The Recipe Pot

Coleslaw

2006-01-22T23:41:00.000+08:00

Serves 6

Ingredients:

(Dressing)
3/4 cup of evaporated milk
1 teaspoon of sugar
1 cup of white vinegar
1 egg
Sprinkle of salt and pepper

1/2 a nice cabbage
2 medium carrots

Put milk, sugar, vinegar in a small saucepan,
Add egg, salt and pepper and beat it till smooth,
Cook stirring all the time till it becomes thick. Cook on medium heat,
Leave to cool. Pour into a jar and place in the fridge,
Shred cabbage finely with a sharp knife,
Keep going carefully till you have 3 cupfuls,
Grate carrot and mix with the cabbage in a salad bowl,
Toss with the dressing to your liking.

Recipe by Dan Killick and Clo Eaton.

Coffee Float

2006-01-22T23:34:00.000+08:00

Serves 6

Ingredients:

2 tablespoons of coffee
2 tablespoons of sugar
3/4 cup of hot water
1 teaspoon of vanilla essence
4 cups of cold milk
6 scoops of vanilla ice cream
Cocoa powder, to sprinkle

Dissolve the coffee and sugar in the hot water,
Pour into a bowl, add vanilla essence and milk,
Stir it heaps good,
Chill in the fridge until it gets very cold,
Whisk until its foamy,
Put a scoop of ice cream into 6 tall glasses - one scoop each,
Fill each glass with the mixture,
Finish off by sprinkling a little cocoa powder on top.

Recipe by Dan Killick.

Salmon Pasta Pot

2006-01-22T23:19:00.000+08:00

Serves 4

Ingredients:

1 cup of small spiral pasta
210g can of pink salmon
1 small carrot
1 spring onion, finely chopped
1/4 cup of mayonnaise
1/3 cup of thickened cream
1 red capsicum, finely chopped
2 tablespoons of chopped parsley

Boil a big pot of water and carefully add spiral pasta,
Boil for 10 minutes and drain well,
Preheat the oven to 180 degrees,
Tip the salmon into a mixing bowl and mash with a fork,
Grate carrot over the salmon and add some spring onion,
Add pasta, mayo, cream, capsicum and parsley to the bowl,
Spoon mixture into 4 small oven proof pots and bake for 15 minutes or until heated through.
Best served hot.

Serving Suggestion - Add grated cheese over the top of the dish before heating in the oven.

Recipe by Clo Eaton.

Cheesecake Slice

2006-01-22T23:09:00.000+08:00

Makes 20 slices

Ingredients:

85g packet of strawberry jelly crystals
1 cup of boiling water
60g of butter
125g of dark chocolate, chopped
315g packet of plain cheesecake mix

Line a square cake tin with foil,
Put jelly and water into a small bowl and stir until jelly dissolves,
Melt the butter gently in a small pan and add chocolate and stir until it melts,
In a small bowl, mix chocolate with biscuit crumbs from the cheesecake mix,
Press into the bottom of a tin and smooth the surface,
Follow the directions on the packet to make the filling,
Spread the filling over the biscuit base and put into the fridge for 20 minutes,
Top with cooled jelly and put in the fridge for 2-3 hours, until jelly has set,
Cut into squares and serve cool.

Recipe by Dan Killick.

Asian Beef and Vegi-laa

2006-01-22T22:51:00.000+08:00

Serves 6

Ingredients:

750g of rump steak
2 spring onions, chopped
2 crushed cloves of garlic
2 tablespoons of bbq sauce
1/4 cup of oyster sauce
1/4 teaspoon of ground ginger
2 tablespoons of oil
1 large onion, sliced
3 cups of finely sliced vegies (celery, brocolli, baby corn and carrot)

Trim away any fat from the beef, then cut into thin strips
Put beef into a bowl, add spring onions, garlic, bbq and oyster sauce and ginger. Mix well,
Heat up some oil in a wok. Divide the meat up into 3 lots,
Add one lot of meat and stir quickly for 30 seconds,
Lift meat onto a plate and repeat until all meat is cooked,
Add onion to the wok, stir for 2 minutes, trying not to cry!
Add chopped vegies and stir for 3 minutes,
Add meat to the wok. Stir for 5 minutes,
Best served immediately with rice.

