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| Winter Warmer Recipes |
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| Chicken & Vegetable Soup |
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1 leftover chicken carcass
200g broccoli cut into small florets
1 litre chicken stock
15g butter
½ cup pearl barley soaked overnight then rinsed
1 stick of celery, chopped, leaves included
1 medium onion, sliced
2 large carrots, sliced
1 large potato, diced
2 tablespoons flour
Salt & pepper to taste
Pinch dried mixed herbs
Melt butter in a large pan. Add onions and celery and cook until soft. Add
flour then gradually stir in stock. Place chicken carcass, potato, carrots
and pearl barley into stock. Add seasonings. Bring to boil. Cover and
simmer for about 1½ hours. Remove chicken carcass. Cool. Remove any
remaining meat from carcass and return to soup. Add broccoli and simmer
for further 20 minutes. Serve. |
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| Fresh Pumpkin Pie |
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500g frozen or home made shortcrust pastry
500g pumpkin, seeds removed
3 eggs, separated
¼ teaspoon nutmeg
225ml evaporated milk
½ teaspoon ginger
225g brown sugar
1 teaspoon cinnamon
2 tablespoons rum essence
Pinch of salt
Steam or microwave pumpkin until tender. Drain, puree and allow to cool.
Roll out pastry and line a greased 23cm pie dish. Whisk egg whites until
soft peaks form. In another bowl mix together egg yolks, pumpkin,
evaporated milk, sugar, spices, salt and rum essence. Gently fold in egg
whites into the pumpkin mixture. Pour mixture into pastry case. Place pie
dish on middle shelf in a pre-heated oven (190°C). Cook for approximately
45 minutes or until a knife inserted into filling comes out clean. Serve
hot with cream or ice cream. |
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| Chilli Liver Casserole |
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500g lamb's liver
2 tablespoons olive oil
2 onions, thinly sliced
250ml chicken stock
1 clove garlic, crushed
2 tablespoons flour
1 can chick peas, drained
1 tablespoon chilli powder
1 can tomatoes
2 level tablespoons tomato puree
Black pepper
Wash liver until water runs clear. Drain then cut into short strips.
Combine flour, chilli powder and spices in plastic kitchen bag or small
bowl. Add liver and toss until coated. Heat oil in large ovenproof
casserole. Fry garlic and onions until soft. Add liver and cook until
brown. (Liver should be brown outside but pink inside.) Add chicken stock,
tomatoes and chickpeas. Bring mixture to the boil, stir in tomato puree.
Cover and place in a moderate oven (180°C) for 1½ hours. Serve on a bed
of rice with a green salad. |
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| Baked Sweet Potatoes with Pineapple |
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2 large orange sweet potatoes
1 tin of crushed pineapple in natural juice
Small amount of butter or polyunsaturated margarine
Coarsely ground black pepper
Cut sweet potatoes into large chunks and boil or microwave until tender.
Allow to cool. When cool, skin can be removed easily. Place peeled sweet
potatoes into a greased ovenproof dish. Drain pineapple and add to sweet
potatoes with back pepper to taste. Mash coarsely. Dot top of mixture with
extra butter or margarine if required. Place in a moderate oven and bake
for 45-50 minutes until top starts to brown. Serve immediately. |
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| Tuna & Pasta Bake |
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100g macaroni or pasta shells
15g butter or margarine extra
150ml chicken stock
150ml milk
50g mushrooms, sliced
Pinch dry mustard
75g tasty cheese, grated
1 can tuna, drained
2 tablespoons plain flour
20g butter or polyunsaturated margarine
Salt & pepper to taste
Cook pasta until tender. Drain. Melt butter in saucepan and add flour.
Blend into a smooth roux. Gradually add combined stock and milk. Bring to
the boil stirring continually. Add dried mustard and seasonings to taste.
Saute mushrooms in extra butter. Flake tuna and add to the sauce along
with most of the cheese and the mushrooms. Stir in pasta. Pour into
greased ovenproof dish and top with remaining cheese. Bake at 180°C for
25-30 minutes. |
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| Brussel Sprouts with Bacon and Almonds |
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2 rashers bacon, finely chopped, rind removed
1 small onion, finely chopped
50g blanched slivered almonds
2 tablespoons wine vinegar
750g brussel sprouts
1 tablespoon brown sugar
Salt & pepper to taste
Cut a cross in the base of each brussel sprout and trim. Fry the bacon
with the onion. Remove from pan and drain. Fry brussel sprouts in the
remaining bacon fat with vinegar, sugar and seasonings. Brussel sprouts
should be tender but crisp. Return bacon and onions to the pan. Add
almonds. Heat through and serve immediately. |
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| Orange and Kiwi Fruit with Ginger |
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4 large kiwi fruit, peeled and sliced
2 tablespoons chopped crystallised ginger
3 tablespoons sugar
2 oranges, segmented, pith and peel removed
5 tablespoons water
¼ teaspoon vanilla essence
Place sugar, water and ginger in a saucepan and bring to the boil,
stirring constantly. Boil until mixture forms a thin syrup. Then stir in
vanilla essence and allow to cool. Pour the syrup into a serving bowl and
add fruit. Mix well. Chill, then serve with natural yoghurt or ice cream. |
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| Lemon & Ginger Soother |
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Juice of 6 lemons
Honey to taste
2 cloves of garlic, crushed
2½ cups of water
Chopped rind of ½ a lemon
1 large piece of ginger, peeled
Combine ingredients in a saucepan. Cover and bring to the boil. Simmer for
10 minutes. Strain. Add extra honey if required. |
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