Tim and Cath's Recipes

Saltimbocca

2008-04-29T18:50:00.002+10:00

(From Food Safari - See link on the right)

Recipe by Guy Grossi

Saltimbocca translates as 'jump in the mouth'.

INGREDIENTS

6 veal girello steaks (see note)
6 sage leaves
3 slices prosciutto, halved
¼ cup flour
2 tbsp olive oil
20g butter
Salt and pepper
1 clove garlic, chopped
1 tbsp chopped parsley
2 tbsp stock (brodo)
Splash of dry white wine (vino bianco)

DIRECTIONS

1. Beat veal steaks with the flat side of a meat mallet, to even out the thickness. Place a sage leaf onto each and then a piece of prosciutto.
2. Fold over a section of the veal to enclose the prosciutto and tap again with the meat mallet. Lightly dust the veal with flour.
3. Heat the olive oil in a heavy based pan. Add the butter (this helps to brown the meat and gives a nutty flavour). Add veal and sauté quickly on one side, the heat just kisses the meat.
4. ,Season with salt and pepper, garlic and parsley.
5. When golden turn over and add stock and wine. Cook second side for just a couple of minutes.
6. Transfer to a serving plate and spoon over the hot, foaming sauce. Traditionally this dish would be served with Gnocchi Romano (a semolina gnocchi) pan-fried in butter.

Note: Girello is a cut of veal from the back leg. You can buy this as a whole piece, trim off the sinew and cut into 1cm thick slices. The trimmings with vegetables can be used to make a stock (brodo).

Chicken Kashmiri-style

2007-10-01T20:50:00.000+10:00

From Cheryl Potts (again :)
Serves 4

1 fresh chicken approximately 1.5kg
2 tablespoons ghee or oil
1 medium-sized onion finely chopped
1 teaspoon ginger finely chopped
4 cloves garlic finely chopped
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon ground cummin
1/4 teaspoon freshly milled black pepper
1/2 teaspoon cloves
1/2 teaspoon cardamom
1 chicken stock cube
150ml water
120g ground almonds
120g ground pistachio
280ml yoghurt
1/2 teaspoon ground saffron

Remove the skin from the chicken. Using a sharp knife cut away as much of the flesh as possible from the carcass. Cut the chicken into convenient sized pieces.

In a pan heat the oil and fry the onion until it is golden brown. Add the ginger, garlic and pieces of chicken and fry rapidly for about 5min. Add the spices, water and chicken stock cube and simmer for about half an hour. Blend the ground nuts with the yoghurt. Mix the saffron with a teaspoonful of hot water. Add the yoghurt and saffron and bring to the boil. Simmer for 10min before serving.

(From Spicy And Delicious by Priya Wickramasinghe, 1979)

The Best Veggie Lasagna EVER

2007-09-01T14:17:00.001+10:00

Ingredients:
3 medium eggplants
salt
olive oil spray
4 medium red capsicums
750g jar tomato pasta sauce (I use passata)
lasagna pasta sheets
250g mozzarella, sliced

Pistachio Pesto:
75g pistachios
1 cup fresh basil leaves
1/3 cup olive oil
2 cloves garlic
2 tbl Parmesan

Cheese Sauce:
80g butter
1/3 cup flour
2 1/2 cups milk
1/2 cup Parmesan

1. Make the pesto, blending all ingredients together in a blender. If making the day before, store in a jar with a layer of oil on top.

2. Cut eggplant into slices and sprinkle with salt. Stand for 20 min. Rinse under cold water and pat dry. Spray oil onto oven trays. Spread eggplant onto oven trays and spray generously with oil. Bake at 200'C for 40min or until browned.

3. Quarter the capsicums and clean them. Roast skin under grill or on barbecue, until skin blackens. Remove skin and cut into strips.

4. Make white sauce. Melt butter in saucepan over low heat. Add flour and fry for 2 min, stirring constantly. Add a little milk and whisk until lumps have gone. Add rest of milk and whisk until it boils and thickens. Remove from heat and stir through Parmesan.

5. Assemble the lasagna. Oil a deep rectangular dish. Layer ingredients in this order;
1/3 of tomato pasta sauce
1/3 of lasagna sheets
1/3 of tomato pasta sauce
1/2 of eggplant
1/2 of capsicum
1/2 of cheese
1/3 lasagna sheets
remaining tomato pasta sauce
remaining capsicum
remaining cheese
remaining lasagna sheets
remaining eggplant
spread pesto over eggplant
top with white sauce

6. Bake, covered, in a moderate oven for 30min, then uncovered for 30min.

Tip: Make pesto, capsicum and eggplant the day before.
Thanks to David Whitehand for this recipe.

