Cheese Sauce

50g butter

50g flour

300ml full cream milk, warmed

180g gruye’re or matured cheddar cheese

1tsp dijon mustard

Method:

Melt the butter in a small pot then slowly add the flour, stirring constantly with a whisk for about 2 min.

Remove from the heat and gradually add the warmed milk, whisking all the while.

then return to a low heat and cook for another 3-5min, stirring continuously.

Dip a wooden spoon into the mixture and lift to make sure the sauce coats the back of the spoon.  If not, continue to stir over a low heat until ready.

Remove from the heat and add seasoning and the grated cheese and mustard.

Makes about 2 cups

Brown Butter & Sage Sauce

Ingredients:

200g butter

1/2 tsp rainbow peppercorns

1/2 tsp dried chilli flakes

2 garlic cloves, finely chopped

1 bunch of fresh sage

Method:

Cut the butter into blocks and heat on low until it has melted and starts to foam.

Add peppercorns, chilli flakes and garlic.

reduce the heat and add a bunch of fresh sage.

Fry for a few minutes until crisp and green.

The butter should be golden brown, with a distinct, nutty aroma.

The recipe works equally well with the addition of lemon zest or fresh herbs, instead of the sage.

Makes about 1 cup

Be’arnaise Sauce

Ingredients:

1 shallot, peeled and finely chopped

1 tbsp fresh tarragon

4 tbsp vermouth or dry white wine

2 tbsp white balsamic vinegar

180g butter

3 egg yolks, at room temperature

salt and pepper

Method:

Place the shallot, tarragon, Vermouth and balsamic in a small pot and bring to the boil.

Lower the heat and simmer for a few minutes or until it has reduced by a third.

Once you have strained, allow to cool slightly.

Melt the butter of a low heat, in another pan, until foamy, and then scoop off the white milk solids and set aside.

Allow the butter to cool slightly.

Using a stick blender, whizz the egg yolks and the reduction.

Slowly start pouring the melted butter onto the egg mixture in a thin stream.

Season with salt and pepper.

Add the milk solids and whisk until well combined and of a creamy texture.

Red Wine Reduction

1tsp sunflower oil

1 brown onion, peeled and quartered

1 carrot, cut into thick chunks

2 garlic cloves, bruised with skin on

1 celery stick, cut into chunks

150ml Late Harvest Wine

2 ripe tomatoes, halved

1 bouquet garni (parsley, thyme& bay leaf)

1 bottle of Merlot or Cab Sav

400ml beef stock

1 1/2 tbsp redcurrant jelly

Method:

Place oil, onion, carrot, garlic and celery in a pan and cook on low.  Cover and allow to sweat for 8-10 min.  Stir and cook for a further 10min until the vegies are lightly browned and beginning to caramelise.  Add the Late Harvest and deglaze the bottom of your pan.  Add tomatoes, bouquet garni and wine and bring to the boil.  Reduce heat and simmer slowly for 30min.  Strain and discard veggies.  Combine the stock, strained juices and red currant jelly in a shallow pan and simmer for 30min or until reduced to about 300ml, and sauce is thick and glossy.  Season and serve.

Vanilla Pod Custard

Ingredients:

2 cups of full cream milk

1 vanilla pod, split with the seeds scraped out

4 egg yolks

4 tbsp sugar

Method:

Heat the milk along with the vanilla pod, including the seeds over a gentle heat.

Meanwhile whisk the egg yolks and sugar in a bowl until the mixture is light and frothy.

Remove milk from the heat and gradually add to the egg yolk mixture, whisking all the time.

Pour back into the pot and heat gently, making sure not to boil the mixture as it will curdle.  Keep stirring all the time until thickened.

Check to see the mixture coats the back of a spoon.  Fish out the vanilla pod and chill until required.

Classic Italian Tomato Sauce

Ingredients:

2kg fresh tomatoes (rosa or roma or 3x 400g canned tomatoes)

2 med size onions, finely chopped

4 cloves of garlic,  pressed until the skin has burst

1 small tin of tomato pure’e

2 tbsp extra virgin olive oil

1lg handful of fresh basil rinsed and roughly torn

2tsp brown sugar

1glug of balsamic vinegar

salt and pepper to taste

Method:

Chop up the garlic, and place all the ingredients in a saucepan to cook on a low heat for about 25 to 30min.  Ensure not to burn.

Ingredients:

10 small red chillies

45ml chopped red onions

2 chopped garlic cloves

15ml chopped fresh ginger

45ml chopped fresh lemon grass

zest of 1 lime

30ml chopped fresh coriander

5ml coriander seeds

5ml cumin seeds

2,5ml fish sauce

salt to taste

Method:

Soak the chillies in water until soft then remove and discard the seeds.

Combine the chillies with the rest of the ingredients, and pound /blend until you have a smooth paste.

If necessary add a small amount of water.

Spoon into a sterilised jar and refrigerate until you are ready to use it.

Happy cooking

Chocolate Mousse

Now if you are any kind of a chocolate addict like me, this cheeky, velvety chocolate mousse recipe is exactly what you need to finish off a perfect meal…

Ingredients:

340g bittersweet or semi-sweet chocolate
10 T unsalted butter
8 egg yolks in a small bowl
8 egg whites in a large bowl, at room temperature
3 T cognac
1 c. heavy cream
1 T powdered sugar

Method:

Place the chocolate and butter in the top of a double boiler on low heat. Slowly melt the chocolate, stirring constantly. Remove the chocolate from the heat, and gradually stir the mixture into the egg yolks, beating well. Let cool for about 10 minutes.

Using electric beaters, beat the egg whites until stiff. Stir the cognac into the chocolate and egg mixture, then gently fold this into the egg whites. There should be not white streaks visible. Pour mousse into 1 quart serving dish and refrigerate overnight. Before serving, beat heavy cream with powdered sugar, and place small dollop of cream on chilled mousse.

