Christmas Greetings 2014

Christmas is the time of goodwill, to reflect and appreciate our loved ones.  

At feedyourinnercook we believe cooking is our way of showing we care for those we love.

So,

we hope you are able to hug those dear to you

but if not, hold their memory in your heart.

Share food cooked with love

and

don't be in a rush to clean up after,

savour the taste, the moment and make memories.

At Christmas 2014, we all need to be kind to ourselves and others

and

may the new year be serene for you and yours.

Thank you for your support and encouragement throughout the year.
Best wishes for a Happy Christmas
and
we look forward to sharing more cooking adventures in 2015.

Now, put on a silly hat, tell daggy jokes and laugh, laugh and laugh.

Cheers
Colleen and the feedyourinnercooks



Photo taken at 'Art of the Table" exhibition.  National Gallery of Victoria. Melbourne. Australia.

more details at    http://www.ngv.vic.gov.au/exhibition/art-of-the-table/

Apple pie made easy

This recipe will result in an outstanding apple pie with the minimum of fuss.
We used the ready made short crust pastry from Careme, it may cost a little but the results are guaranteed to give you a short flaky pastry without the fuss. It is available at all good deli's.

As Aussie music industry legend Molly would say "Do yourself a favour" and I encourage you all to do so.

Ingredients

6 large granny smith apples
Juice 1 lemon
45g unsalted butter
1/2 cup caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 packet of Careme sweet short crust pastry (defrosted according to directions on the packet)
Extra sugar
Beaten egg yolk

Method

Peel, core and cut apples into 8ths, immediately pop in a bowl with the lemon juice to prevent browning.
Melt butter in a pan, then add apples, sugar, cinnamon and cloves.
Gently toss to incorporate all ingredients.
Continue to stir for 10 minutes or until apples are soft, you still want them to retain their shape.
Leave to cool a little.
Grease pie dish with butter.
From the one sheet of pastry cut size for base of pie dish and a smaller shape for lid.
Place the pastry on the base of the pie dish, gently lift in the apples.
Place pastry on top and brush with beaten egg and a sprinkle of caster sugar.

Bake in a moderate oven 180 degrees Celsius or until pie is golden.

Serve with top quality vanilla ice cream and or cream.

Mamma Marmalade

Lemon Myrtle Cordial

Now that the summer heat has arrived, it is always nice to have a refreshing non alcoholic beverage to offer guests. I made this drink a couple of weeks ago and received rave reviews, people offering to pay me to make bottles for them. So it could be an ideal homemade Christmas gift with a pretty ribbon tied around the bottle.

It is also a very attractive shrub and this bush tucker plant has many uses, so why not plant a hedge.

Ingredients

1 cup lemon juice or a combination of lemon and lime juice
4 cups water
2 cups caster sugar
1 piece of organic lemon rid pith removed the size of a  tablespoon
1 1/2 half cups of fresh, young lemon myrtle leaves well washed


Method

Combine all the ingredients apart from the fresh lemon myrtle leaves in a large saucepan.
Bring to the boil and simmer for 3 minutes, stirring to dissolve the sugar
Remove from heat, add fresh lemon myrtle leaves and steep for half an hour at least.
Remove the leaves and pour the cordial into clean bottles and store in the fridge.

Then when ready to serve simply add iced water or soda/mineral water to a measure of cordial depending on taste.

It will disappear quickly.


Mamma Marmalade

Bundy Rum Balls (bewitched with Belgian Chocolate)

Bundy Rum Balls.  It just wouldn’t be Christmas in my home without Wilbur and Favourite Son hunting and gathering through the fridge and freezer in the annual quest to find where I have hidden the Rum Balls this year.  In order for these indulgent morsels to make it to the Christmas table festivities, I have been known to wrap them quite rigorously and name them ‘Tuna Casserole’ or ‘Stock Bones’. But sadly, after only 20 years, Wilbur cottoned on to my dastardly, successful, cunning plan and teamed up with Favourite Son trekking through the frozen peas and mystery items to emerge victorious – Bundy Rum Ball in gob.

Perhaps I am a little parochial but the best Rum for these Balls is Bundaberg Rum.

So enjoy this ‘once a year’ treat and the best Festive ‘hide and seek’ fridge/freezer game.

Makes:  depending on size – 30 to 45

Preparation:  allow 30- 45 minutes hands-on  

                     plus additional 30 minutes chilling in the fridge (the mixture not you! or maybe!)

