Paul Chippendale’s Recipes

Sesame Seed Meatballs

2011-12-31T08:58:00.000+10:00

Ingredients

400 gm (20) Woolworths Traditional Beef Meatballs (or similar GF meatballs)
1 cup sesame seeds
1 tbsp olive oil
1 tbsp tomato sauce
1 tbsp soy sauce
1 tbsp sake or dry sherry
Non-stick Canola cooking oil spray

Method: Pre-Cook Meatballs

Pre-heat oven to 200 C
Spray baking tray with canola oil
Roll meatballs in sesame seeds, coat evenly
Place coated meatballs on baking tray
Spray meatballs thoroughly with canola oil
bake in oven for 30 minutes
Allow to cool then store in fridge in a sealed container until required (bake sure the container is large enough to store them in one layer so they don't stick together)

Method: Prepare Sauce

To a small container which can be sealed, add tomato sauce, olive oil, soy sauce and sherry/sake
Seal & shake well. Store in refrigerator until required

Method: Stir-fry Meatballs

Just before serving, shake prepared sauce in container, add to a wok and heat until it just starts to bubble
Immediately add meatballs and toss until all are evenly coated with sauce
Reduce heat so they don't burn and leave in wok until they are heated through
Serve

Bolognaise Sauce

2011-12-30T08:18:00.000+10:00

Ingredients

400 gm mince (beef or lamb)
1 medium onion roughly chopped
1 tsp chicken stock powder mixed in 1/2 cup water hot water from tap
1 x 400 g can chopped tomatoes with tomato paste chopped roasted capsicum
1 x 400 g can diced tomatoes
1 stick celery, diced
2 small carrots, finely diced or julienned
2 tbsp olive oil
2 tbsp balsamic vinegar

Method

Heat oil in non-stick pan, then add onion
Add mince sauté until just starting to brown
Add vinegar and stir until reduced
Add carrots & celery and sauté until begin to soften
Add cans of chopped/diced tomato
Swirl the stock in the "empty" cans to remove the last bits of tomato & add to pan
Bring to boil and simmer for 15-20 minutes

Gnocchi in Bolognaise Sauce

2011-12-30T07:47:00.000+10:00

Ingredients

1 x 500 gm pkt GF gnocchi ¹
Bolognaise sauce ²

Method

Prepare bolognaise sauce² in a non-stick pan
3/4 fill a large saucepan with water, bring to boil, add gnocchi
When gnocchi floats to surface, leave a further two minutes then tip into a colander to strain off the water
Add gnocchi to simmering bolognaise sauce, stir carefully until evenly distributed through sauce, serve

Footnotes

GF gnocchi is available in the health food section of most supermarkets. If you have difficulty locating any, contact Momentum Foods Australia
Most often I make my own bolognaise sauce from scratch, click here for recipe.

Bolognaise Sauce [quick version]

2011-12-30T07:22:00.001+10:00

Ingredients

400 gm mince (beef or lamb)
500 gm pasta sauce
1 tsp chicken stock powder
1/2 cup water hot water from tap

Method

Brown mince in a non-stick pan
Stir in a pasta sauce
Add chicken stock powder to the empty pasta sauce jar along with the hot water, shake & add this to the mince
Bring to boil and simmer for 15 minutes

Stir-Fried Prawns in Tomato Marinade

2011-12-29T09:10:00.000+10:00

Ingredients

Hint: Use a Half-Moon for "mincing" the ginger & garlic - it creates an uneven texture giving a more intense taste sensation.

1 kg large prawns (tiger if possible), peeled (leave tail on) & de-veined
3 tbsp tomato paste
2 tbsp "minced" ginger root
4 cloves garlic, "minced"
1 tbsp extra virgin olive oil
2 tbsp rice-bran oil
1 cup jasmine rice

Method: Marinade Prawns

In a bowl large mix the tomato paste, ginger root, garlic and olive oil to create marinade
Add the prawns and, using a chop-stick, stir the prawns until evenly coated with marinade
Cover bowl with cling-wrap and store in fridge for at least two hours, preferably overnight

Method: Cook Rice

Add 1 cup rice & 2 cups water to microwave rice-cooker
Cook on high for 4 minutes & 20% power for 15 minutes

Method: Cook Prawns

While rice is cooking, add rice-bran oil to wok
When oil is hot enough to bubble when a chop-stick is inserted to test temperature, add marinaded prawns
Stir & toss continually until cooked (when they turn white)

Serving Suggestion

Serve the rice and prawns in large separate bowls
Provide individual small Asian-style bowls for people to serve themselves prawns on a bed of rice

Prawn Salad

2011-12-27T12:19:00.000+10:00

This was a real hit at Christmas lunch this year!

Ingredients

1 kg cooked prawns, peeled (tails on) and de-veined (store in fridge)
1 pkt rocket lettuce leaves, washed & dried (store in fridge in plastic bag)
1 lemon, juiced
2 medium sized ripe avocados, cut in eights length-wise and skin (store in fridge in a sealed container with the lemon juice sprinkled over)
2 limes, 1 juiced & 1 quartered
1 small red chilli, seeds removed & finely chopped
1/2 tsp Tabasco sauce
1 heaped tbsp tomato sauce
1 cup Praise, or other GF, mayonnaise

Method

Dressing:

In a small jug, mix together mayonnaise, tomato sauce, line juice, chilli and Tabasco sauce.
Cover with cling-wrap & store in fridge

To Serve:

Evenly spread rocket on a medium to large serving plate
Arrange avocado & prawns evenly over the lettuce
Serve on individual plates with a wedge of lime--allow people to add their own dressing to taste

Polenta-Pumpkin Cake

2011-11-09T09:34:00.001+10:00

Great taste! Slices of this go well with meat or bean dishes.

