Tropical Mango Smoothie - Sip Some Sunshine Summertime!

Nothing tastes more like Summer than a luscious juicy Queensland Mango. An icy cold smoothie is the perfect way to enjoy this tropical fruit and adding a tiny pinch of cardamom spice will take your tastebuds to a summery sublime level.  Sip some Queensland Sunshine every Summertime!

I find this amount usually makes 2 generous glasses.

Requires a Blender suitable for crushing ice.

Ingredients

1 large Queensland Bowen Mango (Kensington Pride are good) Fine to use slightly overripe fruit

1 large banana.       TIPS AND HINTS I like to use a banana that I had previously frozen when it became a bit overripe.  The skin goes brown in the freezer but the fruit is fine to use, especially in smoothies

1 - 1 1/2 cups of ice cubes

1/2 to 3/4 cup milk

1 very tiny small pinch of ground Cardamom.     A little goes a long way. Cardamom is known as the "Queen of Spices".  A tiny dash will add a lovely subtle flavour to your smoothie.

Method

Peel the mango and banana.  Remove seed from mango and slice both fruit into thick chunks.
Place the fruit chunks and remaining ingredients into a blender.
Process (always keep a hand on the lid!) on the 'smoothie' setting or until well combined, light and airy.
Immediately pour into chilled glasses ...   and  ....   enjoy!   Colleen

Roasted Sweet Potato Curry Salad

I do seem to have an addiction to the wonderful Belinda Jeffery’s mouthwatering Salads because she creates perfect meal ideas for our hot humid summer days.  In my version, chunks of roasted warm sweet potato, alongside shredded vitamin-packed Kale leaves are enlivened with a mild curry dressing and the crisp crunch of celery.  I think this mildly spiced vegetable salad makes a complete meal on it’s own, but it would be equally delicious served with chicken, fish or lamb. The spiced dressing is so appetising I make this amount and save the rest in the fridge to use the next day with rice or a green salad.  

Preparation:  10 minutes, then 15 min more whilst sweet potato cooks plus 5 min to assemble.

Cooking:        30 – 35 minutes in the oven (while you are doing other steps)

Serves 4 – 5.    (Makes great left overs)

Ingredients

3 medium sized sweet potatoes.  Peeled and cubed.

Australian Olive Oil

½ bunch of shallots – sliced on an angle

1 red capsicum – sliced

2 stalks of young celery – finely sliced

1 tin Brown Lentils – rinsed and drained

4 -6 leaves Kale – remove tough spine and finely shred the leaves

Handful halved cherry tomatoes

Handful of cooked green beans – sliced

Handful baby spinach leaves

Optional – 1 red chilli very finely shredded

Dressing     HINT: make this amount. (any left overs delicious with rice or salad)

1 cup Australian Extra Virgin Olive Oil

70 ml Red wine vinegar

2 tablespoons Castor Sugar

2 teaspoons Sea Salt

Freshly ground pepper – to taste

1 tablespoon good quality Curry Powder

2 teaspoons ground cumin

¼ teaspoon ground nutmeg

¼ teaspoon cinnamon (no more)

Garnish

Handful shredded mint leaves

Method

Preheat oven to 200 °C

Make the dressing:

Mix all the dressing ingredients together in a jug and whisk well.  Taste.  Set aside.

Vegetables:

Use a large deep bowl and toss the cubed sweet potato with a little Olive Oil and bake on 2 large baking trays for approx. 30 -35 minutes until tender.  HINT:  Save the bowl you’ll need it again.

While the sweet potato is cooking:

Slice and prepare the remaining vegetables and lentils

Place in the previously used deep bowl and gently combine.

Allow the sweet potato to cool slightly.

Add the sweet potato chunks to the bowl and stir gently to combine.

Whisk the dressing again and gently pour about 2/3 rds over the vegetables.

Check and see if you need to add more of the dressing. 

Spread over a serving platter and scatter with the reserved mint leaves.

see more about Belinda Jeffery     http://www.belindajeffery.com.au/home.html

                                   Enjoy!   Colleen

Crunchy Bread Salad with Summery Vegetables and Herbs

Sometimes you want to serve the family a crunchy, satisfying salad that is a change from the traditional lettuce based variety yet still packs a powerful serve of veggie goodness.

This Salad is a great way to avoid waste by using up stale bread and it will soak up whatever flavour combination you choose to use.  The essential steps combine day-old bread chunks with lots of chopped vegetables, enlivened with seasonal fresh herbs and topped with the option of warmed sliced leftover roasts.  The crunch of the golden bread cubes makes a fast, economical meal - especially handy for end-of-summer weekends!