Ingredients

1 packet (250 gram) Milk Arrowroot or “Milk Coffee” biscuits or similar.  I use half and half.

¼ cup of Belgian Dark Chocolate. I like Callebaut or Valrhona

½ cup desiccated Coconut    plus     extra for rolling later

¾ cup – firmly packed - of roughly chopped dried raisins

I also like to add a few chopped dried cherries for a hint of red

1 tin (approx. 400 gram) Condensed Milk

3 Tablespoons good quality Cocoa powder

Tiny pinch of Cinnamon

And of course

4 Tablespoons Bundaberg Rum

Method

Crush (food processor or use plastic bag /rolling pin) biscuits with Cocoa Powder and Dark Chocolate until a fine powder

Using a large bowl add the Coconut, dried fruit and spice

Stir through the Condensed Milk and Bundaberg Rum until well combined.

TIPS AND HINTS : This recipe should produce a mixture that is sticky but firm. If it is gloopy and runny then the biscuits have not absorbed enough moisture. Leave for 10 minutes in the fridge to see if it improves. If not, Just add a spoon of coconut at a time until rollable consistency.

Pop the bowl of mixture in the fridge for about 15 minutes. 

Roll the mixture into balls – I like to make them about the size of a small apricot.

TIPS AND HINTS: have a bowl of water on a teatowel handy to moisten your palms whilst you roll. You want to have your palms just damp – too much water would make the rumballs too soggy. Reapply regularly, probably after every 3^rd or 4^th ball. Shake off excess. 

Place the balls on a baking paper lined tray.

Pop the completed tray in the fridge for approx. 15 minutes

Place the additional desiccated coconut into a flat tray with a lip or use a bowl.

Prior to rolling in the coconut - quickly re-roll the balls if needed. Some may have flattened slightly from the heat of your hands.

Lightly roll the balls in the coconut and return to the tray. Refrigerate until firm.

Store the finished Bundy Rum Balls in a well-sealed airtight container.

You can also store in the freezer by double-bagging in freezer bags or freezer safe containers.

Take care to keep as airtight as possible as they can dry out due to the coconut.

OPTIONS

You could alter the flavour of this basic recipe by changing the type of biscuit used

Or

You could roll the balls in good quality Dutched Cocoa powder

Or

Roll in melted chocolate for a wicked indulgence

Or

Add or roll in some crushed nuts

Or

Add a little of a different Dried Fruit

But

Never

Never

NEVER 

Use any other Rum but BUNDABERG RUM!!!  

                                  Enjoy!                    Colleen    (who may have Bundaberg Heritage ...)

Asian pork and chicken balls

Ideal for those Christmas parties just around the corner. These tasty little morsels are ideal to make ahead of an event and freeze.  That is, if you can get them to the freezer before disappearing.  You may not need the quantities below but you can see they are easy to do in bulk.

Makes approx. 20

Ingredients

500g chicken mince
500g pork mince
4 shallots finely sliced
2 cloves crushed garlic
2 teaspoons of grated fresh ginger (or galangal)
3 ends of lemon grass (white section) smashed
2 teaspoons sesame oil
1 dessertspoon soy sauce
1 dessertspoon sweet chilli sauce
Small bunch of coriander leaves washed carefully and chopped
3 coriander roots finely chopped (optional)
3-4 medium chillies chopped finely (alter quantity to preference)

Method

Simply combine all ingredients in a large bowl. 
Mix (by hand is best) until all ingredients evenly combined.
With wet hands form into small balls about the size of a plum.
Place on greased oven tray and cook at 180 degree C for 20 minutes.

Mamma Marmalade

Fried Rice ‘Whatever’ Omelette

Do you have days where the hours seem to evaporate? One minute it’s noon, then in the blink of an eye - 6pm.  The family needs dinner but what can you toss together that is satisfying, filling and nutritious?  My Fried Rice ‘Whatever’ Omelette takes minutes to prepare and cook. A few simple standby ingredients mean it can be on the table in 20 minutes – better than any takeaway.

Eggs, vegies, maybe some leftover roast chook and rice create an easy, tasty meal – with ‘Whatever’ you have in the fridge!