Pizza Base

2007-07-22T17:35:00.001+10:00

This is VERY easy to do, and makes pizza feel more like a special meal.

Makes 1 thick or 2 thin 30cm bases.
7g sachet dry yeast
1/2 teaspoon salt
1/2 teaspoon sugar
2 1/2 cups plain flour
2 tablespoons olive oil
2 teaspoons semolina or polenta

1. Combine yeast, salt, sugar and 1 cup quite warm water in a large mixing bowl. Leave, covered until mixture is foamy. If in cold house, you may need to cover with plastic wrap and leave in a warm place for 10 min.
2. Sift flour into the mixture. Mix and then knead into a dough. Mixture should be dry enough that it doesn't stick to your hands but not too dry or it will be tough when cooked. Knead on floured surface for about 5 minutes, or until smooth and elastic.
3. Spray a tray with oil and sprinkle with semolina or polenta. Place dough on tray and push with fists to spread it into the corners. It can be quite thin.
4. Mix some passata (thick tomato found in large jars in supermarket) with crushed garlic, fresh or dried thyme, oregano and basil (for example). Spread onto bases. Top with desired ingredients (eg pancetta, bocconcini, sliced tomato and add fresh basil leaves after cooked).
5. Bake in hot oven (210'C) for 30 min. You can lift base with a spatula to see if it is cooked through.

Nanna's Easy Scones

2007-07-22T17:26:00.000+10:00

450g SR flour (2 1/2 cups)
2 tsp baking powder
pinch of salt
2 teaspoons sugar
2 tablespoons softened butter
1 1/2 cups milk

1. Preheat oven to hot (225'C/450'F).
2. Sift flour, baking powder, salt and sugar.
3. Rub butter through roughly with fingers.
4. Add milk gradually until dough just comes together. Use hands to mix. Dry mixture makes moist scones, wet mixture makes dry scones.
5. Turn out onto a well floured surface. Pat with hands into smooth shape about 2cm thick.
6. Cut into shape (I use a glass) and put onto scone tray, fairly close together. Dab a bit of milk onto each one.
7. Bake in hot oven for 7-9 minutes. Scones turn out better when under rather than over cooked.
8. Serve hot with jam and cream.

If there are any left, store them in a clean tea-towel and refresh the next day in microwave for 10 seconds.

Brownies

2007-07-22T17:22:00.000+10:00

Melt 250g butter
1 1/3 cups sifted plain flour
2 1/4 cups sugar
3/4 cup cocoa, sifted
4 eggs
1/4 teaspoon baking powder

Mix all ingredients. Bake in a greased and lined tin at 170'C for 50 minutes. Cool and slice into squares to serve.

Swiss Muesli

2007-07-08T12:23:00.000+10:00

Serves 2
Healthy, yummy and quicker than porridge.
1 apple, grated
1/2 cup thick plain yoghurt
2 tablespoons chopped almonds or hazelnuts
1 cup rolled oats (can be quick cooking variety)
canned fruit - peaches are good

Mix all ingredients except the canned fruit. Serve immediately, topped with the fruit.

From Cooking: A Common Sense Guide, by Family Circle.

Orange Poppyseed Cake with Cream Cheese Icing

2007-07-08T12:14:00.000+10:00

Cake:
1 1/2 cups self raising flour
1/3 cup ground almonds
3 tablespoons poppy seeds
185gm butter
2/3 cup caster sugar
1/4 cup orange/apricot jam
2-3 teaspoons finely grated orange rind
1/3 cup orange juice
3 eggs
Cream Cheese Icing: (from Aunty Marney)
100g butter
100g cream cheese
1 cup sifted icing sugar
1-2 teaspoons freshly squeezed lemon juice or vanilla essence

Grease and line a deep 20cm cake tin with paper. Sift the flour into a large bowl, add almonds and poppy seeds and make a hole in the middle. Melt everything else except the eggs, stirring over a low heat until smooth. Pour over dry ingredients and mix until well combined. Pour into tin and bake at 180'C (170 if fan forced) for 50-60min. Turn out and allow to cool. To make the icing, beat all ingredients together until light and fluffy.

Horaiebe Biscuits

2007-07-08T12:03:00.001+10:00

This recipe comes from Mrs Tanti, my 'Aunty Jenny's' mum. They, like Mrs Tanti, are Maltese. A type of shortbread. Try not to think about the ramification on your waste line...
500g unsalted butter
125g icing sugar (1 cup)
1 cup self raising flour, sifted
plain flour, sifted
extra icing sugar
1) Melt butter gradually over low heat (if too hot it will split). Pour into mixing bowl.
2) Add self raising flour and icing sugar. Thicken with plain flour to make a soft dough.
3) Roll into balls of about 2-3cm and press with a fork. They shoudn't crack around the edges. If they do, add more butter.
4) Bake in a moderate oven (180-190'C) for 15-20 min. When just changing colour they're done.
5) Cool on the tray and sprinkle liberally with icing sugar (using a tea strainer works well for this).

