Jenny's Biscuits

Anytime you need a plate to share at a function or the kids need something sweet in their lunch box, then this quick and easy recipe is just what you need.  And the best part is "no creaming butter and sugar".  Not sure if it is only me, but sometimes that is a little too much fuss if you are frazzled already!

Ingredients

125g melted butter
1 cup caster sugar
1 egg
1   1/2 cups  self raising flour
Coconut approx 1 cup

Method

Combine first four ingredients in a bowl.
Roll a teaspoonful of mixture into a small bowl.
Roll in coconut.

Place on a greased oven tray and lightly press down with a fork.

Bake at 180 degrees c for 10-15 minutes until lightly gollden.

Cool on a wire rack.

Why are they called Jenny's biscuits?
Because 22 years ago Jenny bought a plate of biscuits to a mother's morning tea.


Mama Marmalade

Chai Panna Cotta

If you love Panna cotta and the spicy flavours of Chai Lattes

then this is the perfect dessert for you.  It is a Luke Mangan 

recipe that I love to make.    

I did include it in my Diner en Blanc menu, but would not do

so again as I forgot to keep it in the bottom section of the 

esky all night and by adding a little extra gelatine, it did not 

keep firm but tasted a little grainy.  

Although, it still disappeared very quickly.                             

If you want a more subtle taste, then use less cloves, ginger

and star anise.

Also, Luke Mangan strains the mixture after adding the 

gelatine. I strain it before and again after adding the gelatine 

because I find that works better and is easier for me.

I will post the strawberries and syrup recipe soon … …

                                                 

 Ingredients  (this will make 2 large Bodum and 3 small Bodum pots – large pictured, although I usually just serve it in the small Bodums, which makes about 6 small - you are welcome to double the ingredients if you need to make more)

1 vanilla pod    or     1 teaspoon of the Pure Vanilla paste

1 cinnamon quill, roughly broken

4 cloves 

3 black peppercorns

3 green cardamom pods crushed     or    2  1/2 gram (1/2  teaspoon) ground cardamom

2.5 gram (1/2  teaspoon)  fennel seeds (whole)

1 x 3 cm knob ginger, peeled and chopped

5 gram (1 teaspoon) allspice

3 star anise

8  gram (1/2  tablespoon or  2 teaspoons) English Breakfast Tea leaves

1/3 cup castor sugar

1 ½ cups milk  (375 mls)

And

1 cup chilled and whipped cream

3 gelatine leaves – soaked in cool water      or     2 ½ teaspoon gelatine powder dissolved well in a little of the liquid, 

just warmed so it is no longer grainy, before adding to the main dish

Method

In medium size saucepan, add the milk, spices, tea and sugar.

Bring to a very gentle simmer for 10 minutes – do not boil

Take off the heat and strain out the spices

Stir in the pre-soaked gelatine or the prepared gelatine powder

Mix well and allow to cool a little.  Strain again into a large bowl.

Fold the whipped cream through the spiced milk.

Carefully spoon into cups  or serving dishes.

Chill in the fridge - preferably overnight.

Options

Serve with strawberries in spiced syrup or spiced biscuit fingers or extra spiced whipped cream

                                                                                                                                                Enjoy!  Colleen

Diner en Blanc Brisbane - Special Report!

Decked out in our sparkling white ensembles, with white chairs, tables and picnic baskets prepared, our group was transported by bus to our mystery location. We were part of the lucky 1,000 who celebrated the First Australian Diner en Blanc - held at Southbank Brisbane near QPAC and the Wheel on Saturday night 1 September 2012. The first Spring Night. This was a community-driven event designed to encourage people to gather with anticipation, meet new friends and combine energies to create a unique, special occasion.

And what an amazing night it was!           

                               

The weather was perfect and the full moon obliged by gleaming silvery white in the clear sky above. We enjoyed great company and chatted with the lovely couples dining nearby.  Everyone entered into the spirit of the evening. There were some very inspirational table settings (I even saw a replica of the Taj Mahal and birdcages filled with flowers) white balloons, white wigs, white top hats and of course white Kayne West sunglasses.

Diner en Blanc's traditions were followed on the night. We brought our provisions and took everything with us when we left.  White napkins were waved skyward to signal the commencement of the festivities and later we released our inner child as we waved lit sparklers to create a twinkling sea of lights.  There were various singers performing during the night and they drew the energetic onto the dance floor.  White art installations and lighting displays were dotted throughout the attendees.  

All too soon, the clock dictated that it was time for us to disappear into the night, like a thousand Cinderellas and Cinderfellas. 

  

The night would not have been possible without the dedication of so many volunteers.  I would like to thank them for all their efforts because they worked so hard, prior to and during the event, to ensure we had a wonderful evening - it was indeed all white on the night.

And -                (I will post these Recipes soon!)

