2013
‘FIT FOR A KING’
COOK BOOK
4th November, 2013
Kingsmen,
At the Valedictory Dinner, Garrick, Aaron and I were
speaking about cooking, more specifically about what to
cook when they leave here.
It was their suggestion that we prepare a cook book for
departing Kingsmen.
I emailed the King’s families and asked for your favourite
recipes and this is the result!!
Thankyou to the all of the mothers who responded in the
very short time frame.
I hope that you find these recipes useful and helpful.
Best wishes for the future – you know where we are, if you
need us.
Louise
Louise Charlton
Director of Learning and Leadership
[email protected]
0409603017
1
To the lads,
"Moving out can be a daunting experience, let alone having to cook your
own food. Both of us have come from families that are very passionate
about their food - knowing well and truly that food out of home is never 'just
like mumma used to make it'. And the secret tips and tricks that go on in the
kitchen at home seem to either get passed down to the sister or not at all. ‘Fit
for a King’ Cook Book combines a large variety of the Kingsmen's classic
family recipes, straight from mum. So every night can be a home-cooked
family meal.
We hope you guys get much use out of this book. Share and enjoy these
meals around a table, where ever that may be, with friends and family. And
hey, if cooked correctly, you'll never know where these meals could take you
;)..."
Sir Bose & Az.
(Garrick Ruddell and Aaron Gallagher)
2
Table of Contents
Starters and snacks
4
Meals
11
Sides and vegetables
32
Desserts and cakes
42
What to cook for your mother!!
50
(Our appreciation to Trevor for the great photos)
3
HOW TO REFILL ICE CUBES
By Jamie Smith, Deputy Master, King’s College
Ingredients
2 cups of Water
Method
Remove Ice Trays from Freezer.
Take the trays over to the sink and fill them with cold water.
Place the water filled trays back in the freezer.
Shut the door to the freezer.
Wipe down the benches and clean the oven!
4
ORIENTAL DRUMSTICKS
Bev Knowles (Rob Goodwin’s mum)
This is incredibly simple but a favourite of Rob’s
Ingredients
1 tsp honey
1 tsp salt-reduced soy sauce
Juice of ½ lemon
½ clove of garlic, finely chopped
3 drops of sesame oil
Freshly ground black pepper
4 chicken drumsticks
Method
Preheat oven to 180C/350F.
In a small bowl mix together honey, soy sauce, lemon juice, garlic, sesame oil and a
little pepper. You may wish to add ¼ tsp of chilli and 1 tsp grated ginger.
Skin drumsticks (a piece of paper towel in the palm of your hand will help you to grip
the skin) and coat with the marinade preparation. Cover and marinade in the
fridge for at least 10 mins.
Place drumsticks on a rack, turning them over halfway through the cooking and
cook for about 30 mins or until chicken is cooked.
For best results, put the drumsticks on a rack to allow the oven heat to circulate
around the meat and cook it evenly.
Serve with stir-fried green vegetables (such as broccoli, snow or sugar snap peas
and bok choy) and Asian noodles.
5
MACARONI
Donna Grogan (Andrew and Steven’s mum)
Andrew assures me this is his favourite recipe which he finds easy to make and it is
also good for leftover snacks and lunch too.
Ingredients:
Macaroni
Bacon (about 5 rashes diced)
1 Onion diced
Garlic (3 cloves chopped or 3 teaspoons minced garlic)
Tinned tomato soup
Cheese grated
Milk
Method:
Cook macaroni in salted water as per packet directions. Drain.
Cook bacon, onion and garlic in a pan.
Place all in ovenproof dish. Add the tinned soup with some milk.
Combine then add grated cheese on top. Heat in moderate oven for about 20 min
to grill cheese and heat through.
1 packet of macaroni makes 2 large dishes of macaroni. This can also be made in a
large saucepan instead of an ovenproof dish and heated up on the stovetop or in a
microwave.
A QUICK SNACK
Kate Civil (Oliver Civil’s mum)
Ingredients
1 apple
1 onion
butter
2 slices of bread
2 slices of cheese
Method
Cut apple and onion into small chunks and fry in butter in frypan. Cook toast and
butter. Place fried apple and onion onto toast and cover with slice of cheese. Grill
until cheese melts.
6
NACHOS
Pam Harris (Tim’s mum)
Ingredients
200 g bag of corn chips
300 ml jar salsa
125 g jar four bean mix
400 g grated cheese
Method
Preheat oven or grill to 180
Spread half the chips out over an ovenproof tray
Top with half the salsa, half the beans and half the cheese
Repeat this process on top of the original layer making sure to top with cheese
Heat in oven for 5-10 minutes, or until cheese is melted but not burnt
Serve immediately with guacamole and sour cream, if desired
ZUCCHINI SLICE
This is a good ‘lunch box’ recipe and takes two minutes to make
Ingredients
5 eggs
1 cup self-raising flour (sifted)
375 g zucchini, grated
1 large onion, finely chopped
200 g rindless bacon
1 cup of grated cheese
¼ vegetable oil
Method
Preheat the oven to 170
Grease and line with baking paper a 30 x 20 cm baking tray
Beat the eggs in a large bowl until just combined
Add the flour and beat until smooth
Add the zucchini, onion and bacon, cheese and oil
Stir to combine
Pour into the prepared pan and bake in oven for 30 minutes or until cooked through
7
SAVOURY MUFFINS
Another ‘lunch box’ recipe.
Ingredients
2 cups self raising flour
½ cup chopped ham
½ cup grated cheese
¼ cup mushrooms
1 small red capscuim – finely chopped
1 tablespoon of chopped parsley
125 g melted butter
1 cup of milk
1 egg, lightly beaten
Method
Heat the oven to 180
Spray muffin tray with oil
Combine dry ingredients in a large bowl
Stir in butter, milk and egg into the dry ingredients- until just combined
(do not over mix or your muffins will be tough)
Bake in the oven for 15 minutes or until golden
8
MUM’S – IMPOSSIBLE QUICHE
(IMPOSSIBLE TO STUFF UP!!!)
Debbie Cook (Garrick’s mum)
Ingredients
1 cup self raising flour
6-7 bacon rashers – chopped
2 cups of grated tasty cheese
Good sprig of parsley
1 large onion, chopped
7 eggs
2 ½ cups milk
4 tablespoons butter
Salt and pepper
Method
In a large bowl, sift in flour, add bacon, cheese, parsley, onion and salt and pepper
to taste
In another bowl, beat eggs lightly and then add the milk
Mix well
Melt butter (in microwave 40 seconds on 50 – cover or you will have a mess in the
microwave)
And then add the melted butter to the egg/milk mixture
Pour the egg/milk mixture into the dry ingredients and mix well
Place into a greased pyrex / baking dish about 230cm x 30 cm
Bake for about ¾ hour at 180 until golden brown and set
Serve with a nice green salad and crusty bread
9
QUICHE LORRAINE
For your lunch box!
Ingredients
Frozen pastry, thawed
200g bacon
75 g grated cheese
4/5 large eggs, beaten
150 ml cream
150 ml milk
Ground black pepper
Method
Heat oven to 170
Spray a deep pie dish or pan with oil
Unroll the pastry and line the pan with the pastry
Put the pan in the oven and cook the pastry until it starts to change colour
Meanwhile, cook the bacon and onion for a couple of minutes
Spread the bacon and onion on to the pastry
Sprinkle the cheese over the bacon and onion
Whisk the eggs, cream and milk together and pour into the pastry case
Bake for 25 minutes or until just set. Let the quiche stand for a few minutes before
serving
SWEET POTATO FISH CAKES
Lunch box, again
Ingredients
2 large potatoes, peeled and chopped
1 large sweet potatoes, peeled and chopped
½ red capscusim, chopped finely
200 g fish – tinned is fine
1 small red chilli
1 spring onion
2-3 tablespoon coriander (optional)
Salt and pepper
2 tablespoon oil
Method
Boil potatoes and sweet potatoes. Drain and mash
Mix in the capscuim, fish, chilli, spring onions and coriander. Season to taste
Divide mixture into 6 balls and flatten to form disks
Heat oil in heavy frypan. Quickly fry fish cakes 2 – 3 at a time until golden and crisp.