When stir frying, move the vegies around the wok with a large spoon or spatula. Dont let them sit at the bottom as they will burn. (Stir frying seals in the goodness)

Recipe by Dan Killick and Chloe Eaton

Fruit Salad Smoothie

2006-01-22T22:47:00.000+08:00

Serves 2

Ingredients:

1 1/2 cups of milk,
2 scoops of vanila ice cream,
1 cup of chopped fruit (passionfruit, strawberrys, banana etc).
1/2 a cup of ice cubes,
2 tablespoons of honey.

Put all ingredients in blender.
Blend together until smooth.
Pour into tall glass to serve.

Recipe by Chloe Eaton.

Choc mint dream

2006-01-22T22:37:00.000+08:00

Serves 2

Ingredients:

4 scoops of choc mint ice cream
1 1/2 cups of milk
chocolate sprinkles.

Put 2 scoops of ice cream and milk in the blender,
blend until smooth.
pour into tall glasses.
top each glass with a scoop of ice cream and chocolate sprinkles.
serve immediately with a spoon and straw

Looks really professional with the sprinkles.

Recipe by Chloe Eaton.

Mexican Casserole

2006-01-22T22:27:00.000+08:00

Serves 6

Ingredients:

1 tablespoon of oil,
500g minced beef
410g of crushed tomatoes,
425g can of red kidney beans,
1/4 teaspoon of cumin,
500g of potatoes thinly sliced,
1 cup of grated cheddar cheese,
50 packet of nacho's.

Heat oil in a big pan, then fry the mince for 5 minutes (or until lightly browned)
Add tomatoes, drained kidney beans and cumin. stir.
Turn the heat down and then simmer for 15 minutes stirring every now and then.
Turn th oven to 180 degrees. In a bowl mix the potatoes with half the cheese.
Lay out 1/3 of the potatoes on the base of an oven proof dish. spoon half the mince on top.
Top with another potato layer, another mince layer and finish with potatoes.
Bake for 45 minutes
spread the rest of the cheese and the nacho's over the top. bake for another 15 minutes.

Recipe by Dan Killick

Spare ribs in plum sauce

2006-01-22T22:12:00.000+08:00

Serves 6

Ingredients:

1kg Spare ribs,
1/3 cup of plum jam,
1 tablespoon of dark soy sauce,
1 tablespoon of thai sweet chilli sauce,
1/4 teaspoon of chinese 5 spice powder,
3 teaspoons of cornflour,
half a cup of chicken stock.

Preheat oven to 200 degrees,
Place the ribs onto a rack in a baking dish ( rack is used to keep the ribs off the dish)
Bake for 25 minutes, turn the ribs once during cooking.
Heat jam, soy and chilli sauce and 5 spice powder in a small pan.
Mix the cornflour and chicken stock together until smooth.
Pour into pan, stir gently until plum sauce boils and thickens.
When the ribs are done, pull them apart, then arrange them on a serving dish (plate).
Pour the plum sauce over the top.
Best served immediately.

Recipe by Dan Killick

Lamb Hot Pot

2006-01-22T21:46:00.000+08:00

Serves 4

Ingredients:

1 large onion,
2 large carrots,
250g of mushrooms
2 large potatoes
8 lamb chump chops
410g can of crushed tomatoes,
1/4 cup of lemon juice,
1/2 teaspoon of dried oregano leaves,
1 tablespoon chicken stock powder,
1/2 cup of tomato paste

Preheat oven to 180 degrees.
Chop onion, carrots and mushrooms to your liking.
Cut each potato into cubes,
Then trim the fat from the chops,
Place the chopped vegies, canned tomatoes and chops into a casserole dish,
Mix the lemon juice, oregano, stock powder and tomato paste in a jug, then pour over the meat and vegies.
Cover with foil, and bake for 50 - 60 minutes,
Remove foil, stir the casserole and then bake for another 20 minutes.
Best served hot.

