Sweet Potato and Eggplant Thai Curry thanks to Oz Harvest Cookbook

Sometimes amidst the craziness of Christmas preparations, we need to simplify our day and remember what is important.  The wonderful people at OzHarvest help remind us not to be wasteful and appreciate the foods available with wonderful recipes creating wholesome flavoursome meals.

Please check out their website and be inspired by their community spirit of generosity and practicality.

http://www.ozharvest.org/index.asp

This is my adaptation of a recipe from their cookbook (pictured) by Julie Goodwin - easy to prepare, tastes even better reheated and nourishing for body and spirit.  Enjoy!

Preparation    5 minutes

Cook/stir       10 minutes

Simmer         15 minutes

Serves 4-5        increase quantities for more servings

Ingredients  

1 tablespoon Rice Bran Oil or similar

1 large red onion cut into slices

2 garlic cloves, crushed

3 heaped teaspoons Thai Red Curry Paste.   (If you prefer it hotter increase to 2 – 3 tablespoons.  

                                           Milder: decrease to 1 teaspoon and add gradually to your preference)

1 large sweet potato – peeled, and cut into 2cm cubes

1 large eggplant – cut into 2 cm cubes

400 gram tin crushed tomatoes

400 ml tin coconut milk

½ tin water   (sometimes you will need a dash more)

1/2 - 1 tablespoon Brown Sugar (start with 1/2 and add more at end if needed)

Handful Red Lentils

¼ teaspoon salt     OR    few shakes of Fish Sauce if you have it

2  ripe tomatoes – cut into wedges

OPTIONS that I like to include

2 Kaffir Lime Leaves – vein removed and super finely shredded

Squeeze of Lime juice  and   wedges to serve

Fine Shredded snow peas   OR   shallot

Handful Thai Basil leaves   OR   Coriander leaves

Nigella seeds to sprinkle over.

AND

Rice to serve

Method

Prepare all vegetables

Heat oil in large wide pan or a wok over medium heat, add the onions and garlic. Stir til softened.

Add the Thai Red Curry Paste and fry off for 1 minute until fragrant.

Toss in sweet potato and eggplant and stir into the paste.

Add the Tinned Tomatoes, coconut milk, brown sugar and red lentils and the extra water.

Stir, bring to gentle boil then reduce heat to medium simmer for approx. 15 minutes.

Stir now and then, check vegetables are tender and lentils have softened into the sauce.

Add the salt and stir.  Taste and adjust seasonings if necessary.

Remove from heat, stir through the tomato wedges, a squeeze of lime juice and the leaves.

Serve with rice and sprinkle with the shredded crunchy snow peas, nigella seeds with the Lime wedges on the side.

                                                        Enjoy!   Colleen

Salmon Fish cakes with Lemongrass and Lime

Although I prefer to use fresh salmon for this Donna Hay recipe, sometimes,  I do utilize the pantry tin of good quality red salmon so it can be turned into an almost instant meal.  The tinned salmon will however result in a still flavoursome, but less chunky texture than that achieved using the diced fresh salmon fillets.

(Another option is to cook small balls using this recipe and serve as nibbles if you prefer).

I am lucky enough (thank you Wilbur) to have herbs including lemongrass, coriander, chilli and a kaffir lime tree plus a lime tree in the backyard – so handy because the addition of a couple of kaffir lime leaves takes these fish cakes to a delicious level.  Whatever herbs you can grow, even in a pot, will boost your cooking flavours and make you feel like the garden goddess Mama Marmalade!

