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  • Aloo Matar Curry -beautiful vegetarian Punjabi dish from the subcontinent.

    Aloo muttar is a Punjabi dish from the Indian subcontinent which is made from potatoes and peas in a spiced creamy tomato based sauce.

    It is a vegetarian dish. The sauce is generally cooked with garlic, ginger, onion, tomatoes,  cumin seeds and other spices.

    • 2 lge potatoes
    • 200gm peas
    • 1 lge onion
    • 1 lge tomato
    • 1″ piece fresh ginger
    • 1/4 teas red chilli powder
    • 1 teas cumin powder
    • 1/8 teas turmeric
    • 3 tabs oil
    • salt to taste
    1. Peel potatoes and cut into cubes
    2. Grate onion
    3. Cut ginger finely
    4. Cut tomato
    5. Heat oil in pressure cooker and fry onion and ginger until golden brown
    6. Add tomatoes and fry ntil oil separates
    7. Add peas, potatoes and spices and salt
    8. Stir for 2 minutes
    9. Add 2 cups water, close lid and bring to full pressure on maximum heat
    10. Reduce heat to medium and cook for 3 minutes
    11. Allow cooker to cool gradually BEFORE opening
    12. Can be garnished with coriander leaves.

  • Tomato Sauce -from tasty homegrown tomatoes, spiced to taste.

    After a very fruitful tomato season when I had placed my excess produce in the freezer for later use, I have finally made up some preservative free tomato sauce. I have developed this recipe and find it to be very good.

    • 2.5 kg tomatoes coarsely chopped
    • 2 large onions coarsely chopped
    • 1/2 teas ground cloves
    • 1 teas allspice
    • 1 tab sweet paprika
    • 1 tab garlic crushed
    • 1 teas cinnamon
    • 2 tabs salt
    • 1 cup white sugar
    • 1/4 cup brown sugar
    • 2 cups white vinegar
    1. Place tomato, onion, cloves, allspice, paprika, garlic, cinnamon and salt in a large saucepan over medium heat.  Bring to boil, and simmer uncovered, stirring occasionally for approx 1 hour until tomato breaks down.
    2. Add sugars and vinegar. Simmer uncovered, stirring occasionally for another 1 hour and 15 mins, or until mixture reduces and thickens to required consistency.  Adjust the seasoning to suit.
    3. Once mixture cools, place batches through blender.  Place mixture into sterilised bottles.  Store in cool, dark place, and refrigerate once opened.

     

  • Warm Thai Beef Salad -fresh and flavoursome with hints of chilli, ginger and lemongrass

    This one is for Wayne, one of his fave foods.

    • 700gm beef steak sliced thinly
    • 1 tab fresh ginger grated
    • 1 tab lime rind finely grated
    • 1 tab lime juice
    • chillies seeded and finely chopped to suit
    • 2 tabs lemongrass finely chopped
    • 1/4 cup coriander leaves finely chopped
    • 250gm vermicelli
    • 2 tabs peanut oil
    • 1 medium brown onion sliced
    • 1 medium red capsicum chopped
    • 1 medium cucumber seeded and chopped
    • 4 shallots sliced

    LEMON  MINT Dressing

    • 1/2 cup peanut oil
    • 1/2 cup lemon juice
    • 1/4 cup fresh mint leaves chopped
    • 2 cloves garlic crushed
    • 2 teas sugar
    1. Combine beef, ginger, rind, juice,chilli, lemongrass,and 1/2 of the coriander in large bowl. Refrigerate for at least 3 hours, preferably overnight.
    2. Place vermicelli in medium heatproof bowl, cover with boiling water and stand until tender, then drain.
    3. Heat oil in wok, stir-fry beef mixture and brown onion, in batches. Cook until beef is cooked.
    4. Gently toss vermicelli and beef mixture in a large bowl, add capsicum, cucumber, shallots and remaining coriander.
    5. Add lemon mint dressing.

    LEMON Mint Dressing – Combine all ingredients in jar and shake well.

     

     

     

  • Kedgeree originally called ‘khichdi’, a colonial Indian dish now a favorite in the UK.

    • 1 ½ cups white long grain rice
    • 415gm canned red salmon
    • 80gm butter
    • 1/3 cup parsley chopped
    • 2 teas lemon juice
    • 3 hard boiled eggs
    1. Cook rice in large saucepan and drain.
    2. Drain salmon, discard bones and skin, then flake the flesh.
    3. Heat butter in large frypan, add rice, parsley and juice.
    4. Cook until heated through.
    5. Add salmon and eggs and cook, stirring gently until heated through.
    6. Serve with lemon wedges.

  • Mushroom Risotto – first appeared in 1809 in Lombardy but risotto dates back to the Arabs in the 14th century BC

    • 750ml chicken stock
    • 1 litre water
    • 2 tabs olive oil
    • 1 small onion chopped finely
    • 10gm butter
    • 2 cloves garlic, thinly sliced
    • 100gm fresh shiitake mushrooms thinly sliced
    • 100gm button mushrooms thinly sliced
    • 100 gm oyster mushrooms thinly sliced
    • 2 cups amborio rice washed
    • 125ml dry white wine
    • 75gm baby spinach leaves
    • 25gm parmesan cheese coarsely grated
    • 50gm roasted pine nuts
    • ¼ cup finely chopped chives
    1. Place the stock and water in large saucepan and bring to boil.
    2. Reduce Heat and simmer covered.
    3. Heat oil in large saucepan, cook onion, stirring until soft then add butter garlic mushrooms and cook until mushrooms soften.
    4. Add rice, stir to coat in this mixture then add wine and stir until evaporates.
    5. Stir one cup of simmering stock into rice mixture and cook stirring over low heat until liquid is absorbed.
    6. Continue to add batches of one cup of stock mixture, stirring until absorbed after each addition.
    7. Once rice is tender add spinach and cheese, remove from heat and stir in nuts and half of the chives.
    8. Serve sprinkled with the remaining chives.

