QUINOA, CHEESE AND SEED DAMPER.

Ingredients......50gm of quinoa (mixed colour),450gm of wholemeal self raising flour, 1 dsp of salt, 40gm of butter/ marg, 50gm buckwheat, 2 tbs of linseeds/ flaxseeds, 2 tbs of pepitas( pumpkin seed kernals),90 grated tasty cheese, 125ml of milk. Preheat oven to 180 deg C. Line an oven tray with a sheet of baking paper and sprinkle with wholemeal flour. Place quinoa in 1/2 cup of boiling water in a heatproof bowl and let stand for 20 minutes. Drain well. Place the flour and salt in a large bowl. Rub in the butter/ marg in with your fingertips. Stir in the soaked quinoa. Follow with the buckwheat, linseeds, pepitas and grated cheese. Stir in the milk and 180ml of water, just enough to mix to a soft dough. Knead the dough on a floured surface until just smooth. Place the dough on the prepared tray and press into a 16cm (6 and 1/2") round. Brush with a little extra milk. Cut a 1cm (1/2") deep cross in top of the dough. Bake in the preheated oven for 50 minutes, turning the tray halfway through the cooking time and continue to bake until golden and sounds hollow when tapped on the base. If damper is made ahead , reheat the damper before serving, wrapping it in foil and warming through in a preheated oven (150 deg C) for 15 minutes.

APPLE AND PORK SAUSAGE ROLLS

Ingredients......1 unpeeled apple (180gm), grated, 500 gm of pork and beef mince, 80gm of finely grated dried Parmesan, 70gm of breadcrumbs, 1 tbs of wholegrain mustard, 2 tbs of dried thyme, cracked black pepper to taste, 2 eggs, 3 sheets of puff pastry, just thawed, 1 tbs of dried thyme for sprinkling over top, sriracha chilli sauce, (optional) to serve. Preheat your oven to 200 deg C. Grease and line a large oven tray with baking paper. Grate the unpeeled apple and squeeze the excess moisture from the fleash. Combine the mince, parmesan, breadcrumbs, grated apple, mustard, thyme and 1 lightly beaten egg in a large bowl. Season with cracked black pepper to taste. Lightly beat the remaining egg in a small bowl. Place 1 sheet of pastry on your work bench. Place 1/3rd of the filling lengthways down noe sode of the pastry, 3/4" (1.5cm) from the edge. Brush pastry edge with a little egg and roll to form a sausage roll. Trim and discard excess pastry. Repeat these steps with the remaining pastry sheets and filling mixture. Cut each roll in half. Place each roll seam side down on the prepared tray, brush tops with the egg and sprinkle with extra thyme. bake rolls for 25 minutes or until the pastry is golden and cooked through. Serve with sriracha (optional).

NEW ENGLAND FISH CHOWDER

Ingredients.... 1/2 cup of diced bacon pieces, 1 cup of sliced onions, 2 cups of diced potatoes, 2 cups of hot water, 750gm of white fish fillets cut into slices ( I used Flake), cracked black pepper, 2 cups of cream, 1 tbs of oil. Brown the pork in a frypan with the oil. Add the sliced onions and fry gently until softened. Now transfer the bacon and onion mix to a medium pot and add the diced potatoes and water. Cover and cook gently until the potatoes are half cooked. Add the fish slices and gently cook until the potatoes are tender. season to taste with the cracked black pepper. stir in the cream and and gently reheat. Do not boil. Serve in bowls with a sprinkle of chopped parsley.

HOMAGE HEDGEHOG SLICE

Ingredients......250gm plain sweet biscuits, 3/4 cup of granulated nuts, 125gm of butter/ marg, 125gm castor sugar, 2 tbs of cocoa, 2 tbs of desiccated coconut, 1 tsp of vanilla extract, 1 egg, lightly beaten, 200gm of good quality dark chocolate. Crush the biscuits, leaving some lumps. Place in a bowl with the granulated nuts. Combine buter/ marg, sugar cocoa, coconut and vanilla extract in a medium saucepan over a medium low heat, stir until the butter/ marg has melted. Remove from the heat and cool slightly. Now add the bicuit and nut mixture along with the beaten egg. Melt the chocolate and stir thoroughly into the biscuit mixture. Turn out into a lined slice tray (I used 24cm x 24cm pan). Refrigerate until set and then slice. Store in the refrigerator.

BARRAMUNDI A` L’ ORANGE

Ingredients.......4 Barramundi fillets, 2 tbs of rice bran oil, 1 small jar/ can of anchovie fillets, drained( optional), 2 tbs of butter/ marg, 2 tbs of grated orange rind, 2 tbs of orange juice, cracked black pepper , 4 thin orange slices. Brush the Barramundi fillets on both sides with the oil and place in a medium pan. Cook for 4 minutes in the pan under your griller. Now turn the fillets over and arrange anchovie fillets ( if using) over the top and spoon the butter/ marg over the Barrumundi fillets. Sprinkle with the grated orange rind and juice, season with the cracked pepper. Now place your pan under the pre heated grill for 5 minutes until the fillets are cooked through. Serve topped with orange slices and a little fresh parsley chopped.

FETTUCCINE WITH SNOW PEAS AND WALNUTS

Ingredients.....500gm of fettuccine, 60gm of chopped walnuts, 30gmof butter/ marg, 1 large onion, chopped, 2 tbs of minced garlic, 185ml of dry white wine, 250ml of pouring cream, 250gm of snow peas, halved on the diagonal. Cook the fettuccine in a a large saucepan of boiling salted water until el dente. Drain and return to the pot. While the pasta is cooking, melt the butter the butter/ marg in a large pan. Add the chopped walnuts, onion and bacon. Cook until the onion is softened and then stir through the garlic. Pour in the wine and cream and bring to a slow simmer. Add the snow peas and simmer for another 5 minutes. Now add the sauce through the pasta, season with cracked black pepper to taste.

NO BOWL CHOC BIT SLICE

Ingredients........90 gm of butter/ marg, melted, 100gm of plain sweet biscuit crumbs, 285gm of dark Choc bits, 70 gm of shredded coconut, 140gm of granulated nuts, 395gm can of sweetened condensed milk,. Preheat your oven to 160 deg C. Grease a 23cm square pan, lightly grease and line the base and sides with baking paper. Pour the melted butter/ marg over the base of the prepared pan and sprinkle evenly with the biscuit crumbs, Choc bits, coconut and nuts. Drizzle with condensed milk. Bake in the preheated oven for 35 minutes. Cool in the pan on a wire rack before slicing into pieces.