Bibimbap

Bulgogi Sauce (Marinade): 

6 tbs soy sauce

4 tsp sesame oil

4 tbs water

4 tbs Rice Wine

2 tsp toasted sesame seeds

4 tsp finely chopped spring onion

1 tsp chilli sauce (or as you like it)

1 small clove garlic crushed

4 tsp sugar

2 tsp finely chopped ginger 

 Bulgogi: Lean rump or fillet steak finely sliced and cut into strips

 Rice: Sushi prefered

 Vegatables: A variety cut into large "matchsticks"

cucumber

zucchini

capsicum

green beans

snow peas

carrot - grated

bean sprouts

 Eggs: 2

Put meat in the marinade for 3 hours or more. Grill briefly or cook on a hot griddle plate'

Beat 2 eggs with 2 tbs water. Heat small frying pan and lightly oil. Pour enough egg to just cover base of pan, swirling mixture to produce a thin omelet. Flip to lightly brown both sides. Repeat for several omelets. Roll omelets and cut to produce thin slices.

Boil the remaining marinade and use as a sauces - optional.

Put a serving of rice in the centre of  each persons bowl and arrange vegetables and omelet slices in groups around the rice at the edge of the bowl. Put the meat (Bulgogi) on a wooden board in the centre of the table or serve as individual portions on small boards or plates.

If you like chilli serve with a good chilli sause!

Salmon and Soba Noodles

2 Servings of Noodles (Soba or similar)

2 Salmon fillets (or white fish)

3 tbs Mirin

3 tbs Rice wine vinigar

2 tbs Soy sauce

1 tsp Brown sugar

2 tsp Sesame oil

Fresh Ginger - finely chopped

Red Capsicum - strips (coarse matchsticks)

Cucumber - ditto

Zucchini - ditto

Carrot - grated

2 Green Onions (Spring onions) - coarsely chopped

1 Avocado - diced

Cook noodles, drain and rinse in cold water.

Combine mirim, vinegar, soy sauce, sugar, sesame oil and ginger in a large bowl. Mix in all the prepared vegetables.

Fry fish in a hot pan - DON'T over cook. When cooked tranfer onto a plate and flake into large pieces.

Put noodles into a bowl and place vegetables on top. Pour some mirin mixture over the vegetables and then place flaked fish on top. Pour the remainder of the mirin mixture over the fish and top with coriander leaves and spring onion.

White Fish with Moroccan Spiced Lentils

Serves 2

1 tbs Moroccan Spice Mix
4 small white fish fillets
Vegetable or peanut oil
2 cloves garlic - finely chopped
1 med red onion - sliced
2 sticks celery - chopped in coarse matchsticks
1 med carrot - chopped
1 tbs ground cumin
1/2 tin (1 cup) brown lentils - rinsed
lemon juice
1 large tomato - chopped
Chopped coriander as garnish

Sprinkle fish with spice mix and rub into the fillets. Chill until needed.

Stir fry onion until soft. Add carrot and celery, garlic and cumin. Stir fry until fragrant but not over cooked. Add 2 tbs water. Bring to the boil and reduce heat to cook the carrot and celery until still crisp. Add lentils and bring to the boil. DON'T over cook. Remove from heat and stir in lemon juice, chopped coriander and tomato.

Char grill the fish fillets on both sides in a preheated, oiled pan.

Serve the fish on top of a serving of spiced lentils and garnish with coriander leaves.

Steamed beans go well with this dish.

Moroccan Spice Mix

8 white cardamoms
dried chilli to taste
1 tbs cumin seeds
1 tbs coriander seeds
8 cloves
1 1/2 tsp black peppercorns
1 tsp ground ginger
1 tsp ground nutmeg

Bruise cardamom pods. Dry roast cardamom, dried chiili, cumin, coriander, cloves and peppercorns. Grind mixture to a fine powder. Mix in ginger and nutmeg.

Thats it!

Rubbed in Fruit Cake

8 heaped tbs self raising flour
100-125 g butter
2 tbs sugar
2 eggs
1 Lemon
2 Handfuls of sultanas
Milk

Put flour into medium size bowl and butter into flour, rub in with fingers until the mixture looks like breadcrumbs.
Add sugar, eggs, sultanas, grated rind of the lemon and lemon juice and enough milk to make a very soft and moist mixture (nearly dropping consistency but with body).

Line a baking tin (a loaf tin works well) with baking paper and put the mixture in - DON'T mess with the mixture.

Place in a preheated oven to 200-190 C; top shelf and turn to brown the top of the cake evenly. (Take about 40-50 mins) Use the knife/skewer poking method to check that the cake is cooked.

