THE TOMATO TRAY BAKE (Recipe from Jessica Brook)

• 8 medium tomatoes
• 2 tabs olive oil
• 50 gr unsalted butter
• 1 onion, thinly sliced in rounds
• 2 garlic cloves, crushed
• 1 1/2 cups pearl barley
• 1/3 cup chillies in adobo
• 2 tsp smoked paprika
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tabs brown sugar
• 1/4 cup red wine vinegar
• 400 gr can crushed tomatoes
• 3 cups hot vegetable stock
• 2 cups baby kale leaves

1. Preheat the oven to 220 (200 fan forced)
2. Place the tomatoes in a deep roasting tray, drizzle with oil and season well
3. Place in the oven and cook for 10 mins
4. Next, melt the butter in a large frying pan over medium heat
5. Add the onion and garlic and cook for 5 minutes until softened
6. Add the pearl barley, chillies in adobo, paprika, cumin, coriander, sugar and vinegar and cook for 1 minute
7. Carefully remove the tomatoes from the roasting tray and set aside
8. Add the pearl barley mixture, crushed tomatoes and stock to the tray and stir to combine
9. Place the tomatoes on top of the barley mixture – cover with foil and bake for 40 mins, or until the barley is tender
10. Remove the dish from the oven and set aside
11. Toss the kale leaves in the remaining oil and place on tray
12. Bake in oven for 5 minutes until crisp and lightly charred
13. Turn the grill to high – remove alfoil from tomato dish and grill tomatoes until they blister
14. Serve the dish topped with the kale.

GREAT IDEA FOR FAMILY MEALS

Found this article in the Woolies freebie

Make bowls from soft wraps

Heat the oven to 180

Rub oil or spray a bowl to create the shape and drape the soft wrap over the bowl

Bake for 8 minutes with wrap on bowls

Then remove the wrap and sit on its bottom and continue to bake for another 5 minutes in the upright position

Would be a fun family meal – think of Mexican beef, salsa, sliced avos, lettuce, sour cream and corn chips

– think of Asian style pork or chicken with noodles, a little pickle on top

– think San Choy Bow with Chicken mince and more

– think Fish fillets, slaw and corn salsa

Also loved seeing the introduction of different grains – look for millet, sorghum and barley recipes

Millet and sorghum are gluten free!!

A really easy recipe for children  to make pancakes as TWO OLD DUCKS have used in our book is so simple and works a treat, just allow the batter to sit

Using 1 +1 +1 its easy for children to remember

1 egg + 1 cup SR flour + 1 cup milk

But lets get a little bit fancy……

RICOTTA FRITTERS  (page 78 Two Old Ducks – Sweet Celebrations)

• 3/4 cup plain flour
• 1/2 tsp baking powder
• 1 tabs icing sugar
• 1 tsp vanilla extract
• 500 gr tub of ricotta
• zest of 1 orange or lemon
• 2 eggs, beaten to a thick consistency

1. Mix flour, baking powder and icing sugar together
2. Add ricotta, vanilla and zest
3. Fold beaten eggs into mixture
4. Put in refridge to firm up
5. Heat oil in pan, scoop spoonful of mixture into hot oil until golden brown
6. Serve with your choice of coulis, or syrup or a little tip of maple syrup cooked with blueberries

Rick Steins recipe from Le Garage in Trezsac in France

• 8 eggs, beaten
• 8 tabs SR flour
• small amount of milk
• local hard cheese Cantal

1. Beat eggs, then add flour to make a thick batter
2. Thin with a little milk or water of your choice just until thick cream consistency
3. Heat pan with a little oil
4. Drizzle batter over the pan to cover base
5. When golden turn and add cheese and ham
6. Turn onto plate and enjoy
7. Sprinkle with parsley or spring onions

