Great Recipes!

Recipes:

Calamari in Wine & Onions          
Submitted by Demetroulla Ioannou- a 3 Hat Award winner.....or should be!

Ingredients :
1 Kg Calamari
0.5 Kg Onions
1/2 cup Olive Oil
1/2 cup Red wine
1/4 cup Vinegar
1-2 Bayleafs
1 Tbsp crushed whole black pepper
Small piece of Cinnamon stick

Preparation :
Clean Squid & cut into medium size pieces.

Peel & cut onions into large slices.

Place oil in medium size pot & heatup.
When oil hot add onions & stir till onions soften.
Add squid & stir for 5 minutes then add wine, vinegar & remaining spices.

Let boil & then reduce heat to simmer for 10 minutes.

Then add water to cover food. Takes about 45 minutes to cook. If still lots of liquid remove lid to allow steam to leave.

Towards end, taste to check add salt as needed.


Presentation :
Serve with rice, chips, roast or boiled potatoes & salads.





Chicken Liver Crostini      


Serves 8
40g Butter
200g livers, cleaned and quartered
8 sage leaves, finely chopped
1 tablespoon red wine vinegar
1 tablespoon small capers
2 tablespoon finely chopped flat leafed parsley
8 slices breadstick
1 clove garlic

Preheat oven to 200C
Melt butter in frying pan and fry liver with sage for just a few minutes - the liver should be pink inside.
Add the vinegar, capers and parsley then increase the heat and reduce the liquid.
It is important that this is done quickly so that the livers remain pink.
Blend the mixture in a food processor using the pulse action or chop the ingrediants finely.
Brush one side of breadstick slices with olive oil, then crisp these on a baking tray in oven until golden. This is "Crostini"
Rub a cut clove of garlic over the warm crostini, then plie on liver mixture and serve immediately



Chicken Livers      


Ingrediants:
2 Bacon pieces, cut in half
1 tablespoon butter
2 teaspoons Olive Oil
3 Spring Onion/Shallots chopped
420g liver
Salt & Pepper
3 fresh Sage leaves, sliced
2 tablespoons wine vinegar
1/4 cup/ 60ml creme fraiche

Griill bacon
Add butter adn oil in pan adding onion cooking over medium heat for 3 mins. Remove onion and set aside
Reheat pan adding liver & cook over medium heat for 5 mins also add salt/pepper & sage. Remove & set aside
Add vinegar & deglaze for 1 min on high heat
Stir in creme & boil for 1 min
Return all and cook for another 1 minute.
Serve with thick bread toast


Crab Omelet     


2 green shallots
4 eggs beaten
3 tablespoon vegetable oil
2 slices fresh ginger finely chooped
200g crabmeat, frozen, fresh or canned
1 tablespoon red wine or sherry
1 tablespoon soy sauce
2 teaspoons sugar
Shredded lettuce to garnish

Cut white part of shallot into 2.5 cm lengths. Chop the green parts finely and beat into eggs with salt to taste.

Heat oil in wok and add white part of shallot and ginger then add crab and wine.
Stir fry for a few seconds, then add soy sauce and sugar. Lower the heat, pour in egg mixture and cook for a further 30 seconds.

Transfer to serving plate and garnish with lettuces
Serve immediately.


Cuttlefish Salad     


Cuttlefish has thicker and sweeter meat than squid

1/4 cup currants
2 tablespoons red wine vineagar
6 cleaned cuttlefish
2 tablespoons extra virgin Olive Oil
1 red onion, thinly sliced
3 tomatoes, peeled, seeded and chopped
1 handful black olives
1/4 cup freshley chopped flat leafed parsley
2 tablespoons toasted pine nuts

Preheat oven to 180C.
Soak currents in red wine vineagar for 30 minutes then drain.
Meanwhile, remove tentacles and set aside.
Cut body into 5 x 5cm pieces and transfer to an ovenproof dish.
Add olive oil, onion, wine and tomato to the dish and cooked covered in oven for 1 hour.
Check if cuttlefish is tender by piecing with knife tip, (the flesh should offer no resistance) - if not cook for further 15 minutes.
Add tentacles and olives and cook for another 15 minutes, then stir in parsley, pine nuts and reconstituted currents and season with pepper.

Serve at room temperature as part of antipasto platter.



