Sesame prawns

Sesame prawns


Sesame prawns

These are a real treat so get some really nice size prawns, make some egg fried rice and settle in for a fabulous sweet and tasty treat. They are easy to do and the sesame seeds add a to the experience, so don’t be tempted to leave them out.(4 people)

What you need

1kg king prawns shelled and deveined
Maizena (Cornflour) (about 1/2 cup for dredging)
1 cup self raising flour
pinch of salt
pinch of pepper
1 1/2 cups cold water
1 egg beaten
2 tablespoons honey
sesame seeds

The process

In a bowl, sift the flour, salt and pepper together, make a well in the center and add the water and beaten egg. Mix with a whisk or a fork to a thin batter.

Heat oil for deep frying to medium hot.

Place the maizena on a plate, coat each prawn in the maizena, shake off the excess and then drop into the batter. remove from the batter and drop into the hot oil until golden brown. Remove and place on kitchen towel.

You can do a few at a time but dont overlaod the pan, the oil temperature will drop and the batter will be very oily.

Once they are all done, remove the oil from the pan, leaving about 1 tablespoon of oil in the pan. Reduce the heat to low, add the honey and allow to melt and become liuid.

Place the sesame seeds on a plate.

Add the prawns to the honey and toss or move around to coat each prawn in the honey nectar.

remove from the heat and coat the prawns in the sesame seeds.

Serve immediately.

This is a really good dish that the best Chinese restaurant would be happy to serve. While you are deep frying, why not try the Tempura recipe.


Chicken hotpot Chinese style

Chicken hotpot Chinese style


Chinese chicken hotpot

Oh wow, this one you just have to try, It’s quick to prepare and something really different and impressive. It is reputedly from a very famous Chinese restaurant in Sydney and I can tell you will not dissapoint it’s perfect for winter and the flavor is so unexpected from a hotpot style dish. (4 people)

What you need

1.5kg skinless chicken pieces(bone in)
Maizena (cornflour)
100g black mushrooms
6 thin slices of ginger
3 or 4 spring onions cut into 5cm pieces
1 teaspoon crushed garlic
3/4 cup chicken stock
125ml dry white wine
1 tablespoon soy sauce

The process

Put about 1/2 cup maizena on a plate to coat the chicken.

Heat about 75ml oil in a wok. Coat each chicken piece in Maizena and place them in the oil in 2 batches and fry until golden brown, remove and set aside. Once all the chicken is browned add back to the wok and add the ginger slices, spring onions, garlic and mushrooms and toss around.

Combine the 1/4 cup chicken stock, white wine, soy sauce and 2 teaspoons of maizena together and add to the wok, stir until the sauce begins to thicken and remove from heat.

Pour the whole lot into a casserole dish, add the last 1/2 cup of chicken stock, cover and place in a 180 celsius oven for 30 minutes.

Serve straight out of the oven with rice or noodles.

The sauce is thick and delicious and is sure to become a favorite.

Beef with cashew nuts

Beef with cashew nuts

beef-cashewnutChinese food is so good, healthy and uick to make and this one is really fanatstic. The sate sauce makes all the difference so if you don’t have any just mix a 1 tablespoon peanut butter with 1 tablespoon water to thin it out a bit. For thoe who like a little heat you can happily add 1 finely chopped green chili. (4 people)

What you need

500 – 600g rump steak, fat removed, sliced thin across the grain
100g unslated roast cashew nuts (if you have raw cashews just pot them on a baking tray in a 200Celsius oven until they begin to brown.)
6 or 8 spring onions roughly chopped
1 teaspoon crushed garlic
2 teaspoons finely grated ginger
1 tablespoon maizena(cornflour)
125ml water
2 tablespoons satay sauce
1 tablespoon soy sauce
Oil for frying

The process

In a wok or heavy based pan on a high heat, add the oil and sear the beef strips in 2 or 3 batches, remove and set aside.

Add a little more oil to the pan and add the garlic, spring onions, ginger and cashew nuts. Toss around for about 2 minutes then add back the meat and all of the juices and toss again.

Mix together the 1/2 cup water, satay sauce, soy sauce and maizena, mix and then add to the pan.

bring to the boil and stir well to ensure that all of the ingredients are well coated and suace begins to thicken.

Thats it, done.

Serve with boiled rice or this fried rice recipe.

Grilled mint chicken

Grilled mint chicken

mint-chickenPan grilling is real simple and if you have a corrugated grilling pan the end result is really impressive. This is a great fresh tasting meal and perfect for anyone following a no carb diet. If you are not dieting, just add some boiled baby potatoes or rice boiled in chicken stock. (for 4 people)

What you need

4 boneless skinless chicken breasts
2 tablespoons chopped fresh mint
Juice of 1 lemon
75ml olive oil
1 teaspoon crushed garlic
6 baby courgettes sliced diagonally
1 medium eggplant sliced (aubergine)
1 red pepper roughly cut
1 large red onion thickly sliced

The process

Place the sliced eggplant(1cm thick) onto a plate and sprinkle with salt on both sides to draw out some of the bitterness. leave for 30 minutes while you repare the rest of the ingredients. Rinse under cold water and pat dry with a clean cloth or paper towel.

