New Recipes
Feta & Corn Fritters
Makes 30 Ingredients 2 eggs 180ml milk 1 can corn, drained and rinsed 150g feta, crumbled ½ cup chopped parsley ½ cup chopped coriander 1 clove garlic 1 green chilli, chopped 2 teaspoons curry powder ¼ teaspoon cayenne powder 340g plain flour 5g baking powder salt and pepper vegetable oil, to fry Method Combine the dry ingredients in a bowl. Whisk together the eggs and milk and stir into the dry ingredients. Season to taste. Heat a pot of oil and carefully spoon drop in small spoonful’s of mix. Fry until golden brown and drain on paper towel. Arrange on a serving plate and serve with lime yoghurt or tomato kasundi.
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Chicken Curry (bunny chow)
Serves about 40 as an appetiser (bunny chow)Or 4 as a main course4 chicken thighs, cut into small dice1 onion, diced2 garlic cloves, chopped1 chilli, chopped4cm piece ginger, grated1 star anise1 cinnamon stick1 tsp fennel seeds1 tsp garam masala1 tablespoon curry powder1/4 tsp cayenne chilli powder1 heaped tablespoon tomato paste1 can white beans, drained and rinsed500ml chicken stock80g natural sultanasSalt and pepper, to tasteFresh coriander, chopped Heat a little oil in a saucepan and add the garlic, onion ginger and chilli and fry for a few minutes. Add the cinnamon and star anise. Add the chicken and cook for a few minutes stirring occasionally.Add the curry powder, garam masala, tomato paste, fennel and chilli powder and season to taste. Stir well and add enough stock to just cover the chicken. Simmer for a few minutes and add the sultanas. Simmer for about 15 minutes until the chicken is tender then add the beans to heat through. Adjust seasoning if needed and stir through fresh coriander and serve with yellow rice as a main or hollow out small bread rolls and fill in the centre as an appetizer.
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Sausage Fennel Bake
Serves 66 sausages smoked (something like kranskys)1 ½ fennel bulbs 2 stalks celery cut into diagonal chunks 1cm thick2 tablespoon yoghurt200ml cream3 tablespoons Dijon mustard150g camembert or brie, cut into thin stripsThyme sprigs3 fresh bay leaves1 small baguette, cut into 1 cm slices Salt pepper400ml white wineCut the fennel in half length-ways and cut each half in quarters length-ways. In a large oven proof dish arrange the celery and fennel and then arrange the sausages and bay leaves. Pour over the wine and place in a hot oven for about 20 minutes.Mix together the mustard, cream, yoghurt, thyme and pepper. Season with salt if needed. Mix into the sausage dish and arrange the bread slices. Arrange the Camembert slices on top and add a few extra sprigs of thyme and cracked pepper. Bake for a further 15-20 minutes until golden. Serve hot with a crisp green salad.
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Curry Meatballs
makes 14 skewers1 tablespoon curry powder500g pork and veal mince½ onion, grated2 garlic cloves, crushed3 sprigs fresh marjoram3 tablespoons parsley, chopped4 sprigs thyme, picked1 tsp garam masala½ tsp chilli powderSalt and pepper, to tasteCombine all ingredients in a bowl and combine well. Roll into walnut size balls and place gently on a skewer. Heat the oven or BBQ and cook for about 8 -10 minutes until cooked through. Serve with tomato kasundi.
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Gnocci
(serves 6)150g piece speck, cut into 5mm chunks2 cloves of garlic, minced½ cup parsley, chopped1 kg fresh gnocchi1 bunch broccolini, cut into 2 inch lengths1/2 cup freshly, grated Parmesan cheese500g brussel sprouts, cut in halfFresh parsley, chopped30g butter1 lemon zestedolive oilsalt and black pepper1 chilli, choppedfreshly grated Parmesan, for servingPlace the gnocci in a large pot of salted boiling water & cook for a few minutes then drain. Heat a large frying pan and add the speck and cook until the fat renders down and it is golden brown. Remove the speck and add the brussel sprouts cut side down. Season with salt and pepper and cook for a few minutes until golden. Shake the pan and turn the sprouts to cook on the dome side. Remove from the pan and add the garlic and gnocci and toss with the butter. Season with salt and pepper. Add the broccolini, lemon zest and chilli and keep tossing until golden. Add the brussel sprouts and season to taste. Toss with fresh parsley and freshly grated parmesan. Spoon into a serving bowl and enjoy with a nice bottle of red.
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Chinese Style Duck Breast
Serves 42 duck breasts10g coriander seeds crushed2 Tablespoons coconut, palm or brown sugar2 Tablespoons honey2 cinnamon sticks2 pieces dried mandarin peel1 small piece mace1 orange, juice and zest50ml fish sauce80ml soy sauce2 star anise10g fennel seeds crushedPlace all ingredients except the duck in a saucepan and reduce until it becomes sticky.Place the duck in a frypan skin side down and cook on low heat for about 10 minutes to render down the fat and to crispen the skin. Remove from the pan and roll into the reduced sauce. Allow to settle and baste again in the sauce and repeat this 4 more times. Place on a rack on a small tray and place in the oven and cook until medium about 6-8 minutes.Allow to rest for a few minutes and slice. Arrange on a small plate and pour over the remaining sauce. Serve with rice.
