Recipes from the show.

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Beef Curry

When I woke up this morning it was cold, wet, dark and windy.  I don’t know why, but curry came to mind.  If you’re a traditionalist and experienced cooker of curry, you’ll probably hate what I do to your favourite dish.  But it works for me and tastes great, especially when I’m cold and wet and it’s dark and windy outside.    To make my curry you’ll need; good quality beef - about 250g (you can use lamb instead which is probably the proper way to do things but it could be more expensive!) 2 tablespoons of curry paste (find a favourite store bought brand and stick with it.  There is some great products out there.) 2 tablespoons of oil. 1 tablespoon of tomato paste. 1 onion finely chopped. Garlic, ginger finely chopped and salt (to taste).  2 cans of chopped tomato.  Tablespoon of white sugar.  Tablespoon of water. 1 large potato.    The cooking process will be long.  You should allow the meat to simmer under a moderate heat for at least 1 hour. Curry seems to taste better the longer it cooks.  Some people say it tastes better if left to marinate for at least a day.  It’s really up to you!  I use an electric frying pan to cook this dish.  It moderates the heat automatically for me and keeps things together under one cover.  I have done this on top of a stove using the simmer hot-plate.  You’ll have to watch heat if you do it this way.    To start cut the meat into cubes roughly the same size.  Chop your onions, garlic and ginger while you’re at it.  These ingredients can vary according to your taste preferences so the quantity is really up to you.  Heat the oil and add the onions.  Add the paste and warm through.  When ready, add the meat and brown all sides.  Next add the tomatoes, tomato paste and water.  Bring to a boil, then reduce the heat and cook for about 20 minutes.  Cut the potato into cubes and add to the mix.  Continue to cook until the meat is tender.  When the potato is soft and the meat is ready to eat, crush the potato with a fork mixing it into the sauce.  This is how I get a rich gravy that is thick and natural. When ready, salt to taste and add the sugar. Serve on a plate with rice.  I like to use short grain rice (but you don’t have to) I prefer it because it has a clean aroma when cooked and seems to absorb the gravy naturally.    Authentic curries start from dry spices but in the interests of convenience and time, don’t be afraid to use your favourite store bought paste.  There are many great products on the market.  Look for one that tastes best for your pallet and is made from genuine natural ingredients.  Read the label!

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Fried Fish with Japanese Rice Balls

I used to like my fish cooked in batter and served with chips, but then I grew up.  I still don’t like bones but I realise that if you buy your fish from a reliable source all that boning and scaling stuff can be taken care for you.  So, here’s what I do with a simple white fillet of fish when I’m looking for a quick and nutritious meal.    For the fish you’ll need; some white fillets of fish (I use what ever I can afford, something that tastes good and fries well).  1 tablespoon of flour. 1 tablespoon of butter.  2 tablespoon of olive oil. 1 tablespoon of fish sauce.    For the rice balls you’ll need;  1 tablespoon sesame seeds (toasted).  Rice (I prefer short grain rice).  Water.  Rice vinegar.  Mirin (Mirin is sweet Japanese rice wine with a light syrupy taste.  It is used in cooking to add a mild sweetness to food.  Sugar (This is optional.  Although Mirin is preferred, add sugar if you want a sweeter taste).  Salt to taste.    Begin by cooking the rice using your preferred way.  For me, that means adding it to the rice cooker!    While the rice is cooking prepare the fish.  Cut the fillets into manageable pieces roughly the same size.  Dust in flour.  Add the oil and butter to a frying pan and heat until warm.  Add the fish and cook evenly on both sides.  When ready, increase the temperature slightly, add the fish sauce and reduce the heat until cooked.  This process should only take a couple of minutes as you don’t want to over cook the fish.  Fish sauce is basically made from fermented salted fish.  Fortunately, it is sold in bottles.  Not so fortunately, it has a strong fishy odour and a highly salted taste, so approach with caution.  Cooking greatly reduces the odour and adds to the quality of the dish.  I don’t recommend you drinking it raw.  One little bottle lasts forever and can be stored in the fridge once opened.    To prepare the rice balls.  Crush the sesame seeds using a mortar and pastel.  Add warm water mixed with salt to a small bowl.  Dip your hands in this bowl.  The salty water will stop the rice sticking to your fingers!  Take a spoonful of rice and crush the grains together while shaping it into a ball.  Roll the ball in the sesame seeds and serve alongside the fish.

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Brown Rice Salad

With summer just around the corner you’ll be looking for salad to go with those outdoor BBQs and picnics.  Brown Rice Salad is a new twist to a popular dish.  Cool food for summer which is nutritious, filling and versatile.  It’s also easy to cook.  Here’s how.  To make Brown Rice Salad you’ll need;  1 cup of cooked brown rice.  Spring onions chopped finely.  A red pepper chopped finely.  Half cup raisins.  Half cup of cashews toasted.  2 Tablespoons of parsley chopped.  For the dressing you’ll need;  4 Tablespoons olive oil.  3 Tablespoons of soy sauce.  1 clove of garlic crushed.  1cm of root ginger chopped finely.  Juice of one lemon.  Salt and pepper to taste.  Start by cooking the rice.  It takes about 2 cups of water to 1 cup of rice.  Combine the rice and the water and bring to the boil.  Reduce the heat and simmer for 25 minutes.  Remove from the heat and allow the rice to cool.  While this is happening make the dressing.  Simply add the ingredients to a small screw topped jar and shake well to blend before serving.  Set aside.  Place the rice in a bowl and add the remaining ingredients.  Toss through the dressing and serve immediately.  The rice hull or husk is a hard protective shell around every grain which people cannot eat.  The hull is removed when the rice is milled leaving a layer of bran, like a thin layer of skin.  This layer gives the rice its brown colour.  White rice is just brown rice with the bran layer removed.  Cooked brown rice has a slightly chewy texture and a nutty flavour.  Brown rice is rich in minerals and vitamins especially the B-complex group.