10
KINGSMEN STYLE MEAT BALLS
Amelia Williams (Charlie’s mother)
Ingredients
1kg of good quality mince
2 cups of bread crumbs
2 small eggs
2 tablespoons of soya sauce
Salt / pepper to taste
750 ml jar of Bolognaise sauce
425 g tin Tomato soup
Method
In a large bowl, mix mince, breadcrumbs, eggs, soya sauce and salt and pepper
Make the mixture into ping pong size meat balls and place on a lightly oil sprayed
oven trays
(makes approx 50 – will need two trays)
Bake in a 180 oven for approx 15-20 mins until meatballs are nicely brown
Place cooked meatballs into oven proof dish with lid
Pour over the sauce and the soup
Bake in 180 oven with lid on until bubbly hot
ENJOY!!
11
SHEPHERD’S PIE
Shane McColl (Angus and Lachie’s mum)
Ingredients
500g mince
2 tspns worcestershire sauce
4 large potatoes
3 tblspns water
2 tblspns butter or margarine
2 tblspn tomato sauce
1 large onion, finely chopped
1 beef stock cube
1 carrot, grated
salt & pepper
1 stalk celery, finely chopped
45 butter or margarine, extra
1tblspn finely chopped parsley
milk
Method
Peel potatoes and cut into quarters. Cook in boiling water until just soft. Drain.
Heat butter or margarine in a fry pan, add onion and cook until just starting to
change colour. Add minced beef and cook, stirring occasionally with a fork until
brown and crumbly.
Add carrot, celery and parsley. Add Worcestershire sauce, water, tomato sauce,
crumbled stock cube and salt/ pepper. Mix well to combine.
Set oven temperature at moderate hot (190 degrees C). Spoon mixture into a large
pie dish and ¾ fill with meat mixture. Mash potatoes well with 30g butter or
margarine & some milk. Keep mashed potato fairly thick. Spread over meat
covering completely.
Cut remaining butter or margarine into small pieces & dot on top of the potato.
Bake in the oven until potato is golden brown.
12
SPAGHETTI BOLOGNESE
Kris Hailey (Joel Loiaconi’s mum)
Ingredients
2 tablespoons olive oil
1 brown onion, chopped
2 cloves garlic, crushed
1kg beef mince
1 cup Heinz tomato soup
1 x 400 g cans chopped tomatoes
sea salt and cracked black pepper
400g spaghetti
flat-leaf parsley leaves, to serve
shaved parmesan, to serve
Method
Heat a large deep frying pan over high heat. Add the oil, onion and garlic and cook
for 1 minute or until the onion is soft. Add the mince and cook for 5 minutes, breaking
up any lumps with a wooden spoon. Add the tomato soup and cook, stirring to
combine. Add the tomatoes, salt and pepper and stir to combine. Bring to the boil,
reduce the heat to low and simmer for 1 hour or until thickened.
Place the pasta in a saucepan of salted boiling water and cook for 10-12 minutes or
until al dente. Drain and keep warm. Divide between bowls and top with the
Bolognese, parsley and parmesan. Serves 4.
PORCUPINES
Sue Johnson (Lachie’s mother)
Mix well 1 egg, ½ kg mince, I chopped onion, 1 tablespoon plain flour, self, pepper,
½ cup rice, oregano and basil.
Mix 1 tin tomato soup and 1 cup water.
Make rissoles and roll in flour and place in dish.
Pour tomato mixture over rissoles
Cook for 1 -1 ½ hours
Serve with rice or mashed potato!
13
DOUGLAS' SPAGHETTI BOLOGNESE
Jackie Banks (Douglas’ mum)
Ingredients
1 Onion
1 Clove Garlic
1 Carrot
1 Zucchini
1 tablespoon Olive Oil
500gm Mince
2 x 425gm cans chopped tomatoes
1/3 Cup Tomato Paste
1 Tablespoon beef stock powder
1 cup water
500g spaghetti
Grated cheese.
Method
Chop onion, crush garlic and finely grate the carrot and zucchini. Heat oil in large
saucepan. Add the onion and garlic and stir until the onion is soft. Add the mince
and stir until the meat is browned.
Add the tomatoes with their juice, the tomato paste, stock powder, water, carrot
and zucchini.
Stir to mix together. Turn the heat to low and simmer without the lid for about 30
minutes, stirring occasionally.
While the sauce is cooking, put a large saucepan of salted water on to boil. When
the water is boiling, add the spaghetti. When the water boils again, stir the spaghetti.
Cook the spaghetti as per the packet instructions. Strain when cooked.
Serve the sauce over the pasta with grated cheese.
PASTA!
Sue Johnson (Lachie’s mum)
Cook chopped onion, crushed garlic, 4 slices of sliced bacon, one cup of sliced
mushrooms and one cup sliced pumpkin
Season with salt and pepper and add chopped basil
Boil water and cook pasta.
Add one tin evaporated milk to pasta and simmer
Place pasta mixture over cooked pasta and serve with grated cheese and
parmesan cheese.
14
LASAGNE
Deborah Nelson (David’s mum)
Meat sauce
1 kg beef mince
1 onion, finely chopped
2 teaspoons crushed garlic
1 tablespoon olive oil
500g jar tomato based pasta sauce such as herbs and vegetables
800g can whole tomatoes
1 eggplant (optional)
½ red or green capsicum, finely chopped
Small handful parsley, finely chopped
If using eggplant, slice long ways and sprinkle with salt on both sides, and leave for
30 minutes, rinse and pat dry then cut into cubes, set aside.
Saute the onion and garlic in olive oil. Add the mince meat, turning and breaking it
up to brown the meat.
Add the jar of pasta sauce, the can of tomatoes with the juice and stir through. Add
the eggplant, capsicum and the parsley. Bring to a boil then reduce heat to a
simmer. Season with salt and pepper to taste. Simmer for 40min.
Note: Instead of the ready made pasta sauce, you can use an extra can of
tomatoes, but you will need to add herbs such as oregano and basil.
Cheese sauce
125g butter
8 tablespoons (2/3 cup) flour
1litre milk
1½ cups grated cheddar cheese
Melt the butter in a large saucepan, over low heat, taking care not to boil.
Add the flour all at once. Stir through over heat 1-2 min. Remove from heat.
Gradually add the milk to the pan, stirring well with each addition so as to avoid
getting lumps in it.
Towards the end of this process you can add the milk in larger amounts as it is more
liquid by then.
Return to heat and bring to the boil stirring constantly, to avoid the sauce from
burning on the bottom of the pan.
Remove from the heat. Add 1 cup of the cheese, reserving the rest for the top of the
lasagne, and stir it through. Season with salt and pepper to taste.
15
Lasagne
2 x 250g packets of instant lasagne
1. Grease a large baking dish.
2. Place a layer of lasagne on the bottom of the dish, spread a thin layer of the
pasta sauce on top, then a thin layer of white (cheese) sauce, repeat layers
till ingredients are used up, ending with a pasta layer.
3. Spread a thin layer of cheese sauce over the pasta and dot with small dobs
of butter and sprinkle with extra cheese. Dob small lumps of butter over the
top and sprinkle with
4. Bake at 180 degrees for 1 hour.
Variation: You can use defrosted frozen spinach instead of eggplant as another
layer for more vegetable content.
PAGLIA E FIENO ALLA CIOCIARA (FARMHOUSE STYLE PASTA)
Vivien Pedemont (Ben’s mum)
Ingredients
500g Tagliatelle
150 g frozen peas
25 g butter
150 g mushrooms
200 g ham
250 ml cream
100 g grated parmesan cheese
Salt and pepper
Method
Melt the butter in a fry pan
Add the peas and sliced mushrooms and stir
After 5 mins, add the chopped ham and stir for a few minutes before adding the
cream
Add salt. Keep mixture warm
Cook pasta as per directions on the packet
Drain pasta and turn into a heated serving dish
Add the grated cheese to the pasta dish and stir rapidly
Pour the sauce over the pasta, mix well
Add pepper to taste and serve at once
16
LOU’S VERSION OF MARCELLA HAZAN’S PENNE WITH TOMATO AND TUNA
Marie-Louise Cantamessa (Duncan Allan’s mum)
This pasta is as good as its ingredients. If you cannot afford Italian tinned tomatoes, a
good Italian brand of dried penne, and tuna packed in olive oil, don’t worry. Use
what you can get and afford. You can double the quantities to feed two, or more.
Most adults would only eat a 100 g pasta portion, but their meal might include a
salad, bread and cheese, and some grapes.
