MAIN DISHES:
CHICKEN
APRICOT CHICKEN
Ingredients
1.5kg(3lb) chicken pieces, 2 medium onions, 60g (2oz)butter, 1tbsp cornflour, 470g(15oz)can apricot nectar, 125g(4oz)dried apricots, 1/2 green capsicum,1/2 cup sour cream, salt and pepper.
Method
Melt butter in large heavy pan, brown chicken pieces well on both sides, remove from pan.Add chopped onions to pan, saute until transparent.
Blend cornflour into apricot nectar, add to pan, stir until sauce boils, reduce heat, season with salt and pepper, add dried apricots(cut in halves), return chicken to pan, simmer slowly(covered) until chicken is tender(stirring occasionally).
Add the capsicum (cut into thin stips) cook a futher 5 minutes, stir in sour cream , reheat gently.
Serves 4
CHICKEN TIA MARIA
Ingredients
1.5kg(3lb)chicken pieces, 60g(2oz)butter, 11/4 cups water, 1 chicken stock cube, 3tbs tia maria,1/2 cup cream, 6 shallots or spring onions,470g(15oz)can atrichoke hearts, salt and pepper.
Method
Heat butter in large frying pan, add chicken pieces, cook on both sides until golden brown.
Add water and crumbled stock cube, cover pan, bring to boil, reduce heat, simmer gently for 30 minutes or until chicken is tender.
Remove chicken from pan, put on to a serving dish(keep warm).
Add drained, washed artichoke hearts and tia maria to pan, bring to boli, reduce heat, simmer, (uncovered)for 5 minutes, add cream, season with salt and pepper, simmer gently for 5 minutes or until sauce thickens slightly.
Add chopped shallots, spoon sauce over chicken.
Serves 4
* Chicken and mushrooms:
Ingredients
1 tbsp oil
Heat oil in a frying pan, add chicken pieces and brown. Drain the oil from the pan and return to heat, add soup and sherry, stir well. place a lid on the pan , reduce heat to a simmer, let it simmer for 20 minutes, then taste to see if it needs more sherry, you can add as much as you like... but dont over do it !
add mushrooms and simmer a further 5 mins ... then serve with veges of your choice!
( yummy)
CHICKEN AND MUSHROOM PIE
Ingredients
450g chicken thighs (boneless),50g butter,1 medium onion (finely chopped),175g mushrooms (sliced),25g plain flour,300ml milk
400g canned tomatoes ( chopped), 2 tbsp fresh doule cream, 1/2 tspn mixed herbs,1 sheet of frozen puff pastry,1 small carrot ( diced)
1/2 cup of peas( frozen or fresh),salt an black pepper
Method
Chop chicken into bite size pieces,melt butter in a frying pan and saute chicken for 3 minutes.
Remove from pan and saute onions slowly,add the mushrooms and cook for 2 minutes,remove pan from heat, blend in flour and milk, return to heat and simmer for 5 minutes.
Add the chicken,tomatoes,carrot and peas,salt and pepper, simmer till it thickens and the liquid is reduced.
Stir in the cream and the herbs and place in an oven proof dish. Place the pastry sheet over the top, decorate and brush with milk, bake at 230c (450f) for 10 mins, then reduce temperature to 190c(375f) and bake a further 15-20 mins or till golden brown on top
( serve with mashed potatoes and veges of your choice)
*CHICKEN IN PEPPERCORN SAUCE:
Ingredients
4 Chicken breast fillets, 2tbsp butter,2 tbsp flour,2 tspn of green peppercorns,1 1/2 cups of water, 2 tbsp of fresh cream, 1 chicken stock cube.
METHOD:
Heat butter in a frying pan, add chicken and cook till almost done.
Remove chicken from pan, (add a little more butter to pan if needed).
Add flour, (turn down heat)and stir till the flour browns
( dont let it burn )
Add water, slowly! and keep stirring, add chicken stock cube,peppercorns and let simmer for 5 minutes, return chicken to the pan, cover and simmer a further 10 mins
just before serving, add cream and stir well.
serves 3-4 serve with veges of your choice.
CHICKEN IN BEER
Ingredients
1.5kg(3lb)chicken pieces,90g(3oz)butter,1 onion,2 739ml(26oz)bottles beer,salt and pepper ,flour.
Method
Toss chicken in flour,seasoned with salt and pepper,heat butter in fry pan,add the chicken and brown well,remove from pan and drain off surplus fat, leaving 2 tbsp in pan,add peeled and finely chopped onion,saute till golden brown.
Add beer,bring to boil,place chicken in an oven proof dish,pour beer over(there should be enough beer to cover chicken)add more beer if needed.
