Lamb Shanks With Lentils

    1 tbsp olive oil     4 lamb shanks     1 brown onion, diced     2 cloves garlic, crushed     2 carrots, diced     400g tin brown lentils     1 bay leaf     700g bottle tomato paste     3 cups (750ml) beef stock

    Heat oil in a large casserole or heavy-based saucepan. Season lamb shanks well then brown on all sides. Remove and set aside.
    Lower heat and add onions, garlic and carrots, and cook, stirring occasionally, for 4 minutes.
    Drain and rinse lentils then add them to the saucepan with the bay leaf. Return lamb shanks then pour over passata and stock.
    Bring to the boil, then reduce heat, cover with a lid and simmer for 2 hours, topping up with stock or water as required.
    Serve with mashed potatoes and steamed green vegetables.

Pasta Marinara With Greek Yoghurt


1/2 medium onion
 3 cloves of garlic, you can use more or less.
2 medium carrots chopped
1 green capsicum chopped
1 24oz crushed tomatoes
1 24oz pureed tomatoes
1 15oz diced tomatoes
1 cup 2% Greek yogurt
1 cup white wine.
Salt,Pepper,Mixed Herbs of your choice.but I use Basil ,Oregano and Rosemary.
Put about 2 Tbsp olive oil in large saucepan or frypan, and set to med heat, and heat pot up.  Then saute’ carrots in pot first, because they will take longer to cook.  They add onion, capsicum and garlic, continue sauteing until vegetables slightly soft.  Then add tomatoes, stir and let sit for about 10 minutes.  Add herbs, salt and pepper, taste to see if you want to add more of anything, let sit for another 10 minutes.  Add 1 cup Greek yogurt and stir continuously until completely incorporated, and looks creamy.,add the wine.
This recipe can be served with your favorite pasta but Spaghetti or Linguine are preferred.

Chicken Chasseur


  • 1 kg (2 lb 4 oz) boneless, skinless chicken thighs
  • 1 tablespoon oil
  • 1 garlic clove, crushed
  • 1 large onion, sliced
  • 100 g (3 1/2 oz) button mushrooms, sliced
  • 1 teaspoon thyme leaves
  • 400 g (14 oz) tin chopped tomatoes
  • 3 tablespoons chicken stock
  • 3 tablespoons dry white wine
  • 1 tablespoon tomato paste (concentrated purée)


Preheat the oven to 180°C (350°F/Gas 4). Trim the chicken of any fat and sinew. Heat the oil in a heavy-based frying pan. Add the chicken in batches, and cook for 4 minutes on each side, or until browned. Remove and transfer to a casserole dish.

2. Add the garlic, onion and mushrooms to the pan and cook over medium heat for 5 minutes, or until soft. Add to the chicken with the thyme and tomato.

3. Combine the stock, wine and tomato paste and pour over the chicken. Cover and bake for 1 1/4 hours, or until the chicken is tender and cooked through.



6 egg whites, at room temperature
315g (1 1/2 cups) caster sugar
3 teaspoons cornflour
2 teaspoons white vinegar
1 teaspoon vanilla essence
375ml (1 1/2 cups)  cream
2 mangoes, cheeks removed, peeled, cut into thin wedges
1 banana, peeled, thinly sliced
4 passionfruit, halved

  1. Preheat oven to 150°C. Line a large baking tray with non-stick baking paper. Draw a 20cm disc on the paper and turn the paper ink-side down.

    Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the cornflour, vinegar and vanilla essence

  2. Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.
    Reduce oven temperature to 110°C. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
    Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passionfruit pulp.

Roasted Pumpkin Soup


2kg pumpkin, deseeded, peeled, coarsely chopped
2 tablespoons finely chopped fresh rosemary
80ml (1/3 cup) extra virgin olive oil
Salt & freshly ground black pepper
2 large brown onions, halved, coarsely chopped
4 garlic cloves, crushed
2 tablespoons ground coriander
2 large fresh red chillies, deseeded, finely chopped
2L (8 cups) Water
2 Chicken Stock Cubes
Sour cream or plain yoghurt to serve.


Preheat oven to 220°C. Combine the pumpkin, rosemary and half the oil in a large roasting pan. Season with salt and pepper. Bake in preheated oven for 30 minutes or until tender.
Meanwhile, heat the remaining oil in a large saucepan over medium heat. Add the onion, garlic, coriander and chilli, and cook, stirring, for 10 minutes or until onion softens. Add the pumpkin mixture ,crumble the stock cubes into the water and add to the pan and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 10 minutes or until it reduces slightly. Remove from heat.
Place half the pumpkin mixture in the jug of a blender and blend until smooth. Pour into a clean saucepan. Repeat with the remaining pumpkin mixture. Taste and season with salt and pepper.
Ladle soup among serving bowls and drizzle with sour cream or plain yoghurt to serve.

