Chicken Tikka Masala

INGREDIENTS
1/2 fresh red chilli
1 clove garlic, pelled
15g fresh ginger
1 tbsp vegetable oil
a pinch of paprika
1/2 tbsp garam masala
1 tsp tomato puree
3 sprigs fresh coriander, leaves picked and chopped, stalks reserved
400g chicken breast, diced into 2.5cm pieces
1 small onion, peeled and sliced
1/2 red pepper, deseeded and sliced
1/2 green pepper, deseeded and sliced
1/2 tsp ground cinnamon
1 tsp ground coriander
1/2 tsp turmeric
400g tin tomatoes
100mL plain yoghurt
100mL double cream

METHOD
For the marinade
Blitz the chilli, garlic, ginger and vegetable oil in the food processor.
Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste.
Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.

The next day…
In a little vegetable oil, on a medium heat, fry the onion, peppers and spices in a large saucepan.
Cook gently for 10 minutes.
Meanwhile grill chicken on skewers.
Add the tin of tomatoes and the yoghurt to the peppers.
Add the chicken pieces and simmer gently for 15 to 20 minutes until cooked.
Just before serving, stir through the double cream and chopped coriander leaves.

Serve with fluffy boiled rice and a mixed leaf salad.

COMMENTS
I added a bit of ground cumin also.

SERVINGS
4

SOURCE
Jamie Oliver

Christmas Glazed Ham

INGREDIENTS
2kg cured pork leg, soaked overnight
625ml (2½ cups) water
625ml (2½ cups) apple cider vinegar
bouquet garni
1 onion
1 teaspoon black peppercorns
Cloves

Honey glaze
100g honey
2 tablespoons brown sugar
Juice and rind of 1 orange
1 teaspoon mixed spice
1 teaspoon ground cinnamon
1 teaspoon Dijon mustard

Cherry Chutney
500g cherries, pitted
½ cup currants
1/3 cup brown sugar
1 tablespoon honey
¼ cup white vinegar or white wine vinegar
½ teaspoon ground cinnamon
1 Granny Smith apple, chopped

METHOD
Drain the cured pork leg, place it in a large saucepan, and cover with water, apple cider, bouquet garni, onion and peppercorns.
Bring to the boil and simmer for 1 1/4 hours.
Remove the pan from the heat and allow the meat to cool in the stock for 1 hour.
Remove the pork leg and reserve some of the stock.
Score criss-cross lines in the rind of the pork leg, and press cloves into the grooves.
Preheat the oven to 180°C.

Honey glaze:
Place all ingredients into a saucepan, and cook until amalgamated.
Place the pork leg into a roasting pan, and coat evenly with the glaze using a pastry brush.
Cook in the preheated oven for 20 minutes, basting with a little stock in regular intervals.
Serve hot or cold with cherry chutney.

Cherry Chutney (makes 3 cups):
Combine all ingredients in a large non-aluminum saucepan.
Stir over low heat without boiling until the sugar dissolves.
Bring to the boil and simmer, uncovered, stirring occasionally until thickened.
Pour into warm sterilized jars; seal when cold.
Keeps for 2 weeks in the fridge.

SERVINGS
8

COMMENTS
"Best ham ever!"

SOURCE
AWW website

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

Ricotta, Pancetta and Pumpkin Bake

INGREDIENTS
700g fresh ricotta cheese
5 eggs
1 1/2 cups finely grated parmesan cheese
250g frozen spinach, thawed and drained
1/2 cup chopped basil leaves
sea salt and cracked black pepper
450g butternut pumpkin, peeled and thinly sliced
12 slices pancetta

METHOD
Preheat oven to 160°C.
Place ricotta, eggs and parmesan in a bowl and mix well to combine.
Add the spinach, basil, salt and pepper and stir to combine.
Layer the base of a lightly greased 8-cup capacity baking dish with half of the pumpkin.
Top with half the pancetta and half the ricotta mixture and repeat with the remaining ingredients.
Bake for 50 minutes or until golden and the egg is set.

SERVINGS
4

COMMENTS
You could use more pumpkin, and also a touch of garlic.

