I just love slices of this savoury butter on chargrilled steak. It is also ideal to serve with fish, lamb, chicken or vegetables. Keep chilled for up to a month.
▶250gm softened butter
▶1 x 45gm can anchovy fillets, drained
▶4 cloves garlic, crushed
▶1/2 cup very finely chopped flat-leaf parsley
▶ground black pepper to taste
Mix all ingredients together, whisking with a fork.
Lay down a sheet of baking paper and spread butter into a "sausage" shape. Roll up. Refrigerate until set.
To serve, cut cold butter into discs, place on hot meat.
Wednesday 27 June 2012
Rottnest Chicken - So Simple
I named this recipe after a small holiday island just off the coast of Perth, Western Australia. The public are only allowed to walk or ride bicycles, and swim suits and rubber thongs are the dress code. Cooking is low on the list of holiday activities here but all the rental cottages have a barbecue as do most of the luxurious motor yachts that anchor all around the island. Make up a big quantity for drop-in guests as it will keep for a few days chilled.
Any amount of -
▶chicken breasts
▶tomato sauce
▶Worcestershire sauce
▶barbecue spice mix
▶olive oil
Cut chicken into thin schnitzels. (Place chicken breast on cutting board, firmly press your hand down onto the meat and carefully slice the chicken through between your hand and the board. No accidents!)
Make a marinade of equal parts of the sauces, drizzle of oil and a heavy sprinkling of barbecue spice mix.
Place chicken and marinade in sealed plastic bags or container. Leave in refrigerator until you come back from the beach!
Barbecue on hotplate for just a few minutes on each side.
Any amount of -
▶chicken breasts
▶tomato sauce
▶Worcestershire sauce
▶barbecue spice mix
▶olive oil
Cut chicken into thin schnitzels. (Place chicken breast on cutting board, firmly press your hand down onto the meat and carefully slice the chicken through between your hand and the board. No accidents!)
Make a marinade of equal parts of the sauces, drizzle of oil and a heavy sprinkling of barbecue spice mix.
Place chicken and marinade in sealed plastic bags or container. Leave in refrigerator until you come back from the beach!
Barbecue on hotplate for just a few minutes on each side.
Smoked Salmon or Smoked Trout Green Pea Risotto
In a separate saucepan on a hotplate, place -
▶4 cups chicken or clear seafood stock
Keep hot.
Into a Dutch oven (or large saucepan) place -
▶1 tbsp butter
▶1/3 cup finely diced red or brown onion
▶1 clove garlic, crushed
Sauté gently until onion has softened but not browned. Add -
▶1 heaped cup Arborio rice
Stir for about 5 minutes or until rice takes on the golden colour of the butter.
Add -
▶1 cup dry white wine
Simmer until absorbed.
Now start adding the hot chicken or seafood stock, one ladle at a time. Simmer over low heat stirring often. When liquid has evapourated, add next ladle of stock. Repeat.
When the final ladle of stock is poured in, stir in -
▶125gm soft cream cheese
▶1/2 cup finely shredded Parmesan cheese
▶1 cup frozen peas
Continue simmering until stock has absorbed. All up this should take about 1/2 hour. Just before end (rice will be creamy), stir through -
▶200gm diced smoked salmon or smoked trout
Garnish with -
▶drizzle extra virgin olive oil
▶chopped parsley
▶lemon wedges
Serve immediately.
▶4 cups chicken or clear seafood stock
Keep hot.
Into a Dutch oven (or large saucepan) place -
▶1 tbsp butter
▶1/3 cup finely diced red or brown onion
▶1 clove garlic, crushed
Sauté gently until onion has softened but not browned. Add -
▶1 heaped cup Arborio rice
Stir for about 5 minutes or until rice takes on the golden colour of the butter.
Add -
▶1 cup dry white wine
Simmer until absorbed.
Now start adding the hot chicken or seafood stock, one ladle at a time. Simmer over low heat stirring often. When liquid has evapourated, add next ladle of stock. Repeat.
