Thai fish recipe from Sarah

http://thaifood.about.com/od/thaiseafoodrecipes/r/barbecuefryfish.htm

Fish tray bake (Jamie olivers 30 minute meals)

This is awesome - check out the book

Choc Chip Cookies (Tania)



Ingredients
  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 155g soft butter
  • 1/2 cup caster sugar
  • 1/2 cup brown sugar
  • 2 large eggs, or 3 small ones
  • 1 tsp vanilla essence
  • 360g choc chips
Method
  1. Cream butter, sugar and brown sugar in a mixing bowl until light and fluffy
  2. Add salt and vanilla essence
  3. Add eggs one at a time
  4. Fold in sifted flour and baking soda
  5. Add choc chips
  6. Place tablespoons of mixture onto a greased and lined sheet pan and bake for 10 mins at 180C
  7. I made 15 MASSIVE ones, so should make 30 normal sized ones :)

Meatloaf (Matts mum)


Ingredients
  • 500g beef mince
  • 500g sausage mince
  • Soft white breadcrumbs from half a loaf of bread
  • 1 large onion, grated
  • 1 tsp salt and pepper
  • pinch of mixed herbs
  • (you can also add an egg and tomatoe sauce)

Method
  1. Combine all ingredients well and press into loaf tin
  2. Oven bake at 150C for 1 hour
  3. Make sauce - melt butter and cook a chopped onion.  Add small tin of tomatoe paste.

Sausage and mushroom casserole (CROCK POT)


Ingredients
  • 8 sausages
  • 1 large onion
  • 6 flat mushrooms
  • 1 cup hot water
  • 1 x 35g mushroom soup mix
  • 1/2 cup sherry or orange juice
  • 6 medium potatoes
Method
  1. Put sausages at bottom of slowcooker
  2. Put potatoes in with cut side to edge
  3. Put rest of ingredients in (mix mushroom soup mix with water first)
  4. Put on LOW for 6-8 hours

Zucchini pancakes with bacon and avacado


Ingredients
  • 150g (1 cup) self-raising flour
  • 1/2 tsp baking powder
  • 1 egg
  • 310ml (1 1/2 cups) buttermilk
  • 1 (about 150g) zucchini, coarsely grated
  • Olive oil spray
  • 3 rindless bacon rashers, excess fat trimmed
  • 250g punnet cherry tomatoes, quartered
  • 1 small avocado, halved, stone removed, peeled, sliced
  • 1 cup fresh basil leaves
  • 1/2 small red onion, cut into thin wedges
  • 1 garlic clove, crushed
  • 2 tsp balsamic vinegar
Method
  1. Combine the flour and baking powder in a bowl. Season with salt and pepper. Make a well in the centre. Whisk in the egg and buttermilk until just combined. Add the zucchini and stir to combine.
  2. Heat a large non-stick frying pan over medium heat. Spray with oil. Spoon one-quarter of the zucchini mixture into the pan. Tilt the pan to form a 13cm-diameter pancake. Reduce heat to medium-low. Cook for 3-4 minutes or until bubbles appear on the surface. Turn and cook for 3-4 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining zucchini mixture, reheating the pan between batches.
  3. Meanwhile, heat a small non-stick frying pan over medium-high heat. Cook the bacon for 3-4 minutes each side or until crisp. Tear into large pieces. Combine the tomato, avocado, basil, onion, garlic and vinegar in a bowl. Season with salt and pepper. Serve the salad and bacon with the pancakes.

Chicken, pancetta & mushroom risotto



Ingredients
  • 3 tbs oilive oil
  • 1 tbs butter
  • 5 rashers of pancetta
  • 500g chicken breast, diced
  • 1 onion, finely chopped
  • 6 medium mushrooms, sliced
  • 2 cloves garlic, finely diced
  • 1 stick celery, finely diced
  • 1 tsp lemon zest
  • 1 tbs fresh thyme
  • 2 cups risotto rice
  • 1 1/2 - 2 litres chicken stock
  • 1 cup peas
  • 3 sprigs mint
  • 1 cup parmesan cheese, grated
  • 1/2 tsp salt (go easy on salt - tasted quite salty when i made it)
  • 1/4 tsp pepper
Method
  1. Bring stock to gentle simmer and cook peas for 2 mins
  2. Drain, reserving warm stock for later
  3. Puree half the peas with a little stock
  4. Heat 2 tbs oil in non stick pan and add hciken - cook until browned (5mins) - set aside
  5. Heat 1tbs oil, butter and pancetta in same pan and cook until crsipy - set aside
  6. Add onions to pan and cook in juices gently until almost translucent
  7. Add mushrooms, garlic, celery, lemon zest, thyme and saute until soft (10mins)
  8. Add rice and mix until onions coarted all rice
  9. Cook for 2 mins until rice has chnaged colour slightly
  10. Add a ladle of hot stock to the pan and cook stirring until nearly disappeared
  11. Add next ladleful, and continue until all stock incorporated (20mins)
  12. When almost cooked, add chicken, peas, bacon, puree and half the cheese and stir to combine
  13. Add a knob of butter, taste, and season
  14. Let it stand for 2 mins and serve