Honey Lemon Chicken      

Serves 4


4 chicken marylands (legs and thighs, skinned and on the bone)
For the marinade:
1 Tbsp salt reduced soy sauce
1 tsp sesame oil
1 Tbsp peanut or canola oil

For the lemon and honey sauce:
grated rind of 1 lemon
2 Tbsp lemon juice
2 tsp peeled ginger (grated)
2 Tbsp honey
2 tsp sweet thai chili (optional)
2 Tbsp corainder leaves

To serve:
steamed rice
2 Tbsp coriander leaves
2 Tbsp sliced sping onion
6 lemon slices


Mix together the soy ssauce and oils and allow the chicken to marinate for an hour or so, then drain the chicken and reserve
the marinade

Brown the chicken on high heat, in a non stick pan. Brown each side for about 3 minutes. Add the marinade and the lemon and
honey sauce. Reduce the heat, cover the dish and allow to simmer for about 35-40 minutes.

Remove the chicken to a warm dish and turn up the heat, allowing the suace to reduce to a thick syrup.


To serve: Place some steamed rice on a plate followed by the chicken pieces and suace, topped with sliced spring onion,
coriander leaves and finely sliced lemon.


Italian Rabbit     


1 rabbit, cleaned and cut into pieces
Red wine to cover rabbit
4 tablespoon butter
2 sliced medium onions
3 tablespoon flour
1 to 1.5 cups water
125g butter mushroom
Salt & Pepper
bay Leaf
1/2 teaspoon Parsley flakes
1/4 teaspoon Oregano
1/4 teaspoon Thyme

Soak meat overnight in wine to cover.
Melt butter in heavy pan and add onions, sauting till tender. Blend in flour and slowly add cup of wine in which rabbit was marinated.
Add water, mushrooms, remaing red wine, salt pepper and herbs.
Bring mixture to boil and add the rabbit.
Cover and simmer for 1.5 hours


Lamb Kebabs and Tabbouleh      
Serves 4

A simple recipe for spiced up lamb cooked on skewers and served with the classic Middle Eastern burghul (wheat grain) salad. I buy the burghul that has been lightly cooked, dried and ground.
It's available at all health food shops and better delicatessens.


FOR KEBABS
750g lean lamb (fillet or leg)
1 finely chopped onion
1 tbsp chopped fresh rosemary, (or 1 tspn dried)
2 tbsp extra virgin olive oil
2 tbsp lemon juice
Grated rind of lemon (optional)
1 tbsp natural yoghurt (plain)
1/2 tspn paprika
1 tspn ground cumin
1 or 2 cloves garlic, finely chopped
Mixed vegetables of choice;
- zucchini slices
- cherry tomatoes
- baby squash

Cut meat into 2.5cm cubes. Toss with onion and rosemary. In a small bowl mix oil, lemon juice, lemon rind (if using), yoghurt, paprika, cumin and garlic. Stir in lamb. Cover and refrigerate at least four hours, preferably overnight.
Drain burghul. Mix with other ingredients. Chill until needed.
Thread lamb pieces onto skewers which have been soaked in water to prevent them burning. Alternate lamb with vegetables. Baste with marinade and grill or barbecue taking care not to overcook the meat.


FOR TABBOULEH SALAD
1 cup prepared burghul, soaked for 10 minutes in water
1 cup mint, finely chopped
2 tbsp tomato flesh, finely chopped
1 small Spanish onion, finely chopped
2 tbsp peeled cucumber, finely chopped
2 tbsp lemon juice, (adjust to taste)
2 tbsp extra virgin olive oil

Mix above ingediants in bowl, adding lemon juice and oil last

Serve with Tabbouleh salad and flat pitta bread.


Octopus Salad     


1 kg Tenderised baby Octopus
Water to cover plus 1/2 carrot, 1 celery stick, 1/2 onion,
bay leaf & 2 tablespoons of vinegar.
1 kg mussels, scrubbed, clened & de-bearded
1/2 kg cooked medium sized prawns
125ml olive oil
60ml lemon juice
1 crushed garlic clove
1 red or green chilli, chopped finely (optional)
Sea salt & fresh grounded pepper


Put octopus in medium to large saucepan, cover with water & add carrot, celery, onion, bay leaf & vinegar.
Cover with lid and bring to boil, skimming the scum off the top of the water.
Turn of immediately. Let octopus sit in water until cool. Drain well. Remove any more scum and discard vegetables.

