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“A range of good, wholesome, economical and delicious
recipes from around the world.”
Guacamole Dip (serves 4)
A fun to make recipe and
tasty Mexican relish, served as a snack and with both light and main
meals.
Ingredients:
3 Large avocadoes
1 Red onion
3 Sun ripened tomatoes
1 Lemon, juice
2Tbl Sour cream
2Tbl Sweet chilli sauce
¼ bunch Coriander leaves, chopped
Ground salt and pepper
Nachos chips / Toasted flat bread
Method:
Peel onion and finely dice.
Cut the skin and fresh off the tomatoes and discard the seeds. Dice the
flesh. Place both into a bowl with sour cream, sweet chilli, lemon juice
and coriander leaves. De-seed avocadoes and scoop out flesh. Add the flesh
to the bowl of ingredients, and mash well. Season and mix together. Serve
in a bowl with Nachos chips.
Beef Rissoles and Baked Potato with Onion Chutney
(serves 4)
Rissoles are quick and easy to make, have been the
favourite for many a housewife to make for a hungry family. The onion
chutney that I have included has appeared on A la Carte restaurants.
Ingredients:
750g Beef mince
1 Large egg
Salt and pepper
2Tbl Sweet fruit chutney
1 Large brown onion, diced finely
150g Cornflour
150ml Cooking oil
Potatoes:
4 Red skinned potatoes
50ml Veg. Oil
Salt and pepper
100g Sour cream
100g Cheddar
¼ Bunch chopped chives
Onion Chutney:
3 Medium red onions
25ml Veg. Oil
30ml Balsamic vinegar
50ml Red wine
50g Brown sugar
Salt and pepper
Method:
Preheat oven
to 180C. Clean the potatoes and rub oil and salt and pepper over the skin.
Bake for about 20 minutes, until soft.
Mix the beef,
egg, chutney, onion and seasoning together thoroughly. Form into 16 balls
and roll in cornflour. Shallow fry in oil, until browned, on a medium
heat. Place on kitchen paper.
For the onion
chutney, peel, halve and slice the onions thinly. Heat the oil in a pot.
Add onions and cook, stirring regularly on a low heat until they
caramelise. Add balsamic vinegar and red wine. Stir and reduce for a few
minutes. Add brown sugar and season. Take off the stove and keep warm.
To serve cut
a deep cross in the top of the potatoes and pinch the sides in. Add some
sour cream to each. Grate cheddar and sprinkle on top. Grill briefly to
melt cheese. Chop chives and sprinkle on top. Serve aside beef rissoles
and onion chutney.
Cranachan (serves 4 - 6)
Cranachan is a most
enjoyable and easy to make Scottish classical dessert. This particular
dessert uses the most typical ingredients to a Scottish sweet,
raspberries, oats, cream, honey and whiskey. Sometimes called a “Cream
Crowdie.”
Ingredients:
6Tbl Medium Oatmeal
420ml Double Cream
45ml Whiskey
70ml Honey
320g Raspberries
Method:
Lightly toast the oatmeal until golden brown in a dry pan.
Mix the honey and whiskey separately in a small bowl. Beat the double
cream to a stiff peak and load into a piping bag with a round nozzle. Pipe
a round of cream into serving glasses. Layer with some raspberries and
then oats. Spoon whiskey honey mixture on next and then repeat layering
steps. Finish by garnishing top layer with remaining raspberries.
Smoked Salmon Frittata
with Mesclun Salad and Vinaigrette (serves
4)
An easy to
prepare, egg based Italian invention. This recipe can easily be altered to
include different ingredients and can be served hot or cold.
Ingredients:
150g Smoked salmon
60g Mushrooms, sliced thinly
60g Capsicum, diced finely
40g Red onion, diced finely
1 Garlic clove, diced
2 Small red chillies, seeds removed, dice
12 Parsley sprigs, chopped
8 Eggs
60g Grated Cheddar
10g Grated Parmesan
50g Butter
30ml Cream
Grated black pepper
Method:
Preheat oven
to 180C. Heat butter gently in a medium sized pan. Sweat onion and garlic
together. Add chilli and mushroom and cook until mushroom is softened.