Chocolate Brownies (Nigella Lawson)


Ingredients
FOR THE BROWNIE:
  • 225g dark chocolate, 70% cocoa solids
  • 225g butter
  • 2 teaspoons vanilla extract
  • 200g caster sugar
  • 3 eggs, beaten
  • 150g ground almonds
  • 100g chopped walnuts
FOR THE SAUCE: (not necessary!)
  • 75g dark chocolate, 70% cocoa solids
  • 125ml double cream
  • 2 x 15ml tablespoons
  • Camp coffee or 2 teaspoons instant espresso powder dissolved in 2 tablespoons water
  • 1 x 15ml tablespoon golden syrup
Method
Serves: Makes 16 squares
For the brownie:
  1. Preheat the oven to 170°C/gas mark 3. Melt the chocolate and butter gently over a low heat in a heavy-based saucepan.
  2. Take the pan off the heat, mix in the vanilla and sugar, and let it cool a little.
  3. Beat the eggs into the pan along with the ground almonds and chopped walnuts. Turn into a 24cm square baking tin or, most sensibly, use a foil one.
  4. Bake in the oven for 25-30 minutes, by which time the top will have set but the mixture will still be gooey. Once cooler, cut carefully, four down, four across, into 16 squidgybellied squares.
For the sauce:
  1. Break up the chocolate and put into a heavy-based saucepan.
  2. Add the remaining ingredients, then place the pan over a gentle heat and let everything melt together.
  3. Once everything has melted, stir well, take off the heat and pour into a jug to serve.

Irish Stew (SLOW COOKER)


Ingredients
  • 2 large onions, cubed
  • 1 large clove garlic
  • 2 tsp oil
  • 600g cubed trimed lamb shoulder meat
  • 500g potatoes, cubed
  • 1/4 cup fresh herbs (parsley, sage, thyme, marjoram etc)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp balsamic
  • 1/2 cup chicken or lamb stock
  • Exrta parsley to garnish

Method
  1. Spray oil in slow cooker
  2. Put 1 onion in bottom of slow cooker with half garlic
  3. put hald potatoes on top
  4. sprinkle with half chopped herbs
  5. then layer again, onion and garlic, potatoes, herbs
  6. Miz flour, salt and pepper and toss lamb in it
  7. Put lamb on top of slow cooker layers
  8. Pur over stock and vinegar
  9. Cover and cook on HIGH for 5-7hrs
I actually added another cup of water / stock as i cooked it for longer whilst i was away at work, and it could have even taken 2 more cups of stock i think. I also added creme fraiche and peas at the end which was yummy :)

Dunstan Chocolate Cake with Chocolate Sauce (Speights Southern man Cookbook)


Ingredients - Cake
  • 2/3 cup cocoa
  • 1 tsp vanilla essence
  • 100ml Glenfiddish whiskey
  • 1 cup boiling water
  • 2 eggs
  • 2 cups caster sugar
  • 1/2 cup sunflower oil
  • 1 cup buttermilk
  • 2 cups plain flour
  • 1/4 tsp salt
  • 2 tsp baking soda

Ingredients - Sauce
  • 200g cooking chocolate, broken into chunks
  • 1/2 cup cream
  • 1/2 cup milk
  • 1 tsp honey
  • 2 tbs Glenfiddich whiskey (optional)
Method
  1. Preheat oven to 180C
  2. Line a 23cm cake tin with baking paper
  3. In a bowl, whisk together cocoa, vanilla, whiskey and boiling water
  4. In another bowl, beat eggs and sugar together until light and fluffy, then beat in sunflower oil
  5. Add Buttermilk and then hot water/.cocoa mixture
  6. Sift flour, salt and baking soda into the bowl and beat misture until shiny (it will have the consistency of batter)
  7. Pour into prepared cake tin and bake for 50-60mins or until skewer comes out clean
  8. Make Chocolate Suace - combine all ingredients in a saucepan, and heat gently, stirring until smooth

Old Fashioned Fish Pie (Healthy Food Guide)


Ingredients (serves 4)
  • 750g potatoes
  • 2 eggs
  • 2 leeks, sliced
  • 6 tsp oil
  • 200g firm fish, snapper
  • 1 1/2 cups trim milk
  • 200g smoked fish
  • Oil Spray
  • 1/2 tsp curry powder
  • 2 tbs flour
  • 4 tbsp milk (for mashing potatoes)
  • 1 tbsp parmesan cheese