                                

TIPS AND HINTS : The secret weapon is your own cooked and frozen rice.  Any time I cook rice I make double then spoon the extra into small freezer-safe containers or ziplock bags.  The key is to keep the rice a little loose and fluffy, don’t push it down – just push the air out of the container gently and seal.  Small batches defrost superfast and ziplocks can be flat-stacked in the freezer easily.  The defrosted rice will not be quite as lovely as freshly cooked rice but because it has dried out a little it is perfect for fried rice or even as the base to soak up a rich curry sauce. 

Preparation and cooking  I slice, dice, stir, cook so allow 20 minutes including defrosting the precooked rice.

Serves    I usually serve this for 4 people - just adjust amounts to your needs

Ingredients

This list is very flexible – main ingredients are the eggs and precooked rice so vary the rest to suit yourself. This recipe I made from the 'odds and sods' vegies I had in the fridge and pantry.

2 onions, chopped

A splash of Peanut Oil (or your preference)

2 cloves of garlic, crushed

½ red capsicum – chopped

½ red chilli – finely sliced (leave out or increase depending on your chilli preference)

1 stalk celery – finely sliced

Small chunk of eggplant – small dice

¼ cabbage – finely shredded

1 carrot – grated

Few mushrooms – sliced

Optional: diced precooked roast chicken, or ham or sausage

From the garden – sliced shallots, parsley and chives

From the freezer – handful of peas and corn

Couple handfuls of baby spinach

Dash of soy sauce (I like low salt)

Splash of sweet chilli sauce

Ground pepper – white or black

¼ teaspoon 5 spice powder

2/3 to 1 cup of defrosted pre-cooked Rice

6 - 8 eggs – lightly whisked (I usually find 6 large eggs enough)

Handful of snow peas – shredded for final crunchy garnish

Method

Use a good sized frypan that is suitable for stove top that can also go under the oven griller.

Preheat the grill ready to crisp up the top of the omelette prior to serving.

You want to cook the veg on the stove frypan but still retain some crunch so just add the hard veg first then the meat and finally the softest veg followed by the egg. Then grill til golden.

Heat the oil in the frypan on the stove.

Add the onion and cook gently til golden.

Add and cook the garlic, chilli, capsicum and eggplant. 

Stir and heat through the diced meats.

Sprinkle the rice over and stir through until golden to combine with the other flavours.

Toss through the shredded cabbage and carrot, celery and the sliced mushrooms, followed by the peas and corn.

Add the spinach, chives, shallots, parsley.

Season with a splash of soy, sweet chilli sauce, spices and pepper.

Taste and adjust to your preference.

Gently pour the whisked egg mixture through the veg. Check stove top is not too hot. 

Lift the veg slightly to allow the egg to coat the base.  Cook gently but avoid excessive stirring.

When the egg is almost cooked, pop the pan under the grill until cooked and golden – keep an eye on it – cooks very quickly.

Remove from grill. Allow to cool for a minute and drizzle the tiniest amount of soy sauce over.

Cut into wedges and sprinkle with the shredded snow peas.

                                            Enjoy!  Colleen

Fang’s Fuss Free Fruit Slice

Variations of this recipe can be found in school fete fundraiser cookbooks, vintage magazines and probably your Aunty’s kitchen.  It may not be a trendy ingredient but a tin of Condensed Milk (which is milk and sugar) has been the backbone of Australian rural and city kitchens for years and with good reason. It doesn’t need refrigeration, has a long shelf life and often replaces butter and eggs in baking and dessert recipes.  Whilst the fat and sugar content needs to be observed – this makes a generous sized Fruit Slice and can be cut into small portion sizes.  There is also the option of freezing some for later. 

The ingredient list is very flexible – add the fruits and nuts that you enjoy or change it from time to time for a different flavour combination.  Either way, it is a quick, easy and filling slice – Enjoy!

And no – I’m not revealing the identity of “Fang”.

Preparation:     5 – 10 minutes

Cooking:          30 – 40 minutes

Tell the hungry hangers-on they will need to wait at least 30 minutes for it to cool (good luck)

Ingredients

400 gram tin condensed milk (approx. size)

300 gram mixture of dried fruits - your choice. I like a combo of ‘mixed fruit’ and always add a good handful dried cranberries for their ruby colour plus that tart zingy zing.

1 teaspoon of ground spices – your choice or combo of cinnamon, nutmeg or cloves

100 gram of nuts and seeds – I like a combo of slivered almonds, pistachios, seed mix including pumpkin seeds, pine nuts and sunflower seeds plus some chia seeds

A small palmful (about 1 ½  -  2 tablespoons) each of Rolled Oats and shredded coconut

1 cup of sifted Self Raising Flour

Option:  Flaked Almonds to sprinkle over the top.