Preparation
Probably about 10 - 15 minutes to chop the veg, slice the meat if you are using leftovers and then just heat and stir.

Ingredients

This is a very flexible recipe - this is the outline and you complete your salad with your favourite vegetables and herbs.

Day-old multigrain or sourdough bread - torn into bitesize chunks.  (allow the equivalent of 1 large 'piece of toast' size per person on average)   TIPS AND HINTS:  I like to freeze any leftover bread pieces to have on hand for these types of recipes

Good quality Australian Extra Virgin Olive Oil
Red onion - finely sliced
Clove garlic - crushed
some baby spinach leaves
A little shredded crunchy lettuce
shredded  bitesize -  (eg)  celery, carrot, zucchini, radish
Ripe red tomatoes - diced
fresh herbs - (roughly torn)  basil, parsley, mint, thyme  etc

Option: Shredded Leftover roasted meat (eg  lamb, chicken)

A spoonful of good quality pesto  OR  spiced chutney - depending on your salad flavours
Salt and Pepper to taste
Option: A splash of Balsamic Vinegar

Method
Heat a little olive oil gently in a wide frypan.
Add the onions and garlic and heat just to slightly wilt and take away the 'raw onion' taste
Remove and place into a large bowl.
Add the remaining chopped vegetables and herbs to the bowl.
If using roasted meat, gently warm in the pan. Remove.
Add a little more olive oil to the pan and increase heat.
Toss the bread chunks and heat until golden and crunchy.
Add to the bowl of prepared salad and stir through with preferred pesto.
Taste and season if required.
If required, add a splash of Balsamic Vinegar or an extra drizzle of Olive Oil.
Serve in individual bowls.
                                      Enjoy!    Colleen

Crunchy flavoursome croutons

Here is a hint for making a delicious Caesar Salad full of flavour and minimum fuss.

In a heavy cast iron pan combine roughly diced good quality bread topped with chopped Pancetta liberally toss together with good quality extra virgin Olive oil. Pop in the oven and cook until golden and crunchy. Now that the bread and bacon is done the rest is easy.


Mamma Marmalade

Roast Chicken in all it’s crispy golden goodness flavoured with Australian Salumi

What is even better than a home-cooked Roast Chicken dinner?

Roast chicken with Salumi Australia’s chilli –infused Salami Paste, Nduja.

This might not be the prettiest photo but I only had a second to take a pic before everyone was demanding their delicious roast Chicken having patiently waited as the aroma wafted through the kitchen for an hour. Mmmmmm. Comfort Food at it's best.

NOTE    re   Salumi  Australia Nduja Salami Paste.

I purchased this product personally, and this is not a paid endorsement. I simply found this to be a great ingredient to use and I hope you do too.  They are an Australian company situated near Byron Bay. I have included links at the end of this blog if you would like further information.

Preparation:  Start at least 1 ½ - 1 ¾  hours before you want to start carving the chook

Preparation (hands on)  15 – 20 minutes to prepare veg and chicken

Cooking   approx. 1 ¼ hours in the oven  -  but you need to baste/turn regularly.

Ingredients

1 x 1.8 kg Chicken. Good free range quality if possible.   (refrigerated – not frozen)

Vegetables of your choice – potatoes, pumpkin, carrots, parsnips.  Cut into chunks

1 lemon – halved    - TIP:  remove the zest first to use with the butter

3 cloves of garlic

Salt and pepper

Rosemary sprigs  plus some loose leaves 

Tablespoon Butter - softened

Some Olive Oil 

My addition – 1 to 2 tablespoons Salumi – Nduja (Australian brand of chilli infused Salami paste)

Option:   For Roasted Chicken Juice

A splash white wine

Some water or chicken stock

Option:  For Chicken Gravy

1- 1 ½ tablespoons sifted flour

Splash white wine

1 ½ cups water or chicken stock  or combination (maybe a dash more or less)

Method

Remove chicken from fridge 10 minutes before starting preparation. (Uncooked poultry requires food safety awareness)

Preheat oven to 220° C.

Prepare vegetables and place in a deep bowl or plastic bag. Add a little olive oil, the garlic cloves, salt, pepper and some loose rosemary leaves to coat the veggies.

Place veggies in a baking dish – big enough to hold the veg and chook and about 4 -5 cm deep.

In a small bowl, combine the lemon zest, softened butter and Salumi paste.

Wipe the chicken with kitchen paper towel – including the cavity. Pat chicken skin dry.

