Mama Ion’s Preferred Recipes
RICE PILAF RECIPE 1 onion - finely chopped 3 rashers bacon - chopped 1/2 teaspoon tumeric 1/2 teaspoon cumin one and half cups of Basmati Rice (I like to use Tilda Rice) 3 cups of hot chicken stock Melt butter, saute onion and bacon until soft, then add spices to onion/bacon mixture, add uncooked rice to pan and cook on medium heat until the rice is well coated with the spices. Pour on the hot chicken stock bring to the boil, cover with lid. Place in moderate oven for approximately 20mins, check to see if all the liquid has been absorbed, if so remove from oven and then gently fork through the rice separating the grains. Season with Salt and Pepper. I then add chopped parsley and toasted pinenuts. Other options are chopped chives, mushrooms, peas.
PRAWNS WITH SALAD
arrange the salad on plates and then add the following COS LETTUCE ORANGE CUT INTO SMALL PIECES (CAN ALSO USE PEAR) MANGO CUT INTO SMALL PIECES SPANISH ONION CUST INTO HALF MOONS AVOCADO CUST IN SMALL PIECES WHILE THIS IS BEING ARRANGED ONTO PLATES COOK PRAWNS - AS MANY AS YOU LIKE SCATTER THE PRAWNS OVER/AROUND THE SALAD ADD SOME WALNUTS ADD SOME SHAVED PARMESAN DRESSING MAYONAISE MIX WITH SOME FRESH LEMON JUICE
Porcupine Meat Balls. mince, added chopped onion (also carrot and zucchini if desired) form into small meatballs cook in fry pan Put into slow cooker Pour over 1 can tomato soup and 1 can diced tomatoes. Cook on low for 5 -6 hours
PATTY CAKES 4OZ BUTTER 4 OZ CASTOR SUGAR 2 EGGS 1/2 TEASPOON VANILLA ESSENCE 8OZ S.R. FLOUR PINCH OF SALT 1/2 CUP OF MILK
METHOD CREAM BUTTER AND SUGAR ADD BEATEN EGGS ADD VANILLA ESSENCE, MIX WELL SIFT FLOUR AND SALT ADD TO CREAMED MIXTURE ALTERNATIVELY WITH MILK
MODERATE OVEN ABOUT 20MINS
MAKES 4DOZEN MINI CAKES (COOK THEM FOR ABOUT 15MINS)
PASTIES 250GRAM OF LAMB MINCE 1 X PARSNIP 1 X CARROT 1 X POTATO 1 X SWEDE 1 X BROWN ONION CHOP VEGIES
ADD TO VEGETABLES, FROZEN PEAS, PARSLEY, BASIL, CURRY POWDER, SALT AND PEPPER
THEN ADD ONE BEATEN EGG CUT PASTRY SHEET INTO FOUR PLACE MIXTURE IN MIDDLE FOLD AS PILLOW
BAKE ABOUT 20MINS. CAN BE FROZEN
this mixture makes about 24
USE EGG WASH TO SEAL SEAM SIDE DOWN SPRINKLE WITH SESAME SEEDS
PANNA COTTA - SERVES 4 1 1/4 CUPS (300ML) CREAM 2/3 CUP (150ML) MILK 1/4 CUP SUGAR 1/4 CUP BOILING WATER 2 LEVEL TEASPOONS GELATINE 2 TEASPOOONS VANILLA ESSENCE
PLACE CREAM MILK AND SUGAR INTO A HEAVY BASED SAUCEPAN, HEAT GENTLY UNTIL ALMOST BOILING, STIRRING OFTEN TO MAKE SURE SUGAR IS DISSOLVED. REMOVE FROM HEAT POUR BOILING WATER INTO A CUP, THEN ADD GELATINE AND WHISK WITH FORK UNTIL COMPLETELY DISSOLVED. ADD TO CREAM MIXTURE WITH VANILLA ESSENCE. POUR THIS MIXTURE INTO A JUG TO COOL SLIGHTLY, AND COVER WITH CLING WRAP FIRMLY SO THE CREAM MIXTURE DOESN'T FORM A SKIN. WHEN COOLED TO LUKEWARD, GIVE IT A GOOD STIR THEN POUR INTO GLASSES. PLACE INTO FRIDGE UNTIL SET APPROX FOUR HOURS. THEN MAKE UP JELLY IN A SEPARATE BOWL AND WHEN COOL ADD TO THE PANNA COTTA.
