PRESERVED LEMONS. 2022

It is time to start preserving your lemons while they are so plentiful .( Thanks to Robert and Karen Stockdale , Richard and Liz Henshaw ) These richly flavoured fruits are widely used in Middle Eastern cooking . Only the rind which contains the essential lemon flavour is used finely chopped in recipes . Traditionally whole lemons are preserved , Ive used lemon wedges , which can be packed into jars more easily . STEP 1 Wash the whole lemons . Slice each lemon into 6 or 8 wedges . Press a generous amount of salt into the cut surface of each wedge . Pack the salted lemon wedges into warm sterlised jars . To each jar add 3 tbs of salt and then add lemon juice to half fill your jar and top up with boiling water to fill your jar . Seal your jars and leave stand for 4-6 weeks before using . To use , rinse the the preserved lemons and discard the lemon flesh . Slice the lemon rind finely and use as required in recipes .

HUMMINGBIRD CAKE

Originally known as a 'Doctor bird cake 'in Jamaica . In 1978 a recipe was published by Mrs L.H Wiggin , Southern America , for the Hummingbird Cake . Preheat your oven to 160 deg C. spray the cake pan liberally with cooking oil and line with baking paper . Place 300 gm of castor sugar into the bowl of your electric mixer along with 3 lightly beaten eggs , 300ml of canola oil / rice bran oil, 2 peeled and mashed bananas ( 270 gm ) . 1 tsp of ground cinnamon . Beat until all ingredients are well combined . Slowly add a mixture of 300gm of plain flour , 1 tsp of bi carbonate of soda , 1/2 tsp of salt and 1 tsp of vanilla extract . Continue to beat until everything is well mixed . Now it is time to stir in with a wooden spoon 100gm of crushed ,tinned and strained pineapple and 100gm of granulated nuts . Pour the mixture into a large loaf pan ( 260 X 160 cm). Bake in the preheated oven for 90 minutes . Cover with baking paper at 60 minutes to avoid over colouring the surface . The cake is cooked when it bounces back when touched . Leave to cool in the pan before turning out onto a wire rack to cool completely . When the cake is cool , spred thickly with cream cheese frosting . Hummingbird cake is delicious .

CREAM CHEESE FROSTING

Beat 300gm of icing sugar with 50 gm of marg/butter in a freestanding electric mixer with a paddle attachment or a hand held mixer will suffice . Mix until the mixture comes together . Add 125gm of cold cream cheese . Beat until completely incorporated , continue beating until light and fluffy .

APRICOT AND CHERRY COBBLER

Preheat your oven to 160 deg C . Place 820 gm can of apricot halves ( drained ) along with 1 x 415 gm of cherries ( drained ) into a 2 lt casserole dish . Sprinkle with 1/2 cup of brown sugar and a 1/2 cup of granulated nuts . Now sprinkle 340 gm packet of madiera cake mix over . Finally drizzle over 125 gm of melted and cooled butter /marg . Bake in the preheated oven for 55 minutes or until golden brown . Serve with custard, cream or yoghurt .

RICE .

Have you ever been to a Chinese dinner or banquet and felt really 'full'half way through the meal .? Well try eating a smaller amount of rice with your savoury dish . If your are watching your weight steer clear of fried rice . Boiled rice contains no fat . If you are at home use a combination of grains to boil together ... red , white ,black , brown ,wild rice , quinoa , freekah . Make it your meal .

MONDAY NIGHT AT THE MANOR ...sweet corn soup

You will need to order in 2 chicken thighs with feet attached , from your local chicken shop in Manny's Market ( Morwell / Traralgon ). So presuming you have the chicken feet connnected to the thighs ... we can proceed . First I want you to add the connected chicken feet to a large pot and add 3 litre of water. Bring the water and chicken to a slow boil , cover the pot and simmer until the chicken is tender . Remove the chicken pieces to a large bowl and remove the skin , shred the flesh and return to the pot . Now add 2 x cans ( 840 gm ) of creamed corn , the finely sliced white base of 2 spring onions. Bring this mixture to a gentle boil . Add 2 lightly beaten eggs and continue stirring until thickened . Season with 2-3 tbs of soy sauce ( to taste ) . Pour into soup bowls and garnish with the spring onion greens . I so want to share this recipe with my family...

INDONESIAN BEEF STEW

In this recipe we will be using coconut milk , it is an essential ingredient in Southeast Asian cooking , it is used in a broad range of dishes from curries to soups . Before opening a can of coconut milk , shake it well to blend the milk and cream . Pour 1/4 cup of rice bran oil into a large pan and heat over a medium heat . Add 1.5 kg of cubed boneless chuck beef and 1 onion peeled and chopped , continue to cook until the beef is no longer red and the onion has softened . Now sprinkle 2 cups of dried shredded coconut , 1 tbs of soft brown sugar , 1 tbs of ground coriander ,1 dsp of ground cumin and salt and cracked black pepper to taste . Contiue to stir until the meat and coconut are browned and the spices are fragrant . Transfer the mixture to the slow cooker . Add 4 cups of coconut milk to the frypan . Raise the heat to high and deglaze the pan , stirring to scrape down the browned bits on the bottom of the pan . bring the coconut molk to the boil and then pour it into the slow cooker . Cook and cover on HIGH for 4 hours or 8 hours on LOW . To serve season with cracked black pepper and salt to taste . Ladle the stew over steamed rice .