When cooked place on a baking grid to cool.

Example variations - replace sultanas and lemon with:

Sultanas and Orange;

Sultanas and mixed spice;

Mixed spice and 1/2 tsp cinnamon.

Curried Chicken with Peas

Serves 6

1.5 kg chicken pieces (legs and thighs are best)

2 onions

2 tsps chopped garlic

1 tsp chopped ginger

2 dried chillies (chopped)

(don't add all at once, taste when cooked and add more if required)

2 tbls desiccated coconut

2 tbls water

oil

2 tsp ground cumin

1 tsp garam masala

1 cup water

3/4 cup peas fresh or frozen (frozen are fine)

2 tbls chopped fresh coriander or mint

2 tbls lemon juice

Roughly chop 1 onion; put in blender with garlic, ginger, chillies and coconut. Add 2 tbls water and blend to smooth paste. Fry blended mixture in a little oil until brown, add ground spices and fry a few more seconds.

Add chicken, turn well in spice mixture. (If using fresh peas: add with some water.) Cover and cook until chicken pieces and cooked through.

Add frozen peas cook for a few more minutes. Remove from heat add lemon juice and coriander.

Braised Lamb with Yoghurt

Serves 4-6

Best made 1 day ahead.

750 g or 1 1/2 lb lamb (meat from the leg is good)

2 large onions

3 tsp chopped ginger

2 tsp chopped garlic

2 tbls blanched almonds

2 dried chillies (add a small amount at the beginning, you can always add more later to your taste, but you cant take any out if its too hot!!!!!)

3/4 cup water

2 tsp ground coriander

1 tsp ground cumin

1 tsp garam masala

1/4 tsp saffron strands (optional)

2 tbls boiling water

1/2 cup yoghurt

oil

2 tbls chopped fresh coriander

Cut meat in to large cubes.

Chop 1 onion and put into electric blender with ginger, garlic, almonds and chillies.

Add 1/2 cup water and blend until smooth. Add ground spices and blend quickly.

Pound saffron strands and dissolve in boiling water, mix with yoghurt and set aside.

Finely chop remaining onion and fry until golden. Add the blended mixture and fry, stirring until it smells fragrant, rinse out blender with 1/4 cup water, add to pan and cook until mixture until the added liquid has evaporated. Add yoghurt mixture then meat, stir until all meat is coated with spice mixture. Cook for 1-2 hours until meat is tender and liquid is very thick - it may take longer than 2 hours. Add coriander during last 5 minutes.

Ossobuco

Serves 6

6 slices Veal shin (1- 2 inches thich)

plain flour

6 tbls butter

1/2 cup dry white wine

2 cups chopped ripe tomatoes (tinned are fine)

grated rind of 1/2 lemon

1 cup parsley (Continental chopped)

3-4 anchovy fillets finely chopped

1-2 cloves garlic finely chopped or minced

salt

pepper

Ossobuco

Flour the veal slices well. In a large, heavy pan fry the veal slices in butter until they are evenly browned. Pour wine over the slices and cook for 15 min, then add the tomatoes, 1 - 2 chopped anchovy fillets and season with salt and pepper. Cover and cook for 2 - 4 hours over a low heat until the meat is tender and almost falls off the bone.

Gemolada

Mix the garlic, 1 - 2 chopped anchovy fillets, parsley and lemon rind.

Serving

Sprinkle the gremolada over the Ossobuco a few minutes before serving and gently turn over once to distribute through the dish.

Traditionally the dish is served with rice or risotto. I prefer to serve with a mixture of char-grilled or roasted vegetables (potato, pumpkin, carrot, parsnip, onion)

Pasta in Gorgonzola Sauce

Serves 4

8 oz Gorganzola Cheese

1 tbsp Unsalted butter

1 cup cream

pepper (white or black)

nutmeg (pinch)

Pasta or Gnocchi

Pasta or Gnocchi

In a large pan bring water to boil and add sufficient pasta or gnocchi for 4 people. This will depend on the type of pasta. Cook until al dente.

Sauce (Start cooking when pasta or gnocchi is near to ready)

Melt butter in pan add cream, bring to boil and reduce a small amount. Lower heat and add cheese and mash with a fork. Stir until smooth and creamy. Season with pepper and nutmeg. If the sauce still seems too thin reduce it over low heat being careful not to burn it (DON'T add thickening - corn starch or plain flour).

Toss the pasta or gnocchi in the sauce and serve with a fresh salad.

You can substitue any other strongly flavoured cheese - Blue Vein etc.