Ingredients

1kg pumpkin (Japanese squash recommended) skinned, seeded, cut into small pieces for boiling
2 tbsp oil
2 eggs + four extra egg whites lightly beaten
1/2 cup brown sugar
1/2 tsp baking soda
pinch salt
2 flat tsp ground cinnamon
1 flat tsp nutmeg
1 flat tsp ground cloves
200 gm (approx 1 cup) low fat, plain yoghurt
2 cups polenta

Method

Preheat oven to 175 C & grease (spray with oil) a 20 cm cake dish
Boil pumpkin until very soft and then mash
Add all ingredients, except the yoghurt & polenta to a blender or food processor. Process until evenly mixed.
Add mixture to a bowl
Stir in polenta and yoghurt
Add to cake dish and bake for 45 minutes or until a toothpick comes out clean
Cool slightly before slicing

Silverside [Corned beef]

2011-10-21T10:13:00.000+10:00

This is a really easy way to cook corned silverside. It has a great flavour.

Ingredients

Piece of silverside small enough to fit in the slow cooker
Tsp mustard seeds
1 medium sized onion roughly sliced

Method

Add onion and mustard seeds to slow cooker
Add silverside
Fill to top with hot water (from tap)
Cook on high for three hours
Slice and serve with vegetables & mustard of your choice (when cold, goes well with salad).

Enjoy...

Rhubarb & Apple Crumble

2011-05-28T20:58:00.001+10:00

Ingredients

1 x bunch rhubarb (~600gm) cut into 3cm pieces

5 x granny smith apples peeled, cored & cut into 1/8ths
1 x cup caster sugar

Crumble
3 x tbsp almond meal
4 x tbsp rice flour
2 x tbsp desiccated coconut
2 x tbsp white sugar
1.5 x tbsp melted butter or margarine

Method

Pre-heat oven to 180 C
Combine rhubarb with caster sugar and cook over low heat for 15mins, stirring occasionally
Add apples to rhubarb and simmer for a further 15 minutes, stirring occasionally
While apples and rhubarb are simmering, mix all crumble ingredients together in a bowl, firstly with a knife blade and then with your fingers
When apples & rhubarb have simmered for the designated time, transfer to a 10cm oven-proof dish
Sprinkle crumble evenly over apple rhubarb mixture
Bake in oven for 25mins
Serve with cream or ice-cream

Mum's Choko Recipe

2011-05-23T16:44:00.006+10:00

I was telling my mum about our bumper crop of chokos this year. Mum reminded me that when I was a kid, she used to cook chokos for us by cutting them into small pieces, boiling them in water and serving them with white sauce. So here's my version of mum's recipe.

Ingredients

3 chokos skinned and cut into 2cm cubes
500ml milk
1/2 cup cornflour
1 tbsp margarine or butter
1 tbsp dried parsley

Method

Cook choko in a loosely covered microwave dish for 10 mins (1000 watt)
While choko is cooking, make a paste out of a small amount of the milk and the cornflour (mix well so there are no lumps)
Bring the remainder of the milk to boil in a saucepan--being careful to remove from the heat immediately it starts to boil
Stir the margarine or butter into the milk until it's meted through
Place the saucepan back on the heat and whisk in the cornflour paste--simmer on low heat, stirring continuously until thickened (add parsley just before the sauce thickens)
Remove the choko from the microwave, add the sauce and serve.

Tastes fantastic when served with fish.

Vegetable Curry [mild]

2011-05-23T00:09:00.003+10:00

Choko & garlic clove

No need to adhere exactly to the vegetable ingredients listed below. Use whatever you have: a few greens with potatoes, pumpkin & the like.

Ingredients

1 cup desiccated coconut
1 medium onion finely sliced and separated into rings
2 tbsp cooking oil (I prefer rice bran oil for stir frying)
1 clove garlic finely chopped
3 medium potatoes cut into ~3cm cubes
2 medium carrots sliced into 1/2 cm thick pieces
3 chokos skinned & cut into ~3cm cubes
1/2 large sweet potato (or one small one) cut into ~3cm cubes
1 cup frozen peas or beans
6 to 8 broccoli flowerettes (fresh or frozen)
1 tsp turmeric
1 tsp cumin
1/2 tsp cardamom seeds
1/2 tsp chilli powder
1 tsp tarragon

Method

Add 1 1/2 cups boiling water to the desiccated coconut and set aside
Heat oil in a wok and stir-fry onion and garlic until the onion is soft
Add potatoes and carrots and stir-fry for a few minutes
Add all the spices and toss contents of wok until evenly coated
Hold a fine strainer over the wok and pour the coconut water into the strainer. Squeeze a s much liquid out of the coconut as possible. Discard the coconut pulp.
Add the remaining vegetables excepts the peas & broccoli & stir. Place a lid over wok and simmer until all vegetables are cooked.
Add green vegetables and heat through
Serve

Sate Chicken Drumsticks with Basil Choko & Brown Rice

2011-05-19T21:57:00.001+10:00

This meal is just divine. It requires a bit of juggling to have all parts ready at the same time. I suggest you get the chicken going first, then the rice and lastly the choko.

Ingredients-Sate Chicken Drumsticks

150ml bottle of Chang's Original Chinese Sate Sauce
2 tsp soy sauce
2 tsp brown sugar
2 tsp cornflour
1 tbsp oil
8 chicken drumsticks

Method-Sate Chicken Drumsticks

Mix sate sauce, soy, brown sugar, cornflour and oil and pour over drumsticks in seal-able container. Seal container and shake to cover the drumsticks with the marinade. Refrigerate for two hours.
Pre-heat oven to 200 C.
Transfer drumsticks to a baking tray (leave a little marinade in the container) and bake for 1 hour. Turn drumsticks at 30mins and baste with marinade left in the container.

Brown Rice

Add 1 cup of brown rice to a microwave rice cooker. Add 2.5 cups of water and seal the container.
For a 1000 watt microwave, cook for 8 mins on high and 38 mins on 20% power.

