Potato and Pea Salad

Ingrediants :
2 kg mixed potatos
1 cup frozen peas
300 gm bacon rashers

Dressing :
1/4 cup olive oil
2 tbsps white balsamic vinegar
1 1/2 tbsp grain mustard
1 small clove garlic crushed
1 tsp sugar
salt and pepper to taste

Method :
1. cook potato and peas for 1 min
2. fry bacon
3. add bacon to potato and pea mixture
4. add dressing

Avocado and Mango Salad

Ingrediants :
1/2 red onion
1 tbsp Italian red wine vinegar
1/4 tsp sale
2 avocado
2 baby cos lettuce
1 mango

Viniagrete
juice of 3 limes
1tbsp brown sugar
1 tbsp soy sauce
1/3 cup olive oil

Method :
1. For Vinegrette, combine lime juice, sugar, soy sauce in a medium bow. While whisking, slowly pour in olive oil.
2. Grill avocado and season with salt and olive oil
3. for Salad, marinate red onion in red wine vinegar.

Mustard Pears

Ingrediants:
25gm butter
1/4 cup brown sugar
2 tbsp apple cider vinegar
2 tbsp dijon mustard
1/4 tsp ground cloves
200 gm pears

Method :
1. Melt butter
2. Add sugar, vinegar, mustard, ground cloves, and 1/4 cup of water
3. Simmer for 2-3 mins
4 Add pear and simmer for 5 mins till pears have soften and sauce has thicken

Slow roast duck with stout and brown sugar

Ingrediants :
1.5 litres stout beer
3 cups brown sugar
peel of 1 orange
1 bunch of thyme
1/3 cup white wine vinegar
1 stick cinnamon
1 duck

Method:
1. Place Stout, brown sugar, orange peel, thyme, vinegar and cinnamon in a pan  and boil and cook for 20 mins
2. let it cook and marinade duck overnight in it
3. Preheat oven to 180 degrees. Cook for 40 mins, check, then cook for another 40 mins

4. cool and rest

Roast Pork with Apple and Sage Stuffing

Ingrediants
1 piece pork loin
1 tbsp Olive oil
3 apples
200 gm chestnuts
12 shallots
1/2 cup sage leaves
350ml dry cider

Stuffing
20 ml olive oil
10 gm butter
4 shallots finely chopped
4 apples
125 ml dry cider
50ml cider vinegar
20 gm caster sugar
2 tbsp torn sage leaves

Method
1. Preheat oven to 250 degrees. For stuffing, heat oil and butter in a pan. Add shallots and stir till tender. Add apple, cider, vinegar and sugar and stir till apple is tender and mixture is thick. Season to taste. stir through Sage and cool

2. Score pork skin with knife and place skin side down. Spread stuffing and roll. Tie with string
3. Drizzel with oil.
4. Scatter apple, chestnut, shallot and sage around base and add cider. Season to taste
5. Roast for 30 mins until crackling form
6. Reduce heat to 150 and cook till just through (12-15min)

Timpana

Ingredients 500g puff pastry (frozen sheets)
500g dried macaroni or penne
300g beef mince
300g pork mince
300g chicken livers, diced (optional)
300g bacon, finely diced
500g onions, finely diced
4 cloves garlic, crushed
150g parmesan cheese, grated
150g tasty cheese, grated
7 eggs, beaten
200g tomato paste
200g tomato purée
500ml chicken or beef stock
150g butter
Salt and pepper

For glaze
100ml milk
1 egg, extra

Preparation
1. Preheat oven to 180˚C.
2, Sauté the onions and garlic in butter for 5 minutes.
3. Add bacon and pork mince, stirring well to separate.
4, Add beef mince and continue stirring, cooking for 10 minutes.
5, Add chicken livers if using and cook for 5 minutes.
6.Add stock, mix well and bring to boil. Simmer for 20 minutes.
7.Add tomato paste and tomato purée.
8.While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked.
9.Drain and mix with sauce, adding parmesan and tasty cheese.
10.Stir in beaten eggs.
11.Line a greased baking dish with the pastry, extending it up the sides.
12.Spoon in sauce and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape.
13.Beat together glaze ingredients and paint top of timpana all over.
14.Bake for 1 to 1 ½ hours.

Persian Roast Chicken

Ingrediants :
saffron with sugar
crush garlic
salt
lemon juice
tumeric
mixed spice
chilli powder
black pepper
 
Chicken
Onion
 
Method :
1. MIx Saffron with Sugar and water
2. Place all other ingrediants with chicken in a bed of slice onions
3, Marinate with Saffron sugar water
4. Bake

Peri Peri Fish

Ingrediants :

Marinade
Zest of 1 lemon and juice
olive oil
3-4 cloves of garlic
chilli
seasallt
Method :
1. Season fish with marinade
2. Roast peppers
3. line tomato, red onion, roasted red pepper, season with red wine vinegar and salt and pepper

Mango Banana Muffin

Ingrediants
1 cup milk
1 egg
2 tbsp butter
1 teaspoon vanilla
1 banana
1 mango

2 Cups self raising flour
1/2 cup sugar
pinch of cinnamon
pinch of salt

Method :
1. Mix the first 6 ingrediants
2. Add in the next 4 ingrediants
3. Pour into Muffin pans
4. Bake at 180 degrees for 20-25 mins

Apricot Upside Down Cake

Ingredients
Topping
100 g unsalted butter
12 Apricots halved and stoned
1 Juice and zest Lemon
1 cup caster sugar
1 teaspoon vanilla essence

Cake
100 g unsalted butter
1 cup caster sugar
4 Eggs seperated
1 teaspoon vanilla essence
1¼ cups Plain Flour
2 teaspoons Baking powder

Method :
Topping


1.To make the topping, place the butter, sugar and lemon juice in a non-stick frying pan, with a metal handle over medium heat and melt.