This dish take a fair while to cook, so start the meal 1 and a half hours before serving time.

Recipe by Dan Killick

Clo's Chicken pockets

2006-01-22T21:27:00.000+08:00

Serves 3

Ingredients:

3 Oval pocket breads,
3 tablespoons of Mayonnaise,
3 large pieces of lettuce,
3 tablespoons of corn relish,
9 Chicken nuggets.

Carefully split the pocket breads open by cutting top end off, then place the breads on serving plates.
Spread Mayo on the inside of the bread.
Chop lettuce thinly.
Fill the bread pockets with the lettuce, then spoon the relish over.
Grill the chicken nuggets for 3 minutes or to your desire, Turn nuggets and cook for three minutes more.
Put the cooked nuggets into the pockets, best served hot.
YUM YUM!

Recipe by Chloe Eaton.

Chinese Lemon Chicken

2006-01-20T00:46:00.000+08:00

Serves 4

Ingrediants:

12 Chicken wings
1 Celery stick
1 small Carrot
1 medium red Capsicum
3ish teaspoons of corn flour
2 tea spoons of sugar (I prefer brown sugar)
1/4 teaspoon of ground ginger
1/3 cup of lemon juice
1 cup of chicken stock

Firstly, you will need to wash the chicken wings and then pat them dry.
Then tuck the wings under...so it looks like a spastic hand.
You will then place the cornflour, sugar, ginger and lemon juice in a pan. then mix til smooth.
Cut up the celery, capsicum and carrot, remember to throw away the seeds. I would suggest cutting these into strips.
Now add these to the cornflour mixture, then pour in the chicken stock.
Now stir until the sauce thickens and boils.
Grill the chicken pieces for about 8ish minutes, turn them oer and then cook for another 8ish minutes.
Fineally place chicken pieces onto a serving plate, then pour the sauce over the top.
Serve with hot rice.

Try not to pour too much sauce on because I found I did and the chicken was really quite sour.

Recipe by Dan Killick

Cauliflour kugel

2006-01-20T00:28:00.000+08:00

Serves 9

Ingrediants:

2 packages (10 ounces each) frozen cauliflower,
thawed1 medium onion,
chipped1 cup cottage cheese
1 cup shredded cheddar cheese
4 eggs
½ tsp salt or Vege-Sal
¼ tsp pepperPaprika

Preheat oven to 350 degrees. Chop the cauliflower into ½ inch pieces. Combine with the onion, cottage cheese, cheddar, eggs, salt, and pepper in a large mixing bowl, and mix very well. Spray an 8 x 8-inch baking pan with nonstick cooking spray and spread the cauliflower mixture evenly on the bottom. Sprinkle paprika lightly over the top and bake for 50 to 60 minutes or until the kugel is set and lightly browned.

I dont actually know what kugel means but I learnt this 1 with the army reserves.

Recipe by Dan Killick

Diabetic - Chicken Pecan salad

2006-01-20T00:24:00.000+08:00

Serves 2

Ingrediants:

1 ½ cups cooked chicken,
diced2 big ribs celery, diced¼ medium,
sweet red onion,
diced¼ cup chopped pecans
1/3 cup mayonnaise (low fat)Salt

Toss the chicken, celery, onion, pecans, and mayonnaise together. Salt to taste and serve.

