Our Kitchen

NICOLE & ROBYN BROWN

Our Kitchen FAV O U R I T E FA M I LY R E C I P E S

NICOLE & ROBYN BROWN

Our Kitchen FAV O U R I T E FA M I LY R E C I P E S

Our Kitchen Some of our earliest childhood memories involved times spent in the kitchen, whether it is cooking, eating or just making a mess. The smell of freshly cooked anzac biscuits, onions gently frying in oil or a chicken roasting in the oven, all bring back memories of times when we were young.

This book is dedicated to our family members of past, present and future.

To family that are young and old and ones that haven’t been born yet.

Our food represents who we are, where we have come from and where we are going.

We could be miles apart but the memory brought back from a taste, smell or a tradition passed down keeps us together and brings family back to our hearts, to reminisce of times past and to plan for future memories .

Our Kitchen 1 2 3 4 5

OUR KITCHEN BAKING cakes, biscuits & slices

OUR KITCHEN EVERYDAY everyday dinners and meals

OUR KITCHEN SPECIAL DAYS food for gatherings with friends and family OUR KITCHEN BITS AND PIECES

sauces, pickles, jams and dressing

INDEX

Our Kitchen Baking Our Kitchen Baking cakes, biscuits, slices & sweet things

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Chewy Coconut Squares - Jo DAD LOVED THESE EASY MORNING TEA FAVOURITES

125g butter 2 tabs golden syrup ¾ cup sugar 1 cup SR flour 1 cup chopped dates or raisins 1 cup desiccated coconut

Melt butter and golden syrup. Beat in sugar.

Mix in dry ingredients.

Press into a greased 18 x 28 cm slice tin.

Bake for 30 – 35 minutes in a moderate oven.

Cool in tin and then ice with lemon icing.

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Di’s Moist Boiled Fruitcake A GREAT MOIST AND EASY CHRISTMAS CAKE - POUR OVER SOME RUM OR EXTRA SHERRY WHILST HOT FOR AN EXTRA KICK

125g butter

Place butter, sugars, fruit and spices into saucepan.

1 cup sugar

Stir until boiling, then reduce heat and simmer for 5

½ cup brown sugar

minutes.

1 cup milk 500g mixed dried fruits

Let cool then add sherry and bicarb soda.

(whatever combination you like)

Beat eggs and add to fruit mix.

1 tsp ground cinnamon ¼ tsp ground ginger

Add flours and milk and stir till well combined.

2 eggs 1 cup plain flour

Bake in a well greased 20cm round tin at 180ºC for 1¾

1 cup SR flour

hours.

1 cup dry sherry 1 tsp bicarb soda

Cool in tin.

1 Tbsp milk

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Milly’s Rocky Road FOR A NUT FREE ALTERNATIVE, SUBSTITUTE NUTS FOR CHOPPED CLINKERS 125g Shredded Coconut

Line a baking tray with baking paper.

500g Marshmallows

Heat oven to 180 degrees and toast coconut until just

170g Craisins

golden – not brown, remove from oven and allow to cool.

(dried cranberries)

In a bowl, mix marshmallows, craisins, chopped turkish

2 Fry’s Turkish Delight

delight, pistachio nuts and coconut. Add melted choco-

Bars, chopped

late and mix thoroughly until all coated.

160g Unsalted

Pour mixture into baking tray and harden in fridge.

Pistachio nuts 600g Chocolate (I use half and half Dark & Milk)

Gabby’s Shortbread UNCLE STEVE’S FAVOURITE

1tsp Butter for greasing 1 Cup of plain flour, plus extra for dusting 1/3 Cup of caster sugar 110g Butter ½ tsp Vanilla bean paste Cinnamon sugar (optional)

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Preheat oven to 180 degrees and grease a baking tray with butter.

Sift flour into a mixing bowl and mix in caster sugar.

Melt butter and add to dry ingredients along with the vanilla. Stir mixture until it comes together to form a ball.

Roll dough out to 1cm thick and cut into shapes with a biscuit cutter. Place biscuit shapes on a tray lined with baking paper.

As an option, sprinkle lightly with cinnamon sugar.

Bake for 15 minutes. Remove from oven and allow to cool and harden before moving them to a wire rack.

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Anzac Slice - Nanna Regan A QUICK AND EASY SLICE THAT CAN BE WHIPPED UP LAST MINUTE FOR A CUPPA OR THE KIDS SCHOOL LUNCHBOX 1 Cup Rolled oats 1 Cup Flour 1 Cup White sugar ¾ Cup Coconut

Preheat oven to 180 degrees and line a baking tray with baking paper.

125 g Butter 2 Tbsp Golden syrup ½ tsp Bi-carb soda 2 Tbsp Boiling water

Melt butter in a medium sized saucepan and add golden syrup, keep on heat.

Mix oats, flour, sugar and coconut in a large bowl.

Mix bi-carb with boiling water and without delay, add to syrup mixture in saucepan. The mixture will bubble and foam (be careful not to let it boil over).

Remove from heat and mix into dry ingredients.

Cook in oven for 15 minutes, or until lightly golden.

The Moistest Bestest Banana Bread Ever! - Sarah CREATE THIS CAFE STAPLE AT HOME WITH THIS EASY AND MOIST BANANA BREAD ADD SOME BUTTER AND A HOT COFFEE, SIT IN THE SUN AND READ THE PAPERS, BLISS! 3-4 ripe bananas, mashed 1/3 Cup melted butter 3/4 Cup sugar 1 egg, beaten 1 tsp vanilla 1 tsp baking soda 1 1/2 Cup flour

Preheat oven to 175 deg.

Mix butter into mashed banana in large bowl.

Mix in sugar, egg and vanilla.

Sprinkle the baking soda over the mixture and mix in.

Add flour last.

Pour into a buttered 4x8 inch loaf pan.

Bake for 1 hour.

Cool on a rack.

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Cherry Tart - Nicky WE MADE THIS TART FROM A BILL GRANGER RECIPE AS A LAST MINUTE DESSERT ONE CHRISTMAS AND IT QUICKLY BECAME A FAMILY FAVOURITE. YOU CAN REPLACE THE CHERRIES WITH OTHER FRUIT IN SEASON FROM PLUMS TO FIGS AND EVEN PEARS. Pastry 125g unsalted butter, melted and cooled 90g caster sugar 175g plain flour A pinch of salt 2 tablespoons almond meal Filling 170ml cream 2 eggs, lightly beaten 2 teaspons vanilla extract 3 tablespoons caster sugar 2 tablespoons plain flour 550g cherries, halved and pitted (fresh are best)

Preheat the oven to 180째C and grease a 24cm round loose-bottomed tart tin.

Make the pastry by stirring together the butter and sugar in a large mixing bowl. Add the flour and salt and stir to make a soft dough. Transfer the dough to the tin and press evenly into the base and side of the tin with your fingertips. Put the tin on a baking tray and bake for 12-15 minutes. Remove from the oven and sprinkle the almond meal over the base.

Meanwhile, to make the filling, whisk together the cream, eggs, vanilla and sugar. Add the flour and whisk until well mixed. Arrange the cherries, slightly overlapping, over the pastry base and pour the cream filling evenly over the cherries.

Return the tart to the oven for a further 40-50 minutes until the filling is firm. Leave to cool and serve with cream or ice cream.