In a frying pan, cook the mussels in a little water until shells open. When cool detach mussels from shells, discarding any unopened mussels. Shell & de-vein the prawns.

Combine all seafood into a mixing bowl. Add oil, lemon juice, garlic & chilli. Season to taste.
Allow mix to stand for at least two hours or overnite.
Serve with white wine and crusty bread.


Olympian Fish Patties      
Serves 6

You don't have to be an Olympic standard cook to prepare Tuna Patties. They're a great way of using up leftover mashed potato. However, if you're making them from scratch, all you need to do is boil up peeled potatoes in lightly salted water. Terrific served with homemade tartare sauce (see below).


FISH PATTIES
500g potatoes, peeled, cut in large pieces
440g can Australian tuna, drained (or salmon)
20g butter
3 large eggs
1/2 tsp grated nutmeg
1 tbsp chopped spring onion
1 tbsp chopped coriander leaves or parsley
1 tbsp water
2 cups breadcrumbs, preferably day old bread, (or cornflakes or mixture of both)
1 tsp cayenne pepper, (or szechwan pepper)
2 tbsp olive oil, (or canola or peanut oil)


Cook potatoes in lightly salted water.
Once cooked, drain and mash with butter and nutmeg.
In a large bowl, mix up the finely chopped spring onion with coriander leaves, tuna, and one egg.
Mix with the mashed potato.
NOTE: (If the potatoes are watery, it's a good idea to put the potatoes back on the heat to dry out. They should be quite firm for later moulding.)
Allow the mixture to cool enough to be shaped by hand.
Meanwhile, prepare coating materials. Beat remaining eggs with the water.
Mix breadcrumbs with a little cayenne pepper (or other pepper).
With perfectly clean hands, shape patties into balls about 8 cms in diameter and squash into a pattie shape.
One by one, dunk in the egg to thoroughly coat.
Once they're all prepared they can be fried in a little oil.
A couple of minutes each side.


TARTARE SAUCE
2 tbsp mayonnaise, (preferably one which is not high in sugar)
1 tbsp chopped gherkin
2 tsp chopped capers
2 tsp chopped parsley


Mix ingredients together.
Degree of Difficulty: Very low for both patties and tartare sauce.
Preparation Time: 15 minutes, once the potatoes are cooked.
Leftover Potential: Great warmed through the next day. Sauce keeps for a couple of days in the refrigerator.
WINE SUGGESTION: Classic White
Handy Hint: If you're using leftover mashed potato, you might need to add a little milk to soften it.

Serve with... green salad


Oxtail & Vegetable Sauce     
Preparation Time: 25 mins
Cooking Time: 2 Hours
Serves: 4

The flavour in this sauce is acheived by the long slow cooking of the oxtail.
A good sauce to prepare ahead of time.

Ingrediants
2 tblspns Olive Oil
1.5 Kg Oxtail, jointed
2 large Onions, sliced
4 Cloves Garlic, chopped
2 Stalks Celery, diced
2 medium Carrots, diced
2 large sprigs Rosemary
1/4 cup Red wine
1/4 cup Tomato paste
4 Tomatoes peeled and chopped
6 cups of Beef stock
500g Rigatoni cooked

1. Heat oil in large heavy based pan, brown pieces of Oxtail, remove from pan and set aside.
Add onions, garlic, celery & carrots, cook, stirring for 3-4 minutes or unitl onions are light brown.

2. Return Oxtail to pan, add rosemary and red wine, cover and cook for 10 minutes, shaking the pan to prevent catching.
Add tomato paste and chopped tomatoes to the pan with 2 cups of beef stock, simmer uncovered for 30 minutes,
stirring occansionally.

3. Add a further 2 cups of stock, cook uncovered for 30 minutes. Add 1 cup stock and cook for further 30 minutes.
Add remainder of stock and cook until Oxtail is tender and meat is falling from the bone.
The liquid should be reduced to give a thick sauce.