  

Method

Preheat oven to 155 - 160˚ C and line a rectangular oven dish (approx. 29cm x 18cm x 5cm) with baking paper.

Using a large bowl, mix all the ingredients together so they are evenly distributed.  

Pour into the oven dish and smooth the top slightly.  Sprinkle over the flaked almonds and push them in, ever so lightly so they adhere to the mix.

Bake for 30 – 40 minutes depending on your oven.  Check at 30 minutes.  This is usually long enough. Should be firm to the touch and a nice golden colour on the almond topping.

Leave in the tray to cool and firm up for 15 minutes. Remove and cool on a rack. Slice into bite size pieces.

                                                     Enjoy!   Colleen

Eggs Benedict with homemade Hollandaise

Eggs Benedict with homemade Hollandaise

Great to make yourself with the freshest ingredients, organic eggs and Pancetta.

Hollandaise Sauce

Ingredients

3 egg yolks
6 tablespoon softened butter
Salt
White pepper
1 tablespoon lemon juice

Method

Place 3 egg yolks in a heatproof bowl over a bowl of just simmering water. (Don't let the dish touch the simmering water)

Whisk eggs until light, then add butter 1 tablespoon at a time.

Whisk continually until mixture thickens, this may take 10 minutes but your patience will be rewarded.

Season with salt and pepper and add lemon juice.

Serve over perfectly poached eggs and grilled Pancetta on English muffins, sprinkle with chopped parsley.

You will taste the difference to bottled Hollandaise, I guarantee.


Delicious treat now and again.

Tip
Add a dash of vinegar to your boiling water for the perfect poached egg, holds the white together.

Mamma Marmalade

Le Dîner En Blanc Brisbane 2014 Special Report.

  

     

Feed your Inner Cook    - A Special Report  

  Le Dîner En Blanc Brisbane    2014 
Brisbane put on a spectacular October Spring Evening for our 3rd annual Dîner En Blanc.  Anticipation built as 2,000 folks decked out in white ensembles were transported from locations across Brisbane to assemble at the secret location - Roma Street Parklands. Surrounded by water features, magnificent trees and curious onlookers we quickly transformed the city parklands into a convivial open air picnic.  People laughed, chatted, made new friends, marvelled at the creativity of table decorations and witty outfits as they wined, dined and danced .  All too soon it was time to depart taking everything home - including happy memories of a whimsical special evening.  
Thank you to all the organisers, volunteers and guests who helped make this such a magical and special night. Merci.      

                                                                                   

                                       Menu Pour Monsieur et Mademoiselle   

                    

                                              Entrée

Succulent Roast Duck  and Crispy Spring Vegetable Rolls 2 Ways with Spiced Apple Cider Sauce  and  ' Maggie Beer’  Cabernet Wine Sauce

                  Main Course 

French Provincial Chicken Peppercorn Loaf in flaky golden pastry 

Spring Green Beans and Fresh Baby Lettuce Vinaigrette Dressing

Organic Beetroot with Sour Cream dusted with crunchy bacon crumbs And Homemade Slow cooked Tomato Relish                         

                                           

                                               

                                          

                                             Dessert                            

                          Decadent Amaretto and Sour Cherry Tart                             

                               Served with thick Amaretto Cream

                                     Sour Cherries in Rich Syrup

            Maple dusted Almonds and Amaretto biscuit crumble                                                                    

                 Cheese Platter

Selection of Australian Double Brie and Matured Cheeses Spiced Fruit Paste, Fruits, Seasonal Berries

                                      

  Bon Appétit                           

Devised and Designed   feedyourinnercook.blogspot.com.au

For more information about  Dîner en BlancBrisbane   http://brisbane.dinerenblanc.info/     

Lemony Parmesan Ricotta Fritters with Warm Brussels Sprouts and Kale Salad

During Spring in Queensland we no longer yearn for hearty casseroles but it is still a bit early for summery salads.   These Donna Hay inspired creamy lemony Ricotta Fritters match perfectly with the warm crunch from the Brussels Sprouts topped with pine nuts and optional avocado.  A final zing of fresh lemon juice adds that kick of citrus freshness to 'spring' your tastebuds to life. The fritters can be prepared ahead of time - ready for a quick cook and partnered with a salad laden with green goodness.