Ingredients
Penne – 250 g enough for 1 hungry boy
2 to 3 cloves garlic, roughly chopped
400 g tin tomatoes – if you can buy peeled chopped tomatoes then it is even easier
Small tin tuna – drain the liquid and discard (the cat or dog might enjoy it)
2 -3 tablespoons of olive oil
Handful freshly chopped parsley
Knob of butter, about a dessertspoonful
Freshly ground pepper
Squeeze of lemon juice
Method
In a small saucepan, over a low heat, cook the garlic in the olive oil. It takes just a
few seconds for the garlic to sizzle and smell wonderful – you do not want it to
brown. Add the tomatoes and all the juice, and break up whole tomatoes with a
wooden spoon. Let the sauce simmer gently until it thickens and the oil rises to the
top. This can take 20 minutes – enough time to bring a large saucepan of water to
boil, and to cook the pasta.
When the pasta is ready, add the drained tuna to the sauce and stir it in gently so
you can still see flakes of tuna. Toss the drained pasta in to the sauce, add the
butter, lots of black pepper, a squeeze of lemon juice, and a handful of freshly
chopped parsley.
Italians do not serve this pasta with parmesan cheese. It doesn’t need it, and
parmesan is expensive so keep the parmesan for another dish such as Jamie Oliver’s
blokes’ pasta.
A simple rocket salad or green salad goes well with this dish.
17
LOU’S VERSION OF JAMIE OLIVER’S BLOKES’ PASTA
Marie-Louise Cantamessa (Duncan Allan’s mum)
I think this would feed 2 hungry boys, though my son James said that after AFL
training he could eat an entire 500g packet of pasta at a sitting.
You might need to buy fennel seeds, dried oregano, and dried chillies, but they will
last a long time and can be used again and again. Italian parmesan is expensive
but there is probably a cheaper Aussie alternative.
Ingredients
2 heaped teaspoons fennel seeds – bashed a bit in a mortar and pestle, or with the
end of a knife handle
2 dried red chillies, crumbled
2 to 3 cloves garlic, roughly chopped
Cheap vegetable oil – eg sunflower oil
Olive oil
approx 600 g pork sausages
1 tablespoon dried oregano
A wineglass of dry white wine – cardboard plonk will do
grated rind and juice of 1 lemon
500 g fusilli (pasta)
freshly ground black pepper
about a tablespoon of butter
a handful of freshly grated Parmesan cheese, plus extra for serving
a handful of chopped fresh flat-leaf parsley
Method
Fill a large saucepan ¾ full of water, and bring to the boil while you cook the sauce.
Heat a splash of sunflower oil in a heavy-bottomed frying pan. Squeeze the meat
out of the sausage skins and put into the pan, really breaking it up using the back of
a wooden spoon. Fry for a few minutes until the meat starts to color and the fat has
rendered slightly, then crush it once more so it resembles coarse mince. If a lot of fat
has come out of the sausages, drain off and discard. (Mix in to the dog’s dinner, if
you have a dog, or pour it down the sink, but run the hot tap for a few seconds so
you don’t block the drain.) Add a splash (about a tablespoon) of olive oil then toss in
the bashed-up fennel seeds, chillies, and garlic, and cook on a medium heat for
around 10 minutes until the meat becomes crisp, golden brown and slightly
caramelized.
The water should be boiling by now. Add the pasta, cover with a lid and bring back
to the boil. Uncover and cook at a vigorous boil until done. This usually takes 10 – 15
minutes so check the pasta after 10 minutes. (Pasta cooked ‘al dente’ has a low
glycaemic index, which means it not only tastes good, it is also a healthy option.)
18
While the pasta is cooking, add the oregano to the sausage pan, then pour in the
white wine and let it bubble a bit. Add the lemon zest and juice. Turn the heat down
to low. When the pasta has cooked al dente, drain it in a colander, reserving some
of the cooking water, and toss it in the pan with your sausage meat. Add the butter,
Parmesan, chopped parsley and a few spoonfuls of the reserved cooking water. This
will give you a lovely shiny sauce that clings to the pasta. Taste – it probably won’t
need any salt, but lots of freshly ground black pepper would be good - then serve
immediately with a little extra grated Parmesan sprinkled over the top.
This pasta goes well with a simple salad of rocket leaves tossed with some olive oil
and a squeeze of lemon juice or a splash of balsamic vinegar, if you can be
bothered.
CHORIZO CARBONARA
Pam Baum (Josh’s mum)
Pam says that this is very easy to make.
Ingredients
320g dried penne pasta
70g chorizo sausage
½ - 1 fresh red chilli or paste
2 sprigs fresh rosemary
Olive oil
4 cloves garlic
1 large egg
½ of a lemon
2 heaped Tbsp fat free natural yogurt
½ cup grated cheese
Method
Put the pasta into a lidded pan, cover with boiling salted water and cook according
to packet instructions.
Finely slice the chorizo, chilli and rosemary leaves and put into the frying pan with 1
tsp of olive oil and a pinch of pepper, then add the finely crushed garlic and stir
around until lightly golden.
Beat the egg, lemon juice, yogurt and cheese together in a small bowl. Drain the
pasta, reserving a cupful of the starchy cooking water. Toss the pasta into the
chorizo pan, remove from the heat and mix well with the creamy sauce, loosening
with a splash of cooking water if needed, then season to taste.
Serve with a tossed salad.
19
TUNA AND PASTA MEDITERRANEAN STYLE
Debbie Cook (Garrick’s mum)
Ingredients
400 g spiral pasta
1 medium red onion, diced
2 cloves garlic, crushed
10 black olives (optional)
2-3 tablespoons capers (optional)
1 large tin of tuna (I use Sirena brand)
1 x 350 g jar of Leggo’s stir through sauce – char grilled vegetables
Juice of ½ lemon
Good handful freshly chopped basil and parsley
Oil and butter for frying
Method
Bring a pot of water to the boil and cook pasta to al denta
Reserve a cupful of the pasta water, you may need it later
Whilst pasta is cooking, heat a little oil and a tablespoon of butter in a frying pan
and fry onion and garlic
Add the olives and capers, if you are using them together with the jar of Leggo
sauce
Stir and fry until the smell fuses and the ingredients combine well
(if it is drying out, add a little of the pasta water from the cooking pasta pot, about 2
or 3 tablespoons is plenty …..a little secret)
Add the tuna but leave it quite chucky as it will break up
Add the lemon juice and then salt and pepper to taste
(if this is drying out too much again, add another few tablespoons of pasta water)
Now add your freshly chopped herbs
Lastly, add well drained pasta
Combine well and serve
This does 2 good sized serves with maybe a bit left over for lunch the next day but
gauge for yourself
20
PASTA WITH BACON AND TOMATO SAUCE - VERY EASY
Suzie Graham (Tom’s mum)
Ingredients:1 tablespoon oil
4 to 6 rashers of bacon – finely chopped – depending on how much bacon you
like!!
1 onion – finely chopped
2 cloves of garlic – crushed or finely chopped
400g tin of crushed tomatoes
½ cup chicken stock – a chicken stock cube and ½ cup water
Salt and Pepper to taste
Optional – a small (ladies size) handful of chopped fresh basil or 1 teaspoon of dried
basil herbs
Packet of dried pasta – Bowties are good for this recipe but you can use any type of
pasta you like.
Method:Using a heavy based saucepan, heat oil over a medium heat . Add onion,
chopped bacon and garlic. Cook, stirring, for 5 to 8 minutes or until onion is softened
and bacon is cooked. Add crushed tomatoes and chicken stock and dried basil if
using – do not add in fresh basil now -, stir in and bring to the boil. Once boiling turn
the heat down to very low and simmer for 20 mins with the lid on the saucepan.
Stirring occasionally during cooking so sauce does not stick to bottom of saucepan.
Just before serving stir in fresh basil.
Pasta:Cook pasta in a large saucepan of boiling, salted water - follow the directions on
the packet. Pasta is cooked when you break the pasta in half and it’s the same
colour all the way through. Drain.
21
CREAMY PASTA CARBONARA
Jane Tickner (Sam’s mum)
Ingredients
2 tablespoons Olive Oil
1 Onion sliced and diced (chopped up)
1 Garlic Clove Crushed
1 or 2 rashers bacon sliced thinly
250 grams mushrooms sliced
1/2 cup white wine or chicken stock
300ml Cream
1 egg beaten
250 grams Fettucini Pasta
Method
Cook the pasta as per the directions on the packet.
