Quick smoked trout dip based vegetable pizza

Smoked trout dip based veg pizza Continue reading “Quick smoked trout dip based vegetable pizza”

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Macaroni chicken and chickpeas pie cooked in risotto style

family size serve with salad mix
family size serve with salad mix
Individual serving for kids without chilli
Individual serving

Continue reading “Macaroni chicken and chickpeas pie cooked in risotto style”

Green eggs and strawberries with toast

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Green eggs strawberries w toast

Ingredients
1 fresh red and green chilli – de-seeded or not, your choice
3 cloves garlic-peeled
1/2 lemon juice
1 Tsp capers
6 anchovy fillets
1 handful flat-leaf parsley, leaves picked
1 handful fresh basil, leaves picked
1 handful fresh thyme, leaves picked
1 handful sage, leaves picked
1 handful fresh mint, leaves picked
A few sprigs fresh oregano, remove stems
A few sprigs coriander, leaves picked
5 Tbs red wine vinegar
2 Tbs white wine vinegar
8 tablespoons really good extra virgin olive oil
1-2 tsp sugar (opt)
sea salt
freshly ground black pepper

Method
Blend in food processor/blender finely chilli, garlic, capers, parsley, basil, thyme, sage, mint, oregano, coriander, anchovies and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt, sugar and maybe a little more vinegar. The sauce should have sweet/sour herby flavour.

This sauce goes well with roasted ham, chicken, beef, lamb, turkey, french stick bread, salads and even as the pasta sauce.Also can be in the fridge up to 2 -4 weeks; in the freezer about 3-5 months.

For the Scrambled Eggs
Ingredients
3 large free-range eggs
1 1/2 Tbs ice-cold butter (diced)
1-2 Tbsp yoghurt
1 stalk freshly chopped spring onion
1-2 Tbsp herb sauce
1 slices of bread
Freshly ground sea salt
Cracked pepper

Method:
Crack the eggs straight into the sauce pan, add half the butter, and place onto the stove over med heat. Using a spatula, stir the eggs fast to combine the yolks with the whites. When mixture begins to set, add the remaining butter. The eggs will take about 3 minutes to scramble.

Note that they should still be soft.

Tip: Don’t let the eggs get too hot in the pan – keep moving the pan off and back on the heat to ensure they don’t become hard.

Toast the bread. Add the yoghurt and herb sauce to the scrambled egg mixture and season with salt and pepper, then add the spring onion. Put the toast on warm plates, put the softly scrambled eggs next to bread and serve strawberries.

Cranberries bourbon lamb with vegetables in black currants sauce

Cranberries bourbon lamb rump w veg in black currants sauce

Ingredients
4 medium size lamb rump steaks
2 packets carrots mix, washed , peeled skin
2 bunches asparagus, washed, cut diagonally
200 g green beans, washed, cut off stems
1 punnet cherries tomatoes, washed, dried

Cranberries bourbon marinade
Made in advance and store in fridge for 2 weeks; in freezer up to three months
375 g Whole Cranberry Sauce in a jar
½ lemon, juiced
1 garlic clove, crushed
1 long red chilli, chopped
125ml (½ cup) bourbon whiskey
60ml (¼ cup) maple syrup
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon

Sauce
3 Tbsp olive oil
1/2 zest orange
1/2 orange skin, cut 3″ long strips
1/4 cup orange juice
1 eshallot, thinly cut
1 small garlic, chopped
1/4 cup Hennesy Cognac
1 Tbsp Apple Cider Vinegar
5 Tbsp black currants jam plus extra
2 Tbsp worchester sauce
handful watercrest, chopped
1/8 cup of water if too thick add
Salt and pepper

Method
Pre heat oven 180 degree C. Marinade Lamb with cranberries bourbon sauce and refrigerate for 1 hours. Put kettle on. Once boil put in saucepan to boil the carrots, beans, and asparagus. Boil for about 10 minutes for carrots, removed set aside until later; the rest add another 4 minutes. Dont want it to be too soft nor too hard. Removed and set aside keep warm cover with foil.

Place cherries and season with oil, salt & pepper in the oven for 10 minutes. Take the lamb out to room temperature. Heat oil in pan over medium heat; add onion, garlic, salt and pepper. Cook for 3-4 minutes. Pour cognac, vinegar, black currants jam, worchester sauce, juice and the 3″ long strips. Stir well cover. Let simmer and reduce by half a couple of minutes about 5-7 minutes. It should thicken a little. If too thick add water. Discard the 3′ long strips.

Remove the cherries pan from oven, set aside keep warm with foil and add the lamb rumps in and put the pan back into oven. Cook the rump 10 minutes on one side then a further 8-10 minutes the other side for medium. For medium to well done add extra 4 minutes per side. Cook to your liking.

Add watercrest and the remaining zest, stir and check for salt and pepper of the reduced sauce. Add extra salt and pepper or jam and or vinegar to taste if nescessary. Then add carrots, beans and asparugus into the sauce. Cover and let simmer for extra 2-3 minutes until warm up and soften a bit yet you want carrots to have some crunchy bits.

Remove, distribute, assemble vegetables and set aside keep warm on 4 heated serving plates. Once lamb is done add to the heated plates. Pour the remaining marinade from hot pan to lamb and spoons sauce over the vegetables. Serve with Pinot Noir.

Green tea rump, carrots mix in burnt orange sauce serve with salads

Green tea rump, carrots mix in burnt org sauce w salads

Ingredients
Rump steaks:
4 medium size rumps
2 green tea bags
Olive oil
1Tbsp butter
Salt / pepper

Carrots, tomatoes medley and salads
1 Packet salad mix
1 Packet tomatoes medley, washed, dried
2 Packet carrots mix, washed and peeled skins

Sauce:
1-2 oranges
1/4 cup sugar
30 ml (or more) fresh lemon juice
1/2 cup fresh orange juice
30 ml cognac
1 cups chicken stock less salt
1 Tbsp orange marmalade
1 Tsp cornstarch
1 Tbsp orange liqueur (such as frangelico)
salt and ground black pepper
1 eschallot
1 small garlic clove

To marinade rumps
Place the rumps onto a chopping board, open the green tea bags and shake the green tea over the rump. Season with salt and pepper and make sure the rump is evenly coated on all sides and put in regridgerator until time to cook.

To make zest
Using a vegetable peeler, remove zest (orange part only) in 3″-long strips. Using a knife, cut zest crosswise into 1/8″-wide strips; set aside. Cut peel and squeeze oranges. Place orange zest strips in a small saucepan. Cover with water; bring to a boil and simmer for 3 minutes. Strain zest; set aside for sauce and discard liquid in pan.

To make sauce:
Stir sugar and lemon juice in a small heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high and cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until caramel is deep amber, about 8 minutes. Remove pan from heat; gradually whisk in orange juice and cognac. Set pan over medium heat and simmer for 5 minutes. Stir in reserved orange zest, stock, and marmalade. Boil until reduced to 1 cups, about 10 minutes. Meanwhile, peel the eschallot and the garlic clove and chop them finely; while letting rumps to be at room temperature. Set orange sauce aside.

To cook rumps and continual of the sauce
Melt butter and 2 Tbsp oil in deep pan over medium-high heat. Add rumps to pan and cook to desired doneness, about 4 minutes per side for medium. For medium to well done add extra 2 minutes per side. Transfer steaks to 4 plates. Cover with foil to rest. Whisk cornstarch and 2 tablespoons water in a small bowl; set aside.

Don’t discard the hot oil. Turn the heat to medium and add the carrots for 5 minutes. Then add eschallot and garlic to the carrots hot pan. Stir well. Season with a pinch of pepper and salt. Cook for 3 minutes until the carrots and eschallot starts to brown a little. Pour in reserved orange sauce; set saucepan aside. Boil for 30 seconds, then return sauce to reserved saucepan and removed the carrots and set aside keep warm. Stir in liqueur into the sauce. Warm up rumps if not hot in the pan which is still hot from cooking carrots about 2 minutes.

Bring sauce to a boil; whisk in cornstarch mixture. Boil, stirring constantly, for 2 minutes. Season sauce to taste with salt, pepper, and more lemon juice, if desired. Plating: place the rumps, carrots and pour the burnt orange sauce on to carrots. Drizzle some burnt orange sauce on salads if you like.

Helen’s tiramifle

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Helen's tiramifle

Ingredients
9 large eggs (room temperature)
1 pinch salt
1 1/2 cups granulated sugar
1 2/3 cups all-purpose flour
1/4 teaspoon baking powder
lemon zest (optional) or orange zest (optional)
icing sugar

Preheat the oven to 180°C. Grease and flour the tube pan, set aside. Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using.
In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.

Pour the batter into the pan and bake for approximately 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). Let the cake cool in the pan for 10 minutes, then remove from pan. Let cool completely on rack before trasferring to cake container.
The next day use it to make ‘Short Black Tiramisu in 15 minutes’

Ingredients
6-8 short espresso coffee might need more depend on moist of cake; not make too soggy
1 splash frangelico
350 ml pouring custard
1 Tsp vanilla essence
1 Pao de long one day old cake.

Mix well frangelico, vanilla and custard then place in fridge to cool. Meanwhile cut up a day old Pao de long cake into serving size; soak in espresso coffee then place in the dessert bowl with a layer or two vanilla custard on top of it and at the bottom, followed by whipped cream and decorate with strawberries and blackberries. Then sprinkle chocolate powder.

Poached eggs,stir fry kale,cabbage, bacon mustard in truffle blanched oil

Porched eggs, cabbage,bacon, kale mustard in triffle oil

Ingredients
8 eggs
1 stalk spring onion, chopped finely for garnish
2-4 bunches kale, ribs removed, coarsely chopped (Approx. 500 g)
1/2 red cabbage, shredded finely (Approx. 200 g)
1 packet shredded bacon (200 g)
1/2 cup water
2 cloves garlic, minced
1/4 Tsp crushed black pepper
1/8 Tsp salt
2 Tsp dijon mustard
1 Tbsp olive oil plus 3 Tbs truffle blanched oil
2 Tsp white vinegar
1 Tsp salt

Method
Heat olive oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add cabbage and water, reduce heat to medium-low, cover and cook, stirring occasionally until kale and cabbage is tender, 14 to 17 minutes.