Happy Cooking!

Creamy Mussel Soup
with Saffron and White Wine

Last week I prepared this soup as a starter for 120 guests – it was nothing short of perfection!  I am still receiving calls for the recipe!  I hope you enjoy it as much as they did.

Prep: 15 minutes
Cook: 35 to 40 minutes
Serves: 6

This is a perfect first-course soup. Saffron adds not only its subtle flavor but beautiful color.

Ingredients

• 1.5kg mussels, scrubbed and debearded
• 1 cup dry white wine
• 2 tablespoons butter
• 1 large leek (white and tender green), well rinsed and minced
• 1 medium celery rib, minced
• 2-1/2 cups fish stock or clam juice
• 1 teaspoon dried thyme leaves
• 1 bay leaf
• 12 black peppercoms
• 12 parsley stems
• 1 teaspoon saffron threads
• 1 tablespoon cornstarch
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. In a nonreactive soup pot, combine mussels and wine. Bring to a boil over medium-high heat, cover, and cook until mussels have opened, 5 to 7 minutes. Remove mussels from shells, reserving 6 large mussels and 6 half-shells for garnish. Discard any mussels that don’t open. Strain cooking liquid through a fine sieve into a large bowl.
2. In same soup pot, melt butter over medium heat. Add leek and celery and cook, stirring occasionally, until softened, about 5 minutes. Add fish stock, thyme, bay leaf, peppercorns, parsley, saffron, remaining cooked mussels, and reserved mussel liquid. Bring to a boil, reduce heat to low, and simmer 20 minutes. Remove and discard bay leaf.
3. In a food processor or blender, purée soup in batches until smooth and return to soup pot. Bring to a boil. In a small bowl, blend cornstarch with cream and stir into soup. Add salt and pepper and simmer, stirring constantly, until slightly thickened, 2 to 3 minutes.
4. Strain soup through a sieve into a large saucepan and simmer over medium heat until heated through, 3 to 5 minutes. Divide soup among 6 soup plates and garnish each serving with a mussel on the half-shell.

Happy Cooking!

While the food of Vietnam has been influenced to a certain extent by the cooking of China, it would not be mistaken for Chinese food, for true Vietnamese food has a character and flavor all its own. Instead of soy sauce there is the universal use of fish sauce, nuoc mam, which is added during cooking. Nuoc mam is more pungent than other Southeast Asian fish sauces. If it is not available, add a little dried shrimp paste to Chinese fish sauce for a good substitute. But nuoc mam sauce (or nuoc cham), which is served as an accompaniment with practically everything, is based on nuoc mam with the addition of fresh chilies, garlic, sugar, lime or lemon and vinegar. The flavor is sharper and more pungent than anything the Chinese cuisine has to offer.

These are the recipes we tried out this weekend with great success!

Beef Sate Recipe – Sa-Te-Bo

Ingredients:

2 cloves Garlic, crushed and sliced

1 teaspoon fresh basil

1 Red chili pepper, sliced

15 ml Lime juice

15 ml Sesame oil

225 g Steak, cubed

Dipping sauce

45 ml Nuoc Mam sauce

15 ml Lime or lemon juice

1 Pickled onion, thinly sliced

1 clove Garlic, finely chopped

1 tablespoon Peanuts, finely chopped

Method :

• Mix the garlic, basil, chili, lime juice, sesame oil and Nuoc Mam sauce, if using, together.
• Marinate the cubes of beef in this for at least 4 hours, turning frequently.
• Make the dipping sauce by mixing all the ingredients thoroughly and place in a bowl on the table.
• When the beef is ready, thread on to four skewers and place on the barbecue or under a preheated high grill until cooked, turning frequently.
• Baste equally frequently with the marinade.
• Serve with the dipping sauce.

Calamari Cha Cakes

Ingredients

500 g Squid finely chopped

20 g Ground pepper

30 g Pork fat, finely chopped

15 ml Dry sherry

¼ Salt

5 g Sugar

1 Orange chilli pepper, seeded and finely chopped

30 g parsley leaves, chopped

3 green onions chopped

15 ml nuoc cham sauce

1 egg

2 tablespoon vegetable oil

Sauce

10 ml Nuoc cham sauce

10 ml lime or lemon juice or vinegar

10 g sugar

Garnishing

1 Lime

½ Red bell pepper, seeded,

½ cucumber

1 sprig coriander leaves

Method :

• Boil pork fat to soften. Finely chop again.
• Add sherry, salt, sugar and pepper. Place in the sun or in a warm place to soften further.
• Meanwhile, reserve a pinch of chopped chili pepper for sauce. Add the remainder to the calamari with parsley and green onions (scallions). Put nuoc cham sauce in small saucepan and heat until liquid has nearly evaporated. Add this and any crystals to the calamari.
• Separate the egg and lightly beat in individual bowls. Combine pork fat mix with calamari and add enough egg white to bind. Oil hands to make flat cakes of calamari. Fry in wok or frying pan, turning in oil, adding more as necessary.
• The cakes will expand. Remove calamari cakes. Wipe the wok or pan with kitchen paper. Dip the cakes in egg yolk to give yellow color and fry again in fresh oil.
• To the reserved chili pepper, add other sauce ingredients and combine well. Slowly heat until sugar is dissolved.
• Thinly slice lime and bell pepper. Halve rings and arrange in a circle on plate with thin circles of cucumber. Add hot calamari cakes, pour the sauce over them, and garnish with coriander sprigs.

