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  • Chicken and Fresh Plum Sauce

    Stone fruit season !  This is a great one to use some fresh plums.

    • 8 chicken fillets
    • 1/3 cup Cornflour
    • 1 teaspoon Five Spice powder
    • 125gm Butter
    • 2 large Onions sliced
    • 2 Celery sticks, sliced
    • 1 medium Green Pepper, sliced

    Plum Sauce

    • 1 tablespoon Oil
    • 1 large Onion, chopped
    • 2 cloves Garlic, crushed
    • 2 teaspoons grated fresh Ginger
    • 750gm red Plums, chopped
    • 1/4 cup Brown Sugar
    • 1/4 cup Water
    • 2 teaspoons light Soy Sauce

    For Sauce

    1. Heat Oil in fry pan,  add Onion, Garlic and Ginger, stir-fry until soft
    2. Add Plums, Sugar, Water, and Soy Sauce.  Cover and bring to boil
    3. Reduce heat, simmer uncovered, until mixture is pulpy

    For Chicken 

    1. Cut chicken into thin strips and toss into combined Cornflour and Five Spice powder
    2. Melt Butter in fry pan, add Chicken in batches. Stir-fry until lightly browned and tender.  Remove from pan
    3. Add Onions, Celery and Pepper to pan (add more butter if required) Stir-fry until tender
    4. Add plum sauce, and stir-fry until heated through

  • Raspberry and White Chocolate Mousse

    We are fully into Raspberry season.  This mousse can be prepared up to 2 days in advance. Use Framboise, a raspberry flavoured liqueur for this recipe.  Just a reminder, this dish CANNOT be frozen.

    • 400gm fresh raspberries
    • 200gm white chocolate, chopped
    • 1 tablespoon gelatine
    • 1/4 cup water
    • 3 egg yolks
    • 300ml carton thickened cream
    • 1/4 cup icing sugar
    • 2 tablespoons Framboise
    1. Blend raspberries until smooth, strain and remove seeds
    2. Melt chocolate over hot water, cool but do not allow to set
    3. Sprinkle gelatine over water, dissolve over hot water (or microwave on high for about 30 secs)
    4. Pour gelatine mixture into a large bowl, cool slightly, do not allow to set
    5. Add egg yolks and chocolate to gelatine mixture, whisk until pale and glossy
    6. Whip cream and sifted icing sugar together until soft peaks form
    7. Fold into chocolate mixture with raspberry puree and liqueur
    8. Pour into lightly wetted mould (5 cup capacity)
    9. Place in fridge for several hours or overnight

  • Zucchini Potato Soup

    • 30gm Butter
    • 1 medium onion, chopped
    • 1 teaspoon dry mustard
    • 3 medium zucchini, chopped
    • 2 medium potatoes, chopped
    • 2 small chicken stock cubes, crumbled
    • 2 cups water
    • 2 tablespoons grated parmesan cheese
    • 1/2 cup sour cream
    • 3 medium zucchini, extra
    • 30gm butter, extra
    1. Melt butter in a large saucepan
    2. Add onion, and mustard, cook, stirring until onion is soft
    3. Add zucchini and potatoes, cook 5 minutes stirring occasionally
    4. Add stock cubes and water, bring to the boil, reduce heat and simmer for 15 minutes or until vegetables are tender
    5. Blend the soup until smooth
    6. Stir in cheese and sour cream, then return to the pot
    7. Cut extra zucchini into fine strips
    8. Melt the extra butter in a frying pan
    9. Add zucchini strips to melted butter, cook until just tender approximately 2 minutes
    10. Add zucchini mixture to the soup, reheat until boiling

  • Christmas Chocolate Ripple Wreath – NO BAKE

    Add this Chocolate Ripple Wreath to your Christmas table. Assemble the day before with biscuits and cream, then just decorate on the day.  I have made this one a couple of times, and it definitely provides the wow factor !

    Ingredients

    • 4 cups thickened cream
    • 2 tablespoons icing sugar
    • 1/2 teaspoon finely grated orange rind
    • 2 tablespoons Cointreau
    • 2 x 250g packets choc ripple biscuits
    • 10 Oreo cookies
    • 12 mini meringue drops
    • 1/2 cup Maltesers
    • 1/2 cup Jaffas
    • 1/2 x 180g packet BB’s mint balls
    • Icing snowflakes, to serve
    • Christmas sprinkles, to serve
    • Fresh mint leaves, to serve
    • Icing sugar, to serve
    • Using an electric mixer, beat 3 cups cream, icing sugar and orange rind until firm peaks form. Fold in Cointreau.
    • Spoon 1/2 cup cream mixture into a snap-lock bag. Snip 2cm off one corner. Pipe a 20cm circle on a flat serving plate to form a base. Spread flat side of 1 biscuit with a little cream mixture. Stand biscuit upright on its edge on cream on serving plate. Spread another biscuit with a little cream mixture. Place in front of the biscuit on plate and sandwich together. Using the piped cream round as a guide, continue to sandwich biscuits together with cream mixture to form a wreath shape. Spread biscuits all over with remaining cream mixture. Refrigerate overnight to set.
    • Using an electric mixer, beat the remaining cream until just-firm peaks form. Spread wreath with cream. Decorate with  Fruit, or Oreos, mini meringues, Maltesers, Jaffas, mint balls, snow flakes, sprinkles and mint leaves. Dust with icing sugar. Serve.

