Happy Australia Day, celebrate with some Bush Tucker foods

Here are a few of our favourite recipes from the past, simply click on the hyperlink. 

David's naughty Macadamia Nuts 

Davidson's Plums

Davidson's Plum Jam

Bunya Nuts

Bunya Nuts

Bunya Nut Pesto

Damper
and Lemon Myrtle Cordual

Ketogenic low carb Pizza

One of the main foods missed by people on a low carb diet is Pizza.  This base is nearly the real deal, crisp and tasty, one that you can pick up with your hands. And best of all, no cauliflower in sight. Thanks to Fat Head Pizza for the recipe.  Perfect for people needing Gluten Free also.

Ingredients

1 1/2 cups grated mozzarella
3/4 cup almond flour
2 Tablespoons cream cheese
1 Teaspoon white wine vinegar
1 egg
1/2 teaspoon salt
Olive oil to grease board and your hands

Method

Preheat Oven to 200 degrees Celsius

Heat Pizza stone in the oven.

In a small saucepan combine mozzarella and cream cheese, stir on a medium heat until it melts.
Add all other ingredients and mix.

The dough resembles choux pastry, I oiled a thin plastic pliable chopping board or you could use baking paper.

Tip the dough onto the oiled board and then either using your oiled hands or a spoon, spread and shape into a pizza shape.

Remove hot Pizza stone from the oven and then carefully tip the dough onto the stone.

Prick the surface with a fork and bake in the oven for 10-12 minutes until golden.

Simply top with your favourite topping, we had fried Italian sausage meat, red onion and black olives.

Perfect!

Mamma Marmalade

Pork Fillet with cream and mustard sauce, bacon, fennel cabbage and stuffed pepper

This family favourite goes back 33 years when I was working in London, Olga a dear Dutch friend introduced me to the very tasty and super easy recipe of creamy pork fillet.  This can now be accompanied by cabbage flavoured with bacon/speck and fennel seeds and capsicum stuffed with fresh ricotta and herbs.  Great for those on a low carb diet after Christmas.

Ingredients

EVO - Extra Virgin Olive Oil

1 Pork fillet

1 Teaspoon butter

3 Tablespoons cream

2 Teaspoons of seeded mustard

Salt and Pepper

Shredded cabbage (as much as you require)

1 Bacon Rasher chopped or small piece of speck finely chopped

2 Teaspoons fennel seeds

2 Capsicums

250g Fresh Ricotta

Chopped Thyme

Chopped Parsley

1 small chillie, chopped

2 pieces of sun-dried tomato, chopped

4 green or black olives,pits removed and chopped

1 slice hot salami, chopped

Method

For the pork fillet, slice on the diagonal about 1inch wide.

Heat the butter and oil in a frypan, then cook the pork, turning when brown.

Add the mustard and cream and combine.

Season with salt and pepper.

Serve the pork and pour the sauce over it.

It is that easy.

Preheat Oven to 180 degrees  Celsius

Combine cheese and all other ingredients in a small bowl, mix to combine.

Cut capsicums in half and remove seeds and membrane, spoon cheese mixture into capsicums.

Bake for 20 minutes or until capsicums are soft.

In a separate pan fry bacon/speck until crunchy, add the shredded cabbage and fennel, cook only for about 3 minutes so there is still some crunch, add fennel seeds, season with salt and pepper.

Mamma Marmalade

Chicken salad with Asian dressing

Needing something light, zingy and super tasty? This salad is easy to prepare but looks and tastes amazing.

Ingredients

200g Precooked cold chicken thigh fillets (grilled chicken with spice rub)
200g washed and dried baby spinach leaves
2 chillies sliced finely
1 large garlic clove finely sliced
1 Teaspoon Sesame Oil
small knob of fresh turmeric, galangal and ginger all grated
2 Teaspoons fish sauce
1 Tablespoon of home made chilli jam or good quality store bought (I used Bunny Chow Down Chilli and Garlic chutney)
2 Tablespoons chopped peanuts
1 Lime
2 Kaffir lime leaves finely shredded

Method

Gently heat the sesame oil in a small saucepan, fry the garlic slices and remove with a slotted spoon when golden,
Tip all the grated turmeric, galangal and ginger into the oil and stir for 1-2 minutes. Remove from heat and set aside in a small glass mixing jug. Add chilli jam, fish sauce, juice of 1 lime the shredded Kaffir lime leaves to the jug, mix to combine.