4. Serve immediatley over hot pasta

Variation:
Add 250g bacon to cooked onions, garlic and vegetables (at Step 2)


Tetsuya Wakuda's Braised Spatchcock or Chicken with Olives & Capers
(serves 4 - 10 mins to prepare and 60 mins to cook
2 No 5 spatchcocks, cut in halves
or
1 Chicken cut into 8 pieces
700 ml bottle dry white wine
salt & pepper, to taste
2 tbsp salted packed capers, rinsed or from bottle
20 black olives
4 cloves garlic, finely chopped
1/2 tbsp oregano leaves, chopped
100 ml olive oil
1 tabsp parsely, finely chopped

Preheat oven to 200C
Place chicken or spatchcock pieces into deep baking dish, skin side up.
Season with salt and pepper.
Pour wine over bird pieces until liquid reaches halfway up the birds sides. Add water if more liquid is required.
Evenly distribute the capers, olives, garlic and oregano around the pan and drizzle olive oil over bird pieces.
Place in the preheated oven and cook for about 1 hour, or until the skin is a golden colour.
Baste with pan liquid from time to time.

To serve, place bird pieces on plate and spoon ovewr a little of the liquid. Scatter the olives, capers, garlic and oregano from pan, evenly over and do same with fresh parsley.
The liquid can be reduced if desired.


Pad Thai     
Serves 4
Preparation: 20 mins
Cooking: 10 mins
Best made just before serving

500g thick freah rice noodles
500 g pork mince
8 medium uncooked prawns, peeled and de-veined
2 cups bean sprouts
1/4 cup fresh coriander leaves
1/3 cup (50g) peanuts, chopped coarsley
1/4 cup (55g) brown sugar
1/3 cup (80ml) chilli sauce
1 tbsp soy sauce
1 tbsp tomato sauce
1/4 cup (60ml) fish sauce
1 1/2 tbsp peanut oil
2 eggs, lightly beaten
1 tbsp water
1 large brown onion, sliced
2 cloves garlic, crushed


Place noodles in a large bowl and cover with hot water. Let stand few minutes and gently seperate noodles, then drian well

Combine sugar and all sauces in a small bowl

Heat one teaspoon of oil in a wok or large pan and pour in half combined egg and water. Swirl the heated wok to make a thin omelette and cook until just set. Transfer to chopping board, roll it up tightly and cut into thin strips. Repeat with another teaspoon oil and remaining egg mixture.

Heat half remaining oil in wok/pan and stir-fry the pork, onion and garlic until pork is browned. Remove browned mixture into a bowl.
Heat remaining oil and add the prawns and stir-fry until the prawns change colour. Add the noodles, sauce mixture, pork mixture and remaining ingrediants and stir-fry gently until hot.



Penne Alla Carbonara     

Ingredients for 4 people (15 Min)
3 Eggs
150 g Unsmoked Bacon
500 g Spagetti
4 tblsp Virgin Olive Oil
1/2 glass dry white wine
Pepper and Salt
50g Parseam Cheese

Place Bacon in pan after cutting into small pieces.
Stir to prevent sticking. Then add oil.

Bright yolk in eggs comes from chickens eating corn.

Break 3 eggs add cheese and pepper to taste. No salt. Mix together.

Boil 4 litres water for each 500 gram of pastam, add 2 teaspoons of salt
for each litre of water. COOKING TIP Place pasta in strainer which sits
inside bowl.

Meanwhile keep stirring bacon and add some wine. Stir pasta constantly.
to taste. No salt. Mix together.

Boil 4 litres water for each 500 gram of pastam, add 2 teaspoons of salt
for each litre of water. COOKING TIP Place pasta in strainer which sits
inside bowl.

Meanwhile keep stirring bacon and add some wine. Stir pasta constantly.
the egg mixture not the stove.

Serve with bread salad and wine.


SALAD DRESSING
Mix salt into vineagar or lemon juice then add oil.
Mix three parts oil to one part vineagar.


Rice & Mince in Oven     


Ingrediants :
1.5 cups of long grain rice
125 grams of topside or pork mince
1 small onion
ground cinammon, pepper & salt
Chicken broth double volume to rice.

Preparation :
Warm butter in fry pan add mince meat & onion. Stir until brown then add more butter.
Then add washed rice & fry for 3 minutes.
Add half broth, cinnamon, pepper, salt & simmer for 10 minutes covered on low heat. Place in dish add rest of broth cover & place in oven for 15-20 minutes, use low heat.