STEP 1 STEP 2 STEP 3 STEP 4 STEP 5
MAKE PANNA COTTA, WHEN COOL - POUR INTO GLASSES (COVER WITH CLING) WAIT APPROX 4 HOURS OR OVERNIGHT MAKE JELLY JELLY TO COOL ADD TO GLASSES WITH PANNA COTTA
donna hay one pot chinese chicken
3 cups of chicken stock 6 slices of thinly sliced ginger 4 garlic, peeled and then halved 1 green long chilli - sliced thinly bring to the boil then add 1 and 1/2 cups of jasmine rice then bring back to the boil
STIR
then add chicken thigh fillets which have been trimmed then turn down heat cook for 20mins serve topped with green onion and coriander serve with soy sauce
Mini Quiches‌ Packet Frozen Puff Pastry Sheets 4 x eggs 300mls of thickened cream 6 rashers of bacon 3 spring onions half cup of grated cheese
chopped finely chopped finely salt and pepper
cut rounds from puff pastry spray tins put rounds into tin I find it best to mix in a bowl the chopped onion, bacon, cheese. Put teaspoon size into each pastry case Now add the mixture of beaten eggs/cream I use a dessert spoon of liquid for each case. (top if needed)
cook on 200 about 15mins Makes about 6 dozen. Can be frozen.
MARINATED CHICKEN THIGH FILLETS ALLOW 1 or 2 CHICKEN THIGH FILLETS PER PERSON 1 BOTTLE OF MASTERFOOD MARINADE (Mustard, Honey, Herbs or Honey,Soy, Garlic)
Leave the fillets as a roll and make two cuts across top (not deep) Marinade at least four hours (I did it overnight) Place a rack on baking dish and put some water into the dish Remove the fillets from marinade and place on rack Moderate oven Cook for about 15mins turn and another 10mins Turn Oven to Grill and then grill for a further 5minutes
(I also brushed with marinade)
LEMON SLICE INGREDIENTS HALF A CUP OF SWEETENED CONDENSED MILK 125 grams OF BUTTER 250 gms MILK ARROWROOT BISCUITS 1 LEMON - RIND AND JUICE 1 CUP OF COCONUT
METHOD 1
Place sweetened condensed milk and butter in a saucepan and melt over low heat, stirring constantly.
2
Crush biscuits finely.
3
Add lemon rind, lemon juice and coconut to crushed biscuits and mix well.
4
Add warm sweetened condensed milk and butter mixture to biscuits and mix well.
5
Press into a greased (and baking paper lined) slice tin.
6
Cool in the refrigerator till set.
7
Ice with lemon icing when cold and sprinkle with more coconut (if desired).
8
Cut into squares - a slice tin should cut to 24.
