Category Archives: Entrees

Aussie Meat Pies

Entrees
An Australian or New Zealand meat pie is a hand-sized meat pie containing largely diced or minced meat gravy, sometimes with onions, mushrooms, or cheese and often consumed as a take out snack.  The pie itself is similar to the UK steak pie.
Ingredients
  • 2               lbs diced chuck beef
  • 1/4            cup plain flour
  • 3               tbsp vegetable oil
  • 2               white onions, finely sliced
  • 2               cloves garlic, finely chopped
  • 1/4            cup thyme, chopped
  • 4               tbsp tomato paste
  • 1               cup red wine(optional)
  • 1               lt beef stock
  • 1               tbsp Worcestershire sauce
  • 2               tbsp cornflour
  • 4               tbsp water
  •                  salt and pepper, to season
  • 2               sheets frozen puff pastry
  • 1               egg, lightly beaten

Thick-cut chips, to serve

Tomato sauce to serve

Instructions

  1. Preheat oven to 200 degree C.
  2. Toss beef in flour.
  3. Heat half the oil in a large saucepan over a high heat. Add 1/2 the beef and cook until well browned and beginning to stick to the bottom of pan. Transfer to a plate. Repeat with remaining oil and beef. Set aside.
  4. Add onions, garlic and thyme to pan cook until onion has slightly softened.
  5. Add beef and tomato paste and cook for 2 minutes.  
  6. Pour in wine, stock and Worcestershire sauce.
  7. Reduce heat to medium low.  Simmer for 1/2 hour, stirring occasionally, or until meat is tender.  (You will need 2 cups of liquid in the pan after 1/2 hour.  If you don’t have enough, top up with water.)
  8. Mix cornflour and water in a bowl, then whisk into pan.
  9. Simmer until thickened.  Season, remove from heat.  Let cool.
  10. On a floured surface roll out the pastry to 1/8” thick.  With a 5” cutter, cut out 8 rounds.  Re roll scraps and cut out 8 rounds 6” wide.  Use the 6” round to line 8-4” pie plates.
  11. Divide the cooled beef mixture among pastry cases.  
  12. Brush the 5” rounds with egg.  Arrange 1 round, egg side down, on top of each pie.  Press down and crimp edge with fingertips to seal.
  13. Brush top with egg.  Using a small sharp knife, cut a small steam vent into top of each pie.
  14. Bake for 30 minutes or until pastry is deep golden and flaky.
  15. Serve pies with chips and tomato sauce on the side. 

Tip:  To keep the pastry base from going soggy, make sure the meaty filling is cool before spooning into the pastry cases.

Stuffed Aloo Tikki

vegetarian
 

Cuisine: North Indian

Aloo tikki is a North Indian and Pakistani snack made of boiled potatoes, onions and various spices. “Aloo” means potato, and the word “tikki” means a small cutlet or croquette. It is found in almost every chaat shop or stall in Delhi as well as in other parts of India. Aloo Tikki is. Mumbai Street food, the kind that locals would happily eat while walking along the beach or watching a game.

INGREDIENTS

  • 2                    lbs medium potatoes boiled
  • 2                    spring onions finely chopped
  • 1/2                 tsp freshly ground cumin seeds
  • 1/2                 tbsp freshly ground black pepper
  • 1                    tbsp green masala
  • 2                    tbsps roasted chana dal powder (optional)
  •                       salt to taste
  • 1                    tsp garam masala powder
  • 1                    tbsp chopped cilantro

For stuffing

  • 1                    cup boiled and crushed green peas
  • 2                    tbsps oil
  •                       pinch asafoetida
  • 1/4                 tsp mustard seeds
  • 1/4                 tsp fenugreek seeds
  • 2                    tbsp grated unsweetened coconut
  • 1/4                 tsp freshly ground cumin seeds
  • 1/4                 tsp freshly ground black pepper
  • 1                    tsp green masala
  • 1/2                 tsp turmeric powder
  • 1/2                 tsp dry mango powder (amchur) or
  • 1/2                 tsp citric acid
  •                       salt to taste
  • 1                    tbsp chopped cilantro
  • 1                    tbsp chopped mint leaves