Very gently, using your fingers, to form a space, slightly lift the skin from the breast, thighs and drumsticks as far as you can, starting at the neck end.

Gently push (without tearing the skin) and spread the buttery mixture under the skin.

Massage the outside of the chicken with your buttery hands adding just a touch of olive oil.

Place halved lemons and rosemary stalks inside chicken cavity. Tie chicken legs together and tuck wings under the body to reduce them burning.

Put the chicken on it’s side in the baking dish surrounded with the veggies.

Cook for 20 minutes.

Turn the chook onto the over side and also turn the veggies around.

Cook for further 20 minutes.

Place chicken breast-side up, turn the veggies and baste everything with the juices.

Cook for a further 20 minutes.

TIPS AND HINTS: If chicken breast appears to be browning too fast – loosely cover breast with alfoil to reduce chicken burning

Reduce oven to 160°C

Chicken and veggies should be golden brown.

Place the Chicken and veggies onto a smaller tray and return to the oven. Approx 15 min.

(Some recommend to place the chicken Breast side down to ensure moist chicken breast meat)

After 15 mins check, ensure chicken is cooked. If necessary Return to oven until cooked.

To ensure chicken is cooked.

Pierce the thickest part of the thigh with a skewer. Juices must run clear.

Use a meat thermometer: After resting time chicken should be 70°C preferably 75°C.

During the 15 minute resting time

To make Roasted Juices from the baking dish

Pour and discard the fat from the pan. Also chunks of rosemary stalk etc.

Deglaze the baking dish with a little white wine or stock if you prefer by heating on the stove.

Add a little more stock and taste for seasoning.

If feeling indulgent, add a spoon of cream and stir through.

Have this warm roasted juice ready to pour over the carved chicken.

OR chicken gravy

Pour off most of the fat and remove the rosemary stalks etc.

Warm the pan on the stove over a low heat.

Using the back of a fork stir through a tablespoon of sifted flour and mix well so there are no lumps.

Cook the flour for a couple of minutes to brown and combine the flavours.

Add a little wine then the water / stock gradually and using a small gravy whisk stir well ensuring no lumps.

Add more water stirring well then boil for about a minute.

Reduce heat, add more water if too thick. Check for seasoning and adjust if needed.

Strain into a warmed jug.

Carve the chicken and serve with veggies, the juices or gravy.

Excellent with traditional green peas.  Yum.  Homely. Comfort food.

http://www.salumi.com.au/

                        Enjoy!  Colleen

Rice Plus salad with lemony tuna and dill

Belinda Jeffery’s cookbooks are filled with the most scrumptious salad recipes. My take on her Sicilian Rice Salad uses “Rice Plus” which is a powerhouse mixture of brown rice, barley, quinoa and seeds that I combine with extra greens for a really satisfying summery meal.

If you are not fussed on tuna, this salad would work equally well with chunks of moist roasted chicken.  Plus, it makes the most wonderful leftovers – crunchy, lemony, mmmmm!

Preparation   (This needs early preparation at least 2 hours before eating) with actual preparation 30 mins   BUT  … please note you need to have the Rice and the Eggs cooked and cooled prior to assembling this salad.  I like to cook the rice and the eggs in the morning, pop them into the fridge and then they are ready for the evening meal. 

Serves   5 - 6 

Ingredients

1 1/2  cups “Rice Plus” rice cooked per the packet directions.  Then drained, rinsed and placed on a fresh tea-towel covering a wide tray to be left in the fridge a minimum 2 hours.  You could use regular rice if you prefer.     TIPS AND HINTS: If you decide not to use all the cooked rice, pop the extra in a sealed freezer bag, freeze and use later in the week.

4 hard boiled eggs   (I always cook a few extra as the rest are so handy for a quick snack).  Cook these eggs  in advance, remove the shells and pop into the fridge for a minimum 2 hours before assembling salad.

TIPS AND HINTS:  use the 1 large saucepan and lid.  Cook your rice then rinse the pan and later cook the eggs using the same pan to save on washing up.

2 x 180 gram tins Tuna in Oil.   You could use the springwater variety if you prefer.

3 large stalks of celery – sliced  - all ingredients are best sliced ‘chunky bitesize’ for easy eating

3 large spring onions – roots removed.  Stalks sliced

6 lettuce leaves. Washed, dried and torn / chopped

½ cucumber. Cut into quarters long ways -  then sliced

1 red onion – quartered and then very finely sliced

Handful Black olives – pitted

½ red chilli (seeds removed) and finely chopped.    Optional – leave out or add more.