Meanwhile break eggs into a bowl. Add cream, cheddar, parsley and half the
Parmesan and whisk together well. Pour this mixture over the sweated
vegetables.
Stir mixture
with a wooden spoon until it is ¾ cooked. Sprinkle with remaining cheese
and place in the oven for 5 minutes. Remove from the oven and upturn onto
a flat surface. Slice and serve warm or refrigerate.
Salad:
150 – 200g Mesclun Mixed Lettuce, washed
12 Parsley Sprigs, finely chopped
12 Basil leaves, finely chopped
25ml EV olive oil
50ml Vegetable oil
25ml White vinegar
Salad Method:
Place the
oils and vinegar into a bowl and whisk in herbs. Lightly dress the washed
mesclun and serve with frittata.
Bread and Butter
Pudding (serves 4)
This pudding
is fun and easy to make and delicious to eat. A classic pudding from the
UK, there are many recipe variations all of which, I am sure still turn
out delicious.
Ingredients:
4 Eggs
80g Caster sugar
10 Slices buttered bread, crusts off
100g Sultanas
300ml Milk
100ml Cream
50g Apricot jam
30g Icing sugar
10g Ground cinnamon
100g Butter
Method:
Spread the apricot jam on
the buttered bread and sprinkle with cinnamon. Cut bread into triangles.
Layer the bread decoratively in a baking dish. In a separate bowl whisk
the eggs with the milk, cream and caster sugar. Gently pour over the bread
slices. Gently press the slices down to soak in the liquid and set aside
to soak for a few minutes. Meanwhile preheat the oven to 170C. Bake for
20- 30 minutes. A few minutes before readiness sprinkle the top with icing
sugar and return to the oven to caramelise. Serve warm.
American Chowder
(serves 4)
This is a
good old American recipe made frequently in autumn and winter at my place,
using good wholesome ingredients, real American cuisine is often
overlooked because of their dominating fast food chains.
Ingredients:
4 Rashers bacon, chopped
1 Green Capsicum, chopped
1 onion, chopped
3 Sticks celery, chopped
2Tbl Butter
2 Bay leaves
1 ½ tsp Mixed Spice
420g Sweet Corn, drained
3 Large Potatoes, peel, diced
500ml Chicken stock
125ml Milk
2Tbl Plain flour
500g Frankfurts, chopped
Method:
Sauté bacon,
capsicum, onion and celery in butter. Add bay leaves and mixed spices. Add
sweet corn and diced potatoes. Pour in chicken stock and milk. Add
frankfurts and bring the chowder to the boil, reduce to a simmer. Mix an
equal amount of water to flour (a Slurry) and add to chowder. Cook chowder
until potatoes are soft, about 20 minutes. Warm serving dishes and serve.
Crepes Suzette
(serves 4 – 6)
Crepes
Suzette is a classical French dessert, most popular in the ‘60’s, has made
a comeback in recent times and has always been commonly seen in French
themed restaurants. Crepe making can be very relaxing and productive, do
not feel disheartened if the first couple do not turn out, it may come
down to the pan adjusting heat and you adjusting technique.
Crepe Batter Ingredients:
250g Flour
30g Sugar
4 Eggs
Pinch salt
500ml Milk
60ml Melted butter
Oil for cooking
Method:
Sift the
flour and salt together in a bowl and make a well. Crack the eggs into the
well and add melted butter and milk. Beat the wet ingredients in the
centre, and slowly incorporate the flour, staining any lumps if necessary.
Leave the batter to rest for 20 minutes.
When the
batter is ready, gently heat a crepe pan and lightly oil. Tilt the pan on
an angle and ladle in a paper thin layer of mixture. When you see the
edges browning, turn the crepe over.
Sauce Ingredients:
200g Butter
200g Caster sugar
2 Oranges, juice and zest
x2 Lemons, zest
20ml Orange liqueur
10ml Brandy
Icing sugar to garnish
Method:
Cream the
butter and sugar together. Beat in the zests, orange juice, liqueur and
brandy. To serve Heat a saucepan on a low flame and melt 2Tbl of the
sauce. Heat 2 –3 folded crepes in the sauce and serve on a warmed plate.
Sprinkle with icing sugar and serve.
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