Instructions

  1. In a large bowl, mash the potatoes.
  2. Add the rest of the ingredients and mix well. Set it aside to cool.

For the Stuffing

  1. Heat oil in a small pan. Add asafoetida, mustard seeds, fenugreek seeds, when the seeds start to pop add crushed green peas and cook stirring till the mixture is dry (about 5 minutes).
  2. Add the rest of the ingredients and mix well. Transfer the mixture in a bowl and let it cool.
  3. Divide the potatoes mixture into 12 equal balls. Coat it with bread crumbs, flatten it on the palm of your hands, about 2 1/2 inch circle. Add more breadcrumbs if needed.
  4. Add a spoonful of stuffing, bring the outside edge inside to form a small ball. Make sure it is sealed.
  5. Flatten the ball into a disk about 2 inches wide.
  6. On medium heat, heat oil in a frying pan and shallow fry the disks for about 3 minutes on each side. It should be golden brown on each side.
  7. Serve hot with spicy Chana(chickpea)  green chutney, yoghurt and tamarind chutney.

Matoka and Nyama

Entrees, Meat

Matoke is the fruit of a variety of starchy banana, commonly refered to as cooking banana. The fruit is harvested green and thencooke, and often mashed or pounded into a meal. In Uganda and Rwanda, the fruit is steamed-cooked, and the mashed meal is considered a national dish in both countries. Matoke are peeled with a knife, wrapped in the plant’s leaves nd set in a cooking pot(Swahili; sufuria) atop the banana stalks. The pot is then placed on a charcoal or wood fire and the matoke is steamed for a couple of hours, water is poured into the bottom of the cooking pot multiple times. The stalk s in the bottom of the pot serve to keep the leaf-wrapped fruits above the level of the hot water. While uncooked, matoke is white and fairly hard; cooking turns it soft and yellow. The matoke is then mashed while still wrapped in the leaves and often served on a fresh banana leaf. It is eaten with a sauce made of vegetables, ground peanuts, or some kind of meat.

Matoka

Green Banana

Ingredients

  • 1             lb matoka (green Bananas)
  • 1             tsp salt

Instructions

  1. Put the bananas in a large pot, cover it with water and boil for about half an hour on med to hot heat. The banana skin will crack and the bananas are soft.
  2. Remove from the pot and peel the bananas.
  3. Mash them up with a potato masher.

Serve it With Nyama or Kuku. (Light meat or chicken curry) or peanut soup.

Nyama Ingredients

  • 2              lbs Lamb, Beef or Mutton with bones
  • 2              medium onions thinely sliced
  • 2              medium tomatoes finely chopped
  • 1              tsp garlic paste
  • 1              tsp ginger paste
  • 1/2            tsp green chilli paste
  • 2              tsp madras curry powder
  • 2              tsp salt
  • 4              cups water
  • 1              tbsp chopped cilantro for garnish

Instructions

  1. Remove the fat from the meat and cut it into 1 inch cubes.
  2. Add rest of the ingredients and let it cook on medium heat for an half hour. If the meat is not soft to the touch cook it for another 15 minutes.
  3. Sprinkle with cilantro and serve.

Cantonese Lamb Patties

Entrees, Meat
 
This recipe I found in Australian Woman’s weekly in 2015. Amina Elshafei’s recipe reflects her dad’s Egyptian and mum’s Korean Heritage.
She writes “Growing up,I learnt one important lesson at the dinning table – never to underestimate the importance of food in life.
I am very blessed to have been brought up in a household where sharing food is never considered just as a means of sustaining life, but rather as an enjoyable experience that continues to create more stories”
 

Ingredients

  • 1           tbsp olive oil
  • 1           small brown onion, finely chopped
  • 1           tbsp finely chopped lemongrass
  • 2           cloves garlic, crushed
  • 1           tbsp finely grated ginger
  • 2           lbs minced lamb
  • 3           green onions chopped coarsely
  • 1           tbsp soy sauce
  • 1           tbsp hoisin sauce
  • 1/4        tsp sesame oil
  • 1           egg beaten
  • 1/2        cup breadcrumbs
  • 1           tbsp mint leaves

Sweet Lime Dressing

  • 1/4        cup sweet chilli sauce
  • 1           tbsp water
  • 1           tbsp lime juice
  • 1           tbsp finely chopped fresh cilantro

Instructions

  1. Heat olive oil in a large frying pan over medium high heat; cook the onion, lemongrass, garlic and ginger, stirring for 4 minutes or until onions are soft. Cool.
  2. Combine onion mixture in a large bowl with lamb, green onions, sauces, sesame oil, egg and breadcrumbs. Shape mixture into 12 patties; cook, in batches. over medium heat, in a large oiled frying pan until browned and cooked through.
  3. Meanwhile boil, steam or microwave rice until tender; drain.

