What Dish do you do best? Recipe must be included

[redwhiteblue]

I've been watching Mary Berry on SBS on Demand. Salmon is my best go to dish and I bookmarked this recipe of hers as it's very similar to what I make. I always like to have green veges and salad on the side but Mary puts it all on top. Looks beautiful.

https://thehappyfoodie.co.uk/recipes...in-vegetables/

[Michael Jones]

Dame Mary Rosa Alleyne Hunnings or as we know her as Mary Berry is 90 and is still cooking

[redwhiteblue]

I used to go to a really good Thai near my old place but now I make my own tofu stirfty. Making this today as I can have left overs for tomorrow and Monday whilst I'm home so I don't have to cook again when it gets 8 degrees hotter tomorrow.

Take the tofu out of the fridge half an hour prior to cooking to let it drain on paper towel. I just use cheap paper napkins.

I slice the tofu into strips or you can buy a big pack already cut into cubes. and then coat in salt and pepper. I then just lightly coat the pan with oil and let the tofu cook for around 5-7 mins on one side first until it gets crisp. Then I turn it over and let it do the same. That way it doesn't break and you get a nice even gold colour.
Then I transfer it into a dish and cover to keep warm.
Veges today will be bok choy, red and yellow capsicum, green beans and celery with some almonds thrown in at the end so they don't get too soggy.
In addition to the above, I'll throw in some pineapple chunks as I got a whole one on special, plus will grill some tomorrow for my home made burger for the Womens' NRL. Not quite Jerry Seinfeld's parents eating steak at 4.30pm..

[horrie hastings]

This is a good recipe using lamb chops from Karen Martini. I like using red capsicum in it.


One Pot Greek Lamb Casserole
Karen Martini

Serves 4

8 Lamb Chump Chops
1 Large Onion halved and sliced
1/2 t spoon Minced Chilli (or to taste)
2 Cloves Garlic roughly sliced
1 t spoon Dried Oregano (or fresh if you have it)
2 Capsicums of any colour chopped roughly into squares
3 Large Desiree Potatoes chopped into roughly 3cm pieces
1 tin Chopped Tomatoes
Splash of Olive Oil
80mls Red Wine Vinegar
Salt & Pepper to taste

Brown chops in a pan for at least 2 to 3 minutes on each side. Do not use oil for this as it will help to render some of the fat and flavour from the lamb. Season with heaps of pepper and some salt while browning. Then add a splash of olive oil to the pan and continue to cook chops until they are dark brown on both sides and there are caramelised oil, fat and juices on the bottom of the pan.

Remove chops from pan and add the onion, chilli, garlic and oregano. Cook stirring so that the onion etc takes up the pan juices. Add capsicum and cook stirring for 2-3 minutes. Add potato to the pan and continue to cook, stirring, until the edges of the potato pieces start to look cooked. Return the chops to the pan, laying them on the top of the other ingredients. Add the red wine vinegar and stir then add the tinned tomatoes and stir. Add enough water to the pan to cover the chops and other ingredients. Bring to the boil and then cover and simmer for 50-55minutes until the meat is falling off the bones.

[Michael Jones]

Phaal Curry - Indian Recipes Site - Warning - This is probably the hottest curry there is,

Ingredients

• 2 medium tomatoes, diced
• Ľ cup water
• 10 cloves garlic, coarsely chopped
• 3 ghost chile peppers, stemmed and coarsely chopped (use gloves)
• 2 tablespoons grated fresh ginger root
• 1 tablespoon tomato puree
• 1 tablespoon salt
• 2 teaspoons chili powder
• 2 teaspoons garam masala
• 1 ˝ teaspoons ground cumin
• 1 ˝ teaspoons ground coriander
• 1 teaspoon ground fenugreek
• ground black pepper to taste
• 2 pounds cubed lamb
• Ľ cup clarified butter (ghee)
• 1 large onion, diced
• 1 tablespoon chopped fresh cilantro, or to taste

Directions

1. Combine tomatoes, water, garlic, ghost peppers, ginger, tomato purée, salt, chili powder, garam masala, cumin, coriander, fenugreek, and pepper in a blender. Pulse several times to chop ingredients, then blend until liquefied.
2. Transfer blended mixture to a large bowl. Add lamb and stir to coat. Cover and marinate in the refrigerator for 1 hour.
3. Melt ghee in a large pot over medium-high heat. Add onion and cook, stirring constantly, until golden brown, 10 to 15 minutes. Carefully pour lamb and marinade into the pot and bring to a boil. Cook and stir until sauce begins to thicken about 5 minutes. Reduce the heat to low and simmer until lamb is tender, about 20 minutes.
4. Ladle into bowls and garnish with cilantro.