Push kale and cabbage to one side, add the truffle oil to the empty side and cook bacon, garlic and crushed black pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar and mustard to taste with salt. Set aside and keep warm.

Bring a saucepan approximately 8cm deep water; add vinegar and salt on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan, just a few bubbles coming up now and then.

I use food stacker rings, wrap triple layer of cling wrap on to the base of the rings. Place the ring inside the hot water with a tong to hold down and gently crack the egg in. Add all of the eggs you are poaching to the pan in the same way.

Turn off the heat and cover the pan. Set a timer for 4 minutes. At this point the egg whites should be completely cooked, while the egg yolks are still runny. Serve the garnish poached eggs with stir fry vegetables.

Note: the timing depends on the size of the eggs, and if you are cooking at altitude, so adjust accordingly.

Green tea salmon, vegetables with crispy skin in lemon butter

Gree tea salmoncarrot, mashed pumpkin crispy skin in lemon butter

Ingredients
Salmon
4 x 120g salmon fillets, skin-on
2 green tea bags
Olive oil
Salt / pepper

Mashed cheesy pumpkin
400 g jap pumpkin, peeled, chopped
100 g grated Parmesan & Cheddar Cheese or a bit more if you like
2 Tbsp milk
40 g butter, chopped
Salt and pepper
Spring onion to garnish

Boilling carrots & potatoes
2-4 carrots, peeled and cut into rounds they cook most quickly
4 baby potatoes, washed
Salt

Homemade lemon butter
2 lemons, juiced and zested
2 cups sugar
2 Tbsp butter
2 Tbsp olive oil
2 eggs, beaten

Method

Fill and boil the kettle.

For the potatoes, put them in saucepan with plenty of cold water then bring to the boil, then turn down to a gentle boil for around 20 minutes, maybe a bit more if you are using large potatoes. Pick one up with a spoon from the water and see if you can easily put a fork in it, when you can they are ready.

For the pumpkin, put pumpkin in another large saucepan with boiling, salted water for 10 minutes or until tender. Drain. Return to pumpkin to pan, mash until almost smooth. Add milk, cheese and butter. Season with salt a bit as cheese may be salty and pepper. Stir to combine.

For the carrots, just drop these into boiling waterwith potatoes and they will only need about 10 minutes. I think they are best when they still have a bit of bite, but that’s just a matter of taste. Try one after 8 minutes and see if they are ok for you, you may want to leave them for up to 12 minutes or so, but the more you cook them, the more vitamins you lose!

Place the salmon onto a plate, open the green tea bags and shake the green tea over the salmon. Season with salt and pepper and make sure the salmon is evenly coated on all sides.
Pour a small amount of olive oil into a frying pan over a medium heat and place the salmon in the pan, skin side down. Fry the skin side for at least four minutes then occasionally turn the salmon until it is golden brown on the other sides.

Remove the cooked salmon from the frying pan and peel off the skins by sliding a knife under them. Place the skins back into the pan, soft side down, and cook for a minute to crisp them up.

To make lemon butter, bring a large saucepan of water to boil over a medium-high heat. Reduce heat to low. Whisk eggs, sugar, lemon juice and lemon zest in a medium stainless steel bowl to blend. Place bowl over hot water and whisk in butter. Continue to whisk for a further 3 minutes, or until lemon butter has become thick and creamy and coats the back of a spoon. Remove from heat and whisk until most of the heat from the lemon butter scatters. Add in oil stirring occasionally.

To plate, put salmon on one side, opposite salmon put the carrots and potato. Then the mashed pumpkin in between the vegetables and salmon. place the crispy skin on the edge of the mashed pumpkin. Pour 1-2 Tbsp lemon butter over salmon and place a dollop or two on the vegetables.

Tortilla egg custard, chilli, mushroom with cheese pumpkin mashed

Tortilla egg custard, chilli mushroom w cheese pumpkin mashed

Ingredients
1 packet tortilla
4 eggs, lightly beaten
300 ml custard
250 g mushroom, thinly sliced
1 spring onion, finely chopped
3 Tbs olive oil + more depend on how many tortilla
5 Tsp chili oil or buy from grocery (I made my own in advance; recipe below)
500 g butternut pumpkin, peeled, chopped
200 g 4 cheese blend from Italiano packet by Woolworth (Parmesan, cheddar, mozzarella, Swiss)
2 Tbsp milk
40 g butter, chopped
1 garlic bulb, unpeeled, cloves separated
Olive oil cooking spray
Salt and pepper
fried onion for garnish pumpkin (optional)

Ingredients
Chili oil
6 hot dried peppers (Go with a pepper that fits the degree of heat you’re looking for; I used Habernero.)
6 fresh hot red chili peppers, such as jalapeno or Hot Thai Chili (omit if cant take heat)
1 Tbsp Szechuan Peppercorns
5 clove garlic, minced very finely (optional, or a shallot as a substitute is also nice)
1 dash salt
1 Tsp white vinegar or Shao Xing rice wine
1/2 cup olive oil
1 1/2 Tbs sesame oil
1/8 Tsp cumin
1 Tbsp sugar
1 Tbsp lemon juice

Method
Cut the chili peppers in half and remove the seeds of 3 the rest keep the seeds. Place whole dried chilies in bowl of food processor along with szechuan peppercorns. Process for 3 to 4 minutes until chilies are broken up into small pieces. Finely mince the garlic or shallot.

In a wok, heat the oil and a dash of salt over medium-high to high heat. When the oil is hot, carefully stir in the sesame oil. Add the peppers and let them sizzle for a few minutes, stirring frequently. Once the peppers have begun releasing their juices and fragrance, lower the heat and add the garlic. After a few minutes add the vinegar (don’t overdo it!), cumin, sugar, juice and cover. Let simmer for 10-20 minutes, stirring occasionally, until peppers are dark red and gorgeous.

Let cool and store in an air tight glass container. Amounts in this recipe are variable, so feel free to play around, and also larger batches are a great idea if you’ve got the extra hot peppers to do it.

Refrigerated your chili will keep for 2-4 weeks, but a batch this size probably won’t last that long. If needed, you can also store it indefinitely in the freezer, and separating smaller amounts into smaller container makes it easy to pull out individual portions.

To make mashed pumpkin

Preheat oven to 160°C fan-forced. Line a baking tray with baking paper. Place garlic on prepared tray. Spray with oil. Roast for 12 to 15 minutes or until tender. Stand for 10 minutes or until cool enough to handle. Squeeze garlic from skins. Discard skins.

Meanwhile, cook pumpkin in a large saucepan of boiling, salted water for 10 minutes or until tender. Drain. Return to pan. Add garlic. Mash until almost smooth. Add milk, cheese and butter. Season with salt a bit as cheese may be salty and pepper. Stir to combine.

To make tortilla
Heat 1 Tbs oil in frying pan over med heat. Add the egg into the custard. Then put tortilla in pan, ladle enough egg mixture on to tortilla and scatters mushrooms and spring onion. Cook until the egg mixture cook about 4-5 minutes. Turning the other side and cook until liquid dry; egg tortilla is cooked to your liking. Place a few dollop of chili oil over. Serve with mashed pumpkin and garnish with fried onion.

Braised goji lamb rack in miso with coleslaw

Braised lamb in goji miso with coleslaw

Ingredients
Coleslaw
1 c. dairy sour cream or plain yogurt
1/2 c. mayonnaise or salad dressing
2 Tsp. sugar
1 Tsp. dry mustard
1 Tsp. seasoned salt
1/4 Tsp. pepper
1 med. head cabbage, finely shredded or chopped
1 med. onion, chopped

Rack of lamb
6 Frenched lamb racks
5 Tbsp olive oil
Salt and pepper

Miso soup for braising
500ml dashi (Japanese stock); kombu (dried seaweed) and bonito flakes (dried tuna) add with water or If you are using dashi powder, bring water to a boil and stir in the dashi powder and it’s ready to use. Or use good quality fish stock
6 Tbsp white miso paste
6 Tbsp dark miso paste
2 Tsp. dried ready-to-use wakame (seaweed)
1/4 cup sake
1/2 cup mirin
1 1/2 Tbs reduced salt soy sauce
half handful goji

Method
About 3 hours before serving or early in day, mix coleslaw ingredients until well blended. Season with salt and pepper. Chill.

Heat olive oil in pan add lamb and cook over medium-high heat, turning until golden (6-8 minutes). Season to taste, remove from pan and set aside. Soak dried wakame in water to rehydrate for 10 minutes and drain well

Place the dashi stock, goji and lamb in a large saucepan and bring it to the boil. After boiling, reduce the heat to medium low and simmer for 5 minutes. Remove lamb and goji; set aside. Then stir in the sake, soy sauce, and mirin, put miso in a ladle (or strainer) and blend it with dashi until it is thoroughly mixed. Continue this process until miso is all used.

Return the lamb, goji into miso soup bring to a slight simmer until heated through and pour into the bowls. Be careful not to boil the miso soup because miso will lose flavor.

Scotch fillet and mushroom in orange sauce serve with salads

Scotch fillet mushroom salad in org sauce

Ingredients
2 Scotch fillets
1 tablespoon butter
Salt and black pepper to taste
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) cognac
1 tbsp red wine vinegar
½ cup (120 ml) water
a handful fresh parsley, chopped
olive oil
pepper
salt
150 g button mushroom
1 packet salad

Method

Melt butter and oil in deep pan over medium-high heat. Sprinkle both sides of steaks with salt and generous amount of ground black pepper. Add to skillet and cook to desired doneness, about 4 minutes per side for medium. Transfer steaks to 2 plates. Cover with foil to rest.

Don’t discard the hot oil. Peel the red onion and the garlic clove and chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan. Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the cognac, the red wine vinegar, the water and the orange juice.

Stir the sauce well and cover the pan then. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then add the mushroom and freshly chopped parsley. Stir and check the seasoning. Add extra pepper, salt or red wine vinegar to taste if necessary. Then add the fillets back to the hot pan.