Heat the oil in a large frying pan, chuck in the onion and garlic and cook for a few
minutes until it softens a bit
Toss in the bacon and cook until a bit crunchy, throw the mushrooms in as well and
cook for a couple of minutes
Pour in the stock (just drink the wine) and tip the cream in, turn up the heat and
bring it to the boil then simmer until it starts to thicken
Toss the beaten egg in with a bit of pepper and salt and simmer for about 30
seconds. (Not too long or the egg will cook too much)
Add the cooked pasta in the pan and stir it through gently.
Serve with garlic bread and a quick salad of lettuce and tomatoes
Serves
4 Girls or 2 Blokes or 1 bloke and 2 girls if you’re really lucky!
22
SAUSAGES WITH RED WINE AND SILVERBEET
Ingredients
100 ml olive oil
1 kg pork sausages
1 onion diced
1 garlic clove crushed
1 cup of red wine
1 bunch of silverbeet, stalks removed and torn in strips
1 ½ cups beef stock
Method
Heat oil in a heavy frying pan
Add sausages, cook for 5 minutes on all sides (cook in batches if needed)
Add onion and garlic to the pan and sauté until onion starts to change colour
Add the wine
Keep cooking until the liquid is reduced by about one half
Sprinkle the silverbeet over the sausages
Pour the stock over the sausages and silverbeet
Season with salt and pepper
Cover
Simmer until the sauce has again reduced by half and the silverbeet has wilted
Serve with roast potatoes and crusty bread
23
VEAL SALTIMBOCCA
Sally Carson, Events and Marketing Manager, King’s College
Ingredients
8 rashers middle bacon/pancetta
½ cup fresh sage leaves
8 (80g each) veal schnitzels (uncrumbed)
40g butter
1/3 cup lemon juice
Mashed potato and steamed green beans, to serve
Method
Remove eye piece from each bacon rasher. Remove and discard rind from tail
pieces of bacon. Place 1 piece of bacon on a flat work surface. Top with 2 sage
leaves. Top with 1 piece of veal. Fold bacon around short sides of veal.
Repeat with remaining bacon, sage leaves, veal.
Melt half the butter in a large frying pan over high heat. Cook veal, in 2 batches, for
2 minutes each side or until just cooked through. Transfer to a plate. Cover to keep
warm.
Coarsely chop remaining sage leaves. Melt remaining butter in pan. Add garlic.
Cook, stirring, for 1 minute. Add lemon juice and sage. Cook, stirring, for 1 minute or
until mixture has thickened slightly.
Serve veal with mashed potato, beans and drizzled with sage sauce
24
BEEF STEW WITH POTATO AND SAFFRON
Ingredients
Splash of olive oil
1 tablespoon of butter
1 onion, diced
1 carrot, finely chopped
1 celery stick, finely chopped
800 g stewing steak or chuck steak, cut into 3 cm cubes
800 g potatoes, cut into 3cm cubes
1 litre beef stock
1 tablespoon of cornflour (optional)
¼ cup chopped parsley
Sea salt and freshly ground pepper
Good pinch of saffron
Method
Heat olive oil and butter in a large saucepan
Fry potatoes for 4 to 5 minutes until golden, then remove the potatoes from the
saucepan
Add the meat to the saucepan and cook for 4mins until sealed. Best to cook in
small batches
Remove the meat from the saucepan
Add the onion, carrot and celery and sauté for 2 minutes
Return the meat to the pan and pour the stock over the meat
Season with salt and pepper and bring to a simmer (low boil)
Cook for 1 hour until the meat is tender (stir occasionally to stop the meat sticking to
the pan)
Add the potatoes and the saffron
Cook for a further 20 minutes (continue to stir – carefully, so not to break up the
potatoes)
(if you want, you can add in a cup of mushrooms or a cup of frozen peas at this
point)
For a thicker stew, combine the cornflour with some of the gravy in a cup, mix and
return the mixture to the saucepan and cook for a few minutes more
Add the chopped parsley and serve with crusty bread
25
BEER MARINADE
Pam Harris (Tim’s mum)
Handy marinade for a BBQ
Ingredients
1 clove crushed garlic
½ cup tomato sauce
250 ml beer
2 tablespoon Worcestershire sauce
2 tablespoon brown sugar
1 tablespoon grain mustard
1 tablespoon cornflour
Method
Mix garlic, tomato sauce, beer, Worcestershire sauce, brown sugar, mustard and
cornflour together in a bowl (not a plastic bowl)
Add the meat to the marinade and turn to coat
Cover or seal the bowl
Leave in the fridge to marinade for at least 2 hours, preferably overnight
Remove meat from marinade and cook on the BBQ
Discard left over marinade
26
BUTTER CHICKEN
Bronwyn Hoch (Lachie and Cormac’s mum)
This is a favourite of the Hoch boys!!
Ingredients
1/2 cup natural yoghurt
1/2 cup butter chicken paste
1/2 cup almond meal
420g can diced tomatoes
1kg chicken thigh fillets diced
1 onion sliced
1/3 cup cream
Method
Combine yoghurt, paste, almond meal, tomatoes and chicken in a large dish and
place in the fridge for up to 3hrs if time permits.
Melt 1tbsp of margarine in a large saucepan and cook onion for a few minutes.
Adding the chicken mixture then and bring to the boil. Cover and simmer for 20
min.
Stir in the cream then cook uncovered for a further 15 min on simmer.
Serve then with rice. Enjoy.
CHICKEN IN PEANUT SAUCE (COOKED IN THE MICROWAVE)
Vivien Pedemont (Ben’s mum)
Ingredients
8 chicken thigh fillets
1 onion, finely chopped
1 clove of garlic, crushed
30 grs butter
¼ cup crunchy peanut butter
½ cup of chicken stock
¼ cup of honey
2 teaspoons grainy mustard
1 teaspoon of curry powder
Pinch of cardamom
Dash of Tabasco sauce
Method
Remove any fat and sinew from chicken
Combine onion, garlic and butter in dish. Cook on HIGH for 3 minutes
Stir in peanut butter, stock, honey, mustard, curry powder, cardamom and Tabasco
Add chicken in a single layer
Cook on HIGH for 6 minutes
Turn chicken and cook for another 6 minutes on HIGH . Serve with rice.
27
HONEY MUSTARD CHICKEN
Pam Harris (Tim’s mum)
Ingredients
2-4 chicken breasts, cut into pieces
½ cup of honey
½ cup of French mustard
2 tablespoons lemon juice
1 teaspoon curry powder
Method
Preheat oven to 180
Put the chicken pieces in a shallow baking dish or casserole dish
Mix the remaining ingredients together and pour over the chicken
Stir to combine. Cover and bake for 25-30 minutes
Stir and bake, uncovered, for another 10 minutes to thicken the sauce.
Serve with rice and a salad
CHICKEN LAKSA
Sue Johnson (Lachie’s mum)
Ingredients
100g vermicelli noodles
2 cups chicken stock (500ml)
2 tablespoons laksa paste
6 chicken thighs cut into 3cm pieces
8 cherry tomatoes, halved
2 tsp caster sugar
100ml reduced fat coconut milk
200g green beans
1 cup bean sprouts and mint leaves to serve
Method
Soak the noodles in warm water for minutes and drain.
Heat chicken stock in a saucepan over medium heat. Once hot whisk in laksa
paste.
Add chicken, tomato, sugar and pinch salt and simmer for 10 minutes.
Add coconut milk and beans and simmer for 5 minutes.
To serve divide noodles among 4 deep serving bowls and spoon over chicken and
laska broth.
Top with bean sprouts and mint.
28
CHICKEN PARMIGIANA
Kris Hailey (Joel Loiaconi’s mum)
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients
2 eggs
1 tbsp milk
500 g skinless chicken breast fillets, halved
horizontally
1/3 cup plain flour
salt and pepper
1 1/2 cups dry breadcrumbs
1/3 cup olive oil
2 cloves garlic, peeled, crushed
1 medium onion, peeled, chopped
1 1/2 cups tomato pasta sauce
1/4 cup basil leaves, cut into thin strips
100 g mozzarella cheese, grated
Method
Preheat oven to 200C.
Whisk eggs and milk together in a shallow bowl.
Coat chicken in the flour seasoned with salt and pepper; shake off excess.
Dip the chicken in the egg and milk mixture, then coat in breadcrumbs. Transfer to a
plate.
Heat some oil in a heavy-based frying pan over medium-high heat.