When the final ladle of stock is poured in, stir in -
▶125gm soft cream cheese
▶1/2 cup finely shredded Parmesan cheese
▶1 cup frozen peas
Continue simmering until stock has absorbed. All up this should take about 1/2 hour. Just before end (rice will be creamy), stir through -
▶200gm diced smoked salmon or smoked trout
Garnish with -
▶drizzle extra virgin olive oil
▶chopped parsley
▶lemon wedges
Serve immediately.
Quick and Easy Malay Laksa
I call this easy as the recipe uses commercial laksa paste in the base.
Cook (as per packet instructions)and drain -
▶thin egg noodles or rice vermicelli noodles
In a large saucepan sauté for a few minutes -
▶1 tbsp vegetable or peanut oil
▶3 tbsp laksa paste
Add -
▶1 litre hot chicken stock
▶300ml coconut milk
▶2 cups diced chicken thigh meat
Cover. Simmer 5 minutes.
Stir through a generous amount of any of these vegetables -
▶red and/or green capsicum/bell pepper, cut julienne
▶spring onions, sliced diagonally
▶baby sweetcorn
▶green beans, sliced diagonally
▶snowpeas/mangetout, cut julienne
▶celery, sliced diagonally
▶sliced mushrooms/rehydrated shitake
▶shredded carrot
▶finely shredded Kaffir lime leaf (remove "spine" first)
▶finely sliced red and/or green chilli
Reheat, add -
▶2 cups raw peeled prawns
Simmer 3 minutes. Season if required.
To serve, divide mixture up into large warmed, soup bowls placing precooked noodles in base, topped with -
▶fresh bean shoots
Ladle over the hot soup.
Garnish each bowl with a generous amount of -
▶fresh coriander leaves
Cook (as per packet instructions)and drain -
▶thin egg noodles or rice vermicelli noodles
In a large saucepan sauté for a few minutes -
▶1 tbsp vegetable or peanut oil
▶3 tbsp laksa paste
Add -
▶1 litre hot chicken stock
▶300ml coconut milk
▶2 cups diced chicken thigh meat
Cover. Simmer 5 minutes.
Stir through a generous amount of any of these vegetables -
▶red and/or green capsicum/bell pepper, cut julienne
▶spring onions, sliced diagonally
▶baby sweetcorn
▶green beans, sliced diagonally
▶snowpeas/mangetout, cut julienne
▶celery, sliced diagonally
▶sliced mushrooms/rehydrated shitake
▶shredded carrot
▶finely shredded Kaffir lime leaf (remove "spine" first)
▶finely sliced red and/or green chilli
Reheat, add -
▶2 cups raw peeled prawns
Simmer 3 minutes. Season if required.
To serve, divide mixture up into large warmed, soup bowls placing precooked noodles in base, topped with -
▶fresh bean shoots
Ladle over the hot soup.
Garnish each bowl with a generous amount of -
▶fresh coriander leaves
Tuesday 26 June 2012
Lemonade Scones or Biscuits (U.S.)
Preheat oven to 220'
▶4 cups self-raising flour
▶300 mls cream
▶300 mls lemonade
Gently fold all ingredients together. Pat out onto a well- floured pastry sheet to about 4cm in thickness. Cut into 5cm rounds. Place close together on a floured baking tray.
Brush tops with -
▶milk
Bake 12-15 minutes until golden and cooked through when tested.
Serve warm or at room temperature, with butter, jam and whipped cream.
▶4 cups self-raising flour
▶300 mls cream
▶300 mls lemonade
Gently fold all ingredients together. Pat out onto a well- floured pastry sheet to about 4cm in thickness. Cut into 5cm rounds. Place close together on a floured baking tray.
Brush tops with -
▶milk
Bake 12-15 minutes until golden and cooked through when tested.
Serve warm or at room temperature, with butter, jam and whipped cream.
Seafood Stew
This seafood dish is cooked and served like a soup, but I tend to associate soup as a starter to a meal. However this is very hearty and rich so I call it a "stew". The base stock can be made ahead of time and frozen until needed for a quick, last-minute meal. Add the seafood just before serving.
In a large stockpot gently sauté until softened but not browned -
▶2 tblsp butter or oil
▶1 large brown onion, peeled and finely diced
▶2 cloves garlic, peeled and finely diced
Add -
▶3 med/large waxy potatoes, peeled and diced (about 4 cups)
▶3 medium carrots, scrubbed and sliced
▶6 cups fish stock (commercially made okay)
▶pinch pure saffron
Cover, simmer 1/2 hour. (Can be frozen at this stage.)