2.Cook gently for 2 minutes, stirring occasionally. Increase heat and boil remaining liquid in the pan for 5 more minutes until a rich caramel forms.

3.Remove from the heat and arrange apricots face down in the pan.

Cake
1.To make the cake, preheat the oven to 180C.

2.Place butter and sugar in a bowl and cream until light and fluffy.

3Add egg yolks one at a time, beating after each addition. Add vanilla.

4..Gently fold in the sifted flour and baking powder.

5.In a small, clean, dry bowl; beat egg whites until stiff. Fold through cake mixture with a large metal spoon. Spoon evenly over the apricots and smooth with a spatula.

6.Bake cake for 45 minutes, or until a skewer inserted into the centre of the cake - comes out clean.

7.Remove cake from the oven and leave in the pan for 5 minutes.

8.Turn cake over onto serving plate and serve.

Lamb Navarin

Ingredients

1kg boned lamb shoulder
1kg lamb rib rack
200g onion, peeled and cut in mirepoix
200g carrots, peeled and cut in mirepoix
1 bouquet garni (rosemary, thyme, bay leaf)
4 garlic cloves, peeled and crushed
4 fresh tomatoes, chopped
Chicken stock or water
1 tbsp flat leaf parsley, chopped
100ml vegetable oil
150g butter
1 tbsp flour
1 turnip, peeled and roughly chopped
1kg kipfler potatoes
250g pickling onions
Salt and pepper
250ml dry white wine
1 tsp sugar
Blanched baby carrots, turnips and green peas

Method

1. Cut the meat in pieces about 5cm cubes.

2. In a cast iron cocotte (or heavy based casserole dish with lid), heat a little oil with a knob of butter and when hot, add the lamb pieces and brown on all sides.

3. Add the onion and carrot and a little more butter, and cook for another five further minutes, stirring well.

4. Remove excess fat.

5. Add flour to the meat and vegetables and cook for a minute or two.

6.Deglaze with the white wine and reduce to evaporate the alcohol.

7.Add the tomatoes.

8.Add chicken stock or water to the level of the meat; add the bouquet garni, turnip and garlic. Season with salt and pepper

9.Cover the cocotte and let simmer for about 45 - 50 minutes.

10.Meanwhile, peel the pickling onions and brown in butter with salt and sugar, add a little chicken stock and let caramelize over low heat until cooked.

11.While the meat is cooking, peel the kipfler potatoes and blanch in water for 5 minutes, strain and keep aside.

12.Decant the meat from the cocotte, pass the sauce through a fine sieve, add the meat again to the cocotte with the strained sauce and the blanched potatoes, cover with the lid and cook for another 15 minutes.

13.Add baby vegetables, pickling onions and cover. Cook over low heat for another 15 minutes.

Malaysian Peanut Cookie

Ingredients :
300g peanuts, fried/roasted and ground until fine
200g castor sugar
250g all purpose flour
1/4 teaspoon baking powder
100gm or 200ml of canola oil (use sparingly and use only enough to bind the mixture)
1/4 teaspoon salt
handful of peanuts, fried/roasted, halved then cut into quarter when still hot.
one egg white for the glazing finishing touch

Method :
1. Preheat the oven at 200°C and lay out 2 baking sheets with greased baking paper or silicone mat.
2. Grind the roasted peanuts till fine and put them in a large mixing bowl. The oil from the ground peanut will make them stick into lumps, use fingers to break them apart.
3. Sift the flour, salt and sugar into the peanut mixture and mix them together until well combined.
4. drizzle half of the oil into the bowl, use hand and knead the mixture together.
5. Pour the rest of the oil while still kneading the mixture until all the sugar melted and you can roll the mixture up into a ball without sticking to the bowl or your fingers. Then test it with a small lump of the mixture and roll into a ball between your palms. If it doesn’t crumble, then your mixture is ready. If not, add just bit more oil until you can roll them into a ball.
6. wash, clean and dry your hands. Sit down, turn on the TV and switch to your favourite channel and ready for some ball rolling action.
7. Scoop a tablespoon of the mixture into your palm, and roll them into small balls. Place them on the baking sheets.
8. Put a little quartered peanut on top of each ball, then glaze it with the egg white. Put in the oven for 17 mins or until golden brown.

Lamb Kofta

Ingrediants :
500g organic lamb mince
1 medium brown onion, grated
Pinch allspice
Pinch ground black pepper
Pinch red pepper flakes (Biber Dövme) or chilli
2 cloves garlic, finely crushed
1 tsp salt (or to taste)
Pinch of sweet paprika
Pinch ground cumin
1 egg



Method :
1. Mix ingredients together until well combined, kneading with your hands until the mixture is smooth. With wet hands, roll between your palms into walnut sized balls, then press to flatten slightly.
2. Cook on a hot greased barbeque or chargrill pan (not flatplate) for about 1 minute each side. Serve with salad.

Vanilla Cupcakes

Ingredients :
150g unsalted butter
133g caster sugar
2 tbsp vegetable oil
1 tsp vanilla extract
Zest of 1 lemon
2 eggs
160g self raising flour
100g plain flour
200ml milk

Method :
1.Preheat the oven 180C
2.Beat the butter, vegetable oil, sugar, vanilla and lemon zest with electric mixer until pale and fluffy. Add the eggs one at the time, beating well after each addition
3.Sift the flour together. Using the wooden spoon, fold the flour and milk alternately into the creamed mixture
4.Spoon into the paper case and bake for 20-25 min or until a skewer comes out clean
5.Leave in the tray for 5 min before turning out onto the wire rack.