  • Kid Friendly Egg Nog

    Kids like to enjoy an egg nog as well.  Here is a basic recipe, it is ready for any adaptation that the kids might like.
    This recipe is enough for 6 servings.
    • 4 egg yolks
    • 2 1/2 cups ice cold milk
    • 1/3 cups Caster Sugar
    • 1 cup Whipping Cream
    • 1 teaspoon Pure Vanilla extract
    1. Place all in blender and blend until frothy.

    Serve in milkshake glass with straw.

    There are so many things that can be added to give different flavours.

    • Chocolate or any other essence
    • Banana or any other fruits

    Top with whipped cream, fresh or canned, add some essence on top and sprinkle with nuts. Add candy cane, fruit pieces or chocolate sticks

     

  • Eggnog so many choices

    Eggnog, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks (which gives it a frothy texture, and its name). In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink.

    Throughout Canada and the United States, eggnog is traditionally consumed over the Christmas season, from late October until the end of the holiday season. A variety called Ponche Crema has been made and consumed in Venezuela and Trinidad since the 1900s, also as part of the Christmas season. During that time, commercially prepared eggnog is sold in grocery stores in these countries.

    Eggnog is also homemade using milk, eggs, sugar, and flavourings, and served with cinnamon or nutmeg. While eggnog is often served chilled, in some cases it is warmed, particularly on cold days (similar to the way mulled wine is served warm). Eggnog or eggnog flavouring may also be used in other drinks, such as coffee (e.g. an “eggnog latte” espresso drink) and tea, or to dessert foods such as egg-custard puddings.

    My favourite Eggnog is made with the following

    • 1 glass of ice cold milk
    • 1/2 tablespoons ice cold cream
    • 1 tablespoon caster sugar
    • 1 egg dropped in

    Different flavourings to suit your tastebuds-

    • 1/2 tablespoons home made baileys (for the adults)
    • 1 tablespoon coffee essence or hickory
    • Cinnamon to flavour
    • Chocolate essence
    • Strawberry or any other essence
    • Rum/ Whisky/ Any liquor to taste
    1. Place all in a blender and mix until frothy.
    2. Sprinkle with drinking chocolate or cinnamon
    3. Top with whipped cream (from can or a dollop)
    4. Add a cinnamon stick or candy cane

  • Rum and Coke Christmas Ham thanks to #4 for the recipe.

    • 1/4 cup Bundy Rum
    • 500gm jar black cherry preserve
    • 700ml Coke
    • 400gm brown sugar
    • 100gm fresh cherries pitted and halved
    • extra whole cherries to serve
    • Peel and Juice of 1 orange
    • 2 teaspoons ground mixed spice
    • 7kg whole leg ham on the bone

    Glaze

    1. Place all ingredients, except the ham in a saucepan over medium heat.
    2. Stir until sugar dissolves then bring to the boil
    3. Reduce heat to medium and simmer for 20-25 mins until reduced by 1/4 and slightly thickened
    4. strain into a heatproof jug and set aside
    5. Reserve the solids for garnish

    Ham

    1. Preheat oven to 200C
    2. Line large deep roasting pan with baking paper
    3. Using small sharp knife, cut around the ham shank
    4. Run the knife carefully, under the skin around the edge of the ham
    5. Gently lift the skin in one piece by running your fingers between the skin and the fat.
    6. Discard the skin and trim the fat to 5mm thick all over
    7. Pour 1/2 the glaze into the prepared pan, then place the ham fat side down on top
    8. Pour the remaining glaze and roast for 50 minutes
    9. Carefully turn the ham over and baste with glaze then roast, basting every 10-15 minutes for a further 40 minutes or until caramelised.
    10. Remove ham from oven and cool slightly
    11. Place on serving platter. Spoon over remaining glaze from the roasting pan and scatter the reserved ingredients over the ham
    12. Serve with fresh cherries

  • Classic Roast Turkey with Forcemeat Stuffing

    More ‘retro’ recipes.  So many turkey recipes result in a very disappointing dry piece of meat.  Not this one, so moist and full of flavour that comes through from the stuffing. Serve with roast vegetables and a full flavour gravy made from the juices.  Mouth-watering !!