Tortilla based lamb strips and vegetables pizza

Using tortilla as pizza dough
Using tortilla as pizza dough

Ingredients
1 packet tortilla
Enough fig preserve jam to spread on tortilla
160 grams tenderloin lamb, cut into strips 2 inches
5 Tbsp oil + extra 2 Tbs oil
3 Tbsp sweet chilli sauce
1 Tbsp lemon or lime juice
1 Tbsp hoisin sauce
2 cloves garlic, crushed
1 Royal gala apple- diced
½ baby fennel, diced
160 g mushroom, sliced thinly
1 spring onion to garnish, cut in to small ring
Salt and black pepper to taste

Method
Preheat oven 120 deg C. Coat lamb strips in half of the oil. Brown the meat in a hot pan in small batches to avoid a build up of juices in the pan, stirring constantly. Set the browned meat aside in a bowl.

Add a little more oil to the pan and stir fry the vegetables, stirring constantly. When the vegetables are about half done, add the browned meat and stir together. Then put it on top of tortilla which you have spread jam on it and place it in preheated oven to to lightly toast it. Garnish with spring onion to make it colorful.

This recipe is very basic and can be adapted to fit your taste or what you have on hand in the kitchen. Use the same method with different combinations of vegetables and sauces, with or without Tortilla. You can use it with noodles or fried rice.

Portuguese Pao De Long Trifle

Turn a day old Portuguse Poa De Long Sponge Cake in to Trifle
Turn a day old Portuguse Poa De Long Sponge Cake in to Trifle

Ingredients:
9 eggs
1 1/2 cups castor sugar
1 2/3 cups plain flour
1/4 Tsp baking powder
A pinch of salt
Half orange zest
2 Tbsp orange juice to glazed
A punnet of strawberries to decorate

Instructions:
Preheat oven to 180 deg C. Grease and flour the bottom only of a 9-inch tube pan. Beat egg with salt until light. Gradually add the sugar, beat at med speed 20-25 minutes until very light lemon colored. Add in orange zest.

Sift the flour with the baking powder and mix well. At low speed, whisk the flour to egg mixture one Tbs at a time; whisking well each addition; scrapping off the side if needed. Pour into the pan bake approximately 40 mins or until cake stick insert into cake comes out clean. Let cool for 10 minutes then remove from pan.

After a day old cut it into cake serving portion, soak it in 5 Tbsp orange juice; not too soggy then place in the dessert bowl with a layer or two vanilla custard and 1 Tsp orange blossom juice at the bottom followed by whipped cream and decorate with strawberries and blackberries. Then sprinkle chocolate powder. Serve with port/ tawny or short black espresso.

Sous vide fillet in apricot fig tabasco sauce serve with cabbage goji stir fry

How To Sous-Vide Steak

sousvide scotch fillet apricot fig sauce cabbage goji stir fry

Ingredients
Fig preserve jam
1 kg green ripe Figs
1/4 cup Lemon juice, freshly squeezed
1 Tsp Lemon zest, or from 1 med-large lemon
1 cinnamon stick
1/2 cup sugar

Method
Wash the figs well. Trim the stems. Now add all the ingredients together in a heavy pan. Place in on a stove top on low-medium heat until the sugar dissolves. Increase the heat to med-high until it comes to a boil and starts thickening. Make sure to keep stirring on and off.

When the jam starts reaching the setting stage, remove the cinnamon stick. Check for doneness. I usually dip a chilled spoon into the boiling jam mixture. In the beginning, you would notice that syrup simply runs of the side of the spoon, but as the time passes it will start becoming heavier and would fall slowly as drops.

You know its done when two drops form together and “sheets” off together from the spoon. When ready, remove the jam from the heat and set aside. Ladle the jam into jars, let them cool and then store them in the refrigerator.

Apricot Relish
1 kg apricots
2 cups onion, diced
2 Teaspoons salt
5 cloves
1 Teaspoon cayenne pepper
2 cups vinegar, white
1 cup golden syrup
1 cup castor sugar
1 Tsp curry powder
1 Tbs corn flour

Wash apricots and remove stones.
Place all ingredients except flour in a pot, bring to the boil, stirring,reduce heat and simmer 45 minutes. Stir occasionally. Blend flour with a little water and stir into mixture. Bring back to the boil and simmer 5 more minutes. Ladle into hot jars and seal.

To make sauce
2 tablespoon mirin
30 g butter
300 ml red wine
3 Tbs Apricot relish
3 Tbs fig jam
5 Tbs Tabasco sauce

To make the sauce, place the red wine in a saucepan and set over medium heat. Allow to boil until reduced to 100ml. Add the mirin, tabassco and allow to boil for 5 minutes. Add butter, relish and jam and whisk in until combine thicken. Season to taste.

Sous vide steak
4 steaks, weighing about 250g each
Salt and black pepper, to taste
30ml olive oil +1 Tbs oil

Instructions
Preheat the crock pot water to hot. Place the steaks on to cling wrap, wrap tightly double. Then put in a lunch seal plastic bag. Put the meat in the hot crock pot water for 45 minutes to 1 hour; if don’t have vacuum seal bag and sous vide machine. To finish the steak, remove steaks from bags; place oil in a frypan and set over high heat. Once hot, add steak and fry until brown, about 2-4 minutes each side, or to your liking. Remove from heat and set aside to rest. Meanwhile, prepare and stir fried cabbage and goji.

Stir-fried cabbage and goji
1½ Tbsp olive oil
3 tbsp garlic, coarsely chopped
30 g, goji
1/4 cabbage, cored and cut into 5cm/2in thick strips
5 Tbsp Shao Xing rice wine or dry sherry
100 ml chicken stock at room temperature
salt and freshly ground white pepper

Preparation method
Heat a wok or large frying pan over high heat until it is hot. Add the oil, and when it is very hot add the garlic and stir-fry for 30 seconds. Then add the cabbage and stir fry for 5 minutes.

Add the goji, and Shao Xing, stir in the stock (or water) and season to taste with salt and freshly ground white pepper. Continue to cook for 10 minutes, or until the cabbage is tender. Serve at all once.

Kicking ass pork spare ribs, cherries and goji stir fry cabbage

Made by Helen
Made by Helen

Ingredients
2 pork spare ribs
Kick-Ass Chilli Sauce
3 bird’s-eyes chillies
2 long red chillies
2 garlic cloves
1 eschalot
125 ml olive oil
125 ml white vinegar
4 Tbsp white sugar
½ lemon, juiced
5 Tsp chili powder
1 bunch of cherries tomatoes
2 Tbsp oil for brushing
Salt and pepper to taste
3 Tbs olive oil
2 Tsp minced garlic
2 Tsp minced peeled fresh ginger
1/4 Tsp salt
1/4 cabbage, quartered lengthwise, cored, and sliced diagonally into 1/4-inch-wide strips
half handful goji
1/4 Tsp sugar
1 Tsp soy sauce

Method
To make chilli sauce, process chillies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilli mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chilli powder and remaining oil and cook for 1 minute. When it a bit cool, marinade the pork spare ribs about 4-6 hours. Brush the marinade occasionally while marinating.

Pre-heat the oven to 180C. Take out from fridge to thaw at room temperature for 20 minutes, then put pork spare rib in baking tray to roast. Roast the ribs for 1- 1 1/2 hours, or until tender. Depend on the thickness of meat; might need to roast 2 hours. In another baking tray place cherries, brush with oil, season with salt and pepper; place in the oven to baked about 12- 15 minutes just starting to wrinkle take out set aside and keep warm.

Heat oil in a wok over high heat until just beginning to smoke then stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook, tossing, until just beginning to wilt, about 2 minutes, then stir in goji and sugar. Reduce heat to moderate and cook covered, 3 minutes, then stir in soy sauce. Put pork spare ribs, cherries and cabbage on serving plate and serve as soon cabbage have cooked.

Rump steak, roasted cherries, lentil cabbage and snow peas

rump, lentil cabbage, snowpea w cheeries tomatoes

Ingredients
4 rump steaks
1/2 cup Olive oil plus extra to brush and fry
2 crushed cloves of garlic
Dash of soy sauce
1 table spoon of grated ginger
Dash of Worcestershire sauce
1 Tsp seeded mustard
140 g yellow splits peas lentils
water to soak lentil
375 g white cabbage, shredded
1 brown onion, chopped
2 garlic cloves, chopped
250 button mushrooms
Splash of Cognac or dry white wine
2 bunch cherries tomatoes
250 g snow peas
salt and pepper to taste

Pre-heat the oven to 180C. Make a marinade with the olive oil, ginger, garlic, soy, Worcestershire sauce and mustard and place the rump steak in this for at least 2-4 hours. Clean and remove any stones and dirt from the lentils. Rinse the lentils under cold tap water and soak the lentils in water for 1 hour.

Heat 3 Tbs oil in a large wok with a lid and medium high flame. As soon as the oil begins to get hot, drain the water from the soaked lentils and transfer them to the hot oil. Stir fry the lentils for 5 minutes. Add the cabbage, salt and pepper to the wok, stir to mix and cover with the lid. Cook until the cabbage is tender with occasional stirring. This should take about 20 minutes.

In baking tray place cherries, brush with 1Tbs oil, season with salt and pepper; place in the oven to baked about 12- 15 minutes. While cabbage cooking, drain and pan fry rumps to your liking (depending on the thickness of the cut about 4 minutes each side). Place steak on a warm plate and cover with foil to rest.

Then sauté the mushrooms in butter. Add white wine and add some of the marinade mixture to the pan. Reduce by half.Then fry the snow peas with extra oil, remove and add to the cabbage on top of the rump and put the cherries to serve.

Spinach Fettuccine with apple, asparagus, mushroom, pear, goji and cranberry

https://blog.sigsiv.com/2008/05/fettuccine-with-mushrooms-asparagus-and-baby-spinach.html

Recreated by Helen
Recreated by Helen

(Serves 2)
1 pkt Spinach Fettuccine
2 bunches asparagus spears tough ends trimmed and sliced
250 g mushrooms quartered
1 Royal gala apple, chopped
1 Packham pear, chopped
3 thin slices prosciutto, chopped
half and half handful goji and cranberry
1 cup vegetable stock
5 cloves of garlic
red chili flakes to taste
salt to taste
2 tbsp olive oil
Method
Cook the Fettuccine according to the package instructions, but make sure it is still firm or al dente. Al Dente means the pasta is still firm, but not hard. Rinse with cold water and drain and keep aside. Crush the garlic cloves well using a mortar and pestle.