Method
  1. Oven at 180C
  2. Boil potatoes and mash with milk
  3. Cook eggs in same water for 15 mins
  4. Cool eggs in cold water, peel shells and slice - put in a large mixing bowl
  5. Put smoked fish, flaked, into same mixing bowl
  6. Place leeks in a pot with tsp oil and 1/4 cup water
  7. Cover and cook for 5 mins
  8. Place leeks in large mixing bowl with fish and eggs - keep water in pot
  9. Place fish fillets in a pot wth 1 cup milk then cover and simmer until fillets are just cooked
  10. Drain fish - reserve liquid with leek liquid - put fish in large mixing bowl
  11. Mix all ingredients in large mixing bowl
  12. Combine leek juice and milk for fish, and add more milk until you ahve 1 1/2 cupd of liquid
  13. Heat 4 tsp oil in pan
  14. Add curry powder and flour, and cook for 1 min, stirring continuously
  15. Add liquid a little at a time, stirring as you go, until you have used half of liquid - bring this to boil stirring constantly
  16. Add rest of liquid and stir until boiling
  17. Reduce heat and simmer for 5 mins
  18. Mix sauce through fish mixture
  19. Put mash on top
  20. Put parmesan on top
  21. Put in oven at 180C for 30mins until lightly browned


Herb & Mustard Baked Chicken (Healthy Food Guide)


Ingredients (serves 2)
  • 2 tbs reduced fat creme fraiche
  • 1 tbs grainy mustard
  • 1 clove garlic
  • 1/2 cup chicken stock, salt reduced
  • 1/2 tsp tarragon
  • Oil spray
  • 2 chicken reasts, sliced in strips
  • 250g small potatoes, to serve
  • 125g green beans, to serve

Method
  1. Mix creme fraiche, mustard, garlic, stock and tarragon together
  2. Spray a pan with non- stick oil
  3. Pan fry chicken until tinged golden on each side
  4. Add sauce and cook until sauce reduced
  5. Serve wih potatoes and beans


Caramel Slice (Healthy Food Guide)


Ingredients
  • Spray Oil
  • 1 cup flour
  • 125g reduced fat spread, melted
  • 1/2 cup brown sugar
  • 1 cup rolled oats
  • 380g can caramel condensed milk
  • 60g dark cooking chocolate
Method
  1. Preheat oven to 180C
  2. Spray a 20cmx20cm slice tin with oil
  3. Thoroughly combine flour, melted spread, sugar and oats in a bowl
  4. Press mixture into prepared tin and bake for 15-20mins until golden brown
  5. Spead caramel over cooked base and return to oven for 15mins or until caramel is frm and starting to bubble and brown
  6. Remove slice from oven and cool
  7. Place coco;ate in heatproof bowl over boiling water to melt
  8. Drizzle or spread over slive then refrigerate until set

Chicken and Vegetable Risoni (Healthy Food Guide)


Ingredients (serves 4)
  • 2 cups risoni pasta
  • 2 tbsp sun-dried tomato paste
  • Oil Spray
  • 400g lean chicken, cut into strips
  • 1 1/2 tsp Tuscan seasoning
  • 4 cups mushrooms, sliced or diced
  • 4 tomtoes, chopped
  • 1/2 cup frozen peas
  • 4 cups rocket

Method
  1. Cook pasta until tender. Dain. Toss in pesto and set aside
  2. Heat pan with oil
  3. Toss chicken in seasoning and then cook until golden
  4. Add chicken to pasta
  5. Wipe out pan and heat some more oil and add veg, except rocket, and cook for 4-5 mins until lightly cooked
  6. Return chicken to pan with pasta
  7. Add rocket
  8. Heat through
  9. Season with pepper

Mince with Kumara Mash (Healthy Food Guide)


Ingredients (serves 4)
  • 1 golden kumara, cut into chunks
  • 4 medium potatoes, cut into chunks
  • 4 tbsp trim milk
  • Oil Spray
  • 500g lean beef or lamb mince
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 2tbsp sun-dried tomato pesto
  • 1 cup salt-reduced beef stock

Method
  1. Oven at 190
  2. Place kumara and potatoes in boiling salted water and cook for 15mins untiltender
  3. To make filling, spray oil in pan and cook mince until brown
  4. Add onion and carrot and cook until softened
  5. Add pesto and cook for 2 mins
  6. Add stock and cook for 5 mins
  7. Drain kumara and potato and mash with milk
  8. Spoon mince into large ovenproof dish, top with mash, and bake for 15 mins or until brown

