CREAMY FRENCH ONION CHICKEN RISSOLES

 

• 500g chicken mince
• 25g (1/2 cup) panko breadcrumbs or fresh breadcrumbs
• 1/2 tsp salt
• 1 egg
• 1 clove garlic, minced
• 35g sachet salt-reduced French onion soup mix
• 4 tbsp olive oil
• 20g salted butter
• 2 brown onions, thinly sliced
• 250ml (1 cup) salt-reduced chicken stock
• 300ml cooking cream
• Place mince

  Unsure of the quantity needed?

  Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

  , breadcrumbs, salt, egg, garlic and 2 tsp (10g) soup mix in a bowl. Stir until well combined. Divide into 12 portions. Shape each portion into a rissole.
• Step 2
  Heat half of the oil in a large frying pan over high heat. Cook rissoles for 2-3 minutes. Turn and cook for a further 1-2 minutes or until golden. Transfer to a plate.
• Step 3
  Heat the remaining oil and the butter in the same pan over medium heat. Add brown onion. Cook, stirring, for 10-15 minutes or until caramelised. Add remaining soup mix. Stir in stock and cream. Season with pepper. Bring to a simmer.
• Step 4
  Return rissoles to the pan. Reduce heat to low. Simmer for 10 minutes or until sauce has thickened and rissoles are cooked through. 

BEEF RAGU

800-1000 gms chuck steak
salt and pepper
plain flour
large pasta, eg. pappadelle, fettuccine etc
oil
RAGU
2 tablespoons oil
1 onion, thinly sliced
2 cloves of garlic , crushed
1 carrot, chopped
1 tablespoon chopped rosemary
250gms sliced mushrooms
2 tablespoons tomato paste
1 teaspoon worcestershire sauce
1 tablespoon balsamic vinegar
1 cup of beef stock
1 tablespoon brown sugar
1 tin crushed tomatoes 

Chop steak into cubes or slices, toss with seasoned flour. Brown in oil, then remove. Clean pan.
Add the 2 tablespoons oil and saute the onion and garlic, add carrot and mushrooms, cook for few minutes, add remaining ingredients and simmer , covered on low heat 2 - 2 1/2 hours or place in 160o oven for 2 - 2 1/2 hours. Add cooked pasta to sauce to serve.

SALLY'S DEVILLED SAUSAGES

Thank you Sally for this delicious recipe.

3 onions, peeled and cut into wedges
6 thick sausages
2-3 Granny Smith apples, peeled, and cut into quarters
2 tablespoons brown sugar
2 tablespoons wine vinegar
salt and pepper to taste
3 tablespoons sweet chilli sauce

Cook onions in a non stick pan with a small amount of oil or butter
 While onion is cooking, skin sausages and roll meat into small balls (walnut size)
In another pan add meatballs and cook. Pour off any fat.
Cut each quarter of apple into 3-4 slices and add to onion pan.
Add brown sugar, vinegar and chilli sauce. Add extra water, wine or stock if too dry.
Add sausages.
Serve with rice or potatoes.

TIRAMISU

• 
  
• Ingredients:
• 250ml strong coffee, cooled (for dipping)
• 2 tbsp Kahlua or Tia Maria or Marsala liqueur
• 250g marscapone cheese
• 1 tsp vanilla extract
• 1 1/2 cups cream, whipped
• 50 mls coffee, cooled (additional)
• 3 tbsp pure icing sugar, sifted
• 1 pkt (250g) Sponge finger biscuits (also called Savoiardi)
• 100g dark chocolate

Method:

In a shallow dish, mix together the liqueur and 250mls of coffee and set aside.

Using a mixer, combine the marscapone cheese, vanilla, 50mls of coffee and icing sugar until light and fluffy. Fold in the whipped cream.

Using a small dish (5-6 cup capacity) dip half of the biscuits into the coffee mixture and lay onto the bottom of your dish.

Pour half of the marscapone/cream mixture over the top and spread to cover.