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3 Bean Salsa

This is a refreshing and healthy salsa.  It is fast and easy to make, low in GI and perfect as a meal on its own or served as a side dish.  Because I often take the quick and easy approach to cooking healthy food, I use a can of mixed beans.  If you wish, you can prepare your own beans before hand.  You’ll need to pre-soak them before boiling for at least 40 minutes.  This is a lengthy cooking cycle so you’ll have to plan ahead if preparing you're doing it this way.  Trust me, look for a good quality supplier of prepared can bean mixes and use them with confidence.  They'll taste fine and make the preparation faster.  As a word of caution, all beans (whether prepared yourself or purchased) will need to be rinsed well in cold water before using.  The types of beans that work best with this salsa include red kidney beans, butter beans and lima beans.  To make this delicious bean salsa you’ll need;  1 can of bean mix.  Chopped fresh coriander.  Half red onion chopped.  Tablespoon of capers and green olives chopped.  For the dressing you’ll need; Juice of one lemon.  2 Tablespoons of balsamic vinegar.  3 Tablespoons of olive oil.  1 teaspoon of honey (or caster sugar).  1 teaspoon of whole grain mustard.  This is a quick and easy approach.  Look for simplicity and prepare your salsa ahead of time so it can be cooled before eating.    Start by preparing the dressing.  Add the ingredients to a small glass jar.  Shake to dissolve the honey and set aside.  When ready, prepare the beans.  Rinse the beans thoroughly under cold water.  Put them into a large mixing bowl.  Chop the coriander, capers and olives finely and add them to the beans.  Mix well and combine with the dressing.  Allow the salsa to cool in the fridge before serving.  Capers are made from the small flower buds of a bush found in Mediterranean countries.  The buds are dried and then pickled in vinegar with salt.  To reduce the salty taste, simply rinse the capers under water before using.  If eating this dish as a meal on its own, serve on a slice of thick bread brushed with olive oil and toasted under the grill.  This is a delicious salsa and definitely good enough to eat!

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Curried Pumpkin

Did you know that pumpkin belongs to the same family as the squash, melon and even cucumber?  They are a vegetable that grow on vines and produce large yellow flowers with prickly leaves.  The versatility of the pumpkin never ceases to amaze me.  They can be used as a vegetable in soup or in desserts.  They can be baked, steamed or cooked directly over fire with the skin on.  The flesh of the pumpkin provides a rich source or carotene, which is converted to vitamin A in the body.  They are also a good source of vitamin C and provide dietary fibre and potassium as well as some iron.  Here’s a fast and delicious pumpkin curry.  This dish is simple to make and goes down well with meat or fish, or served deliciously on its own as a vegetarian main course.  Begin by choosing a piece of pumpkin.  You’ll need about 500 grams.  There are a number of varieties to choose from including Queensland Blue, Butternut or Japanese.  I prefer the Japanese.  Choose a piece which is bright and well coloured.  To prepare the pumpkin, you’ll need a sharp heavy based knife.  Cut the vegetable in half and then into quarters.  Slice off the rind and cut the flesh into even bite-sized cubes.  The size of your pieces will depend on how you want to use the dish.  Larger wedge sized pieces are better if you’re making the dish into a main meal.  Either way, you need consistently cut pieces to ensure they are cooked evenly.  The other ingredients in this dish include;  1-2 tablespoons of your favourite curry paste. 2 large cloves of garlic finely chopped.  10 grams of ginger finely chopped.  Enough water to cook the pumpkin evenly.  1 tablespoon of tomato paste.  1 tablespoon of sugar.  Salt to taste  Heat a large heavy based frying pan half full of water.  Place the pumpkin cubes into the water and simmer until tender but still firm to touch.  Test by stabbing the pieces with a fork until it glides in smoothly and can be lifted from the pan without falling off.  When ready, drain the pumpkin keeping some of the water.  Reheat the frying pan and warm the oil.  Add the curry paste and mix with the oil then add the garlic and ginger.  Shallow fry on a low heat until tender, watch that you don’t burn the paste – add more oil if necessary.  Mix the contents into a paste by adding some of the reserved water and then add the tomato paste and sugar.  The added sugar gives the pumpkin a lovely sweet taste, which goes well with the aroma and heat of the curry flavour.  Stir vigorously letting the sugar caramelise slightly.  Remove the frying pan from the heat and add the pumpkin.  Stir through until it is evenly coated.  Serve immediately.  Curried Pumpkin really is good enough to eat!

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Sausage Sizzle with Caramelized Onions

Spring in Perth is a time for fetes, fairs and charity stalls.  Those that I visit all seem to offer BBQ sausages in a bun smothered in tomato sauce.  So I got to thinking and  developed a tasty alternative for people like me, who want more of a taste sensation from their sausage sizzle.  Here's all you have to do.  You'll need one onion sliced finely.  One tablespoon of good quality olive oil.  Two tablespoons of balsamic vinegar.  Three Tablespoons of brown sugar.  Add the olive oil and cook the onions in a frying pan under a moderate heat until they are soft and transparent.  When ready, add the balsamic vinegar and the sugar.  Stir through the onions and simmer covered on a low heat for about 20 minutes.  Check regularly to ensure the onions are not burning.   Cook your sausages as directed.  When ready to eat, serve the sausages on a fresh bread roll smothered with the onions.  This really is a taste sensation if you like fried onions and a memorable alternative to the traditional spring fair sausage sizzle.  Enjoy!

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Bruchetta

This really is a tasty dish which can be eaten on its own as a nutritious meal substitute or served as a snack shared with friends during the hot summer months.  I'm very lucky and can raid my garden for the ingredients.  I look for two firm tomatoes, one salad onion, some basil, mint and parsley but there are no firm rules to making this dish so I encourage you to be creative.  You'll also need some thick bread, garlic, salt and I use olive oil, rice wine vinegar and Japanese mirin for the dressing.  Start by chopping the tomatoes roughly and add them to the onion which I cut finely. Chop the other ingredients and stir through the tomatoes and onions.  Add the dressing directly to the bruchetta.  I use two tablespoons of olive oil, to one of the vinegar and a teaspoon of the mirin.  Salt to taste.  Serve immediately on the bread which you have grilled after splashing with the olive oil.  This is really delicious.  The mirin adds a touch a sweetness which compliments the crisp freshness of the tomatoes and makes it good enough to eat!