Cook the chicken, in 2 batches, for 3 minutes each side or until browned and
cooked through, adding more oil as needed.
Once browned, drain and transfer the chicken to a large baking dish.
In a medium saucepan, heat the remaining oil over medium heat.
Cook garlic and onion, stirring occasionally, for 4-5 minutes or until onion has
softened.
Add tomato sauce; bring mixture to the boil.
Stir in chopped basil, then season with salt and pepper.
Once done, pour the tomato sauce over the chicken in the baking dish. Top with
mozzarella cheese.
Bake for 15-20 minutes or until the cheese is melted and golden.
Remove from the oven and garnish with fresh basil or parsley leaves, additional
cheese or anything as desired.
Serve warm with salad, chips, crusty bread or pasta of your choice.
29
HUNGARIAN CHICKEN PAPRIKA
Deborah Nelson (David’s mum)
This is really delicious and makes lots of nice creamy sauce.
Ingredients
1 kg chicken thigh fillets, cut into bite sized pieces
1 tablespoon salad oil or butter
1 onion, sliced
2 capsicums, cut into long strips
1 large can tomatoes
1 tablespoon tomato paste
1-2 tablespoons Hungarian mild paprika
300ml sour cream
Method
Heat the salad oil or butter in a large frying pan, sauté the onions gently until
transparent about 20 minutes.
Add paprika. Stir through to get a nice red colour.
Add the chicken pieces, brown a little on both sides.
Add the capsicums and tomatoes and the juice from the can, and the tomato
paste. Simmer 30-40 minutes, uncovered boiling of the excess liquid. Add salt and
pepper to taste.
Turn off the heat and stir in the sour cream. Serve with rice or pasta.
Note: You can use a whole chicken cut into pieces for this recipe or use 1.5 kg
Chicken pieces (thighs are economical but difficult to eat neatly because of the
bones but are really tasty with the meat falling of the bone), for a boneless version
use 1 kg chicken thigh fillets or breast if you prefer, cut into bite sized pieces. You
need less meat when buying boneless
30
QUICK AND EASY COUNTRY CHICKEN CASSEROLE
Meryl Curran (Damian’s mum)
Serves: 4-6
Preparation time: 15 minutes or less
Ingredients:
500 g diced chicken
2 x 425 g cans condensed cream of chicken soup (be sure to purchase condensed
soup as normal soup will result in the casserole being too runny)
1 cup chicken stock (you can buy this as a liquid, or you can purchase powdered
chicken stock and teaspoon of this stock added to one cup of water makes the 1
cup of chicken stock)
2 cups mixed vegetables (frozen vegetables are fine to use)
pepper (just a few shakes or grinds of the pepper mill)
Herbs and spices if desired
(There is no need to add extra salt as there is enough in the soup and stock to
flavour the casserole.)
Method:
Preheat oven to 180oC.
Place all ingredients into a casserole dish
Mix until all ingredients are blended well.
Cover and place into the oven and cook for 2 hours, stirring occasionally.
Leave for a further 30 minutes, if desired.
Serve on a bed of fluffy rice – recipe below
MICROWAVE RICE (Based on a 1000 watt microwave)
(This is an easy recipe for the microwave and uses a 2.75 litre Décor Tellfresh
Microsafe Rice Cooker which you can purchase from Kmart/Big
W/Target/Woolworths etc.)
For 4 cups of cooked rice:
2 cups rice
4 cups boiling water
Put rice in the cooker (without the steaming rack). Pour boiling water over the top.
Stir. Microwave on high for 17 minutes (without lid). Remove from microwave. Put lid
on with red vent open. Let rest for 5 minutes. Remove lid and loosen rice grains with
a fork or the paddle, beginning at the outer edge of the cooker and working
towards the centre. Serve with the rice paddle.
31
GREEK SALAD
(From the complete series Simply Salad)
Ingredients
2 Lebanese cucumbers, sliced
4 Roma tomatoes, quartered
2 red onions, sliced
75 g feta, crumbled
½ cup Kalamata olives
3 tablespoon extra virgin olive oil
2 tablespoon brown vinegar
Pinch of sea salt
Fresh ground pepper
¼ cup oregano leaves
Method
Place the cucumber, tomatoes, onion, feta and olives in a bowl
Combine olive oil and vinegar in a separate bowl and whisk
Pour over the salad and season with salt and pepper
Garnish with oregano leaves. Serve immediately
GREENS WITH LIME AND CORIANDER
Ingredients
250 g snowpeas, topped and tailed
2 bunches asparagus, cut in half
250 g sugar snap peas, topped and tailed
125 g cherry tomatoes, cut in half
6 thin slices of cooked pumpkin
Dressing
2 tablespoon of lime juice (lemon juice is fine)
½ cup coriander, chopped finely
1/4 cup olive oil
1 tablespoon white vinegar
Method
Blanch (quickly boil) snowpeas, asparagus and snap peas in boiling water for 30
seconds. Drain.
Pour iced water over the vegetables to refresh and to stop the cooking process
Drain again. Whisk the dressing and toss over vegetables and serve.
32
FRIED NOODLE SALAD
Amelia Williams (Charlie’s mother)
A simple and great recipe that everyone loves
Ingredients
½ Wombok Lettuce finely shredded
Packet Chang’s Original Fried Noodles (Bright Yellow
Pack 100g)
100g lightly browned slivered almonds
Chives finely chopped
Dressing:
¼ cup white vinegar
¼ cup castor sugar
½ cup olive oil
1 tablespoon Soy Sauce
Method:
Layer lettuce with Fried Noodles & Chives in salad bowl
Combine all the dressing ingredients in a saucepan and stir over low heat until sugar
is dissolved & cool
Drizzle dressing over prepared salad and top with slivered almonds.
Serve immediately after dressing has been added as it will quickly go soggy.
33
POTATO BAKE
Finely slice peeled potatoes and neatly arrange in layers in an oiled ovenproof dish.
You can sprinkle cheese between the potato layers if you want
Crush a couple of cloves of garlic
Bring some cream to the boil. Add the garlic and a shake of nutmeg
Pour cream over potatoes. Dot the top of the potatoes with butter. (You should feel
your arteries clogging at this point)
Bake for 1hour or so or until the potatoes are soft.
Increase the heat of the oven for the last 10 minutes or so as to get a fine golden
crust
BEAN AND PROSCUITTO SALAD
Kris Hailey (Joel Loiaconi’s mum)
Ingredients
250 g green beans
1 tablespoon olive oil
6 slices prosciutto
1 onion, finely diced
1 clove garlic, crushed
1 tablespoon chopped parsley
1 tablespoon chopped fresh basil
Method
Cook the beans in a small saucepan for 4-5 minutes
Drain and keep warm
Heat oil in a medium frying pan, fry the prosciutto until crisp
Take the prosciutto out of the pan, drain on paper towels. Chop into small pieces
Cook onion and garlic in the pan, add the chopped prosciutto, parsley and basil.
Stir
Now pour the mixture over the beans and serve hot or at room temperature
34
HARRISSA, PUMPKIN AND GOAT CHEESE PIZZA
Kris Hailey (Joel Loiaconi’s mum)
Using thin flat bread as a pizza base gets a great crisp result but without the work. It’s
faster to make this pizza than dialling for takeaway
Ingredients
600 g butternut pumpkin, peeled and chopped
1 tablespoon harissa (it’s hot!!)
1 tablespoon olive oil
4 large flat breads
500g ricotta
350 g store-bough caramelised onion relish
300 g firm goat’s cheese crumbled
100 g rocket
8 slices prosciutto
Method
Preheat oven to 180
Place the pumpkin, harissa and oil in a bowl and toss
to combine
Place the pumpkin on a baking tray lined with non-stick baking paper and roast for
15 mins
Spread the flat bread with the ricotta and relish
Top with the pumpkin and goat’s cheese and bake for a further 25 minutes or until
golden
Top with rocket leaves and prosciutto to serve
COUCOUS
Simple to prepare carb
Boil the jug
Put a cup of coucous in a bowl
Just cover with boiling water
Put a lid over the bowl
The coucous will absorb the water
Using a fork, stir the cousous before serving
If you like, add any of the following: sliced spring onion, sliced dried apricot,
chopped walnuts, diced capsicum, small can of corn, or some frozen peas.
You can stir in a teaspoon of butter before serving, if you want.
