Chow Mein - the Aussie Country Mum version.

Okay, so we all like an easy mince recipe. This was one of my favourite winter dishes as a child. I especially loved it warmed up and served up on toast for breakfast. I tend to cook this up and have a heap in the freezer for unannounced guests and work lunches during winter.

You will need:

• 2 tablespoons of oil
• 1 onion, finely chopped
• ¼ cup of curry paste, or one heap tablespoon of curry power
• 1 tablespoon of Worcestershire sauce
• 3 sticks of celery, finely sliced
• 1 carrot, grated
• ¾ to 1 cup beef or chicken stock
• 1 teaspoon salt
• ¼ (or more) cabbage finely shredded
• 1 cup of rice

Putting it all together:

1. Heat oil in a large non stick pan. Add onion and cook for three minutes. Add mince and cook until browned, stirring all the time to break up lumps.
2. Add the rest of the ingredients – except the cabbage - and stir through
3. Add  stock to ensure the rice does not stick to the bottom,
4. Add cabbage and stir through. Cook over low heat until rice has cooked through and the cabbage has just started to wilt.
5. Serve with a sprinkle of freshly ground pepper and soy sauce.

Lasagne - another guaranteed to please!

Okay, so we have to admit it, Italian or no Italian, we all now look upon a good lasagne as a wonderful winter comfort food or served with a wonderful crunchy salad as a light summer meal. I am not sure one could ever say they have perfected this dish, purely for the fact that there are so many things one can change – different meats, herbs, spices and cheeses – each offering a different taste. I have, however, managed to put together my likes and can guarantee that if you make this recipe everyone will be happy with your efforts.

You will need:

Meat Ragu –

·         2 tablespoons extra-virgin olive oil

·         1 leek, diced finely ( you can substitute this with an onion if you prefer)

·         1 medium onions, finely chopped

·         1 carrot, grated or finely chopped

·         4 stalks celery, finely chopped

·         5 cloves garlic, crushed and chopped

·         500grams of beef mince, organic with healthy heart star rating

·         4 rashers bacon, diced

·         1 tablespoon tomato paste

·         I can diced tomatoes

·         ½  cup milk

·         ½  cup red wine

·         1 beef stock cube

·         2 tablespoons of fresh herbs; I use a mix of basil, oregano, parsley and thyme

·         Salt and freshly ground black pepper

Béchamel -

·         2 to 3 tablespoons unsalted butter

·         1/4 cup flour

·         100g grated parmesan cheese

·         3 cups milk

·         2 teaspoons salt

·         1/2 teaspoon freshly grated nutmeg

Lasagne –

·         1 packet of fresh lasagne pasta sheets,

·         1 cup grated Parmigiano-Reggiano

·         Oil for brushing

Cooking Instructions
Ragù:

1.       In a large heavy based saucepan, heat olive oil. Add leek, onion, carrot, celery, and garlic. Stir over medium heat until the vegetables are partly cooked and become opaque or translucent.

2.       Add beef mince and bacon to the vegetables, and brown over high heat. Make sure you continue to stir to avoid the meat from sticking together. Break the meat up with your wooden spoon as you go.

3.        Add the tomatoes, paste, milk, wine, stock cube, herbs and ½ cup of water. Simmer without a lid, over medium until the sauce thickens. Season to taste with salt and pepper.

Béchamel:

Place all ingredients into a saucepan. Stir thoroughly. Grab a wine and settle in for the process. Over medium heat whisk the sauce until it begins to thicken. Remove from heat as the saucepan will contain enough heat to complete the cooking. .

Putting it in the dish:

Grease a glass baking dish with melted butter or oil, and layer in the following order from the bottom: meat sauce, pasta, béchamel, and grated cheese. Save about 1 cup of béchamel for the last topping. Aim to make 3 to 4 layers of pasta, finishing with béchamel, and 1/4 cup of the Parmigiano-Reggiano sprinkled over the top.

Cover with tin foil and sit in refrigerator for 30 minutes minimum.

