Onion Jam

A delicious side dish accompaniment - particularly when served with fried Camembert. Jam can be stored in the refrigerator for 1 month. Recipe makes about 4 cups.

Ingredients:

1/4 cup olive oil
2 pound (1 kg) brown onions, finely sliced
1 1/2 teaspoons allspice
8 ounces (250 g) raw sugar
3/4 cup red wine vinegar
1 3/4 cups (15 fl oz/430 ml) red wine

Method:

1. Heat oil in large saucepan and cook onion over low heat, stirring occasionally, until very soft but not browned.
2. Stir in spice and sugar and stir over low heat for 30 minutes.
3. Add vinegar and wine and cook over low heat for about 60 minutes or until most of the liquid is evaporated and the mixture is of a jam consistency. Spoon into hot sterilized jars and seal while hot.

Fruit Jubilee Dessert

Selected fresh and canned fruits presented in a decorative glass bowl is the ultimate easy dessert. Serve with whipped cream or ice cream. Recipe serves 4.

Ingredients:

1/3 cup caster sugar
1 tablespoon cornflour
1 cup orange juice
1/2 cup water
1/4 cup passion fruit pulp
14 ounce (440-450 g) can pineapple pieces, drained
10 ounce (310 g) can mandarin segments, drained
8 ounces (250 g) strawberries, halved
2 kiwi fruit, sliced
1 banana, sliced

Method:

1. Combine sugar, cornflour, juice, water and passion fruit pulp in medium saucepan, stir over medium heat 3 minutes (or microwave on High 3 minutes) or until mixture boils and thickens.
2. Add remaining fruit, stir gently over medium heat 2 minutes (or microwave on High 1 minute) or until heated through.

Steak and Kidney Pie

This pie is the perfect dinner choice on a cold Winter's night. Try making the cubed steak and lamb's kidneys filling 1 day before required; this will allow time for the flavors to blend. Serve with vegetables of your choice. Recipe serves 4.

Ingredients:

1/2 x 12 ounce (375 g) packet frozen puff pastry, thawed
1 egg yolk, lightly beaten
Filling:
2 pound (1 kg) chuck steak
8 ounces (250 g) lamb's kidneys, chopped
2 cups water
1 small beef stock cube, crumbled
2 onions, chopped
1/3 cup plain flour
1/2 cup water, extra
1 tablespoon light soy sauce

Method:

Filling: Cut steak into 1 inch (2.5 cm) cubes. Combine steak in a large saucepan with kidneys, water, stock cube and onions. Bring to the boil, reduce heat, simmer, covered, for about 1 1/2 hours or until steak is tender. Blend flour with extra water and soy sauce, add to pan gradually, stirring constantly over medium heat, until mixture boils and thickens. Reduce heat, simmer, uncovered, for about 3 minutes, remove from heat; cool to room temperature.
1. Pour filling into deep pie dish (4 cup capacity). Roll out pastry large enough to cover pie dish, brush edge of pie dish with water, place pastry over filling, seal edge of pastry with a fork, trim edge. (Use scraps of pastry for decorative leaves, if desired).
2. Brush top of pie with egg yolk. Cut 2 small slits in top of pastry, bake in hot oven for 10 minutes, reduce heat to moderately hot, bake further 20 minutes or until pastry is golden brown.

Stir-Fried Bean Sprouts

A quick and easy vegetable side dish with an Asian flavor. Recipe serves 4-6.

Ingredients:

8 ounces (250 g) bean sprouts
3 1/2 ounces (100 g) beans
3 1/2 ounces (100 g) snow peas
3 1/2 ounces (100 g) broccoli
1/2 can baby corn
1 tablespoon oil
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons chili sauce, or to taste
2 tablespoons fresh coriander, chopped
2 cloves garlic, chopped

Method:

1. Wash bean sprouts. Top and tail beans and snow peas. Cut beans into 1 inch (2.5 cm) lengths and broccoli into small florets.
2. Heat oils in wok or fry pan. Fry garlic for 2 minutes then add beans and broccoli, cooking until tender. Add baby corn and snow peas. Cook for a further 2 minutes.
3. Add bean sprouts, soy sauce and chili sauce and cook until heated through.
4. Stir in coriander and serve immediately.

Blackberry Whip Dessert

An easy but impressive-looking fruit dessert, especially when decorated with extra whipped cream and whole blackberries. Recipe serves 4.

Ingredients:

4 ounces (125 g) frozen blackberries
1/4 cup sugar
1/4 cup orange juice
1/2 teaspoon grated orange rind
3 1/2 ounce (100 g) packet blackberry jelly crystals
1/2 cup thickened cream
1 tablespoon icing sugar

Method:

1. Combine blackberries with sugar and orange juice in a small saucepan. Bring to boil; reduce heat, simmer, uncovered, for about 1 minute (or microwave on High for about 3 minutes). Stir in rind; cool.
2. Make jelly according to instructions on packet; cool, refrigerate for about 15 minutes or until very thick, but not set. Beat cream and icing sugar in large bowl until soft peaks form. Gently fold cream into jelly.
3. Divide blackberry mixture evenly among 4 glasses, top with jelly mixture, cover, refrigerate for about 1 hour or overnight.