Make a marinade by placing the garlic, lemon juice, olive oil and mint into a bowl, mix and season with a pinch of salt and a good grind of black pepper.

Slice the chicken breasts through the center to form 8 thinner pieces. (you can also cut into strips diagonally across the grain). Place them in a bowl and pour over 1/2 the marinade ensuring that each piece is coated and set aside.

Do exactly the same to your cut vegetables and set aside. (best left for about 30 minutes or so)

Heat a grill pan to medium hot and grill the vegetables until they begin to soften and have begun to brown slightly. Do the same with the chicken pieces and serve immediately.

Never overcook chicken, you want it to just cook through and it will be tender and delicious.

If you liked this recipe you will really enjoy the chicken and sweet pepper stir fry.

Blueberry cheesecake

Blueberry cheesecake


There are few things as satisfying as watching people become silent as they savour something you have made and this blueberry cheesecake. Try this cheesecake recipe with the sweet blueberry topping to really impress.

What you need

1 packet tennis biscuits
3 tablespoons melted butter

500g cream cheese
1 and 1/3 cups white sugar
5 eggs
250ml sour cream
1 cup flour
2 teaspoons vanilla essence
1 teaspoon lemon juice

400g can of blueberries in syrup

Break up the biscuits into small pieces, melt the butter in a pot, remove from heat and then add the biscuits and combine well, crushing the biscuits as fine as you can.

Press the base mix into the bottom of a Springform cake tin about 1/2 cm thick and then slightly up the sides and set it aside.

In a large bowl add the cream cheese and give it a good beating with your electric beater into it is fluffy. Now add the sugar in 3 portions beating well after each addition until the mixture is really creamy.

Add the eggs and beat well.

Add the flour, vanilla essence and lemon juice and mix well. Now finally add the sour cream and beat very will. The mixture will be smooth and silky.

Pour the mixture into the cake tin, give it a gentle shake to even out and place in a 160 Celsius oven for 90 minutes. Remove from the oven and allow to cool for about 1 hour, then into the fridge for about 2 to 3 hours.

While it’s cooling, empty the contents of the blueberries in syrup into a pot and heat through gently. Add 1 teaspoon of maizena added to about 1 tablespoon of water and mix into the liquid. Heat gently, stirring constantly and watch the liquid thicken, set aside to cool.

Remove the cake, place on a plate and spoon over the blueberry toppping.


You could use any fruit toping, but blueberries are my favorite. The baking section of cookbook has some other fabulous cheesecake recipes as well as some delicious cakes and pastries

Weekend Beef n’ Beer casserole

Weekend Beef n’ Beer casserole

This has got to be the ultimate cold weekend meal. It will fill your home with a smell that will have the neighbors dropping in to say Hi! Casseroles are really simple, chop everything up, into the oven and wait it out, it really could not be easier. There is serious rugby on this weekend, so for those who want to be prepared, get a few french loaves, make this and have a few friends around.

What you need

1.5kg beef neck or chuck
Seasoned flour for the meat (1/2 cup)
2 tablespoons butter
6 roasting potatoes peeled and roughly chopped
2 onions sliced
2 or 3 carrots roughly chopped
2 cans of beer
2 tablespoons worcsteshire sauce
2 bay leaves
Pepper to taste
Oil for frying

The process

Cut up the beef into cubes and discard the bones.

Sprinkle the flour over the meat and toss it around to coat evenly.

In a hot pan heat some oil, add the butter and brown the meat on all sides. Do it in batches so you do not stew the meat, you want it drowned nicely. Set aside

Layer a casserole dish,

Browned meat (with the liquid still in the pan)

Then add all of the liquid ingredients, the bay leaves and a good grind of pepper.

Place uncovered in a 180 Celsius oven for 2 to 2 1/2 hours, check on it after about 1 1/2 hours and if the carrots are beginning to brown, give it a mix and return to the oven.

Your home will fill with the most amazing aroma and you will want to dive in straight away.

Let it sit for about 15 minutes out of the oven before serving.

This will serve 4 to 6 people and while you are looking for a really tasty stew, the tomato bredie recipe has been a real winner.

Three cheese bolognese pasta

Three cheese bolognese pasta

bolognese1This is one of those amazing winter recipes that will have the whole family wiping the sides of the bowl. It’s rich, it’s cheesy and you just cannot go wrong with it. The hardest part is cooking the mince but if you have some of the bolognese sauce frozen even better, you are ready to eat in just a few minutes. The strong cheesy flavour doesn’t really require an authentic bolognese sauce so here is a simple one.