  • Sweet Chilli Chicken with Cashews a delightful dish with coriander on top.

    • 700gm single chicken breast fillets sliced thinly
    • ¼ cup finely chopped fresh coriander leaves
    • 1 chilli seeded and sliced thinly
    • 1 tab sesame oil
    • 2 teas crushed garlic
    • 2 tabs peanut oil
    • 80ml rice vinegar
    • 60ml sweet chilli sauce
    • 1 tab lime juice
    • 105 gm raw cashews toasted
    • 80gm snow pea sprouts
    1. Combine chicken, coriander leaves, chilli, garlic and sesame oil in bowl, cover and leave for at least 3 hours.
    2. Heat peanut oil in wok, stir fry the chicken mixture in batches if needed, until cooked through.
    3. Have all cooked chicken in wok, add vinegar, sauce and juice, stir-fry until mixture boils.
    4. Add cashews, stir-fry while tossing to combine all.
    5. Add sprouts just before serving, toss through.
    6. Sprinkle some chopped coriander on top if desired.

  • Christmas Vanilla Sugar Cookies – a recipe as old as time

    • 225gm/1cup unsalted butter softened (or use salted and skip the salt addition)
    • 220gm/1cup caster sugar
    • 1 1/2 teaspoons vanilla
    • 1 large egg
    • 450gm (3 cups) plain flour
    • 3/4 teaspoons baking powder
    • 3/4 tablespoons salt

    ICING

    • Icing Sugar
    • Butter
    • Hot water
    • Food Coloring
    1. Preheat oven to 180C / 350F / 160Fan and line two baking trays with paper.
    2. Bet butter and sugar until creamy (large bowl).
    3. Add egg and vanilla and mix until well combined.
    4. Add flour, baking powder and salt.
    5. Mix together until well combined, it will be clumpy
    6. Take small sections and roll to 1/8″ / .06cm thickness or to whatever thickness you prefer
    7. Bake for 10 mins until surface is still pale, but edges are beginning to turn light golden.
    8. Repeat with all mixture.
    9. Allow to cool and ice as desired.

    ICING

    1. Place icing sugar in bowl. (I used half a packet)
    2. Add small amount of butter. (1/2 teaspoon).
    3. Add small amount of water until desired thickness.
    4. Color as desired (I used two bowls, one for white and the second for whatever color I was using at the time)
    5. Ice cookies by placing small amounts of each color into a zip lock bag, cut the smallest amount from the corner and use as a piping bag.  Super easy!

  • Chicken and Galangal Root Soup – so flavoursome one plate is not enough !

    • 750ml chicken stock
    • 4cm fresh galangal sliced thickly
    • 2 sticks fresh lemon grass cut into 5cm pieces
    • 4 fresh kaffir lime leaves
    • 2 teaspoons coriander root and stem chopped roughly
    • 500gm chicken thigh/breast fillets sliced thinly
    • 200gm canned straw mushrooms drained and rinsed
    • 250ml coconut milk
    • 1 tablespoon lime juice
    • 1 tablespoon fish sauce
    • 1 teaspoon palm sugar grated
    • ¼ cup fresh coriander leaves loosely packed
    • 2 fresh red Thai chillies seeded and finely chopped
    • 2 fresh kaffir lime leaves shredded
    • 1 stick fresh lemon grass sliced thinly
    1. Combine stock, galangal, lemon grass, whole lime leaves and coriander in large saucepan and bring to boil.
    2. Reduce heat and simmer, covered for 5 minutes.
    3. Remove from heat and stand for 10 minutes.
    4. Strain stock through a piece of cheesecloth to remove all solids.
    5. Return stock to same cleaned saucepan and add chicken and mushrooms and bring to boil.
    6. Reduce heat and simmer uncovered until chicken is cooked through, approx. 5 minutes.
    7. Stir in coconut milk, juice, sauce and sugar, stirring until just heated through, DO NOT BOIL.
    8. Remove from heat, stir in coriander leaves, chilli, extra lime leaves, and extra lemon grass.
    9. Serve hot.

  • Custard Apple Egg Nog

    • 2 medium Custard Apples
    • 2 cups Milk
    • 3 Egg Yolks
    • 2 tablespoons Honey
    1. Blend or process Custard Apples until smooth, strain
    2. Heat Milk in a saucepan, bring to boil, remove from heat
    3. Whisk in the Egg Yolk and Honey, stir constantly over low heat WITHOUT boiling until mixture is slightly thickened
    4. Stir in the Custard Apple

     

  • Lychee Sunrise Cocktail – who doesn’t love lychees. Lychees are christmas !

    #1 Daughter will love this one !  And a bonus we are in Lychee season.

    • 2 cups Orange Juice
    • Grenadine Syrup
    • 500gm Fresh Lychees
    • 1 1/2 teaspoons Sugar
    • 1/2 cup Gin
    • 12 Ice Cubes
    • 1 tablespoon Lime Juice
    1. Divide the Orange juice evenly between 4 large glasses
    2. Pour a few drops of Grenadine into the juice
    3. Stir ONCE to give a marbled appearance
    4. Blend Lychees, Sugar, Gin, Ice and Lime Juice until smooth
    5. Carefully pour Lychee mixture over the Orange Juice.

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