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This is a simple and yummy dish.  I eat it for breakfast but it's just as nice for desert, especially during those hot summer nights.   All you'll need is some good quality yoghurt and a collection of your favourite summer fruit.  I'm using mango, strawberries and mixed berries but the choice is only limited by your imagination.  One more thing, I tend to opt for unflavoured natural yoghurt.  The dish will be sweet enough by the time you've added the fruit and toppings.  Start by dry roasting some mixed nuts.  I use hazelnuts, cashews and almonds.  Simply put the nuts into a frying pan over a low heat and toss them about as they warm through.  Watch them carefully during the roast as they can burn easily.  Once roasted let them cool and chop roughly.  Chop your summer fruit into bite sized pieces.  Reach for a tall glass and layer the fruit and yoghurt until satisfied with the amount.  Sprinkle with the chopped nuts and drizzle with honey.  Eat immediately or even sooner if you can!

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Chicken Pesto Roll

Chicken is such a versatile food.  It is an easy to use product that blends well when mixed with a range of ingredients to produce an exhilarating taste sensation.  But what does that mean for you?  Here is a simple dish that I love to cook.  Oh, before we start one word of warning.  I recommend using free range chicken from a reputable supplier.  To make the chicken pesto roll you’ll need;  1 chicken breast (skinless & boneless), 1 tablespoon of pitted black olives, coarsely chopped, 1 clove of garlic, coarsely chopped, 1 tablespoon pesto, knob of butter, and the juice of half a lemon.  Prepare the chicken breast by placing it on a flat surface between 2 pieces of plastic wrap.  Beat it with a meat mallet or rolling pin to flatten the meat out thinly.  The breast should become double in size of its original thickness.  Combine the butter with the chopped olives, garlic and pesto.  Coat one side of the breast with the pesto.  Roll up tightly and secure with toothpicks.  Put this in the fridge for about 20 minutes before cooking.    When ready, cook the chicken breast.  I like to use a small frying pan that can be covered.  Seal the meat first before reducing the heat and covering.  Because the meat is thin and the pan is covered, the cooking will be quite quick.  Sprinkle the breast with the lemon juice as you go to prevent it from drying out.  I cook it over a medium heat for about 10 to 15 minutes.  Chicken Pesto Roll really is good enough to eat!

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This is an easy to make delicious meal which can be served as a snack or as a meal.  I have chosen to present a difference to the traditional type of sushi on offer.  Mine will be suitable for vegetarians.  It has rocket, roasted artichoke, grilled red capsicum, avocado and strips of creamy smooth feta.  Start by cooking your rice.  I use a rice cooker and use short grain Japanese rice.  You can find this type of rice in any good supermarket or at your local Asian speciality store.  While the rice is cooking, prepare your fillings.  I roast the artichoke in the oven and grill the capsicums until soft.  Slice all of the fillings into bite sized pieces.  Sushi is basically vinegared rice.  So when the rice is ready, simply add a couple tablespoons of white rice vinegar, sugar and mirin and mix well using utensils dipped in warm salty water.  This will stop the rice sticking to everything.  To prepare the sushi you'll need a sushi mat and some nori which is Japanese seaweed.  Spoon out a cup of rice spreading it over the nori to get an even layer.  Place the fillings across the centre and roll together.  This might take some practice but will be great fun.  Perhaps you can have a make-your-own sushi party!  These really are good enough to eat!

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Louis' Xmas Turkey Stuffing
To make my fast and ready craisin turkey stuffing you’ll need; 2 cups of cooked rice, 1 chopped onion, 2 quality sausages, 2 tablespoons of pine nuts, ½ teaspoon mixed spice, 1 teaspoon of ground cinnamon, 3 tablespoons of beef stock and 2 tablespoons of craisins (substitute with raisins if you wish).  In a large frying pan, fry the onions with some oil until soft, golden and transparent.  Add the meat from two beef sausages and continue to fry with the onions until cooked.  Add the pine nuts then the rice and mix together.   Mix well.  Add the mixed spice, ground cinnamon, beef stock and craisins.  Bring up to heat.  Salt and pepper to taste.  When ready, add the stuffing to the turkey or if cooking a turkey roll, simply serve as a side dish.  This stuffing works well with chicken, so try it anytime!

Glazing the Ham
Preheat the oven to 180 degrees.  Remove the rind and using a sharp knife score the fat into a diamond pattern.  Place the ham into a roasting pan and push a clove into the centre of each diamond.  Set aside.  Spoon one jar of your favourite marmalade into a pan and  melt it under a low heat together with half a cup of brown sugar, a dash of sherry, one tablespoon of ginger, 2 tablespoons of all spice and some orange juice.  Taste and add more sugar for a sweeter taste if preferred or more of the juice if you want a runnier and fruitier taste.  When ready baste the ham well and bake in the oven for about 40 minutes until the outer surface is shiny and colourful.  Serve hot or cold.

Mini Christmas Puddings
To make my mini Christmas Puddings you’ll need; 375g mixed fruit that has been soaked in half a cup of sherry for at least 24 hours.  ¾ cup of orange juice, 120g butter softened, ½ cup of brown sugar, 2 eggs, ¾ cup self raising flour, ¾ teaspoon of bicarbonate soda, one handful of oats, 1 teaspoon of ground cinnamon and custard to serve.   Preheat the oven to 180 degrees and prepare a 6 cup muffin tray greasing each of the cups with oil.  Place the fruit into a pan with the orange juice.  Bring to the boil under a moderate heat and simmer for about 5 minutes until the fruit has softened.  Allow the fruit to cool.  Melt the butter and add the sugar, beating together until pale and creamy.  Add  the eggs one at a time until mixed.  Stir in the fruit, sifted flour, bicarbonate soda, oats and ground cinnamon.  Mix well.  Spoon the mixture into the prepared muffin tray.  Cover with foil and bake for about 30 minutes.  You’ll know they're ready if you insert a skewer and it comes out clean.  Stand for about 5 minutes and serve with warm custard.  These are great hot or cold.  Best of all, they can be prepared ahead of time and reheated gently in the microwave.  This is yummy and good enough to eat!