Dip the rest of the biscuits in the coffee mixture and layer on top of the marscapone mixture.

Top with the remaining marscapone mixture.

Grate the dark chocolate over the top. Refrigerate for 6 hrs or preferably overnight.

Notes:

• If you don't want to use the liqueur you may just replace this with the equivalent amount of cooled coffee. Fresh orange juice is another thing you can use in place of the liqueur.
• You can make this into individual serves using a small glass or bowl. This quantity will make 4-6 serves depending on the size of the dish.
• I like to freeze the chocolate so it is easy to grate and doesn't immediately melt in your hands.
• This recipe makes 6 servings. If you are making it to feed a crowd, you can use a large baking dish and triple the ingredients and it will make around 20 serves.

FOOD COURT BUTTER CHICKEN

This version of Butter chicken is very simple and very tasty. 

• 500g diced chicken (thighs are very nice in this)
• 50g Butter
• 2 garlic cloves
• 1 onion, finely chopped
• 3/4 cup cream
• 4 tablespoons tomato paste
• 1 teaspoon sugar (taste and add a little more if needed)
• 1 1/2 tsps nutmeg
• 1 1/2 tsps turmeric
• 1 1/2 tsps ground cumin
• 1 tsp garam masala
• 1 1/2 tsps cornflour, mixed with cream (if it needs thickening)

In a large fry pan sauté the onion and garlic in the butter until soft. Toss the spices through the chicken then add to the fry pan. Add the tomato paste and sugar. Stir in the cream and simmer till cooked. Season with salt and pepper.

* I often toss the spices through the chicken and then let them marinate for a few hours.

This amount would probably serve two or three with rice.

VEGETARIAN BAKED BEANS

These are really nice, sweet and smokey and easy to make.
I can't see why you couldn't add some chunky bacon or ham to the mix if you wanted to.

1 tablespoon oil
1/2 onion, finely diced
2 cloves of garlic, minced
1 tablespoon tomato puree
1/2 teaspoon smoked paprika
1/4 teaspoon dried thyme
1 tablespoon brown sugar
1 tablespoon soy sauce
4oog can of cannellini beans, drained and rinsed
100 grams passata
black pepper

Heat the oil in a saucepan, and add onion and garlic. Cook over medium heat for 5 minutes until translucent.

Add the tomato puree,paprika, thyme, sugar and soy sauce, and cook for a few more minutes.

Add the beans and passata, and simmer for 5 minutes, until hot and thickened a little.

Season with pepper. Taste to see if you need a little salt.
Serve hot.

CHICKEN ,LEEK AND MUSHROOM PIE

• Annabel Langbein's version of a classic . Very easy, and very good. Freezes well too, either cooked or uncooked. Place on a baking tray to cook as it can overflow easily.
• Serves 4-5
• 
  
• 3 tbsp butter
• 2 large leeks, white part only, washed and sliced
• 400g button mushrooms, sliced
• ½ tsp each finely chopped fresh rosemary and thyme leaves
• 1½ cups chicken stock
• 3 tbsp cornflour
• 1 cup milk
• salt and ground black pepper
• 800g-1kg boneless chicken thighs or other boneless chicken, visible fat removed, flesh cut into 2-3cm pieces

Pot pie topping:

• 1½ cups flour
• 2 tsp baking powder
• ½ tsp salt
• a pinch of pepper
• 2 tsp chopped rosemary or ¼ cup grated parmesan (optional)
• ½ cup milk
• 2 tbsp flavourless oil, eg grapeseed
• or use bought flaky pastry

Melt butter in a large pot and cook leeks and mushrooms over a gentle heat for about 10 minutes, until softened but not brown.

 Add herbs and stock and bring to a simmer. Mix cornflour to a smooth paste with a little of the milk. Add to pan with remaining milk and stir over heat until lightly thickened. Season generously. Sauce can be prepared ahead to this point and chilled. About an hour before serving mix chicken through sauce and place in a pie dish.

