Beet Salad

Portion (s): 4
Preparation time: 20 min
Cooking time: 40 min
Method: Four

ingredients

5 large beets cleaned
1/2 red onion, finely chopped
15 ml (1 tbsp.) Chopped fresh parsley
5 ml (1 tsp.) Chopped fresh tarragon
30 ml (2 tbsp.) Dijon mustard
1 clove garlic, blanched, peeled and mashed
1 shallot, peeled and chopped
80 ml (1/3 cup) cream 35%
juice of 1 lemon
salt and freshly ground pepper

preparation

1. Preheat oven to 190 ° C (350 ° F).

2. Arrange beets in a baking dish. Bake for 40 minutes. Correct cooking time depending on their size. Check for doneness by sticking a knife into the flesh. The latter should be tender.

3. Cool the beets, peel and slice. Cut the slices into strips and place in bowl. Season generously. Add onion and herbs.

4. In a small bowl, combine remaining ingredients and season well. Pour dressing over salad and toss.

5. Serve with fresh asparagus. Garnish with
lemon and fresh tarragon, if desired.

How To Cuisine Flaky Pastry

Flaky Pastry

Flaky Pastry
Ingerdients   
2 cups flour
1/4 tsp salt
1/2 - 2/3 cup water
1/4 tsp lemon juice
2/3 cup butter

Preparation instructions

Sift flour and salt, mix water and lemon juice. Soften shortening slightly with a knife and divide into 4 equal portions. Rub one portion of shortening into flour. Mix into a dough with the water and lemon juice. Turn onto a floured board and knead lightly until pastry is smooth and pliable. Roll pastry into rectangular shape.

Flake one portion of shortneing on top two thirds of rectangle. Fold in three by placing the lower third over center third, and top over lower third. Rest pastry in refrigerator for 5 minutes.

Turn pastry so that the folded edge is to the left. Press rolling pin at intervals along pastry, thus evening the shortening. Roll out again, rolling away from you to keep the layers of flakes even in the pastry. Use short light strokes and keep the pastry in good rectangular shpae. Rest pastry in the refrigerator between each rolling and folding

Proceed as before until the remaining portions of shortening have been used. Cover and place pastry in refrigerator until needed.

How To Cuisine Crumbed Cutlets

Crumbed Cutlets

Crumbed Cutlets
Ingerdients      
4 cutlets
2 Tbsp flour
1/2 tsp salt
3 shakes pepper
1 egg, beaten
1 cup dried breadcrumbs
1/2 cup oil
parsley sprigs
Cutlet Frills
1 recipe Brown Tomato Sauce

Preparation instructions

Shape cutlets, flatten and leave 3cm of cleaned bone. Coat with flour, salt and pepper. Dip in egg, then coat in breadcrumbs, press crumbs firmly. Egg and breadcrumb layers can be repeated. Heat oil and fry cutlets, turning once. Drain. Place frills on bone of each cutlet. Garnish with parsley and serve with sauce.

How To Cusisne Crown Roast of Lamb

Crown Roast of Lamb

Crown Roast of Lamb

Ingerdients       
1 Crown Roast - 12 cutlets
Stuffing Ingredients
500g (1LB) cooked, mashed sweet potato
2 Tbsp sherry
seasoning to taste
1 egg, lightly beaten
1 onion, finely chopped
1 Tbsp chopped parsley

Preparation instructions

Mix all stuffing ingredients together. Fill the lamb cavity with stuffing and place roast in a baking dish. Bake at 180C (350F) for 1 hour

How To Cuisine Crispy Prawn Baskets (Shrimp)

Crispy Prawn Baskets  (Shrimp)

Crispy Prawn Baskets  (Shrimp)

Ingerdients    
8 spring roll wrappers
1 cup chopped prawns
2 cups bean sprouts
1/4 cup mayonnaise
1 Tbsp yogurt or sour cream
3 tsp lemon juice
1 gherkin, sliced
oil for frying
Preparation instructions
Heat oil to 180C (350F). Place 2 spring roll wrappers together with corners not matching. Lower wrappers into hot oil then immediatley push soup ladle into center to form a cup. Cook until golden, lift and drain on absorbent paper. Allow to cool. Combine filling ingredients except gherkin. Spoon into crisp basket. Garnish with gherkin and serve

How To Cuisine Chicken Vindaloo

Chicken Vindaloo

Chicken Vindaloo

Ingerdients     
1 clove Garlic, peeled
2 tsp chopped Ginger
1/4 cup Water
1 tsp chopped Chilli
1 Tbsp ground Coriander
1 Tbsp Brown Sugar
1 tsp ground Cardamon
750g Chicken (Thigh Fillets)
1 tsp ground Tumeric
1 tsp ground Fenugreek
2 tsp ground Cumin
3/4 cup Vinegar (Brown)

Preparation instructions

Cut each thigh fillet into 4 or 5 pieces. Place remaining ingredients into blender and process until well combined. Pour over chicken, cover and refrigerate for about an hour (or leave overnight). Drain chicken and brown on a large non-stick pan. Pour marinade mixture over chicken and simmer for 20 minutes. (Or cover and microwave on MEDIUM for 12 minutes). Serve with steamed rice. 

