Seafood Cannelloni

This is a recipe for special occasions. For a family meal, you may like to omit scallops and shrimp and replace them with 1 pound (500 g) of minced white fish. Recipe serves 4.

Ingredients:

2 teaspoons olive oil
2 cloves garlic, crushed
2 medium onions, finely chopped
1/2 cup tomato paste
2 cups water
2 teaspoons lemon juice
1/2 teaspoon ground thyme
1 teaspoon ground basil
Salt to taste (optional)
7 ounces (200 g) white fish, cut into small chunks
5 ounces (150 g) shelled shrimp, coarsely chopped
3 ounces (100 g) scallops, coarsely chopped
1/2 cup fresh wholemeal breadcrumbs
2 tablespoons chopped parsley
2 tablespoons dry white wine
Ground black pepper to taste
1 egg, lightly beaten
12 lightly cooked cannelloni shells (to make handling easier)
1/2 cup grated low-fat block cheese

Method:

1. Heat oil in frying pan and saute 1 clove garlic and 1 onion until tender.
2. Add tomato paste, water, lemon juice, 1/4 teaspoon thyme, 1/2 teaspoon basil and salt.
3. Combine remaining garlic, onion, thyme and basil with fish, shrimp, scallops, breadcrumbs, parsley, wine, pepper and egg.
4. Spoon fish mixture into cannelloni shells, and arrange in a shallow casserole.
5. Pour tomato mixture over cannelloni shells and sprinkle with cheese.
6. Bake at 350 degrees F (180 degrees C) for 30 minutes until sauce is hot and bubbling.

Passion Fruit Sponge Cake

The passion fruit sponge is a traditional afternoon tea delight. This recipe has a tangy passion fruit butter filling.

Ingredients:

5 large eggs, separated
3/4 cup caster sugar
1 cup self-rising (raising) flour
1/4 cup cornflour
Pinch salt
1 tablespoon butter
4 tablespoons boiling water
1 cup whipped cream
Passion fruit icing
Passion fruit butter

Method:

1. Grease 2 x 8 inch (20 cm) sponge sandwich tins. Cut a circle of baking paper and line base, grease over paper and dust tins with cornflour.
2. Beat egg whites in a clean dry basin until stiff peaks form. Gradually add sugar while you continue to beat.
3. Add egg yolks one at a time while beating.
4. Sift flour, cornflour and salt together, combine butter and boiling water and keep ready.
5. Quickly and lightly sprinkle flour over egg mixture and commence to fold in with a large metal spoon. Pour butter and water around side of the bowl and continue to fold quickly and lightly.
6. Pour evenly into the two prepared tins.
7. Bake in a preheated moderate oven (375 degrees F/190 degrees C) for 20 minutes, or until tops spring back when lightly touched and mixture begins to shrink from the sides.
8. Turn out onto a wire rack, remove baking paper and cool.
9. Spread one cake with passion fruit butter and whipped cream. Spread passion fruit icing on top of second cake, then sandwich together.

Curried Vegetable Pasties

Spicy curried vegetables in a sour cream pastry will liven up your lunchtime. Recipe makes 8 pasties.

Ingredients:

4 cups self-rising (raising) flour
1/2 teaspoon salt
4 ounces (125 g) butter
2 eggs, beaten
1/4 pint (150 ml) sour cream
Filling:
4 teaspoons peanut oil
1 ounce (30 g) butter
1 large potato (about 8 ounces/250 g), peeled and diced
1 large carrot (about 5 ounces/ 155 g) peeled and diced
1 cup finely chopped leek
4 ounces (125 g) mushrooms, diced
4 teaspoons curry powder or paste
Salt
Beaten egg, to glaze

Method:

1. Sift the flour and salt into a large mixing bowl. Add the butter and rub in with fingertips until the mixture resembles fine breadcrumbs.
2. In another bowl, mix the eggs and sour cream. Stir into the flour mixture until it forms a soft dough. Compress the dough together, then form into a disc shape on a lightly floured surface. Wrap in greaseproof paper and chill for 1 hour.
3. For the filling, heat the oil and butter in a large non-stick frying pan over a medium heat. Add the potato and carrot, cook for 5 minutes, stirring frequently. Add the leek and mushrooms and cook a further 5 minutes, stirring frequently. Add the curry powder and stir constantly for 1 minute. Remove from heat and add salt to taste. Leave to cool.
4. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 2 large baking trays. Roll pastry out on a lightly floured surface and cut out eight 6 inch (15 cm) rounds. Turn the rounds over, brush off excess flour. Spoon the filling evenly onto one side of each round. Brush edges with a little beaten egg. Fold the pastry over the filling and seal the edges with a fork.
5. Put the pasties onto the prepared baking trays. Brush with remaining beaten egg. Bake for 25 minutes, or until golden brown. Serve hot.

Tip: Try using wholemeal self-rising (raising) flour for a wholesome variation. Or, add 4 ounces (125 g) diced cooked lamb or chicken to the curried vegetables.

Chinese Stir-fry Pork

The secret of a successful stir-fry is to have all the ingredients prepared before you begin cooking, and then to cook them swiftly so that they reach the table still crisp and alive with color. Recipe serves 4-5.

Ingredients:

1 pound (500 g) pork fillet
1 tablespoon polyunsaturated oil
1/2 teaspoon ginger grated
1 clove garlic, crushed
Pinch Chinese five spice powder
1 cup small broccoli florets
1 cup small cauliflower florets
1/2 green pepper (capsicum), diced
2 medium carrots, cut into matchsticks (julienne)
3 spring onions, chopped
16-20 snow peas
10-12 button mushrooms, sliced
2 stalks celery, sliced diagonally
1 apple, cut into slices
1/4 cucumber, cut into slices
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon tomato ketchup (sauce)
1 1/2 tablespoons cornflour (cornstarch)
1 cup chicken stock

Method:

1. Prepare pork fillet by slicing thinly at an angle.
2. Heat oil in a pan until very hot. Add pork, ginger, garlic and five spice. Stir fry for 3-5 minutes.
3. Add broccoli, cauliflower, pepper and carrots. Stir-fry 1-2 minutes, making sure that nothing is allowed to overcook and become limp.
4. Now add the rest of the vegetables and continue stir-frying over high heat for another 1-2 minutes.
5. In a bowl, combine soy sauce, honey, tomato sauce, cornflour (cornstarch) and chicken stock. Add mixture to the chicken and vegetables, bring to the boil, cover, turn down the heat and simmer 2-3 minutes only.
6. Serve on a bed of boiled brown rice.

Chocolate-nut Treats

Dark chocolate surrounds a creamy mocha fudge and hazelnut center. Recipe makes about 30 chocolates.

Ingredients:

1 1/2 cups white sugar
1/4 pint (150 ml) cold black coffee
2 1/2 fl oz (75 ml) fresh cream
10 ounces (300 g) dark cooking chocolate
2 ounces (60 g) unsalted butter
8 teaspoons coffee-flavored liqueur
1/4 teaspoon vanilla flavoring essence
2 1/2 ounces (75 g) hazelnuts, finely chopped

Method:

1. Line 2 baking trays with non-stick baking paper.
2. Put the sugar, coffee and cream into a heavy-based saucepan. Place over a low heat, stirring gently with a wooden spoon until the sugar dissolves. Increase the heat to medium and heat, without stirring, until the mixture reaches 230 degrees F (115 degrees C) on a sugar thermometer. Remove from the heat.
3. Meanwhile, chop 3 1/2 ounces (100 g) dark cooking chocolate finely in a food processor. Add the chopped chocolate, half the butter, liqueur and vanilla to the sugar mixture. Stir together until the chocolate melts and the mixture is smooth. Set aside to cool completely and thicken.
4. Using clean cold hands, roll the mixture into 1 inch (2.5 cm) balls. Roll in the chopped hazelnuts.
5. Break the remaining chocolate and butter into a heatproof bowl. Place over a pan of barely simmering water and leave to melt.
6. Using 2 forks, dip the balls into the melted chocolate until coated. Put on the prepared baking tray and leave to set.