Potato Salmon Pikelets

Ingrediants: 3 egg
125 ml milk
2 tbsp olive oil
2 spring onion
spritz of lime juice
60 gm instant mash
40 gm plain flour
1/2 tsp baking powder
mayo sawabi,
smoked Salmon
Dill

Method:
1. Mix egg, milk, olive oil, spring onion lime juice, mash, flour and baking powder together
2. fry in tbsp batches
3. garnish with a dollop of mayo wasabi, salmon and dill

Nigella lawson crab avocado wrap

Ingrediant :
500gm crabmeat
2 tbsp mayo
1 tbs wasabi
1/4 tspb sesame oil
6 wraps
lettuce
3 avocado
lime juice
 
Method :
1. mix crabmeat, mayo, wasai, sesame oil
2. layout wrap
3. Place crab mix, 3 scoops avocado, lettuce and a spritz of lime juice
4. Wrap and cut into 3

Basic Pasta

Ingrediant:
1/2 cups plain flour

pinch of salt
1 eggs, at room temperature
Plain flour, extra, to dust
dash of olive oil

Method
1. Combine imgrediants
2. let rest for 30 mins
3. roll and shape

Beef Noodles Soup

Ingrediants :
Beef Bones
Beef
Spring Onion
Ginger
Red Carrot
White Carrot
Onion
Rock Sugar
Rice Wine
*Spice Bag

*Spice Bag
4 whole cloves
4 star anise
1 teaspoon sichuan pepper
1 teaspoon licorice root
1 teaspoon dried chilli
1 teaspoon cumin seeds
1 teaspoon fennel seeds


Method :
1. Add all ingrediants in
2. cook for 6-8 hours

Pasta Puttanesca

Ingredients
450g/1lb small cherry, plum or vine-ripened tomatoes
4 tbsp olive oil
3 garlic cloves, chopped
1 sprig of rosemary, leaves finely chopped
4 sage leaves, shredded thinly
a good pinch of dried chilli flakes, or 1 red finger chilli, seeded and finely chopped
55g/2oz salted capers, excess salt rubbed off
110g/4oz small black olives, pitted
2 x 50g/2oz cans of anchovy fillets in oil, drained and chopped
2 tbsp chopped oregano
450g/1lb dried bucatini or spaghetti
1 tbsp chopped flat-leaf parsley
salt and freshly ground black pepper

Method
1. Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.
2. For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.
3. Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
4. Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
5. Meanwhile add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.
6. Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.


- Posted using BlogPress from my iPhone



- Posted using BlogPress from my iPhone

Kerelan Fish Curry

Ingrediants :-
1.25kg firm white fish
Salt
2 teaspoons turmeric
1 tablespoon vegetable oil
2 medium onions, halved and cut into fine half-moons
2 long red chillies
4cm piece fresh ginger
Pinch ground cumin
1 x 400ml tin coconut milk
1-2 tablespoons concentrated tamarind
1 tablespoon liquid fish stock

Method
Serves: 4-6
1. Heat the oil in a large, shallow pan and peel and tip in your fine half-moons of onion; sprinkle them with a little salt to stop them browning and then cook, stirring, until they've softened; this should take scarcely 5 minutes.


2.Cut the fish into bite-sized chunks, put them into a large bowl, and rub with a little salt and 1 teaspoon turmeric.
3.Add the remaining teaspoon of turmeric and the cumin. Fry them with the onions for a few minutes. Cut the whole, unseeded chillies into thin slices across (although if you really don't want this at all hot, you can deseed and then just chop them) and then toss them into the pan of softened onions. Peel the ginger and slice it, then cut the slices into straw-like strips and add them too
4.Pour the tin of coconut milk into a measuring jug and add a tablespoon of tamarind paste and the fish stock, using boiling water from the kettle to bring the liquid up to the litre mark. Pour it into the pan, stirring it in to make the delicate curry sauce. Taste and add more tamarind paste if you want to. And actually you can do all this hours in advance if this helps.

5.When you are absolutely ready to eat, add the fish to the hot sauce and heat for a couple of minute until it's cooked through but still tender.

Hainanese Chicken Rice

Ingredients

Chicken
1 very fresh chicken (preferably free range)
1 tbsp Chinese rice wine
1 tbsp light soy sauce
6 slices fresh ginger
1 clove garlic, slightly bruised
2 shallots, chopped in a few pieces
1 tsp sesame oil
1 tbsp light soy sauce
½ tsp salt

Chicken Stock
Chicken bones, such as whole chicken carcass, or a kilo of chicken wings or legs
3 pieces of ginger
2 shallots

Chicken Rice
3 cups long grain rice
2 tbsp chicken or pork fat (this tastes great, but peanut oil can be used instead)
2-3cm ginger, grated
3-4 cloves garlic, chopped very finely or grated
1-2 tsp salt (to taste)
3 ½ cups chicken stock according to rice instructions (or more, reserved from boiled chicken)
2 pandan leaves (optional)

Chilli Sauce
10 fresh red chillies, seeds removed
1-2 cloves garlic
5cm fresh ginger
2 tsp chicken stock (from the boiled chicken)
Juice from kaffir limes to taste
Salt to taste

Ginger Sauce for Dipping
75g ginger
6 garlic cloves
½ tsp salt
2 tsp lime juice
2 tbsp chicken stock (from the boiled chicken)

Chicken Soup
Chicken stock (from the boiled chicken)
Chopped shallots or small amount of chopped cabbage

Method :-
Bring a pot of water to the boil, the pot being large enough to fit the whole chicken. While the water is heating, rub chicken inside with rice wine and soy sauce. Roughly chop three pieces of ginger, garlic and one shallot and then blend in a food processor. Place mixture inside chicken.

When the water boils, turn heat off and place the chicken, remaining three pieces of ginger and shallot in the water. Leave the chicken to stand in the water for one hour. After the first five minutes of standing, lift up the chicken, drain the water from the stomach cavity and put chicken back in the pot. Repeat this process two or three times during the cooking period to make sure the chicken cooks inside as well as outside.

