3 Teaspoons brown sugar
2 Tablbespoons Soy Sauce
4 Tablespoons high quality olive oil
4 Tablespoons Balsamic Vinegar
Mix altogether add to salad vegetables and toss around till it's all covered.
Yummm!!
Sunday, September 24, 2006
Friday, September 15, 2006
Satay Sauce
Serves 6
Ingredients:
1 cup Pineapple Juice (sweetened)
2 Tablespoons Sweet Chili Sauce
½ cup Soy Sauce
1 cup Peanut Paste
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
Method:
Add all liquids to saucepan and stir with a whisk over low to medium
heat. (Pineapple Juice, Chili & Soy Sauce.)
Sprinkle in Garlic and Onion Powders – stir in with whisk.
Add in Peanut paste – stir in with whisk.
Keep stirring over medium heat until Peanut Paste has dissolved
into other liquid - sauce will darken a little in colour and become thicker.
It’s done! Remove from heat and turn hotplate down to Low. Once the hotplate has cooled down a little, return saucepan back on to it, to keep warm until serving – stirring occasionally.
Ingredients:
1 cup Pineapple Juice (sweetened)
2 Tablespoons Sweet Chili Sauce
½ cup Soy Sauce
1 cup Peanut Paste
½ teaspoon Garlic Powder
½ teaspoon Onion Powder
Method:
Add all liquids to saucepan and stir with a whisk over low to medium
heat. (Pineapple Juice, Chili & Soy Sauce.)
Sprinkle in Garlic and Onion Powders – stir in with whisk.
Add in Peanut paste – stir in with whisk.
Keep stirring over medium heat until Peanut Paste has dissolved
into other liquid - sauce will darken a little in colour and become thicker.
It’s done! Remove from heat and turn hotplate down to Low. Once the hotplate has cooled down a little, return saucepan back on to it, to keep warm until serving – stirring occasionally.
Wednesday, September 13, 2006
Lamb Shanks with Caramelised Onion and Red Wine Gravy
Serves 2
Onion (2 medium or 1 really big sucker)
Carrots (2 medium or 1 really biggie)
Sweet potato (1 smallish-medium sized)
Parsnip (smallish one)
2 big fat yummy lamb shanks
2 really big Table Spoons of butter
2 heaped Table Spoons brown sugar.
2 cups of Stock (2 Beef stock cubes in 2 cups of warm water)
1 cup of red wine
Slice the onions and chop up the veges into good sized chunks (however you chunk them will be fine - trust me)
Put the onion into a hottish pan with butter and stir it up until the butter has melted. Throw in the brown sugar - keep stirring it all in together. Fry on a medium to hot but not burning heat. The onions have to cook not burn (ok?). When the onions look brown and kind of transparent add lamb shanks and continue cooking until they are browned. You will need to stir them around so they brown on all sides.
Toss the other veges in now and add the 2 cups of stock and red wine.
Give it a bit of a stir around to mix it all in.
Turn the heat down and once it is simmering slowly put the lid on and keep it simmering slowly.
I can't remember how long to simmer it for - maybe 30 minutes(?). Check the pot every 10 minutes or so and if the stock is getting low add another cup of stock. The shanks will be cooked once they are soft and the meat is coming away from the bone. Once cooked through, take the shanks out of the pan and set aside on a plate while you thicken the juices with Gravox or flour if you are game!
Serve with a sprinkle of fresh parsley on a garlic potato mash, with steamed green beans.
Garlic Potato Mash
2 huge potatoes or 4 fist sized ones.
1 clove of garlic - pressed, grated or chopped up really fine.
Peel and chop the potatoes into quaters.
Place in microwave safe bowl with enough water to come about halfway up the potatoes. Add a pinch of salt - cover and cook in the microwave. Probably around about 20 mins on high. If they aren't soft after 20 mins, whack them back in for another 5 minutes or so until they are soft (not falling apart - just softish).
Drain the water and add a generous dollop of butter (1 tablespoon?) and a small splash of milk. If it's too hard and lumpy add a little more milk until it looks like mashed potatoes. Add the garlic and stir it in really well.