SOURCE
Donna Hay Mag

Souvlaki

INGREDIENTS
4 thick boneless pork chops/steaks
1/2 cup olive oil
1/2 cup fresh squeezed lemon juice
1 tbs red wine vinegar
1 tbs dried oregano (if you have fresh oregano, even better, use 2 tbs of fresh)
1 tbs finely minced garlic or garlic powder

METHOD
Cut pork chops into cubes about 1 1/2" - 2" square and place in zip loc bag.
Combine marinade ingredients and pour over meat.
Marinate in refrigerator for 6-24 hours.
Preheat grill to high and let meat come to room temperature.
Thread on to skewers.
When grill is hot, place Souvlaki skewers on grill and reduce heat to medium-high.
Grill until very well browned on all sides, about 25 minutes.
Serve with Tzatziki

SERVINGS
4

COMMENTS
You can also use this recipe for chicken or lamb souvlaki

SOURCE
Kalynskitchen.blogspot.com

Pastitsio

INGREDIENTS
4 tbs olive oil
1 large onion, chopped
2 tbs chopped parsley
2 garlic cloves, crushed
850g lean beef mince
1 bay leaf
1 tsp ground cinnamon
125mL white wine
400g tinned tomoatoes, chopped
450g short pasta
30g butter
1/2 tsp dried mint
1 tbs breadcrumbs

Bechamel Sauce
120g butter
125g (1 cup) plain flour
1 litre warm milk
a little freshly grated nutmeg

METHOD
Heat the oil in a large non-stick saucepan and fry the onion until soft and lightly golden.
Add the parsley and garlic and cook for a few seconds before adding the meat.
Fry for a few minutes until all the moisture has evaporated and the mince is starting to brown.
Season with salt and pepper and add the bay leaf and cinnamon.
When it begins to fry in the oil and brown, add the wine and cook until evaporated.
Add the tomatoes and about a cupful of water and continue cooking over medium to high heat for 10-15 minutes until the tomatoes have melted into the meat (the meat shouldn't be too dry).
Remove from the heat.
Preheat your oven to 180°C.
Meanwhile, cook the pasta in boiling salted water for 2 minutes less than it says on the packet so that it is still quite firm.
Drain and put in a bowl.
Mix in the butter and crumble in the mint with your fingers.
Mix through well and spoon half over the base of a large ovenproof dish (35cm by 24 cm by 6cm deep).
Pour the meat mixture over the top so it evenly covers the pasta.
Add the remaining pasta in another layer over the top.
Press down with a wooden spoon so that it is fairly compact.
Set aside while you make the bechamel sauce.
Melt the butter in a saucepan.
Whisk in the flour and cook for a few minutes, stirring constantly.
Begin adding the warm milk - it will be immediately absorbed so work quickly whisking with one hand and adding ladlefuls of milk with the other.
When the sauce seems to be smooth and not too stiff, add salt, pepper and a grating of nutmeg and continue cooking even after it comes to the boil, for 5 minutes or so, mixing all the time. It should be a very thick and smooth sauce.
Pour this over the pasta and meat layers in the dish. It should just fit exactly in the dish.
Sprinkle the breadcrumbs over the top and bake for 30-40 minutes until the top is nicely golden in parts.
Let it cool a little before cutting into squares to serve, otherwise it will run everywhere.
Serve warm or at room temperature with a big greek salad.

SERVINGS
10

SOURCE
Tessa Kiros Falling Cloudberries

Keftedes (Fried Greek Meatballs)

INGREDIENTS
500g lean beef or veal mince
1 onion, grated
1 garlic clove, crushed
2 slices bread, crusts removed
1 egg, lightly beaten
3 tbs parsley, minced
2 mint sprigs, chopped
1/2 tsp ground allspice
1 tbs dry red wine
2 tbs water (more if necessary)
salt and freshly ground pepper
plain flour (for dusting)
oil (for frying)

METHOD
Soak bread slices in water, then squeeze dry.
In a large bowl, combine mince with onion, garlic, bread, egg, parsley, mint, allspice, and wine and knead for 2 minutes. The mixture should be soft, add a few tablespoons of water if necessary.
Season with salt and pepper to taste, then cover and refrigerate for at least an hour (overnight if possible).
Pinch off small pieces the size of walnuts or smaller and roll into balls between your palms, then dredge lightly in flour.
Heat the oil in a fry pan to the smoking point, slip in the keftedes and fry until crisp, turning constantly with tongs.
Remove with slotted spoon and drain on absorbent paper.