Rick Steins buckwheat pancakes with mushrooms and eggs – Makes 4

• 90 gr buckwheat flour
• 90 gr plain flour
• 1/2 tsp salt
• 6 gr fast action yeast
• 1 large egg
• 3235 ml milk
• 225 ml warm water
• 4 large mushrooms
• 2 tsp butter
• 4 eggs
• 150 gr Cantal or Gruyere cheese, finely grated
• black pepper

1. Make the batter – pour the flours into a bowl, add the salt and yeast.
2. Make a well in the centre, break in 1 egg and whisk into the flour.
3. Then whisk in the milk and water to make a smooth batter
4. Cover and leave in a warm place for 1 hour to rise
5. It will be frothy and sweet smelling
6. Now fry the mushrooms in the butter – Set aside
7. Heat your pan for the pancakes – approx 26 cm
8. Pour in enough batter to cover the base of the pan – turning when its golden brown
9. Break an egg in the centre of the pancake, surround with 1/4 of the cheese
10. Cook until the white of the egg has set – fold in the sides to make a square
11. Cover the egg with 1/4 of cooked mushroom
12. Keep warm while you make the remaining – season and enjoy!

After talking with Natalie Savige from Saviges Seafood @ Bribie Island thought I would share some accompaniments and cooking ideas.

We all love seafood, well most of the population but stats show that vegan based diets are on the turn and @ our Community Kitchen Recipe content we love to share both.

After chatting with Natalie from Savige’s Seafood even peeling a green prawn sounded easy.

With a little experience and trial testing we can all provide our family with seafood as part of our family meals.

Calamari for me is one thing that daunts me, is it going to be tough, how long do I cook it for, and the list goes on.

Savige’s Seafood recommends being kind to this seafood, gently move it around the griddle or flat plate until it becomes white – remember its translucent when raw, its not a tricky cook ….. add your garlic, chili on the go – and a squeeze of lemon.

Fish changes its cooking times to the thickness of the fillet to the variety of the fish…. for me the whiting is the gold star but you make your choice, its all about season and supply.

The retail outlet has upgraded its customer demand and salmon kebabs with Asian glaze are popular, followed by Moreton Bay Bugs grilled with garlic butter……who would have thought the local accommodated such sophisticated tastebuds!!!!!

I called in on a hot Sunday and bought a take-a-way Prawn salad, generous and a waterfront experience.

I still love whiting fillets – my fave fish.

And as an addition to the seafood – evidently Seaweed is the new Kale so as usual I have added a simple recipes that will sit beautifully with seafood or just be itself as a Summer salad

Seaweed with vermicelli and Asian Dressing (inspired by a recipe from Community: New Edition by Hetty McKinnon)

• 100 gr dried seaweed threads
• 200g vermicelli noodles
• 1 long red chilli- deseeded and chopped
• 200 g mung beans sprouts
• 1/2 cup spring onion
• 1/4 cup toasted sesame seeds

1. Make sesame dressing
   • Combine 2 tbsp sesame oil
   • 1 tbsp mirin
   • 1 tbsp rice wine vinegar
   • 1 tbsp tamari
   • 1 tsp brown sugar
   • seasoning to suite
2. Prepare the seaweed – soak in hot water for 10 mins then rinse really well using cold running water
3. Soak the vermicelli in boiling water for 5 mins, drain
4. Blanch the vermicelli in large pot of boiling water with pinch of salt for 1 min, drain and refresh under cold running water
5. Combine all the ingredients and dress with sesame dressing

Whilst this recipe called for tofu – i thought as its seafood day – topping with either calamari or scallops would be delicious.

Support your local and Enjoy….

