DAY 4 OF LOCKDOWN CHALLENGE (2)

Preheat your oven to 160 deg c I placed 2 cups of the chicken casserole mix in a bowl with 375 gm of ricotta cheese and mixed together . I trimmed 4 sheets of puff pastry and placed 1/2 cup of the ricotta and chicken mixture in the centre and wrapped as per a parcel . Place on baking paper lined oven tray and cook in the preheated oven till pastry is puffed and golden . So there you have it , 4 meals or 5 if you make pies , from 1 chicken size 11 ,1x celery , 3 x carrots , 2 x onions with pantry additions of rice , quinoa and vegemite .

DAY THREE OF LOCKDOWN CHALLENGE (2) ...1/2 Roast Chicken

With the remaining 1/2 chicken , I roasted it after lightly covering it with vegemite . This makes for a fully flavoured and deep coloured roast chicken . I roasted the chicken on a bed of 2 halved onions . Now add the par cooked vegeatables and finish roasting in the oven .

DAY TWO OF LOCKDOWN CHALLENGE (2)...Chicken Casserole

I warmed the soup over a medium heat until it was simmering and added 1 cup of brown rice , 1/2 cup of tri coloured quinoa and 1/2 cup of wild rice . I sweet potato , peeled and cubed , 3 tbs of honey and 1/4 cup of crumbed almonds . Simmer until thickened and sweet potatoes are tender . The flavours are just amazing . I will also be able to usethe chicken casserole preparation as a filling for pies .

DAY ONE OF LOCKDOWN CHALLENGE ..(2) ..chicken soup

I sliced the chicken in half . Skinned and deboned one half of the chicken . Placed the chicken bones in the soup pot with 6 litres of water , I boiled and simmered these for 60 minutes . Then remove and discard the bones . Add the prepared chopped vegetables ....celery , carrots, onions , minced garlic , season with cracked black pepper ( coarse pepper ), bush curry powder and dried lemon myrtle ( the last 2 items are available from Source .. in Franklin st Traralgon .)or alternatively add 2 packets of dried chicken noodle soup . Now add the meat from the half chicken carcass... chopped drumstick, fillet and thigh . Bring the soup to the boil , reduce the heat to a simmer and continue to cook over a low heat for 45 minutes . Turn off the heat and let sit overnight , or for 4 hours to allow the flavours to develop .

SPANISH HONEY PUDDING

This is a very early Spanish version of bread and butter pudding . Preheat your oven to 160 deg C. You will need 8 slices of bread, crusts removed and cut into 5cm (2") squares . Soak the squares in 1 and 1/4 cups of milk . Beat 2 eggs until well beaten . Dip the bread squares into the beaten eggs and fry them in 175 gm of melted butter/ marg , until golden . Now place the fried bread pieces into an ovenproof dish and drizzle over a mixture of 6 tbs of hot water with 6 tbs of runny honey . Place in your preheated oven and cook for about 30 minutes or until golden brown . Remove from the oven and drizzle with honey ...

POOR KNIGHTS OF WINDSOR

English cookbooks are full of recipes for this dessert......strips of crustless bread dipped in sweetened milk and egg,fried in butter and served with warm jam or maple syrup ( and whipped cream ). You will need 6 slices of bread , crusts removed and cut into strips . Beat 4 egg yolks together with 6 tbs of sweet sherry,or you can substitute milk for the sherry . Dip the bread strips in the egg mixture . Heat 4 tbs of rice bran oil in a pan and fry the bread strips quickly until they are golden brown and crisp .( I deep fried them and it works the same ) Sprinkle with icing sugar and ground cinnamon and a drizzle of honey .....in a word yummo!

LOCKDOWN CHALLENGE (2)

These are the ingredients , what am I going to prepare ?

POTATO CAKES

How do you like your potato cakes,made with mashed potatoes or sliced potatoes fried in a batter ? If you have no preference , I'll share the recipes for you to give them a go and you decide. I spent the afternoon enjoying making both types of potato cakes . POTATO CAKES WITH MASHED POTATOES .... I peeled and boiled 4 medium potatoes , drained and mashed them . Let them cool slightly . Now add 1 cup of plain flour , 1 onion peeled and diced , 1 beaten egg and season lightly with coarse pepper and salt . Mix together until you have a dough like batter . Heat 1/2 cup of rice bran oil in your pan and place tbs of the mixture into the heated oil and press down lightly . Cook till golden on each side , removed with a slotted spoon and drain on paper towels . Repeat until all the potato dough batter is used .