Slice the chicken on an angle, arrange on a bed of baby spinach.
Pour the aromatic chilli jam sauce over the chicken.
Garnish with fried garlic slices, chopped peanuts and sliced chillies.

This dish is very versatile you can add any matching flavours you have on hand, including, fresh coriander, bean sprouts or sliced mango would be sensational.

Mamma Marmalde

Indian cashew rice

Perfect at this time of year to have a dish with no turkey or ham!! A great accompaniment to a curry feast, the cashews and spice give great depth of flavour.

Ingredients

200g Basmati rice
2 tbsp Oil
1 onion finely sliced
1 teaspoon garam masala
1/2 teaspoon mustard seeds
1/2 teaspoon tumeric
1 teaspoon cumin seeds
2 tablespoons roasted salted cashews
Coriander, chopped
Pinch of salt
Lemon juice

Method

Heat oil in a frypan, add mustard and cumin seeds and cook for 30 seconds until fragrant.
Add sliced onion and saute until soft (approx 6 minutes).
Add garam masala and tumeric and salt, stir for 20 seconds.
Add rice and 375 ml of water, bring to the boil then cover and cook on the lowest heat for 10 minutes.
Check that the grains are tender, if not leave for another 2 minutes to steam.
Remove lid and allow any moisture to evaporate.
Tip onto a serving platter and top with cashews and coriander.

Mamma Marmalde

Season's Greetings for a Happy Christmas and New Year

Christmas is a time to reflect, appreciate life, cherish loved ones and remember those who have touched our lives. 

May you have food to share, good company, merriment, silliness and good health in abundance.  

Thank you for supporting our recipe sharing journey and we look forward to adding to our collection in 2017.  

Happy Christmas and New Year.                     Enjoy!  Colleen and Mama Marmalade

 

Feed Your Inner Cook:  Candle 

Feed Your Inner Cook : GOMA Brisbane collection

Feed Your Inner Cook.  Emerson

Feed Your Inner Cook : Christmas

Summer Rice Salad

Summer is the season of salads.  A splash of lime juice, soy and coriander add a burst of fresh flavours to that mainstay rice salad.  I like using a Low GI rice and adding lots of fresh vegetables - you can add your favourite veggies and change the dressing for variety.  Easy, make-ahead and assemble before serving!  Enjoy!  

Summer Rice Salad by Feed Your Inner Cook

Preparation and Cooking
approx 20 minutes to prepare, cook rice and refrigerate
minimum 1 hour for rice to cook  (preferably use the next day) 
approx 15 minutes to chop and cook vegetables
approx 5 minutes to mix dressing and assemble.

Ingredients
1 - 2 cups rice - cooked per packet directions.  (I use 2 cups)
I wash it well first and use the absorption method to cook.  Then scatter over teatowel lined baking trays and refrigerate for approx 15 minutes to cool and dry a little.  Then store in an airtight container.  Use as much rice as you need for your salad. I use most of it and freeze any remaining rice in freezerproof container and freeze for later.

plus
A splash rice bran oil
and 
this is a rough guide - vary to your preference, add more or different veggies

1 red onion finely diced
crushed garlic
1/2 red capsicum - diced
1 zucchini - diced
1 cup peas and corn - slightly defrosted
1/2 red chilli finely sliced   OR  good shake of dried chilli flakes
2 stalks celery - finely sliced  - also the soft leaves if possible
2 shallots - shredded excluding the roots and the tough upper green edges
1/2 bunch coriander - roughly chopped
1/2 bag of Bean Sprouts  - I like to chop these in half
handful snow peas - destringed and sliced


Dressing
1 tablespoon Fish Sauce
2 tablespoons Lime Juice  (you might need more depending on strength of flavour)
1 tablespoon Soy Sauce
1 teaspoon Sesame Oil
shake dried chilli flakes
2 teaspoons brown sugar
optional (depending on flavour)
1 - 2 tablespoons Ponzu dressing
shake white pepper
a little finely chopped lemongrass

Method

Cook then cool your rice as detailed above.

Prepare the dressing - use either a deep jug or bottle with a tight lid.
Combine well.
Taste.  Adjust as needed to your preference.  