How To Cuisine Chicken Puff Kiev

Chicken Puff Kiev

Chicken Puff Kiev

Ingerdients      
90g (3oz) unsalted butter
1 clove garlic, crushed
2 shallots, chopped
1 Tbsp parsley, chopped
2 tsp Worchestershire sauce
1/4 tsp black pepper
4 whole chicken breasts, skinned and boned
2 sheets ready rolled puff pastry
milk or cream for glazing
Preparation instruction
Cream the butter, garlic, shallots, parsley, Worchestershire sauce and pepper together and shape into a 28cm (11") oblong. Wrap in foil and freeze until firm. Pound out chicken breasts until very thin with a meat mallet or rolling pin. Cut frozen butter mixture into 4 equal portions. Place 1 portion in the center of each chicken breast and fold chicken over butter so that it is completely encased and makes a roll shape. Cut pastry sheets in half and place a chicken roll on each strip of pastry. Roll up firmly. Place seamside down on a greased baking sheet. Glaze with milk or cream and bake at 230C (450F) for 20-25 minutes or until pastry is golden brown.

How To Cuisine Castle Pudding

Castle Pudding 

Ingerdients       


60g (2oz) butter
60g (2oz) brown sugar
1 egg
1/2 cup self raising flour, sifted
1 Tbsp milk
3 tsp cocoa
1 Tbsp hot water
1/4 cup vanilla essence

Preparation instructions

Grease 5 ramekins. Cream the butter and sugar together, then beat in the egg and fold in the flour and milk, mixing well. Spoon 1 tablespoon of the mixture into each ramekin and add the cocoa, vanilla and hot water to the remaining mixture. Top up each ramekin and swirl the two mixtures together with a spoon. Place around the edge of a microwave carousel and microwave on MEDIUM for 4-6 minutes. Allow to stand 1-2 minutes prior to serving

How To Cuisine Cassata

Cassata

Cassata
Ingerdients

   50g chocolate
1/4 cup cream
1 Tbsp cocoam sifted
1 Liter vanilla ice cream
1/3 cup red and green glace cherries, chopped
1/3 cup glace ginger, chopped
1/2 cup flaked almonds
1/2 tsp almond extract
Preparation instructions

Melt chocolate in a double boiler, add cream and cocoa. Divide ice cream into 3 bowls. Fold chocolate mixture into first bowl of ice cream and spread evenly into loaf pan #1, freeze. Fold cherries and ginger into second bowl of ice cream, spread evenly into loaf pan #2, freeze. Fold almonds and almond extract into third bowl of ice cream, and spread evenly into loaf pan #3, freeze.

When ice cream is solid, unmold by quickly dipping each pan base into hot water and invert it onto a plate. Place one layer on top of next with the chocolate layer in the middle. Smooth edges with a spatula and refreeze. Serve in slices.

How To Cuisine Battered Saveloys

Battered Saveloys

Battered Saveloys

Ingerdients  

8 thick wooden skewers
8 saveloys or frankfurters
plain flour
oil for deep frying
tomato sauce

Batter:
1/4 cup self raising flour
2 TBSP plain flour
1/4 tsp bicarbonate of soda
1/2 cup water
1 egg, slightly beaten

Preparation instructions

Invert wooden skewers through center of saveloys lengthways, leaving about 8cm protruding at one end for a handle. Dust saveloys lightly with flour. To make batter, place fours, soda, water and egg in a food processor or blender, process for 10 seconds or until smooth, transfre mixture to a bowl. Heat oil to moderatley hot in a deep heavy based pan, holding ends of skewers, dip saveloys one or two at a time into the batter, coating completely. Drain off excess batter. Holding skewer ends, gently lower battered saveloys into the hot oil. Hold for a few seconds until saveloys float unaided. Cook for 1 minute or until lightly golden. Carefully remove from oil with tongs and drain on paper towels. Repeat process with remaining saveloys. Re-dip each cooked saveloy in batter and repeat the process (double batter them).

How To Cuisine Balmain Bugs with Mango Sauce

Balmain Bugs with Mango Sauce

Balmain Bugs with Mango Sauce

Ingerdients  

8 large green balmain bugs or 2 large green lobster tails

Mango Sauce
1 large or 2 small mangoes
2-3 TBSP sour cream
1/4 cup lemon or lime juice
1 tsp soft brown sugar
2-3 tsp Thai sweet chili sauce

Preparation instructions

Lower bugs into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways. To make the mango Sauce, peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice. 