Preheat the oven to 180 degrees Bake in the oven for 35 minutes, remove the tin foil and bake a further ten minutes until the top is golden brown and the lasagne is heated through. Remove from the oven allow to cool for 5- 10 minutes, slice, and serve.

Baked Beans - perfected by Belinda and Cathy.

Okay,  I am going to put it out there. This recipe is not one of mine it belongs to Cathy and Belinda. Without a doubt this Baked Bean recipe is a welcomed addition to a Saturday or Sunday morning fry up. I made a huge batch and have frozen the beans into serving portions. Each time we have guests they are amazed at the effort I go to in creating a wonderful breakfast. (I guess the secret is now out there). I simply remove a portion from the freezer the night before and simmer them away as the guests are arising….they all think that I have made them that morning. FIG JAM!!! I have not found any need to alter the recipe at all, the girls have perfected it and to mind it needs not one thing added.

What do you need?

• 1tablespoon oil
• 6 rindless bacon slices, chopped finely
• 1 stalk celery, trimmed and finely chopped
• 1 onion, chopped finely
• 1 small carrot, chopped finely
• 1 fresh long red chilli, chopped finely
• 1/4 cup tomato paste
• 3 cups bottle tomato pasta sauce
• 3/4 cup chicken stock
• 2 teaspoons castor sugar
• 800g canned cannellini beans, rinsed and drained.
• 1/4 cup coarsely chopped fresh flat leaf parsley.

Putting it all together:

1. Heat oil in medium frying pan, cook bacon, celery, onion, carrot, and chilli, stirring until the onion is soft. Add paste: cook stirring, 1 minute. Transfer mixture to slow cooker.
Stir in sauce, stock, sugar and beans. Cook covered, on low for 8 hours.

2. Stir in parsley, season to taste.

Suitable to freeze. Serve with toasted sourdough or cornbread, bacon, eggs, fried onion and fried tomato…………….or simply eat as is.

Jewish Chicken Soup to heal the soul - and the flu!

Make this with love and those on the receiving end will benefit from your gift made from the heart.

This is an amazing recipe I always prepare when sickness arrives in the household. When I am better organised I usually have some in the freezer and eat it during the winter months….particularly during the flu season. However, I was caught this year. I made a rushed batched this morning to assist in getting us through.

The recipe is based on a traditional recipe given to by my “Jewish Princess” friend, Nikki. Her mother would make you down a bowl of this whenever you showed ANY sign of discomfort, depression, pain or ANYTHING negative. I have added a few things to suit my own tastes and from browsing the internet and reading different recipes. Enjoy!

What you will need:

• 1 chicken – if raw, place whole chicken, if using a BBQ roast chicken use the carcass with the meat removed
• 2 teaspoons of salt
• 4 garlic cloves – skin on, whole
• ½ a bunch of dill
• 2 large onions, peeled and cut in half for the stock
• 1 large onion diced or grated for the soup
• 2 carrots – around a cup full of carrot either diced, shredded or in chunks
• 1 turnip, peeled and grated
• 4 stalks of celery thinly sliced.
• ½ a bunch of parsley washed, finely chopped
• 2 chicken stock cubes
• 1 red chilli, finely sliced
• 2 cups shredded chicken meat

Putting it all together:

1. Place the chicken bones, salt, garlic, dill and onion into a saucepan. Cover with cold water and bring to the boil.  Remove any scum that may float to the top. Take off the heat and remove any further scum that may rise to the top.
2. Simmer for 1 ½ hours.
3. At this stage you can decide to halt procedures and place the strained stock into the fridge overnight. This will allow you to remove any fat from the chicken broth. If time is against me, I won’t do this I simply strain the broth and continue with the recipe.
4. Add the rest of the ingredients and bring to the boil. Simmer on low heat for 1 to 1 ½ hours.

HINT: Traditionally Nikki’s mother used a raw whole chicken. For convenience I use a BBQ roast chicken.

Sausage rolls.....too good to be true. WIn a few favours.