Veggies
Heat a little rice bran oil in a wide frypan.
Add the onion and soften.
Add the garlic, capsicum, zucchini, peas, corn and chilli flakes cooking until begins to soften slightly
Add celery and stir through.  
Remove from heat and cool slightly.
Stir through the shallots, coriander, bean sprouts and snow peas until combined.

Assembly
Gently toss the slightly cooled vegetables through the rice.
Add the dressing - a little at a time
 - you probably WON'T use all the dressing (refrigerate any remaining dressing and use later in the week)

Serve   OR  if preparing ahead you could add the dressing just before serving. It tastes great either way and the rice holds the flavours really well.
                                                Enjoy!   Colleen

Cherry Coconut Banana cake

The flavours of these ingredients combine for a fresh coconut variation on a Banana bread favourite.

In summer, bananas always seem to over-ripen before the family can eat them. So I pop them – whole, in their skin – in a freezer bag and always have a few in the freezer ready for lots of recipes. 

I love making Banana loaf but unlike many banana bread recipes, the flavour of bananas does not dominate this cake.  It is so coconutty – you can still taste the bananas but the coconut, almonds and cherries really give it a freshness and difference. A great flavour change and lasts for a few days in an airtight container.  I regularly cook some cake batter in a mini loaf tin so I can pop it in the freezer and always have something homemade ready for visitors along with a cup a tea.   Enjoy!

Preparation      15 minutes

Cooking             approx. 25 min for mini loaf tin.  Approx 60 min for 23 cm loaf tin

Makes                23cm loaf tin and a 15 cm small loaf tin

Ingredients

4 medium bananas – mashed in a large bowl

125 gram butter – melted and cooled slightly

150 gram sugar

2 eggs – lightly beaten

175 gram Plain Flour 

2 teaspoons Baking Powder

½ teaspoon Bicarb of Soda

Tiny pinch of Salt

100 gram dried cherries – halved

60 – 80 gram frozen cherries – halved

100 gram desiccated coconut

½ teaspoon good quality coconut extract (if not available – omit)

50 – 60 gram Flaked Almonds

Handful Shredded coconut – for scattering over top of cake

Method

Preheat oven to 170˚ Celsius

Line loaf tins with baking paper

Mash the bananas well in a large bowl.

Add the sugar and mix in until begins to dissolve

Mix the melted butter through the sugar banana mash

Then fold the beaten eggs through the mixture

Sift the flour, baking powder, Bicarb and salt into the mixture and gently fold through until combined.

Stir in the coconut, extract, almond and cherries. Fold through very gently until combined.  Do not overwork the flour or the cake will be tough. Just so no lumps of dry flour visible.

Pour into the prepared tins.

Scatter the Shredded coconut over the top and gently pat into the top of batter,

Bake the mini loaf approx. 25 – 35 minutes (check regularly from 25 minutes)

Bake the 23 cm loaf tin approx. 50 – 60 minutes (check regularly from 45 minutes)

Check by inserting a skewer into middle of cake until comes out clean.

Cake should be formed and golden on top

Remove from oven and leave to cool in the pan on a cake rack.

When cool remove cakes from pan.

Wrap the mini loaf tightly in clingwrap and place in a plastic freezer bag removing as much air as possible.

The larger loaf cake keeps well in an airtight container for a few days.

                             Enjoy!  Colleen

Pina Colada Ice Cream

The first day of summer demands a summery treat!

We have had so many enquiries about this fabulous tropical ice-cream - so here it is!

Perhaps you don’t like getting caught in the rain … or singing dodgy songs from the 70’s.  But my super-easy version of Nigella’s no-churn recipe will definitely have you ...  smiling - and singing – any time of the day.

  

I included macadamias, coconut and crushed meringues to help reduce the cream overload per spoonful  – and I also used the lime zest to really add a zing and gorgeous flecks of bright green to the coconut ice-cream -  intensifies those pine-lime summery memories.  This is definitely Adults Only.

This is obviously very rich and creamy – so - I freeze mine in numerous very small freezer proof containers and hide them throughout the freezer (much to Wilbur’s frustration).   You only need to serve a mini portion per person for a really satisfying tropical escape! 

Preparation    15 minutes

Freezing          4 hours minimum.     Best used that week but okay to keep frozen for 1 month, well covered.