Ricotta Fritters         (see below for Warm Salad)

Preparation    10 minutes

Cooking          8 – 10 minutes

Serves            4

Ingredients

500 gram firm Ricotta (purchase from deli/supermarket deli) Fresh, not the tub style from chiller section 

3 tablespoons grated Parmesan cheese OR Grana Padano  (NO need for best quality)

¼ cup Self Raising Flour – sifted over the cheese

1 egg – lightly beaten

A little Sea Salt and good amount Freshly cracked black pepper

Option: if you like a little heat add some ground white pepper

Splash Olive Oil

To serve :  Wedges of Lemon

OPTIONS:  depending on what flavours you fancy.  Add any of:

small tin of drained and rinsed corn kernels

handful baby green peas -thawed if using frozen. Or precooked if using fresh.

couple of very finely sliced green shallots

stalk of fresh celery – very finely diced

couple of stalks of either parsley or mint or dill – finely shredded or thyme leaves etc etc 

Method

I find using plastic food gloves the quickest easiest way to prepare these fritters.

In a large bowl break up the ricotta cheese into crumbly texture and mix through the Parmesan, flour, salt, pepper, egg and – if using – add the optional ingredients

Form the mixture into patty size portions, about 1 ½ cm thick   OR    divide into Heaped tablespoon  segments

HINT:  At this stage

You could save onto a baking paper lined tray, cover with plastic wrap and refrigerate for half an hour before required to cook  OR  cook immediately

To cook

Heat a little Olive Oil to slick a wide frying pan or griddle.  Have on medium heat or they will burn.

Lower the fritters into the pan, flatten slightly  and cook

For 1 ½ cm fritters approx. 2 min on each side

For smaller tablespoon size – approx. 1 minute per side. 

If needed, drizzle with a little Olive Oil before turning.

Serve immediately with wedges of lemon and either salad or my Warm Salad (see below)

Warm Brussels Sprouts and Kale Salad

This should be enough for 4 as a side to the Ricotta Fritters  - add more if you like                                                                            

Preparation:  5- 10 minutes

Cooking:       10 minutes

Ingredients

Pine nuts – handful - toasted

Splash Olive Oil  and a splash of Avocado Oil

1 onion – very finely diced

1 Bacon rasher – very finely diced   OR a little Pancetta diced

½   -  1 red chilli – finely diced  (depending on your preference – leave out or add more)

300 -  400 gram small Brussels Sprouts – trimmed and quartered

2 handfuls green beans – topped, tailed and cut into 1 cm slices

150 – 200 gram Baby Spinach Leaves

150 gram Baby Kale leaves

Splash of lemon juice  and Zest from 1 lemon - reserve the lemon and serve remaining wedges on the side

Salt and Pepper to taste

OPTIONS:  some finely diced cooked beetroot   and ½ avocado sliced

Method

Use a large wide frypan

First – dry toast the pine nuts. Watch – don’t burn.  Remove from pan.

Add a little oil and soften the onions.

Stir through the bacon and chilli 

Add the Brussels sprouts and soften.

Stir through the sliced beans.

Season with a little salt and good amount of pepper

Cook then when they still retain a slight crunch remove from heat.

Toss through the spinach and kale leaves to wilt. May need to put on heat til just wilted.

Squeeze a tiny amount of lemon juice through and sprinkle over the lemon zest.

If using: top with the optional beetroot or avocado.

Sprinkle the pine nuts over just before serving. 

Serve immediately with an additional wedge of lemon

Enjoy!   Colleen

Chilli Jam Scallops with Asian Greens

So quick to prepare!

Serves 4

 

 

 

2 bunches of Chinese Broccoli trimmed, cut into 6cm lengths

20 scallops without roe

11/2 tbs chilli jam

2 tsp olive oil

1 red eschalot thinly sliced

2 tsp light soy sauce

 

 

Steam the Chinese Broccoli for 2-3 minutes until just tender. Set aside.

 

Meanwhile, toss the scallops with a tbs of the chilli jam. Heat a fry pan over medium high heat and add 1tsp of the olive oil. When hot, add the scallops and pan fry for 1 minute on each side until just cooked. Remove from the pan and cover to keep warm.

Add remaining tps oil to the pan, reduce heat to medium and add onions cooking until softened, about 3-4 mins.