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Sweet & Salty Crunchy Nut Bars - Maggie THIS NIGELLA INSPIRED RECIPE IS SERIOUSLY GOOD. THE SALT IN THE PEANUTS BALANCES OUT THE SWEETNESS OF THE CHOCOLATE AND THE HONEYCOMB BEAUTIFULLY. 200g dark chocolate 100g milk chocolate 125g butter 3 tablespoons golden syrup 250g salted peanuts 4x40g Crunchie bars 1 foil tray, approx.

In a saucepan, break up the chocolates into pieces and add butter and golden syrup. Melt gently over low heat.

Tip the peanuts into a bowl and crush the Crunchie bars, letting the rubble fall into the nuts.

Take the melted chocolate mixture off the heat and stir in the peanuts and crushed Crunchie bars, then tip straight onto the foil tray.

30x20x5cm Smooth the top of the mixture and put in fridge for about four hours before cutting into slices as desired..

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Pecan Pie - Di PASTRY CASE -9 INCH UNCOOKED SHORTCRUST I USUALLY MAKE MY OWN BUT READY MADE WILL DO.

3 1/2 tablsp softened butter 3 eggs beaten 1/3 cup golden syrup 1 teasp vanilla essence 1/3 cup maple syrup 155g pecan halves 155g brown sugar

Cream butter & sugar. Stir in syrups, beaten eggs & vanilla. Arrange pecans in pastry case & pour syrup mix over. (Or if you have food processor put in all ingredients except nuts & mix well, then add nuts & pulse till lightly chopped, pour into case) Bake in hot oven 10 mins, reduce heat to 180 degrees & bake for further 30-40 mins till set.

Sweet Shortcrust Pastry A HANDY TIP FOR A CRISP SHORT PASTRY IS TO PUT ALL THE INGREDIENTS IN THE FRIDGE TO CHILL (EVEN THE BOWL) 225 g plain flour 115 g butter 85 g caster sugar Pinch of salt 1 egg yolk 1-2 tablespoons lemon juice

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Rub or cut butter into flour. Add sugar and liquids and knead until just combined.

Wrap in cling wrap and chill for at least one hour before using.

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Lemon Yoghurt Cake - Jo A MOIST CAKE THAT IS QUICK TO MAKE 3 eggs 200g carton natural yoghurt ½ tsp grated lemon rind ½ tsp grated orange rind 1 cup SR flour Syrup: ¾ cup sugar ½ cup lemon juice ½ cup water

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Syrup: Combine sugar, lemon juice and water in a small saucepan. Bring to boil, stirring until sugar dissolves. Simmer, uncovered for 10 mins. Cool.

Cake: Beat eggs and sugar together till light and fluffy.

Add yoghurt and fruit rinds and beat till well combined.

Stir in sifted flour and pour mixture into greased 20cm tin.

Bake 35-40 mins in moderate oven (180ºC).

Slowly pour over cooled syrup.

Stand for at least an hour before serving.

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Bekky’s Chocolate Cake A HANDY MELT AND MIX CHOCOLATE CAKE, GREAT FOR BIRTHDAYS OR JUST WHEN YOU HAVE A CRAVING FOR A SLICE OF MOIST CHOCKIE CAKE 2 cups (500ml) water 3 cups (660ml) sugar 250g butter, chopped 1/3cup cocoa powder 1tsp bicarb soda 3 cups (450g) self-raising flour 4 eggs

Preheat oven to moderate (180C/160C fan forced).

Grease deep 26.5x33cm 3.5litre baking dish; line base with baking paper.

Stir the water, sugar, butter and sifted cocoa and soda in a medium saucepan over low heat, without boiling, until sugar dissolves; simmer 5 minutes.

Transfer to large bowl; cool. Sift flour over cocoa mixture, add eggs; beat with an electric mixer until paler in colour.

Pour into dish. Bake, uncovered, 50 minutes.

Stand 10 minutes; cool cake top-side up.

Ice when cool. Serves 20.

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Jam Drops - Di THESE DON’T LAST LONG AT MA’S HOUSE 80g butter 1/2 teasp vanilla essence 1/3 cup caster sugar 1 cup SR flour 2 tablespoons milk 1/3 cup custard powder 2 tablesp raspberry jam

Preheat oven to180’C. Line 2 biscuit trays with baking paper.

Beat butter & sugar till light & creamy.

Add milk & essence and beat till combined.

Add sifted flour & custard powder & mix to soft dough.

Roll 2 teaspoonful into balls, place on tray Make indentation in each ball & fill with jam.

Bake for 15 mins, transfer to rack to cool.

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Lemon Delicious - Jo A CLASSIC OLD FASHIONED PUDDING 1 2 2 1 1 1

tabsp butter eggs tabsp plain flour cup sugar lemon – juice + rind cup Milk

Cream butter and sugar. Add egg yolks, lemon juice and grated rind. Add flour and milk slowly. Fold in stiffly beaten egg whites. Pour into a greased casserole dish.

Bake in a water bath in a moderate oven for 45 mins.

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Wills Favourite Peanut Butter Choc Chip cookies - Nicky THESE DON’T LAST LONG IN OUR HOUSE THE BOYS LOVE THEM 1 and 1/2 cups plain flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup natural chunky peanut butter 280 grams 1/2 cup (packed) light brown sugar 1/2 cup caster sugar 1/2 cup (125 grams) unsalted butter, at room temperature 1 ½ tablespoons honey 1 large egg 1 teaspoon vanilla extract 200 grams dark chocolate, coarsely chopped

Preheat the oven to 180°C. Line 3 heavy large baking sheets with parchment paper.

Mix the flour, baking soda, and salt in a medium bowl.

Using an electric mixer, beat the peanut butter, brown sugar, granulated sugar, butter, honey, egg, and vanilla in a large bowl until well blended.

Stir the dry ingredients into the peanut butter mixture in 2 additions.

Stir in the chopped chocolate Scoop about a walnut size of dough for each cookie onto the prepared baking sheets, spacing them 5cm apart.

Bake for about 12 minutes, or until the cookies puff and begin to brown on top but are still very soft to the touch.

Cool the cookies on the baking sheets for 5 minutes.

Using a metal spatula, transfer the cookies to a rack and eat warm or cool completely.

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Granola - Robyn A GREAT RECIPE! ADD TO FRUIT AND YOGURT IN THE MORNING OR EVEN TO A MUFFIN MIX FOR TASTY GRANOLA MUFFINS. GREAT AS A SNACK JUST OUT OF THE JAR. 250g Rolled oats 250g Mixed raw nuts (almonds, pecans, cashews, macadamias) 100g Mixed seeds (pepita, sunflower, sesame, poppy) 100g Shredded coconut 1 t Ground cinnamon 5 Tab Maple syrup, golden syrup or runny honey 3 Tab Olive oil 200 g Chopped dried fruit (sultanas, cranberries, apricots) 100 g Pistachio nuts (unsalted)

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Heat oven to 180 degrees.

Put dry granola ingredients including cinnamon and coconut (but not the dried fruit) into a non-stick baking tray.

Drizzle with olive oil and syrup and mix well.

Place tray in oven for 25 to 30 minutes.

Every 5 minutes stir the granola and smooth it down with a wooden spoon.

When granola is golden, remove it from the oven and mix in the dried fruit and let it cool down.

Store in an air tight container.

