NUTMEG CAKE / MUFFINS

Going through an old paperback recipe book a yellowing piece of white paper fell from the book ....
this recipe is just lovely .
NUTMEG CAKE
This is exactly how it was written down ..
1. Cup of SR flour
1.Cup of plain flour
125gm of butter
2.Cups of sugar ( brown )
2. Teas of nutmeg
1. Cup of milk with 1. Teas carb soda ( in milk )
1.Egg
Put half the dry mixture in 1. Slab tin.
Mix rest of the mixture with milk and soda and egg
Pour on the dry mixture .
Put pecan nuts on top .
Cook for 1 hour on 350 deg
Sprinkle with icing sugar when cooked
What a find , absolutely delicious .!!

BATTER RECIPE

ANOTHER LITTLE TREASURE I FOUND IN AN OLD RECIPE BOOK .

MIX 1 CUP OF PLAIN FLOUR WITH  1/2 TSP OF BI CARBONATE OF SODA 

AND ADD....

(1 PART OF VINEGAR TO 3 PARTS OF WATER IS A RATIO IN MEASUREMENT .)
50 ML OF  VINEGAR TO 150ML OF WATER .
2 DROPS OF YELLOW FOOD COLOURING 

DRUNKEN CHICKEN

Preheat your oven to 200 deg C

Pat dry 1 good sized chicken and rub it all over inside and out with salt and pepper .

Place 1 cup of mayonnaise in a small bowl and mix in 1 tbs of Cajun spice and 1 dsp of sriracha sauce 

Now massage this mixture all over the chicken  including the cavity .
I used an oven chicken stand and filled the liquid vessel with beer , if you dont have this stand simply use an open can of beer (1/2 full ) and lower the chicken over the can or the stand .
Place the chicken stand or the chicken on the beer tin on a baking tray and into the oven .
Bake for 60 minutes after  30 minutes add the  seasoned potatoes and or pumpkin to the baking tray  to bake in the tray juices .
Let the chicken rest for 5minutes before carving and serve along side lime wedges .

RECIPE 2

 

BEER CAN CHICKEN

Preheat your oven to 200 deg C

Line a roasting pan with baking paper

Place 1 sea salt flakes in a bowl with 1 tsp of ground coriander , add 90 gm of orange marmalade and 2 tbs of warm water .

Stir to combine .

Pour in 1/2 cup of beer .

Place the open can  with remaining beer , upright in the lined roasting pan .

Lower the chicken onto the can .

Roast for 20 minutes .

Remove from the oven and pour the marmalade mixture over the chicken .

Place back in the oven and continue to roast for 45 minutes , basting occasionally .

Cover with foil if the chicken starts to over brown .

Remove the can to slice and serve .

ROASTED TOMATO RICOTTA LASAGNE

Preheat your oven to 180 deg C
Place 1 kg of tomatoes , sliced in half lengthways ( cut side up )on an oven tray .
Cook in the preheated oven  for about 30 minutes or until soft .
Place 300 gm of spinach leaves in an oiled pan and allow to completely wilt over a medium heat .
Remove the spinach to a bowl and set aside .
Melt 50 gm of butter in the pan and add 1/4 cup of plain flour , stirring to combine ..
Now gradually add 2 x 375 gm cans of Carnation evaporated milk , stirring over the heat til the sauce thickens and comes to a simmer .
Stir in the spinach , 1cup of mozzarella cheese  and 500 gm of ricotta cheese .I also added 1 cup of sliced black olives and 200 gm of bacon pieces .
Season with cracked black pepper and salt .
Spray a rectangular 8 cup ovenproof dish with cooking spray and spoon in half the sauce .
I used instant lasagne sheets and arranged a single layer over the sauce .
Follow with a layer of tomatoes , repeat the process of layering with the remaining ingredients .
Cook in the preheated oven for 45 minutes or until lightly browned and set .
Allow to stand for 10 minutes before slicing and serving .
Serve with garlic bread and salad leaves.

ROASTED AND STUFFED PORK BELLY

MADRAS PORK CURRY

Heat 1 tbs of rice bran oil in a large pan  and add 750 gm of diced pork in batches ,cook until well browned , remove and set aside .
Cook 1 medium onion , thickly sliced with 2 tbs of minced garlic until the onion has softened .
Now add 1 dsp of ground cumin , 1 tbs of ground coriander , 1 tsp of garam masala , 1/2 tsp of chilli powder , 1 cinnamon stick .
Continue to cook , stirring until fragrant .
Now place the browned pork in your slow cooker and add 1 x 400 gm tin of diced tomatoes , the spiced onion mix , and 1 cup of beef stock nd 1 cup of coconut cream .....
Mix thoroughly adding 1/2 cup of chopped fresh coriander .
Now bring your slow cooker to a simmer and then continue to cook for an hour on high .
Garnish with fresh parsley or coriander and serve with a whole grain .

SPICY BEEF STEW

Coat 1 kg of cubed chuck steak in 1/4 cup of plain flour .
Shake away excess flour .
Heat 3 tbs of rice bran oil in a large pan and add beef in batches .
Cook until well browned all over , remove from pan and set aside .
Add 2 large onions that have been coarsely chopped and 3 tbs of minced garlic  to the pan and cook till onions have softened .
Return the beef to the pan along with 1 dsp of paprika , 1/4 tsp of cayenne pepper , 1/2 cup of red wine and 1 litre of beef stock .
Add 1 dsp of grated lemon rind and 1/2 cup of  chopped fresh coriander .
Bring the beef mixture to a boil and then transfer to your slow cooker and bring to a simmer and then continue to cook for 90 minutes .
Serve over cooked egg noodles and sliced spring onions .