Onion (2 medium or 1 really big sucker)
Carrots (2 medium or 1 really biggie)
Sweet potato (1 smallish-medium sized)
Parsnip (smallish one)
2 big fat yummy lamb shanks
2 really big Table Spoons of butter
2 heaped Table Spoons brown sugar.
2 cups of Stock (2 Beef stock cubes in 2 cups of warm water)
1 cup of red wine
Slice the onions and chop up the veges into good sized chunks (however you chunk them will be fine - trust me)
Put the onion into a hottish pan with butter and stir it up until the butter has melted. Throw in the brown sugar - keep stirring it all in together. Fry on a medium to hot but not burning heat. The onions have to cook not burn (ok?). When the onions look brown and kind of transparent add lamb shanks and continue cooking until they are browned. You will need to stir them around so they brown on all sides.
Toss the other veges in now and add the 2 cups of stock and red wine.
Give it a bit of a stir around to mix it all in.
Turn the heat down and once it is simmering slowly put the lid on and keep it simmering slowly.
I can't remember how long to simmer it for - maybe 30 minutes(?). Check the pot every 10 minutes or so and if the stock is getting low add another cup of stock. The shanks will be cooked once they are soft and the meat is coming away from the bone. Once cooked through, take the shanks out of the pan and set aside on a plate while you thicken the juices with Gravox or flour if you are game!
Serve with a sprinkle of fresh parsley on a garlic potato mash, with steamed green beans.
Garlic Potato Mash
2 huge potatoes or 4 fist sized ones.
1 clove of garlic - pressed, grated or chopped up really fine.
Peel and chop the potatoes into quaters.
Place in microwave safe bowl with enough water to come about halfway up the potatoes. Add a pinch of salt - cover and cook in the microwave. Probably around about 20 mins on high. If they aren't soft after 20 mins, whack them back in for another 5 minutes or so until they are soft (not falling apart - just softish).
Drain the water and add a generous dollop of butter (1 tablespoon?) and a small splash of milk. If it's too hard and lumpy add a little more milk until it looks like mashed potatoes. Add the garlic and stir it in really well.
Tuesday, September 05, 2006
Lorna’s Curry Potato Pie
Serves 4 - with left overs
Pastry Ingredients:
2 ½ cups Self Raising Flour
125gr Butter
½ teaspoon Salt
½ cup Water
Filling & Topping Ingredients:
300gr Sausage Mince
3 teaspoons Curry Powder
300gr Topside Mince
1 tablespoon Tomato Sauce
1 Large onion (chopped roughly)
1 tablespoon Worcestershire Sauce
I Carrot (grated)
2 Beef Stock Cubes
Salt & Pepper
3 tablespoons Plain Flour to thicken
1 cup Water
5 Large Potatoes (mashed for topping)
1 tablespoon Butter/Oil
Method for making Pastry:
Pre-heat “HOT” oven.
Sift Self Raising Flour and Salt into a largish bowl. Make a well in the centre to add the other ingredients into. Melt butter and pour into well and add the Water also. Mix all together using fingers (bringing the flour in from the sides to start). Knead the mixture until it becomes like dough. Sprinkle a little flour onto clean surface (table or large cooking board) and flatten the dough ball out with your hands into the shape of the pie dish you will be using. Once it has been flattened by hand, use a rolling pin to roll out to the size you will need (rub flour onto rolling pin as well to stop the dough from sticking).
Grease and flour pie dish and place rolled out dough into it, making sure dough goes up the side of the dish. Place in oven and bake for a little while so it becomes partly cooked and a little brown (10mins?). Remove from oven and set aside.