The inclusion of the nuts etc helps make this about 1 litre or so, which converts to 8 x 125ml (1/2 cup) serves, so smaller serves are definitely recommended and would go much further -  plus - you have the option of serving it with a tropical fruit platter to extend it even further as well.

Ingredients

600 ml   thickened cream 

Handful  macadamias – finely chopped (but not chopped to dust),  then lightly toasted

Good pinch of   shredded coconut – lightly toasted   (can do more and reserve for presentation if desired)

125 ml   pineapple juice – good Aussie carton brand is fine

80 ml    Mailbu  (white coconut rum)  or the cheaper version is fine too

Few drops   Natural Coconut essence   (Plus  -  may need to add a drop more at the end)

Zest of  1 lime   – very finely zested

3 teaspoons   lime juice   (Plus  -  may need to add a drop more at the end)

50  -  75 gram   icing sugar  - sifted   

(start with 50 gram – the meringues also add a sugary hit. You can add a little more at end if you want)

90 gram   mini meringue nests – very finely crushed.  

Method

Toasting -  in a small non-stick pan, lightly toast the chopped nuts. Remove and allow to cool.  

Repeat with the shredded coconut  separately –  remain at the stove and stir well, only takes a couple of minutes.  Both will catch and overbrown quickly, if not watched.

In a jug (helps for pouring later) mix the juice, rum, essence, lime juice and zest.

Whisk in the sifted icing sugar (50 gram to start) and mix well to combine.

Using a stand mixer or hand-beater and a large bowl  –  whisk the thickened cream until soft peaks form.

Whisking gently – add the jug of juice mixture gradually.  Do not over-whisk.

Gently fold in   (don’t whisk)   the coconut, macadamias and crushed meringues.  Stir gently.

Taste and check it has a good coconutty / lime / sugar / creamy balance.  Adjust if needed and just stir through.

Pour into airtight, freezer-proof containers with tight  fitting lids.

Freeze minimum 4 hours.         

                                                        Enjoy!   Colleen                 

Haloumi Panko Crumbed Lamb Cutlets with Salad

Lamb cutlets! Lamb Lollipops!  
Whatever your family calls them they are delicious and so versatile .. endless flavour options .. and one of Wilbur's favourites however they are cooked! Enjoy!

Serves                  4.     I allow 2 cutlets per person but Wilbur suggests 4 for him!

Preparation          10 minutes plus prepare salad whilst cutlets baking

Cooking               25 minutes for cutlets.  

                            Additional 10 - 20 minutes to warm veggies, fry off crumbs and cook                                           optional haloumi pieces

Ingredients

8 lamb cutlets – trimmed of extra fatty fat

1/3 cup Panko Breadcrumbs  OR    you could crumb 3 slices fresh bread

1 teaspoon ground oregano  OR dried oregano leaves

1 teaspoon dried Mint

Shake of celery seeds (optional)

Freshly ground pepper to your taste

Tiny pinch sea salt (optional – Haloumi is salty)

1/2 cup Grated Haloumi  Approx 80 gram.

Extra haloumi cut into thick slices for frying  - Optional extra

1 egg – whisked

Splash Olive Oil

Tzatziki

½ cucumber, grated and remove the liquid by squeezing out well

1/3 cup Greek yoghurt

1 clove garlic – crushed

1 tablespoon lemon juice

Fresh dill – chopped  OR  fresh mint

Method

Preheat the oven to 180˚ C

Using 2 plates with a lip – put the whisked egg onto one plate

On the other plate, lightly combine the breadcrumbs, haloumi, herbs, salt and pepper.

Have an oven tray with a narrow lip ready and lined with baking paper.

Use one hand to dip the cutlet into the egg.  Then use the other hand to toss gently in the crumb mix and place on tray.  When all cutlets are crumbed gently pat the crumbs onto the top. 

The remaining crumb mix is excellent to quickly fry off in a pan, allow to cool and sprinkle over salad.

Drizzle the tiniest amount of olive oil over the cutlets.  Or a spray bottle works well.

Bake for approx. 20 - 25 minutes until golden.

Whilst the cutlets are baking

Prepare the Tzatziki by combining ingredients in a small bowl.

Just before serving the cutlets:  fry off the extra haloumi slices for an extra cheesy addition.