Just before serving, add -
▶about 4 cups diced seafood mixture*
(* a tasty combination is a piece of fresh red salmon; a piece fresh white-fleshed fish; uncooked prawn flesh.)
Cover and simmer 3-5 minutes or until seafood is just cooked.
To serve, garnish with -
▶lots chopped parsley
In a large stockpot gently sauté until softened but not browned -
▶2 tblsp butter or oil
▶1 large brown onion, peeled and finely diced
▶2 cloves garlic, peeled and finely diced
Add -
▶3 med/large waxy potatoes, peeled and diced (about 4 cups)
▶3 medium carrots, scrubbed and sliced
▶6 cups fish stock (commercially made okay)
▶pinch pure saffron
Cover, simmer 1/2 hour. (Can be frozen at this stage.)
Just before serving, add -
▶about 4 cups diced seafood mixture*
(* a tasty combination is a piece of fresh red salmon; a piece fresh white-fleshed fish; uncooked prawn flesh.)
Cover and simmer 3-5 minutes or until seafood is just cooked.
To serve, garnish with -
▶lots chopped parsley
Mediterranean Chicken
This recipe can be prepared and left to marinate in the refrigerator for up to 2 days before cooking.
Into a large or "turkey-size" oven bag place -
▶3 kgs chicken pieces
▶1/3 cup olive oil
▶1/3 cup lemon juice
▶2 lemons, quartered
▶6-8 cloves peeled garlic
▶handful fresh thyme sprigs
▶2-4 stems fresh rosemary
▶lots ground black pepper
▶1 tsp sea salt flakes
Tie up securely, roll chicken around to cover with marinade. Keep refrigerated, turning occasionally. Leave for at least 6 hours or up to 48 hours.
Preheat oven to 180'.
Line a large baking dish with baking paper and tip in all the contents of the bag. Spread out.
Bake uncovered for 1 1/2 hours or until brown and cooked through.
To serve, arrange onto a large shallow platter.
Garnish with -
▶sprigs fresh parsley
Into a large or "turkey-size" oven bag place -
▶3 kgs chicken pieces
▶1/3 cup olive oil
▶1/3 cup lemon juice
▶2 lemons, quartered
▶6-8 cloves peeled garlic
▶handful fresh thyme sprigs
▶2-4 stems fresh rosemary
▶lots ground black pepper
▶1 tsp sea salt flakes
Tie up securely, roll chicken around to cover with marinade. Keep refrigerated, turning occasionally. Leave for at least 6 hours or up to 48 hours.
Preheat oven to 180'.
Line a large baking dish with baking paper and tip in all the contents of the bag. Spread out.
Bake uncovered for 1 1/2 hours or until brown and cooked through.
To serve, arrange onto a large shallow platter.
Garnish with -
▶sprigs fresh parsley
Rose Petal Lemonade
Pretty as a picture and best served in a large, clear glass or crystal jug.
▶2 litres chilled lemonade
▶2 handfuls of fresh, washed pink/red rose petals
▶few drops rose water*
▶1 cup frozen raspberries
▶2-3 tblsp raspberry cordial
▶ice cubes
* culinary rose water can be purchased from Middle Eastern and Indian grocery stores.
▶2 litres chilled lemonade
▶2 handfuls of fresh, washed pink/red rose petals
▶few drops rose water*
▶1 cup frozen raspberries
▶2-3 tblsp raspberry cordial
▶ice cubes
* culinary rose water can be purchased from Middle Eastern and Indian grocery stores.
Easy Mushroom Soup
Into a large saucepan over moderate heat, place -
▶2 tbsp butter
▶500gm washed, chopped mushroom caps and stalks (don't peel)
▶1 small clove crushed garlic
Stir for a few minutes then cover and gently steam mushrooms for 10 minutes. Strain through a colander, reserving the juice.
In same saucepan make a roux with -
▶2 tbsp butter
▶3 tbsp plain flour
Cook for 1 minute then gradually stir in the mushroom juice. Heat until thickening.