Sweet Chilli Lime Dressing:

  1. Combine ingredients in a screw-top jar; shakewell.

Serve it with rice or  fries and salad.

Pineapple Jam

Entrees
Pineapple Jam
Pineapple Jam
Ingredients
  • I           pineapple(1-1/2 lbs)
  • 6          cups sugar(1 1-1/2lbs)
  • 1/4      cup lemon juice

Instructions

  1. Peel and cut the pineapple in small pieces
  2. Puree it in a food processor.
  3. In in large saucepan cook pineapple. Bring to a boil stirring occasionally. boil gently for about 10 minutes.
  4. Add sugar and lemon juice, boil stirring constantly to prevent scorching, until mixture reaches gel stage*, about 10 minutes.

Gel Test

Pour a small amount of cooked recipe on a cold plate and place it in a freezer for a few minutes. The product is gelled if it does not run together when separated with a spoon. While doing the test remove the mixture from the heat to prevent over cooking.

Thai Crunch Salad with Peanut Dressing

Entrees
Thai Crunch Salad



Ingredients
  • 1/4             cup creamy peanut butter
  • 2                 tbsp unseasoned rice vinegar
  • 2                 tbsp fresh lime juice, from one lime
  • 3                 tbsp vegetable oil
  • 1                 tbsp soy sauce
  • 2                 tbsp honey
  • 2-1/2         tbsp sugar
  • 2                 garlic cloves, roughly chopped
  • 1                 1″ square piece fresh ginger, peeled and roughly chopped
  • 1                 tsp salt
  • 1/4             tsp crushed red pepper flakes
  • 2                  tbsp fresh cilantro leaves

For the Salad

  • 4                  cups chopped Napa cabbage or shredded coleslaw mix
  • 1                  cup prepared shredded carrots
  • 1                  red bell pepper, thinly sliced into bite-sized pieces
  • 1                  small English cucumber, halved lengthwise, seeded and thinly sliced
  • 1                  cup cooked and shelled edamame
  • 2                  medium scallions, thinly sliced
  • 1/2              cup loosely packed chopped fresh cilantro

Instructions

  1. For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth.
  2. Add the cilantro and blend for a few seconds until the cilantro is finely chopped.
  3. Refrigerate until ready to serve.

For the salad,

  1. Combine all of the ingredients in a large bowl and toss to combine.
  2. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.

Daal Kachori

vegetarian

Kachories are crispy, flaky shells with a delectably spicy filling of cooked and seasoned yellow moong dal, every bite of these kachoris is worth a fortune! these can be eaten as a snack, or along with your meals. This dish gets a protein boost due to the moong-based filling, making it a great choice for kids. Take care to deep-fry these kachoris on a very slow flame to ensure even cooking and also to make the crust nice and flaky.

Ingredients

Dough

  • 2               cups all purpose floor
  • 2               tbsp vegetables oil
  •                  salt to taste
  • 3/4            cup water

Filling

  • 2               cups Moong daal (without skin)
  • 2               tbsp oil
  • 5               curry leaves
  • 1/2            tsp cumin seeds
  • 1/2            tsp mustard seeds
  • 2               tbsp unsweetened coconut
  • 1/2            tsp fennel seeds crushed
  • 1/2            tsp cumin seeds crushed
  • 1               tsp green masala 
  • 1/4            cup water
  • 1               tsp salt( or to taste)
  •                  juice of 1 lemon
  • 2               tsp sugar
  • 1               tbsp chopped cilantro

Instructions

In a medium bowl, soak daal for a couple of hours.

Filling

  1. Drain the daal.
  2. In a large saucepan, heat the oil on med hot heat. Add the curry leaves, mustard seeds, and cumin seeds.
  3. When the seeds start to pop, add the coconut and the daal. Mix well and cook on medium heat for 5 minutes. Add the fennel, cumin green masala and a 1/4 cup water and mix well. Let it cook on medium heat for about 10 minutes. The daal should be soft to the touch.
  4. Add the salt, lemon juice, sugar and cilantro. Mix well. Let the mixture cool completely.
  5. Meanwhile make the dough.