Ingredients-Basil Choko

3 chokos cut peeled and cut into eights
3 rashers of rind-less bacon finely chopped
1 large onion finely chopped
1/2 cup thickened cream
2 heaped tsp dried basil
2 tbsp grated parmesan cheese
small amount cooking oil

Method-Basil Choko

About 20 minutes before the rice is cooked, add the onion and bacon to a non-stick pan with a dash of cooking oil and sauté until the onion is soft.
While sautéing the onion and bacon, add the basil and parmesan cheese to half-a-cup of cream. Stir well and set aside.
Add the choko to the pan and stir around until all choko is covered with the onion, bacon and oil mix.
Transfer the contents of the pan to a microwave proof dish with a lid.
When the rice is cooked, remove from the microwave and set aside. Place the covered dish with the choko in the microwave and cook for 5+ minutes on high.
When the choko is soft, add the basil-cream-cheese mix, stir around until the choko is evenly covered, microwave on high, covered, for 2 minutes.

Now serve the chicken, rice and choko--serves four.

Flaked Rice Porridge

2011-05-19T07:30:00.000+10:00

This is a great starter to the day.
Ingredients

1/2 cup flaked brown rice (available from your local supermarket, in the health food section; or at a much lower price from your local Indian food-store)
1 cup cold water
2 tbsp dried fruit (tropical mix or sultanas, etc) or 1 sliced fresh banana
milk & honey to taste

Method

combine rice, water and fruit in a breakfast bowl
microwave uncovered on high for 3 minutes
stir in milk & honey before serving

Greek Style Choko

2011-05-14T21:21:00.001+10:00

Ingredients

Olive oil for cooking
500 gm beef or lamb mince
2 medium onions finely diced (keep each separate)
Tsp paprika
2 x 400 gm tins diced tomatoes
2 cloves minced garlic
1/2 cup chicken stock
1 tbsp lemon juice
1/2 tsp sugar
3 large or 4 small chokos skinned and cut into eights for the large chokos, or quarters for the small chokos
Salt & pepper to taste
2 tbsp finely chopped fresh parsley
1/2 cup chopped olives

Method-Mince

Add a dash of oil to a non-stick pan
Add one diced onion and cook until golden
Add mince & cook until the mince starts to brown
Add one can diced tomatoes & paprika
Simmer covered for about 30 minutes & set aside until the chokos are cooked

Method-Chokos

In a medium sized saucepan add some oil, a diced onion and the garlic, cook until the onion is soft and golden
Add one can chopped tomatoes, stock, lemon juice, sugar, salt & pepper to taste. Bring to boil.
Add chokos, cover and simmer until chokos are soft
Add parsley & olives and stir through

Serve mince and chokos side by side

Thai Meatloaf

2011-03-02T20:34:00.006+10:00

Ingredients

1 kg chicken mince
1 egg
4 shallots, finely chopped
1 tbsp grated ginger
2 tbsps finely chopped fresh coriander
1 cup brown rice flakes
2 tbsp fish sauce
2 tbsp sweet chilli sauce for the mix + some more for brushing on loaf top

Method

Pre-heat oven to 180 C
Lightly beat the egg in a mixing bowl
Add all other ingredients and mix well by hand
Spoon into a 10 cm x 23 cm greased loaf tin, press down firmly
Brush top evenly with sweet chilli sauce
Bake in oven for 40 min

"Baked" Beans [Pan Version]

2011-02-07T11:00:00.005+10:00

Photo by Stephanie Cridland

Ingredients

1 x 420 gm can beans--choose whichever you like: five bean mix, kidney beans, cannellini beans, borlotti beans, etc. (pour off liquid)
2 tsp oil
1 large onion roughly chopped
1 cup chopped GF bacon
800 gm can chopped tomatoes (for variety, use ones which contain roasted capsicum or diced olives or whatever takes your fancy)
1 tbsp honey
1 tsp mustard
1 tbsp GF Worcestershire sauce

Method

Add oil to pan & cook bacon and onions until onions are golden
Add all other ingredients to pan & simmer covered for 30 to 45 minutes. Stir occasionally.
Serve on toast

If you have plenty of time, consider the slow-cooker version, it's a healthier option

"Baked" Beans [Slow Cooker Version]

2010-10-08T09:18:00.004+10:00

I make a pot of these "baked" beans every weekend. We have them for brunch or lunch during the working week, reheating a few spoonfuls on toast in the microwave for 1 minute. For variety, I keep changing which beans I use, sometimes mixing a few different types together.

Why eat so many meals which contain beans? It turns out a high fibre intake is essential for boosting the immune system. With gluten free cooking it's not always easy to maintain a high fibre intake. Integrating beans, and also brown rice, whenever you can into your cooking is a simple solution to keeping up a high fibre diet.

Ingredients

500 gm beans (red kidney, haricot, butter, or whatever your preference) soaked overnight
1 large onion roughly chopped
1 cup chopped GF bacon
800 gm can chopped tomatoes (for variety, use ones which contain roasted capsicum or diced olives or whatever takes your fancy)
1 tbsp honey
1 tsp Dijon mustard
1 tbsp GF Worcestershire sauce

Method

Pour off the water from the soaked beans & wash them.
Add beans to the slow cooker and cover with water.
Cook in slow cooker on high for three hours.
Pour off water & add all ingredients to the slow cooker. Mix together gently with a wooden spoon.
Cook on low for six hours. Stir occasionally.

Park Ridge Casserole [Slow Cooker]

2010-08-28T15:05:00.004+10:00

Ingredients

1 kg chuck steak, fat removed & cut into bite sized pieces
2/3 cup uncooked brown rice
3 medium potatoes peeled & roughly diced into ~2 cm cubes
1 1/2 cups chicken stock made from two heaped teaspoons of stock powder mixed in boiling water
1 small tin tomato paste
2 medium sized tomatoes diced
1 medium brown onion diced
3 sticks of celery cut in ~1 cm wide pieces
1 large carrot cut in ~2 mm thick pieces
1 medium red capsicum roughly diced into ~2.5 cm x 1 cm pieces
1 large clove of garlic finely chopped
1 Tbsp Worcestershire sauce

Method

Add steak to slow cooker
Add all other ingredients
Cook on low for 8 hours, stirring occasionally after it starts bubbling
Serve with green veggies

Tapioca Pudding--Indian Style [Slow Cooker]

2010-05-30T19:11:00.003+10:00

This is an absolutely yum recipe.