6 tablespoons of fresh Dill – chopped

3 tablespoons of fresh Basil – roughly torn

Dressing 

When making dressing, stir, taste, adjust with a little more lemon / salt /pepper at a time as needed.

1/2 - 1 small tin anchovies in oil   (mooshed up with a fork) (depends whether you like anchovies)

½ cup (125ml) Australian Extra Virgin Olive Oil

1 clove garlic – crushed

1 ½ - 2 lemons.  You need the zest and about 4 tablespoons of juice plus reserve a wedge for presentation.  

Good Splash of Balsamic Vinegar

Sea Salt and Black Pepper to taste.   Taste first as the olives and anchovies will add saltiness.

Method

About 30 – 40 minutes before dinner

Remove the rice and cooked eggs you prepared earlier from the fridge.  Allow to ‘de-chill’ a little. Slice the hard boiled eggs into quartered wedges.

Prepare the vegetables for the salad.

Prepare the salad dressing.  TASTE and adjust the balance if needed.

A dash more lemon or balsamic?  Pepper or salt?

About 10 - 15 minutes before dinner

In a large wide salad bowl

Assemble the prepared

Tuna, celery, spring onions, lettuce, cucumber, red onion and olives. Mix together gently.

Heat a very little olive oil in a pan and warm the cooked Rice – just to take the chill off and add a little toasted crunch.  TIP:  Not essential – if short on time, omit this cooking stage

Gently toss the cooked just warmed Rice through the prepared tuna vegetable salad.

Pour  SOME of the salad dressing over Rice salad.  Hold back about quarter of the dressing.

Stir the salad gently. Add the extra dressing if needed. Does not need a swim, just a coating.

Taste and adjust flavours if needed

Add  the quartered hard boiled eggs and chopped Dill and Basil leaves and give a final gentle stir to combine all the lemony flavours. 

Serve.

NOTE    re   Rice Plus Product.

I purchased this product personally, and this is not a paid endorsement. I simply found this to be a great ingredient to use in this salad and I hope you do too.

                                                           Enjoy!   Colleen

Chocolate Pavlova

With Australia Day fast approaching, why not give this twist on a traditional Pavlova a whirl.  Nigella Lawson creatively combined our national food icon with the ultimate ingredient, chocolate.  Topped with mango, blueberries and fresh cream you will have to be quick to get your slice, it won't stay around for very long.

Ingredients

6 large egg whites
300g caster sugar
3 tablespoons of sieves cocoa powder (best quality you can get)
1 teaspoon balsamic vinegar
50g dark chocolate, finely chopped

Topping
Whipped cream and fruit of your choice

Method

Preheat oven to 180 degrees C
Line a baking tray with baking paper
Beat the egg whites until satiny peaks, then add sugar a spoonful at a time whilst continuously beating. Continue until all sugar is added and the meringue is stiff and shiny.  You should be able to tip the bowl upside down and no meringue falls out, then it is perfect.
Sprinkle over cocoa, vinegar and chopped chocolate and very gently fold until the cocoa is mixed through evenly.
Mound onto the baking paper and form a fat circle approx. 23cm/9 inches in diameter.
Place in the oven and immediately turn oven down to 150 degrees C, cook for 1 top 1 1/4 hours.
It is ready when the edges look crisp and the dry on top, but when you prod the centre there should be a hint of  "squidginess" beneath your fingers, to quote Nigella.
Turn oven off, leave Pavlova in the oven with the door ajar until cooled completely.

Transfer to cake plate and let your creative whim takeover, but layering on a generous amount of  whipped cream, assorted fruit and chocolate shavings.

Aussie Aussie Aussie

Mamma Marmalade

Duck Confit & Mushroom Tarte Tatin

Serves 4

 

 

This is my adaption of a Stephanie Alexander inspired recipe.

 

1 sheet of frozen butter puff pastry, thawed

4 confit duck marylands

250g swiss brown mushrooms

1 tblspn olive oil

4 eschalots, finely chopped

21/2 tblspn crème fraiche

1 tblspn chopped flat leaf parsley

1 egg lightly beaten

rocket or baby spinach leaves to garnish

 

 

Preheat oven to 220degrees C. Generously grease 21cm square tart pan, preferably non stick (don't use loose-bottomed pans)

Remove skin from duck and set aside on a baking sheet lined with baking paper. Pull meat from bones, shred and set aside. Remove mushroom stalks and chop. Cut caps into 5mm slices. Heat oil in fry pan over high heat and cook mushroom caps for 1-2 minutes, tossing constantly. Remove with slotted spoon and drain on paper towels.

