Kokoda (pronounced like Coco-wanda)

A pacific island fish dish, this being a fijian recipe. Essentially a no cook recipe, where fish is cured in lemon juice and served cold in coconut milk/cream. Similar recipes found throughout the Pacific. The Spanish/Peruvian would call this a ceviche, and the Italians a carpaccio of sorts.

1 large FRESH fish fillet such as snapper or mackeral steak (~300g).
3 cloves of garlic. Finely minced.
2 really juicy limes
1 red onion finely chopped.
1 medium green chilli finely chopped (de-seed if you want to limit heat).
1 bunch of chopped coriander
1 large can of coconut milk
extra lemon/lime wedges
salt and pepper to taste

Stage 1: This has to be done at least 5hrs before serving time. Prepare the fish first... give it a wash and pat dry with some paper towel. Then remove any skin, bones or blood lines. Chop it into ~1cm small cubes. Keeping it small will let fish cure quicker... larger pieces mean that you can cure over a longer time. Also, don't use a metal bowl.... anything but. Add the garlic, ginger and lemon juice. Mix well and place in fridge for about 5hrs. Stir occasionally. What you are looking for here is for the fish pieces to turn a 'cooked white' or opaque from a translucent colour. Once you get this throughout the fish, then you are done with this stage.
HOT TIP! Leave one piece of fish slightly larger than the others and test this one. If this is cured, then the smaller ones should definetly be done.

Stage 2: Simply drain the fish and get rid of the excess juices in the bowl (no need to wash.. everything is edible!) Keep the ginger and garlic!! Add the chopped onion, coriander, chilli and stir. Have a taste and adjust salt and pepper. Add a bit of extra garlic if you want. This stage can be kept as is for a while in the fridge. 10mins before serving, add enough coconut milk/cream so you end up with a thick dish. Almost as if someone has put too much mayo in your salad. Put in fridge for about 10mins... but keep in mind that the coconut will solidify if chilled too much. If this happens, just leave outside for a while.

This dish is usually eaten in bowls as a starter with lime/lemon wedges... but use yor imagination.

Variations
Once you've got the basic fish curing thing down, you can add essentially anything to this.. try for shredded cabbages, carrots, chopped capsicum etc.. anything summery salad will usually go well in here. There is also a Malaysian version which cures the fish with limes, but also adds to the final dish the fish sauce, sugar, chilli, soy ingredients usual to all malay dishes. Try adding some finely shredded kaffir lime/ordinary lime leaves to the final dish. Alternate using lemons and limes.. they gives subtly different flavours.

Source: Mr Rudesh Prasad

Thai Pumpkin and Carrot Soup

With all the cold weather we have been having lately, I couldn't resist making this warming soup. I had a big bunch of coriander in the fridge, so decided instead of the usual nutmeg in pumpkin soup, I would use some green curry paste. Serve this spicy soup with some lovely home made or turkish bread.


1 brown onion, chopped finely
2 tbsp finely grated fresh ginger
1 clove garlic, crushed
1 tbsp green curry paste
half a butternut pumpkin, chopped
1 large carrot, chopped
1 litre vegetable stock
large handful of fresh coriander, chopped



Lightly saute onion in saucepan until translucent. Add garlic, ginger and curry paste and cook off for approximately one minute. Add pumpkin, carrot and stock. Simmer for 25 minutes, or until vegetables are tender.
Process soup in batches. Season with salt and pepper to taste.
Serve in large bowls with coriander.



Source: Jules

Caramelised Onion and Goat's Cheese Salad

I like to visit the Mitchelton Farmer's Markets every fourth Sunday with my sister and I nearly always get a huge lump of the freshest goat's cheese for under ten dollars. This beautifully scented white stuff is far superior to what you can buy in the big supermarket chains. You only need a little to go a long way, and it is possible to freeze it, so I make use of my tiny little Glad bags and put a few packets away for later. Goat's cheese has such a strong, salty taste, it is important to balance it with something sweet. I have started to make caramelised onions which I keep in the fridge in a big jar. The saltiness and creaminess of the cheese marries perfectly with the onions.