Ingredients

1 cup seed tapioca
2 cups of water
400 ml can coconut milk
3/4 cup white sugar

Method

Spray inside slow cooker with oil
Add all ingredients to slow cooker
Cook on high for 1 1/2 hours, stirring occasionally
Serve with a dollop of berry jam for a fantastic taste

Black-Eyed Peas [Slow Cooker]

2010-05-22T17:14:00.000+10:00

This makes a great tasting change from baked-beans on toast. Makes 8+ serves.

Ingredients

6 cups water
1 tsp chicken stock powder
500 gm dried black-eyed peas (we buy these from our local Indian food shop)
1 medium onion, diced
2 cloves garlic, minced
1 medium capsicum, seeded & diced
1 jalapeño chile, seeded & minced
2 cups diced ham
1 cup diced bacon
1/2 tsp cayenne pepper
1 1/2 tsp cumin
1 tsp black pepper

Method

Spray inside slow cooker with oil
Mix stock powder in 6 cups of water & pour into slow cooker
Rinse black-eyed peas & combine in cooker with all other ingredients
Cover the slow cooker & cook on low for six hours

Polenta Spoonbread

2010-04-29T16:48:00.003+10:00

This could also be called a polenta soufflé. Spoonbreads are flat breads, so named because you can serve them with a spoon (you can also serve them via the usual method for breads of cutting slices).

Ingredients

475 ml milk
1 cup polenta
pinch salt
1/2 tsp baking powder
2 tbsp brown sugar
1 tbsp margarine or butter
2 eggs

Method

Preheat oven to 180 C
Heat 300 ml of the milk in a medium size saucepan until it bubbles
Separate the eggs reserving the yolks
Whisk the egg white until stiff peaks form, set aside
Gradually stir in polenta
Remove polenta from heat, stir in the remaining milk, salt, sugar, margarine and egg yolks
Gently fold the egg white into the mixture
Transfer mixture to a greased 23 cm soufflé or pie dish
Bake in oven for 45 minutes

Croûtons

2010-04-26T19:09:00.001+10:00

We always have a 'stack' of left over crusts from both ends of GF bread loaves stored in our freezer waiting for use as bread crumbs in various recipes. They can also be used for making croûtons.

Ingredients

Bread crusts from the ends of GF loaves
Cooking oil spray

Method

Spray a biscuit tray with oil
Cut crusts into 1.5 cm cubes
Place on tray and bake in oven at 200 C for 20 minutes (no need to preheat) or until brown

Mexican Beef Stew [Slow Cooked]

2010-04-23T17:16:00.002+10:00

Ingredients

500 to 600 gm diced casserole beef (chuck steak, oyster blade, etc.)
1 capsicum cut in 3 cm x 1 cm strips
2 small onions sliced & broken into rings
1 x 450 gm can borlotti beans, strained & washed
1/2 cup uncooked brown rice
1 cup beef stock
1 x 400 gm can chopped tomatoes with roasted capsicum
1/2 cup Mexican style salsa
1 tsp cumin
1 cup water

Method

Spray slow cooker with oil
Brown beef in a pan & add to slow cooker
Add rice, onions, cumin, capsicum, then all other ingredients
Cook for 6 hours on low

Slow Cooked Mexican Style Chicken

2010-04-16T15:33:00.001+10:00

Ingredients

600 g skinless chicken thigh fillets
1 cup brown rice
400 g tin red kidney beans
500 g taco sauce
1 cup chicken stock
1 cup grated cheddar cheese
1/2 cup sour cream

Method

Par-cook rice--place rice in a microwave proof dish, add 1 1/2 cups of water, cover, heat on high for 8 minutes
Strain water from rice
Add rice to slow cooker
Cut chicken thigh fillets in quarters & place on top of rice
Wash kidney beans in the strainer and add them to slow cooker
Add taco sauce, stock and cheese
Cook on low for 4 hours
Serve topped with sour cream

Battered Cod/Calamari

2010-02-24T15:12:00.004+10:00

After a few weeks of experimentation, I've decided that a 50/50 mix of tapioca and potato starch works the best. Also, instead of fish, try calamari rings (cook a few at a time in several batches--as many as will fit side by side in the pan at a time).

Ingredients

One piece of cod fish per person
two tbsp cornflour
1 egg
~ 1/2 cup of potato & ~ 1/2 cup tapioca starch
oil for frying (about 1cm deep in the pan)--rice bran oil works particularly well

Method

Place about 1cm of oil in a good quality non-stick pan and heat
Break one egg into a large serving plate, mix the cornflour into the egg with the back of a fork until there are no lumps
In another large serving plate, spread out potato & tapioca starch--mix together with a fork
Test to see that the oil is hot enough for shallow frying [every now and again, dip the end of a wooden chopstick into the oil, when it starts bubbling up around it, move to the next step].
Take one piece of fish and wipe both sided in the egg/cornflour mix until well covered
Now drop this piece of fish into the other dish with the dry starch mix. Turn over a couple of times until evenly covered.
Carefully lower into the pan.
Repeat steps 5 to 7 until all pieces of fish are in the pan.
Remove each piece of fish when it's brown on both sides, and add another if you still have some pieces to go.