[redwhiteblue]

This one is a bit wintery and it's one of the variations of what I do with my $10 stock pot I bought online during lockdown from K-mart. It's simple, economical and healthy.

I just add a can of crushed or whole Italian tomatoes into the pot with whatever other veges I have such as a can of white beans or chickpeas, a bag of baby spinach, carrots, peas, mushrooms, cauliflower, zucchini, beans etc. You can add leftover roast chicken if you like. Black olives work well too and gives it an extra salty kick. I used to add chilli flakes and if you like garlic, that would work as well. I just add dried herbs and salt/pepper these days.

I ladle it into containers just like you would with soup and freeze it. Great for lunches during the week when it's cold. Nothing better than having it simmer whilst watching a Roosters game on a Sunday afternoon. I leave it on for around 2 and a half hours which is plenty of time. It tastes better the next day and I rarely would eat it on the day I make it anyway.

[redwhiteblue]

This is an updated version of a chocolate slice I used to make years ago. I found this yesterday on GoodFood.com.au from the newly released Arnott's Biscuit cookbook.

INGREDIENTS

• 2 x 200g packets Arnott’s Tim Tam Original biscuits (or 400g Arnott’s Gluten Free Tim Tam Original biscuits)
• 100g butter, chopped
• 395g can sweetened condensed milk
• 200g milk chocolate, finely chopped
• sea salt flakes, to serve

METHOD

1. Grease and line an 18cm x 28cm slice tin with baking paper, extending the paper 2cm above the edges.
2. Place 200g of biscuits in the bowl of a food processor and pulse until crumbs form. Transfer to a medium bowl. Roughly chop the remaining biscuits.
3. In a small saucepan, stir the butter and half the condensed milk over medium heat for 3 minutes or until melted and combined.
4. Pour the butter mixture into the bowl of biscuit crumbs and stir well. Add the chopped biscuits and mix well. Spoon the mixture into the prepared tin, pressing firmly into the base and smoothing the surface. Cover and refrigerate for 30 minutes or until firm.
5. In a small saucepan over low heat, stir the chocolate and the remaining condensed milk continuously for 5 minutes, or until melted and smooth. Pour the mixture over the biscuit base. Cover and refrigerate for 4 hours or until set.
6. Scatter with salt flakes and cut into fingers before serving.

Makes 18 pieces

Tip:

Store the slice in an airtight container in the fridge for up to 1 week.

[horrie hastings]

Cranberry and Vodka Granita.

1 cup of water
1/2 cup of sugar
1 litre Cranberry juice
1/2 cup of Vodka

Bring water and sugar to the boil in a saucepan stirring till the sugar dissolves.
Boil without stirring for 3 minutes or slightly thickened. Allow to cool
Blend in juice and Vodka. Pour into a shallow tray or pan. Freeze covered. Rake with a fork occasionally( it will break up like crystals).

Side note- when i make this i usually use Dimes Pomegranate Juice or Sour Cherry juice instead of Cranberry, these can be found in 1 ltr cartons at most fruit shops, deli's and sometime Coles.
Its a very refreshing light sweet or desert to have in warm weather, also works well with a couples of tea spoons in a glass of sparkling for a refreshing summer drink.

[Michael Jones]

Apricot Chicken recipe from the Healthy Chef Site

INGREDIENTS

Serves 4

2 onions, sliced

1 tablespoon olive oil

1 tablespoon butter

600g organic/free-range chicken breast fillets, cut into slices or chunks

6 ripe sweet apricots, cut in half, stone removed (see notes for using dried apricot) plus exta apricots for garnishing. You will need 1 cup of pureed apricots (you can also use tinned apricots)

1 cup chicken stock

1 tablespoon whole fruit apricot jam

white pepper to season

parsley to garnish

METHOD

Sauté the onion over a medium heat in the olive oil and butter until softened and golden.