Bake in moderately hot oven, uncovered for 30 minutes,return to frypan to reduce the liquid and thicken.Serves 4
LAMB:
AUSSIE BAKED LAMB DINNER
Ingredients
1 leg of lamb,fresh or dried rosemary,1 tbsp oil,4 medium potatoes
4 pieces of pumpkin,green vegetable of your choice
METHOD:
Score , the leg of lamb in a diagonal pattern.. so it make diamond shapes on the skin...
Brush lightly with oil and sprinkle rosemary over the top.( you can also lightly brush with mustard, then add the roemary )
Now, there are a few ways to cook this, you can either place it in an oven bag then into a baking tray, or just place it directly in the oven tray
or part fill the oven tray with water and place a wire rack on top and then put the lamb on the rack
( the latter one is best for weight watchers)
Place the leg in the oven at 180c(350f) for 1-2 hours, depending on the size of the leg
Lamb should be slightly pink and still have juices!
While the lamb is cooking, prepare veges...
BAKED POTATOES:
Method
Peel potatoes, partly boil them ( about 3 minutes)allow to cool, just enough so that they can be handled, score them with a fork, place the potatoes around the leg of lamb( after the lamb) has been cooking for about an hour.Add the pumpkin 1/2 hour later,baste potatoes and meat.
When the meat and veges are done,remove them from the baking dish and place them on an oven proof tray,cover with foli and return to oven
to keep warm!
GRAVY
Place the baking dish,(with the juices from the meat),on the stove top
(make sure the dish your using is stove top safe)
Turn the heat to low-med, add the flour and keep stirring till the mixture turns brown(DON'T LET IT BURN)
Add the water from the potatoes(gradually)and keep stirring, add more water if the mixture is too thick!
Add the rosemary,stock cubes and let the gravy simmer for 5-10 mins.
Slice the meat and arrange on plates with veges and pour the gravy over the meat!
Serve...cook the green veges anyway you like,ie.steamed,boiled,microwaved,it's your choice.
LAMB SATE
Ingredients
Method
Cut meat into 2.5cm(1") cubes.Combine remaining ingredients,add meat and cover, refrigerate overnight.
Place meat on bamboo skewers,grill or BBQ,turning 2-3 times for about 10 minutes,or until meat is well done,serve with chilli sauce.
Chilli Sauce
Ingredients
3 red chillies,2 cloves garlic,2.5cm(1")piece green ginger,1/4 cup raisins,1/4 cup sultanas,1/2 cup white vinegar,1/2 cup sugar,1tsp salt,1/2 cup peanuts,3tbsp peanut butter,1/4 cup fruit chutney,1 cup water.
Method
Finely chop chillies,remove seeds,Finely chop ginger,nuts,raisins and sultanas, (or blend them in a blender)
Combine all the ingredients in a saucepan, stir over low heat until sugar has dissolved.Bring to boil,reduce heat,simmer 30 minutes,stirring occasionally.
SEAFOOD
SEAFOOD MARINARA
Ingredients
1 tbsp olive oil,2 cloves garlic(finely chopped),1 small onion(finely chopped),1 cup white wine,3tbsp tomato paste,1/4 tsp red pepper flakes,10 large green prawns(peeled and deveined),10 tassie scallops(rinsed),10 fresh oysters or mussels(rinsed)and whatever other seafood you care to add(experiment)1/4 cup parsley(chopped),2 cups cooked and drained pasta!
Method
In a large skillet, heat oil over med-high heat,stir in onion and cook for 2 minutes,add garlic and cook for further 30 seconds,add whitw wine and simmer for 2 minutes.Stir in tomato paste and red pepper flakes(add some water if needed)bring the sauce to a simmer and add seafood,cook for 3 minutes.Add the parsley, pepper to taste.
serve immediately over pasta!...serves 3-4..
BALMAIN BUGS WITH MANGO SAUCE
Ingredients
8 large green balmain bugs,or 2 large green lobster tails,1 large or 2 small mangos,2-3 tbsp sour cream,1/4 cup lemon juice,1tsp soft brown sugar,2-3tsp thai sweet chilli sauce.
Method
Place bugs(lobster) in a saucepan of lightly salted boiling water,simmer uncovered for 4-5 minutes,till shells have changed colour(orange red colour).Gently separate the heads from the bodies,using a sharp pair of kitchen scissors,cut along the underside of the bug and gently remove the meat,cut each piece of meat in half (lengthwise).
Mango sauce
Peel the mangos,remove the seed and roughly chop the flesh,place the flesh in a food processor,add the cream,juice and sugar and chilli sauce,process for 20-30 seconds or until smooth.Cover and chill till needed...if the sauce is too thick add more cream or lemon juice.When ready to serve ,heat the sauce and pour over the bugs...serve with veges of your choice...