SERVINGS
24

SOURCE
www.recipesource.com

Meat Pies

INGREDIENTS

750 g steak of choice
2 Tbs flour
cooking oil spray
1 brown onion finely chopped
2 cloves garlic, crushed
½ cup red wine
425g can chopped tomatoes
½ Tbs Worcestershire sauce
½ Tbs fresh thyme, chopped
250g fresh mushrooms
¾ cup fozen peas
½ cup parsley, finely chopped
1 sheet canola puff pastry
1 Tbs milk

METHOD

Preheat oven to 180C.
Place cubed steak into bag with flour, salt and pepper and toss.
Coat flameproof casserole dish with cooking spray and heat on hotplate.
Sear the beef in batches and set aside.
Coat dish with spray again and add onion and garlic, cooking till onion is soft.
Return beef to the casserole along with wine, tomatoes, sauce and thyme.
Cover and bake in oven for 1 hour and 15 mins.
Remove from oven, add mushrooms and cook for a further 45 mins.
Stir in peas and parsley, season to taste and let cool slightly.
Increase oven temperature to 200C.
Cut 6 circles from the pastry to fit tops of 6 X ¾ cup individual ramekins.
Spoon meat mixture into dishes and top with pastry.
Place on a baking tray and cook for 20-25 mins.
Serve with mash or a mixed leaf salad.

SERVINGS

6 (5 points)

COMMENTS

Beats any meat pie I've ever had!

SOURCE

Weight Watchers Family Cookbook

Beef Bourguignon

INGREDIENTS
1kg beef chuck steak
2 tbsp vegetable oil
60g butter
10 baby onions
400g button mushrooms
3 bacon rashers, chopped coarsely
1 clove garlic, crushed
1/4 cup plain flour
1 cup beef stock
1 cup dry red wine
2 bay leaves
1 tbsp brown sugar
3 tsp finely chopped fresh oregano

METHOD
Cut beef into 3cm pieces.
Heat half of the oil in large saucepan, cook beef in batches, until browned, remove from pan.
Heat remainig oil and butter in pan; cook onions, mushrooms, bacon and garlic, stirring, until onions are browned lightly.
Stir in flour; stir over heat until mixture is browned, remove from heat.
Gradually stir in stock and wine; stir over heat until sauce boils and thickens.
Return beef and any juices to pan; add bay leaves, sugar and oregano.
Simmer, covered, about 2 hours or until beef is tender, stirring occasionally, discard bay leaves.

SERVINGS
4

SOURCE
AWW Casseroles

Twice-Cooked Crispy Skinned Chicken

INGREDIENTS
2 small (about 800g each) whole fresh chickens
60ml (1/4 cup) fresh lemon juice
1 lemon, halved
2 stems lemon grass, pale section only, bruised
4 small fresh red chillies, bruised
5cm-piece fresh ginger, halved, bruised
1 bunch coriander, roots and stems only, washed, dried, bruised
1L (4 cups) cold water
2 tbs yellowbox honey
1 tbs sesame oil
2 tsp ground Chinese five spice
2 tsp ground cinnamon
2 tsp salt
1 tsp ground pepper (Masterfoods Peppercorn Medley brand)
Coriander leaves, extra, to garnish