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This is my popular version of a Spanish Tapas dish which can be served hot or cold.  So you’re asking, what are tapas?  The word tapas, comes from the Spanish verb 'tapar' (which means to cover).  They are small portions of food, which are served as part of the social scene.  Spaniards go to bars to talk, join friends, argue, joke and probably flirt.  A tapa was meant as a free snack to be served with drinks in local bars throughout Spain.  I am told that tapas were often severed on top of a drink to keep flies and other what-nots out but I can’t be sure if this is an authentic tale.  Remember to use good quality Spanish Olive Oil to make this a nutritious and healthy dish that can be enjoyed by vegetarians and meat eaters alike and served hot or cold according to taste.   I like to serve this dish as part of a breakfast brunch.  It is simple to make.  To make this dish you’ll need;  2 medium sized potatoes, washed and sliced evenly.  2 Tablespoons of fresh Spanish olive oil.  One onion finely sliced.  Some sliced black olives.  Some fresh garden herbs (like basil and chives for example – finely chopped).  6 Eggs.  I use large eggs which are farm fresh.  2 Cloves of garlic chopped finely (I like my garlic!)  Salt and Pepper to taste.  This is easy to prepare.  Simply boil or microwave your potato until tender.  Heat the oil in a frying pan (a large flat based pan with a lid is best) and cook the onions, garlic, olives and herbs until soft.  Add the potatoes and mix through.  Whisk the eggs together and add some salt.  Reduce the heat and pour the egg mixture over the potatoes and onions evenly.  Build the frying plan to a low heat and cover until the omelette is firm and cooked through.  When ready, tip the omelette onto a grill proof plate and put under a preheated grill and brown the top.  Serve immediately.  There are many variations you can add to this dish.  Try slicing up some tomatoes or adding some bacon if you prefer.  Tortilla Española - Traditional Spanish Potato Omelette is best cut into triangles and served with salad or served with a range of other tapas.  This truly is a tasty dish which is good enough to eat!

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Japanese Style Okonomiyaki

This is a popular dish served during festivals and fairs throughout Japan.  It is cooked fresh and sold by street vendors who set up temporary stalls beside the action.  Okonomiyaki is a tasty pancake which has a very attractive contrast between the soft texture of cabbage in a crispy fried batter.  This is my version of this traditional dish.  To make Okonomiyaki you’ll need;  2 Cups of cabbage finely chopped.  1 Cup of parsnip, grated.  3 eggs.  Milk.  Spring Onions.  3 Tablespoons of plain flour.  Fillings of your choice (various meats like bacon and seafood such as prawn).  Bonito flakes.*  Okonomiyaki sauce.  Salt and Pepper to taste.  Simply prepare the cabbage by chopping it finely.  You can use a vegetable slicer to do this but I find that a sharp knife works just as well.  I like to grate some parsnip into the mix but the ingredients can be as varied as you want them to be.  If often add corn kernels and peas (a bit like a Japanese version of bubble and squeak) and have included tofu, bacon and even seafood on occasions.  Anything works well.  Start by sifting the flour and make a batter by adding some milk and the eggs which I whisk separately.  To this I add the parsnip and handfuls of the cabbage.  Mix well combining with chopped spring onions.  Add more milk if necessary until you get a nice combine mixture.  Add tablespoons of the mixture to a hot plate and fry until firm to touch.  When ready smother with thick Okonomiyaki sauce (which can be bought from reliable Asian supermarket) and sprinkle with some of the bonito flakes.   Okonomiyaki is easily cooked on any hot plate and that’s what makes them so popular at fairs and street parades.  I often cook them on a barbecue.  Simply take a spoonful of the mixture and fry on top of a hot plate.  You can add the bacon or seafood to the Okonomiyaki as you cook it.  Turn the pancakes over and continue to heat for about 5 minutes.  Okonomiyaki can be served on its own or accompanied with other barbecued food such as prawns and crayfish.  Okonomiyaki is a simple easy to cook festival dish that really is good enough to eat!

 *Bonito flakes are shavings from the dried flesh of the bonito, a fish which is a relative of the mackerel. It is an essential component of Japanese cuisine and one of the key ingredients of the widely used stock called dashi.

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I really like my food to be fresh and tasty.  I make this when I need food fast but still want something that is healthy and filling.  I cook the meal in a wok.  The wok is a traditional cooking utensil found throughout Asia although its popularity has grown in recent years and it can now be found in many households throughout Australia.  I use a wok over gas because I can regulate the heat better.  The wok is usually cheaper to buy this way and simple to use.  Ensure it is well heated before you start cooking.  I am told that the wok should be smoking and hot enough to seal the food the instant it is added.  I cook using a little oil and make sure that the food is stirred or tossed continually.  Because wok cooking is fast, you have to be well prepared before starting.  All of the ingredients should be arranged and the food chopped into roughly the same size so everything will cook evenly.  Start by cooking the ingredients that take the longest first.  To make my version of a chicken stir fry with water chestnuts you’ll need;  Chicken breast cut into bite sized pieces.  Vegetables to your liking all cut into bite sized pieces.  I use Bok Choy, Red Peppers, Broccoli and water chestnuts.  2 Garlic cloves finely chopped.  1 piece of fresh ginger finely chopped.  White rice or noodles to serve.  For the sauce I combine 2 tablespoons of olive oil with:  1 Tablespoon of brown sugar.  1 Tablespoon of soy sauce.  1 Tablespoon of mirin seasoning.  1 Tablespoon of sweet sherry.  1 Teaspoon of corn flour.  1 Teaspoon of cayenne pepper.  1 Teaspoon of ground cumin.  1 Teaspoon of ground ginger.  A little water.  Chop the chicken into bite sized pieces and allow it to sit in the marinade for at least an hour or possibly longer while you chop the other vegetables and cook the rice.  When ready, heat your wok and start cooking the chicken.  Reserve the marinade for later.  Add the vegetables in order of cooking time and toss together.  When ready to serve, add about a tablespoon of hot water to the remaining marinade before tipping it into the wok.  Coat the ingredients and allow the sauce to thicken slightly.  Serve immediately.  This is a delicious home style cook that really is good enough to eat.  Water chestnuts are as much appreciated for their crisp texture as for their delicate sweet flavour. After cooking they remain crisp even after leftovers are re-heated.  They can be eaten raw or added raw and sliced to salads and clear soups.  When cooking, fry briefly as this improves the flavour and texture.  They can be added to stew, soup, curry, stir fries and almost anything.  They are a common ingredient in many Asian dishes.  The canned variety is available from most supermarkets.  Chicken stir fry is definitely good enough to eat!