Approximately:
a bag of freshest rocket
100g goat's cheese
1/4 cup caramelised onions
1 tbsp extra virgin olive oil
1 tbsp lemon juice
S&P

Place washed and dried rocket on a flat, white platter. Gently crumble goat's cheese over the top. Dribble onions over the top again.
In a small jar with a lid or with a small whisk, mix up remaining ingredients to make a dressing. Drizzle over the salad.
Serve with any of your favourite meats, it worked rather well one evening with pan fried whiting fillets.
This combination, without the dressing also makes an awesome pizza topping, on a very thin base. Put the onion and cheese on top of a basic napoletana sauce, place in oven for a very short time and then place rocket on top.

Source: Jules

Afghans

Whenever Mum used to ask me what I felt like baking, I would reply "Afghans!". These were always my favourite biscuit as a child, and I think they were the first evidence of my taste for bittersweet chocolate - the high ratio of cocoa to sugar gives these biscuits a slightly bitter taste, and are a welcome change to the overly sweet offerings from store-bought packets. These are traditionally served with chocolate icing and a walnut on top, but I prefer them plain.

200g butter, softened
1/2 cup sugar
1 1/4 cups flour
1/4 cup cocoa
2 cups cornflakes

Pre-heat oven to 180 degrees (moderate). Grease two large oven trays or cover with baking parchment.
Cream butter and sugar until light and fluffy. Sift flour and cocoa into creamed mixture and combine. Fold in cornflakes.
Using a teaspoon, spoon mounds of mixture onto trays and bake in oven for 15 minutes or until set. Remove biscuits to a cooling rack.

Source: Jules, Edmonds

My Favourite Pasta

This is great for a quick pasta dinner when you want some goodness, but don't have time to make a napolitana sauce. It's also great for lunch the next day, but watch the garlic...

120g penne pasta
2 tbsp extra virgin olive oil
1 clove garlic
S&P
2 handfuls of cherry tomatoes, sliced in half
bunch of basil, chopped
80g smooth Tasmanian feta
two handfuls of rocket, torn

Boil pasta.
While waiting for pasta to cook, grab two large noodle bowls and pour approximately a tablespoon of your best olive oil in each. Crush half a clove of garlic into each bowl, sliced cherry tomatoes and chopped basil. Season with salt and pepper. Stir. Smell the heady fragrance of fresh tomatoes, garlic, basil and oil. Add the feta, crumbling into the bowl.
Drain pasta and divide into the two bowls. Add rocket to the top and use a fork to mix all the ingredients through.
Serve with a nice red.

Source: Jules

Roasted Lamb Shanks with Cumin and Tomatoes

This takes time, but is worth it. It is an all in one meal, which is perfect on a cold winter's evening. Try to serve with something green - brocolli or beans. Here it is pictured with the chickpea, feta and herb salad.

4 lamb shanks
6 potatoes, quartered
1 red onion, chopped
5 ripe tomatoes, thickly sliced
3 tsp of cumin seed
1/3 cup of olive oil
salt and pepper

Pre-heat the oven to 180 degrees. Season the meat with salt and pepper. Place the lamb shanks, potatoes and onion in a large baking dish and add the cumin seeds and olive oil. Use your hands to rub the olive oil and cumin seeds into the meat. Place slices of tomato over the meat and potaoes in single even layer. Add half a cup of water to the sides of the baking dish.

Cover the dish with foil and bake for 2 hours.

Remove the foil and bake for a further hour. Turn the meat and pototoes occasionally and baste with the juices.

Serves 4

Source: Falling Cloudberries

Chickpea, Feta and Herb Salad

This is quite a delicious mix of ingredients....and you can't go wrong with lovely fresh herbs and good quality feta.

