FRIED PARMESAN PUFFS

Serve these cheese puffs with pre dinner drinks .

Combine 250 ml of water with 1 tsp of salt in a small saucepan with 3 tbs of butter / marg , over a medium heat and bring to the boil .
Add 150gm of plain flour remove from heat and stir vigorously with a wooden spoon until the mixture is smooth .
Return to a low heat until the batter pulls away from the sides of the pan .
Allow to cool a little .
Add 4 lightly beaten eggs a little at a time , mix each little bit in before adding the next amount .
Add 120gm of grated Parmesan cheese along with 60 gm of Emmenthal cheese and a pinch of nutmeg .
Mould the mixture into marble size balls .
Fry the puffs in small batches in a well heated deep fryer till crisp and golden brown .
Drain on paper towel and serve hot .

FLORENTINE PORK WITH CHICKPEAS

This is a quick and easy meal to make .
It is a creamy pork dish which hosts a slightly aniseed flavour from the fennel seeds .
Heat 2 tbs of rice bran oil in med/ large pan.
Fry 1 large onion , peeled and sliced until softened .
Add 1 dsp of minced garlic and 1 small red chilli sliced with seeds .
Add 500gm of sliced boneless pork loin , continue stirring until the pork is cooked through .
Stir 1/4 cup of dry white wine and 1 dsp of fennel seeds , stir through for 3 minutes .
Now add 400gm tin of chickpeas ( drained ) , 250 gm of spinach leaves , continue to coo on a simmer until the spinach has wilted and the liquid has evaporated .
Stir through 3 tbs of mascarpone cheese and season with cracked pepper .
Serve with mixed grain or a parsnip mash .

 

CHICKEN WITH LEMON AND CORIANDER COUSCOUS

You will need 4 large skinless chicken breast fillets cut into 2.5 cm cubes and placed in a lage bowl and toss in 1 tbs of rice bran oil , 1 tbs of minced garlic , 1 tsp of of ground coriander , 1 tsp of ground ginger , 1 tsp of ground cinnamon and a pinch of cayenne pepper .
Sprinkle over the juice of 2 lemons and mix until the chicken pieces are evenly coated .
Cover the bowl and allow to marinate in the fridge for 2 hours to allow the flavours of the coriander , ginger and cinnamon to really infuse .
Soak wooden skewers in water for 20 minutes .
Preheat your grill to high .
Thread he chicken onto the skewers and grill for 8- 10 minutes , turning occasionally , until slightly charred , cooked through and tender .
Keep warm .
Meanwhile prepare 250gm of couscous as per packet instructions , then fluff it up with a fork .
Stir through 30gm of butter/ marg , the juice of 1 lemon , 1/4 cup of freshly torn coriander leaves , 100gm of sliced black olives and cracked pepper to taste .
Transfer to warmed serving plates , top with chicken skewers , drizzle over any excess pan juices .
Serve with lemon wedges .

 

CAKES FOR ANY OCCASION.

BOILED PASSION -FRUIT CAKE
Preheat your oven to 150 deg C
Oh will need an 18cm square cake pan or 20cm round cake pan. Spray the pan and line the base with baking paper. Preheat your oven to 180 deg C. Now using a large saucepan combine 1/2 cup of passion fruit pulp or you will need 7 fresh passionfruits for the equivalent amount. 500gm of mixed dried fruit. 60ml of orange juice. 1 cup of castor sugar. 125gm of butter / marg. Bring this mix to the boil , stirring continuously. Remove the saucepan from the heat and allow the mixture to cool to room temperature . It is really important to cool the mixture to room temperature or you will end up with scrambled eggs and or a lumpy flour mix. Now stir in 3 lightly beaten eggs and 110gm of plain flour and 110gm of self raising flour. Pour the mix into the prepared pan and tap the pan on the bench to level the surface and to get rid of any air pockets in the cake mix. Bake for 1 and 1/2 hours or until a skewer inserted in the middle of the cake comes out clean. Leave the cake in the pan. Tightly cover over the top of the cake with aluminium foil and cool in the pan overnight. Just before serving dust with a little sifted icing sugar and a decoration of your choice. This cake can be frozen for 12 months or kept for 4 weeks in an airtight container.