SMALL SHARED PLATES bring  extra taste, colour and texture to your family table

I found some wonderful recipes from Adam Koor that will get the taste buds going https://adamkoor.com/

LEMON POTATOES WITH HERB LABNA

• 1 bunch parsley – discard stems and chops leaves – set aside
• 1 bunch coriander – discard stems and chop leaves – set aside
• 5 cloves garlic – peeled and finely slices
• 800 gr potatoes – peeled and cubed
• 4 tbls lemon juice
• oil to fry

1. Peel and chop potatoes into small cubes – fry for 10 mins medium heat until crisp and golden
2. Fry finely slices garlic in pan – add lemon juice and bring to the boil
3. Season sell with salt and pepper
4. Add the herbs and the cooked potatoes
5. Toss to combine

PREPARING THE LABNA – preferably the day before (and do extra for use in other dishes)

• 400 gr Greek yoghurt
• 1 tabs lemon juice
• 100 gr mixed herbs (parsley, dill and mint)

1. Chop the herbs and place in bowl
2. Add yoghurt and lemon juice
3. Season  to taste
4. Place sieve over bowl and line with muslin cloth/ cheesecloth
5. Spoon in the mixture, fold cloth over and weigh down with plate or lid
6. Leave overnight in refrigerator to drain

TO SERVE – place the labna on a platter or individual plates and spoon over Lemon potatoes

Last week I left recipes for my BABA GHANOUSH  – Adam Koor presents a SWEET POTATO BABA GHANOUSH by adding roast sweet potato – 300 grams to the mixture for a different flavour and definitely worth trying.

I also loved the ORANGE  TABOULI WITH HALOUMI  featured in the article in Mindfood Magazine https://www.mindfood.com/all-recipes/

By adding orange slices and juice along with fried halolumi adding protein to a wonderful recipe is always a winner. I usually use burghul which is cracked wheat but this recipe calls for couscous  and sounds delicious.

Tabouli is filled with fresh herbs, usually parsley and mint, tomatoes, cucumber, spring onion, garlic, lemon juice and olive oil.

Adam Koor serves a Carrot Falafel with ZHUG (a green sauce usually found in Chinese cuisine) but love the adaption to sit with the Falafels. I have added my recipe shared last year and encourage you to be adventurous, use what is available to you and create a unique recipe to share with friends and family.

ZHUG

• 2-3 jalapenos – remove the seeds
• 2 sprig of mint – use leaves  and chop finely
• 3 bunches of coriander – use leaves and chop finely
• 2 cloves garlic – peel and chop finely
• 2 tbls lemon juice
• 2 tbls olive oil
• 1/2 tsp honey

1. Place the jalapenos, herbs, garlic, lemon juice, honey and olive oil in bowl
2. Use a stick blender to puree, season well with salt

ZHOUG (Zhug) – A RECIPE from my post 15/10/2019

• 1 1/2 bunches of coriander or parsley
• 10 cloves garlic
• 8 small hot chilli
• 3 cardamon pods
• 2 tabs olive oil

Process together – store in sealed jar

All these flavours transport the taste buds to a better place but changing the ratios can bring a different depth and that little extra deliciousness.

ENJOY YOUR CREATIONS!!!!!!

• Baba Ghanoush – easy dip based on eggplant.
  • Use as a side with roast lamb or chicken
  • As a sauce for rice , roast vegetables, lamb koftas, lamb souvlaki
  • Spread as a base for a sandwich
  • Serve with pita chips  as a dip

Baba Ghanoush

• 1 large eggplant( roasted on top of BBQ or in oven @ 200 until soft – discard the skin and use the soft flesh)
• 1 tabs tahini
• 1/2 lemon – juiced
• 1 tsp ground cumin
• 3-4 tabs olive oil
• 1-2 cloves garlic (roast a knob of garlic along with the eggplant until soft and creamy – keeps in the refrigerator for other recipes)
• season to taste

1. Blend all ingredients – adjust your flavours to suit
2. Store in a clean sealed container

• Pesto – based on basil, pine nuts and parmesan cheese.
  • Use your creative side to change the combinations – use kale, parsley, coriander, roasted almonds, cashews
  • Delicious with steak
  • Tossed thru pasta
  • Boil baby potatoes and add pesto and olive oil to finish
  • Use as a salad dressing base
  • Enjoy with vegies as a dip

