Monday, July 21, 2008
In many Asian dishes meat and vegetables are cooked together, as they are in this easy dish. Served with rice it forms a complete meal. Recipe serves 4.
12 1/2 ounces (400 g) Chinese broccoli
3 teaspoons freshly crushed garlic
1 chili, finely sliced
5 spring onions, finely sliced
6 ounces (180 g) chicken thigh or breast fillets, finely sliced
2 tablespoons oil
1 tablespoon soy sauce
1/3 cup chicken stock
2 teaspoons cornflour made into a paste with some water
3 1/2 ounces (100 g) oyster mushrooms
1. Wash, trim and slice broccoli.
2. Heat oil in a wok or fry pan. When it is very hot add the garlic, chili and spring onion and cook for a few minutes.
3. Reduce heat, add chicken and stir-fry for 2 minutes. Add the soy sauce and stock and bring to the boil.
4. Add the broccoli and mushrooms and stir-fry for 3 minutes over medium heat until the broccoli has reduced in bulk.
5. Move meat and vegetables to one side and add the cornflour paste and cook, stirring, until the sauce thickens. Serve immediately.
Please the family with this easy dinner dish of cubed lamb chops and vegetable layers with a potato and baked-on tasty cheese topping. Serve with vegetables or salad, as desired. Recipe serves 4.
1 1/2 pounds (750 g) lamb chump chops
1 tablespoon oil
4 ounces (125 g) mushrooms, thinly sliced
2 zucchini, thinly sliced
2 tablespoons all-purpose (plain) flour
1 cup water
1 small chicken stock cube, crumbled
3 potatoes, thinly sliced
1 ounce (30 g) butter, melted
1/2 cup grated tasty cheese
1. Remove fat and bones from chops, cut lamb into 1 inch (2.5 cm) cubes. Heat oil in medium saucepan, add lamb, stir over heat until lamb is browned all over.
2. Add mushrooms and zucchini to pan, stir over heat for about 2 minutes until mushrooms are soft. Stir in flour, stir over heat further minute. Remove from heat, gradually stir in combined water and stock cube, bring to the boil, reduce heat, simmer, uncovered, for about 20 minutes or until lamb is tender.
3. Spoon half the lamb mixture into 4 ovenproof dishes (1 cup capacity), top with a layer of potato slices. Repeat layers, finishing with potato slices.
4. Brush potatoes with butter, sprinkle with cheese, bake in moderate oven for about 25 minutes or until potato is lightly browned.
Traditionally served at either morning or afternoon tea gatherings, this easy layered teacake with decorative fruit and cream topping also makes a spectacular dessert. Orange butter filling can be made up to 3 days ahead and kept, covered, in the refrigerator. Recipe serves 6-8.
2 ounces (60 g) butter
1/2 cup caster sugar
1 tablespoon milk
1 cup self-rising (raising) flour
2 tablespoons chopped pecan nuts or walnuts
3/4 cup thickened cream
Orange Butter Filling:
2 tablespoons custard powder
1/2 cup water
2 teaspoons grated orange rind
1/4 cup orange juice
1/2 cup caster sugar
2 ounces (60 g) butter, chopped
1 egg, lightly beaten
1. Grease a deep 7 inch (18 cm) round cake pan, cover base with greaseproof paper; grease paper. Cream butter and sugar in small bowl with electric mixer until light and fluffy, add eggs 1 at a time, beat until combined.
2. Transfer mixture to a large bowl, stir in milk, then fold in sifted flour and nuts. Spread into prepared pan, bake in moderate oven for about 30 minutes or until golden brown. Turn cake onto wire rack to cool.
3. Using a sharp knife, cut cake into 2 even layers, place 1 layer onto serving plate, spread with orange butter filling, top with remaining layer. Beat cream in small bowl with electric mixer until firm peaks form. Cover side of cake with cream and pipe remaining cream around top. Dust cake with sifted icing sugar.
Orange Butter Filling: Blend custard powder with water in a medium saucepan, add remaining ingredients, stir over medium heat for about 3 minutes (or microwave on High for about 3 minutes) or until mixture boils and thickens. Pour mixture into medium bowl, cover; cool to room temperature.