I cannot tell you how much mileage I have received from this recipe. Many people do not take the time to cook their own sausage rolls. In doing so you are already one step ahead to becoming a great cook – or getting a reputation as one. My mother has always made her own sausage rolls and we would often have them on a Winter’s Saturday night with home cooked soup. Nothing gourmet, but hey….this is the stuff my culinary memories were made on.

It just seemed natural that when some dear friends of mine decided to get married and asked Bron and I to cater the finger food, that the best sausage rolls on this Earth should be presented. To receive a double compliment I am going to serve them with a choice of my homemade chili sauce and my home made tomato sauce.

I have been making these for years and basically, there aren’t any rules! You simply make your mix and prepare. The secret to a good sausage roll is to watch the pastry while it is cooking. Enjoy the cooking processs without distraction. Shout yourself a glass or two of wine while doing so.  Many people rely on the time when cooking.  With pastry and sausage rolls I tend to watch what is happening in the oven and let my eyes become my guide. Please note, too much wine can vary the cooking time and result in a kitchen fire! Ha ha!

As it is a full morning’s work, I double the recipe and partly cook the sausage rolls that I am going to freeze. This make for an easy night’s dinner…..soup and sausage rolls and a special treat for when guests arrive unannounced or announced!

Okay….this recipe is one of those that I alter every time I make it. I tend to throw in a few seasonal vegetables or herbs that may be sitting around in the garden or refrigerator to ramp up the vegetable content. I use frozen vegetables purely for convenience and the fact that they tend to blend well with the mince to give a perfect ratio of vegetable and meat in each sausage roll. If you have children who are fussy eaters, trust me they will devour cauliflower, cabbage, and broccoli when hidden in these trusty, crusty meat parcels. This recipe does not contain chilli. However, I have been known to blend some thorough the initial processing stage.

I set the kitchen up to make these so that I have plenty of space to spread out. I usually get the first trays into the oven as soon as possible. Then I make the rest of the sausage rolls. KEEP AN EYE ON THE OVEN WHILE DOING SO.

I put myself in a COUNRTY COOK’S head space when I cook these. By that I mean I watch the oven! (Not sleep with a farmer – well okay, send me one! The things I do to keep you happy!) A friend once told me that the length of time it takes to cook a Pavlova was two large pieces of wood in the stove! Get back to basics! Learn to read your oven and your food.

HINT:

1. When rolling, pull the mixture towards you as you roll it. Slightly flatten it into shape before rolling the pastry on top of the final section of pastry left over. Again mould and flatten and shape the sausage roll, making sure the end pieces are stuffed filled with mixture. Add some more or pull some mixture out if need be.
2. When cooking watch for the swelling of pastry – this is your guide. Coat with egg wash……when golden, turn and egg wash immediately. I do not have a problem removing my sausage rolls from the oven while I egg wash and I take my time.

So where do you start?

• Line your trays with baking paper
• Set the oven to temperature
• Make your egg wash
• Clear the kitchen bench so you can place all of your pastry out at once.
• Process
• Mix
• Roll
• Bake
• ENJOY!

What you will need:

6 sheets of puff pastry – I like the vegan puff pastry… it tends to give me a golden glow without burning. But again, I buy what I can find. If I am feeling very “homesy and country” I will make my own, but it is very easy to buy it pre-made.

1 large onion, grated

½ bunch of parsley, chopped.

½ bunch of coriander plus other herbs you may have in the garden

1 cup of breadcrumbs (assists with binding, make the mixture go further and absorb fat during cooking)

2 organic farm fresh eggs

500g pork mince

500g beef mince

1 kg frozen vegetables

1 tablespoons of BBQ sauce/tomato sauce or chilli sauce

1 tablespoons of curry powder

1 teaspoon of salt

10 grinds of black pepper

Egg wash – 1 egg and ¼ cup milk

Putting it all together:

1. Place the onions, parsley, coriander and egg into a food processor. Process until it is still lumpy but a tad blended. Place into a bowl.
2. Place pork mince and beef mince into a bowl.
3. Add frozen vegetables, BBQ sauce and curry powder. Season with salt and pepper.  Combine mixture with your hands. Add breadcrumbs and give a final mix through. If the mixture is too cold to handle – give it a few minutes.
4. Lay the pastry sheets across the bench. Cut each sheet in half lengthways. Some people use a 2cm piping bag nozzle and pipe their sausage rolls. I prefer the “mother’s” hand method as nothing is worse than a piping bag stuck with a piece of corn……Bloody corn turns up everywhere. Ha ha!.
5. Simply split the bowl of mixture into twelfths (basically a decent handful) and spread this in a neat row across the centre of each half of the pastry.
6. Roll the mixture up to form a sausage roll. Place the seam along the bottom of the sausage roll and cut into sections to suit. As I am using these sausage rolls for a catered event I shall be making bite sizes pieces.
7. Place on trays that have been lined with baking paper.
8. Place in oven and watch for the pastry to swell 5 – 10 minutes.
9. Brush the top of the sausage roll with a milk and egg wash; feel free to add sesame seed. I never do, but hey, horses for courses.
10. It is recommended to bake for a total of 25 minutes at 200 degrees C – fan forced oven – I have found that I prefer a slightly cooler oven to ensure that the bottom of the pasty cooks perfectly. I cook mine in an over around 180 and ramp up or lower the temperature as needed.  During the desired cooking time I let them swell up and then recoat them again with the egg wash. Once the tops are done, I usually turn my sausage rolls and give the bottoms a coat of egg wash as well. This ensures you get a lovely golden pastry that is cooked through top and bottom. I sometimes dust the top of the sausage roll when I have egg washed it, with a sprinkle of season all cooking spices/salt. As you can imagine, totally good for the heart NOT!!! But hell, it tastes great.

These sausage rolls are taste great hot or cold. You will never buy another sausage roll once you have made your own. I cannot understand why people buy the sausage rolls that are for sale as nothing beats a home cooked sausage roll and they are far cheaper to prepare and freeze and to have on hand. 

Make enough so you have some left over when you next have guest. Trust me, you will win their hearts and they will be totally impressed by your efforts. They will have no idea that it only took you five minutes to reheat them.

Getting back to basic – enjoy the process win a heart!

Lemon Chicken.

This recipe is a really nice version of Lemon Chicken. 

It is enjoyed by everyone who has even eaten it, even those who are not fans of the Lemon Chicken served in many restaurants. After many bottles of wine and discussion we have come to the conclusion that we think it is because the sauce is not too sweet and not sour. 

A good cook will cook from the heart and will alter recipes to suit their own taste buds in the hope that those dining will enjoy it too.

I add lemon zest in this recipe as it assists in giving a lemon kick without it being bitter or too sour.

The addition of soy sauce also gives a deeper, richer flavour to the sauce. However, it does alter the colour of the sauce. You will not get the incredibly bright yellow coloured sauce served in restaurants. I am wondering if restaurants use food colouring to enhance their sauce. 


If I have any in the house, I usually add half a cup of Lemon butter/curd to the sauce. Other times a dash  of sesame seed oil to the sauce will give it a smoky flavour.

What you will need:

• ½  cup and 2 tablespoons of corn flour 
• ¾  cup water
• 2 free range egg yolks
• 4 skinless, boneless chicken breast, cut into bite sized pieces
• Peanut oil for shallow frying
• 3 tablespoons of brown sugar or rapidura (or a healthier option)
• 1 tablespoon of grated fresh ginger (I have used jar ginger when it is out of season)
• 1 cup of chicken stock
• 1/3 cup fresh  lemon juice
• Zest of half a lemon
• 1 tablespoon of sweet soy sauce
• Shallots

Putting it all together:

1.       In bowl combine ½ cup of cornstarch, ¼  cup water and the egg yolks; whisk until smooth. Add chicken breasts, coating each piece well.

2.       In a wok, heat 2 cups oil for frying; until sizzling. Fry chicken breasts. Make sure there is enough space for each piece to fry without toughing other pieces of chicken. If it is too crowded the oil will lower in heat, the chicken becomes too oily and the pieces will clump together. Fry until each piece is golden brown. Remove and drain on paper towel. Keep warm.