Tip: Store the chocolates in an airtight container in the refrigerator. Eat within 3 days.

Pork Tango

This is a favorite recipe. The brandy loses its alcohol during heating but rounds out the lovely fruit sauce. Leave it out if you prefer. You can substitute half a cup of crushed pineapple for the apricots, but remember to reduce the water to half a cup. Recipe serves 4.

Ingredients:

1 cup boiling water
1/2 cup dried apricots
1 tablespoon dried currants
1 pound (500 g) pork scotch fillet, trimmed of fat
1 beaten egg
2 teaspoons sesame seeds
2 tablespoons fresh breadcrumbs
1 clove garlic, finely chopped or minced (optional)
2 tablespoons mango chutney
1 tablespoon brandy
1/4 cup canned evaporated skim milk

Method:

1. Pour boiling water over apricots and currants in a bowl, and stand for half an hour.
2. Roll pork first in egg and then in a mixture of sesame seeds, breadcrumbs and garlic until well coated.
3. Place in roasting pan and bake, uncovered, at 400 degrees F (200 degrees C) for 45 minutes.
4. While meat is cooking, heat apricots in a saucepan with the currants and the water in which they were soaked.
5. Simmer gently until water is almost absorbed.
6. Add chutney and brandy and stir until the sauce returns to the simmer.
7. Pour evaporated skim milk in a heat-resistant bowl and gradually stir in the hot apricot mixture (this method will prevent the milk curdling).
8. Return to saucepan and reheat without boiling.
9. To test if the meat is cooked, pierce with a skewer. Juice should be clear.
10. Cut meat into eight slices, arrange two slices on each serving plate and spoon sauce over, distributing apricot halves equally.

Chicken Vol-au-vents

These elegantly shaped puff pastry cases have a delicious chicken filling. Recipe makes 8 vol-au-vents.

Ingredients:

4 sheets frozen ready-rolled butter puff pastry, thawed
1 egg, beaten
Filling:
2 large single chicken breast fillets
1 ounce (30 g) sun-dried tomatoes in oil, well-drained and sliced
1 cup sliced spring onions
3 1/2 ounces (100 g) button mushrooms, quartered
1/4 pint (150 ml) light sour cream
8 teaspoons low-fat mayonnaise
2 tablespoons chopped parsley
Salt and pepper

Method:

1. Place 2 sheets of pastry on a lightly floured surface; brush lightly with chilled water. Layer the remaining pastry sheets over the top and, with a rolling pin, roll lightly to seal together. Trim edges with a large sharp knife. Cut the 2 layered sheets of pastry into quarters to give eight squares. Transfer the squares to 2 baking trays.
2. Using a sharp knife, make two L-shaped cuts at opposite corners of each square, 3/4 inch (1.5 cm) from the edge. Brush edges with chilled water. Fold one cut corner over to the opposite cut side. Repeat with the other cut corners. Press corners down gently to seal and form the walls of the pastry case. Chill for 30 minutes.
3. Preheat the oven to 425 degrees F (220 degrees C). For the filling, slice the chicken into thin strips. Heat 1 tablespoon sun-dried tomato oil in a non-stick frying pan. Add chicken and fry quickly until cooked.
4. Stir in the tomatoes, spring onions, mushrooms and sour cream. Cook until the liquid reduces and thickens.
5. Remove from the heat. Stir in the mayonnaise and chopped parsley. Add salt and pepper to taste. Cover the filling to keep warm.
6. Brush the top edge of the pastry cases with beaten egg. Bake for 15-20 minutes, or until the pastry is well risen and golden brown. Spoon the warm filling into the cases and serve immediately.