DRY CURRY

This was one of the first recipes that Peter remembers cooking. We use leftover meat from a roast.

Ingredients

1 apple                                        1 tablespoon jam

1 onion                                        1 tablespoon sultanas

1 tomato                                      1 tablespoon sugar

2 tablespoons butter                    1 banana

1/2 tablespoon curry powder       2 tablespoons desiccated coconut

500g lamb or beef                        1 tablespoon lemon juice

1 tablespoon chutney                    1/2 teaspoon salt

Method

1.    Dice the apple, onion and tomato.

2.    Place in saucepan with the butter and curry powder.

3.    Fry without browning for 10 minutes.

4.    Cut meat into small dice; add to saucepan with chutney, jam, sultanas, sugar, sliced banana

        and coconut.

5.    Simmer very gently for about 1 hour (less if using leftover, already cooked meat) or until the

        meat is tender.

6.    Half an hour before serving add the lemon juice and salt.

7.    Served with boiled rice.

                            

SPANISH CREAM

Peter remembers his Aunty Vera making this. It was always one of his favourites.

This recipe may need to be doubled to make a decent amount for the hungry hoards.

Ingredients:

1 egg (60g)

1 cup milk

2 tablespoons sugar

3 teaspoons gelatine

2 tablespoons hot water

5 drops vanilla essence

Method:

  

1.     Separate white from yolk of egg

2.     Heat milk and sugar, pour onto egg yolk, and mix well.

3.     Return to saucepan, heat gently, stirring well without boiling, until mixture coats the spoon.

4.     Dissolve gelatine in hot water. Add to custard mixture with vanilla.

5.     Beat egg white stiffly and fold lightly into mixture.

6.     Pour into we mould and set.

For variety...flavour the milk before making the custard:

Add 1 teaspoon of cocoa for chocolate flavour

Add 1 teaspoon of instant coffee for coffee flavour

Add 1 tablespoon of caramel sauce and substitute brown sugar for caramel flavour

AUNTY BERTHA'S CHRISTMAS PUDDING

This recipe came to us through our Youth Worker(Greg Peisley)who was with us at Wilberforce. It is a very old recipe that his old aunty used to cook each Christmas. This pudding has become the tradition for our family each Christmas. The recipe in now over 140 years old.

450gm butter
680gm plain flour
1 cup of fresh breadcrumbs
450gm sugar
8 beaten eggs
1 cup of strong cold tea
1 teaspoon bicarb soda (in tea)
2.3kls fruit (raisins & sultanas soaked in brandy overnight)
Brandy

Method.

Rub butter into sifted flour.

Add sugar and breadcrumbs.

Add beaten eggs, tea etc.

Mix well.

Add fruit and continue to mix well.

Put in cloth (or cloths) and leave about 3cms to rise.

Tie tightly.

Boil for 5 hours and then cook 4 hours on the day of eating

Immediately before eating, heat a little brandy in a saucepan - light in saucepan and then pour over pudding.

Enjoy

PETER'S GLUTEN FREE BREAD

This is a great gluten free bread and unique because it is prepared in the Thermomix and cooked in the bread maker. It is consistent in texture and has never failed.

Ingredients:

110g basmati rice
110g long grain brown rice
80g millet
40g dried chick peas
140g arrowroot flour
40g mixed seeds
2 tsp xanthin gum
1 tbsp raw sugar
400g water -lukewarm
2 tsp dried instant yeast
1 tsp sea salt
30g olive oil
1 tsp apple cider vinegar
2 eggs - whisked

Preparation:

Spread yeast into bread maker.

Weigh into Thermomix...

Basmatic rice, brown rice, millet and chickpeas.

MILL 1 minute at Speed 9.

Add to Thermomix...

Arrowroot flour, seeds, xanthin, salt and sugar.

MIX 10 seconds at speed 4.

Place into bread maker.

ADD to bread maker...

2 whisked eggs, apple cider vinegar, olive oil and water.

Cook in Breadmaker on Rapid Bake (2 Hours)

CHOW MEIN (KI-SI-MING)

This is a great quick meal and you can use any vegetables that you have BUT you do need cabbage.

Ingredients:

500g minced steak. Brown in fry pan.

Then add:

1/4 cabbage, shredded
1/2 cup chopped beans
2 carrots, diced
2 sticks celery, chopped
1 onion, chopped
1 or 2 chicken stock cubes
1 teaspoon curry powder
2 tablespoons rice
2 1/2 cups water
Salt and pepper to taste.

Cook 1/2 - 3/4 hour, stirring occasionally.

Ferrero Rocher Cake

Ingredients.

240g roasted hazelnuts (you can buy them roasted and skinned OR roasted hazelnut meal)
120g unsalted butter
180g good quality dark chocolate, cut into chunks
1 cup castor sugar
5 eggs, separated
1/4 tsp salt
cocoa powder
softly whipped cream and berries - to serve

How To Do It!

1.   Butter a 24cm round cake tin, line the base with buttered baking paper and set aside.
2.   Leave the roasted nuts to cool, then grind them in a food processor or chop them very finely.
3.   Put the butter, chocolate and icing sugar into a large heatproof bowl over a saucepan of simmering    
      water. Let them melt, whisking occasionally, until the mixture is smooth. Remove the bowl from
      heat and leave to cool.
4.   Pre-heat your oven to 180 degrees C.
5.   In a separate bowl, beat the egg yolks lightly to break them up. Pour them into the cooled
      chocolate mixture, whisking as you go. Stir in the ground hazelnuts.
6.   Beat the egg white and salt in another bowl until soft peaks form. Using a spatula or whisk, stir
      one-third of the egg whites into the chocolate mixture to lighten it a little, then fold in the
      remaining egg whites in two batches. Don't over-mix this - it doesn't matter if a bit of egg
      white remains - the cake will be lighter for it.
7.   Scrape the batter into the prepared tin and bake for 35mins or until the centre is firm and springs
      back when gently pressed. Cook the cake in the tin on a wire rack.
8.   When the cake is cool, loosen the sides with a butter knife or fine palette knife and invert.

You can coat with chocolate ganache, but it seems rich enough as is. It is good to sprinkle with
some good quality cocoa powder (through a sieve) and serve with berries and whipped cream.

It will keep in the fridge for 5-6 days (if it lasts that long) and freezes well for a couple of weeks.

Crazy Day Casserole

650g chuck steak, cubed
1 x 400g can tomatoes
1/4 cup red or white wine, or chicken or beef stock
1 tbsp tomato paste
1 tbsp brown sugar
1/2 tsp salt
1/2 tsp freshly ground pepper
2 bay leaves, optional

Turn the slow cooker on to HIGH and coat with non-stick spray. Put the steak into the slow cooker, add everything else in the order given, and stir gently to mix.

Put the lid on the cooker, turn to LOW and cook for 6-8 hours. Thicken(Arrowroot is good), top with chopped parsley, ad serve on rice, with a salad.