Polentina

2010-01-22T09:14:00.004+10:00

Ingredients

500 ml milk
3/4 cup polenta
pinch nutmeg
salt
pepper
2 egg yolks
1 tbsp margarine
2 tbsp oil
1 onion sliced
1/2 cup dried shitake mushrooms
1 green capsicum sliced
1/4 tsp chilli powder
420 gm baked beans in tomato sauce

Method

Pour enough water over mushrooms to just cover them and set aside

Polenta Triangles

Bring milk to boil and sprinkle in polenta
Simmer for 5 minutes, stirring continuously until thick
Season with salt, pepper and nutmeg to taste
Remove from heat and stir in egg yolks and margarine
Lightly spray a ceramic pizza stone with oil
Use a spatula to place the polenta mixture in the centre of the pizza stone
Place a sheet of greaseproof paper over the polenta mixture and press down with your hands spreading the mix out so it evenly covers the stone. Remove paper, and place in a fridge until cold.
Remove from fridge and cut into trinagles with a pizza cutter
Place in an oven for 30 minutes at 200 C (no need to pre-heat the oven)

Beans

Heat oil in a pan and fry onion until golden
Add mushrooms & soaking water, capsicum and chilli powder and stir fry for a few minutes until the capsicum is cooked
Stir in the beans and simmer for 4 minutes

Combined Polenta and Beans

Pre-heat oven to 200 C
Lightly spray an oven-proof plate with oil
Arrange polenta triangles around plate and spoon on bean mix
Place plate in oven and bake for 10 minutes
Remove from oven and place on table for people to serve themselves

Scrambled Eggs with Rice

2009-11-07T13:01:00.006+10:00

Another great breakfast or brunch recipe.

Ingredients

dash of cooking oil
small onion, finely chopped
6 eggs
1/2 milk
2/3 cup cooked rice (brown works best)*
1 cup shredded Cheddar cheese
salt & ground pepper

Method

In a pan, sauté onion in oil until soft and golden
In a bowl lightly whisk the eggs
Add rice, cheese, salt and pepper to the eggs and whisk until evenly mixed
When the onion is cooked, pour the egg mix evenly into the pan
Stir frequently until the eggs are cooked (I find using an egg lifter to flip sections of the egg mix frequently works better than just plain stirring).

* Note - I usually do a cook a batch of brown rice at the weekend and keep it in the fridge to use in various recipes through the week.

Omelette Wraps

2009-11-05T11:36:00.010+10:00

This quick easy meal is great for breakfast, brunch or lunch. 3 eggs are sufficient for one wrap which is plenty for one person. If making more than one wrap, place each completed one in the oven set at "keep warm" until the last one is complete.

Ingredients

3 eggs per wrap
cooking oil
shredded cheese (cheddar, tasty, etc.)
1 slice of bacon per wrap
semi-dried tomato strips in oil (often labelled pizza topper)
salt & ground pepper

Method

Cut bacon in strips & microwave for 30 sec or so until cooked
Lightly oil a 30 cm non-stick pan
Place pan on a hot plate
Whisk three eggs + salt & ground pepper (to taste)
Place in hot pan ensuring it covers the whole pan evenly
When the omelette sets remove from heat
Sprinkle shredded cheese down the middle
Arrange some bacon strips down the middle
Arrange a few strips of semi-dried tomato down the middle
Sprinkle some more cheese over the filling
Use two spatulas to roll/fold the wrap and then lift onto a serving plate
Repeat steps 1 to 11 for each wrap

Brown Rice Breakfast with Apple Sauce

2009-08-18T12:39:00.005+10:00

Ingredients

1 cup cooked brown rice
1/2 cup unsweetened apple sauce
1 banana, sliced
1/2 cup yogurt

Method

Mix brown rice & apple sauce in a breakfast bowl
Place banana slices evenly over the top
Microwave on high for 1 min 30 sec
Top with yogurt, serve

Easy & Fast Macaroni

2009-08-16T18:56:00.007+10:00

Ingredients

water [see method]
1 cup milk
1 dessert spoon of butter or margarine
250 g uncooked GF macaroni
3 cups of shredded Cheddar cheese
2 heaped tsp cornflour
half large capsicum, diced
small quantity of Parmesan cheese
four pieces of finely sliced ham, or equivalent quantity of cooked bacon, cut into 0.5cm strips
ground pepper and salt

Method

Half-fill a large saucepan with water & bring to the boil
Stir in macaroni & diced capsicum. Put lid on the saucepan, bring back to the boil, lower heat, simmer for 6 mins, stirring occasionally
Take off heat, stir and let stand for 5 mins
While macaroni is standing, toss cheese and cornflour together an a plastic bag
When the 5 minutes is up, drain liquid from the macaroni
Grind pepper and salt (to taste) over saucepan's contents
Stir in cheese, milk & ham
Place back on stove top and heat for 5 mins at the same setting used to simmer macaroni, stirring occasionally
Serve, shaking over Parmesan cheese to taste.

Brown Rice Breakfast

2009-08-15T13:45:00.003+10:00

Ingredients

1/2 cup cooked brown rice
1/4 cup milk
pinch cinnamon
1 tbsp sultans or raisins
1 tbsp sliced almonds
1 tbsp maple syrup

Method

Combine in breakfast bowl
Microwave for 50 sec
Serve with 1/2 cup yogurt

Brown Rice

2009-08-15T11:10:00.006+10:00

Microwave

1 cup brown rice & 2 1/2 cups water
Place in microwave rice cooker (or a caserole dish with a lid)
Cook, power setting high for 6 mins, setting 2 for 40 mins (1000 watt microwave)

The setting may need to be adjusted to suit your own microwave. If it boils over before reaching 6 mins, note the time & do it slightly for less than that time when next you cook brown rice. If the rice is too moist after 40 minutes, do it at one setting higher next time <= repeat each time you cook the rice until it's perfect. Once you have it right, you will not need change settings again until you get a new microwave.

Stove Top

1 cup brown rice & 3 cups water
bring to boil
simmer with lid on for 45 mins.

Runner's Brew

2009-08-07T08:10:00.006+10:00

One glass & you will feel different--more energy, more awake, clearer head--in just 15 minutes!

Over the years I've experimented with vege juice recipes in order to come up with one which has a great taste and has all the ingredients to boost energy levels, boost the immune system, & to protect joints (particularly one's knees) from injury while running. Here's what I came up with...

