POLISH KIELBASA WITH NOODLES .

Kielbasa , is a Polish boiling sausage formed in a ring containing beef , pork ,garlic , seasoning and spices .
You will need 200gm of uncooked egg noodles , cook according to packet directions  and then drain and set aside .
Meanwhile place 500gm of kielbasa or smoked ham ( sliced and cubed ) in a large pan over a medium heat .
Add 1 large onion peeled and sliced to the pan .
Continue to cook until the kielbasa and onion are browned .
Now add 1 x 440gm can of condensed and creamed mushroom soup .
Stir in 1 soup can of milk
Stir until smooth .
Add 1 and 1/2 cups of frozen or fresh green beans and cracked pepper to taste .
Heat to boiling and then reduce to a simmer and continue to cook until the beans are tender , stirring occasionally .
Stir cooked noodles into frypan .
Stir continually until heated through .
Finally stir through 1 tbs of spicy brown mustard .
Enjoy

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HERB CHEESECAKE

This is an appetiser , great for Christmas gatherings ....serve with melba toasts , dry biscuits or sliced raw vegetables .
Preheat your oven to 180 deg C.
Grease base and sides of a 23cm springform pan .
Place in the large bowl of your electric mixer 750 gm of cream cheese ( room temp ) , 1 cup of sour cream and 1 x 430 gm can of condensed , cream of celery soup .
Beat with the electric beater at a medium speed until smooth .
Add 3 eggs , 1/2 cup of romano cheese , 1 t5bs of minced garlic , 2 tbs of cornflour / arrowroot , 2 tbs of freshly chopped basil leaves or 1 dsp of ground basil , 1 tsp of ground thyme , 1/2 tsp of ground tarragon and 1/2 tsp of cracked pepper .
Continue to beat until smooth .
Pour into the prepared pan.and  place on a baking tray in the oven .
Bake for 1 hour or until light brown .( the top may crack a little ).
Cool in the pan on a wire rack .
Cover and refrigerate over night ( or a minimum of 4 hours ) until serving time .
Carefully remove spring form side and spread 1 cup of sour cream over herb cheesecake and garnish with thinly sliced red capsicum , grated lemon rind and fresh herbs .  ( optional ).

 

ANISE BEEF AND RICE

This will be on the menu at The Manor on Friday the 16th November .
You will need 1 kg round beef thinly sliced .
Cook the beef in a large pan over a high heat in 2 tbs of rice bran oil until the beef just changes colour , stirring constantly .
Transfer the beef to a bowl .
Now add 6 cups of chopped bok choy and 1 cup of yellow squash cut into matchstick sized strips to the pan .
Cook over a high heat for a minute , stirring constantly .
Now add 1 litre of beef stock , 1/2 cup of dry sherry , 1/4 cup of tamari and 1/2 tsp of anise seeds .
Continue to cook to boiling , then reduce heat to low .
Meanwhile , place in a bowl 1/2 cup of arrowroot / cornflour with 1/2 cup of water and mix until smooth .
Gradually stir into the beef stock mixture .
Cook until the mixture thickens , stirring often .
Add the cooked beef strips and 1 cup of cherry tomatoes sliced in half .
Cook until heated through , stirring often .
Serve over heated wild and brown rice mix or cauliflower rice.

 

CHURCHILL CHILLI

You will need 500 gm of beef mince , 1 cup of chopped green capsicum , 1onion finely chopped , 1 - 3 tbs of chilli powder and 1 tbs of minced garlic .
Place all the above in a large pan and cook over a medium heat until the beef is browned and the vegetables are tender .
Stir to break up the mince .
Now add 2 cans of condensed tomato soup and 1 can of kidney beans ( undrained ) , 1 tbs of apple cider vinegar and 1 tsp of ground cinnamon .
Heat to boiling and then reduce heat till low and simmer for 20 minutes .
Serve over cooked spaghetti or mixed grain of your choice .
Sprinkle with cheese if desired .

 

DUCK JUMBALAYA STYLE STEW

Preheat oven to 200deg C.
For this lovely dish you will need 4 SKINLESS duck fillets ( about 150gm each ) cut into cubes .
225gm of gammon , 225gm of bacon meat ( gammon ) cut into chunks and 225gm of chorizo sausage ( casing removed )........
Place all the meats in a large deep ovenproof frypan with 2 tbs of rice bran oil .
Cook over a high heat , stirring frequently , until browned on all sides and sealed .
Remove from pan with a slotted spoon and set aside .
Add 1 peeled and chopped onion , 1 tbs of minced garlic , 3 celery sticks chopped and 1 whole red chilli chopped with seeds .
Cook over a medium heat for 5 minutes or till softened .
Now add 1 green capsicum , deseeded and sliced .
Stir in 600ml of chicken stock , 1 tbs of freshly chopped oregano and 400gm tin of diced tomatoes and 1 dsp of shiracha ( hot chilli sauce )
Bring this to the boil , then reduce the heat and return the duck , gammon and chorizo to the frypan .
Cover the pan and place in the preheated oven for 30 minutes or till the duck and gammon are tender .
Serve immediately on warmed plates with a grain of choice .

 

DATE AND NUT ROLLS

Date and nut rolls can be served warm or cold .
Preheat your oven to 160 deg C .
Spray 2 tube pans with cooking spray and their lids .
I also line the tubes with baking paper ( trimmed )
Sift 90 gm, of self raising flour with 90 gm of plain flour , 1/2 tsp of bicarb of soda and 1 tsp of mixed spice .
Add 1 cup of chopped walnuts and mix to combine , make a well in the centre of the mix .
In a small saucepan place 100gm of butter / marg , 140gm of  lightly packed brown sugar , 125ml of water with 1 and 1/2 cups of chopped dates ,
Stir over a low heat until the sugar has dissolved , then remove from heat and allow to cool slightly .
Add the butter mixture to the dry ingredients and stir with a wooden spoon until combined .
Place a lid onto the bottom of each tube .
Stand the tube upright and spoon half the mixture into each tube .
Put the top lids on each tube .
Place in the preheated oven , standing upright for 1 hour .
To test the rolls , remove the lids and insert a skewer into the centre .
It is cooked when the skewer comes out clean .
Leave the cakes in the tubes with the lids on for 10 minutes , then turn them out onto a wire rack to cool completely .
Serve sliced with butter .

CHOCOLATE AND MACADAMIA FUDGE

Its time to get ready for the Christmas catch ups , summer picnics , and sweet gifts that can be wrapped in cellophane , tied with a ribbon and given as a gift .

160gm of macadamia nuts roughly chopped .
Place a 400gm can of sweetened condensed milk in to a medium pan with 500gm of a good quality dark chocolate ( chopped ) and 65gm of butter .
Melt over a low heat until chocolate and butter have melted .
Stir in the chopped macademia nuts .
Spread this mixture evenly over a 18 x 28 cm slice tray , lined with baking paper ., turn it out of the
Smooth the surface of the fudge and refrigerate until set ( overnight ) .
When the fudge has set turn , it out of the tray and remove baking paper .
Use a warmed knife to slice the fudge into squares or triangles .
Now melt 50 gm of white chocolate , cool and pour it into a small plastic bag , snip a corner and drizzle a little chocolate over each piece ......
OPTIONAL .....
You don't have to add the nuts if that's your preference .