Ingrediants :
Chicken
1 egg divied to 2
corn starch, salt and pepper
sesame oil
dried chilli
sambal,
scallion,
sugar, salt,
soya sauce,
oyster sauce
corn starch
Method :
Chicken
1. coat in egg white and corn starch, salt and pepper
2. Shallow fry
Sauce
3. Add sesame oil, dried chilli, sambal, scallion, sugar, salt, soya sauce, oyster sauce and corn starch
4. Add chicken and peanut
5. Toss and serve
Sunday, April 1, 2012
Saturday, March 31, 2012
Dan Dan Noodles
Ingredients
•500 g (17.6oz) Rib-eye steaks
•1 tsp Szechuan pepper
•1 Pinch Chinese five-spice
•1 2 cm piece of fresh ginger
•0.5 Red chilli
•2 Cloves of garlic
•4 Limes or lemons
•1 Bunch fresh coriander
•150 g (5.3oz) Sugar snap peas
•2 Bok choi
•200 g (7.1oz) Sprouting broccoli
•1 tbsp Black bean sauce
•6 tbsp Chilli oil
•4 tbsp Soy sauce
•200 g (7.1oz) Beansprouts
•8 Spring onions
•400 g (14.1oz) Dried medium egg noodles
•1 Organic beef stock cube
•1 Squeeze of runny honey
•1 tbsp Olive oil
•1 tbsp Extra virgin olive oil
•1 Pinch of pepper
•1 Pinch of salt
Method :
TO START
Get all your ingredients and equipment ready. Fill and boil the kettle. Put a griddle pan on a high heat and a large saucepan on a low heat. Get out 4 serving bowls.
STEAKS
Put the meat on a wooden board and sprinkle salt & pepper from a height over the meat and board. Pound the Szechuan pepper using a pestle & mortar. Put a tiny pinch in each serving bowl, then sprinkle the rest over the meat along with a really good pinch of five-spice. Drizzle a little olive oil over the meat and board, then rub the meat all over the board so it picks up the flavours really well.
DAN DAN NOODLES
Pour boiling water into the large saucepan. Turn the heat up to high and cover with a lid. Fill and reboil the kettle. Pour 1½ to 2 tablespoons of chilli oil and 1 tablespoon of soy sauce into each serving bowl. Crush 1 unpeeled clove of garlic and divide the pulped flesh between the bowls.
STEAKS
Put the steaks on the hot griddle pan to cook for 2 minutes on each side for medium rare, or until cooked to your liking. Use tongs to turn them while you get on with other jobs.
DAN DAN NOODLES
Get the garnishes ready. Put the beansprouts in a serving bowl with the coriander and take to the table.
GREENS
Season the boiling water with a pinch of salt and add the sugar snap peas. Flip over the board you dressed the meat on, then halve the bok choi. Trim the ends off the broccoli lengthways, then add to the pan with the bok choi and sugar snap peas. Put the lid on.
DAN DAN NOODLES
Trim and finely slice the spring onions and divide them between the serving bowls. (Don’t forget to check the steaks – they should be perfect now.)
STEAKS
Get a clean board, drizzle it with olive oil and lay your steaks on top. Take the griddle pan off the heat. Peel the ginger then finely grate it, with the chilli and garlic, over the steaks, just to flavour and perfume. Squeeze over the lime juice.
GREENS
Spoon 1 heaped dessertspoon of black bean sauce into the middle of a platter and spread around. Squeeze over the lemon or lime juice and drizzle over a lug of olive oil. Use tongs and a slotted spoon to fish out all the peas and greens, holding them up for a minute to let some of the excess water drip away, then pile on top of the black bean sauce. Drizzle over a little extra virgin olive oil and take to the table to toss and dress at the last minute.
DAN DAN NOODLES
Add the nests of noodles to the water you used for the greens, with 1 stock cube. Squeeze a few drips of lemon juice and a thimble amount of honey into each serving bowl.
STEAKS
Slice the steaks at an angle into 1cm strips, then toss so they mop up all the flavourful juices on the board. Tear over the coriander and take to the table.
DAN DAN NOODLES
Use tongs to divide the noodles between the bowls. Ladle over a little broth and take to the table. Get everyone to toss their noodles, then assemble their own bowl by pimping it with garnishes and adding a pinch of beansprouts, some coriander leaves, some greens, a few strips of steak and a squeeze or two of lime juice.