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MARINATED LAMB WITH COUSCOUS

I went out for lunch the other day and had some delicious lamb.  It was served on a bed of couscous with salad drizzled with fresh minted yoghurt dressing.  The lamb was succulent and spicy - almost middle eastern in flavour.  It was tender and delicious and I thought to myself, I wonder if I’d be able to cook lamb like this?  Here’s my version of marinated lamb which I serve on skewers.  To make this you’ll need a combination of spices which form the basis of the marinade.  I use 1 teaspoon of cumin, coriander and fennel seeds crushed together with a mortar and pestle.  To this I add a teaspoon of chilli and cayenne powder.  Mix through with some crushed garlic and finely chopped fresh ginger and a couple of tablespoons of olive oil.  Prepare about 500g of lamb fillet cut into cubes.  Combine the meat with the marinade and rest for at least an hour.  When ready, add the lamb to the skewers so it is evenly distributed and set aside while you prepare the couscous.  Couscous is made of tiny pellets of semolina grains with durum wheat flour.  As a grain, it makes a terrific rice substitute that has a nutty texture as well as being about five times quicker to cook than rice.  It can be bought in packets from any good supermarket.  Start by preparing a saucepan and a well fitting lid.  Heat some olive oil and add a finely chopped onion and crushed garlic.  Cook until the onion is slightly fried and transparent.  Next add a tablespoon of pine nuts or slivered almonds (or a combination of both) and fry until well combined.  Heat a cup of vegetable stock in the microwave and set aside while you add a cup of couscous to the pan.  Stir together and pour in the stock stirring continuously until the couscous has absorbed all of the fluid.  Add a tablespoon of butter and mix through trying to separate the grains.  Remove from the heat and cover for about 10 minutes while you grill the lamb.  Grill the lamb basting with lemon juice and salt until cooked to your liking.  Lamb for me should be cooked medium rare, I like it a little pink on the inside.  Serve over the couscous and add salad.  To make the yoghurt dressing add two cloves of crushed garlic to 200g of natural yoghurt.  Grate a small piece of cucumber and combine with a sprinkle of lemon juice.  Mix in the yoghurt and serve.  This is a delicious dish and really is good enough to eat!

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SALMON WITH LIME

This fantastic dish uses the juice and leaves of the Kaffir lime.  Kaffir limes are mostly used for their fragrant leaves, a bit like bay leaves.  The leaves will impart a rich lime fragrance to your cooking and are an essential ingredient of many Thai recipes, including green curries, fish dishes and soups.  The leaves can be used fresh or dried, and can be stored frozen.  I like to combine these limes with salmon and have created a simple dish that is tasty and easy to prepare.  Simply purchase some salmon from your chosen supplier.  Prepare a frying pan that has a lid.  Heat a tablespoon of oil and melt some butter in it.  When ready add the salmon and baste with the juice of the lime and add some of the finely chopped leaves.  Cover while the salmon cooks.  This may take only a few minutes.  When ready, flip the salmon over and continue to cook, this time uncovered until the fish is done.  Add salt and pepper to taste and serve immediately with a fresh green salad.  This salmon dish has a zesty fresh lime taste and is definitely good enough to eat!

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ROAST LAMB RAAN

This is a succulent marinated roast lamb served with seasoned yoghurt.  Raan is lamb (usually the leg) marinated in yogurt-based masala.  Prepare the meat first.  Make sure that all the fat has been trimmed from the outside of the lamb and that most of the parchment-like white skin has been pulled off.  Start by preparing the marinade.  I use a simple approach combing 3 tablespoons of vegetable oil with 3 cloves of crushed garlic, 250mL of natural yoghurt, 1 tablespoon of garam masala, 1 teaspoon of fresh ginger (grated), salt, a pinch of hot chilli powder and 5 to 6 strands of saffron.  Smear the marinade over the lamb.  Push some into all the openings in the lamb.  Be generous.  Spread the marinade evenly on the underside of the leg (the side that originally had less fat.)  Use a small, sharp, pointed knife and make deep slashes in the meat, and push in the marinade with your fingers.  Cover with plastic wrap and refrigerate for 24 hours.  When ready, take the baking dish with the meat out of the fridge and let the meat come to room temperature.  Remove the plastic wrap film and baked covered in a hot oven for an hour and a half.  Remove the foil and bake uncovered for a further 15 minutes.  Baste at least three to four times with the sauce during the cooking process.  While the meat is cooking prepare some refreshing seasoned yoghurt dressing.  I use a mixture of natural yoghurt with a small amount of finely chopped Spanish onion and a small tomato.  Add some salt to taste.  When the lamb has cooked, remove the baking dish from the oven and let it sit in a warm place for 15 minutes. Take the lamb out of the pan and set it on a warm platter.  Serve with seasoned potatoes and a freshly tossed green salad.  Roast Lamb Rann is definitely good enough to eat!