Add a little more oil to pan if necessary, reduce heat to medium high and cook mushroom stalks and eschalots for 2 minutes. Add crème fraiche and stir for 30 seconds. Remove from heat. Stir in duck meat, parsley and season with salt and pepper.

Arrange mushroom slices on base of pan (this layer will be visible when tart is turned out). Top with duck filling, then pastry sheet easing the sheet inside the rim of the pan. Carefully brush pastry with egg (don't let it run down inside the  pan as this may make it hard to remove the cooked tart)

 

 

.

 

 

 

Bake for 15 minutes. After the tart has been cooking for 8 minutes, place duck skin in the oven to crisp.

Allow tart to cool for a couple of minutes, then invert onto a platter. Serve tart garnished with leaves and pieces of the crispy duck skin.

• ** you can make this recipe as individual tarts for a dinner party, quantity will depend on the size of your tart pan

 

 

 

  Cutlets

 

 

 



 

Christmas Greetings 2014

Christmas is the time of goodwill, to reflect and appreciate our loved ones.  

At feedyourinnercook we believe cooking is our way of showing we care for those we love.

So,

we hope you are able to hug those dear to you

but if not, hold their memory in your heart.

Share food cooked with love

and

don't be in a rush to clean up after,

savour the taste, the moment and make memories.

At Christmas 2014, we all need to be kind to ourselves and others

and

may the new year be serene for you and yours.

Thank you for your support and encouragement throughout the year.
Best wishes for a Happy Christmas
and
we look forward to sharing more cooking adventures in 2015.

Now, put on a silly hat, tell daggy jokes and laugh, laugh and laugh.

Cheers
Colleen and the feedyourinnercooks



Photo taken at 'Art of the Table" exhibition.  National Gallery of Victoria. Melbourne. Australia.

more details at    http://www.ngv.vic.gov.au/exhibition/art-of-the-table/

Apple pie made easy

This recipe will result in an outstanding apple pie with the minimum of fuss.
We used the ready made short crust pastry from Careme, it may cost a little but the results are guaranteed to give you a short flaky pastry without the fuss. It is available at all good deli's.

As Aussie music industry legend Molly would say "Do yourself a favour" and I encourage you all to do so.

Ingredients

6 large granny smith apples
Juice 1 lemon
45g unsalted butter
1/2 cup caster sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 packet of Careme sweet short crust pastry (defrosted according to directions on the packet)
Extra sugar
Beaten egg yolk

Method

Peel, core and cut apples into 8ths, immediately pop in a bowl with the lemon juice to prevent browning.
Melt butter in a pan, then add apples, sugar, cinnamon and cloves.
Gently toss to incorporate all ingredients.
Continue to stir for 10 minutes or until apples are soft, you still want them to retain their shape.
Leave to cool a little.
Grease pie dish with butter.
From the one sheet of pastry cut size for base of pie dish and a smaller shape for lid.
Place the pastry on the base of the pie dish, gently lift in the apples.
Place pastry on top and brush with beaten egg and a sprinkle of caster sugar.

Bake in a moderate oven 180 degrees Celsius or until pie is golden.

Serve with top quality vanilla ice cream and or cream.

Mamma Marmalade

Lemon Myrtle Cordial

Now that the summer heat has arrived, it is always nice to have a refreshing non alcoholic beverage to offer guests. I made this drink a couple of weeks ago and received rave reviews, people offering to pay me to make bottles for them. So it could be an ideal homemade Christmas gift with a pretty ribbon tied around the bottle.

It is also a very attractive shrub and this bush tucker plant has many uses, so why not plant a hedge.

Ingredients

1 cup lemon juice or a combination of lemon and lime juice
4 cups water
2 cups caster sugar
1 piece of organic lemon rid pith removed the size of a  tablespoon
1 1/2 half cups of fresh, young lemon myrtle leaves well washed


Method

Combine all the ingredients apart from the fresh lemon myrtle leaves in a large saucepan.
Bring to the boil and simmer for 3 minutes, stirring to dissolve the sugar
Remove from heat, add fresh lemon myrtle leaves and steep for half an hour at least.
Remove the leaves and pour the cordial into clean bottles and store in the fridge.

Then when ready to serve simply add iced water or soda/mineral water to a measure of cordial depending on taste.

It will disappear quickly.