Beef Casserole (Healthy Food Guide)


Ingredients (serves 4)
  • 2 tsp olive oil
  • 600g chuck steak, cut into 4cm peices
  • 1 onion, cut into thin wedges
  • 2 carrots, sliced
  • 400g diced tomatoes
  • 1 tsp dried mixed herbs
  • 1 tbsp cornflour
Method
  1. Heat oil in frying pan over medium-high heat
  2. Brown beef and trasnfer to a warm plate
  3. Add onion and carrots and cook for 8 mins until onion soft
  4. Add tomatoes, herns, 1 1/2 cups of water and bring to boil
  5. Return beef to pan, reduce heat to medium-low, partially cover and simmer for 1 1/2 hours until meat tender
  6. Combine cornfour and 2 tbs water, and add to csserole to thicken
  7. Serve with green beans and mash

Tom Yum Soup (Thailand Chef)


Ingredients
  • 10g Lemongrass slice
  • 10g Galangal slice
  • 10g Kafir Lime Leaf
  • 10g Shallots (red onions)
  • 5g Chilli
  • 3g Parsley
  • 1tbs Shrimp fat
  • 4 cups stock
  • 3 tbsp falcom cream milk
  • 4tbsp lime juice
  • 3 tbs fish sauce
  • 1/2 tbs sugar
  • 2 peices Blue River Prawns
  • 5g roasted chilli paste
  • 20g mushrooms
  • 2 leaf of corainder to garnish

Method
  1. Bring stock to boil and put in lemongrass, galangal, shallots and the chilli
  2. Add the roast chilli paste, kafir lime leaf and prawns
  3. Once the prawns are in, leave it to boiul until prawns are cooked - do not stir
  4. Now add mushrooms, fish sauce, lime juice, the shrimp fat and cream milk
  5. Bring to boil once more and decorate it with coriander

Chocolate Cake


Ingredients
  • 1 cup water
  • 1 1/2 cup caster sugar
  • 125g butter
  • 1/4 cup cocoa powder
  • 1 1/4 se;f-raising flour
  • 1/3 cup plan flour
  • 2 eggs
  • 50g butter
  • 2 tbs water
  • 1/4 cup caster sugar
  • 3/4 cup icing sugar
  • 2 tbs cocoa powder

Method
  1. Combine water, sugar, butter and cocoa in saucepan over low heat until sugar dissolves
  2. Heat on high, bring to boil, stirring
  3. Reduce heat and simmer for 5 mins uncovered
  4. Pour into bowl and leave to cool to room temp
  5. Grease 20cm square cake tin
  6. Oven at 160
  7. Add sifted flours and eggs to colled mixture
  8. Beat misture until smooth then put in cake tin
  9. Bake for 45 mins
  10. To make frosting, combine butter, water, caster sugar in pan on low heat until sugar dissolved
  11. Sift icing sugar and cocoa into a bowl
  12. Add mixture, gradually stirring
  13. Cover and refridgerate for 1 hour
  14. Beat mixture and spread over cold cake

Lemon Tart


Ingredients
  • 1 cup plain flour
  • 1/4 cup caster sugar
  • 60g cold butter
  • 2 egg yolks
  • 2 tsp iced water
  • 2 tsp finely grated lemon rind
  • 1/4 cup lemon juice
  • 4 eggs
  • 3/4 cup cream
  • 1/3 cup caster sugar

Method
  1. Sift Flour and make well in centre
  2. Place sugar, butter and egg yolks into well
  3. Use fingers to mix, add enough water to make it cling together.  Make into ball
  4. Refrigerate for 30mins
  5. Oven at 160
  6. Roll pastry and put in dish, refrigerate for 30mins
  7. Cover with baking paper, fill with rice, blind bake for 15mins, remove paper, bake for 15 mins
  8. Make filling - whisk lemon rind, lemon juice, eggs, cream, and caster sugar together
  9. Pour filling into base and bake for 30mins
  10. Cool tart

Pavolva


Ingredients
  • 4 egg whites
  • 1 cup caster sugar
  • 1 tbsp cornflour
  • 1 tsp malt vinegar
  • 300ml cream
  • 1 tsp vanilla extract
  • 1 tbsp icing sugar
  • 1 pomegranate

Method
  1. Oven at 140C
  2. Grease and line a baking tray
  3. Draw an 18cm circle on it
  4. Beat egg whites to form soft peaks
  5. Gradually add sugar
  6. Fold in cornflour and vinegar
  7. Spread in a circle and bake for 1 1/4 hrs
  8. Turn off oven and leave pavlova to cool in oven
  9. Beat toegther cream and icing sugar
  10. Spread over cooled meringue
  11. Put pomegranate and juice on top
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