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ANYTHING and ALLSORTS
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Tenderising Meat
Sprinkle BAKING SODA on each side of meat and leave in
fridge for an hour or two.
WIPE or WASH the baking soda off and cook meat as per normal
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Bruschetta
Serves 10 Not suitable to freeze. Not
suitable to microwave
1kg tomatoes, seeded chopped 1/2 small red onion, chopped finely
1/4 cup extra virgin olive oil 1 tsp caster sugar
10 thick slices crusty white bread 1/3 cup extra virgin olive oil,
extra 4 cloves garlic, peeled, halved 1/3 cup
fresh basil leaves.
Combine tomato, onion, olive oil and sugar in a medium bowl; mix well.
Add basil, salt and pepper to tomato mixture
Brush bread slices on both sides with the extra olive oil. Cook on
heated grill plate until browned lightly on both sides.
While still hot, rub one side of toast with the garlic cloves.Top toast
with tomato mixture.
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Dukkah
Store
in an airtight container.
Dry Roast:
1/2 cup sesame seeds 1/2 cup coriander seeds 1
cup macadamia and almonds OR hazelnuts and almonds
1/4 cup cumin seed or 2 tsp ground cumin 1/4 teaspoon salt
freshly ground black pepper
Crush the nuts in a mortar and pestle. Do the same with the seeds, one
sort at a time. Take care not to over-process.
You can make it as chunky or as fine as you like. Mix all the chopped
nuts and seeds together and add the salt and pepper.
Serve in a small bowl with Avocado Oil and some bread. Dip the
bread into the oil and then the Dukkah.
Variations:
Gently
pour olive oil over natural yoghurt, and it will sit on top. Nice for
dunking
Add a few drops of white balsamic vinegar to the olive oil.
Use mixed nuts from bulk bins.
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Hummus
1 drained can of chickpeas in brine.
2 tbsp tahine dash
lemon juice olive oil 1/4 tsp cumin pinch
of salt clove of garlic
Method:
Blend the chick peas, add the garlic, lemon juice, tahine, cumin and
pinch of salt and blend drizzling olive oil until a spreadable paste.
Variations:
paprika parsley
roasted garlic roasted red peppers dill
sundried tomatoes roasted chillies cayenne pepper
coriander garam masala
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Thai Basil
Hummus
2 cans of chickpeas in brine
rinsed and drained 2 tbsp roasted peanut oil 2
tbsp peanut butter juice and zest of 2 limes salt/pepper to
taste
1/4 cup fresh basil leaves, minced 1/4 tsp cayenne
pepper 2 cloves garlic, minced
Combine beans, oil, peanut butter, lime juice with zest, and garlic.
Stir in basil, pepper, salt, and pepper. Allow to chill for an
hour.
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Maori Fried Bread
Bowl one
5 cups plain flour 3 tbsp white sugar 1/2 tsp
salt. ~ mix all together
Bowl two
1 tbsp sugar 3 cups milk boiling
water mixed together sprinkle on 1 sachet of fresh
yeast ~ mix all together
After 15 minutes combine well into 1 bowl and let rise for 1.5 hours.
Deep fry in hot oil.
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Scrambled eggs as
per Gordon Ramsay
6 large eggs.. 25g ice-cold butter, cut into small dices
1 tbsp crème fraiche freshly ground sea salt
white pepper chives.
Break the eggs into a cold, heavy-based pan and place on the lowest heat
possible. Add half the butter. Using a spatula, stir the eggs
Combine the yolks with the whites As the mixture begins to set,
add the remaining butter The eggs will take about 4-5 minutes to
scramble
They should still be soft and quite lumpy Don’t let them get too
hot – keep moving the pan off and back on the heat Add the
crème fraiche.
Season the eggs at the last minute, add the snipped chives.. Pile the
softly scrambled eggs on top of toast and serve immediately
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Naan Bread
Makes about 12
2 cups flour 1 tsp baking powder 1/2 tsp salt
1 cup warm water
Method:
Mix flour, baking powder and salt in a large bowl. Add the water slowly,
making sure that the whole mixture is covered, to form a soft dough.
Either in the bowl or on a bench, knead the dough until it doesn’t stick
to your fingers. You may need to add a little extra flour for this.