In a large pan, heat the olive oil; add apple and pear. Saute till soft. Add the crushed garlic and saute till it just starts to brown. Add the asparagus for about 3-4 minutes till the asparagus turns bright green. Add the mushrooms till the mushrooms starts to brown a bit not burn. Add red chili flakes and salt and stir well to combine.

Pour the stock and stir well. Cook on high heat till the liquid is reduced to 3/4. Add the cooked pasta to the pan and toss well. Cook on high heat, stirring frequently till all the liquid is absorbed. Serve hot. Season with more red chili flakes and salt if needed.

Apple cranberry stuffed chicken roulade with asparagus serve in pumpkin sauce

https://tenplay.com.au/channel-ten/masterchef/recipes/apple-stuffed-chicken-roulade-with-carrot-puree-and-crisp-salad

Recreated by Helen
Recreated by Helen

Ingredients
2 breast chicken fillets
150 g butter
2 shallots, peeled and finely chopped
1 Royal gala apple, peeled and grated
1 Packham pear, peeled and grated
half handful goji berry
half handful cranberry
90 g mushroom, finely chopped
10 sprigs thyme thyme
12 slices prosciutto
2 tablespoon oil
half butternut pumpkin, peeled, roughly chopped
2 bunches asparagus, cut stems and cut 2 mm long
1 onion roughly chopped
500 ml chicken stock
½ teaspoon chilli powder
salt and pepper, to taste

Preheat crock pot with water.

To make the roulade stuffing, place 2 tablespoons butter in a frypan and set over medium heat. Once melted, add shallots, apple, pear, goji, cranberry, mushrooms, chilli powder and 4 sprigs thyme and cook until softened. Remove from heat. Butterfly chicken breasts and flatten to approx 1/2 cm thickness. Lay down prosciutto slices on a piece of plastic wrap and top with chicken breast.

Add stuffing, roll tightly and reserve some for sprinkle on top of chicken. Place in crock pot and cook until just cooked through, about 45 minutes. Also place asparagus in to crock pot water to boil about 10-15 minutes, remove and set aside keep warm.

To make the sauce, place 1 tablespoon oil in a saucepan and set over high heat. Add roughly chopped pumpkin, and onion and cook until browned. Add stock and 6 sprigs thyme and bring to a boil. Allow to simmer, until reduced, about 40 minutes. Remove from heat and strain into a clean saucepan. Add 80 grams cold, diced butter and whisk until melted. Set aside, keeping warm.

Place 1 tablespoon oil in a fry pan and set over medium heat. Remove chicken from plastic wrap and place in fry pan. Fry until browned on all sides. Remove from heat and allow to rest. To serve, place the chicken on serving plates. Add pumpkin sauce, the remaining stuffing and asparagus.

Portuguese Pao De Long

https://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/guests/recipeID/5497/Recipe.cfm

Let cool in pan 10 mins before removing. Made by Helen
Let cool in pan 10 mins before removing. Made by Helen

After remove from pan glazed it with orange juice and decorate with strawberries.
After remove from pan glazed it with orange juice and decorate with strawberries.

Made by Helen
Made by Helen

Ingredients:
9 eggs
1 1/2 cups castor sugar
1 2/3 cups plain flour
1/4 Tsp baking powder
A pinch of salt
Half orange zest
2 Tbsp orange juice to glazed
A punnet of strawberries to decorate

Instructions:
Preheat oven to 180 deg C. Grease and flour the bottom only of a 9-inch tube pan. Beat egg with salt until light. Gradually add the sugar, beat at med speed 20-25 minutes until very light lemon colored. Add in orange zest.

Sift the flour with the baking powder and mix well. At low speed, whisk the flour to egg mixture one Tbs at a time; whisking well each addition; scrapping off the side if needed. Pour into the pan bake approximately 40 mins or until cake stick insert into cake comes out clean. Let cool for 10 minutes then remove from pan. After removing I glazed it with orange juice and decorate it with strawberries and serve with espresso coffee.

Note: cake will spring back. This cake is normally served plain, but may be served with powdered sugar and fruit. In Portugal, this cake can be made high like this one or as a thin sponge cake (jelly roll) with a chocolate or quince jam filling (Swiss roll jam).

Prawns and crabs mezzelune with fennel olive oil sauce

Made by Helen
Made by Helen

Ingredients
1 packet prawns and crabs mezzelune
1/4 baby fennel, finely chopped
5 Tbsp olive oil + extra to garnish
1 Tbsp chopped garlic
1 spring onion, chopped
salt and pepper to taste
boiling water to cook mezzelune
a few sage leaves
chilli oil bought (optional)

Method
Heat olive oil in pan over med heat. Add garlic, fry until fragrant and dark brown. Add fennel fry till soft then add sage, salt and pepper to taste. While fennel cooking boil the mezzelune for 3-4 mins. Remove mezzelune, drain well and place in a plate. Then when fennel and oil is done pour in mezzelune toss it with the sauce. Remove and plate them then garnish with spring onion and chilli oil.

Orange balsamic spiced pork ribs, two ways potatoes serve with salads

https://savoringtoday.com/2013/02/20/orange-balsamic-glazed-ribs-banish-the-ho-hums/

Made by Helen
Made by Helen

Ingredients
4 pounds baby back pork ribs
For theMarinade:
3 whole oranges zested
1 cup orange juiced
1 cup balsamic vinegar
½ cup palm sugar
1 clove garlic, coarsely chopped
¼ Tsp cayenne
2 Tbsp orange liqueur (such as Cointreau or Grand Marnier)
Kosher salt and freshly ground black pepper
1 1/2 Tbsp fennel seeds
2 Tsp sweet paprika
1 Tsp chilli flakes
1 Tsp ground coriander
1/2 Tsp ground allspice

Baked and gratin
Ingredients
4 medium potatoes to bake
8 potatoes, peeled
250 ml thickened cream
2/3 cup shredded 4 blended cheese from package
Salt and pepper, to season

Side serving
1 pkt salad mix divide on to 4 plates
Drizzle chilli sauce or balsamic orange sauce your choice

Preheat oven to 180°C. Mix garlic, salt, pepper, cayenne, fennel, paprika, chilli flakes, coriander, allspice,orange zest, and sugar; rub evenly over the ribs. Place ribs in a deep dish and pour balsamic, orange liqueur and orange juice over the ribs. cover with cling wrap to marinate in the refrigerator 6-8 hours. Remove ribs from refrigerator about an hour before placing in the oven to bring to just above room temperature. Remove ribs from marinade, place on a rack inside a roasting pan in an even layer.

Pour 1 cup of water in to the bottom of the roasting pan. Then tightly seal the pan with aluminum foil make sure the foil isn’t touching the ribs. Bake for 2½ – 3 hours, until ribs are tender. As the ribs bake in the oven, make 4 ramekins potato gratin and bake potatoes.

To make bake potatoes:
Wash 4 medium potatoes and pat dry with paper towels. Using a fork, pierce potatoes in about 6 places. Place directly on oven rack in the center of oven. Bake for 45 to 60 minutes or until tender when a skewer is inserted into the center

To make potato gratin:
Lightly grease 4 ramekins with butter.Thinly slice the potatoes crossways. Arrange a layer of potato slices overlapping slightly. Drizzle over cream and sprinkle with 2 tablespoons shredded 4 blended cheese. Season with salt and pepper. Repeat to make 3 more layers, finishing with a layer of Swiss cheese. Cook until golden: Bake in oven for 1-1 1/4 hours or until the potato is tender and the top is golden. Set aside for 10 minutes to stand. Place salad with chilli sauce on to plates. Serve ribs, with two ways potatoes and salad.

Paprika scotch fillets, potatoes sour cream baked, pineapple with tomato relish and brocollini

Made by Helen
Made by Helen

Ingredients
2 Tbsp olive oil
2 Tbsp smoked paprika
2 bunch brocollini, removed stems and cut into bite size
4 Scotch fillet steaks
salt & freshly ground black pepper
2 Tbs tomato relish each serve (4 plates)
4 medium potatoes
bought 300 ml sour cream (1 Tbs each potatoes)
Fresh pineapple cut to bite size

Method
Preheat oven to 200°C. Season steaks with salt and pepper using fingers rub paprika and oil onto both sides of the steaks. Heat a heavy-based frypan and cook steaks for 4 mins each side, or until done to your liking.

Meanwhile bring saucepan to boil and add brocollini to boil. Then season with salt and pepper; divide on to 4 plates. Cut pineapple into bite size, top with relish and put together with brocollini.

Wash potatoes and pat dry with paper towels. Using a fork, pierce potatoes in about 6 places. Place directly on oven rack in the center of oven. Bake for 45 to 60 minutes or until tender when a skewer is inserted into the center. Cut a deep cross in top of each potato. Using a clean tea towel to hold potato, squeeze base gently to open up top. Spoon sour cream over potatoes. Serve the steaks with sour cream potatoes baked, freshly cut pineapple with tomato relish and brocollini.

Two ways tomatoes, asparagus, cos lettuce, potato gratin with rump steak

Made by Helen
Made by Helen

https://www.taste.com.au/recipes/21854/potato+gratin

Ingredients
4 rump steaks (or beef cut of choice), rinsed
For the marinade:
4-5 cloves garlic
2 teaspoons whole, black peppercorns
1 teaspoon coarse sea salt
1 teaspoon ground rosemary
1/4 cup olive oil
1/4 cup balsamic vinegar

You’ll get better results by marinating the night before or at least 4-5 hours before cooking.
For the marinade:

Blend the garlic and peppercorns. Add the rosemary and sea salt and blend to mix well. Add the olive oil and balsamic vinegar and mix well. Pour the marinade into a plastic bag. Place the rinsed rump steaks in the marinade and seal the bag. Allow to marinade either overnight or at least 4-5 hours before using. Cook the rump steaks with all the sauce on the griddle pan until your liking.

Ingredients
400 g asparagus, cut stems off
400 g cherries toatoes, cut in half
1 squeeze lemon juice
olive oil
sea salt
freshly ground black pepper
a bottle of tomato relish (2 Tbs relish for each plates)

To grilled
Heat a large griddle pan and dry-griddle the asparagus spears on both sides until nicely marked. As soon as they’re ready, put them on to four plates and dress with a good squeeze of lemon juice and three times as much olive oil. Season with sea salt and freshly ground black pepper to taste. For cherries tomatoes brush oil and season with salt and pepper. Grill face down, char a little. Then put on to four plates together with the asparagus.

