls

2008-06-25T13:53:00.000+10:00

2 x 375g packets filo pastry
5 Tablespoons butter, melted

Mushroom and walnut filling
2 Tablespoons olive oil
1 large onion, finely chopped
750g mushrooms, diced
2 oranges, rind finely grated
3 cups fresh white breadcrumbs
1 1/3 cups walnuts, chopped

Make filling: Heat oil in a large, non-stick frying pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add mushrooms. Increase heat to high. Cook for 8 to 10 minutes or until mushrooms are soft and juices evaporated. Add orange rind. Set aside to cool.

Preheat oven to 200°C. Grease 2 baking trays. Transfer mushroom mixture to a bowl. Add breadcrumbs, walnuts and salt and pepper. Mix well.

Place 1 pastry sheet on a workbench, long side facing you. Lightly brush with butter. Top with another pastry sheet. Spoon 1/2 cup mushroom mixture in a 1cm-thick line along pastry, leaving a 1cm border at both short ends. Starting from long end closest to you, roll up pastry to enclose filling. Shape into a flat scroll (see note). Place on prepared tray. Repeat with remaining pastry, butter and filling.

Brush tops with butter. Bake for 25 to 30 minutes or until golden. Serve warm.

Notes Don't roll pastry too tightly, as this can cause it to split. Before shaping the scroll, brush with melted butter and allow to stand a few minutes for butter to firm. This acts as a glue to hold the scroll's shape.

Curried Vegetable Burgers

2008-06-25T13:46:00.000+10:00

2 Tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 zucchinis, grated
1 large carrot, grated
4 slices wholemeal bread, crusts removed
400g canned chickpeas, rinsed, drained
3 teaspoons mild curry paste
3 Tablespoons crunchy peanut butter
1 egg yolk
3 Tablespoons chopped parsley leaves, plus extra leaves to serve
6 bread rolls
Mayonnaise, chutney, lettuce and tomato, to serve

Heat half the oil in a large frypan over medium-low heat, add the onion and cook for 5 minutes or until softened.

Add the garlic, zucchini and carrot, then cook, stirring, for 2-3 minutes until wilted and softened. Drain off any liquid.

Place bread and chickpeas in the bowl of a food processor and pulse to combine.

Add softened vegetables, curry paste, peanut butter, yolk and parsley. Process until mixture comes together.

Form the mixture into 6 patties and chill for 10 minutes. Heat the remaining tablespoon of oil in a non-stick frypan over medium heat and cook the burgers, in batches if necessary, for 1-2 minutes each side until golden.

Serve in rolls with mayonnaise, chutney, lettuce, tomato and extra parsley leaves.

Note: These could also be served as rissoles/patties with a salad on the side. They would be great served cold at a picnic.

Caramelized Onion, Olive and Goat's Cheese Tart

2008-06-25T13:42:00.000+10:00

Makes 2

2 Tablespoons olive oil
4 brown onions, sliced
1 Tablespoon brown sugar
2 teaspoons red wine vinegar
salt and cracked black pepper
1/2 cup kalamata olives
100g goats cheese, crumbled
1 teaspoon lemon thyme leaves
2 sheets puff pastry, defrosted

Heat the oil in a large frying pan over a medium-high heat. Then add the onions and cook for 10 minutes or until they soften.

Add the brown sugar, vinegar, salt and pepper and continue cooking for another five minutes. Remove from the heat and allow to cool slightly.

Preheat oven to 210 C. Scatter onions over the defrosted pastry, leaving a 3cm border. Top the onions with the olives and the goats cheese.

Bake for 30 minutes or until the pastry is crisp and puffed. Then scatter with thyme and serve the tart warm.

Photo by Oliver Ford

Layered Potato Cake

2008-06-25T13:34:00.000+10:00

Melted butter, to grease
6 (about 1kg) coliban potatoes, peeled, thinly sliced
3 Tablespoons , melted
1/3 cup shredded parmesan
1 teaspoon fresh thyme leaves
Salt & freshly ground black pepper
Mixed salad leaves, to serve

Preheat oven to 220°C. Brush a round 18cm (base measurement) cake pan with melted butter to lightly grease. Place the potato slices in a large bowl. Add the melted butter and gently toss until potato slices are well coated. Arrange one-third of the potato slices over the base of the prepared pan.

Combine parmesan and thyme in a bowl. Sprinkle potato slices with one-third of the parmesan mixture. Season with salt and pepper. Continue layering with the remaining potato slices, parmesan mixture and salt and pepper, finishing with a layer of parmesan mixture.
Bake in preheated oven, pressing the potato down with the back of a large spoon a couple of times during cooking, for 1 hour or until tender and golden. Remove from oven and set aside for 5 minutes to cool slightly. Turn onto a serving plate. Cut into wedges and serve with mixed salad leaves.

Savoury Mince

2008-06-04T15:09:00.001+10:00

2 Tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
600 g beef mince
1 large carrot, peeled, finely chopped
¾ Cup corn kernels
1 C grated zucchini
2 Tablespoons tomato paste
3 x 400 g cans crushed tomatoes

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.

