Rich Fruit Cake

INGREDIENTS
250g currants
750g raisins
500g sultanas
250g dried apricots
250g glace pineapple
250g dates
250g pitted prunes
125g glace cherries
125g mixed peel
½ cup overproof rum or whiskey
½ cup brandy
500g butter
1 cup castor sugar
1 cup brown sugar
10 med eggs
4 cups plain flour
1 level tsp bicarb soda
1 level tsp ground cinnamon
½ level tsp ground nutmeg
½ cup ground almonds
1 tsp parisienne essence
125g blanched almonds chopped
2 to 3 Tbsp Cointreau

METHOD
Put currants, raisins, sultanas, cherries and peel in punch bowl.
Chop other fruit and add.
Pour over rum and brandy, mix through and leave for a few hours or overnight.
Prepare cake tins by lining with two layers of brown paper, then a layer of baking paper.
Cream butter and sugars in large mixing bowl.
Add 8 eggs one at a time.
Sift flour, soda and spices together, add almond meal.
Stir in parisienne essence and fruit.
Add 2 remaining eggs.
Mix thoroughly, may need to use two bowls for final mixing.
Bake in a slow oven at 150 C for 4 to 4 ½ hours for large cake, 3 to 3 ½ hours for smaller tins, but only 3 hours for smallest cake.
Test with skewer ½ hour before time is up.
Pour liqueur over cake when done and still in tin.
Remove when cold, taking off paper and wrapping in 2 layers of gladwrap and 1 of foil.
Leave for two weeks before cutting.
Best after 4-5 weeks.

SERVINGS
Serves 50 to 60 for anniversaries, birthdays, Christmas or weddings
Makes 1 X 25 -28cm cake or 2 X 20 -22cm cake or a 1 X 23cm cake plus a small 15cm cake for a two-tiered wedding cake

SOURCE
Mum

Rogan Josh

INGREDIENTS
1 kg diced lamb
1 cup yoghurt
1 tbs malt vinegar
4 cloves garlic, crushed
1 tbs grated fresh ginger
2 tbs ghee
4 cardamom pods, bruised
3 cloves
1 cinnamon stick
2 medium onions, finely chopped
3 tsp ground cumin
1 tbs ground coriander
1 tsp ground fennel
1 ½ tsp sweet paprika
¾ tsp chilli powder
½ cup chicken stock
1 tsp garam masala
2 tbs chopped fresh coriander leaves
1 tbs chopped fresh mint leaves

METHOD
Combine lamb, yoghurt, vinegar, half the garlic and half the ginger in a large bowl.
Cover, refrigerate 3 hours or overnight.
Heat ghee in large pan, add whole spices, cook, stirring, until fragrant.
Add onions and remaining garlic and ginger, cook, stirring, until onions are browned lightly.
Add ground spices, cook, stirring, until fragrant.
Add lamb mixture, stir to coat in spice mixture.
Add stock, simmer, covered, for 1 ½ hours.
Remove cover, simmer about 30 minutes or until lamb is tender.
Just before serving, stir in garam masala and fresh herbs, heat through.

SERVINGS
6 to 8

SOURCE
AWW Cooking Class: Indian

Beef Madras

INGREDIENTS
1 cup grated fresh coconut (or dessicated coconut)
400g can tomatoes
2 tbs grated fresh ginger
2 tsp black mustard seeds
1 tbs tamarind concentrate
2 tbs vegetable oil
2 large onions, sliced
6 cloves garlic, crushed
1 tbs ground cumin
1 tsp ground turmeric
2 tsp ground coriander
2 tsp hot chilli powder
2 tsp sweet paprika
10 curry leaves
1 kg diced beef chuck steak
½ cup water

METHOD
Blend or process coconut, undrained tomatoes, ginger, seeds and tamarind until pureed.
Heat oil in large pan, cook onions and garlic, stirring, until browned lightly.
Add spices, cook, stirring, until fragrant.
Add leaves, beef, water and coconut mixture.
Simmer, covered, for about 1 ½ hours, stirring occasionally, or until beef is tender.

SERVINGS
6

SOURCE
AWW Cooking Class: Indian

Butter Chicken

INGREDIENTS
6 (1kg) single breast fillets
2 tsp garam masala
2 tsp ground coriander
¾ tsp chilli powder
2 tsp grated fresh ginger
3 cloves garlic, crushed
2tbs white vinegar
¼ cup tomato paste
½ cup yoghurt
80g butter
1 large (200g) onion, finely chopped
1 cinnamon stick
4 cardamom pods, bruised
1 tsp salt
3 tsp sweet paprika
425g can tomato puree
¾ cup chicken stock
1 cup cream

METHOD
Cut chicken fillets into 3 pieces each.
Combine ground spices, ginger, garlic, vinegar, paste and yoghurt in a large bowl.
Add chicken, coat with marinade.
Cover, refrigerate overnight.
Heat butter in a large pan.
Add onion, cinnamon and cardamom, and cook, stirring, until onion is browned lightly.
Add chicken mixture and cook, stirring, about 5 minutes.
Add salt, paprika, puree and stock.
Simmer, uncovered, 10 minutes, stirring occasionally.
Add cream, simmer 10 minutes or until chicken is tender.