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Granola Muffins - Nicky THIS BASIC MUFFIN RECIPE CAN BE USED FOR OTHER MUFFINS AS WELL. BLUEBERRY/PECAN, APPLE/WALNUT AND ANY OTHER FLAVOURS YOU CAN THINK OF, JUST REPLACE THE GRANOLA WITH OTHER DRY INGREDIENTS

1 cup granola 1/2 cup low-fat milk 1 cup whole wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large or extra large eggs 1/4 cup mild honey 1/2 cup buttermilk or plain low-fat yogurt 1/4 cup canola oil 1 teaspoon vanilla extract

Preheat the oven to 200 degrees with a rack in the middle. Oil 12 muffin cups.

Sift together whole wheat flour, baking powder, baking soda, Granola and salt.

In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Fold dry ingredients into wet ingredients. Combine well but don’t overmix Use and icecream scoop to scoop into muffin cups, filling each about 3/4 full. Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.

Yield: 12 muffins Advance preparation: These will be good for a couple of days, and freeze well. Thaw overnight or in the microwave.

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Jon & Tracy’s Delicious Caramel Slice ONE OF THOSE SLICES THAT YOU CAN’T GET ENOUGH OF! THE FIRST THING TO GET GOBBLED UP ON THE TABLE AT MORNING TEA. MAKES 16 PIECES 1 cup (150g) plain flour 1/2 cup (110g) brown sugar 1/2 cup (40g) desiccated coconut 125g butter, melted 100g butter, extra 2 x 395g cans Sweetened Condensed Milk 1/3 cup (80mL) golden syrup 200g Premium Dark Chocolate, melted 1 tbsp vegetable oil

1. Preheat oven to 180°C/160°C fan forced. Lightly grease an 18cm x 28cm lamington pan and line with baking paper.

2. In a medium bowl, combine flour, sugar and coconut.

Add melted butter, mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned.

Cool.

3. Place extra butter, sweetened condensed milk and syrup in a medium saucepan. Stir over low heat until smooth. Pour over base. Bake for 20-25 minutes until golden. Cool.

4. Combine Premium Dark Chocolate and oil, stir until smooth, pour evenly over slice.

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Robyn’s Salted Caramels with White Chocolate THESE DON’T LAST LONG ONCE THEY ARE OUT! EVERYONE SCOFFS THEM!

250 g Caster sugar 1 Cup Double thick cream 2 Tabs Liquid glucose 30 g Salted butter 3 tsp Murray river pink salt flakes 200 g White chocolate

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Arrange foil mini chocolate cups on a tray ready for filling.

Mix sugar, cream, glucose, butter and salt in a heavy based saucepan and stir on a medium heat until sugar dissolves.

Increase heat to medium-high and boil while stirring for 6-7 minutes until mixture reaches 118 degrees on a candy thermometer.

Working quickly, fill the foil cups almost to the top (allowing room for the chocolate). Allow to cool.

Melt chocolate and add to the top of the cups.

Allow to cool and set.

Store in an air-tight container in the fridge.

Our Kitchen Baking Our Kitchen Everyday everyday family dinners and meals

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Ness’s Nana Walkers Lamb Chops (Really easy) A FAMILY COMFORT FOOD RECIPE FOR THOSE DAYS WHEN YOU FEEL LIKE SOMETHING FAMILIAR BUT ARE NOT TOO SURE WHAT TO COOK. 8 Mid loin lamb chops (fat removed) 3 Tablespoons brown sugar 3 Tablespoons Worcestershire Sauce 3 Tablespoons white vinegar (I use malt I find it tastes a little better) 3 Tablespoons traditional gravox 3 Tablespoons cornflour 6 Tablespoons tomato sauce (I use Ketchup) 1 cup water

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Preheat oven to 180 (fan forced) Mix all the ingredients together in casserole dish then place the lamb chops in.

Place in the oven and cook for 75 mins. Stir the sauce half way through. You can add more water to get desired sauce consistency Serve with mashed potatoes and vegetables

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Hearty Beef Pot Pies - Tracy DOUBLE THE VOLUME OF THE BEEF FILLING AND FREEZE HALF FOR A QUICK GOURMET MEAL LATER ON WHEN YOU’RE STUCK WITH WHAT TO COOK. (Makes 4) 800g of beef shin or chuck, diced into 2.5-3cm cubes 1 large onion, diced 2 medium carrots, diced 200g mushrooms, diced 2 tbsp plain flour 3 cups beef stock 1 tin crushed tomatoes A good shake of Worcestershire sauce 4-5 sprigs of fresh time 2 bay leaves (optional) 1 tsp smoked paprika 1 tsp chilli powder (optional) Puff pastry 1 egg

Prepare the beef: Season the beef with salt and pepper and add about 2 tablespoons of oil. Mix well.

Heat a large fry pan over a medium/high heat. Brown the beef in 2 or 3 batches. Remove each batch and place in a casserole dish.

Add the vegetables: Reduce heat in pan and add a little extra oil. Add the vegetables to the pan and cook for 1-2 minutes, stir occasionally.

Add the flavour base: Sprinkle in the flour and other seasoning. Stir until vegetables are coated. Transfer vegetables into casserole dish with beef. Add tin of tomatoes, worcestershire sauce and gradually pour the beef stock into the casserole dish. Add time, bay leaves, paprika and chilli. Allow mixture to boil. Reduce heat to medium-low and allow to simmer uncovered for an hour or until beef is tender.

Make the pot pies: Heat the oven to 200°C. Place the beef casserole in 4 bowls and cover with the defrosted puff pastry. Cut a slit in the centre of the pastry and firmly seal around the edges. Brush with egg wash.

Bake for 20-25 minutes or until the pastry is golden brown

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Chicken and Tarragon Pie - Robyn A GREAT WAY TO TRANSFORM A STORE BOUGHT BBQ CHICKEN INTO A TASTY FAMILY MEAL 40g Butter 1 Leek thinly sliced 2T Flour 1 Cup Chicken stock 125ml Pouring cream 1 t Dried tarragon 1 BBQ Chicken, meat removed and chopped 2 sheets Shortcrust pastry I egg yolk

Preheat oven to 180 degrees.

Melt butter in a large frying pan, add leek and cook on a medium heat until soft – not brown.

Add flour and cook, stirring for 1 minute.

Gradually add stock while whisking until thickened. Add cream, tarragon and chopped chicken and remove from heat to cool completely.

Line a pie dish with 1 sheet of thawed pastry and blind bake for 15 minutes.

Add chicken mixture to the pie dish and top with remaining pastry.

Brush with egg and bake for 30 minutes or until crisp and golden.

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Best Ever Beer Pie - Vanessa A TASTY MEAT PIE THAT CAN BE MADE INTO SMALL INDIVIDUAL PIES TO EAT ON YOUR OWN OR MADE UP FAMILY STYLE WITH MASHED POTATOES AND VEGES. 1 Tablespoon oil 1 Onion chopped finely 1 clove garlic crushed 1 kg beef mince 1 cup beef stock 1 cup beer of choice 1 Tablespoon tomato paste 1 tablespoon Worcestershire sauce 2 Teaspoons cornflour 375 g Shortcrust pastry 375 g puff pastry 1 egg for glazing puff pastry (I add mushrooms and sometimes pepper)

Heat oil in saucepan and cook onion until golden increase heat and add garlic and mince cook breaking up any lumps. cook until mince has changed colour.

Add stock, beer, tomato paste, Worcestershire sauce and 1/2 cup water. Reduce heat and cook for 1 hr until no liquid is left.