•500 g (17.6oz) Rib-eye steaks
•1 tsp Szechuan pepper
•1 Pinch Chinese five-spice
•1 2 cm piece of fresh ginger
•0.5 Red chilli
•2 Cloves of garlic
•4 Limes or lemons
•1 Bunch fresh coriander
•150 g (5.3oz) Sugar snap peas
•2 Bok choi
•200 g (7.1oz) Sprouting broccoli
•1 tbsp Black bean sauce
•6 tbsp Chilli oil
•4 tbsp Soy sauce
•200 g (7.1oz) Beansprouts
•8 Spring onions
•400 g (14.1oz) Dried medium egg noodles
•1 Organic beef stock cube
•1 Squeeze of runny honey
•1 tbsp Olive oil
•1 tbsp Extra virgin olive oil
•1 Pinch of pepper
•1 Pinch of salt
Method :
TO START
Get all your ingredients and equipment ready. Fill and boil the kettle. Put a griddle pan on a high heat and a large saucepan on a low heat. Get out 4 serving bowls.
STEAKS
Put the meat on a wooden board and sprinkle salt & pepper from a height over the meat and board. Pound the Szechuan pepper using a pestle & mortar. Put a tiny pinch in each serving bowl, then sprinkle the rest over the meat along with a really good pinch of five-spice. Drizzle a little olive oil over the meat and board, then rub the meat all over the board so it picks up the flavours really well.
DAN DAN NOODLES
Pour boiling water into the large saucepan. Turn the heat up to high and cover with a lid. Fill and reboil the kettle. Pour 1½ to 2 tablespoons of chilli oil and 1 tablespoon of soy sauce into each serving bowl. Crush 1 unpeeled clove of garlic and divide the pulped flesh between the bowls.
STEAKS
Put the steaks on the hot griddle pan to cook for 2 minutes on each side for medium rare, or until cooked to your liking. Use tongs to turn them while you get on with other jobs.
DAN DAN NOODLES
Get the garnishes ready. Put the beansprouts in a serving bowl with the coriander and take to the table.
GREENS
Season the boiling water with a pinch of salt and add the sugar snap peas. Flip over the board you dressed the meat on, then halve the bok choi. Trim the ends off the broccoli lengthways, then add to the pan with the bok choi and sugar snap peas. Put the lid on.
DAN DAN NOODLES
Trim and finely slice the spring onions and divide them between the serving bowls. (Don’t forget to check the steaks – they should be perfect now.)
STEAKS
Get a clean board, drizzle it with olive oil and lay your steaks on top. Take the griddle pan off the heat. Peel the ginger then finely grate it, with the chilli and garlic, over the steaks, just to flavour and perfume. Squeeze over the lime juice.
GREENS
Spoon 1 heaped dessertspoon of black bean sauce into the middle of a platter and spread around. Squeeze over the lemon or lime juice and drizzle over a lug of olive oil. Use tongs and a slotted spoon to fish out all the peas and greens, holding them up for a minute to let some of the excess water drip away, then pile on top of the black bean sauce. Drizzle over a little extra virgin olive oil and take to the table to toss and dress at the last minute.
DAN DAN NOODLES
Add the nests of noodles to the water you used for the greens, with 1 stock cube. Squeeze a few drips of lemon juice and a thimble amount of honey into each serving bowl.
STEAKS
Slice the steaks at an angle into 1cm strips, then toss so they mop up all the flavourful juices on the board. Tear over the coriander and take to the table.
DAN DAN NOODLES
Use tongs to divide the noodles between the bowls. Ladle over a little broth and take to the table. Get everyone to toss their noodles, then assemble their own bowl by pimping it with garnishes and adding a pinch of beansprouts, some coriander leaves, some greens, a few strips of steak and a squeeze or two of lime juice.
Monday, March 26, 2012
Chocolate Mousse Master and Cake
Ingredients 12 ounces bittersweet chocolate, finely cut
8 tablespoons unsalted butter, divided and softened
6 egg yolks
1/2 cup sugar
1/2 cup brewed coffee
2 teaspoons vanilla extract
1 cup heavy cream
Method :
1. Prepare a double-boiler: place a large heat-proof bowl over pan, being sure water does not touch bowl, and add chocolate and butter to bowl.
2. Once chocolate is completely melted, stir in the butter one piece at a time until fully incorporated.
3. Keep scraping bowl with a rubber spatula so chocolate does not scorch.
4. Remove bowl from pan and set aside.
5. In same double-boiler: Place large heat-proof bowl and whisk together yolks, coffee and vanilla. While whisking, slowly add in sugar and whisk until thick.
6. Pour mixture into a stand mixer and whisk until cool. Meanwhile, in another kitchen aid or by hand in a chilled bowl, lift the cream into soft peaks.
