Baked Whole Fish Kerala Style

INGREDIENTS

2.5kg whole fish

1 tbsp vegetable oil

1 small (80g) onion, chopped

3 cloves garlic, crushed

1 tbsp grated fresh ginger

3 tsp black mustard seeds

3 tsp cumin seeds

1 tbsp ground coriander

1 bunch (110g) fresh coriander

1 cup yoghurt

2 limes

1/2 cup fresh coriander leaves, to garnish

METHOD

Cut 4 deep slits in each side of fish.

Line large shallow ovenproof dish with 2 long sheets of foil, extending foil 10cm over all 4 sides.

Place fish on foil.

Heat oil in pan, cook onion, garlic and ginger, stirring until onion is browned lightly.

Add seeds and ground coriander, cook, stirring until fragrant.

Cut and discard roots from bunch of fresh coriander, roughly chop stems and leaves.

Blend or process chopped coriander with cooled onion mixture and yoghurt until pureed.

Pour yoghurt mixture over fish, turn fish to coat on both sides.

Cover fish completely with foil then refrigerate overnight.

Stand fish at room temperature 30 minutes before baking.

Bake, covered in foil, in moderately hot oven about 1 hour or until tender.

Serve with lime wedges and extra coriander.

SERVINGS

6 to 8

SOURCE

AWW Indian

Christmas Morning Muffins

INGREDIENTS
2 cups plain flour
2 cups mixed fruit
1 cup brown sugar
1/2 cup cocoa
4 tsp baking powder
2 tsp mixed spice
1/4 cup vegetable oil
1 1/2 cups buttermilk
2 eggs

METHOD
Sift all dry ingredients then add in mixed fruit and sugar.
Stir in eggs, oil and buttermilk, but be careful not to overmix.
Place in well greased muffin tray (12).
Bake for 20 minutes at 180C with fan forced over of 190C without fan.

SERVINGS
12

COMMENTS
Delicious with brandy custard as mini Christmas puddings, or warm with egg nog for Christmas supper, or straight from the oven Christmas morning.

SOURCE
Wheel & Barrow catalogue

Glazed Ham

INGREDIENTS
1 cup blood orange juice (or regular orange juice)
1/3 cup brown sugar
2 tbsp Dijon mustard
1/3 cup honey
1 small leg of ham (about 7kg)
whole cloves to decorate

METHOD
Preheat oven to 180C.
Place juice, sugar, mustard and honey in a small saucepan over a medium heat and simmer for 10 minutes, stirring occasionally, until glaze becomes syrupy.
Meanwhile, loosen one side of ham skin with a small, sharp knife, then ease your hand in between the skin and the fat and pull skin off.
Using the knife, make crisscross scores over the fat to create diamond shapes.
Insert a clove in the corners of each diamond.
Place ham in baking dish and pour glaze over.
Bake for 30 minutes or until golden on top, basting ham with glaze from sides of dish every 10 minutes.
Remove ham from oven and allow to stand, uncovered, for at least 30 minutes before carving.

SERVINGS
6

COMMENTS
Everyone loved it!

SOURCE
Delicious mag

Granny's Shortbread

INGREDIENTS
½ pound butter
¼ pound ground rice (rice flour)
¼ pound castor sugar
¾ pound plain flour

METHOD
- Cream butter and sugar.
- Add sifted flours.
- Mix well in food processor.
- Turn onto a floured board and roll out to desired thickness.
- Cut and prick with a fork.
- Bake in a moderate oven until just cooked.

COMMENTS
The BEST shortbread!!!

SOURCE
Granny

Lemon Poppy Seed Cake

INGREDIENTS
Cake
1/4 cup poppy seeds
1/4 cup milk
185g butter
1 1/2 tbsp lemon rind
1 1/4 cups caster sugar
3 eggs
3/4 cups flour
3/4 cups SR flour
1/2 cup ground almonds
1/3 cup orange juice

Icing
500g cream cheese
1/2 cup sour cream
2 tbsp grated lemon rind
3/4 cup icing sugar
1 tbsp lemon juice

METHOD
Cake
Grease deep 22cm round cake pan, line with baking paper.
Combine seeds and milk in a bowl, stand 20 minutes.
Cream butter, rind and sugar until light and fluffy.
Beat in eggs one at a time, beat until combined.
Stir in sifted flours, nuts, poppy seed mixture and juice.
Spread mixture into prepared pan.
Bake in moderate oven for 45 minutes.
When cool, split cake into 3 layers, sandwich layers with half the icing, then cover whole cake in remaining mixture

Icing
Beat softened cream cheese, cream and rind until smooth.
Add sifted icing sugar and juice, beat until smooth.