After 30 minutes, turn on the heat to bring the water back to almost boiling point, then turn heat off. The chicken, never being allowed to boil, will be very tender and juicy. At the end of the hour, remove chicken and rub with remaining soy sauce combined with sesame oil and salt, and then cut into bite-sized pieces.

For chicken stock, add extra chicken bones or pieces, three slices of ginger and two shallots to the water in which the chicken was cooked. Boil for one to two hours until stock has a strong chicken flavour. Discard chicken bones/pieces and strain the stock through a muslin cloth.

For chicken rice, wash the rice and drain well (the more water in the rice, the less chicken flavour! Some recommend drying the rice in a tea towel). In a wok, fry chicken fat until oil is released and then add the ginger and garlic and fry well.

Remove from heat and discard the chicken fat and skin. Add the rice and salt and stir fry briskly for about 1-2 minutes. Transfer rice into an electric rice cooker or pot. Add in chicken stock and pandan leaves. Follow normal instructions for cooking rice.

For chilli sauce, roughly chop chillies, garlic and ginger and then blend in a food processor. Add chicken stock, lime juice and salt to taste. Will keep in covered container in the refrigerator for a few days, but is best served fresh.

For ginger sauce, roughly chop ginger and garlic and then blend in a food processor. Add chicken stock, lime juice and salt to taste.

For chicken soup, ladle a small amount of hot strained stock into serving bowls. Add finely chopped shallot. If serving with cabbage, you will need to cook the cabbage in the stock for a short while before serving.

Master Stock

Ingrediants :-
3 litres (6 pints) water
250 ml (9 fl oz) light soy sauce
500 ml (16 fl oz) Shao Xing wine (Chinese cooking wine)
200 g (7 oz) yellow rock sugar
40 g (11⁄2 oz) fresh ginger
5 cloves garlic
3 cardamom pods
2 cinnamon sticks
10 g (2 teaspoons) dried mandarin peel

Spices for bag
4 whole cloves
4 star anise
1 teaspoon sichuan pepper
1 teaspoon licorice root
1 teaspoon dried chilli
1 teaspoon cumin seeds
1 teaspoon fennel seeds

Method :-
This Asian master stock is a key ingredient in my kitchen. Master stocks are essential for the red-braised dishes of China. The soy sauce gives a rich reddish-brown colour to any meat or poultry, while the Chinese wine, rock sugar and spices impart a unique flavour.

The master stock can be used over and over again and it will grow better and richer over time. However it is important to follow a few essential rules to prevent harmful bacteria growing. Only ever use a master stock to cook one type of meat – i.e. only chicken, or duck or pork. It is not a multi-purpose stock. After each use, bring the stock back to the boil, and then skim it and strain through a fine sieve into a clean sealable container. Allow it to cool completely before refrigerating or freezing.
Place all of the spices into a piece of muslin cloth and tie into a bag. Put the spice bag along with all of the other ingredients in a large stockpot and bring to the boil. Simmer gently for 10 –15 minutes to allow the spices to infuse. Allow the stock to cool completely before pouring into a clean container. Leave the aromatics in the stock overnight to intensify the flavours. Refrigerate or freeze until needed.

Daddy's Butter Chicken

Ingrediants :
Tandoori Chicken
600g chicken thigh fillets, cut in three
Juice of 1 lime
1 tablespoon Kashmiri chilli powder
½ teaspoon salt
½ cup thick Greek yoghurt
1 teaspoon garlic paste, minced on microplane
1 teaspoon ginger paste, minced on microplane
1 teaspoon garam masala
½ teaspoon dried fenugreek leaves
1 tablespoon sunflower oil

Butter sauce
2 tablespoons sunflower oil
1 large brown onion, chopped
1 teaspoon ginger paste
½ green chilli, finely chopped
3 green cardamom pods, lightly crushed
2g blade mace
2 tablespoons cashew paste
600g vine ripened tomatoes, chopped
50ml tomato puree
1 cup chicken stock
½ teaspoon salt
1 teaspoon honey
1 teaspoon garam masala
1 teaspoon Kashmiri chilli powder
1 teaspoon dried fenugreek leaves
50g unsalted butter
100ml pure cream
Green chillies, fresh coriander and cream for garnishing

Method
1. For tandoori chicken, add all ingredients for marinade except oil to a bowl and mix well. Coat chicken with marinade and refrigerate for 3 hours or overnight.

2. Preheat oven grill, and place chicken on the grill rack, with a tray underneath to collect the drippings. Grill for 8-10 minutes, brush with oil, turn chicken over and grill for another 4-5 minutes until the chicken is cooked. Keep aside.

3. For butter sauce, heat oil in a frying pan over medium heat, add onion and cook until translucent. Add ginger paste, green chillies, cardamom, mace and cashew paste and fry for a further 2 minutes.

5. Add tomatoes, tomato puree, stock and salt and simmer, stirring, occasionally for 5 minutes. Remove from heat and set aside to cool.

6. Once cool, blend to a puree to make a smooth sauce. Strain through a sieve. Return sauce to pan and cook over low heat. Add the honey, followed by the tandoori chicken and drippings. Stir and simmer for 3-4 minutes.

7. Sprinkle over garam masala, Kashmiri chilli powder and dried fenugreek leaves. Add the butter and stir until it melts. Finally stir in cream and take off heat. Garnish with green chillies, fresh coriander and cream. Serve with rice or naan bread.