I am a fan the fish'n'chip shop style potato cake . Preheat tour oven to 200 deg C I peeled 6 potatoes and sliced them even evenly , I placed the potato slices on baking paper covered tray in a preheated oven 200 deg c . I baked them for 35 minutes , they were just tender . I removed the tray from the oven and allowed the potato slices to cool . I made a batter .....( this a non fail batter )..mix 1 cup of plain flour with 1/2 tsp of bi carb soda , 1/4 cup of white vinegar with 3/4 cup of water ... beat until smooth . Next heat your deep fryer with 3 cups of rice bran oil . Dip the potato slices into the batter covering all sides , then place gently in the heated oil ( 4 at a time ) until golden on both sides , remove and drain on kitchen towel . Repeat until all potato slices are coated and cooked . You can eat these straight away or let them cool and freeze till needed and they can be oven heated .

TEA AT THE MANOR

Bacon and apple charolotte with sliced spinach roll . Delicious

APPLE AND BACON CHARLOTTE

Preheat your oven to 160 deg C. Lightly spray your ovenproof dish with cooking oil . Place 250 gm of bacon pieces in the oven proof dish and stir through 1 dsp of wholegrain mustard . Grate 3 peeled green apples . Mix together 125 gm of panko crumbs with 125 gm of almond and tamari crumb . Melt 125 gm of margarine/ butter then add the grated aspple mix . Toss to coat . Now add 250gm of of grated tasty cheese , 1 tsp of dried sage , 1/2 tsp of paprika ,1/2 tsp of coarse pepper . 1/2 tsp of salt and 1 tbs of minced garlic . Mix the breadcrumb and cheese mixture together and stir through the bacon pieces on the dish. Sprinkle with dried parsley . Bake in a preheated oven for 45 minutes until golden brown .

MY RICH ONION FLAN

Preheat your oven to 180 deg C . Today I used a premade shortcrust pastry . I pricked the thawed pastry all over and placed in the preheated oven forn 20 minutes . Remove and set aside , keep the oven heated . I peeled and thinly sliced 4 onions , placed them in a pan with 2 tbs of butter/ marg , sprinkled with 1 tsp of ground cloves , 1 tbs of minced garlic Cook over a medium heat on top of the stove until the onions soften. Place the cooked onions in the pastry flan . Top with 9 cherry tomatoes sliced in half and then cover with sliced mozarella and lattice with anchovies and olives . Finish this treat with quartered slices of mozarella place around the pastry sides with remaing sliced cherry tomatoes ,lightly sprinkled with ground nutmeg . Place in the preheated oven for 20 minutes or until the mozarella melts and discloses the hidden tomatoes . The aroma is inviting and warm .( and tastes even better ) This tart can be refrigerated for 2 days or cooled and frozen . This will be served warm for the Grand Final viewing tomorrow

POACHED MERINGUE

Poached meringue otherwise known as floating islands . This is a simple dessert but expensive if chosen from a restaurant menu . For the meringue , beat 3 egg whites in a clean and dry bowl with a pinch of salt until soft peaks form . Now add 170 gm of castor sugar , a dsp at a time until sugar is dissolved , continue to beat continuously until thick and glossy . Now bring 570 ml of milk and a few drops of vanilla extract to a gentle boil in a large saucepan . Use 2 tbs to shape the meringues into large egg shapes passing from spoon to spoon . Then place them into the simmering milk and poach for 5 minutes before turning over and poaching the other side . Top up the boiling milk to 570 ml . Whisk the 3 egg yolks with 60 gm of castor sugar until fluffy and pale and pour in the simmering milk , whisking all the time . Pour the custard sauce between your serving bowls and pile on the poached meringues . Scatter with flaked almonds and Thai basil mint .