Mamma Marmalade

Bundy Rum Balls (bewitched with Belgian Chocolate)

Bundy Rum Balls.  It just wouldn’t be Christmas in my home without Wilbur and Favourite Son hunting and gathering through the fridge and freezer in the annual quest to find where I have hidden the Rum Balls this year.  In order for these indulgent morsels to make it to the Christmas table festivities, I have been known to wrap them quite rigorously and name them ‘Tuna Casserole’ or ‘Stock Bones’. But sadly, after only 20 years, Wilbur cottoned on to my dastardly, successful, cunning plan and teamed up with Favourite Son trekking through the frozen peas and mystery items to emerge victorious – Bundy Rum Ball in gob.

Perhaps I am a little parochial but the best Rum for these Balls is Bundaberg Rum.

So enjoy this ‘once a year’ treat and the best Festive ‘hide and seek’ fridge/freezer game.

Makes:  depending on size – 30 to 45

Preparation:  allow 30- 45 minutes hands-on  

                     plus additional 30 minutes chilling in the fridge (the mixture not you! or maybe!)

Ingredients

1 packet (250 gram) Milk Arrowroot or “Milk Coffee” biscuits or similar.  I use half and half.

¼ cup of Belgian Dark Chocolate. I like Callebaut or Valrhona

½ cup desiccated Coconut    plus     extra for rolling later

¾ cup – firmly packed - of roughly chopped dried raisins

I also like to add a few chopped dried cherries for a hint of red

1 tin (approx. 400 gram) Condensed Milk

3 Tablespoons good quality Cocoa powder

Tiny pinch of Cinnamon

And of course

4 Tablespoons Bundaberg Rum

Method

Crush (food processor or use plastic bag /rolling pin) biscuits with Cocoa Powder and Dark Chocolate until a fine powder

Using a large bowl add the Coconut, dried fruit and spice

Stir through the Condensed Milk and Bundaberg Rum until well combined.

TIPS AND HINTS : This recipe should produce a mixture that is sticky but firm. If it is gloopy and runny then the biscuits have not absorbed enough moisture. Leave for 10 minutes in the fridge to see if it improves. If not, Just add a spoon of coconut at a time until rollable consistency.

Pop the bowl of mixture in the fridge for about 15 minutes. 

Roll the mixture into balls – I like to make them about the size of a small apricot.

TIPS AND HINTS: have a bowl of water on a teatowel handy to moisten your palms whilst you roll. You want to have your palms just damp – too much water would make the rumballs too soggy. Reapply regularly, probably after every 3^rd or 4^th ball. Shake off excess. 

Place the balls on a baking paper lined tray.

Pop the completed tray in the fridge for approx. 15 minutes

Place the additional desiccated coconut into a flat tray with a lip or use a bowl.

Prior to rolling in the coconut - quickly re-roll the balls if needed. Some may have flattened slightly from the heat of your hands.

Lightly roll the balls in the coconut and return to the tray. Refrigerate until firm.

Store the finished Bundy Rum Balls in a well-sealed airtight container.

You can also store in the freezer by double-bagging in freezer bags or freezer safe containers.

Take care to keep as airtight as possible as they can dry out due to the coconut.

OPTIONS

You could alter the flavour of this basic recipe by changing the type of biscuit used

Or

You could roll the balls in good quality Dutched Cocoa powder

Or

Roll in melted chocolate for a wicked indulgence

Or

Add or roll in some crushed nuts

Or

Add a little of a different Dried Fruit

But

Never

Never

NEVER 

Use any other Rum but BUNDABERG RUM!!!  

                                  Enjoy!                    Colleen    (who may have Bundaberg Heritage ...)

Asian pork and chicken balls

Ideal for those Christmas parties just around the corner. These tasty little morsels are ideal to make ahead of an event and freeze.  That is, if you can get them to the freezer before disappearing.  You may not need the quantities below but you can see they are easy to do in bulk.

Makes approx. 20

Ingredients

500g chicken mince
500g pork mince
4 shallots finely sliced
2 cloves crushed garlic
2 teaspoons of grated fresh ginger (or galangal)
3 ends of lemon grass (white section) smashed
2 teaspoons sesame oil
1 dessertspoon soy sauce
1 dessertspoon sweet chilli sauce
Small bunch of coriander leaves washed carefully and chopped
3 coriander roots finely chopped (optional)
3-4 medium chillies chopped finely (alter quantity to preference)

Method

Simply combine all ingredients in a large bowl. 
Mix (by hand is best) until all ingredients evenly combined.
With wet hands form into small balls about the size of a plum.
Place on greased oven tray and cook at 180 degree C for 20 minutes.