Gradually add -
▶2 cups strong beef stock (or vegetable stock)
▶3 1/2 cups milk
▶ground black pepper
Return the steamed mushrooms to the pot.
Slowly bring to simmering, cover and continue to cook gently for 10 minutes.
Cool, then purée in a blender to a smooth creamy soup. Season with salt and pepper if required.
Reheat.
To serve, garnish with -
▶snipped fresh chives
▶2 tbsp butter
▶500gm washed, chopped mushroom caps and stalks (don't peel)
▶1 small clove crushed garlic
Stir for a few minutes then cover and gently steam mushrooms for 10 minutes. Strain through a colander, reserving the juice.
In same saucepan make a roux with -
▶2 tbsp butter
▶3 tbsp plain flour
Cook for 1 minute then gradually stir in the mushroom juice. Heat until thickening.
Gradually add -
▶2 cups strong beef stock (or vegetable stock)
▶3 1/2 cups milk
▶ground black pepper
Return the steamed mushrooms to the pot.
Slowly bring to simmering, cover and continue to cook gently for 10 minutes.
Cool, then purée in a blender to a smooth creamy soup. Season with salt and pepper if required.
Reheat.
To serve, garnish with -
▶snipped fresh chives
Monday 25 June 2012
Best Pâté
This makes almost a litre of pâté.
In bowl place -
▶400-500gm chicken or duck livers
▶milk to cover
▶pinch salt
Leave for 1 hour, then drain on paper towels.
Heat frypan on medium heat then add -
▶125gm salted butter
▶livers
▶1 clove garlic, chopped
▶3 large (golf-ball size) French shallots, peeled and chopped
▶leaves from 6 sprigs fresh thyme
▶ground black pepper
▶pinch salt
Gently sauté until livers have just lost their redness on the outside, but still pink inside. This should take about 10 minutes. Place all the mixture into a blender.
To the liver mixture, add and blend to a smooth paste -
▶125gm salted butter, extra
▶125ml (1/2 cup) cream
▶3 tbsp Madeira, Muscat or Marsala wine
▶3 tbsp Port (tawny) wine (or sweet sherry)
▶2 tbsp brandy
Season with extra salt and black pepper if required.
Pour into individual pots or ramekins. Chill.
To serve, place pot of pâté on a platter, with some chutney, pickled cornichons and thin toast trangles.
In bowl place -
▶400-500gm chicken or duck livers
▶milk to cover
▶pinch salt
Leave for 1 hour, then drain on paper towels.
Heat frypan on medium heat then add -
▶125gm salted butter
▶livers
▶1 clove garlic, chopped
▶3 large (golf-ball size) French shallots, peeled and chopped
▶leaves from 6 sprigs fresh thyme
▶ground black pepper
▶pinch salt
Gently sauté until livers have just lost their redness on the outside, but still pink inside. This should take about 10 minutes. Place all the mixture into a blender.
To the liver mixture, add and blend to a smooth paste -
▶125gm salted butter, extra
▶125ml (1/2 cup) cream
▶3 tbsp Madeira, Muscat or Marsala wine
▶3 tbsp Port (tawny) wine (or sweet sherry)
▶2 tbsp brandy
Season with extra salt and black pepper if required.
Pour into individual pots or ramekins. Chill.
To serve, place pot of pâté on a platter, with some chutney, pickled cornichons and thin toast trangles.
Pulled Pork in Slow Cooker
A delicious, rich shredded pork meat which is served warm on buttered bread rolls with a side salad.
This was my first experimental recipe, but it turned out so well I haven't had to modify the ingredients at all! Although it took more than 24 hours to cook in my old crockpot, the cooking time will depend on the capability of your slow cooker. But it was worth every minute.
Freeze any leftovers.
▶2kg piece of roasting shoulder pork (rolled, boneless is okay also)
▶2 large brown onions, peeled and sliced
▶1 small bottle dry ginger ale
Preheat slow cooker on high.
Place half of the onion in the slow cooker, then the pork and rest of onion on top. Pour over the ginger ale. Cook on high for 1 hour then reduce to low and slow cook for about 18 hours. (It could take even longer, so test your meat - it should flake easily.)
Remove meat and use a slotted spoon to recover the onions. Discard all the liquid.
