Oil, 2 tbsp real butter, 1 large onion chopped finely, 2 tsp lemon juice, 1 tsp garlic paste, I tsp ginger paste, 1 tsp garam masala, 1 tsp curry powder, 1 tsp ground cumin, 1 bay leaf, 1/2 cup cream, 1/2 cup yogurt, 1 cup tomato puree, pinch cayenne pepper (more to taste) pinch salt and black pepper, 500g chicken pieces (on bone tastes better)
Heat butter and oil in pan to medium heat and saute onions until soft and translucent. Stir in all spices and lemon juice. Stir for a minute then add tomato and cook a few Min's - keep stirring. Stir in cream and yogurt and lower to simmer 10 Min's. Set aside. Brown chicken in oil over medium heat. Season with extra garum masala (a teaspoon) then stir in a few tablespoons of sauce and simmer until liquid reduced then add to sauce and cook until chicken cooked. Serve with rice.
FROM GUURRBI TOURS Cooktown, With Nugal-warra Elder, Willie Gordon
Yangga, green ants,have many medicinal uses and are still widely used
to combat coughs and colds. They are either eaten alive, or crushed and
inhaled like a vapour rub to open up the sinuses. They can also be
rubbed into the skin, or taken as a drink with water.
Mothers with infants rub green ants on
their breasts to make the milk flow, and many believe that, taken in
high concentrations, green ants act as a contraceptive.
The ants make their nests - Gambul yangga
- by folding up leaves and fixing them together. The picture (right)
shows a nest in the early stages, but if you look up when you're in the
bush you can usually spot their nests in the trees, like large balls of
leaves.
Each
nest has several queens, which are many times larger than the worker
ants. You can see the difference in sizes in the photo.
Well sometimes ya need a little fry and I don't mean Stephen - though he is also a comfort! This is easy to make and is moist chicken with a crunchy coating!
How to:
Chicken pieces, flour mixed with your favorite dry spice flavours - eg: paprika (smoked), cumin, pepper, chilli, coriander, garlic, cayenne (scant), onion,tumeric (good for colour) and salt (use a vegetable salt for extra flavours) and can use dry herbs - basil, sage, marjoram, parsley). For health the super spices with antioxidants are Cinnamon, Ginger, Oregano, Paprika, Rosemary, Thyme and Turmeric though in fried dish maybe not so healthy!
What I do is get a large freezer bad and add the flour and then spices and dry herbs and taste - you can get a good idea of the final flavour this way and over time develop your perfect flavour combination so take note of amounts. Now soak the chicken pieces in buttermilk (I just make up powdered skim milk that is stronger than normal and add vinegar or lemon juice to 'sour' it instead of buying buttermilk and it works very well). Leave in fridge overnight. When ready to cook remove chicken pieces and place in bag of flour - have oil heating ready - to medium heat not smoking! - so once chicken is coated well you can place in oil - I test oil is ready by dropping a little flour in and if sizzles without 'boiling' which is too hot - it is ready - then place chicken pieces in - do not over crowd pan or you will not get crunchy chicken coating- fry until golden turning once - remove and drain on a wire rack over paper towels. Serve and enjoy!
When the festival is on I give in and get some fairy floss, a hot dog on a stick some home made tropical ice-cream, some delicious home made preserves and sauces to take home! Good days!
Have shown this recipe before but can't resist posting latest pic of a delicious Farm Soup - the last one I pasted with video was very rich and used ham hocks - this one is with lamb shanks - so follow the previous recipe but with lamb!
The wish for fresh isn't always fulfilled but a gourmet meal can come in a tin!
Check out this excellent blog example of how to eat sardines in style - http://tinyurl.com/6osl2s9 showing sardines, with caramelised eschallots and red wine vinegar on sourdough toast - garnished with coriander, served with Eggs (of course). Yummy!
What I had was just as delicious! I always make sure they are bristling sardines in olive oil and have found the King Oscars the best!
Prawns in yummy Creamy Coconut Curry Sauce! Easy to make.
In two tablespoon of peanut oil fry of some thinly sliced onions (2 medium onions) over moderate heat until soft (not browned) add in one large grated carrot and greens of choice - I used thinly sliced silverbeet (about 2 cups full) . Add one tablespoon of favorite curry powder (I use Clive of India) and stir for couple of minutes to release flavours (don't burn). Pour in one tin cream of coconut and 1/2 cup chicken stock (can use stock powder or cubes) stir through until combined add in good amount (depends on size) of green prawns and stir until pink (eat one to test doneness).
Don't overcook - as will continue to cook in hot curry sauce even off the heat. Prawns should have a crunchy bite, be juicy and tast of the sea! If prawns are overcooked they are terrible and rubbery without much taste.
The Maillard reaction is a way of browning. The sugar reacts to the amino acid and a range of flavors are produced. All I know is the flavours are delicious!
Carrots, celery, onions, potato, water to cover, one vegetable stock cube, salt and pepper, whole chicken thighs.
Bring to boil and immediately turn down to gentle simmer. When chicken just cooked remove and put aside to rest.