To make the topping, mix flour, baking powder, salt and pepper and optional rosemary or parmesan. Make a well in the centre and pour in milk and oil. Use a knife to mix to a soft dough. Roll out on a lightly floured board to fit pie case.

Cover pie with rolled out topping, pressing firmly to seal edges. Cut a couple of notches in the top to allow steam to escape. Bake at 200°C for 20 minutes, then reduce heat to 180ºC and cook 20-25 minutes until golden.

SMOKED FISH PIE

This recipe is from The Coffee Factory, Pomeroy's at Wakatu. 
A bit fiddly with the filo pastry, but easily doable.

SAUCE 

2 cups of milk
1/4 cup each vegetable or fish stock, cream
finely grated zest of 1/2 lemon
50g of butter
1/2 onion, finely diced
1 clove garlic, crushed
1/2 teaspoon black pepper
1/3 cup of plain flour

300g skinless, boneless smoked fish, broken into pieces
1 spring onion, sliced
500g savoury short pastry
25g butter, melted
8 sheets filo pastry
1 cup finely grated cheddar cheese

Place milk,stock,cream and zest into a pan and heat. 
Melt butter in another pan, add onion and garlic and cook for 1-2 minutes over a low heat. Stir in pepper and flour. 
Slowly add the warm milk mixture, stirring until smooth and thick.

Add the fish and spring onions to the sauce and heat through. Set aside.

Preheat oven to 180C and lightly grease 8 holes of a Texan muffin tin.
Cut shortcrust pastry into 8x15cm diameter circles and line the holes of the pan. 
Divide the fish mixture evenly between the pastry cases.

Lightly butter one sheet of filo, scrunch it up and place on top of one pie. Repeat with the remaining filo and butter.
Sprinkle the pies with cheese.
Bake in preheated oven for about 20 minutes until golden. Serve with green salad and lemon wedges.

VEGETABLE AND BEAN NACHOS WITH CHIPOLTE SOUR CREAM

I'm not the biggest fan of beans (except Heinz Baked Beans, yum) but this vegetarian mix is really nice. Nice with nachos but also great in tacos. Serves 4

SAUCE


1 red onion, finely diced
1capsicum, core removed, finely diced
2 carrots, grated
400g can chopped tomatoes
400g can mild chilli beans
1 1/2 tablespoons nacho spice mix*
400g can red kidney beans, drained and rinsed
1 tablespoons sweet chilli sauce
1 cup grated cheese

TO SERVE

1/2 cup sour cream
1 tablespoon tomato sauce
2-3 teaspoons chipotle sauce (Mexican/International section in supermarket)
1 lettuce
corn chips or taco shells
1/4 cup chopped coriander (if you want)
any other veges you want, tomatoes etc

NACHO SPICE MIX *

Mix together 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon onion powder (I couldn't find this so used onion salt), 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander.
If you want a bit of spice, add 1/4-1/2 teaspoon ground chilli or cayenne.

Heat a drizzle of oil in pan, cook onion and capsicum for about 4 minutes until softened. Add carrots and spice mix and cook for another few minutes. Add tomatoes, chilli beans, kidney beans, chilli sauce and stir to combine. Simmer for about 5 minutes. Season to taste.
Mix sour cream and chipolte sauce and tomato sauce  together,put in to a small bowl. Finely slice lettuce and prepare other vegetables. If using for nachos, transfer bean mix to oven proof dish, sprinkle with cheese and grill till melted.

RED VELVET CAKE WITH CREAM CHEESE BUTTER FROSTING

I would suggest making this cake in advance, perhaps the day before you need it, to give it time to firm up and make it easier to cut into layers
It's a big cake, serves at least 12 and is a little fiddly, but not difficult to make. Read through the recipe before you start.


Preheat oven to 180c. Grease and line base and sides of a 20cm loose bottomed cake pan.