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Thai Chicken Curry
Serves 6¼ pineapple cut into slices3 tomatoes cut into chunks250g pumpkin thinly sliced6 lime leaves1 eggplant cut into inch chunks6 eggs soft boiled and peeled1 chilli sliced¼ bunch Thai basil2 chicken breasts cut into chunks8 okra cut in half (optional)60g Palm sugar30ml Fish sauce30ml Tamarind paste600ml coconut milkWater or stockFor the Paste10 dried long red chillies, soaked in warm water4 hot banana capsicums grilled2 stalks of lemon grass3 shallots1 inch piece galangal3cm piece turmeric1 tblspn shrimp paste (optional)6 garlic cloves4 coriander rootsSalt and pepperCombine the paste ingredients in a blender and blend until smooth. Heat a deep sauté pan or saucepan with some oil. Fry the paste for a few minutes and add the palm sugar. Add the coconut milk, tamarind paste and fish sauce, and enough water or stock to loosen the sauce. Add the chicken and cook for 10 minutes and then add the eggplant and okra. Cook for 5 minutes and add the pumpkin. When the chicken and eggplant is tender add the pineapple, tomato, lime leaves and eggs and check seasoning. It should be hot, sour and salty, so adjust with more palm sugar or fish sauce. Serve with rice. Garnish with Thai basil and sliced chilli.
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Fried Rice
4 cups cooked Jasmine rice3 spring onions, finely sliced3 eggs1 Tablespoon red curry paste¼ bunch garlic chives, choppedfish sauce, to taste1 garlic clove, chopped2 shallots, finely sliced3 stalks celery, finely choppedSalt150g bean sprouts½ bunch Thai basilvegetable oilIn a wok heat a little oil and add the eggs. Loosely scramble and add a splash of fish sauce. Spoon onto a plate and set aside. Heat a little oil in a wok and add the shallot, garlic and celery. Toss until tender and add the curry paste. Add the rice and toss well until warmed and add the bean sprouts and fish sauce. Add the herbs and egg and season to taste if needed. Spoon into a serving bowl and garnish with spring onion and Thai basil.
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Green Curry Roast Chicken
For the Paste 2 lemon grass stalks, chopped 2 inch piece of ginger, roughly chopped 1 inch piece turmeric, chopped 2 inch piece galangal, chopped 2 long green chillies 1 red chilli, chopped 3 garlic cloves 2 shallots, roughly chopped 2 lime leaves 1 lime, remove skin and chop flesh 2 Tablespoons fish sauce Pinch salt Combine all ingredients together in a blender and blend until smooth. To Assemble 1 large oven bag 1 zucchini chopped into chunks 2 potatoes cut into chunks 1 punnet baby corn 6 lime leaves 3 banana capsicums roughly chopped 1 eggplant cut into large chunks 1 whole plump chicken Arrange vegetables in the base of an oven bag and place on an oven tray or in a roasting pan. Rub the paste all over the chicken and carefully place it on the vegetables in the bag and place on the tray or roasting pan. Close the bag and place in a hot oven 180C and cook for 1 hour to 1¼ hrs. Remove from the oven and allow to rest for 5 minutes. Serve as it is on the table and carefully cut the bag open and serve, or carefully place on a large serving platter. Serve with fresh lime, and rice.
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Thai style Mushroom Salad
600g mixed mushrooms (shitake, button, enoki, swiss, brown, oyster), cut or torn into pieces 2 spring onions, finely sliced 1 shallot, finely sliced 2 garlic cloves crushed 1 inch piece ginger, finely chopped 1 chilli, sliced Pinch white pepper corns, crushed 3 Tablespoons fish sauce 3 Tablespoons lime juice 1 Tablespoon sugar Handful mint leaves Handful coriander, chopped ½ bunch Thai basil leaves lettuce cups or cabbage cups optional ¼ bunch of garlic chives, cut into inch lengths Add a little oil to a wok and add the chilli, ginger shallot and garlic and fry lightly. Add the mushrooms and toss to wilt. Add the fish sauce, sugar, pepper and lime, season to taste and add the herbs and arrange on a serving plate. Enjoy as a warm salad with rice or serve with lettuce or cabbage cups.
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Salt and Pepper Prawns
1 chilli, sliced4 Tablespoons cornflour1 teaspoon Schezuan pepper1 teaspoon Black pepper½ teaspoon Salt½ teaspoon 5 spice powder500g raw prawns1 spring onion, finely slicedvegetable oil to fryToast the salt and peppers in a small frypan until fragrant. Place into a mortar and crush. Add the cornflour and coat the prawns. Heat oil in a wok and fry until golden and crisp. Toss with chilli and spring onion and place in a serving bowl.
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Sweet and Sour Pork
150-200g pork loin or shoulder1 red capsicum cut into chunks1 green capsicum cut into chunks1 yellow capsicum cut into chunks50g pineapple cut into chunks½ red onion cut into chunks1 garlic clove crushed1 spring onion sliced2 egg yolks20g corn flourPinch saltPinch white pepper20ml Chinese cooking wineExtra cornflour for dustingVegetable oil for deep fryingFinely slice the pork and place into a small bowl and add the egg yolks, cooking wine, salt, pepper and cornflour. Allow to marinate for at least ½ hour. Heat oil in a wok or saucepan and then coat each piece of pork in cornflour and fry. Drain and set aside. Add an extra 2 tablespoons cornflour and a little water in a small bowl and mix well. Set aside.Heat a wok and add a touch of oil and fry the capsicum and onion until tender. Add the pork, pineapple and then add the sauce. To thicken the sauce, slowly add a little of the cornflour slurry and toss for 1 minute to thicken. Serve on a platter and garnish with spring onion.For the sauce10ml Shaoxing wine60ml rice vinegar30ml soy sauce40g sugar100g ketchup/tomato sauce20ml sesame oilCombine ingredients together to make the sauce. It should taste sweet and sour. Set aside
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