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Moroccan Lamb Tagine
Coq au Vin
Crash Hot Potatoes
Minestrone Soup
Vegetable and Lentil Soup
Beef Sukiyaki
Easy Proper Pizza
Vics Sausage Rolls
Risotto
Hoisin Pork Wraps
San Choi Bau
Italian Chicken casserole
Moroccan Lamb and
Peppers casserole
Lamb on Peppers
Lamb and Lentils
Lamb with Hot Fetta dressing
Thai Beef Salad (Yum Nuer
Teriyaki Ocean Trout)
Thai Baked Fish
Prawn Linguini
Tuna Dip
Eggplant Dip
Hummus
Easy Quiche
Orange Almond Coconut Cake
MOROCCAN LAMB TAGINE
Serves 6 people
Ingredients:
1kg diced lamb
2 onions finely chopped
salt and pepper
pinch cayenne pepper
pinch paprika
pinch of strands of saffron
½ tsp ground ginger
1 bunch fresh coriander finely chopped
12 dried apricots
6 dried figs
Method:
1. Put all ingredients except one
onion and the dried fruit in a stove top cast iron pot
2. Barely cover with water and bring
to the boil.
3. Simmer for one hour
4. Add the other ingredients and simmer
for a further 1 and ½ hours or until lamb is soft.
5. Eat the next day with cous cous
infused with cinnamon and sprinkled with toasted flaked almonds.
COQ AU VIN
Serves 4 – 6
Ingredients:
4 skinned chicken drumsticks
4 chicken chops
24 button mushrooms wiped clean
18 pickling onions
bouquet garni with bay leaf, rosemary, thyme, parsley
1 smashed garlic clove
4 rashers of bacon
1 tbs butter
1 tbs olive oil
1 tbs plain flour
50 mls brandy
2 cups red wine
2 cups chicken stock
1 large tomato
salt and pepper
Method:
1. Salt, pepper and flour chicken
pieces
2. Cut bacon into pieces, peel onions,
trim mushrooms and chop tomato
3. Melt butter and oil. Cook
bacon, onions, mushrooms and garlic until softened. Remove
and set aside.
4. Add chicken and brown on all sides
in batches. Remove and set aside.
5. Deglaze pan with brandy, then a
little wine, then return all cooked ingredients to the pot.
6. Add bouquet garni, tomato, wine,
stock, salt and pepper and bring to the boil.
7. Reduce heat to a simmer.
Cover and simmer for 1 and ½ hours.
CRASH HOT POTATOES
Ingredients:
Lots of chat potatoes
Salt and pepper
Olive oil
Fresh thyme
Method:
1. Boil potatoes in salted water for
15 mins
2. Place in oiled oven tray and squash
to twice their diameter with a masher.
3. Sprinkle with salt and pepper,
drizzle with plenty olive oil and dot with fresh thyme.
4. Blast in a hot, hot oven for 30
– 40 minutes til creamy on the inside and crunchy on the outside.
Yuuuummmmmm.
MINESTRONE SOUP
Ingredients:
Lots of olive oil
2 leeks sliced
3 carrots peeled and diced
3 celery sticks chopped
1 large zucchini sliced
handful of green beans diced
1 x 400g tin diced tomatoes
Beef stock
1 tsp sugar
Salt and pepper
Sprig of rosemary
Handful of small pasta
1 400g tin cannelini beans
Method:
1. Fry off vegetables in the olive
oil, adding them in this order: leeks, carrots, celery, zucchini,
green beans.
2. Add tomatoes, beef stock, as little
or as much as you like depending on the desired thickness of the soup,
and the sugar, salt and pepper
3. Bring to the boil and simmer for
1 – 1 ½ hours.
4. Add pasta and cannelini beans and
simmer for 20 mins more
5. Eat the next day topped with parmesan
cheese.