3.       In a saucepan fry the lemon zest briefly in one teaspoon of oil. Add soy sauce, 2 tablespoons of corn flower, brown sugar and ginger. Stir in ½ cup water and chicken stock. Cook over medium heat, stirring frequently until thickens and comes to a boil, boil for 1 minute.

4.       Remove from heat, stir in lemon juice and shallots.

5.       Pour over chicken pieces and serve immediately. 

Tumble-bun (Traditional Scottish Recipe) - from my Mum, Pammy!

This recipe is one that my mother makes. It is difficult to provide accurate measures of the ingredients as size and weight differs accordingly. Again, cook from the heart and use your personal judgement. This makes a great alternative to mashed potatoes. A good one to get kids to eat their vegetables....tell them it is mashed potato bake!

What you need:

• Potato
• Swede
• Milk
• Pepper
• Bacon
• Cabbage
• Cheese

Putting it all together:

1. Equal portions of potato and swede boiled in salt. Once cooked, mash them together with a little milk, pepper and butter (no salt as bacon is salty enough).

2. Fry up chopped onion and sliced bacon …… toss in finely shredded cabbage, drain the butter/oil out of it

3. Combine and place in an oven dish. Sprinkle with cheese and bake in a moderate oven until the cheese becomes golden in colour.

Samosa - as good as you buy - better in fact because they are fresh and homemade.

What you will needs:

Dough:

• 1 cup plain flour
• 2 tablespoon semolina flour or semolina
• 1 teaspoon salt
• 3 tablespoons oil
• ½ lukewarm water

Filling:

• 3 large boiled potatoes, peeled and chopped into very small cubes
• 1 teaspoon cumin seeds
• 3 chopped green chilies
• 2 teaspoons coriander powder
• 2 teaspoon garam masala
• 2 teaspoon amchur (mango powder) – I have been know to use 1 tablespoon of mango chutney instead
• 2 teaspoons salt
• 4 tablespoons oil
• 1 cup frozen green peas

Putting it all together:
Dough:

1. Mix the flour, semolina, salt, oil and salt together.
2. Add enough water to make a soft dough – it is easier to use our fingers to mix rather than a spoon or knife blade.
3. Knead the dough for about 1 to 2 minutes to make the dough, firm and pliable.
4. Cover the dough with either a damp cloth or plastic wrap.
5. Let the dough sit for at least 15 minutes.

Filling:

1. Heat the oil in a frying pan on medium high heat.
2. Add cumin seeds as cumin seeds crack, add green chilies, coriander powder and stir for few seconds.
3. Next add green peas and turn heat to medium and stir until tender.
4. Add the potatoes and stir-fry for about 4 minutes. Stir in garam masala and amchur/chutney.
5. Add salt to taste.
6. Let the filling cool to room temperature.

Making Samosa:

1. Take 2 tablespoons of water and 1 tablespoon of all-purpose flour to make a paste and keep aside.
2. Knead the dough for a minute.
3. Divide the dough into 4 - 8 equal parts and make into balls.
4. Roll each ball into 6-inch diameter circles and cut each circle in half.
5. Spread the paste lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
6. For a circle with your index finger and thumb. Lower point of cone into the circle with opening at the top.
7. Fill the cone with filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.
8. Continue filling the rest of the samosas.
9. Heat about 1-1/2 inch of the oil in a frying pan on medium heat.
10. Fry our samosa. I have shallowed fired them in the past and turned them once golden brown. It is important to keep the heat at a medium heat. IF too hot the oil burns. Lift the pan off the heat if it gets too hot.
11. If deep frying, after samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides.

HINT:

1. Boil the potatoes just until tender. Be careful not to poke the potatoes multiple times while they are cooking, as they will absorve the water. Drain immediately and keep aside until cool enough to touch.
2. The dough has to be kneaded well; otherwise, the samosas will not come out as crisp.
3. If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
4. Samosa can be prepared ahead of time and can be frozen for a month.
5. Before freezing fry them enough untill samosa changes the color to very light gold brown.
6. After samosas are on room temperature bag them in zip lock bags and freeze them.
7. To use frozen samosas take out as many you need and fry them on medium heat.

