Moroccan Chicken

Preparation time:20 mins + 2 hrs marinating
Total cooking time:1 hr 25 mins
Serves 4
Ingredients8 large chicken drumsticks 3 cloves garlic, crushed 1 tsp grated fresh ginger 1 tsp ground turmeric 2 tsp ground cumin 1 tsp ground cardamom 1 tsp finely grated lemon rind 2 tblsp oil1 medium onion, sliced 2 cups chicken stock 6 pitted dates, chopped 1/3 cup shredded coconut
Here's how1 Trim chicken of excess fat and sinew. Place chicken in a large bowl. Combine garlic, ginger, turmeric, cumin, cardamom and rind in small bowl. Add to chicken, stir to completely coat. Cover and marinate for 2 hours.2 Preheat oven to moderate 180C. Heat oil in a heavy-based frying pan. Cook chicken over medium heat until well browned; drain on paper towels. Place chicken in an ovenproof casserole dish.3 Add onion to pan, cook, stirring for 5 minutes until soft. Add cooked onion, stock, dates and coconut to casserole dish. Cover and bake 1 hour 15 min-utes or until chicken is tender, stirring occasionally.
May be served with jasmine rice and stir-fried vegetables.
Storage time: The chicken may be left to marinate overnight in refrigera-tor. This recipe can be made the day before and stored in airtight container in refrigerator. Also suitable to freeze.
Variations: Dried apricots or prunes are great alternatives to dates. Beef or fish may be used for this recipe.

Mango Chicken Salad

INGREDIENTS
4 chicken breast fillets; 2 tsp olive oil; 2 celery sticks, diced; 80g sun-dried capsicum, chopped; 2 green capsicum, diced; 1 small fresh red chilli, seeded and chopped; 1 large mango, diced; 2 tbsp chopped mint; mixed salad leaves; and 1/2 cup (80g) unsalted macadamia nuts, lightly toasted and chopped
Salad Dressing 1/2 cup whole egg mayonnaise; 1 tsp curry powder; 3/4 cup plain yoghurt; 1 tbsp chutney

METHOD
1. Preheat the oven to hot (210 C). Place the chicken fillets in a single layer in an ovenproof dish and lightly brush with the oil. Cover with a sheet of foil and bake for 15–20 minutes, or until just cooked. Cool slightly, then cut into bite-sized pieces.

2. To make dressing: Combine all dressing ingredients in a small bowl and mix.

3. Combine the celery, capsicums and chilli in a large bowl. Add the chicken pieces and mix. Pour over enough dressing to moisten the salad. Gently fold through the mango and the chopped mint. Serve the salad with the salad leaves and sprinkle with the macadamia nuts.

Katayef (Sweet and Delicious Desert from Iraq)

As a little girl, Lana loved this desert that her mum made. When her mum considered it safe for her to attempt it, she passed on the recipe with supervision. Ever since then, her kids and friends have enjoyed it whenever she makes it. Here, the secret recipe is unleashed!
This happens to be one of the children's favorites.

INGREDIENTS
1 package Katayef (shredded Filo Dough); 3 sticks sweet butter or margarine (melted); 1 pound fresh Ricotta Cheese; and Sweet syrup (see recipe following)

METHOD
In a large bowl, fluff the Katayef until it is all pulled apart. Pour the melted butter over the Katayef and keep on fluffing so it is all mixed together. Grease an oven-proof dish and layer 1/2 of the Katayef dough on the bottom. Spread all of the Ricotta Cheese over the dough, and layer with the remaining dough. Bake in a preheated 350 degree oven for about 40-50 minutes or until golden brown on top. Pour syrup on top and serve.
"AWAFI".
Recipe for Sweet Syrup2 cups sugar 1 tablespoon lemon juice1 cup water 1 tablespoon Rosewater
Mix sugar, water, lemon juice in a saucepan and let boil for about 8 minutes. Add Rosewater and continue to boil for another minute. Remove from heat, let cool a bit, and pour over Katayef. Quantity is as desired for sweetness.