    • 4.5kg of whole turkey
    • 250ml water
    • 80gm butter melted
    • 1/2 cup plain flour
    • 750ml chicken stock
    • 125ml dry white wine

    Forcemeat Stuffing

    • 40gm butter
    • 3 medium brown onions chopped
    • 2 rindless bacon slices chopped coarsely
    • 1 cup stale breadcrumbs
    • 250gm minced pork
    • 250gm minced chicken

    Preheat oven to 180C deg

    Method Forcemeat stuffing:

    1. Melt butter in medium frying pan, cook onion and bacon stirring on low heat until onion is soft. Cool
    2. Combine onion and remaining ingredients in bowl and season

    Method Turkey:

    1. Remove neck from turkey and rinse under cold water then pat dry inside and out with absorbent paper
    2. Fill loosely with forcemeat stuffing through the neck cavity. Secure with a small skewer
    3. Fill the larger cavity with forcemeat stuffing and tie the legs together with kitchen string
    4. Tuck in the wings
    5. Place the turkey on an oiled wire rack in a large shallow flameproof baking dish
    6. Pour the water into the dish
    7. Brush the turkey over with the butter and season
    8. Cover the turkey with two layers of greased foil and roast for 2 hours
    9. Uncover the turkey and with the remaining butter.
    10. Roast turkey uncovered for approx 1 hour or until cooked through
    11. Remove turkey from dish and cover loosely with foil.  Stand for 20 minutes
    12. Pour the juice from the dish into a large jug
    13. Skim 1 tablespoon of fat from the juice and return this to the baking tray
    14. Skim and discard the fat from the remaining juice and reserve the remaining juice
    15. Add flour to the dish, and cook stirring until the mixture bubbles and is well browned
    16. Gradually stir in the stock, wine and reserved juices. Cook until the gravy boils and thickens.
    17. Strain gravy into a jug and serve with the turkey

     

     

  • Christmas Cake

    Everything is going retro these days, here is a Retro Christmas Cake recipe with an old fashioned Icing recipe to boot.  I usually make a boiled fruit cake around Christmas time and bake with almonds on the top. Thinking about it, I make the same boiled cake all year round.  This retro recipe is full of flavour and a real treat.

     

    Rich Christmas Cake

    • 800gm sultanas
    • 225gms raisins chopped coarsely
    • 125gm currants
    • 110gm mixed peel
    • 200gm glazed cherries halved
    • 2 tablespoons orange marmalade
    • 180ml dark rum
    • 250gm butter softened
    • 1 teaspoon finely grated orange rind
    • 1 teaspoon finely grated lemon rind
    • 220gm firmly packed light brown sugar
    • 4 eggs
    • 300gm plain flour
    • 1/2 teaspoon bicarbonate of soda
    • 2 teaspoons mixed spice
    1. Combine fruit, marmalade and 1/2 cup of rum in large bowl, cover and stand overnight.
    2. Preheat oven to 150deg.  Line cake tin/tins with baking paper, extending up over the sides.
    3. Beat butter, rinds and sugar in smaller bowl until combined
    4. Beat in eggs one at a time until well combined
    5. Mix butter mixture into the fruit mixture and stir until well combined
    6. Place mixture into baking tin/tins and bake for 1 1/2 hours, until cooked.
    7. Brush hot cakes with remaining rum
    8. Cover with foil and stand overnight in tins to cool
    9. Ice with the following icing mixture

    Icing Vintage Australian from 1953

    • 3 lb pure icing sugar
    • 3 oz liquid glucose
    • 2 egg whites
    • 1/2 teaspoon lemon juice
    • 1/2 teaspoon vanilla
    • red and green food colouring
    1. Reserve half of the egg white
    2. Place icing sugar in bowl and drop the remaining egg white into the centre
    3. Add melted glucose, lemon juice and vanilla
    4. Work the mix, sides and front until this forms a smooth paste
    5. Lift onto a board that has been dusted with icing sugar
    6. Knead until the mixture has absorbed enough icing sugar to hold its shape
    7. Cut off a small portion for decoration
    8. Roll the balance with rolling pin, until you have a 1/2 in thick square
    9. Brush the cake with the remaining egg white
    10. Lift the icing onto the cake and with sugar coated hands, mould into the shape of the cake
    11. Trim the excess icing from the bottom of the cake
    12. Divide the remaining icing and colour red and green
    13. Roll and shape to decorate the cake with red and green

  • Watermelon Mai Tai -a watermelon lovers delight ! (and that is me!)

    With Christmas so hot in the tropics, this is a great one to cool you down before dinner.  Even sister #3, who does not drink, and is the biggest watermelon lover of all, would enjoy one of these on ice.

    • 500 g peeled watermelon, chopped
    • 125ml pineapple juice
    • 125ml white rum
    • 60ml triple sec
    • 1 teaspoon grenadine
    • crushed ice to serve
    1. Place the watermelon, pineapple juice, rum, liqueur and grenadine in the jug of a
      blender and blend until smooth.
    2. Divide the ice among serving glasses.
    3. Pour over watermelon mixture to serve.

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