Chicken Sate – Sa–Te Ga

Ingredients

30 ml Coconut cream

1 clove garlic crushed

1 teaspoon chilli powder

1 teaspoon ground cumin

1 teaspoon ground coriander

15 ml lemon / lime juice

225 g fresh chicken cubed

Dipping Sauce

30 ml coconut cream or plain yoghurt

1 clove garlic crushed

1/2 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon coriander

15 ml lemon / lime juice

1 tablespoon chopped fresh mint

Method :

• Combine the coconut cream or yogurt with the garlic, chili powder, cumin, coriander and lemon juice.
• Marinate the chicken pieces in the mixture for at least 4 hours, turning frequently.
• Make the dipping sauce by mixing all the ingredients except the mint thoroughly. Leave to blend in a cool place.
• When the chicken is ready, thread it on to four skewers. Place on the barbecue or under a preheated high grill and cook until well done, basting frequently with the marinade and turning.
• Heat the dipping sauce and toss in the mint leaves.
• Serve separately.

Fresh Chicken with Lemon grass and Cashew Nuts

Ingredients

• Vegetable oil

• 1/2 cup roasted, unsalted cashew nuts
• 2 small dried chillies
• 1 tbsp. chopped lemon grass
• 1 clove garlic, chopped
• 2 shallots, cut in quarters
• 1 lb. lean, corn-fed chicken, sliced
• 1/2 tsp. sugar
• 1 tbsp. oyster sauce
• 1 tbsp. Nuoc Mam sauce or light soy sauce
• 3 tbsp. chicken stock or water

Directions

1. With a drop or two of oil, stir-fry the chilies until cooked evenly but not burnt. Set aside.

   2. Stir-fry the garlic with a few more drops of oil until golden. Add the chicken slices, sugar, and oyster and Nuoc Mam sauces, and stir-fry until the chicken is golden in colr. Lower the heat and add the stock. Cook for a few more minutes, stirring occasionally.

   3. When the chicken is thoroughly cooked, add the cashew nuts, lemon grass, shallots, and chilies, and stir serveral minutes, being careful not to break the chilies. Remove from the heat and serve.

Vietnamese Omelette with Ground Pork

Ingredients

• 1/2 a bundle of vermicelli noodles

• small handful black mushrooms
• 1-2 tablespoon of oil for frying
• 3/4 eggs
• 1-2 shallots, chopped
• 3 chives, chopped thin
• 1/3 lb. ground pork
• fresh ground pepper
• 2 tablespoon of fish sauce

Directions

1. Beat eggs in a large bowl, with fish sauce. Chop onions, vermicelli, and mushrooms. Mix in with eggs. Add ground pork and black pepper.

2. Heat pan over high heat with oil. When hot, pour in mixture, cover with lid, and reduce heat to medium/medium high. Let cook. Check after about 6 minutes. Let cook until top is set and bottom is browned. (Can take up to 15 minutes). Once top is set, loosen edges with spatula. Slide it out onto a plate, then carefully place the pan over the plate and invert. Continue to cook until bottom is crunchy set.

3. Remove onto plate. Let stand. Cut into squares. Eat over rice.

Saigon Sizzling Crepes

Ingredients

115 g Minced pork

15 ml Nuoc Mam

2 cloves garlic crushed

175 g white mushrooms finely sliced

60 ml oil

1 onion finely sliced

1-2 green or red thai chillies

115 g shrimps, shelled and deveined

225 g bean sprouts

1 small bunch fresh coriander roughly chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

For batter :

115 g rice flour

10 ml ground turmeric

10 ml curry powder

5 ml sugar

2.5 ml salt

300 ml canned coconut milk

4 spring onions trimmed and finely sliced

Method :

• To make the batter, beat the rice flour, spices, sugar and salt with the coconut milk and 300 ml water, until smooth and creamy. Stir in the spring onions and then leave to stand for 30 minutes.
• In a bowl, mix the pork with the nuoc mam, garlic and seasoning and knead well.
• Lightly saute the sliced mushrooms in 15 ml of the oil and set aside.
• Heat 10 ml of the oil in a wide, heavy, non-stick pan. Stir in a quarter of the onion and chili, then add a quarter each of the pork mixture and the shrimps. Pour in 150 ml of the batter, swirling the pan so that it spreads over the pork and shrimps right to the edges.
• Pile a quarter of the bean sprouts and mushrooms on one side of the crepe, just in from the middle. Reduce the heat and cover the pan for 2-3 minutes, or until the edges pull away from the sides. Remove the lid and cook the crepe for another 2 minutes, gently lift up an edge of the crepe with a spatula to see if it’s brown underneath.
• Once, it is nicely browned, scatter some coriander over the empty side of the crepe and fold it over the bean sprouts and mushrooms. Slide the crepe on to a plate and keep warm while you make the remaining crepes in the same way.
• Serve with nuoc cham for dipping.

Crispy Beef Slices Served with a Spicy Dip

Ingredients

• 450g. beef tenderloin, cut across the grain into thin slices 2 inches long
• salt and freshly ground black pepper
• 2 eggs, beaten
• cornstarch
• 1 tbsp. sesame seed oil

Dip:

• 1 tbsp. fish sauce
• 4 tbsp. fish sauce, or light soy sauce
• 1/4 tsp. sugar
• 2 tsp. chili oil
• 2 tsp. finely minced root ginger
• 1 tsp. rice wine or dry sherry
• vegetable oil for deep frying

Directions

1. Mix the dip ingredients thoroughly in a bowl and set aside.

   2. Mix all the other ingredients except the cornstarch in a second bowl and allow to marinate for 1 hour before cooking.

   3. Dredge the beef slices in cornstarch. In a wok, deep-fry a few pieces at a time until golden brown. The color comes from the cornstarch and not the beef. Drain, and put on a dish and serve with the chili dip.