Recipe by Dan Killick

Chickpea Recipe

2006-01-20T00:02:00.001+08:00

CHICKPEA SOAKING TIME: 8 hours or overnight
PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour
YIELD: enough for 4-6 persons

Ingrediants

1 1/4 cups (310ml) dried chickpeas
4-5 cups (1-1.25 litres) water
3 tablespoons (60ml) olive oil or ghee
1/2 teaspoon (2ml) mustard seeds
1 1/2 teaspoons (7ml) cumin seeds
1 1/2 teaspoons (7ml) minced fresh ginger
1 1/2 teaspoons (7ml) fresh green chillies, seeded and chopped
10 fresh curry leaves
1 3/4 cups (435ml) ripe, finely-chopped tomatoes, about 5 medium tomatoes
1 teaspoon (5ml) tumeric
1/4 cup (60ml) chopped fresh coriander leaves
1 1/2 teaspoons (7ml) chat masala
1/2 teaspoon (2ml) garam masala
1 1/4 teaspoons (6ml) salt
1 tablespoon (20ml) butter

1. Place the chickpeas in a large bowl and cover them with 5 or 6 cups (1.25-1.5 litres) water. Leave to soak for 8 hours or overnight.
2. Pour the chickpeas into a colander and drain them. Place them in a 3-litre/quart saucepan over high heat with 4 or 5 cups of water and a dab of oil or ghee. Bring the water to the boil, reduce the heat to low and cook for 1 hour or until the chickpeas are butter-soft, but not broken down.
3. Meanwhile, in a 2-litre/quart suacepan, prepare the tomate glaze as follows: Warm the oil or ghee over moderate heat. When fairly hot but not smoking, drop in the mustard seeds. When they crackle and turn greyish, add the cumin. As the cumin darkens a few shades, drop in the ginger, chillies and curry leaves. Stir-fry the spices for 1 or 2 minutes or until the spices are fragrant. Add the chopped tomatoes, tumeric, half the fresh coriander, the chat masala and the garam masala. Cook, stirring occasionally for 5-7 mintues, or until the ghee or oil oozes out and the tomatoes are broken down and saucy.
4. Drain the chickpeas, reserving the cooking water. Stir the chickpeas into the sauce, reduce the heat to low and cook for another 10 minutes more, adding a little chickpea cooking liquid, if required, to keep the chickpeas moist.
5. Remove the savoury glazed chickpeas from the heat, add the remaining butter, salt, and the rest of the herbs. Serve hot with wedges of lemon or lime and the breads and accompaniments suggested above.

Recipe by Jeffrey Chua

Paneer (Cottage Cheese) with Peas

2006-01-19T23:54:00.000+08:00

Average serves

Ingredients:

200 grams Paneer
1 cup Cooked green peas
1 Onion
1 Tomato
2 Bay leaves
3-4 Cloves
1/4 tsp Black pepper powder
1 tsp Ginger-garlic paste
1 Green chilli
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1/2 tsp Coriander powder
1 tbsp Poppey seeds
1 tsp Roasted cumin powder
1 tsp Garam Masala powder
5-6 Vegetable oil
Salt to taste
Green coriander leaves for garnishing

Method:

1. Heat oil in a pan / kadhai
2. Cut paneer pieces into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters. Keep aside the paneer pieces.
3. Cut onion, tomato and green chilli. Grind it in mixer and make paste. Add ginger-garlic paste.
4. Heat remaining oil and fry bay leaves and cloves for 30 seconds. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric, coriander powder, garam masala, black pepper, poppey seeds and salt. Mix well. Add green peas and fry for 2-3 minutes.
6. Add water just enough to make thick gravy. Bring gravy to boil.
7. Add paneer pieces. Stir well and cook over medium heat for 5 minutes.

Garnish with chopped green coriander leaves and serve hot.

Jeff's notes:
1. I found that I could get away without frying the cottage cheese. It's cumbersome with all the oil splattering and can take over an hour to fry every piece on medium heat.
2. I usually double portions, which has turned out just right for a dinner party.
3. It's best to measure and mix the spices in a small bowl before cooking.