Using a juicer process the following:

1 large silver-beet leaf, green part only
1 small beetroot
2.5 cm ginger root
1 clove garlic
1 small lemon, skin off
2 sticks celery [this is an important ingredient as it lubricates joints]
2 small apples
2 medium tomatoes
1 Lebanese cucumber or other variety cut to the same size
4 medium carrots, topped & tailed--I add extra carrots as required to fill the juice jug

Makes ~1 litre--store any you don't drink right away in a sealed container in the fridge.

Zucchini Quiche

2009-08-06T14:05:00.004+10:00

Ingredients

4 zucchini, grated
1 onion, chopped
3 rashers bacon, chopped & cooked
1 1/2 cups grated tasty cheese
1 cup GF S.R. flour
1/3 cup oil
5 eggs, lightly beaten

Method

Combine all ingredients, mixing well
Pour mixture into a 30 cm pie dish
Bake at 180, 40 to 45 mins

Note: This is a recipe from the late Jean Williams, Susan's mother.

Oriental Brown Rice

2009-08-04T19:34:00.006+10:00

Ingredients

250 g brown rice
cooking oil
small bunch shallots (about 8), coarsely chopped
1 clove garlic, finely chopped
5 cm ginger, peeled & finely chopped
4 celery sticks, chopped into 2 cm lengths
small can (150-227 g) sliced water chestnuts, drained
200 g mung bean sprouts
3 tbsp chopped pasley
1 tsp dried oregano
1/4 cup chopped fresh basil
1/2 cup sunflower seeds
1/3 cup honey
1/3 cup soy sauce
1 tbsp lemon juice
310 g can mandarins, drained

Method

Boil rice in salted water for 45 min, then drain well
Add a small amount of oil to a wok
Fry, shallots, garlic, & ginger for 1 min
Add celery & fry for 1 min
Add water chestnuts, bean sprouts, & parsley--stir for 1 min
Add oregano, basil, & sunflower seeds and stir through
Combine honey, soy sauce, & lemon juice then add and stir in
Add rice & mandarins, stir gently until heat through, serve

Teriyaki Maninade

2009-08-01T14:13:00.002+10:00

Combine together & mix well:*

1/4 cup cooking oil
1/2 cup soy sauce [Fountain is the only brand I know which is GF]
1 heaped tbsp brown sugar
2 tsp minced garlic
2 tsp minced ginger
1 tbsp Saki, mirin, or sherry <= in order of preference

* This is great with rump steak. Place above ingredients in a seal-able container. After mixing the marinade thoroughly in the container, add the rump steak, seal, and shake. Keep in fridge until ready to cook. Shake again occasionally. Marinade for at least two hours.

Dutch Rice Curry Casserole

2009-07-27T21:36:00.008+10:00

Ingredients

2 cups uncooked brown rice
1kg chuck steak cut to bite size
1 small can pineapple pieces in syrup
1 cup large slices of celery
2 large carrots, cut in large slices
2 large onions, cut in large pieces
1 clove of garlic, crushed
1/2 cup desiccated or shredded coconut
2 1/2 cups of beef stock
2 tbs oil
3 tbs curry powder

Method

Set oven to 180 C so it can pre-heat while preparing the ingredients
Heat oil in a large frying pan or wok
Saute the curry powder with the garlic in the pan
Add the meat and brown thoroughly on all sides
Add the vegetables and saute for 5 minutes
Add all the remaining ingredients (except the coconut) and lightly combine
Transfer to a casserole dish and cover with a well fitting lid
Bake in oven for 3 hours
Sprinkle with coconut and serve

Macaroni & Cheese [Microwave]

2009-06-08T09:28:00.008+10:00

Ingredients

3 cups of water
1/2 cup milk
1 teaspoon of butter or margarine
250 g uncooked macaroni
3 cups of shredded Cheddar cheese
2 tsp cornflour
1 tbs oil
half large capsicum, diced
12 cherry tomatos, halved
1 medium tomato, sliced
small quantity of Parmesan cheese
four pieces of finely sliced ham, or equivalent quantity of cooked bacon, cut into 0.5cm strips
ground pepper and salt

Method

Add water and tsp of butter/margarine to large casserole dish. Cover with lid. Microwave on HIGH for 4 minutes.
Stir in macaroni & diced capsicum. Replace lid & microwave on MEDIUM for 4 minutes.
Take out & stir thoroughly. Replace lid & microwave on MEDIUM for a further 4 minutes.
Stir thoroughly and let stand, covered, for 5 minutes.
Toss cheese and cornflour together an a plastic bag.
When the 5 minutes is up, grind pepper and salt (to taste) over the casserole contents.
Stir in the cheese, tbs of oil, milk, & cherry tomato halves. Microwave on HIGH, covered, for 2 minutes.
Stir in ham/bacon & microwave on HIGH, covered, for a further 2 minutes.
Stir thoroughly, place sliced tomato on top, dust with Parmesan cheese, & microwave on HIGH, covered, for a further 2 minutes.

Tapioca Custard Pudding

2009-06-01T21:54:00.006+10:00

Ingredients

60 g pearl tapioca
600 ml milk
pinch of salt
60 g caster sugar
1 tbs white sugar
1 lemon used only for grating its rind
3 eggs separated
1 tbs of margarine or butter

Method

preheat oven to 140 C
put the tapioca in a saucepan with salt and milk
bring to the boil and simmer gently for 30 minutes--stirring regularly to ensure it doesn't burn on the bottom of the saucepan
stir in caster sugar and grated lemon rind
let cool
mix the egg yolks--only until they become one mass--set aside
whisk the egg whites until they are stiff, then slowly whisk in the white sugar
stir the egg yolks into the tapioca & milk
pour into a greased pie plate
spoon the stiff egg white on top of the tapioca& milk
bake in the oven for 45 minutes

Tapioca vs Sago

2009-06-01T21:42:00.003+10:00

Often tapioca and sago are passed off as the same thing. They are not. The photo here shows pearl tapioca on the left which comes from a root crop like potato or yam. On the right, and much smaller, is sago which comes from the sago palm.