400 g of tinned chickpeas, drained and rinsed
4 tbs olive oil
1 large red onion, chopped
3 large garlic cloves, chopped or crushed
1 red chilli, chopped
250 g of crumbled feta
4 shallots, green part only
1/2 cup of chopped coriander
1/2 cup of chopped parsley
juice of half a lemon

Using a frypan, gently heat the olive oil and red onions until they are cooked through and lightly golden. Add the garlic and chilli and cook for only a few more minutes. Do not brown the garlic.
Allow the oil mixture to cool.

Combine the chickpeas, feta, shallots, coriander, parsley and lemon. Add the cooled oil mixture and mix well. Serve at room temperature with marinated lamb or chicken.

Serves 4

Source: Falling Cloudberries

Choc Brownie Cheesecake

Oh my lordy, how good were these? No-one has ever complained about this little slice...

125g butter
150g 85% Lindt chocolate
1 egg
2/3 cup sugar
¾ cups Plain flour
¼ cups Self-Raising flour

250g cream cheese
1/3 cup sugar
1 tsp vanilla extract
1 egg
½ cup cream

Pre-heat oven to moderately slow (160º).
Place baking paper in 19cm square cake tin on base and sides.
Melt chocolate and butter together in microwave on medium heat.
Beat egg and sugar in mixer till thick and light.
Mix in chocolate mixture and flours.
Pour into tin, bake for ten minutes.
Beat cream cheese, sugar and extract till well combined.
Add egg.
Stir in cream.
Pour cream cheese mixture over brownie and bake for a further twenty minutes (at least – bake till top is set, but not cracked. Don’t test with a skewer because it will come out wet).
Leave to cool in oven for up to three hours.
Refrigerate overnight.

Tip: Before baking second instalment, place one fresh or frozen raspberry on top of brownie in each sixteenth of tin. Pour cheesecake mixture carefully over. Cut carefully and your guests will enjoy a little surprise!

Source: Jules, Australian Women's Weekly (?)

Cardamom Biscuits

Cardamom is well known in savoury dishes but it also makes a delicious spice for biscuits and is often used in Scandinavian baking. These biscuits are scrumptious!

1/2 cup slivered almonds
125g cubed butter at room temp
1/2 cup firmly packed dark brown sugar
1/2 tsp vanilla essense
3/4 cup SR flour
2/3 cup plain flour
2 tsp ground cardamom
2 tsp milk
icing sugar to dust

Caramel Filling
125g butter
1 cup brown sugar
1/4 cup thin cream
1 Tblspn golden syrup

- Preheat oven to 160C
- Spray 2 trays
- Brown almonds
- Beat sugar, butter and essense till fluffy
- Mix in flour, cardamom with wooden spoon
- Add milk and almonds, knead into consistent dough
- Roll out and cut with biscuit shapes or glass
- Bake for 16 mins swapping trays halfway
- Make filling, sandwich together and enjoy!

Caramel Filling
- Melt all ingredients together slowly, until boiling and slightly thickened, cool.

Source: Vikki, Australian Good Taste Magazine

Chocolate Self-Saucing Pudding

Another old family favourite, but with the addition of a little dark chocolate in the cake, it is a very special dessert for a wintry evening.

50g good quality dark chocolate, broken
60g butter
2 tbs cocoa
2/3 cup (160ml) milk
1 cup (150g) SR flour
½ (110g) caster sugar
½ cup (100g) firmly packed brown sugar
1 egg, lightly beaten
Fudge Sauce
1 cup (250ml) water
50g butter, chopped
½ cup (100g) firmly packed brown sugar
¼ cup (25g) cocoa

Preheat the oven to 180º (moderate). Grease a two litre capacity ovenproof dish or six 250ml ramekins or coffee cups.
Combine the chocolate, sifted cocoa and milk in a saucepan or jug and melt together on hob or in microwave.
Sift the flour into a large bowl, stir in the sugars; add chocolate mixture and egg mix well. Spread mixture into prepared dish/es. Pour the fudge sauce over the pudding. Bake in oven for an hour (about 30-40 min for individual) or until firm and sauce has reached the bottom.
Fudge Sauce: Combine all ingredients in a small pan or jug and heat till all ingredients are combined.