Butterflied Roast Lamb with Tomato Gravy

2007-07-08T11:46:00.000+10:00

Cheryl Potts gave me this recipe. It is the yummiest roast lamb I've ever tasted. And it's very easy to do.
butterflied leg of lamb (you can do this yourself by cutting it away from the bone in one piece - just have a go, you'll be fine!)
4 or 5 tomatoes
4 garlic cloves, thinly sliced
6 big sprigs rosemary
salt and pepper
oil
2 large tablespoons butter

1) Oil and salt the fatty side of the lamb. Sear 5 mins a side on the BBQ, fatty side first. Do not move it around - just leave it until it has a good colour on each side.
2) Place lamb in roasting tray, skin side down. Scatter garlic, tomatoes and rosemary. Add generous amount of black pepper, bit of salt, and drizzle lots of olive oil.
3) Seal with foil (Fold 2 strips together to make a piece wide enough - it needs to be air tight. Do this by placing them dull sides together, then roll/fold one side over about 2 cm, three times. Open up and it will be one giant piece of foil.) Bake at 180-200'C for 30-40min, or until completely cooked through and tender. Rest, covered with the foil.
4) Reduce juices etc. for 15 minutes or so in a saucepan. Can add a splash of red wine. When well reduced, push through a sieve and add butter.
5) Carve lamb and serve. Lamb will also be good carved and served cold in summer.

Strawberry and Spinach Salad

2007-07-08T11:40:00.000+10:00

A colleague at work gave me this recipe. Tasty and different.
250g baby spinach leaves
500g strawberries, hulled
60g roasted almonds
dressing:
1/2 cup sugar (can lessen this)
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 teaspoon Worcestershire Sauce
1/4 teaspoon paprika
1/4 cup cider vinegar
add later: 1/2 cup virgin olive oil

Mix salad, mix dressing (except for olive oil). Just before serving, add oil to dressing and mix it through salad.

Nanna's Mini Quiches

2007-07-08T11:23:00.000+10:00

Nanna often makes these for parties. They are quite more-ish.
tomato paste
grated cheese
chopped ham
diced tomato
chopped onion
whisked egg
salt, pepper and herbs (if desired - parsley, basil, thyme etc would go)
puff pastry, lightly thawed

Cut pastry into rounds and place into greased shallow patty pan tins. Spoon a little tomato paste into the bottom. Mix the other ingredients together. Spoon into pastries. Bake in hot oven (200'C) until done.

Genny's Chocolate Coconut Pudding

2007-07-05T12:30:00.000+10:00

Serves about 6
As easy, fast and yummy as they come.
Ingredients:
60g butter, melted
3/4 cup sugar
1 egg
1 tsp vanilla essence
1/2 cup self raising flour
1/2 cup plain flour
pinch salt
1 cup dessicated coconut
3/4 cup milk
Sauce:
3/4 cup brown sugar
1 tablespoon butter
3 teaspoons cocoa
1 3/4 cup boiling water

1. Combine ingredients with a fork in a baking dish.
2. Combine sauce. Slowly pour sauce over top of ingredients (I pour it onto a spoon held low).
3. Bake in moderate oven (190'C) until cooked, 20-30 min.
4. Serve with vanilla ice cream.

Devilishly Dark Chocolate Cake

2007-07-05T12:15:00.000+10:00

Nanna used this recipe for our wedding cake. It is delicious, easy, and really takes the pressure off because you need to make it 1-2 weeks in advance. For a big occasion you can easily make this a bigger cake. It looks impressive on a big tray surrounded by rose petals.

250 g butter
1 tablespoon instant coffee powder
1 1/2 cups hot water (or you can replace instant and water with some watered down expresso)
200g dark cooking chocolate, chopped
2 cups castor sugar
1 1/2 cups self raising flour
1/4 cup cocoa
2 eggs
2 teaspoons vanilla
Chocolate Icing:
125g dark cooking chocolate, chopped
125g unsalted butter

Melt butter in pan, stir in combined coffee and hot water, then chocolate and sugar; stir until smooth. Place in large bowl of electric mixer, gradually beat in sifted dry ingredients in about 3 lots. Add eggs and vanilla, beat well. Pour into greased and base lined 25cm round cake tin. Bake in slow oven (150'C) for about 1 1/2 hours. Stand 5 minutes before turning out of tin (be careful - edges will break easily). When cold, cover with 2 layers of plastic wrap and leave for 1-2 weeks (if weather is hot, keep in fridge). Place on serving plate, top with Chocolate Icing.