Preparation and cooking:  15 - 20 minutes

Serves  - 3 - 4    this will depend on what side dishes are being served as well

Ingredients

2 x 180 gram salmon fillets – 1cm  diced     OR    1 x 400 gram tin Red Salmon drained

1 tablespoon Rice Flour

1 egg-white  (refrigerate the yolk for another recipe)

Zest of 1 lime – finely grated  (then, lime can be quartered for serving later)

1 stalk lemongrass – very finely chopped.  Remove the outer coarse leaves first

3 Kaffir Lime leaves – remove the tough central vein then very very finely shred leaves

1 long red chilli – finely sliced     OR    shake of dried chilli flakes

Sea salt and pepper – to taste

Rice Bran oil – enough to coat pan

Dressing:

¼ cup greek yoghurt - make sure it is not watery. Drain off,  if necessary.

2 tablespoons good mayonnaise

1 teaspoon wasabi  - if not available, leave out   or   add an extra ½ teaspoon of lime juice

1 teaspoon lime juice  (from the lime used for zesting)

A shake of white pepper if not using wasabi

Finely chopped herb leaves of your choice  -  mint, coriander or a little parsley

OPTIONS for serving:   snow peas, coriander leaves or mint leaves

Method

In a small bowl:  mix the yoghurt, mayonnaise, lime juice and wasabi. Set aside.

Using a large bowl, mix together the salmon, rice flour, eggwhite, lime zest, lemongrass, kaffir lime leaves, chilli, salt and pepper.

Shape into 8 patties using just-damp hands.

Warm pan to a moderate heat and add the oil.

Add the patties  and Cook for approx. 3 minutes per side until golden brown..

Drain on absorbent kitchen paper.

Serve with the lime mayonnaise

plus 

your choice of green salad, tomato pieces etc. Shredded snow pea slivers give a nice crunch if sprinkled over. Scatter over some coriander or mint leaves.

 PS  Hopefully your chillis grow a little larger than mine! Still tasty though!

                                 Enjoy!  Colleen

Breakfast Eggs and Pancetta Bread

Cooked this for some sleepy-over pals one morning. So impressed as it looked almost as good as pictured in the Donna Hay magazine – and it was declared delicious and a definite winner for the brekky menu. I have added a few extra herbs etc to the original recipe so feel free to suit your own tastes.

You can prep your toppings and pre-measure your flour the night before.

Then in the morning, just activate the yeast, knead the dough, 

rest it -   and yourself -    for 20 minutes   -  top, bake, eat.  Enjoy!

Needs about 1 hour from start to ‘eat’.

10 minutes preparation including yeast activating.

10 minute dough making and kneading

20 minute rest

5 minutes for rolling and topping the bread

12 – 15 minutes cooking

Serves 4 – 6 as breakfast    or    8 as part of a breakfast buffet

Donna Hay uses a 25 cm square baking dish. 

I prefer a 22cm x 30cm rectangular tray with a decent depth to hold the bread and toppings.

Ingredients

1 ¼ teaspoons (7 gram sachet) dry yeast

1 teaspoon caster sugar

2/3 cup warm water -   not boiling hot or it kills the yeast

1 ½ cups OO flour sifted (superfine flour) plus extra for dusting

1 teaspoon salt

½ tablespoon Olive Oil plus extra for drizzling

6 eggs

8 slices pancetta – roughly sliced    or   thin sliced bacon – chopped   if you prefer

Handful of cherry tomatoes – halved

80 – 100 gram grated gruyere cheese

1 teaspoon dried chilli flakes

½ teaspoon thyme leaves

1/3 cup basil leaves

Small amount of freshly grated parmesan cheese for sprinkling over the top

OPTION   Grinding of pepper and scattering of sea salt flakes

Method

Preheat oven to 220o C

In a small bowl, mix the yeast, sugar and water.  Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

In a large bowl, combine flour, salt and olive oil.

Add the yeast mixture to the flour mix and combine to form a dough.

Use a lightly floured surface and knead for 5 minutes until elastic and smooth.

Put in a large bowl, cover with clean towel and set aside in a warm place for 20 minutes.

After the 20 minutes:

On a lightly floured surface, roll dough out to fit your baking dish and place in the non-stick baking paper lined dish – pushing the dough into the corners.

Make small impressions in dough top and crack the eggs into these dents.