Pesto

• 1 large bunch of basil
• 2 cloves garlic
• 1/2 cup pine nuts – roasted
• 1/2 lemon – juiced
• 1 cup olive oil
• 1/2 cup parmesan – grated

1. Blend the basil, garlic nuts
2. Drizzle in oil and add parmesan
3. Finish off with the lemon juice and adjust to your liking

Remember to change the method if you want a little chunkier and add the nuts with the cheese

• Hommus – chick peas are the champion with this dip.
  • As a base for Greek inspired flatbreads
  • Use like butter on sandwiches or burgers
  • As a side for falafels along side yoghurt and taboulli
  • Use beetroot, pumpkin, carrot and sweet potato as an addition to the recipe for a different flavour (bake or steam)
  • For a dip with crackers, vegies or pita bread

Hommus

• 1 can of chickpeas – drained and rinsed
• 2 tabs tahini
• 1/4 cup olive oil
• 1 clove garlic
• 2 tabs lemon juice
• smokey paprika / or cumin to taste

1. Blend or mash chickpeas, add tahini, olive oil, garlic and lemon juice until creamy
2. Put into dish and pour over a little olive oil and sprinkle with either paprika or cumin

• Carrot and Cashew – tasty and colourful using roast carrots and cashews.
  • Add to a curry for colour and flavour
  • Stir thru steamed brown rice or soba noodles
  • Use as a base for salad dressing
  • As a sauce for roast chicken
  • Dollop onto roasted vegies and top with greek style yoghurt and fresh herbs

Carrot and Cashew

• 2 large carrots – roasted until soft
• 4 cloves of roasted garlic
• 1/2 cup cashew – roasted for a nuttier flavour
• 1/2 cup olive oil
• Taste changers:
  • Herbs – use fresh coriander or dill
  • Spices – use tumeric, ground coriander or cumin
  • Sesame oil, soy sauce or chilli sauce

1. Blend the roasted carrot ,garlic and cashews until smooth
2. Add olive oil and your choice of herbs, spices or sauces to change the flavours OR just as it is

Enjoy cooking and most importantly ….. EATING !!

Asian Favourites (Cherie Tu @ Nourish Magazine)

PAD THAI

(serves 2)

• 250 gr Thai rice noodles
• 2 tbls soy sauce
• 3 tbls coconut sugar
• 2 tsp tamarind paste
• 1 tsp sriracha
• 1/4 cup water
• 1 tbls cooking oil
• 200 gr firm tofu
• 1 carrot
• 1 small shallot or red onion
• 1 cup bean sprouts, plus extra to serve
• 1 bunch garlic chives or spring  onions

To serve

• 2 tbls roasted peanuts, finely chopped
• 2 tsp chilli powder
• 1/2 lime

1. Place the noodles into a baking dish and pour in enough boiling water to cover – leave until soft for 5 mins or semi- soft. Drain then rinse in cold water and set aside
2. Place the soy sauce, coconut sugar, tamarind paste, sriracha and water in a small bowl and whisk together
3. Heat the oil in a pan or wok over medium to high heat. Add the tofu and fry for 5 mins or until golden, add the shallots and carrot and fry for 2 mins
4. Add the noodles and sauce and cook until noodles have softened and sauce has been absorbed. If the noodles haven’t softened just add 1-2 tbls water
5. Toss in bean sprouts and garlic chives – cook for another 30 secs
6. Transfer onto serving plate and serve with extra bean sprouts, 1/2 lime, chili powder and chives or spring onions

VERMICELLI NOODLE SALAD with  CHILLI LEMONGRASS TOFU

(serves 4)

• 500gr vermicelli 
• 1 cucumber, sliced
• 1 cup iceberg lettuce – shredded
• 1 carrot – thinly sliced
• 1/2 cup bean sprouts
• 1/4 cup fresh mint
• 1/4 cup fresh Thai basil