Snapper Baked with Cumin and Lemon     


Snapper Baked with Cumin and Lemon
A recipe from Ron Radford, food lover, bon vivant and Director of the Art Gallery of South Australia. May be eaten hot or cold.
Serves 4 to 6



1 whole snapper, approx. 2kg
1 tbsp chopped parsley
4 tsp ground cumin,
(preferably freshly ground)
6 tsp paprika
2 garlic cloves, chopped
1 tsp freshly ground black pepper
1 tsp salt
1/3 cup olive oil
1 lemon, cut into slices


Have the fish cleaned and scaled.
Mix together other ingredients, except lemon, and smear on the fish, inside and out.
Have a piece of alfoil to wrap the fish.
Lay half the lemon slices in the alfoil, place the fish on the lemon, put the remaining slices on the top.
Fold the alfoil loosely over the fish, and close it, top and sides, making sure the fish is completely enclosed.
Lay the parcel on a baking tray and bake in a moderate oven - 190c, for about 30 minutes.
Turn off the heat and allow the fish to rest for 10 minutes before serving.
Remove the fish carefully from the alfoil and arrange on a large platter, surrounded by its juice.
Wine Suggestion: Gewartztraminer



Stir Fried Squid with Mixed Vegetables     


Don't overcook squid or it will be tough and chewy

400g Squid
2 slices fresh ginger, peeled and finely chopped
1 tablespoon red wine or sherry
1 tablespoon cornflour
15g dried wood ears, soaked in warm water for 20 minutes
4 tablespoon vegetable oil
2 green shallots cut into 2.5 com lengths
250g cauliflower &/or broccoli
2 medium carrots peeled and sliced
1 teaspoon salt
1 teaspoon sugar
1 teaspoon sesame seed oil

Cut cleaned squid into thin slices or rings.
Place in a bowl with 1/2 the ginger, wine and cornflour.
Mix well then marinate for 20 minutes
Meanwhile drain the wood ears and break into small pieces discarding hard pieces.
Heat 2 tablespoons of oil in wok and then add shallots and remaining ginger, then cauliflower/broccoli, carrot and wood ears.
Stir then add salt and sugar and continue cooking until the vegies are tender, adding a little water if recussing.
Remove from pan with slotted spoon and drain.
heat remaing oil in pan, add squid and stir fry for 1 minute.
Return vegies, add sesame oil and cook for further minute.

Serve Hot.

Smoked Salmon Pasta    

• 1 tbsp. garlic, minced
• 1/4 cup butter or margarine
• 2 cups each half-&-half and whipping cream
• 4 oz. julienne Alaska Lox or Nova Smoked Salmon*
• 1/2 cup peeled, seeded and chopped tomatoes
• 1 tbsp. chives
• salt & ground white pepper to taste
• 8 oz. linguine or fettuccine**
• 1/2 cup grated Parmesan cheese
• 1 tbsp. minced parsley

Sauté garlic in butter about 5 minutes or until softened. Add half-&-half and whipping cream; heat to simmer and cook, uncovered, about 45 minutes or until thickened and reduced to 2-1/2 cups liquid. Add smoked salmon, tomatoes and chives; heat thoroughly over low heat about 2 minutes. Season with salt and pepper. Cook linguine in boiling water about 10 minutes or until barely tender; drain. Fold hot pasta into cream sauce; place on serving platter and sprinkle with Parmesan cheese and parsley. Makes 4 servings.

*Four ounces kipper smoked salmon, coarsely chopped or flaked, can be substituted.

**One pound fresh linguine or fettuccine noodles can be substituted.

Supreme of Salmon with Herb and Wakame Crust      
Mark Wilsdon of the Tasmanian Chefs Association, puts together this delicious recipe.

Serves 4

4 supremes of Atlantic salmon - skinned and boned
1 bunch parsley
1 bunch basil
5 cloves garlic
Thyme
Wakame condiment (chopped)
1 small loaf of bread
1 carrot
1 leek
1 punnet snow peas
1 bok chow
2 shallots
1 egg
200ml reduced chicken or veal stock


The Crust

The day before cut bread into small cubes and leave out in a warm place to dry.