Add remaining 1/2 tbs of chilli jam and broccoli, tossing to coat. Remove from heat and stir in soy sauce.

Serve vegetables with the scallops.

 

From my favourite magazine...."Delicious"

 

Cutlets



Thai Prawn Green Curry

Serves 4

 

I really enjoyed blending the ingredients for the curry paste on this dish. Such "heady"  aromas! Any leftover curry paste will keep in the fridge under 2cm of oil for up to 10 days.

 

 

Curry Paste (makes 1 cup)

 

1/3 cup coriander leaves plus 2 tbs chopped coriander stalks

4 lemongrass stems (pale part) chopped

6 long green chillies, seeds removed

3 garlic cloves, roughly chopped

5cm piece ginger, chopped

2 red Asian eschalots, chopped

1 tsp ground cumin

1 tbs fish sauce

 

 

Place all curry paste ingredients in a food processor and whiz until a smooth paste.

 

2 tbs sunflower oil

1kg peeled green prawns

200ml chicken stock

400ml coconut milk

8 kaffir lime leaves

1tbs fish sauce

2tsp brown sugar

2tbs lime juice

1 tbs green peppercorns in brine, drained

 

Heat 1 tbs of oil in a wok over medium high heat. Add 4 heaped tbs of the curry paste and stir fry for 2-3 minutes until fragrant. Add prawns, tossing to coat. Add stock, coconut milk, lime leaves, fish sauce, sugar, lime juice and peppercorns. Cook, stirring for 4-5 minutes until the prawns are cooked through. Divide the curry among bowls, garnish with some coriander leaves and served with steamed jasmine rice.

 

Cutlets



Hummus Dip

Why pay up to $7 for shop or deli bought Hummus when in a matter of 5 minutes or less you can make your own?

Another gorgeous ceramic bowl and plate from Kim.A.Aitken Ceramics (available online at www.Estherandcameron.com)


Ingredients

1 x 600g can of chickpeas (drained and rinsed)
3 garlic cloves crushed
100ml Extra Virgin Olive Oil
2 x Tablespoons tahini paste (this lasts for months in the fridge so worth the purchase)
Juice of 1 lemon
1/4 cup of water (or enough to give a smooth consistency)

Method

Place all ingredients (except water) into a bowl and using a stick blender or food processor combine.  Then add sufficient water and process to a smooth consistency.

Place in a serving dish and sprinkle sweet paprika or ground cumin on top.

Serve with toasted Turkish bread or crackers.

Great nutritious addition to school lunch boxes.

Mamma Marmalade

Lemon & Blue Cheese Pasta

Serves 4

 

 

Balance the richness of blue cheese and cream with a hint of tangy lemon zest, to give this dish a silky texture.

 

 

100g soft blue cheese, plus some extra to crumble ( I used Gorgonzola Dolci)

40g unsalted butter

400g tagliatelle or fettucini

165ml thickened cream

Grated zest of 1 lemon

2 tsp lemon thyme leaves, chopped

1/4 tsp grated nutmeg

 

 

Place blue cheese in a bowl with the butter and blend together with a fork.

Cook the pasta in a large saucepan of boiling salted water. Drain, reserving 2/3 cup of the cooking liquid. Keep pasta warm while you make sauce.

Add cheese mixture to the pan and slowly combine with the reserved cooking liquid and the cream, whisking continuously until it comes together to form a sauce.

Add the lemon zest, thyme and nutmeg. Season to taste, then return pasta to the pan and toss to combine.

Serve in warmed bowls and top with some crumbled blue cheese.

So quick to prepare and delicious to eat.

Buon Apetito!

Cutlets





Jaipuri Chicken Curry

Serves 4-6

 

Here is my version of a recipe that I cut out from the newspaper over  a decade ago. You can alter the chilli to suit your family's taste buds.
 

