Beef Shanks in Red Wine

Ingredients

• 1.5 kilos beef shanks
• 1 pigs trotter
• 3/4 bottle of red Cab sav/shiraz
• 1/2 litre beef stock
• 2 large carrots roughly chopped
• 2 stalks celery roughly chopped
• 5 cloves peeled garlic
• 2 dries bay leaves
• 2 sprigs fresh rosemary
• 10 black pepper corns

Method

Reduce red wine by a third, season and brown shanks well

Add all remaining ingredients, cover and bung in the oven 150 fan forced for 4 hours ( you can do 2hours as a minimum) turn meat occasionally

an hour before serving remove meat - keep warm, strain liquid, discard pigs trotter and herbs, throw the rest (garlic,celery,carrot) into a processor add liquid to make a rich sauce

cover meat with sauce, bung back in the oven for 45 min

I served with mashed potatoes and green beans

Baci di damas (Chocolate Hazelnut Shortbread)

Ingredients

• 250g soft unsalted butter

• 2/3 cup icing sugar, sifted

• 1 ½ tsp vanilla extract

• 1 2/3 cup plain flour

• ½ cup cocoa

• ¾ cup hazelnut meal (105g)

Filling

• 125g dark chocolate, chopped

• 30g unsalted butter

• ½ cup hazelnut meal (75g)

Method

Beat butter and sugar in a bowl until light and fluffy, and then add the vanilla. Sift flour and cocoa and stir butter mix with the hazelnut meal until mixture is well combined.

Roll heaped tablespoons of batter into balls, then place onto baking paper-lined trays and flatten slightly with your fingers. Refrigerate for 2hrs or overnight. Bake at 180°C for 15mins or until firm to the touch. Cool on trays for 5mins then transfer to wire racks to cool completely (be careful, they can be very crumbly if too warm).

For filling:

Melt chocolate and butter in a small heatproof bowl over a saucepan of simmering water. Remove bowl from the heat, add the hazelnuts and stir to combine well. Spread some of the filling onto half of the cooled biscuits, then top with the remaining biscuits. Leave in a cool place to set.

Biscuits will keep in a container for 1 week (if you’ve got really good willpower) or frozen for 3 months.

The filling makes a lot. So if you’ve got leftovers, it’s really tasty on top of vanilla ice cream!

Passionfruit Souffles

Ingredients

• 150ml Passionfruit Pulp
• 1/4 cup caster sugar
• 2 Tbl spoons lemon juice
• 1 Tbl spoon cornflour
• 3 teaspoons water
• 5 egg whites
• 1/3 cup of caster sugar (extra)

Method

Preheat oven to 180 degrees ( I have fan forced oven)

Grease the inside of ramekins with butter and dust with some caster sugar

Combine the passion fruit pulp, 1/4 cup of caster sugar and lemon juice in a small saucepan over low heat.

Stir until sugar is dissolved.

Then bring to the boil.

During the time its taking to boil, combine the cornflour and water in a separate bowl until it becomes a smooth paste.

Once the passion fruit mixture is boiling remove from heat and whisk in the cornflour paste.

Return to low heat whisking continuously for one minute or until thick.

Poor the Passionfruit mixture into a large bowl and refrigerate.

While the passionfruit mix is cooling, Place the eggwhites into a bowl and beat until soft peaks form.

Add the 1/3 cup of caster sugar in a thin continuous stream and beat till glossy.

Provided that the passion fruit mixture HAS COOLED gently fold the egg white mixture through the COLD passionfruit mixture and keep folding until completely combined.

Spoon the mixture into the ramekins and bake for 12-15 mins or until golden and risen.

SERVE IMMEDIATELY

Oh and I added a scoop of ice cream.

Watermelon Salad

Ingredients

• 1 small red onion
• 2-4 limes, depending on juiciness
• 1.5 kg sweet, ripe watermelon
• 250g feta cheese
• Bunch of fresh flat-leaf parsley
• Bunch of mint, chopped
• 3-4 tablespoons extra virgin olive oil
• 100g pitted black olives
• Black pepper

Method

Peel and halve the red onion and cut into very fine half-moons and put in a
small bowl to steep with the lime juice, to bring out the transparent pickness
in the onions and diminish their rasp. Two limes worth should do it, but you
can find the fruits disappointingly dried up and barren when you cut them in
half, in which case add more.

Remove the rind and pips from the watermelon, and cut into approximately 4cm
triangular chunks, if that makes sense (maths are not my strong point).

Cut the feta into similar sized pieces and put them both into a large, wide
shallow bowl. Tear off sprigs of parsley so that it is used like a salad leaf,
rather than a garnish, and add to the bowl along with the chopped mint.

Tip the now glowingly puce onions, along with their pink juices over the salad
in the bowl, add the oil and olives, then using your hands toss the salad very
gently so that the feta and melon don't lose their shape. Add a good grinding of
black pepper and taste to see whether the dressing needs more lime. Hava Negila!
The taste of Tel Aviv Sunshine!

