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Mole Chicken (Foods of Love) March 14, 2016

Posted by cint77 in Recipes.
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This dish was served at the Foods of Love dinner, and is based on a couple of recipes.

Love Theme - Jacinta's Main (4 of 4)Mole Sauce

I used this Pati Jinich recipe.

I omitted the almonds (because of an allergy) and anise seeds (because I couldn’t find them in any of the four shops I went to). I used peanut butter instead of peanuts. I also used a range of fresh and dried chillies and tinned chipotles in adobe sauce. Because I was worried about it being too hot (cooking the sauce was making my eyes water) I removed the chillies before blending and it ended up being quite mild. I made the sauce the day before and it was very, very earthy and quite bitter. I googled ‘how to fix a bitter mole’ and basically determined that mole’s need a lot of sugar and salt to taste good so i kept adding agave syrup and salt until it tasted ok. Approx 1/3-1/2 cup agave syrup and 1-2tsps salt.

Love Theme - Jacinta's Main (1 of 4)Chicken Mole

I then cooked the sauce and chicken according to this David Lebovitz recipe.

I used about 1.5kg of thigh fillets instead of a whole chicken and only used about half of the mole from the first recipe.

I served it with fresh limes, basmati rice and roasted vegetables. I roasted sweet potato, red onion, zucchini and corn with some oil and dried oregano.

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Festive Punch (Christmas) December 24, 2015

Posted by Pam R in Recipes.
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Christmas Theme - Pam's Drink (1 of 2)This was one of the drinks for the Christmas dinner. This was a mixture of a couple of recipes.

Ingredients

  • 1 cup pineapple juice
  • 1.5 cups pomegranate juice
  • 2 cups ginger ale

Green Gumbo (New Orleans) August 2, 2015

Posted by Pam R in Recipes.
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New Orleans Theme - Pam's main (1 of 2)This recipe for Green Gumbo was served at the New Orleans dinner, and was adapted from a recipe by Hank Shaw.

I made one change to this recipe. I boiled the ham hock for about 40 minutes and then cooked the greens in the same water for about 10 minutes before straining them out and using 10 cups of the resulting stock instead of the water in the recipe. That method was recommended in several other recipes, so I thought I would try it.

Burnt Honey Ice-cream (Custard) September 13, 2014

Posted by andrewescott in Recipes.
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IMG_7149_fixThis was part of the dessert for the Custard dinner, and is based on a recipe from Alison Thompson’s book Sweet.

Ingredients

  • 8 egg yolks
  • 110g caster sugar
  • 50g Philadelphia cream cheese, softened
  • 400mL milk
  • 400mL thickened cream
  • 1 teaspoon of vanilla bean paste
  • 100g honey

Method

  1. Separate the eggs, and place the yolks into a mixing bowl. Add the sugar and beat until it becomes pale and creamy.
  2. Put cream cheese into another mixing bowl and beat with a fork until it is very soft.
  3. Place the milk, cream, vanilla bean paste in a medium saucepan and heat until it begins simmering. Remove from heat.
  4. Place honey into a small saucepan over medium heat and stir with a metal spoon until the honey turns a dark golden colour.
  5. Immediately add the milky mixture to the honey (it will bubble) and then bring back to just simmering, and remove from the heat.
  6. Drizzle the milky mixture into the egg mixture, whisking all the while. Then pour this mixture back into a saucepan.
  7. Cook the mixture over a low heat, stirring regularly with a wooden spoon, until it reaches 79 degrees Celsius and slightly thickens.
  8. Pour into the bowl with the cream cheese, whisking all the while. Then strain into a 2L plastic container, and place in fridge overnight.
  9. Churn in an ice-cream maker until the mixture becomes thick and no longer expands in volume. Store in an air-tight container in the freezer until ready to serve.

Trio of Icecreams (Summer) February 23, 2013

Posted by cint77 in Recipes.
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Summer Theme - Jacinta's DessertFor our summer theme, I decided to experiment with ice cream and so made three different versions – custard, ricotta and condensed milk.

My first ice cream was a ‘custard’ based vanilla ice cream. I followed this recipe exactly and it was definitely the best ice cream of the three. It was also the softest so you need to eat it straight from the freezer – no mucking around with this one!

My second ice cream was a ricotta and honey one. I feel like I put the most love into this one but was most unhappy with the outcome – the end texture was all wrong – it didn’t soften at all and had to be cut into squares. The recipe for ricotta in the recipe was not quite right either but having said that the ricotta-making was actually the best part (once I found a better recipe) and it was delicious. I wish I hadn’t wasted it in the ice cream!

For both of these ice creams you need an ice cream maker or to constantly remove from the freezer and stir. Since I don’t have a machine and couldn’t be bothered with the repetition of remove-and-stir, I decided to look into some alternative methods and came across this site. I went with the ‘frozen cube’ method – I didn’t use ice blocks trays but instead silicone muffin trays and it was so easy – I even left the ice cream blocks in the freezer overnight before blitzing and it didn’t affect the outcome.