Wash, dry and pick herbs and combine with garlic in a food processor until chopped, add bread and Wakame and crumb the mixture.


The salmon

Seal salmon slightly and dip serving side in a beaten egg and then into the crust. Bake salmon in a moderate oven crust up for a few minutes.

Cut vegetables into julienne strips and finely chop shallots.

Stir-fry vegetables with olive oil in salmon pan. Add shallots and some crushed garlic and stir in well, deglaze pan with stock and reduce a little.

Stir in a little butter to bind the sauce and finish with a drop of lemon juice.

Present stir fry and cover with sauce, lay salmon over vegetables.



Sushi     
250g short-grain rice
2 tbsp rice wine vinegar
1 tsp soya sauce
1 tbsp mirrin
1 tsp salt
1 tbsp caster sugar
2 tsp wasabi paste
3 or 4 sheets nori
(dried seaweed)
1 tbsp pickled ginger
100g raw salmon or tuna fillet
cut into thin strips
6 or 7 strips of peeled cucumber,
seeds removed
Flesh from 1 avocado cut into strips


Wash rice in several changes of water. Put in saucepan with 300ml water and a pinch of salt. Bring to the boil. Turn down heat, cover and allow to simmer gently for 15 minutes. No peeking. Remove from heat and allow to cool.

Meanwhile, mix soya sauce, mirrin, rice vinegar, salt and sugar, allowing sugar to dissolve completely. Tip rice into wide dish, sprinkle with the mixed dressing and gently mix through.

To assemble the nori rolls, lay a sheet of seaweed on the rolling mat. Spread out some rice to a thickness of between 1cm and 1 1/2 cms leaving a 4cm strip uncovered. Press the rice into place with moistened fingers (to prevent rice from sticking).

Smear a little wasabi paste in a strip against the direction you will be rolling. Remember that wasabi is very hot! Lay down a mixture of the fish, the cucumber and the avocado in any combination of your choice.

Roll up the sushi using the mat to press the ingredients tightly together. Remove mat and repeat process until all ingredients are used up. Wrap rolls in cling wrap until ready for use.

To serve, cut rolls into wheels approximately 1 1/2 cm thick. Serve with dipping sauce made with 50-50 mixture of mirrin and soya sauce.



Zuccinhi Flowers with Mortorella     


Mix flour with egg and water into a batter.

Place thin slices of cheese inside flower then cover with batter.

Deep fry until cooked.



Deserts & Treats

Apricot Shortbread Slice     
Submitted by Stephen Trudin
Group 1
1 x Baking Tray

500g Castor Sugar
1000g Butter or Cake margagrine
1500g Plain/Self raising flour
1 TBSP Vanilla Essence


Group 2
1000g Apricot Halves, drained
~1 cup sugar (to taste)
10% of sugar <-- Pre gelatinised Starch
Mix together


Step 1
Line Tray

Step 2
Cream on bench or mix on speed 1, Sugar, Butter & Essence

When creamed add flour & work to dough state

Step 3
Roll out shortbread to just under 1cm thick & bake to golden brown colour

Don't forget to hole sheet of shortbread

Step 4
Add filling, flush with sides of tray.
Add shortbread sheet & punch holes

Egg wash & bake for 10 to 15 minutes at 220 degrres C



Lemonade     


Ingrediants
3 Sprigs of mint
220g (1 cup), sugar
375mls, 1.5 cups, lemon juice
250mls, 1 cup, water

Press mint sprigs with flat of knife to lightly crush the leaves

Combine, mint, sugar, lemon juice and water in saucepan. Stir on medium heat until sugar disolves

Remove from heat & remove leaves. Let cool for at least an hour

Pour syrup into clean, airtight bottles, seal and store in fridge




Scones      


2 cups self raising flour
2 tablespoons icing sugar
1 teaspoon baking powder
pinch salt
4 tablespoons thickened cream
1 egg
~ 1cup lemonade

Pre-heat oven to 220C.
Sift flour, icing sugar, salt and baking powder.
Beat egg and then stir in cream.
Add this to dry ingrediants, add lemonade and mix into a soft moist dough.
Turn onto floured surface and knead lightly.
Roll out and cut into required shapes.
Arrange on lightly floured tray, brush with beaten egg or milk or melted butter.

Bake for 12 to 15 minutes.

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