Continue to simmer until all vegetables are soft and the stew mixture has thickened. Cut the chicken to bite size and return to stew. Simmer until chicken warmed through and fully cooked.
This is real comfort food. I grew up having corned beef and cabbage with boiled potatoes and carrots. With the leftovers the next day we had corned beef fritters with home made tomato sauce. You'll need 1 corned beef brisket, 1 tbsp malt vinegar, 2 large onions, 1 tbsp brown sugar, 6 black peppercorns, 2 bay leaves, 4 cloves, 1/2 a cabbage, 4 potatoes, 4 carrots, your favorite mustard In a pot large enough to hold the corned beef place the beef, vinegar, sugar, peppercorns, bay leaves, 1 onion with the cloves stuck in, 1 carrot and water to cover and bring to a boil. Turn heat down to low for a gentle simmer and. Cook until fork tender - about 2 - 3 hours. Remove flovourings and all but meat and water. Cut rest of vegetables into serving sizes and slice cabbage. Add these vegetables to the pot of cooked corned beef and return to a simmer until all are tender. Serve corned beef slices with the vegetables and mustard and some of the cooking liquid. You may like to make a mustard sauce. Melt 1/2 tbsp butter and stir in 1 tbsp mustard until well combined. Stir in 1 tbsp flour until forms a paste. Cook for a minute to cook the flour. Remove from heat. Gradually add 1 cup of the cooking water until smooth then cook while stirring continuously. Return to the heat and bring to boil while stirring until thickened. Add 1 tbsp malt vinigar and stir through. Serve hot over the corned beef. Note: Corned beef can be very salty. If you find the meat is too salty for your taste try bringing the corned beef to a boil in plain water first, discard the water then follow recipe above. If you find a good butcher who corns his meat it should not be a problem!
Mustard &Parsley Sauce Good handful Flat Leaf Italian Parsley chopped, 1 heaoed tablespoon Butter, 1 heaped tablespoon plain flour, 1/2 cup full cream milm and 1/2 cup cooking liquid (more if sauce is too thick), 1 - 2 tablespoon seeded or dijon mustard, salt & pepper, to taste
Melt butter in a saucepan then take off heat, add flour and mix to make a paste, start adding liquid mixture bit by bit to avoid lumps intil all combined and smooth. Return to a moderate heat and cook until starts to thicken - keep stirring all the time, add
parsley, and salt & pepper to taste and cook until thick enough - either pour over sliced corned beef or put in a small jug to serve.
This quiche is great to take on a picnic or for a light evening meal.
Ingredients: 1 tbs olive oil, 2 onions, finely diced, 1 leek finely chopped, 1 clove garlic crushed, 1/2 cup chopped bacon, 1 bunch broccollini chopped, 4 eggs whisked, splash of milk, salt and freshly ground black pepper, 1/3 cup grated Parmesan cheese
Preheat oven to 200°C. Heat olive oil in a large fry pan over moderately high heat. Saute onion, leek, garlic and bacon for 2 minutes or until soft. Add broccollini and toss over a high heat for 3 mins or until just beginning to soften. Turn heat to low. Pour egg mix over and stir so egg coats everything, season with salt and pepper. Stir through grated cheese. Wait until the base is set - top will still be half cooked. Place under a hot grill to brown and finish cooking top. Middle will be cooked but lovely and creamy.
Serve with a salade or crusty bread and butter,
Onion, Leek, Bacon and Broccollini Crustless Quiche
4 Lamb chump chops (can use 4-quarter or neck chops to equal amount), 3 large brown onions chopped, 1 teaspoon of raw sugar, 1/2 cup tomato sauce, 2 teaspoons vinegar.
Method
Use a heavy based fry pan add a tablespoon of oil and brown meat in small batches so it doesn't 'stew'. When meat is browned cook the onions in the same pan until soft . Put meat and onions aside. Make a gravy in the same pan using the browning and juices. To make gravy add one heaped tablespoon of flour and mix to paste with juices and remaining oils and any lamb fats. Slowly add one cup of water and blend well to avoid lumps. Cook until simmering and allow to thicken. If it seems very thick add another 1/4 to 1/2 cup water then add sugar, tomato sauce and vinegar and mix well. Return meat and onions to same pan and bring to a very low simmer with lid off. Slow cook until the lamb is falling off the bone - about one and 1/2 hours. You can allow stew to continue cooking to thicken and reduce the sauce. Serve with steamed vegetables - potato, carrot etc. You can add the cooked vegetables to the stew for the last 20 minutes to warm through. Serve with peas, spinach, broccoli or your favorite greens.
Same recipe with lamb neck chops - melt in the mouth tender and so tasty! 19th June 2011
For a quick and tasty savoury tomato soup that warms and comforts!
In a saucepan heat 1 tin chopped tomatoes, 1 teaspoon raw sugar, 10ml quality balsamic vinegar, 150ml V8 vegetable juice I cup water, 1 cup sliced spicey smoked sausage until simmering then turn heat to low. Cook for 30 to 40 mins. Remove sausage and put aside (use for sandwich. Stir through 30ml cream and one tbsp chopped fresh basil. Add freshly ground black pepper and sea salt to taste. Garnish with grated extra tasty cheese and serve with a crusty bread.