Salad

I like to serve a mixture of warm sweet potato pieces, sliced green beans, fried onion slices, lots of various lettuce greens, baby spinach leaves, black olives, tomatoes, sliced cucumber combined with cannellini beans and fresh mint or parsley.   Whatever you would like to combine for a delicious salad to serve with the Tzatziki and cutlets will be delicious.
                            Enjoy!   Colleen

Pastitsio

This is a great family comfort food favourite.  The flavours of the tomatoes, spices and lamb work so well with the pasta - and so filling ! Just serve with salad or steamed greens for a satisfying family dinner.  As I am preparing the meal, I pop about 1/3 into a smaller dish to freeze for another time.  See below for easy freezing instructions!  Enjoy!

Preparation          20 minutes (while pasta is cooking)

Cooking                40 min plus approx 30 -40 min in oven 

Serves                  6 - 8 depending on appetite.  

Ingredients

250 - 300 grams Macaroni – cooked per packet directions then drained

500 gram Lamb Mince

Splash Olive Oil

2 onions – finely chopped

2 garlic cloves – crushed

½ teaspoon Dried Red Chilli   OR  ½ chopped Red chilli

½ teaspoon Fennel Seeds

2 Zucchini – diced

6 mushrooms – sliced

2 tablespoons Tomato Paste

700 ml Passata

1 teaspoon Dried Oregano

1 teaspoon Dried Basil

½ teaspoon Ground Cinnamon

Salt and Pepper to taste (unlikely to need the salt)

Sprinkle of freshly grated Nutmeg  OR   1/4 teaspoon Ground Nutmeg

2 handfuls Rocket  OR  Baby Spinach  and/or  Kale -  chop the greens roughly before adding

Handful Fresh basil leaves

60 gram butter

1/3 cup Plain Flour – sifted

2 ½ - 3 cups Milk

1 cup cheddar cheese – grated

¼ cup Grated Parmesan cheese

Sprinkle freshly grated Nutmeg or shake ground Nutmeg

1 egg – whisked

Method

Cook the pasta according to packet directions.  Then drain and reserve a little of the cooking water.

Reuse the saucepan later to make the cheese sauce

Preheat oven to 180˚C

Grease a generous sized lasagne dish.  OR  2 smaller dishes

Heat a little oil in a large wide frypan.

Add the onion, garlic and zucchini and stir until begins to soften.

Add the mince and brown.  Break up any lumps.

Stir through the tomato paste and mix well and cook for a few minutes.

Add the Passata, fennel seeds, chilli, mushrooms, herbs and spices

Reduce heat and simmer until sauce is thick and aromatic.

Stir in the greens.  Taste and add pepper if needed.

When pasta is cooked, drain and add to the meat sauce pan. Reserve some pasta water for later.

If the mixture becomes too thick and dry, add a splash of pasta water to loosen a little.

Add the basil leaves just before pouring into baking dish.

Whilst the meat and pasta mixture is on a very low simmer:

Re-using the saucepan:

Melt the butter over a low-medium heat.  Do not burn.

Sprinkle in the flour and constantly whisk to combine. Take off the heat and return to heat to avoid burning if heating too quickly.

Cook for at least 1 minute until bubbly and raw flour ‘cooks out’.

Slowly add the milk whisking all the time to thoroughly combine.

Continue slowly whisking until mixture comes to a boil and thickens.

Simmer for 2 minutes, whisking all the time so it does not catch on base of pan

Remove from heat.

Stir through half of the grated cheese and all the parmesan

Allow the mixture to cool for ten minutes.

Sprinkle with a dash of nutmeg

Gently whisk in the beaten egg.  Keep it moving to prevent egg cooking.

Place the meat mixture over base of lasagne dish and smooth the top.

Spoon the cheese sauce gently over the meat mixture.

Sprinkle remained grated cheese over top.

Bake for approx. 20 – 30 minutes.  Check after 15 minutes and cook until topping is golden.

Serve with salad or steamed greens of your choice.
To FREEZE 
ladle (about 1/3) into a separate container. Pour over some of the sauce and cheese but do not cook the top.  Defrost in the fridge at least overnight.  Allow about 15 minutes or so out of the fridge before popping into the oven.Heat the oven 180C and bake about 30 - 40 minutes or so depending on the size of the dish.  If top is cooking too quickly, tent a piece of alfoil above the topping without touching the topping and cook.