    

      Menu    Diner En Blanc     Brisbane 2012

Entrée

Tart of Goat’s Cheese, Roasted Tomatoes and Fine Herbs

with Snow Pea parcels of Smoked Salmon and Aioli

Main Course

Succulent Chicken Breast with Creamy Garlic Herbs, Toasted Pinenuts and Baby Spinach Leaves rolled in Crisp Prosciutto

Served with Crisp Tossed Greens and sauce of Caramelised onions

Dessert

Chai Latte Panna Cotta with berries and figs in aromatic spiced syrup with Macadamia crunch

Cheese Platter

Selection of King Island Cheeses, Figs, Strawberries, Decadent Chocolate Truffles and Rosewater Turkish Delight

Coffee or Tea
                           Bon Appetit    - Colleen                       

Angels and Devils on Horseback

                               
These tasty little morsels will astound your guests.......         

• Bacon rashers ( or prosciutto if you want to be more up to date)
• 1 grated granny smith apple
• 1/4 cup chopped chives
• 3/4 grated ceddar cheese
• 1 free range egg
• pepper
• enough fresh breadcrumbs to bind the mixture

Cut bacon rashers in half. Combine breadcrumbs with apple, chives, cheese, lightly beaten egg and pepper, mix well.
Roll tablespoonfuls of mixture into sausage shapes about 4cm long, wrap in a piece of bacon and secure with toothpick. Place on wire rack over baking dish and bake in moderate oven for about 20 minutes.
E mangia!

Cutlets

I Can't believe it's Corned Beef! - My Posh Spiced Corned Beef.

Posh spiced Corned Beef

If the words ‘Corned Beef’ remind you of pink slices of meat served with white parsley sauce, then you are in for a flavour surprise! I found this recipe in the Courier Mail newspaper. At first it seems to involve a lot of hours but mostly it is allowing the beef to simmer happily - so it is my kind of cooking!

I thought this would be a really handy recipe for nights when you want to serve a hot roast style dinner, but due to time constraints, worry the meat might not be cooked through.  This is perfect as the corned beef is pre-cooked during the simmering stage and you just need to heat it through and baste regularly to achieve a rich glaze that doubles as the sauce.  Maybe this could be served instead of traditional baked ham for those awkward years when Christmas falls mid-working week. The rich orange-cloves sauce gives it that hint of Christmas spice!

I would suggest a dash of pre-dinner planning though. 

Do steps 1, 2 and the Sauce Preparation the day before - so all that’s left is baking the beef and cooking the accompanying vegetables, salads etc. 

Preparation: 20 minutes then 2 hours soaking. Followed by 1 hour simmering. So allow 3 and a half hours.

Final Cooking: 10 minutes preparation for final cooking then 1 hour in oven.

Ingredients to simmer the Beef.  Spices are a guide, if you are not a Fan of Cloves - only use a few.

1.5 kg to 1.7 kg piece of Corned silverside – not too fatty

2 medium carrots – chopped

2 stalks celery – chopped and include the leaves (whole) if you like

1 onion – chopped

1 cinnamon stick

1 teaspoon honey

20 (6 + 14 for later) whole cloves – depends on your taste preference – I use more as I love the flavour

Water for simmering

Ingredients for the Sauce.  Below are measurements for one batch of the basting / sauce.

I would recommend preparing a second batch to simmer/reduce on the stove as certain diners in my family drizzled it over their beef and potatoes and still went back for seconds – yummy sauce!

100 ml - freshly squeezed orange juice or good quality commercial brand.  Needs a fresh flavour

100g    -  brown sugar

2 teaspoon to 1 tablespoon Dijon Mustard.   Recipe called for 1 tablespoon, but too strong for me.

1 to 2 teaspoon freshly cracked black pepper.    Start with less; adjust to your taste during basting.

Step 1.

            You need a deep ‘stockpot’ type of pan with a lid (clear - toughened glass lid if possible) for step 1. 
            The same pan and lid will be re-used for step 2.

Rinse your piece of Corned Silverside under the tap.

Place the meat in the pan and fill with fresh cool water to cover the meat.  Cover pan with lid.

Allow to soak (no heating) for 2 hours.  This helps reduce the saltiness. 

Remove meat and allow to drain. Empty pan and rinse the pan ready to re-use for Step 2.

Step 2.

Place meat, carrots, celery, onion, cinnamon, honey and 6 of the cloves in the pan. (more if wanted)

Add fresh cool water so the meat is covered by the liquid.  The meat may rise to the top, so at this stage I put an old bread and butter size crockery plate on top of the meat to keep it under the water.  Again, this depends on your preference. 

Bring to gentle boil then reduce to simmer. Lid on. I like to use a toughened glass lid to easily check the beef is always covered by the cooking liquid. If needed, top up with more water to keep covered during simmer.

Simmer for 2 hours.

Then remove the beef from pan, allow to cool then wrap in alfoil or similar and refrigerate overnight.

Step 3  -   Sauce preparation

Combine all the sauce ingredients in a mixing bowl / jug. This will be the basting sauce for the meat.