Simple Thai curry chicken

Ingredient :-
4 pieces chicken thigh
4 lemon grass
3 kaffier lime leaves
1 chilli
6 slices of ginger
1 1/2 cups coconut milk
1 tbsp fish sauce

Coriander to garnish

Method:-
1. Blend lemon grass, chilli, ginger and lime leave to a paste
2. Fry paste till fragrant
3. Add in chicken
4. Add in coconut milk
5. Add in fish sauce and simmer to cook
6. garnish with coriander and serve with rice

Icing Sugar cookie

Ingrediants
2 1/2 cups icing sugar (sift)
1 1/4 cup butter
5 egg yolks
1/2 teaspoon vanilla extract

1/2 teaspoon almond extract
3 1/4 cup flour

salt dash

Method :-
mix sugar and sugger
add in 5 egg yolk and extracts
mix
Add in Flour and salt
add to mix
chill for 2 hours
roll and bake

Brioche

Ingredients
160 ml milk
1½ tsp dried yeast
5 egg yolks, at room temperature, lightly beaten
375 gm plain flour, plus extra for dusting
30 gm caster sugar, plus extra for dusting
150 gm butter, diced and softened, plus extra for greasing
For brushing: eggwash
Method
1.Warm milk in a small saucepan over low heat until lukewarm. Combine yeast, (I added 1 tsp of sugar to feed the yeast) and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
2.Whisk remaining milk with egg yolks in a bowl and set aside.
3.Mix flour, remaining sugar and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined. Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
4.While mixing, gradually add one-third of butter at a time, beat until dough is elastic and pulls away from sides of bowl (8-10 minutes).
5.Transfer to a lightly buttered bowl, cover and stand until doubled in size (1½-2 hours).
6.Knock back dough, knead on a lightly floured surface until smooth, shape into a loaf and place in an 11cm x 24cm loaf tin buttered and lined with baking paper. Cover, stand until doubled in size (30 minutes-1 hour). Meanwhile, preheat oven to 180C.
7.Brush top with eggwash, dust with sugar, bake until golden and risen (25-30 minutes).
8.Remove from tin, place on a baking tray lined with baking paper, return to oven until sides are golden (8-10 minutes), cool on a wire rack

Beef and Oyster pie

Ingredients:
2 lbs beef stew meat
1 ounce plain flour
5 tablespoons sunflower oil
1 ounce unsalted butter
8 ounces button mushrooms, trimmed
2 onions, thinly sliced
1/2 teaspoon sugar
10 fluid ounces Guinness stout
10 fluid ounces beef broth
3 sprigs fresh thyme
2 bay leaves
2 tablespoons Worcestershire sauce
12 pacific oysters
1 lb puff pastry
1 small egg, beaten, for brushing
salt & freshly ground black pepper

Method :-
1 Season the pieces of steak with salt and pepper, then toss with the flour and shake off but reserve the excess. Heat 3 tbsp of the oil in a flameproof casserole or large saucepan and brown the meat in 2 batches until well coloured on all sides. Transfer to a plate.

2 Add another tbsp of the oil, half the butter and the mushrooms to the pan and fry briefly. Set aside with the beef. Add the rest of the oil and butter, the onions and sugar to the pan and fry over a medium-high heat for 20 minutes, until the onions are nicely browned. Stir in the reserved flour, then gradually add the Guinness and stock and bring to the boil, stirring.

3 Return the beef and mushrooms to the pan with the thyme, bay leaves, Worcestershire sauce, ¾ tsp of salt and some pepper, then cover and simmer for 1½ hours, until the meat is just tender.

4 Lift the meat, mushrooms and onions out of the liquid with a slotted spoon and put into a deep 1.2 litre (2 pint) pie dish. Bring the liquid to the boil and boil rapidly until reduced to 600 ml (1 pint). Remove and discard the bay leaves and thyme twigs, adjust the seasoning if necessary and pour into the pie dish. Stir everything together well and leave to cool completely.

5 Preheat the oven to 200C/400F/Gas 6. To open the oysters, wrap one hand in a tea towel and hold an oyster in it with the flat shell uppermost. Push the point of an oyster knife into the hinge, located at the narrowest point, and wiggle the knife back and forth until the hinge breaks and you can slide the knife between the 2 shells. Twist the point of the knife upwards to lever up the top shell, cut through the ligament and lift off the top shell. Release the oyster from the bottom shell and remove it, picking out any little bits of shell. Add the oysters to the pie dish and push them well down into the sauce. Push a pie funnel into the centre of the mixture.

6 Roll out the pastry on a lightly floured surface until it is 2.5cm (1in) larger than the top of the pie dish. Cut off a thin strip from around the edge, brush it with a little beaten egg and press it on to the rim of the dish. Brush it with more egg, cut a small cross into the centre of the larger piece of pastry and lay it over the dish so that the funnel pokes through the cross. Press the edges together well to seal. Trim away the excess overhanging pastry and crimp the edges between your fingers to give it an attractive finish. Chill for 20 minutes to relax the pastry.

7 Brush the top of the pie with beaten egg and bake for 30 to 35 minutes, until the pastry is crisp and golden and the filling is bubbling hot.

Irish Soda Bread

Ingredients (serves 6)
    * 4 cups flour
    * 2 tsp bicarbonate of soda
    * 1 tsp salt
    * 60g butter, cubed
    * 2-2 1/4 cups buttermilk

Method

1. Preheat oven to 190°C. Line a tray with baking paper. Sift 4 cups flour, 2 tsp bicarbonate of soda and 1 tsp salt into a large bowl.
2.Rub in 60g butter, cubed. Mix in 2-2 1/4 cups buttermilk to form a dough. Bring together on a floured surface to form a ball.
3.Shape dough into a 20cm round. Place on the tray. Cut a cross in the top. Bake for 35-45 minutes. Serve with butter and golden syrup.

