Recipe - Shanks with Curry and Chickpeas

Same recipe as the chicken with chickpea curry - it was a hit!!!

Recipe - Le Raspberry Muffin

This is the same recipe as the blueberry muffins, just with Raspberries instead.

Recipe - Spinach Rice

You will need:

-       1 bunch of English Spinach
-       1 onion
-       1 bunch of shallots
-       2 ripe tomatoes
-       1 small red chilli (seed removed)
-       I cup of long grain white rice
-       2 cups of chicken stock
-       Olive oil
-       Light olive oil

Method:

1.         In a large pot generously cover the bottom with half olive oil & half light olive oil

2.         When heated add (in this order at two minute intervals):

·         Chopped onions

·         Chopped shallots

·         Chopped tomatoes

·         Chopped small red chilli

·         Chopped spinach

3.         Add 2 cups of chicken stock

4.         Add salt and pepper to taste

5.         Cover and simmer on low heat for Ten minutes stirring occasionally

6.         Add 1 cup of rice

7.         Cover again stirring occasionally until the rice has nearly absorbed
all the liquid

8.         Take off the stove top, place the lid on and leave to sit for 5 minutes

Recipe - Chicken Chasseur

I got this recipe from my wonderful mother and would definitely serve this for dinner guests :)

Ingredients:

·         1 tablespoon olive oil
·         1.5 kg free-range chicken pieces (I bought whole chook and asked butcher to cut into small pieces)
·         200 g button mushrooms, halved
·         ½ cup dry white wine
·         3 tablespoons brandy (if using the "special" cooking brandy only use 1 ½ tablespoons.
·         2 cups chicken stock
·         3 tablespoons tomato paste
·         1 tablespoon chopped fresh flat-leaf (Italian) parsley
·         1 tablespoon chopped fresh French tarragon (if fresh is not available use 1 teaspoon dried) – don't buy the winter tarragon which is available in shops at this time of year – not the same flavour.
·         Salt and freshly ground black pepper
·         Extra fresh tarragon to serve (but don't use dried herbs at this stage, just leave out)

Method:

1.      Heat oil in large heavy-based frying pan. Cook chicken in batches until golden brown, then drain on paper towel.
2.      Pour excess fat from pan, leaving about 1 tablespoon.  If chicken hasn't created this fat, add tablespoon of butter, melt, then add mushrooms and cook over medium heat until they start to brown.
3.      Add wine, brandy, stock, tomato paste and herbs and bring to boil.  Return chicken to the pan, cover and simmer 1 ¼ hours, stirring occasionally.
4.      Season with S & P and if you have the fresh tarragon scatter some over before serving.

N.B If sauce hasn't reduced and is a bit watery (which mine was) remove chicken and then add 1 tablespoon of plain flour which has been mixed to a paste with a little of the sauce. Bring back to boil and cook about 5 minutes, then add the chicken back in to serve.

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On Sat, Nov 17, 2012 at 4:07 PM, Zoe Karathomas <Zoe.Karathomas@creativeactivation.com.au> wrote:

Ingredients:

·         1 tablespoon olive oil
·         1.5 kg free-range chicken pieces (I bought whole chook and asked butcher to cut into small pieces)
·         200 g button mushrooms, halved
·         ½ cup dry white wine
·         3 tablespoons brandy (if using the "special" cooking brandy only use 1 ½ tablespoons.
·         2 cups chicken stock
·         3 tablespoons tomato paste
·         1 tablespoon chopped fresh flat-leaf (Italian) parsley
·         1 tablespoon chopped fresh French tarragon (if fresh is not available use 1 teaspoon dried) – don't buy the winter tarragon which is available in shops at this time of year – not the same flavour.
·         Salt and freshly ground black pepper
·         Extra fresh tarragon to serve (but don't use dried herbs at this stage, just leave out)

Method:

1.      Heat oil in large heavy-based frying pan. Cook chicken in batches until golden brown, then drain on paper towel.
2.      Pour excess fat from pan, leaving about 1 tablespoon.  If chicken hasn't created this fat, add tablespoon of butter, melt, then add mushrooms and cook over medium heat until they start to brown.
3.      Add wine, brandy, stock, tomato paste and herbs and bring to boil.  Return chicken to the pan, cover and simmer 1 ¼ hours, stirring occasionally.
4.      Season with S & P and if you have the fresh tarragon scatter some over before serving.

N.B If sauce hasn't reduced and is a bit watery (which mine was) remove chicken and then add 1 tablespoon of plain flour which has been mixed to a paste with a little of the sauce. Bring back to boil and cook about 5 minutes, then add the chicken back in to serve.

This e-mail and any files transmitted with it are confidential and intended solely for the use of the individual
or entity to whom they are addressed. If you have received this e-mail in error please notify the sender immediately
by return e-mail and destroy this message.
Any views expressed in this message are those of the individual sender, except where the sender specifies
and with authority, states them to be the views of the Company.

Recipe - Crab Risotto (Created by Me)

Serves 2

-          I cup Carnaroli or Arborio rice

-          1 tbsp  olive oil

-          Approx 300g cooked crab meat (I use 2 x Ocean Blue Premium Blue Swimmer Crab Meat as it was just for a meal at home but obviously Id get the crab meat from a fish monger if I was cooking this for guests)

-          1 small onion or 4 shallots, finely chopped

-          celery stalk, finely chopped

-          1 tsp dried thyme

-          1 tbsp  tomato paste

-          3 tbsp brandy cognac

-          200 ml dry white wine or dry rose

-          2.5 cups fish stock

-          2 tbsp  pouring cream

-           fresh bay leaf

-          fresh parsley

Method

1.       Heat olive oil

2.       Add onion or shallots and celery and cook until soft

3.       Add risotto rice and coat in the oil and other ingredients

4.       Add brandy cognac, thyme, tomato paste and wine. Cook till absorbed

5.       Add bay leaf

6.       Stir in fish stock, bit by bit only adding the next bit after the last was absorbed

7.       When the risotto is almost cooked add the crab meat and stir in the pouring cream

8.       When cooked, serve with fresh parsley

Review - Bowral Cafe Patisserie - Bowral

Great little find in Bowral. Lots of fresh ingredients and fast service. So much to choose from! Quiches and pies are one of their many fortes and the dessert chocolate selection is fantastic. Be it sweet or savoury you’re after it’s all there. Don’t be tempted to go across the road to Elephant Boy Cafe, my goodness are they rude! There table we told we would be getting was given to someone else and when we spoke up about it the waitress said, “Well go to McDonalds then”. Can you believe?