175 grams butter
450 grams sugar
3 eggs
1 1/2 cups buttermilk
2 teaspoons Wilton No Taste Red colouring Gel, or tablespoons red liquid colouring.*
1 teaspoon vanilla essence
3 tablespoons cocoa powder, sifted
375 grams plain flour
1/2 teaspoon salt
1 1/2 teaspoon each: baking soda , vinegar

*Use the gel preferably, the liquid has a nasty aftertaste if you use too much. If you are going to make this delicious cake, perhaps ask at a cake supply shop which to use, I used gel and liquid, but it took a lot to get a nice red colour.

CREAM CHEESE BUTTER FROSTING

90 grams Kremelta (Copha) at room temperature
90 grams butter at room temperature
3 1/2 cups icing sugar
1 tablespoon milk
150 grams full fat cream cheese



In a large bowl,beat the butter with electric beaters or a mixer until soft. Add the sugar and beat well. Add the eggs one at a time, beating well after each addition, then beat the mixture until it is pale and light. Don't worry if it splits. 

In a separate bowl, combine the buttermilk,food colouring,vanilla, and cocoa powder, mix well.

In a third bowl, mix the flour with the salt

Alternate adding the flour mixture and buttermilk mixture to the butter mixture in batches, folding thoroughly between each addition.

In a small bowl, mix together with baking soda and vinegar and fold into the cake batter while it is still fizzing.

Pour the batter into prepared tin and bake in preheated oven for 1 1/2 hours, or until it is risen and springy and a skewer comes out clean.

Cool cake in tin. Storing it now in the fridge will make it firmer and easier to cut into the three layers, but it's not essential.


FROSTING

Beat Kremelta and butter together until fluffy. This will take a lot of beating, at least four minutes.
Add the icing sugar, 1 cup at a time, mixing well after each addition, then add the milk.
In another bowl, (yes another) put cream cheese and beat with electric beaters until soft. Add to butter cream and beat well until mixed in. If too firm add a drop more milk.


Cut the cake into three layers. 

Spread frosting on the top of the bottom and middle layers working from the centre out. Stack one on top of another on a plate or cake stand. Add the third layer of cake. Place a generous quantity of frosting on the top, and using a spatula or palette knife, gently spread it over the top and towards the edges, adding more frosting to the middle and working it out and down the sides. Don't plaster it on the sides, you'll end up with crumbs everywhere, just work it gently from the top and down the sides, nice and smoothly.

If you want it smooth, dip spatula in hot water, dry it, and run flat side around the cake sides.

Cutting the cake: A freshly made cake will be crumby when cut, so better to put in the fridge overnight to firm up, or at least make the day before.
Use a ruler to measure the levels and mark with toothpicks around the cake. Cut with a serrated knife .

POTATO TACOS

Having a group over for an impromptu casual meal can sometime be a bit stressful if there's a vegetarian in  the mix. These would be ideal for just that situation, with the potato replacing the meat, and everything else is just the usual taco fixings.

Firstly,preheat oven to 220c, peel a whole head of garlic, 10-12 cloves, place on a piece of foil, season with salt and pepper and a tablespoon of oil and wrap tightly. Cook for 25-30 minutes.

Peel 1 1/2 kilos or there abouts mashing potatoes, cut up and cover with cold salted water. Bring to boil and cook until tender. Drain, return to pot. Add about 4 tablespoons of butter, 1 cup of milk and 1/4 cup sour cream, roasted garlic, salt and pepper, 1/2 small grated onion and 1 grated clove of garlic and 1/2 teaspoon paprika. Mash until smooth, adding more milk if needed. Add 1/4 cup chopped spring onions. 