QUEEN OF PUDDINGS

Preheat your oven to 180 deg C. Place 400 ml of milk in a small saucepan with 45 gm of butter / marg and simmer until the butter is melted . In a separate bowl mix 2 egg yolks with 45 gm of castor sugar . Pour the egg yolk mix onto the hot milk and beat together with your electric beater . Sprinkle a handful of cake crumb of an ovenproof dish that has been sprayed with cooking oil. Pour the milk mixture over them and soak for 30 minutes . Bake in the preheated oven in a tray 1/2 filled with warm water for 35 minutes or until set. Allow to cool , keep the oven on . Warm 30 gm of jam and spread it carefully over the set custard .Set aside . Whisk the 2 egg whites in a clean dry bowl , add 2 tbs of castor sugar , ( 1 dsp of sugar at a time), until stiff and glossy . Use a piping bag with a medium piping nozzle , decorate the top of the custard with the meringue . Place in the oven and bake until the meringue is golden brown .

MOROCCAN MEATBALLS

I have made this dish many times and it has always been well recieved . My son Dale enjoyed it made with kangaroo mince . Tonight I made it for a friend and gifted it from The Manor kitchen . In a large bowl mix together 500gm of lamb mince , 1/2 tsp of cinnamon powder , 1/2 tsp of ground cumin , 1/4 tsp of cayenne pepper , 1 tbs of minced garlic ,1dsp 1 lemon rind grated ,3 tbs of chopped parsley , seasoned with salt and coarse pepper . Roll the mixture into meatballs to your desired size . Melt 3 tbs of ghee or oil in a large pan over medium heat and add 1 peeled and thinly sliced onion , 1 tsp of dried chilli flakes or 3 chilli peppers , 1 dsp of minced garlic and 1 tsp of ground turmeric . Cook stirring occasionally until the onion is tender . Add 1/4 cup ( 10 gm ) of chopped coriander / mixed herbs , 1/4 cup of lemon juice and 1/4 cup of water , stir to combine . Bring the sauce to a simmer , add the meatballs and 1 sliced yellow capsicum and cover the pot and simmer on a low heat for 20 mintes . Remove the lid and cook for a further 15 minutes so the sauce thickems and meatballs are cooked through . Serve with a grain of your choice .

CURRY ROASTED CAULIFLOWER

Preheat your oven to 200 deg C Line a baking tray with baking paper . Heat a frypan over a medium heat and add 2 tbs of ghee and stir through 2 tbs of minced garlic and 1 desp of minced ginger . Now add a sprinkle of 1 dsp of curry powder and season with salt and course pepper . Add 1 small cauliflower cut and trimmed into florets , mix well to coat the cauliflower florets . Transfer the mix to the baking tray in a single layer. Roast in the preheated oven for 20 minutes or until the cauliflower is tender . Serve garnished with chopped mixed herbs .

PRAWNS WITH ZUCCHINI

This was a favourite meal of my son Dale, back in Castle Garden when he was studying at university . This recipe also represnts the clean , simple flavours of Bengal . Put 500 gm of medium sized raw prawns in a bowl . Sprinkle with 1 dsp of turmeric and 1 tsp of salt , toss to coat the prawns . Heat 2 tbs of chilli oil in a large frypan over a medium heat . Add 2 tbs of minced ginger and 2 green chillies ( whole ) , stir to combine . Add the prawns with tails intact , stirring until the prawns are translucent . Stir in 4 medium zuchinnis, washed and diced . Reduce the heat to low , cover and cook till the zucchinis are tender . Serve hot over a grain of your choice , my favourite is wild rice . Back in the day Dale would only eat brown rice .