A Recipe from Lana (Djedda) Bakhash

Indonesian Spiced Rice

Ingredients
3 tablespoons peanut oil; 1 large onion, chopped; 2 jalapeño chilies, seeded but not deveined minced; 1 teaspoon turmeric; 1/2 teaspoon ground cinnamon; 1 pound long-grain white rice; 2 - 14.5 ounce cans chicken broth; 1/3 cup water; 1 bay leaf chopped; green onion for garnish

Method
1. Heat oil in heavy large saucepan over medium-low heat.
2. Add chopped onion and chilies and stir until onion is translucent, about 8 minutes.
3. Mix turmeric and ground cinnamon.
4. Add rice and stir 2 minutes.
5. Add chicken broth, water and bay leaf. Bring to boil.
6.Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

Hungarian Potato Soup

Ingredients
1 small bunch of celery, sliced (about 2 Cups)*; 2 Onions -- peeled and Chopped; 2 tbspn Chopped parsley leaves; 2 tbspn Oil (I use corn or peanut Oil); 5 med Potatoes, peeled -- cut in small Cubes; 1 Mild Pepperoni sausage -- cut in 2" chunks**; 1/4 tspn Black peppercorns; 4 Bay leaves; 2 qt Water; 2 tbspn Good white vinegar; 4 Raw Eggs; 1/2 pt Sour cream; Salt -- only if needed *Celery and the vinegar are naturally salty. **Pepperoni is the closest to Hungarian sausage

Method
In soup pot, saute celery and onions in oil until limp.
Add to parsley, potatoes, pepperoni chunks, peppercorns, bay leaves and 2 quarts of water.
Simmer slowly for at least one hour, until potatoes are soft, add salt to taste.
While soup is simmering, break 4 raw eggs, one egg at a time, into the pot. Space them so they will cook to a firm stage, without touching one another. Do not stir soup!
Serve soup, eggs and chunks of sausage in each soup plate.
Put a heaping tablespoon of sour cream in each plate.
Serve with a good crusty bread.

This is another Hungarian fall and winter soup. Made with just celery, onions, potato and pepperoni sausage, and topped with vinegar and sour cream, it is a hearty soup. The Bay leaves are an important flavor ingredient. Do not omit them. This is an easy soup to make, and its flavor is unique. It has been a favorite in my family for many generations.

French Lemon Tart

INGREDIENTS:
Pastry - 250g Plain Flour; 125g Butter; 65g Castor Sugar; 1 Egg
Filling - 7 Eggs; 370g Castor sugar; 4 Lemons; 315g King Island Pure Cream

METHOD:
Pastry
Sift flour and sugar then rub in the butter. Add egg and combine quickly to forma sweet paste. Place in the fridge to rest.When rested, roll out the paste with a rolling pin to around 3 mm thick. Place in a fluted edge flan tin. Trim edges and place back in fridge to rest again. Prepare flan pastry for blind baking by pricking a few holes in the base with afork. Line flan with baking paper and fill with rice to support pastry walls. Blind bake for 10 mins at 180 degrees celsius then remove rice and baking paper.Place back in oven for 3 mins then brush with some of the lemon filling to seal the fork holes. Remove pastry shell from oven.
Filling
Gently grate lemon rind and squeeze the juice. Mix the eggs, lemon juice, sugar and cream with a whisk- slowly! Strain the mixture and add the grated rind. Pour mixture into the flan and bake at 140 degrees celsius for around 30-40 mins until set.
Serving suggestion:
Allow to cool, remove from flan ring and serve with berries and a fruit sauce.

Fettucine Carbonara

INGREDIENTS
500 g fettucine; 3 eggs, lightly beaten; 1/2 cup cream; 1/3 cup finely grated Parmesan; 20g butter; 250g bacon, rind removed, cut into thin strips; 2 cloves garlic, crushed; 4 spring onions, finely chopped

METHOD
1 Bring a large pan of water to the boil, add the fettucine and cook for 10-12 minutes, or until just tender.
2 Whisk together the eggs, cream and Parmesan and season generously with salt and cracked black pepper.
3 Meanwhile, melt the butter in a frying pan, add the bacon strips and cook for 5-8 minutes, or until lightly golden. Add the garlic and spring onion and cook for 2-3 minutes more. Remove from the heat.
4 Drain the pasta, and transfer to a large serving bowl. While the pasta is still hot pour in the egg mixture and toss well to combine (the heat from the pasta should be sufficient to cook the egg). Add the bacon mixture and toss through the pasta.

