THAI BOLOGNAISE

Heat 1 tbs of coconut oil over a medium heat in a large heavy based pan .
Add 1 diced onion
2 dsp of minced garlic , 1 dsp of minced ginger  and cook until onions are softened
Add 500 gm of lean minced beef and cook through until separated .
Then 2 tsp of Chinese 5 spice and a 1/3 rd of a cup of red curry paste ...cook for a further 2 minutes .
Add 1 can ( 400ml ) of coconut cream  simmer gently for 30 minutes , stirring regularly
Cook 350 gm of dried spaghetti according to instructions on packet .
To the simmering sauce add 1 red capsicum sliced
1 cup of frozen peas
1 medium carrot cut into match sticks
1 cup of torn coriander leaves
1 tbs of fish sauce
Salt and pepper to taste .
Combine pasta with sauce before serving
Serve with lime wedges , fresh coriander and sliced red chilli

CURRY

What is a curry ?
Curry means a mixture in Hindi .
In South East Asia it means a stew of fish , vegetables , beef or  chicken in a pungent aromatic sauce .
In the western world curry is term for highly spiced dishes of meat , vegetable or fish originating in India and South East Asia containing varying portions of chilli.
 

SALMON CURRY .......TUESDAY COOKING CLASS

It`s just about coconut oil , onions , capsicums , garlic, fresh  or dried curry leaves , chilli to taste  and tamarind paste stirred and cooked through till the onions soften ....then a tin of coconut cream added to the mix .....Simmer this till it thickens and then remove from the heat and add the tamarind paste ... Stir to combine ..then add the fish fillets and bake in a medium oven ( 160 deg  C ) for 20 minutes to cook and warm through .
Serve with your favourite grain .

NO BAKE CRACKLE CAKE

Spray a 16cm round cake pan with coconut cooking oil .
Slowly melt a 1/4 cup of ghee in a large saucepan over a LOW  heat and add 4 cups of miniature marshmallows , stirring constantly until melted and well blended .
Now pour in 5 cups of rice bubbles stirring till thoroughly combined .
Remove from the heat and spoon the sticky mix into the prepared pan
Gently press to smooth over the top .
Refrigerate to set for 1 hour .
To serve use a hot knife to run around the sides of the pan to loosen to cake and reheat the knife to slice .
Decorate as desired ..

( 4 Ingredients Celebrations by Kim McCosker )
 

INGREDIENTS

I USE THEM ALL !

MARINADE FOR 660GM RIB EYE STEAKS

The marinade ....mix together in a bowl
5 tbs of white miso
10 tbs of  blue cheese mayonnaise
2 tbs of honey
3 tbs of Chinese cooking wine
1 tsp of apple cider vinegar .
Mix to blend and then brush both sides of steaks and bones
Let marinade for 2 hours

I steamed a combination of brown rice with red quinoa and diced capsicum .
Peeled and cut a celeriac into cubes , sprayed the celeriac into cubes and roasted them in a preheated oven on 200 deg C till tender ...but not mushy .

Prepare the sauce for the steak ..horseradish cream.
Mix together 1/4 cup of horseradish cream with 1/4 cup of  Greek yoghurt and 2 tbs of freshly chopped chives .

I grilled the steaks under the preheated griller for 6 minutes each side ...( medium )

 

MARINATED PRAWN , FENNEL AND ROASTED BELACHAN ...ENTREE

Slice onion , garlic cloves  and fennel into a bowl , cover with cling wrap and place in the refrigerator .
Place 500 gm of shelled and deveined prawns with tails intact into a bowl .
In a mixing bowl add 1 roasted belachan tablet softened with a tbs of coconut water
5 tbs of coconut water
3 tbs of tamarind paste
3 tbs of minced garlic
2 tbs of balsamic vinegar
Using a pestle mix together  well .
Pour over the prepared prawns ..
Let marinate for 2 hours .

Heat a pan with 4 tbs of ghee ..add sliced onion , fennel  and garlic .
Cook till softened and aromatic
Add prawns and marinade .
Cook for 6 minutes , moving the prawns constantly
Serve garnished with parsley .