To boil
400 g asparagus, cut stems, cut into 2 mm long
2 leaves cos lettuces, chopped
water to boil
salt and pepper to taste

Boil asparagus in hot boiling water until tender, remove drain dry and season with salt and pepper. Set aside. Blanch cos lettuce in the boiling water and removed and place in the 4 plates with some marinade.

Ingredients
3 medium potatoes
garlic, thinly sliced
salt and cracked black pepper
1 cup custard
2 tablespoons grated parmesan

Method
Preheat oven to 180C. Lightly grease four ramekins. Thinly slice potatoes. Arrange the potato over the base of each ramekin and sprinkle with a few slices of garlic and season with salt and cracked black pepper. Continue layering with the remaining potato, adding garlic every third layer. Combine custard with cheese. Pour into the ramekins then bake for 45 minutes or until potato is cooked through and top is golden. Stand for 5 minutes before serving.

Spinach fettuccine, vegetables with semi cooked egg sauce

Made by Helen
Made by Helen

Ingredients
375 g Spinach Fettuccine
5 Tbsp olive oil + extra oil
2 carrots, chopped
2 chorizo, thinly cut
2 bunches Asparagus, sliced diagonally
2 pieces honey bacon
4 Garlic Cloves, sliced
4 eggs

Method
Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Meanwhile, heat a non-stick frying pan over medium-high heat. Add chorizo. Cook, stirring, for 2 to 3 minutes or until browned and crisp. Using a slotted spoon, remove to a plate lined with paper towel. Set aside.

Add garlic to pan. Cook, stirring, for 3 minutes or until garlic is tender. Add carrot. Cook, stirring, for 3 minutes. Add asparagus cook and stir for further 3 mins then the bacon. Stir in chorizo, and pasta cook for 3 minute to warm up chorizo and pasta. Add extra oil if too dry.

Fry egg one at a time, semi cooked the egg with egg yolk till a bit watery to be sauce. Then serve it on top of pasta.

Stir fry kale, honey bacon, tomatoes relish and figs preserve jam

Made by Helen
Made by Helen

Ingredients
1 bunch of kale, stems removed and chopped
1 Tbsp minced garlic
1 Tbsp minced ginger
2 Tbsp Shoa Xing Chinese cooking wine or apple cider vinegar
3-5 pieces honey bacon, sliced long strip
5 Tbsp tomatoes relish
5 Tbsp figs preserve jam
5 Tbsp extra virgin olive oil
Salt and pepper to taste

Method
Heat olive oil in a large frying pan. Add garlic and ginger and cook until soft. Add kale and cook 4 minutes stirring frequently. Stir in Shao Xing, tomatoes relish, figs jam and honey bacon. Season with salt to taste. Toss well. Cook for an additional 1-2 minutes, until the sauce just thickens and coats the ingredients. Remove from the heat and serve with rice, or noodles.

Pan fry rump, button mushroom, asparagus, tomatoes relish with white wine Worcester sauce

https://www.deliaonline.com/recipes/main-ingredient/meat/steak/marinated-rump-steak.htm

Recreated by Helen using two different recipe method.
Recreated by Helen

Ingredients
4 rump steaks
2 Tsp olive oil
2 bunch asparagus, ends trimmed and cut
75 ml white wine
75 ml Worcester sauce
1 clove garlic, peeled and crushed
250 g button mushroom
2 Tbsp lemon juice
2 Tbsp extra olive oil for steaks
2 Tbsp tomatoes relish homemade or can buy
Salt and pepper to taste

Put the steaks in the dish, then mix the white wine, Worcestershire sauce, garlic, salt and pepper together; then pour this over the steaks. Cover with cling wrap, then place in the fridge for a few hours or, overnight. To cook steaks drain and dry them with kitchen paper, reserving the marinade.

Preheat the frying pan. When hot add oil, button mushroom and lemon juice; fry mushroom gently just caramelise it. Remove from pan; place in a plate, cover loosely with foil; then add steaks. Cook on one side until the first sign of moisture appears. Turn steaks once only (for 4 minutes on each side and extra 2 minutes before removing them to make sure its not too rare).

Test the steaks with finger: Rare is soft, medium feels springy and well done is very firm. Remove steaks from heat, put together with mushroom to rest steaks for 5 minutes before serving. Add the reserved marinade to the pan and let it bubble and reduce by about half. Meanwhile, boil water and cook asparagus with a pinch of salt. To serve, place the steaks on plates, top steaks with the reduce marinade, place button mushrooms,asparagus and tomatoes relish on the side.

Helen’s sliced beef, fennel, mushroom, leek mini paella

sliced beef mini paella (2)

sliced beef,feenel mini paella (1)

Ingredients
60 g beef rump, sliced long strip
1 Tsp dried oregano
2 Tbsp hot paprika
1 Tsp cumin
2 Tsp coriander
salt and freshly ground pepper
8 Tbsp extra-virgin olive oil
3 inches leek, slice thinly
4 Tbs fennel, finely chopped
1 garlic cloves, crushed
1 quarter Spanish onion, diced
1/4 cup medium grain rice
1/8 Tsp saffron threads
1 to 1 1/2 cups water, warm
2 small buttons mushroom, quartered

Method

Mix the oregano, cumin, coriander and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the strip of beef; marinate for 1 hour so the flavour can sink in a bit. Heat the olive oil in the mini individual cast-iron pot over medium heat. Place the beef in the pot, and brown on all sides, turning with tongs until the oil is a vibrant yellow color. Remove the beef to a platter lined with paper towels.

Return the pot to the stove and lower the heat. Make a sofrito by sauteing the garlic, onion, fennel and leek; cook until the mixture caramelizes a bit and the flavors melt; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 7-10 minutes, until the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.

Add the reserved beef and mushrooms. Give the paella a couple of good stirs to tuck in some of the pieces and just let it simmer, without stirring, until the rice is al dente, about 20 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes.

Beef bourguignon spiral pasta

https://www.ilovepasta.org/resource-center/recipes/beef-bourguignon-fettuccine

Recreated beef burgundy pasta by Helen
Recreated beef burgundy pasta by Helen

Ingredients

50 g unsalted butter
800 g beef rump, minced with food processor
2 Tbsp plain flour
120 g bacon with fat rinds, cut into sticks, ¼ inch thick and 1½ inches long
2 cloves garlic, peeled and sliced
1 large Spanish onion, thinly sliced
2 thinly sliced carrot
1 leek, cut thinly ring shape
250 ml beef stock
1 bottle pinot noir or red wine such as sav/semillion
1 bouquet garni (bay leaves, thyme, rosemary, sage), tied with string
24 button mushrooms, sliced and stems trimmed
1 can diced tomatoes
3 Tablespoons tomato paste
1 spring onion cut to garnish
1 Teaspoon freshly ground black pepper plus more to taste
½ Teaspoon salt, plus more to taste
1 packet spiral pasta, cook as per instruction on packet

Method
Heat butter in a large cast-iron casserole pot over medium heat and brown the beef minced for 5-7 minutes. Sprinkle with the flour and cook for further 4 minutes, season beef with salt and pepper, then transfer with to a plate.

Cook the bacon in the same cast-iron casserole for about 3 minutes, then add garlic, onion, celery,and carrots to the pot; sauté until softened for about 7-10 minutes. Return the beef to the pot, add diced tomatoes, tomato paste,the beef stock and bring to the boil. Add red wine and bouquet garni and season generously with sea salt and freshly ground black pepper. Simmer for 1 1/2 to 2 hours over low heat, until the sauce has reduced to a thick consistency. Add the mushrooms during the final 20 minutes of cooking, stirring continuously, for sauce to reduce further.

Allow to cool slightly before serving with the hot cooked pasta sprinkled with cut spring onion. Note:you can use fettuccine,or mashed potatoes.

Rump steaks coated with blue vein cheese, egg plants roast and salads

Made by Helen
Made by Helen

Ingredients
4 rump steak fillets, asks butcher to cut equal size
200 g blue vein cheese
1 packet salad mix
1 packet tomatoes medley
2 long egg plants, cut into bite size
100 g paprika
1 brown onion, sliced
1 heads garlic, seperated into cloves (unpeeled)
3 tablespoons vegetable oil
For gravy:
3 cups beef broth
3 1/2 tablespoons all-purpose flour
1/4 cup water
2 teaspoons balsamic or other red-wine vinegar

Method
Preheat oven to 230 C. Pat rump roast dry and season with salt and pepper. Put meat in a roasting pan, and scatter sliced onion around it. In another roasting pan toss egg plants with paprika. Mix well and roast in upper third of oven, stirring once, 20 minutes.

Put meat in the oven roast for, 20 minutes. Reduce temperature to 150 degrees and put 50 g blue vein cheese to melt on top of steak. For medium-rare meat 130 degree and vegetables are golden, about 20 to 25 minutes. Transfer meat and vegetables to a platter and keep warm, covered loosely with foil.

Make gravy: add broth to meat roasting pan and deglaze pan over high heat, scraping up browned bits. In a small bowl, whisk together flour and water and add to simmering broth in a stream, whisking. Add vinegar and simmer, whisking, 3 minutes. Strain gravy through a fine sieve and spoon the gravy onto plate with rump, egg plants and salads.

 

#helenscchinrecipes,#nomadkitchencounter,#clubfoody

Rump steak with mushroom sauce, broccoli, poached whiskey pears & baked strawberry jam figs

https://www.woolworths.com.au/wps/wcm/connect/website/woolworths/freshfoodideas/recipes/recipes-content/rump-steak-with-mushroom-sauce

https://www.woolworths.com.au/wps/wcm/connect/73ff717d-3635-490a-b844-c5b1f3a16554/318_3.jpg?MOD=AJPERES&CACHEID=73ff717d-3635-490a-b844-c5b1f3a16554

Made by Helen
Made by Helen

Ingredients

800g MSA Australian Beef Rump Steak
5 Tbsp olive oil
375g bottle Woolworths Select Mustard & Herb Marinade or Stir Fry Sauce
500g Woolworths broccoli, cut flowered
4 soft ripe pears, cut quarter
1/2 cups bourbon whiskey + 5 Tbsp water
12 figs, cut into half
strawberry jam
60g butter
250g button mushrooms, sliced
1/2 cup beef stock or water

Method:

Pre heat oven 190 deg. Place figs and jam on baking lined tray to bake until tender about 10 – 15 mins. Remove and cover with foil to keep warm. Meanwhile, put whiskey + water and pear in a saucepan on low heat, until pears are softer about 10 mins.

