BUTTERSCOTCH SLICE

This is a moist and nicely flavoured slice ...
Preheat your oven to 160'deg C.
Cream together 112 gm of room temperature butter with 112 gm of brown sugar until light and creamy .
Now add 2 egg yolks , beating well .
Stir in 60'gm of chopped dates , 30 gm of mixed peel , 30 gm of  chopped glacé ginger and 60 gm of chopped walnuts .
Sift together 180 gm of SR flour , a pinch of salt , 1 tsp of cinnamon and fold into the fruit mixture with the juice of 1 orange .
Press into a greased slice pan , bake in the preheated oven for  25 minutes or until cooked .
Remove from the oven , mark into bars with a sharp knife and allow to cool in the tin .

PUMPKIN AND CHICKPEA SOUP

This is a very simple soup to prepare .
Heat a glug of oil  ( 1 tbs ) in a large saucepan over a medium heat .
Add1 large onion (peeled and sliced )
1 tbs of minced garlic .
1 kg of peeled pumpkin
3 medium sized parsnips  ( washed and chopped )
Pour in 4 cups of vegetable stocks and 2 cups of water .
Bring this to the boil, then reduce to a simmer continuing till the vegetables are soft .
Cool slightly .
Then using a stick blender process till smooth .
Now add 2 grated zucchini and 1 tin of chickpeas ( 420 gm )that has been drained and rinsed .
Season with 2 tsp of ground cumin and 1 tsp of ground coriander , cracked black pepper and  salt .
Serve with a dollop,of sour cream .

CLEOPATRA`S CAKE

Preheat your oven to 180 deg C .
Butter and line the base of a 9" / 22cm  spring form pan with baking paper .
In a large mixing bowl , cream 1/2 cup[ butter / margarine until soft , then gradually add 220gm of castor sugar , making sure to beat well between each addition .
Add the grated zest of 2 lemons , 1 tsp of vanilla extract  and 2/3 cup of poppy seeds .
Fold through 2 cups / 280 gm of sifted S.R flour alternating with 1 cup / 250ml  of full cream milk , until well combined .
Whisk 4 egg whites in a separate bowl until stiff peaks form .
Working quickly ..lightly fold the egg white mixture through the batter and spoon into prepared pan .
Bake in  the preheated oven for 1 hour or until a skewer inserted into the centre comes out clean .
Remove to a wire cooling rack , allowing to cool in the pan for 15 minutes before turning out to cool completely .
Cleopatra`s cake needs to be iced with intense red icing .
To make the icing , cream 120gm / 1/2 cup of softened butter / marg until smooth add 180 gm of icing sugar and cream until smooth , add a few drops of vanilla extract and 5 drops of red food colouring .
Smooth over the top of cake .
A cake fit for a Queen .

SALT OF THE SEA DELIGHT

For this tasty savoury delight you will need 6 matjes herring fillets , washed under cold water and patted dry .
( Matjes herrings are available from all the large supermarkets )
I a medium bowl combine the herrings with 1 grated onion , 2 medium , peeled and grated granny smith apples , 6  crushed Marie biscuits .
Now add 125 ml of white vinegar , 1 tbs of sugar  ( or to taste ) and mix well .
Spread the mixture onto a flat plate  and set aside in the refrigerator .
Hard boil 3 eggs from room temperature .
When cool , shell the eggs and separate the whites from the yolks .
Push the yolks through a sieve and chop the egg whites .
Sprinkle the egg whites over the herring mixture , followed by the yolks .
Finely slice 3 dill pickles on top and serve with plain crackers and a dry Riesling or a Shiraz .

BALKAN BEEF BRISKET

This one is for Shaun ..
You will need 1 kg of  lean beef brisket cut into 3" / 8cm slices and place in the bowl of your slow cooker .
Add 6 large carrots ( washed and sliced )
1 turnip peeled and sliced
1 sweet potato trimmed and cubed
1 medium onion peeled and cubed
Pour in enough boiling water to just cover the brisket and vegetables .
Place on HIGH , and allow to simmer for 2 and 1/2 hours .
Add 1 tbs of fish sauce  mixed with 1 tbs of tamari / soy sauce and 2 tbs of golden syrup and 4 medium potatoes washed and grated .
Simmer for a further 35 minutes .
Mix 1 tbs of plain flour with a little water to form a paste and stir through the meat and vegetables .
Season with salt and cracked black pepper .
Serve with dumplings or rice.