Method for filling and Mashed Potato Topping:
In a large Saucepan, brown chopped Onions in Butter over medium heat. Once browned, turn heat up a bit higher & add both lots of mince. Use either a potato masher or metal whisk to blend and squash the minces & onions together while they fry – mix well until totally blended in and there are no big lumps. Keep frying & stirring over high heat until browned. Turn heat down to medium and add in Tomato and Worcestershire Sauces, crumbled Beef Stock Cubes and Curry Powder. Add grated carrot. Mix in well. Stir the water in – cover with lid and allow to cook. Check every now and then – give it a stir to make sure it’s not sticking to the bottom of the saucepan and that the water isn’t evaporating too fast. You might need to add more water during cooking time – if so, just add ½ cup at a time so that the mixture is sloppy (like a lumpy soup). Mix flour with a little extra water in a cup until it is a thick smooth runny paste. Stir into meat mixture to thicken. Mince needs to be quite thick so you may have to add more flour and water. Remove from heat once thickened.
While this is cooking, peel potatoes and cut into ¼ ‘s to boil. Once the potatoes have boiled, drain water and add butter and milk while mashing. Only add a little at a time – potato mixture needs to be firm so it will sit on top of the mince.
Spoon mince mixture into pie base, even out with back of tablespoon. Place dabs of mashed potato all over the top with a dessertspoon. Once all potato has been added, smooth out gently with the back of the dessertspoon until all mince mixture is covered. Place pie in oven on HOT heat – it will be cooked once the potato has started turning golden brown (can’t remember off hand how long…10 – 15 minutes…maybe a bit longer)
Pastry Ingredients:
2 ½ cups Self Raising Flour
125gr Butter
½ teaspoon Salt
½ cup Water
Filling & Topping Ingredients:
300gr Sausage Mince
3 teaspoons Curry Powder
300gr Topside Mince
1 tablespoon Tomato Sauce
1 Large onion (chopped roughly)
1 tablespoon Worcestershire Sauce
I Carrot (grated)
2 Beef Stock Cubes
Salt & Pepper
3 tablespoons Plain Flour to thicken
1 cup Water
5 Large Potatoes (mashed for topping)
1 tablespoon Butter/Oil
Method for making Pastry:
Pre-heat “HOT” oven.
Sift Self Raising Flour and Salt into a largish bowl. Make a well in the centre to add the other ingredients into. Melt butter and pour into well and add the Water also. Mix all together using fingers (bringing the flour in from the sides to start). Knead the mixture until it becomes like dough. Sprinkle a little flour onto clean surface (table or large cooking board) and flatten the dough ball out with your hands into the shape of the pie dish you will be using. Once it has been flattened by hand, use a rolling pin to roll out to the size you will need (rub flour onto rolling pin as well to stop the dough from sticking).
Grease and flour pie dish and place rolled out dough into it, making sure dough goes up the side of the dish. Place in oven and bake for a little while so it becomes partly cooked and a little brown (10mins?). Remove from oven and set aside.
Method for filling and Mashed Potato Topping:
In a large Saucepan, brown chopped Onions in Butter over medium heat. Once browned, turn heat up a bit higher & add both lots of mince. Use either a potato masher or metal whisk to blend and squash the minces & onions together while they fry – mix well until totally blended in and there are no big lumps. Keep frying & stirring over high heat until browned. Turn heat down to medium and add in Tomato and Worcestershire Sauces, crumbled Beef Stock Cubes and Curry Powder. Add grated carrot. Mix in well. Stir the water in – cover with lid and allow to cook. Check every now and then – give it a stir to make sure it’s not sticking to the bottom of the saucepan and that the water isn’t evaporating too fast. You might need to add more water during cooking time – if so, just add ½ cup at a time so that the mixture is sloppy (like a lumpy soup). Mix flour with a little extra water in a cup until it is a thick smooth runny paste. Stir into meat mixture to thicken. Mince needs to be quite thick so you may have to add more flour and water. Remove from heat once thickened.
While this is cooking, peel potatoes and cut into ¼ ‘s to boil. Once the potatoes have boiled, drain water and add butter and milk while mashing. Only add a little at a time – potato mixture needs to be firm so it will sit on top of the mince.
Spoon mince mixture into pie base, even out with back of tablespoon. Place dabs of mashed potato all over the top with a dessertspoon. Once all potato has been added, smooth out gently with the back of the dessertspoon until all mince mixture is covered. Place pie in oven on HOT heat – it will be cooked once the potato has started turning golden brown (can’t remember off hand how long…10 – 15 minutes…maybe a bit longer)
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