Sunday, 1 April 2018

Sweet Curried Beef

  • 1 large onion
  • 1 large cooking apple
  • 500g minced beef
  • 1 ½ tablespoons butter
  • 1 tablespoon cornflour
  • 1 tablespoon Keens curry powder [or your favourite brand of GF curry powder]
  • 1 cup water 
  • 2 GF chicken stock cubes
  • 1 tablespoon chutney
  • ¼ cup sultanas
  1. Peel and chop onions and apple.
  2. Brown meat and onions in saucepan.  Pour off any fat.
  3. Melt butter in another pan, add apple and cook until golden.
  4. Add flour and curry powder and stir over low heat for a few minutes.
  5. Gradually add water and stir until thickened.
  6. Add stock cubes, chutney sultanas and mince and onion mix. 
  7. Cook another 15 minutes.
  8. Serve with rice [Optional: & peas]

Saturday, 31 March 2018

Salmon Mornay


  • 1 x 425g pink salmon
  • 3 hard-boiled eggs chopped
  • 2 teaspoons butter
  • 3 rounded tablespoons cornflour
  • 3 cups milk
  • 1 cup grated cheese
  • 4 finely chopped eschallots
  1. Mix cornflour in 1/3 cup milk. 
  2. Heat rest of milk in saucepan to almost boiling. 
  3. Stir in cornflour mix until milk thickens. 
  4. Add grated cheese and butter and continue stirring.  
  5. Take off heat. Add salmon and egg. 
  6. Return to heat and stir to heat through.
  7. Add eschallots a few minutes before serving.
  8. Serve on a bed of rice.

Saturday, 7 October 2017

Sweet & Sour Pork Stir-fry


  • ½ cup cornflour
  • 1 cup tapioca flour
  • 1 cup brown or white rice salt
  • 2 tbsp water
  • 2 eggs
  • 500g pork scotch fillet, cut into 1.5cm pieces
  • Rice-bran or peanut Oil, to fry
  • Steamed rice, to serve
  • ½ cup peanut oil
  • 1 green capsicum, chopped
  • 1 carrot, sliced
  • 2 garlic cloves, crushed
  • 1 cup water
  • 2 tbsp water
  • ½ cup caster sugar
  • ½ cup white vinegar
  • 1 tbsp soy sauce
  • 2 tbsp cornflour
  • 425g can pineapple pieces in natural juices, drained


  1. Sauce. Heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for several minutes. Stir in the sugar, vinegar, soy sauce and 1 cup water until sugar dissolves. Combine the cornflour and 2 tablespoons water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Place in oven set to warm.
  2. Combine the cornflour, eggs on a dinner plate.
  3. On another dinner plate, combine rice and tapioca flours. Coat pork, piece by piece, in cornflour/egg mixture and roll in tapioca & rice flour to coat.  
  4. Stir-fry, half at a time, the pork in hot oil for until golden.
  5. Combine pork and sauce. Serve with rice.

Monday, 2 October 2017

Corned Silverside with Mustard Parsley Sauce


  • 1.5 kg silverside/corned beef
  • ¼ cup white or cider vinegar
  • 2 tbsp brown sugar
  • Few while cloves
  • Enough mustard seeds to cover top side of meat
  • 1 large brown onion, quartered
  • Vegetables of choice [prepare separately as appropriate for serving with beef] 
     Mustard parsley sauce
  • 2 heaped tbsp butter
  • 2 heaped tbsp cornflour
  • 2 cups milk
  • 2  heaped tsp wholegrain mustard
  • 4 tbsp roughly chopped fresh parsley


  1. Place beef in a slow cooker. Cover with cold water. Add vinegar, sugar, onion, cloves and sprinkle meat with mustard seed. Cover with water.
  2. Cook on high for 2+ hours.
  3. Just before serving, make mustard parsley sauce: Melt butter in a saucepan over medium heat. Add flour. Cook, stirring for 1 minute or until bubbling. Remove from heat. Gradually stir in milk until combined. Return to heat. Cook, stirring for 3 to 4 minutes or until mixture boils and thickens. Remove from heat. Stir in mustard and parsley.
  4. Remove beef from pan. Slice. Serve with sauce and vegetables of choice. 