SIMPLE CHICKEN CASSEROLE

Tonight I will be preparing a simple chicken casserole .
Preheat your oven to 190deg C ..15 minutes before you commence your bake .
Place 1.5 kg of chicken pieces  ( all skin and visible fat removed ) in a large bowl  with 2 tbs of minced ginger , 2 tbs of minced garlic , the peel of 2 mandarins ( pith removed )  12 dried apricots sliced in half , 65 ml of tamari / soy sauce , 250ml of chicken stock , 65 ml of dry sherry and cracked black pepper to taste .
Toss to make sure all the chicken pieces are coated with the mixture .
Place chicken with sauce in a casserole  and bake for 60 minutes in the preheated oven , turning occasionally .
Just before serving make a paste with 1 tbs of cornflour mixed with a little cold water , stir through the sauce and continue to cook till it thickens .
Serve with cauliflower rice or zucchini noodles .
ALTERNATIVELY ....you can use your slow cooker ..and cook on slow for 4 hours .

FLYING FOX A`L`ETOUFFEE

My daughter Nicole Murphy , is working in Bamaga near the pointy tip of Australia .
Through my reading and interest in Australian art , I by chance came across this recipe documented by Percy Trezise  (a historian and documenter of Aboriginal art ).
This recipe is for you Nicole .
Transposed as it was documented ..........
`Line shallow hole with a layer of pebbles, layer of kindling and a second layer of pebbles .(When available a clean white termite nest may also be used. )
Light kindling and wait until fire is very hot .( Firesticks made from matchwood are preferred but not essential .)
Place flying foxes ( one per person ) in flames to singe off fur and char skin .
remove and place to one side .
Rake pebbles and coals .
When pebbles and coals have reached a constant high heat cover with a layer of eucalyptus leaves .
Smash bones with heavy rock and lay flying foxes on bed of leaves .
Cover with a layer of paperbark and a thin layer of sand .
Cook for approximately one hour .
Garnish with ground pandanus nuts or other fruits in season and serve ......
The dark red aromatic meat , when it is served will be delicious ....

SOURDOUGH BREAD IN HAM HOCK AND LENTIL SOUP

A one dish meal .
I made a pot of ham hock and lentil soup with diced onion , shredded carrot cooked in vegetable stock .

You will also need  a small sourdough ciabatta loaf , spaghetti zucchini and grated grana padano .

Spray your baking dish and place a layer of the grated zucchini over the base and then top with the ciabatta .

Now spoon  the prepared soup over the ciabatta till your baking dish is near full, place on a baking tray .

Now top with grated grana padano and a little extra zucchini spaghetti.

Place in the preheated oven and cook till the liquid has been absorbed into the ciabatta loaf .

Remove and slice as required placing pieces into bowl and ladel over extra soup .

This is delicious , warming and filling .

 

 

 

BANANA AND QUINOA MUFFINS

Preheat oven to 180deg C.
Line a 12 hole muffin tray with paper cases .
Sift 2 cups of self raising flour into a large bowl .
Add 1/4 cup of quinoa flakes
1/2 cup of raw sugar
2 tbs of desiccated coconut
1 lime rind grated and a pinch of salt .
Mix to combine .
In a separate bowl mix 1 and 1/4 cups of milk , 1/4 cup of rice bran oil , 1 egg lightly beaten and 1 dsp of vanilla essence .
In another bowl mash 1 ripe banana .
Now add the liquid and banana to the dry ingredients .
Stir gently with a wooden spoon until just combined .
Spoon the batter evenly between the paper cases , about 3/4 full.
 with a little extra coconut and bake for 25 minutes or until golden brown .
Cool on a wire rack .