35
RED CABBAGE
An easy vegetable dish – it is especially good with a grilled or bbq pork chop
Ingredients
½ red cabbage, core removed and sliced finely
Chopped onion
2.5 cm finely sliced ginger
½ cup orange juice or water
½ cup of raisins or sultanas
Crushed nuts (optional)
Some chopped parsley
Method
Sauté the onion and the ginger in a little oil
Add the sliced cabbage, stir to coat then cook for 2 -3 minutes
Add the orange juice or water, a little at a time
Keep cooking until cabbage softens and is cooked
Add parsley, raisins and nuts, if using
Stir then serve
SALSA
(goes well with just about anything – especially grilled fish)
Dice a red onion
Dice two tomatoes (if diligent, remove the seeds)
Put in a small bowl
Now add any of the following – depending on what you like:
Chopped avocado, chopped mango/pawpaw, chopped pistachio nuts, sliced
chilli, tin of corn etc etc
Stir
Add chopped parsley or coriander
Squeeze of lime or lemon juice
Maybe a shake of sweet chilli sauce to finish
Stir to combine
36
EGGPLANT PARMIGIANA
Gaetano Zuccoli (Getz), Porter
Ingredients
6 cups of tomato puree
Extra virgin olive oil
1 small onion, diced
2 cloves garlic
Table salt
Fresh basil leaves
1.5 kg eggplant
300 g firm, savoury cheese suitable for melting
Oil
Method
Slice the eggplant into slices, about a centimetre thick and place on a rack
Sprinkle the eggplant with salt
Leave for an hour or so
To prepare the sauce
Heat a good splash of oil in a large frying pan
Add crushed garlic and diced onion
Sauté until onion starts to soften
Add the tomato puree
Simmer for 10 – 15 minutes
Add basil leaves
Drain, rinse and dry (with paper towels) the eggplant
Fry the slices of eggplant in a frying pan
To assemble
In a casserole dish, add a thin layer of the tomato sauce, then a layer of the
eggplant, then another layer of the tomato sauce, then another layer of eggplant.
Finish with a layer of tomato sauce
Sprinkle with cheese
Bake in a 200 oven for about 40 minutes.
37
MINESTRONE SOUP
Debbie Cook (Garrick’s mother)
In a large saucepan, heat a couple of tablespoons of oil and butter
Fry 3 large cloves of crushed garlic until golden in colour and the smells are well
fused
Then add
1 medium onion, finely diced
1 medium potato, peeled and cubed
1 medium sweet potato, peeled and cubed
1 small piece pumpkin peeled and cubed
Stir this until all vegetables are well coated and continue to fry for about 3 to 4
minutes
Then add
1-2 stalks celery, thinly sliced
1 large carrot, peeled and thinly sliced
1 zucchini, thinly sliced
1 880 g tin crushed tomatoes
Season with salt and pepper
Then add
2 x 1 litre packet of chicken stock (I use Massell brand but any good brand is fine)
3-4 chicken stock cubes, crumbled
Good dash of Worcestershire sauce
Let this cook on medium until it starts to bubble
Then add
1 cup of risoni pasta or any soup pasta
Reduce heat and allow this to simmer on low heat for 1-11/2 hours
Stir occasionally
Cooking time will depend on how thick or thinly you chop your vegetables
Serve with crusty bread, crusty bread rolls or garlic bread
This makes a huge pot of soup and will last for a few days in the fridge or otherwise
freeze in containers for a quick healthy meal on a wet, rainy night
You can also half the mixture.
38
EASY FRIED RICE
Suzie Graham (Tom’s mum)
Serves 3 to 4
To make fried rice you need to use cooked rice – place 2 cups (or more if really
hungry) of cooked rice on a tray covered with baking paper and leave in the fridge
uncovered for a few hours or all day. This dries the rice out and stops it from sticking
together when cooking.
Ingredients:2 cups cooked rice
½ tablespoon of oil
200g of deli ham or 2 bacon rashers finely chopped
300g or 1 cup of chopped cooked chicken
1 carrot – cut into tiny matchsticks
6 spring onions, (shallots) – thinly sliced – trying slicing diagonal for effect !!
100g or ½ cup - or more if you like - frozen peas
6 semi dried tomatoes
2 tablespoons of soy sauce
1 tablespoon of fish sauce
2 tablespoons of sweet chilli sauce
Method:Using a wok or frying pan, heat oil. Then add the carrot, peas, spring onions and
semi dried tomatoes, cook for 2 minutes. Then add the ham / bacon and chicken,
heat through. Add the rice and mix well. Add the combined sauces, quickly mix all
together and serve immediately.
VARIATIONS:With fried rice, once you have the cooked rice you can add any meats or
vegetables you want. Tom must have baby prawns in his fried rice!
The easiest way to cook fried rice, firstly work out what extras are going into your
fried rice. Sort out the ingredients that need cooking and cook them first. Then add
the rice – mix it all through and then add the combined sauces, heat and eat. You
can even add more sweet chilli sauce and less fish sauce if you like.
Extras can be:Onions
Garlic
Ginger
Capsicum
Corn – either baby corn or corn off the cob
Fresh herbs eg: coriander, basil etc
Beans
Tin of tuna – (small tin)
Eggs
and so on……………………………………….
39
PILAF
James McCormack, New Yorker and Kingsmen
Ingredients:
1.5 cups Basmati rice
.5 onion, brown
1/3-1/2 red capsicum
1/3-1/2 green capsicum
700g chicken
Olive oil
Baby green peas, frozen
1.5-2 TSP salt
Saffron (optional) (colouring)
1 Tbsp ground ginger
1/2 TSP garlic granules
Cinnamon quills (optional) (aromatic)
1/8 TSP of cayenne red pepper.
1/4 TSP each of:
Ground black or 4 seasons pepper
Ground cinnamon
Ground cardamom (optional) (body, slightly aromatic)
Chinese Five Spice (optional) (aromatic, depth)
Method
Cut the chicken into bite sized chunks. Finely chop the capsicums and onion.
In a pot, bring 3 cups of water to a rolling boil. Add the rice and 10 strands of
saffron, if desired. The saffron will confer a golden colour to the water, and
subsequently, the rice. Boil at high heat for 1 minute, then cover and reduce heat to
a low simmer. Cook until water is fully absorbed (approx 13 minutes) and remove
from heat immediately.
In a large skillet, add olive oil. For a drier pilaf, add 2 Tbsp. For a moister dish, go
higher. I usually add enough to thinly coat the bottom of the frying pan. Add
chicken chunks and cook on high heat. For optimal results, cover the frying pan for
the duration of the cooking process. Immediately after adding the chicken, sprinkle
it with the 1 Tbsp of ground ginger.
Cook chicken thoroughly. Once the meat is almost fully cooked, combine the
chopped onion, capsicums, and green peas. Together, they should fill a large (2
cup capacity) measuring cup. Add the mixture to the frying pan and stir the
contents. If desired, add a pinch of ginger. Reduce to a low heat. If the pan is
looking dry, add more olive oil.
Now to mix the spices!
40
Find a small cup, bowl, or container. I use a shot glass for this. To your container,
add the 1.5-2 TSP of salt, 1/4 tsp ground pepper, 1/2 tsp of garlic, 1/4 TSP cinnamon,
and 1/8 TSP of cayenne red pepper. If desired, add 1/4 TSP of Chinese 5 spice, 1/4
tsp of ground cardamom, and a pinch of fragmented cinnamon quill. Another
pinch of ginger may be added. This mixture will create a flavourful, but mild dish.
For added "body," add additional ginger, and cardamom. For spiciness, increase
the quantity of cayenne pepper. Do so carefully, as cayenne pepper is very potent
for the quantity used. Shake/mix/combine spices until the mixture is even (it should
be a golden/brown colour). Add to the cooked chicken/vegetables in the skillet
and stir to distribute the spices evenly.
Once the spices are mixed in, you should be hit by the magnificent aroma. Add the
rice now to the skillet and mix/mash everything together very thoroughly. The
moisture/oil in the pan will help. If the rice has darkened to a bronze-gold colour,
you're ready to serve.
Yields 4-5 bowls
The salt/spices/oil make this a long-lasting leftover that can reheat the next day and
taste fresh.