The third ice cream was a burnt salted caramel with honeycomb using a condensed milk base. This one was pretty awesome but didn’t have the lusciousness of the custard based one. The benefit of condensed milk ice creams are that you don’t need an ice cream maker as you just mix, freeze and serve. My only issue with this recipe was that when you added the milk mix to the sugar mix, some of the sugar instantly turned to toffee and stuck to the bottom of the pan and then some of the milk mixture was scalded by the sugar mix and formed a bit of a scum on the top. I strained the mixture so it was fine and the flavour was spot on. This recipe also made twice the volume of the other two recipes.

Onion Sambal (Malaysian) January 14, 2013

Posted by kerribatch in Recipes.
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Malaysian Theme - Kerri's Main (7 of )This onion sambal from the Malaysian dinner is originally from “Asia – the beautiful cookbook” by Jacki Passmore, Intercontinental Publishing Co Ltd, 1987, p. 167.

Ingredients

  • 12 shallots (or 3-4 red onions)
  • 1 tsp crushed garlic
  • ½ cup white vinegar
  • 1 tbsp sugar
  • ½ tsp salt

Method

  1. Peel and thinly slice the onions. Divide into rings.
  2. Place in a dish with all other ingredients. Stir several times and marinate for at least 30 minutes before serving.

Telurdada Biasa (Malaysian) January 14, 2013

Posted by kerribatch in Recipes.
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Malaysian Theme - Kerri's Main (5 of )This family omelet from the Malaysian dinner is originally from “Asia – the beautiful cookbook” by Jacki Passmore, Intercontinental Publishing Co Ltd, 1987, p. 156.

Ingredients

  • 5 eggs
  • 1 tsp salt
  • ¼ tsp cracked black pepper
  • 4 green (spring) onions
  • 1 fresh green chilli
  • 1 fresh red chilli
  • 2 tbsp vegetable oil or ghee
  • ½ tsp crushed garlic
  • 2 tbsp chopped fresh coriander

Method

  1. Beat the eggs with salt and pepper.
  2. Trim the green onions and shred finely.
  3. Split open the chillies, scrape out the seeds and shred the flesh finely.
  4. Heat a wide skillet and add the oil or ghee. Add the green onions, chillies and garlic to the oil and fry for 2-3 minutes until cooked. Remove and set aside.
  5. Pour the egg into the pan and cook gently until the underside is firm and lightly coloured.
  6. Spread the onions, chilli, garlic and coriander evenly over the top whilst it is still quite wet so that they sink into the egg.
  7. Cook a short while longer until firm enough to cut into quarters and turn. When the underside is golden and just firm, lift out.
  8. Cut into smaller wedges and arrange on a plate. Serve at once.

Sambal Kelapa January 14, 2013

Posted by kerribatch in Recipes.
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Malaysian Theme - Kerri's Main (4 of )This coconut sambal from the Malaysian dinner is originally from “The Complete Asian Cookbook” by Charmaine Solomon, Weldon Publishing, 1976, p. 234.

Ingredients

  • 1 cup fresh or dessicated coconut
  • 1 tsp salt
  • 1 fresh red chilli, seeded & chopped, or ½ – 1 tsp chilli powder
  • ¼ tsp dried shrimp paste
  • 2 tbsp finely chopped onion
  • 1 small clove garlic, crushed
  • juice of half a lemon

Method

  1. If using dessicated coconut, sprinkle with 2 tbsp hot water and mix thoroughly to moisten.
  2. Wrap the shrimp paste in foil and grill or dry fry for 5 minutes.
  3. Add all ingredients to coconut and mix well by hand.
  4. Serve as an accompaniment to rice and curries.

Sambal Buncis (Malaysian) January 14, 2013

Posted by kerribatch in Recipes.
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Malaysian Theme - Kerri's Main (1 of )This green bean sambal from the Malaysian dinner is originally from “The Complete Asian Cookbook” by Charmaine Solomon, Weldon Publishing, 1976, p. 205.

Ingredients

  • 250g fresh green beans
  • 1 tbsp peanut oil
  • ½ tsp minced garlic
  • ½ tsp sambal ulek
  • ½ tsp salt
  • 1 small onion, finely sliced

Method

  1. String beans and cut into very fine diagonal slices.
  2. Heat oil in a wok or frying pan and toss
    beans on high heat for 2 minutes. Add garlic and fry one minute more. Add sambal and salt and
    fry for 1 minute longer. Beans should be tender but still crunchy crisp.
  3. Remove from heat, mix
    in onion slices and serve as an accompaniment to a curry meal.

Serves 6.

Gingerbread (Christmas Carols) December 9, 2012

Posted by Pam R in Recipes.
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Christmas Carol Theme - Andrew (3 of 3)This was one of the Christmas Carol themed treats.

Ingredients

  • 125g butter
  • ½ cup castor sugar
  • 1 egg yolk
  • 2 ½ Tbspns golden syrup
  • 2 cups plain flour
  • 1 tspn bicarb soda
  • 3 tspns ground ginger (or more)

Method

  1. Cream butter and sugar. Add egg yolk and golden syrup. Beat well.
  2. Add sifted dry ingredients. Knead.
  3. Roll out to approx. 3-4mm thick. Cut out gingerbread men.
  4. Bake at 160 degrees C until brown.