What you need

500g mince meat
1 medium onion finely chopped
1 tin chopped peeled tomatoes
1 tablespoon chutney
Pinch of black pepper
300g of your favorite pasta
250ml white sauce (it’s very quick to make)
50g feta cheese broken up
50g cheddar cheese grated
50g gorgonzola or other strong cheese grated

The process

Put your pasta on to cook in a lot of boiling water with salt.

In a pan on a medium heat with a splash of oil, add the onions and cook until transparent, add the mince and cook until almost cooked through.

Add the tomatoes and chutney, mix well and allow to simmer for about 3 or 4 minutes.

While that is simmering make the white sauce. Once the white sauce is ready add the cheeses and stir until you have a fairly thick and cheesy sauce. You may want to add a little pepper.

In a large serving bowl add the cooked pasta, pour over the meat sauce and mix into the pasta, add the cheese sauce and mix again, Pop under the grill for a minute or 2 to lightly brown the top.

Serve immediately with some fresh bread to mop up the sauce left over and a salad.

If you like this type of pasta recipe, you will want to try the creamy baked chicken pasta.

Italian food is meant to be quick and easy and this Italian style recipe is a real winner amongst all of the Italian dishes. using fresh Italian pasta available at most Italian deli’s these days turns it into a little something Extra.

Cumin and Coriander beef fillet

Cumin and Coriander beef fillet

beef-filletBeef fillet is such a flavorful meat and this simple and subtle spice recipe adds a fantastic flavour of the east that works perfectly with the beef. (6 people easily with some left over for sandwiches).

What you need

2kg beef fillet
Olive oil
1 tablespoon cumin powder
1 tablespoon coriander powder
2 teaspoons garlic flakes
2 teaspoons chili flakes
1 tablespoon coarse salt
1 tablespoon black pepper

The process

Heat your oven to 200 Celsius

Rub the olive oil over the outside of the beef ensuring that the whole fillet has a little
oil over it.

Mix together all of the rest of the ingredients and spread them out on a dry cutting board.

Roll the fillet over the spices to coat the outside of the fillet uniformly.

Take a large pan and on a high heat add a little oil and sear the outside of the fillet to a
nice brown colour.

Remove from the pan, place on a baking tray and roast

30 minutes for rare
40 minutes for medium

Remove from the oven leaving on the tray and cover with aluminum foil for about 10
minutes before serving. (This is very important or the juices will flow out when you slice
it and the meat will be dry)

Served with roast vegetables and roast potatoes.

Sausage and potato dinner

Sausage and potato dinner


Sausages and potato

This has got to become a favorite with many of you. It’s really quick and you can use beef, pork or lamb sausages. The humble sausage transformed into something really special. kids and adults will love this one which is perfect for cold winter nights. (good for 4 people)

What you need

500g baby potatoes
12 sausages
125g strips bacon chopped
2 tablespoons olive oil
2 large onions sliced
1 heaped teaspoon crushed garlic
1 tablespoon granular mustard
4 or 5 chives chopped finely
250ml sour cream

The process

Boil the potatoes until they are cooked through and tender.

Place the sausages in a pan with water about half way up the sides of the sausages on a high heat and cook until the sausages are firm, remove and slice diagonally about 1cm thick.

In a wok, add the bacon bits and cook until almost crisp, add the onion and garlic and stir fry until the onion is soft, add the sausages and potatoes and stir fry, tossing from time to time until the sausages are cooked through.

Add the chives, mustard and sour cream and toss around until the mixture is well blended and hot.

Serve straight away with a nice warm crisp roll. Perfect weekend food.

if you love sausage meat try this sausage meat pasta

Chocolate raspberry dessert cake

Chocolate raspberry dessert cake

chocolate-raspberry-cakeThis is a really decadent cake that is so good as a warm dessert and whatever is left over can be for your afternoon tea. It’s rich yet the berries give it a freshness that perfectly balances the cake. Have this as the dessert after the lamb shanks for a really decadent and impressive dinner.

What you need

185g butter
185g dark chocolate
3 eggs
1/2 teaspoon vanilla essence
1 1/2 cups caster sugar
1 cup cake flour
2/3 cup self raising flour
1/2 cup almonds finely minced
1 cup raspberries

The process

If you cannot find almond meal, simply take the almond pieces, pop them into a blender and blend until fine.

Line a 20cm round spring form cake tin with grease proof paper by buttering lightly and sticking the paper to the sides and base. (Cut a round for the base and a strip for the sides).

Heat the oven to 180 Celsius.

In a pot on a medium low heat add the butter and break up the dark chocolate into the pot. Stir until all of the chocolate has melted, remove from the heat to cool down.

In a bowl add the eggs, vanilla and sugar and beat with an electric beater until light and fluffy.

Add the flour and almond and fold in with a metal spoon until evenly distributed, then fold in the chocolate and half of the raspberries.

Pour the mixture into the lined cake tin, sprinkle the last of the raspberries over the top and place in the oven for 35 to 40 minutes or until the top is firm.

Allow to cool for a few minutes before sprinkling over some caster sugar. Remoe from the tin and serve warm with thick cream or mascarpone on the side.