Chilli Lemongrass Tofu

• 400 gr firm tofu
• 1 clove garlic – minced
• 2 tbls lemongrass – minced
• 2 tbls soy sauce
• 1/2 tbls coconut sugar
• 1/2 – 1 tsp dried chilli flakes

Nuoc Cham

• 1 tbls light soy sauce
• 1 tbls rice vinegar
• 2 tbls lime juice
• 2 tbls maple syrup
• 1/ tsp salt
• 1 large clove garlic – finely chopped
• 1 red chilli – finely chopped

To serve

• 1/4 cup roasted peanuts – crushed
• 1/4 cup fried shallots
• lime wedges

1. To Make the Nuoc Cham – combine all ingredients in a small jar, refrigerate and allow to infuse – dressing keeps up to 5 days refrigerated
2. Cook the vermicelli according to packet instructions – drain and rinse with cold water and set aside
3. For the chilli Lemongrass tofu, preheat a non -stick fry pan over medium heat and fry tofu on each side until golden brown – remove from pan
4. Clean the fry pan and return to medium heat. Saute the garlic and lemongrass for 2 minutes until fragrant – add the soy sauce, coconut sugar and chilli flakes – then increase the heat to high and bring to the boil. Once boiling, return the tofu to the pan and stir for 1 min until the tofu is evenly coated with the sauce
5. To serve – divide the cooked vermicelli noodles between the 4 bowls
6. Add the ingredients clockwise on top of the noodles – chilli lemongrass tofu, cucumber, lettuce, carrot, bean sprouts, basil and mint. Top with crushed roasted peanuts, fried shallots and a lime wedge. Generously spoon on the nuoc cham, mix through and Enjoy.

Now for those who want a Meat Protein as a side………..

TWO OLD DUCKS – Savoury Celebrations

ASIAN GARLIC CHICKEN  (page 123)

• 4 chicken thighs – bone in
• 1 tbls crushed peppercorns
• 4 cloves garlic – grated or finely chopped
• 5 cm ginger – grated
• 1/2 cup corinander – coarsely chopped
• 3 tbls lime or lemon juice

1. Combine black pepper, garlic, ginger, coriander and lime juice
2. Rub into chicken thighs and marinate for 1 hour
3. Grill on BBQ
4. I usually suggest we serve this with our Lemon Grass and Coconut dressing but I think it would do nicely with the Vermicelli Noodle Salad

Enjoy the  meals you create

Remember to write them down for future use – many a good recipe is lost to memory

Don’t be afraid to experiment – not all is lost if it fails but just more experience for the next setting !!!

GINGERBREAD           (pg 147 – Two Old Ducks Sweet Celebrations)

• 3 1/4 cups plain flour
• 1 tsp baking powder
• 1 tsp bi-carb of soda
• 3 tsp ground ginger
• 1 cup brown sugar
• 125 gr butter
• 1/2 cup honey
• 1 egg

1. Preheat oven to moderate – line baking trays with paper
2. Beat butter and brown sugar until fluffy, add egg
3. Combine the flour, baking powder, bi-carb and ginger
4. Combine with the butter mixture to form a dough, refrigerate for 15 mins to chill
5. Now to create your shapes – stars, Christmas trees…………..
6. Add different shapes will need different cooking times
7. A small shape eg., 5 cm, bake for 5 -7 minutes

CHRISTMAS CUTTER COOKIES        (pg 150 – Two Old Ducks Sweet Celebrations)

• 3 1/2 cups plain flour
• 2 cups icing sugar – sifted
• 1 1/2 tsp baking powder
• 2 lemons, zested
• 250 gr butter, chopped
• 3 egg yolks (freeze the egg white for pavlova or use to make icing)
• 2 drops orange blossom water