41
FRUIT SALAD WITH GINGER LEMONGRASS SYRUP
Ingredients
Bowl of fruit salad – strawberries, kiwifruit, bananas, lychees, etc
Ginger lemongrass syrup
½ to ¾ cup canned lychee juice (use drained juice from a can of lychees) or water
1 teaspoon minced fresh ginger
1-2 tablespoon lime juice
6 stalks of lemongrass, cut into 3 cm lengths and bruised with a large knife
¼ cup grated palm sugar or browns sugar (use less if you want)
Method
Combine all of the ingredients for the syrup in a saucepan
Cover with a lid and bring to the boil
Reduce heat, remove lid and simmer for 5 minutes
Cool
Pour over fruit and stir very gently
Chill for at least an hour before serving
FRUIT MUFFINS
Rachelle Hynds, PA to the Master
Ingredients
2 cups flour
4 tsp baking powder
¾ cup sugar
½ cup sultanas
1 smallish carrot
1 small apple
1 egg
½ cup oil
1 ½ cups milk
2 tsp coconut
Method
Heat oven to 200 C.
Measure dry ingredients into a bowl and add sultanas. Grate carrot and apple in a
bowl.
Add remaining ingredients and mix. Spoon into well greased muffin tins.
Bake for 15-20 minutes until risen and brown.
42
BANANA CAKE
Deborah Nelson (David’s mum)
Ingredients
2 bananas, mashed
100g butter
¾ cup sugar
2 eggs, beaten
Pinch salt
1 teaspoon vanilla essence
4 tablespoons milk
1½ cups SR flour, sifted
Method
Cream the butter and sugar using electric beaters, until light and fluffy.
Add eggs and vanilla, mixing well but not over beating.
Gently fold in the flour and salt alternatively with the milk and bananas.
Pour into greased loaf tin.
Bake at 180 degrees for 40minutes or until skewer inserted into the centre comes out
clean.
Cool on wire rack.
Serving suggestions: Serve as it is with no icing or make a thin lemon icing to drizzle
over the top and sprinkle with chopped pieces of walnuts. Alternatively use the
cream cheese icing below.
Cream Cheese Icing
125g cream cheese
1 cup icing sugar
1 tablespoon lemon juice
Soften cream cheese to room temperature. You can microwave it for a minute to
speed up the softening. Beat the cream cheese until soft and smooth. Gradually
add juice and icing sugar.
Spread thickly on banana cake. Sprinkle with chopped walnuts (optional).
Lemon Icing
1 cup icing sugar (pure icing sugar or soft icing mixture)
1 teaspoon butter
1 tablespoon boiling water
2 teaspoons lemon juice
Place icing sugar in a bowl. Add butter and pour in the water and lemon juice
mixing briskly. Add a little more lemon juice if you’d like it thinner.
43
CHOCOLATE SLICE
Meryl Curran (Damian’s mum)
Ingredients
1 ¼ cups self-raising flour
2 tablespoons cocoa
¾ cup coconut
½ cup caster sugar
125 g butter
1 egg
Method
Mix dry ingredients together.
Melt butter. Beat egg well with fork (in a cup or bowl). Add both to dry ingredients.
Mix well then press into a baking tray (approximately 18 cm x 28 cm).
Bake 15 minutes in a moderate oven.
Cut into squares while hot.
Prepare icing mixture and pour over immediately.
Chocolate Icing:
2½ cups icing sugar mixture
2 tablespoons cocoa
1 teaspoon vanilla essence
hot water
Place icing mixture and cocoa into a bowl (if using icing sugar, it is best to sift into
bowl).
Add vanilla and enough hot water to make a thin paste, stirring until smooth.
Pour over cooked (and cut) slice.
When cold, re-cut and place into storage container.
44
CHOCOLATE CAKE
Kathryn Allen (Jack’s mum)
Ingredients:
3 tblspns butter, melted
2 tblspns cocoa
1 cup SR flour, sifted
1 cup sugar
1 tspn vanilla essence
1/2 cup milk
2 eggs
pinch salt
Method:
Melt butter and add all ingredients.
Beat well for 3 minutes.
Bake in Moderate oven (180) for 30 mins
Ice when cool.
Icing:
1 cup icing sugar, sifted
2 tblspns cocoa
1 tblspn butter
2 tblspns hot water
Method: Sift flour and cocoa together. Add butter and hot water slowly until icing
is a creamy consistency.
45
BUTTERSCOTCH PUDDING
Rachelle Hynds, PA to the Master
Ingredients
I cup self-raising flour
¾ cup caster sugar
½ cup milk
60g butter melted
Icing sugar for dusting
Cream or ice cream to serve, if desired
Sauce
1 ½ cups hot water, 2 tablespoons golden syrup and 30g butter
Method
Preheat oven to moderate 180C,
Lightly grease a 25cm square oven proof dish
In a bowl, mix together flour, sugar, milk and butter.
Pour mixture into the prepared dish
SAUCE. Place all ingredients in a small pan. Stir over low heat until combined.
Carefully pour the mixture in the dish
Bake for 30-35 minutes until golden
Dust with icing sugar. Serve warm with ice cream or ice cream.
46
5 MINUTE CHOCOLATE MUG CAKE (cooked in a microwave)
Pam Harris (Tim’s mum)
Your favourite chocolate mud cake is only 3 minutes away
Ingredients
4 tablespoons plain flour
4 tablespoons sugar
2 tablespoon of cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla
1 large coffee cup
Method
Add the dry ingredients to mug and mix well
Add the egg and mix thoroughly
Pour in the milk and oil. Mix
Add choc chips and vanilla and mix again
The cake will rise over the top of the mug
Allow to cool for a few minutes. Turn our onto a plate, if desired
Eat with icecream!!!
47
CHOCOLATE CAKE “SLAB”
Suzie Graham (Tom’s mum)
This recipe can be easily halved – cook for 5 mins less in a cake tin half the size
What you will need:An electric mix master or large bowl and electric hand beaters
Cake tin – a lamington tin -(size approx 25 x 30 cm) – woollies / coles has them
Baking paper to line cake tin
Oven:Preheat oven to 180 degrees – the oven has to be hot before the cake mixture goes
in.
Ingredients:2 cups or 250g self raising flour – sifted
2 cups or 250g white sugar
½ cup or 8 tablespoons of cocoa powder- sifted
1 cup or 250ml of melted butter or margarine
4 eggs
1 cup or 250ml of milk
Method:Place all ingredients into your mixing bowl and mix well together for approx 2 to 3
minutes – make sure you scrape mixture from the side of the bowl half way through
mixing.
Pour cake mixture into your prepare cake tin and bake in your preheated oven for
30 to 35 minutes.
Test the cake to see if cooked – put a wooden skewer in middle of cake and pull it
out. If there is no mixture on the skewer then your cake is cooked. If mixture is still on
the skewer, you need to cook for a further 3 to 4 minutes. Better to under cook cake
as it still cooks slightly in the tin when it’s out of the oven cooling.
When cool – cover with icing
Icing:Ingredients:
(If making a smaller cake – divide icing by half!!)
2 cups Icing sugar mixture
¼ cup or 4 tablespoons cocoa powder
¼ cup or 4 tablespoons or 60g soft butter or margarine
2 tablespoon milk or boiling water
48
Method:
Sift icing sugar mixture & cocoa into a bowl. Add soft butter or margarine & milk or
boiling water. Using an electric mixer, mix on low speed until ingredients are
combined. If mixture is really dry add the smallest amount of milk or water.
Remember, it’s easier to add more milk or water than to take it away – if the mixture
is too runny just add a tablespoon at a time of icing sugar mixture until spreading
consistency. Mix on medium speed for a further 2 minutes. Spread icing over the
top & sides of cooled cake.
Then eat.
MEG’S CHOC CHIP BISCUITS
Meg Charlton,
Ingredients
125 g unsalted butter (softened)
1 cup of brown sugar
1 teaspoon vanilla essence
1 egg, lightly beaten
1 tablespoon milk
1 ¾ cups plain flour
1 teaspoon baking powder
1 ½ cups dark chocolate chips
Method
Preheat oven to 180
Line a baking tray with baking paper
Cream (beat) butter and sugar until pale lemon in colour
Mix in vanilla essence
Gradually add the beaten egg.
Beat well
Stir in the milk
In a clean bowl, sift in the flour and the baking powder
Fold in (very gently stir in) the butter and egg mixture into the flour
Stir in the dark chocolate chips
Drop a level tablespoon of the mixture onto the baking tray, leaving about 4cm
between each biscuit
Lightly press with a fork
Bake for 15 minutes or until golden
Cool on a wire rack – eat while still warm!!
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WHAT TO COOK FOR YOUR MOTHER!!