Fish and Noodle Soup

Serves 4

180 g dried noodles

2 cm piece fresh ginger chopped finely

1 litre vegetable stock

2 tablespoons soy sauce

1/2 tablespoon sesame oil

3 green onions (spring onions) thinly sliced

brown or red onions will be ok

1 large carrot, peeled, cut into matchsticks or thinly slices

300 g flathead fillets, cut into 1.5 cm thick slices

(any white fish will be fine)

frozen sweet corn

In a large saucepan, stir fry onion, carrot and ginger, when softened add the stock and bring to the boil, add soy sauce and sesame oil.

Cook noodles as per packet instructions.

Add about a cupful of the noodle water to the saucepan and bring back to the boil.

Reduce heat in saucepan to medium, add sweet corn and fish and simmer for 1 minute or until fish is cooked through.

Divide the noodles between bowls, ladle vegetables on top. then put the fish on top and ladle the stock into the bowls.

You could use any vegetables.

Lemon Chicken Tagine

Serves 4

2 tablespoons plain flour

2 tablespoons Moroccan seasoning

8 chicken legs or thighs

2 tablespoon olive oil

2 red onions, halved, sliced

3 garlic cloves, crushed

1 cup chicken stock

1 lemon

150 g green beans

1/3 cup pitted green olives, halved

couscous, toasted slivered almonds and fresh coriander leaves, to serve

Place flour, seasoning and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based frying pan over high hear. Cook chicken in batches, turning, for 3 - to 4 minutes or until browned all over. Transfer to a plate.

Reduce heat to medium-high heat. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return chicken to pan. Add stock and 1/2 cup cold water. Cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.

Peel strips of rind from lemon. Juice lemon. Add rind, 1 tablespoon lemon juice, beans and olives to pan. Cover and cook for 10 minutes or until chicken is cooked through. Remove lid. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens. Serve with couscous, almonds and coriander.

Moroccan seasoning can be bought in supermarkets but to make your own mix together half a teaspoon of each of these spices

ground cumin, sweet paprika, ground ginger, turmeric, cinnamon, ground coriander

Chops In The Pot (Navarin of Lamb)

Serves 4-6

1 kg lamb chops trimmed of excess fat
or shoulder or fillet of lamb cut into large cubes
2 heaped tbs plain flour
2 tbs olive oil
50 g butter
4-5 medium carrots, peeled and chopped
6-8 small onions, peeled and whole
1 clove garlic, crushed
2 cups stock
1 tbs tomato puree or 1 tin of chopped tomatoes
sprig of rosemary
1 cup peas (frozen are OK)
salt
pepper

Toss the meat in the flour seasoned with salt and pepper, shake off the excess and save any flour left over. Heat the oil in a heavy pot and fry the meat until golden on all sides. Remove the meat and set aside.

Add butter and vegetables (not the peas) to pot and fry until just brown. Sprinkle the left over flour and cook gently for about a minute. Gradually stir in the stock, tomatoes, herbs and seasoning. Bring to the boil, constantly stirring until the sauce has thickened and is smooth.

Return the meat to the pot, cover and reduce heat to simmer, stirring occasionally. Cook for about 1 hour or until the meat is tender. Add peas and cook them - about 30 mins if frozen.

This can be cooked on the stove if the metal (cast iron) pot is good and heavy with a well fitting lid. Other wise cook in the oven at about 200 deg C. You can use a earthenware pot if you use an oven.

Serve with potatoes, rice, couscous or pasta.

Potatoes, Eggs and Cumin

(Serves 2-3)

500 g small potatoes, unpeeled
0.5 tsp cumin seeds
1 tsp ground cumin
2 tsp very finely chopped/grated root ginger
oil
black pepper (in grinder)
2 tbs chopped coriander leaves optional for garnish
Cook potatoes and drain. Peel if old. Cut into 2cm chunks.
4 hard boiled eggs, halved

Fry cumin seeds in v hot oil for about 10 secs.
Add potatoes, ginger, ground cumin and black pepper to pan.
Stir gently and fry for about 10 mins.
Add eggs and gently fry for about 1 min.
Option: stir in chopped coriander leaves and serve.

Mushroom and Pea Curry

(serves 2-3)

Oil
0.5 tsp cumin seeds
1 tsp chopped garlic
400 g medium-sized mushrooms, cut lengthways into quarters
2 tsp finely grated/chopped fresh root ginger
1 small hot chilli, finely chopped
1 tsp ground coriander
1 tsp garam masala
1 tbs tomato puree
150 g peas (frozen will be fine)
2 tbs finely chopped fresh coriander - optional garnish
2 tbs plain yogurt
300 ml water

Fry cumin seeds in v hot oil for about 10 secs. Add garlic and stir a couple of times.
Add mushrooms, ginger and chilli. Cook, stirring, until mushrooms turn silken.
Add ground coriander and garam masala and stir for about half a min.
Add tomato, peas and water.
Stir well and bring to the boil.
Cover and simmer gently for about 5 mins.
Stir in yogurt and simmer for about 1 min.
Serve with chopped coriander garnish if wanted.