Mamma Marmalade

Fried Rice ‘Whatever’ Omelette

Do you have days where the hours seem to evaporate? One minute it’s noon, then in the blink of an eye - 6pm.  The family needs dinner but what can you toss together that is satisfying, filling and nutritious?  My Fried Rice ‘Whatever’ Omelette takes minutes to prepare and cook. A few simple standby ingredients mean it can be on the table in 20 minutes – better than any takeaway.

Eggs, vegies, maybe some leftover roast chook and rice create an easy, tasty meal – with ‘Whatever’ you have in the fridge!

                                

TIPS AND HINTS : The secret weapon is your own cooked and frozen rice.  Any time I cook rice I make double then spoon the extra into small freezer-safe containers or ziplock bags.  The key is to keep the rice a little loose and fluffy, don’t push it down – just push the air out of the container gently and seal.  Small batches defrost superfast and ziplocks can be flat-stacked in the freezer easily.  The defrosted rice will not be quite as lovely as freshly cooked rice but because it has dried out a little it is perfect for fried rice or even as the base to soak up a rich curry sauce. 

Preparation and cooking  I slice, dice, stir, cook so allow 20 minutes including defrosting the precooked rice.

Serves    I usually serve this for 4 people - just adjust amounts to your needs

Ingredients

This list is very flexible – main ingredients are the eggs and precooked rice so vary the rest to suit yourself. This recipe I made from the 'odds and sods' vegies I had in the fridge and pantry.

2 onions, chopped

A splash of Peanut Oil (or your preference)

2 cloves of garlic, crushed

½ red capsicum – chopped

½ red chilli – finely sliced (leave out or increase depending on your chilli preference)

1 stalk celery – finely sliced

Small chunk of eggplant – small dice

¼ cabbage – finely shredded

1 carrot – grated

Few mushrooms – sliced

Optional: diced precooked roast chicken, or ham or sausage

From the garden – sliced shallots, parsley and chives

From the freezer – handful of peas and corn

Couple handfuls of baby spinach

Dash of soy sauce (I like low salt)

Splash of sweet chilli sauce

Ground pepper – white or black

¼ teaspoon 5 spice powder

2/3 to 1 cup of defrosted pre-cooked Rice

6 - 8 eggs – lightly whisked (I usually find 6 large eggs enough)

Handful of snow peas – shredded for final crunchy garnish

Method

Use a good sized frypan that is suitable for stove top that can also go under the oven griller.

Preheat the grill ready to crisp up the top of the omelette prior to serving.

You want to cook the veg on the stove frypan but still retain some crunch so just add the hard veg first then the meat and finally the softest veg followed by the egg. Then grill til golden.

Heat the oil in the frypan on the stove.

Add the onion and cook gently til golden.

Add and cook the garlic, chilli, capsicum and eggplant. 

Stir and heat through the diced meats.

Sprinkle the rice over and stir through until golden to combine with the other flavours.

Toss through the shredded cabbage and carrot, celery and the sliced mushrooms, followed by the peas and corn.

Add the spinach, chives, shallots, parsley.

Season with a splash of soy, sweet chilli sauce, spices and pepper.

Taste and adjust to your preference.

Gently pour the whisked egg mixture through the veg. Check stove top is not too hot. 

Lift the veg slightly to allow the egg to coat the base.  Cook gently but avoid excessive stirring.

When the egg is almost cooked, pop the pan under the grill until cooked and golden – keep an eye on it – cooks very quickly.

Remove from grill. Allow to cool for a minute and drizzle the tiniest amount of soy sauce over.

Cut into wedges and sprinkle with the shredded snow peas.

                                            Enjoy!  Colleen

Fang’s Fuss Free Fruit Slice

Variations of this recipe can be found in school fete fundraiser cookbooks, vintage magazines and probably your Aunty’s kitchen.  It may not be a trendy ingredient but a tin of Condensed Milk (which is milk and sugar) has been the backbone of Australian rural and city kitchens for years and with good reason. It doesn’t need refrigeration, has a long shelf life and often replaces butter and eggs in baking and dessert recipes.  Whilst the fat and sugar content needs to be observed – this makes a generous sized Fruit Slice and can be cut into small portion sizes.  There is also the option of freezing some for later. 

The ingredient list is very flexible – add the fruits and nuts that you enjoy or change it from time to time for a different flavour combination.  Either way, it is a quick, easy and filling slice – Enjoy!

And no – I’m not revealing the identity of “Fang”.