Seed tapioca looks exactly like and is the same size as sago, but it still is tapioca, though I've seen packets of it in supermarkets which say seed tapioca with sago in brackets--i.e. "seed tapioca [sago]", which is nonsense--if it looks like a duck and quacks like a duck it doesn't mean it is a duck--looks can be, and often are, deceiving.

Coconut Custard

2009-05-29T14:26:00.004+10:00

Ingredients

4 eggs
3 tbs brown sugar
3 tbs maple syrup
1 1/2 cups of coconut cream [see below]
1/2 tsp ground cardamom
pinch ground cloves
1 tbs rose water

Method - Coconut Cream

You can buy this in a can or, as I prefer make it as follows. Put two cups of desiccated or shredded coconut in a saucepan, pour over 2 1/2 cups of milk and bring slowly to the boil. Cool, then blend in a blender until smooth. Pour and press, with the back of a spoon, through a strainer into a container [discard the coconut pulp into your compost].

Method - Coconut Custard

Preheat oven to 150 C
In a small saucepan heat and mix the brown sugar and maple syrup until the sugar is dissolved. Let cool.
In a mixing bowl beat the eggs lightly
Add all ingredients except the ground cloves and stir thoroughly
Pour into four ramekins and sprinkle with ground cloves
Place ramekins in a baking tray and half fill with water
Bake until set ~ 1 1/2 hours

Note: I served each ramekin on a plate with stewed dried apricots on the side -- it was a great combination.

Sago or Rice Pudding

2009-05-17T07:19:00.007+10:00

Ingredients

2 tbs sago or rice
1 1/2 tbs white sugar
1 tbs oil
600 ml milk
nutmeg
1 egg

Method

In a mixing bowl put the sago or rice, milk, sugar, oil, and milk
Sprinkle with nutmeg and mix thoroughly
Leave stand for one hour
Beat egg and stir into the mixture
Spray a small (~20cm) pie dish with oil
Pour the mixture into the pie dish
Set your oven to 125 C and place dish in oven (no need to pre-heat)
Bake for 1 1/2 hours [sago] or 2 hours [rice]

Note: Both Sago & Rice Pudding recipes were from Susan's grandmother's, Radiation Cookery Book: A selection of proved recipes for use with the REGULO NEW WORLD Gas Cookers, published in London, 1927. I love going through old books like this and trying out recipes you never see today.

Hot Cross Muffins

2008-03-22T11:14:00.008+10:00

Ingredients - muffins

1 cup rice flour
1/2 cup potato flour
1/2 tsp bicarb. of soda
1 tsp baking powder
1/2 tsp salt
1 tsp mixed spice
1 tsp vegetable gum (guar or xanthan)
1/4 cup white sugar
1/2 cup canola oil
2 eggs
1 cup unsweetened apple sauce
1/2 tsp vanilla essence
4 tbs chopped mixed peel
2 tbs diced dried apricots
2 tbs sultanas

Ingredients - cross

1 tsp milk
1 dash vanilla essence
several tsp icing sugar

Method - muffins

Pre-heat oven to 180°C.
Combine rice & potato flours, baking powder bicarb. of soda, salt, mixed spice, vegetable gum, and salt in a mixing bowl. Stir until the mix is a smooth consistency.
Add oil, eggs, apple sauce and vanilla, stirring until evenly combined.
Lightly fold in peel, sultanas, and diced apricots.
Spoon into 12-hole muffin pan lined with muffin papers.
Bake until starting to brown on top (about 20 minutes).

Method - crosses

Add two tsp icing sugar to a cup
Add 1 tsp milk
Add dash vanilla essence
Stir adding more icing sugar until very thick
When the muffins are cool, paint a cross on each muffin

IMPOSSIBLE QUICHE

2008-03-15T19:25:00.008+10:00

Ingredients

3 eggs1 cup milk
½ cup Gluten Free Self Raising flour
2 dessertspoons melted butter
salt & pepper
1 onion (chopped)
3 pieces ham or bacon (chopped)
1 cup grated cheese

Method

Mix eggs, milk, flour, butter, salt and pepper together.
Mix in all other ingredients.
Place in greased pie dish.
Cook in 220ºC oven for 20 minutes.
Drop to 180ºC for 15 minutes.

Worchestershire Sauce

2008-02-27T10:34:00.010+10:00

[All worchestershire sauces available from supermarkets contain gluten. So you will need to make your own for the recipes which require it as an ingredient. Below are a few worchestershire sauce recipes from which to choose.]

Worchestershire Sauce #1

Ingredients
2 tbsp. tomato ketchup*
3 finely minced shallots
2 finely chopped anchovy fillets or 1 tsp. anchovy extract
1/2 tsp. powdered cloves
1 litre strong vinegar

Method
Combine all ingredients in small pot, place in another pot container boiling water and continue boiling the water until the sauce in the inner pot is well heated but not yet boiling. Remove from heat, cover and let stand 2 days. Then strain and bottle. Refrigerate.

Worchestershire Sauce #2

Ingredients
1/2 cup apple cider vinegar
2 tablespoons low sodium soy sauce
2 tablespoons water
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon mustard powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cinnamon
1/8 teaspoon black pepper

Method
Place all ingredients in a medium saucepan and stir thoroughly. Bring to a boil, stirring constantly. Simmer 1 minute. Cool. Store in the refrigerator.

Worchestershire Sauce # 3
Ingredients
2/3 cup plus 2 tablespoons apple juice
4 tablespoons soy sauce
1 teaspoon molasses
1 teaspoon ground ginger
1/8 teaspoon ground cayenne
pinch of onion powder
pinch of ground cloves
Method
Mix well in a blender. Store in the refrigerator. Shake well before using.
_____________________________
* Unlike tomato sauce, which is pure tomato concentrate, sugar & water, the ingredients in a typical modern tomato ketchup are: tomato concentrate, spirit vinegar, corn syrup or other sugar, salt, spice and herb extracts (including celery), spice and garlic powder. Allspice, cloves, cinnamon, onion, and other vegetables may be included.