Once cooked combine cornflour with one tablespoon water and mix through the mince to give it a gloss. Remove from heat and let cool.

Lightly grease an 18cm pie pan. Place shortcrust pastry in the bottom and up the sides allowing any access to overhang.

Spoon the mince filling into the pan and smooth evenly.

Place the puff pastry over the top. Cut off any access.

Press top and bottom pastry’s together the scallop the edges with a fork. Place in fridge for 20 mins. Preheat oven to 180 or 200 depending on oven.

Brush pastry with egg and place in oven for 30 mins or until nice and golden.

Serve with vegetables or on its own.

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San Choy Bow - Robyn A FAST FRESH AND HEALTHY EVERYDAY MEAL FOR EVERYONE 1 T Olive oil 1 Onion, chopped 1 Clove garlic ½ Red capsicum sliced thinly 3 Mushrooms chopped 500g Chicken mince (or pork) Ÿ Cup sweet chilli sauce 2 T Oyster sauce 1 T Soy sauce 125g Rice noodle vermicelli, cooked, drained and cut into 5cm lengths (use scissors) 1 cup Bean sprouts 4 Shallots, chopped 8 Iceberg lettuce leaves, washed

Heat oil in a frying pan, and stir fry onion, garlic and red capsicum until tender. Add mushroom and cook 1 minute.

Add mince and brown well.

Blend in combined sauces and cook for 5 minutes until combined and absorbed.

Just before serving, stir in noodles, sprouts and shallots.

Spoon into lettuce leaves and serve.

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Andrew’s Sweet and Sour Pork Chop and Fried Rice A GREAT WAY TO DO SOMETHING DIFFERENT AND TASTY WITH A PORK CHOP 1 pork chop per person 2 cups cooked rice 2 rashers bacon 3 eggs Soy sauce Salt 1 spring onion ¼ cup sugar 1tbsp corn flour 1tbsp white vinegar 1tbsp soy sauce 1tbsp tomato sauce 1cup pineapple juice

Cook bacon in a wok or large pan with little oil until crisp, add cooled rice and coat with oil and bacon. Create well in centre and add beaten eggs, cook through and then distribute throughout the rice. Add soy sauce and pepper to taste. Just before serving add chopped spring onion.

Cook pork chops in a frypan until golden and cooked through (do them a couple at a time if you have a few so you don’t overcrowd the pan and they stew and don’t go brown and crispy. Cover with Alfoil and put aside in a warm place to rest.

Put sugar, corn flour, vinegar, soy and tomato sauce and pineapple juice in a jug and stir well, pour sauce mix into pan that you cooked the chops into scraping and dissolving all the caramelised bits on the bottom of the pan.

Heat through until bubbling and thick Pour sauce over cooked chops and serve with fried rice

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Ravesis’ Lamb - Sarah A DISH I MADE UP AFTER A DELICIOUS MEAL AT RAVESIS IN BONDI Roasted vegetablespumpkin, sweet potato, potato, anything- cubed Garlic Cherry tomatoes Feta Lamb steaks or chops Balsamic vinegar Beef stock Basil Parsley

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Roast vegetables and garlic. Towards the end of the cooking time, add cherry tomatoes and feta.

Cook the lamb on the BBQ. Make the sauce- mix balsamic vinegar, beef stock, basil and parsley together.

Assemble- put vegetables on a plate, top with lamb and drizzle with sauce.

Enjoy!

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Classic Curried Sausages - Paul THE CLASSIC FAMILY STAPLE THAT BRINGS BACK MEMORIES OF SIMPLER TIMES 8 thick sausages 2 tbsp oil 1 large onion, sliced 1/2 tbsp Keens Curry 2 tbsp plain flour 2 cups chicken stock 1 cup frozen peas 2 tbsp cream (optional)

1. Place sausages into a pot of boiling water and simmer for five minutes. Let cool, de-skin and slice into 5cm pieces. Heat oil in a large frying pan and fry onions for 3 minutes.

2. Add in the Curry Powder, fry for a further 2 minutes then mix through the flour. Pour in the stock and return the sausages to the pan.

3. Bring to the boil stirring and simmer for 15-20 minutes. Add the peas and cream five minutes before serving. Serve with rice or mashed potato.

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Indian Style Steak with a Spinach & Carrot Salad - Maggie A DIFFERENT TAKE ON AN INDIAN INSPIRED DINNER TO SHARE WITH FRIENDS. I jar Balti paste 2 Lemons 3 quality rump steaks Coriander Natural yoghurt 2 Naan breads 200g baby spinach Alfalfa sprouts 1 carrot 3tbsp sesame seeds 200ml coconut milk Extra virgin olive oil

Turn pan on high heat. Turn oven on to 180C. Dollop ¼ jar of paste into a large flat bowl and mix juice of ½ lemon, a few lugs of oil and a pinch of salt and pepper. Put steaks on top, rub this marinade all over them, and then set aside.

Spoon yoghurt into a dish, drizzle extra virgin oil and ½ juice of lemon and a good pinch of salt. Stir before serving.

Tip washed spinach on to a platter, tear and scatter over most of the coriander leaves, top with alfalfa and ribbons of carrot.

Scrunch up a large piece of greaseproof paper and run under the tap, then flatten out and drizzle with olive oil.

Wrap the naans in the paper and pop into the oven to warm through.

Cook steaks on pan for about 6 minutes in total, turning every minute, for medium rare steaks, 8 minutes in total for medium steaks.

Put a small saucepan on a medium heat. Add ¼ of balti paste and 200ml of coconut milk, mix well, then leave to bubble and thicken. Once sauce has boiled down to a nice consistency, turn heat down or off and check steaks.

Once steaks ready, move to a board to rest and drizzle over a little olive oil.

Put cut wedges of lemon on salad platter.

To serve cut meat at an angle, toss in the resting juices and oil from board and scatter coriander leaves on top. Can be served with rice.

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Slow Cooker Massaman Curry A MILD AND TASTY AROMATIC THAI CURRY FOR A THICKER CURRY OMIT 1 CUP OF STOCK 600 g beef chuck steak, cut into cubes 300 g chat potatoes, quartered 1 brown onion, finely chopped 1 x 210 g jar massaman curry paste 2 tablespoons plain flour 1-2 cups chicken stock 1 x 400 mL can coconut cream 2 tablespoons fish sauce 1 tablespoon lemon juice 1 tablespoon brown sugar White rice

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Place onion and potatoes in slow cooker. Add curry paste, coconut cream and mix.

Add chicken stock, fish sauce, lemon juice and brown sugar. Mix again..

Place flour in plastic bag then add the steak and shake until meat is coated in flour. Add steak to slow cooker.

Cook in slow cooker on low for 8 hours.

Serve with rice

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Jamaican Curry Goat - Steve THE STEW IS BETTER THE DAY AFTER, OR EVEN SEVERAL DAYS AFTER THE DAY YOU MAKE IT. THE YOUNGER THE GOAT THE BETTER! 1/4 cup vegetable oil 6-8 Tbsp curry powder 1 Tbsp allspice 2 kg goat shoulder (can use lamb) Salt 2 onions, chopped 1-2 habanero or Scotch bonnet peppers, seeded and chopped A 2-inch piece of ginger, peeled and minced 1 head of garlic, peeled and chopped 1-2 cans coconut milk 1 crushed tomatoes 1 Tbsp dried thyme 3-4 cups water 5 waxy potatoes, peeled and cut into 1-inch chunks

Cut the meat into large chunks, maybe 2-3 inches across. Salt everything well and set aside to come to room temperature for about 30 minutes.

Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and allspice and heat until fragrant.

Pat the meat dry and brown well in the curried oil. Do this in batches and don’t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl.

Add the onions and habanero to the pot and sauté, for about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and sauté for another 1-2 minutes.

Put the meat back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine.Add coconut milk and water..Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours.

Longer if you have a mature goat.

Once the meat is close to being done – tender but not falling apart yet – Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and pepper

Serve with coconut rice

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Satay Chicken Sticks - Sarah A BBQ FAVOURITE - ADD THE TASTY SATAY SAUCE AND YOU’VE GOT A WINNER! 8 large chicken tenderloins, trimmed and sliced in thirds lengthways (I just use chicken breast) 1 clove crushed garlic 3 tsp fish sauce 2 tsp grated fresh ginger

Satay Sauce 2 tsp peanut oil 4 red Asian shallots, finely chopped 2 cloves crushed garlic 2 tsp grated fresh ginger 2 small red chillies, finely chopped 200ml coconut milk 1/2 C crunchy peanut butter 1 Tbs brown sugar 2 Tbs lime juice 1 1/2 Tbs fish sauce 2 tsp soy sauce 1 fresh kaffir lime leaf

Combine chicken, garlic, fish sauce and ginger. Cover, then refrigerate for 1 hour.

To make sauce, heat oil in a saucepan over medium heat. Add the shallots, garlic, ginger and chilli and cook for 5 minutes, or until golden. Add the rest of the ingredients, reduce the heat and simmer for 10 minutes, or until thick.

Thread chicken onto skewers and cook on the BBQ. Serve with satay sauce.

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Tuna Mornay - Paul THIS RECIPE SERVES 4 PEOPLE, BUT CAN BE EASILY SCALED UP OR DOWN. THE SAUCE ALSO MAKES A GREAT BASE FOR OTHER MORNAYS, THE CHICKEN AND ASPARAGUS VARIATION IS YUMMY!

425 gram(s) canned tuna (in spring water or brine NOT oil) 60 gram(s) butter 4 tablespoon(s) Plain flour cayenne pepper (to taste) black pepper (to taste) ½ teas mustard powder 1 Stock cubes (or 1 teaspoon of stock powder) 4 spring onion(s) (chopped finely) 250 ml corn kernels (frozen are fine and easier) 500 ml milk breadcrumbs cheese (grated)

1. Preheat the oven to 200 degrees Celsius.

2. Melt the butter in a saucepan over a low heat. Take the pan off the heat while you stir in the flour, peppers and mustard powder.

3. Put the pan back on the heat and cook the flour and butter mixture for 1 minute, taking care not to burn it.

4. Take the pan off the heat again while you add the milk. Stir over low heat while the mixture thickens. Once it has take it off the heat and stir in the tuna, spring onions, corn and stock powder or crumbled cube.

5. Pour the mixture into a casserole dish and cover the top with breadcrumbs and grated cheese.

6. Pop into the oven (uncovered) for 20-30 minutes until the onions are soft and the topping is crunchy.

Serve with salad. Note: Other vegetables can be added along with spiral or penne pasta to extend it even more.

Slow cooked chook soup - Maggie A GREAT HEALTHY SOUP FOR A WINTERS DAY. LET IT SLOW COOK WHILE YOUR AT WORK AND HAVE THE JOY OF COMING HOME TO A COMFORTING BOWL OF SOUP AT THE END OF THE DAY I chicken (1.4kg approx.)

2 stalks celery, chopped 1 onion, peeled and chopped 1 carrot, chopped ¼ cup parsley 1tbsp salt ½tbsp chicken stock 1/3tbsp curry powder ½tsp basil 1/4tsp pepper 1 bay leaf 2 litres of water (or enough to cover the chook

Put all ingredients into the slow cooker. Cover and cook on low for 5 to 6 hours. Remove chicken and bay leave. Discard chicken skin and bones, dice meat and return to broth. Stir and cook on low for another half hour or so.

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Jon’s Favourite Chicken Enchilada’s!

A FLAVOURFUL DINNER FOR MIDWEEK OR AS PART OF A MEXICAN FEAST ON THE WEEKEND...TEQUILA AND ALL! 1 BBQ Chicken, skin and bones removed, meat shredded 1 small red capsicum, halved, seeded, thinly sliced 1 red onion, halved, cut into thin wedges 3 shallots, ends trimmed, thinly sliced 1 tin of sweet corn 145g (1 3/4 cups) coarsely grated cheddar 6 flour tortillas 375g btl Old El Paso Thick & Chunky Medium Salsa Tomato salsa 3 ripe tomatoes, coarsely chopped 1/4 red onion, finely chopped 1 tbsp fresh lime juice Sour cream and fresh coriander sprigs, to serve

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Preheat oven to 200°C. Combine the chicken, capsicum, onion, shallot, corn and 80g (1 cup) of the cheddar in a large bowl.

Place 1 tortilla on a clean work surface. Top with oneeighth of the chicken mixture. Place 1 tablespoon of the salsa on top.

Roll up to enclose filling. Place in an ovenproof dish.

Repeat with salsa and the remaining tortillas and chicken mixture.

Spoon over remaining salsa and sprinkle with remaining cheddar. Bake for 20 minutes or until the cheddar melts and filling is heated through.

Meanwhile, to make the tomato salsa, combine the tomato, onion and lime juice in a bowl. Season with salt.

Top the enchiladas with the tomato salsa, sour cream and coriander.

Our Kitchen Baking Our Kitchen Special Days food for gathering with friends & family

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Potato Salad with Creme Fraiche - Nicky THIS EASY POTATO SALAD IS GREAT AT A BBQ. IF YOU CAN GET YOUR HANDS ON BABY POTATOES STRAIGHT OUT OF ROBYN’S GARDEN THEN IT TURNS INTO THE WORLDS BEST POTATO SALAD!

24 small chat potatoes, scrubbed 250 gm crème fraîche 2 tablespoons of whole egg mayo 2 tbsp lemon juice ½ tsp finely grated lemon rind Shallots sliced finely soft herb like Dill or Marjoram

Cook potatoes in a large saucepan of salted boiling water until tender (10-20 minutes). Drain, then set aside to cool slightly.

Meanwhile, combine crème fraîche, Mayo, lemon juice and rind in a small bowl, season to taste.

Combine potatoes (halve larger ones) in a large bowl with crème fraîche mixture, shallots and half the herbs, season to taste and toss to combine.

Top with remaining herbs and serve.

salt and pepper

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Roasted pumpkin salad with honey and balsamic dressing- Jo THE SWEET AND TASTY DRESSING WILL HAVE EVERYONE COMING BACK FOR SECONDS. (serves 12) 1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces olive oil cooking spray 1/2 cup pine nuts 200g baby spinach Honey and balsamic dressing 1/4 cup honey 2 tablespoons balsamic vinegar 1 tablespoon olive oil

1. Preheat oven to 250째C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays.

Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender.

Set aside to cool to room temperature.

2. Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.

3. Make honey and balsamic dressing: Combine honey, vinegar and oil in a screwtop jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.

4. Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper. Serve.