HERB FOCACCIA

Preheat your oven to 200deg C . In a medium saucepan combine 1/2 cup ( 125 ml ) of olive oil ,, 1 tbs of minced garlic ,1 dsp of dried thyme , 1 dsp of dried rosemary , 1/2 tsp of coarse black pepper . cover and cook over a low heat for 5 minutes , stirring occasionally until aromatic . Remove from heat and set aside . In a large bowl , add 1 cup (250ml) of warm water , 1 and 1/4 dsp of dry yeast ,1 tsp of honey and stir together and leave stand for 5 minutes. Next add 1 cup ( 125gm )of plain flour and 1/4 of a cup (60 ml )of the garlic infused oil mixture , stir 3 times until the flour is soaked . Let stand for another 5 minutes , then stir in another 185 gm of plain flour and 1 tsp of salt . Bring the dough together using your hands Turn out on a lightly floured bench and knead the dough until until smooth (about 2 minutes) do not over work it . Transfer the dough to an oil bowl and cover with a warm damp towel . Leave to rise in a warm place for 1 hour . Line a baking tray with baking paper . Transfer the dough to the baking tray , press it into the desired shape , use a sharp knife to slash the dough diagonally a few times and then finish off by drizzling the remaining oil mixture over top . Let the dough sit for 20 minutes , it will rise slightly. then bake in the preheated oven for 20 minutes or until lightly golden . Remove from the oven and serve immediately . The aromas are amazing ..

POPPY SEED ROLL

Prehewat your oven to 180 deg C. Grind 90 gm of poppy seeds in a spice grinder . Transfer the grinds to a medium sized bowl and add 1/3 rd cup(80 ml )of boiling water ,1/4 cup (30 gm ) of almond meal , 1/2 cup (110gm ) of castor sugar , 1/2 tsp of vanilla extract, the grated grind of 1 lemon . Stir and set aside . Place in the bowl of your electric mixer 250 gm ( 2 cups )of plain flour, 1 dsp of dry yeast, 1/4 cup ( 55gm )of castor sugar and 1/2 tsp of salt , pour in 2/3 rds cup (160 ml ) of warm milk , 2 tbs of rice bran oil and 1 lightly beaen egg . Now beat until a dough forms . cover the dough with plastic wrap and let sit in a warm place for 25 minutes . Line a baking tray with baking paper . Roll the dough out into a rectangular shape . Spread the poppy filling to almost the edges and roll from the long end . Seal edges and tuck ends under . Place the roll on the lined baking tray and leave to rise for about an hour or until doubled in size . Brush the roll with an egg wash ( 1 beaten egg )and sprinkle with poppy seeds . Bake in the preheated oven for 35 minutes or until golden brown .

RAW CARROT and CASHEW CREAM CAKE .

There is no need for an oven in the preparation of this cake . First soak 280 gm of cashews in water for 2 hours . Now place 200gm of shredded carrot in your processor along with 240gm of buckwheat flour , 140gm of dates , 140gm of dried pineapple ,80 gm of shredded coconut and 1/2 tsp of ground cinnamon ....pulse until coarsley chopped and a dough like consistency .Set aside in a bowl. Clean the processor and then pour the drained cashews in the processor along with 2 tbs of lemon juice , 2 tbs of coconut oil , 1/3 rd of a cup of maple syrup. Now blend until smooth , adding just a little water , to bring the mixture together . Spray a loose bottom cake pan with cookin oil and press half the carrot mixture into the base , then spread a layer of the cashew mixture over the carrot mix, place in the freezer for 30 minutes or until the layer of cashew mixture is hard . Remove from the freezer and press the remaining carrot mixture on the top and finish with the ramaining cashew mixture . Place back in the freezer for another 30 minutes , then scatter with chopped cashews and cranberries and keep refrigerated until ready to eat .

RICOTTA AND SPINACH AGNOLOTTI WITH A SEAFOOD MIX .

Preheat your oven to 200 deg C . In a large pan drizled with chilli oil place 500 gm of seafood mix along with the grated rind of 2 lemons , 2 tbs of minced garlic , 1 dsp of ground nutmeg ,3/4 cup of tomato passata, finally mix through 1 dsp of quinoa seeds . Mix carefully and well . Place in the well preheated oven until the sauce is bubbling . Bring enough water to the boil to cover the packaged agnolotti in a large saucepan . Only add the pasta when the water is boiling . While the pasta is boiling , place slices of a red and green capsicum in a small pan and heat through . Drain the agnolotti and sprinkle with sweet almond oil , then add the warmed capsicum slices. Turn out into a serving dish , remove the bubbling seafood mix from the oven and pour over the agnolotti , carefully mix through, sprinkle with dried dill and serve .