SERVINGS
4 to 6

SOURCE
AWW Cooking Class: Indian

Spinach & Pumpkin Curry

INGREDIENTS
1 kg pumpkin
2 tbs ghee
2 medium (300g) onions, sliced
2 cloves garlic, crushed
1 tsp grated fresh ginger
2 small fresh green chillies, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
1 tsp black mustard seeds
½ tsp ground turmeric
300 mL cream
½ bunch English spinach, roughly chopped
3 curry leaves, torn
2 tbs chopped fresh coriander leaves
1 tbs flaked almonds, toasted

METHOD
Peel pumpkin, cut into 3cm pieces.
Heat ghee in a large pan, cook onions, tirring, until browned lightly.
Add garlic, ginger, chillies and spices, cook, stirring, until fragrant.
Add pumpkin and cream, simmer, covered, about 20 minutes or until pumpkin is just tender.
Add the spinach and both leaves, simmer until spinach is just wilted.
Just before serving, sprinkle with nuts.

SERVINGS
4

SOURCE
AWW Cooking Class: Indian

Channa Dhal

INGREDIENTS
1 ½ cups dried chickpeas
2 tbs vegetable oil
1 medium onion, finely chopped
1 tsp grated fresh ginger
3 cloves garlic, crushed
2 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
2 tsp sweet paprika
½ tsp chilli powder
¼ tsp ground turmeric
1 tsp yellow mustard seeds
400g can tomatoes
2 tbs coconut cream
2 tsp salt

METHOD
Place chickpeas in medium bowl, cover with water, soak overnight, then drain.
Boil or microwave chickpeas, in water, until tender, then drain.
Heat oil in large pan, cook onion, stirring, until browned lightly.
Add ginger, garlic, spices and seeds, cook, stirring, until fragrant.
Add undrained crushed tomoatoes, coconut cream, salt and chickpeas, cook, stirring, about 5 minutes or until mixture is thickened.

SERVINGS
4 to 6

SOURCE
AWW Cooking Class: Indian

Crunchy Potatoes Bengali-Style

INGREDIENTS
1.5 kg potatoes, chopped
1 tbs ghee
1 tbs panch phora
3 cloves garlic, crushed
1 tbs grated fresh ginger
1 small fresh red chilli, chopped
1 tbs ground cumin
3 tbs ghee, extra
1 tsp salt
1 tsp cracked black pepper
¼ cup lemon juice
¼ cup chopped fresh coriander leaves

METHOD
Boil, steam or microwave potatoes until almost tender, drain.
Heat ghee in small pan, cook panch phora stirring, until fragrant.
Add garlic, ginger, chilli and cumin, cook, stirring, for 1 minute, then remove from heat.
Heat half the extra ghee in large pan.
Add half the potatoes, stir gently about 5 minutes or until browned and crisp.
Remove from pan, repeat with remaining ghee and potatoes.
Return potatoes, with spice mixture, salt, pepper and juice to pan, stir until heated through.
Just before serving, sprinkle with fresh coriander leaves.

SERVINGS
6

SOURCE
AWW Cooking Class: Indian

Aromatic Rice

INGREDIENTS
1 tbs ghee
2 small (160g) onions, finely sliced
3 cloves garlic, crushed
3 tsp cumin seeds
2 tsp black mustard seeds
4 cardamom pods, bruised
2 bay leaves
½ cup shelled pistachio nuts
1 ½ cups basmati rice, washed, drained
2 ¾ cups chicken stock

METHOD
Heat ghee in medium heavy-based saucepan.
Cook onions, garlic, spices and nuts, stirring, about 5 minutes or until onions are browned lightly and mixture is fragrant.
Stir in rice and warm stock.
Simmer, covered, 15 minutes.
Remove from heat, fluff with fork then stand, covered, for 10 minutes.

SERVINGS
4 as main meal

SOURCE
AWW Cooking Class Indian

Cucumber & Mint Raita

INGREDIENTS
1 medium lebanese cucumber
1 tsp ghee
¼ tsp cumin seeds
¼ tsp black mustard seeds
¼ tsp ground cumin
1 cup yoghurt
1 tbs lemon juice
1 clove garlic, crushed
¼ tsp cayenne pepper
1 tbs chopped fresh mint leaves

METHOD
Peel cucumber, halve lengthways, discard seeds and chop cucumber coarsely.
Heat ghee in small pan, cook seeds and cumin, sitrring, until seeds pop, then cool.
Combine spice mixture with cucumber, yoghurt, juice, garlic and pepper in small bowl.
Cover, refrigerate at least 2 hours.
Just before serving, gently stir in mint.

SERVINGS
makes 1 ¼ cups

SOURCE
AWW Cooking Class: Indian