Scatter with the pancetta pieces and upturned tomato halves.

Sprinkle over the chilli flakes, herbs, basil and gruyere cheese.

Lightly dust with grated parmesan, freshly ground black pepper and touch of rubbed sea salt flakes.

Finish with a very fine drizzle of Australian Olive Oil.

Bake for 12 – 15 minutes until golden. 

Serve immediately!

TIPS and HINTS

the night before:

Prepare and measure most of your ingredients.

Line your baking dish with non-stick paper using my ‘Lazy Peg’ method blogged previously

                                                  Enjoy!   Colleen

Breakfast Pancetta and Eggs Bread

Cooked this for some sleepy-over pals one morning. So impressed as it looked almost as good as pictured in the Donna Hay magazine – and it was declared delicious and a definite winner for the brekky menu. I have added a few extra herbs etc to the original recipe so feel free to suit your own tastes.

You can prep your toppings and pre-measure your flour the night before.

Then in the morning, just activate the yeast, knead the dough, 

rest it -   and yourself -    for 20 minutes   -  top, bake, eat.  Enjoy!

Needs about 1 hour from start to ‘eat’.

10 minutes preparation including yeast activating.

10 minute dough making and kneading

20 minute rest

5 minutes for rolling and topping the bread

12 – 15 minutes cooking

Serves 4 – 6 as breakfast    or    8 as part of a breakfast buffet

Donna Hay uses a 25 cm square baking dish. 

I prefer a 22cm x 30cm rectangular tray with a decent depth to hold the bread and toppings.

Ingredients

1 ¼ teaspoons (7 gram sachet) dry yeast

1 teaspoon caster sugar

2/3 cup warm water -   not boiling hot or it kills the yeast

1 ½ cups OO flour sifted (superfine flour) plus extra for dusting

1 teaspoon salt

½ tablespoon Olive Oil plus extra for drizzling

6 eggs

8 slices pancetta – roughly sliced    or   thin sliced bacon – chopped   if you prefer

Handful of cherry tomatoes – halved

80 – 100 gram grated gruyere cheese

1 teaspoon dried chilli flakes

½ teaspoon thyme leaves

1/3 cup basil leaves

Small amount of freshly grated parmesan cheese for sprinkling over the top

OPTION   Grinding of pepper and scattering of sea salt flakes

Method

Preheat oven to 220o C

In a small bowl, mix the yeast, sugar and water.  Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

In a large bowl, combine flour, salt and olive oil.

Add the yeast mixture to the flour mix and combine to form a dough.

Use a lightly floured surface and knead for 5 minutes until elastic and smooth.

Put in a large bowl, cover with clean towel and set aside in a warm place for 20 minutes.

After the 20 minutes:

On a lightly floured surface, roll dough out to fit your baking dish and place in the non-stick baking paper lined dish – pushing the dough into the corners.

Make small impressions in dough top and crack the eggs into these dents.

Scatter with the pancetta pieces and upturned tomato halves.

Sprinkle over the chilli flakes, herbs, basil and gruyere cheese.

Lightly dust with grated parmesan, freshly ground black pepper and touch of rubbed sea salt flakes.

Finish with a very fine drizzle of Australian Olive Oil.

Bake for 12 – 15 minutes until golden. 

Serve immediately!

TIPS and HINTS

the night before:

Prepare and measure most of your ingredients.

Line your baking dish with non-stick paper using my ‘Lazy Peg’ method blogged previously

                                                  Enjoy!   Colleen

Thai Pumpkin and Kaffir Lime Curry

This is one of my favourite ‘bubble away on the stove and add bits to it’ recipes. Nigella’s recipe was the inspiration and foundation of this very flexible recipe that I continue to alter depending on what is hiding in the fridge. The lime which is squeezed over just before serving, gives it a real lift and zing.

If there is any pumpkin curry left over, it tastes even better the next day!

Please don’t be put off by the long list of ingredients. 