Cha Bo – Vietnamese Beef Kebabs

Ingredients

450g of minced beef
1 tablespoon of lemon grass (chopped)
2 teaspoon of red or green chili (finely chopped)
1.5 tablespoon of fish sauce
3 tablespoons of roasted peanuts (grounded)
2 tablespoons of onion or shallot (finely chopped)
1.5 tablespoons of coconut cream
1 teaspoon of curry powder
1 teaspoon of palm sugar

Directions
Start by adding all the ingredients in a bowl and use your hand to make them into small flat balls. Pan fry or grill the beef balls over medium high heat until they are cooked to your liking. Usually cooked well done. Serve with a sweet chili sauce.

Shrimp and Ground Pork on Sugar Cane

Ingredients

• 1 tbsp. Nuoc Mam sauce or 1 tbsp. Maggi liquid seasoning mixed with 1/2 tbsp. lemon juice, 1 garlic clove, crushed and dried, and 1/4 green onion, finely chopped

• 2 tbsp. finely chopped cilantro leaves
• salt and pepper
• butterhead lettuce
• 1 small onion, finely chopped
• vegetable oil for deepfrying
• 3/4 cup ground pork
• all-purpose flour or cornstarch
• 1 1/3 cups peeled shrimp
• 4 x 6 inch lengths of sugar cane
• 1 tbsp. dried shrimp
• 1 egg, beaten

Directions

1. If using dried shrimp, soak for about 1 hour in warm water. Squeeze out excess water and chop finely. Wash the fresh shrimp and chope finely.

2. Put the ground pork into a large bowl. Add the onion, cilantro, fresh and dried shrimp, salt and pepper, and Nouc Mam sauce.

3. Pour the egg into the pork and shrimp mixture, and mix well with your hand. The mixture should come together so that it can be molded around the lengths of sugar canes. If it is too runny, sift a little all-purpose flour or cornstarch into the mixture.

4. Peel the sugar cane, leaving 2 inch of the green covering on at each end, or 2 inch at one end. Mold the mixture on to the peeled part of the sugar cane.

5. Broil the sticks under a moderately hot broiler, turning to ensure evenness in the cooking. Make sure that the sugar cane does not burn. Alternatively, deep-fry in hot oil for 4-5 minutes.

6. Serve on a bed of lettuce. The sugar cane should be chewed or sucked as you eat the shrimp and pork.

Stir-fried Noodles and Beansprouts

Ingredients

• 1tbsp. vegetable oil
• 1 tbsp. chopped fresh cilantro
• 2 small onions, thinly sliced
• freshly ground black pepper
• 4 cloves garlic, chopped
• 1 cup beansprouts
• 6oz. clear noodles, soaked in warm water for 30 minutes, drained and cut into 3 inch lengths
• 1/2 cup chicken stock
• 1 tbsp. fish sauce or light soy sauce
• 2 green onions, thinly sliced

Directions

1. Heat the oil in a wok over high heat. Add the onions and garlic, and saute for 2 minutes or so until the edges begin to brown.

2. Add the beansprouts and stir-fry for 30 seconds. Add the noodles and stir-fry for 1 minute. Stir in the chicken stock and fish sauce, and toss to combine. Add the green onions and remove from heat. Serve on a serving dish with cilantro and black pepper sprinkled all over.

Vietnamese style chicken noodle soup

Ingredients

30g Cellophane noodles
1 Spring onions (scallions), cut into thin slices
2 teaspoons Oil
2 teaspoons Nuoc cham sauce
1 teaspoon Soy sauce
1/4 teaspoon Ground black pepper
1/2 cup Water
2 Tomatoes, sliced
2 White onions, sliced
1/4 tablespoon Sugar
1/4 tablespoon Vinegar
1/4 teaspoon Salt
1/4 teaspoon Pepper
450g Chicken meat (breast)

Remove skin and de-bone from chicken breast. Cut into large bite size chunks. Reserve bones for soup. Put noodles in a large bowl. Pour boiling water and allow to boil for 10 minutes. Drain and cut noodles into bite-size lengths. Heat oil in wok. Add chicken and onions. Stir fry for 2 minutes. \ Add nuoc cham sauce, soy sauce, pepper and water. Bring to boil and simmer for 3 minutes. Add noodles and simmer for 4 minutes. Stir constantly. When noodles are soft, serve in serving bowl with tomatoes, white onions, a dash of white vinegar, sugar, salt and pepper to taste. Garnish with spring onions (scallions)

Marinated Quail in Honey

Ingredients

• 1 tsp. coriander seeds, lightly crushed
• Salt and freshly ground black pepper
• 2 tbsp. clear honey
• Chopped parsley to garnish
• 2 onions, sliced
• 1 1/4 cups dry cider
• 8 quails
• 1 1/4 cups chili vinegar
• 2 tbsp. butter
• 2 tbsp. vegetable oil

Directions

1. Mix the coriander, honey, onion, cider, and vinegar in a large bowl (not a metal one). Add the quails and marinate overnight.

2. Preheat the oven to 350 degrees. Drain and reserve the marinade. Dry the quails with paper towels. Heat the butter and oil in a large casserole. Add the quails, 4 at a time, seasoning them with salt and black pepper. Brown on both sides.

3. Put all the birds in the casserole and pour the marinade over them. Cover and cook in the oven for 40-45 minutes, basting occasionally, or until tender. Garnish with chopped parsley to serve.

Well I hope you have as much fun with these recipes as we did!

Happy Cooking!

Jax

Persian Chicken in Pomegranate and Walnut Sauce

Ingredients:

2 1/2 Tbsp Olive Oil

40gm unsalted butter

8 skinless chicken thigh fillets

1 onion, finely chopped

1 clove of garlic, crushed

200gm walnut halves, coarsely chopped

400ml chicken stock

2 1/2 tbsp pomegranate molasses

Juice of 1 lg lemon

1 tbsp brown sugar

To serve – steamed rice and flat leaf parsley

Method:

Heat olive oil and butter in a deep heavy-based saucepan and brown chicken all over.