Recipe by Jeffery Chua

Chicken with Green Masala (Galinha Cafreal)

2006-01-19T23:49:00.000+08:00

Serves 8-10 as part of an Indian meal.

INGREDIENTS:

1 bunch fresh cilantro (fresh coriander), leaves and stems coarsely chopped
1/4 cup firmly packed with fresh mint
5 fresh green chilli peppers, coarsely chopped
4 teaspoons crushed fresh ginger
4 teaspoons crushed garlic
1 teaspoons coarsely ground black peppercorns
salt to taste
juice of 1 lemon
1 1/2 lb (750 g) chicken thigh fillets, halved
4 teaspoons vegetable oil

Preheat oven to 475 deg F (240 deg C/Gas 9).

Place cilantro, mint chilli pepper, ginger, garlic, peppercorns and salt in a food processor. Process to form a thick paste, adding enough lemon juice to moisten ingredients.

In a glass or ceramic bowl, combine paste with chicken. Mix well to coat chicken and set aside to marinate for 20 minutes.

Brush vegetable oil over a large baking sheet. Place chicken on a sheet in a single layer. Bake, without turning, until chicken is cooked through, 20-25 minutes.

Jeff's notes.
1. I added a few squeezes of lemon juice, which was sufficient for the paste.
2. I prepared this very early that day, so it was marinating in the fridge for a good 6-7 hours, I'm not sure if the flavour got into the chicken much more.
3. It was really spicy when I tasted the paste, but it turned out alright when spread out over the chicken.
4. I used stir-fry chicken pieces.

Recipe by Jeffrey Chua

Beef Vindaloo

2006-01-19T23:38:00.000+08:00

Serves 8-10 as part of an Indian meal.

INGREDIENTS:

5 dried red chilli peppers, broken into small pieces
1 teaspoon cumin seeds
1 tablespoon black peppercorns
1 1/2 tablespoons finely grated fresh ginger
1 1/2 tablespoons crush garlic
3/4 cup (6 fl oz/180 ml) vegetable oil and melted unsalted butter combined
1 1/2 lb (750 g) yellow (brown) onions, (about 4 1/2 medium), fine chopped
1 teaspoon salt, plus extra salt to taste
2 lb (1 kg) beef chuck, excess fat removed, cut into 1 1/2-inch (4-cm) pieces
about 4 cups (32 fl oz/1 L) water
4 fresh green chilli peppers, slit lengthwise
1/2 cup (4 fl oz/125 ml) white vinegar
1/2 teaspoon tamarind concentrate
1/2 teaspoon sugar
Steamed Basmati Rice for serving

In a spice grinder, grind dried chilli pepper, cumin seeds and peppercorns to a powder. Place in a bowl and combine with ginger, garlic and turmeric. Set aside.

In a karhai or frying pan, heat oil and butter mixture over medium-low heat. Add onions and 1 teaspoon salt, and cook, uncovered, stirring often, until onions are dark golden brown, 20-25 minutes. Raise heat to medium-high and add beef. Cook, turning beef pieces, for 5 minutes. Add spice mixture and cook, stirring, until fragrant, about 2 minutes.

Pour in enough water to cook beef. Add chilli peppers and bring to a simmer. Cook over low heat, partially covered, stirring occasionally, until liquid is reduced by half, about 1 hour.

Stir in vinegar, tamarind and sugar. Taste and add salt if necessary. Cook, uncovered, until sauce reduces and thickens, about 30 minutes. Serve hot with steamed rice.

Jeff's notes:
1. This takes a VERY LONG TIME to cook! Ahem...
2. For vegetable oil and melted unsalted butter combined, mix at a ratio of 50:50. The combination of butter and oil offers the best that both have to offer in both heating temperature point and flavour.
3. I used diced steak from the supermarket. Easy, easy.
4. It's the first time I've cooked everything at medium heat, so it must've paid off. Imagine half an hour of browning onions!

Recipe By Jeffrey Chua