Season to taste with cracked black pepper and serve immediately. http://www.bhg.com.au/display

Crystal Walnut Biscuits

The thickness of the biscuits is a matter of choice - the thinner the biscuit, the quicker it will cook.

Degree of difficulty: Medium
Ingredients:
2/3 cup walnuts; 250g unsalted butter; 1/4 cup caster sugar; 1/4 cup dark brown sugar (dark muscovado); 1 teaspoon vanilla essence;2 1/2 cups plain flour; demarara sugar
Method:
1. Pre-heat oven to 170deg.C. Line two biscuit trays with baking paper.
2. Place walnuts in a food processor and process, using the pulse button, until finely ground. Remove to a small bowl.
3. Place butter and sugar in food processor and process until well combined, scraping the sides occasionally. Add vanilla, flour and walnuts and process only until just coming together. Scrape mixture onto bench and knead by hand until ingredients are combined. Divide into three lots and wrap each in plastic, flattened into a disc shape. refrigerate for about 20 minutes.
4. Working with one lot of dough at a time, roll out between sheets of baking or greaseproof paper and cut with 5cm cutter. Place on prepared trays and lightly sprinkle with demarara sugar. Bake for about 8 to 12 minutes, until lightly golden. Remove from oven and cool on wire rack before storing in an airtight container.

Chef: Alison Alexander

Coconut Fish Curry

     
Preparation time:     20 mins
Total cooking time:     12 mins
Serves 4-6
Ingredients650g thick white fish fillets2 tsp lemon juice1 tsp cumin seeds1/2 tsp fennel seeds1/2 cup desiccated coconut2cm piece ginger, chopped2 dried red chillies, soaked for 15 mins in hot water 2 garlic cloves 1 medium-sized onion 3/4 tsp turmeric 2 tsp tamarind concentrate 2 tbsp butter 1 1/2 cups water 2 tbsp chopped coriander
Method
1. Cut across the fillets to make thick slices. Sprinkle with lemon juice and set aside. 2. Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic. Grind to a powder in a spice grinder or mortar.3. Grind the ginger, chillies, garlic and onion to a paste and add the ground spices, turmeric and tamarind. Dry the prepared seasoning paste in the butter for I 1/2 minutes, stirring. Add water and bring to the boil. Simmer for 6 minutes. 5. Add the fish with half the coriander. Simmer gently, until the fish is tender, about 6 minutes. Serve with rice, garnishing with the remaining coriander.
Hint: Tamarind concentrate gives a particular tart flavour. If not available use 1 tablespoon lemon or lime juice.
B H G Recipes\Indian\Coconut Fish Curry.htm
Source: Step by Step Indian Cooking (Murdoch Books)

Cinnamon Snaps

Cinnamon snaps are a classic biscuit from Belgium, where they're known as speculaas. And they're childs' play to make.
Ingredients
2 1/2 cups plain flour1 tsp baking soda1 cup brown sugar1 1/2 tsp powdered cinnamonPinch salt2 large eggs,yolks and whites separated1/2 cup butter, softenedExtra cinnamon for sprinkling
Method
Put plain flour into a mixing bowl with the baking soda (or you could use self-raising flour instead), brown sugar, pinch of salt and powdered cinnamon.
Mix together well.
Stir in egg yolks and the softened butter.
In a separate bowl (not plastic), whisk the egg whites to soft peaks.
Fold the egg whites into the other mixture until it forms a smooth dough.
Spread the dough onto a cool floured surface and knead the dough until it is smooth. Refrigerate for 15 minutes.
Roll out on a floured surface to 4mm thick between two sheets of non-stick baking paper. Cut into round biscuit shapes, either with biscuit cutters or a knife.
Place the biscuits onto baking tray covered with non-stick baking paper.
Bake in a moderate 180c oven for ten minutes or so.
Cool and sprinkle with a little cinnamon.
Degree of Difficulty: Low-ish. Preparation Time: About ten  minutes