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EASTER

Crunchy Easter Chocky Crackles
I just love this simple sweet treat.  Its based on the chocolate crackle idea only made with Mars Bars, so its chewy and crunchy.  Just take 2 large Mars bars and chop into small pieces.  Melt with 2 tablespoons of cream.  Sift into the mix 2 teaspoons of cocoa powder and mix through 2 cups of Rice Bubbles.  Form into small cup cakes and chill.  I just added little Easter Eggs as decoration.  This is yummy and fun filled.  A good dish for children to prepare.  It is definitely good enough to eat!

Chocolate hot cross and butter pudding buns
Again, take a traditional dish and add that Easter touch.  Take 6 hot cross buns, split and butter each half.  Lay inside a baking dish and sprinkle with sultanas and chopped cooking chocolate.  In a saucepan, warm 600mL of thin cream and 600mL of full fat whipping cream with the zest of 1 orange until simmering.  Beat 4 eggs and combine with 170g of caster sugar and 2 teaspoons of vanilla essence.  Combine with the warm cream stirring continuously.  Strain and pour evenly over the buns and set aside for 30 minutes so the buns soak up the custard.  When ready, bake in a preheated oven until firm and cooked.  This dish was greatly received at my Easter dinner and was definitely good enough to eat!

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QUICK AND EASY SPAGHETTI SAUCE

This is a fast and delicious tasting sauce that can be used over spaghetti, on pizza bases or as a side sauce for popular dishes like hamburgers and the like.  Chop and fry an onion and as much garlic as you can stomach.  When ready add a can of chopped tomatoes, (I use the same pan) and warm through.  Add a heaped tablespoon of pesto and salt to taste.  Continue to simmer until the sauce thickens slightly.  This is a simple and delicious approach.  To make a meal, boil some spaghetti as described on the pack.  When ready, fry some bacon and peas together and mix through two large spoonfuls of the sauce and add some parmesan cheese.  Spoon over the spaghetti and enjoy.  This is a hearty meal which fills a hole when there isn't the time (or the will) to cook.  It really is definitely good enough to eat!

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This is a delicious and traditional food from Italy.  My Arancini are made from rice, mince and peas.  They are bell shaped, dipped in breadcrumbs and deep fried.  What makes them such a taste sensation is the mozzarella inside the centre.  The cheese melt through the rice while cooking.  Here's what you'll need.  Fry 500g of fine grade mince with a tablespoon of tomato paste and a handful of peas.  You want the mince to be relatively dry rather than wet like in a sauce for spaghetti.  While the mince is underway, boil 2 cups of white rice as directed on the packet.  When ready, combine the rice with the mince and let it cool.  Prepare the mozzarella, cutting the cheese into 2cm cubes.  When ready, take half a cup of the rice mix and mould it around a piece of the mozzarella with your hands.  I prefer to use a small glass dipped in warm salty water to help shape the Arancini.  This is what I do.  Place a tablespoon of the rice mix inside then insert a piece of the cheese and top up with more rice.  Pack down firmly.  Upend the glass and tap out the Arancini.  I find this is a fast and effective way of forming the bell shapes you need.  Allow these to sit in the fridge for 20 minutes so they will hold their shape.  When ready dip the Arancini in an egg wash and then into breadcrumbs.  Return the Arancini to the fridge until ready to fry.  When ready, dip fry the Arancini until cooked.  I must admit, I prefer to shallow fry the Arancini and then rest them in a warm oven for about 30 minutes so the cheese melts over the rice.  Serve smothered in some home made tomato sauce.  These Arancini are tasty and filling and definitely good enough to eat!

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SATAY CHICKEN

There's no doubt in mind, satay chicken is just delicious. I make it using a simple 3, 2, 1 approach.  In a food processor I add 3 tablespoons of crunchy peanut paste, 2 tablespoons of red curry paste and 1 tablespoon of fruit chutney.  You'll also need to add 2 cloves of garlic, 2 teaspoons of soy sauce, third of a cup of chicken stock, 1 onion chopped and fried and a teaspoon of verjuice.  Oh, I nearly forgot the chicken!  You'll need about 500g of chicken breast cubed into bite sized pieces.  To start, prepare the satay skewers soaking them in water for a couple of minutes.  Next, peel, chop and fry the onion until soft and transparent.  When the onion is ready, give it a moment to cool and then add it with the other ingredients (apart from the chicken and skewers of course) to the food processor and blend until smooth.  Take the chicken and cut into bite sized pieces of about 2 cm.  Mix the chicken into the satay sauce and then thread onto the skewers.  Place in the fridge until ready to cook and then grill over a high heat for about 5 minutes until cooked.  Place the remaining satay sauce in a pan and heat through.  Serve with the chicken skewers.    Verjuice is the acidic juice made from unripe fruit, usually grapes.   It comes from the French ‘vert’ (green) ‘jus’ (juice) and is made from the juice of semi-ripe grapes, which are removed from the vine to allow the remaining bunches to develop fully.  It has quite a tart taste, a little like lemon juice or vinegar, but not as harsh.  This makes it an ideal alternative to use on salads for a change.  You can use it instead of white wine or brandy when deglazing pans;  poaching fresh fruit; and drizzle over grilled fish or Instead of balsamic vinegar when caramelising onions.  These chicken satay are tasty and easy to prepare.  They are definitely good enough to eat!    NOTE: This recipe contain peanut paste which may not be suitable to those with allergies.

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This is delicious food.  I serve it at breakfast but you can eat it at any time.  I like to serve this with some stewed fruit.  I'm choosing to use guava fruit.  I have a guava tree in the back yard and its just bursting with fruit at this time.  Guava are generally round or pear-shaped and differ widely in flavour and seediness. The better varieties are soft when ripe, creamy in texture with a rind that softens to be fully edible. The flesh may be white, pink, yellow, or red.  Guava have numerous seeds but they are small and, in good varieties, fully edible.  You've probably drunk guava juice before, but I use guavas to make jam, paste and compote.  To make the compote, simply peel and seed several guavas.  Slice into bite sized pieces.  Put in a pot under a low heat with a little  water or orange juice.  Cook until soft and then sprinkle with sugar.  Allow the sauce to thicken and then cool.  To make the French Toast, slice thick pieces of your favourite bread.  Whisk one or two eggs with some milk.  Let the bread soak in the egg mix for a moment before cooking in a hot frying-pan.  Continue to cook both sides until the bread is toasted.  Serve on a plate with the compote and sprinkle with icing sugar.  This is definitely good enough to eat!