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Nicky’s Smoky and Sticky Ribs n Wings A BIG PLATTER OF THESE AT A LARGE GATHERING ALWAYS GOES DOWN WELL, ESPECIALLY WITH A FEW COLD ONES 12 pork spare ribs cut in half 24 chicken wings, cut in half with wing tip disgarded 1 cup apple juice, as sharp as possible 1/2 cup maple syrup 2 tablespoons vegetable oil 4 tablespoons soy sauce 2 star anise 2 cinnamon stick, halved 6 unpeeled garlic cloves 1 tablespoon smoked paprika 1 teaspoon of dried chilli flakes

Put the ribs in one bag and chicken niblets in a another large ziplock freezer bag Add a cinnamon quill , star anise and 3 garlic cloves to each bag Mix all the remaining ingredients together in a glass jug and pour into the bags evenly, massage everything together well before sealing the bag or covering the dish.

Leave to marinade in the refrigerator overnight or up to 2 days.

Take the dish out of the refrigerator and preheat the oven to 200C. Pour the contents of the freezer bags into 1 or 2 large disposable roasting trays and place in the preheated oven and cook for about 1 hour and 15 minutes, by which time everything should be sticky and glossy and finger licking good.

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Braised Pork Shoulder - Steve PERFECT FLAVORS FOR A COOL EVENING. USE THIS RECIPE TO MAKE PULLED PORK SANDWICHES OR RIBBON PASTA WITH PORK RAGU.

250G pancetta, finely chopped 2 medium onions, thinly sliced 1 bone-in pork shoulder Coarse salt and freshly ground pepper 2 tablespoons extra-virgin olive oil head garlic, minced 2 teaspoons fennel seeds, toasted and ground 1 teaspoon crushed coriander seeds 2 cups beer 1 cup chicken stock

Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over mediumlow heat, until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.

Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to plate using slotted spoon.

Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.

Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Shred meat (just what you’re using) using 2 forks, and drizzle with warm skimmed jus.

Serving idea: Pile shredded pork on creamy polenta. Drizzle with jus.

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Meatballs in Tomato Sauce - Robyn A FLEXIBLE FAVOURITE - ADD NOODLES FOR A FAMILY STYLE MEAL OR REDUCE THE SAUCE MORE AND USE AS GREAT FINGER FOOD WITH TOOTHPICKS SAUCE 1 Onion chopped 2 Cloves garlc 440 g Tinned crushed tomatoes

1 t Salt ½ t sugar ¼ C White wine ¼ C Water

Heat oil in a saucepan on a medium heat and cook onion and garlic until soft.

Add all remaining ingredients and bring to the boil, reduce heat and simmer while browning meatballs.

Mix together all meatball mixture. Roll into balls and fry quickly, browning all over.

Add meatballs and sauce to a large saucepan cover and MEATBALLS 500 g Premium beef mince simmer for 1 hour.

1 Onion chopped ½ C Breadcrumbs 3 T Tomato paste 2 T Parsley 1 T Tomato sauce 1 t Salt 1 Egg Oil for frying

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Italian Style Baked Chicken with Potatoes - Nicky THIS IS SUCH AN EASY DISH TO PUT TOGETHER WHEN YOU HAVE FRIENDS OVER FOR DINNER. YOU CAN ALSO USE LAMB CHUMP CHOPS AND EVEN GOAT CHOPS IF YOU CAN GET THEM. SERVE WITH A GREEN SALAD, CRUSTY BREAD AND HEAPS OF WINE !!

1 kg chicken thigh cutlets 1 kg chicken drums 5 potatoes, cut into wedges 125 ml (1/2 cup olive oil) 1/2 cup grated pecorino cheese 1/2 cup breadcrumbs 2 tins chopped tomatoes 2 tablespoons dried oregano 5 cloves garlic 3 anchovy fillets black olives (pits in) sliced onion sliced lemon salt and pepper to taste 250 ml (1 cup) water 125 ml (1/2 cup) dry white wine

Preheat the oven to 180 degree centigrade.

Place chicken in a baking dish. Distribute the potato wedges here and there snugly, wherever they fit.

Pour the oil all over.

Sprinkle cheese and breadcrumbs all over, followed by onion, tomato, oregano, garlic, anchovy fillets, salt and pepper. Finally pour in the water and wine gently, in one place so that it seeps under the chicken pieces. Then add a few olives and some lemon slices Cover with foil and bake for about 35 minutes. Remove the foil to brown all over until cooked.

LARGE ALUMINIUM DISPOSABLE TRAYS ARE GREAT FOR COOKING THIS DISH IN AND YOU CAN DOUBLE THE RECIPE AND PUT IT IN TWO TRAYS FOR A LARGE FAMILY GATHERING.

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BBQ Ribs - Josh JOSH’S FAVOURITE RIB RECIPE. YOU CAN USE BEEF RIBS AS WELL 1/2 cup orange juice 1/2 cup honey 1/2 cup bbq sauce 2 Tablespoons soy sauce 1 Tablespoon seeded mustard 3 cloves garlic, crushed 2kg American style pork ribs (I think sometimes we use beef ribs too)

1. Combine juice, honey, sauces, mustard and garlic in a shallow dish; add pork. Cover and refrigerate 3 hrs or overnight.

(We always do overnight) 2. Drain pork, reserve the marinade 3. Place ribs in disposable baking dish.

Cook the ribs covered in bbq, using indirect heat for about 45 mins or until cooked through. Brush ribs occasionally with reserved marinade during the cooking.

Enjoy

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Jakey’s favourite Tiramisu - Nicky AN OLD ITALIAN FAMILY’S SECRET RECIPE THATS NOT A SECRET ANY MORE!!!

500g mascarpone 3 egg yolk 125g sugar 1 tsp vanilla paste 25ml Marsala or Strega 25ml white Sambucca liqueur 250ml sugar syrup (50/50 sugar and water) 250ml of strong espresso coffee About 2 packets of Savioardi biscuits 150g shaved dark chocolate pieces.

For the Italian meringue: 3 egg whites 180g sugar 40ml water

Mix egg yolk with sugar and vanilla paste until pale and creamy, then whip in mascarpone and liqueurs until the mixture is thick like piping cream. Set aside.

For the meringue, place sugar and water in a pot and heat to soft ball stage (235C). Once the sugar is near soft ball stage, start whisking egg whites in a mixer. The whites should be frothy only when the sugar has reached the desired temperature, then slowly pour syrup into the egg whites in a stream, whisking at high speed for five minutes to form a meringue.

Soak biscuits in espresso and sugar syrup, not for too long or the coffee will leak out of the finished dish. Line the bottom of a 22cm spring form cake tin with the soaked biscuits.

Sprinkle ground coffee and chocolate pieces over the biscuits on the base Fold meringue into the mascarpone mixture and spoon over soaked biscuits to half fill the tin. Place another layer of soaked biscuits, sprinkle with chopped chocolate and ground coffee and cover with remaining mascarpone mixture.

Smooth the top and cover with ground coffee. Refrigerate for two to three hours before serving.

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Mississippi Mud Cake - Di DI’S FAMOUS MUD CAKE THATS’S SEEN MANY A BIRTHDAY! 250g butter, chopped coarsely 200g dark eating chocolate, chopped coarsely 1 1/3 cups (330ml) milk 2 cups (440g) caster sugar 1 teaspoon vanilla extract 1 1/2 cups (225g) plain flour 1/4 cup (35g) self-raising flour 1/4 cup (25g) cocoa 2 eggs DARK CHOCOLATE GANACHE: 1/3 cup (80ml) cream 200g dark eating chocolate, chopped coarsely

CAKE: 1) Preheat oven to 170 degrees C/150 degrees C fan-forced.