And that is it. Now just assemble your usual taco bits

4-6 servings

• 8 to 10 garlic cloves, peeled
• 1 tablespoon olive oil
• 1 1/2 kilos potatoes peeled and cubed
• 4 tablespoons  butter
• 1 cup milk
• ¼ cup sour cream
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/2 grated small onion
• 1 clove of garlic, grated
• ½ teaspoon paprika
• ¼ cup sliced spring onions
• taco shells
• 2 avocados mashed with the juice of 1 lime
•  tomatoes, diced
• iceberg lettuce, shredded
• cheddar cheese, shredded
• salsa

MASTER BUILDER SUPERHERO BISCUITS

I had to change the name as people get funny and won't eat them when you tell them the real name. These are Lactation biscuits, wonderful things for helping increase milk supply in breastfeeding Mums. If you aren't a breastfeeding Mum, you won't suddenly grow massive boobs with the ability to feed the starving masses, not even a little bit. Perfectly safe for everyone , even men!
The magic ingredient is brewers yeast, a by product of beer making, an excellent source of B vitamins and protein. It must be BREWERS yeast, not BAKERS yeast. The other one is linseed or flaxseed meal, they are the same thing, and is high in Omega 3. Both these things are available in most supermarkets or healthfood shops. Keep in the fridge or freezer. 

225g  butter 

 1 cup sugar

 1 cup brown sugar

 4 tablespoons water

2 tablespoons linseed (flaxseed) meal

 2 large eggs

 1 teaspoon vanilla essence

 2 cups flour

 1 teaspoon baking soda

 1 teaspoon salt

 3 cups rolled oats

 1 cup or more chocolate chips

 2 tablespoons of brewers yeast(be generous)

You can also add some dried fruit if you want, raisins, sultanas, cranberries, chopped apricots etc.

Preheat oven at 375 degrees F, 180c. 
Mix together 2 tablespoons of linseed meal and water, set aside for 3-5 minutes. Cream butter and sugar.
 Add eggs one at a time, mix well.
 Stir linseed mixture and add with vanilla to the butter mix. Beat until blended. Sift together dry ingredients, except oats and chips. 
Add to butter mixture.
 Stir in oats & chips and fruit.
 Scoop onto baking sheet lined with baking paper.

Bake 8-12 minutes, depending on size of cookies.

Serves: 6 dozen cookies (a huge batch)

CHEESY LUNCH MUFFINS

These are really nice, great for lunch with a nice bowl of soup or a school lunch. I've found it's better to grease muffins tins really well rather than use liners, as they tended to stick.
Use whatever vegetables or herbs you have on hand.

2 cups of self raising flour
3 cups vegetables; grated carrot,zucchini,onion,corn,shredded spinach,spring onions,grated kumara.
1 1/3 cups grated tasty cheese
3 eggs
1/2 cup milk
60g butter, melted.

Preheat oven to 180c and grease a 12 hole muffin tin
Place flour,cheese and vegetables into a large bowl and mix well.
Mix eggs, milk and cooled melted butter together and add to flour mixture.
Mix until just incorporated
Divide amongst muffin tins and cook 25-30 minutes until browned and cook when tested with skewer.
Cool in tin before turning out.

RHUBARB BUTTERMILK LOAF

1½ cups brown sugar
2/3 cup oil (not extra virgin)
1 egg
1 cup buttermilk
1 tsp salt
1 tsp baking soda
1 tsp vanilla
2½ cups flour
2 cups diced rhubarb
½ cup chopped nuts (optional)

Method

Grease and line 2 loaf pans approximately 11x22 cm. 

Combine the brown sugar and oil in a bowl. Stir well until smooth. Stir in egg, buttermilk, salt, baking soda, vanilla and flour. Blend until moist.
Fold in rhubarb and nuts.
Put into pans

Sprinkle with a little sugar if you want.

Bake 180C until a skewer inserted in centre comes out dry, 50 to 60 mins.
Turn out onto rack. Cool before slicing

FISH PIE OR SEAFOOD PIE

Fish pie is another of those recipes where everyone has "the best". I think it's really just how you like them. I like them stuffed with more seafood than fish, but others may not and just want "fish"pie with nothing else. Whatever you want, be gentle and don't overcook and season well, it usually needs a fair bit. Also, the topping, traditionally mashed potato, but no reason not to use pastry, buttered breadcrumbs or pieces of bread. Again, this recipe isn't set in stone,change it around to suit .