Trim excess fat from steaks and slice into even pieces. Place into a dish. Pour 1 cup of marinade over, cover and refrigerate for 40 mins. Meanwhile, boil or microwave the broccoli until tender. Drain, season and keep warm.

Heat a non-stick frying pan with half butter and oil over medium heat. Drain marinade from steaks, wiping off as much as possible. Reserve marinade. Cook steaks for 4 mins on the first side. Turn and cook for 3 mins on second side or until cooked to your liking. Remove from pan, cover to keep warm. Wipe pan with paper towel.

Return pan to heat and add remaining butter. Cook mushrooms until golden, add reserved marinade and stock or water. Bring to the boil. Simmer for 4 mins. Spoon broccoli, figs, pears and the steak onto plates. Spoon over mushroom sauce to serve.

Sautéed sweet potatoes with roasted loin of lamb and salads

https://www.bbc.co.uk/food/recipes/sauteedsweetpotatowi_92341

Recreated by Helen
Recreated by Helen

Ingredients
For the lamb
400 g lamb loin, pieces
salt and freshly ground black pepper
50 g butter
1 Tbsp olive oil
2 star anise
2 sprigs fresh thyme
110 ml beef stock

For the sautéed sweet potatoes

1 medium sweet potatoes, cut to 2 cm height in size
50 g butter
2 Tbsp olive oil
½ onion, very finely chopped
2 star anise

300 g red grapes
A packet of fresh salad mix

Method
For the lamb loin, preheat the oven to 220C. Season the lamb loin all over with salt and freshly ground black pepper, to taste. Heat the butter and oil in grill frying pan over a medium heat. Add the seasoned lamb and fry for 6-8 minutes, turning regularly, until browned on all sides.

Add the star anise and thyme, then transfer the lamb loin to baking tray and put in oven and cook for 8 – 9 minutes (for medium), or until cooked to your liking. Remove from the oven and set the lamb aside on a warm plate to rest for 10 minutes. Reserve the juices in the tray.

Meanwhile, add the beef stock and the reserve juice to the sauce pan and bring to a simmer, until the volume of liquid has reduced by half and the pan juices have thickened. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.

For the sautéed sweet potatoes, heat the butter and olive oil in a frying pan over a medium heat. When the butter is foaming, add the onion and fry for 1-2 minutes, or until just softened. Add the star anise, cut sweet potato and fry, stirring regularly, for 4-5 minutes, or until the sweet potato are tender and golden-brown. Remove the star anise and discard (or rinse and save for another recipe).

To serve, place wash and dry salads first. Place the lamb loin on top of salads and put red grapes around it. Then the sautéed sweet potato in the centre, drizzle the reduced pan juices.

Agnolotti pasta with kale in orange sauce

Orange Sauce Recipe for Pork

Bought Agnolotti pasta. Made by Helen
Bought Agnolotti pasta. Made by Helen

Ingredients

Bought agnolotti pasta frozen, cook as per instruction on package
kale, stem removes, chopped leaves
zest of ½ orange
juice of ½ orange
1 red onion
1 small garlic clove
¼ cup (60 ml) brandy
1 tbsp white wine vinegar
½ cup (120 ml) water
olive oil
pepper
salt

Method

Cook agnolotti pasta as per package and blanch kale in the same hot water. In the meantime, peel the red onion and garlic clove then chop them finely. Turn the heat to medium and add the onion and garlic to the hot pan.

Stir well. Season with a pinch of pepper and salt. Cook for 3 to 4 minutes until the onion starts to brown a little. Then add the orange zest. Stir again. The pour in the brandy, the white wine vinegar, the water and the orange juice. Once cook to al dente, remove agnolotti and place in a plate. Remove the kale from the hot water and add to the sauce.

Stir the sauce well and cover the pan. Let the sauce simmer and reduce by half for a couple of minutes. It should thicken a little. Then stir and check the seasoning. Add extra pepper, salt or white wine vinegar to taste if necessary. Then add agnolotti back to the hot pan.

Cover again and leave agnolotti simmer in the sauce for an extra 2 to 3 minutes until warmed through again. Place agnolotti onto warm small bowl and spoon a one small ladle of the orange sauce on to it. Serve immediately.

Kicking-ass beef spare ribs and grill blue vein cheese figs with salads

Serve with blue vein fig grill and salad with kicking ass sauce
Serve with blue vein fig grill and salad with kicking ass sauce

Ingredients

2 racks beef spare ribs
4 bird’s-eyes chilies
6 long red chilies
2 garlic cloves
1 eschalot
125 ml (½ cup) truffle infused olive oil or just olive
125 ml (½ cup) apple cider vinegar
2 Tbs white sugar
½ lemon, juiced
A few dash of Tobacco sauce about 6-8 dashes
2 Tsp chili flakes and powder

Method

Process chilies, garlic and eschalot in a food processor until finely chopped. Heat half the oil in a small saucepan over medium heat. Add chilies mixture and cook for 4 minutes or until softened. Stir in vinegar, then stir in sugar,tabasco sauce and lemon juice. Simmer for 10 minutes or until reduced slightly. Stir in chili flakes and powder and remaining oil and cook for 1 minute. Cool 5 minutes before marinade ribs. Now rub into ribs to coat. Cover and refrigerate for 4 hours or overnight.

Preheat a barbecue grill to high. Shake excess marinade off ribs, then add to grill and cook turning the other side, brushing continuously with kicking ass chili sauce, on each side about 40 minutes or until cooked to your liking. Serve with blue vein grill figs and salads.Use the extra kicking ass sauce for salad or just olive oil and season with salt & pepper.

To grill figs:

Ingredients
12 figs, wash and dry
bourbon to dash
blue vein cheese

Cut figs in half, pour a drop of bourbon and put some cheese on top and grill till cheese melt.

Note: This recipe is for those who can take extra hot. If you cant omit bird eyes chilli, Tabasco sauce and chilli flakes. I have made this recipe to my palette and liking.

#helenscchinrecipes
#mainmeals
#meat
#foodiesplus

Coca-cola chicken drumettes

COCA COLA CHICKEN WINGS

made by Helen
made by Helen

To Marinade:
Ingredients
22 chicken drummettes
80-100 ml apple cider vinegar
2 Tbs red wine vinegar
1 can coca cola
6 Tbs chili powder
4 Tbs ground black pepper
2 Tbs manuka honey
1 Tbs ground cinnamon
1 Tbs Worcestershire sauce
2 Tsp sweet paprika
2 Tsp cumin
a pinch of salt
spray olive oil

Method
Put the drumettes in to double plastic bag with the marinade. Move the drumettes around in the bag until they are well marinade for 4 -8 hrs, during the time; toss drumettes in bag to marinade.

Pre heat oven 200 deg. Line a baking sheet, double layer aluminum foil on tray and spray some olive oil. Then place drumettes. Bake for about an hour uncovered, until the drumettes are tender and has a nice char color. Serve with rice and sweet and sour tau foo with vegetables or as appertiser with sweet chili sauce.

(Note recipes for sweet and sour tau foo with vegetables can be found in rice/mushroom/world menu category and sweet chili sauce can be found in Coca cola BBQ ribs under meat catogery).

Coca cola BBQ ribs

Char grill dry to serve with potatoes two ways and salad with sweet chili sauce. Made by Helen.
Grill dry to serve with potatoes two ways and salad with sweet chili sauce. Made by Helen.

Ingredients
FOR Marinade the ribs

1/2 (1.5 liter) bottle of normal Coca-Cola
1 large Spanish onion, quartered
6 cloves garlic, peeled and smashed
2 dried bay leaves
1 Tbsp whole black peppercorns
2 racks baby back ribs

For basting ribs
use the marinade plus
2 Tsp sweet paprika
2 Tsp cumin
2 Tsp ground cinnamon
100 ml apple cider vinegar

FOR the sauce
5 Tbsp unsalted butter
1 small white onion, diced
2 cloves of garlic, minced
1/2 cup apple cider vinegar
2 Tablespoons brown sugar
1/2 Tablespoon dijon mustard
1 Tablespoon Worcestershire sauce
1/2 remaining coca cola
Kosher salt & freshly ground black pepper, to taste

Place ribs in a large glass or baking tray and pour 1/2 bottle of Coca-Cola over them with onion, garlic, dried bay leaves, black peppercorns. Reserve the marinade for basting, add sweet paprika, cumin, cinnamon and apple cider vinegar when you are ready to grill. Also reserve the remaining half coca cola for a sauce to be made later. Let the ribs marinate overnight, tightly covered with plastic wrap and refrigerated.

To make the sauce combine the butter, onion, garlic, apple cider, mustard, brown sugar, Worcestershire sauce, and the remaining coca cola in large heavy sauce pan. Bring to a boil and reduce heat. Simmer for about 25 minutes stirring often until sauce is thickened and reduced. Season to taste with salt and pepper and let cool slightly. Using a blender, puree the sauce.

Note: Sauce can be made up to 5 days ahead and stored in the refrigerator in an air-tight container.

To grill; drip dry ribs from the marinade, then grill over high heat turning often, until charred on the outside, about 10 – 15 minutes, turn grill lower and basting with the uncooked marinade until the outside is crispy, turning often about 1hr. Brush the ribs with a little sauce, cover the ribs with foil and let rest on the turn off hot grill for 5 minutes before cutting into individual ribs and serve the rest of the sauce on the side.

For caramelise ribs, coat ribs with the sauce and cook for another 5- 10 minutes.

To make potatoes au gratin:
Ingredients
3 medium thinly sliced peeled baking potatoes
1 Tbs melted butter and half clove garlic to grease ramekin dish
5 Tbs sour cream
salt and cracked black pepper
1 cup thickened cream
1/8 Tsp dijon mustard
2 Tbsp grated mozarella

Prepare the dish: Preheat oven to 160°C. Lightly grease ramekin dish with butter. Rub the cut side of garlic around the base and side of the dish. Thinly slice the potatoes.