1. Preheat oven to moderate – line baking trays with paper
2. Place flour, icing sugar, baking powder and food processor and pulse to combine
3. Add chopped butter and process until the mixture resembles fine crumbs
4. Add egg yolks and orange blossom water and process until mixture comes together
5. Turn out onto a board and work into a ball
6. Wrap in glad wrap or baking paper and refrigerate for 2 hours
7. Roll dough out to 4 mm thick and cut out biscuits with cutters
8. Bake in oven for 15 minutes until golden, decorate

COCONUT ICE -1

• 2 cups sugar
• 1/2 cup milk
• 1 cup desiccated coconut
• food colouring if you want to colour or layer

1. Line a 20 cm square tray with baking paper
2. Boil sugar and milk together for 5 minutes – careful not to burn
3. Add coconut and simmer for 1 minute
4. Stand pan in bowl of cold water to cool, stirring coconut mixture until it thickens
5. Pour in tin, allow to set and slice into squares

COCONUT ICE – 2

• 395 gr tin condensed milk
• 3 1/2 cups icing sugar, sifted
• 4 cups desiccated coconut
• food colouring if you want to colour or layer

1. Line a 20 cm square tray with baking paper
2. Combine condensed milk and icing sugar – it will be a stiff mix
3. Add coconut and combine well
4. Divide mixture if you want to colour and layer in tin, allow to harden and slice into squares

MOZZARELLA, MELON AND ORANGE SALAD           (pg 43 Coles recipe handout)

• 20 gr goya berries
• 20 gr dried cranberries
• red wine vinegar
• olive oil
• 1-2 little gem lettuce – washed and trimmed
• 1/2 honeydew melon – either make melon balls using melon baller or teaspoon
• 2 oranges – peeled and cut into thin slices
• 2 x 180 gr tubs mozzarella or bocconcini – drained and torn into pieces
• 3 spring onions – chopped
• 1 bunch mint – chopped
• 1 clove garlic
• 3 slices day old bread
• thyme sprigs

1. Infuse the goya and cranberries with 90 ml of hot water – soak for 10 minutes then drain
2. Process the berries with 1tabs red wine vinegar and 2 tabs olive oil
3. Arrange lettuce on platter or bowl,add melon, oranges, mozzarella, mint and spring onions
4. Process the bread, garlic and thyme into rough crumb
5. Fry in pan until golden brown – cool – then sprinkle over salad
6. Drizzle over the dressing

POTATO AND GREEN BEAN SALAD       (pg 46)

• 750 gr baby potatoes – wash and boil for 25 mins until tender
• 220 gr green beans – add to potato for last 7 mins
• 3 eggs – boiled and peeled
• 1 bunch basil
• 1 clove garlic
• 40 gr almonds or pine nuts
• olive oil
• 40 gr cheddar or parmesan cheese
• 1 lemon
• 2 tabs Greek style yoghurt

1. Boil potatoes, add beans and eggs. Drain – set aside
2. Mix garlic, basil, nuts, olive oil and cheese to make a rough pesto – then add lemon and yoghurt – put into serving bowl
3. Toss in potatoes and beans – mix together – top with slices of boiled egg – sprinkle of basil leaves

SMOKY EGGPLANT DIP         (pg 47)

• 1 eggplant 
• 1/2 lemon
• 1 tabs olive oil
• 1 clove garlic
• 1/2 bunch chives
• 1/2 bunch parsley
• 1/2 tsp harissa paste
• 2 tabs Greek style yoghurt
• 20 gr blanched hazelnuts – optional
• sourdough – sliced and toasted or grilled

1. Grill whole eggplant on BBQ or gas top until soft – scoop out the inside flesh into a bowl
2. Add oil, lemon juice, grated garlic, harissa and yoghurt.
3. Roughly chop hazelnuts and sprinkle over
4. Serve with sourdough toast soldiers for dipping

EDAMAME PODS or YOUNG SOY BEANS – soy beans harvested @ 80% maturity – 15% protein – now considered an intregal ingredient in plant based diet

EDAMAME PUREE (modified from MindFood magazine)