Source: Jules, Australian Women’s Weekly

Butterscotch Apple Dumplings

As a kid, I always used to make golden syrup dumplings for the family for dessert. I used an old recipe from Edmonds and simmered them in Mum’s old enamel pot, but invariably they would stick and burn on the electric hob. Mum discovered this recipe from a cut-out from an AWW, from July, 1981, in one of her recipe folders. I tried it for the family, and it was a huge hit. I prefer crème fraiche or greek yoghurt to serve as the dumplings have an incredible cloying sweetness. Ensure you completely cover the quarters of the apples as this allows each little piece to steam in the dough. Using small apples is necessary. Double the recipe for a big gathering.

2 Granny Smith apples
1 cup SR flour
Pinch salt
2 tsp sugar
60g butter
2 tbs water, approx
30g butter (extra)
1 cup brown sugar, lightly packed

1 tbsp golden syrup
1 ½ cups water (extra)

Preheat oven to 180º (moderate).
Sift flour and salt into bowl. Grate cold butter into flour, and rub in with your fingertips. Add water and mix till you have a soft dough.
Combine extra butter, water and the brown sugar in a saucepan and stir over a low heat till sugar dissolves. Bring the sauce to a boil and remove from heat.
Peel, quarter and core apples. Divide dough into eight equal portions. Roll each into a ball, then flatten. Place quarter of apple onto dough round. Bring edges of round up and over the apple and bring together, pinch till there are no holes.
Place eight dumplings in ovenproof dish (to fit – I use an oval one). Pour sauce over dumplings and bake uncovered 25-30 minutes or until dumplings are golden.
Serve warm with thick cream, ice-cream or crème fraiche. Serves four.

Source: Jules, Vintage Australian Women’s Weekly

Stuffed Chillies

I made this once only because my chilli plant had produced these huge chillies which were ready to eat all at once. They were so delicious that whenever I see large chillies at the market I have to buy them and make this dish. I usually serve this as a side dish to accompany lamb chops or with a salad as an entree.

1 tsp of cumin
4 large chillies
1 tbs oil
2 cloves of garlic
½ small red onion
½ cup of cream cheese
¼ cup of grated cheddar
2 tbs finely chopped sun-dried tomatoes
1 tbs of fresh chopped coriander
1 tsp of finely grated lime zest
pinch of paprika
½ cup of dry breadcrumbs
2 tsp of lime juice
coriander leaves to garnish

Preheat the oven to 200 degrees.

Whilst wearing gloves, cut the chillies length ways and remove the seeds and membranes. Bring a large saucepan of water to the boil, add the chillies and cook for 1 minute. Drain and rinse the chillies under cold water, then repeat this process using fresh boiling water.

Heat the oil, onions and garlic over medium-low heat until the onions are soft. Combine this with the cream cheese, cheddar, coriander, sun-dried tomato, lime zest, paprika, cumin and half the breadcrumbs, and mix well. Fill each half chill with the mixture, then lay flat on a baking tray and scatter with the remaining breadcrumbs.

Bake for 20 minutes until golden. Squeeze some lime juice over the top and garnish with coriander.

Source: Small Food by Murdoch Books

Ginger Cake

Occasionally I have a craving for this cake. I used to make it often as a teenager. Enjoy!


125g of butter
1 cup of sugar
2 eggs
1/2 cup of golden syrup
1 cup of milk
2 cups of flour
1 tsp of baking powder
1 tsp of baking soda
2 tsp ground ginger
1 tsp of mixed spice
1 tsp of cinnamon

Cream the butter, sugar, eggs and golden syrup. Add the milk and the remaining ingredients. Pour into a large tin and bake for 40-50 minutes at 180 degrees.

SOURCE: Juliette's Auntie Annaliese

Volcanoes

Hmmm, these are my favourite, particularly with a dollop, or two, of creme fraiche, especially on a cold winter's evening. Invert these onto a plate and the pudding will explode like molten lava. Baking times are completely dependent on your oven, and puddings should look uncooked and jiggly in the centre.