Assemble the gratin: Arrange a layer of potato slices over the base of the dish, overlapping slightly. Repeat to make 3 more layers. Combine two cream with cheese. Pour into the ramekins then bake for 45 minutes or until potato is cooked through and top is golden. Stand for 5 minutes before serving. Season with salt and pepper.

To make baked poatoes:
dont cut skin and par boiled, season with salt & pepper. Then bake in the oven with the gratin.

To make the sweet chili sauce:
Ingredients
1/2 cup white vinegar
1/2 cup white sugar + extra if not sweet about 2 tsp
3 Tbsp. fish sauce
2 Tbsp. red wine vinegar
2 Tbsp lemon juice
3 cloves garlic, minced
1/2 to 1 Tbsp. dried crushed chili (2 to 3 Tbsp. makes spicy-hot sauce)
500g long fresh red chillies, stems trimmed
2 small bird eyes chillies (chilli padi) omit if cant take extreme hot

Halve 250g of the chillies and place in the bowl of a food processor. Halve and deseed the remaining and bird eyes chillies. Coarsely chop and place in the food processor. Add garlic,lemon juice, fish sauce and both the vinegar. Process until finely chopped.

Place all ingredients and caster sugar in a sauce pan. Bring to a boil. Reduce heat to medium and let boil for 10 minutes, stirring, for 5 minutes or until the sugar dissolves or until reduced by half and taste-test. (Note that the vinegar will be quite pungent as it burns off).

You should taste “sweet” first, followed by sour, then spicy and salty. If the sauce isn’t sweet enough, add a little more sugar. If not spicy enough, add more chili. Pour into sterilised airtight bottles and use when ever for other dishes.

For original cocacola BBQ ribs recipe:https://laurasbestrecipes.com/2009/05/coca-cola-bbq-ribs/

For original au gratin potato recipe:https://www.junedarville.com/Au-Gratin-Potato-Recipe.html

#helenscchinrecipes
#mainmeals
#meat
#foodiesplus

Helen’s paella valenciana and marinated drummettes with Bourbon sauce

Recreated from: https://whatscookingamerica.net/PaellaValenciana.htm

Use drumettes, fennel and sweet white wine. Made by Helen
Use drummettes, fennel and sweet white wine. Made by Helen
Serving portion and the look of it.
Serving portion and the look of it.

HINT: Have all ingredients chopped and measured before beginning the final cooking of the paella. It is a quick cooking dish that must have all ingredients ready to go.

I use large cast-iron pan. The size of the dish for 22 drumettes. The amounts of the ingredients are relative and it does not matter if you use more of one and less of another or chose not to use some at all. The most important is the preparation of the rice that has to comes out loose.

1st thing to do marinade drumettes with Bourbon Sauce for 4-6 hrs or over night

Drummettes Ingredients

22 drumettes
1 tbs olive oil
3 garlic cloves, crushed
2 eschalots, chopped
1 long red chili, chopped
125ml (½ cup) bourbon whiskey
2 tbs smoked paprika
400g can chopped tomatoes
2 tbs maple syrup
2 tbs tomato paste
2 tbs soy sauce
2 tbs white vinegar
2 sprigs rosemary
1 tbs brown sugar

2nd things to do
Paella Ingredients

1/2 teaspoon saffron threads
2 tablespoons hot water
4 cups chicken stock
120 ml sweet white wine (Gossip)
2 tablespoon olive oil
400 g chorizo, cut thin slices diagonally
1 leek, halve lengthwise and thinly slices
1 sml Spanish onion, finely diced
1 red capsicum, thinly slice
3 bunches asparagus, cut diagonally
1/2 sml bulb fennel, thinly shredded (use thin shredder machine)
2 or 3 garlic cloves, crushed
200 g can chopped tomato
1/2 teaspoon Hungarian Hot paprika
400 g medium grain white rice

Method

Preheat oven 180 deg fan force. In a small bowl, crumble the saffron threads in the hot water; set aside. In a large pan over medium-heat heat, heat chicken stock; reduce heat to low and keep broth hot (not boiling).

Meat
Heat olive oil in the large heavy cast-iron pan over medium-high heat. Add the sausage slices, moving and turning to get them evenly browned; remove from pan and set aside onto paper towel.

If needed add a bit more olive oil to the pan. Add the drumettes and stir fry until brown lightly; remove from pan and place in lined baking tray.Then baked in preheated oven until well cooked about 1 hr. Rest with foil covered about 5 minutes.

Vegetables
Reduce the heat to medium. To the same pan, add the onion and garlic; sauté until the onion/garlic softens. Then add asparagus, capsicum, fennel, leek, tomato and paprika. Cook, stirring often, approximately 15 to 20 minutes or until the mixture has darkened and thickened.

NOTE: If the mixture start to stick to the bottom of the pan and burn, add some stock or water.

Rice
Add the rice and chorizo stirring until well coated. Cook, stirring constantly for approximately 2 minutes. Pour 4 cups hot stock with the saffron water into the rice mixture. Then add 120 ml wine to the the rice mixture.

NOTE: From this point on, do not stir the rice.

Simmer vigorously, moving the pan over the burners to distribute the heat and cook the rice as evenly as possible. After about 10 minutes, when the rice is at the same level as the liquid, reduce the heat to medium low. Arrange drumettes over the top of the rice.

Continue to simmer gently approximately 10 minutes, rotating the pan as necessary, until all the liquid has been absorbed. Taste a grain of rice that is just below the top layer of rice. It should be al dente with a tiny white dot in the center. If the rice is not done, but all the liquid has been absorbed, add a little additional stock or water and cook a few minutes more.

Finishing the Paella:
Remove the pan from the heat and cover loosely with a clean kitchen towel. Let rest for 5 minutes before serving.

#helenscchinrecipes
#foodiesplus

Sweet and sour tofu with vegetables

Made by Helen.
Made by Helen.

Ingredients

1 block firm tofu (14 ounces)
about 1/4 cup flour
pinch salt
5 tbsp olive oil/ vegetables oil/ sunflower oil/ peanut oil of your choice
2 tbsp soy sauce
2 tbsp fresh lime juice
60 ml Shao Xing Chinese cooking wine
5-6 tbsp white vinegar
5-8 Tbsp sweet chilies sauce (if cant take chilies, put 2 tsp)
5 tbsp sugar
225g Bok Nee (Black fungus), soaked in hot water about 4 hrs until soft and expand
2 stalks celery cut across into 1/2 cm slices
1 small tin of bamboo shoot, thinly slice long square shape
1 tbsp finely chopped fresh ginger
1 tablespoon grated garlic (3 cloves)
1/4 tsp salt

Method

Drain the water out of tofu, then cut them into 1-inch long square. In a wide plate, toss the tofu with the flour and salt until all the pieces have a thin coating. In a frying pan, warm the oil. In one layer, brown the tofu (in two batches if your pan is small), about 4 minutes per side. Return all the tofu to the pan if you browned it in two batches and cook for 2-3 minutes, stirring constantly.

Combine soy sauce, lime juice, Shao Xing, white vinegar, sweet chilies and sugar in a large saucepan. Bring to the boil over medium-high heat. Add bamboo shoot, garlic, ginger, salt and tau foo. Bring the tofu mixture to a boil, then lower the heat and let it simmer until the sauce has reduced and coats the tofu thickly, about 5 minutes. Serve with cooked rice.

 

 

 

 

 

 

#firmtofu,#shaoshingchinesecookingwine,#blackfungus,#bambooshoots
#sweetchillisauce,#ginger,#celery,#whitevinegar,#limejuice,
#soysauce,#garlic,#pinterest

Baked barramundi with cream

https://www.goodchefbadchef.com.au/recipe/baked-salted-cod-with-cream/

https://i2.wp.com/www.goodchefbadchef.com.au/wp-content/uploads/2014/12/EP_22_Baked_Salted_Cod_with_Cream_20.1.jpg?resize=700%2C404

Use barramundi and filo pastry instead of potatoes. Made by Helen.
Use barramundi and filo pastry instead of potatoes. Made by Helen.

Ingredients
400 g Barramundi frozen and package , cut into rough pieces
½ cup olive oil
4-5 cloves garlic
1 large red onion
Leek, finely chopped
2 cups kale, chopped
1 cup pouring cream
4 eggs
4 to 6 pieces filo pastry, bought
butter for greasing baking dish
¼ cup spring onions, chopped
¼ cup thyme, chopped
salt
pepper

Method

Pre-heated 200C. Thaw the barramundi.

Add olive oil to hot pan.Saute onions, garlic and leek.Season with a little salt. Add kale, spring onion and thyme to the pan and season with pepper. Cook kale until tender soft about 10 mins. Then add barramundi cook for a few minutes.

Lightly beat the eggs in a bowl, add the cream and whisk together.Add the mixture from the pan into the bowl and mix together. Transfer cooked ingredients into the grease baking dish and lined with filo pastry.

Place in oven 25-35 minutes until filo is lightly brown.

Sausage and rice souffle

Made by Helen
Made by Helen

As I loves to experiment the combination of various food. I have recreated this dish. My first time making the souffle. Its a combination of Asian culinary cooking and Western style cooking. Hope you will try it.

Asian Ingredients

2 cups cooked rice (I use my left over chicken flavoured rice:long grain)

Ingredients to add to make chicken flavoured rice

1 medium size whole chicken, bought in prepacked; cleaned
Enough water to sit the chicken inside to make chicken stock
2 inches whole ginger
a handful of black peppercorn
1/2 bulb of garlic
4 stalks of spring onions, tied into knot
salt to taste
5 Tbs sesame oil
2 cooked chinese sausages, slice thinly diagonally
8 dried mushrooms, soak overnight, then sliced thinly

Western Ingredients

5 Tablespoons butter, plus a sml cube to grease ramekins or oval baking dish
2 – 5 Tablespoon bread crumbs to coat ramekins or oval baking dish
3 Tablespoons flour
pinch of salt
pinch black pepper
1 and 1/2 cup milk heated (use skim milk)
a handful of herbs: basil, thyme, sage, spring onion, rosemary, parsley, chopped finely
3 egg yolks
4 egg whites, stiffly beaten + 1/8 tsp cream of tartar

Sides/ Servings:

2 – 4 Sausage, cut diagonally and cooked
4 – 8 mushrooms, thinly sliced
1 packet mixed salad
Sweet chilli sauce to dress the salad

++++++++++++++++++++++++++++++++++++++++

Method

Prepare rice over night:

Wash, drain well and pat dry rice. In a fry pan heat 3 Tbs oil + a good knob of butter, add 1 tsp minced garlic, 1 tsp minced ginger stir fry till fragrant. Then add rice with 2 tsp of chicken powdered stock with 1/4 cup of water, pepper and 1/8 tsp oyster sauce for light brown color. Mix well and then transfer to rice cooker to cook, instead of water only; use water and chicken stock about 2 and 1/2 to 3 cups (a bit moist is good).[See Note below].