To shred the meat, remove any obvious fatty pieces, skin and bones then use two forks to break up the meat into fine shreds. Return meat and onion to the slow cooker.
Pour over the meat/onion -
▶3/4 cup barbecue sauce
▶1/2 cup smokey barbecue sauce
▶1/2 cup Worcestershire sauce
▶1/4 cup honey mustard sauce
▶2 tbsp clear honey
▶1 tsp dry mustard powder
▶(optional) 1 tsp dried chilli flakes
Heat on high for 1 hour then continue cooking on low for 4-5 hours.
This was my first experimental recipe, but it turned out so well I haven't had to modify the ingredients at all! Although it took more than 24 hours to cook in my old crockpot, the cooking time will depend on the capability of your slow cooker. But it was worth every minute.
Freeze any leftovers.
▶2kg piece of roasting shoulder pork (rolled, boneless is okay also)
▶2 large brown onions, peeled and sliced
▶1 small bottle dry ginger ale
Preheat slow cooker on high.
Place half of the onion in the slow cooker, then the pork and rest of onion on top. Pour over the ginger ale. Cook on high for 1 hour then reduce to low and slow cook for about 18 hours. (It could take even longer, so test your meat - it should flake easily.)
Remove meat and use a slotted spoon to recover the onions. Discard all the liquid.
To shred the meat, remove any obvious fatty pieces, skin and bones then use two forks to break up the meat into fine shreds. Return meat and onion to the slow cooker.
Pour over the meat/onion -
▶3/4 cup barbecue sauce
▶1/2 cup smokey barbecue sauce
▶1/2 cup Worcestershire sauce
▶1/4 cup honey mustard sauce
▶2 tbsp clear honey
▶1 tsp dry mustard powder
▶(optional) 1 tsp dried chilli flakes
Heat on high for 1 hour then continue cooking on low for 4-5 hours.
Breakfast Egg Puff
This recipe is ideal for a breakfast/brunch get together, as it is prepared the day before and cooked in the morning. The mixture will puff up overnight and when cooked has a texture similar to a cheese soufflé.
Serves 8-10.
BASE
▶1 full loaf of unsliced white bread (or pre-sliced bread)
Remove crusts from all sides, cut into about 16 slices, then cut each slice into 9 cubes, or thereabouts.
▶250gm grated tasty cheddar cheese
▶1/3 cup finely chopped parsley and/or chives
In a very large flat casserole or lasagna dish, make three layers of bread, cheese and herbs. Repeat layering.
EGG MIX
Whisk together -
▶6 large eggs
▶4 cups milk (1 litre)
▶2 tsp Worcestershire Sauce
▶1 1/2 tsp dry mustard powder
▶1 1/2 tsp salt
▶1/4 tsp white pepper
Pour over bread base. Cover and chill overnight.
Bake uncovered at 180' for about 1 hour or until puffed up and golden brown.
Serves 8-10.
BASE
▶1 full loaf of unsliced white bread (or pre-sliced bread)
Remove crusts from all sides, cut into about 16 slices, then cut each slice into 9 cubes, or thereabouts.
▶250gm grated tasty cheddar cheese
▶1/3 cup finely chopped parsley and/or chives
In a very large flat casserole or lasagna dish, make three layers of bread, cheese and herbs. Repeat layering.
EGG MIX
Whisk together -
▶6 large eggs
▶4 cups milk (1 litre)
▶2 tsp Worcestershire Sauce
▶1 1/2 tsp dry mustard powder
▶1 1/2 tsp salt
▶1/4 tsp white pepper
Pour over bread base. Cover and chill overnight.
Bake uncovered at 180' for about 1 hour or until puffed up and golden brown.
Saturday 23 June 2012
Spanish Chorizo Soup
I have submitted this recipe to other food websites and have always received good reviews. If you prefer the vegetarian option, just omit the chorizo.
In a large saucepan, gently sauté until just softened -
▶1 large brown onion, chopped
▶2 cloves garlic, finely chopped
▶1 tbsp olive oil
▶1 cup chopped flat-leaf parsley
Add -
1 tsp each of
▶tumeric powder,
▶cumin powder
▶dried oregano (or marjoram)
and a dash of,
▶chilli flakes
Sauté 1 minute or until fragrant.