Haven't cooked smoked cod in a while but saw it while in market and cooked some up. It was delicious. I heated some skim milk to a simmer then turned it to very low, placed the fish into the pan and let it sit and cook in the heated milk. Meanwhile I boiled some Red Pontiac Potatoes then mashed them with warm milk, sea salt, white pepper and a pat of butter. I made a pepper lemon bechamel sauce.
Make a roux by heating 1 tbsp butter over medium heat until melted then add 1 tbsp flour and combine well to form a paste. Add 1 cup of warm milk and keep stirring to combine well until sauce tickens. Slowly add juice of 1/2 lemon and keep mixing well to prevent curdling. Add salt and pepper to taste.
Heated some frozen baby peas - don't over cook as they only need to be warmed. Serve on a warmed plate with a little cracked black pepper to finish. Comfort food.
1/2 cup chopped bacon or bacon pieces
4 chopped potatoes
1 chopped onion
2 cups chicken stock
2 cups corn - I used fresh cooked whole kernels but tinned or frozen in fine or creamed corn if preffered
Salt and ground black pepper to taste
2 cups of cream
Sauté the bacon until browned and crispy. Add the chopped potatoes and onions and saute for around two minutes without cooking. Add chicken stock, corn, salt and pepper. Cover and simmer very gently for half an hour. Stir in cream and heat through. Don't boil or will curdle. Serve.
These were quick to make, tasted delicious with spicey tomato & Thai sweet chili sauce! Yum!
500 g beef, pork or chicken mince, 1 large sliced onion, 1 cup grated carrot, ¼ cabbage shredded, 1 tbsp curry powder, 1 tsp chicken stock powder. Spring roll pastry sheets.
Pre cook carrot and cabbage until a little wilted but not fully cooked. Brown onion in 1 tablespoon oil in frypan, add curry powder and stir until fragrant. Add mince and stir until cooked. Add carrot and cabbage and mix together. Add chicken stock powder and stir through. Cool the mixture. Taste - add salt and pepper if needed. It should be a dry mix otherwise it will not cook well and will make the spring roll wrappers to soggy. Place a heaped tablespoon of the mixture onto the spring roll wrapper and roll up. Seal with a little water or egg wash. Don't overfill as you want nice crunchy spring rolls!
Deep or shallow fry until golden. Drain on kitchen paper. Serve with your favourite sauce. Enjoy!
Make this fried rice to please yourself and your tastes. The main point is that this is easy and quick so there is no need to buy takeaway foods. Kids love this as well. Good as a side dish or light main meal.
Add any left over cooked or frozen vegetables or meats. Add chopped cooked egg - a left over frittata is yummy - or beat one or two eggs with salt and pepper and good pinch of chicken stock powder then make a space and place in middle of wok and stir through until cooked - mix through the rice. Add ginger and garlic ir desired and chili sauce or chopped chili. Garnish with chopped spring onions / parsley / cilantro.
HINTS:
Use day old rice as it is dryer and will prevent gluggy fried rice.
Add Thai sweet chili sauce for a little more spiceness.
Any cooked leftovers meats such as bbq chicken or prawns can be stirred through.
This home made soup is definitely a meal and is very comforting. It is healthy, cheap and simple to make. After a day or two in the fridge the flavour improves. If you make up a large stockpot full it is good to freeze in individual serves. It would be great to take to the office for lunch and reheat in the microwave as it thaws and reheats well. The delicious aromour will have fellow workers checking you out!
Ingredients:
1 and 1/2 tblsp Olive Oil
All vegetables need to be washed, peeled and diced:
3-4 onions (one can be a salade onion - little sweeter), 4 carrots, 1 parsnip, 1 swede, 2 turnip, 2 - 3 small pontiac potatoes (hold shape) and 1/2 bunch celery
1 liter chicken stock - home made is best
3 bay leaves, 6 whole black peppercorns
2 smoked dry cured bacon/ham hocks
Water to cover vegetables plus about 2 inches more
1 can tomatoe puree or chopped tomatoes
1/3 cup pearl barley
Method:
Heat the olive oil in a large stock pot, then add the onion and sauté over low to medium heat until onion clear but not brown. Add the carrot, parsnip, swede, turnip and celery. Sauté for a couple of minutes more to sweat the vegetables mixing with a wooden spoon. Add the chicken stock and heat until starting to bubble then add the bayleaves and peppercorns. Add the bacon hocks and submerge then add enough water to cover to about 2 inches above the vegetables. Add the can of tomatoes puree and barley and bring to the boil, then reduce heat to a gentle simmer. Leave uncovered and simmer for about 2 to 2 and a 1/2 hours or until bacon meat is so tender it falls off the bone. Turn off heat and taste - add salt and pepper to taste add salt & pepper to taste. Allow to cool, remove bacon bones and skin and discard (or give to dogs) and break up bacon meat to return to soup. Refrigerate overnight. Next day remove any fats that have solidified. Reheat portion to serve and freeze remainder. Serve hot with buttered bread or rolls!
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