7. Fold cream into cooled cooked eggs and cooled chocolate. Use for the below applications as it will set when cooled. Store in fridge.
Ingredients
3 cups Chocolate Mousse
1/2 cup bittersweet chocolate chips
1 cup sifted cake flour
Cooking spray
Method :
1. Pre-heat oven to 325 degrees with bain marie.
2. Prepare a 9-inch round cake pan by greasing it, lining with parchment paper, and greasing again.
3. In a large bowl, gently fold chips and flour into Chocolate Mousse. Transfer to prepared cake pan and lower pan into bain marie. Bake about 30 minutes. (A toothpick will not come out clean; this is a dense, fudgey cake.) Remove cake from oven and bain marie and let rest in cake pan for 10 minutes before slicing -- serving warm is ideal.
8 tablespoons unsalted butter, divided and softened
6 egg yolks
1/2 cup sugar
1/2 cup brewed coffee
2 teaspoons vanilla extract
1 cup heavy cream
Method :
1. Prepare a double-boiler: place a large heat-proof bowl over pan, being sure water does not touch bowl, and add chocolate and butter to bowl.
2. Once chocolate is completely melted, stir in the butter one piece at a time until fully incorporated.
3. Keep scraping bowl with a rubber spatula so chocolate does not scorch.
4. Remove bowl from pan and set aside.
5. In same double-boiler: Place large heat-proof bowl and whisk together yolks, coffee and vanilla. While whisking, slowly add in sugar and whisk until thick.
6. Pour mixture into a stand mixer and whisk until cool. Meanwhile, in another kitchen aid or by hand in a chilled bowl, lift the cream into soft peaks.
7. Fold cream into cooled cooked eggs and cooled chocolate. Use for the below applications as it will set when cooled. Store in fridge.
Ingredients
3 cups Chocolate Mousse
1/2 cup bittersweet chocolate chips
1 cup sifted cake flour
Cooking spray
Method :
1. Pre-heat oven to 325 degrees with bain marie.
2. Prepare a 9-inch round cake pan by greasing it, lining with parchment paper, and greasing again.
3. In a large bowl, gently fold chips and flour into Chocolate Mousse. Transfer to prepared cake pan and lower pan into bain marie. Bake about 30 minutes. (A toothpick will not come out clean; this is a dense, fudgey cake.) Remove cake from oven and bain marie and let rest in cake pan for 10 minutes before slicing -- serving warm is ideal.
Persimmon Raisin Cookie
Ingredients
2 cups white sugar
1 cup shortening
2 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups persimmon pulp
2 cups raisin paste
2 cups chopped walnuts
Method:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
2.Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
3.Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely
2 cups white sugar
1 cup shortening
2 eggs
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 cups persimmon pulp
2 cups raisin paste
2 cups chopped walnuts
Method:
1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
2.Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
3.Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely
Friday, March 23, 2012
pie secrets
You need:
Our old friends butter, sugar, eggs and flour.
250g butter
250g sugar: use castor sugar for best results
2 eggs, lightly whisked
500g flour
Method:
You can vary the flour according to what you are making. For instance - if the pastry is for an apple shortcake, make the entire 500g self-raising flour, rather than plain flour, to give a nice light result. However, for patty pan pies, it is better to use 490g plain flour with 2 teaspoons of baking powder. This will reduce the 'lift', and you will have a thinner, crisper pastry.
Part of the flour component can be replaced with custard powder (60g), and added flavour can be introduced with finely grated lemon, orange or tangello rind.
Refrigerate the pastry for half an hour before using.
A tip - when placing a fruit mixture into the tart base, brush the base with a little lightly-beaten egg white. The fruit mixture should not be too 'wet' or the pastry will be soggy. To avoid this, thicken the hot stewed fruit with a little cornflour, mixed to a paste with cold water. Custard powder can be substituted for the cornflour, which is very acceptable, particularly for gooseberries.
Ideally the fruit should be cold when put into the pastry case, but I've been known to cheat with a lukewarm mixture with no ill effects...
My daughter Courtney is currently the family expert at making this sweet pastry.
Our old friends butter, sugar, eggs and flour.
250g butter
250g sugar: use castor sugar for best results
2 eggs, lightly whisked
500g flour
Method:
You can vary the flour according to what you are making. For instance - if the pastry is for an apple shortcake, make the entire 500g self-raising flour, rather than plain flour, to give a nice light result. However, for patty pan pies, it is better to use 490g plain flour with 2 teaspoons of baking powder. This will reduce the 'lift', and you will have a thinner, crisper pastry.