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Here's something nice and easy.  Simple finger food to serve at parties and BBQs.  Take a couple sheets of filo pastry and brush each with some oil before laying them on top of one another.  During the show I used plain spring roll wrappers, either will do.  Just buy the pastry ready made from your supermarket and follow the directions on the packet for preparation.  When ready,  cut the pastry sheets into four even squares and stuff each one into the cups of a small muffin tin.  The rougher they look the better!  To make the filling, thaw a packet of frozen spinach and add it to 2 cups of cooked white rice.  Mix through a tablespoon of pesto, some grated parmesan and salt and pepper to taste.  Be free to add your favourite ingredients.  I tried diced cauliflower, bacon and onion.  The combinations are only limited by your imagination.  When ready, beat 2 eggs and stir through the mixed rice then add a heaped tablespoon to each of the pastry shells.  Bake in a moderate oven for about 15 minutes until cooked.  Serve immediately with a yoghurt sauce made by combining 2 tablespoons of full cream thick yoghurt to a clove of crushed garlic, grated cucumber and a dash of fresh lemon juice.  This is delicious and tasty and definitely good enough to eat!

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This is a healthy and refreshing alternative to eating yoghurt that you'll love.  It's also simple to make.  I use natural unsweetened full cream yoghurt for this and would encourage you to do the same.  I also use flat sheet gelatine which I melt in 140mL of water.  Simply soften 8 sheets of the gelatine in cold water.  When ready,  warm this mix so the gelatine completely dissolves.   Allow it to cool completely.  In another bowl,  beat 200mL of fresh cream until it thickens but so you can still pour it.  Add 200g of the yoghurt and stir in 50g of sugar.  Add the gelatine and pour into jelly moulds.  Put in the fridge overnight until firm.  Serve with melted honey, fresh fruit salad or fruit compote.  I served this with a berry compote.  I took a handful of frozen mixed berries and heated them in a pan with a couple tablespoons of caster sugar and a splash of lemon juice.  Warm through until the sugar melts and the sauce thickens.  You can also add some tinned fruit to the yoghurt mix just like you would when making jelly cups.  This is delicious and tasty and definitely good enough to eat!

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CREME BRULE

Crème Brûlé is French for "burnt cream".  It is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by burning sugar under a grill or a kitchen blow torch.   It is usually served cold in individual ramekins which are small individual dishes.  It is made with 8 egg yolks and a 1/3 cup white sugar combined with 2 cups full cream and a 1 teaspoon of pure vanilla extract.  Preheat your oven to 150 degree and whisk together the egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow in a large bowl.   Add the cream and vanilla, and continue to whisk until well blended.   Strain into a large bowl, skimming off any foam or bubbles.   Divide mixture among 6 ramekins or custard cups.   Place ramekins in a water bath that is a large pan filled with 5 centimetres of hot water and bake until set around the edges, but still loose in the centre.    Expect that to take about 50 to 60 minutes.   Remove from the oven and leave in the water bath until cooled.   Remove cups from water bath and chill for at least 2 hours, or up to 2 days.   When ready to serve, sprinkle about 2 teaspoons of sugar over each ramekin and blast with a hot flame until melted.   For best results, use a small, hand-held torch to melt sugar.   If you don't have a torch, place under the grill until sugar melts.  I do like making these if for other reason than to use the flame thrower.   This is delicious and tasty and definitely good enough to eat!

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This is delicious and so easy to make.  Simply get yourself some fresh sheets of pasta.  You can buy these from all good supermarkets.  They may be called fresh lasagne pasta sheets.  Either way, it's the same.  Make your mix by adding 500g of fresh ricotta to a heaped tablespoon of Pesto.  In its basic form, ricotta is a fresh, creamy, slightly sweet and low-fat cheese.  It has a finely grained texture and a pure white colour.  It is somewhat similar in texture to some cottage cheeses, though considerably lighter.  Like many fresh cheeses, it is highly perishable.  Mix well.  Then added some crushed garlic (to taste) salt and pepper (to taste), a pinch of freshly ground nutmeg and a tablespoon of lemon juice.  Take a piece of the pasta sheet and cut it in half.  Spread 2 - 3 tablespoons of the mix down the centre of the sheet and cover with a layer of fresh baby spinach leaves.  Roll each sheet into a tube and place it in a shallow baking dish.  Repeat this process until the mixture is finished.  When ready, take a bottle of ready made tomato sauce and spread it over the cannelloni.  Top with some grated parmesan cheese and bake in a preheated oven for about 25 minutes.   This is delicious and tasty and definitely good enough to eat!