Malaysian Curry Chicken

Ingredients

1 boneless/skinless chicken breast meat (cut into small cubes)
3 tablespoons A1 Best One Meat Curry Paste
3/4 cup water
1 tablespoon coconut milk
1 shallot (diced)
1 tablespoon oil

Method:

Heat up a small pot and add in the oil. Sauté the diced shallots until light brown. Add in the curry paste. When it smells aromatic, add in the chicken meat and do a few quick stirs. Add in the water and let it boil. Lower the heat and simmer the curry for about 10-15 minutes. Add in the coconut milk and serve hot.

Rota

Ingredients

• 3 cups flour
• 1 tablespoon oil
• 1 teaspoon salt
• 1 1/2 cup boiled water
• deep frying pan butter

Method

Put all the ingredients in a mixing bowl and mix until soft like rubber.
Knead the dough at least 5-10 times and add flour if sticky or water if hard.
Take a roller and roll till it looks like a pizza dough, not very thick nor very thin, just in the middle.
Put frying pan on high heat and fry the rote.
Wait 5 seconds then turn it, then put butter on the fried side, then after 10 seconds turn it over again and put butter on the other side and wait at least 10 seconds and turn it back and make sure the rote is brown not black.

Congratulations you have just made your first rote

Note: My suggestion, is divide the dough into 12-14 balls or more, then roll these out to the size of an 8 inch plate. if the first ball is too thick or too thin at 8 inches then make smaller or larger balls. keeping them covered with a towel, till you get to them.

Zucchini Slice

Ingredients

• 375gm Zucchini
• 1 lge onion
• 3 bacon rashers
• 1 cup grated cheese
• 1 cup self raising flour
• Half cup oil
• 5 eggs
• Salt and pepper

Method

Grate unpeeled zucchini coarsely

Finely chop onion and bacon

Combine zucchini, onion, bacon, cheese sifted flour, oil and lightly beaten eggs.

Season with salt and pepper

Pour into well greased lamington tin 16cm x 26cm

Bake in moderate oven 30 to 40 min until brown.

Chicken, Bacon & Pumpkin Rissotto

Ingredients

• 400g Chicken Mince
• 100g Bacon Bits
• 2 tsp minced garlic
• 1 cup Arborio Rice
• 100 ml dry white wine
• 750 ml water
• 2 tsp chicken stock powder
• 2 cups pumpkin mashed
• 1 tblsp sour cream
• 1/3 cup grated parmesan
• Salt and pepper

Method

Cut up pumpkin and put on to cook. (Boil all, roast all or half and half) I find boiled works best.
Mix wine, stock powder, and water in a jug.
Saute bacon, onion and garlic together until onion is translucent. Add chicken and cook until well browned. Add the rice (dry) and cook for one minute.
Add the liquid mix. Bring to the boil, turn down and cook covered on low heat for 15 – 20 mins or until the rice is tender and liquid is almost cooked away.
Mash the pumpkin and stir through.
Add the sour cream, cheese, and season with salt and pepper. Stir through and serve

Baked Lemon Cheesecake

Ingredients

• 50g sweet biscuit crumbs (I used granita)
• 125g butter melted
• 3 eggs lightly beaten
• 1/2 cup castor sugar
• 3x 250g packs cream cheese
• 3 teaspoons lemon rind
• 1/4 cup lemon juice

Method

Lightly grease 22cm spring form pan

Combine biscuit crumbs and butter in a bowl

Spread crumbs over base and sides of tin

Refrigerate biscuit crumbs for an hour

Beat eggs and sugar in a bowl until pale (note: this can take up to 10 minutes, but the more pale it is, the lighter texture it will be)

Add cheese, rind and lemon juice. Beat until mixture is smooth and creamy

Pour mixture into prepared tin and bake for 45 mins in a moderate oven

Cool in oven with door ajar then refrigerate for several hours, or over night.

Serve and enjoy!

Plum Cupcakes with White Chocolate and Brandy Custard

Ingredients

• 2 cups self-raising flour
  
• 3/4 cups caster sugar
  
• 1 tsp mixed spice
  
• 125g butter melted, cooled
  
• 2 eggs
  
• 3/4 cups orange juice
  
• 250g prunes, chopped

Custard:

• 600ml single cream
• 60g white chocolate, chopped
• 4 egg yolks
• 1/4 cup caster sugar
• 1 tbs cornflour
• 1/4 cup brandy

Method

To make the custard, combine the chocolate and cream in a saucepan over a low heat and stir until the chocolate has melted. Bring to the boil and then set aside.
Combine the egg yolks, sugar and cornflour into a bowl and whisk until combined.
Pour the cream mixture over the egg, whisking well.
Return to the saucepan and add the brandy. Stir over a low heat until the custard thickens. When cool, place in the fridge.

Preheat the oven to 160C

To make the cupcakes, combine the prunes and the orange juice in a bowl and let them sit for about 10 minutes.
Sift the flour into a bowl and combine with the sugar and spice. Make a well in the centre.
Add the eggs, butter, prunes and the juice and fold into the flour mixture and stir until just combined. Spoon the batter into prepared cupcake cases and bake for 15-20 or until a toothpick comes out clean.