Just put in the essential flavours, with the pumpkin, plus your choice of any extra vegetables, then let it bubble away and stir occasionally.  See the options list for Nigella’s Seafood additions to this dish.

The pumpkin in the photo is not very chunky - sorry – I got a bit distracted reading / looking at Yotam Ottolenghi’s cookbooks   http://www.ottolenghi.co.uk/stories/yotam-ottolenghi    and the pumpkin wasn’t the only thing that turned to mush…

Preparation  15 minutes

Cooking        20 – 25 minutes (which is just stirring and adding now and then)

Serves  4 – 6  depending on how many extra veggies / chickpeas you add.

Ingredients

1 kg pumpkin – peeled, and cut into bite-size pieces.  You can also use pre-roasted pieces – just add in a bit later than you would the raw pieces as pre-cooked would need less cooking time.   -  see Tips and Hints

2 tablespoons Thai red curry paste. 

(depends on your preference – start with 2 teaspoons if you prefer it quite mild, allow to cook and maybe add another teaspoon a bit later - jot down how much you like to use)

400 ml tin of coconut milk

1 litre Chicken Stock (salt reduced) or you could use Vegetable stock (salt reduced) if preferred

2 tablespoons Fish Sauce

3 tablespoons Brown Sugar  or  Caster sugar

3 lemongrass stalks, cut into thirds, and squash and bruise the sections with knife handle. You can finely finely slice a little of the white base to add if you like

6 kaffir lime leaves:   3   have the middle vein removed and super finely shredded. 

The remaining 3  – crush a bit in your hand and then add in whole leaves

½ Red capsicum - diced

1 cup peas (frozen is fine)

Handful fresh beans – trimmed

Couple of handfuls of red lentils – these will almost disappear and thicken the curry

1 ½ teaspoons turmeric

Red chilli – finely sliced  or shake of chilli flakes (leave out if you prefer it milder)

Juice and zest of 1 lime

Coriander leaves or parsley leaves. And / or  Finely sliced shallots

PLUS   Cooked Rice to serve  -  see Tips and Hints

You can also add to the base curry mixture  -   any of your preferred choices (all or some – whatever you like) such as these suggestions:

½ cauliflower  –trimmed and cut into bite size bits

Broccoli – bite size pieces

Chickpeas – either 1 tin well rinsed and drained or similar amount of pre-cooked

3 little shakes of Dashi powder (optional) – comes in sachets – sorry the amount is not more specific

Baby spinach leaves

Pakchoi or bok choy  - sliced or shredded

SEAFOOD OPTIONS:  (as Nigella does in her recipe – but I don’t)

You could include peeled prawns and/or boned salmon fillet cut into bite size pieces. Cook these first in the pan, remove, cook the curry and then add the seafood back in at the end to warm through.

Method

Use a large wide stove-top pan.

Skim the thick part of the coconut milk from the tin and heat in the pan with the curry paste. 

When it starts to sizzle,(don’t let it burn) mix well and add the remaining coconut milk.

Stir in the Sugar, Fish Sauce, Lemongrass, Kaffir lime leaves, Turmeric, Chilli, (Dashi if using)

Add the stock and stir well.  Bring to gentle boil.

Add the raw pumpkin pieces and any other raw vegetables that need longer cooking time.

Stir the red lentils through the curry.

Add the red capsicum if using.

Reduce heat to a steady simmer and cook for about 15 minutes.

If the curry seems to be getting too thick add some more coconut milk or water or stock.

If using pre-cooked pumpkin, add in after curry and vegetables have cooked for about 10 mins

When almost finished cooking – remove the lemongrass stalks and whole kaffir lime leaves.

If using - add the chickpeas, green peas and green beans

Stir and then add the spinach, bok choy etc. and allow to wilt.

If using seafood - Gently stir through the pre-cooked seafood to warm through.

Once warmed, take off the heat and Stir in the lime zest and the squeezed lime juice.

Taste and if necessary add a little pepper or salt as needed.