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This is delicious food.  It’s very easy to make, so save it for when you need something to serve for lunch or dinner that is quick and easy to prepare.  You’ll need to buy some smoked cod.  I used a variety of smoked fish in the past.  This might include haddock or kippers.  Kippers are fish which have been split from tail to head salted and smoked. Typically the fish used is a herring or salmon but traditionally it would be any fish found in great numbers.  You'll need;  5 Smoked Cod Fillets, 500g block of processed cheddar cheese, 2 cups of milk, 2 tablespoons of corn flour, Pinch Ground nutmeg and Breadcrumbs.  Start by poaching the fish in the milk.  Add a little water to the milk if necessary.  Use a large frying pan if you can.  Simply warm the milk under a low heat and add the fish.  Continue to poach for about five to ten minutes or until the fish starts to flake away from the skin and bone.  Drain and leave to cool.  When ready flake the fish separating the flesh from the skin and bone.  There is a lot you can do to make a cheese sauce.  Mine is quick and simple but very tasty.  Grate a block of processed Cheddar cheese.  Processed Cheddar is made with a blend of Cheddars, and is heated to pasteurization temperatures to prevent further ripening.  This process extends shelf life. Processed Cheddar is a mild, smooth cheese that appeals to children, and is available as a block, sliced in wedges, as a spread or cheese-sticks.  Warm 2 cups of milk over a low heat.  Make a cornflour paste by mixing 2 tablespoons of cold water to the cornflour.  I suggest you do this in a separate bowl before you add it to the warm milk.  Continue to stir until the milk thickens slightly.  When ready add the Cheddar cheese stirring it through until it melts.  Add a pinch of the ground nutmeg and stir through.  Put the smoked cod into an oven proof baking dish and stir through your cheese sauce.  Top loosely with breadcrumbs and add thin slices of tomatoes if you wish.  Bake in a moderate oven for 30 to 40 minutes until golden brown.  Serve with a baked potato, fresh peas and salad.  Feel free to add capers and a teaspoon of hot English mustard to the cheese sauce if you’re looking for a spicier taste.  But I’d guard against adding any salt until you have tasted the food.  Smoked fish and the processed Cheddar are quite salty on its own.  This is delicious and really is good enough to eat!

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This is just a perfect hearty meal that is tasty and filling.  I make this with canned tomatoes simply because I find them more efficient and easy to use.  If you prefer to use whole tomatoes you’ll need to take off their skins before hand.  Do this by dunking them in boiling water for a few minutes until the skins starts to ripple and peal away naturally.  When ready, remove the tomato from the water and let it cool before taking off the skin.  Trust me, use the canned varieties and avoid the hassle!  You'll need; 1 Can of chopped tomatoes, Half a can of water, Half a cup of red lentils (rinsed) and 2 roasted red capsicums (red peppers) with skin removed.  Start by preparing the red lentils.  Wash them thoroughly and set them aside to drain.  You can either cook them ahead of time by boiling them in water for about 20 minutes or simply cook in the soup if you prefer.  The second option could be a little more time consuming.  Prepare the tomatoes (or open the can) and tip them into a heavy based pot.  Next, add half a can of water.  Bring to the boil and simmer.  Add the lentils and chopped red peppers and simmer until tender and cooked.  Red Capsicums is a very versatile fruit.  Roast the capsicums before hand.  Do this by cutting them into quarters and deseed them.  Cook them under a grill for about 10 minutes or until the skin is charred and blistered.  You can then place in a sealable plastic bag and set aside for 5 minutes.  The steam in the bag will help lift the skin.  When ready, peel off the skin and then slice into pieces.  Capsicums are native to tropical America and were introduced to Europe by Christopher Columbus.  They are known as bell peppers in the USA, peppers in the UK and pimientos in Spanish-speaking countries.  Capsicums are technically a fruit and are closely related to chillies.  Paprika and cayenne pepper are different types of capsicums that are dried and ground into powders to make the spices we love to use.  Salt to taste and serve with crunchy fresh bread.  Tomato Soup with Red Lentils and Capsicum really is good enough to eat!

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HOME MADE BAKED BEANS

This is a delicious breakfast offering and my version of this familiar food is easy to make and good enough to eat.  I use Cannellini Beans.  They are a small white, kidney-shaped bean.  You can buy them dried or tinned.  The dried variety should be soaked in cold water before boiling for about 40 minutes.  That’s precious time for me.  This whole dish takes less time than that to prepare if you use a canned variety.  Just rinse the beans thoroughly before using.  You'll need; 1 Can (440g) Cannellini Beans, Diced Bacon, Italian Passata puree sauce, Pesto Sauce, Tomato Paste, Sugar and Salt.  Start by preparing the beans.  Rinse them thoroughly then soak them in water overnight if using raw beans.  When ready boil for about 40 minutes until tender but if you’re like me and guests are arriving within the hour reach for your can of Cannellini Beans instead.  Dice the bacon and fry with a chopped onion, crushed garlic and any other ingredient that tickles your taste buds.  I usually look through the spice rack and add a little bit of this or that. I’ve had success with paprika, dried chilies, Worchester or Tabasco sauce.  The possibilities are endless.  When ready, add the beans to the bacon and cover with a generous splash of Passata.  Passata is made from ripe tomatoes that have been puréed and sieved to remove the skin and seeds.  It's sold in jars or tins and can be smooth or chunky depending on the level of sieving.  It's useful to keep a bottle or two in your cupboard.  I use it in soups, sauces, pasta dishes, casseroles, or anything that needs a concentrated tomato flavour.  A jar once opened will keep in the fridge for up to a week.  I also add a scoop of pesto sauce and tomato paste.  Sugar and salt to taste.  Bring to the boil and simmer for about 10 minutes until the sauce thickens slightly.  Transfer the bean mix to an oven proofed dish and bake in a hot oven for 20 minutes.  Serve over freshly cooked scrambled eggs on toast.  There is nothing better than knowing that you have a created a nutritious feast that is good enough to eat!

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CREAMED CORN PUDDING

I can’t imagine that you’d want to make this with anything but the canned varieties available.  But stranger things have happened.  I have a friend who makes it from scratch.  Not me.  Fast and easy is my motto.  Look for cans of creamed corn in your local supermarket.  Here’s my version of this tasty offering.  I serve it with a Sunday roast.  People love it and I get to eat the left overs smothered over baked potato the next day.  You'll need; 1 can (425g) of creamed corn,  1 small can of corn kernels, 1 tablespoon of cornflour, 1 egg, Splash of milk and a Sprinkle of Paprika.  This is so easy to make.  Get a mixing bowl and add the creamed corn and the corn kernels.  Prepare a cornflour paste.  Do this by mixing the powdered cornflour with some water.  Add this together with the egg and a little milk.  Combine well.  Tip into an oven proof dish.  Top with a splash of paprika and bake in a hot oven for 30 minutes or until set.  Serve hot as a side dish with your next roast.  This really is good enough to eat!

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