Add onion and garlic to the same pan and cook over medium heat for 5-6min or until soft.  Add walnuts and cook, stirring continuously, for 3-4min (or until golden.)  Add stock, pomegranate molasses and lemon juice and bring to the boil.  Add sugar, season to taste with sea salt and freshly ground black pepper, then return chicken to the pan and simmer, partially covered, for 20min or until chicken is cooked through.

Divide rice and chicken among shallow bowls, scatter with parsley and serve immediately.

Zarzuela Marisco – Spanish Seafood Stew / Soup

Ingredients:

8 Green King prawns, cleaned and peeled

1/4 cup olive oil

3 cloves of garlic finely chopped

1/4 sml red capsicum thinly sliced

1 sml red chilli finely chopped

1/2 sml spanish onion thinly sliced

400gm firm white fish fillets, cut into 3-4cm pieces

2 green spanner crab quartered (when available)

2 squid tubes (about 200gm) thinly sliced

50ml brandy

8 scallops, roe removed

8 black mussels, cleaned

16 kalamata olives

2 tbsp chopped flat-leaf parsley

lemon wedges, crusty bread and green salad to serve

Marisco Sofrito – ( The Sauce)

1/4 cup olive oil

2 cloves garlic finely chopped

1 onion finely chopped

2 carrots finely chopped

4 stalks of celery finely chopped

400gm can italian tomatoes

500gm egg tomatoes quatered

Method:

For the Marisco sofrito, heat olive oil in a heavy-based saucepan, add garlic, onion, carrots and celery and cook over high heat for 10 – 15min or until light golden.  Add reserved prawn shells and heads and cook until shells have changed colour.  Add canned and fresh tomatoes, season to taste with sea salt and freshly ground black pepper, bring to the boil, then reduce heat to low and simmer for 20min.  Pass sauce through a strain or fine sieve, extracting as much liquid as possible, then discard solids.

Heat olive oil in a heavy-based oven proof frying pan, add garlic, chilli, onion and capsicum and cook over medium heat until garlic begins to brown, then add fish, crab and squid and cook over high heat for 1 min, stirring continuously.  Add brandy and marisco sofrito, combine well and bring to a simmer.  Add prawns, scallops, mussels, olives and parsley and season to taste, then cook in a 200C oven for 10-15 min or until seafood is cooked through.  Serve in warm bowls with lemon wedges, crusty bread and green salad.

Potato Dipping Curry

Ingredients:

1/3 Cup Malay curry powder

1 tbsp sweet paprika

1 tbsp shrimp paste

1/4 tsp chilli powder

1/2 cup vegetable oil

1 onion thinly sliced

6 cloves of garlic finely chopped

1.5kg sebago potatoes peeled and cut into 1.5cm pieces

20 fresh curry leaves

2x 50 gm sachet dry coconut powder ( you can get this from the Asian shops)

2 tsp caster sugar

Coriander leaves and grilled roti to serve.

Method:

Combine Malay curry powder, sweet paprika, shrimp paste, chilli powder and 1/3 cup water in a bowl until a paste forms.  Heat oil in a wok, add onion and garlic and cook over low heat for 6-8 min or until just soft.  Add spice paste, combine well and cook for 2.3min over low heat or until oil starts to separate.  Add potatoes, curry leaves and 2 cups water, combine well and simmer for 20min or until potato is tender.

Combine coconut powder with 1/3 cup cold water in a bowl and mix to a smooth paste,  Add coconut paste and sugar to curry mixture, combine well, then season to taste with sea salt and freshly ground black pepper and remove from heat.  Serve with a good scatter of coriander leaves and grilled roti.

Roasted Spiced Lamb Rump with Tomato Cardamom Relish and Mint coconut Sambal

Ingredients:

1 Clove garlic chopped

1 green chilli seeded and chopped

3 1/2 tbsp coriander seeds dry-roasted and ground

2 tsp cumin seeds, dry-roasted and ground

1 tsp cardamom seeds

1 cup mint leaves, chopped

1 tbsp mustard oil

6 lamb rumps (about 200gm) trimmed

Tomato & Cardamom Relish

2/3 cup peanut oil

1 onion finely chopped

150gm ginger, peeled and finely chopped

10 cloves of garlic, finely chopped

1 1/2 tsp ground turmeric

4 cloves dry-roasted and ground

10 cardamom pods, seeds removed, dry-roasted and ground

200gm semi-dried tomatoes, drained and chopped

Mint Coconut Sambal

125gm fresh coconut flesh peeled and grated

4 green onions finely chopped

1 clove garlic finely chopped

1tsp ginger finely chopped

1 fresh green chilli seeded and finely chopped

3/4 cup mint leaves, shredded

Juice of 1/2 lime or to taste

Method:

Place garlic, chilli and 1/2 tsp sea salt in a mortar and, using a pestle pound to a paste, then add spices, mint and mustard oil and pound until smooth.  Transfer past to a glass or ceramic dish , add lamb and turn to coat well, then cover and refrigerate for 24hrs.

For tomato and cardamom relish, heat peanut oil in a heavy-based frying pan, add onion, ginger, garlic and 2tsp sea salt and cook over low heat, stirring occasionally for 1 hr or until onion is caramelised.  Add turmeric, ground cloves and cardamom, combine well and cook for 5 min, then add tomatoes and cook for another 20 min or until a thick sauce forms.  Makes about 1 1/2cups.

For mint coconut sambal, combine all the ingredients in a bowl, season to taste with sea salt and freshly ground black pepper and mix well.  Makes about 2 cups.

Now place the lamb in a lightly oiled roasting pan and roast at 220C for 15min for medium rare or until cooked to your liking, then stand in a warm place for 10min.  Slice lamb, and serve with tomato relish, mint coconut sambal and coriander sprigs.