CHOCOLATE ROCKS

SERIOUSLY CHOCOLATE DOES ROCK . Preheat your oven to 160 deg C. Whisk 2 egg whites until very stiff and dry looking . Gradually whisk in 1/2 cup of castor sugar , then fold in 2 tbs of cocoa powder and 1/2 cup of almond meal . Place small mounds of the mixture on a baking tray lined with baking paper and bake in the preheated oven for 15/ 20 minutes . Turn off the oven and leave the door open , leave to cool and then remove from the baking paper . Now place 1 dsp of milk with 50 gm of dark chocolate in a small bowl and melt in 10 second increments in your microwave . Spoon a little over each rock and sprinkle with granulated nuts .

CRUNCHY CLUSTERS

Place 125 gm of dark chocolate , broken into pieces in a pan along with 3 tbs of honey and 2 tbs of coffee and heat gently until melted . Stir in 300 gm of crunchy granola ( I used an almond and chia granola mix ), until thoroughly mixed . Spoon into paper cases and refrigerate to set .

HOT SALMON SALAD

Preheat your oven to 160 deg C . Steam 1 kg of skinless salmon fillets , then flake the fillets . I then mixed together an Asian salad mix and 275gm of zucchini spaghetti in a bowl seasoned with a little chilli oil and cider vinegar . Then add the flaked salmon pieces stirring through to mix . Then I warmed a cup of milk and cream mixed together in a small saucepan and mixed through 2 tbs of grated parmesan cheese and 1 tbs of plain flour and stirred till smooth and thickened. Finally I chopped a handful of fresh spinach leaves and stirred them through the sauce , then stirred this through the salmom salad and topped this with some dried crispy onions . Place the mixture in an oven proof dish and bake for 30 minutes , no longer . Enjoy with your choice of grain .

CHOCOLATE MERINGUES

This recipe is for Shelley Giles ... Preheat your oven to 120 deg C Mix together 1/2 cup of icing sugar with 2 tbs of cocoa powder . Using the whisk on your mixer , whisk 2 egg whites until stiff then whisk in the sugar mixture 1 tbs at a time until the mixture holds its shape . Spoon into a piping bag fitted with 1/2 inch ( 1 cm ) plain nozzle and pipe into mounds on a baking tray lined with baking paper . Bake in a cool oven , preheated to 120 deg C , for 2 hours until crisp . Open the oven and leave the meringues to cool slightly ( 30 minutes )before transferring to a wire rack , to cool completely . Whip 1/2 cup of cream until stiff . Sandwich the meringues together with the whipped cream .

VIENNESE ROSETTES

Preheat your oven to 180 deg C Cream 125gm of butter/ marg and 1/3 cup of icing sugar together until light and fluffy . Add 1 cup of plain flour mixed with 1/4 cup of cornflour and beat until smooth . Place the mixture in a piping bag fitted with 2.5 cm( 1 "inch) fluted nozzle and pipe into 3.5 cm (1 and 1/2 "inch )rosettes apart on a greased and lined baking tray . Bake in the prteheated oven for 10 - 15 minutes , until pale and golden . Remove to wire rack to cool . Sandwich the rosettes together with a tsp of hazelnut spread . Melt 90 gm of dark chocolate and dip 1/2 of each joined rosette into the chocolate and place on baking paper until set .

SYLLABUB

A timeless English classic dessert and a great way to make use of the abundant lemons . Place the grated rind and juice of one lemon in a bowl with 1/2 cup of white wine ( your choice , I use Resling ) and 40gm of castor sugar . Leave this mix soak for an hour . Whip 300 ml of cream until it stands in peaks , then gradually( slowly )add the wine mixture and continue whipping until the mixture holds shape . Separate an egg and beat the egg white adding 40 gms of castor sugar in small increments until stiff . Carefully fold into the the cream mixture . Then divide between 4 chilled dessert ramequins and serve with dessert bicuits . So having read the recipe so far ....let me ask you the difference between a syllabub and and lemon fluff..Timeless Australian dessert ? It is the incorporation of the yolks ... which makes the differnce to the colour .