                                 Enjoy!  Colleen

Profiteroles

These Profiteroles are easier than you think.  My sister Kathy makes these for my husband's birthday every year.  It's become a family tradition.  That's the wonderful thing with cooking and sharing with family and friends - the memories and traditions that are created.

Ingredients

1 cup water
75g unsalted butter
1 cup of plain flour
pinch of salt
4 eggs

Whipped cream for filling

Chocolate Sauce
Melt equal amounts of good quality dark chocolate and cream in a bowl over a saucepan of simmering water.

Method

Preheat oven to 200 degrees Celsius

Place water and butter in a saucepan over a low heat until butter melts. Bring to the boil (it is important for the mixture to boil).
Add sifted flour and salt, stir with a wooden spoon until mixture forms a ball and leaves the side of the pan.
Remove from the heat immediately, let mixture cool slightly.

Place mixture into a small bowl of an elctric mixer or even a food processor. Turn onto low speed and add eggs one at time, beating well between each egg.
Mixture should be very thick, smooth and glossy. You may need to stop the mixing to scrape down the sides and beaters.

Grease oven trays.
Drop rounded tablespoons of mixture onto tray.
Bake for 10 minutes in a hot oven, (200 degrees Celsius) reduce heat to moderat (180 degrees Celsius) cook for a further 40 minutes or until puffs are golden and firm to touch.
When cooked remove from oven, make a small slit in the side of each puff for steam to escape: return to oven for  a few minutes to dry out.

When puffs are cold cut in half and fill with whipped cream, place back together.
Once plated drizzle over chocolate sauce.

Superb !!
Mama Marmalade

Turmeric Tomato Chilli Chicken

It’s great to have a few quick toss together recipes that incorporate lots of veggies and delicious flavours.  Chicken Mince is such a versatile stand-by and soaks up the Asian flavours of ginger, turmeric, soy and fish sauce. You can make it quite spicy if you like by increasing the amount of chilli.  The amount of chilli I use is more on the mild side but still delivers a touch of warm and flavour. Enjoy!

Preparation       15 minutes  - Have everything chopped and ready to go!
Cooking            10 minutes
Serves               4 -5

Ingredients

500 gram Chicken Mince

Splash of Rice Bran Oil  OR   vegetable oil

15 cm piece ginger peeled and shredded finely  – 10 cm for fried garnish and 5 cm for meal

TIP:  don’t worry about the garnish if pressed for time, just use a bit extra ginger during cooking

1 onion finely sliced

2 garlic cloves – crushed

2 tablespoons Tomato Paste

1 teaspoon ground Turmeric

½ red chilli – sliced  OR   ½ teaspoon chilli flakes

½ red capsicum sliced

2 kaffir lime leaves – remove vein and shred very very finely

2 stalks celery – sliced

2 tablespoons Fish Sauce

1 tablespoon Soy Sauce

2 teaspoon sugar

Few handfuls Baby spinach

Handful fresh green beans – sliced in half

3 tomatoes – diced

2 shallots – sliced

½ cucumber – quartered then sliced

Small handful coriander leaves – roughly chopped

1 packet rice noodles – soaked in boiling water for couple of minutes then drained

Bean sprouts (optional)

Pepper (optional)

Few chopped roasted peanuts for garnish

Method

Using a wide deep frypan,  heat a little of the oil then quickly fry off the shredded ginger garnish

Remove from pan and drain on kitchen paper.

Add a splash more oil to the pan if needed.  Heat to medium.

Fry the onion until golden. 

Then add the ginger, garlic, capsicum, kaffir lime leaves and turmeric.

Stir in the tomato paste and chilli and cook out.

Add the chicken mince and use the spatula to break up any thick chunks.

Keep stirring until chicken is almost cooked.

Drizzle in the fish and soy sauce and sugar and combine well.

Stir through the celery and green beans.

Then add the shallots and baby spinach leaves. Mix well to combine and wilt.

Drain the noodles and toss through.

Remove from heat

Stir in the coriander, diced tomatoes, cucumber chunks and Bean Sprouts

Taste and add pepper and splash more soy if needed

Serve garnished with the fried shredded ginger and/or peanuts.  

PS tastes delish even without the garnishes.

                                 Enjoy!  Colleen