Grease deep 22cm round cake pan; line base with baking paper.

2) Combine butter, chocolate, milk, sugar and extract in medium saucepan, stir over low heat until mixture is smooth.

3) Cool mixture until barely warm, whisk in sifted dry ingredients and eggs.

4) Pour mixture into pan, bake about 1 1/2 hours.

5) Stand cake 5 minutes before turning onto wire rack to cool.

6) Meanwhile make dark chocolate ganache.

7) Cover cake with ganache.

GANACHE: Dark chocolate ganache: Bring cream to the boil in small saucepan, remove from heat, add chocolate, stir until smooth, pour over cake. Or, refrigerate ganache for about 30 minutes, then beat with a wooden spoon until smooth, spread over cake.

Or, refrigerate ganache until firm, then beat in a small bowl with electric mixer until smooth and thick, spread whipped ganache over cake.

Raspberry & White Chocolate Mud Cake - Di DI’S OTHER FAMOUS MUD CAKE RECIPE THATS BEEN USED FOR A LOT OF BIG FAMILY EVENTS. SERVES 12 250g butter 150g white chocolate, chopped 1 cup milk 1 1/2 cups caster sugar 1 1/2 cups (225g) plain flour 1/2 cup (75g) self-raising flour 2 eggs, lightly beaten 1 tspn vanilla essence 1/2 tspn raspberry flavouring (optional) 1 1/4 cups frozen raspberries White Chocolate Ganache: 2/3 cup thickened cream 320g white chocolate, chopped fresh raspberries for decoration

Method 1. Place butter, chocolate, milk and sugar in a saucepan, stir over low heat until sugar dissolves and butter and chocolate has melted. Transfer to a bowl to cool.

2. Fold in sifted flours, eggs, vanilla and raspberry essence, cooled chocolate mixture and frozen raspberries.

3. Pour mixture into a greased and baking paper lined 22cm round cake pan. Cook in a moderately slow oven 160C for 1 1/4 - 1 1/2 hours or until a skewer inserted comes out clean. To prevent cake browning too much, cover with baking paper 1/2 way through cooking time.

4. Stand cake in pan for 10 minutes before turning out, cool.

5. For ganache, heat cream in a saucepan until it just comes to the boil. Remove from heat, add chocolate and stir until smooth. Refrigerate until it is thick enough to spread. Spread over top and sides of cake, decorate with fresh raspberries.

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Pavlova - Nicky WHAT’S A FAMILY GATHERING WITHOUT A PAV?. TOP IT WITH WHATEVER SEASONAL FRUIT YOU HAVE BUT YOU CAN’T BEAT TRADITIONAL PASSIONFRUIT 1 tablespoon cornflour 6 eggwhites 1 teaspoon cream of tartar 1 1/3 cups caster sugar 1 teaspoon vanilla extract 1 teaspoon white vinegar 200ml pure cream A couple of passionfruits

Preheat oven to 200°C. Draw a 24cm (diameter) circle on a sheet of baking paper. Place, pencil-side down, on a baking tray. Dust lightly with 1 teaspoon cornflour.

Using an electric mixer, beat eggwhites and cream of tartar in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating constantly until thick and glossy. Add remaining 3 teaspoons cornflour with the last tablespoon of sugar. Fold through vanilla and vinegar.

Spoon meringue onto baking paper. Shape into a circle, using the pencil mark as a guide, with a slightly higher edge and a low centre. Reduce oven to 100°C. Bake for 1 1/4 to 1 1/2 hours or until dry and crisp. Turn off oven and open oven door. Cool completely in oven (pavlova may sink during cooling).

Slide pavlova onto a serving plate. Spread with cream and top with passionfruit pulp.

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Our Kitchen Baking Our Kitchen Bits & Pieces Jams, Chutneys, Dressings & Pickles

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Sweet Mustard Pickles - Nanna Regan EVERYONE WANTS A JAR OF NANNAS PICKLES TO TAKE HOME WHEN THEY VISIT. NOW WE CAN MAKE OURSELVES! IT WONT BE AS GOOD AS WHEN NANNA MAKES IT THOUGH 2kg Mixed Vegetables (Cauliflower, Capsicum, Onions etc) 2 Tbsp Salt

Chop vegetables finely and place in glass or plastic bowl.

1 ½ Cups Brown Sugar 1 Cup White Sugar 2 Cups White Vinegar

In large saucepan, boil sugar and vinegar, then add

¾ Cup Plain flour 2 tsp Mustard Powder 2 tsp Curry Powder 2 tsp Tumeric 1 tsp Powdered Ginger 1 pinch Cayenne Pepper

from heat and add syrup.

1 Tbsp Golden Syrup

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Cover with water and sprinkle with salt. Cover with cling wrap and leave overnight.

Drain off ½ water and cook until crisp, not mushy. Drain. spices and flour. Add vegetables. Cook ½ hour stirring sometimes so it doesn’t stick. When cooked, remove Seal in sterilised jars.

Leave 1 week before eating – to allow taste to mellow.

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Capsicum Marmalade - Jo DELICIOUS POURED OVER CHEESE AND SERVED WITH CRACKERS 2 x 125g tins diced capsicum (drained) 1 cup brown sugar ½ tsp garlic powder 1/4 tsp chilli powder 250g cream cheese

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Mix all ingredients (except cheese) in a small saucepan.

Stir till boiling, then reduce heat and simmer 30 minutes until thickened. Cool.

Pour over cheese. Serve with crackers. *Can be made ahead and stored in fridge. *Can be frozen.

Apricot Jam - Nicky YOU CAN USE ANY STONE FRUIT FOR THIS RECIPE. BEAUTIFUL ON HOT BUTTERED TOAST OR WITH SOFT CHEESE ON A CHEESE PLATTER 1 lemon 900g (4 cups) white sugar 1kg firm ripe apricots, flesh cut into 1.5cm pieces 250ml (1 cup) water

Use a vegetable peeler to peel the rind from the lemon.

Halve and juice the lemon, reserving the seeds. Wrap lemon rind and seeds in a piece of muslin and tie with unwaxed white kitchen string to enclose.

Preheat oven to 150°C. Place the sugar in a deep-sided baking tray or baking dish. Bake, stirring occasionally, for 5-10 minutes or until sugar is warm.

Meanwhile, place the muslin pouch, apricot, water and 2 tablespoons of lemon juice in a large saucepan over medium heat. Bring to the boil. Simmer, stirring, for 10 minutes or until the mixture is thick and soft.

Reduce heat to low. Add the warm sugar and cook, stirring, occasionally brushing down the side of the pan with a pastry brush dipped in water, for 5 minutes or until sugar dissolves.

Increase heat to medium. Bring to the boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface, for 20-25 minutes or until the jam reaches setting point (take care the jam doesn’t catch on the base of the pan). Discard the muslin pouch.

Ladle hot jam through a funnel into clean, dry jars and seal. Invert for 2 minutes. Turn the jars upright. Set aside to cool. Label, date and store in a cool, dark place away from direct sunlight until ready to use.