Make the dough.

  1. In a medium bowl, add salt to the flour and rub in the oil.
  2. Use enough water to make a soft dough.
  3. Cover and leave it aside.
  4. When the filling is cold, take a tbsp full and form a ball.
  5. Divide the dough into 25. Roll each dough into a round ball.
  6. Flaten the ball into a puri about 2 1/2 inches round.
  7. Put the filling in the centre of the puri, bring the edges together, pinch the edges together.
  8. In a wok, on medium heat, heat the oil and fry the kachori for about 10 minutes, turning them a couple of times. They sould be light gold in colour and crispy.

Masala Dosa

Entrees, vegetarian
 

 Dosa is fermented crepe made from rice and black lentils(urad daal) batter. It is a staple dish of south India. It is also popular in other parts of India, and other countries like, Sri Lanka, Malaysia and Singapore. You will find a lot of different recipes of the dosa filling. Dosa

  • 3             cups idli rice
  • 1             cup urad daal
  • 1             tsp fenugreek seed
  • 1             tsp salt

Filling

  • 1/4          cup vegetable oil
  • 1             tbsp urad daal
  • 1             tsp mustard seeds
  • 10           curry leaves
  • 1             lb thinly sliced onions
  • 1             tbsp green masala*
  • 1             tbsp corriander powder
  • 1/2          tsp haldi (turmeric powder
  • 1/2          tsp Garam Masala
  • 1             tsp salt or to taste
  • 1             lb potatoes, peeled and diced to 1/2″
  •               Juice of 1 lemon
  • 2            tbsp chopped cilantro

Red Chilly Paste

  • 2            tbsp chopped cilantro
  • 2            tbsp chopped onions
  •               Green Chutney
  •               Sambal Daal


Instructions Dosa

  1. Rinse the rice and daal seperately and soak it in water overnight. Add the fenegreek seeds with the daal.
  2. In the morning drain the daal and reserve the water.
  3. Drain the rice.
  4. In a liquidizer or food processor grind the daal to a fine paste using the daal liquid as needed.
  5. Grind the rice to a fine paste using the daal liquid
  6. Mix the two together, the consistency should be like a pancake mix, quite thick.
  7. Leave this to ferment in a warm place overnight. In cold places it will take 24 hours. The mixture should have doubled in size.
  8. Heat up the tawa to medium hot(if you drop some water on it, and the water disappears rightway, you know the tawa is ready). brush the tawa with oil.
  9. Pour 1/2 cup mixture on the tawa and with the back of the laddle in circular motion, spread the mixture into a 10″ round. the crepe should be thin.
  10. Brush the top with oil, turn it over, cook for 1 min, turn it over again, spread it with red Chilly paste, sprinkle it with chopped onions and cilantro.
  11. In the middle of the crepe put in about 3 tbsp of potato filling and roll it over.
  12. Serve it with the chutney and Sambal.
    Dosa Batter
 
Filling
  1. In a medium saucepan heat the oil, add mustard seeds, curry leaves and urad daal.  When the seeds start to pop, add the sliced onions and fry till they are transperent, about 5 minutes.
  2. Add the green masala, coriander powder, haldi, garam masala and salt.  Cook for about 5 minutes, stirring frequently.
  3. Add the diced potatoes, mix and let it cook on medium heat, about 15 minutes or till the potatoes are cooked.
  4. Add lemon juice and cilantro and mix.
Red Chilly Paste
  • 1/2             cup roasted chana daal (daria)
  • 5                 red chili pepper
  • 5                 cloves garlic
  • 1                1″ ginger piece
  • 1/2            tsp salt
  •                   Juice of 1 lemon

Instruction In a food processor, grind everything to a fine paste. Chutney

  • 1                 tsp oil
  • 1/2             cup peanuts
  • 1/4             cup fresh coconut
  • 4                 green chillies(or to taste)
  • 1                 1″ piece ginger
  • 2                 dried red chillies(optional)
  • 1/2             tsp salt