The dough should be smooth and flexible. Separate dough into golf
ball-sized portions. Cover the dough and leave in a warm place for 30
mins
Roll dough balls out into circles about 3mm high. Heat a frying pan with
a little oil Cook each side for about 20s or until the first sign
of bubbles
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Naan Bread
13/4 cups plain flour 1 tsp of sugar 1/4 cup
melted butter 1 tsp baking powder 1/2 tsp salt 1 egg
85ml natural yoghurt garlic butter
Method:
Sift flour and baking powder into a bowl. Add sugar and salt. Make a
well in centre, pour in butter, yoghurt and the egg
Use enough water to form a soft dough. Mix , then knead gently on
floured bench for 2-4 mins. Cover with damp cloth and leave for several
hours. Knead lightly then divided into 8- 10 pieces. Roll out
until less than 1cm thick. Brush with garlic butter or oil and sprinkle
on cumin OR paprika.
Bake at 190c until well risen 12 mins.
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Chicken Liver Pate
Chop up an onion and sauté it in butter
until soft and clear Lightly fry chicken livers until browned on
outside but still pinkish inside.
Place all in a food processor and add some crushed garlic salt and
pepper big bunch of fresh parsley 2-3 tbsp brandy 2 tbsp sherry
Process well adding 2 tbsp cream.
Variation:
Add thyme and pre-cooked bacon bits
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Pickled
Radishes
Place 1 cup sliced radishes and 1/2
small sliced onion in a bowl. In another bowl, stir together 1/4 cup
white vinegar, 1/4 cup sugar,
and 3/4 teaspoon salt and stir until sugar is dissolved. Pour over
radishes and onions. Cover and refrigerate at least 8 hours before
serving.
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Sushi
250g sushi rice 2 cups cold
water 2-1/2 tbsp rice wine vinegar 1 tbsp sugar 1/2
tbsp salt 3 nori sheets sushi mat.
Method:
Wash rice 4-5 times under cold water to remove any excess starch and
impurities. Drain excess water. Place the rice into a heavy based pot.
Add 2 cups of cold water, bring to boil. Turn down the heat to lowest
setting. Place a tight fitting lid on and allow to simmer on very low
heat.
Approx 12 minutes. Turn the rice off, keep the lid on, and allow to sit
for 10 mins. The water will have absorbed by now.
In a bowl mix, the rice wine vinegar, sugar and salt together. Add this
to the rice and gently mix through. Allow to cool.
Spread the rice over Nori sheets (placed on sushi mat) and leave a small
gap at top of the roll. Lay the filling over the bottom end closest to
you.
Spread a little wasabi over this. Roll up tightly and cut as required.
Filling Suggestions:
Carrot celery cucumber avocado capsicum spring onions chives
salmon mussels omelette (cut into fine stripes).
Accompaniments:
Wasabi pickled ginger soya sauce
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Sweet Breads
Thymus gland
~ from
the throat of lambs and bobby calves
Blanched in boiling salted water until they float and have doubled in
size Drain and let cool Sprinkle a little
salt and ground black pepper.
Dredge in cornflour, beaten egg and breadcrumbs and deep fry till
golden brown. Can be fried in frypan with small bacon bits
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Stuffed Potatoes
Put a large potato/s after
scrubbing clean, into the microwave on high for 20 mins Remove and let
cool
Slice a piece off the side, scoop the cooked potato out with a spoon,
leaving a reasonable thickness of wall.
Mash the potato, add grated cheese, bacon, onion, chilli or herbs.
Crumble some cheese over the top and put it in the oven on high till
browned.
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Clotted Cream
DO
NOT BOIL.
1 pint cream 1 pint whole milk.
Put into a shallow frypan. Heat on the lowest heat, turning off
occasionally if you think it might boil.
As it heats over time (many hours) a skin will form with a thick layer
underneath. Using a metal spoon skim this layer off.
Do this every 20 mins or so. Place it into a bowl and keep skimming more
on top. Eventually you will get to the point where not much skin forms.
You will be left with about 300-500mls of liquid, which makes very nice
custard. Put the cream in the fridge. It will harden as it
cools
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Boston Bun
1 cup mashed potato 1 cup sugar 1 cup mixed fruit
2 cups self raising flour 1 cup milk
Butter Icing:
60gm butter or margarine 1 cup icing sugar vanilla
essence coconut
Method:
Beat together sugar and potatoes Add remaining ingredients.
Cook in the moderate oven approx 30 mins
Ice with butter icing and sprinkle coconut on top.
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Nuts 'n' Bolts
1 tsp curry powder 1 tbsp olive oil 3 cups of
"Nutrigrain" cereal 1 pkt Maggi onion soup mix 2
cups of blanched roasted peanuts
Mix all the ingredients together well. (no cooking required)
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