You'll need 2-3 hard boiled eggs and  1 cup or more (depending on size of dish) of mashed potato (if using) and a bouquet of herbs, bay leaf, parsley, chives and a bit of lemon peel, so do all  this first.

Amounts are approximate

400gms white fish, (cheap, chunky, something like monkfish, hapuka,groper)
100gms smoked fish fillets
1 1/2 cups of milk (or more as needed)
Pinch of cayenne
50gms of butter
1 thinly sliced leek
1/4 cup plain flour
extra seafood if using, prawns,calamari rings or cut how you want,scallops,surimi.

Heat oven 180c.
Put fish and smoked fish in a saucepan or frypan. Add milk, herbs and cayenne. Bring up to simmer for maybe 2 minutes. Turn off and remove fish to a plate, leave milk and herbs to stand.
Melt butter in another large pan, add leaks, cook stirring , on low heat, until leeks are soft and transparent. Stir in flour so it all comes to a paste. Gradually add milk (discarding herbs), and whisk while bringing back to boil , until sauce is thick and smooth. Add more milk if needed, but keep it quite thick. Add salt and pepper.
Chop fish into largeish chunks and scatter into buttered dish with roughly chopped eggs. . Add seafood to sauce (raw) with a little chopped parsley and pour over fish. Mix carefully, don't overfill dish. Put dish on oven tray, it does tend to spill over.
Add layer of mashed potato, (not too much) or other topping. and fluff up with fork. Dot with a little extra butter and cook until crisp and brown.

If using pastry, cook at 220c for about 25-30 minutes, turning down to 180c if browning too quickly.

MARGARITA CAKE

1 3/4 cups granulated white sugar
1/2 cup butter, softened
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 Tablespoon grated lemon zest
1 Tablespoon lemon juice, freshly squeezed
2 1/2 cups all-purpose flour
1 cup plain or lemon-flavored yogurt

LIME GLAZE AND ASSEMBLY:
1/2 cup  sugar
2 Tablespoons lime juice, freshly squeezed
1 Tablespoon water
1 Tablespoon tequila
whipped cream and lime slices, for garnish 

 Preheat oven to 180c Grease and flour a 9x13-inch cake pan.

 Combine sugar, butter, baking soda and salt in a mixing bowl and beat until blended. add the eggs 1 at a time, beating well and scraping the bowl after each addition. Mix in the lemon zest and lemon juice. Add the flour and yogurt alternately, beating well after each addition.

 Spoon the batter into prepared pan. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes.

 Prepare glaze: Combine sugar, lime juice and water in a saucepan and mix well. Cook until the sugar dissolves, stirring frequently. Stir in the tequila.

 Assembly: Invert the warm cake onto a serving platter and brush with the glaze until it is absorbed. Let stand until cool. Slice and garnish each serving with a twisted lime slice and a dollop of whipped cream.

CHOCOLATE CAKE

¾ cup milk
1 tbsp white wine vinegar
1 cup caster sugar
1 large egg
½ tsp salt
½ cup vegetable oil such as sunflower or rice bran oil
1 tsp vanilla essence
1½ cups self-raising flour
¼ cup cocoa powder
½ tsp baking soda

 Heat oven to 170°C fan bake. 
Line a 23cm square cake tin with nonstick baking paper.
 Place milk and vinegar in a large bowl and stir to make soured milk. Whisk in the sugar, egg, salt, oil and vanilla essence.

Sift together the flour, cocoa powder and baking soda and add to the wet mixture, stirring just enough to combine into a smooth batter.

 Pour into the prepared cake tin and bake for 30 minutes or until the centre springs back when pressed with a fingertip. Remove to cool, then ice with chocolate frosting. Serves 16.

Chocolate frosting
50g softened butter
1 cup icing sugar, sifted
2 tbsp cocoa powder, sifted
2 tbsp boiling water

 Beat butter and icing sugar together in a bowl.

 Add cocoa powder and boiling water and beat until creamy. Makes 1 cup.