Temper

  • 1                  tsp vegetable oil
  • 1/4              tsp mustard seeds
  • 1/4              tsp cumin seeds
  • 4                  curry leaves
  • pinch          Hing(Asfetida)


Instructions

  1. In a frypan heat the oil.
  2. Add the mustard seeds, cumin seeds. curry leaves and Hing. 
  3. Add the rest of the chutney ingredients, when the seeds start to pop and fry  for 3 minutes.
  4. Make a smooth paste in a food processor.
Green Masala
  • 2                 jalepeno 
  • 5                 loves garlic
  • 1                 1” ginger
  • 1/2              bunch cilantro
  • 10               leaves mint
  1. Rinse with cold water and puree it in a blender or food processor.

Meat Lasagna

Entrees, Meat

Lasagna

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 16                  pieces lasagna noodles
  • 1                    lb lean ground beef
  • 1/2                 tsp finely chopped garlic
  • 1/2                 tsp finely chopped ginger
  • 1/2                 tsp ground black pepper
  • 1/2                 tsp salt or to taste
  • 1                    bottle (750 ml) pasta Sauce

White Sauce

  • 2                    tbsp butter
  • 2                    tbsp white flour
  • 1                    lt Homo milk
  • 1/2                 tsp salt
  • 1/2                 tsp ground black pepper
  • 1/4                 tsp ground nutmeg
  • 8                    oz shredded mozzarella cheese
  • 3                    tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Cook pasta according to the package directions.
  3. In a medium saucepan cook meat until brown and broken up.
  4. Add the garlic, ginger, black pepper and salt. Mix well.
  5. Add the pasta sauce stir, lower the heat to medium and simmer 5 minutes.

White Sauce

  1. In a medium saucepan melt the butter and sauté the white flour for a couple of mins.
  2. Gradually add the milk, stirring continuously. Bring to a boil. The sauce will have thickened about 10 minutes.

To Assemble

  1. In a 13 x 9 baking dish, place 4 pasta pieces lengthwise, overlapping edges.
  2. Spread 1/3 of the meat sauce, 1/4 of the white sauce and 1/2 cup mozzarella cheese. Repeat layers 2 more times. Beginning and ending with pasta. Spread remaining white sauce and cheese on top.
  3. Spread the Parmesan cheese on top.
  4. Cover with foil and back for 30 mins or until hot and bubbly.
  5. Remove foil, bake for 5 min.
  6. Let stand 5 min befor serving.

Serve with a salad.

Sugar Cookies

Sugar Cookies

Entrees, Sweets

 

Sugar Cookies
Sugar Cooki

 

 

 

 

 

 

 

Ingredients

  • 2             cups all-purpose flour, plus more for rolling
  • 1/2          teaspoon baking powder
  • 1/4          teaspoon salt
  • 1/2          cup (1 stick) unsalted butter, room temperature
  • 1             cup granulated sugar
  • 1             large egg
  • 1             teaspoon vanilla extract
  •                Assorted candies, sprinkles, or colored sugars, for decorating (optional)

Instructions

  1. In a large bowl, whisk flour, baking powder, and salt.
  2. With an electric mixer, cream butter and sugar until light and fluffy.
  3. Beat in egg and vanilla.
  4. With mixer on low, gradually add flour mixture, beat until combined.
  5. Divide dough in half, flatten into disks. Wrap each in plastic, freeze until firm, at least 20 minutes, or place in a resealable bag, and freeze up to 3 months (thaw in refrigerator overnight)
  6. Preheat oven to 325 degrees
  7. Line baking sheets with parchment paper.
  8. Remove one dough disk, let stand 5 – 10 minutes.
  9. Roll out to 1/8″ thick between two sheets of floured parchment, dusting dough with flour as needed.
  10. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.). Re roll scrapes; cut shapes.
  11. Repeat with remaining dough.
  12. Bake, rotating halfway through, until edges are golden, 10 – 18 minutes (depending on size).
  13. Cool completely on wire racks.

To ice cookies, spread icing with the back of a spoon.. Let the icing harden, about 20 minutes.

Decorate as desired

COOK’S NOT

Use flour on utensils to keep dough from sticking: Dip the cookie cutters, and dust the spatula before transferring uncooked dough to a sheet. Rolling dough between two sheets of floured parchment will keep it from sticking to the rolling pin.