Short crust pastry.....never buy it again.

I tend to make a triple batch and freeze what I do not use.

What you will need:

• 1 2/3 cups (250g) plain flour, chilled
• 125g unsalted butter, chilled
• 1 egg, chilled
• 1 tablespoon water, chilled

Method

1. Process flour, butter and a pinch of salt in a food processor until the mixture resembles breadcrumbs.
2. Whisk egg and chilled water in a bowl until combined.
3. Then with food processor motor running, add to flour mixture.
4. Process until mixture begins to clump together.
5. Turn pastry out on to a work surface and knead gently to bring together. Roll into a large ball and wrap in plastic wrap.
6. Refrigerate overnight or for at least 2 hours.

Chicken Sweet Corn Soup

What you will need:

2-3 chicken fillets (2 breast or 3 thigh), cut into bite sized pieces
2-3 rashers bacon, sliced
300-500ml chicken stock (1-2 cups)
2 cans creamed corn
4 spring onions, sliced
2-4 cloves of garlic (to taste), cut, chopped and squashed with the blade of a large knife.
2-4 knobs of ginger (to taste)
2 eggs, lightly beaten
Seasoning to taste: Tobasco, pepper, chilli
Extra water as necessary

Putting it all together:

• Fry the spring onion in a little olive oil in a pot. As the onion becomes soft, add the bacon and fry until crispy. To this mixture add the chicken pieces and fry until the outsides are seared.

HINT: If the bacon or chicken are sticking to the bottom of the pot, deglaze the mixture by adding a little chicken stock or any of the following; Chinese rice wine, dry sherry or white wine.

• Add the garlic and ginger and the chicken stock to the pot, and bring to the boil.
• Add the two cans of creamed corn and stir through. If the consistency seems too thick add more stock or a little water.
• Bring soup to the boil and immediately reduce the heat to a low simmer. Cover the saucepan and simmer for about 10 minutes, stirring occasionally (to ensure the mix doesn't stick to the bottom of the pan).
• Finely slice the green leafy parts of the spring onion into rings, and add to the soup. Remove the soup from the heat and pour the lightly beaten eggs into the soup and stir the soup immediately. As the heat of the soup cooks the egg, it should form into attractive strings. The soup will also thicken at this point, so add some more hot water as desired.
• Bring the soup back up to a low simmer, and season as desired: pepper and a dash of chilli are recommended, Tabasco sauce etc.

HINT: I often run a drizzle of sweet soy sauce across the top of mine and add a teaspoon of fresh chillies.

Taco mince.... far better than the bought kit stuff.

Try this once and you will never buy the kit spices again.

What you will need:

1 Onion finely diced

500grams beef mince
3 cloves garlic

1 tsp chilli powder

1 tsp garam masala
1 tsp ground cumin
300g kidney beans, rinsed and drained
2 tbsp tomato paste
1 cup water
1 Tomato, coarsely chopped

Putting it all together:

• Fry off the onion and mince over medium to high heat until browned.
• Add garlic and spices and fry for about 2 minutes
• Add the rest of the ingredients and simmer until heated through.

Meatloaf

400g beef mince

300g pork mince

1 zucchini, grated

1 carrot, grated

1 egg, lightly beaten

1 clove garlic, crushed

2 tablespoons barbecue sauce

2 tablespoons tomato sauce

salt and cracked black pepper

1 vine-ripened tomato, sliced

1/3 (40g) cup low-fat grated cheddar cheese

Putting it all together:

·        Preheat oven to 200°C. Place breadcrumbs, mince, zucchini, carrot, egg, garlic, sauces, and salt and pepper in a large bowl. Mix until well combined.

·        Transfer mince mixture to a lightly greased loaf pan.

·        Bake for 25 minutes. Top with sliced tomato and cheese and bake for another 15 minutes.