METHOD

Rinse chicken cavities under cold water. Pat dry with paper towel inside and out. Pour lemon juice over chickens and use your hands to rub into the skin. Divide lemon, lemon grass, chillies, ginger and coriander among cavities. Place chickens in a large wok and add the water. Cover and bring to the boil over medium-low heat. Reduce heat to low and simmer for 30 minutes or until cooked through. Remove from heat. Drain.
Meanwhile, preheat oven to 180°C. Combine the honey, sesame oil, Chinese five spice, cinnamon, salt and pepper in a small bowl.
Transfer chickens to a roasting pan and brush with honey mixture. Roast in preheated oven, brushing occasionally with pan juices, for 25 minutes or until golden. Remove from oven. Remove and discard lemon mixture from cavities.
Use kitchen scissors to cut chickens into small pieces. Arrange on a serving platter and sprinkle with coriander leaves to garnish. Serve immediately.
Notes & tips
You can prepare this recipe to the end of step 1 up to 1 day ahead. Cool to room temperature, cover with plastic wrap and place in the fridge. Continue from step 2 up to 1 hour before serving.

SERVINGS

8

SOURCE

www.taste.com.au

Steamed Dumplings

INGREDIENTS
300g pork mince
4 green onions, chopped
2 garlic cloves, crushed
1/4 cup bamboo shoots, chopped
2 teaspoons Chinese rice wine
1/4 teaspoon white pepper
3/4 teaspoon sesame oil
30 fresh wonton wrappers
1cm piece ginger, peeled, finely chopped
1/4 cup soy sauce
1 1/2 tablespoons white wine vinegar
3 teaspoons white sugar
1 tablespoon coriander leaves, chopped


METHOD
Combine mince, onion, garlic, bamboo shoot, rice wine, white pepper and oil in a bowl. Season with salt.
Place 1 teaspoon mixture into centre of 1 wonton wrapper. Brush edges with water. Fold wonton over to make a triangle. Bring base corners of triangle together. Press firmly to join.
Line base of a large steamer basket with baking paper. Place dumplings, in a single layer, in basket. Pour water into a wok until one-quarter full. Bring to the boil over high heat. Place steamer over wok, ensuring base doesn't touch water. Steam dumplings for 15 to 20 minutes or until tender and cooked through.
Combine ginger, soy sauce, vinegar, sugar and coriander in a bowl. Stir until well combined. Serve with dumplings.


Variation: To deep-fry dumplings, pour oil into wok until one-third full. Heat until hot. Deep-fry dumplings, in batches, for 3 to 4 minutes or until golden. Allow oil to reheat after cooking each batch.


SERVINGS
30

SOURCE
www.taste.com.au

Beef Fillet with Blood Plum Sauce

INGREDIENTS
750g fillet of beef
1/3 cup kecap manis
1/3 cup shao hsing wine or sherry
2 tbs soy sauce
6 garlic cloves
½ cup olive oil
350 g blood plums

METHOD
Marinate beef in next four ingredients with half the oil for 2 hours.
Drain and reserve marinade.
Sear beef in rest of oil and transfer to roasting pan.
Cook at high temperature, 220 for 10 minutes or so.
Pour over marinade and return to oven for another 5 minutes.
Remove from oven and cover with foil.
Halve the plums and cook in beef juices for five minutes.
Slice beef and top with plum sauce.
Season with salt and pepper.

SOURCE
Kylie Kwong

Lamb Tagine

INGREDIENTS
40g butter

2 tablespoons olive oil

2 large brown onion, chopped finely

4 cloves garlic, crushed

1.2kg diced lamb shoulder

1 stick cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

1 teaspoon ground allspice

½ teaspoon white pepper

¼ teaspoon saffron threads

3 cups water

1 cup dried apricots

1 cup almonds

½ cup prunes

2 tablespoons honey

2 tablespoons lime juice, or lemon juice

salt and pepper to taste

lots of fresh, roughly chopped coriander to garnish

Moroccan couscous to serve

METHOD
Preheat oven to 165°C or 145°C fan-forced.

Heat a large ovenproof casserole pot with a lid, on stovetop.

Add butter, olive oil and onion.

Cook until onion softens.

Add garlic and cook for 1-2 more minutes.

Turn up heat and add the lamb, brown all sides, stirring with a wooden spoon.

Add cinnamon stick and spices. Stir to coat and distribute evenly.

Soak saffron in water, and then add water to pot. A little extra water may be necessary, to cover the lamb.

Place lid on casserole dish, transfer to pre-heated oven.