CORIANDER CHICKEN BREAST

This is a really easy way to present a classy dish and on the menu at The Manor tonight . I bought 2 skinless chicken breasts , poached them and sliced them thickly . Place them on a warmed plate in your oven on a preheated low temperature . Now prepare the sauce , heat 4 tbs of peanut oil , 2 tbs of tamari ( light soy sauce ),with 2 tbs of sesame oil ... then pour over chicken . Then I sprinkled the slices with sesame seeds , 3 spring onions sliced vertically (shredded,), 1 cup of coriander sprigs . Simply delicious .....

TUSCAN BEANS WITH SAGE

This dish takes time , but it is worth it . You can also use canned/ tinned cannelloni beans but the dish is not the same thing . So soak 360 gm of dried white cannelloni beans in cold water over night . The next day , bring 8 cups of water to the boil , add a tsp of salt , 1 bay leaf , 1 onion peeled and pierced with 5 cloves , the drained beans . Bring quickly to the boil , then turn down the heat to asimmer for about 3 hours . Heat 1/2 cup of vegetable oil in a large pot and stir through 2 tbs of minced garlic , add 8 sage leaves and the drained beans. Stir gently with a wooden spoon to coat the beans with oil . Add 400gm of peeled and chopped tomatoes ( fresh or canned ), simmer for a further 15 minutes . Serve with spicy sausages or alternatively stir through 250 gm of chopped bacon pieces when you add the tomatoes .

CHICKEN SALTIMBOCCA

Chicken saltimbocca was inspired by the much loved Italian veal dish of the same name ...saltimbocca...which literally means ' jump into the mouth ', referring to it being very quick to cook and eat. Slice 2 skinless chicken breasts in half . Place a thin slices of parmesan cheese in the centre of each 1/2 breast and topped with a slice of prosciutto. Place a sage leaf in the centre and carefully secure with a wooden toothpick . Melt 60 gm of butter/ marg in a large frying pan and add the chicken breasts and brown quickly on both sides for a few minutes . Season with coarse black pepper . Remove the chicken to a warmed serving plate . Add 1/2 cup of white wine to the pan with a tbs of butter/ marg and scrape the pan and swirl together to make a rich sauce and then drizzle over the chicken saltimbocca and serve immediately .

BAKED STUFFED SQUID .

It's just a matter of ordering 1 kg of small squid from your local seafood store . Preheat your oven to 160 deg C . Place in a small bowl....1 dsp of minced garlic ,2 tbs of chopped parsley , 1 cup of fine breadcrumbs ,3 tbs of vegetable oil , grated rind of 1 lemon , season with course black pepper and mix thoroughly . Now stuff the squid bodies with the mixture and secure the opening with toothpicks . Grease an ovenproof dish large enough to hold all the squid , spread a layer of passatta over the base of the dish , place the squid in the dish and mix remaining passatta with 500ml of dry white wine and then pour over the squid . Bake in the preheated oven for 45 minutes . To serve sprinkle with finely chopped parsley and lemon wedges .

MEASUREMENTS IN COOKING

Measurements in cooking are so important that they are correct , it is so simple but so often overlooked ... in cooking near enough is not good enough . DRY INGREDIENTS ......Your graduated set of measuring cups includes 1/4 , 1/3 , 1/2 and 1 cup . The spoons come in 1 tbs, 1 dsp , 1 tsp , 1/2 tsp , 1/4 tsp . In measuring dry ingredients ( flour , icing sugar , etc ) heap the cup or spoon and level off with a knife . LIQUID MEASURES ....the metric measure cup shows 1 cup , 3/4 cup , 2/3 cup , 1/2 cup , 1/8 cup and 1/4 cup measures and its metric equivalents . The litre jug has a similar break down from 1 litre to 1/4 litre and also shows graduations in millilitres (1000 millilitres = 4 cups = 1 litre ... STICK TO THE MEASUREMENTS !!!

LEMON DELICIOUS PUDDING

Preheat your oven to 160 deg C Grease a medium sized ovenproof dish or 4 individual ramequins . Cream together 45 gm of butter/ marg with 1/2 cup of castor sugar . Then fold in 4 tbs of self raising flour with the grated rind and juice of 1 lemon . Beat 2 egg yolks with 1 and 1/4 cups of milk , now slowly add the milk mixture to to butter and sugar mix . When thoroughly combined beat the 2 egg whites until they stand in stiff peaks and then fold into the mixture . Pour into your greased ovenproof dish / ramequins and bake for 40 minutes or until golden .