• 1 tabs olive oil
• 4 spring onions – finely chopped
• 2 garlic cloves
• 1 1/2 cups edamame beans – podded
• 40 gr butter
• 2 tabs rice wine vinegar
• 1/4 cup mirin

1. Heat the oil in a saucepan, add the spring onions and garlic, season to taste cover and gently cook for 6 minutes until soft
2. Add the edamame and butter and 1/2 cup water – cook for 5 minutes – then cool slightly
3. Blend mixture then add vinegar and mirin

Great for a dip for vegetable or tempura, side dish or cold sauce

EDAMAME FALAFELS (modified from MindFood Magazine)

• 300 gr edmame pods -(steam for 8 minutes – refresh in cold water to retain colour)
• 1/2 cup fresh coriander
• 1/2 cup fresh parsley
• 4 spring onions
• 2 cloves garlic
• 5 slices of bread
• Seasoning
• 1/2 tsp cumin
• 1/4 tsp baking soda
• 1/2 tsp chilli flakes

1. Process together making a mixture that can be formed into even sized balls for cooking
2. Always good to chill prior to forming so mixture stays together in the cooking process
3. Heat peanut (your choice)oil n a deep saucepan and fry until browned on the outside

Serve with a side of :

• Chilli sauce
• Yoghurt and mint
• Pita breads
• Make a variety of patties  – Chickpea patties (see below)

CHICK PEAS or CHICKPEAS or GARBANZO BEANS – beneficial to the soil during growing cycle – 20 % of your daily protein  – great for B6 brain health,  magnesium for your stress levels and zinc for immunity

CASHEW CURRY (modified from Nourish Magazine)

• 2 tabs olive oil
• knob ginger – grated
• 5 garlic cloves
• 1 bay leaf
• 1 shallot – finely chopped
• 8 -10 curry leaves
• 5 cm lemon grass – soft flesh base
• 3 tsp curry powder
• 250 gr cashew (soaked for 20 mins- drain)
• 400 ml coconut milk
• 100 ml hot water
• 400 gr chickpeas (drained and rinsed)
• 1 cob corn – remove kernals
• 50 gr spinach
• Coriander – finely chopped

1. Heat oil – gently cook garlic, ginger, shallot, bay leaf, curry leaves and lemongrass until soft
2. Add curry powder, drained cashews and season to taste – simmer for 2 – 3 minutes
3. Add coconut milk, hot water and chickpeas, cover and simmer for 20 minutes
4. Add the sweet corn and spinach – simmer for another 2 minutes
5. Remove from heat and sprinkle with coriander

Serve with a side of :

• Steamed brown or white basmati rice
• Side of yoghurt with grated cucumber and abundant mint
• Roti or naan bread

CHICK PEAS PATTIES (Two Old Ducks – Savoury Celebrations)

•  400 gr tin chick peas – drained and washed
• 1 onion finely chopped
• 2 cloves garlic
• 1 tab ground coriander
• 1 tab ground cumin
• good squeeze of lemon juice
• 1/4 cup fresh coriander
• 1 egg
• 3/4 cup besan /or plain flour
• 3/4 cup mashed sweet or plain potato ( I often add this to make a lighter pattie)

1. Fry onion and garlic until soft , add dried spice then  transfer to bowl
2. Add chickpeas and mash and then other ingredients – blend together
3. Always good to chill prior to forming so mixture stays together in the cooking process
4. Heat peanut (your choice)oil n a deep saucepan and fry until browned on the outside

FRESH HERB INSPIRATION

Found in the Coles Supermarket free Cookbook

EASY WAY TO CRUMB A CHICKEN BREAST

• Finely chop 2 garlic cloves + natural yoghurt
• Dip fresh chicken breast slices in yoghurt / garlic mixture – chill
• Process crustless day old bread with fresh rosemary in a processor
• Dip the yoghurt coated chicken breast slices in the crumbs and fry until golden brown

LOVE THE EASE – NO flour dip + egg dip + roll in bread crumbs method

WORTH A TRY FOR THOSE QUICK EASY MEAL IDEAS!!!