200g Lindt 70% chocolate
125g butter
75g flour
175g caster sugar
4 eggs, lightly beaten

Butter 6 small ramekins or 4 250ml coffee cups and place on a tray.
Melt chocolate and butter in a funky mixing jug in the microwave at one minute intervals on medium heat bursts. Lightly beat eggs in a small bowl.
Add flour and sugar to chocolate-butter mixture, then add eggs.
Spoon mixture into baking dishes. Bake in oven for approximately 12 minutes for six and 18 minutes for 4.

Source: Jules, House and Garden

Moroccan Beef with Couscous

This is an easy and tasty recipe. I have cooked this when camping as it pretty much only needs one pot on the stove which makes washing up easy too.

1 tbs oil
2 onions
3 cloves garlic, crushed
500g blade steak
800 g tin of tomatoes
1/3 cup of lemon juice
2 cinnamon sticks
2 tsp of ground coriander
2 cups of beef stock
1 tbs oregano leaves

2 cups of couscous
2 cups of boiling water
1 tbs butter
1 handful of toasted pinenuts or almonds

Heat oil in a large saucepan over medium heat. Addd onions and garlic and cook for 4 minutes or until golden. Add meat to pan and cook for 5 minutes until sealed. Add tomatoes, lemon juice, cinnamon, coriander, stock and oregano to pan and allow to sinner for 45 minutes.

Place couscous, water and butter in a bowl and allow to stand for 2 minutes. Add some toasted almonds (or pinenuts) if desired.

Serves 4

Source: A variation on a Marie Claire recipe

Lemon Delicious

2 medium lemons
3 eggs, separated
1 cup (220g) caster sugar
1/4 cup (35g) SR flour
2 cups (500ml) milk

Preheat oven to 180 degrees. Lightly grease four 250ml ramekins.
Grate the rind and squeeze the juice from the lemons; you will need two teaspoons of rind and half a cup of juice for this recipe. Beat the egg yolks and sugar in a small bowl with an electric mixer until thick and creamy.
Transfer the mixture to a large bowl. Stir in the sifted flour, rind, juice then milk until combined.
Beat the egg whites in a small bowl with an electric mixer until soft peaks form. Fold egg whites into lemon mixture in two batches. Pour mixture evenly into the prepared dishes. Place in a baking dish wiht enough cold water to come halfway up the sides of the dishes.
Bake in oven for about 45 minutes or until browned lightly. Stand puddings for ten minutes.

Source: Jules, My Cook Book

Chicken and Haloumi Burgers

These are easy and impressive at a barbie. I usually make mini burgers and let my guests serve themselves using slices of fresh frenchbread with a homemade aioli (or whole egg mayo if feeling lazy).

450 g of minced skinless chicken breast
50 g of haloumi (Olympus) , grated
1 tbs grated onion
2 cloves of garlic, peeled and chopped
1 tbs finely chopped parsley
1 egg white (if necessary)
1 squeeze of lemon juice

Mix all of the ingredients together and add beaten egg white to bind if necessary. Form mixture into 4 burgers on a lightly floured board, brush with oil and cook on the barbeque for 7 minutes each side, or until brown and cooked through.

Serve with fresh breadrolls, aioli and mixed greens.

Serves 4

Source: A pamphlet from the Olympus Haloumi guy at the New Farm markets.

The Best Melting Moments

These biscuits ring true to their name - they literally melt in your mouth. Feel free to make them in gargantuan proportions (if you feel like pretending you are a cafe owner), but I prefer them in bite size pieces.