LEMON FLUFF

You cannot do without lemons in the kitchen . Their fresh acidic juice lifts the flavours of many dishes .Lemons can replace vinegar in salads , mayonnaise and squeezed over grilled or fried fish .The juice of the lemon can be added to some fruits and vegetables to highlight certain flavours in rich foods and meats . The peel of the lemon is aromatic and full of oils that can be used to flavour cakes , ice creams ,batters , marinades . Lemon as a seasoning comes second only to salt . LEMON FLUFF ....is the lightest of desserts with the clean, sharp and refreshing taste of lemon . Grate the rind of 4 lemons and squeeze the juice of 4 lemons . Beat 4 egg yolks with 6 tbs of castor sugar until thick and pale . Then stir in the lemon juice and grated rind . In a small bowl dissolve 1 tbs of powdered gelatine with 3 tbs of warm water and add to the lemon mixture . Set aside until it is just starting to thicken . Now beat the 4 egg whites till stiff and then fold through the lemon mix . Spoon into individual dishes or one medium dish and place in the refrigerator to set . Serve with cream .

HEAVENLY HASH

This is definately on the menu at The Manor , dessert royality . Before we start , you can purchase red maraschinocherries at your local Manny's market delicatessen and the Church St, delicatessen Morwell. Drain 1 can of mandarin segments (310 gm )2 cups of maraschino cherries including stalks, 1 can of pineapple pieces (432 gm ). Toss the drained fruits together in a large bowl . Add 2 x small packets of mini marshmallows . In a separate bowl beat 300 ml of sour cream with a pinch of ground cardamon , 1/2 tsp of ground ginger , 1 tsp ofgrated lemon rind and 1 tbs of cream apera .( optional ) Chill for 2 hours before serving .

CRISPY SKIN FISH IN SWEET AND SOUR VEGETABLE SAUCE .

Use 1 large whole white fish ( cleaned and scaled ) , making several deep , diagonal gashes in each side of the fish , cutting through to the bone and rwisting the knife to lift the flesh a little from the bone without detaching it . Mix 1 lightly beaten egg white with 1/2 tsp of salt , 1 tbs of rice wine , a good grinding of black pepper , 1 tbs of water and3 tbs of cornflour .Mix well to combine . Rub the mixture into the fish , inside and out and in the gashes . Dredge the fish all over with extra cornflour , brushing off the excess . Heat 500ml of peanut oil in a large wok or pan for deep frying . Take the fish firmly by the tail , hold over the oiland spoon the hot oil carefully into the gashes , a few at a time to open them . Then place the whole fish in the oil and fry , spoon oil all over the fish until lightly browned and crisp . Place the cooked fish on a warm serving dish and keep hot while preparing the sauce. Pour off excess oil from the wok or frypan retaining 3 tbs of oil and heat . Stir in 1 can of bamboo shoots finely sliced ,75 gm of sliced fresh mushrooms ,1 small capsicum cored and sliced thinly ,3 spring onions shredded , 1tbs of minced ginger , 80gm of shredded carrot. Stir fry for 5 minutes and then remove and pour the vegetables over the fish , continuing to keep warm . Now add 2 tbs of castor sugar to the wok along with 2 tbs of Chinese rice wine vinegar , 1 dsp of soy sauce , 1/2 tsp of salt , 1 tbs of tomato sauce and finally 1 tsp of cornflour. Bring this mix to a simmer , stirring constantly and pour over the fish and stir fried vegetables . Serve hot with your choice of grain .

