Fresh Fruit Pavlova

Ingredients

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

Method

  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.

Potato And Onion Tortilla

Ingredients

150 ml Olive Oil

3 Large Potatoes

1/2 Teaspoon Each Salt,Pepper

1 Large Brown Onion

6 Eggs

Method

Peel and thinly slice the onion,peel the potatoes and slice into 1/4 inch thick round slices,heat half  the oil in a heavy base frying pan,add the potatoes and sprinkle them with the salt and pepper ,turn them in the pan till they are well coated with oil,reduce heat to moderate and continue to cook potato 8 to 10 minutes,add the onions and cook a further 8 to 10 minutes till onions are soft and potatoes remove from pan and drain any excess oil from pan and wipe it out with paper towel,heat the remaining oil ,return the potatoes and onions to the pan and pour in beaten eggs ,cook on moderate heat 3 minutes shaking the pan periodically ,when the mixture is firm but not dry cover the pan with a flat plate and grasping the pan and plate firmly invert the tortilla on to the plate then carefully slide it back into the pan so that what was the base of the tortilla is now the top,cook a further 2 minutes to brown the underside.

Serve with a light salad,

Serves 4-6

Snake Bean And Chicken Stir Fry

Chicken Stir Fry With Snake Beans Prepared By A Twitter Friend

Chicken Stir Fry With Snake Beans Prepared By A Twitter Friend

Ingredients 1/4 cup oyster sauce 2 tablespoons fish sauce 1 1/2 tablespoons brown sugar 2 tablespoons vegetable oil 1 brown onion,thinly sliced 2 garlic cloves, peeled and finely chopped 3cm piece fresh ginger, peeled, finely grated 1/2 teaspoon Chinese five-spice powder 500g Chicken fillets,sliced in 1cm pieces 2 medium carrots, peeled and cut into thin strips 1/2 a red pepper,cut into thin strips 1 bunch snake beans, cut into 6cm lengths (see note) 1 bunch bok choy,washed and roughly chopped 2 tablespoons sesame oil Steamed rice, to serve Method

  • Combine oyster sauce, fish sauce,sesame oil and sugar in a small jug. Heat a wok over high heat. Add oil. Swirl to coat. Add onion, garlic red pepper and ginger. Stir-fry for 2 minutes or until onion has softened.

  • Add five spice and chicken pieces. Stir-fry till chicken is cooked through . Add carrot and beans. Stir-fry for 3 minutes or until carrot is just tender.

  • Add oyster sauce mixture. Stir-fry for a further 2 minutes. Add bok choy Stir-fry for 1 to 2 minutes or until bok choy is tender… Serve with rice.

Chicken And Broad Bean Pies

Ingredients

1 tablespoon olive oil
600 Grams chicken thigh fillets, cut into 2cm pieces
1 large leek, thinly sliced
2 bacon rashers, finely chopped
2 garlic cloves, crushed
1/2 cup chicken stock or half a chicken stock cube dissolved in 1/2 cup water
1/2 cup (125ml) thickened cream
1 cup broad beans, outer skin peeled
1 tablespoon thyme leaves
2 sheets (25cm) frozen puff pastry
1 egg, lightly whisked
Mashed potato, to serve

Method

  • Preheat oven to 220°C. Heat the oil in a large frying pan over high heat. Add one-quarter of the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat in 3 more batches with remaining chicken.

  • Add the leek, bacon and garlic to the pan and cook, stirring, for 5 minutes or until leek softens. Return the chicken with the chicken stock  and thickened cream. Cook, stirring, for 10 minutes or until sauce boils and thickens slightly and chicken is cooked through. Remove from heat. Add the broad beans and thyme and stir to combine. Taste and season with salt and pepper. Set aside for 30 minutes to cool slightly

  • Spoon chicken mixture evenly among four 1 1/2-cup (375ml) capacity ramekins. Place on an oven tray. Use a 15cm-diameter round pastry cutter to cut 4 discs from the pastry. Place a pastry disc over each ramekin to enclose filling. Lightly brush with egg and place on an oven tray.

  • Bake in preheated oven for 15-20 minutes or until pastry is puffed and golden and pies are heated through. Serve immediately with mashed potato, if desired.

Fruit Mince Tarts

For the filling.

500 g (17  1/2 oz) apples, finely diced with the skin (golden delicious, pink lady)
250 g (8  3/4 oz)  raisins
100 g (3  1/2 oz)  cranberries or sun-dried cherries
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 orange (you will need the zest from ½ orange)
500 ml (2 cups / 17  1/2 fl oz)  fresh apple juice
1 teaspoon vanilla bean paste or extract

Combine the apples, raisins and cranberries in a saucepan
Add the apple juice, cinnamon, nutmeg, ginger, vanilla and the zest from 1 orange.
Cover the pan and simmer over a gentle heat for 30 minutes, making sure to stir every now and then. Make sure not to boil too vigorously, just a slow gentle simmer.
Add more apple juice if need  to keep the mixture moist then simmer for another 30 minutes.
Turn off the heat and allow to cool.