Add -
▶1 large can (800gm) chopped tomatoes
▶1 can (400gm) drained beans (butter, cannellini or red kidney)
▶1 cup dried red lentils
▶6 cups chicken or vegetable stock
Bring to the boil, reduce heat, cover and simmer 1/2 hour.
Heat a frypan. Add -
▶2 tsp olive oil
▶2 peeled and sliced chorizo sausages(cured, salami-style)
Sauté for a few minutes then add to the soup. Simmer for another 10 minutes.
Season if required with salt and black pepper.
To serve, garnish with -
▶extra chopped parsley.
In a large saucepan, gently sauté until just softened -
▶1 large brown onion, chopped
▶2 cloves garlic, finely chopped
▶1 tbsp olive oil
▶1 cup chopped flat-leaf parsley
Add -
1 tsp each of
▶tumeric powder,
▶cumin powder
▶dried oregano (or marjoram)
and a dash of,
▶chilli flakes
Sauté 1 minute or until fragrant.
Add -
▶1 large can (800gm) chopped tomatoes
▶1 can (400gm) drained beans (butter, cannellini or red kidney)
▶1 cup dried red lentils
▶6 cups chicken or vegetable stock
Bring to the boil, reduce heat, cover and simmer 1/2 hour.
Heat a frypan. Add -
▶2 tsp olive oil
▶2 peeled and sliced chorizo sausages(cured, salami-style)
Sauté for a few minutes then add to the soup. Simmer for another 10 minutes.
Season if required with salt and black pepper.
To serve, garnish with -
▶extra chopped parsley.
Best Ever Cupcakes with Vanilla Butter Icing
Place 12 pretty, paper patty-pan liners into muffin-tin holes.
Sift together and set aside -
▶1 1/2 cups plain (all purpose) flour
▶2 tsp baking powder
With an electric mixer, beat together -
▶125gm softened butter
▶1 cup white sugar
▶1 cup milk
▶1 tsp vanilla extract
▶1 tsp salt
Using only a spatula or spoon, fold the sifted flour mix into the wet mix to form a soft batter.
Ladle evenly into the patty cases.
Bake for 15-20 minutes or until a test with a skewer comes out clean.
Cool.
Decorate with Vanilla Butter Icing.
Vanilla Butter Icing
Mix using a fork, then decorate cakes -
▶1 1/2 tbsp very soft butter
▶1 1/2 cups pure icing sugar (sifted)
▶1/2 tsp vanilla extract or vanilla bean paste
drops of cold water (to get mixture to just spreadable consistency)
Warm Artichoke Dip with Tortilla Shards
Preheat oven to 180'.
Use artichokes in water not oily, antipasta type.
Mix all ingredients together in a small ovenproof dish.
▶1 x 400gm can artichoke hearts, drained and roughly chopped
▶1 cup egg mayonnaise
▶1 cup grated Pecorino or Romano cheese
▶1/3 cup finely snipped chives
▶Dash of Tabasco sauce, garlic powder and black pepper
Bake uncovered for 20 minutes. (Do not overcook or mix will separate.)
Serve with tortilla shards.
Tortilla Shards(about 72 pieces)
Cut 6 tortilla rounds in a "clock pattern" to make triangles.
Spread loosely on a baking tray and cook at 160' for about 15 minutes or until just starting to crispen. Cool.
Store in airtight containers until required.
Use artichokes in water not oily, antipasta type.
Mix all ingredients together in a small ovenproof dish.
▶1 x 400gm can artichoke hearts, drained and roughly chopped
▶1 cup egg mayonnaise
▶1 cup grated Pecorino or Romano cheese
▶1/3 cup finely snipped chives
▶Dash of Tabasco sauce, garlic powder and black pepper
Bake uncovered for 20 minutes. (Do not overcook or mix will separate.)
Serve with tortilla shards.
Tortilla Shards(about 72 pieces)
Cut 6 tortilla rounds in a "clock pattern" to make triangles.
Spread loosely on a baking tray and cook at 160' for about 15 minutes or until just starting to crispen. Cool.
Store in airtight containers until required.
