Monday, January 8. 2007
Slow-simmered lamb shanks
Ingredients
6-8 lamb shanks, trimmed
3 cups beef stock
1 cup of red wine
6 bay leaves
4 cloves of garlic peeled
8 baby onions peeled
2 sprigs of rosemary
3 sprigs of marjoram
1 tblspn peppercorns
Procedure
Place a fry pan over high heat. Add lamb shanks to the pan and cook for 2 minutes on each side or until they are well browned.
Place lamb in a baking dish with the remaining ingredients. Cover and back at 160 degrees C for 2 hours or until lamb is very tender.
Serve in deep bowls with soft polenta or mash.
Serves 4 to 6.
(Reference: marie claire cooking by Donna Hay, 1997)
6-8 lamb shanks, trimmed
3 cups beef stock
1 cup of red wine
6 bay leaves
4 cloves of garlic peeled
8 baby onions peeled
2 sprigs of rosemary
3 sprigs of marjoram
1 tblspn peppercorns
Procedure
Place a fry pan over high heat. Add lamb shanks to the pan and cook for 2 minutes on each side or until they are well browned.
Place lamb in a baking dish with the remaining ingredients. Cover and back at 160 degrees C for 2 hours or until lamb is very tender.
Serve in deep bowls with soft polenta or mash.
Serves 4 to 6.
(Reference: marie claire cooking by Donna Hay, 1997)
Wednesday, January 3. 2007
Nan's Choko Pickles
Ingredients
12lb chokoes
3lb onions
Procedure
Peel, slice and cover with water - add 2 cups salt and allow to stand overnight.
Drain and rinse,- cover with fresh water and boil until tender (approx 20 min.).
Drain - add 2 ltrs brown vinegar, 3 lbs brown sugar and boil for 5 mins.
Then mix 3 cups plain flour, 4 tablesps mustard, 2tblesps turmeric and 2 tblesps curry powder, to a paste with half a litre of brown vinegar - add to chokoes etc.and boil until it thickens. Bottle and seal while hot.
12lb chokoes
3lb onions
Procedure
Peel, slice and cover with water - add 2 cups salt and allow to stand overnight.
Drain and rinse,- cover with fresh water and boil until tender (approx 20 min.).
Drain - add 2 ltrs brown vinegar, 3 lbs brown sugar and boil for 5 mins.
Then mix 3 cups plain flour, 4 tablesps mustard, 2tblesps turmeric and 2 tblesps curry powder, to a paste with half a litre of brown vinegar - add to chokoes etc.and boil until it thickens. Bottle and seal while hot.
Monday, July 31. 2006
Balsamic & Tomato Roasted Chicken Breast
Ingredients
4 thick slices eggplant
4 chicken breasts trimmed of fat
1x 400g whole peeled tomatoes quartered
2 tablespoons salted capers, rinsed
¼ cup Balsamic vinegar
1 tablespoon Olive oil
2 tablespoons brown sugar
¼ cup whole basil leaves (optional)
cracked black pepper
Procedure
Pre heat oven to 200C (400F)
Place eggplant in baking dish greased with oil
Top each slice of eggplant with chicken breast
Top chicken with slices of tomato
Spoon capers over chicken breasts
Combine sugar & vinegar & spoon over
Season with cracked pepper
Bake 20-25 minutes or until cooked
Sprinkle with basil leaves if desired
4 thick slices eggplant
4 chicken breasts trimmed of fat
1x 400g whole peeled tomatoes quartered
2 tablespoons salted capers, rinsed
¼ cup Balsamic vinegar
1 tablespoon Olive oil
2 tablespoons brown sugar
¼ cup whole basil leaves (optional)
cracked black pepper
Procedure
Pre heat oven to 200C (400F)
Place eggplant in baking dish greased with oil
Top each slice of eggplant with chicken breast
Top chicken with slices of tomato
Spoon capers over chicken breasts
Combine sugar & vinegar & spoon over
Season with cracked pepper
Bake 20-25 minutes or until cooked
Sprinkle with basil leaves if desired
Tuesday, April 25. 2006
CHOCOLATE CHIP COOKIES
Ingredients
125 g butter, softened
½ tspn vanilla
1 cup brown sugar
1 egg
1 cup plain flour
1 cup self-raising flour
1 cup desiccated coconut
250g chopped chocolate
Procedure
Place butter, vanilla and sugar in a bowl and beat until creamy. Beat egg into mixture and then stir through flours, coconut and chocolate. Roll 2 tablespoons of mixture into balls, place balls on lined baking trays and flatten slightly. Bake in a preheated 190° (375°F) oven for 15 minutes or until cookies are lightly browned. Take care not to over cook. Cool on trays.
125 g butter, softened
½ tspn vanilla
1 cup brown sugar
1 egg
1 cup plain flour
1 cup self-raising flour
1 cup desiccated coconut
250g chopped chocolate
Procedure
Place butter, vanilla and sugar in a bowl and beat until creamy. Beat egg into mixture and then stir through flours, coconut and chocolate. Roll 2 tablespoons of mixture into balls, place balls on lined baking trays and flatten slightly. Bake in a preheated 190° (375°F) oven for 15 minutes or until cookies are lightly browned. Take care not to over cook. Cool on trays.