Mussaman Beef (or Chicken) Curry - Version 2

Serves 6-8

Best made the day before required

1 kg of beef (not good steak; blade, stewing or other similar cuts)
4 cups coconut milk
1 cup roasted unsalted peanuts (optional)
2 tbs fish sauce
15 cardamon pods
1 stick cinnamon
2 tbs mussaman curry paste (will vary with type of paste so check jar for amount)
3 tbs tamarind liquid (I use the paste and add 1 tbs at a time; can be over-powering)
2 tbs lime juice
1-2 tbs palm sugar
extra fish sauce if necessary

Cut beef into large chunks and put into saucepan with the coconut milk, peanuts (if used), fish sauce, cardamon pods and cinnamon stick. Bring slowly to simmering point, stirring frequently with a wooden spoon. Turn heat low and allow to simmer, uncovered until meat is tender. This should take at least an hour (probably more) depending on cut of meat. DO NOT COVER AT ANY STAGE OR THE COCONUT MILK WILL CURDLE. Stir occasionally during this initial cooking.

When the meat is just tender lift it out and simmer the coconut milk a little longer, until it is reduced by about a third. If it has already reduced considerably, do not give it this further cooking. Stir in the curry paste, tamarind paste, lime juice, sugar. Return beef to pan and continue simmering until the gravy is thickened slightly. Taste and add more fish sauce if necessary. You should be able to taste the sourness of the lime, the saltiness of the fish sauce, the sweetness of the palm sugar, and the heat of the chilli in the curry paste.

Serve with rice and steamed vegetables.

Vegetable Tempura - That Always Works

Serves 2 (very well!)

Vegetables - the most suitable ones are:

Potatoes
Onion
Carrot
Capsicum (green, red, orange, yellow)
Eggplant
Zucchini
French Beans
Asparagus

How much? Guess! For two people, I have about 3-4 large handfuls when sliced vegetables are mixed in a bowl. (We like vegetables!)

Vegetables NOT suitable are those with a high water content, for example, Tomato, Cucumber, Cabbage and Lettuce.

Tempura Batter

2 eggs
1/4 cup plain flour
1/4 cup cornflour
Oil for deep frying (I
like sunflower oil)

Cut all vegetables to the size of French fries - about 5-6 cm long.
Combine vegetables in a large bowl and mix well, Add one egg and mix well. At this stage the mix should be a little dry.
Add another egg and mix well.
Add 1/4 cup cornflour and mix through, then add the plain flour and mix well.
If the mixture is too moist, add more cornflour and plain flour until the mixture is slightly dry. It should be just sticky, not thick and heavy. Lumps are OK. DON'T mix any more than is nessecery to just coat the vegetables.

Heat oil in deep fryer or deep pan.

BE VERY CAREFUL AND HAVE A LID READILY TO HAND IF YOU ARE USING AN OPEN PAN. IF THE PAN CATCHES FIRE QUICKLY COVER IT - DO NOT SPRAY WITH WATER!!

Using a wet wooden spoon scoop up enough mixture to make bite size pieces and deep fry until BARELY coloured.
Tip: I use my hand and don't make patties, just leave the bite size piece untidy.
When cooked remove from oil and drain thoroughly on absorbent paper.

Continue until all vegetable mixture is used up.

Dipping Sauce

2 cups water
1 tbs Bonito flakes
2 tbs sugar
2 tbs mirin
1/4 cup
soy sauce
2 or 3 dry shitake mushrooms

Place all ingredients in a saucepan and boil for 3-5 minutes. Use when cool.

Rolled Sushi - Simple

Makes 12 rolls or 72 slices

6 - sheets yaki-nori seaweed
2 cups Japanese rice
Sushi vinegar

Commercial vinegar is OK but if you prefer to make your own you will need
50 ml (3 and a bit tbs)rice vinegar
1 tbs sugar

Wasabi (if you like it - strong mustard taste)
Fillings - you can use anything that slices easily:

Tuna (good quality tinned tuna in slices works well)
Avocado
Cucumber
Cooked chicken
Salmon (smoked or otherwise)
Capsicum
Raw fish - most types BUT ABSOLUTELY FRESH

Cook the rice as per packet directions for Sushi - ONLY use proper sushi rice.