 

You'll need

 

8 x Chicken Marylands with skin on ( free range is preferable )

2 tblspn vegetable oil

3 cloves

3 cardamom pods

1 cinnamon stick, crumbled
2 bay leaves, crumbled

1 onion, chopped

3 large cloves garlic, crushed

1 tblspn fresh root ginger, grated

1/2-2 tspn red chilli powder, to taste

1 tspn turmeric

2 tspn coriander powder

1 x 400g chopped tomatoes

1/2 tspn garam masala

3 tbpsn chopped fresh coriander

 

Here's how

Heat oil in large saucepan and brown chicken pieces all over. Set aside on paper towels. In a small non-stick pan, add cloves, cardamom seeds, crumbled cinnamon stick and crushed bay leaves and fry until fragrant. Crush in a mortar and pestle and then tip into the pot where the chicken pieces were browned adding the onion and fry until golden brown. Add crushed garlic and grated ginger, then sprinkle with chilli, turmeric and coriander powder. Fry until fragrant. Add tomatoes and heat. Add the browned chicken pieces and stir well, bring to the boil then cover and lower heat to a simmer. Cook for 20-25 minutes until chicken is falling off the bones.
Sprinkle with garam masala and stir to combine. Top with freshly chopped coriander.
Serve with steamed basmati rice, some red dahl, natural yoghurt and poppadums.

You will love the aroma that wafts through your kitchen!

Cutlets

 

 



Flat Bread - Flat Out - fast fast fast and easy easy easy

Super easy Yoghurt Flat Bread

This is a very popular recipe with just reason.  Once you have this recipe saved, you will always have fresh bread options at your fingertips –literally!  

The serving variations are endless – I have used it to accompany a curry as a change from rice, or served with a Moroccan flavoured meal, even as a variation on bruschetta and it is delicious with eggs, bacon, mushrooms and avocado for a lazy breakfast.

Preparation and rolling:  10 minutes

Cooking:                           approx 3 -4 minutes per flatbread

TO INCREASE QUANTITIES:  simply use the 1:1 ratio and mix to your quantity - Easy!

Ingredients

250 gram SR flour – sifted

250 gram Greek Yoghurt

Good pinch salt

OPTION: During the rolling process:  Add your preference of a sprinkle of: 

dried herbs, or finely sliced fresh herbs,  or chilli flakes, cracked pepper, or finely sliced shallots

Method

Combine the ingredients and form a soft round dough.

Divide into 3 or 4 (depending what size flatbread you want)

Dust a bench or board with some sifted Flour to make a suitable rolling surface and also dust the rolling pin.  Keep the flour handy – sometimes the mix is sticky and sucks up a bit of dusting flour.

Sometimes a piece of non-stick baking paper helps.

Roll to desired thickness - not too dense - say thin pizza thickness.

During the rolling process: 

If desired, sprinkle through a little of your choice of herb/spice additions.

Continue to roll into the flatbread

Have a char grill hot and oiled, will only need to cook for a couple of minutes each side.

Use in lots of different ways – lunch, dinner even breakfast.

                        Enjoy!   Colleen

OCEAN TROUT WITH BABY LEEKS, CRUSHED POTATO & TOMATO BUTTER SAUCE

 

From Gordon Ramsay's book

"Gordon Ramsay Makes It Easy"

Serves 2

 

2 ocean trout fillets, skin on ( about 150g each)

6 gourmet potatoes

125g (half punnet) vine-ripened cherry tomatoes, halved

2 tbs olive oil, plus extra to drizzle

125g baby leeks, halved

A few spring onions, chopped

2tbs classic vinaigrette dressing

 

Tomato Butter Sauce

1 tbs olive oil

125g (half punnet) vine-ripened cherry tomatoes

1 tsp sherry vinegar

1 tsp caster sugar

21/2 tbs thick cream

25g unsalted butter, diced

1tbs chopped basil leaves.

 

Score skin side of fish fillets deeply and pat dry with paper towel.

Cook the potatoes in boiling salted water until tender. Heat oven at  190 degrees C.

For the sauce, heat the oil in a small non-stick pan, add the tomatoes and cook over low heat for 10 minutes until softened. Combine tomatoes, sugar and vinegar and blitz with a stick blender to puree. Pass through a sieve back into the pan. Add the cream and simmer for 2 minutes. Whisk in butter and basil and keep warm.

 

Put the tomato halves, cut-side up, on a baking tray, drizzle with a little olive oil and sprinkle with sea salt. Bake the tomatoes in the oven for 5 minutes. Steam the leeks until tender.

Drain the potatoes, toss with a little oil over medium high heat, then crush lightly with the back of a fork. Stir in the spring onions and the vinaigrette. Season to taste.

 

Heat oil in a non stick fry pan. Fry fish skin side down until the skin is crisp, then turn and cook for 30 seconds. Season lightly and rest in  the pan for a few minutes.