VEGETABLE LENTIL SOUP
Ingredients:
1 large or 2 small leeks
1 tbs grated ginger
½ bunch chopped celery
½ jap pumpkin chopped
1 tbs ground cumin
1 tbs garam masala
1 ½ litres chicken stock
1 cup red lentils
2 tbs peanut oil
Method:
1. Fry leeks and ginger off in oil
until softened.
2. Add spices and lentils and fry
for a few minutes.
3. Add celery, pumpkin and stock.
4. Bring to the boil, then simmer
for one hour
* Can be served with fresh coriander and a dollop of
yoghurt if you like.
BEEF SUKIYAKI: Serves 4
Ingredients
200g fresh tofu
600 g beef fillet finely sliced
4 spring onions chopped
1 white onion sliced
250 ml water
20 g instant dashi powder
120 ml soy sauce
120 ml mirin
2 tbs caster sugar
2 tbs peanut oil
large handful baby spinach leaves
4 egg yolks
cellophane noodles (optional)
Method:
1. In a small pan, combine water, dashi,
soy, mirin and sugar. Heat gently, stirring and then remove
from the heat.
2. Heat oil in a frypan. Fry
onions and spring onions til soft. Set aside
3. In the same pan, brown the meat.
4. Return the onions to the pan with
the meat and add the dashi sauce.
5. Bring to the boil and add tofu and
spinach (and noodles if you are using these).
6. Simmer for just a few minutes, then
remove from the heat and stir through the beaten egg yolks.
Serve in deep bowls with medium grain white rice in a
separate rice bowl on the side.
EASY PROPER PIZZA
Ingredients:
1 cup SR flour
½ cup plain yoghurt
Method:
1. Mix ingredients together and knead
into a ball using extra flour if necessary.
2. Roll out to size of round pizza tray,
folding over the edges
3. Top with your favourites:
Good ideas include:
Tomato passata, basil, bocconcini, prosciutto (optional)
Smoked salmon, cream cheese, spring onion, capers
Tuna, parsley, olives, anchovies, parmesan, tomato passata,
lemon
4. Blast in a hot oven for 10 – 15 mins,
then drizzle with olive oil.
Top Tips:
· Make the dough as thin and
dry as possible
· Be willing to put your oven
up as high as it will go
· Don’t put on too much topping
– it will go soggy.
VICS SAUSAGE ROLLS:
Ingredients:
1 kg sausage meat
¼ cup sweet chilli sauce
¼ cup tomato sauce
¼ cup steak sauce
salt and pepper
I grated zucchini
I finely chopped onion
1 grated carrot
2 crushed garlic cloves
puff pastry
egg wash (egg mixed with a little milk)
Method:
1. Mix the first 9 ingredients
2. Place in rows along pastry
3. Seal with egg wash and brush on top
4. Cut to desired size placing fork holes
in each one
5. Bake in 180 oven (fanforced) 200c
(normal oven) for 25 – 35 mins.
RISOTTO
Serves 4
Ingredients:
1 onion finely chopped
4 cloves garlic chopped
2 tbs olive oil
400g Arborio rice
1.5 litres chicken stock (at least) simmering in a separate
pot
150 ml white wine
Method:
1. Fry onion and garlic in olive oil til
soft
2. Add rice and stir for a few mins til
covered in oil
3. Add wine and cook off for a few minutes
4. Add hot stock one ladleful at a time
til finished
5. Test the rice is how you like it –
if needing more cooking, simply add more stock
6. Add your filling (see below)
7. When filling is cooked, take off heat,
put the lid on and leave for 2 – 5 mins
8. Enjoy
Ideas for ‘fillings’
1. Roasted pumpkin, parsley, then top
with toasted flaked almonds
2. Mushroom, spinach and sliced smoked
chicken
3. Smoked salmon, spring onion and cream
4. Seafood: mussels, green shelled prawns,
white fish such as blue eye etc. Use fish stock instead for this
one and finish with parsley and lemon juice
5. Anything that tickles your fancy –
can even be served plain with some parmesan as an accompaniment.