Prepare vegetables and cut into thin sticks/strips

When the rice is cooked add the sushi vinegar to the hot rice, stir well with spatula, at the same time fanning the rice constantly. Cover with a damp cloth and leave to cool. Do NOT put in fridge.
When cool divide the rice in half in its bowl, then mark each half into six making 12 portions.

Place a sheet of nori, shiny side downwards, on a bamboo mat on a chopping board.
Spread one portion of the rice over the nori with your fingers, leaving a finger wide space uncovered at the top of the nori - the edge furthest from you.

Spread a little wasabi (if used) in a horizontal line along the middle of the rice and lay a strip of filling on this.

Moisten (slightly) the edge of the nori furthest away from you. Holding the edge of the mat nearest to you, roll up the nori and rice into a tube with the filling in the middle. Use the mat as a guide - do not roll the nori into the food. Roll the rice tightly so that it sticks together and encloses the filling firmly.

Carefully roll the sushi off the mat. Make the remaining rolls in the same way, varying the fillings. Do not use wasabi with the cucumber.
Use a very sharp wet knife to cut each roll into six slices and stand them on a platter. Wipe and re-rinse the knife occasionally between cuts.

Serve with soy sauce.

Tips:

Cover the bamboo mat with cling wrap (cling foil) before you start.
Wash your hands after each roll.
Make sure your hands are a little wet before you start to spread the rice.
You can put more than one type of filling in a roll.
Don't make the rolls thicker than about two finger widths.
Cool the sushi until you are ready to serve it.
MAKE THE SUSHI ONLY A FEW HOURS BEFORE YOU EXPECT TO EAT IT.

Half the fun is eating the misshapen rolls before the guests come!

Fresh Fruit and Sweet Ricotta Tart

Serves 6

Pastry

1 2/3 cups plain flour
80 g butter, chopped
1/2 cup icing sugar
50
ml milk
1 egg

Ricotta filling

250 g fresh ricotta
1/4 cup caster sugar (less if you prefer)
1/2 tsp
vanilla essence
1/4 cup thin cream
fresh fruit (frozen berries,
defrosted work well)

Preheat oven to 180 degrees. Lightly grease 6 10 cm loose-bottomed tart tins.

To make pastry - process flour, butter, and sugar in food processor, or rub butter into flour using fingertips and then add sugar. Mix in milk and egg. Turn dough onto a floured board and form into a smooth ball, wrap in cling-wrap and chill for 30 minutes.
Divide pastry into 6 equal parts and roll out pastry, line the tart tins with pastry, prick bases with fork and chill for 10 mins. Line the pastry shells with baking paper and fill with pastry weights or uncooked rice. Bake for 15 minutes, remove paper and weights and bake for a further 10-15 minutes. Set aside to cool.

For the filling mix together ricotta, sugar, vanilla and cream until smooth, chill until required.

Before serving, fill each tart with ricotta filling and decorate with fresh fruit or defrosted berries.

Hot Cakes - My Way

Makes about 12 small pancakes.

4 heaped tbs self raising flour
25-30 g butter (melted and cooled)
1 tbs
sugar
1 egg
Few drops of Vanilla essence
Milk

Put flour into medium size bowl and pour melted butter into flour, stirring until mixture looks like breadcrumbs.
Add sugar, egg, vanilla essence and enough milk to make a batter (not too thin and not too thick)

Heat a non-stick frying pan or several and place a large spoonful of the mixture into the pans and cook on medium heat until golden brown and turn over to brown other side.
Keep warm until all are cooked.

Serve with fruit and yoghurt. The fruit can be cooked by adding a knob of butter to a frying pan and gently frying the fruit (peaches, apples, bananas). I add a tsp of honey to help caramel the fruit.

Banana Bread

1 3/4 cups plain flour
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp bicarbonate of soda
2/3 cup dark brown sugar
100 g chopped
walnuts
3 large over-ripe bananas
2 large eggs, lightly whisked
1
tsp vanilla essence
100 g butter, melted and cooled

Heat oven to 175 degrees C.

Lightly grease loaf pan and line base and 2 long sides with baking paper
Combine flour, cinnamon, baking powder, bicarbonate of soda, brown sugar and nuts in large bowl.
In another bowl mash bananas, stir in eggs, vanilla essence and cooled melted butter.
Fold wet ingredients into dry ingredients until just combined.
Put into loaf pan and bake for 3/4 - 1 hour. Cool in loaf tin for 10 minutes before turning out onto a cooling tray.