Deelicious !!

Happy Cooking

Take note though that this makes either a double layered cake or a large square cake.

Chocolate Cake…mmmm

8 LG Eggs

750ml caster sugar

150ml oil

150ml cocoa

5ml vanilla essence

815ml sifted flour

150ml warm water

30ml baking powder

Pinch of salt

Method:

Preheat the oven to 180 degrees.  Then ensure your tin(s) is well greased with spray and cook.  Then beat the eggs until light and fluffy.  Add in the other ingredients and ensure they are combined well.  Pour into tins and bake for 35min.

Works every time!

Note:  To serve I normally ice it with a chocolate ganache and serve with a good dollop of vanilla ice-cream!

On that note….Happy Cooking!

That in mind, theres nothing more scrumptious than good irish stew or slow cooked curry in the evening (and even the following day).  I have rumaged through some old recipes as well as new and am quite certain you’ll find them as comforting as I do!

The first recipe I actually found on Ina Paarman’s site, and I must say I’m very excited to try it out – the flavours just scream MORE!

Slow Cooked Oxtail with Orange and Lemon Gremolata

Serves 4-5

One cannot let the winter pass without preparing oxtail a couple of times! This delicious stew can be cooked in a very slow oven, or in a slow cooker. Best made the day before.

Ox Tail

2T (30ml) flour
2t (10ml) Garlic Pepper
1t (5ml) Meat Spice
2T (30ml) canola oil
1T (15ml) butter
1.25kg oxtail – trimmed of excess fat
2 onions, chopped
1 large carrot, scraped and sliced into rings
2 sticks of celery – finely sliced
½ cup (125ml) red wine
1 cup (250ml) beef stock (use either 2t (10ml) of Ina Paarman’s Beef Stock Powder to 1 cup (250ml) of water)
1 x 400g tin of chopped tomatoes
4T (60ml)  Tomato Pesto
1T (15ml) orange marmalade (optional)
Ina Paarman’s Green Onion Seasoning to taste

GREMOLATA

Grated rind of half an orange
Grated rind of one lemon
¼ cup (60ml) finely chopped parsley
3 cloves of garlic – finely chopped

Adjust the oven rack to one slot below the middle shelf. Preheat the oven to 100°C or preheat your slow cooker on auto.

Measure the flour and two seasonings into a plastic bag, add meat and shake to coat.

Heat a heavy frying pan and add oil and butter. When the butter becomes brown and bubbly, add half the meat and brown it on all sides. Remove browned meat from the pan, and add to the raw meat. It is not necessary to brown all the meat. Add the onions to the pan and brown it. Add the carrot and celery and stir fry together with the onions for 2 minutes. Add the red wine – boil fast for one minute to reduce it a little. Add the stock, chopped tomatoes, Tomato Pesto, marmalade, the oxtail (browned and raw meat) and any left over seasoned flour.

Transfer the stew to a heavy cast iron pot with a lid for oven cooking, or to a slow cooker. Cook for 5 – 6 hours until the meat is very tender and falling off the bone. At this stage it is best to leave the meat to cool down completely (overnight is best). Skim off as much fat as possible the next day.

TO SERVE

Reheat the meat. Taste for seasoning. Mix all the gremolata ingredients together and sprinkle over the oxtail just before serving. Delicious with Creamy Polenta and Red Cabbage with Apple.

Daube of Beef with Greens and Colcannon Mash

1. Preheat the oven to 170C.
2. Heat the oil in a large roasting tray over a medium heat. Add the shallots, bay leaves, bacon lardons, thyme and garlic, and fry gently for 10-15 minutes, or until the shallots have softened and are translucent and the bacon lardons are beginning to brown and stick to the bottom of the pan.
3. Add the wine and scrape the sediment from the bottom of the roasting tray using a wooden spoon. Bring the wine to a simmer and continue to simmer for 8-10 minutes, or until the volume of liquid has reduced.
4. Season the cubed meat, to taste, with salt and freshly ground black pepper.
5. Lay the seasoned meat on top of the shallots, lardons and wine mixture without mixing it. Pour over the stock and consommé so that the meat is all well covered.
6. Bring the mixture to a simmer, then cover the tray with foil and transfer to the oven. Cook for 2½-3½ hours. Test the meat for tenderness after 1½ hours by squeezing a piece between your thumb and forefinger. If it gives, remove the foil covering and continue to cook the beef daube, uncovered, for the remaining cooking time, until the sauce has thickened and the beef is tender.
7. Meanwhile, thirty minutes before serving, bring the potatoes to the boil in a pan of salted water. Cover and simmer for 15-20 minutes, or until tender, then drain well.
8. Return the cooked potatoes to the pan, add the butter and milk and return the pan to the heat. Mash until smooth, then season, to taste, with salt, freshly ground black pepper and nutmeg.
9. Bring another pan of water to the boil, then add the spring greens leaves and a pinch of salt. Boil for 4-5 minutes, stirring occasionally, or until just tender, then drain well.
10. When the beef is really tender and the sauce has thickened, remove the beef daube from the oven and set aside to rest for 10 minutes.
11. Just before serving, stir the cooked spring greens and chopped spring onions into the mashed potato and stir until well combined.
12. To serve, spoon some of the colcannon mash into the centre of each of four serving plates. Spoon over the beef daube, in its sauce. Garnish with the chopped parsley.

Minestrone Soup

Beef  Stew with Dumplings – BBC Food

Velvety Chocolate and Espresso Brulee – Brilliance at its best

by Chef Ben Andrijasevich

Ingredients:

75gm dark chocolate chopped

450ml pouring cream

100gm caster sugar  – with a little extra to serve

2 1/2 tbsp espresso brewed

1/2 cup milk

1 vanilla bean, split lengthways

Biscotti – optional for serving

Method:

Place chocolate & 75ml cream in a bowl placed over a saucepan of simmering water, stirring occasionally until smooth.  Divide mixture among six 1/2 cup – capacity ramekins, cover and refrigerate for 1hr or until firm.