Chicken Pot Pie

Ingrediant :-
Bacon
Onion
Mushroom
chicken
Flour
puff pastry

Method :-
1. Fry Bacon, Mushroom, Onion
2. sprinkle flour on chicken and add 1/2 teaspoon of spices
3. add butter to bacon, mushroom, and onion
4. add flour coated chicken
5. add chicken stock
6. fill puff pastry

Honey Comb (hokie pokie)

Ingrediants :-
100gm sugar
4 tbsp Golden syrup
1 1/2 tbsp bicarbonate of soda

Method :-
1. melt sugar witth golden syrup
2. shake to mix
3. add in bicarbonate of soda last
4. cool for 15 mins to set

Soto ayam

RECIPE: INDONESIAN SOTO AYAM

INGREDIENTS:

1/2 chicken breast meat, skinless and deboned (cut into small cubes)
1 stalk of lemon grass (cut into 3 strips)
1 can of coconut milk
1 can of chicken broth
1 glass of water
SPICE PASTE:

1 teaspoon of coriander seeds
1 teaspoon of cumin seeds
4 shallots (chopped)
3 cloves of garlic (chopped)
2 pieces of turmeric (peeled and chopped) or 1 tablespoon of turmeric powder
2-inch piece of galangal (peeled and sliced)
2-inch piece of ginger (peeled and sliced)
1 tablespoon of fresh lime juice
OTHER INGREDIENTS:

2 cups of sliced cabbages
2 cups of bean sprouts
1/2 pack of vermicelli or 1 small package of glass noodles
2 limes, cut into wedges
2 hard-boiled eggs (cut into wedges)
1 stalk of spring onion (chopped)
METHOD:

Blend the spice paste in a food processor. Add some water if needed. Pour some oil in a pot and add in the spice paste. Stir the spice paste and wait for it to turn light brown. Add in chicken broth, coconut milk, lemon grass strips, and water. Once the broth starts boiling, add in chicken breast cubes. Cover the pot and lower the heat and simmer for 30 – 40 minutes. Add salt to taste.
Blanch beansprouts, pre-soaked vermicelli / glass noddles, cabbages in another pot of boiling water and transfer them into a bowl once they are cooked. Add in toppings of hard-boiled eggs, chopped spring onions and pour the hot chicken broth into the bowl. Serve hot with lime wedges.

Braised Chicken

Ingrediant :-
chicken
Carrot
leek
parsley
coriander
celery
bay leaf
red pepper corn

Method :-
1. Flaten chicken and brown in olive oil.
2. Put in all vegy in and cook

Angel Food Cake

INGREDIENTS
1 1/4 cups cake flour
1 3/4 cups white sugar
1/4 teaspoon salt
1 1/2 cups egg whites
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

DIRECTIONS
Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract.
Sift together flour, sugar, and salt. Repeat five times.
Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown.
Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan

Simple orange cake

Ingrediants :-
125gm butter
1/4 cup sugar 
1/4 cup milk
1/4 cup orange juice1/2 teaspoon vanilla essence
2 eggs
1 cup flour
3 tbsp custard powder
pinch of salt
1 tablespoon orange zest


icing
1/3 cup melted butter
1 1/2 cup icing sugar
2 tbsp orange juice
1/2 teaspoon orang zest
Method:-
1. Preheat oven to 180 degree
2. cream butter sugar salt and vanilla until light and fluffy
3. add egg one of the time
4. add flour gradually with milk alternating and custard powder
5. fold lightly and bake for 45 mins 

Fish & Chips (Bill Granger)

Ingredients :-
1 cup flour
1 teaspoon baking powder
soda water
1/2 teaspoon of tumeric
some seasalt
coriander
Any white firm fish

Method :-
1. season fish with tumeric and sea salt and coriander
2. mix flour, baking powder and soda water and season with some salt and pepper
3. coat fish in batter
4. Fry for 1 min each side

Hot Cross Bun

http://sammillion.blogspot.com/2010/04/brioche-bread.html
Add in 1/2 teaspoon of mixed spice

Flour paste
1/2 cup plain flour
 4 to 5 tablespoons water

Glaze
 1/3 cup water
 2 tablespoons caster sugar

Simple Butter Cake

Ingrediants :-
125gm butter
1 cup sugar
1/2 cup milk
1/2 teaspoon vanilla essence
2 eggs
1 cup flour
3 tbsp custard powder
pinch of salt

Method:-
1. Preheat oven to 180 degree
2. cream butter sugar salt and vanilla until light and fluffy
3. add egg one of the time
4. add flour gradually with milk alternating and custard powder
5. fold lightly and bake for 45 mins


optional : if making chocolate cake, substitute custard powder for cocoa powder

Fish Parcels by Bill Granger

4x 150g (5.5 oz) firm white fish fillets (such as cod, snapper or ling)
80 ml (2.5 fl oz/ 1/3 cup) coconut milk
2 tsp lime juice
2 tsp fish sauce
1 tsp soft brown sugar
1 lemon grass stem, outer layers removed, bruised and thinly sliced
2 makrut (kaffir lime) leaves, centre veins removed, very thinly sliced
small handful fresh coriander (cilantro) leaves
small handful fresh Thai basil leaves

To serve
lime wedges

Preheat a BBQ or chargrill plate to hot. Put each fish fillet on a 30cm (12") long piece of foil

Mix together the coconut milk, lime juice, fish sauce and sugar and spoon over the fish fillets. Scatter the lemon grass, makrut leaves, coriander and Thai basil over the fish

Fold in the sides of the foil to make parcels. Cook on the BBQ or chargrill for 5-10 minutes, depending upon the thickness of your fish - the fish should be just cooked through. Serve with lime wedges.

LA Burger (Bill Granger)

INGREDIENTS

500g minced (ground) pork
½ onion, grated
½ teaspoon fennel seeds, lightly toasted and crushed
40g fresh white breadcrumbs
1 egg, lightly beaten
1 tablespoon chopped fresh parsley
sea salt
freshly ground black pepper

To serve
hamburger buns
rocket (arugula) leaves
roasted red pepper (capsicum)
1 red onion, thinly sliced
sweet potato fries

METHOD

Put the pork, onion, fennel seeds, breadcrumbs, egg and parsley in a large mixing bowl. Season well with sea salt and black pepper and then use your hands to mix everything together thoroughly. Shape the mixture into four patties,
then cover and leave in the fridge for 30 minutes.