Chargrilled Vegetables

Preparation time: 15 mins + 40 mins standing
Total cooking time: 1 hr
Serves 6 as an accompaniment


INGREDIENTS2 eggplantsSalt900g orange sweet potato4 zucchini2 red capsicums 600g button mushrooms1/3 cup olive oil
For the Basil Dressing1/2 cup olive oil2 cloves garlic, crushed2 tbsp balsamic vinegar1/2 tsp sugar1/3 cup fresh basil leaves
METHOD:1. Cut the eggplant into 1cm thick slices. Place on a wire rack and sprinkle liberally with salt. Leave for 30 minutes, then rinse under cold water and pat dry with paper towels.2. Cut the sweet potato into 5mm slices and the zucchini into 1cm slices lengthways. Quarter the capsicums, remove the seeds and membranes and chargrill, skin-side-down, until the skin blackens and blisters. (Alternatively, cook the capsicums, skin-side-up, under a preheated grill to blister the skins.) Place in a plastic bag and leave to cool. Peel away the skin. 3. Brush the eggplant, sweet potato, zucchini and mushrooms with oil. Chargrill or barbecue in batches until lightly browned and cooked through.4. To make the basil dressing, put the oil, garlic, vinegar, sugar and basil in a food processor or blender and process until smooth.5. Combine the chargrilled vegetables with the basil dressing and mix well. Allow to cool, then cover and refrigerate until ready to use. Return to room temperature before serving.

Brownies

These chocolate brownies double as party treats for kids, as well as delicious rum and macadamia delights for mum and dad!




INGREDIENTS
250g good quality dark chocolate, roughly chopped250g unsalted butter, cubed8 whole eggs3 cups superfine caster sugar2 teaspoons vanilla essence2 tablespoons good quality cocoa powder, sifted2 cups plain flour, siftedhandful of Smarties or M&Mshandful chopped marshmallows200g macadamia nutssplash of rum (adults only)
METHOD
1. Pre-heat the oven to 160°C. Grease two baking tins (use large lamington tins or large jelly roll pans) and line the base with baking paper. 2. Melt the chocolate and the butter in a heat-proof bowl set over a saucepan of hot water, stirring occasionally until smooth. Allow the chocolate to cool.3. In an electric mixer, beat the eggs, sugar and vanilla for 3-4 minutes or until pale and fluffy. Beat in the cooled chocolate mixture, add the flour and cocoa powder and beat until smooth. 4. Divide half the mixture into another bowl and, for the children, toss in a handful of Smarties and marshmallows and stir them in. In the adults' mixture, add a splash of dark rum and the macadamia nuts. Now pour the mixtures into the baking trays. 5. Bake for 30 minutes until dark brown and the top has formed a crust. Remove from the oven, allow to cool and cut into squares. Dust with icing sugar and serve.

Beef & Broccoli Stir Fry

Preparation time:20 mins
Total cooking time:10 mins
Serves 4-6
A quick, light and delicious dinner, for when you are running short of time.
Ingredients4 tablespoons soy sauce2 tablespoons cornflour2 teaspoons finely chopped fresh ginger or 18 teaspoon ground ginger1 teaspoon granulated sugar1 clove garlic, chopped1 x 250 g lean sirloin steak450 g broccoli1 cup (250 ml) water3 tablespoons peanut oil1 onion, coarsely chopped1 carrot, cut diagonally into3 mm-thick slices
Method

1 Combine 1 tablespoon each soy sauce and cornflour in a large bowl; mix well. Add ginger, granulated sugar and garlic and mix well.2 Cut steak across the grain into thin slices. Add to soy sauce mixture and toss to coat. Let stand for 15 minutes.3 Remove florets from broccoli and cut large florets in half. Cut the stems into 3 mm-thick slices.4 Combine remaining soy sauce, remaining cornflour and water in a small bowl; mix well.5 Heat 1 tablespoon peanut oil in a large frying pan over high heat. Stir-fry steak in hot oil for 1 minute; transfer steak with a slotted spoon to a large bowl. Add remaining peanut oil to pan. Stir-fry broccoli, onion and carrot in hot oil until crisp-tender, about 4 minutes.6 Stir steak and soy sauce mixture into vegetable mixture. Bring to the boil. Cook, stirring continually, until thickened, about 2 minutes. Serve hot.