Sprinkle the chopped coriander / parsley / shallots over.

Serve over rice with extra lime wedges if desired.

TIPS and HINTS

When cooking rice, cook more than needed.  Freeze in small portions that will defrost in no time. 

Remove from freezer and reheat to serve under this curry - easy!

and

Save and freeze (in small easy to defrost portions) some roasted pumpkin to use in this recipe - makes for a quick base for your curry.

                                    Enjoy! Colleen

Lavosh

Speedy, delicious and easy to prepare. This sesame and oregano lavosh from Annabel Langbein means you can create impressive crackers that rival those expensive store bought types at a fraction of the cost.

Ingredients

1 cup plain flour
1/2 cup whole meal flour
2 tablespoons black sesame seeds
2 tablespoons white sesame seeds
1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
1 teaspoon salt
3/4 cup extra virgin olive oil
1 teaspoon sesame oil
1/2 cup water

Extra salt flakes and extra virgin olive oil

Method

Preheat oven to 165 degrees Celsius
Line oven tray with baking paper.
Combine the flours, sesame seeds, oregano and salt in a bowl.

Combine oils and water together and add to the dry ingredients, stirring to form a soft pliable dough.

Divide the dough into 4 portions.

With a floured rolling pin and board, roll each piece as thin as possible. Cut each rectangle into strips measuring about 4cm x 17cm and roll again.  They should be virtually see-through.

Carefully place strips on lined oven tray, brush with extra oil and sprinkle over salt.

Bake for 15-18 minutes until crisp and pale golden.

Cool and store in airtight container.

Perfect for the festive season!

Mamma Marmalade

How to line a cake tin - the lazy way

I am aware of how completely lazy this idea is, however sometimes my failure at paper cutting in Kindy haunts me and thwarts my endeavours.  This supremely lazy cake tin lining is only suggested for those times when you want to make a cake on the quick-quick and when outer appearances are not paramount.

Grab lots of clean clothes pegs.

Tear off sufficient kitchen baking paper (the nonstick variety) to generously line your cake tin.

Gently prod the paper into place.

Sometimes it helps if the tin has had the tiniest wipe of water prior to inserting the paper.

Prong as many clothes pegs all around the edge as needed to hold in place.

Some minutes later and surprisingly quickly, the paper simply surrenders to it's new shape.

Remove the pegs and pour in your filling.

I always have a supply of pegs in my kitchen drawer (some are still in the laundry!)
Pegs are really helpful around the kitchen and,  regardless of the odd looks from the family, I use them in a multitude of ways to secure items. 

Happy Baking ...

                                                                Enjoy!   Colleen

Christmas Cake and Pudding step by step. Part 2 - Chopping the Dried Fruit

Previously, we  posted about " Preparing the Dried Fruit for use in Christmas cakes and Puddings ". 

The fruit has bathed in the rum for a couple of months and it is now about 10 weeks before Christmas.

So, it is time to chop up your soaked Christmas fruit ready for baking later on. 

Be sure to play Neil Diamond's "A Very Cherry Christmas" CD whilst working through this preparation stage. I can guarantee no-one will come near to disturb your singing and dancing time. Aah! Lovely.

This is the easiest part and helps you feel prepared for the baking stage.
There is not a lot of chopping needed. The aim of this stage is to roughly chop your fruit so it is evenly sized for even cooking, but still identifiable as dried fruit.  Please do not over-process. Because of the liquid, it will soften very quickly and you want it to just start to adhere together a little. 

But, If you decide you want to use some fruit to make a fruit pate`  or some fruit-mince then it can be chopped finer.

Method

There are a couple of options for chopping the steeped fruit.

First option.