Part of the flour component can be replaced with custard powder (60g), and added flavour can be introduced with finely grated lemon, orange or tangello rind.
Refrigerate the pastry for half an hour before using.
A tip - when placing a fruit mixture into the tart base, brush the base with a little lightly-beaten egg white. The fruit mixture should not be too 'wet' or the pastry will be soggy. To avoid this, thicken the hot stewed fruit with a little cornflour, mixed to a paste with cold water. Custard powder can be substituted for the cornflour, which is very acceptable, particularly for gooseberries.
Ideally the fruit should be cold when put into the pastry case, but I've been known to cheat with a lukewarm mixture with no ill effects...
My daughter Courtney is currently the family expert at making this sweet pastry.
Monday, February 27, 2012
Lamb and Pasta Bake
Ingredients
1 packet penne (or similar pasta)
olive oil
2 onions, finely chopped
2 medium carrots, diced
3 celery stalks, diced
3 garlic cloves, crushed
3 rindless bacon rashers, diced (optional)
750 gm minced lean lamb
1 cup dry white wine
2 cups beef (or chicken) stock
800 gm tomato puree
sea salt & freshly ground pepper
2 bay leaves
14 pitted, black olives
2 tbsp butter
2 tbsp plain flour
1 litre hot milk
grated tasty cheese
a splash of cream
2 egg yolks
Method
1. Cook the pasta in boiling water until a little under al dente. Then drain well, toss with a little oil and set aside.
2. Heat a little oil in a heavy-bottomed pot and gently sauté the onions, carrots, celery, garlic and bacon until tender, stirring now and again.
3. Then add the lamb and cook until it changes colour, continually mashing and stirring as you do so.
4. Add the stock, tomato puree, seasonings and bay leaves. Stir well and bring to the boil. Then turn the heat down and simmer until thick and fragrant.
5. To make the cheese sauce, melt the butter in another pot and add the flour. Stir well and gently cook for about 3 mins.
6. Then pour in the hot milk, all at once, and whisk well.
7. Add 2 good handfuls grated tasty cheese with the cream and seasonings. Whisk until the cheese has melted.
8.Then whisk in the egg yolks until well combined.
9. Preheat oven to 180°C fan forced (200°C normal).
10.Toss the pasta with the olives and meat sauce. Then spoon the mixture into a large gratin dish. Top with cheese sauce and extra grated cheese. Cook in the oven for about 30 mins until golden brown and bubbling.
11. Serve with a simple salad on the side.
1 packet penne (or similar pasta)
olive oil
2 onions, finely chopped
2 medium carrots, diced
3 celery stalks, diced
3 garlic cloves, crushed
3 rindless bacon rashers, diced (optional)
750 gm minced lean lamb
1 cup dry white wine
2 cups beef (or chicken) stock
800 gm tomato puree
sea salt & freshly ground pepper
2 bay leaves
14 pitted, black olives
2 tbsp butter
2 tbsp plain flour
1 litre hot milk
grated tasty cheese
a splash of cream
2 egg yolks
Method
1. Cook the pasta in boiling water until a little under al dente. Then drain well, toss with a little oil and set aside.
2. Heat a little oil in a heavy-bottomed pot and gently sauté the onions, carrots, celery, garlic and bacon until tender, stirring now and again.
3. Then add the lamb and cook until it changes colour, continually mashing and stirring as you do so.
4. Add the stock, tomato puree, seasonings and bay leaves. Stir well and bring to the boil. Then turn the heat down and simmer until thick and fragrant.
5. To make the cheese sauce, melt the butter in another pot and add the flour. Stir well and gently cook for about 3 mins.
6. Then pour in the hot milk, all at once, and whisk well.
7. Add 2 good handfuls grated tasty cheese with the cream and seasonings. Whisk until the cheese has melted.
8.Then whisk in the egg yolks until well combined.
9. Preheat oven to 180°C fan forced (200°C normal).
10.Toss the pasta with the olives and meat sauce. Then spoon the mixture into a large gratin dish. Top with cheese sauce and extra grated cheese. Cook in the oven for about 30 mins until golden brown and bubbling.
11. Serve with a simple salad on the side.
Monday, December 19, 2011
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
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.
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
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
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)
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)
Monday, December 12, 2011
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.
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.
Sunday, November 27, 2011
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
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
Thursday, November 24, 2011
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
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
Monday, November 21, 2011
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
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
Saturday, November 5, 2011
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.
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.
Monday, October 31, 2011
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.
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.
Thursday, October 27, 2011
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.
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.
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.
Wednesday, October 26, 2011
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.
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.
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