CORN MUFFINS

Ingredients.....1 and 1/2 cups of self raising flour, 1 cup of polenta, 2/3 rds of a cup of corn kernals, 1/2 cup of creamed corn, 1 cup of milk, 2 eggs, lightly beaten, 125 gm of butter/ marg , melted and cooled. Preheat your oven to 200 deg C. Lightly spray a 12 hole 1/2 cup muffin pan with cooking oil spray. Place the flour and 1/4 tsp of salt into a large bowl. Stir in the polenta and the corn kernals. Make a well in the centre. In a separate bowl mix together the creamed corn, milk and eggs, then pour into the well. Finally add the melted butter/ marg, fold in gently with a metal spoon until just combined. DO NOT overmix, the mixture should be lumpy. As I always remind you, over mixing will make your muffins tough. Fill each muffin hole 3/4 full with the batter. Bake for 25 minutes or until the muffins have risen, golden and coming away from the sides of the pan. Allow to cool slightly in the pan before gently loosening each muffin with a flat bladed knife and lift onto a wire rack. Serve warm or at room temperature. These are really delicious.

CHICKEN WITH CHILLI AND BASIL

Ingredients......1 onion, diced, 1 tbs of rice bran/ canola oil, 450 gm of chicken fillet, diced, 1 tbs of chilli flakes, 1 tbs of soy sauce, 1 tbs of soft brown sugar, 2 tbs of fish sauce, 1 cup of fresh basil leaves, torn. Heat the oil in a medium frying pan and stir fry the onion, now follow with the diced chicken breast and stir fry until golden brown all over. Add the chilli flakes, soy sauce, sugar and fish sauce, stir fry for 2 minutes until combined. Add the torn basil leaves and stir through until well combined. Stir with steamed rice / grains. Simple and delicious.

HONEY AND GINGER SCONE FINGERS

This is just another way to make something delicious from a simple scone dough. Ingredients.......2 cups of self raising flour, 30 gm of butter/ marg, 1/4 of a cup of minced ginger, 3/4 of a cup of milk, 3 tbs of honey, extra milk to glaze and castor sugar to sprinkle. Pre heat your oven to 200 deg C. Line an oven tray with baking paper. Mix the flour and a pinch of salt into a large bowl and add the butter/ marg. Rub the butter/ marg in with your fingertips, then stir in the minced ginger. Make a well in the centre of the flour mix. Place the milk and honey in a small saucepan and warm over a medium heat until the honey combines with the milk, do not boil. Pour the milk mix into the flour well and mix with a flat bladed knife using a cutting action, until the dough comes together in clumps. with floured hands gather the dough together and turn out onto a lightly floured work surface and pat into a smooth ball. Do not knead the dough or the scone fingers will be tough. Shape the dough into a 20 cm square. Divide the square into 3 equal strips, then cut each strip into 5 pieces. Place the fingers close together on the lined oven tray. Brush lightly with the extra milk and sprinkle with castor sugar. Bake in the preheated oven for 12 minutes or until the scone fingers have risen and are golden. Can be served warm or at room temperature.

3

SPAGHETTI CARBONARA

Ingredients......500gm of fresh spaghetti, 3 eggs, lightly beaten, 1/2 cup of cream, 1 cup of finely grated Parmesan, 2 tbs of canola/ rice bran oil, 2 tbs of minced garlic, 300 gm of bacon pieces. Cook the pasta in a large saucepan of boiling water until cooked, drain and keep warm. Mix together the eggs, cream and parmesanin a bowl and set aside. Heat the oil in a large frying pan. Add the bacon pieces and the garlic, cook over a medium heat until the bacon is cooked through. Add the pasta to the frying pan and toss to combine. Remove from the heat and and stir through the the egg mixture, the heat of the pasta will cook the egg. Season to taste with cracked black pepper. Serve warm.

JAM THUMBPRINT SCONES

Ingredients.......1 and 1/2 cups of self raising flour, 30 gm of butter/ marg, 1/2 cup of milk, 1/4 cup of strawberry jam, icing sugar to dust. Preheat your oven to 200 deg C. Line an oven tray with baking paper. Mix together the flour with a pinch of salt in a medium bowl and add the butter/ marg. Rub the butter/ marg into the flour with your fingertips. Make a well in the centre and add the milk. Mix with a flat bladed knife, using a cutting actio until the dough comes together in clumps. With floured hands until the dough comes together, lift out onto a lightly floured surface and pat into a smooth ball. Please dough not knead the dough or the scones will be tough. Shape the dough out to about a 2 cm thickness. Use a 4 cm cutter and cut into rounds. Gather the trimmings and shape into a 2 cm thickness without handling too much and cut into more rounds. Place the scone rounds close together on the prepared tray. Make a deep indentation in each scone round with your thumb and fill each cavity with the jam. Bake in the preheated oven for 10 minutes or until they are risen and golden brown on top. Dust with icing sugar to serve. I serve these with a dollop of cottage cream topped with a dob of strawberry jam.

MINI LAMB MEAT LOAVES.

Ingredients.....500 gm of lamb mince, 1/2 cup of breadcrumbs, 1 egg lightly beaten, 1 onion, grated, 1 zucchini, grated, 1/4 cup of pine nuts, 2 tbs of chopped parsley, 1 tbs of worcestershire sauce, 1 cup of tomato pasta sauce. Preheat your oven to 200 deg C. LIghtly grease an ovenproof dish. In a bowl, combine the mince, breadcrumbs, egg, onion, zucchini, pine nuts, parsley and Worcestershire sauce. Season to taste with cracked black pepper. Roll into 4 oval shaped meat loaves. Place 1 tbs of grated cheese in the centre of each meat loaf and reshape the meat loaves. Place the meat loaves in the prepared oven proof dish. bake in the preheated oven until browned, then pour over the pasta sauce and sprinkle with the remaining grated cheese. Continue to bake until the cheese has melted and the loaves are cooked thropugh. Serve with vegetables and or a salad.

ZUCCHINI AND POLENTA PATTIES WITH TOMATO SAUCE.

Ingredients....2 cups of water, 1 and 1/2 cups of polenta, 2 zucchini, grated, 1/2 cup of finely grated Parmesan, 1 tbs of finely chopped rosemary leaves, (8 cooked chipolatas and a green leaf salad to serve, optional.) Tomato Sauce....30 gm of butter/ marg, 1 small leek, finely sliced, 2 tbs of minced garlic, 400 gm can of diced tomatoes, 2 tbs of rice bran / canola oil. Bring the water to the boil in a medium saucepan over a high heat. Pour in the polenta and reduce heat to medium. Cook stirring until all the water is absorbed. Stir in the zucchini, Parmesan and rosemary. Season to taste with cracked black pepper to taste. Transfer the mixture to a large bowl, allow to cool and then divide into 8 even sized patties. To prepare the tomato sauce, melt the butter/ m arg in a frying pan over a medium heat. Saute the sliced leek and garlic until the leek is tender. Add the tomatoes and continue to simmer until the sauce thickens, set aside and cover to keep warm. Heat half the oilin alarge frying pan over a medium heat. Cook the patties, in two batches for 3 minutes on each side or until golden. Drain on paper towelling , cover to keep warm and repeat with remaining oil and patties. I like to serve the patties with the cooked chipolatas, warm sauce and salad leaves.