Biscuits
250g butter
1/2 cup (80g) icing sugar
1 tsp vanilla extract
1 1/2 cups (225g) P flour
1/2 cup (75g) cornflour
Butter Cream
80g butter
2/3 cup (110g) icing sugar
1 tsp finely grated lemon rind
1 tsp lemon juice

Preheat the oven to moderately slow (160 degrees). Line three baking trays with parchment.
Beat the butter, sifted icing sugar and vanilla with an electric mixer until pale. Stir in the combined sifted flour in two batches.
With lightly floured hands, roll two level teaspoons of mixture into balls and place on oven tray about 3cm apart. Dip a fork into a little extra flour and press down lightly onto each biscuit to flatten slightly.
Bake in oven for about 15 minutes or until biscuits are a pale straw colour. Stand the biscuits on the trays for 5 minutes, then transfer to wire racks to cool.
To make butter cream, beat the butter, icing sugar and rind in a small bowl with an electric mixer until pale and fluffy. Beat in the juice.
To serve, sandwich two biscuits with a teaspoon of the butter cream. Dust with a little extra sifted icing sugar.

Source: Jules, Australian Women's Weekly

Spicy Calamari Salad

This salad is great in summer, especially if you are trying to go light on carbs. My Mum found this recipe which also has a dressing, though we have found that it is not necessary. Try to use good quality calamari.

500 g of calamari
mixed lettuce
2 tsp grated fresh ginger
2 cloves of garlic
1/2 tsp cayene pepper
1/2 tsp Chinese five-spice
1/4 cup sweet chilli
2 tbs olive oil
tbs coriander

Cut the calamari in half and score the inside with criss-crosses. Marinate the calamari in the ginger, garlic, cayene pepper, Chinese five-spice, sweet chilli and coriander. Cook the calamari in batches in the olive oil in a very hot wok or fry pan. Serve over fresh mixed lettuce and eat immediately. You can add cherry tomatoes and cucumber to the salad if desired.

Serves 4

SOURCE: Rosie

Sunday Afternoon Chocolate Cake

1 cup SR flour
1/4 cup good quality cocoa
1 cup caster sugar
1/2 cup milk
1 tsp vanilla extract
2 eggs, lightly beaten
125g butter, melted
1 cup icing sugar
1/4 cup good quality cocoa, extra
20g butter, extra
Milk

Pre-heat oven to 180 degrees. Grease and line an 18x18 cm tin with cooking spray and baking parchment.
Melt butter in mixing jug in microwave. Add sugar, combined cocoa and flour, milk, vanilla extract and eggs. Mix as thoroughly as you feel you need to (remember, it is a Sunday afternoon!).
Pour batter into tin and bake in oven for approximately 45 minutes, or until cake is cooked when tested with a metal skewer.
Leave cake to cool.
Wash your mixing jug, or get your other pretty one, and sift icing sugar and cocoa into it. Melt the small amount of butter in a smaller bowl. Add enough milk to make icing sugar and cocoa into a nice icing consistency. Add melted butter as the last step.
Ice cake when cool.

Tuna Steaks with Salsa

Dani first cooked this for me at a bbq at her place. It was so tasty, I bought the recipe book myself. Ever since, I have made it regularly and I have used many different types of fish, not just tuna.

Salsa
1 tbs olive oil
2 shallots, finely chopped
200g green olives
35 g currants soaked in warm water for 10 mins
1 tbs baby capers
1 tbs sherry vinegar
2 tbs shredded mint

4 tuna steaks (about 150g each)
olive oil, for brushing
sea salt

To make the salsa, heat the oil in a frying pan over medium heat. Cook the shallots for 2-4 minutes, or until they are softened, but not browned, then add the olives, drained currants and capers. Cook for 2 minutes, stirring continuously, then add the vinegar and cook for 2 minutes, or until the liquid is reduced by about half. Remove the pan from the heat and keep the salsa warm until you're ready to dish up.

Preheat a barbeque chargrill late to medium-high direct heat. Brush the tuna steaks with olive oil, season them well with sea salt and freshly ground black pepper, and grill for 2-3 minutes each side for medium-rare, or until they are cooked to your liking. Stir the mint into the salsa and serve it immediately with tuna and a garlic mash.

Serves 4

Source: BBQ Food, Murdoch Books