Roasted Tomato Soup

1kg roma tomatoes, halved
2 tablespoons olive oil
3 sprigs fresh thyme
1 medium brown onion, chopped
2 garlic cloves, crushed
200g sebago potato, peeled, chopped
2 tablespoons tomato paste
2 teaspoons brown sugar
2 cups Water
1 Vegetable Stock Cube
Fresh thyme leaves and bread, to serve
Preheat oven to 220C/200C fan-forced. Place tomato on a baking tray. Drizzle tomato with half the oil and top with thyme. Season with salt and pepper. Roast for 15 to 20 minutes or until tender.
Heat oil in a saucepan. Add onion, garlic and potato. Cook, stirring occasionally, for 5 minutes. Add tomato paste and sugar. Stir in crumbled stock cube and 1 cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, for 15 minutes or until potato is just tender.
Add tomato to stock mixture. Carefully blend soup until smooth. Sprinkle with thyme. Serve soup with crusty bread.

Minestrone Soup


4 bacon rashers, rind removed, roughly chopped
2 carrots, peeled, chopped
2 celery sticks, chopped
1 potato, peeled, chopped
2 garlic cloves, crushed
1L (4 cups) Water
2 Beef Stock Cubes
400g can red kidney beans, rinsed, drained
400g can chopped tomatoes
80g (1 cup) fusilli pasta
Salt & freshly ground black pepper
1/3 cup chopped fresh continental parsley

Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
Crumble the stock cubes in the water and add to the pan with the red kidney beans and tomatoes , cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.

Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.

Caribbean Chicken


1 Lime
1/4 Cup Grapefruit Juice
2 Tablespoons Water
1 Tablespoon Vegetable Oil
1/2 Teaspoon Ground Cumin
1 Clove Garlic,Finely Chopped
1 Spring Onion,Finely Chopped
1 Kilogram Chicken Maryland Pieces

With zester or vegetable peeler, cut thin strips from lime; set aside. Squeeze 2 tablespoons lime juice from lime. In blender container, combine lime juice and all remaining ingredients except chicken; blend until well mixed and smooth.
Place chicken in large resealable food storage plastic bag or in nonmetal dish. Pour lime mixture over chicken; seal bag or cover dish. Refrigerate 2 to 8 hours to marinate, turning several times.
Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade. Garnish with lime peel.

Grapefruit Sorbet


3 Cups Grapefruit Juice (About 4 grapefruit)

1 Cup White Sugar


1. Combine 1/2 cup grapefruit juice and sugar in a small saucepan over medium heat. Cook until sugar dissolves, stirring frequently.

2. Combine the sugar mixture and the remaining 2 1/2 cups grapefruit juice in a medium bowl; cover and refrigerate until chilled.

3. Pour mixture into the freezer can of an ice-cream freezer, and freeze the mixture according to manufacturer’s instructions. Spoon the sorbet into a freezer-safe container; cover and freeze for 1 hour or until the sorbet is firm.

If you don’t have a ice cream maker you can still make this recipe,just spoon the mixture into an old ice cream container,put the lid on and place in the freezer,after 30 minutes stir to break up any ice crystals then freeze a further 30 minutes or till sorbet is firm.

Mandarin Marmalade

2 Kilograms Mandarins
1kg White Sugar
6 cups of water
Juice of 2 Lemons and 1 Orange
Peel the mandarins carefully ,set aside the flesh ,cut the peel in to very thin strips ,no need to make them all the same size but keep the strips as thin as possible,set aside.
Remove as much of the pith as possible and set aside.
Cut the mandarins into segments and remove as many pips as you can easily .
Use a clean handkerchief or muslin cloth, wrap the seeds and pith together tightly.
Add mandarins, peel strips, the parcel of pith and seeds, lemon and orange  juice, sugar, water into a large pot. Stir constantly over medium heat, without boiling, until sugar is dissolved.
Bring to the boil, then reduce heat down to medium and let it bubble away for about 1 hour, stir occasionally until jell point is reached.

Jell point Testing: Put a saucer in the freezer and chill it. Take it out when ready to test, add a dollop of jam onto saucer. Draw a line on the jam with a knife, if it wrinkles, then the jam is ready. If not, keep boiling the mixture for another 10 minutes and test again.
. Once ready, remove the parcel and discard the pith and seeds. Pour the marmalade into hot sterilised jars. Seal 15 mins later, or when the jars are cool enough to handle.

How to sterilise jars: Preheat oven to 160C. Wash jar with water and dish washing liquid, shake well but no need to pat dry, leave on a baking tray and put in the oven. Let it sterilised for at least 20 minutes. Time it well so you take the jars out of the oven when your marmalade is ready. DO NOT add cold food into hot jar, it will shatter. Seal the jar when is cool enough to handle.

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