Xinjiang LAMB SKEWERS 

Kao Rou – ‘meat charred to order)

• 2 onions – roughly chopped
• 3 tabs stock powder
• 1 tab potato starch (or corn starch)
• 2 eggs beaten
• 1 kilo lamb shoulder, cut into 3cm pieces – don’t trim the fat
• 500 ml water

Put all ingredients in a bowl and marinate overnight

Thread onto skewers and cook on a BBQ

When browned and cooked sprinkle with a combination of

• 1 tabs salt
• 1/4 cup ground cumin
• 2 tabs chilli powder
• 1 tabs chilli flakes

SWEET AND SOUR PORK

(I found this recipe in Gourmet Traveller and it is worth trying)

• 500 gram pork neck – cut into pieces
• 1 tsp five spice powder
• 2 tsp light soy
• 2 tsp Shaoxing wine
• 1 tsp fresh ginger – grated

Mix together and set aside to marinade – mix in 1 beaten egg before dusting with corn flour or rice flour. You can drain the pork and cook again for a crispier result if you want but I have found that with draining properly it holds the crisp finish.

Deep fry in peanut oil in wok – Drain and put aside – Pour off excess oil leaving a little to start the vegetables (you can make your choice of vegetables but I have listed the usual suspects)

• 2 cloves garlic
• 1 onion – finely slices
• 3 spring onions
• 1 small pineapple cut into cubes
• 6 tiny tomatoes
• 1 capsicum

Measure the sauce ingredients , combine and pour over the vegetables – you can thicken with a little cornflour dissolves in water

• 3/4 cup chicken stock
• 1/2 cup tomato sauce
• 1 tabs castor sugar
• 1 tabs rice vinegar
• 2 tsp light soy
• 1 tsp dark soy
• 1/2 tsp sesame oil

Lastly add Pork

Serve with steamed rice and sprinkle with chopped spring onions

ENJOY!

ZHOUG (Zhug)

• 1 1/2 bunches of coriander or parsley
• 10 cloves garlic
• 8 small hot chilli
• 3 cardamon pods
• 2 tabs olive oil

Process together – store in sealed jar

Suggestions :  use as a cooking base for meats or vegetables, delicious and spicy

Make a difference when cooking – Stock just adds the flavour boost

Ever wondered what the difference between stock and broth. Stock is made from the bones and joints adding a lot of collagen and making the liquid more viscous whereas broth is usually made from actual meat making it a much thinner consistency.

STOCK IS MADE FROM BONES AND VEGETABLES AND SEASONING -stock is filled with collagen and all the goodies from the bones

BROTH IS MADE FROM MEAT AND VEGETABLES AND SEASONING – is made with meat and therefore just flavour and not as much punch as a stock when it comes to goodness

Having your own stock in the refrigerator or freezer is such a bonus when cooking. You can regulate the amount of salt, the flavours and with your own stock a meal is close on hand.

Beef Stock

• 2 to 3 kilos beef bones
• 2 onions
• 2 carrots
• 2 sticks celery 2 bay leaves
• Herbs – parsley, thyme and bay leaves

Roasting the bones gives a better flavour and is well worth the effort. Cook in a hot oven until browned.

Place all ingredients in a large pot on top of the stove, bring to the boil, reduce temperature and simmer for 2 hours.

Cool and strain.

Chicken and Fish Stock

Same method as beef but no need to roast the bones.

Chicken carcasses are available from your butcher and fish frames and heads from fish monger.

Vegetable Stock

Roast root vegetable and onions in the oven for 1 hour until they have colour.

Place in pot with water, green vegetable and herbs. Bring to the boil, reduce temperature and simmer for 2 hours.

Cool and strain.

Stock can be used for basis of soups, casserole, stews, risottos, gravies, poaching dumpling and adding another level of flavour when cooking rice.