Lamb Curry with Coconut Cream
Serves 6
1 medium brown onion 1 tbsp chopped fresh lemon grass
1/4 cup coconut milk 1/4 cup shelled pistachio nuts
2 tbsp peanut oil 2.5kg leg of lamb (boned & cubed)
2 cloves garlic 1 medium brown onion chopped (extra)
2 tbsp ground coriander 1 tspn ground cumin
1 tspn ground ginger 3 Cardamom pods
2 tbsp tamarind sauce 1 1/4 cup coconut cream (extra)
1 tspn plain flour 1 tbsp water
2 tbsp fresh coriander
Blend or process onion, garlic, nuts and 1/4 cup coconut cream until smooth. Combine with lamb in a large bowl. Stir to coat meat and refrigerate covered for several hours or overnight.
Heat oil in large pan. Cook extra onion for 2 minutes until soft. Add lemon grass, ground coriander, cumin, ginger & cardamom pods. Stir over heat for 2 minutes.
Stir in lamb mixture and cook over high heat for about 5 minutes or until browned all over. Stir in sauce and extra coconut cream. Bring to the boil and reduce heat. Simmer covered for 30 minutes. Remove cover and simmer for a further 30 minutes or until meat is tender, stirring occasionally. Blend flour and water and stir in over high heat to thicken. Stir in fresh coriander to serve.
Serve with drained boiled rice.
Pitta Salad Sandwich
150g button mushrooms, finely sliced
1 medium red Spanish onion, sliced
1 small green pepper, thinly sliced
100g feta cheese, crumbled
4 round pita pocket breads
3/4 cup hummus
1 small red coral lettuce
Lemon Vinaigrette
1 tspn grated lemon rind
2 tbsp lemon juice
1 clove garlic, crushed
1 tbsp fresh mint, chopped
1/4 cup olive oil
1 tspn Dijon mustard
Place all lemon vinaigrette ingredients in a jar and shake to combine.Combine mushrooms, onion, pepper and fetta with vinaigrette in a bowl. Refrigerate for 3 hours. Cut pocket breads in half. Spread with hummus inside. Fill with lettuce and mushroom mixture.The mushroom vinaigrette mixture is nice just served as a salad and it will keep for a couple of days in the fridge.
Moist Banana Cake
125g butter softened
1 tspn vanilla essence
1/2 cup castor sugar
2 eggs
1 1/2 cups mashed banana
1 1/2 cups SR Flour
1 tspn carb soda
1 x 300g carton sour cream
Grease 14 x 21cm loaf pan. Line base. Combine all ingredients in medium bowl of electric mixer. Beat on low speed until combined. Beat on medium speed until mixture is smooth and changed colour. Spread into pan. Bake in moderate oven for 1 hour (or until cooked when tested). Turn onto rack to cool. Top cold cake with citrus frosting.
Citrus Frosting
1 1/2 cups icing sugar mixture
1 tspn grated orange rind (or lemon)
30g soft butter
1 1/2 tspn orange or lemon juice
Combine sugar, rind and butter. Stir in enough juice to give spreadable consistency.
Flourless Chocolate Hazelnut Cake
Serves 8
1/3 cup cocoa powder, sifted
1/3 cup hot water
150g dark eating chocolate, melted
150g butter, melted
1 1/3 cups firmly packed brown sugar
1 cup hazelnut meal
4 eggs, separated
1 tablespoon cocoa powder, extra
Preheat oven to 180oC (160oC fan-forced). Grease a deep 20cm round springform pan. Line the base and side with baking paper. Blend cocoa with the water in a large bowl until smooth. Add the chocolate, butter, sugar, hazelnut meal and egg yolks, and stir until combined. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Fold into chocolate mixture in two batches. Pour mixture into pan and bake for about 1 hour. Stand cake in the pan for 15 minutes before loosening side of pan. Cool on wire rack. Serve dusted with sifted extra cocoa.
Vegetable Parcels with Spiced Cream
8 baby new potatoes 1 tbspn grated fresh ginger
1 medium carrot, sliced 2 green shallots, sliced
750g button mushrooms 2 cloves garlic, crushed
120g snow peas 60g butter, melted
2 medium zucchinis, sliced 2 tspns lime rind, grated
125g cherry tomatoes, halved 1/3 cup lime juice
1/2 cup loosely packed fresh basil leaves
Spiced Cream
1 cup sour cream (thickened)
1 tspn sambal oelek
2 tbspns fresh coriander, chopped
1/2 tspn garam masala
Combine all spiced cream ingredients, cover and refrigerate.
Boil, steam or microwave potatoes separately until just tender. Drain. Combine all vegetables and basil in a shallow casserole dish. Combine ginger, shallots, garlic, butter and rind in bowl. Mix well. Pour over vegetables. Drizzle juice over. Cover with foil and cook 30mins in moderate oven. Serve with spiced cream.
Hummingbird Cake
450 can crushed pineapple in heavy syrup
1 cup plain flour
1/2 cup SR flour
1/2 tspn bicarb soda
1/2 tspn ground cinnamon
1/2 tspn ground ginger
1 cup firmly packed brown sugar
1/2 cup coconut
1 cup mashed banana
2 eggs lightly beaten
3/4 cup vegetable oil
Drain pineapple and reserve 1/4 cup of syrup. Sift dry ingredients into large bowl, stir in sugar and coconut. Add pineapple, syrup, banana, eggs and oil. Stir until just combined. Pour mixture into a greased 19cm square cake tin. Bake in moderate oven for 1 hour. Cover with foil if over browning. Stand 10mins before turning onto wire rack to cool.
Beat softened cream cheese and rind in small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar and juice. Beat until smooth.
Lemon Frosting
200g packaged cream cheese
1 1/2 tspn grated lemon rind
1/2 cup icing sugar mixture
3 tspn lemon juice
Frozen Lemon Parfait
1 tin carnation milk (refrigerated overnight)
1/2 cup castor sugar
1/2 cup white sugar
2 cups cornflakes
1 egg
Juice of 2 lemons
75g butter
Beat carnation milk until thick. Add castor sugar and beat well. Mix in egg and lemon juice. Pour mixture into freezer proof dish and cover with foil or plastic wrap. Place in freeze until solid.
Melt butter and stir in white sugar and cornflakes. Spread onto lemon mixture and place back in the freezer until ready to serve.
Tomato, Lentil & Coriander Soup
1 tbsp olive oil
2 med onions chopped
3 cloves garlic, crushed
1 tspn ground cumin
1/2 tspn garum masala
1/2 tspn sambal celek
1/4 cup tomato paste
12 (1.5kg) chopped tomatoes (2 large tins)
6 cups chicken or vegetable stock
1/2 cup red lentils (tinned)
2 tspn sugar
1/3 cup chopped fresh coriander leaves
Heat oil in large pan. Add onions, garlic and spices. Stir over medium heat until onion is cooked. Add paste, tomatoes, stock, lentils, sugar and coriander. Simmer for about 20 minutes. Serve with Coriander yoghurt.
Coriander Yoghurt
1 cup plain yoghurt
2 tbsp chopped fresh parsley
2 tbsp chopped fresh coriander leaves
1 tspn ground coriander
Mix together. |