 

Pile the potatoes and leeks in the centre of 2 warm serving plates. Top with the fish, surround with the baked cherry tomatoes and serve with tomato butter sauce on the side.
I really enjoyed this combination. The sauce was very subtle and complimented the trout beautifully.

 

Cutlets

 

 





TURKISH APRICOT CHICKEN

 

 

This is an updated and spicy version of an old 70's favourite.

Thanks to Better Homes and Garden.

Serves 4

 

2 tsp sea salt

2 tsp ground cinnamon

1 tsp dried chilli flakes

2 tsp ground cumin

2 tsp ground coriander seeds

1 tsp freshly ground black pepper

2 tsp ground turmeric

8 pieces bone-in chicken thighs

  (free range)

100ml olive oil

1 brown onion, finely diced

100g fresh ginger, peeled and cut into thin matchsticks

5 garlic cloves, bruised

2 green chillies, split lengthways

2 tbs tomato paste

2 pinch saffron threads

5 thyme sprigs

Finely grated zest and juice of 1 lemon

2 tbs honey

250g dried apricots, diced

200ml white wine

2 chicken stock cubes

Fresh mint

 

1.  Put sea salt, cumin, chilli flakes, cinnamon, coriander, pepper and turmeric in a large plastic bag. Add chicken and shake to coat.

 

2. Heat oil in large heavy based pan over a high heat. Add chicken and brown on all sides. Remove from pan and set aside. Add onion, ginger, garlic, and chilli and cook for 3 minutes. Add tomato paste, saffron, thyme, lemon zest and juice, honey, apricots and wine. Stir, bring to a simmer, then return chicken to pan.

 

3. Add stock cubes and just enough water to cover the chicken. Cover and simmer over medium heat for 10 minutes. Uncover, simmer for a further 25-30 minutes or until chicken is tender and cooked through and sauce is slightly reduced. Garnish with mint.

 

Serve with couscous and natural yoghurt.

 

Tip: I like to grind the spices rather than use already ground as the aroma fills the kitchen as you grind!

 

Cutlets





Orange Maple glazed Lamb Shanks

These sticky Glazed Lamb shanks were so popular I could have made two bowls of these shanks – the bones were licked clean and the only conversation to be heard was ‘mmmm’ ‘nomnomnom’.  

I think they liked it. 
I think one shank per person is plenty but the lads disagreed and gnawed on two each.

Thanks to Donna Hay for the inspiration for such a hearty aromatic lamb recipe.

Preparation         10 minutes

Cooking              15 minutes stove-top then 3 – 3 ½ hours in the oven. Needs occasional basting

Ingredients

8 Frenched Lamb Shanks

1 tablespoon olive oil

Sea Salt and cracked pepper to taste

¾ litre salt reduced chicken stock

4 cloves garlic crushed

½ cup maple syrup. Use real maple syrup but does not need to be premium brand

1/3 cup brown sugar

1/3 cup malt vinegar

Peel of 1 well washed orange

3 sprigs rosemary

1/3 cup orange juice

Chopped mint for garnish

Method

You will need a wide deep heavy cooking pot with a tight fitting lid. I use my wide red cast iron lidded pot

Preheat oven to 180˚ C.

Season the lamb with sea salt and pepper.

On the stovetop - Heat the oil in the pan and brown the shanks, in batches if necessary.

Remove the lamb and add the stock, garlic, syrup, sugar, vinegar, rosemary, orange juice and peel. Bring to the boil the reduce heat and add the lamb shanks. 

Remove from stovetop, cover the pot ensuring lid is tightly sealed and place in oven.

Cook for 2 ½ hours checking and turning the shanks after 1 hour.

After 2 ½ hours, increase oven temp to 220 ˚ C. Remove the lid.  Roast for further 30 – 45 minutes uncovered but you need to turn and baste the shanks every 15 minutes until sauce thickens and shanks are deep golden and sticky glossy.

Remove the shanks and keep warm whilst you strain the juices and skim off the fat.

Taste and add a little more salt or pepper to your taste.

Then pour some of the sauce over the lamb and serve the remainder in a jug.

Serve with mint sauce. (Beerenburg from South Australia make a nice one if you don’t have time to make your own).

Sprinkle with finely shredded mint.

Is delicious served with either crunchy roasted potatoes or a combination of mashed potatoes, sweet potato or pumpkin and also lots of steamed greens.

                                        Enjoy!  Colleen