Avocado Salsa

Chef: Allison Reynolds 'Mere Morsels' with Allison Reynolds
A salsa is a cross between a sauce and a salad. It’s very colourful and also compliments other food well, such as grilled squid or salmon and is a very popular addition to barbecues to accompany grilled meats.I find it enhances and extends a good chilli con carne when served wrapped in burritos. Try it as a tasty snack served on top of toasted crusty chewy bread.
Serves Makes a serving for 2-4
You need:
Dressing:Juice of 1 lime2 tbsp extra virgin olive oilSalt and freshly ground black pepper· Whisk together the lime juice, olive oil and seasoning to make a dressing.2 plump ripe tomatoes, chopped½ bunch of fresh torn or chopped coriander leaves, ½ small red onion, peeled and finely chopped1 ripe avocado, peeled and chopped1 small red chilli, deseeded and chopped
Method:
· Put the tomatoes into a medium size bowl along with the coriander leaves (keep a few back for garnish) and onion.· Gently stir the chopped avocado into the tomatoes etc along with the chilli and enough dressing to moisten and flavour the salsa.· Transfer to a serving dish and garnish with a few coriander leaves.· Cover with cling wrap and leave on one side for an hour if possible to allow the flavours to develop.

Asian Noodles

Ingredients1 tablespoon oil (olive or sesame)400g pack of fresh noodles from the refrigerated section of the supermarketThai or Asian-style seasoning, to taste400g pack of chicken strips1 onion1 red capsicum150g baby spinach250g mushrooms250g mung bean sprouts1 limesoy saucefresh coriander
MethodChop the onion, capsicum and the mushrooms. Heat the oil in a wok. Add the onion, Thai seasoning to taste, and the chicken strips. Cook for a few minutes, then add the red capsicum, mushrooms and noodles, and toss until they're well heated. Next throw in the baby spinach and the mung bean sprouts (they only take a minute). Finally add a squeeze of lime juice and a dash of soy sauce. Garnish with fresh coriander. Serves 4.

Simple Stir Fry
Ingredients1 cup rice2 cups water400g boneless fish (or meat or chicken) cut into strips1 clove garlic2 teaspoons chopped ginger (ready prepared ginger in a jar is fine)3-4 cups sliced vegetables (zucchini, carrot, capsicum, broccoli, mushrooms, cabbage, pumpkin, asparagus etc.) or 500g ready-cut stir-fry vegetables soy sauce
MethodPlace the rice and water into a saucepan. Bring to the boil, turn the heat to low and, while the rice is absorbing all the water, stir-fry the fish (or meat or chicken). Next add the garlic, ginger and the vegetables. Finish the dish with a splash of soy sauce. Serves 3-4.

Denis’ Heritage Apple Pie

Ingredients
8 large granny smith apples               ¼ cup of sugar
½ cup of water                         ¼ teaspoon cinnamon
½ cup of sultanas                         185gms margarine
½ cup of sugar                         1 egg separated
1 ½ cups plain flour*                    ¾ self raising flour*
1/3 cup of corn flour                    ½ cup of milk for glazing
extra sugar (for sprinkling over)               extra cinnamon(for sprinkling over)
½ teaspoon custard powder in pastry (optional)     5 cloves optional
½ teaspoon lemon rind (optional)

Method:- Peel, quarter, core and slice apples and place in a large saucepan with sugar, water and cinnamon. Bring to the boil, reduce heat and simmer, covered 8 minutes, or until apples are tender but still holding their shape. Drain apples if any liquid remains and stir in the sultanas. Allow to cool. Cream the butter and sugar together, then beat in the egg yolk. Add the dry ingredients and knead into a dough. Roll out 2/3 of the pastry and use to line base and sides of greased and bake paper lined 20cm spring form tin and spread the apple mixture evenly over the base. Roll out remaining pastry, to cover the pie. Seal edges together and trim. Brush top with the lightly beaten egg white, sprinkle with extra sugar and cinnamon: Cut slits in he top. Bake at 180C (350F) for 15 minutes, reduce heat to 150C (300F), and cook a further 35 minutes or until pie is golden brown and pastry cook through. Serve hot or cold with ice cream or cream.
*Depending on the pastry texture it may require a little milk as the mixture can be brittle and not easy to roll out and place in tin container.
Remember extra people requires extra apples therefore extra proportion wise apples/flour/pastry. Serves 6 – 8 persons.