Cook 2 hours.

After 2 hours, remove pot from oven.

Add apricots, almonds, prunes, honey, juice and season.

Return pot to oven or to a low heat on stovetop.

Simmer 15-20 minutes.

Lamb should be very tender. If not, simmer a little longer.

Add coriander.

Serve with couscous.

COMMENTS

Many dried fruits can be used, including dates and preserved lemon. Olives can also be used.

SERVINGS

6

SOURCE

AWW Website

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

Chicken Cacciatore

INGREDIENTS

8 chicken lovely legs

200g bacon or prosciutto

olive oil

1 onion, finely chopped

2 large cloves garlic, crushed

400g button mushrooms (can use half brown mushrooms)

3 cups chicken stock

1 cup white wine

2 cans chopped tomatoes

1 can cannelini beans

2 handfuls of olives

continental parsley

METHOD

Saute onion and garlic in olive oil.

Add bacon and cook for 5 minutes on a medium heat.

Add chicken and cook until browned.

Add mushrooms and cook for 5 minutes.

Add tomatoes, stock and wine.

Simmer for 30 to 45 minutes.

Add beans and olives.

Serve with fresh white bread and butter, boiled or mashed potatoes or pasta.

Sprinkle with lots of chopped continental parsley.

SERVINGS

8

SOURCE

Juliette

Beef Stroganoff

INGREDIENTS
500g rump steak
2 tbsp butter
1 tbsp olive oil
1 onion, sliced
150g mushrooms, sliced
salt and pepper
cup plain yogurt OR traditionally
¼ cup white wine, ¾ cup sour cream 1 tbsp lemon juice

METHOD
Trim fat from meat.
Cut meat into thin strips against the grain.
Heat butter and oil in large frying pan, add onion, brown and set aside.
Add meat to pan quickly and brown on both sides.
Return onion to pan with mushrooms.
Add other ingredients.
Cook gently.
Serve with rice.

SOURCE
Dad

Honey Mustard Chicken with Sweet Potato Mash

INGREDIENTS
8 chicken tenderloins
1/3 cup honey
2 tbsp seeded mustard
1/3 cup vinegar
2 tbsp soy sauce
3 large potatoes (600g)
1 sweet potato/kumara (250g)
2 cloves garlic, crushed
milk or buttermilk
butter

METHOD
Combine honey, mustard, vinegar and soy sauce in medium bowl (non-metal).
Add tenderloins (or strips of breast), cover and marinate for at least three hours.
Grill or barbecue chicken until cooked, reserving marinade.
In small saucepan, heat marinade and boil gently for at least two minutes.
Boil potatoes, drain and add milk and butter. Let the milk warm before mashing.
Mash potatoes, add garlic and salt and pepper to taste.
Arrange chicken on top of mash and drizzle sauce over.

COMMENTS
Steamed greens, such as snow peas, spinach, bok choy, are fabulous with this dish.
Using buttermilk and leaving out the butter in the mash means a very low fat meal.

SOURCE
AWW

Coq au Vin

INGREDIENTS
1.5kg chicken pieces
plain flour
40g butter
2 cloves garlic, crushed
3 bacon rashers (215g), chopped finely
10 spring onions (250g), trimmed
200g swiss brown mushrooms, halved
2 tbsp brandy
1 cup dry red wine
1 cup chicken stock
1 sprig fresh parsley
2 teaspoons finely chopped fresh thyme
1 bay leaf
2 tbsp tomato paste

METHOD
Toss chicken in flour, shake away excess flour.
Heat butter in large saucepan, cook chicken until browned all over.
Drain on absorbent paper.
Drain all but 1 tablespoon of liquid from pan.
Cook garlic, bacon, onion and mushrooms, stirring until onion is browned lightly.
Return chicken to pan.
Add brandy, wine, stock, herbs, bay leaf and paste.
Simmer, covered, 30 minutes or until chicken is tender.
Remove chicken from pan.
Simmer sauce until thickened slightly.
Discard bay leaf before serving.
Serve chicken with sauce.

SERVINGS
4

SOURCE
AWW Casseroles