MEMORIES ......BREAD AND BUTTER PUDDING

Preheat your oven to 180 deg C.
Slice a day old sandwich loaf into healthy sized slices .
You will need 12 slices , spread each slice with butter and a jam of your choice  ( I use lemon curd  /  lemon butter)
Now in a large bowl beat together 4 eggs , 1/2 cup of caster sugar ,1 tbs of  grated lemon rind , 300ml of thickened cream and 1 cup of full cream milk .
Mix until well combined .
Layer bread slices into a greased oven proof dish .
Pour the egg mixture slowly over the bread slices .
Sprinkle with cinnamon and bake for 35 minutes or until golden brown .
Remove from the oven and sprinkle with a little extra caster sugar .
Served warm or chilled , with whipped cream .
OPTIONAL .....
A handful of fresh raspberries or blueberries can be scattered between the layers of bread as you line the dish .

 

RED BEEF CURRY WITH BEANS AND CASHEWS

Halve 500gm of sliced sirloin steak that has been sliced into strips and brown over a high till cooked through , transfer to a plate .
Saute 1 chopped onion in the  pan over a medium heat , then add 3 medium potatoes cut into bite sized pieces , stir fry for 3 minutes .
Mix in 1 tbs of red curry paste and add 1 cup of coconut cream and 1/2 cup of cold water , simmer until potatoes are tender .
Steam 300gm of beans until just done .
Add the beans and beef to the potatoes and toss well.
Season with salt , a sprinkle of coriander and toss in a handful of cashews .

 

FRESH MUSHROOMS AND CHICKEN LIVERS ON WILD RICE

Steam 1 cup of wild rice in 2 cups of water .
Saute 500gm of sliced mushrooms in a pan with 60 gm of marg / butter and 500gm of chicken livers , that have been trimmed and patted dry .
Sprinkle with 4 tbs of flour and continue to cook , stirring to mix .
Add 500ml of chicken broth and stir until thickened , add 1/4 cup of med sherry .
Season with salt and cracked black pepper .
Serve over wild rice .

SAUERBRATEN

FRIDAY JUNE 2ND 2017
I am preparing this dish for tea on Wednesday .
You start with 2 kilos of bottom round beef .
Then you cut 2 large onions , 2 large carrots and 2 celery stalks into small, pies
Combine the vegetables , with a small handful of pickling spice ,3 tbs of salt , 2 cups of brown malt vinegar and 2 cups of water .
Now pour this over the meat and leave it to stand in the refrigerator for 4 days .

 

To be cont....on TUESDAY JUNE 6TH
I removed the dish from the refrigerator and placed the meat , vegetable and enough of the marinade to just cover the meat .
The slow cooker was then placed on High for 5 hours .
The slightly spiced aromas filled the kitchen .
After 2 hours of cooking , I added 12 ginger snap biscuits that had been crushed, 4 tbs of tomato puree, 1 tbs of cornflour mixed to a paste with a little of the marinade .
Mix through thoroughly , replace the lid and continue the cooking process.

The sauerbraten was served over a bed of cauliflower mash and freekah .
 

CREAMED RICE AND BLUEBERRY PIE

I love my pie maker machine , it is a great way to make tasty snacks and light meals from leftovers.
Pies are a great way to serve sweets , here is the recipe of my favourite ...
CREAMED RICE AND BLUEBERRY PIE .
Just steam 1 cup of short grain white rice .
Then add the cooked rice to 1 and 1/2 cups of full cream milk , 1/2 cup of sugar and a pinch of salt in a saucepan .
Cook over a medium heat stirring constantly till thick and creamy .
I use a short pastry for the base of the pie machine moulds and fill with cooled rice cream and top with fresh blueberries and a puff pastry lid .
Serve hot or cold .

MINTED PEA AND CHOCOLATE MOUSSE

Pace 1/2 cup of  frozen peas , 1/2 cup of full cream milk and 4 tbs of castor sugar in a small saucepan .
Stir over a medium heat until sugar is dissolved and milk comes to a near boil .
Allow to cool a little and then transfer to a processor and add the leaves from 4 sprigs of mint and 2 egg yolks  ( keeping the whites ).
Process until smooth , then strain into a bowl .
Melt 200gm of dark chocolate , stir in 300 ml of whipped cream ....now add this to the pea mixture .
In a separate bowl beat the egg whites till stiff and then fold into the chocolate mixture .
Spoon this into serving glasses .
Chill for 2 hours .
For something a  little different  melt 200 gm of white chocolate and spread it over an oven tray 2 mm thick and sprinkle with fresh mint leaves .
Chill till set , then break into pieces and top the mousse with the minted chocolate shards .