HOISIN PORK WRAPS
Ingredients:
1 tsp chinese five spice powder
2 tsp sesame oil
1 tsp peanut oil
2 tsp grated ginger
600 g pork fillet thinly sliced
½ cup hoisin sauce
8 spring onions sliced into 5 cm lengths
I cucumber, sliced similarly
12 flour tortillas
Method:
1. Marinate half the sesame oil, all of
the spice powder, ginger and pork for at least ½ hour.
2. Cook in a medium to hot pan in the peanut
oil until pork is browned.
3. Add hoisin and cook for 2 more mins
4. Warm the tortillas in the microwave
as per directions.
5. Serve the spring onions and cucumber
on a plate, the pork in a warmed bowl and the tortillas on another plate.
6. Serve yourself, rolling each tortilla
with some pork, spring onion, cucumber and extra hoisin sauce on the
side if desired, into a little bundle.
SAN CHOY BAU
Ingredients:
8 dried chinese mushrooms soaked in hot water 30 mins.
Drain and chop
1 iceberg lettuce washed dried and laid out in ‘cups’
500 g chicken mince (can include some pork mince in this if
you like)
1 tbs soy sauce
1 tbs peanut oil
1 tsp sesame oil
¼ cup pinenuts toasted
1 tsp crushed garlic
4 spring onions finely chopped
10 water chestnuts chopped
1 cup diced carrot
1 cup diced celery
Sauce:
2 tbs caster sugar
2 tbs bean paste
2 tbs hoisin sauce
1 tbs cornflour
1 tbs oyster sauce
½ cup chicken stock or water
Method:
1. Add soy sauce to chicken mince and garlic
2. Fry this mixture in a pan with the peanut
oil til brown.
3. Add spring onions and cook for a few
mins
4. Add carrot and celery and stirfry for
a few more mins
5. Having whisked all the sauce ingredients
together, make a well in the middle of the chicken mixture and pour
it in.
6. Bring to the boil and stir the sauce
in, simmering for a few mins til it thickens.
7. Sprinkle with pinenuts and serve in the
pan to keep warm
8. Serve this with a plate of lettuce cups
and extra hoisin on the side.
9. Serve a few spoons in each cup …….enjoy.
ITALIAN CHICKEN CASSEROLE
Serves 4
4 chicken chops
4 chicken drumsticks
1 onion finely chopped
2 stalks celery finely chopped
1 large carrot finely chopped
2 tbs tomato paste
1 glass white wine
2 tbs olive oil
bouquet garni of bay leaf, rosemary, sage and parsley
1 smashed garlic clove
8 dried juniper berries
1 cup liguarian olives
4 tbs chopped parsley
Method:
1/ Fry onion, celery an carrot in oil until soft
2. Add chicken and brown lightly on all sides
3. Add wine, garlic, spices, herbs, tomato
paste, salt, pepper and enough water to cover half the meat.
4. Simmer until tender with the lid slightly
askew (1 – 1.5 hours)
5. Before serving, reheat, then add olives
and chopped parsley.
6. Serve with soft polenta.
MOROCCAN LAMB AND PEPPERS CASSEROLE
Serves 4
Ingredients:
750 grams diced lamb dusted with plain flour
1 sliced onion
1 tbs cumin
1 tbs Moroccan spice powder
2 red peppers
1 green pepper
1 yellow pepper
1 400g tin diced tomatoes
1 cup water
salt and pepper
1 tsp sugar
3 tbs olive oil
Method:
1. Fry off onions and peppers til softened
(20 mins) then remove from pan
2. Fry off lamb and spices
3. Return peppers and onions to the pot, then
add tomatoes, water, salt, pepper and sugar and bring to the boil.
4. Simmer gently with the lid on for about
2 hours or until the lamb is soft.
Serve with cous cous.
