WATERMELON CURRY

For this spectacular fruity curry you will need a medium sized watermelon , definitely nothing over a kg .

Remove the watermelon flesh from the skin...slice the watermelon flesh into bite sized cubes .

Purée 1cup of watermelon cubes until smooth .....set aside .

Heat 2 tbs of vegetable oil in a medium pan over a low heat 

Add 1 tspof cumin seeds , cook until fragarant .

Add 1 tbs of minced garlic , sauté until well combined.

Add the puréed watermelon , along with 1 tsp of ground coriander ,1/2tsp of ground turmeric , 1/4 tsp of cayenne pepper and 1/2tsp of salt .

Reduce heat to medium low , let liquid reduce and thicken .....

Add remaining watermelon cubes ( approx.  4-5 cups ) .
Toss gently to evenly coat in the sauce .
Cover and gently simmer to heat through 4-5 minutes .
Can be served with rice noodles , green salad or mixed grains ...your choice .
Delicious .

MERRY XMAS 2019

I sincerely wish that everyone celebrated Xmas to their liking ....there are no rules .
The Manor Xmas Menu ......
STARTERS ...all made and prepared in The Manor kitchen ...
Rolled Xmas  Cheese
Olive Jam
Fresh sliced capsicum and carrot sticks
Served with cracked pepper crackers ( bought in )
MAINS........
Side of salmon
Watermelon curry ( V)
Glazed ham
Turkey with a cranberry stuffing ....
Oven roasted potatoes ,pumpkin and onions
Mixed green salad with pomegranite dressing .
DESSERT ......
Fruit and walnut log with custard
Chocolate ripple and peppermint crisp log ...
N.B.......Nobody ate dessert at lunch , but did later in the day after the traditional board game of Pictionary ......

DATE & WALNUT XMAS LOG

Preheat your oven to 180 deg C
Spray your log tins an line with baking paper .
Combine 1 cup of chopped dates , 60 gm of butter/ margarine ,1 cup of soft brown sugar  ( firmly packed )with 3/4 cup of water in a medium saucepan .
Gently heat until sugar is dissolved  .
Add 1/2 tsp of bi carb of soda
Now increase heat and bring the mixture to the boil .
Remove from heat and allow to cool to room temperature
Once cool , stir in a flour mix of 1 cup of SR flour and 1/2 cup of plain flour .
Finally add 1 lightly beaten egg.
Mix well and spoon mixture 1/2 the mixture into your prepared repaired nut roll tin.
Bake for 1 hour  stand tins vertically ,
When cooked , stand tins with lids on for 10 minutes .
Then remove from tins onto wire cooling rack .

LOQUAT JAM

Loquats...( Chinese plums /Japanese plums /Japanese medlar )
Wash loquats ,
Remove the blossom end
Cut fruit in half and skin will peel off.
Discard seeds , there are 3 -4 seeds in each fruit .
Place peeled and seeded loquats in a bowl and cover with castor sugar .
Allow the he fruit to rest for 30 minutes n which the loquats will release their juices and sugar will liquify .
Stir in 1 tbs of lemon juice and 1 dsp of dried cardamom .
Plac in a medium saucepan and slowly bring to the boil over a low heat .
Reduce heat and allow to continue to simmer , stirring frequently to prevent catching n the bottom of the pot .

You will know when the jam is ready as the colour changes to amber and the jam will thicken .Using a hand held blender  fully submerged achieve desired consistency.
pour into sterilised jam jars leaving 1/4 inch space between jam and lid .

CELEBRATION ROCKY ROAD

Grease a 23 cm bunds or ring tin .
Mix together  in a bowl 1 cup of mini marshmallows
1/2 cup of roughly chopped walnuts
1/4 cup of dried cranberries
125gm of roughly crushed shortbread biscuits
Now pour in 500gm of melted dark chocolate and stir to combine
Transfer this mix to your tin and smooth over top .
Cover with cling film and refrigerate till set .
Remove from fridge and gently tap base of pan to release the rocky road .
Drizzle 100gm of melted white chocolate over the top and dress with mint and raspberry lollies.
Finish off with a boarder of marshmallows .
Great gift  for any occasion .

CHIFFON CREME

So simple.....beat 4 fresh egg whites ( at room temp,) with an electric mixer and gradually mix in 1 cup of castor sugar ( 1tbs at a time ).
In a separate bowl whip 2 cups of cream till thickened and stiff peaks form .
Now fold the thickened cream through the egg white mixture , I put the electric beater on its lowest setting and mix until  the mixtures are well combined  ( not too long ).
Set in ramequins or serving dish and dress with fresh fruits or as desired .
It is like biting into a cloud !
NB..... The egg whites are uncooked but are preserved with the added sugar.
Use only fresh eggs at room temperature with clean shells .