Meanwhile, place egg yolks, sugar and coffee in a bowl and whisk until well combined.  Place milk, remaining cream, scraped seeds from vanilla bean and bean in a saucepan and bring to just below the boil.  Whisking continuously, pour half the hot milk ,mixture onto egg yolk mixture, combine well, then stir in remaining hot milk mixture.  Strain through a fine sieve into a bowl, cover closely with plastic wrap, cool to room temperature, then refrigerate for 2hrs or until cold.

Stir mixture to combine well, then pour into prepared ramekins.  Place ramekins in a deep roasting pan and pour in enough boiling water to come halfway up sides of ramekins.  Cover pan with foil, then pierce all over with a skewer to prevent condensation building.  Bake at 150C for 50-60min / until set.  Remove ramekins from the pan, cool to room temperature, cover and refrigerate for 3hrs or overnight.

Just before serving, place ramekins in a deep roasting pan and pack ice around each one.  Dust each ramekin with 2tsp extra caster sugar, then place under a hot grill for about 2min / until sugar has caramelised.  Serve immediately with biscotti.

Licorice ice-cream & Meringue

by Chef David Coomer

Ingredients

Meringue

4 egg whites

1 cup caster sugar

1tsp cream of tartar

1/2tsp cornflour

1tsp white vinegar

Licorice ice-cream

12 egg yolks

200gm caster sugar

2 cups milk

2 cups pouring cream

175gm soft licorice, chopped

Method:

Ice-Cream

Using an electric mixer, whisk egg yolks and sugar until thick and pale.  Combine milk and cream in a saucepan and bring to just below the boil, then, whisking continuously, pour cream mixture into yolk mixture and combine well.  Return mixture to the same pan, then stir over low heat until mixture thickens enough to coat the back of a wooden spoon; do not boil.  Remove from heat, pour into a large bowl and cool slightly.

Meanwhile, place the licorice in a saucepan with 100ml water and stir over low heat for 10-12min or until it forms a paste (it’s ok if there are a few lumps).  Add paste to warm custard then, using a blender, blend until smooth and well combined.  Strain mixture into a bowl, cool, then cover and refrigerate until chilled.  Freeze mixture in container till required.

Using an electric mixer, whisk egg whites until soft peaks form, then gradually add sugar, beating well after each addition.  Add cream of tartar, cornflour and vinegar and whisk for another 30 seconds or until just combined.  Using a spatula, spread mixture over 2 baking paper-lined oven trays to 4mm thick and cook at 120C for 2 1/2-3hrs or until meringue is firm but not brown.  Remove from oven then,  being careful, cut meringue into twelve 5x15cm rectangles and cool completely, don’t worry if some shards break as the quantity of meringue will allow for this.

Sandwhich scoops of ice-cream between rectangles of meringue and serve immediately.

Ricotta and White Chocolate Mousse

by Chef Johann Minogue

Ingredients

500gm fresh ricotta

50gm caster sugar

1/2 cup pouring cream

100gm belgian white chocolate chopped

100gm blanched whole almonds roasted and finely chopped

Syrup

Rind of 2 oranges, cut into julienne

1/2 cup caster sugar

1ts grand marnier

1//2 cup freshly squeezed strained orange juice

Method:

Place ricotta in a fine sieve placed over a bowl, cover and refrigerate for 2hrs and drain

Meanwhile for syrup, place orange rind in a small saucepan, cover with cold water, bring to the boil and simmer for 5min.  Drain, then reserve rind.  Combine sugar and 1/2 cup water in a separate saucepan and bring to the boil.  Add reserved orange rind and liqueur and simmer over low heat for 5min.  Remove rind with a slotted spoon and reserve.  Add orange juice to syrup in pan, then simmer over low heat for 10-12min or until syrupy.  Remove from heat and cool.

Combine drained ricotta and sugar in a bowl then stir in cream, white chocolate and almonds and combine well.  Place in 3cm deep 6.5cm round metal / plastic ring mould in the centre of a plate, fill with mousse.  Spoon a little syrup around each mousse, top with a little reserved rind and serve immediately.

….sheer decadence

Happy cooking!

There’s nothing like a good shake up in the kitchen!  By this I mean, get out of that routine, break your boring eating habits and try something wild! (ok maybe not too wild…but just a little).

I subscribe to a site called “Prof Chef Smart Brief” and this morning I received my regular e-mail detailing whats the current food trends around the world, what not to do, etc.  Then I notice half way down the mail “Don’t limit Bitters to beverages”….I was intrigued!  Clickety click click and there it was really interesting article on how to use your bitters in baking and cooking!  Definitely an article aimed at me.  Unfortunately South Africa does not have access to all the flavoured bitters as in the States, UK and Aus, however we can surely make do with what we do have – or bribe friends and family abroad to send send send!

Well further on in the article I found this recipe and decided to give it a bash….I was not disappointed!  Let me know what you think or if you have played with a bit of the bitters in your food!

Baked Red Snapper in Angostura and Soya Sauce

5ml (1 tsp) peanut oil
2 thin slices fresh ginger, finely chopped
1 clove garlic, crushed
15 ml (1tbsp) soya sauce
15ml (1 tbsp) oyster sauce
15ml (1 tbsp) Angostura® aromatic bitters
1 medium sized red snapper, cleaned and marinated in 30ml (2tbsp) soy sauce and 5ml (1 tsp) sesame oil
½ red sweet pepper, cut into thin strips
1 small carrot, cut into thin strips
½ green sweet pepper, cut into strips
1 stick celery, finely diced

Preheat oven to 180 Degrees
Heat oil in a small saucepan over medium heat. Cook ginger, garlic and onion until tender. Add soy sauce, oyster sauce and Angostura aromatic bitters. Simmer for 1 minute. Arrange fish on a lightly buttered oven-proof dish. Brush with sauce, retaining some for basting during cooking.
Bake for 40 – 45 minutes or until fish flakes easily with a fork. Parboil vegetables and use to garnish fish prior to serving.