Use a bench food processor with a strong motor and large bowl with a sharp blade attachment. 
Be sure all parts have been thoroughly cleaned.
Tip all the soaked fruit and any remaining liquids into the processor bowl.
Pulse for a few seconds at a time - this will be very quick. So stay with the processor.
If necessary, carefully use a scraper to loosen the fruit from the blade and do another quick pulse to ensure all the fruit has been chopped.
Empty back into the bottle, re-seal and clean thoroughly around the bottle to remove any stickiness.
Repeat for each reserved bottle.

Second Option.

Leave the fruit mixture in the bottle. Place the bottle on a damp towel on a solid surface to help stop it moving about.
Remove the lid and using very clean kitchen scissors, snap the scissors through the fruit to chop evenly (as per previous suggestion).
If unable to cut in the bottle, use a clean bowl and snip through the fruit, then return fruit to the bottle.
Empty back into the bottle, re-seal and clean thoroughly around the bottle to remove any stickiness.

Repeat for each reserved bottle.

Then

Once you have ensured bottles have been properly re-sealed and clean, pop them back into a dark corner of a cool cupboard until ready to cook those cakes and puddings.

                                                              Enjoy!  Colleen

Lemon Luscious Cheesecakes in little Jars

Thank YOU!   In addition to our wonderful and dedicated Email Subscribers, Twitter, FaceBook and Circle followers - our little blog has ticked over the 10,000 Hits milestone!  It was just over a year ago that we embarked on our recipe sharing journey - so THANK YOU for your continuing support and interest in our Blog - we really appreciate your interest and feedback.  

and now  ...   a fitting Celebration No Stress Dessert!

The perfect dessert option for our Diner en Blanc menu would be a great inclusion for any picnic occasion – (or anytime!) – easy, pre-prepared, portable in lidded jars and no mess – and no leftovers – guaranteed delicious! It is also excellent prepared as a regular single cheesecake.

My take on Nigella’s recipe adds a few drops of Limoncello and our best tip is use a lemony lemon curd and ‘taste taste taste’, add the lemon juice slowly in drops til the flavour is perfect for you.

We have a lovely local tradition in my neighbourhood – on Election Voting Days, the School and Church groups have fundraising stalls that sell the most delicious chutneys and divine home-made Lemon Curd. I ensure I stock up on these necessities! Lemon Curd is the heart of this recipe – so a big thank you to all the cooks who supply our community fairs and school fetes – Yum!

Preparation:  25 - 40 minutes (once the ingredients are at room temperature)

Baking:  None!

Chilling:  6 hours minimum, preferably overnight

Makes:  1 regular size (22cm tin?)  or  4 - 6 - 8 jars, as depends on size of jar

Ingredients

Base

1 packet biscuits – 150 gram -  I used Anna’s Almond Thins 150g but any ‘Digestive’ or plain ‘Arnotts Nice’ style biscuit are fine. For a regular ‘tin’ cheesecake use 250 gram packet. See ‘Tips and Hints’ below.

Melted butter –  for 150 gram of biscuits, melt 40 gram of butter but you may not need that much. If using 250 gram biscuits, increase the melted butter to 90 gram.  See ‘Tips and Hints’ below.

Small shake of ground cinnamon – not too much

Almond flakes – about 30 gram – lightly chopped – you want smaller pieces but not powdery

Dessicated coconut - about 30 gram

Filling

500 gram Cream Cheese cubed and softened to room temperature

350 gram Lemon Curd – room temperature – it needs to taste good, don’t bother with a bland one

Zest of one lemon but it must be very very finely grated so not to stick between teeth!

NB - Reserve the lemon as you may need to add some of the juice – a drop at a time later on

And also

These additional measurements will depend on the flavour of your lemon curd, so as a guide

Pinch icing sugar

Half a pinch of sea salt

¼ teaspoon of Limoncello – Italian Lemon Liqueur

A little of the juice of the reserved lemon

Method

Base – similar for both jar and single styles.  See Tips and Hints for more details.

Crush the biscuits and add the flaked almonds, coconut and cinnamon. Mix to combine.

Slowly add the melted butter for the desired consistency.  VIP See Tips and Hints below.