If you are preparing a second batch to simmer/reduce on the stove, you will need a second helping of the listed ingredients to place in a saucepan, and then simmer them on the stove until reduced to a thick sauce.

Step 4  -  Baking the Corned Beef with Basting Sauce.

Remove the meat from fridge preferably 30 min – 1 hour prior to baking, so meat is not 'fridge cold' when placed in the oven.

Preheat oven to 180 C. 

Stud the piece of meat with the 14 remaining cloves.  (or a few more / less - if you like)

Place the meat in a roasting pan, a bit bigger than the meat allowing for the sauce as well.

Cover the meat with the sauce and place the pan in the oven.  Cook for 50 minutes to 1 hour.

Regularly baste the meat (every 10 mins) with the pan juices to develop the rich sticky glaze.

Remove from oven. Rest in a warm place for 5 minutes (the meat, I mean!). 

Slice and serve with the saved pan sauce and if desired, stove-simmered sauce.

Serve with whatever you prefer – roasted potatoes, pumpkin or steamed potatoes and vegies. 

Or salads. Everything will taste delicious and I would be surprised if any sauce was left over!

Enjoy!         Colleen

Chilli Con Carne – Quick, quick, slow

Chilli Con Carne 
– Quick, quick, slow                      

Make it quick for a hearty one pot dinner  

or 

Simmer slowly to fully develop the rich flavours

Inspired by a Jamie Oliver recipe adding

Ideas from other wonderful cookbooks

Serves 6           

(prep time: 10 minutes.  
Cooking:   20 minutes for quick.     1 hour for slow)

2 onions               – finely chopped                  1 x 400g tin Chickpeas               – drained and rinsed well

2 cloves garlic     -  finely chopped                 1 x 400g tin Red Kidney Beans  - drained and rinsed well

2 carrots              -  quartered and sliced        2 x 400g tins Chopped Tomatoes  (maybe a tin of water*)

2 sticks celery     -  sliced                                  500g lean mince

2 red capsicums -  sliced and diced                1 small bunch coriander, or at least a few leaves parsley

Olive oil –   (Australian)                                  ½  tablespoon Balsamic Vinegar (dash more if you like)

Spices  - 1 heaped teaspoon each of              Frozen peas, and/or corn kernels

-        Chilli powder                                           

-        Ground cumin                         Serve with:         

-        Ground coriander                            Basmati rice

-        Ground cinnamon                             Greek yoghurt with shredded coriander

-        Smoky paprika                                  Guacamole – mashed avocado & lime juice

Adjust spice measurements to your taste                Lime - sliced
Salt and Pepper to your taste.                                                      

Method:

In a wide stove-top pan (preferably at least 7 cm deep)

Heat a splash of olive oil then add onion and garlic, stirring til soft.

Add the spices, a little salt and pepper and heat til fragrant and onions are golden.

Stir in the carrots, celery, capsicums on a medium heat

Then the mince – using a wooden spoon to break up any lumps and brown the meat well.

Add the chickpeas and red kidney beans and stir well

Then add both the chopped tomatoes.

Simmer on a low-medium heat – a gentle bubbling simmer

If you are making this for a quick dinner  –   simmer without a lid  and   do NOT  add any extra liquid.

*If slow cooked - put the lid on slightly askew, add an extra tin of water* into the mix and stir gently

When it starts to thicken slightly, add the frozen peas and corn and finely chopped coriander stalks

Add the balsamic vinegar and stir in well.

Taste and adjust salt and pepper if needed.               Chilli Con Carne should be thick but not dried out.

Top with coriander leaves.  Ladle into bowls and serve with the prepared yoghurt, limes and guacamole.

Enjoy!   Colleen                                                                                                                                                       

                                                                                          

Master stock saved in fridge equals quick healthy dinner

After you have poached chicken pieces in a master stock, remove the chicken and allow the stock to slightly cool. Strain the stock and store in a glass preserve jar with an airtight lid.  Seal with the lid when the liquid is no longer hot. When it has cooled a little, place the sealed jar in the fridge.
(Add a label so it does not become a mystery item the following week!)
The fat will rise to the top of the stock and solidify, sealing the flavours within the lower level of the darker stock broth.
When ready to use, remove jar from the fridge and open. Spoon off the fat layer and discard the fat.  Then place the stock in a saucepan or pot and bring to boil for 5 minutes.
Then when the stock is boiling, add fresh chicken pieces and reduce the heat to a simmer (with lid on) and simmer for approx 10 minutes - will depend on cut of chicken being poached.
After simmering, turn off the heat and leave chicken sitting in the stock for a further 10 minutes.
Remove the chicken and start the cycle again.
The Master stock can be re-used in this manner a few times. It may be necessary to adjust the flavour by adding a few new spices etc as per your preferred original master stock recipe.
Having your own jar of prepared master stock ready in the fridge, means you have the basis of a quick and healthy poached chicken dish always ready - without the preparation time needed to assemble a delicious poaching stock.
Enjoy!   Colleen