Archive for June, 2009

(serves 4)

675g potatoes thinly sliced
50g butter
pepper(salt)
225g spanish salami sliced
2 lge onions sliced seperated into rings
2 gherkins sliced lengthways
half red pepper sliced finely
2 tbsp chopped mixed herbs (1 tbsp dried)

serve with garlic ba

melt butter in wok, fry onions 1min, reserve, add layer potatoes. top with some onions/seasoning/
herbs, continue layering unti all potatoes/onions used, cover, cook over med heat 45mins until
potatoes cooked, arrange salami/gherkins/peppers ontop of potatoes, cover, cook few mins more
serve from wok

(serves 4)

100g blue cheese(stilton/danish) crumbled
25g butter(softened)
Black pepper
50-75g shelled walnuts finely chopped
4 x 125g sirloin/fillet steaks

serve with salad and sauteed potatoes or hot new potatoes

Put cheese in bowl, mash with fork, add butter/walnuts, mix, season with pepper to taste.
Place steaks on grill rack, season generously with pepper, cook 2-10mins on each side acording to preference.
Remove steaks, sprinkle cheese mix evenly over, press down with palette knife.
Grill 1min or until cheese melted/bubbling.
Serve

500g pork mince
250g ham minced
250g chicken breast minced
2 garlic cloves crushed
½ tsp saffron
1 tsp pepper
2 tsp salt
¼ cloves
2 tbsp parsley chopped
juice of 1 lemon
6 eggs beaten
200g breadcrumbs
1 onion sliced
bay-leaf
ham bone

in blender add pork/ham/chicken, blend, in mortar crush garlic/saffron/pepper, then mix with salt/
cloves/parsley, then add to meat, add juice/eggs/breadcrumbs, work mixture by hand to blend very
well, adding more breadcrumbs to keep mixture stiff enough to hold its shape, tie in clen cloth, place
in boiling water 2min, then drain, bring pot of water to boil with onion/bay/bone, place stuffing mix into
pan, simmer 2hrs, drain well, serve cold thinly sliced

(serves 4)

350g long grain rice or paella rice
1tsp turmeric
2 tbsp veg oil
150g bean sprouts
350g s/l chicken breasts sliced
1 med red pepper sliced
1 med green pepper sliced
1 green chilli finely sliced
1 med carrot coarsely grated
6 spring onions sliced
2 tbsp soy sauce

cook rice/turmeric in boiling water for 10mins until tender, drain well, press out excess water with,paper towels.
To wok, add oil, heat, add chicken and stir-fry over high heat until chicken just starts to go golden.
Add peppers/chilli stir-fry for 2-3mins.
Add rice little at a time tossing well, add carrot/bean sprouts/spring onions and stir-fry for 2mins.
Drizzle with soy sauce and mix well.
Serve.

(serves 4)

150g long grain rice
2 tbsp veg oil
2 eggs beaten
2 garlic cloves crushed
75g cooked peas
1 tsp grated fresh ginger
3 spring onions sliced
150g bean sprouts
225g shredded ham
150g cooked peeled prawns
2 tbsp light soy sauce

Cook rice in saucepan 15min, drain well, rinse in cold water, drain thoroughly.
In preheated wok heat 1 tsp oil, add eggs/1 tsp oil, tilt the wok to ensure egg covers base to make thin pancake.
Cook until lightly browned, flip over, cook 1min, remove from wok, allow to cool.
Heat remaining oil in wok, add garlic/ginger, stir-fry 30secs.
Add spring onion/peas/bean sprouts/ham/prawns, stir-fry 2min, stir in soy sauce/rice cook 2min.
Transfer to warmed serving bowls.
Roll up the egg pancake, slice thinly.
Place on top of rice, serve.