LAMB ON PEPPERS
Serves 4
Ingredients:
750 grams lamb fillet marinated in olive oil and cumin
2 red, I green and 1 yellow pepper sliced into 5cm x 1cm strips
4 sliced garlic cloves
1/3 cup olive oil
salt and pepper
Method:
1. Fry garlic and peppers in olive oil on
medium heat til soft and juicy (45 mins) and season with salt and pepper.;
2. Fry lamb on barbeque for a few minutes,
til medium rare, then slice on the diagonal
3. Serve peppers topped with lamb and crusty
bread (and red wine) on the side.
LAMB AND LENTILS
Serves 4
Ingredients:
1 400g tin brown lentils, drained
1 tbs peanut oil
2 cloves garlic chopped
1 knob ginger chopped
1 tsp garam masala
½ cup tomato passata
½ cup water
salt and pepper
½ tsp sugar
750 grams lamb fillets
1 tbs cumin
2 bunches bok choy
plain yoghurt
Method:
1. Fry garlic, ginger and garam masala in
oil for a few mins til fragrant.
2. Add lentils, tomato passata, sugar, water,
salt and pepper
3. Simmer for a few minutes and leave covered
in the pot.
4. Sprinkle cumin, salt and pepper over lamb
and barbeque
5. While this is cooking, briefly steam or
boil the bok choy
6. Slice lamb fillets on the diagonal
Serve with lentils on the bottom, then cover with bok choy,
top with sliced lamb and a good dollop of creamy natural yoghurt. (maybe
some flat bread on the side).
LAMB WITH HOT FETTA
DRESSING
Serves 4
Ingredients:
12 lamb cutlets
6 cloves garlic
3 tsp dried oregano
1 bunch fresh oregano
80ml red wine vinegar
1 lemon juiced
200ml extra virgin olive oil
cracked black pepper
8 kipfler potatoes, scrubbed
2 tsp sea salt
1 tsp Dijon mustard
150g soft marinated fetta, crumbled
16 ligurian olives
1 bunch curly endive leaves, trimmed
Method:
1. Peel and finely chop garlic and combine
this with dried oregano, half the fresh oregano, 30ml vinegar, half
the lemon juice, 3 tbs olive oil and pepper. Mix well and spread
over lamb cutlets. Set aside, covered in the fridge for 1 hour.
2. Bring potatoes to the boil and cook for
15 mins. Drain, then slice lengthways. For the fetta dressing,
chop remaining garlic and add salt, mustard, remaining vinegar and lemon
juice. Whisk in remaining olive oil, then pepper. Heat pan
or barbeque on high and cook cutlets for 2 – 3 minutes each side for medium
rare.
Heat dressing in a small saucepan over medium heat. Add
fetta, olives and remaining fresh oregano leaves and stir. To serve,
place potatoes on plates, scatter curly endive leaves over and top with
cutlets. Spoon over hot fetta dressing.
THAI BEEF SALAD (YUM NUER)
Serves 2
Ingredients:
400g aged rump steak
1 tomato cut in segments
1 cucumber sliced
1 curly lettuce torn
1 red onion finely sliced
1 bunch coriander torn
2 tbs roasted rice powder (see below)
1 kaffir lime leaf finely shredded
Sauce:
2 tbs fish sauce
1 tsp sesame oil
2 tbs lime juice
1 finely sliced birdseye chilli
1 tbs caster sugar
Roasted ricepowder:
Dry fry 2 tbs raw jasmine rice in a frypan til slightly golden then grind
to a fine powder
Method:
1. Place onion and lime leaf in the sauce to soften
2. Barbeque rump steak to your liking and slice
3. Toss all ingredients together and leave for ten minutes
4. Serve with steamed jasmine rice
TERIYAKI OCEAN TROUT
Serves 4
Ingredients:
800 g ocean trout fillets (or atlantic salmon)
1 knob grated ginger
2 tbs dark brown sugar
1 tbs sesame oil
4 tbs kecap manis
Method:
1. Cut fish into 12 pieces
2. Make a paste of the other ingredients
3. Marinate the fish in the paste for at least half an
hour
4. Place fish skin side down and grill under a hot grill
til slightly blackened (about 5 – 10 mins)
5. Serve with an Asian salad (see below)
Asian Salad:
Ingredients:
Leaves of your choice (tatsoi, butter lettuce, cos etc)
Dressing:
Juice of 1 large lemon
1 tbs soy sauce
1 crushed garlic clove
black pepper
1 tsp caster sugar
1 tbs peanut oil
1 tsp sesame oil.