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Tomato and Chilli Chutney - Jo A SPICY FAVOURITE TO GO WITH CHEESE OR ADD TO ANY OTHER DISHES FOR A SWEET AND SPICY HIT. 2 tbs olive oil 2 tsp brown mustard seeds 1.2kg egg tomatoes, roughly chopped 2 brown onions, halved, chopped 5 long red chillies, halved lengthways, deseeded, roughly chopped 500ml (2 cups) malt vinegar 330g (1 1/2 cups) sugar 1 tbs mixed spice

Heat oil in large saucepan over medium heat. Add mustard seeds and cook, stirring, for 2 minutes or until they begin to pop. Add tomatoes, onions, chillies, vinegar, sugar and spice, and stir to combine. Increase heat and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 2 1/4 hours or until excess liquid evaporates and mixture thickens. Season with salt and pepper.

Thoroughly wash glass jar and lid in hot soapy water and rinse well. Drain upside down until ready to use. Spoon hot chutney into clean jar and seal immediately. Turn upside down for 2 minutes. Turn upright and set aside until cooled. Label, date and store in a cool, dark place until ready to use.

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Bread and Butter Pickles - Robyn THE BEST BREAD AND BUTTER PICKLES, EAT THEM STRAIGHT OUT OF THE JAR OR BEAUTIFUL ON HOMEMADE HAMBURGERS 1 2 1 3 2 4 2 2 2 100

kg Sliced cucumber Sliced brown onions Sliced red capsicum T Salt C Sugar t Mustard seeds t Celery seeds t Turmeric C White vinegar

Combine first four ingredients and stand for two hours.

Wash and rinse well.

Blend remaining ingredients in a sauce and bring to the boil for 5 minutes. Remove from heat and add vegetables to liquid then stand for 2 hours.

Re-heat and boil for 5 minutes, bottle and seal.

Caramelised Onion Jam - Robyn A HANDY CONDIMENT TO HAVE ON HAND TO ADD TO A STEAK SANDWICH OR EVEN AS A MINI TART FILLING TOPPED WITH GOATS CHEESE AND THYME FLOWERS

1 T Olive oil 600 g Brown onions, thinly sliced 2 Sprigs fresh thyme 1 T Brown sugar 2 T Balsamic vinegar

Heat oil in a saucepan over a medium heat. Add onion and thyme and cook, stirring occasionally for 15 to 20 minutes or until golden.

Add sugar and cook for 3 minutes.

Add vinegar and ½ cup of water. Bring to the boil, then reduce heat to low and simmer uncovered, for 5 minutes or until thick.

Store in a jar in the fridge.

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Salad Dressings A COUPLE OF HANDY SALAD DRESSINGS THAT KEEP WELL IN THE PANTRY - MUCH BETTER THAN ANY STORE BOUGHT DRESSINGS! Robyn’s Mustard Salad Dressing

Di’s Chilli Honey Salad Dressing

500ml Light Virgin Olive Oil 100 g Seeded Mustard 1 C White vinegar 3 T Castor Sugar

¼ C Honey ¼ C Chilli sauce 3 T White vinegar 2 t Worcestershire sauce Fresh ground black pepper to taste ½ C Olive oil Mix ingredients thoroughly, store in pantry.

Mix ingredients thoroughly, store in pantry.

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BBQ Sauce - Nicky THIS TANGY BARBECUE SAUCE IS PERFECT TO KEEP IN THE FRIDGE AND USE WITH ANY NUMBER OF MEAT DISHES.

2 tbs olive oil 1 small onion, peeled, chopped 2 garlic cloves 300g can peeled tomatoes, drained 2 tbs tomato puree 1 tbs brown sugar 1 tbs Worcestershire sauce 1 tbs sweet chilli sauce 2 tbs white wine vinegar 1 tbs Dijon mustard

Place the oil in a saucepan over low heat, add the onion and cook for 5 minutes until softened slightly. Add all the other ingredients and bring to the boil. Reduce heat to medium and cook for 5 minutes, stirring, until thickened slightly. Set aside to cool slightly.

Place in a blender and blend until smooth.

Store in an airtight container in the fridge for up to 2 weeks.

Great to brush onto chicken breasts on the barbie, put on a hamburger or have with sausages

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Index A Andrew 57 Anzac Slice 19 Apricot Jam 97

B Banana 19 Banana Bread 19 BBQ Ribs 85 BBQ Sauce 103 Beef 49, 52, 58 Beef Pot Pies 49 Bekky 29 Braised Pork Shoulder 81 Bread and Butter Pickles 100

C cake 15, 26, 29, 89 Capsicum Marmalade 96 Caramelised Onion Jam 101 Caramel Slice 41 cherries 21 Cherry Tart 21 Chicken 50, 55, 69, 72, 83 Chicken and Tarragon Pie 50 Chicken Enchilada’s 72 Chilli Honey Salad Dressing 102 Chocolate 16, 29, 41, 42, 89 Chocolate Cake 29 Coconut 13, 16, 19 cranberries 16, 36 Creme Fraiche 77 Curried Sausages 60

D Di 15, 24, 31, 89, 102

F Fruitcake 15

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G Gabby 16 Goat 66 Granola 36, 38 Granola Muffins 38

H honeycomb 23

I Indian Style Steak 63 Italian meringue 87 Italian Style Baked Chicken with Potatoes 83

J Jake 87 Jamaican Curry Goat 66 Jam Drops 31 Jo 13, 26, 33, 78, 96, 99 Jon 41, 72 Josh 85

L Lamb Chops 46 Lemon 26, 33 Lemon Delicious 33 Lemon Yoghurt Cake 26

M Maggie 23, 63, 71 maple syrup 24, 79 Massaman Curry 64 Meatballs in Tomato Sauce 82 Milly 16 Mississippi Mud Cake 89 Mud Cake 89 Muffins 38 Mustard Salad Dressing 102

Index N Nanna Regan 19, 94 Nicky 21, 35, 38, 77, 79, 83, 87, 90, 97, 103

O Onion 52, 55, 82, 101

P passionfruit 90 Paul 60, 71 Pavlova 90 Peanut Butter 35 Peanut Butter Choc Chip cookies 35 peanuts 23 Pecan 24 Pecan Pie 24 Pie 49 Pork 57, 81 Potato 77 Potato Salad with Creme Fraiche 77 Puff pastry 49 pumpkin 58, 78

T Tarragon 50 Tiramisu 87 Tomato and Chilli Chutney 99 Tracy 41, 49 Tuna Mornay 71

V Vanessa 52

W White chocolate 42

Y Yoghurt 26

R Raspberry & White Chocolate Mud Cake 89 Ravesis’ Lamb 58 Roasted pumpkin salad 78 Robyn 36, 42, 50, 55, 82, 100, 101, 102 Rocky Road 16 Rolled Oats 19, 36

S Salad Dressings 102 Salted Caramels with White Chocolate 42 San Choy Bow 55 Sarah 19, 58, 69 Satay 69 Sausages 60 Shortbread 16 Slow cooked chook soup 71 Smoky and Sticky Ribs n Wings 79 soup 71 Steak 63 Steve 66, 81 Sweet and Sour Pork Chop and Fried Rice 57 Sweet Mustard Pickles 94 Sweet Shortcrust Pastry 24 107

Our Kitchen It is often said that the kitchen is the heart of the home.

It binds a family together. It is a place you spend time with the most special people in your life – family. It is not only a place to prepare food, but also to enjoy a cuppa, sip a wine or two, share laughter and tears, mend bridges and fortify relationships.

This recipe book brings together some of our favourite family recipes. It is a collection of our memories of meals from when we were young, and also the recipes we love to cook in our own kitchens now.

NICOLE & ROBYN BROWN

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