The next day: Preheat oven to 190° C. Greased with butter and coat with bread crumb.

In medium sauce pan, melt butter. Blend in flour, salt and pepper. Cook for 2 minutes over low heat, stirring frequently. Increase heat to medium. Add milk and herbs, stirring frequently, until sauce comes to a boil. Cook until sauce thickens, about 5 minutes. Add a ladle of chicken flavoured rice and mix well. Remove from heat.

In medium bowl, beat egg yolks until thick and lemon colored. Add a bit at a time to sauce, stirring constantly so egg yolks will not curdle. Then mix in the remainder warm up chicken flavoured rice (crush a bit so not lumpy). Cool for 20 minutes.

Gently fold 1/3 beaten egg whites then mix gently fold to coat but not really cover into rice mixture reserve a bit for topping. Place in ramekins or oval baking buttered dish.Top some egg whites on top.Bake for 20 -25 minutes or until set and golden brown. It will sink a bit if you open the oven door while it is cooking. Serve immediately with cooked sausage, mushrooms and salads; drizzle some sweet chilli sauce or on its own.

+++++++++++++++++++++++++++++

Note:To make the chicken stock see the ingredients to make chicken flavoured rice above. Reserved the meat from the chicken; discard the bones, together with chinese sausages, and chinese mushrooms to add into the cooked rice; I shredded the chicken meat; you can cut if you want.

Cooked the chinese sausages and mushrooms in a bit of oil until mushrooms soft and sausages are cooked for 5-7 minutes. Separately cooked the other sausages.

Check out the original recipe https://www.epicurious.com/recipes/member/views/LONG-GRAIN-WILD-RICE-SOUFFLE-50145169

#longgrainrice,#chicken,#driedmushrooms,#chinesesausages,#eggyolks
#eggwhites,#skimmilk,#basil,#thyme,#sage,#springonion,#rosemary,#parsley
#butter,#pinterest,#creamoftatar,#longgrainwildricesouffle

Traditional trifle

https://www.taste.com.au/recipes/30977/christmas+trifle

recreated by Helen
recreated by Helen

This is what it looks like inside after cut up to serve.
This is what it looks like inside after cut up to serve.

Ingredients
170 grams Packet Port Wine Jelly Crystals
600 ml Rum Custard
650 grams Jam Swiss Roll
500 gram frozen mixed fruits
1/4 cups orange Juice + 4 tbs Rum (opt for Rum; replace with orange liqueur)
1 can already whipped cream

Method

Pour the jelly crystals into a stainless steel bowl big enough to pour in 800ml boiling water and stir until crystals have dissolved. Cool, then transfer to jelly dishes to refrigerate for 4 – 6 hours, or until set. Once set, remove the jelly from the dish and cut into pieces.

Pour 300 ml of custard into trifle glass dish. Arrange the slices of Swiss roll in the dish then sprinkle with 2 tablespoon of rum and pour half orange juice. Put half the jelly and mixed fruits on top of Swiss roll. Then the remaining half the custard.Followed by the remaining Swiss roll, remaining jelly, mixed fruits and top each with cream (I put just one layer for deco, you can top more cream if you like mountain high w cut haves strawberries). Chill over night so that the juices soak into the Swiss roll to make it moist.

Salmon in pastry

Cut up salmon in pastry
Made by Helen

https://www.food.com/recipe/puff-pastry-salmon-377480

Ingredients
2 salmon fillets (boneless and with skin)
1/8 teaspoon cinnamon powder
1/2 teaspoon sea salt
package puff pastry, thawed
2 tablespoons wine Burgundy
package fresh spinach
1 egg lightly beaten

Method
1
Preheat oven to 190deg.
2
Season salmon fillet with salt, and cinnamon. Divide 1/2 the spinach between 2 sheets of puff pastry and mound in the center. Place salmon on top of spinach. Spoon burgundy over salmon and top with remaining spinach. Moisten edges of puff pastry with an egg lightly beaten, fold to center and seal the seams.
3
Bake for 30-35 minutes until the pastry is puffed and golden.

Bourbon and cranberries ham glaze and sauce

https://au.tv.yahoo.com/my-kitchen-rules/recipe/22039412/bourbon-lamb-cutlets-with-potato-salad-and-kick-ass-chilli-sauce/#page1

I use Bertocchi Ham. Thaw in fridge (place it in the coldest shelf) two days. Follow the instruction to removed the plastic wrap, string and another plastic wrap. Pat dry with clean towel. Then marinade it with Bourbon and Cranberries. Accompanied with Bourbon and Cranberries Sauce.

Bertocchi Ham. Glazed by  Helen
Bertocchi Ham. Glazed by Helen

cut up bourbon and cranberries ham

Made by Helen
Made by Helen

Marinade
375 g Whole Cranberry Sauce in a jar
½ lemon, juiced
1 garlic clove, crushed
1 long red chilli, chopped
125ml (½ cup) bourbon whiskey
60ml (¼ cup) maple syrup
60ml (¼ cup) soy sauce
60ml (¼ cup) white vinegar
60ml (¼ cup) cola
2 tsp finely chopped rosemary
2 tsp hungarian hot paprika
2 tsp sweet paprika
2 tsp cumin
2 tsp ground cinnamon

Bourbon Sauce

1 tbs olive oil
3 garlic cloves, crushed
1 long red chili, chopped
125ml (½ cup) bourbon whiskey
2 tbs sweet paprika
275 g jellied cranberry sauce
2 tbs maple syrup
2 tbs soy sauce
2 tbs white vinegar
2 sprigs rosemary
2 tsp hungarian hot paprika
1 tsp cumin
1 tsp ground cinnamon

Bernaise sauce

Bernaise Sauce Recipe (Classic Bearnaise Recipe)

Recreated Bernaise sauce. Made by Helen
Recreated Bernaise sauce. Made by Helen

Ingredients
2 egg yolks
5 tbsp sweet white wine – Moscato Sweet Lips

3 tbsp red wine vinegar

a handful fresh thyme, leaves picked and chopped
1 sprig of spring onion,chopped
2 shallots, chopped finely
200 g cold butter, diced
olive oil
black pepper
salt

I use blender to chopped shallots, thyme, spring onion. This sauce goes well with steak, lamb, turkey, chicken as well as on your toast with bacon poached eggs and spinach.

Herbs sauce

https://www.jamieoliver.com/recipes/vegetables-recipes/salsa-verde/

https://www.pigpigscorner.com/2011/03/jamie-olivers-dress-board-rib-eye-steak.html

Herb sauce made by Helen
Herb sauce made by Helen

Ingredients
1 fresh red and green chili – de-seeded or not, your choice
3 cloves garlic-peeled
1/2 lemon juice
1 tsp capers
1 small gherkins pickled in sweet vinegar (opt)
6 anchovy fillets
1 handful flat-leaf parsley, leaves picked
1 handful fresh basil, leaves picked
1 handful fresh thyme, leaves picked
1 handful sage, leaves picked
1 handful fresh mint, leaves picked
A few sprigs fresh oregano, remove stems
A few sprigs coriander, leaves picked
5 Tbs red wine vinegar
2 Tbs white wine vinegar
8 tablespoons really good extra virgin olive oil
1-2 tsp sugar (opt)
sea salt
freshly ground black pepper

Method
Blend in food processor / blender finely garlic, capers, gherkins, anchovies, all the herbs and vinegar, then slowly pour in the olive oil until you achieve the right consistency. Balance the flavours with freshly ground black pepper, a bit of salt, sugar and maybe a little more vinegar. Sauce should have sweet / sour herby flavour.

This sauce goes well with roasted ham, chicken, beef, lamb, turkey, french stick bread, salads and even as pasta sauce.

Apricot, craisins and olive oil cake

Recreated from www.sbs.com.au/food/recipes/apricot-and-olive-oil-cake-torta-all-olio-e-albicocche  Made by Helen
Recreated from http://www.sbs.com.au/food/recipes/apricot-and-olive-oil-cake-torta-all-olio-e-albicocche Made by Helen

Made by Helen
Made by Helen

Ingredients

170 g caster sugar
230 ml skim milk
finely grated zest of 1 orange
1tsp vanilla essence
100 ml extra virgin olive oil
3 tsp frangelico (optional; see Note)
2 eggs, lightly beaten
1⅓ cups (200 g) self-raising flour
1/2 tsp bicarbonate of soda
1/8 tsp cream of tartar
8 small apricots, cut in quarters
125g craisins dried
chocolate powder, for sprinkling

Method
Preheat your oven to 160°C fan-forced. Grease and flour a 23 cm round cake tin line it with baking paper.

Place the sugar, milk and orange zest in a medium saucepan over low heat and cook for 3–4 minutes, stirring regularly, until the sugar has dissolved. Do not let the milk come to the boil. Turn off the heat and stir in the vanilla, olive oil and frangelico (if using), then let the mixture cool for 5–10 minutes.

Add the beaten egg, cream of tartar, flour and bicarbonate of soda and whisk to form a smooth batter. Pour the batter into the prepared tin and arrange the apricot quartered and craisins on to batter the any way you like. Sprinkle with the chocolate powder and bake for 55minutes to 1 hour and 10 mins or until browned/dark brown and a skewer inserted into the middle of the cake comes out clean. Cool in the tin for a 10-20 mins, then turn out onto a wire rack and cool at room temperature for 1 hour before cutting.

Tip: Serve just as it is.
Note:
• For an alcohol-free version, replace the liqueur with milk.You can use full cream milk if you desire to.

• If using very small apricots like I did, layer quarters on top of each other so that they won’t completely sink into the batter as it cooks.