Paul's Pizza

2008-02-24T15:07:00.008+10:00

Ingredients:

2 x pieces GF Tannour bread (see photo below)
1 x packet grated cheese (I prefer a pizza mix)
1 x small tin tomato paste
1 x jar chopped black olives
1 x capsicum (diced - 1.5 cm pieces)
1 x packet Hans pizza salami
1 x jar pizza topping: semi-dried tomatoes
1 x packet Parmesan cheese
(serves two)

Method:

If using an oven - preheat it to 200 deg. C while doing the following:

Sprinkle one piece of Tannour bread with grated cheese
Place the other piece of Tannour bread on top (making a "cheese sandwich")
Spread tomato paste thinly over the top piece of Tannour bread
Sprinkle grated cheese over the tomato paste
Arrange as many pieces of salami over the cheese as you can without overlapping them
Sprinkle the salami lightly with grated cheese
Sprinkle chopped olives and diced capsicum evenly over the cheese
Top this off with a few strips of semi-dried tomato, spaced evenly
Sprinkle all over with Parmesan
Place in oven on a pizza tray - cooking time approx 20 mins. (until the edges start to burn)

If I'm only doing one pizza, I prefer to use a home pizza oven. They are about the size of an electric frypan, however, they have cooking elements above and below to cook the top and bottom at the same time. If doing it this way, the pizza will be ready in ten minutes.

Variations:

If you cannot get Tannour bread, corn-based tortilla's work just as well, though smaller - you will need one for each person.
Try your favourite toppings in lieu of the ones used here. A favourite we do sometime use slices of Hans ham and pineapple pieces.

Note: The reason for specifying Hans is that most of their products are gluten free - you'd be amazed at how many of the other brands are not - you wonder why they add wheat flour to things like ham, bacon, etc.

My Comment: It took me years to perfect a recipe for Pizza that everyone likes - my son Jason is gluten intolerant too. Now even even his mates hover a for a slice of the action when I cook this one.

Steak and Kidney Sponge

2008-02-24T14:05:00.007+10:00

Basic Steak and Kidney
Ingredients:
500gm chuck, blade or rump steak
1 ox kidney or 2 sheep kidneys
1 tbsp corn-based corn flour
1½ tsp salt
1 tsp freshly ground black pepper
½ tsp dried herbs
½ cup water

Method:
Cut meat into cubes. Sprinkle with flour and seasonings. Put in saucepan and pour water over. Simmer over low heat for about 2 hours. Keep hot while preparing topping.

Sponge Topping
Ingredients:

1 cup GF SR flour
½ tsp salt
2 eggs, separated
1 cup milk
2 oz butter, melted

Method:

Sift flour and salt into basin and make a well in centre.
Beat egg yolks and stir in milk.
Pour into flour mixture.
Add butter and stir until smooth.
Beat egg whites until stiff and fold into mixture.

Steak and Kidney Sponge
Method:

Put hot steak and kidney into a basin.
Hold a large cooking spoon over meat and gently pour sponge on to spoon so that topping spreads over steak and kidney.
Put basin into steamer and place lid on saucepan.
Bring water to a fast boil for about 20 minutes.

Variation:
Instead of the steak & kidney mixture, this recipe works well if you substitute with the meat mixture for shepherd's pie

Kumara Pie

2008-02-24T14:00:00.003+10:00

Ingredients:

1.5 kg kumara
2 tsp brown sugar
½tsp cinnamon
2 beaten eggs
Butter
Pineapple juice and rings or chunks

Method:

boil kumara
mash with butter and eggs
add pineapple juice
place in fireproof dish and decorate with pineapple rings
sprinkle with brown sugar
add seasonings.
brown about ½ hour in moderate oven before serving

Potato and Anchovy Pie

2008-02-24T13:50:00.003+10:00

Ingredients:

4 medium potatoes
2 small onions
60g butter
2 tins flat anchovy fillets
2/3 cup cream
extra tabsp butter
sprig of fresh dill

Method:

Peel, slice and cut potatoes into very thin straws.
Put in a saucepan with water to cover and bring to boil.
Boil 1 minute and rinse in cold water.
Slice onions and fry in half of the butter until transparent.
Arrange layers of potatoes, onions and anchovies etc in a greased ovenproof dish.
Pour the cream and a little anchovy oil over the top.
Dot with butter and cook in a hot oven (200C) for 45 minutes.
Garnish with fresh dill

(Serves 4)

SAGO PLUM PUDDING

2008-02-24T11:48:00.002+10:00

Ingredients:

1 cup soft GF breadcrumbs
2 tablespoons sago
60g butter
1 cup milk
½ cup sugar
1 cup sultanas
1 cup currants
1 tablespoon mixed peel
¼ teaspoon nutmeg
½ teaspoon bicarb. soda
1 teaspoon cold water
1 egg
2 tablespoons corn-based cornflour
2 tablespoon brandy

Method:

Heat milk and pour on crumbs, sago, and butter. Stand overnight or ½ hour.
Add sugar, sultanas, currants, mixed peel and nutmeg. Mix thoroughly.
Dissolve soda in cold water and add.
Beat egg and stir in lightly.
Sift in cornflour and stir.
Pour into greased basin.
Steam 2½ hours. Add boiling water often to keep ½ way up side of steamer.

LAMB CHOPS MEXICANA

2008-02-24T11:30:00.003+10:00

Ingredients:
6 lamb chops
1 dessertspoon oil
2 tablespoons vinegar
1 tablespoon GF Worcestershire sauce
2 tablespoons chopped glace ginger with its syrup
1 cup diced celery
1 onion
1 tablespoon corn-based cornflour
1½ cups stock
1 dessertspoon brown sugar
1 teaspoon salt

Method:
Mix all ingredients together in a casserole dish. Cover and cook in a moderate oven 1¾ - 2 hours

Variation:
Instead of lamb chops, use 1in (2cm), or larger, chunks of lamb fillet