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fisher - 2010-04-30 16:48:00

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brianmac - 2010-04-30 16:58:00

brianmac wrote:

Fisher....I had JB in the store today...said what a lovely man you were when she and hubby stayed with you when they were up your way.

With absolutely THE BEST recipes too!!!

rainrain1 - 2010-04-30 17:51:00

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cookessentials - 2010-05-17 21:11:00

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cookessentials - 2010-05-17 21:12:00

Bolognaise Sauce

1 T olive oil
2 onions, chopped
1 clove garlic, crushed
1 kg beef minced
2 x 410g cans tomatoes
1.5C water
1/2 C dry white wine
2T tomato paste
3 small beef stock cubes, crumbled
1t dried oregano
1/2t dried majoram leaves
1/2t sugar

Heat oil in pan, add onions and garlic, cook stirring, over a low heat fora bout 15mins or until onions are very soft. Add mince, cook, stirring until well browned. Stir in undrained crushed toms, water, wine, paste, stock cubes, herbs and sugar. Bring to boil and simmer, uncovered for about 2 hours or until sauce is thickened; stirring occasionally. Serves 4.

theanimal1 - 2010-05-17 21:32:00

Easy Tomato Relish

12 medium tomatoes
6 medium white onions
1 pint brown vinegar
1 lb sugar
1 Tbsp salt
1/2 Tbsp mustard
1/2 Tbsp curry powder
for thickening:
1 heaped Tbsp plain flour mixed to smooth paste with cold water

Use kitchen whizz to pulp up the tomatoes and onions and put in a large pot along with all other ingredients.
Simmer steadily with lid on for about 1 hour, stirring occasionally. Remove from heat and stir in flour paste to thicken the relish.
Put back onto the heat and bring back up to the boil to cook the flour. This will only take 4-5 minutes.
Remove from heat and pour into sterilized jars or bottles and cap when cool.

theanimal1 - 2010-05-17 21:34:00

feijoa chutney

2 cups feijoa flesh, chopped
2 large onions, peeled and diced
½ cup sultanas
1 cup firmly packed brown sugar
2 cups cider vinegar
1 tsp salt
1 tbsp curry powder

1. Place all ingredients in a large heavy-based saucepan. Bring to the boil, stirring until sugar has dissolved. Turn down heat and simmer hard for 30 to 45 minutes, stirring regularly until thick and syrupy.

2. Ladle mixture into sterilised jars. Be sure they are well sealed. Store in a cool, dark place.

theanimal1 - 2010-05-17 21:35:00

Mint pesto
1 1/2 cups fresh mint leaves
1/2 cup fresh parsley leaves
2 clove garlic, crushed and peeled
1/2 cup toasted pinenuts
1/2 cup grated Parmesan cheese
between ¼ cup - 6 tblsp olive oil
salt and freshly ground black pepper to season

In a food processor put the mint, parsley, garlic, pinenuts and parmesan cheese. Process until chopped and then gradually pour the oil down the feed tube to make a thick paste. Add more oil if wished. Season with salt and pepper.

theanimal1 - 2010-05-17 21:36:00

spiced apple sauce

8 lbs apples, chopped
4 lbs sugar
1/2 lb salt
6 onions peeled and chopped
1 oz whole cloves
1 oz whole allspice
1/2 tsp cayenne
2 quarts vinegar

Put everything except whole spices into a large pan. Tie whole spices in a bag and add to pan. Cook the mixture very slowly for 2-3 hours, then strain and put through a blender if you want a really smooth sauce. Put in sterilised bottles while hot and seal.

N.B. This makes a fairly sweet sauce but the amount of sugar can be altered to taste depending on which variety of apple you use.

theanimal1 - 2010-05-17 21:38:00

Spicy Plum Sauce:

1.5kg plums, halved
1 1/2 tsp cloves
1 tsp whole allspice
1 tsp black peppercorns
2 1/4 cups brown sugar
2 tsp salt
1 tbsp minced fresh ginger
3 cups white-wine vinegar
1 hot chilli, seeded and chopped (optional)
Stone plums, then crack half the stones* and tie them in a piece of muslin. Tie spices in another piece of muslin. Put muslin bags, plums, sugar, salt, ginger, vinegar and chilli (if using) into a large non-reactive pot and bring to a boil, stirring until sugar has dissolved. Cook steadily for 20 minutes until plums have collapsed. Remove muslin bags and press all juices back into sauce.

Pass sauce through the coarse disc of a food mill and return to rinsed-out pan. Boil steadily for a few minutes until sauce is as thick as you would like it. For a super-smooth sauce use a blender. Remember to only place a small quantity in the flask at a time as the steam will force the lid off and you can burn yourself. (Remember, too, that the sauce will thicken further when it is cold and it ought to be pourable.) Pour into hot, sterilised bottles or jars, seal and label. Leave for at least a week before using.

Makes 2 litres.

* To crack plum stones, place them in a teatowel and give them a moderately hard whack with a meat mallet. Alternatively, use a hammer but be gentle lest the result is fragments, rather than pieces.

theanimal1 - 2010-05-17 21:38:00

Tomato Pasta Sauce:
Place in a food processor bowl and whizz together: 2 cans chopped or whole tomatoes in juice (or 500gms to 1kg fresh tomatoes), 1/2 to 1 cup tomato paste, 1/2 cup firmly packed fresh basil leaves, 1/4 cup firmly packed fresh parsley, 2 medium onions and 2-3 cloves garlic. Whizz till blended. To make by hand: Finely chop onions, garlic, basil and parsley, and tomatoes if needed. Mix all ingredients together.. Add a little brown sugar if you want, to your taste, to balance the acidity. Add to well browned mince, stir through and simmer for 15-20 minutes or until the onion is tender. Season to taste, and serve over pasta, or use to make lasagne. Variations: use other herbs to your taste - rosemary, thyme, basil, lemon verbena, chives, garlic chives, etc.. Makes enough for about 400gms - 500gms mince.

theanimal1 - 2010-05-17 21:39:00

~waves hello to The CookiE & The Fisher~

Great sauces and all in one place too. Great thread.

jaybee2003 - 2010-05-17 21:43:00

Warm Plum Sauce/Jus
1 ¼ cups red wine, 1 slice of orange, 1 bay leaf, ½ cinnamon stick.
80g prunes. 2 tsp brown sugar, ½ c chicken stock, Salt and pepper

Boil wine, orange, bay leaf and cinnamon stick together until the liquid has reduced by half. Remove from heat, add the prunes, leave to marinate for a few hours. Remove orange, bay leaf and cinnamon. Add chicken stock, and sugar, bringing to the boil. Remove from heat and blend all together. Season to taste with S & P.

jaybee2003 - 2010-05-17 21:44:00

Beetroot and Vanilla sauce. I had this [well, this is as close in taste as I can match] in a restaurant recently served with crab, but it would also match firm white fish, crayfish, turkey, lamb etc.
CUbed beetroot tossed in a little oil, rock salt, and vanilla pod seeds or a good vanilla paste. Wrap in tin foil, bake until soft. Once cooked, puree, season with balsamic vinegar, thinning with water as needed.

jaybee2003 - 2010-05-17 21:49:00

A couple of SALSA's:

Walnut, garlic and olive oil. Fabulous with rare lamb.

Fresh mango, red onion, red capsicum, with lime juice. Delicious with pork.

jaybee2003 - 2010-05-17 21:53:00

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fisher - 2010-05-18 17:59:00

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herika - 2010-05-20 07:54:00

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fisher - 2010-05-21 14:47:00