Sunday, 4 June 2017

Mongolian Lamb Stir-Fry

  • 1 tablespoon cornflour
  • ½ teaspoon Chinese five spice
  • 1 tablespoon brown sugar
  • 2 garlic cloves, crushed
  • ¼ cup soy sauce
  • 600 g lamb leg steaks, thinly sliced
  • ¼ cup peanut oil
  • 2 brown onions, halved, cut into wedges
  • 1 carrot, halved length-ways, sliced diagonally
  • 1 bunch broccolini, trimmed, halved
  • 2 tablespoons black bean sauce
  • 1 tablespoon rice cooking wine
  • 2 shallots, thinly sliced for garnish
  • Steamed jasmine rice, to serve
  1. Combine cornflour, five spice, sugar, garlic and 1/2 the soy sauce in a medium bowl. Add lamb. Mix well. Refrigerate for 15 minutes.
  2. Heat a wok. Add 2 tablespoons oil. Stir-fry lamb mixture in 2 batches for 3 to 4 minutes or until browned. Set aside in a heatproof bowl. Clean wok.
  3. Add remaining oi to wok. Stir-fry onion, carrot and broccolini for 2 to 3 minutes or until charred and almost tender. 
  4. Add black bean sauce, rice wine, 2 tablespoons water and remaining soy. Stir-fry for 1 minute.
  5. Return lamb to wok. Stir-fry for 1 minute or until heated through.
  6. Sprinkle stir-fry with green onion. Serve with steamed rice.

Saturday, 28 January 2017

Scallops with Coriander

  • 300 g scallops
  • 1 green shallot, cut into 3 cm pieces
  • 3 cm piece of ginger, peeled
  • 1 cup chicken stock
  • 1 tsp cornflour
  • 2 tsp chopped fresh coriander
  • ¼ tsp fresh red chilli, seeds removed, chopped
  • 1 clove garlic, minced
  • ¼ tsp sugar
  1. Cut the shallot pieces and ginger into thin, match-stick like strips.
  2. Add shallots, ginger, coriander, chilli, garlic and sugar to a small bowl and set aside.
  3. Heat half stock in a pan and add scallops. Boil for one or two minutes.
  4. Remove pan from heat, use tongs to remove scallops from pan and arrange them on scallop shells. Place in an oven to keep warm.
  5. Add remaining stock to pan, place back on stove top bring to boil and mix in cornflour. Simmer and stir vigorously until thick.
  6. Add the bowl of remaining in ingredients and stir until mixed evenly. Simmer until warmed through. Remove from heat.
  7. Remove scallops from oven and ladle sauce over them. Serve immediately.

BBQ Tiger Prawns

  • 2 stems lemon grass, pale section only, coarsely chopped
  •  16 fresh kaffir lime leaves, coarsely chopped
  •  2 fresh red birds-eye chillies, de-seeded, finely chopped
  •  4 garlic cloves, minced
  •  4 cm-piece fresh ginger, peeled, finely chopped
  •  1/2 bunch fresh coriander, coarsely chopped
  •  160 ml (2/3 cup) olive oil
  •  2 TBSP soy sauce
  •  2 TSPs sesame oil
  •  1 kg large green tiger prawns, peeled leaving tails and heads intact, de-vein
  1. Place the lemon grass, kaffir lime leaves, chilli, garlic, ginger, coriander, olive oil, soy sauce and sesame oil in the jug of a blender and blend until finely chopped.
  2. Thread the prawns, tail-end first, onto skewers. Place in a glass or ceramic dish. Add the spice mixture and turn to coat. Cover with plastic wrap and place in the fridge for 30+ minutes (or overnight) to develop the flavours.
  3. Preheat a barbecue on high, then reduce to low. Cook prawns on preheated plate, turning occasionally, for 4 minutes or until they change colour. Remove from heat.
  4. Serve with salad.