Laura's Chicken Carbonara
x 2 -3 people
2 small chicken fillets 4 rashers of bacon 1 onion garlic long life cream 1 egg parsley
diced into small pieces chopped into small pieces chopped into small pieces
pasta
cook pasta while cooking other ingredients
beaten
brown onion and bacon, garlic add diced chicken brown til cooked add cream add one beaten egg also can add parsley
LAMB SHANKS 1 LAMB SHANK PER PERSON 1 X LARGE CARROT 1 X STICK CELERY 1 X BROWN ONION
400G TIN TOMATOES CUP RED WINE 2 CUPS BEEF STOCK GARLIC PLAIN FLOUR SALT & PEPPER 2 TABLESPOONS OF TOMATO PASTE
CHOP ALL VEGIES
SEASON SHANKS, SHAKE OFF EXCESS FLOUR BROWN IN A LITTLE OIL ABOUT 5MINS REMOVE FROM DISH/PAN SAUTE VEGIES, ADD GARLIC, 2 TABLESPOONS TOMATO PASTE 2 CUPS OF BEEF STOCK BRING TO BOIL THEN ADD 1 X CUP RED WHITE 400G TIN CHOPPED TOMATOES BOUQUET GARNI TRANSFER TO OVEN - COVERED DISH SLOW COOK ABOUT 3HOURS
(UNDRAINED)
JEANNETTES DUKKAH RUB 1/2 CUP 1/2 CUP 2 TEASP 2 TEASP 2 2 TEASP 1/2 TEASP 1/2 TEASP
PISTACHIOS ALMONDS CORIANDER SEEDS CUMMIN SEEDS CARDAMON PODS SESAME SEEDS TUMERIC FENNEL SEEDS
TOAST NUTS IN A WARM PAN, THEN ADD SPICES AND CONTINUE TO COOK OVER A LOW HEAT UNTIL THEY BECOME FRAGRANT. GRIND INGREDIENTS UNTIL MIXTURE BECOMES THE TEXTURE OF BREADCRUMBS
FETTA AND SPINACH AND LEEK TART 20G BUTTER 160G ENGLISH SPINACH LEAVES 1/2 CUP SOUR CREAM
1/2 CUP THICKENED CREAM 3 EGGS, LIGHTLY BEATEN 2 TABLESPOONS BASIL LEAVES PEPPER 2 SHEETS FROZEN PUFF PASTRY
PRE HEAT OVEN TO 200C GREASE TART PAN LINE TART TIN WITH PASTRY. OVER LAPPING AND GENTLY PUSHING TOGETHER IN MIDDLE. TRIM OVER HANG WITH ROLLING PIN. PRICK PASTRY AND PLACE ON BAKING TRAY.
CUT LEEK IN HALF, WASH AND THINLY SLICE, SAUTE OVER MEDIUM HEAT 4 MINS. REMOVE FROM PAN ADD SPINACH TO PAN, COVER AND COOK TIL WILTED, REMOVE FROM HEAT THEN REMOVE EXCESS MOISTURE. COMBINE SOUR CREAM, CREAM AND EGGS AND MIX TOGETHER IN A BOWL. ADD FETTA, LEEK, SPINACH, BASIL SEASON WITH PEPPER. STIR WELL POUR THE PREPARED FETTA MIXTURE INTO THE PAN. BAKE IN MIDDLE OVEN FOR 30-35MINS UNTIL FIRM AND GOLDEN IN MIDDLE. REMOVE FROM PAN BEFORE CUTTING AND SERVING.
JEANNETTES CRANBERRY BISCUITS 150G PLAIN FLOUR 125G BUTTER 1/2 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 75G DARK BROWN SUGAR 75G ROLLED OATS 1 EGG VANILLA 75G DRIED CRANBERRIES chopped 150G CHOC CHIPS 50G PECAN NUTS (CAN USE WALNUTS)
CREAM BUTTER AND SUGAR ADD EGG - MIX SIFT PLAIN FLOUR WITH BAKING POWDER & SALT AND ADD TO MIXTURE THEN ADD OTHER INGREDIENTS ROLLED OATS DRIED CRANBERRIES PECAN NUTS VANILLA MIX WELL TEASPOON SIZE ONTO LINED BAKING TRAY 180- 15MINS ??? LEAVE 5 MINUTES TO COOL
MARIONS CHICKEN PARCELS 5 DOUBLE THIGH FILLETS 10 SLICES OF PROCIUTTO 200G OF LOW FAT RICOTTA CHEESE 3 TABLESPOONS PINENUTS (toasted) GRATED RIND OF ONE LEMON JUICE FROM 1 LEMON
see note below
SMALL AMOUNT OF BABY SPINNACH LEAVES SMALL AMOUNT OF SUNDRIED TOMATOES
POUND FILLETS BETWEEN 2 SHEETS OF BAKING PAPER TIL THIN COMBINE MIXTURE IN A BOWL PLACE MIXTURE ON ONE THIRD OF CHICKEN PLACE 3 OR 4 SPINNACH LEAVES ON TOP OF MIXTURE PLACE 3 OR 4 SUNDRIED TOMATOES ON TOP OF MIXTURE ROLL AND AND SECURE WITH TOOTHPICK/TOOTHPICKS ONCE ALL FILLETS HAVE BEEN DONE…. LAY TWO PIECES OF PROCIUTTO ON BAKING PAPER PLACE CHICKEN ON THE PROCUITTO AND WRAP AROUND THE CHICKEN SECURE WITH TOOTHPICKS PLACE CHICKEN ON BAKING PAPER AND COOK APPROX 1HOUR ON 350.