Heat a frying pan or chargrill pan over high heat. Add the patties and cook for 4-5 minutes on each side until they are browned and cooked through.

Place the patties in hamburger buns and top with rocket leaves, roasted pepper and a few slices of red onion. Serve with sweet potato fries.

Basic Butter Cake

Ingrediant :-
185gm butter
1 cup sugar
1 teaspoon vanilla essence
3 eggs
2 cups self raising flour
1/4 cup milk

Method :-
1. Preheat oven to 180 degree
2. cream butter sugar and vanilla until light and fluffy
3. add egg one of the time
4. add flour gradually with milk alternating
5. fold lightly and bake

cantonese chicken stir fry

Ingrediant :-
chicken
chinese cooking wine
soy sauce
oyster sauce
dark soya sauce
sesame oil
five spice powder
ginger
honey

Stir fry chicken

dried chilli
fry with chicken
salt
lime

Wonton with Dressing

Ingredient
King prawn
Ginger
Chinese Shallots
Coriander leave
sugar
chinese wine
light soy
oyster sauce
sesame oil

Dressing
Shallots
coriander roots
ginger
kecap manis
light soy
vinegar
sesame oil
chilli oil

vegetarian noodle soup

Ingrediant :-
Soup
Onion
Ginger
Garlic
Carrot
Shallot
Celery
Coriander stem and root

Add hot water
 and bring to a gentle simmer for an hour. Strain

Noodle
Chinese White Cabbagewhite oyster mushroom
shitake  mushroom
snow peas
carrot
celery
cucumber
ginger

coriander
mint
shallot
chilli
cucumber

season soup with sugar and light soy
add noodles

Ang Ku Kueh

Normal Skin Ingredients:
600g glutinuous rice flour
14 tbsp cooking oil
4 tbsp sugar
1/2 tsp red colouring
400ml coconut milk
a pinch of salt

Sweet Potato Skin Ingredient:
300g glutinous rice flour
150g sweet potatoes
2 tbsp sugar
2 tbsp corn oil
250-300ml warm water
1/8 tsp orange red colouring
Banana leaves cut to small circles

Normal Skin Method:
1. Remove 100g of glutinous rice flour and boil with 100ml water till of a thick paste.
2. Boil coconut milk with a pinch of salt and pandan leaves and set aside to cool.
3. Sift the remaining 500g glutinous rice flour onto table. Add the sugar and red colouring, mix well and add the coconut milk gradually. Mix well and knead for a while, then add in the cooked dough. Knead again adding the oil gradually and knead until dough is pliable and smooth. Rest dough for 30 minutes.

Sweet Potato Skin method :
1.  Steam cut sweet potatoes for 10-15 minutes till cooked and soft.  Mash through a wire sieve and set aside.
2.  Sieve glutinous rice flour into a mixing bowl.  Make a hole in centre of flour and add the sugar, mashed sweet potatoes and corn oil.  Add the coloured water a little at a time and  mix and knead well until the colouring is even and dough is pliable.  If dough is too dry, add a little more water.  Knead till dough does not stick to the hands adding more oil if necessary.  Let dough rest for  20-30 minutes.

All Skin Method :
3.  Divide dough into equal portions to fit mould and roll each into a round ball.  Flatten each ball of dough slightly and add a small ball of filling.  Pinch and seal the edges to enclose the filling.
4.   Spread some oil over the dough and press into a kueh ku mould.  Knock mould lightly to dislodge kueh and place on a piece of banana leaf .
5.  Place all the kueh ku in a steamer and steam on high heat for 5 minutes.  Remove lid from steamer to let out excess steam.  Cover and continue steaming for another 5 minutes.
6.  Remove kueh ku from steamer and brush lightly with corn oil to prevent sticking.  Cover with banana leaves to keep them soft.

Peanut Filling:
300g ground, roasted peanuts
150g caster sugar
some boiled water

Method:
1.  Mix ground peanuts with sugar and add in some water to make into a paste form.  Shape into small round balls of filling for dough.

Sweet Bean Filling: 
600g dried split green beans
450g sugar
300ml water
2-3 pandan leaves

Method:
1.  Wash and soak green beans for 4-5 hours.
2.  Drain beans and place in steamer lined with a piece of cloth.  Add pandan leaves and steam over high heat for 30-40 minutes or until beans are cooked.
3.  Whilst hot, blend beans till fine or they will harden when cooled down.
4.  Boil sugar with 300ml water and pandan leaves till sugar dissolves. Add in the ground beans and continue to cook over slow fire, stirring constantly, until dry and rollable. Leave to cool before using.

Salty Bean Paste:
600g dried split green beans
10 shallots, skinned & sliced
10 tbsp cooking oil
10 tbsp sugar
2 tsp ground pepper
2 tsp salt
1 tbsp ginger pulp
2 tbsp ginger juice
300 ml water

Method:
1.  Prepare beans as for Sweet Bean Paste. (step 1 to 3).
2.  Fry sliced shallots in the cooking oil until golden brown, drain and set aside.
3.  Fry the ginger pulp in the onion oil until fragrant, add ground pepper and fry for a while more.
4.  Add ginger juice, salt, sugar, water and mashed bean paste.  Continue to fry over slow fire until dry then add in the fried shallots.
5.  Leave to cool before using as filling.

mango prawns

Ingrediant :-
Prawns
onion
salt
pepper
lime juice
cornstarch
mango

Method :-
1. Fry onion and add prawn
2. add salt, pepper and lime juice
3. add corn starch to thicken
4. add mango

Gnocchi

Ingrediant :-
2 potatoes (roughly 300gm)
1 dash of milk
20 gm butter
1/2 cup flour
1 egg

Method :-
1. Boil potatoes. Strain the potatoes and mash it.
2. Add in milk, butter and season with some salt & pepper
3. Add in flour and egg gradually until the mixture forms a dough
4. Kneed the dough to make sure everything is well mixed. Dough should be soft but not stick to hand.
5. Leave to rest for at least 30 mins before use.