Basic Apple Pie
Pastry
¾ cup wholemeal flour                ¾ flour
½ teaspoon of mixed spice               45gms margarine
4 tablespoons cold water

Filling
6 granny smith apples               ¼ cup of sultanas
1 tablespoon sugar

Method:-To prepare pastry sift flours and mixed spice together into a bowl. Mix well to combine. Rub margarine into flour using fingertips until mixture resembles fine breadcrumbs. Add water gradually to make a soft dough. Wrap in “Gladwrap” and allow to rest in the refrigerator for 20 minutes. Remove pastry from refrigerator. Roll out on a lightly floured pastry board, until pastry is 5 mm thick, then line 23 cm pie dish with pastry and trim off excess. Cut apples into thin slices. Layer into pie dish and sprinkle each layer of apples with sultanas and sugar. Left over pastry may be rolled again and cut into strips to form a lattice on top. Bake in a moderate oven(180c) for 45 minutes or until apple is tender and pastry is golden brown.
Serve with cream or ice cream. Serves 6 – 8 persons.

Ancient Egyptian Fig Cakes

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Ingredients

200g of fresh figs
Ground Cardamom
Honey
50gms of Walnuts
50gms of Almonds


Method:

1. With a blender, grind the almonds and walnuts seperately then
set them aside.
2. Chop the figs roughly and put them in the blender, adding just a
little water.
3. Add the walnuts and cardamom and blend again, adding a little
water if the mixture is too sticky.
4. Spoon the mixture out of the blender on to a clean surface. Shape
the mixture into balls.
5. Roll the balls in honey and sprinkle with ground almonds.

AL KOOZY RICE (Festive Spiced Rice)

More mildly seasoned than many Gulf pilafs, this spiced rice is a famous Bedouin favorite reserved for festive occasions. The moment honored guests appear at the encampment of black tents, the sheikh or patriarch gives the order to kill one or more sheep or a young camel. The men ceremoniously share ritual green coffee, reclining on red cushions and carpets until the feast is carried in on an immense tray: a whole roast animal splendidly arrayed on a mountain of savory buttered rice, luxuriously garnished with a bounty of golden brown nuts.
This rice, richly adorned with allspice, cinnamon, and almonds, is a reflection on the prosperity and generosity of the host family. Like baklava and roast meats, it's an extravagant and delightful interruption in the usual routine of vegetables and grains.
The following side dish of fragrant rice is still suitable for a feast, but with the butter/oil and nuts reduced by 50 per cent.
INGREDIENTS
Enough cooked fluffy white rice for 6 people2 tbsp. blanched almonds, halved or slivered2 tbsp. olive oil2 tbsp. pine nuts1/2 pound ground beefSaltBlack pepper1 tsp. allspice (divided use)1/4 cup butter or olive oil1/2 tsp. cinnamon1/4 tsp. nutmeg
METHOD
1. Prepare the Plain White Rice in advance. Fluff the cooked grains and let cool to room temperature.
2. Slowly saute the almonds in the olive oil, stirring frequently. When the almonds are beginning to brown, stir in the pine nuts and continue to cook until all the nuts are golden. Remove with a slotted spoon.
3. Brown the ground beef in the same oil, sprinkling with the salt, pepper, and half the allspice. Remove from the pan and drain in a sieve.
4. In a large nonstick pan, heat the 1/4 cup butter or olive oil. Stir in the rice and sprinkle with cinnamon, nutmeg, and the remaining allspice. As the rice heats, continue to toss until it is hot and coated with spices. Taste and adjust seasoning.