For the pastry

2 Cups Plain Flour

2 Tablespoons Almond Meal

200 Grams Butter

Grated Rind Of 1 Lemon

1/4 Cup Icing Sugar

1 Egg Yolk

1/4 Cup Milk

Method

Double sift the flour and almond meal into a bowl,cut the cold butter into small pieces then gently rub in the flour till it resembles fine breadcrumbs,rub in quickly and handle as lightly as possible ,stir in lemon rind and sifted icing sugar,stir till combined then add the yolk and enough milk to bring the ingredients together,knead lightly on a floured board till smooth,wrap in cling film and refrigerate 30 minutes.

To make the tarts first lightly grease 2 X 12 hole patty pans,roll out the pastry till 3mm thick then use a cookie cutter to cut out 7cm rounds,place these in the patty pans and add a tablespoon of the filling to each one till all the pans are filled,roll out the remaining pastry scraps to desired shapes such as diamonds,stars etc,,brush the tops with a little egg wash and place on top of the fruit mince.

Bake in a moderate oven about 20 minutes or till light golden brown.,dust with a little icing sugar when cooled.

Braised Blade Steak With Mushrooms

Ingredients

200 Grams Button Mushrooms

1 Tablespoon Olive Oil

800 Grams Lean Beef Blade Steak

3 Carrots,Peeled,Cut in to thin slices

2 Celery stalks,cut into thin slices.

2 Tablespoons tomato paste

1 Cup of Red Wine

1 tin chopped tomatoes

4 cloves garlic,finely chopped

1 Tablespoon soft brown sugar

1 teaspoon dried oregano

salt and pepper to season

Method

  1. Preheat the oven to 180 degrees C.
  2. Meanwhile, heat the oil in a large flameproof casserole dish over a moderate heat, add the beef and brown it all over. Add the carrots and celery to the dish.
  3. Combine the mushrooms , the tomatoes, wine , tomato paste, garlic, sugar and oregano in a bowl, then pour into the casserole dish. Season with salt and freshly ground black pepper, then bring to the boil over a moderate heat.
  4. Cover the casserole with a lid and put it in the oven to bake for 1 1/2 hours, or until the meat is tender.
  5. Allow to rest for 10 minutes, then lift out the meat and carve into slices. Serve with the vegetables and sauce.

Bacardi Mojito

Ingredients

1/4 cup white sugar

1 cup  white rum

1 litre lemon squash

3 Limes,quartered

Mint leaves

Muddle sugar and mint leaves together in pitcher until leaves are well broken down. Add limes and muddle until limes are juiced. Stir rum into sugar mixture; add lemon squash  and stir until sugar is dissolved.

Lemon Cordial

Ingredients

  • 2 cups white sugar
  • 1 1/2 cups water
  • 2 cups fresh lemon juice
  • 3 teaspoons citric acid
  • iced water or soda water, to serve

Method

  1. Place the sugar, water and lemon juice in a medium saucepan. Cook, stirring every now and then, over high heat until the sugar dissolves and the syrup comes to the boil.
  2. Reduce the heat to medium-low and simmer for 20 minutes, or until the syrup thickens slightly. Stir in the citric acid. Strain the cordial into a sterilised bottle. The cordial will keep, refrigerated, for up to one month.
  3. To serve, pour the lemon syrup into glasses, top with iced water or soda water, stir well and serve immediately.

Braised Leg Of Lamb With Dill And Sour Cream Sauce

Ingredients

1 Leg Of Lamb,Boned And Tied.

2 Onions

2 Garlic Cloves

1/2 Teaspoon Sugar

90 Grams Butter

125 ml Sour Cream

1 Tablespoon Dill

Salt And Pepper

Method

Melt half the butter in a heavy base casserole dish on the stovetop,add the lamb and quickly brown on all sides,remove the lamb to a plate.finely chop the onions and garlic,melt the rest of the butter and cook the onions and garlic on low heat till they soften,return the lamb to the pan and add a little water.

Heat the oven to 170 celsius and bake the lamb for 35-45 minutes depending on your desired degree of doneness,remove lamb to a serving platter and keep warm while you make the sauce.

Add the sugar to the lamb and onion juices and add the cream and chopped dill,heat till the sauce reduces and thickens and serve with the lamb.

Maryland Crab Cakes With Dill Mayo

Ingredients

750g (about 4)  potatoes, cooked, mashed, cooled

3 spring onions, finely chopped

1 teaspoon Dijon mustard

1 tablespoon lemon zest, plus 1 tablespoon lemon juice

12 savoury crackers ( eg Ritz,Jatz,Savoy,Clix), crushed

500g cooked crabmeat,

1 egg, lightly beaten

1/4 cup finely chopped flat-leaf parsley, plus leaves to serve

1 cup (300g) whole-egg mayonnaise

1 tablespoon finely chopped dill

Sunflower oil, to shallow-fry

Lemon wedges to serve.

  • Combine potato, onion, mustard, lemon zest and juice, crackers, crabmeat, egg and 2 tablespoons parsley, then season well. Form into 8 small patties, then chill for 15 minutes to firm up.

  • Meanwhile, combine mayonnaise, dill and remaining 1 tablespoon parsley in a small bowl. Season to taste, then chill until needed.

  • Heat 2cm oil in a large pan over medium-high heat. Fry crab cakes for 1-2 minutes each side until crisp and golden. Garnish with parsley and serve with lime wedges and dill mayonnaise.

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