Here are some ideas of what to cook when your mum comes to visit you!!
BRUNCH OPTIONS
Fruit salad with ginger lemongrass syrup
Rachelle’s fruit muffins
Poached eggs with smoked salmon
Split and toast a plain English muffin
Carefully poach some eggs in simmering water in a frying pan
Place some smoked salmon over the toasted muffin
Place the cooked poached egg on the smoked salmon
Scatter a few capers around the edge of the plate and serve with a slice of lemon
French toast
Buy a loaf of unsliced fruit loaf from Brumbies
Cut into thick slices (about 2 cm)
Using a cup or a glass, cut out a circle of the bread
In a bowl, mix 2 eggs and a splash of milk
Dunk the bread into the egg mix until well covered
Spray a frying fan with oil
Quickly cook your bread – don’t overcook. Turn and cook the other side
Arrange one or two pieces of the toast on a white plate and serve with a dollop of
good yoghurt and some fruit, such as strawberries
Have some honey or maple syrup to serve as well
(another option to serve with the French toast– slice a banana, put in a small
saucepan, pour about ¼ cup of maple syrup over the banana. Cook slowly.
Remove when banana is warm – this very rich)
(Serve with good coffee or tea – my favourite - Twinings Irish Breakfast – green
packet)
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LUNCH OPTIONS
Quiche and salad
Caesar Salad – this is from Bill Granger’s book ‘ Bill’s
Basics ’
Ingredients
60 g butter
3 garlic cloves, crushed
6 thick slices of sourdough bread, torn into bit size pieces
1/3 cup parmesan cheese
Leaves of 3 baby cos lettuces
Large handful of flat leaf parsley
½ cup shaved parmesan
Dressing
1 egg, at room temperature
6 anchovy fillets, mashed
1 teaspoon capers
1 tablespoon lemon juice
1 teaspoon of Dijon mustard
100 ml extra virgin olive oil
Method
In a frying pan, melt butter and add garlic
Add the pieces of bread, toss
Cook until bread is golden brown
Mix in the grated parmesan
Set aside in a Tupperware dish with a lid (this can be done in advance)
To make the dressing
Put the egg in a pan of cold water
Bring to the boil and boil for 3 minutes (time this)
Lift out the egg and drop it into a bowl of cold water
When the egg is cool, peel and roughly chop the egg
(do this in advance)
Stir together the egg, anchovies, capers, lemon juice and mustard
Whisk in the olive oil – slowly – a little bit at a time
Whisk until the dressing is a bit thick in texture
Arrange the lettuce, bread, parsley and parmesan shavings on a serving plate
Drizzle the dressing over the salad
Serve immediately.
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Thai Beef Salad. This is from the Women’s Weekly – The Complete Book of Modern
Asian
Ingredients
500 g rump steak
¼ cup fish sauce
¼ cup lime juice
3 Lebanese cucumbers, thinly sliced
4 fresh red chillies, sliced thinly (under running
water, slice the chilli length wise and with a
teaspoon, scrape out the seeds. Wash hands
thoroughly – don’t touch your eyes!!!)
4 spring onions
250 g cherry tomatoes, halved
¼ cup Vietnamese mint leaves
½ cup fresh coriander leaves
½ cup fresh thai basil leaves
1 tablespoon grated palm sugar (can use brown sugar)
2 teaspoons dark soy sauce
1 clove garlic, crushed
Method
Combine beef, 2 tablespoons of fish sauce and 1 tablespoon of lime juice in a
medium bowl (not a plastic bowl)
Cover and refrigerate for 3hrs or overnight
Drain beef; discard marinade
Cook beef on a heated pan or grill
When cool, slice thinly. Put in a container in the fridge (you can do all of this before
your mum arrives)
Combine cucumber, chilli, onion, tomato and herbs in a bowl
Place sugar, soy sauce, garlic and remaining fish sauce and remaining lime juice in
a screw top jar; shake well
Mix the beef and the salad – carefully spread the salad over a white platter
Pour the dressing over the salad and serve
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DINNER OPTIONS
Here are three absolute fool proof meals.
SALMON WITH PEA PUREE AND ORANGE SAUCE.
(from Coast Seaside recipes from Australia’s leading chefs
Edited by Kendal Hill)
Ingredients
Piece of salmon per person, skin on if possible.
500 g frozen peas
Butter
1 tomato, finely chopped
1 spring onion chopped
1 cup of orange juice
1 stick of cinnamon – optional
Method
First
Cook peas for a couple of minutes in boiling water. Drain
Using a stick blender, blend the peas until ‘smoothish’
Add a little butter and beat again
Set aside
Second
Put spring onion in a pan with a teaspoon of oil
Cook until a little soft
Add orange juice
Keep cooking until the juice reduces and thickens
Add the tomato
Set aside
Third
Trim salmon, if needed
Heat oil in a frying pan until hot
Add salmon to pan – skin side down
Cook for a couple of minutes
Very very carefully, turn the salmon without breaking the skin
Cook for another couple of minutes
Salmon will keep cooking once you take it off the heat, so don’t over cook it
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Fourth
If needed, reheat the pea mixture in the microwave
Put a dollop of peas in the middle of each plate. Use the back of a spoon to
smooth, if needed
Carefully, lay the salmon on the edge of the peas
With a spoon, drizzle the orange juice mix around the edge of the salmon.
Put a quarter of lemon on the plate as well
If you want, you can use some dill as a garnish
ROAST LAMB CUTLETS WITH CHILLI MINT SALSA
(From Savour The Pacific – A Discovery of Taste by Annabel Langbein)
The meat and the salsa can be prepared in advance
Serve with mashed sweet potato and a green salad
Ingredients
Racks of lamb – 3 or 4 for men and 2 for women (trimmed
of fat)
(can use chops instead)
Chilli Mint Salsa
2 tablsespoons oil
¼ cup rice vinegar
Juice and finely grated rind of 1 lime
1 tablespoon fish sauce
3 minced red chillies
2 spring onions, finely sliced
40 mint leaves
Marinade
2 tablespoon fish sauce
2 cloves garlic, peeled and crushed
2 tablespoon Thai sweet chilli sauce
2 tablespoon chopped mint leaves
1 tablespoon oil
Salt and pepper
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Method
First
Combine the ingredients for the marinade in a bowl
Put lamb racks in a glass dish – single layer
Pour marinade over the lamb and make sure that there is marinade on each of the
racks
Chill in fridge for at least 30 minutes
(do this before your mum arrives)
Second
Combine all of the Chilli Mint Salsa ingredients in a bowl – EXCEPT the spring onions
and mint leaves
Chill in the fridge (can be in the fridge for up to 24 hours)
Third
Cook lamb racks in either a hot oven or on the BBQ
Put the bigger racks on first, let them cook for a few minutes then put the smaller
racks on
Turn the heat down a little
Fourth
Just before the lamb is cooked
Pour boiling water over the 40 mint leaves.
Drain and add the mint leaves to the Chilli Mint salsa
Add the finely sliced spring onions to the Chilli Mint salsa
Stir
To serve
Reheat the sweet potato mash in the microwave, if needed
On a plate, put a dollop of mash in the middle of the plate, smooth with the back of
spoon if necessary
Place the rack of lamb beside the mash and pour some of the chilli mint salsa over
each lamb rack
Serve with a green salad
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FISH IN SPICY COCONUT CREAM
(From The Women’s Weekly Complete Book of Modern Asian)
Ingredients
2 teaspoons oil
2 cloves of garlic, crushed
1 cm piece of fresh ginger, grated finely
20 g fresh turmeric, grated (powder will be fine)
2 fresh small red chillies, sliced thinly
1 ½ cups fish stock
400 ml can coconut cream
10 cm stick fresh lemongrass, cut into 2cm pieces
4 pieces firm white fish
2 tablespoon fish sauce
2 spring onions, sliced thinly
Method
Heat oil in a wok
Stir fry garlic, ginger, turmeric and chilli until fragrant
Add stock, coconut cream and lemon grass
Bring to the boil
Add fish, reduce heat and simmer for around 8 minutes – or until the fish is cooked
Very carefully remove the fish from the wok
Place in individual serving bowls
Remove the lemongrass pieces from the wok
Bring the mixture in the wok to the boil and simmer for 5 minutes, mixture should
thicken
Turn off the heat
With a ladle, pour plenty of sauce over each piece of fish
Sprinkle with spring onion
Serve with a (separate) bowl of rice.
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