Let them cool down and carefully peal the cases off. Spoon the thick custard into a piping bag and carefully pipe onto the cupcakes. Serve immediately!

Note: Custard should be made either several hours beforehand or the day before to allow it to thicken in the fridge.

Chettinad Lamb Curry

Ingredients

• 1/2 - 1 tbsp red chili powder, paste, or 4-6 red chili processed

• 1 tbsp ground turmeric

• A little water

• 5 tbsp vegetable oil

• 2 tsp mustard seeds

• 2 medium onions, sliced

• 2 tbsp ginger paste

• 1 tbsp garlic paste

• 500g lamb, cut into 1cm cubes

• 250ml coconut milk

• Salt, to taste

• 2 tbsp tamarind water

• A few curry leaves

• 60g coconut slices or shredded coconut, fried in a little vegetable oil

• 2 tsp cracked black peppercorns

• Toss in a few thai/birds-eye chilis to amp up the heat if you like, though it is not a " blistering hot" curry

Method

Mix the chili powder and ground turmeric with a little water to make paste. Set aside. Heat the vegetable oil in a deep saucepan over a medium heat. Add the mustard seeds and fry until they start to pop. Add the onion and saute for 4-5 minutes, until the onion is transparent. Add the ginger and garlic pastes and saute for 2-3 minutes. Add the chili paste and saute for a further 2-3 minutes. Now add the lamb and stir fry for 5-7 minutes, until the meat is sealed on all sides. Add half the coconut milk and season with salt. Cook over a medium heat for 15-20 minutes, until the lamb is done.

Add the tamarind water and stir in the remaining coconut milk, the curry leaves and half the black peppercorns. Simmer for 2-3 minutes. Serve immediately, garnished with the coconut slices and the remaining black peppercorns.

The Chettinads are based in Tamil Nadu. A traditional merchant class within India, they are also believed to have traded with Laos, Vietnam, Malaysia and other countries in the region since time immemorial. Their cuisine has spread widely throughout India, and they are among the few meat eaters in the otherwise predominantly vegetarian Tamil Nadu region. This is one of their festive dishes.

Serves 4 - 6

Mexi Bake

Ingredients

• 1 X Pkt corn chips (I personally like the cheese flavoured)
• 1 x Zucchini
• 1 x Capsicum
• 1 x Can of corn
• 1 x Red onion
• 1 x Can of diced tomatoes
• 2 -3 Tblsp of Red wine vinegar
• Grated Cheddar cheese
• Pinch of Hungarian paprika (optional)

Method

Cut up veggies (not to big)

Cook the onions and zucchini until they are soft but not brown and then add the rest of the veggies, can of corn and the can of tomatoes. Mix all together

Add the vinegar and paprika to the mix and let the veggie mix simmer.

This is a recipe that you need to do the taste test as you are cooking to add more vinegar or paprika if needed.

While that is simmering place ONE layer of corn chips into an oven proof bowl and set the oven to 180

Once all the veggies are nice and soft (NOT MUSHY) remove from the heat and start layering - corn chips, veggie, corn chips, veggie. When complete sprinkle the cheese over the top and place into the oven.

Cook for approximately 15 mins (so the cheese is nice and melted) and serve with sour cream and guacamole.

Adjustments to this recipe can be made e.g adding garlic or a different kind of chili for a real kick.

Minestrone Soup

Ingredients:

• 4 rashers of bacon
• 1 brown onion
• 1 or 2 cloves of garlic
• Oil
• 2 carrots, chopped
• 2 zucchini, chopped
• 1/2 small cabbage
• 1 tin tomatoes
• 1 tin four bean mix
• 1 tin Cannellini beans
• Large packet of beef stock
• Handful of pasta (spirals or shells)
• Cracked black pepper
• Grated parmesan cheese to serve

Method

Brown bacon, onion and garlic in oil. Add carrot, zucchini and cabbage.

Add tomatoes, four bean mix and cannellini beans. Stir in beef stock.

Add pasta and crack some black pepper over the top and simmer.

Serve with grated parmesan cheese.

Thai BBQ Prawns

Ingredients:

• 16 Green King Prawns, peeled tails intact
• 1 Stalk of Lemon Grass (2 Tbls lemmon grass from a bottle)
• 2 cloves crushed Garlic
  
• 2 spring onions chopped
• Zest of one lime
  
• Juice of said lime
• 2 Tbls fish sauce
• 1 tsp brown sugar
• 3 red chilli's
• 2 shredded Kaffir lime leaves
• Tbls oil

Method

Place lemon grass, garlic, spring onions, Chilli, lime Zest & sugar into a food processor. Process into a paste.

Add fish sauce & lime juice & process until smooth

Place prawns into a marinating dish and cover with marinade. Refrigerate for 30 min.

Heat BBQ plate to medium temp.

Place oil on the plate and then cook the prawns in batches for around 1-1.5 min per side.

Serve with lime wedges

Enjoy