Preparation:     5 – 10 minutes

Cooking:          30 – 40 minutes

Tell the hungry hangers-on they will need to wait at least 30 minutes for it to cool (good luck)

Ingredients

400 gram tin condensed milk (approx. size)

300 gram mixture of dried fruits - your choice. I like a combo of ‘mixed fruit’ and always add a good handful dried cranberries for their ruby colour plus that tart zingy zing.

1 teaspoon of ground spices – your choice or combo of cinnamon, nutmeg or cloves

100 gram of nuts and seeds – I like a combo of slivered almonds, pistachios, seed mix including pumpkin seeds, pine nuts and sunflower seeds plus some chia seeds

A small palmful (about 1 ½  -  2 tablespoons) each of Rolled Oats and shredded coconut

1 cup of sifted Self Raising Flour

Option:  Flaked Almonds to sprinkle over the top.

  

Method

Preheat oven to 155 - 160˚ C and line a rectangular oven dish (approx. 29cm x 18cm x 5cm) with baking paper.

Using a large bowl, mix all the ingredients together so they are evenly distributed.  

Pour into the oven dish and smooth the top slightly.  Sprinkle over the flaked almonds and push them in, ever so lightly so they adhere to the mix.

Bake for 30 – 40 minutes depending on your oven.  Check at 30 minutes.  This is usually long enough. Should be firm to the touch and a nice golden colour on the almond topping.

Leave in the tray to cool and firm up for 15 minutes. Remove and cool on a rack. Slice into bite size pieces.

                                                     Enjoy!   Colleen

Eggs Benedict with homemade Hollandaise

Eggs Benedict with homemade Hollandaise

Great to make yourself with the freshest ingredients, organic eggs and Pancetta.

Hollandaise Sauce

Ingredients

3 egg yolks
6 tablespoon softened butter
Salt
White pepper
1 tablespoon lemon juice

Method

Place 3 egg yolks in a heatproof bowl over a bowl of just simmering water. (Don't let the dish touch the simmering water)

Whisk eggs until light, then add butter 1 tablespoon at a time.

Whisk continually until mixture thickens, this may take 10 minutes but your patience will be rewarded.

Season with salt and pepper and add lemon juice.

Serve over perfectly poached eggs and grilled Pancetta on English muffins, sprinkle with chopped parsley.

You will taste the difference to bottled Hollandaise, I guarantee.


Delicious treat now and again.

Tip
Add a dash of vinegar to your boiling water for the perfect poached egg, holds the white together.

Mamma Marmalade

Le Dîner En Blanc Brisbane 2014 Special Report.

  

     

Feed your Inner Cook    - A Special Report  

  Le Dîner En Blanc Brisbane    2014 
Brisbane put on a spectacular October Spring Evening for our 3rd annual Dîner En Blanc.  Anticipation built as 2,000 folks decked out in white ensembles were transported from locations across Brisbane to assemble at the secret location - Roma Street Parklands. Surrounded by water features, magnificent trees and curious onlookers we quickly transformed the city parklands into a convivial open air picnic.  People laughed, chatted, made new friends, marvelled at the creativity of table decorations and witty outfits as they wined, dined and danced .  All too soon it was time to depart taking everything home - including happy memories of a whimsical special evening.  
Thank you to all the organisers, volunteers and guests who helped make this such a magical and special night. Merci.      

                                                                                   

                                       Menu Pour Monsieur et Mademoiselle   

                    

                                              Entrée

Succulent Roast Duck  and Crispy Spring Vegetable Rolls 2 Ways with Spiced Apple Cider Sauce  and  ' Maggie Beer’  Cabernet Wine Sauce

                  Main Course 

French Provincial Chicken Peppercorn Loaf in flaky golden pastry 

Spring Green Beans and Fresh Baby Lettuce Vinaigrette Dressing

Organic Beetroot with Sour Cream dusted with crunchy bacon crumbs And Homemade Slow cooked Tomato Relish                         

                                           

                                               

                                          

                                             Dessert                            

                          Decadent Amaretto and Sour Cherry Tart                             

                               Served with thick Amaretto Cream

                                     Sour Cherries in Rich Syrup

            Maple dusted Almonds and Amaretto biscuit crumble                                                                    

                 Cheese Platter

Selection of Australian Double Brie and Matured Cheeses Spiced Fruit Paste, Fruits, Seasonal Berries

                                      

  Bon Appétit                           

Devised and Designed   feedyourinnercook.blogspot.com.au

For more information about  Dîner en BlancBrisbane   http://brisbane.dinerenblanc.info/