A CHRISTMAS SPONGE CAKE
Not everyone likes fruit cake but everyone loves a featherlight sponge cake .
Preheat your oven to 180 deg C
Grease 2 x  22cm round cake pans with marg/butter and sprinkle with corn flour ,shake out excess flour .
Add 165gm of castor sugar to 4 lightly beaten eggs in a medium bowl and beat with an electric beater till the mixture is thick and creamy about 7 minutes .
In a separate bowl sift in 150gm of cornflour , 30 gm of custard flour , 1 tsp of cream of tartar , 1/2 tsp of bicarbonate of soda
Sift the dry ingredients 3 times and then fold the flours through the egg mixture using a whisk until incorporated. Pour the cake batter between the 2 prepared cake pans , tilt the pans to spread evenly over the base of the pans. Tap the base gently with your fingers to break up any air bubbles .
Bake sponges on the middle rack of your oven for 20 minutes or until the sponge springs back when touched in the centre. Turn sponges out immediately onto baking paper covered wire racks. Cool. Top sponges with a dusting of icing sugar and fresh strawberries. Fill with jam and cream. Enjoy your cakes/ sponges.

 

CRUNCHY SALMON PATTIES

Drain a 420gm of pink salmon , remove any skin and bones .
Flake the salmon into a medium sized bowl.
Mix with 3 finely chopped spring onions
100gm of  quinoa flakes.
3 tbs of chopped parsley
1 dsp of chopped capers
1 tbs of creamed horseradish
1 egg lightly beaten and at room temp
1 tbs of lemon juice
Cracked black pepper to taste .
Combine thoroughly , divide the mixture into 4 and shape into patties .
Cook in a pan with a little rice bran oil over a medium heat , until golden on both sides .
There is just enough horseradish in these patties to give them a kick without overpowering the salmon .
Serve with lemon wedges and a salad alongside some mixed grain .

 

ORIENTAL STYLE SALMON FILLETS

Place 4 skinless salmon fillets in a shallow bowl .
Mix together in a small bowl 2 tbs of rice bran oil , 2 tbs of tamari , 2 tbs of honey , 30 gtm of sushi ginger ( drained and thinly sliced ) , 2 spring onions , sliced into thin strips and finally the grated zest and juice of 1 lime .
Season the marinade with cracked black pepper .
Pour the marinade over the fillets and turn to coat both sides .
Cover and marinate for 4 plus hours .
Preheat a pan with a little rice bran oil and cook the fillets for 3 minutes each side .
Serve with sno peas and lime wedges and a grain of your choice ....
A NOTE
This marinade of ginger , lime and honey can be used on oven baked vegetables .

AFL LADDER COOKING GROUP TUESDAY 20 TH NOV

CRUNCHY NUT SLICE .....
Spray a slice tray ...28 x 18 cm with cooking spray .
Line the base and sides with baking paper .
Place 60 gm of dark chocolate in a medium saucepan with 120gm of chopped Mars Bars and 100gm of butter/ marg  , stir with a wooden spoon until melted and smooth .
In a large bowl combine 85gm of desiccated coconut with 85 gm of rice bubbles  and 150gm of paleo mix .
Make a well in the centre of the dry mix in the bowl and pour in the melted chocolate mixture .
Stir until well combined .
Spoon the mixture into the prepared slice tray and smooth the surface .
Refrigerate for 30 minutes .
MAKE THE ICING ......
Place 100gm of dark chocolate in a small bowl with 60 gm of butter / marg .
Heat on high for 20 seconds , remove and stir till smooth with a wooden spoon .
Spread icing quickly over the slice , tap the tray on the bench a few times to spread evenly .
refrigerate until firm .
When firm , remove the slice from the tray and cut into triangles .

This is an adult version of chocolate crackles .