THAI BAKED FISH
Serves 2
Ingredients
1 coriander root and handful of leaves
1 tsp salt
2 cloves garlic
2 red chillies
I tbs caster sugar
Juice of 2 limes or lemons
2 tbs fish sauce
1 x 1 kg fish (snapper is nice)
Method:
1. In food processor blend all the sauce ingredients
2. Score fish and steam or bake at 220C for 40 mins
3. Pour sauce over cooked fish and serve with jasmine rice.
PRAWN LINGUINE
Serves 4
Ingredients:
500g linguine
150ml olive oil
4 anchovies
2 heads of garlic chopped
2 red chillies
32 prawns (green and shelled with tail intact)
1 fish stock cube
100mls pasta water
50 mls white wine
bunch chopped continental parsley
Method:
1. Chop all the garlic and chillies together
2. Put pasta on to cook.
3. Heat oil on medium
4. Cook anchovies, garlic and chilli in oil for approx
6 mins til golden
5. Add fish stock cube dissolved in boiling pasta water
and white wine
6. Simmer for one minute then add prawns for a few mins
til cooked
7. Add parsley and pasta to oil and prawn mixture.
Toss well
8. Serve with rocket salad, baguette and lots of white
wine to drink
TUNA DIP
Ingredients:
1 can good tuna in oil
juice of 2 lemons
black pepper
½ can cannellini beans drained and rinsed
2 anchovies
Method:
Blend all ingredients in a food processor. Spread on a plate and sprinkle
with olive oil and parsley.
EGGPLANT DIP
Ingredients:
2 medium eggplants
1 garlic clove
1 tbs tahini
juice of 2 lemons
1 tsp ground cumin
salt and pepper
2 tbs olive oil
Method:
1. Microwave eggplants for 15 mins til brown
2. Microwave garlic for 1 min til mushy
3. Blend all ingredients together in a food processor
4. Spread on a plate and sprinkle with olive oil and parsley.
HUMMUS
Ingredients
1 can of chickpeas drained and rinsed
juice of 2 lemons
salt and pepper
a little water
1 tsp cumin ground
2 tbs olive oil
Method:
1. Blend all of the ingredients in a food processor til
smooth.
2. Spread on a plate and sprinkle with olive oil and parsley.
EASY QUICHE
Ingredients:
4 eggs
½ cup SR Flour
1 cup of milk
½ cup cream
3 tbs melted butter
11/2 cups grated tasty cheese
11/2 cups filling (smoked salmon and spring onion OR fried bacon and onionOR
mixed antipasto etc)
Method:
1. Combine eggs, flour, milk, cream and butter and mix
well
2. Pour into a quiche dish
3. Stir in cheese and filling
4. Bake at 180 degrees celcius for 30 – 40 mins til set.
ORANGE ALMOND COCONUT CAKE
Ingredients
2 oranges, washed and simmered covered for ½ hr
1 cup dessicated coconut
185g melted butter
3 eggs
11/2 cups caster sugar
11/2 cups of mixed ground almond meal and SR flour (1/2 of each)
Method:
1. Chop the oranges and remove the seeds
2. Blend the lot in a food processor
3. Pour into a greased 22cm spring form cake tin lined
on the bottom with baking paper.
4. Cook for up to 11/2 hours in a 160 oven til firm.