Serves 4

Some other great bitters recipes I’ve managed to stumble upon…..

Caribbean Shrimp on a bed of Red Sweet Pepper, Ochroes & Zucchini
30ml (2 tbsp) Olive Oil
4 Red Sweet peppers, seeds and membranes removed, cut lengthwise in wide strips
8 small zucchini, sliced in half lengthwise
16 ochroes ( Ladyfingers)
450g (1 lb) large shrimp, peeled and cleaned
2 cloves garlic, minced
salt and freshly ground pepper
juice of 1 lime
15 ml (1 tbsp) Angostura® aromatic bitters

To Cook the Vegetables:
Heat a little oil in a frying pan and cook the pepper strips until softened. Remove and keep warm. In a clean pan, heat _ tbsp olive oil, fry the zucchini strips until just cooked. Remove and keep warm. Add more oil to the frying pan if needed and fry the ochroes until just cooked.

To Cook the Shrimp:
Season the shrimp with garlic and ginger, salt and black pepper. Heat a little oil in a frying pan, add the shrimp and cook over high heat, tossing until they change colour, about 3 minutes.

To Serve:
Mix the lime juice and Angostura® aromatic bitters in a small bowl. Sprinkle the vegetables with salt and freshly ground black pepper and arrange on the centre of each serving plate. Place shrimp on top, sprinkle with the lime juice mixture and serve at once.

Calypso Chicken
4 chicken breast boned
salt and pepper to taste
1 clove garlic, crushed
1 tsp chilli, optional
pinch ground cumin
juice of 1 lemon
1 onion, sliced
2 green capsicums, finely chopped
4 tbsp oil
1 tsp Angostura® aromatic bitters
1 tsp ground turmeric
2 tbsp rum
300 ml chicken stock
125 thick coconut milk

Wash the chicken and season with salt, pepper, garlic, chilli, cumin and lemon juice. Marinate for 1 hour. Sauté onion and green capsicum in oil. Add chicken and cook until golden brown. Add the Angostura® aromatic bitters, turmeric, rum, chicken stock and coconut milk, stirring well. Simmer on low heat for 30 minutes. Serve with plain boiled rice and a green salad.

Serves 4

Spicy Pork Pot
1 large onion, half finely sliced, half finely chopped
3 garlic cloves, sliced in water-thin rounds
3 tbsp olive oil
200 g pork fillet, diced
50 g pepperoni, halved
400 g chopped tomatoes in a rich tomato sauce
2 tbsp Angostura® aromatic bitters
20 scrubbed small new potatoes
400 g can of chickpeas
Chilli sauce to taste
2tbsp coarsely chopped coriander
200 g trimmed green beans, halved

Brown the onions in the oil in a large frying pan, place over a medium heat. Allow 15 minutes for this, adjusting the heat so that the onions don’t burn. Stir in the garlic and stir for a further 5 minutes. Push the onion to the side and brown meat. Add the pepperoni. Cook of a couple of minutes stirring so all the pepperoni come into contact with the heat, the add tomatoes and Angostura® aromatic bitters. Season with salt and pepper and stir thoroughly. Simmer for 10-15 minutes until the meat is cooked through and the tomatoes have thickened and become sauce-like. Meanwhile, cook the potatoes in salted boiled water. Drain. Tip the chickpeas into a sieve. Rinse under cold running water and shake dry. Cook the beans in the boiling salt water for 2 minutes. Drain. Add the potatoes and chickpeas to the stew and simmer until very hot, adding salt and pepper. To make the dish hotter, add a few drops of chilli sauce. Stir the coriander into the stew. Stir with a garnish of beans.

Serves 4

Rack of Lamb with Pawpaw Salsa
4 racks lamb
250 g pawpaw
150 g Spanish (red) onion
2 cloves garlic
200 g tomato
50 ml champagne vinegar
50 ml extra virgin olive oil
1 tablespoon chopped mint
5-10 ml Angostura® aromatic bitters
salt and pepper to taste
sugar to taste
300 g pontiac potatoes
300 g Jerusalem artichokes (or sweet potato)
50 g butter
50 ml cream

Preheat oven at 220°C. Season the lamb well with salt and cracked pepper and seal quickly in a hot pan, then set aside on a rack for roasting.
Dice pawpaw into fine pieces and set aside. Chop Spanish (red) onion finely and grind the garlic. Skin and seed the tomato and dice finely. Mix these four ingredients in a bowl with the vinegar, olive oil, mint and Angostura® aromatic bitters and then season to taste with salt, pepper and sugar. Boil potatoes and artichokes together until soft, then mash with butter and cream. Finish cooking racks of lamb in the oven to your liking, 8-10 minutes rare, 15-20 medium. Let lamb rest for five minutes.
To serve: Place a portion of mash in the center of each plate, cut the racks into cutlers and serve with the bones pointing upwards in the center of the plate. Sprinkle pawpaw salsa around the outside in a ring encircling the meal.
Serves 4
Variation: Can also be served with lamb jus.

…and what is all of that without a good cocktail!

Instructions

Muddle the mint leaves in a glass with the sugar & lime juice to extract the mint oils. Fill the Tumbler glass with crushed ice and add the rum and Angostura, then top up with soda water and stir.

Garnish: Mint

You can, of course, use fresh limes instead of lime juice

..and on that note..

Happy Cooking!