COMMENTS
Also makes delicious muffins!

SOURCE
AWW mag

Frangipani Pie

INGREDIENTS
450g can crushed pineapple
¼ cup cornflour
¼ cup water
2 eggs, separated
1½ cups milk
¾ cup sugar
¼ cup cornflour, mixed with
¼ cup water
1 cup coconut
1 tbsp butter
1 tsp vanilla
4 tbsp sugar
Sweet short crust pastry shell

METHOD
Pineapple Layer
- Bring crushed pineapple to the boil.
- Blend cornflour and water together, mix in egg yolks and stir into pineapple, cooking until thick.
- Set aside.
Coconut Layer
- Heat milk, sugar, and salt in saucepan over low heat until sugar dissolves.
- Add blended cornflour and stir until thick.
- Remove from heat and add coconut, butter and vanilla.
Meringue Layer
- Beat egg whites until stiff.
- Add 4 tablespoons of sugar, one at a time.
- Beat until stiff peaks form.

- Spoon half coconut mixture into shell
- Add pineapple mixture
- Add remaining coconut mixture.
- Pile meringue over coconut layer.
- Bake in a moderate oven for 15 minutes.

SERVINGS
12

COMMENTS
Decorate with fresh frangipani flowers

SOURCE
Granny

Sweet Short Crust Pastry

INGREDIENTS
1 cup flour
1 cup self-raising flour
125g butter
2 tbsp caster sugar
1 egg yolk
¼ cup cold water or milk (approx)

METHOD
- Sift flours into a bowl.
- Rub butter through flour with fingertips, till mixture resembles fine breadcrumbs.
- Add sugar and mix well.
- Mix into a dry dough with egg and milk beaten together.
- Turn onto a lightly floured board and knead until smooth.
- Roll out between two sheets of baking paper.
- Bake blind in moderate oven until lightly golden.

SERVINGS
1 pastry base

COMMENTS
Don't forget to use baking paper when baking blind!

SOURCE
Granny

Avocado and Pistachio Pate

INGREDIENTS
1½ cups mashed avocado (2 medium)
125g packaged cream cheese
2 green onions, chopped finely
1 clove garlic, crushed
1 teaspoon lemon juice
¼ teaspoon chilli powder
2 tablespoons finely chopped pistachios
1 teaspoon finely chopped fresh flat-leaf parsley

METHOD
Blend or process avocado, cheese, onion, garlic, juice and chilli until smooth.
Line two 1-cup (250ml) moulds with plastic wrap.
Sprinkle nuts into base of each mould.
Pour in avocado mixture, cover.
Refrigerate about 3 hours or until set.
Turn out of moulds, sprinkle with parsley.
Serve with herb toasts.

SERVINGS
Makes 2 cups

COMMENTS
Best made on day of serving

SOURCE
AWW Bites

Herb Toasts

INGREDIENTS
2 large pitta
40g butter, melted
½ teaspoon dried rosemary
½ teaspoon dried basil
½ teaspoon dried thyme

METHOD
Preheat oven to moderate.
Split pitta in half, brush spilt side with butter.
Sprinkle with combined herbs.
Place pitta, split-side up, on oven trays.
Bake, uncovered, in moderate oven about 10 minutes or until browned lightly and crisp, cool.
Break each piece of pitta into six pieces.

SERVINGS
24 pitta toasts

COMMENTS
Serve with Avocado and Pistachio Pate

SOURCE
AWW Bites

Baked Feta

INGREDIENTS
250g piece feta
1/4 cup (60m1) olive oil
¼ teaspoon sweet paprika
1 tablespoon finely chopped fresh oregano
4 black olives (20g), seeded, sliced thinly

METHOD
Preheat oven to moderately hot.
Place feta on a 30cm piece of foil, drizzle with oil.
Sprinkle with remaining ingredients.
Gather foil around feta, fold over to seal.
Place on oven tray.
Bake in moderately hot oven about 20 minutes or until feta is soft.
Serve warm with crusty bread, if desired.

SERVINGS
6

SOURCE
AWW Bites