BEER BATTER FISH AND CHIPS
Ingredients
4 fish fillets,2 cups self raising flour,1 1/4 cups of beer,oil for deep frying, cornflour, salt and pepper.
Method
Skin fillets, remove as many bones as possible.Lightly coat in cornflour,sift flour,salt and pepper into a small bowl, add beer gradually, beating well until smooth,
and a good pouring batter consistency.
Dip the fish into batter to coat, deep fry in hot oil for 1 minute, remove, drain,allow oil to re-heat, refry until golden brown, drain on absorbent paper before serving.
serve with chips,tartare sauce, or vinegar.
LOBSTER THERMIDOR
Igredients
Cut lobster in half,remove flesh, cut into large pieces,reserve shells.Combine milk with peeled and sliced onion,cloves and bayleaf,bring to boil ,strain and reserve liquid.
melt butter in fry pan, stir in flour and cook 1 minute (without browning), gradually stir in hot milk,cook and stir till mixture boils and thickens, set aside
Melt extra butter in pan ,add chopped shallots,cook for a few minutes,add wine(reduce over high heat till half the quantity,add the white sauce and cream,season with salt,pepper and mustard,cook gently ,stirring for 5 minutes.
Stir in 3/4's of the grated cheese,stir till cheese melts,add lobster meat,place mixture into lobster shells,sprinkle with remaing cheese,brown under hot griller(broiler)or in hot oven.
Serves 2...serve with veges of your choice...
BEEF
AUSSIE MEAT PIE
Ingredients
Filling
750g(1 1/2lbs)minced steak,2 beef stock cubes,1tsp so sauce,1 1/2 cups water,pinch nutmeg,2tbsp plain flour,salt and pepper,1/4 cup water (extra)
Pie base
2 cups plain flour,2/3 cup water,1/2tsp salt,1tbsp beef dripping
Pie top
1 packet puff pastry,1 egg yolk,1tsp water
Method
Place meat in a saucepan,stir over low heat until meat is well browned,drain of any surplus fat,add crumbled stock cubes,water, salt and pepper,nutmeg.Stir until boiling,reduce heat,cover and simmer gently for 20 minutes,remove from heat.Combine extra water and flour,stir till smooth,add the flour mixture to the meat,stir till combined,return to heat, stir till meat boils and thickens,add soy sauce,mix thoroughly.Simmer uncovered for 5-10 minutes,rmove from heat and allow to cool.
To make the base
Sift the flour and salt together in a bowl.Place water and dripping in a saucepan,stir till dripping melts,remove from heat.Make a well in the centre of dry ingredients,add the liquid,stir till combined.Turn out on a lightly floured board,knead lightly.Roll out pastry to line 8 greased pie tins(around the same size tin as a pot pie comes in )cut off excess pastry from the sides of the tins,fill the base with cold meat filling.
Pie crust(top)
Make up puff pastry(according to directions on packet), roll out on a lightly floured board,cut into rounds for top of pies(use a saucer as a guide for size)wet edges of base pastry and gently press tops into place,trim edges with a sharp knife.Brush tops with combined egg yolk and water.Bake in a hot oven for 5 minutes until golden brown,reduce heat to moderate and bake a further 10 minutes..
(this is a real"AUSSIE FAVOUTITE")serve with tomato sauce on top !
TOAD IN THE HOLE
Ingredients
For the batter
100g plain flour,1 egg,150ml water,150ml milk.
For the toad
For the gravy
2tbsp vegetable oil,1 onion(sliced thin),2tbsp plain flour,2tsp ready made mustard.2tsp worcestershire sauce,600ml chicken or vegetable stock,salt and pepper.
Method
Preheat oven to 220c(425f),sift the flour and a pinch of salt into a bowl,make a well in the centre and drop in the egg, beat lightly, then gradually pour in half the water and milk,beating all the time to form a smooth, thick batter.Beat well for 2 minutes, then stir in remaining liquid.
Wrap a bacon rasher around each sausage and place in a large oven tray(preferably tin),scatter over the onion slices and drizzle with the oil.Bake for 15-20 minutes until the bacon and sausages are starting to brown,Remove from the oven and quickly pour the batter around the sausages, return to the oven for a further 35-40 minutes,until the batter is crisp and well risen.
Gravy
Make this while the toad is cooking
Heat the oil in a small fry pan, add the onion and gently fry for 5 minutes, until soft and lightly coloured.Stir in the flour and cook for 1 minute, stir in the mustard,worcestershire sauce and stock,bring to the boil,stirring constantly,simmer for 15 minutes(then taste and add more salt and pepper if needed).