Savoury: Crab, Avocado and Soy Mayo' Fingers

Ingredient

1 cup of crab meat
2 tbls soy mayo
1 tbls capers
1 tbls dill pickles, finely diced
1 tbls dill, finely chopped
2 tbls parsley, finely chopped
1 tsp sea salt
1 tsp white pepper
1/2 avocado, sliced
4 slices spelt sourdough

Method
In a bowl mix together the crab, mayo', herbs and seasoning. Set aside. Cut 4 slices of the bread then remove the crust (keep this for breadcrumbs). Spread 2 pieces with 1 tsp mayo each then divide the crab mixture between the other 2 slices of bread.  Top with avocado. Close sandwich then cut into three fingers. Eat!

Linzer Torte

Ingredients  

150g unsalted butter 

200g icing sugar 

1 egg beaten 

3 egg yolks 

1 lemon zest & juice 

140g flour sifted 

110g ground almonds 

Pinch cinnamon 

220g red current jelly 

1 egg beaten to glaze 

icing sugar for dusting

 

Method

1. Pre heat the oven to 180C.
2. Cream the butter and sugar together until creamy and fluffy.
3. Gradually beat in the whole egg and the egg yolks.
4. Stir the lemon zest, flour, and almonds, knead to form smooth dough.
5. Rest for twenty minutes and roll out half the dough to the size of the flan ring allowing you to line the paste up the sides of the flan approximately 5mm thick.
6. Roll the remaining dough out the same thickness and cut into strips 5mm thick.
7. Spread the red current jelly into the base of the flan and place the dough strips across the tart to form a lattice.
8. Brush the dough with the beaten egg to glaze and place into the oven.
9. Bake for 40 minutes until golden.
10. Remove from the oven and dust in icing sugar to serve.

Curry Paste (Fish Head Curry)

Ingredients
Step 1
3 dried chili (halved and soaked for 30 mins)
1 1/2 tsp coriander
1 1/2 tsp cumin
1 1/2 tsp fennel
1 1/2 tsp black pepper corn

Step 2
10 gm Dessicated coconut
3 garlic clove
2 cm ginger
1 1/2 tsp tumeric powder
1 lemongrass stalk
lime juice

step 3
1/2 tsp balanchan
1/2 tsp palm sugar
2 tsp tsp oil

Italian Potato Gratin & Lamb Stew

Ingrediants :-
gratin potato
Tomato
Garlic
salt & pepper
parmesean
pakerino
generous sprinkle of olive oil
lamb

Method :-
1. heat oven 200 degrees
2. Grease pan with olive oil
3. Place potato
4. place a layer of tomato, garlic, salt & pepper, 2 cheeses.
5. place Lamb pieces. repeat step 4
6. repeat step 3-5
7. sprinkle with olive oil
8. bake for 45 to 50 mins 

Satay Beef

Ingrediants :-
750 g rump steak
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground fennel
Finely grated rind of half lemon
1 ½ tsp salt I tsp sugar 4 tsp thick coconut milk

Method :-

1. Cut beef into small cubes, about 2 cm. Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.
2. Add beef and mix well, cover and leave to marinate for at least 2hrs.
3. Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and
4. leaving at least half the skewer uncovered. Grill until beef is well done and crisp and brown on all sides.

cherry strudel

Ingredient
filo pastry
melted butter
breadcrumb
cheery

method
preheat oven to 200
brush 5 layers of filo with butter inbetween
on the last layer sprinkle with breadcrumb to absorb moisture
put cheery on filo
fold in sides
push in and roll
make at 200 degrees for 15 mins
lower heat to 18- and bake for 5 mins

chicken schnitzel

Ingredient :-
Chicken
flour
egg
breadcrumb

Method :-
1. Flaten chicken
2. lightly season chicken
3. coat chicken in flour, egg and breadcrumb
4. Fry

Fresh Berry Pudding

Ingredient :-
Frozen Berries
Fresh Berries
1 tin of cherries
bread

Method :-
1. put berries in a pan
2. add in cherries
3. add in frozen berries
4. strain and reserve juice
5. cling wrap pudding cup
6. soak bread in juice and line cup
7. fill with berries and cover with bread
8. chill for 5 mins

Sponge Cake

Ingrediants
3 eggs seperated
Pinch of salt
60gm sugar
1 tsp vanilla essence
20 gm butter melted
2 tbsp of milk
60gm flour double sifted (take out 1 tbsp and replace with 1 tbsp of custard powder)

Method
1. Add vanilla essence to egg yolk
2. Whisk egg whites with a pinch of salt
3. Add in sugar gradually
4. Add in egg yolk
5. fold in flour gradually
6. Add in melted butter with milk on the side
7. Pour in pan and bake for 18 mins at 180 degrees oven

Toad in the Hole

Ingredients :-
12 sausages
1 onion peeled and sliced
brown sugar
Balsamic Vinegar
stock
flour
butter

285ml milk
115g flour sieved
salt
3 eggs

Method
1. preheat oven to 240 degrees
2. fry sausages
3. fry onions. Add sugar, vinegar, stock, flour, butter
4. Add milk to egg. Whisk.
5. add in flour and salt
6. place sausage in pan
7. pour mixture over sausages
8. bake for 20 mins without opening door