Add carrot. Cook, stirring, for 5 minutes. Add tomato paste. Cook, stirring, for 2 to 4 minutes. Add crushed tomatoes. Increase heat to high. Bring to the boil.

Reduce heat to medium-low. Simmer, uncovered, for 20 to 30 minutes or until sauce thickens. Season with salt and pepper.

Pastitsio

2008-06-04T15:01:00.001+10:00

Serves 8

2 Tablespoons oil
1 large brown onion, finely chopped
2 cloves garlic, crushed
750g lamb or beef mince
800g can chopped Roma tomatoes
140g tub tomato paste
1 Cup chicken stock
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
500g packet dried macaroni pasta
180g butter
1 Cup plain flour
100 ml cream
3 1/2 Cups milk
2 eggs lightly beaten
1 1/2 Cups tasty cheese, grated

Preheat oven to 180°C. Grease baking dish.

Heat oil in a large, heavy-based saucepan over medium heat. Add onion and garlic and cook for 2 to 3 minutes or until tender. Add mince and cook, stirring with a wooden spoon to break it up, for 5 minutes or until browned.

Stir in tomatoes and juice, paste, wine, basil, oregano and cinnamon. Season to taste. Bring to the boil. Reduce heat and simmer for 45 minutes or until thick. Cool.

Cook pasta in a large saucepan of boiling salted water until just tender. Drain and return to pan. Stir in meat sauce.

Melt butter in a saucepan over high heat. Add flour and cook for 1 minute. Remove from heat. Slowly add cream and milk, stirring constantly. Return to heat and cook, stirring constantly, until sauce comes to the boil. Reduce heat and simmer for 5 minutes. Cool for 10 minutes. Stir in eggs and cheese.

Spoon meat and pasta mixture into prepared dishes. Pour cheese sauce over mixture and spread evenly. Bake for 50 to 60 minutes or until hot and golden.

Steamed Dim Sum with Lemon Soy Sauce

2008-06-04T14:56:00.000+10:00

300g beef mince
2 long fresh red chillies, deseeded, finely chopped
1 garlic clove, crushed
3 Tablespoons soy sauce
1 teaspoon vegetable oil
12 square rice paper wrappers
1 Tablespoon caster sugar
1 Tablespoon fresh lemon juice

Combine the mince, chillies, garlic and 1 Tablespoon of the soy sauce in a bowl. Place in the fridge until required.

Brush a baking tray with 1/2 tsp of the oil to lightly grease. Dip the rice paper wrappers, one at a time, in a large shallow dish of lukewarm water for 30 seconds or until soft and pliable (do not leave the wrappers in too long or they will begin to tear). Place on paper towel to dry. Place a tablespoonful of the beef mixture in the centre of each rice paper wrapper. Bring corners together to enclose mixture and gently twist to form a pouch. Repeat with the remaining rice paper wrappers and beef mixture.

Brush the base of a 30cm bamboo steaming basket with the remaining oil. Place the steamer over a wok or large saucepan of simmering water (make sure the base of the steamer doesn't touch the water) and cook, covered, for 4-5 minutes or until the dim sum are cooked through.

Meanwhile, combine the sugar, lime juice and remaining soy sauce in a small bowl. Set aside.

Serve the dim sum with the lime soy sauce.

San Choy Bau

2008-06-04T14:38:00.001+10:00

Serves 6

1 Tablespoon vegetable oil
300g veal or lean beef mince
300g pork mince
1 garlic clove, crushed
2 teaspoons finely grated fresh ginger
1 x 230g can water chestnuts, drained, finely chopped
4 green shallots, ends trimmed, finely chopped
1/4 Cup oyster sauce
1/4 Cup soy sauce
100g bean sprouts
Pinch of salt
12 iceberg lettuce leaves, washed, dried

Heat the oil in a large frying pan over medium-high heat. Add the veal or beef mince and pork mince. Cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the garlic and ginger and cook, stirring, for 1 minute or until fragrant.

Add the water chestnuts and green shallots and cook, stirring, for 1 minute or until combined. Stir in the oyster and soy sauces and cook, stirring, for 2 minutes or until well combined and heated through. Remove from heat. Add the bean sprouts and stir until just wilted.

Taste and season with salt, if necessary. Transfer to a serving bowl.

Place the lettuce leaves, cup-side up, on a serving platter and serve immediately with the mince mixture.

Vege-Loaf

2008-06-04T13:43:00.000+10:00

1 can chickpeas, slightly crushed (or a little minced - to keep with the theme for the day "Mighty Mince"
1 small onion, diced
1 C oats
3/4 C grated cheese
1/2 C pasta sauce
1/2 t garlic, crushed
1 egg, beaten
Fresh basil and parsley
Salt and freshly ground black pepper, to taste

Combine all ingredients. Press into a greased loaf pan and bake at 180 C for about 45 minutes, or until golden and crusty.

Serve hot or cold.