LOIN OF PORK COOKED IN MILK

This is an usual way of cooking pork , the milk forms a soft golden skin on top , keeping the pork succulent . Ask your butcher for 1kg of boned and rolled loin of pork . I believe the secret to this amazing dish is the pot / casserole you use to cook it in . The loin of pork must fit snuggly . I have made this dish in my slow cooker , which is medium in size but an ovenproof dish with a lid works just as well. Heat 5 tbs of vegetable oil in your slow cooker and sprinkle in 1 tsp of dried rosemary and 1 tbs of minced garlic , allow the flavours to permeate the oil . Once the oil is well heated ( 30 minutes on High ), add the rolled pork , brown it all over, turning from time to time . Season with salt and pepper. Now add 3 cups of milk and bring it to the boil , letting it bubble over the meat . Turn the setting to low , cover with a lid and cook gentlty for 45 minutes . Gradually a golden web of skin will form over the top of the meat while the milk is simmering underneath . Uncover the slow cooker ,and cook for another 30 minutes , but do not disturb the the golden skin . Scrape the sides of the bowl , stirring all into the milk which will be beginning to thicken. Continue to cook until the milk reduces and the meat should be encased in a fine crust formed by the milk and moist and tender inside . turn off your slow cooker and remove the pork loin to a carving plate and slice into medium thick slices . Serve hot or cold.

ROAST PORK CRACKLING

Get your butcher to score the skin . Rub coarse salt / cooking salt liberally over the skin and put the roast in a roasting pan , skin side up . Place in a well preheated oven 220 deg C until the skin starts to bubble and crisps and then reduce the heatb to 200 deg C , for the rest of the cooking time . Do not baste or cover the the dish otherwise there will be no crisp crackling ..

PORK

COOKING TIMES...... Pork should always be well cooked . Allow for 30 - 35 minutes per 0.5 kg plus an extra 30 minutes . BUYING PORK...... Look for pale pink flesh that is finely grained with with pearly white fat and thin skin. CUTS OF PORK ..... Leg and loin , are favoured for roasting .A loin of about 6 to 8 chops can also be boned and rolled . The whole head of a pig , roasted is brilliant and great theatre for the meal , a great way to serve pork cheeks . HAND OR SHOULDER ...... Unsalted can be cooked on the bone or boned , rolled and tied for a roast . FILLET ........ Fillet is a very tender cut of pork it needs constant basting as there is no skin on the fillet . SPRING OR BELLY ...... The belly is very popular roaste for the perfect crackling it produces . It can also be used as an outer wrapping for a pork or veal roll . CUSHION...... The cushion is also called the forloin and is commonly roasted .

HONEY GLAZED RED CABBAGE WITH SULTANAS

Melt 2 tbs of marg / butter in a large saucepan over a medium heat . Add 1 tbs of minced garlic . Add 650 gm of red cabbage finely shredded along with 150 gm of sultanas and 2 tbs of runny honey . Cook for 2 minutes , stirring to combine . Pour 100ml of red wine and 100ml of water , bring to the boil , then reduce heat , cover and simmer , stirring occasionally . Cook until cabbage is cooked and softened . Serve hot . This is a great served with kranskies .

RICH , SPICY GINGERBREAD

This is a very special version of gingerbread filled with raisins and glace ginger. it is best made several days before it is to beeaten . Can be served plain ,spread with butter or with a tart lemon icing . preheat your oven to 160 deg C. Grease and line an 8 cup loaf pan. Cream 185 gm of butter with 1 and 1/2 tbs of ground ginger 1 dsp of ground cinnamon and 1/2 tsp of ground all spice until very soft . Gradually add 1 cup of brown sugar , beating until creamy . Add 1 cup of golden syrup and mix well . Lightly beat 1eg and very gradually add this to the mix alternating with 3 cups of plain flour . Warm 1 cup of milk with 1 tsp of bi carb of soda and fold through the basic mixture . Now chop 1/2 cup of sultanas together with 1/2 cup of glace ginger , then fold through the batter . Pour the mixture into the prepared pan and bake for 80 minutes or util a skewer inserted comes out clean . Remove from from the pan and cool on a wire cake rack . The aromas are delightful wafting through the house .

SAVOURY CHEESE ROUGHS

These are little savoury cheese biscuits that parner well with coconut . Preheat your oven to 160 deg C . Grease a baking tray / trays ( makes about 24 biscuits ). Mix together 1 cup of self raising flour with 1/2 tsp of cayenne pepper and 1 neat tsp of salt . Rub in 125gm of butter / marg . Add 3/4 cup of tasty grated cheese and mix to make a dough . Roll into small balls and roll them in a bowl of desiccated coconut . Place the rolls on prepared trays and flatten with a wet fork . Bake in the preheated oven for 20 minutes or until lightly golden .