Sprinkle lightly into the jars. Do not press down. Leave on bench whilst preparing Filling.

Filling – same method for both jar and single cheesecake

Put the softened cubed Cream Cheese in the bowl of an Electric Kitchen Mixer and beat til soft.

Add the lemon curd and lemon zest and beat to combine, increasing speed to incorporate some air. 

Now the fun bit

Taste.

Add as you think needed – tasting all the time and mixing well after each small addition

– pinch icing sugar, dash of seasalt, dash Limoncello and few drops lemon juice.

When you are happy with the flavour, gently spoon the mixture into the jars

Refrigerate at least 6 hours, preferably overnight.

Suggested options

Perfect on their own but you could offer raspberry coulis or whipped cream or sliced fresh berries as special extra toppings.

Serving ideas

Jars – wide enough for guests to easily get a spoon in.  Firm fitting secure lid.

Glasses – great option for at home BBQs etc.  Just ensure the glass is thick and sturdy enough to cope with guests scraping the spoon around your glass. 

Once, for a different recipe, I used those double walled Bodum glasses – lovely – except the dessert base had hardened to the glass and my very strong guest broke through the glass wall attempting to remove the dessert – lucky I had a spare dessert! Not an event I would care to repeat.

Tips and Hints

Biscuit crumbs

–       if serving in a jar or drinking glass container: 

it is important the crumbs are a damp but loose sand texture – you do not want the crumb base to set hard or it will be too difficult to scoop out during eating. So it will need less melted butter. You want to moisten the crumbs and have a looser texture that does not ‘set’ in the bottom of the jar. The addition of the flaked almonds helps keep it looser.  Also, don’t pack or press it into the bottom of the jar.  Keep it loose and fluffy texture.

-        if serving as a regular whole cheesecake: 

increase the amount of biscuit crumbs and the amount of melted butter because you will need to cover the tin base and crumb will need to set firm to give a strong base. You can push and press it firmly into the base so it will adhere together. Chill in fridge whilst preparing Filling.

Transporting Cheesecake Jars to the picnic

Ensure the lids are firmly secured, cheesecakes have been well refrigerated then place in the coldest part of the esky.  We do not recommend eating dairy products that have been kept unrefrigerated for extended periods. You know the rules: keep the esky well stocked with ice and in a shady cool spot and eat these treats within a food-safe time.

Enjoy!  Colleen

Pork and Chicken Terrine

I forgot how easy this terrine was to make. It has an 80's retro feel as well as being delicious and portable. This made it an excellent starter for our Dinner en Blanc menu.

Ingredients
250g bacon
250g veal steak
125g pork fillet
125g chicken fillet
3 bay leaves
2 large onions
2 cloves garlic
125g pistachio nuts
1 egg
1 tablespoon canned green peppercorns (rinsed)
2 tablespoons brand
1 teaspoon dried basil
1 tablespoon chopped parsley
salt & pepper
2 slices ham

Method
Trim rind from bacon.
Place bay leaves at the base of loaf tin (measures 9cm x 22cm)
Line tin with bacon rashes leaving them drop over the sides
Mince veal in a food processor until fine, place in a mixing bowl.
Process chicken and pork, add to the veal.
Process onions and garlic, add to minced meats.
Add pistachios, egg, peppercorns, brandy, basil, chopped parsley, salt & pepper to minced meats, mix well to combine.
Spread half of the mixture on the base of the bacon lined loaf tin.
Cut ham into thin strips, layer on top of minced meats, spread remaing mixture on top of ham.
Fold over bacon and add additonal bacon to cover.
Place tin in a baking dish, add enough water to the baking dish to come half way up the side of the loaf tin.
Cover with aluminum foil.
Bake in a moderate oven for 1 1/2 hours.
Refrigerate over night weighting the terrine with foil wrapped tins from the pantry (e.g. tomatoes, beans) this results in a firmer texture for the terrine. 

Mamma Marmalade