Serve the toad with mashed potatoes,broccoli,cabbage and gravy..serves 4......
CORNED BEEF AND WHITE SAUCE
Ingredients
1 piece corned beef(brisket),2 bay leaves,2tbs brown sugar,10 whole cloves,1/2 cup brown vinegar,enough water to cover meat,1 small onion(diced),2tbs plain flour,1 1/2 tbs butter,1 chicken stock cube, 1-1 1/2 cups milk.
Method
Place the corned beef in a large saucepan,cover with water,add bay leaves,brown sugar,cloves and vinegar,cover and bring to the boil,reduce heat and simmer for 1-1 1/2 hours.
White sauce
Melt butter in a small saucepan,add onion and saute till clear in colour,add the flour and simmer fpr 2 minutes.Add the milk,gradually(stirring constantly),add crumbled stock cube and let simmer(stirring occasionally).
Slice the meat and pour the sauce over it...mashed potatoes,carrots and beans or peas, go great with this meal!!!!!!
EGG AND BACON PIE
Ingredients
500g(1lb)packaged puff pastry,250g(8oz)bacon,6 eggs,2tbsp chopped parsley,1 egg yolk,1tsp water,salt and pepper.
Method
Roll out half the pastry and line a 20cm(8")pie plate,refrigerate 15 minutes.
Remove the rind and excess fat off the bacon rashers,chop roughly,cook gently for 3 minutes,allow bacon to cool,
Place half the bacon in base of pie plate,break the eggs in,one at a time,being careful not to break the yolks.
Arrange eggs in circular pattern,season with salt and pepper,sprinkle with remaining bacon,sprinkle with parsley.
Roll out remaining pastry,cover pie,press edges together well,trim edges,brush with combined beaten egg yolk and water
Refrigerate for 15 minutes,bake in hot oven 15 minutes,reduce heat to moderate, cook further 15-20 minutes...serve hot or cold
VEAL
VEAL PARMESAN
Ingredients
750g(1 1/2lb)veal steaks, 1/2 cup flour, 1 egg, 1 1/2 cups packaged dry bread crumbs, 1/2 cup oil, 250g(8oz)mozzarella cheese, 1 1/2 cups tomato sauce, 1/2 tsp oregano, 60g(2oz)parmesan cheese.
Method
Pound veal steaks until very thin, coat with flour,shake off excess flour, dip into beaten egg, coat with breadcrumbs, pressing these on firmly, refrigerate for 30 minutes.
Heat oil in frypan,add steaks, cook until golden brown on both sides and cooked through.
Remove from pan, place in oven proof dish, keep warm.
Combine tomato sauce and oregano in a saucepan, bring to boil ,remove from heat.
Top veal steaks with grated or thinly sliced mozzarelaa cheese,spoon the tomato sauce mixture over top of meat,then sprinkle with grated parmesan,
place under hot griller(broiler) or in a moderately hot oven until cheese melts and turns golden brown...serves 4
VEAL PAPRIKA
Ingredients
750g(11/2lb)thinly cut veal steaks, flour, 2tbs butter, 1 medium onion,1 small clove garlic, 2tsp paprika, 1tbs flour(extra), 1 cup water, 1 chicken stock cube, 1 1/2 tbs tomato paste, 2tbs sour cream.
Method
Flatten veal,toss in flour, seasoned with salt and pepper.
Heat butter in frying pan,add veal, cook on both sides until lightly golden,remove from pan.
Add thinly sliced onion and crushed garlic to pan, saute until lightly golden, stir in paprika and extra flour, cook 1 minute,add crumbled stock cube,gradually stir in water.
Stir until mixture boils and thickens, stir in tomato paste, salt and pepper,add veal cover and simmer 40 minutes, or until veal is tender.
Stir in sour cream ,just before serving...serves 4..
VEAL IN WINE
Ingredients
1 kg (2lb) stewing veal ,or veal steaks, flour, 1 large onion, 1 clove garlic, 60g(2oz) butter ,3/4 cup dry white wine(or red), 220g(7oz) can tomato paste, 1 chicken stock cube, 2 cups water, salt and pepper.
Method
Cut veal into 2.5cm(1")cubes,toss in seasoned flour with salt and pepper, chop onion, crush garlic, saute in melted butter, until onion is transparent,add veal and brown wll.
Stir in wine, tomato paste, cumbled stock cube and water, season with salt and pepper. Cover, simmer 1 hour or until meat is tender.
Serve with hot noodles or rice.
Serves 4 to 6.
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