(serves 4)

150g long grain rice or paella rice
2 tbsp peanut oil
125g canned white crab meat drained
1 leek sliced
150g bean sprouts
2 eggs beaten
2 tbsp lime juice
1 tbsp light soy sauce
1 tsp sesame oil

Cook rice in saucepan 15min, drain well, rinse in cold water, drain thoroughly.
Heat peanut oil in pre-heated wok, add crab/leek/bean sprouts, stir-fry 2-3min, remove mix, reserve.
Add eggs to wok, cook stirring occasionally 2-3min until starting to set.
Stir crab mix into the eggs.
Add soy/lime juice, cook 1min stirring to combine.
Sprinkle with sesame oil, serve.

(serves 4)

Long Grain Rice or Paella Special Rice (500g)
2 sachets saffron strands

½ s/l chicken breast cubed
75g chorizo sausage sliced
white wine
olive oil
Mixed Veg (200g frozen) – peas, red/green peppers (sliced/diced)
Fish Mix – 50g peeled prawns/4 shell on large prawns/baby clams 50g/shell on mussels (50g) plain
squid rings (50g) diced cod/tuna (100g)

serve with garlic baguette

Boil rice 15mins
Drain off rice leaving small amount of water, add Saffron thoroughly mix, add more Saffron if required
drain off when fully mixed

heat olive oil add cubed chicken/choritzo cook until browned. add mixed veg,fish mix,white wine,rice
cook approx 10 mins at full gas to boil off wine turn frequently, turn to low heat (add black pepper)
add more white wine to please, turn occasionally until mix becomes slightly gluey – serve in pan

(serves 4)

50g chilled butter cut to 6 cubes + 15g
350ml red wine (bordeaux)
225g shallots chopped
1 garlic clove crushed
4 x 175g sirloin/rump steak
2 tbsp veg oil
Pepper(salt)
baguette, 8 slices
2-3 tsp dijon mustard

serve with: chips or baked potato or salad

Melt 15g butter in saucepan, saute shallots/garlic until slightly soft, add winem bring to boil, simmer until wine reduced by half.
Smear steaks on both sides with oil and arrange on griddle pan, cook turning to desired cooking style.
Add seasoning to top when final turn made.
Meanwhile , beat butter cubes (1 at a time) into shallot sauce.
Transfer steaks to warmed plates and keep warm.
Press the bread slices onto the griddle pan to soak up juices.
Then spread each one slightly with dijon mustard.
Put 2 slices with each steak.
Pour sauce over steaks serve.

(serves 4)

500g potatoes peeled cut to 2.5cm rounds
2 med onions chopped
250g minced chicken chopped
2 carrots cut to rounds
1 green pepper finely chopped
2 garlic cloves thinly sliced
pepper(salt)
1 and half tomato paste
190ml olive oil
salt
300ml water
paprika
coriander chopped

serve with sliced ga

mix potato slices with little salt/2 tbsp oil, place on lge baking tray, ovencook 180°C until slightly brown
in lge frypan, heat remainder of oil, saute onion/garlic until soft, add peppers/carrots, stir until soft,
add meat, stir until meat cooked, add paste/seasoning, stir 5min, add water, cook 5min
in ovendish place layer of potatoes, cover with meat mix, then alternate layers until all used, sprinkle
top with paprika, ovencook 180°C 20min until cooked garnish with chopped coriander, serve

(serves 4)

500g potatoes peeled cut to 2.5cm rounds
2 med onions chopped
250g minced beef chopped
2 carrots cut to rounds
1 green pepper finely chopped
2 garlic cloves thinly sliced
pepper(salt)
1 and half tomato paste
190ml olive oil
salt
300ml water
paprika
coriander chopped

serve with sliced ga

mix potato slices with little salt/2 tbsp oil, place on lge baking tray, ovencook 180°C until slightly brown
in lge frypan, heat remainder of oil, saute onion/garlic until soft, add peppers/carrots, stir until soft,
add meat, stir until meat cooked, add paste/seasoning, stir 5min, add water, cook 5min
in ovendish place layer of potatoes, cover with meat mix, then alternate layers until all used, sprinkle
top with paprika, ovencook 180°C 20min until cooked garnish with chopped coriander, serve