Add the chicken and cook for a further 5 minutes.

Pour in the stock and deglaze the pan, allowing all the caramelised pan juices to combine with the stock.

Blend the apricots into a puree and pour into the pan with the chicken and onions.

Simmer for a few minutes until the chicken is cooked through.

Add the whole fruit apricot jam as well as a good grind of pepper then mix through.

Taste your sauce and adjust where necessary to your palate - adding a touch more water if necessary. Your apricot sauce should be lovely thick, tasty and glossy.

Fry the additional apricot halves in a little olive oil until caramelised and add to the chicken just before serving. Garnish with parsley.

Serve at the table with your choice of sides. We love steamed jasmine rice, green beans or mashed potato.

NOTES & INSPIRATION

When apricots are out of season - use soaked sundried apricots or tinned apricots.

[mightyrooster]

This is a good recipe using lamb chops from Karen Martini. I like using red capsicum in it.


One Pot Greek Lamb Casserole
Karen Martini

Serves 4

8 Lamb Chump Chops
1 Large Onion halved and sliced
1/2 t spoon Minced Chilli (or to taste)
2 Cloves Garlic roughly sliced
1 t spoon Dried Oregano (or fresh if you have it)
2 Capsicums of any colour chopped roughly into squares
3 Large Desiree Potatoes chopped into roughly 3cm pieces
1 tin Chopped Tomatoes
Splash of Olive Oil
80mls Red Wine Vinegar
Salt & Pepper to taste

Brown chops in a pan for at least 2 to 3 minutes on each side. Do not use oil for this as it will help to render some of the fat and flavour from the lamb. Season with heaps of pepper and some salt while browning. Then add a splash of olive oil to the pan and continue to cook chops until they are dark brown on both sides and there are caramelised oil, fat and juices on the bottom of the pan.

Remove chops from pan and add the onion, chilli, garlic and oregano. Cook stirring so that the onion etc takes up the pan juices. Add capsicum and cook stirring for 2-3 minutes. Add potato to the pan and continue to cook, stirring, until the edges of the potato pieces start to look cooked. Return the chops to the pan, laying them on the top of the other ingredients. Add the red wine vinegar and stir then add the tinned tomatoes and stir. Add enough water to the pan to cover the chops and other ingredients. Bring to the boil and then cover and simmer for 50-55minutes until the meat is falling off the bones.

Another nice recipe Horrie!

[mightyrooster]

Apricot Chicken recipe from the Healthy Chef Site

INGREDIENTS

Serves 4

2 onions, sliced

1 tablespoon olive oil

1 tablespoon butter

600g organic/free-range chicken breast fillets, cut into slices or chunks

6 ripe sweet apricots, cut in half, stone removed (see notes for using dried apricot) plus exta apricots for garnishing. You will need 1 cup of pureed apricots (you can also use tinned apricots)

1 cup chicken stock

1 tablespoon whole fruit apricot jam

white pepper to season

parsley to garnish

METHOD

Sauté the onion over a medium heat in the olive oil and butter until softened and golden.

Add the chicken and cook for a further 5 minutes.

Pour in the stock and deglaze the pan, allowing all the caramelised pan juices to combine with the stock.

Blend the apricots into a puree and pour into the pan with the chicken and onions.

Simmer for a few minutes until the chicken is cooked through.

Add the whole fruit apricot jam as well as a good grind of pepper then mix through.

Taste your sauce and adjust where necessary to your palate - adding a touch more water if necessary. Your apricot sauce should be lovely thick, tasty and glossy.

Fry the additional apricot halves in a little olive oil until caramelised and add to the chicken just before serving. Garnish with parsley.

Serve at the table with your choice of sides. We love steamed jasmine rice, green beans or mashed potato.

NOTES & INSPIRATION

When apricots are out of season - use soaked sundried apricots or tinned apricots.

I’ve started adding Moroccan seasoning to my apricot chicken.