Thursday 21 June 2012
Mongolian Sauce Base for Beef, Chicken or Lamb
SAUCE
If not using immediately, this sauce can be bottled, refrigerated and kept for a few weeks. Use the full quantity for 750gm meat base.
* Fresh ginger - store knobs in a sealed plastic bag in freezer, and grate off only the amount you require.
In medium size saucepan, sauté for 1 minute -
▶1 tbsp chopped garlic (3-4 large cloves)
▶1 tsp grated ginger
▶1/2 tbsp vegetable oil
Add -
▶1/2 cup dark soy sauce
▶1/2 cup water
▶3/4 cup dark brown sugar
Bring just to the boil, simmer uncovered 4 minutes.
MEAT
▶750gm - 1kg of boneless meat (rump steak, boneless chicken breast or thigh meat, lamb).
Cut meat into finger-size strips. Place in snaplock plastic bag with a generous amount of cornflour to coat well. Toss.
In wok or small saucepan, heat -
1 cup vegetable oil
Sauté meat in small batches until golden brown. Drain on paper towels. When all the meat is cooked, carefully drain off the oil. Return fried meat to wok, pour over the Mongolian Sauce and heat until bubbling.
Spoon onto a serving dish. Garnish with a good handful of -
▶sliced green spring onion tops
Side dish -
▶bowl of steamed rice.
Serves 4.
If not using immediately, this sauce can be bottled, refrigerated and kept for a few weeks. Use the full quantity for 750gm meat base.
* Fresh ginger - store knobs in a sealed plastic bag in freezer, and grate off only the amount you require.
In medium size saucepan, sauté for 1 minute -
▶1 tbsp chopped garlic (3-4 large cloves)
▶1 tsp grated ginger
▶1/2 tbsp vegetable oil
Add -
▶1/2 cup dark soy sauce
▶1/2 cup water
▶3/4 cup dark brown sugar
Bring just to the boil, simmer uncovered 4 minutes.
MEAT
▶750gm - 1kg of boneless meat (rump steak, boneless chicken breast or thigh meat, lamb).
Cut meat into finger-size strips. Place in snaplock plastic bag with a generous amount of cornflour to coat well. Toss.
In wok or small saucepan, heat -
1 cup vegetable oil
Sauté meat in small batches until golden brown. Drain on paper towels. When all the meat is cooked, carefully drain off the oil. Return fried meat to wok, pour over the Mongolian Sauce and heat until bubbling.
Spoon onto a serving dish. Garnish with a good handful of -
▶sliced green spring onion tops
Side dish -
▶bowl of steamed rice.
Serves 4.
Wednesday 20 June 2012
Gingerbread Loaf
This is an excellent textured loaf, ideal for slicing without crumbling.
Double the amount of ginger powder for a more intense flavour.
Preheat oven to 160'. Line a loaf tin (1 litre capacity) with baking paper.
In medium size saucepan, heat until melted -
▶180gm unsalted butter
▶3 tblsps golden syrup
▶1 cup superfine sugar
▶1 cup milk
Into a mixing bowl, sift together -
▶2 cups plain flour
▶1 tblsp ginger powder
▶1 tsp allspice powder
▶1 tsp bicarb. soda powder
Gently mix the melted liquid into the dry ingredients to form a soft batter. Pour into loaf tin and bake for 1 hour or until cooked through. Lift out from tin, cool.
To serve, slice and butter.
WELCOME!
I had been thinking about starting a website for so long that it took a stormy winter's day to finally relax (a bit!) and sort out what I was going to do with the thousands of recipes I have collected over decades.
Having checked out the interest in blog spots, this is how I have chosen to share my favourite, delicious, tried and (some) modified recipes that have passed the tests of both time and palate. As most of my recipes have been written down in "longhand" on cooking cards,in exercise books and even on paper serviettes, their origins have been lost.
So my culinary inspirations can be attributed to others who shared their recipes and to them I owe gratitude.
Having checked out the interest in blog spots, this is how I have chosen to share my favourite, delicious, tried and (some) modified recipes that have passed the tests of both time and palate. As most of my recipes have been written down in "longhand" on cooking cards,in exercise books and even on paper serviettes, their origins have been lost.
So my culinary inspirations can be attributed to others who shared their recipes and to them I owe gratitude.
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