How To Cuisine Australian Sticky Toffee Pudding

Australian Sticky Toffee Pudding   By:Jill Dupleix  

Australian Sticky Toffee Pudding

Ingerdients   

1 cup         dates (180g) -- pitted and chopped
1 tsp         bicarbonate of soda
1 cup         boiling water
2 TBSP        butter
1 cup         soft brown sugar   (150 g)
2             eggs.
1 1/2  cups   self-raising flour   (180 g) --    sifted

Toffee Sauce:
1 cup         soft brown sugar   (150 g)
3/4 cup         light whipping cream.
1/2 tsp         vanilla
2 TBSP        butter

Preparation instructions

Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top and leave to stand. Cream butter and sugar until pale, then add eggs one at a time, heating well after each addition. Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7"
square or round cake tin. Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes. Set aside until ready to serve, then quickly reheat when needed. Cut pudding into squares and place each square in the centre of a warm dinner plate.  Pour hot toffee sauce over each square and serve with fresh cream.

How To Cuisine Aussie Meat Pie

Aussie Meat Pie

Ingerdients  


1 onion, chopped
750g (1 1/2 LB) minced steak
1 1/2 cups beef stock
1/2 cup tomato sauce
pinch nutmeg
2 Tbsp flour blended with a little water
375g (12oz) packet shortcrust pastry, thawed
1 sheet ready rolled puff pastry, thawed
seasoning to taste

Preparation instructions

Saute' the onion, and meat in a frying pan until browned, draining off any excess fat. Add the beef stock, tomato sauce and seasoning, cover, bring to a boil, then simmer for 15 minutes. Stir in the blended flour, and allow the mixture to thicken then cool. Lightly grease a 23cm (9") deep pie dish and line with the shortcrust pastry. Spoon in the cool filling, moisten the edges with water, and top with the puff pastry, pressing gently to seal. Trim and score the edges, brush the top lightly with a beaten egg and make a slight cut in the center of the pastry. Bake at 230C (425F) for 10 minutes then reduce heat to 180C (350F) and bake a further 30 minutes. 

How To Cuisine Anzac Biscuits

Anzac Biscuits  

Anzac Biscuits  

Ingerdients             

1 cup rolled oats
1/2 cup sugar
3/4 cup flour
1 Tbsp golden syrup
1 tsp bicarbonate of soda
2 Tbsp boiling water
1/2 cup butter, melted

Preparation instructions

Set oven to 160C (325F). Mix oats, sugar and flour. Mix golden syrup, soda and boiling water. While frothing, add melted butter and pour in dry ingredients. Mix thoroughly. Drop by spoonfuls on floured oven tray (cookie sheet), allowing room for mixture to spread. Bake 18 - 20 minutes. Cool on wire rack. Makes 36 biscuits.

How To Cuisine 30 Minute Turkey with Dressing

30 Minute Turkey with Dressing   By:Joseph Carey - William Bohannon

30 Minute Turkey with Dressing

Ingerdients

10 lbs (4.5 kg). whole turkey, cleaned (giblets use for something else)
Kosher salt
fresh ground black pepper
extra virgin olive oil
For the Dressing/Stuffing:
4 cups (950 ml) fresh ground Challa bread crumbs
1/2 cup (125 ml) diced fresh mushroom (button or cremini)
1/2 cup (125 ml) grated Parmesan Reggiano cheese
1/2 cup (125 ml) mixed chopped nuts (English walnuts, pecans, hazlents, pinion nuts)
1/4 cup (60 ml) chopped garlic
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) chopped green onion
1/4 cup (60 ml) parsley
1/4 cup (60 ml) extra virgin olive oil
3 tbs (45 ml). dried basil
1 tsp (5 ml). chicken base/bouillon granuales or some salt
1 tsp (5 ml). fresh ground black pepper

Preparation instructions

Clean and thaw turkey completely and trim away excess fat from neck area. 

Sprinkle with salt and fresh ground pepper rub into skin and inside. 

Cut leg quarters (drumstick and thigh in one piece)away from carcass. 

Pry the back away from the carcass by pulling bottom end towards the neck. 

Discard the back and the giblets or save for later use. 

Place whole turkey breast breast up in roasting pan and arrange leg quarters around. 

Brush or rub with some olive oil and let stand until ready to cook. 

Add some water to bottom of pan. 

Heat oven 500 degrees (250 C.) (Bake setting). 

Bake turkey 30-35 minutes (check after 20 minutes). 

For the Dressing: 

Saute/fry the nuts and garlic in the olive oil until nice and brown. 

Toss to combine with remaining ingredients. 

Spoon into baking dish. 

Bake with turkey uncovered last 5 min. of cooking. 

Comments 

The dressing which tastes like Pesto sauce is good with all types of meat. Size and variety of turkey may cause cooking time to vary.