REMOVE FROM OVEN AND ALLOW TO SIT FOR AT LEAST 15MINS REMOVE TOOTHPICKS SLICE
NOTE TO TOAST THE PINENUTS…..HEAT PAN AND LIGHTLY TOAST PINENUTS…DO NOT LEAVE PAN AS THEY WILL TOAST VERY QUICKLY ONLY TAKES ABOUT 3MINS.
CHICKEN MUSHROOM AND PAK CHOY STIR FRY 1/2 MEDIUM RED ONION, THICKLY SLICED. 3 CLOVES GARLIC, FINELY CHOPPED 1 TABLESPOON GINGER, FINELY CHOPPED CHICKEN TENDERLOINS - 500G 150G FINELY SLICED MUSHROOMS 1 BUNCH PAK CHOY , QUARTERED VERTICALLY 1 TABLESPOON SWEET CHILLI SAUCE 1 TABLESPOON OYSTER SAUCE 1 TABLESPOON SOY SAUCE BEAN SHOOTS Add oil to wok/pan when hot add onion for 1 minute Add garlic, ginger, cook 1 minute Add chicken and cook for a few minutes, stirring until golden. Add mushrooms, cook 2minutes, then add pak choy separating leaves cook til just wilted. Add soy, sweet chilli and oyster sauce, and toss to coat ingredients. Toss in bean shoots garnish with spring onions and sesame seeds, if desired. Serve with Rice.
BOK CHOY ROAST VEGETABLES Finely shred baby bok choy….stems too. Slice a red onion…….half moons Lay on a serving dish and set aside. Roast potatoes, sweet potatoes, pumpkin in a roasting dish…(whatever you like) ..bottom covered with baking papers…til cooked. About 5mins before completion of roasting I add some cherry/roma tomatoes.
Place hot vegetables on bok choy and onion, pour over sauce….Serve.
Sauce… In a jar Half cup Rice Bran Oil (or vegetable oil) Quarter cup of brown sugar Quarter teaspoon salt 25mls of Cider vinegar 1 Tablespoon Worcestershire sauce Quarter cup of Tomato sauce Adjust dressing to your liking.
Give a good shake before pouring over vegetables
BERRY CRANACHAN
(Scottish recipe)
Combine 400g frozen mixed berries 125grams Caster sugar and 1/4 cup water in a small saucepan. Simmer over a low heat for 30minutes or until syrupy. Set aside to cool Divide 500grams of Greek yoghurt between four glasses and then top with the berry mixture. Sprinkle over 1 cup of muesli or flaked almonds. (Scottish suggestion, add a splash of whisky if you dare)
Artichoke and Parmesan Dip Jar of Artichokes in brine (if cannot find buy other, rinse and drain well) drain artichokes well chop add 1/2 cup of Thomy Mayonaise 1/2 cup of grated parmesan mix well Pour into oven proof dish Sprinkle top with more grated parmesan cheese
heat in oven about 15mins.. serve with bread or pita bread
Apricot tart with Almond meal Sheet of puff pastry sprinkle top with almond meal slice apricots and place on top sprinkle over sugar now sprinkle over some flaked almonds cook in oven ( can do with plums)