Chocolate Icing:
Melt combined chocolate and butter over hot water. Cool at room temperature, beat with wooden spoon until thick and spreadable.
Note: You could melt in microwave on medium, but be careful not to overheat or it will split.

Billy's Mum's Cheesecake

2007-07-05T12:07:00.002+10:00

I suggest making 2 because they're sooooooo yummy. Best I've ever tasted.
Base:
1 packet Nice (that's the name) biscuits
90g butter, melted
1 egg, lightly beaten
Filling:
750g cream cheese, softened at room temperature
1 cup sugar
1tsp vanilla essence
3 eggs
if you desire, some topping (eg. frozen berries pureed)

1. Line 23cm spring form tin with foil.
2. Process or crush biscuits. Add melted butter and egg to mixture to combine.
3. Using back of spoon or fingers press crumbs up sides of tin. Press leftovers onto base. Put in fridge while making filling.
4. Process or beat cream cheese, adding sugar and eggs (one at a time). Add vanilla and process until smooth. Pour into tin.
5. Add desired topping. I used some pureed berries, swirled into the top.
6. Bake at 160'C for 40-45min. Cheesecake should be quite wobbly in the middle. Overcooking the cake will make it so-so. Cool and refrigerate before serving.

Easy Pasta Cabonara

2007-07-02T15:23:00.000+10:00

This is one of my favourites - soooo easy!
serves 2-3
about 150g hot pancetta (ask for it to be sliced thicker), cut into pieces
about 1/2 to 2/3 500g packet of pasta (the curly types are quite good)
grated parmesan
2 eggs
salt and pepper
freshly chopped chives

Cook the pasta. Meanwhile, fry the panchetta until starting to crisp. Beat eggs, stir in parmesan and season to taste with salt, pepper and chives. Drain pasta, return to saucepan (but not element) and stir through egg mixture and panchetta. If not creamy, add another egg. Serve immediately topped with extra parmesan and chives.

Spiced Beef Curry (Daging Rempah) with Fried Coconut

2007-07-02T14:55:00.000+10:00

From The Cook's Companion by Stephanie Alexander

Fried Coconut
2 tablespoons light vegetable oil
4 cloves garlic, finely chopped
4 spring onions, finely chopped (including green tops)
1 teaspoon ground corriander
1 teaspoon ground cumin
1 1/3 cups desiccated coconut
pinch of salt

Heat oil in a heavy-based frying pan. Fry garlic and spring onion for about 1-2minutes. Add spices, then coconut and salt. Lift and stir really well to mix flavours, and cook until coconut is a rich brown. Allow to cool completely, then store for up to a week in a screw-top jar.

Daging Rempah
Serves 4-6
2 heaped tablespoons (about 80g) tamarind pulp
600ml hot water
1/4 cup vegetable oil
1 sprig fresh or 9 dried curry leaves
1kg chuck or blade steak, cut into 5cm cubes
2tablespoons dark soy sauce
2 tablespoons sugar
freshly chopped red chilly
8-10 small new potatoes (optional)

Spice Paste (rempah)
6-10 dried long red chillies
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 teaspoons black peppercorns
1/2 cinnamon stick
8 cloves
2 star anise
1 sprig fresh or 9 dried curry leaves

Mix tamarind pulp and water with fingers until dissolved. Pass through a fine sieve, discard fibre and seeds and set liquid aside.

To make the spice paste soak chillies in hot water for 10min (seed them first if you prefer a milder paste), then drain and chop finely. Set aside. Using a mortar and pestle or a small food processor or spice grinder, pound or grind remaining spice paste ingredients, except curry leaves, to a powder. Add chilli and curry leaves and reduce to a smooth paste. (If you are using a food processor or spice grinder, add 1/4 cup of water to facilitate easier blending.) Set aside.

Heat oil in a saucepan and toss in curry leaves (be careful - they will pop). Add spice paste, stirring often to prevent burning, and fry until fragrant, about 3-5min. Add beef and stir well to coat thoroughly with paste. Add tamarind liquid, soy sauce, sugar and potatoes (if using). Cook very gently for about 1 1/2 hours or until meat is tender (it should be falling apart) and liquid has reduced to a sauce consistency. Taste and adjust seasoning if required. Ladle beef into a large serving bowl and scatter with chilli. Serve with steamed rice and top with fried coconut.